Ozelo

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 7 GUEST STATEROOM(S).

KING BEDS 4

DOUBLE BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	7
# Of Crew	2
Length	50 Ft / 15.3 m
Beam	26.6 Ft / 8.13 m
Draft	4.6 Ft / 1.41 m
Builder	Lagoon
Built - Refit:	2021
Cruising Speed	8 ktn.

ACCOMMODATION INFORMATION

4 King cabins with ensuite facilities
1 Double bed cabin

WATERSPORTS

Dinghy	GRAND 3.40m
Dinghy HP	40HP
Paddle Boards	2
Double Kayaks	2
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	5
Inflatable, towable tubes	2
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Waterski (adults & junior)
Monoski (adult & junior)
Wakeboard (adult & junior)
2 x SUP
2 x Kayak (2 pax each)
2 x Underwater Scooter
Inflatable platform
Tubes (banana & airstream 2)
Inflatable Water-toys
5 x Snorkelling set
Beach toys

CREW PROFILE

CLICK HERE TO INQUIRE ABOUT CREW SPECIFICS

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Fresh pasties
Fruit platter
Fresh Juices & Smoothies
Greek Yoghurt with fresh fruit, honey, and nuts
Smoked salmon
Cold cuts & Assortment of Cheeses
Variety of Eggs (Omelet, Scrambled eggs, Fried eggs, Poached eggs)
Bacon
Pancakes and/or waffles

Appetizers

Carpaccio (beef fillet, rucola, mayo truffle, pickled onion, parmesan)
Greek salad (cherry tomatoes, flakes cucumber, onion, green pepper, capers, olives, dakos, feta)
Pinsa (mozzarella, tomato sauce, fresh basil)
Arancini (parmesan, cream cheese, crispy prosciu>o)
Tartare sea bass (lime juice, fresh herbs, onion, guacamole cream, fried rice paper)

Main Course

Prawn pasta (bisque, tomato sauce, prawns, spaghetti)
Risotto mushroom (mushroom puree, πουρές μανιταριών, parmesan chips, mushroom saute, gremolata hazelnuts)
French cut lamb chops (potato -carrot cubes, green peas puree, fresh green peas, pickled onion)
Tomahawk (French fries, green salad)
Burger (cheddar, bacon, mayo, ketchup, mustard, tomato, iceberg, pickled cucumber)
Papillote (sea pass, peppers, baby carrots, zucchini, thyme, lemon)

Desert

Brownie (hazelnuts, crème anglaise)
Tiramisu (ladies finger, mascarpone – coffee cream, cocoa powder)
Cheese Cake
Assortment of traditional Greek sweets (e.g. baklava)
Fruit Salads

PRICING DETAILS
Ozelo INQUIRE

Pricing

From: 14,200 per week
To: 18,400 per week

Pricing Details

High Season Rate (July & August): 21,500 EUR + 12% VAT + 25% APA
Mid Season Rate (June & September): 16,500 EUR + 12% VAT + 25% APA
Low Season Rate: 14,200 EUR + 12% VAT + 25% APA

**All charters are operating Sat - Sat 17:00 - 09:00
***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day, and up to 1 dinner per week (upon request)

Ozelo

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