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Yacht Charter ELYSIAN from $440,447 USD Weekly

196ft 10in (60m) Power • Sleeps 12 Guests • 6 Cabins • 16 Crew

ELYSIAN Main Shot

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YACHT INTRODUCTION

With her gleaming midnight-blue hull and tall, sleek superstructure, M/Y ELYSIAN cuts a striking profile: one that looks as much at home cruising the world’s remote oceans as berthed in the shadow of Monaco’s glittering skyscrapers. Boasting an exterior design by 26- time award-winner Donald Starkey Designs, the exterior of ELYSIAN has endlessly stylish entertaining spaces over her three decks. The sundeck may well be where you spend much of your days—alternating between relaxing in the oversized Jacuzzi and exercising on the gym equipment while looking out for whales. Perhaps you might like to take a stool at the bar watching the stewardess whip up a cocktail, or sink back on a cushioned deckchair, glass of champagne fizzing softly as your eyes start to close in the warm sunshine. There can be few better places on earth to have sunset drinks and canapés than on the sundeck of ELYSIAN, music playing as the sun sinks into the Caribbean Sea and the skies turn every shade of fire. When the stars start to come out across the sky it’s time for an alfresco dinner party on the upper deck at a beautifully dressed table lit by flickering candlelight, a succession of exquisite meals arriving in perfect symphony with the stunning setting. After dinner you might adjourn to the bank of sofa seating that curves around the stern, playing cards and listening to the water lap on the hull, or hearing the breathy whistle and splash of a dolphin hunting fish in the moonlit sea. Happy days of sunshine and laughter can be spent on ELYSIAN’s unusually large swim platform, where you can launch off on a jet-ski, or step off the tender after an exhilarating dive to be met with a fluffy white towel and a glass of icy-cold Turkish mint tea.

SPECIFICATIONS

Length 196ft 10in (60m)
Beam 35ft 1in (10.7m)
Draft 11ft 6in (3.5m)
Sleeps 12 Guests
Cabins 6
Crew Captain Grant Heunis, Chef and 14 crew
Year Built 2009
Cruising Speed 14kts
Max Speed Not available Stabilisers At anchor (0 speed)
Engines 2x Caterpillar at 3754hp
Builder Abeking & Rasmussen
Designer Abeking & Rasmussen
Flag Cayman Islands
VAT Registered No
US Duty Paid No

APPROXIMATE WEEKLY RATE

USD $440,447

FEATURES & AMENITIES

Bluray player saloon, Cell phone, Indoor audio system, Printer, Satellite phone, Satellite TV, TV all cabins, TV saloon, Wi-Fi, 36ft / 11.00m 900hp RIB, 23ft / 7.30m 380hp RIB, 23ft / 7.30m 260hp RIB, Assorted water toys, Banana boat - towable, Beach games, Boogie board, Kayaks multiple, Paddleboards multiple, Tube - towable, Wakeboard, Water skis - adult, Water slide, Wave runners multiple (sitdown), BBQ, Book library, Coffee machine, Deck shower, Fishing gear - heavy, Fishing gear - light, Ice maker, Jacuzzi in master cabin, Jacuzzi on deck, Kosher, Special diets, Sun loungers, Swim platform, Water maker

ACCOMMODATIONS

Sleeps 12 In 6 Cabins

DIVING EQUIPMENT

Not Insured, Diving by arrangement, Underwater scooter multiple

YACHT CREW

Captain: Grant HeunisCaptain: Grant Heunis

Grant grew up in East London, South Africa and joins the Elysian family from a well-known and successful charter yacht - M/Y Passion. Having spent 12 years onboard his previous yacht, he is excited to head up the Elysian team bringing with him a world of experience from running such a busy charter yacht.

Grant began his career as a deckhand and worked his way up the ladder giving him an invaluable understanding of each position onboard. He holds the MCA Master 3000 Ton License.

