KIMATA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 66 Ft / 20.2 m |
| Beam | 32.3 Ft / 9.87 m |
| Draft | 5.6 Ft / 1.71 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2021 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
One owners cabin (bed size 1,75m x 2,00m) – and three double cabins (bed sizes 1,55m x 1,95m) all with private bathrooms.
| Dinghy | Highfield 4.20 |
| Dinghy HP | 70 |
| Paddle Boards | 2 |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast
A selection of freshly baked pastries or pancakes, blinis or muffins.
Fresh local, in-season fruit platter.
Variety of yoghurts with chef’s homemade granola.
Freshy squeezed juices & daily smoothie on request.
Plus one hot selection per day:
Cooked breakfast with bacon, fresh herb baked mushrooms & tomatoes.
Eggs (fried, scrambled, poached, frittata, etc.)
Day 1
Welcome Snacks
Selection of Breadsticks.
Marinated olives.
Hummus, taramasalata & tzatziki.
Warm and cold bites, including:
Carob puffs with tarama, shrimp & herbs.
Classic gougères filled with Arseniko Naxou Mornay sauce
Lunch
Fried calamari with citrus aioli and crushed pink peppercorns.
Traditional Greek taramasalata served with warm pita bread.
Traditional Greek grouper plaki, oven-baked with tomatoes, onions, garlic, olive oil, fresh herbs and potatoes.
Seasonal fresh fruit selection.
Dinner
Lentil salad with smoked eel, fresh herbs, and an orange citrus dressing.
Seafood orzo with shrimp, mussels, and calamari, finished with tomato, fennel and extra virgin olive oil.
Lemon curd with almond crumble, crisp meringues, and candied lemon peel.
Day 2
Lunch
Greek salad with ripe tomatoes, cucumbers, olives, onions, and feta cheese.
Tzatziki served alongside sourdough bread.
Traditional Greek moussaka.
Traditional Greek karydopita (walnut pie) served with Greek yogurt infused with citrus notes.
Dinner
Melon, Copa & Comté salad.
Wild boar schnitzel with fresh green apple, remoulade sauce, and creamy mashed potatoes.
Set mastiha custard with almond tuile and poached strawberries.
Day 3
Lunch
Arugula and baby spinach salad with Manouri cheese, balsamic dressing, pasteli, and petimezi.
Traditional Greek 'gemista'.
Classic galatopita (Greek milk pie).
Dinner
Octopus with fava.
Monkfish with artichoke and cocoa beans, finished with gremolata.
Pavlova topped with berry compote and citrus curd.
Day 4
Lunch – Greek Souvlaki Party
'Politiki' salad with cabbage, carrots, peppers, and a white balsamic glaze.
Selection of grilled meats including pork, chicken, and lamb.
Build-your-own souvlaki accompaniments
Crispy chips
Sliced onions, tomatoes and fresh lettuce
Warm pita breads
Traditional tzatziki.
Loukoumades drizzled with honey and dusted with cinnamon.
Dinner
Steamed mussels with white wine, garlic, and fresh herbs.
Seafood trahanas with clams, bottarga, and extra virgin olive oil.
Set limoncello cheesecake with blackcurrant jam.
Day 5
Lunch
Seabass crudo with blood orange segments and agretti.
Crispy fried halloumi cheese with fig jam.
Lobster pasta.
Greek yogurt pannacotta and honeycomb.
Dinner
Beef tartare with truffle and bone marrow.
Beef fillet with caramelized onion, parsnip, and Bordelaise sauce.
Dulce de leche, banana, pecans, and chocolate crumble.
Day 6
Lunch
Ntakos with capers and Xinomyzithra Kritis.
Deep-fried feta drizzled with honey and sprinkled with sesame seeds.
Whole roast lemonato chicken with fresh herbs and roasted potatoes (kidonates as known in Greece).
Ravani cake served with kaimaki ice cream for dessert.
Dinner
Treviso salad with candied walnuts, Arseniko Naxou cheese, and charred orange dressing.
Lamb chops with artichoke, onion purée, crispy garlic, and a jus made from the lamb bones.
Craquelin choux filled with white chocolate whipped cream ganache, almond crumble, apricot gel and poached apricots.
Day 7
Lunch
Kakavia soup (psarosoupa).
Whole wild sea bream cooked in salt, served with boiled seasonal vegetables dressed with ladolemono.
Watermelon with feta.
Dinner
Yellow summer squash (fritti) served with sauce verte and a drizzle of honey.
Guinea fowl with homemade gnocchi, pastitsada sauce, and carrot purée.
Pistachio crème brûlée.
***All lunches and dinners are accompanied by freshly baked bread.
****A variety of healthy snacks and fresh, light canapés are available upon request.