The Luna 24 is a 23.92ft fractional sloop designed by E. Van De Stadt and built in fiberglass since 1981.
The Luna 24 is a light sailboat which is a very high performer. It is very stable / stiff and has a low righting capability if capsized. It is best suited as a day-boat.
Luna 24 for sale elsewhere on the web:
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Review of Luna 24
Basic specs., sailing characteristics.
This section covers widely used rules of thumb to describe the sailing characteristics. Please note that even though the calculations are correct, the interpretation of the results might not be valid for extreme boats.
What is Capsize Screening Formula (CSF)?
The capsize screening value for Luna 24 is 2.57, indicating that this boat would not be accepted to participate in ocean races.
What is Theoretical Maximum Hull Speed?
The theoretical maximal speed of a displacement boat of this length is 5.8 knots. The term "Theoretical Maximum Hull Speed" is widely used even though a boat can sail faster. The term shall be interpreted as above the theoretical speed a great additional power is necessary for a small gain in speed.
The immersion rate is defined as the weight required to sink the boat a certain level. The immersion rate for Luna 24 is about 94 kg/cm, alternatively 529 lbs/inch. Meaning: if you load 94 kg cargo on the boat then it will sink 1 cm. Alternatively, if you load 529 lbs cargo on the boat it will sink 1 inch.
Sailing statistics
This section is statistical comparison with similar boats of the same category. The basis of the following statistical computations is our unique database with more than 26,000 different boat types and 350,000 data points.
What is Motion Comfort Ratio (MCR)?
What is L/B (Length Beam Ratio)?
What is Displacement Length Ratio?
What is SA/D (Sail Area Displacement ratio)?
Maintenance
Are your sails worn out? You might find your next sail here: Sails for Sale
If you need to renew parts of your running rig and is not quite sure of the dimensions, you may find the estimates computed below useful.
This section shown boat owner's changes, improvements, etc. Here you might find inspiration for your boat.
Do you have changes/improvements you would like to share? Upload a photo and describe what to look for.
We are always looking for new photos. If you can contribute with photos for Luna 24 it would be a great help.
If you have any comments to the review, improvement suggestions, or the like, feel free to contact us . Criticism helps us to improve.
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Luna was delivered in June 2010 and underwent a thorough refit in 2015/16, including the fairing of the hull and over 1,000 extra items. Diesel-electric powered, she has two helipads, one forward and one aft.
About LUNA , brought to you by BOAT Pro
LUNA is a 115.0 m Motor Yacht, built in Germany by Lloyd Werft and delivered in 2010.
Her top speed is 22.5 kn and her cruising speed is 16.8 kn and her power comes from two diesel electric engines. She can accommodate up to 18 guests in 9 staterooms, with 49 crew members. She has a gross tonnage of 5655.0 GT and a 20.0 m beam.
She was designed by Newcruise , who has designed 7 other superyachts in the BOAT Pro database.
The naval architecture was developed by Lloyd Werft , and the interior of the yacht was designed by Donald Starkey , who has 56 other superyacht interiors designed in the BOAT Pro database - she is built with a Teak deck, a Steel hull, and Aluminium superstructure.
LUNA is in the top 5% by LOA in the world. She is one of 70 motor yachts longer than 100m, and, compared to similarly sized motor yachts, her cruising speed is 0.75 kn above the average, and her top speed 2.64 kn above the average.
LUNA is currently sailing under the Marshall Islands flag, the 5th most popular flag state for superyachts with a total of 423 yachts registered. She is currently located at the superyacht marina Club de Mar, in Spain, where she has been located for 2 days. For more information regarding LUNA's movements, find out more about BOAT Pro AIS .
Specifications
- Yacht Type: Motor Yacht
- Yacht Subtype: Displacement , Expedition Yacht
- Builder: Lloyd Werft
- Naval Architect: Lloyd Werft
- Exterior Designer: Newcruise
- Interior Designer: Donald Starkey
- Refits: 2016-01-01
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Home > Find Your Sail > Search by Make and Model > Luna > Luna 24 1/4 Ton
Luna 24 1/4 Ton
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Let's Get to Know Each Other
Let's connect, why it's important to partner with a designer on your luna 24 1/4 ton sail.
The design is the most critical part of your new sail. Ensuring the sail fits and performs its best is a must for our crew. The Precision Sails Design team are experts at their craft. Unlike other sail lofts all of our sailors work one-on-one with a designer to perfect their Luna 24 1/4 Ton sail.
No Two Luna 24 1/4 Ton Sails Are Alike
There are many factors that affect the performance and design of your sails. Location, sailing experience, and weather conditions all come into play when picking the perfect sail. Two mainsails made for two Luna 24 1/4 Ton’s in California and Florida will have different designs, sailcloth, and options based on what is best for the sailor.
Taking measurements is easy. All sailors work alongside our measurement team to measure and confirm their rig specs. This helps ensure your design is flawless and allows us to extend our Perfect Fit Guarantee to all of our sailors.
Discover the best cloth for your sailing needs, our sail details, or more about how Precision Sails is leading the sail-making industry with innovative new practices.
Proudly offering the largest selection of sailcloth in the industry, our team is always available to help you find your perfect sail. Whether you're a weekend sailor, coastal cruiser, or club racer our team is ready to walk you through the process.
Types of Sails
Precision Sail Loft specializes in producing headsails, mainsails, spinnakers, gennakers, and code zeros. So no matter the type of sail you’re looking for, we can help. Our sails are trusted by cruisers and racers alike from around the globe. Review the sail options and craftsmanship available to customize your dream sail.
Build & Process
Every sail we craft is produced to the highest standards with the best hardware, craftsmanship, and skill-set in the industry. Pair that with Precision Sails' approach to communication and your sailboat will be ready to set sail before you know it.
Unparalleled Commitment To Helping Sailors
As experts in design, communication, and production our team is ready to take on the task of making sails for your boat. Give us a call to get started.
“ I just received my asymmetrical spinnaker, with sock and turtle bag, along with a new 135 Genoa. The entire process was simple and both sales and the design team were in regular contact if there were any questions. The customer portal was easy to use and lets you keep track of where in the process your sails are. Great sails, great service -Graham Edwards (Facebook)
“ The whole team at Precision Sails was fantastic from start to finish. We’ve had a laminate main and genoa made so far and have a spinnaker on the way. They listened carefully to our needs and recommended a great sail cloth. We couldn’t have gotten more bang for our buck! -Noah Regelous (Google)
“ We received our spinnaker and launched it yesterday and I just wanted to let you know how pleased we are with it. The service we received from your company was exceptional and the quality of your product is second to none. We will certainly be return customers in the next few months to replace our main and jib sails and will recommend your company to all our sailing buddies. Once again-thank you.” -Daniel Jackson (Google)
“ we had good communication during the planning stages and the knowledgeable people at precision sails really got me fixed up good! The sails look and work fabulous! my boat sails better than it ever had! couldn’t be more pleased with the product AND the service!” -Fred Jelich (Facebook)
“ Our new furling jib for a Corsair 27 Had to be specially designed due to the height of the furler, but this was accomplished quickly and in short order we had our sail which fits beautifully and has a great shape. It’s everything we could have wanted, high tech design, thoughtfully executed and affordable.” -Nancy Y. (Yelp)
Request a Luna 24 1/4 Ton Quote
Looking to buy a new headsail or mainsail for your Luna 24 1/4 Ton? Request a free quote from Precision Sails for a new custom sail. Our team will work with you to design the perfect sail for you.
