ALLURE
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 3 |
| Length | 61 Ft / 18.6 m |
| Beam | 31.0 Ft / 9.47 m |
| Draft | 5.4 Ft / 1.65 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2022 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
5 queen bed cabins, all with en-suite facilities, galley down
| Dinghy | Highfield 420 |
| Dinghy HP | 60 |
| Paddle Boards | 2 |
| Double Kayaks | 1 |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | 10 |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast
Tea, herbal infusions, coffee, fresh juices, smoothies, various types of milk,
Bread and toast, Greek yogurt, cereals, fresh fruits, honey,
Jams, tahini, and other spreads, assorted cheeses and cold cuts,
Eggs in all styles, tomatoes, cucumber, avocado,
Pancakes, crepes, assorted viennoiserie,
Cakes, sweet and savory pies.
Day 1
Lunch
• Green bean salad with walnuts and lemon zest
• Stuffed vine leaves (dolmadakia yalantzi) with lemon sauce
• Braised beef in tomato sauce with orzo
Dinner
• Lettuce salad with pear and goat cheese
• Greek-style scrambled eggs (strapatsada) with fresh oregano and feta
• Grilled white grouper with white wine and caper sauce
Day 2
Lunch
• Lentil salad with pomegranate and orange vinaigrette
• Stuffed mushrooms with cheese and herbs
• Lemon-braised pork with roasted potatoes
Dinner
• Salad with xinomyzithra cheese, cherry tomatoes, and barley rusks
• Sautéed greens with lemon and garlic
• Shrimp saganaki with fresh tomato and feta
Day 3
Lunch
• Chickpea salad with onion and cumin
• Stuffed peppers with feta and herbs
• Rabbit stew (stifado) with mashed potatoes
Dinner
• Green salad with hazelnuts and yogurt dressing
• Baked giant beans with spinach and dill
• Grilled sea bream with lemon-olive oil sauce and chives
Day 4
Lunch
• Couscous salad with raisins and fresh herbs
• Traditional cheese pie with homemade phyllo
• Roasted lamb with yogurt and herbs
Dinner
• Greek salad
• Baked eggplants with tomato and goat cheese
• Dusky grouper with saffron sauce and wild rice
Day 5
Lunch
• Grilled vegetable salad with nuts
• Bulgur with raisins and almonds
• Pastitsio (Greek baked pasta with béchamel)
Dinner
• Salad with manouri cheese and toasted sesame
• Potato salad with vegetables, mint, feta, and lemon-olive oil dressing
• Fresh stuffed calamari with vegetables
Day 6
Lunch
• Beetroot salad with orange and Aegina pistachios
• Yellow split pea puree (fava) with caramelized onions
• Fried red mullet with white wine sauce
Dinner
• Arugula salad with peach and sunflower seeds
• Traditional zucchini and herb omelet (sfougato)
• Roasted chicken with savory herb and potatoes
Day 7
Lunch
• Cabbage and carrot salad (Polítiki)
• Zucchini fritters with yogurt
• Moussaka
Dinner
• Salad with barley rusks and feta
• Chickpea fritters with tomato sauce
• Grilled octopus with fava and capers
Desserts
Galaktoboureko, kataifi, walnut cake, honey loukoumades, semolina halva, rice
pudding with mastiha, fresh fruits, roasted figs with honey and yogurt, kataifi with
cream, chocolate mosaic with walnuts, yogurt mousse with nuts and honey,
honeycomb, crème brûlée.
