CALMAO

€39,000 - €43,000 / WEEK

BUILT/REFITYEAR 2017
YachtLength 74.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUEST 9
TOTALCREW 3
CHARGESFROM €39,000




Boat Details

Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

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

Details

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

Engine Details

• Engines: 2 x John Deere 240 HP • Generators: ONAN 2 x 230 V 50Hz
Fuel Consumption: 40
Cruising Speed: 8
Max Speed: 13 US Gall/Hr

Locations

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

Amenities

Salon Tv/VCR: No
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 2 x ONAN 230 V 50Hz
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Capelli Tempest 460
Dinghy hp: 70
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain: Omar Barbarà Rovira
Nationality: Spanish
Languages: English (fluent), Spanish and Catalan (native speaker)

Omar grew up on the Mediterranean coast of Spain and was dreaming about becoming a captain since his childhood.
Upon obtaining the degree in Navigation and Maritime Transport in The Barcelona School of Nautical Studies he set sail to live his dreams. Omar started his path in the yachting industry delivering boats worldwide and thus explored the Mediterranean, the Caribbean and crossed the Atlantic several times.
After completing more than 30 boat deliveries, he decided to switch to a charter industry to be able to share his passion for sailing and travelling with others. Committed to a new chapter in his career, he successfully captained several luxury charter yachts ever since.
Now Omar prides himself on taking the helm of fabulous CALMAO maintaining her high standards and stellar reputation.


Chef: Katy Rosales Cazorla
Nationality: Spanish
Languages: Spanish (native speaker), English (fluent), Italian (fluent), Catalan (fluent)

Katy Cazorla is an accomplished Chef with more than 20 years of culinary experience both on land and at sea. She never stops pursuing perfection and believes that learning is a journey that never ends.
In addition to traditional Italian, Mediterranean, Indian and Thai cuisine, Katy learnt secrets of molecular gastronomy, macrobiotic cooking and mastered the art of homemade bread baking and cheese making.
She always focuses on choosing local organic and seasonal produce, and guests truly appreciate it. Being a certified health coach and nutritionist, she loves to create purely delicious food for optimum health and well-being of the guests.


Deckhand: Charlie Castelao
Nationality: Spanish
Languages: English, Spanish (native speaker)

Having grown up sailing in the northern coast of Spain and being a member of a fourth generation of seafarers, has given Charlie a sound relationship with the tradition of the oceans and an enormous passion for water activities allowing him to travel to different corners of the world while competing in regattas. While finishing a degree of Master Mariner, Charlie has been involved in sailing yacht deliveries and charters in various regions which has helped him to develop people skills and local knowledge about every charter destination. Training a successful sailing team combined with surfing, wakeboarding and diving has helped him to interact satisfactorily with guests during their charter holidays on board.




DAY 1

BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” wholemeal bread, fresh tomatoes dressing and extra virgin olive oil.
Jams
Bread
Seasonal fruit platter
Zucchini and organic feta cheese omelette

LUNCH
Bread / olive oil
Duck ham and pomegranate salad
Roasted peach with lavender custard

DINNER
Avocado nest with crispy prawns, green sprouts and fresh basil mayo sauce
Papillote Sea Bream with lime, garlic and sun dried tomatoes
Lemon and cinnamon ice cream “leche merengada”

DAY 2

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Croissants
Jams
Bread
Seasonal fruit platter
Eggs on demand: fried, poach, scrambled, omelet

LUNCH

Goat cheese and spinach croquets
Free range chicken breast with Moroccan aroma barbecue grilled
Mango sorbet

DINNER

Spanish cold tomato soup with crunchy ham and quail egg “Salmorejo”
Grilled squid with parsley sauce and backed potatoes
Limoncello mousse

DAY 3

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Avocados on toast with poach egg
Pan au chocolate
Jams
Bread
Seasonal fruit platter

LUNCH

Quinoa salad with grilled seasonal vegetables and fresh pesto
Crunchy skin salmon with garlic mayo and new baby potatoes
Strawberry and white chocolate tiramisu

DINNER

Cherry and almond soup
Marinated beef filet with basil and mustard, roasted sweet potatoes
Cappuccino tartlet

DAY 4

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Honey and lemon pancakes
Pistachio muffins
Jams / Breads
Seasonal fruit platter

LUNCH

Zucchini Carpaccio with lemon and red pepper
Seafood Paella
Orange pannacotta

DINNER

Baby heart lettuce with fried garlic and serrano ham dices
Roasted lamb chops with potatoes and fresh mint
Chocolate volcano

DAY 5

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Sponge apricot cake
Spanish omelet
Jams
Bread
Seasonal fruit platter

LUNCH

Burrata salad with green tomatoes, rocket leaves, olive oil and fresh truffle
Sautéed clams “a la marinera” parsley, white wine and garlic
Fresh fruit bites

DINNER

Butternut squash and leek soup
Roasted chicken thigh with oregano and lemon juice,
Cheese flan with cream caramel

DAY 6

BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
Banana muffins
Turkey, cherry tomatoes, and Manchego cheese omelet
Jams
Bread
Seasonal fruit platter

LUNCH

Seafood ceviche with mango vinaigrette and fresh chillies
Grilled red tuna with quinoa and butternut squash risotto
Lemon sorbet

DINNER

Traditional Japonaise vegetarian Ramen
Salty Edamame
Crunchy pork belly
Matcha Tiramisú


DAY 7


BREAKFAST

Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” seed bread
Eggs Benedict
Jams
Bread
Seasonal fruit platter

LUNCH

Salmon and avocados tartar
Breaded chicken breast stuffed with local cheese and prosciutto, fresh alioli sauce
Coconut chocolate truffles

DINNER

Traditional French onion soup with croutons and melted cheese
Grilled entrecote, mushrooms sauce, roasted potatoes with peppers and onions
Chocolate soufflé with macadamia