AKASHA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 62 Ft / 18.9 m |
| Beam | 32.0 Ft / 9.78 m |
| Draft | 5.1 Ft / 1.56 m |
| Builder | Lagoon |
| Built - Refit: | 2018 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
| Dinghy | Tender Ocean Master 460 |
| Dinghy HP | 60 |
| Paddle Boards | 4 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Day 1
Lunch: Summer fresh fish tacos with white fish, red cabbage, avocado, coriander and a spicy lime mayonnaise
Dinner: Grilled salmon drenched in a mango lime sauce served with green peas and coconut rice
Dessert: homemade lemon pie
Day 2
Lunch: Poke bowl with sushi-grade tuna, sticky rice, edamame beans, Julien grated carrot, avocado, cucumber, black sesame seeds, bean sprouts and a homemade kicking dressing
Dinner: Filet mignon steak served over a wild mushroom truffle risotto served with a mushroom gravy and freshly grated Parmesan cheese.
Accompanied by a crunchy kale salad with orange, pistachio and a red wine dressing on the side
Dessert: chocolate fudge brownie combined with Forrest fruits and dark chocolate nibs.
Day 3
Lunch: pesto pasta penne served with grilled chicken, baby spinach, pine nuts, parmesan cheese and roasted cherry tomatoes.
Dinner: Blackened mahi mahi poured with a lemon cherry tomato reduction sauce served over a sweet potato purée served with asparagus and a big garden salad
Dessert: Nutella crepe with ice cream
Day 4
Lunch: Greek mesa with organic chicken-gyros, naan bread, tzatziki, and a big Greek salad
Dinner: Tuna Tataki sesame-seared seared poured with a homemade Japanese ponzu sauce served with an umami cucumber edamame carrot salad
Dessert: homemade mango yoghurt mint sorbet
Day 5
Lunch: avocado, chipotle shrimp quinoa bowl with BBQ roasted corn, black beans and a homemade lemon cilantro marinade and fresh pico de gallo
Dinner: Grilled grouper served in a lemon sauce accompanied by lemon orzo and grilled zucchini
Dessert: coconut ice cream with cookie crumbles
Day 6
Lunch: Classical Cobb salad, grilled organic chicken breast served over iceberg lettuce topped with hard boiled eggs, baby tomatoes, crispy bacon, avocado, blue cheese crumbles and a homemade honey mustard dressing.
Dinner: shrimp pasta tagliatelle coated in a aglio e olio sauce served with an arugula goat cheese salad.
Dessert: tiramisu
Day 7
Lunch: green thai coconut curry combined with Asian eggplant, chicken, snow peas and fresh lime and coriander.
Dinner: Surf and turf BBQ with steak and lobster, accompanied by grilled rosemary potatoes and a big garden salad.
Dessert: grand dessert
Day 8
Lunch: homemade deluxe burger made with ground beef, green lettuce, sliced tomatoes, pickles, caramelized onions and cheddar cheese. Topped with ketchup or any sauce you like. Served with vinegar chips.
Dinner: Bacon-wrapped pork served with roasted butternut squash, topped with feta and garlic sauté spinach served with a tomato basil salad
Dessert: Oven-baked pears with cinnamon and vanilla ice cream
| 2 Guests | 34,000 |
|---|---|
| 3 Guests | 34,000 |
| 4 Guests | 34,000 |
| 5 Guests | 36,000 |
| 6 Guests | 36,000 |
| 7 Guests | 38,000 |
| 8 Guests | 38,000 |
| 2 Guests | 34,000 |
|---|---|
| 3 Guests | 34,000 |
| 4 Guests | 34,000 |
| 5 Guests | 36,000 |
| 6 Guests | 36,000 |
| 7 Guests | 38,000 |
| 8 Guests | 38,000 |