E-Brochure

CNB76 2021

€21,000 - €27,000 / WEEK
Array

BUILT/REFITYEAR 2021
YACHTLength 75.00 Ft
NUMBER OFCABINS 3
NUMBER OFGUEST 6
TOTALCREW 3
CHARGESFROM €21,000 Array




Boat Details

Cabins: 3
King: -
Queen: -
Single Cabins: -
Showers: -
Wash Basins: -
Heads: -
Electric Heads: 3

Sample Menu

Day 1:

Breakfast:

o Granola & Yogurt 

o Fruit Platter
o Breadbasket: 

Sourdough, Seed loaf, Croissants 

o Condiments & Spreads
o Fruit Juice, Coffee & Tea
o Eggs to order 

 Lunch:

Mezze Boards:

Charcuterie, Olives, grilled Peppers, grilled Aubergene roll, Rocket, Basil Cherry Tomatoes, Mozzarella, Focaccia served with Taramasalata & Hummus 

Sundowners:

Börek (Spinach, Feta & Dill filled Phyllo Pastry) with a Turmeric Yoghurt & Mint dipping Sauce. 

Dinner: 

South- Indian Chicken Curry, served with Peshwari Naan & Herb Rice 

Dessert:

Key Lime Cheese Cake 

 

Day 2:

Breakfast:

o Granola & Yogurt
o Fruit Platter
o Fruit Juice, Coffee & Tea 

Breakfast Special: 

Eggs Royale- English Muffin, Cream Cheese, Smoked Salmon, Avocado, Poached Egg and a Spring Onion Hollandaise 

Lunch:

Sticky BBQ Pork Tenderloin, Honey Mustard Broccoli Salad, Sweet and Spicy Pasta Salad 

Sundowners:

Baked Brie with Honey and Toasted Pecan Nuts, served with Whole Wheat Malba Toast 

Dinner:

Lemon Herb Sea bass, White Wine Garlic Mussels grilled and smoked in the weber served with a Green Cous Cous Salad 

Dessert: 

Madeleine, Cherries, White Chocolate, Pistachios, Rose Caviar and Orange Rum Sabayon 

 

Day 3: 

Breakfast: 

o Granola & Yogurt o Fruit Platter
o Breadbasket: 

Sourdough, Seed loaf, Croissants o Condiments & Spreads
o Fruit Juice, Coffee & Tea
o Eggs to order 

Lunch: 

Gourmet Burger:

Lettuce, Aoli, Tomato, Pickles, Caramelized Onions, Grilled smoked Mature Cheddar, Homemade 100% Beef Patty, served with Truffle French Fries 

Sundowners:

Salmon Roses 

Dinner: 

Duck with a Star Anise & Plum sauce, Celeriac puree, Pumpkin Fritter, Brussel Sprouts with Cranberries, Walnuts and Honey 

Dessert:

Chocolate and Orange Torte, Vanilla Ice Cream, Pecan Nut Praline, Brandy & Cherry Couli, White Chocolate Flowers 

 

Day 4: 

Breakfast:

o Granola & Yogurt
o Fruit Platter
o Fruit Juice, Coffee & Tea 

Breakfast Special:

Beer Batter Crepe filled with Cheese, Ham and Egg 

Lunch:

Chicken Souvlaki, Tzatziki, Tapenade, Tomato, Red Onions, grilled Zucchini & Peppers, served with char-toasted Pita Breads 

Sundowners:

Chilled Creamy Tomato and Basil soup with a Parmesan foam served with Olive Oil glazed Toasties 

Dinner:

Fillet Steak with a Cognac Mushroom and Pepper sauce, rustic Dijon Mash, Asparagus wrapped in Bacon, Parsley Carrots 

Dessert:

Meringue, Strawberries, Red wine & Basil sauce, Chantilly Cream, Port Caviar  

 

Day 5:

Breakfast: 

o Granola & Yogurt o Fruit Platter
o Breadbasket: Sourdough, Seed loaf, Croissants o Condiments & Spreads
o Fruit Juice, Coffee & Tea
o Eggs of choice 

Lunch:

Lemon Garlic Butter Line Fish Crispy baked Potatoes with Mint Cottage Cheese and a Calamata & Tomato Salad 

Sundowners:

Goats Cheese Souffle, Balsamic Onions, Butternut puree, Parmesan Tuile

Dinner:

Moussaka served with a Greek Salad and French Baguette

Dessert:

Crème Brûlée Eclairs, Tuile, White Chocolate, Honeycomb 

 

Day 6:

Breakfast:

o Granola & Yogurt
o Fruit Platter
o Fruit Juice, Coffee & Tea 

Breakfast Special:

Japanese Souffle Pancakes 

Lunch:

Chicken & Bacon Caesar Salad 

Sundowners:

Pineapple, Coriander and Jalapeno Mahi Ceviche 

Dinner:

White wine, Tomato, Chili, Oregano Scallop & Shrimp Linguine 

Dessert: 

Lychee & Coconut Sorbet with a Pineapple & Rum Jelly 

 

Day 7:

