WONDERFUL
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 72 Ft / 22 m |
| Beam | 29.5 Ft / 9.01 m |
| Draft | 6.5 Ft / 1.99 m |
| Builder | Gunboat |
| Built - Refit: | 2023 - No Refit Date Set |
| Cruising Speed | 12 knots (nautical miles per hour) |
1 king cabin & 3 queen cabins with ensuite bathroom
Total capacity of 8 passengers but 6 passengers adviced
| Dinghy | HIGHFIEL 4,7 |
| Dinghy HP | 60 |
| Paddle Boards | 3 |
| 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 |
Chef Nathan Leroux
Having always been passionate about cooking, I decided to make it my profession. During my various experiences, notably in two Michelin-starred restaurants, I learned different cooking techniques to create tasty, balanced, creative and responsible dishes.
Vegetable salad: Beetroot Radishes, Cherry tomato pickles, Roasted celery, Candied shizo, Herb coulis
Zender: Salted pike-perch with bone purée, Crème fraîche with horseradish, Fermented jalapenos and fennel, Fennel vinegar, Coriander oil
Potato bread: Wheat flour, Fermented potato, Yogurt, Sourdough, Served with toasted chichito butter
Cookie sandwiches: Chocolate cookies, Salted butter caramel
Marinated zucchini: Zucchini marinated in fermented redcurrant juice, Chorizo cream, Green tomato coulis,Chervil oil
Grilled Palm Heart: Grilled palm heart, Huancaina sauce, Cream of onion soup, NasturtiumGrilled palm heart, Huancaina sauce, Cream of onion soup, Nasturtium, Sesame
Cauliflower tempura: Cauliflower tempura, Cream of cauliflower and tahini, Grated pecans, Sesame seeds
Pear ice cream: Pear pickel ice cream, Pear dashi, Blackberry pearl jelly, Tarragon oil
Céviché de Saint-Jacques: Scallops, Blanched asparagus, Pea purée, Blanched peas, Chervil, Tom kha soup
Langoustine with red curry ice cream: Red curry glaze, Snapped langoustine, Guacamole, New onion, Litchi and lychee foam, Peanut
Scallops and parsnips: Snacked scallops, Scallop ceviche, Parsnip cream, Parsnip chips, Leek green oil
Cod with carrots: Low-temperature cod, Fish juice, Cream of carrot soup, Roasted carrot, Carrot fanne, Roasted potato, Roasted corn
Breton strawberries: Fresh strawberries, Whipped cream, Biscuit breton, Crème basilique, Granola
Salmon Gravlax: Salmon gravlax, Fresh mango and red onion pickles, Candied lemon, basil oil, Pomegranate, Dill
Braised endive: Braised endive, Shavings of conté, Tarragon gel, Smoked hay cream, Hazelnut, Herb oil
Carrot declination: Carrot glacé, carrot water, carotene gel, chive oil garlic and, carrot chips, red onion pickles
Citrus meringue tart: Lemon cream, Breton shortbread, Candied orange zest, Italian meringue, Bergamot gel, Citrus powder