JEANNEAU 64
JEANNEAU 64
BUILT/REFITYEAR
2014
YACHTLENGTH
65.00 Ft
NUMBER OFCABINS
4
NUMBER OFGUESTS
8
TOTALCREW
2
RATESFROM
€9,020
Jake was born and grew up on the North Norfolk Coast. 2020 is Jake’s 4th year in the industry and is delighted to be onboard Argentous this summer, it is also his 4th year in the Ionian so he knows the area very well and will take you to the best spots. Previous to
working on yachts he worked in the hospitality industry, chalet host, front of house, sous chef and restaurant service.
Jake takes great pride in his work and his primary concerns ae quality and safety as a yacht master and sailor. Working alongside Kat, they make a very happy crew who enjoy their job and care for each and everyone of their guests.
Kat grew up dinghy sailing in the summers but her real introduction to yachting was through racing whilst at the University of Manchester (sailing out of Liverpool). At first so used to racing her first experience of cruising yachts was a pleasant surprise.
From winter seasons in luxury ski chalets Kat loves making cakes, canapés and treats for afternoon tea. As a flotilla host these skills were transferred to the galley. Always looking for adventure Kat has studied in Canada, been to art school, worked in France, Greece and at a Summer Camp in the USA teaching Synchronised Swimming. She loves working abroad however not many places fuel her addiction to Wasabi Peas. Kat's cooking and baking is always full of fun flavours and ideas that she is keen to share with friends.
Always the host, she loves entertaining and making everyone feel welcome.
working on yachts he worked in the hospitality industry, chalet host, front of house, sous chef and restaurant service.
Jake takes great pride in his work and his primary concerns ae quality and safety as a yacht master and sailor. Working alongside Kat, they make a very happy crew who enjoy their job and care for each and everyone of their guests.
Kat grew up dinghy sailing in the summers but her real introduction to yachting was through racing whilst at the University of Manchester (sailing out of Liverpool). At first so used to racing her first experience of cruising yachts was a pleasant surprise.
From winter seasons in luxury ski chalets Kat loves making cakes, canapés and treats for afternoon tea. As a flotilla host these skills were transferred to the galley. Always looking for adventure Kat has studied in Canada, been to art school, worked in France, Greece and at a Summer Camp in the USA teaching Synchronised Swimming. She loves working abroad however not many places fuel her addiction to Wasabi Peas. Kat's cooking and baking is always full of fun flavours and ideas that she is keen to share with friends.
Always the host, she loves entertaining and making everyone feel welcome.
Specifications
| Type | Sailing Yachts |
|---|---|
| Builder | Jeanneau |
| Year Built | 2014 |
| Size | 65.00 Ft |
| Beam | 5.4 Metres |
| Draft | 2.95 Metres |
| Guests | 8 |
Boat Details
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | Corfu, Greece |
| Other Pick-up: | - |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| Volvo D4-180-180 HP / 132 kW ONAN 7.5 Kw 220V 1500RPM | |
| Fuel Consumption: | 10 |
| Cruising Speed: | 8 |
| Max Speed: | 10 US Gall/Hr |
Locations
| Winter Area: | Greece |
| Summer Area: | Greece |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Local SIM providing 3G internet access 5GB included per week. If additional data is required its €35 per 5GB. |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Sea Recove |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | GENERATOR ONAN 7.5 Kw 220V 150 |
| Inverter: | 700 VA INVERTER provides 220V/ |
| Voltages: | 220 |
| Water Maker: | Sea Recove |
| Water Cap: | 1000 litres |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | 14 |
| Guests Smokes: | on deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
Water Sports
| Dinghy size: | 4.2m |
| Dinghy hp: | 50 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | 1 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | on swim platform |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Breakfast
Continental breakfast selection, tea, coffees, juices & cereals plus one of the following
- Cinnamon French toast with sweet mascarpone and a berry compote
- Omelettes - with a choice of fillings eg. ham, tomato, cheese, mushroom
- Scrambled eggs and smoked salmon
- Breakfast Blueberry Granola Muffins
- American style pancakes with Maple Syrup
- Breakfast Yoghurt jars made to order - with Fresh fruit, Granola and (Local) Honey
- Breakfast quiche
Lunch
- Courgettes, chargrilled and dressed with Lemon, Mint, Chilli and Feta
- Charcuterie board, fresh mozzarella, tomato and basil with local baked bread
- Croque Monsieur an ultimate cheesy indulgence with smoked ham and mustard mayo.
- Tomato salad and basil with olive oil and anchovies
- Creamy pesto pasta salad with rocket, parmesan and cherry tomatoes
- King Prawn Tacos with guacamole, red onion, fresh lime, sriracha sauce, chilli, yoghurt, mint, coriander, in a grilled flour tortilla
- Frittata - seasonal vegetables with green salad
- Apple and Beetroot salad with walnuts and crumbled feta cheese
- Falafel, Halloumi, tahini yoghurt, red cabbage salad with toasted pitta
Dinner
Starters
- Pancetta wrapped asparagus
- Tapas board - red pepper bruschetta, caramelised apple and pate crostini, serrano ham and peach served with homemade sangria
- Medley of mushrooms in a tarragon crème served on a crispy crostini with a wild rocket salad
- Satay Chicken skewers
- Caprese Salad
- Chevre Chaud -Baked Goats Cheese and Honey Tart.
Mains
- Poached salmon on a bed of minted pea puree, lemon and pan fried gnocchi
- Pork Loin with Cherry Vinaigrette and Dauphinoise Potatoes
- Lamb cutlets pan-seared with Rosemary and Garlic, potato puree and ribbons of carrot.
- Seared Asian Tuna, with Coconut rice and stir fried greens.
- Sizzling garlic prawns with herby butternut squash orzo
- Grilled local fish with Burnt Orange Hollandaise, served with buttered kale and crushed new potatoes.
- Ballotine of chicken, red pepper jus and courgette ribbons
- BBQ Glazed Pork, Apple and Polenta
Desserts
- Deconstructed Kirsh Brownie
- Lemon Posset with Almond Shortbread
- Creme brulée
- Mango and Passionfruit Eton Mess
- Pineapple roasted in white rum and muscovado sugar served with a toasted coconut creme
- Berry Sorbet Baked Alaska
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | |
|---|---|---|---|---|---|---|---|
| N | N | N | N | N | N | N | N |
(15 December -30 April)
Greece
(1 May - 14 December)
Greece Please Contact Us For Availability
