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Yacht Charter LUNA DANNS from $18,000 USD Weekly

69ft 11in (21.3m) Sail • Sleeps 6 Guests • 3 Cabins • 2 Crew


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The Sweden 70 is a contemporary classic yacht, with an elegant traditional sheer line and profile, combined with an easily managed but powerful cutter rig and state of the art under-body. She comfortably accommodates 6 guests in three en suite state rooms. Her inventory of appliances, entertainment systems and accessories provide all amenities for comfortable living aboard whether alongside, at anchor or a thousand miles at sea.


Length 69ft 11in (21.3m)
Beam 17ft 1in (5.2m)
Draft 8ft 6in (2.6m)
Sleeps 6 Guests
Cabins 3
Crew Captain Nick Meyer & Chef
Year Built 1994 / Refit 2016
Cruising Speed 9kts
Max Speed 12kts
Stabilisers None
Engines Volvo 185 HP
Builder Sweden Yachts
Designer Peter Norlin / Jens Östmann
Flag United States of America
VAT Registered No
US Duty Paid Yes


High  USD $23,000 | Low  USD $18,000


CD library, Cell phone, DVD library, DVD player saloon, iPod dock, Satellite phone, TV master cabin, TV saloon, Wi-Fi, 12ft/3.8m Zodiac 20hp, Paddleboards multiple, BBQ, Deck shower, Fishing gear - light, Ice maker, Water maker


Sleeps 6 In 3 Cabins

The main salon comfortably seats six at the custom dining table. The luxuriously upholstered settee is the spot for after dinner coffee and movies. 
There are three guest cabins all with en suite baths: 
The aft master private cabin offers a king-sized bed, comfy upholstered settee, vanity, en suite bath and separate entrance to the cockpit.
The port stateroom has upper and lower single beds and an en suite head and shower. 
To starboard is the third cabin with a double bed and en suite bath.    


Not Insured, Snorkelling gear


Captain: Nick MeyerCaptain: Nick Meyer

An English skipper with 60,000 nautical miles of open ocean sailing, Captain Nick Meyer is a qualified commercial Yacht-master, 200 tonnes, power and sail since 2004. Nick grew up on a yacht in the Med and is equally familiar with the Caribbean, BVI and the east coast of the U.S. Nick is trained on jet drive catamarans, in search and rescue in the Irish Sea and a 50' twin screw Fisheries patrol vessel. He has crossed the Atlantic twice and delivered yachts across the Bay of Biscay, raced around Ireland, voyaged to Antarctica and explored the Canadian Arctic up to the NW Passage.

Nick is also a chef, specializing in French and Japanese cuisine. He enjoys all water sports, reads a lot, plays chess, bridge and an oriental game called Go. He speaks the Queen's English and is conversant in Japanese and French. Nick and his crew look forward to welcoming you aboard Luna Danns!


Chez Nick  Asian Menu


Always served with aunique, fresh salad using ingredients available locally

Day 1             Shredded-beef teriyaki spring rolls                                   Japanese cuisine

Halved and served open with a finely chopped  spring onionand red pepper garnish and a light chili sauce. Gohan(small bowl of Japanese rice) and miso soup.

Vegetarian spring roll options available.

Day 2             Homemade dim sum trios                                                 Chinese cuisine

Prawn and ginger, pork and chive, chicken and coriandersteamed dumplings, on a steamed vegetable bed, served with a paprikaand minted yoghurt dressing and a traditional soy andlemon dipping sauce.

Vegetarian option available

Day 3             Thaisalad                                                                             Thai cuisine

King Prawns on a bed of grated daikon and red carrot, papayaand mango, tossed with fresh coriander in a subtle lemon andsweet chili dressing garnished with crushed cashew nuts andspring onions.

Vegetarians, grilled tofu in place of prawns.

Day 4             Far eastern trioof chicken brochettes                              Asianfusion cuisine

Indonesian satay stick, marinated in peanut oil and saffronwith a traditional satay sauce.

Yakitori, the Japanese version with spring onions in ateriyaki sauce.

Hong Kong garlic and chive minced chicken meatballs andcherry tomatoes with a touch of sweet chili glaze. 

Served on a bed of shredded daikon. Vegetarian brochettes as analternative.