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Luna 24 - Halyards
MAURIPRO Rigging Shop
Genoa halyard (cruising) for luna 24, mpr-2277-hg-cr-6-63.
Genoa Halyard (Performance Cruise) for Luna 24
Mpr-2277-hg-pc-8-63.
Genoa Halyard (Club Racing) for Luna 24
Mpr-2277-hg-cl-6-63.
Genoa Halyard (GP Racing) for Luna 24
Mpr-2277-hg-gp-6-63.
Mainsail Halyard (Cruising) for Luna 24
Mpr-2277-hm-cr-6-66.
Mainsail Halyard (Performance Cruise) for Luna 24
Mpr-2277-hm-pc-8-66.
Mainsail Halyard (Club Racing) for Luna 24
Mpr-2277-hm-cl-6-66.
Mainsail Halyard (GP Racing) for Luna 24
Mpr-2277-hm-gp-6-66.
Spinnaker Halyard (Cruising) for Luna 24
Mpr-2277-hs-cr-6-63.
Spinnaker Halyard (Performance Cruise) for Luna 24
Mpr-2277-hs-pc-8-63.
Spinnaker Halyard (Club Racing) for Luna 24
Mpr-2277-hs-cl-6-63.
Spinnaker Halyard (GP Racing) for Luna 24
Mpr-2277-hs-gp-6-63.
Pre-spec and custom mainsail, genoa and spinnaker halyards for your Luna 24 Polyester and Dyneema lines for cruising and racing halyards. Full range of options.
MAURIPRO Rigging shop brings years of expertise to the sailing community. Our riggers are constantly working with sailboat owners to provide high-quality halyards for their cruising or racing sailboats. From traditional polyester double braid to the latest on high tech lines made out of Dyneema or Stirotek, we offer a wide range of materials and diameters to fit any need of sailboat halyards.
We at MAURIPRO Sailing are looking forward to helping you the best way we can, but most importantly, we are looking forward to seeing you on the water. Let's Go Sailing!
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This Yacht is not for Charter*
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LUNA yacht NOT for charter*
114.2m / 374'8 | lloyd werft | 2010 / 2016.
Owner & Guests
- Previous Yacht
Special Features:
- True Go Anywhere Yacht
- Large swimming pool
- Two Helicopter Pads
- Accommodates up to 18 guests
- Ice Class Hull
- Huge 9500 NM Range
The 114.2m/374'8" expedition yacht 'Luna' was built by Lloyd Werft in Germany at their Bremerhaven shipyard. Her interior is styled by design house Donald Starkey and she was delivered to her owner in March 2010. This luxury vessel's exterior design is the work of Newcruise and she was last refitted in 2016.
Guest Accommodation
Luna has been designed to comfortably accommodate up to 18 guests in 9 suites. She is also capable of carrying up to 49 crew onboard to ensure a relaxed luxury yacht experience.
Onboard Comfort & Entertainment
Her features include a dancefloor, movie theatre, beauty salon, satellite communications, underwater lights, beach club, gym, deck jacuzzi, WiFi and air conditioning.
Range & Performance
Luna is built with a steel hull and aluminium superstructure, with teak decks. Luna comfortably cruises at 18 knots, reaches a maximum speed of 22 knots with a range of up to 7,600 nautical miles from her 850,000 litre fuel tanks at 16 knots. Luna features at-anchor stabilizers providing exceptional comfort levels. Her water tanks store around 176,000 Litres of fresh water. She was built to Lloyds Register ✠ 100A1SSC, YACHT, MONO, EP, G6, ICE CLASS 1D. ✠ LMC, UMS, DP(AM), PCAC(1.1), NAV1, IBS, BWTS* classification society rules.
*Charter Luna Motor Yacht
Motor yacht Luna is currently not believed to be available for private Charter. To view similar yachts for charter , or contact your Yacht Charter Broker for information about renting a luxury charter yacht.
Luna Yacht Owner, Captain or marketing company
'Yacht Charter Fleet' is a free information service, if your yacht is available for charter please contact us with details and photos and we will update our records.
Luna Photos
Luna Awards & Nominations
- The ShowBoats Design Awards 2011 Exterior Design & Styling Award: Displacement Motor Yachts 200′+ Finalist
- The World Superyacht Awards 2011 Best Displacement Motor Yacht of 3,000GT and above (approximately 85m+) Finalist
NOTE to U.S. Customs & Border Protection
Specification
M/Y Luna
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New owner of Bristol 24
- Thread starter Capitan Blood
- Start date Dec 21, 2017
- Tags bilge pump bristol 24 chainplates dodger
- Brand-Specific Forums
Capitan Blood
Hi all I just got my 1977 Bristol 24, S/V Luna, hull 477, and her trailer, off the boat and through customs here in Chile. She was lovingly restored by her former owner, and I hope to have many pleasant days sailing her on the Chilean coast and possibly well offshore. My wife and I expect to take her down to Puerto Montt in February, to explore the Chilean Patagonia region, at least as far as the Gulf of Corcovado. We will be putting a new outboard in her well, with an alternator to charge the batteries and a small solar panel to do the same job. First question: is 10 HP enough for bucking strong currents ? I might be able to shoehorn a 15 HP Tohatsu in there, but would prefer not to be overpowered, due to lack of space for fuel. Second question: I understand that the chainplates can be an issue. Should I just take them apart and replace the bolts, or is there a quicker way to determine if they´re OK ? Third question: Since the bilge in the cabin is quite shallow, where do you recommend placing a bilge pump ? The deepest point is in the stern, but it´s got a very small volume, Believe it or not, there is no bilge pump, manual or otherwise, on this boat. Final question. for now: Where can I see some pictures of a dodger installed on a Bristol 24 ? It can get pretty wet way down in southern Chile, and we´re not into suffering for its own sake. Fair Winds, Peter "Capitán Blood" Wadsworth
I have a 5hp honda outboard on mine - not fast, but gets her moving. She can hold 4 knots in mild current with the 5hp. I think a 10hp would be plenty - the previous owner had a 10 on her and said she went faster but fuel consumption was about 3x what it is with the 5. I would guess that 15 would be thirsty on this boat, and as you said, storage space isn't abundant. Do you want to just refurb the chain plates or rework them so you have them outboard thru hull? I think the latter is a fairly common improvement. No manual bilge pump? I thought that was standard equipment... I have a manual and auto - manual pickup is right about under the companionway, if I recall correctly. I've not seen many dodgers on the Bristol 24 - I suspected it was because of the relatively low boom height.
