Captain: Abby Emery (28)

Abby joined Allegro in the autumn of 2021 for the Caribbean 2021/22 season. Abby was born in the UK, far away from the sea, but began her sailing at 11 years old, in a laser on her local lake. She joined the yachting industry at 19 years old after leaving school and gaining her Yacht Master Ocean, having known from the age of 16 that yachting was the career she wanted to pursue. In her 10 years in the industry, her 120,000+nm miles, have been gained across waters in the UK, Mediterranean, Caribbean, Asia, and with her 10 Atlantic crossings. Her love for sailing will be evident from the moment you step on board. She is a very happy, professional and personable Skipper, who will do her very best to make sure you have the most enjoyable time whilst sailing on Allegro.

Chef/ First Mate: Sofia Kirkpatrick (28)

Sophia was born into yachting and has a true love for the sea. Growing up in Norfolk, England, Sophia split her time between dinghy sailing, yacht racing and horse riding. She completed her Yacht Master shortly after finishing school and has since worked in yachting.
Cooking has always played a huge part of Sophia’s life, particularly in the past couple of years as she naturally found herself gravitating towards the galley, an area where she feels she can showcase her artistic flair and passion for local, fresh quality produce.
Sophia met Karl through yachting and together they form a well- balanced and efficient team. Their combined love of sailing with Sophia’s flare in the galley will ensure you have an unforgettable experience.

Stewardess/Deckhand: Millie O'Donnell

Millie grew up in England, spending her time between Wiltshire and Dorset. Millie's love for the sea started at a young age, sailing with her family on their yacht, lazy daze, since birth. She studied tourism management at Bournemouth university and went on to work for a 5* hotel and spa in London. It was during this time that Millie realised she had a strength and passion for customer service and wished to combine that with her love of sailing. This is Millie`s first season in the sailing industry and she has joined Allegro with total motivation and enthusiasm for this new path in life, so she is assured to make your trip memorable and provide you with a 5* expertise.


Type Sailing Yachts
BuilderCNB Bordeaux
Year Built2017
Size75.00 Ft
Beam6.1 Metres
Draft3 Metres

Boat Details

Cabins: 3
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: 3
Heads: -
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: Sardinia / Corsica / Naples /


Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

VOLVO D4 180hp
Fuel Consumption: -
Cruising Speed: 9
Max Speed: 11 US Gall/Hr


Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes 280lph
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: yes
Inverter: yes
Voltages: 240V/24V
Water Maker: Yes 280lph
Water Cap: 1500L
Ice Maker: Yes
Sailing Instructions: Tiw
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Only on deck
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 3.9m
Dinghy hp: 110hp
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: Yes
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Yes - hydraulic
Boarding Ladder (Loc/Type): on aft swim platform
Sailing Dinghy: Tiw
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -


Day One

For Lunch;

Start your charter off with a selection of seafood tapas accompanied by crisp boat baked bread rolls and a fresh mediterranean salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 


For Dinner;
Your first course will be ‘Purple Polipo’ Served with Algerian carrot purée, sepia crisps and assorted leaves

Main course follows with herb crusted rack of lamb served with gremolata pesto, minted green vegetables and crushed new potatoes


For Dessert;

Finally for this evening enjoy individual blackberry mousse cheesecakes with fresh berries, strawberry meringue kisses and a raspberry coulis


Day Two 

For Breakfast;

Poached eggs and avocado sprinkled with feta cheese on top of crispy fresh sourdough finished with a handful of peppery rocket


For Lunch;
Steamed salmon served with roasted leaks accompanied by a Sicilian orange and fennel salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 


For Dinner;
Start the evening with ‘Spaghetti Fritti’ Served with sautéed olives and fried basil on burrata cream

Your main course is fillet of seabass paired with blackened asparagus, pomme purée and topped with a buerre blanc sauce


For Dessert;

Enjoy spiced poached pears in red wine sauce perfectly matched with Madagascan vanilla Panna Cotta served on a shortbread crumb


Day Three

For Breakfast;
We invite you to start your day with a freshly prepared fruit platter served with Greek yogurt, local honey and topped with delicious boat baked granola


For Lunch;

Handmade koftas on irresistibly smooth hummus served with tahini and freshly baked pita bread, accompanied with a mixed salad

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 


For Dinner;
To start, enjoy sautéed squid salad plated with its own ink, paired with shallots, leaves and edible flowers

Main course is buttery lobster linguine served with olive oil and lemon pearls topped with rocket and accompanied by fresh, crisp garlic bread rolls 


For Dessert;
Close the evening off with a light lemon and blueberry sponge drizzled in lemon syrup, plated with candied lemon, lemon macaroon and finished with a blueberry coulis 


Day Four

For Breakfast;
Enjoy fluffy American style pancakes with your choice of either crispy bacon and maple syrup or seasonal nectarines with whipped cream


For Lunch;
Burrata salad with beetroot and radishes served with freshly baked rosemary sourdough and flavoured oils 

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 


For Dinner;
Start your evening with an indulgent boat made egg yolk ravioli topped with shaved truffles, truffle pearls and parmesan

Your main course this evening is filleted local ‘catch of the day’ served on a bed of citrus infused couscous and paired with seasonal vegetables


For Dessert;

A delicate white chocolate mille feuille prepared with raspberries, edible flowers and topped with a touch of gold 

Day Five

For Breakfast;

Customise your own eggs or enjoy eggs royale - Sourdough toast topped with wilted spinach, smoked salmon and a soft poached egg finished off with a delicious hollandaise sauce


For Lunch;
King crab cakes with chimichurri dressed pea sprouts and avocado 

Served with freshly baked bread rolls and salted butter

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 


For Dinner;

Starting with White asparagus, micro leaves, pink grapefruit and prawns

Main course is Allegro ‘Reef and Beef’- fillet of beef, fondant potato with cracked lobster tail served with Parmesan crisp and fine green beans


For Dessert;

Round the evening off perfectly with baked figs topped with toasted pistachios, whipped mascarpone and finished with an orange syrup 


Day Six

For Breakfast;

A continental start to the day, with a selection of cold cuts, hard cheeses and fresh pastries served with freshly baked sourdough 


For Lunch;

Al dente handmade pasta with local artichokes smokey pancetta finished with Parmesan and crisp rocket

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 


For Dinner;
Starter this evening is stacked avocado, crab ‘Napoleon’ served with fresh bread rolls

Main course follows with golden roasted crown of chicken with ratatouille and an indulgent potato gratin 


For Dessert;

Chargrilled peaches with toasted hazelnuts, caramel and cracked crispy meringue


Day Seven


For Breakfast;

A freshly prepared platter of fruit, scrambled eggs on toasted sourdough topped with chives and accompanied with grilled vine tomatoes 


For Lunch;
Griddled prawns with a combination of roasted peppers and a zesty crisp salad served served with fresh bread rolls

Sit back with our cocktail of the day or your choice of aperitif served with canapés as you enjoy our evening location 


For Dinner;

Start your evening with a melon and procuitto salad served with crème fraîche and garnished with balsamic pearls

Your main course is a pistachio pork loin paired with jewelled carrots, potato puree and roasted beetroot


For Dessert;

Finish your evening with a classic - ‘Traditional Tiramisu’ an indulgent coffee, cake and cream combination that we hope will leave you feeling perfectly satisfied

No rates details available.

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.


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No Yatch Insight Available.