SANDY CINCO
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 58 Ft / 17.7 m |
| Beam | 29.0 Ft / 8.86 m |
| Draft | 4.5 Ft / 1.38 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2016 - 2023 |
| Cruising Speed | 7kts |
The bright airy interior of Sandy Cinco is bathed in natural light from her large windows and port lights.
Sandy Cinco sleeps eight guests in 4 beautiful ensuite cabins: the king-size primary suite and three queen VIP suites.
All the cabins have low island beds with mattresses on sprung bases, memory, foam toppers and high-quality bedding to provide the utmost comfort.
Each cabin has temperature controlled air-conditioning and ensuite bathroom, including electric head, vanity unit, separate shower and complimentary toiletries.
Silent Night technology means you can experience a completely quiet atmosphere while you sleep, with the soothing comfort of air conditioning guaranteeing a peaceful night.
The spacious saloon features a large adjustable height coffee table and a seating area that’s perfect for a movie night or watching Lizzy prepare her delicious meals.
The cockpit comfortably houses the adjustable alfresco dining table and a coffee table alongside two sunbeds and plentiful seating overlooking the sea.
The fully covered flybridge is almost entirely for guest relaxation with comfortable shaded benches close to the drinks fridge and the bar and offers wonderful views when sailing or at anchor.
At the bow there are two more sunbeds, beanbags, dolphin seats and brand-new trampolines for soaking up the sun.
| Dinghy | 14FT |
| Dinghy HP | 60 |
| Paddle Boards | 2 |
| Double Kayaks | 2 |
| Adult Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
LIZZY HILL
Crewed Yacht Chef & Ashburton Chefs Academy Graduate
Sample Menu
BREAKFAST
SPRING ONION POTATO CAKES
topped with crispy bacon, poached egg and Lizzy’s own tomato ketchup.
RAINBOW FRITTATAS
with roasted tomatoes and steamed spinach.
SMOKED SALMON AND SCRAMBLED EGGS
with buttered brown bread toast with a wedge of lemon.
THE CAPTAIN’S PANCAKES
served with a fresh fruit platter, jams, honey and Canadian maple syrup.
CROQUE MONSIEUR
toasted cheese and ham sandwich with a Gallic twist!
EGGS BENEDICT
perfectly poached eggs on a buttered English muffin with ham and Hollandaise.
BIRCHER MUESLI
with red berries, Greek yoghurt, nuts, seeds and honey.
Cereals, yoghurt, toast and jam are available on request.
LUNCH
LOBSTER, MANGO & CHILLI SALAD
on a bed of shredded lettuce with roasted peanuts and sesame dressing.
SEA DOGS
pan seared prawns with jalapeño, lemon & lime mayo and sweet potato fries.
SWEET POTATO CRUST QUICHE
served with boat made pesto and salad.
STICKY JERK AND HONEY FILLET OF SALMON
on a bed of mango slaw drizzled with a honey & lime dressing.
GREEK STYLE SOUVLAKI GRILLED KEBABS
served with citrus couscous, tzatziki and a Greek salad.
NIÇOISE SALAD WITH PAN SEARED TUNA.
Boat made beef tenderloin burger on a Brioche bun with all the fixings
CAESAR SALAD
with pan seared chicken tenders, garlic croutons and cherry tomatoes.
Many lunches are served with freshly baked bread
CANAPES
CHEESE STUFFED MUSHROOMS with toasted bread crumbs
BLINIS AND CAVIAR
DRAGON CHICKEN WINGS with Mint & Lime Dip.
PAN FRIED HALLOUMI with lemon and chilli
SALMON FISHCAKES with sweet chilli & peas
LETTUCE WRAPS with sweet basil & chicken.
ASPARAGUS & PROSCIUTTO TWISTS.
A fruit bowl and a selection of snacks is always available
MAINS/ENTREES
CARIBBEAN PRAWN FRICASSEE
with exotic fruit and coconut milk curry served on wild rice.
ROASTED SUPREME OF CHICKEN
with sweetcorn & chorizo a la Française and sautéed root vegetables.
LOCALLY CAUGHT SEARED MARINATED TUNA
with sautéed Asian style greens and noodles
PROVENCAL STYLE RACK OF LAMB
with red wine gravy, potato dauphinoise and steamed vegetables
CITRUS ROASTED FRESH CAUGHT WAHOO
on a crispy potato rosti with citrus cream sauce, broccoli, carrots and mange tout.
PRIME TENDERLOIN STEAK
with boat made chimichurri sauce, fried potato wedges and salad.
SEARED FILLET OF LOCAL RED SNAPPER
on a bed of asparagus & chorizo Risotto
DESSERTS
HOT GUINNESS AND CHOCOLATE LOAF
with vanilla ice cream and caramel sauce
LEMON MERINGUE PIE
with lemon and raspberry coulis
CHOCOLATE & HAZELNUT MOUSSE
finished with praline and a tuille wafer.
ORANGE AND PROSECCO JELLY
PANNA COTTA
with red berry compote
PEANUT AND CHOCOLATE CHEESECAKE
with popcorn and caramel.
KEY LIME PIE
After dinner coffee and liqueurs are always available on request
| 2 Guests | 25,500 |
|---|---|
| 3 Guests | 27,000 |
| 4 Guests | 28,500 |
| 5 Guests | 30,000 |
| 6 Guests | 31,500 |
| 7 Guests | 34,500 |
| 8 Guests | 36,000 |
| 2 Guests | 25,500 |
|---|---|
| 3 Guests | 27,000 |
| 4 Guests | 28,500 |
| 5 Guests | 30,000 |
| 6 Guests | 31,500 |
| 7 Guests | 34,500 |
| 8 Guests | 36,000 |
| 2 Guests | 25,500 |
|---|---|
| 3 Guests | 27,000 |
| 4 Guests | 28,500 |
| 5 Guests | 30,000 |
| 6 Guests | 31,500 |
| 7 Guests | 34,500 |
| 8 Guests | 36,000 |