Grant has extensive cruising experience in the Caribbean, Bahamas, East Coast of the USA, Mediterranean, Adriatic and Aegean waters. Adding to his skill set he is a PADI rescue diver and an RYA Jet Ski Instructor. A keen sportsman, having competed at the provincial level in water polo and surfing in South Africa, he enjoys the outdoors, keeping fit and hiking.

A combination of qualifications and experience from these various backgrounds ensures a well-developed sense of safety and security while at the same time guaranteeing a fun-filled vacation onboard.

Grant’s strong emphasis on planning, organization, and training ensures an impeccable vessel, and that a professional and motivated crew is on hand to pamper you all through your time onboard.

CHIEF OFFICER: DUDLEY SALTCHIEF OFFICER: DUDLEY SALT

Dudley grew up with his twin brother on a hunting farm in Namibia and takes any opportunity to return home and spend time with his family.

Dudley recently gained his MCA Master Yachts Unlimited 3000 Ton License and has Captained Elysian across the Atlantic several times. He has ten years of experience in the private yacht industry; five of which have been as a Chief Officer on some of the most elite yachts on the water including M/Y Satori, which won Best Interior and Exterior in the 50m category at the 2012 World Super Yacht Awards. Dudley's most memorable experiences include cruising through the Corinth Canal, a four-mile long canal that is less than 70 ft wide.

Passionate about water sports you might be lucky enough to witness him wakeboarding behind the yacht from time to time. Some of his other hobbies include golfing with friends, fishing, and hunting.

SECOND OFFICER: NICK LICHTWARKSECOND OFFICER: NICK LICHTWARK

Nick crew up in Mairangi Bay on Auckland’s North Shore. In 2010 he left his job as an apprentice builder and headed to the Mediterranean in search of a career at sea. He spent three years working as a deckhand on large yachts before joining a 50m yacht based in Florida. This, of course, provided the perfect opportunity to work and study at the same time.

Nick currently holds his Chief Mate 3000 Ton license and thoroughly enjoys his time in the classroom expanding his seamanship and navigational knowledge. His favourite cruising location is the North East of the United States, dodging through lobster pots around Maine.

Nick loves all watersports and as a teenager, his time was devoted to windsurfing. As a member of the New Zealand team, he was lucky enough compete in regattas all over the world. We feel very fortunate to have his skills onboard Elysian.

BOSUN: NICHOLAS CHAPLINBOSUN: NICHOLAS CHAPLIN

Nic's yachting career started as a hobby, sailing around South Africa on a 40ft sailboat for a year. It wasn't until his friends told him about getting into the industry full time that he started looking for a permanent position as a deckhand.

Prior to all this, Nic studied at the University of Stellenbosch where he gained his degree in Finance and Honors in Strategic Management.

Nic has traveled extensively throughout Africa, Europe, and America where he has visited over 20 states. He has sailed all around the Caribbean and won 3rd place in the St. Barth’s Bucket sailing competition. Nic loves being outdoors keeping active with fishing, hunting, diving, cycling and of course sailing.

HEAD CHEF: GEMMA AYRESHEAD CHEF: GEMMA AYRES

Gemma is from the Northern beaches of Sydney, Australia and has been working in the yachting industry for 5 years. She is a culinary trained chef and particularly passionate about health and nutrition; recently completing a course at Plant Lab Culinary, using plant and superfoods for ultimate nutrition.

A recent career highlight for Gemma was working at Rendezvous, a 2-star Michelin Restaurant on the island of Capri. She enjoys cooking all cuisines particularly Mediterranean and Asian flavors. Gemma loves to travel and is always exploring local food markets, bringing back ingredients and seasonal produce to experiment with in the galley. Aside from her love of cooking, Gemma loves cross-fit, scuba diving and hiking. She holds her Advanced Open Water and Nitrox Diver Certificates and Bachelor of Arts in Media and Communications.

