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Operating in North America
YACHT INTRODUCTION
Designed by Sparkman and Stephens this distinguished ketch was built by Nautor Swan in 1981. She was rebuilt and extended from 76 feet to 80 feet in 1995 with an extensive refit in 2003.Melinka offers lively sailing and serene on-board comforts for six guests.
The three guest cabins located aft of the saloon have generous twin berths plus ensuite heads with separate showers.
A comfortable dining and sitting area amidships ensures the enjoyment of savoury exotic meals and relaxing moments after a day of swimming and exploring the beautiful destinations Melinka sails to. Casual outside dining for four.
SPECIFICATIONS
Beam 19ft 0in (5.8m)
Draft 8ft 10in (2.7m)
Sleeps 6 Guests
Cabins 3
Crew Captain Forrest Shropshire, Chef and 1 crew
Cruising Speed 7.6kts
Max Speed 9.7kts
Stabilisers None
Engines Mercedes Benz 200 HP
Designer S & S
Flag Virgin Islands (British)
VAT Registered No
US Duty Paid No
APPROXIMATE WEEKLY RATE
FEATURES & AMENITIES
CD library, DVD library, DVD player saloon, Indoor audio system, Local TV, 14ft / 4.50m 60hp Novurania, Kayaks multiple, Kneeboard, Water skis - adult, Deck shower, Fishing gear - light, Special diets
ACCOMMODATIONS
Sleeps 6 In 3 Cabins
MELINKA accommodates 6 guests in 3 en suite cabins.
The master cabin has 2 single beds 80" long -- one port, one starboard, plus en suite shower and head.
Port and starboard midship guest cabins have upper / lower single beds 77" long and ensuite heads and showers.
MELINKA is fully air conditioned through out.
Crew quarters are forward with separate companionway. Crew have own head and shower.
DIVING EQUIPMENT
Not Insured, Diving by arrangement, Snorkelling gear
YACHT CREW
Originally from Georgia, Forrest holds a 1600-ton U.S. Coast Guard Open Ocean License, the equivalent of the UK’s 3000- on Master’s License. He has been cruising the waters of the Caribbean and the U.S. East Coast for more than thirty years,and takes great pleasure in showing guests his favorite destinations. An excellent teacher, he will be happy to offer you the helm, explain how celestial navigation works, or show you how to take a sextant reading.
Widely experienced in yachting, Forrest previously managed a small marina and boatyard. He is a PADI open water diver as well as a skilled windsurfer, kayaker, and former water skiing instructor. His dedication to fishing means you are almost guaranteed some fresh mahi mahi or tuna during your cruise.
Cathleen Trafton grew up in New England and spent all of her summers on the coast of Maine. Once she had graduated from university, she moved all around the United States. She went as far south as Florida, as far north as Alaska, and finally settled in Santa Barbara, California, where she raised her family. From there she went abroad to live between Antigua and France, where she honed her skills in applying unique cultural elements to the classically-trained cooking techniques she first acquired at Cordon Bleu. Since those first days in cooking school in Paris, she knew that she would always enjoy working in unique culinary situations - from commercial kitchens, to remote mountain huts, to the galley on Melinka. Cathleen has continued to bring the farm-to-table concept with her, keeping healthy eating in mind while never sacrificing quality ingredients or proper technique.
Cathleen has been working on sailing vessels for the past 20 years and still can not get enough of the fresh air and sea. Her food is an expression of art and she looks forward to seeing you on board to taste the culinary delights that so many have enjoyed over the years while at sail.
Caroline learned to sail where she grew up -- Little Compton, Rhode Island. Her family has a strong marine background, with both her father and brother working in the industry.
Caroline is experienced in boat handling, whether for a 50- or a 150-footer. She is also a trained stewardess. She has a degree in sports business from Saint
Leo University, Florida, She was a member of the women's lacrosse team there for
four years.
