OYA
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 60 Ft / 18.3 m |
| Beam | 32.7 Ft / 9.99 m |
| Draft | 6.5 Ft / 1.99 m |
| Builder | Sunreef Yachts |
| Built - Refit: | 2025 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
4 x Double guests cabins
| Scuba Diving | Yacht offers Rendezvous Diving only |
Breakfast service:
For breakfast, I love to bake fresh bread or scones, in combination with a big fruit platter, some local charcuterie delicacies and maybe some American pancakes or chia pudding. The next day I will present you with some creamy scrambled eggs with chives and parmesan cheese, and after a run to the bakery some fresh croissants. Your favourite type of freshly pressed juice with fruits that I got from the local fruit market, and any kind of coffee desired.
Lunch service:
After a dip in the ocean, you will be served a fresh local, Mediterranean-style lunch, often based on a salad and a nicely cooked protein. My specialities are quinoa salad with fresh vegetables, feta cheese and sun-dried tomato pesto, served with fresh herbs, salty cashews and a lemon-marinated chicken. Or maybe a salmon salad with basil, mini cucumbers, avocado, strawberries and a tzatziki sauce.
Dinner and FIKA service:
You will have a cosy afternoon snack to go with your coffee. Sometimes I serve home-baked goods from my grandmother's recipes, like a red currant cake with a light vanilla cream or a rich chocolate mousse served with salty roasted pistachios and some local, high-quality olive oil. If you are craving a savoury snack and an Aperitivo before dinner, I’ll happily prepare that as well.
For dinner, we have the fresh tuna you caught during our passage, thinly sliced and dressed with some soya sauce. Or maybe it will be an Italian theme dinner with Bruschetta to start, a homemade pizza and a fresh tiramisu for dessert?.