Mojito

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

DOUBLE BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	48 Ft / 14.7 m
Beam	16.4 Ft / 5.01 m
Draft	6.5 Ft / 1.99 m
Builder	Dufour
Built - Refit:	2019

ACCOMMODATION INFORMATION

Four double cabins

WATERSPORTS

Scuba Diving

Yacht offers Rendezvous Diving only

CREW PROFILE

and sailing boats, based in Greece.
He has been passionate about sailing from a very young age, starting
with dinghy sailing at the age of 4.He participated in various national
races and persevered and honed his skills to become a competitive
sailor.
Currently, Vasilis is about to graduate from the Merchant Marine
Academy, where he has gained extensive knowledge of the sea,
navigation, and maritime operations. His academic background,
combined with his years of experience on the water, make him a
capable and knowledgeable skipper.
Vasilis has a deep love and respect for the sea and takes great care to
ensure the safety and well-being of his passengers while on board.
He is also passionate about sharing his knowledge and love for sailing
with others and enjoys teaching people of all ages the joys and
challenges of sailing.
In addition to his love of sailing, Vasilis Karpouzas is an adventurous
spirit who enjoys exploring nature in different ways. He is a keen
kitesurfer and he can often be found catching the wind along the Greek
coastline.
When winter comes, Vasilis heads to the mountains to indulge in his
other passion, snowboarding.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Seasonal fresh fruit platter - Greek yoghurt- Cereal- Bacon- Sausages- Eggs - Crepes - Croissants – Toast – Cookies – Baked goods

Cheese and cold cuts platter – Honey – Spreads-Coffee – Tea – Milk – Orange Juice

Snacks & Appetizers

Homemade pies – Tortilla rolls with tuna and mayonnaise – Cream cheese and salmon canapés – Crudites with homemade dips – Mini Cretan dakos with olive paste and cottage cheese – Grilled feta with honey and sesame –Mushroom duxelle in a white wine reduction

Salads

Traditional Greek salad with grilled pitas – Green salad with pineapple, walnuts and lemon dill vinaigrette – Chicken and sundried tomato salad with parmesan flakes and balsamic honey vinaigrette – Cold fusilli salad with shrimps, colourful peppers and basil pesto – Tuna and corn salad with croutons and yoghurt dressing

Main Courses

Chicken strips with green bell peppers in mustard dill glaze served with aromatic wild rice

Octopus and orzo casserole-Wild mushroom and sundried tomato risotto

Slow cooked lamb with yoghurt and thyme crust, served with herb marinated baby potatoes

Seafood and spring onion linguini in fresh tomato and mint sauce

Crisp crust sea bass fillet with lime and ginger drizzle, served with grilled asparagus and parsnip puree

Pork medallion served with diced aubergine, carrots and cherry tomatoes

Glazed Beef fillet served with creamy dauphinoise potatoes

Wide selection of traditional Greek main courses (Mousaka, pastitsio, spetzofai, stuffed vegetables etc. )

Desserts

Lime Pana Cotta- Lemon cheesecake with strawberry coulis

Orange pie with vanilla ice cream