Xquisite Hybrid
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 60 Ft / 18.3 m |
| Beam | 26.2 Ft / 8.01 m |
| Draft | 3.3 Ft / 1.01 m |
| Builder | Xquisite Yachts |
| Built - Refit: | 2024 - No Refit Date Set |
| Cruising Speed | 12 knots |
1x full beam master with king size bed and walk-in wardrobe. 1x VIP guest cabin with king size bed and huge en suite bathroom. 1x guest cabin with queen size bed and en-suite bathroom.
Crew is taking port aft bunk cabin.
| Dinghy | AB Jet tender |
| Dinghy HP | 170 |
| Paddle Boards | Yes |
| Double Kayaks | Yes |
| 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 NIKA'S SAMPLE MENU
Please note that this fully customizable and will be adjusted to your dietary requirements and preferences.
Breakfast:
Ricotta pancakes topped with raspberry jam, lemon & syrup
Shakshouka served with roasted potatoes
Avocado smash on sourdough bread with chilli & mint oil, poached egg & feta
Eggs Benedict served on an English muffin with smoked salmon
Classic omelette with mushroom, cheese, ham or spinach filling
Lunch:
Pea Purée, prosciutto & broad beans trofie
Thai-inspired stir-fried curry prawns & cucumber relish
Salmorejo topped with Iberico ham & egg
Beef bourguignon with pickled shallot, served with rosti & crème fraîche
Crispy egg salad with lardons, capers & pan-fried black pudding
Appetizers:
Seared scallops with orange & tarragon sauce
Smashed tomato with coriander, garlic & chilli topped with shaved pecorino cheese & garlic breadcrumbs
Crab & cheese soufflé
Cream of mushroom & chestnut soup
Grilled mussels with coriander & coconut pesto served with Guinness bread
Dinner:
Slow-cooked pork shoulder in milk, dried chilli, lemon & sage served with kale & parmesan
Seared tuna steak with red onion & orange marmalade served with a snap pea salad
Buttered lobster spaghetti aglio e olio
Sticky glazed ribs & cheesy polenta served with mint & lime slaw
Blue cheese & mushroom risotto topped with toasted pistachio
Dessert:
Dulce de leche & pecan ice-cream with bee pollen
Rose water Crème Brûlée
Feta cheesecake with Kadayif pastry & honey
Passion fruit & mango mouse, pornstar martini style
Rosemary & vanilla custard
| 2 Guests | 54,000 |
|---|---|
| 3 Guests | 54,000 |
| 4 Guests | 56,000 |
| 5 Guests | 56,000 |
| 6 Guests | 58,000 |
| 2 Guests | 54,000 |
|---|---|
| 3 Guests | 54,000 |
| 4 Guests | 56,000 |
| 5 Guests | 56,000 |
| 6 Guests | 58,000 |
| 2 Guests | 54,000 |
|---|---|
| 3 Guests | 54,000 |
| 4 Guests | 56,000 |
| 5 Guests | 56,000 |
| 6 Guests | 58,000 |