Day 5             Age (“agay”) Dashi Dofu and Gomae                              Japanese cuisine

Juicy cubes of tofu, lightly fried in an ultra light batter and setin a light golden broth of tuna (dashi) stock. Served with chilled sesamespinach (gomae) on grated daikon and ume boshi (pickled plums). Detox healthy!Vegetarian!

Day 6             Fish Tikka Jalfreizi                                                               South Indiancuisine

Grilled chunky fish fillet cubes, marinated in ginger, turmeric,cumin and yoghurt. Served alongside saffron basmati rice, green beans and givena rich Jalfreizi sauce.

Marinated tofu in place of fish for the strict vegetarian

Day 7             Katsudon Rice Bowl                                                            Japanese cuisine

Japanese rice, topped with a pork Schnitzel and stir-fryvegetables in a light soy, mirin and garlic sauce.. Hold the pork and addeggplant schnitzel instead for the vegetarians!

Miso soup to accompany with tofu and spring onions.

Nick’sAsian Menu for 7 days


Always served with aunique, fresh salad using ingredients available locally

Day 1             SeafoodTempura                                                                Japanese cuisine

Butterflied king prawns, delicate calamarirings and wafers of lotus root, cooked Tempura style, with freshly grateddaikon in soy and a creamy lemon, basil and coriander sauce. Accompanied bygomae, miso shiru and gohan (sesame spinach, miso soup and rice)

Vegetarian tempura option available.

Day 2             Authentic Indian Thali                                                         North Indian Cuisine

Tandoori chicken wings and drumsticks,himalayan mountain style dahl,

“subjii” (spiced vegetables), raita(finely diced cucumber in yoghurt), achaar (Indian pickles). Served withfreshly rolled and puffed chapatis (flatbreads), followed by homemade Kulfi (Indianice cream) and a cup of Chai.

Day 3             Sashimi and Sushi party night                                           Japanese cuisine

Fresh Tuna and local available fish, served sashimi style, garnished with a nest of daikon noodles and salad.

Sushi:- Nigirizushi - Ebi (prawn), Unagi (cooked eel), Tamago(sweet Japanese omelette).

Makizushi: California roll, vegetable roll, Futomaki (fat rollwith assorted fillings).

Served with the traditional pickled ginger, wasabi shiso leavesand shoyu (soy sauce).

Day 4             Lobster medallions flambé                                                 Thai fusion cuisine

Sweet, succulent disks of lobster tail, ina moat of snowy white Thai curry sauce, surrounded by Bhutanese red rice withfine green beans cooked to taste.

Daikon medallions as a vegetarianalternative.

Day 5             Yaki Niku                                                                               Koreancuisine

Thinly sliced medallions of pork loin seared in a homemade garlicand chili oil, laid on a bed of “Bibimba”, Korean vegetables and rice toppedwith shredded omlette and spring onions. Served with a hot and sour consommé soupon the side. Vegetarian: Tofu.

Day 6             Szechuan Beef and Nasi Goreng                                     Chinese cuisine

Spicy beef fillet strips, flambé with green peppers and onion.Served with a vibrant vegetable “nasi goreng” noodle medley from Singapore,garnished with beansprouts, crushed peanut and sesame seeds

A clear consommé soup with spring onions to accompany.

Day 7             Tataki Beef& ZaruSoba                                                    Japanese cuisine

Fillet steak, seared on the outside and sliced thin, Tataki stylewith ponzu dipping sauce. Accompanied by fresh soba noodles, finely slicedburdock root, pak choi, bean sprouts and sweet carrot batons ina warm traditional broth made of Japanese dashi, soy, and lemon.

Chez Nick Mediterranean Menu


Day 1           Spanish Paella.

Local seafood including  mussels, king prawns and chicken in a sumptuous stock with garlic, white wine andonion sauce - making the rice and vegetables unite.  Ceasar salad onthe side.

Day 2           Greek Island salad.

The Ionian classic with fetacheese, cucumber, olives, anchovies. Along with.... Taltziki dip, another greekfavourite, like the Indian Raita, but with the addition ofa little garlic. A selection of fresh vegetables jullienneand plantain crisps with which to dip…. Freshly made pita breads.

Day 3           Freshly caught, Tuna Cocktail

You or I catch the tuna. Itake it to the galley, pan fry in garlic and shoyu andthen poach with a splash of white wine. I remove all the bonesand present succulent chunks of freshly caught tuna nestling ina garden salad and a marie rose dressing. So healthy, your body willthank you!

