KINGS RANSOM
KINGS RANSOM
Captain
New Zealander
Mark has 20 years of experience of sailing in different cruising areas worldwide, including Caribbean, Mediterranean and South Pacific Islands, with both sail and power yachts. His great mechanical knowledge and project management skills, together with a hands-on approach enables him to offer the ultimate experience to the guests. Mark was the captain of both private and charter vessels, but has also been heavily involved in the local racing scene in Auckland. His practical experience and calm personality inspiring confidence will help to keep the high level of service on board Kings Ransom.
Ewa Lubienski
Chef
British
Ewa is fully qualified chef with extensive experience in international cuisine, possessing a wide range of culinary skills from provisioning to presentation. She can adapt to any situation, enjoys new challenges and thrives on the constant changes that yachting industry provides. Ewa started her culinary career on land, but quickly switched to yachting and worked on various vessels, both private and charter. She will impress the guests with various cuisines and techniques, including Thai, Vietnamese and Japanese, as well as molecular gastronomy. Ewa is able make people feel at home, with a sense of humor at all times.
Grant Surtees
Deckhand
British/South African
Grant is an eager and motivated deckhand, being in the luxury charter industry since 2017. He is consistently aiming to provide the highest service standards and ensuring guests leave with fond memories and a vacation of a lifetime. In addition, he carries out his duties in a warm, friendly and professional manner while adhering to all the safety requirements. In his free time Grant also enjoys kite surfing, wakeboarding and fishing, among others.
River Davies
Stewardess
Australian/British
River has grown up by the sea and has always possessed a strong drive to succeed in the yachting industry. She has 11 years of experience in the Mediterranean and Caribbean on numerous yachts. River is a reliable and honest professional with a vibrant personality and can-do attitude. Her hobbies include yoga, meditation, sea kayaking as well as dancing and fire twirling.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Matrix Yachts |
| Year Built | 2008 |
| Size | 75.00 Ft |
| Beam | 11.5 Metres |
| Draft | 1.5 Metres |
| Guests | 10 |
Boat Details
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
Pick Up Locations
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Details
| Refit: | 2018 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
Engine Details
| • Engines: 2 x Yanmar: 4LHA-STP Marine diesels (177 kW / 240 HP) • Generator: Northern lights 20 kW | |
| Fuel Consumption: | 44 |
| Cruising Speed: | 8 |
| Max Speed: | 13 US Gall/Hr |
Locations
| Winter Area: | W. Med - Spain/Balearics |
| Summer Area: | - |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | Northern lights 20 kW |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | Yes |
| Internet Access: | - |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | 5.9m (19 ft) |
| Dinghy hp: | 100 |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | Yes |
| 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): | - |
| Sailing Dinghy: | Yes |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Breakfast
Choose from our range of Nespresso Coffees, fine Tea Forte teas or Champagne Mimosa/Bloody Mimosa, Fruit platter, Captains Granola, Yogurt & Pastries
Eggs Benedict & Chive Hash served 3 ways-Smoked Salmon and Avocado, Crispy Bacon or Spinach & Asparagus
Lemon Ricotta Pancakes with Maple Glazed Apples
Sautéed Mushrooms in Balsamic Cream, Grilled Sausage, Herb Toast
Parfaits, layered with Chia pudding, Seasonal Fruit & Cinnamon Toasted seeds
Lunch
Balsamic Roasted Tenderloin & Vine Cherry Tomatoes on Bruscetta with Cilantro Aioli & Mesclun.
Seared Salmon, Sweet Beets & Preserved Lemon Cous Cous with Tangy Tartare
BBQ Pulled Pork with Vietnamese Slaw, toasted Brioche Bun & Parmesan Fries
Sesame Seared Yellow Fin Tuna, Warm Green Bean,Olive & Tomato salad with Peppered Basil Crème Fraiche
Grilled Chicken, Avocado & Crispy Bacon Caesar with Garlic Herb Croutons & Parmesan Crisp
Sunset Cocktails & Canapes
Crowning Glory-3 Rums, Passion Fruit, Pineapple & Lime Juice, Galliano, Flybridge Fizz- Chambourd & Champagne
Seventy Sixer- Gin, Lemon Juice, Agave, Soda, Bitter.
Mezze Plate-Roast Garlic hummus, Warm Goats cheese & Red Pepper Dip, Baba Ganoush
Brioche Bruschetta’s- Feta, tomato & Onion, Beef Carpaccio with truffled Mayonnaise, Caprese Style
Mini Kebabs- Chicken Satay, Lamb & Mint, Griddled Halloumi& Cherry Tomato
Appetiser
Honey Roasted Butternut Squash & Lime Soup, Pesto & Toasted Pinenuts
Gazpacho with Pastis seared Lobster Medallions
Caprice with Balsamic Reduction & Bruscetta
Watermelon, Arugula & Goats Cheese Salad with Citrus Vinaigrette
Vietnamese Rice Rolls with Tuna, Raw Julienne Crudites & Plum Satay
Dinner
Thai Coconut Shrimp, Almond & Sesame seared Broccoli, Cilantro Jasmine Rice
Fillet Mignon, Red Wine Jus, Truffle Portobello, Tomato, Basil & Parmesan Risotto
Miso Glazed Chilean Sea bass with Sautéed Ginger & Soy Mange Tout Chow Mien
Rack of Lamb with Coriander & Honey, Cumin Cauliflower Fritters, Eggplant & Cilantro Aioli
Roast Chicken with Saffron, Hazelnuts & Honey, Kosheri Rice & spiked Tomato Sauce
Almond Crusted Mahi-Mahi with a Mango Jalapeno Aioli, Lemon and Parsley Orzo and Sautéed Zucchini and Summer Squash
Dessert
Berry Meringue Pavlova with Sweet Cream
Seared Pineapple, Mango & Banana, Cinnamon Rum Caramel Sauce & Vanilla Ice Cream
Zillionnaire Chocolate Layer Pots
Tarte au Citron and Soft Toasted Meringue
Passionfruit Cheesecake & Ginger Syrup
Selection of Cheese, Crackers & Chutneys
All desserts accompanied with after dinner liqueurs and fresh coffee
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | |
|---|---|---|---|---|---|---|---|---|---|
| N | N | N | N | N | N | N | N | N | N |
Please Contact Us For Availability
No Yatch Insight Available.