All you need is about 1hp per 500# displacement to get you up to hull speed. Anything much more is just extra weight and a waste of money and fuel. Doesn't matter on wind or current you push a displacement hull faster than hull speed over water. Hull speed kts = (sq rt LWL ft) x (~1.33)
Thanks, guys. Good info. I think I´ll go with a 9.8 HP Tohatsu with an extra-long shaft. It get quite choppy down there, and that way the prop shouldn´t come out of the water. That would give me hull speed and a slim margin for windage. With regard to the chainplates, my worry is that the inox may be crystallized and just let go all of a sudden. But I´d rather avoid replacing them. What should I look for to decide ? Fair winds
Look for any signs of water ever being trapped around the chainplates. If possible, take off the bolts holding the plates, one at a time, and check for crevice corrosion in the nuts and bolts. It will be very apparent if there is corrosion.
Weren't the issue with chain plates on the Bristol 24 (Corsair) -- not the Newport, RI Pearson Bristols, I believe) -- that the chain plates were behind woodworking inside the cabin? Have you exposed the chain plates?
SG said: Weren't the issue with chain plates on the Bristol 24 (Corsair) -- not the Newport, RI Pearson Bristols, I believe) -- that the chain plates were behind woodworking inside the cabin? Have you exposed the chain plates? Click to expand
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- Specifications
- Price Range: $18,000 - $23,000
Yacht Description
LUNA DANNS yacht is a 70.00 ft long sailboat monohull and spends the summer and winter season in the British Virgin Islands. It was built by Sweden Yachts in 1994. A refit was done in 2016. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 single cabin, 2 double cabins.
Price Details
Price from: $18,000
High season rate: $23,000
Summer 2019: Based in Charleston, South Carolina 31 May - 14 July 2018 $19,000/6 + all expenses 15 July - 3 Sept 2018 $23,000/6 + all expenses Winter 2018/19: $18,000/2, $19,000/4. $20,000/6 - inclusive except bar/government fees/taxes/communication/dockage Christmas / New Years rates: $20,700/2, $21,850/4, $23,000/6 - terms as above.
Water Sports
Crew information.
Captain: 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 a unique, fresh salad using ingredients available locally
Day 1 Shredded-beef teriyaki spring rolls Japanese cuisine
Halved and served open with a finely chopped spring onion and red pepper garnish and a light chili sauce. Gohan (small bowl of Japanese rice) and miso soup.
Vegetarian spring roll options available.
Day 2 Home made dim sum trios Chinese cuisine
Prawn and ginger, pork and chive, chicken and coriander steamed dumplings, on a steamed vegetable bed, served with a paprika and minted yoghurt dressing and a traditional soy and lemon dipping sauce.
Vegetarian option available
Day 3 Thai salad Thai cuisine
King Prawns on a bed of grated daikon and red carrot, papaya and mango, tossed with fresh coriander in a subtle lemon and sweet chili dressing garnished with crushed cashew nuts and spring onions.
Vegetarians, grilled tofu in place of prawns.
Day 4 Far eastern trio of chicken brochettes Asian fusion cuisine
Indonesian satay stick, marinated in peanut oil and saffron with a traditional satay sauce.
Yakitori, the Japanese version with spring onions in a teriyaki sauce.
Hong Kong garlic and chive minced chicken meatballs and cherry tomatoes with a touch of sweet chili glaze.
Served on a bed of shredded daikon. Vegetarian brochettes as an alternative.
Day 5 Age (“agay”) Dashi Dofu and Gomae Japanese cuisine
Juicy cubes of tofu, lightly fried in an ultra light batter and set in a light golden broth of tuna (dashi) stock. Served with chilled sesame spinach (gomae) on grated daikon and ume boshi (pickled plums). Detox healthy! Vegetarian!
Day 6 Fish Tikka Jalfreizi South Indian cuisine
Grilled chunky fish fillet cubes, marinated in ginger, turmeric, cumin and yoghurt. Served alongside saffron basmati rice, green beans and given a 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-fry vegetables in a light soy, mirin and garlic sauce.. Hold the pork and add eggplant schnitzel instead for the vegetarians!
Miso soup to accompany with tofu and spring onions.
Nick’s Asian Menu for 7 days
Day 1 Seafood Tempura Japanese cuisine
Butterflied king prawns, delicate calamari rings and wafers of lotus root, cooked Tempura style, with freshly grated daikon in soy and a creamy lemon, basil and coriander sauce. Accompanied by gomae, 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 with freshly rolled and puffed chapatis (flatbreads), followed by homemade Kulfi (Indian ice 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 roll with assorted fillings).
Served with the traditional pickled ginger, wasabi shiso leaves and shoyu (soy sauce).
Day 4 Lobster medallions flambé Thai fusion cuisine
Sweet, succulent disks of lobster tail, in a moat of snowy white Thai curry sauce, surrounded by Bhutanese red rice with fine green beans cooked to taste.
Daikon medallions as a vegetarian alternative.
Day 5 Yaki Niku Korean cuisine
Thinly sliced medallions of pork loin seared in a homemade garlic and chili oil, laid on a bed of “Bibimba”, Korean vegetables and rice topped with shredded omlette and spring onions. Served with a hot and sour consommé soup on 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 & Zaru Soba Japanese cuisine
Fillet steak, seared on the outside and sliced thin, Tataki style with ponzu dipping sauce. Accompanied by fresh soba noodles, finely sliced burdock root, pak choi, bean sprouts and sweet carrot batons in a 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 and onion sauce - making the rice and vegetables unite. Ceasar salad on the side.
Day 2 Greek Island salad.
The Ionian classic with feta cheese, cucumber, olives, anchovies. Along with.... Taltziki dip, another greek favourite, like the Indian Raita, but with the addition of a little garlic. A selection of fresh vegetables jullienne and plantain crisps with which to dip…. Freshly made pita breads.
Day 3 Freshly caught, Tuna Cocktail
You or I catch the tuna. I take it to the galley, pan fry in garlic and shoyu and then poach with a splash of white wine. I remove all the bones and present succulent chunks of freshly caught tuna nestling in a garden salad and a marie rose dressing. So healthy, your body will thank you!
