CNB 76 2017
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 75 Ft / 22.9 m |
| Beam | 19.6 Ft / 5.99 m |
| Draft | 9.8 Ft / 2.99 m |
| Builder | CNB Bordeaux |
| Built - Refit: | 2017 |
Cabin layout description:
Master: Queen sized double;
Twin: Convertible double/ twin beds with a pullman bunk; and,
Bunk cabin: Bottom bunk pulls out to a double
Accommodates 6 adults comfortably or combinations of adults and children for over 6 guests.
| Dinghy | 3.8m Williams Jet RIB |
| Paddle Boards | 2 |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
7 Day sample menu
Monday
Breakfast
Scrambled eggs and Bacon muffins. Fruit Platter
Raspberry almond milk overnight chia pudding.
Lunch
Meat free Monday
Summer ratatouille puff pastry tarts , Garlic- buttered green beans, Roasted sweet Potatoes and carrots. Served with Arugula salad [tomato, yellow bell pepper, Parmesan]
Dinner
Seafood Night
Lemon, garlic & olive oil roasted fish fillets, salt & pepper calamari, sweet potato wedges, Grilled mixed greens.
Cucumber, snap pea, avocado sliced salad with Tartare sauce.
Tuesday
Breakfast
Full English breakfast with Fried Eggs, bacon, Pork Sausage, Bake beans. Fruit Platter.
Detox juice [apple, celery, spinach, ginger, lemon]
Lunch
Mexican Style
Starter: Spicy tomato soup
Chilli con carne, Grilled lemon chicken thighs Coriander and bean rice, sweet corn Guacamole, Pico de Gallo.
Dinner
Greek Style
Roasted lamb chops, Greek salad, Lemon & rosemary roasted potatoes, grilled zucchini with yoghurt flatbread.
Wednesday
Breakfast
Vegetable Omelette, Fruit Salad
Mini overnight Chia Puddings.
Lunch
Middle Eastern Style
Lentil and carrot soup
Beef koftas with tahini sauce & pickled red onions, Tabbouleh salad [bulgur, tomatoes chopped parsley, mint and onion] Roasted cauliflower & baby greens salad.
Dinner
Italian Style
Chicken Milanese
Pasta Aglio olio with green beans with capers, lemon and parsley, Garlic Bread. Tiramisu
Thursday
Breakfast
Smashed avocado on toast with feta and Pomegranate and Poached eggs. Sliced fruit
Lunch
Portuguese Style
Peri Peri prawns skewers, Beef skewers, Tomato rice Plain green leaf salad[with a lemon and olive dressing] Roasted red pepper, cucumber & tomato salad
Focaccia tear & share bread
Dinner
Indian Style
Butter Chicken, Lamb Korma, Roasted cashews, lemon and parsley rice, bombay potatoes,
Fresh taziki, garlic naan
Friday
Breakfast
Scrambled Egg, Brioche French Toast. Berry Smoothie
Lunch
Spanish Style
Roasted Salmon, Sliced avocado salad[ purple onions, avocados, red bell pepper, yellow bell pepper with lemon, cilantro dressing] and Asparagus.
Dinner
Cheat Meal
Smashed cheese Burgers, twice cooked potato chips Caesar salad
Saturday
Breakfast
Breakfast burrito with scrambled egg, bacon, avocado tomato and sweet corn.
Watermelon mint and lime juice.
Lunch
Thai Style
Veggie spring roles,
Thai Prawn curry, Vegetable Thai green curry, Rice Mango salad [mango, red bell pepper, cucumber salad]
Dinner
Aussie Style surf and turf BBQ
Rib Eye fillet steaks topped with garlic butter prawns. served with a fresh mixed green salad.
Mini fruit pavlovas
Sunday
Brunch
Shakshuka with poached eggs and a basil pesto dressing Hash browns, Sausages, bacon
Banana oat flapjacks with maple butter
Fruit salad
Dinner
Roast Dinner
Roast Beef with gravy, Yorkshire pudding, Roasted baby potatoes, Cauliflower cheese,
Green leaf salad, Honey glazed carrots, Roasted broccolini
Apple crumble and homemade custard