SOUS CHEF: SUZANNE BEZUIDENHOUDTSOUS CHEF: SUZANNE BEZUIDENHOUDT

Suzanne was born and raised in South Africa as the eldest of three children. Her caring and nurturing nature comes from her love for her family, second only to her love for her chosen career; “I love my job and everything along with it - the adrenaline rush of service, the perfection on every plate, the quiet solitude of the kitchen in early morning preparations. Food is life and I get to live it every day.”

Suzie discovered the world of yachting in 2015 through a friend and was hired before even setting foot in the yachting capital of Antibes. Once you have tasted her food you will understand why she was snapped up without so much as a job interview. She has worked alongside Head Chef Gemma Ayres on a previous yacht and they are both excited to be back together cooking up a storm in the Galley of Elysian

CHIEF STEWARDESS: JENNA MENTINKCHIEF STEWARDESS: JENNA MENTINK

Growing up in the beautiful South Island of New Zealand, Jen has been brought up to make the most of any opportunity to explore the great outdoors. Her love for travel led to a career as a flight attendant in her early twenties. It is through this that she discovered the yachting industry 5 years ago.

Prior to Elysian Jen played an integral role in the launch of Delta’s largest 50m Super Yacht, M/Y Arianna and she takes great pride in providing exceptional guest service at all times.

Always up for a new challenge Jen is a qualified Bikram Yoga Teacher, holds her Medical Person in Charge and Medical Care at Sea Certificates as well as her Open Underwater Dive Certificate.

As your Chief Stewardess, onboard M/Y Elysian Jen is dedicated to making your stay as relaxing and as enjoyable as possible. Please do not hesitate to ask if there is anything that she can assist you with

2ND STEWARDESS: BRIAR LEMBERG2ND STEWARDESS: BRIAR LEMBERG

Briar was born in the South Island of New Zealand although she moved to Australia at a young age. Like any typical Australian she loves the beach and all sports involving the water.

Briar grew up around yachts and marinas amongst a family of keen sailors and competed herself from an early age. Following high school Briar completed a degree in Marketing and Advertising while working part time in the hospitality industry. Realising this was her true passion, an opportunity arose to combine her love for the service industry and the ocean, and 2012 saw the beginning of her career in Yachting.

In recent studies Briar received distinction for her WSET Level 2 Award in Wine and Spirits. She loves to create unique and exciting experiences for her guests onboard and we are beyond excited to welcome her into the Elysian family

3RD STEWARDESS: TAMARYN STROVER3RD STEWARDESS: TAMARYN STROVER

Tam was born in Johannesburg, South Africa and has felt a connection to the ocean for as long as she can remember. After studying Law and completing her degree at the University of South Africa, a good friend introduced her to the yachting industry.

Needing a break from the books and a self-confessed neat freak; she couldn’t pass up the opportunity to combine her love of the ocean and travel. Keeping fit is another passion and Tam has found that running and hiking is a great way to appreciate the beautiful scenery in each new travel destination.

Her family resides all over the world - from South Africa to the United Kingdom and America. She intends to continue to discover the many different cultures, taking her smile and charismatic energy where ever she goes! Elysian is Tammy͛s second yacht since starting her career one year ago, and we are excited to teach her the ropes onboard!

HEAD OF HOUSEKEEPING: EMMA MCKERVEYHEAD OF HOUSEKEEPING: EMMA MCKERVEY

Emma grew up in the North West of Ireland as the youngest of three girls. She left home at the age of 18 to gain her degree in Geography at Leeds University in England.

After finishing her studies, Emma decided it was high time to explore herself; and so, began her first adventure - pouring pints in the French Alps, while taking to the slopes on her days off. While enjoying the transient lifestyle, warmer weather was on the horizon, and in 2013 Emma discovered the yachting industry through a fellow traveler.