Day 4 Spanish Omelette salad and Albondigas meatballs.
A wedge of traditional spanish omelette, thick and juicy, with potatoes and onion.
Grilled pork meatballs in a light tomato and garlic sauce. A classic spanish tapas.
A full lunchtime green salad, 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 and cherry tomatoes alongside linguine in butter and black pepper. Side salad.
Day 6 Traditional Greek Moussaka.
The greek classic, layers of potato, 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, sliced salamis and hams, grilled chicken, a cheese board selection, a large egg salad, sliced tomatoes, various home made dips, fresh warm french baguettes. Home made chutney to sweeten.
Nick’s Mediterranean Menu for 7 days
Day 1 Seared Scallops
with an orange and saffron 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 pepper sauce drizzle.
Day 2 Tropical fishcakes
made with fresh, wild salmon & cod with a mango dressing on a bed of cucumber and coriander, a spicy sweetcorn salsa and toasted pita bread soldiers.
Day 3 Moroccan Rack of Lamb
blushing inside, with a vibrant red pepper drizzle. Garnished with home-made humous, tzaltziki and chutney. A stuffed tomato with Japanese rice topped with gruyere cheese. Seasonal vegetables.
Day 4 Tapas Night
Garlic king prawns, tender calamari, albondigas meatballs in piquant tomato, lamb souvlaiki, whitebait with lemon mayonaise, pork ragout with pinto beans, Portabello mushrooms with melted emental, gratinated; Patatas Bravas; Thai salad to freshen the palate.
Day 5 Chicken a la Peche.
Baked chicken breast wrapped in Parma ham, stuffed with cream cheese and peaches, served with a wild mushroom and black pepper sauce on a bed of crushed new potatoes. Batons of carrot, zucchini and daikon.
Day 6 Grilled Black Halibut
with a beurre rouge, served on a bed of butternut & sweet potato mash,
parmesan crisp, fresh asparagus and vegetables julliene.
Day 7 Seared Venison Loin
served sliced with tart lingonberry sauce. Wild and shiitake mushrooms in truffle oil, fine green beans, fendant potato tower.
Chez Nick Signature Menu
Day 1 Hot, melting Scotch Eggs
The yolks still running golden and, surrounded by the mid-layer of minced spiced pork, the outer casing of home-made breadcrumbs. Served with an apple and raisin chutney and a julienne of celeriac salad.
Day 2 Boeuf Bourguignon
The French, timeless classic. 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
Seared squid, prawns, mussels and monkfish tail tossed in a garlic, chili and tomato sauce and served immediately on a bed of peppered linguine.
Day 4 Coq au Vin
Tender chicken legs and thighs braised in red wine and stock with lardons, mushrooms and onions.
Day 5 Dosas
South Indian thin crepes, filled with spicy vegetables, served with a yoghurt curry and 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 rich red pepper confit and served sliced with leek mash and my signature onion sauce. A Sunday special.
Nick’s Signature Menu for 7 days
Day 1 Slow Grilled Swordfish Steak
Thick cut, regularly basted in garlic butter and served with baby spinach, confit cherry tomatoes and Dauphinoise potatoes.
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 and grated daikon;
Kastu pork (escalopes of pork, sliced with a homemade barbeque sauce;
Yakitori, wooden skewers of chicken with spring 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-baked Eggplant 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’s Posh Fish Pie .
Fresh atlantic cod, pacific salmon and king prawns all in a luxurious, creamy sauce with quinelles of mashed potato on top, dusted and browned with parmesan cheese. Served with petit pois.
Day 6 Mexican Night
Mexican spiced chicken strips, with red, yellow and green peppers;
slow-cooked beans, 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
Another English 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 juices available with every breakfast.
Continental Breakfast - including mini croissants, yogurt, a variety of toasted bread, fruit plate, cereals, jams and hard-boiled eggs.
Japanese Breakfast – Teryaki salmon fillet with a small green salad garnish, served with Japanese rice (gohan) and miso soup (misoshiru).
Omelets du jour – custom-made omelets, made to order. Salad garnish, accompanied by fruit of the day.
Scrambled Eggs, with Smoked Salmon – served on whole meal toast, garnished with spring onions or chives, accompanied by fruit of the day.
The Full Monte – English breakfast, bacon, eggs, with mushrooms and baked beans, fried tomato and toast, accompanied by fruit of the day.
Tropical French Toast - topped with toasted coconut and whipped cream served with butter and syrup and accompanied by breakfast sausage and fruit of the day.
Fresh Fruit Salad – The detox special. Tropical fresh fruits, served with Greek yogurt, muesli & toasted muffins.
Frittata del giorno – salad garnish and toast served with jams and butter, accompanied by the fruit of the day.
Eggs Benedict - poached eggs served on English muffins& ham, topped by a freshly made Hollandaise sauce served with sliced tomato and fruit of the day.
Lox and Bagels - smoked salmon served with toasted bagels, cream cheese, chopped red onion & capers, accompanied by fruit of the day.
Pancake medallions - served with a sweet, delicious banana topping accompanied by bacon or sausage and fruit of the day.
Boiled eggs with toast soldiers – the English classic; soft-boiled eggs with runny yolks and strips of toast for dipping; accompanied by fruit of the day
Scots porridge oats - served with the traditional cold milk and raisins on the side; toast & jams and accompanied by fruit of the day.
Inquire about LUNA DANNS
- Date from Date Format: MM slash DD slash YYYY
- Date until Date Format: MM slash DD slash YYYY
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- cyaID: 4852
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- wpcf_year: 1994
- wpcf_builder: Sweden Yachts
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- currency: USD
- property_price: 18000
- mo_price: 18000
- wpcf_high_price: $23,000
- wpcf_price_details: Summer 2019: Based in Charleston, South Carolina 31 May - 14 July 2018 $19,000/6 + all expenses 15 July - 3 Sept 2018 $23,000/6 + all expenses Winter 2018/19: $18,000/2, $19,000/4. $20,000/6 - inclusive except bar/government fees/taxes/communication/dockage Christmas / New Years rates: $20,700/2, $21,850/4, $23,000/6 - terms as above.