Day 4           Spanish Omelette salad and Albondigas meatballs.

A wedgeof traditional spanish omelette, thick andjuicy, with potatoes and onion. 

Grilled pork meatballs in a light tomato and garlic sauce. Aclassic spanish tapas.

A full lunchtime greensalad, including asparagus, artichokes and apple.

Day 5           Swiss style strips of sirloin.

Flash fried, garlic-creamed sirloin steak strips, cooked to order with green peppers andcherry tomatoes alongsidelinguine in butter and black pepper. Side salad.

Day 6           Traditional Greek Moussaka.

The greek classic, layers ofpotato, minced lamb - or beef, aubergine and bechamel sauce.Served with fresh bread and a side salad of cucumber and olives.

Day 7           Al fresco luncheon.

Smoked salmon, slicedsalamis and  hams, grilled chicken, a cheese boardselection, a large egg salad, sliced tomatoes, various home madedips, fresh warm french baguettes. Home made chutney to sweeten.

Nick’s Mediterranean Menu for 7 days


Always served with aunique, fresh salad using ingredients available locally

Day 1             Seared Scallops

with an orange andsaffron zing, with smoked streaky bacon-wrapped asparagus and a light curry mayonnaise;beetroot and sweet potato rosti with a parmesan crisp or two and red peppersauce drizzle.

Day 2             Tropical fishcakes

made with fresh, wild salmon & codwith a mango dressing on a bed of cucumber and coriander, a spicy sweetcornsalsa and toasted pita bread soldiers.

Day 3             Moroccan Rack of Lamb

blushing inside, with a vibrant red pepperdrizzle. Garnished with home-made humous, tzaltziki and chutney. A stuffedtomato with Japanese rice topped with gruyere cheese. Seasonal vegetables.

Day 4             TapasNight

Garlic king prawns, tender calamari,albondigas meatballs in piquant tomato, lamb souvlaiki, whitebait with lemonmayonaise, pork ragout with pinto beans, Portabello mushrooms with meltedemental, gratinated; Patatas Bravas; Thai salad to freshen the palate.

Day 5             Chicken a laPeche.

Baked chickenbreast wrapped in Parma ham, stuffed with cream cheese and peaches, served witha wild mushroom and black pepper sauce on a bed of crushed new potatoes. Batonsof carrot, zucchini and daikon.

Day 6             Grilled BlackHalibut

with a beurre rouge, served on a bed of butternut & sweetpotato mash,

parmesan crisp, fresh asparagus and vegetables julliene.

Day 7             Seared Venison Loin

served sliced with tart lingonberry sauce. Wild and shiitake mushroomsin truffle oil, fine green beans, fendant potato tower.

ChezNick Signature Menu


Always served with aunique, fresh salad using ingredients available locally

Day 1             Hot, melting Scotch Eggs

The yolks still running  golden and, surrounded by the mid-layer ofminced spiced pork, the outer casing of home-made breadcrumbs. Served with anapple and raisin chutney and a julienne of celeriac salad.

Day 2             Boeuf Bourguignon

The French, timelessclassic. Slow-cooked beef and ham hock in that French taste; served in a large,home-made yorkshire pudding with fine green beans.

Day 3             Seafood Linguine

Searedsquid, prawns, mussels and monkfish tail tossed in a garlic, chili and tomatosauce and served immediately on a bed of peppered linguine.

Day 4             Coq au Vin

Tender chicken legs andthighs braised in red wine and stock with lardons, mushrooms and onions.

Day 5             Dosas

SouthIndian thin crepes, filled with spicy vegetables, served with a yoghurt curryand homemade fruit chutney.

Day 6             Fresh Pizza

Homemade pizza dough; a selection of toppings to inspire,including red and green peppers, cajun chicken, onions, garlic,ham and a touch of tomato and buffalo mozzarella.

Day 7             Nick’s Pigs in Blankets

Batons of carrot and fine green beans,encased in seasoned pork mince and wrapped in Parma ham; Slow cooked in a richred pepper confit and served sliced with leek mash and my signature onionsauce. A Sunday special.