Breakfast:

o Granola & Yogurt o Fruit Platter
o Breadbasket: 

Sourdough, Seed loaf, Croissants o Condiments & Spreads
o Fruit Juice, Coffee & Tea
o Eggs of choice 

Lunch:

Sous Vide Pulled Pork Tacos 

Lettuce, Black Beans in a Spring Onion Vinaigrette, Smoked Paprika Corn, Tomato & Onion Salsa, Matured White Cheddar, Cilantro, Sour Cream, Guacamole, Jalapenos 

Sundowners:

Fennel & Chicken Liver Pate served with an Apple & Ginger Chutney and Melba Toasties 

Dinner:

Chicken Roulade, Wild Mushroom Risotto, Pea sauce, Lemon foam and Pea Shoots 

Dessert:

Baklava 

Day 8:

Breakfast:

o Granola & Yogurt
o Fruit Platter
o Fruit Juice, Coffee & Tea 

Breakfast Special:

Sourdough, Bacon, Brie, Cranberry Sauce, poached Egg and Rocket 

 VEGAN:

Breakfast:

Sourdough Bread brushed with Olive Oil, Toasted, and topped with Oregano grilled Tomatoes, Kalamata Olives, finely chopped Green Chili and Parsley. Served with a side of Butter Bean Hummus 

Lunch:

Grilled Peppers Stuffed with Roasted Cinnamon Butternut, Couscous, Toasted Coriander Pine- & Pecan Nuts, Spring Onion, Rocket tossed in a Lemon & Garlic dressing 

Sundowners:

Lebanese Falafel with a Mint and Parsley Pesto dipping sauce 

Dinner:

Aubergene Roulade, stuffed with a Mushroom and Black Bean filling, smothered in a smoked Paprika Tomato sauce, topped with Crispy Onions & served with a Saffron & Black Peppercorn rice 

Dessert:

Caramelized Chai Rum Poached Pears with Coconut Cream Sorbet 

 

CELIAC:

Breakfast:

Smoked Trout, Cream cheese & Chive Omelet 

Lunch:

Grilled Avocado Halves filled with Lemon Chili Prawns, Sour Cream, Pineapple Chutney, Coriander & Cucumber Salsa served with Crispy Potato Wedges 

Sundowners:

Rainbow Sushi Rolls 

Dinner: 

Chicken Armadillo (Chicken Breast wrapped in bacon), Butternut Pure 

& a Feta, Fig, & Walnut salad 

Dessert:

Dark Chocolate Mousse with Toasted Coconut 

 

NO SUGAR NO CARB:

Breakfast:

Curry Scrambled Eggs with Peppers, Onions, fried Cherry Tomatoes, Sharp Cheddar & Coriander 

Lunch:

Chicken Souvlaki served with a side of Tzatziki, Olives, Fresh cut Tomato mixed with thinly sliced Red Onions seasoned with olive Oil and Oregano, Grilled zucchini & Peppers & Baked Feta 

Sundowners:

Crispy Coconut Shrimp with a white Truffle Aioli 

Dinner:

Steak topped with caramelized Rosemary Red Wine Onions, with a Leek and Truffle pure, Potato au gratin and a roasted Beetroot salad 

Dessert:

Fresh Chopped Berries Spritzed with Rose Water and served with a heavy Vanilla pouring Cream & Mint Glass 

 

Having different diets due to health restrictions or personal choice, should not influence the taste or experience of eating. I always do my best to please the palette no matter what the dietary requirements are. 

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

-
Fuel Consumption: -
Cruising Speed: 8
Max Speed: 10US Gall/Hr

Locations

Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: yes
Special Diets: Yes
Kosher: Yes
BBQ: -
# Dine In: -
Minimum Age: none
Generator: yes
Inverter: yes
Voltages: -
Water Maker: yes
Water Cap: 1000 litres
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 3.7m rib
Dinghy hp: 40HP
Dinghy # pax: 6
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: No
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain: Andrew Petts (31)

Andrew has always had a passion for all things water and adventure-based, whether it be scuba diving, windsurfing, wake boarding, spearfishing or sailing across the Atlantic. Andrew is very well qualified, not only with a degree in Biological Sciences and passion for marine biology, but also as an Ocean Yachtmaster with vast amounts of experience skippering yachts in different locations. Andrew is extremely dedicated and enthusiastic about his job and aims to create a personal experience that accommodates all your dreams and requirements to make for the most extraordinary trip that will leave you wanting more of ‘SPARK III’ before you have even left.

Chef/Stewardess: Pevon Hofmeyr (30)

Having run her own restaurant Pevon decided to bring her passion for food to the water. With 13 years experience in the hospitality industry Pevon is prepared for any eventuality and aims to devise tailored and delectably memorable moments for your family and guests. She enjoys creating unique culinary experiences by incorporating culture and tradition with locally sourced produce and takes pride in well presented and elegantly served dishes. With a wealth of experience as a young chef, food stylist and an Au Pair, alongside her calm and patient demeanour, Pevon is a great asset to have aboard.






(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.


Available:
Hold/Option:
Booked:
Unavailable:

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