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- wpcf_menu: <p><u>Chez Nick Asian Menu</u></p> <p><u> </u></p> <p><u>Lunch</u></p> <p><u> </u></p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p><em><u> </u></em></p> <p> </p> <p><u>Day 1</u> <u>Shredded-beef teriyaki spring rolls</u> Japanese cuisine</p> <p> </p> <p>Halved and served open with a finely chopped spring onion and red pepper garnish and a light chili sauce. Gohan (small bowl of Japanese rice) and miso soup.</p> <p>Vegetarian spring roll options available.</p> <p> </p> <p><u>Day 2</u> <u>Home made dim sum trios</u> Chinese cuisine</p> <p> </p> <p>Prawn and ginger, pork and chive, chicken and coriander steamed dumplings, on a steamed vegetable bed, served with a paprika and minted yoghurt dressing and a traditional soy and lemon dipping sauce.</p> <p>Vegetarian option available</p> <p> </p> <p><u>Day 3</u> <u>Thai salad</u> Thai cuisine</p> <p> </p> <p>King Prawns on a bed of grated daikon and red carrot, papaya and mango, tossed with fresh coriander in a subtle lemon and sweet chili dressing garnished with crushed cashew nuts and spring onions.</p> <p>Vegetarians, grilled tofu in place of prawns.</p> <p> </p> <p><u>Day 4</u> <u>Far eastern trio of chicken brochettes</u> Asian fusion cuisine</p> <p> </p> <p>Indonesian satay stick, marinated in peanut oil and saffron with a traditional satay sauce.</p> <p>Yakitori, the Japanese version with spring onions in a teriyaki sauce.</p> <p>Hong Kong garlic and chive minced chicken meatballs and cherry tomatoes with a touch of sweet chili glaze. </p> <p>Served on a bed of shredded daikon. Vegetarian brochettes as an alternative.</p> <p> </p> <p><u>Day 5</u> <u>Age (“agay”) Dashi Dofu and Gomae</u> Japanese cuisine</p> <p> </p> <p>Juicy cubes of tofu, lightly fried in an ultra light batter and set in a light golden broth of tuna (dashi) stock. Served with chilled sesame spinach (gomae) on grated daikon and ume boshi (pickled plums). Detox healthy! Vegetarian!</p> <p> </p> <p><u>Day 6</u> <u>Fish Tikka Jalfreizi</u> South Indian cuisine</p> <p> </p> <p>Grilled chunky fish fillet cubes, marinated in ginger, turmeric, cumin and yoghurt. Served alongside saffron basmati rice, green beans and given a rich Jalfreizi sauce.</p> <p>Marinated tofu in place of fish for the strict vegetarian</p> <p> </p> <p><u>Day 7</u> <u>Katsudon Rice Bowl</u> Japanese cuisine</p> <p> </p> <p>Japanese rice, topped with a pork Schnitzel and stir-fry vegetables in a light soy, mirin and garlic sauce.. Hold the pork and add eggplant schnitzel instead for the vegetarians!</p> <p>Miso soup to accompany with tofu and spring onions.</p> <p><u>Nick’s Asian Menu for 7 days</u></p> <p><u> </u></p> <p><u>Dinner</u></p> <p> </p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p> </p> <p><u>Day 1</u> <u>Seafood </u><u>Tempura</u><em> </em>Japanese cuisine</p> <p> </p> <p>Butterflied king prawns, delicate calamari rings and wafers of lotus root, cooked Tempura style, with freshly grated daikon in soy and a creamy lemon, basil and coriander sauce. Accompanied by gomae, miso shiru and gohan (sesame spinach, miso soup and rice)</p> <p>Vegetarian tempura option available.</p> <p> </p> <p><u>Day 2</u> <u>Authentic Indian Thali</u> North Indian Cuisine</p> <p> </p> <p>Tandoori chicken wings and drumsticks, himalayan mountain style dahl,</p> <p>“subjii” (spiced vegetables), raita (finely diced cucumber in yoghurt), achaar (Indian pickles). Served with freshly rolled and puffed chapatis (flatbreads), followed by homemade Kulfi (Indian ice cream) and a cup of Chai.</p> <p> </p> <p><u>Day 3</u> <u>Sashimi and Sushi party night</u> Japanese cuisine</p> <p> </p> <p>Fresh Tuna and local available fish, served <em>sashimi</em> style, garnished with a nest of daikon noodles and salad.</p> <p>Sushi:- Nigirizushi - Ebi (prawn), Unagi (cooked eel), Tamago (sweet Japanese omelette).</p> <p>Makizushi: California roll, vegetable roll, Futomaki (fat roll with assorted fillings).</p> <p>Served with the traditional pickled ginger, wasabi shiso leaves and shoyu (soy sauce).</p> <p> </p> <p><u>Day 4</u> <u>Lobster medallions flambé </u> Thai fusion cuisine</p> <p> </p> <p>Sweet, succulent disks of lobster tail, in a moat of snowy white Thai curry sauce, surrounded by Bhutanese red rice with fine green beans cooked to taste.</p> <p>Daikon medallions as a vegetarian alternative.</p> <p> </p> <p><u>Day 5</u> <u>Yaki Niku </u> Korean cuisine</p> <p> </p> <p>Thinly sliced medallions of pork loin seared in a homemade garlic and chili oil, laid on a bed of “Bibimba”, Korean vegetables and rice topped with shredded omlette and spring onions. Served with a hot and sour consommé soup on the side. Vegetarian: Tofu.</p> <p> </p> <p><u>Day 6</u> <u>Szechuan Beef and Nasi Goreng</u> Chinese cuisine</p> <p> </p> <p>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</p> <p>A clear consommé soup with spring onions to accompany.</p> <p> </p> <p><u>Day 7</u> <u>Tataki Beef & Zaru Soba</u> Japanese cuisine</p> <p> </p> <p>Fillet steak, seared on the outside and sliced thin, Tataki style with ponzu dipping sauce. Accompanied by fresh soba noodles, finely sliced burdock root, pak choi, bean sprouts and sweet carrot batons in a warm traditional broth made of Japanese dashi, soy, and lemon.</p> <p><u>Chez Nick Mediterranean Menu</u></p> <p><u> </u></p> <p><u>Lunch</u></p> <p><em><u> </u></em></p> <p> </p> <p><u>Day 1</u> <u>Spanish Paella.</u></p> <p>Local seafood including mussels, king prawns <em>and</em> chicken in a sumptuous stock with garlic, white wine and onion sauce - making the rice and vegetables unite. Ceasar salad on the side.</p> <p><u>Day 2</u> <u>Greek Island salad.</u></p> <p>The Ionian classic with feta cheese, cucumber, olives, anchovies. Along with.... Taltziki dip, another greek favourite, like the Indian Raita, but with the addition of a little garlic. A selection of fresh vegetables jullienne and plantain crisps with which to dip…. Freshly made pita breads.</p> <p><u>Day 3</u> <u>Freshly caught, Tuna Cocktail</u></p> <p>You or I catch the tuna. I take it to the galley, pan fry in garlic and shoyu and then poach with a splash of white wine. I remove all the bones and present succulent chunks of freshly caught tuna nestling in a garden salad and a marie rose dressing. So healthy, your body will thank you!