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Yacht Charter MELINA from $27,830 USD Weekly

62ft 4in (19m) Sail • Sleeps 10 Guests • 5 Cabins • 3 Crew

MELINA Main Shot

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SPECIFICATIONS

Length 62ft 4in (19m)
Beam 32ft 10in (10m)
Draft 5ft 3in (1.6m)
Sleeps 10 Guests
Cabins 5
Crew Captain Michalis Alektoridis, Chef and 1 crew
Year Built 2018
Cruising Speed 10kts
Max Speed 12kts
Stabilisers None
Engines 2X110HP VOLVO PENTAL
Builder Lagoon
Designer Not know
Flag Greece
VAT Registered No
US Duty Paid No

APPROXIMATE WEEKLY RATE

High  USD $33,510 | Low  USD $27,830

FEATURES & AMENITIES

Fax, Indoor audio system, iPod dock, Outdoor audio system, TV saloon, Wi-Fi, 15ft / 4.60m 60hp Oceanic, Assorted water toys, Beach games, Inflatable floating island, Kayak, Paddleboard, Paddleboards multiple, Tube - towable, Wakeboard, Water skis - adult, Windsurfer - Child, BBQ, Book library, Coffee machine, Deck shower, Ice maker, Swim platform, Water maker

ACCOMMODATIONS

Sleeps 10 In 5 Cabins

DIVING EQUIPMENT

Insured, Diving by arrangement, Seabobs multiple

YACHT CREW

Captain: Michalis Alektoridis

Michalis Alektoridis was born in Thessaloniki and raised in the Aegean island of Kos spending his childhood in the sea. He became active with offshore sailing and racing sailing during his student years of Audio Visual arts in Corfu getting his national offshore sailing degree. Participating and winning in countless regional and international regattas, In 2012 he decides to follow his passion for the sea, and after

getting his RYA Yachtmaster Offshore sailing and motor certificate of competence along with First Aid, VHF and Sea Survival certificates, he becomes a Professional captain in Yachting. He has worked since as a skipper and captain in many different sailing and motor yachts doing charters and dailies in Ionian and Aegean sea. The last couple of years upgraded his knowledge acquiring RYA Yachtmaster Ocean and HELM certifications and he has been a Skipper of an ORMA 60 racing trimaran based in Santorini with which he has travelled all around Europe, from Baltic sea to Atlantic ocean and Mediterranean sea. Always smiling, kind, willing to satisfy any customers

wishes and share his love and knowledge of the Greek seas. Usually described as the

best host and a true professional.

Chef: Zeta Tyligada

Zeta graduated from “ Chef d’Oeuvre “ culinary school of Athens as a Professional Chef and she speaks fluently English and a little French .Since then she has expanded her knowledge on Fine Dining, Molecular Gastronomy , Sous vide and now her cooking combines a fusion of different cuisines. Although she specializes in Greek cuisine , desserts and various cocktails . Zeta is extremely creative and is excited about having the opportunity to present her mouth watering creations to her guests. She adores to choose for her guests the best quality of local products in every island. That’s why they want to take her in their home at the end of the cruise. Zeta has been working as a chef both in restaurants and yachts over the past 15 years and she owned her bakery shop for many years. She is very attentive, caring,communicative, full of energy and always with a big smile for everyone. She likes pampering her guests.

She loves to sail as much as she loves to cook, combining both makes a perfect result.

Zeta holds a motor and sailing yacht license.

Deck hand: Ralli Melpomeni (38)

She was born and raised in Florina, Greece. As her father, who was working as a chef on ships for many years, she learned to love the sea and traveling. Growing up, she started sailing. She travels a lot and she likes meeting new people and experiencing cultures from various countries, which has helped her to become easily adaptable to her job. The past few years she has worked as a hostess on sailing yachts. She loves theater, films, and sports.

