Grace

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	62 Ft / 18.9 m
Beam	7.4 Ft / 2.26 m
Draft	32.1 Ft / 9.81 m
Builder	Lagoon
Built - Refit:	2020 - No Refit Date Set
Cruising Speed	9 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

One master cabin with direct access to aft deck, one VIP cabin with direct access to aft deck and two queen bed double cabins all with private bathrooms
Bed Configuration: 4 Queen beds

WATERSPORTS

Dinghy	Brig 4,20
Dinghy HP	50
Paddle Boards	2
Double Kayaks	1
Adult Water-skis	Yes
Wakeboards	1
Snorkeling gear	8
Inflatable, towable tubes	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Brig 4,20 with 50 HP outboard engine
SUP (2)
Jobe underwater sea wing (1)
Radinn Xsport Jet board (1)
Waterski (Adult and Children)
Wakeboard (adult)
Kayak 1 seated (2)
Snorkeling gear
Fishing gear

Board games: UNO, chess, cards

*All particulars are given in good faith and are believed to be correct but cannot be guaranteed.

CREW PROFILE

Bruce Rocherieux

Andrew Widdas

Captain: Bruce Rocherieux

Bruce Rocherieux, the 38-year-old captain of S/Y Grace, is a reliable, meticulous, and professional sailor dedicated to a career in the yachting industry. With more than ten years of experience in the yachting industry, Bruce comes with a rich background in yacht racing, as well as offshore cruising. He began his journey in 2000 with dinghy racing and has since worked as a scientific expedition skipper in 2017, serving as charter skipper, first mate, second captain, and engineer on various sailing and motor vessels across Australia, the Mediterranean, and the Red Sea. Notably, he has completed transatlantic crossings and many deliveries all over the world. He has his RYA Yachtmaster and has completed all the safety training necessary to work on yachts. Bruce excels in maintenance and troubleshooting of all onboard systems, leads safety and crew management successfully, and handles engineering duties and cruise planning. He holds a bachelor's degree in Business Management for Sustainable Tourism and is fluent in English and French, with good proficiency in Spanish. Bruce possesses excellent tender driving skills, comprehensive mechanical and electrical knowledge, and is adept in watersports like windsurfing, surfing, foiling, and wakeboarding, holding a PADI Open Water certification. His goal is to gain experience on larger yachts while working toward higher qualifications in the industry. He is excited to be working on Grace in Greece and to provide memorable sailing experiences for his guests on board.

Chef: Andrew Widdas

Andrew is a talented and passionate chef from England with over 25 years experience. Mostly a head chef in restaurants, pubs and private households, he knows about every aspect of the kitchen! From creating menus, food management and provisioning, training staff, safety and hygiene standards, he is an all-round wizard in his realm. His 5-year experience working on yachts make him the perfect fit as chef on Grace! He is excited to return to the sea and create new dishes and a wonderful dining atmosphere on board. He is organized, hardworking and dedicated to his guests. He can adapt to different guest preferences easily and his diet and nutrition background help him further to understand guests needs and create new, healthy flavors!

Deck/Stew : Lucy Jellett
Born and raised in Sussex in the South East of the UK, Lucy has always had an interest in sport & is passionate about football in particular. Even going so far as to study sport for two years at college. Lucy has always been on the look out for new and exciting opportunities. She has a passion for travel that manifested in two years working in hotels and chalets in the French Alps. Of particular note: - Lucy worked a winter as a chalet host/ chef. A role in which she would strive to look after up to 26 guests during any one week. Following up on the idea for seasonal work, she got her STCWs two years ago with an aim to finding a stewardess role in yachting. Quickly proving herself - Lucy’s work ethic, professionalism and likeable persona impressed our guests and crews alike. With an extensive background in hospitality and in customer facing roles, Lucy is perfectly suited to the deck/ stew role on Grace. She Lucy is excellent with children of all ages, having worked in several childcare capacities in the past. We’re glad to welcome Lucy back for a full season on Grace this summer. We have no doubt that she’ll do a wonderful job.