</p> <p><u>Day 4</u> <u>Spanish Omelette salad and Albondigas meatballs.</u></p> <p>A wedge of traditional spanish omelette, thick and juicy, with potatoes and onion. </p> <p>Grilled pork meatballs in a light tomato and garlic sauce. A classic spanish tapas.</p> <p>A full lunchtime green salad, including asparagus, artichokes and apple.</p> <p><u>Day 5</u> <u>Swiss style strips of sirloin.</u></p> <p>Flash fried, garlic-creamed sirloin steak strips, cooked to order with green peppers and cherry tomatoes alongside linguine in butter and black pepper. Side salad.</p> <p><u>Day 6</u> <u>Traditional Greek Moussaka.</u></p> <p>The greek classic, layers of potato, minced lamb - or beef, aubergine and bechamel sauce. Served with fresh bread and a side salad of cucumber and olives.</p> <p><u>Day 7</u> <u>Al fresco luncheon.</u></p> <p>Smoked salmon, sliced salamis and hams, grilled chicken, a cheese board selection, a large egg salad, sliced tomatoes, various home made dips, fresh warm french baguettes. Home made chutney to sweeten.</p> <p><u>Nick’s Mediterranean Menu for 7 days</u></p> <p><u> </u></p> <p><u>Dinner</u></p> <p><u> </u></p> <p> </p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p><em><u> </u></em></p> <p><em><u> </u></em></p> <p> </p> <p><u>Day 1</u> <em><u>Seared Scallops</u></em></p> <p><em> </em></p> <p>with an orange and saffron 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 pepper sauce drizzle.</p> <p> </p> <p><u>Day 2</u> <em> <u>Tropical fishcakes</u></em></p> <p> </p> <p>made with fresh, wild salmon & cod with a mango dressing on a bed of cucumber and coriander, a spicy sweetcorn salsa and toasted pita bread soldiers.</p> <p> </p> <p><u>Day 3</u> <em><u>Moroccan Rack of Lamb</u></em></p> <p><em> </em></p> <p>blushing inside, with a vibrant red pepper drizzle. Garnished with home-made humous, tzaltziki and chutney. A stuffed tomato with Japanese rice topped with gruyere cheese. Seasonal vegetables.</p> <p> </p> <p><u>Day 4</u> <em><u>Tapas Night</u></em></p> <p> </p> <p>Garlic king prawns, tender calamari, albondigas meatballs in piquant tomato, lamb souvlaiki, whitebait with lemon mayonaise, pork ragout with pinto beans, Portabello mushrooms with melted emental, gratinated; Patatas Bravas; Thai salad to freshen the palate.</p> <p> </p> <p><u>Day 5</u> <u>Chicken a la Peche.</u></p> <p> </p> <p>Baked chicken breast wrapped in Parma ham, stuffed with cream cheese and peaches, served with a wild mushroom and black pepper sauce on a bed of crushed new potatoes. Batons of carrot, zucchini and daikon.</p> <p> </p> <p><u>Day 6</u> <em><u>Grilled Black Halibut </u></em></p> <p> </p> <p>with a beurre rouge, served on a bed of butternut & sweet potato mash,</p> <p>parmesan crisp, fresh asparagus and vegetables julliene.</p> <p> </p> <p><u>Day 7</u> <em><u>Seared Venison Loin</u></em></p> <p> </p> <p>served sliced with tart lingonberry sauce. Wild and shiitake mushrooms in truffle oil, fine green beans, fendant potato tower.</p> <p> </p> <p> </p> <p> </p> <p><u>Chez Nick Signature Menu</u></p> <p><u> </u></p> <p><u>Lunch</u></p> <p><u> </u></p> <p><u> </u></p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p><u> </u></p> <p><em><u> </u></em></p> <p> </p> <p><u>Day 1</u> <u>Hot, melting Scotch Eggs</u></p> <p><em> </em></p> <p>The yolks still running golden and, surrounded by the mid-layer of minced spiced pork, the outer casing of home-made breadcrumbs. Served with an apple and raisin chutney and a julienne of celeriac salad.</p> <p><u> </u></p> <p><u>Day 2</u> <u>Boeuf </u><u>Bourguignon</u></p> <p>The French, timeless classic. Slow-cooked beef and ham hock in that French taste; served in a large, home-made yorkshire pudding with fine green beans.</p> <p><u>Day 3</u> <u>Seafood Linguine</u></p> <p>Seared squid, prawns, mussels and monkfish tail tossed in a garlic, chili and tomato sauce and served immediately on a bed of peppered linguine.</p> <p><u>Day 4</u> <u>Coq au Vin</u></p> <p>Tender chicken legs and thighs braised in red wine and stock with lardons, mushrooms and onions.</p> <p><u>Day 5</u> <u>Dosas</u></p> <p>South Indian thin crepes, filled with spicy vegetables, served with a yoghurt curry and homemade fruit chutney.</p> <p><u>Day 6</u> <u>Fresh Pizza</u></p> <p>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.</p> <p> </p> <p><u>Day 7</u> <u>Nick’s </u><u>Pigs in Blankets</u></p> <p>Batons of carrot and fine green beans, encased in seasoned pork mince and wrapped in Parma ham; Slow cooked in a rich red pepper confit and served sliced with leek mash and my signature onion sauce. A Sunday special.</p> <p> </p> <p> </p> <p><u>Nick’s Signature Menu for 7 days</u></p> <p><u> </u></p> <p><u>Dinner</u></p> <p> </p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p> </p> <p><u>Day 1</u> <u>Slow Grilled Swordfish Steak</u></p> <p> </p> <p>Thick cut, regularly basted in garlic butter and served with baby spinach, confit cherry tomatoes and Dauphinoise potatoes.</p> <p> </p> <p><u>Day 2</u> <u>Thai Night</u></p> <p> </p> <p>Chicken breasts with a crisp, spicy crust, soft and juicy inside; served sliced. Massamam vegetable curry.</p> <p>Sticky rice and fresh, crunchy thai salad.</p> <p>Classic Tom Yam sour soup on the side.</p> <p> </p> <p><u>Day 3</u> <u>Japanese Robatayaki Night</u></p> <p> </p> <p>Tuna loin Tataki served with ponzu dip and grated daikon;</p> <p>Kastu pork (escalopes of pork, sliced with a homemade barbeque sauce;</p> <p>Yakitori, wooden skewers of chicken with spring onions in a light teriyaki sauce; Grilled mackerel, filleted and garnished with chives and pickled ginger; </p> <p>Accompanied by spinach gomae, oden daikon, gohan (rice) and red miso soup.</p> <p> </p> <p><u>Day 4</u> <u>Vegetarian Night</u></p> <p> </p> <p>Oven-baked Eggplant with a vegetable ragout;</p> <p>Bombay Dofu (Indian spicy tofu);</p> <p>Creamy Mushroom Vol au vents;</p> <p>Green beans in a sesame seed sauce.</p> <p>Served with green pea risotto.</p> <p>Butternut squash soup.</p> <p> </p> <p><u>Day 5</u> <em>Nick’s Posh Fish Pie</em><em>. </em></p> <p><em> </em></p> <p>Fresh atlantic cod, pacific salmon and king prawns all in a luxurious, creamy sauce with quinelles of mashed potato on top, dusted and browned with parmesan cheese. Served with petit pois.