GANANY
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 69 Ft / 21.1 m |
| Beam | 32.7 Ft / 9.99 m |
| Draft | 6.5 Ft / 1.99 m |
| Builder | Custom |
| Built - Refit: | 2024 - No Refit Date Set |
| Cruising Speed | 6 knots (nautical miles per hour) |
Ganany offers 4 cabins for the Guests
– 2 cabins with queen beds
– 2 further double cabins which can be converted into 2 separate beds at aft port of the vessel – bed size 1,80 m x 2,05 m
Large interior saloon with sofas and panoramic view
spacious aft cockpit with large 2 sun loungers
| Dinghy | Highfield 3.40m |
| Dinghy HP | electric 12KW |
| Paddle Boards | 2 |
| Snorkeling gear | 8 |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Elsa offers quality cuisine using fresh, local produce.
She will concoct a tasty meal according to her inspiration of the moment and will adapt to your wishes.
Sammple menu
Monday noon
Piquillo peppers stuffed with porcini mushrooms and prawns
Breaded pork loin with pistachios and pine nuts
Ratatouille glazed with olive oil
Melba strawberries
Monday evening
Avocado tartar and Kamchatka crab
Calamari ‘a la plancha’ Spanish rice
Tiramisu
Tuesday noon
Mushroom and parmesan carpaccio
Cod fillet with red pepper coulis
‘panaderas’ and broccoli
Apple tart Flambéed with Calvados Vanilla ice cream
Tuesday evening
‘ Escalivada’ with anchovies and toast
Veal chop, Chips and Provençal tomatoes
Rainbow of tulip-shaped sorbets
Wednesday noon
Salmon roll with fresh cheese, ginger and chives
Spiced bass with preserved onions and Basmati rice
Cheese White chocolate cake with cherries
Wednesday evening
Tabbouleh
Lamb skewers with thyme flower Roast aubergine caviar Wild rice
Lemon mousse
Thursday noon
Gazpacho (tomato soup)
Forest cake
Peaches Melba
Thursday evening
Vichyssoise (cream of leek soup)
Courgettes stuffed with prawns
Fruit salad and yoghurt
Friday noon
Inch salad with spinach, salmon and cheese
Poultry and Serrano ham with sundried tomato pesto
Chocolate mousse
Friday evening
Cocote with comté cheese and prawns
Red mullet fillets with dried fruit wheat semolina
Mango brick with hot chocolate
Saturday noon
Ravioli stuffed with gorgonzola cheese and pears.
Fillet of beef in a herb and potato crust
Skewers of fresh fruit with two sauces
Saturday evening
Coconut crab accras - salad
Monkfish and prawn curry with rice
Raspberry cheese cake
Sunday noon
Tartar of salmon and green apples
Blueberry magret, mashed vitelottes
Mille feuilles of coconut mousse and hot chocolate
Sunday evening
Beetroot soup with Campari
Mussels with saffron cream
Rice pudding with vanilla