Gaining her experience onboard both sailing and motored yachts Emma, has made the most of each opportunity to explore destinations such as Costa Rica, Colombia, Caribbean and the Mediterranean. Emma is excited to share her knowledge and experiences with us and we just love her sweet Irish accent!

HOUSEKEEPING STEWARDESS: KAHLA MANTHORPEHOUSEKEEPING STEWARDESS: KAHLA MANTHORPE

Although new to the yachting industry Kahla is from Australia and grew up on boats with her family - her father is a Captain so life was literally on the water!

After, leaving High School she worked a few hospitality oriented jobs before setting her mind to go and work in the mines of Australia. In 2012, she got the call-up and was offered a position as a dump truck driver! Yes - that is right this tiny 163cm frame has been driving these massive vehicles of which she doesn’t even reach the hubcap. This has been her life for the last 4.5 years - now she’s traded the desert for the water Kahla is excited to start her new adventure as part of the Elysian crew.

CHIEF ENGINEER: STEVE FURLONGCHIEF ENGINEER: STEVE FURLONG

Steve discovered the yachting industry in 2010 after serving for 12 years as a weapons engineer in the Royal Navy, specialising as a Sonar maintainer on Nuclear powered submarines.

Steve completed his Y4 exams in his final year in the navy and came to yachting seeking new challenges and a new career. He has since worked on several yachts ranging from 45m – 87m expanding his systems knowledge while gaining sea time and progressing up the Certificate of Competence ladder.

Steve has recently completed his Small Vessel 3000 GT 9000 KW CoC which is a Y1 equivalent but still considers every day a school day - taking any chance to get his hands dirty and continue his learning on each new vessel.

Steve, is an avid football fan and holds season tickets at Manchester United FC, proudly supporting the team both home and away. Also, a passionate snowboarder taking to the slopes whenever he can. Steve has one grown-up son, Daniel who has acquired the same passion for adventure; he is currently travelling the world with his wife, Francesca. We are excited to welcome Steve into the Elysian family and look forward to sharing the many highs and lows of supporting Manchester United.

2ND ENGINEER: IAN FAY-HILTNER2ND ENGINEER: IAN FAY-HILTNER

Ian was born and raised in Southeast Alaska where he grew up in a floating house in the bay at the bottom of the ski area road. Both parents were wilderness guides which naturally lead to him to being an assistant guide from the tender age of six.

He spent most of his childhood on the water or in the mountains; camping, fishing, skiing or snowboarding and claims he had a monster truck tyre as a crib and yellow Labrador as a babysitter. All of which is entirely believable once you meet him and it would appear not much has changed - it’s just done on a larger scale; he still has lab’s but now he drives the monster trucks.

Ian discovered the yachting industry by chance - meeting the right person at the right time. He now holds his USCG Engineering 6000hp License has a degree in Power Technology. With his love for the water and great outdoors Ian is a PADI Scuba Instructor and a Wilderness First Responder.

DECKHAND: DANIEL MURRAYDECKHAND: DANIEL MURRAY

Daniel has been in the yachting industry for just over a year having learned the ropes onboard Lady Leila before joining Elysian.

Growing up with the spectacular ocean views that South Africa has to offer Dan had never known that a career on the high seas was even possible. As a child, he spent many holiday’s traveling with his family to places such as Thailand, Mauritius and much of Europe, opportunities he is extremely grateful for and which added to his desire to travel as an adult.

While his two older brothers have settled into a life in South Africa Dan is carving his own path in the yachting industry and is excited continue his adventure with the Elysian Family.

DECKHAND: CAMERON MACASKILLDECKHAND: CAMERON MACASKILL

Cameron left South Africa to travel after completing a cricket scholarship at university level and has been waiting for the right job to come his way, first gaining experience onboard a 62m Feadship cruising through the Baltic Sea.

Cameron is from a small town in Zulu-Land, South Africa. The youngest of 3 brothers, he is a keen diver and a self-confessed sports fanatic. We are all excited to welcome him into the Elysian family and have no doubt he will quickly earn his stripes amongst the deck team.

