MAJESTY OF GREECE
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 4 |
| Length | 64 Ft / 19.6 m |
| Beam | 32.3 Ft / 9.87 m |
| Draft | 3.8 Ft / 1.16 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2025 - No Refit Date Set |
| Cruising Speed | 16.5 knots |
1 Owner’s suite with double bed (size between queen and king bed) and private bathroom.
4 Double cabins with queen beds and 4 bathrooms.
| Dinghy | Highfield Dinghy 4.20 |
| Dinghy HP | 60 |
| Double Kayaks | Yes |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast
Tea infusions, water infused with Greek herbs and local flavors
All types of coffee
Fresh juices
All kinds of milk & yogurt
Fresh fruit platter
Cereals
Freshly baked cakes, croissants, and other local desserts local
Jams, tahini, local honey all kind of spreads
Big variety of cheese
Eggs all kinds (scrabble, omelets, poached, sunny side)
Cold cuts & Local sausages
Pancakes Avocando
Porridge
Shakshuka with fresh tomatoes and feta cheese
Day 1
Lunch
Greek salad with tomatoes, cucumber, local peppers, cherry tomatoes, feta cheese, oregano and extra virgin olive oil
Fava beans with nori seaweed powder, parsley oil, and grilled octopus
Ribeye steak with sweet potato puree and chimichurri sauce
Dinner
Sea bream with zucchini “scales” 3 variations of celery root and beurre blanc sauce
Day 2
Lunch
Grilled local vegetables with balsamic reduction and fresh herbs side
Puree from sweet pumpkin and pistachio pesto
Hasselback potatoes with garlic and pastrami
Grilled shrimp with gremolata
Dinner
Politiki salad with red cabbage, green apple and raisins
Taramas on the side with basil oil
Crawfish ceviche with tiger milk
Risotto with king oyster mushrooms and truffle from Greece
Day 3
Lunch
Dakos salad with soil from haroupi, feta cheese and fresh tomatoes
Tempura shrimps with spicy sweet chili and tonka
Rack of lamb with pistachio crust and oven-baked potatoes Greek way
Dinner
Burrata salad with cherry tomatoes and basil pesto
Dolmadakia with fennel orzo with lobster bisque sauce and chorizo
Day 4
Lunch
Green salad with green and red mizouna
Japanese rocket, poached pears and hoisin vinaigrette
Fish mosaic with ouzo foam and celery cucumber reduction
Scallops with Jerusalem artichoke puree and caviar
Dinner
Salad with grilled watermelon, mint and feta cheese
Variety of sushi maki California rolls and surf n turf lobster with fillet beef with Peruvian potatoes
Day 5
Lunch
Greek salad with tomato onion peppers and feta mousse
Celery root style risotto and grilled calamari with herb oil
Ribeye steak with sweet potato puree and “burnt leak”
Dinner
Bruschetta with lime crème Brik and smoked salmon
Seabass with smoked beetroot puree and fennel pickled
Day 6
Lunch
Superfood quinoa salad with roasted nuts and salmon
Cuttlefish with fava onion chutney and bonito flakes
Tuna steak with hoisin sauce and tabbouleh and lemon dressing
Dinner
Potato salad with fennel olives and spring onion
Rack of lamb with smoked eggplant, lamb juice and pistachio
Red mullet watermelon safran and curry.
Desserts
Greek yogurt peaches honey and olive oil
Cheesecake with raspberries
White chocolate Cremeux , cherry gel watermelon rind compote cherry lime broth, and cherry touille Rhubarb with dark chocolate ginger and vanilla
Greek Baklava
Trilogy from dark chocolate and beetroot crumble
Poached peach with yogurt ice cream haroupi crumble and olive oil
Tart with lemon curd
Kadaifi with white chocolate pistachio and thyme