1-954-271-3005

Wonderland

BUILT/REFIT YEAR 2022
YACHT LENGTH 98.00 Ft
NUMBER OF CABINS 3
NUMBER OF GUESTS 5
TOTAL CREW 3
RATES FROM €60,000
Crew Profile Specifications Sample Menu Rates Calendar

Captain Paul
Paul was born in the UK but was raised all over the globe. From living in South Korea to the Devon countryside,
his fascination with travel and other cultures began quite early on. When his family settled in Brixham, Paul and his
father bonded through sailing. Soon that hobby became a passion and that passion became a career. In 2015, Paul
broke free of his life in England as a hotel manager and sailed across the Atlantic. With a group of three others, he sailed
from the Canary Islands and landed in the Southern Caribbean where his sailing career took off and eventually led
him back to Europe aboard Wonderland.

Chef Lexy
Lexy was born and raised in Brooklyn, but as an island girl atheart, the sea has always felt like home. While living in New York City, Lexy had a career in event planning and marketing which she continued when she relocated to St. Vincent & the Grenadines (her father’s home country) working for the Bequia Beach Hotel. After a year behind the desk and the sea right outside her office door, Lexy quit her 9-5 to pursue a career as a yoga instructor teaching group classes and leading yoga retreats in the Caribbean and beyond.Alongside her yoga teaching career Lexy acts as first mate, stew, and/or chef alongside Captain Paul.

Stewardess/Deckhand Tani
With over 13 years of hospitality experience, Tani will ensure you have the most fabulous time aboard Wonderland as your deckhand and stewardess. Born in the UK, Tani has worked and travelled the world spending time in Australia, Croatia and Palma running cafes, restaurants and bars. Whether you’re a cocktail or coffee aficionado, Tani has you covered!

Specifications
Type:
Power Yachts
Builder:
Hakvoort
Year Built:
2003
Size:
98.00 Ft
Beam:
5.05 Metres
Draft:
1.60 Metres
Guests:
5
Boat Details
Cabins:
3
King:
1
Single Cabins:
1
Twin Cabins:
1
Details
Refit:
2022
Jacuzzi:
Yes
A/C:
Full
Engine Details

Motors – 2 x Electric ABB 55kW each
Generators – 2 x Northern Lights @ 55kW 1 x 20kW Northern Light

Fuel Consumption:
20
Cruising Speed:
4 knots
Max Speed:
6 knots US Gall/Hr
Locations
Summer Area:
W. Med -Riviera/Cors/Sard.
Sun Awning:
Yes
Stabilizers:
No
Generator:
2 x Northern Lights @ 55kW 1 x
Internet Access:
Onboard WIFI
Gay Charters:
Inq
Crew Smokes:
Inq
Children Ok:
Yes
Sea Bob:
No
Sea Scooter:
No
Other Toys:

Electric Bikes – ideal for cycling along the canal paths.

 

BREAKFAST

Always served with fresh tea, cofee, fruit juice, bread, local fruit, choice of sausage/bacon/smoked salmon/etc.,and eggs.

Other breakfasts may include quiche, French toast, pancakes, crêpes, shakshuka, freshly baked breads, frittatas and smoothies.

 

LUNCH

Duck breast & arugula salad with pomegranate/tomato dressing and pistachio dukkah Sweet potato, fig, and blue cheese salad with crab cakes.

Grilled calamari with pear, arugula and shaved Parmesan salad.

Grilled persimmon, walnut, and goat cheese sald with roasted lemon chicken thighs.

Chicken satay with peanut dipping sauce, jasmine rice, and green papaya salad Fennel grilled fish with wild rice and wilted spinach.

Sea bass with lemon verbena beurre blanc over citrus green salad & chilled cream of beetroot soup.

 

HORS D’ OEUVRES/STARTERS

Scallops over pea & mint purée

Truffle mushroom arancini

Charcuterie board

Smoked salmon with hash brown, dill cream, and caviar

Gratin of escargot a la Bourguignon

Charred artichokes with herb dipping sauce

Roastedgrapes with herbs, burrata, and prosciutto

Greek stuffed tomatoes

Rosemary, truffle, and parmesan sweet potato fries

Moules gratinées

 

DINNER

Pork loin chop with almond salsa, glazed figs, purple sprouting broccoli and roasted carrots | Creme brûlée

Mushroom and shrimp risotto | Tiramisu

Fennel & chicken braised with lemon & creamy mushroom polenta | Mulberry & pistachio tart

Slow roasted shoulder of lamb with couscous, almonds, and roasted asparagus | Apple parfait & calvados

Quail with juniper glaze and shallots with roasted hispi cabbage and beans | Chocolate tahini mousse

Ginger garlic lobster with brussel sprouts, and lemon crumb spaghetti | Earl grey & dark chocolate cake

Marinated tiger prawns with pil-pil sauce and cauliflower shawarma | Blood orange tart

Ribeye steak With cumin butter, sumac onion salad and couscous | Orange rice pudding

No rates details available.


(15 December -30 April)
(1 May - 14 December)
W. Med -Riviera/Cors/Sard.


Available:
Hold/Option:
Booked:
Unavailable:

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