DECKHAND/3RD ENGINEER: JOSH SHARENBERGDECKHAND/3RD ENGINEER: JOSH SHARENBERG

Josh discovered the industry in early 2017 after meeting our House Keeping sweetheart Kahla in one of Australia’s underground mines. Kahla already had plans to pursue a career as a stewardess and Josh was up for the challenge - having met each other operating rear dump trucks and bulldozers, it should come as no surprise they are making the most of the open sea and continued adventure.

Josh comes with a refrigeration, air conditioning and electrical engineering background from his time spent working on large iron ships and tugboats docked in his hometown in Australia. He was also the Emergency Response Officer during his time in the mines. In his down time Josh enjoys playing guitar, surfing, Aussie rules football and good coffee.

YACHT MENU

7 Day Yacht Charter MenuDay 1

Breakfast

Corn fritters with bacon, tomato relish and fresh rocket

Mixed poached fruit

Buffet Lunch

Sardines stuffed with hummus with a tomato, parsley and olive salsa

Chicken Caesar salad Salad of spiced cauliflower and carrot with pomegranate molasses dressing

Baby spinach salad with roasted peppers, sun dried tomato and feta

Dinner

Salt and pepper squid with coriander, beanshoots,

Vietnamese mint and nam jim dressing

Pan fried dorade, creamed leeks, pommes noisette, textures of watercress, chantrelles, beef jus

Mango, saffron and cardamom semifreddo

Cheese

Cropwell bishop stilton

Tymsborough Ash chevre

Served with toasted fruit bread


Day 2

Breakfast

Scrambled eggs with smoked salmon and chives

White chocolate and raspberry muffins

Lunch

Seared tuna steak on nicoise salad

Spaghetti of prawns, lemon and chili

Panzanella salad

Rocket, pear, caramelized walnut and parmesan salad

Dinner

Risotto of taleggio and walnuts

Pan fried breast of duck with beetroot chutney, celeriac puree, root vegetable dauphinoise, roasted shallots, and Madeira jus

Passion fruit crème brulee with lime brandy snaps

Cheese

Bresse blue

Munster washed rind

Served with warmed walnut loaf


Day 3

Breakfast

Poached eggs with cured ham, toasted muffins and hollandaise

Seasonal fresh fruit

Lunch

Chicken satay and peanut sauce Singapore noodles with char sui pork and prawns

Vietnamese coleslaw

Malaysian laksa soup

Dinner

Vanilla and stroh rum cured Gravadlax with horseradish remoulade and crab beignet

Roasted fillet of beef, girolles, fondant potato, seared foie gras, whipped spinach, pink peppercorn jus Rich blueberry and chocolate tart with double cream

Cheese

La buche d Affinois

Tomme de chevre

Served with apple and raisin chutney

Day 4

Breakfast

Twice baked cheddar cheese soufflé

Watermelon and mint salad

Lunch

Mussels with white wine garlic and parsley

Frites Salad Provencal

Green salad

Dinner

Tortellini of carrot and goats cheese

Chermoula crusted rump of lamb with chickpea fritter, smoked aubergine puree, tomato and cardamom jam

Strawberry soup with buttermilk pannacotta

Cheese

Crozzier blue

Kervella chevre

Served with quince paste


Day 5

Breakfast

Spanish omelette Strawberry brioche with mascarpone

Lunch

Salad of cous cous with apricot and almonds

Chargrilled lamb cutlets with harissa

Moroccan tomato salad

Warm fennel and broad bean salad

Dinner

Mini rabbit pie, broad beans, peas, radish, jus

Loin of venison, parsnip puree, braised and spiced red cabbage, sweet potato gnocchi, vegetable crisps, game jus