</p> <p> </p> <p><u>Day 6</u> <em><u>Mexican Night</u></em></p> <p> </p> <p>Mexican spiced chicken strips, with red, yellow and green peppers;</p> <p>slow-cooked beans, sour cream, shredded lettuce, salsa verde, Guacamole. Finely chopped, piquante tomato, cucumber and onion salsa, grated cheese, soft and hard tacos. Arroz Verde.</p> <p> </p> <p><u>Day 7</u> <em><u>Roast Beef of Olde Englande</u></em> </p> <p> </p> <p>Another English classic; Whole roasted beef fillet, roasted potatoes, roast parsnips, Yorkshire puds, gravy, green beans, carrots, red cabbage and horseradish sauce.<br /><br /></p> <p><strong><u>Luna Danns Breakfast Options</u></strong></p> <p><strong><u>Coffee, tea, herbal teas and fruit juices available with every breakfast.</u></strong></p> <p><strong><u>Continental Breakfast</u></strong><strong> </strong>- including mini croissants, yogurt, a variety of toasted bread, fruit plate, cereals, jams and hard-boiled eggs.</p> <p><strong><u>Japanese Breakfast</u></strong><strong> – </strong>Teryaki salmon fillet with a small green salad garnish, served with Japanese rice (gohan) and miso soup (misoshiru).</p> <p><strong><u>Omelets du jour</u></strong><strong> – </strong>custom-made omelets, made to order. Salad garnish, accompanied by fruit of the day.</p> <p><strong><u>Scrambled Eggs, with Smoked Salmon</u></strong><strong> –</strong> served on whole meal toast, garnished with spring onions or chives, accompanied by fruit of the day.</p> <p><strong><u>The Full Monte</u> –</strong> English breakfast, bacon, eggs, with mushrooms and baked beans, fried tomato and toast, accompanied by fruit of the day.</p> <p><strong><u>Tropical French Toast</u> -</strong> topped with toasted coconut and whipped cream served with butter and syrup and accompanied by breakfast sausage and fruit of the day.</p> <p><strong><u>Fresh Fruit Salad</u> –</strong> The detox special. Tropical fresh fruits, served with Greek yogurt, muesli & toasted muffins.</p> <p><strong><u>Frittata del giorno</u> –</strong> salad garnish and toast served with jams and butter, accompanied by the fruit of the day.</p> <p><strong><u>Eggs Benedict</u> -</strong> poached eggs served on English muffins& ham, topped by a freshly made Hollandaise sauce served with sliced tomato and fruit of the day.</p> <p><strong><u>Lox and Bagels</u> -</strong> smoked salmon served with toasted bagels, cream cheese, chopped red onion & capers, accompanied by fruit of the day.</p> <p><strong><u>Pancake medallions</u> -</strong> served with a sweet, delicious banana topping accompanied by bacon or sausage and fruit of the day.</p> <p><strong><u>Boiled eggs with toast soldiers</u> –</strong> the English classic; soft-boiled eggs with runny yolks and strips of toast for dipping; accompanied by fruit of the day</p> <p><strong><u>Scots porridge oats</u> -</strong> served with the traditional cold milk and raisins on the side; toast & jams and accompanied by fruit of the day.</p>
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<yachtPic11Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4852/4852brochure11.jpg</yachtPic11Large> <yachtPic12Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4852/4852brochure12.jpg</yachtPic12Large> <yachtPic13Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4852/4852brochure13.jpg</yachtPic13Large> <yachtPic14Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4852/4852brochure14.jpg</yachtPic14Large> <yachtPic15Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4852/4852brochure15.jpg</yachtPic15Large> <yachtPic16Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4852/4852brochure16.jpg</yachtPic16Large> <yachtPic17Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht4852/4852brochure17.jpg</yachtPic17Large> <yachtPic18Large></yachtPic18Large> <yachtPic19Large></yachtPic19Large> <yachtSampleMenu><p><u>Chez Nick Asian Menu</u></p> <p><u>&nbsp;</u></p> <p><u>Lunch</u></p> <p><u>&nbsp;</u></p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p><em><u>&nbsp;</u></em></p> <p>&nbsp;</p> <p><u>Day 1</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Shredded-beef teriyaki spring rolls</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Japanese cuisine</p> <p>&nbsp;</p> <p>Halved and served open with a finely chopped&nbsp; spring onion and red&nbsp;pepper&nbsp;garnish and a&nbsp;light&nbsp;chili sauce. Gohan (small bowl of Japanese rice) and miso soup.</p> <p>Vegetarian spring roll options available.</p> <p>&nbsp;</p> <p><u>Day 2</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Home made dim sum trios</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Chinese cuisine</p> <p>&nbsp;</p> <p>Prawn and ginger, pork and chive, chicken&nbsp;and&nbsp;coriander steamed dumplings, on a steamed&nbsp;vegetable bed,&nbsp;served&nbsp;with a paprika and minted yoghurt&nbsp;dressing and&nbsp;a&nbsp;traditional soy and lemon&nbsp;dipping sauce.</p> <p>Vegetarian option available</p> <p>&nbsp;</p> <p><u>Day 3</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Thai salad</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Thai cuisine</p> <p>&nbsp;</p> <p>King Prawns on a bed of grated daikon and&nbsp;red carrot, papaya and&nbsp;mango,&nbsp;tossed with fresh coriander in a subtle lemon and sweet&nbsp;chili&nbsp;dressing garnished with crushed&nbsp;cashew nuts and spring onions.</p> <p>Vegetarians, grilled tofu in place of prawns.</p> <p>&nbsp;</p> <p><u>Day 4</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Far eastern trio of chicken brochettes</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Asian fusion cuisine</p> <p>&nbsp;</p> <p>Indonesian satay stick, marinated in peanut&nbsp;oil and saffron with a&nbsp;traditional&nbsp;satay sauce.</p> <p>Yakitori, the Japanese version with spring&nbsp;onions&nbsp;in a teriyaki sauce.</p> <p>Hong Kong garlic and chive minced chicken meatballs&nbsp;and cherry tomatoes with&nbsp;a touch of&nbsp;sweet&nbsp;chili glaze.&nbsp;</p> <p>Served on a bed of shredded daikon. Vegetarian brochettes as an alternative.</p> <p>&nbsp;</p> <p><u>Day 5</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Age (&ldquo;agay&rdquo;)&nbsp; Dashi Dofu and Gomae</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Japanese cuisine</p> <p>&nbsp;</p> <p>Juicy cubes of tofu, lightly fried in an ultra light batter and set in a light golden broth of tuna (dashi) stock. Served with chilled sesame spinach (gomae) on grated daikon and ume boshi (pickled plums). Detox healthy! Vegetarian!