YACHT MENU
Melinka Menu
Chef Terry Kapusta
BREAKFAST
Daily menu served with seasonal fresh fruit, assorted mini muffins and scones, local bacon and sausage, toast, coffee, tea, and juice
Grand Marnier French Toast with Caramelized Bananas and Toasted Walnuts With Pure Maple Syrup
Buckwheat Pancakes with Lemon Curd And Fresh Berries with Pure Cinnamon Maple Syrup
Spinach and Wild Mushroom Egg Scramble with Gruyere Served with Hashed Brown Potatoes
Garden Vegetable and Fresh Herb Strata
Frittata with Roasted Sweet Bell Pepper, Potatoes, and Sweet Onion
Grilled Baguette Stuffed with Fried Egg and Roasted Red Pepper Served with Fried New
Potatoes
Smoked Salmon Brie Omelet Garnished with Russian Osetra Caviar
COCKTAIL HOUR
Assorted Artisan Cheeses Served With Fruit, Honey, Savory Marmalade
Antipasto With Olives, Italian Meats, And Pickled Vegetables
Basil And Mascarpone Torta With Toasted Garlic Rounds
Vegetable Tarts
HORS DEVOURS
Curried Lentil Crostini
Spinach And Roasted Red Pepper Bruschetta
Smoked Salmon With Mini Potato Pancakes
Crab Cakes With Cayenne Lemon Remoulade
Gourges With Asparagus Mousse
Jumbo Shrimp With Spicy Cocktail Sauce
Mini Biscuits Stuffed With Pulled Pork
Tallegio Bundles With Sweet Garlic And Onion Jam
Vegetable Nori Rolls With Asian Dipping Sauce
Mini Roasted Leg Of Lamb Baguettes With Berry Horseradish Mayo
SALADS
Butter Lettuce with Berries, Red Onion, Julienne Yellow Bell Pepper and White Balsamic Vinaigrette
Kale with Shredded Carrots, Radish, Currants and Pistachios with Dijon Vinaigrette
Romaine with Red Onion and Avocado and Grapefruit Dressing
LUNCH
Shrimp and Penne Pasta Salad with Capers, Sweet Peas, and Fresh Basil
Eggplant Stuffed with Rainbow Mustard Greens Baked with White Wine and Anchovy Sauce
Calamari and White Bean Salad with Olive Tapanade Served with Crusty Grain Croutons
Watercress Chicken Salad on Croissant
Toasted Creamy Goat Cheese Sandwich with English Cucumbers, Sautéed Escarole and Hot Cherry Peppers
Braised Leg Of Lamb with Curried Zucchini on Artisan Bread with Fig and Onion Mayo
Fresh Tuna and Artichoke Hearts with Lemon and Capers, Extra Virgin Olive Oil on Sourdough
MAIN
Beef Tenderloin Stuffed with Lobster Served with Hollandaise Sauce
Marinated Duck Breast with Zinfandel Reduction
Romano and Herb Crusted Rack of Lamb
Coconut Curry White Fish with Fresh Cilantro and Sautéed Leeks
Salmon Fillet with Dijon Maple Glaze
Panko Coated Wild Caught Cod Fillet with Oven Baked Chips Served with Malted Vinegar
Sautéed Soft Shell Crab with Heirloom Tomato Cruda
VEGETABLES
Roasted Asparagus Bundles
Sauté Of Sweet Green Beans and Fresh Nutmeg
Roasted Summer Vegetables with Caramelized Onion and Herbed Butter
Cayenne Roasted Red Potatoes
Vegetable Cous Cous
Sweet Potato Mash with Scallions and Touch of White Balsamic
Vinegar
Creamed Spinach with Pernod
Brown Rice with Leeks, Roasted Pineapple, Sweet Bell Pepper and Toasted Pine Nuts
DESSERT
Assorted Cookies, Biscotti, and Shortbread
Fresh Strawberries with Balsamic Reduction and Black Pepper Served with Vanilla Gelato
Warm Fragipange Crepes with Chocolate Sauce
Lemon Tarts with Raspberry Peach Sauce
Fresh Fruit Tarts with Rum Spiced Whipped Cream
Ricotta Cheese Cake with Fresh Berries
Chocolate Fudge Brownies, Raspberry Oat Bars, Lemon Squares and other Assorted Bar Cookies
Chocolate Espresso Cake with a Coffee Glaze
YACHT LAYOUT
YACHT TESTIMONIALS
Richard from Cruising Club of America.
I just had the privilege of completing a two week charter aboard Melinka in the Windward and Leeward Islands of the Caribbean with my daughter and Brian McNally's daughter. In my years of sailing on charter boats both in the U.S. and abroad the experience aboard Melinka stands out as pure
pleasure.
Captain Forrest Shropshire, his first hand Jace and Joanna Walls, cook and second mate kept Melinka superbly and responded to requests with skill and courtesy. I have never had a more satisfying experience in 50 years of chartering crewed yachts here and abroad.
My friend of many years, Brian McNally, who chartered Melinka left the cruise early. The cockpit layout of Melinka was not compatible with his physical disabilities.
Sincerely Yours,
RHH
Feed back from Sarah:
My charter trip aboard Melinka over Christmas 2015 was a dream come true for my 87 year old Dad and me. Melinka sails like a dream, and her crew is skillful and attentive. If you like to sail and love classic yachts, you will be delighted by sailing aboard Melinka.
I found Forrest to be a skillful and capable Captain who runs a first class operation with a skillful and jolly crew.
Joanna's cooking was gourmet and healthy, much of it prepared in the galley, going to windward at 7-10 knots. We were steadily surprised and delighted by the delicious food and attentive crew.
The sailing adventure was fantastic!! We can't wait for our next adventure!!
You did a GREAT job.
- Caribbean Charter guests,
YACHT PHOTOS