White chocolate and raspberry semifreddo

Cheese

Gabeen washed rind

Pecorino ewe’s milk

Served with date loaf

Day 6

Breakfast

Bicher muesli with honey and yoghurt

Sweet potato and basil savory muffins

Lunch

Pissaladiere

Calamari with aioli

Rocket, sun dried tomato and pine nut salad

Greek salad

Dinner

Oysters with Chinese rice wine and ginger dressing

Roasted breast and pastilla of pigeon, braised arabesque rice, pickled turnips, preserved lemon, fairy floss

Steamed lemon and pistachio pudding with a cardamom custard

Cheese

Quickes cheddar

Emlett ewe’s milk

Served with lavosh


Breakfast

Banana pancakes with butterscotch sauce

Fruit salad

Lunch

Paella with seafood, chorizo and chicken

Murcian salad

Whitebait Orange and olive salad

Dinner

Tempura of Colchester oysters with Asian coleslaw and wasabi mayonnaise

Pressed belly of pork, seared scallops, croquette potatoes with apple and black pudding, puree of fennel, honey and sage jus, crackling

Chocolate and orange fondant with marmalade ice-cream

Cheese

Burland green organic camembert

Maffia cheddar

Served with poppy seed crackers

7 Day Buffet Style Menu
Day 1

Lunch

Beetroot, avocado and rocket salad with sunflower seeds and macadamia nut oil dressing

Pearl barley, butternut squash and fennel salad with pomegranate molasses

Ricotta fritter with roasted pumpkin Sesame seared tuna with cucumber and ginger dressing

Master stock braised crispy pork belly with Asian slaw

Homemade peanut butter, choc chip cookies

Fruit platter

Dinner

Cauliflower and bacon soup with truffle Watercress, sardine and orange salad

Braised duck pierogi

Vietnamese shrimp rolls with dipping sauces

Grilled salmon and succotash Oysters with coriander ginger and lime

Steamed banana and coconut puddings with cardamom custard

Fresh fruit platter

Day 2

Lunch

Roasted red pepper carpaccio with anchovy and white beans

Crispy duck breast with fennel and pomegranate salad

Octopus with marinated chickpeas and harissa

Spiced Moroccan carrot salad Cous cous salad with apricot and almonds

Warm hazelnut brownie with brandy cream Fruit platter

Dinner

Buckwheat noodle, bok choy, sweet potato and miso lime broth

Thai style lemongrass and coconut milk poached chicken breast

Asian beef tartar

Brown rice and quinoa with spring onion and coriander

Rocket and watercress salad with sesame and lime dressing

Ceviche of scallop with fresh roasted pepper and sweetcorn salsa Iced lemon granite

Day 3

American style Independence Day celebratory lunch

Hot dogs with all the trimmings

Wagyu burgers in lettuce buns

BBQ ribs French fries

Coleslaw

Potato salad

Seven bean salad Apple pie and ice cream

Watermelon

Indian themed dinner

Indian chicken and tomato soup

Tandoori chicken pieces

Chana dahl

Steamed basmati rice

Lamb Rogan josh

Raita Tomato and onion salad

Coconut bananas

Naan Poppadum’s

Gulab jamun

Day 4

Lunch

Veal chops with sage and lemon butter

Trofje with pesto Genovese

Grilled sea bass with sun dried tomato salsa

French beans tossed with sumac, almond and orange

Baby spinach salad with artichoke, olives and roasted pepper

Lemon posset with shortbread

Fruit platter

Dinner

Rare seared peppered fillet of beef with hot mustard sauce

Cumin and chilli crusted lamb cutlets with tahini dipping sauce

Fatoush Saffron spiced braised rice with pistachio and sultanas

Grouper with sauce vierge

Italian style marinated chargrilled vegetables

Hot chocolate fondant

Day 5

Middle Eastern inspired lunch

Lebanese style lamb pizzette with fresh mint and labne

Turkey kofta with preserved lemon and chilli, honey and cumin yoghurt dressing

Tabouli Turkish style garden salad Semolina and orange cake with rosewater and pistachio

