HIGHJINKS

HIGHJINKS

BUILT/REFITYEAR 2014
YACHTLENGTH 58.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 3
RATESFROM €18,000

Crew Members TBA





Specifications

Type Catamaran
BuilderFOUNTAINE PAJOT
Year Built2014
Size58.00 Ft
Beam29.2 Feet
Draft7.9 Feet
Guests8

Boat Details

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

Pick Up Locations

Pref. Pick-up: Athens
Other Pick-up: -

Details

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

Engine Details

Engines - 2 X 110 Volvo Penta Generator - 1 x ONAN KVA
Fuel Consumption: 20
Cruising Speed: 7
Max Speed: 8 US Gall/Hr

Locations

Winter Area: Greece
Summer Area: Greece

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Inq
Kosher: No
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: 12 V/220 V
Water Maker: Yes
Water Cap: 220 lt/hr
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: deck areas only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: T/T ZODIAC 4.10
Dinghy hp: 50
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: 2

Day 1

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - BBQ chicken drumsticks, Quinoa salad with prunes, goji berries and a plum dressing, sautéed spinach with sesame seeds and fresh bread.

Dinner - Baked whole local fish with a lemon cream dressing, oven roasted rosemary chips, Greek style salad and garlic bread.

Day 2

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Linguini Putanesca, rocket, pear & Parmesan salad, grilled asparagus and prosciutto and steamed radicchio with balsamic glaze.

Dinner - Slow cooked pork ribs with sticky plum glaze, roasted sweet potatopuree, grilled corn on the cob, slaw salad and blistered cherry tomatoes.

Day 3

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Steamed garlic & chili mussels, crunchy bread, mixed bean salad, blanched kale with anchovies and walnut, roast potato wedges.

Dinner - Red wine braised beef neck, mint yogurt sauce, smashed red kidneybeans with bacon, green leaf salad, steamed broccoli.

Day 4

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Beef tomatoes stuffed with rice, spiced chickpea & pomegranatesalad, smoked eggplant and fried zucchini.

Dinner - Prawn satay skewers, sesame noodles, bean sprout, carrot and baby cornsalad, steamed cavollo nero and bok choy.

Day 5

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Beetroot curry with sweet potato, saffron rice, tzatziki, spinach, red onion salad & goats cheese, naan bread and spicy chutney.

Dinner - Chicken thighs in a mascarpone sauce, roast new potatoes, rocket, cherry tom & avocado salad, honey glazed beetroot & carrot.

Day 6

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Creamy smoked salmon tagliatelle, green leaf and caper salad, crunchybread, roast tomatoes with pinenuts.

Dinner - Meatballs in thick tomato salsa, cauliflower gratin, baby kale salad, guacamole and steamed local greens.

Day 7

Breakfast - Selection of fresh fruit, cereals, yogurt, bread/toast, spreads & conserves, pastries/cakes/muffins, eggs & bacon, cold cuts & cheeses, fresh juice, tea and coffee.

Lunch - Pesto crumbed mackerel fillets, salad of wild rice, beetroot & feta dip, roasted sweet peppers.

Dinner - Roast leg of lamb, grilled eggplant & zucchini, mint crème fraiche, buckwheat, tomato & green leaf salad, fried potatochips.

No rates details available.


(15 December -30 April)
Greece
(1 May - 14 December)
Greece


Available:
Hold/Option:
Booked:
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