Almosta Road

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	55 Ft / 16.8 m
Beam	30.0 Ft / 9.17 m
Draft	5.0 Ft / 1.53 m
Builder	Lagoon
Built - Refit:	2025 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

4 Queen En Suite Guest Staterooms

WATERSPORTS

Dinghy	Highfield 14'
Dinghy HP	60
Paddle Boards	2
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	1
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2 x Sea Scooters
2 x Paddle Boards
Inflatable dock - Beach Hammock
Towable Wing Floaty
Wakeboard
Fishing Gear
Snorkelling Equipment
2 x Foldable Bikes
Beach Games

CREW PROFILE

Jake Navarro

Mollie Olsson

Captain Jake:

Born and raised in London, UK. The outdoors and adventure was always at the forefront of Jake's mind when it came to doing anything with his time, which was the reason for Jake's interest in working as a landscape Gardener for several years. Here Jake acquired the necessary experience and balance in hard labour, using his hands, operating heavy machinery as well as keeping a keen eye for detail. It wasn't until his early 20's Jake started to pick up sailing on the south coast of England and discovered a whole new world on the water which he fell in love with.

In 2018, he obtained his Yacht Master Offshore in the UK which was the start of his professional role in the industry as a Yacht Captain. Jake has since had a huge amount of experience working on charter yachts all over the Mediterranean, Caribbean, French Polynesia and UK. Also, filled the roles as Lead Skipper and Route Manager for flotilla companies in various destinations. At the start and end of seasons, Jake would be keeping himself on the water working frequently as a yacht delivery skipper.

In his free time, between charter seasons, Jake will always make sure he has something planned for the outdoors. From riding motorcycle enduro in the mountains in Europe, to jumping straight back into his old football team in his home town, Jake always wants to stay active. He spends the rest of his spare time participating in water sports, diving, tennis and some travelling.

Chef Mollie:

Has a background in performing arts, fitness, entrepreneurship, and a deep passion for global cuisine, bringing a unique blend of creativity, discipline, and cultural appreciation to her culinary craft.

Her journey began in Mexico, where she worked as a dancer, acrobat, and flying trapeze instructor. It was there she fell in love with Mexican cuisine, developing a profound appreciation for bold flavors and fresh ingredients. This experience ignited Mollie's passion for creating vibrant, flavorful dishes using ingredients like lime, chili, and garlic—her signature guacamole becoming a favorite among colleagues and friends alike.

Afterward, Mollie pursued her interest in sports and exercise science, studying in Australia for a year and ultimately staying for nearly four years. During this time, she successfully co-founded a performance center for strength sports on the Sunshine Coast. Following this entrepreneurial endeavor, Mollie served as the front-of-house manager at a vegan and gluten-free herbal bar. Here she honed her leadership skills while innovating new cocktails, curating menus, and managing a talented team, further developing her ability to balance creativity and operations.

Returning home, Mollie transitioned into the yachting industry—a career that perfectly aligns with her love for travel and food. Over the years, Mollie has taken on multiple roles as deckhand, stewardess, and chef on motor yachts and catamarans. This experience has not only strengthened Mollie's adaptability and team collaboration skills but also solidified her passion for culinary arts. She has been fortunate to visit over 50 countries, immersing herself in local cuisines and incorporating those influences into her cooking.

Mollie believes fresh, high-quality ingredients and a meticulous attention to detail are the foundations of every exceptional dish. Whether crafting a nutritious breakfast or an elaborate multi-course dinner, Mollie aims to deliver meals that are both wholesome and unforgettable.