Fruit platter

Asian themed dinner

Five spiced duck breast salad

Thai chicken curry

Salmon Teriyaki

Vegetable pad Thai

Steamed greens with oyster sauce, ginger and garlic

Sticky lime leaf rice

Indonesian style Gado Gado vegetables

Homemade lychee sorbet

Day 6

Lunch

Salad of Courgette and carrot, pine nut and parsley vinaigrette

Lemon and parsley crumbed veal escalope

Chicken breasts stuffed with artichoke and sun dried tomato pesto

Caprese salad Homemade triple choc chip cookies

Fruit

Dinner

Vietnamese rice paper roll with shrimp

Sea bream, with lemongrass, chilli and ginger Grilled prime rib steak with beurre maître d’hotel Salad of rocket, pear, walnut and parmesan

Roasted baby new potato, sour cream and chive

Ratatouille

Chocolate parfait with rum soaked cherries

Day 7

Lunch

Tuna nicoise

Chicken liver parfait with toasted brioche and fig chutney

Salad of Bayonne ham, rocket and peach with garlic crostini

Pommes frites with truffle mayo Tomato, shallot and parsley salad with sherry vinegar dressing

Eton mess

Fruit platter

Dinner

Morrocan themed dinner

Chickpea harrira Chicken kofta

Lamb Mechoui Vegetable tagine Cous cous

Spiced tomato salad

Orange and dried olive salad

Baklava


Day 8

Chinese themed Dinner

Squid with chilli and salt

Pan fried pork dumplings

Prawn shu mai Crispy beef in chilli sauce

Crispy duck served with pancakes and all the trimmings

Char sui roast pork egg noodles

Sweet and sour chicken

Steamed bok choi with oyster sauce

Crispy fish with lemon and chives

Deep fried ice cream

Vegetarian menu
Day 1

Lunch

Tomato and fennel soup with rye sourdough

Green bean, roasted beetroot, feta and walnut salad

Roasted cauliflower, spiced carrot and almond salad with pomegranate dressing

Corn fritters with chilli chutney

Fruit platter Snickerdoodles

Dinner

Broad bean, pea and asparagus risotto

Soft truffle polenta with sautéed ceps

Pink champagne sorbet


Day 2

Mexican themed Lunch

Vegetable fajitas with guacamole and vegan sour cream

Crispy tofu soft shell tacos with salsa, savoy cabbage slaw, chipotle and lime vegan mayonnaise

Kidney bean and pepper soup with corn bread

Radish salad with orange blossom water

Fruit platter Date and coconut slice

Dinner

Thai themed dinner Tom yum with straw mushrooms Thai royal vegetable red curry Kaffir lime leaf rice Vegetarian pad Thai Tofu and green bean stir fry with chilli sambal Steamed Bok choi with black beans and lemongrass Sweetened sticky rice with grilled mango cheeks


Day 3

Lunch

Warm pumpkin and chickpea salad with tahini

Spinach with walnuts on grilled sourdough

Vegetable paella with artichokes and piquillo peppers

Green salad Fruit platter

Pistachio and almond tart

Dinner

Pearl barley risotto with beetroot and grilled goats cheese

Falafel, smoked aubergine puree, tomato and cardamom jam, pickled radish, soft herb salad, saffron emulsion