YACHT MENU





BREAKFAST

All type of Coffee-Variety of teas-Fresh Orange Juice
Seasonal fresh fruit platter
Milk-Greek Yogurt
Cereals and Oatmeal
Variety of dry fruits and nuts
Fresh baked bread and croissants
Pancakes and Crepes
Greek “Bougatsa” Pie
Homemade Sweet cinnamon bread and Cakes
Greek thyme honey and a variety of homemade jams
Bacon and Eggs
(boiled, poached, sunny side up, scrambled, omelet)
Greek cheese and cold cut platter



APPETIZERS


A variety of Greek homemade dips : Tzatziki, Tarama mouse, Tirokafteri ,Skordalia and Eggplant mouse served with the famous Greek pita bread and special crisps
Gouacamole and Salsa with crispy paprika tortillas
Traditional homemade pies with spinach , cheese or zucchini
Pastrami and Kasseri cheese pie
Rolls of vine leaves stuffed with rice and herbs
Octopus in the oven with cherry tomatoes, thyme and balsamic cream
Shrimps in crispy kataifi with rucola and grilled halloumi cheese
Crispy Fried Calamari with dill sauce
Homemade marinade anchovies
Sea urchin salad
Mussels steamed with white wine, garlic and parsley
Fresh fish ceviche with lime, chives and fresh coriander
Veal fillet carpaccio with pomegranate and mustard seeds
Fava beans purée from Santorini island with safran,  caramelized onions and capers
Revithada a traditional plate in Sifnos island from chickpeas with beetroot pesto and manoura cheese
Stuffed portobello mushrooms with spicy orange sausages and creamy cheese
Feta saganaki wrapped in phyllo dough with sesame and honey
Quiche Lorraine with asparagus and Cretan Graviera cheese

SALADS

Traditional  Greek  salad with tomatoes,cucumber,
Onions,olives,capers and feta cheese
Cretan Ntakos salad with round barley rasks,chopped tomatoes,xinomizithra cheese, capers and extra virgin olive oil
Boiled green salad (Cretan stamnagathi) on manouri cheese with lime vinaigrette
Spiralized beetroot noodles with sugared cumin walnuts and Katiki cheese
Caprese salad with greek Prosciutto
Rucola and baby spinach salad with dry figs, pine nuts,pomegranate and orange vinaigrette
Quinoa salad with freshly chopped vegetable, lime and fennel
Englouvi’s lentils salad with Apaki (smoked ham from Creta ) sun dried tomatoes and yogurt peach dressing
Soups
Fish soup veloute
Lobster soup
Tomato watermelon gazpacho
Broccoli and Gorgonzola walnuts soup
Cold Avocado and yogurt soup
Melon and cucumber soup


MAIN  COURSES

Fresh fish in a variety of salt and Greek herbs in the oven with sautéed vegetables
Grilled tuna fillet flambé with ouzo and fennel vinaigrette with wild rice
Swordfish with cherry tomatoes and capers in the oven
Stuffed Calamari with aubergine and a mix of cheese
Greek Rock Lobster spaghetti in fresh tomatoes sauce
Cuttlefish black risotto with spinach
Greek Octopus and shallots with plums and orzo in red wine
Vitello tonnato made with Alonissos island tuna
Veal Sofritto with french fries from Corfu island
Lamp slow cooked in the oven with potatoes and artichokes
Rooster Pastitsada with thick spaghetti from Corfu island
 Wagyu rib eye  barbecued with asparagus and baby potatoes
Veal stewed in tomato sauce in a bed of smoked eggplant creamy purée
Zeta’s new style greek moussaka
Chicken curry with basmati rice
Greek stuffed vegetables with rice, pine nuts and raisins
Special Cretan Carbonara

DESSERTS

Greek cheesecake with Anthotiro and Cretan Almonds biscuits
Strawberry Millefeulle
Galactoboureko
Orange Pie
 Mastic flavor Panacotta
Ekmek Kataifi
Brownies with walnuts and  cranberries
Banoffee
Greek Yogurt mouse with lime and Spoon sweet
Apfelstrudel
White chocolate mouse
Baklava
Coconut Rice Pudding with Mango
Greek Karamelized Galatopita
Creme brûlée
Tiramisu
Soufflé au chocolat
Variety of homemade ice cream

Vegan , Gluten free and Special kids menu is available.
All the ingredients are the best quality in the local  market and Delicatessen shops carefully chosen by the chef

YACHT LAYOUT

Layout plan

YACHT PHOTOS

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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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