Captain Jake Navarro Qualifications:

RYA Yachtmaster Offshore 200GT
STCW Safety Training
Emergency First Aid Training
PADI Advanced Diver
UKSA Superyacht Crew Training

Chef Mollie Olsson Qualifications:

Ashburton Culinary Academy Yacht Chef Certificate 2023
Level 2 Food Safety and Hygiene for Catering
STCW Safety Training
Emergency First Aid Training
Yoga Teacher Training 2024
Pilates, Boxing and Aqua Aerobics Instructor

ADDITIONAL INFORMATION

SAMPLE MENU

Chef's Mollie's Sample Menu

Fresh Fruit Platter | Juice/Smoothie | Tea & Coffee Served Daily

BREAKFAST

SPELT PANCAKES

Cinnamon | Maple | Mascarpone

SHAKSHUKA

Avocado | Feta | Mint | Toasted Bread

CARAMELIZED FRENCH TOAST

Fresh Berries | Butter

HOMEMADE SCONES

Jam | Butter | Nutella | Whipped Cream

CROISSANT BENEDICT

Smoked Salmon | Hollandaise | Avocado | Poached Egg

ITALIAN STYLE EGGS CAPRESE

CREPES

Lemon Curd | Caster Sugar | Raspberries

LUNCH

MADE TO ORDER ITALIAN PIZZA

Mascarpone | Crème fraiche | Mozzarella | Mixed protein | Mixed vegetables

BANG BANG VIETNAMESE NOODLE SALAD

POKE BOWL

THE MOLLIE SALAD

CAESAR SALAD

Creamy caesar dressing | homemade croutons | Parmesan | Chicken

cushion Garlic bread

MEXICAN CARNITAS TACO

Pulled pork | Guacamole | Pico de Gallo | Coriander | Pickled red onion

FANCY CHICKEN BURGER

Brioche Parsley Basil Lemon zest Sweet potato fries | Harissa-honey

dressing

STARTERS

CREAMY CAULIFLOWER SOUP

Garlic | Cashew nut | Pumpkin seed | Garlic bread

ROASTED ROOT VEGETABLE SALAD

THAI GREEN MANGO SALAD

SIZZLING PRAWNS

Chili | Parsley | Aioli | Toasted bread

SEA BREAM CEVICHE

Charred sweetcorn | Spring onion | Coriander | Lime

JAPANESE CABBAGE PANCAKES

White cabbage | Soy sauce | Siracha mayo

GRILLED LOBSTER TAILS

Lemon | Parsley | Butter| Dijon mustard | Garlic

MAIN

RIBEYE STEAK

Parmesan potato stack | Beurre rouge | Honey carrots

SEARED SESAME CRUSTED TUNA STEAK

Asian slaw | Asparagus| Soy sauce

CREAMY LEMON RISOTTO

Garlic shrimps | Asparagus | Caramelized cherry tomatoes

MAHI MAHI

Cauliflower puree | Garlic herb oil | Parmesan crisp | Citrus beurre blanc

CREAMY LOBSTER PASTA

White wine | Parmesan | Lemon | Chives | Garlic bread

MIDDLE EASTERN MEZE

Muhammara | Pita Bread

TERIYAKI SALMON

Creamy coconut rice | Thai cucumber salad | Cashews

DESSERT

SWEDISH STICKY CHOCOLATE CAKE

Whipped cream | Raspberries | Caster sugar

DECONTRUCTED CARROT CAKE

Roasted pecans | Pickled carrots

THREE LAYERD CHEESECAKE

Cream cheese | Strawberries | White chocolate

CHOCOLATE TARTE

Nut crust Sea salt

CREME BRULEE

Crispy sugar crust | Vanilla

APPLE TARTE

Vanilla ice cream | Almonds

HIBISCUS PANNA COTTA

Vanilla | Hibiscus sauce

PRICING DETAILS
Almosta Road INQUIRE

Pricing

From: 21,000 per week
To: 29,500 per week

Pricing Details

*Longer Charters Available*

Summer 2026 Rates

High Season: EURO 29500 per week (July and August) + all exp (APA 25% & VAT 12%)
Mid Season: EURO 25500 per week (June and Sept) + all exp (APA 25% & VAT 12%)
Low Season: EURO 21000 per week (Other Months) + all exp (APA 25% & VAT 12%)

LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights) 
***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.

Notes:
- VAT rate is determined by applicable tax legislation and may be subject to change without prior notice or responsibility on the Broker, the Stakeholder or the Owner.
- If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
- Relocation Fees: Catamarans 55ft and up: Cyclades (1500 EUR) * * Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.

Almosta Road

Pricing

Pricing Details

Destinations

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