TIRIL

TIRIL

BUILT/REFITYEAR 2019
YACHTLENGTH 50.00 Ft
NUMBER OFCABINS 6
NUMBER OFGUESTS 10
TOTALCREW 2
RATESFROM €12,920

Captain
JEAN PIERRE HOFFMAN

I grew up on the west coast of South Africa, just outside of Cape Town.
I have been working on yachts all around the world for the past 6 years. I really enjoy travelling and working at the same time and feel very fortunate to have discovered sailing as a passion and a way to see the world.
Growing up next to the coast made me appreciate and respect the ocean. I took up different water sports at a young age and immediately fell in love with the ocean.
Along with sailing, my other passion is diving. I have been teaching for 2 years now and absolutely love seeing people progress and introducing them to a whole new world. I also really love surfing and documenting everything I get up to in short videos.
I very much look forward to meeting you and welcoming you on the beautiful yacht for an unforgettable vacation.


Hostess
GENEVIEVE MILLWARD

I am a confident, organised and motivated individual with a passion for cooking. I am always eager to learn and pick up new skills very quickly. Having worked in the service industry for over 7 years I am experienced and proficient at adapting to client needs and providing a high level of customer satisfaction. I am an experienced diver and scuba diving instructor, and also enjoy a range of other outdoor activities and watersports.



Specifications

Type Catamaran
BuilderSunreef Yachts
Year Built2019
Size50.00 Ft
Beam9.1 Feet
Draft2 Feet
Guests10

Boat Details

Cabins: 6
Queen: 4
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: -
Electric Heads: 6

Pick Up Locations

Pref. Pick-up: Seget Donji
Other Pick-up: -

Details

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

Engine Details

Electric engines: 2 x 47 HP Generator: Yes
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

Winter Area: Croatia
Summer Area: Croatia

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: Yes
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: No
# Dine In: -
Minimum Age: -
Generator: Yes
Inverter: Yes
Voltages: -
Water Maker: Yes
Water Cap: 800L
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: Yes
Pet Type: -
Guest Pets: Yes
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Yes
Dinghy hp: 50
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 10
Tube: 10
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -

Genevieve Millward

7 Day Menu Outline 

 

Menu Setup

New guests are given a ‘preference sheet’ to fill in, prior to charter, covering any special health or dietary requirements and general requests for catering

Breakfast

Standard continental setup, with freshly chopped fruit and cheese, choice of cereals, yoghurts and milk, toast and spreads, as well as a hot or ‘eggs’ option.

Hot option examples - bacon and eggs of choice, omelette, French toast, pancakes, bacon and egg wrap, eggs benedict.

All tea and coffee options – latté, cappuccino, americano, espresso etc.

Lunch and dinner

Standard meals with an exception for pre-determined dietary requirements (preference sheets)

Lunches       One course, with a simpler, more ‘tidy’ meal if underway or moving the boat

Dinners Three-course meal – starter, main and dessert

 

Day 1

ARRIVE
Watercress Velouté
Smooth and creamy watercress soup with soft poached Quails eggs

Fillet of steak

Rosemary and pepper marinated beef fillet with a caramelised onion and red wine reduction served with creamy mash potato and grilled veg

Blood Orange Posset
Traditional creamy set dessert with a tangy twist

 

Day 2

Chicken quinoa salad
Strips of honey soy chicken sprinkled with sesame seeds atop a warm quinoa blend of aubergine, onion, mozzarella and green peppers

Sea Bass Carpaccio
Cured slivers of fresh Sea Bass with leeks capers and cornichons

Thai green curry
A mildly spicy clam, mussel and stir fry vegetable curry, with a coconut milk and green spice base, served with rice and topped with fresh cherry tomatoes

Mille Feuille
Layered sweet pastry dessert with vanilla cream and raspberries

 

Day 3

Salmon, Dill & Leek Tartlet 
Served with buttered new potatoes and a green vegetable selection 

Plaice Goujons 
Strips of crumbed Plaice served with homemade Tartar sauce and leafy salad

Best end of Lamb
Served with Dauphinoise potatoes, aubergine purée, Ratatouille and Madeira Jus

Key lime pie 
A sweetly sour and tart key lime pie with a crunchy crumbed biscuit base

 

Day 4 

Minestrone Soup
A tasty Italian classic soup with a mirepoix of vegetables, pancetta lardons and parmesan croutons

Pea & Mint Risotto
Served with baked cod and parmesan crisp

Mango Chicken
Griddled chicken breast with mango sauce, roasted Mediterranean vegetables and cous cous

Pain Perdu
Homemade Brioche French toast with summer berry compote & Vanilla Ice Cream

 

Day 5

Homemade gourmet burgers
Homemade beef patties on a warmly toasted bun with fresh greens, pesto, guacamole, cream cheese and a slice of pineapple. Served with salty paprika potato wedges

 Thai appetizers
Turmeric fish cakes, Pork & Vermicelli spring rolls with tamarind and sweet salsa dipping sauces

Pickled Haddock
Cured haddock and carrots with fried potato and bacon, leaf salad and a bacon crumb

Raspberry Mousse
A light mousse to melt on the tongue, presented in a chocolate teardrop with fresh berries to compliment

 

Day 6

Goats Cheese Pithivier
Warm pastry parcel of goats’ cheese with fresh courgette, apple & walnut salad

 Pan Seared Scallops
On rich cauliflower purée with spiced roasted cauliflower and crispy quails eggs

Beef Stroganoff
Sautéed beef slow cooked with mushrooms, aubergine, red wine and cream – served as a penne pasta

Chocolate Hazelnut Negus
Soft layers of chocolate sponge and mousse, topped with ganache and accompanied by cocoa nib tuille and pistachio ice cream

Day 7 

Roast Duck Breast
Juicy, pink duck breast with crispy skin, served with a beetroot and chickpea salad

 Smoked salmon pasta
Smoked salmon linguine with a creamy white wine sauce, topped with capers and a sprinkle of parmesan

Chicken breast
Grilled tender chicken, sweetcorn a la Françoise & sautéed potatoes

Almond & Pear Tart
Layers of frangipane and poached pears on a sweet, flaky pastry base

 

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

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


Please Contact Us For Availability


No Yatch Insight Available.