YACHT DESCRIPTION
S/Y Grace is a Lagoon 620 Essence and she is based in Preveza Marina, right in the heart of the Ionian Sea. She accommodates 8 guests in 4 large en-suite cabins. One master cabin with direct access to aft deck, one VIP cabin with direct access to aft deck and two queen bed quest cabins all with private bathrooms. She has a spacious cockpit for dining al-fresco and fly bridge for 360 degree views and perfect area for cocktail hour. She is equipped with a hydraulic platform - ideal for direct access to the sea. Her saloon has wide panoramic windows - the galley is located in the upper level where the chef prepares wonderful dishes for her guests. Grace is equipped to the highest standards including all the luxuries: Air-con, water maker, generator, Inverter, Quiet Flush Toilets and a lot more. Grace's fantastic design allows for maximum comfort and space onboard. Crew accommodation is located in a separate area on the boat.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast
A selection of fruit juices, Variety of cereals, Fresh fruit & Yoghurt,Cured meats & cheeses, Croissants & pastries, Fresh bread & preserves, Smoked salmon

Full cooked breakfast with a choice of eggs Omelettes
Crepes with syrup
Eggs benedict, Royale, Florentine

Day 1

Lunch
Whole baked golden grouper, with roasted mediterranean vegetables, garlic new potatoes. Greek salad, Green salad
Lemon posset - shortbread biscuit

Dinner
Parma Ham with melon, -
Honey & tarragon chicken, potato fondant, broccoli & cashew nuts
Raspberry & honeycomb cheesecake

Day 2

Lunch
Mussels, white wine & garlic, fresh bread, fries, couscous salad, salad caprese, cured meats and cheeses
Vanilla sponge, chantilly cream and berry compote

Dinner
Sauteed King prawns, chill, lime, ouzo
Fillet of beef, mac cheese bon bon, pancetta crisp, sweetcorn puree
Sticky toffee pudding, toffee sauce

Day 3

Lunch
Traditional moussaka, spiced cauliflower & chickpea salad, Greek salad, stuffed vine leaves Fig & honey
Tart lemon cream

Dinner
Lobster and crab arancini, pea puree Seared sea bass, dragon spiced noodles
Vanilla creme brulee

Day 4

Lunch
Surf & Turf BBQ - slipper lobster, loin beef, corn, potato salad, coleslaw, chips, green salad
Platter of mini desserts

Dinner
Liver & mushroom pate, onion chutney
Pressed lamb, dauphinoise potato, roasted carrots, red wine jus
Brandy chocolate mousse

Day 5

Lunch
Fruit de mer , feta & watermelon salad, asian noodle salad, cauliflower puree with truffle oil
Cream filled chocolate choux bun

Dinner
Lobster bisque, crab crouton
Roast pork belly, boudin noir, bacon & chilli jam
Tiramisu

Day 6

Lunch
Blackened octopus, sweet chilli chicken bites, lentil salad, Greek salad, pitta bread with dips
Chocolate brownie

Dinner
Eight course chef's tasting menu

Day 7

Lunch
Chicken and bacon salad, macaroni cheese, celery pear and walnut salad, pork souvlaki
Summer fruit pudding

Dinner
King scallops, coconut & lime veloute
Rabbit wellington, garlic mash , roasted vegetables, red wine and thyme gravy
Orange panna cotta

PRICING DETAILS
Grace INQUIRE

Pricing

From: 21,000
To: 33,000

Pricing Details

2025 Rates
High Season (July-August) EURO 33000/week + all exp
Mid Season (June and September) EURO 28800/week + all exp
Low Season (rest months) EURO 21000 + all exp
+ APA 20% + VAT 12%

Charters for less than a week are only available upon request and the weekly rate is divided by 6.

If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.

Destinations

greece

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