Saffron and honey poached pears


Day 4

Middle Eastern inspired lunch

Homemade grilled flatbreads, with babagnoush, beetroot dip and hummus

Fatoush Tabouli Falafels with preserved lemon and celery dressing

Stuffed vine leaves

Spinach and labne borek

Moroccan inspired Dinner

Harrira with coriander and ground almond gremolata

Vegetable tagine Apricot and roasted pistachio cous cous

Traditional Moroccan carrot and sultana salad

Heirloom tomatoes with sumac, coriander, honey and shallots

Baklava


Day 5

Lunch

Salad of lentils, goats curd and fennel with pomegranate molasses dressing

Asparagus mimosa

Pissaladiere Salad Provençal

Fruit platter

Bramley apple flapjacks

Dinner

Vietnamese pho with water chestnut and bamboo shoot dumplings

Baked aubergine with chermoula

Chocolate and orange risotto


Day 6

Lunch

Sweet broccolini with tofu, sesame and coriander

Chargrilled asparagus with courgette ribbons and manouri

Cauliflower and cumin fritters with lime yoghurt

Portobello mushrooms with pearl barley and lemon

Fruit platter

Vegan chocolate brownies with toasted hazelnuts Indian inspired

Dinner

Onion bahjis Saag aloo

Kashmir style rice with saffron, cashews and sultanas

South Indian style vegetable curry with coconut

Cumin spiced slow roast aubergine

Poori bread with condiments to include raitia, tomato and onion salad, green chili chutney

Mango lassi


Day 7

Lunch

Quinoa and grilled sourdough salad

Aubergine croquettes

Chilled soba noodle salad with mango and chilli

Kale and mint gazpacho

Fruit platter Caramelised peaches with mascarpone

Dinner

Celeraiac puree with spiced cauliflower florets and crispy quails egg

Five spiced tofu with steamed okra and cardamom passata

Tapioca with coconut jam and rum bananas

YACHT LAYOUT

Layout plan

VIDEO

YACHT PHOTOS

ELYSIAN :: Swim Platform

Swim Platform

ELYSIAN :: Aft deck

Aft deck

ELYSIAN :: Master Bath

Master Bath

ELYSIAN :: Master Cabin Office

Master Cabin Office

ELYSIAN :: Sky lounge Bar

Sky lounge Bar

ELYSIAN :: Main Deck Bar

Main Deck Bar

ELYSIAN :: Sky Lounge

Sky Lounge

ELYSIAN :: Main Dining Room

Main Dining Room

ELYSIAN :: Guest

Guest

ELYSIAN :: Guest Cabin Foyer

Guest Cabin Foyer

ELYSIAN :: Night View

Night View

ELYSIAN :: Deck Space

Deck Space

ELYSIAN :: Profile

Profile

ELYSIAN :: Toys

Toys

Main Saloon

Main Saloon

Master Stateroom

Master Stateroom

Master Bath

Master Bath

Sky Lounge

Sky Lounge

Sky Lounge

Sky Lounge

Sky Lounge dining

Sky Lounge dining

Main Deck Aft

Main Deck Aft

Guest bath

Guest bath

Guest

Guest

Aft Deck

Aft Deck

Exterior

Exterior

BOW

BOW

View from Above

View from Above

THREE (3) YACHTS SIMILAR TO ELYSIAN

LIGHT HOLIC
Name: LIGHT HOLIC
Length: 196ft 10in (60m)
Max no of guests: 12
Crew: 15

Approximate Weekly Rate
High  USD $417,266
Low  USD $370,903

 
Available in 1 area
SAMADHI
Name: SAMADHI
Length: 200ft 2in (61m)
Max no of guests: 12
Crew: 16

Approximate Weekly Rate
High  USD $425,000
Low  USD $375,000

 
Available in 2 areas
SHERAKHAN
Name: SHERAKHAN
Length: 228ft 8in (69.7m)
Max no of guests: 26
Crew: 19

Approximate Weekly Rate
High  USD $492,605
Low  USD $425,000

 
Available in 2 areas

CONTACT / INQUIRE ABOUT THIS YACHT CHARTER

For more information on YACHT ELYSIAN, please send us your contact information

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Charter Destinations: (select all that apply)
Any Arabian Gulf Australasia Bahamas Caribbean Central America East Mediterranean
Indian Ocean North America Northern Europe Other Areas South East Asia West Mediterranean


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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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