Nick’sSignature Menu for 7 days


Always served with aunique, fresh salad using ingredients available locally

Day 1             SlowGrilled Swordfish Steak

Thick cut, regularly basted in garlicbutter and served with baby spinach, confit cherry tomatoes and Dauphinoisepotatoes.

Day 2             Thai Night

Chicken breasts with a crisp, spicy crust,soft and juicy inside; served sliced. Massamam vegetable curry.

Sticky rice and fresh, crunchy thai salad.

Classic Tom Yam sour soup on the side.

Day 3            Japanese Robatayaki Night

Tuna loin Tataki served with ponzu dip andgrated daikon;

Kastu pork (escalopes of pork, sliced witha homemade barbeque sauce;

Yakitori, wooden skewers of chicken withspring onions in a light teriyaki sauce; Grilled mackerel, filleted and garnished with chives and pickled ginger; 

Accompanied by spinach gomae, oden daikon,gohan (rice) and red miso soup.

Day 4             Vegetarian Night

Oven-bakedEggplant with a vegetable ragout;

Bombay Dofu (Indian spicy tofu);

Creamy Mushroom Vol au vents;

Green beans in a sesame seed sauce.

Served with green pea risotto.

Butternut squash soup.

Day 5             Nick’sPosh Fish Pie

Freshatlantic cod, pacific salmon and king prawns all in aluxurious, creamy sauce with quinelles of mashed potato ontop, dusted and browned with parmesan cheese. Served with petitpois.

Day 6             Mexican Night

Mexicanspiced chicken strips, with red, yellow and green peppers;

slow-cookedbeans, sour cream, shredded lettuce, salsa verde, Guacamole. Finely chopped,piquante tomato, cucumber and onion salsa, grated cheese, soft and hard tacos. Arroz Verde.

Day 7             Roast Beef of Olde Englande       

AnotherEnglish classic; Whole roasted beef fillet, roasted potatoes, roast parsnips,Yorkshire puds, gravy, green beans, carrots, red cabbage and horseradish sauce.

Luna Danns Breakfast Options

Coffee, tea, herbal teas and fruit juicesavailable with every breakfast.

ContinentalBreakfast -including mini croissants, yogurt, a variety of toasted bread, fruit plate,cereals, jams and hard-boiled eggs.

Japanese Breakfast – Teryakisalmon fillet with a small green salad garnish, served with Japanese rice(gohan) and miso soup (misoshiru).

Omelets du jour – custom-madeomelets, made to order. Salad garnish, accompanied by fruit of the day.

Scrambled Eggs, with Smoked Salmon – served on whole meal toast, garnishedwith spring onions or chives, accompanied by fruit of the day.

The FullMonte –English breakfast, bacon, eggs, with mushrooms and baked beans, fried tomatoand toast, accompanied by fruit of the day.

TropicalFrench Toast - topped with toasted coconut and whipped cream served with butter and syrup andaccompanied by breakfast sausage and fruit of the day.

FreshFruit Salad –The detox special. Tropical fresh fruits, served with Greek yogurt, muesli& toasted muffins.

Frittatadel giorno – salad garnish and toast served with jams and butter, accompanied by the fruitof the day.

EggsBenedict - poached eggs served on English muffins& ham, topped by a freshly madeHollandaise sauce served with sliced tomato and fruit of the day.

Lox andBagels - smoked salmon served with toasted bagels, cream cheese, chopped red onion &capers, accompanied by fruit of the day.

Pancakemedallions -served with a sweet, delicious banana topping accompanied by bacon or sausageand fruit of the day.

Boiledeggs with toast soldiers –the English classic; soft-boiled eggs with runny yolks and strips of toast fordipping; accompanied by fruit of the day

Scotsporridge oats -served with the traditional cold milk and raisins on the side; toast & jamsand accompanied by fruit of the day.


Layout plan












Length: 51ft 10in (15.8m)
Max no of guests: 8
Crew: 2

Approximate Weekly Rate
High  USD $33,000
Low  USD $18,000

Available in 1 area
Length: 51ft 10in (15.8m)
Max no of guests: 8
Crew: 2

Approximate Weekly Rate
High  USD $33,000
Low  USD $18,000

Available in 1 area
Length: 57ft 1in (17.4m)
Max no of guests: 8
Crew: 2

Approximate Weekly Rate
High  USD $23,500
Low  USD $18,000

Available in 1 area


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