MAOYA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 3 |
| # Of Crew | 3 |
| Length | 76 Ft / 23.2 m |
| Beam | 20.0 Ft / 6.11 m |
| Draft | 9.8 Ft / 2.99 m |
| Builder | CNB Bordeaux |
| Built - Refit: | 2020 - No Refit Date Set |
| Cruising Speed | 9 knots (nautical miles per hour) |
MAOYA offers 3 cabins as below:
1 Master (with queen size bed 1,6 X 2 m ) equipped with 34″ flat screen TV, DVD and MP3 players, Apple TV and 1 safe boxe.
1 VIP cabin for 3 guests with one queen size bed convertible into 2 twin beds and one pullman
1 bunk-bedded cabin for 3 guests with a lower bed convertible in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only
The Master and VIP cabins are with en-suite bathroom and separated head.
In the bathroom of the bunk cabin, the head and shower are not separated.
All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.
*All our bath amenities is from ‘L’Occitane en Provence’.
| Dinghy | Williams TenderJet 395 |
| Dinghy HP | 100 HP |
| Paddle Boards | 2 |
| Double Kayaks | Yes |
| Adult Water-skis | 1 |
| Kids Water-skis | 1 |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Boiled, scrambled eggs with white truffle, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter,
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham
APPETIZERS
Guacamole and corn tortilla
Tuna paste with crackers, Black and green tapenade
Salmon Verrine with cream cheese and lime
Aubergine caviar, Tzatziki with vegetables
Plate of cheese and Charcuterie
Olives and nuts , Houmous and pita bread
Shrimps grilled in garlic
STARTERS
Gravalax Salmon in Crusty basquet with lime juice
Salade Caprese in basilic sauce
Mahi- Mahi
Carpaccio with green papaya
Greek Salad with grilled aubergine
Lentil peas salad in lime and mustard sauce
Boulgour – Taboulé with fresh herbs and Quinoa
Shrimp Salad with mango
MAIN COURSES - LUNCHES
Oven baked wild Bar in ginger and lime served with sauted vegetable, potatoes and green sauce
Caesar salad with crusty chicken
Tuna tartare with avocado and home made chips
Pasta salad with aubergine and olives in à la Napolitana
Grilled Shrimps Stick with chickpeas salad
Stuffed vegetables with potatoes gratin
Tahitian Tuna in coconut milk an rice
MAIN COURSES - DINNERS
Moqueca de Camarão( Brazilian special dish)
St Jacques grilled in vanilla butter and roasted potatoes
Grilled Octopus and chorizo risotto
Beef Roti with cheese soufflé and mushrooms sauce
Aubergine Parmegiana and Penne rigatte
Salmon in fruit passion sauce with sauted vegetable
Tuna Tataki in sesame crust and salted grilled potatoes
DESSERTS
Panna cotta and red fruit coulis, Chocolate Mousse, Apple and pineapple crumble
Strawberry bavaroise, Tiramisu, Cream caramel, Pudding
Passion Fruit Mousse, Banane Flambée with Vanilla ice cream, Lime cream delice, Creamy coconut cake
| 2 Guests | 32,000 |
|---|---|
| 3 Guests | 32,000 |
| 4 Guests | 32,000 |
| 5 Guests | 32,000 |
| 6 Guests | 32,000 |
| 7 Guests | 32,000 |
| 8 Guests | 32,000 |