</p> <p>&nbsp;</p> <p><u>Day 6</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Fish Tikka Jalfreizi</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; South Indian cuisine</p> <p>&nbsp;</p> <p>Grilled chunky fish fillet cubes, marinated in ginger, turmeric, cumin and yoghurt. Served alongside saffron basmati rice, green beans and given a rich Jalfreizi sauce.</p> <p>Marinated tofu in place of fish for the strict vegetarian</p> <p>&nbsp;</p> <p><u>Day 7</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Katsudon Rice Bowl</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Japanese cuisine</p> <p>&nbsp;</p> <p>Japanese rice, topped with a pork Schnitzel and stir-fry vegetables in a light soy, mirin and garlic sauce.. Hold the pork and add eggplant schnitzel instead for the vegetarians!</p> <p>Miso soup to accompany with tofu and spring onions.</p> <p><u>Nick&rsquo;s Asian Menu for 7 days</u></p> <p><u>&nbsp;</u></p> <p><u>Dinner</u></p> <p>&nbsp;</p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p>&nbsp;</p> <p><u>Day 1</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Seafood </u><u>Tempura</u><em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </em>Japanese cuisine</p> <p>&nbsp;</p> <p>Butterflied king prawns, delicate calamari rings and wafers of lotus root, cooked Tempura style, with freshly grated daikon in soy and a creamy lemon, basil and coriander sauce. Accompanied by gomae, miso shiru and gohan (sesame spinach, miso soup and rice)</p> <p>Vegetarian tempura option available.</p> <p>&nbsp;</p> <p><u>Day 2</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Authentic Indian Thali</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; North Indian Cuisine</p> <p>&nbsp;</p> <p>Tandoori chicken wings and drumsticks, himalayan mountain style dahl,</p> <p>&ldquo;subjii&rdquo; (spiced vegetables), raita (finely diced cucumber in yoghurt), achaar (Indian pickles). Served with freshly rolled and puffed chapatis (flatbreads), followed by homemade Kulfi (Indian ice cream) and a cup of Chai.</p> <p>&nbsp;</p> <p><u>Day 3</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Sashimi and Sushi party night</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Japanese cuisine</p> <p>&nbsp;</p> <p>Fresh Tuna and local available fish, served <em>sashimi</em> style, garnished with a nest of daikon noodles and salad.</p> <p>Sushi:- Nigirizushi - Ebi (prawn), Unagi (cooked eel), Tamago (sweet Japanese omelette).</p> <p>Makizushi: California roll, vegetable roll, Futomaki (fat roll with assorted fillings).</p> <p>Served with the traditional pickled ginger, wasabi shiso leaves and shoyu (soy sauce).</p> <p>&nbsp;</p> <p><u>Day 4</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Lobster medallions flamb&eacute; </u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Thai fusion cuisine</p> <p>&nbsp;</p> <p>Sweet, succulent disks of lobster tail, in a moat of snowy white Thai curry sauce, surrounded by Bhutanese red rice with fine green beans cooked to taste.</p> <p>Daikon medallions as a vegetarian alternative.</p> <p>&nbsp;</p> <p><u>Day 5</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Yaki Niku </u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Korean cuisine</p> <p>&nbsp;</p> <p>Thinly sliced medallions of pork loin seared in a homemade garlic and chili oil, laid on a bed of &ldquo;Bibimba&rdquo;, Korean vegetables and rice topped with shredded omlette and spring onions. Served with a hot and sour consomm&eacute; soup on the side. Vegetarian: Tofu.</p> <p>&nbsp;</p> <p><u>Day 6</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Szechuan Beef and Nasi Goreng</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Chinese cuisine</p> <p>&nbsp;</p> <p>Spicy beef fillet strips, flamb&eacute; with green peppers and onion. Served with a vibrant vegetable &ldquo;nasi goreng&rdquo; noodle medley from Singapore, garnished with beansprouts, crushed peanut and sesame seeds</p> <p>A clear consomm&eacute; soup with spring onions to accompany.</p> <p>&nbsp;</p> <p><u>Day 7</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Tataki Beef &amp; Zaru Soba</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Japanese cuisine</p> <p>&nbsp;</p> <p>Fillet steak, seared on the outside and sliced thin, Tataki style with ponzu dipping sauce. Accompanied by fresh soba noodles, finely sliced burdock root,&nbsp;pak choi,&nbsp;bean sprouts&nbsp;and sweet carrot batons in a warm traditional broth&nbsp;made of Japanese dashi,&nbsp;soy, and&nbsp;lemon.</p> <p><u>Chez Nick Mediterranean Menu</u></p> <p><u>&nbsp;</u></p> <p><u>Lunch</u></p> <p><em><u>&nbsp;</u></em></p> <p>&nbsp;</p> <p><u>Day 1</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Spanish Paella.</u></p> <p>Local seafood including&nbsp; mussels, king prawns <em>and</em> chicken in a sumptuous&nbsp;stock with garlic, white wine and onion sauce - making the rice and vegetables&nbsp;unite.&nbsp; Ceasar salad on the side.</p> <p><u>Day 2</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Greek Island salad.</u></p> <p>The Ionian classic with feta cheese, cucumber,&nbsp;olives, anchovies. Along with.... Taltziki dip, another greek favourite, like the Indian Raita,&nbsp;but with the addition&nbsp;of a&nbsp;little garlic. A selection of fresh vegetables jullienne and&nbsp;plantain crisps with which to dip&hellip;. Freshly made pita breads.</p> <p><u>Day 3</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Freshly caught, Tuna Cocktail</u></p> <p>You or I catch the tuna. I take it to the galley,&nbsp;pan fry in garlic&nbsp;and shoyu and then&nbsp;poach&nbsp;with a splash of white wine.&nbsp;I remove all the bones and present succulent&nbsp;chunks of freshly&nbsp;caught tuna nestling in a&nbsp;garden salad and a marie rose dressing.&nbsp;So healthy, your body will thank you!</p> <p><u>Day 4</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Spanish Omelette salad and Albondigas meatballs.</u></p> <p>A wedge of traditional&nbsp;spanish&nbsp;omelette, thick and juicy,&nbsp;with&nbsp;potatoes and onion.&nbsp;</p> <p>Grilled pork meatballs in a light tomato&nbsp;and garlic sauce. A classic spanish tapas.</p> <p>A full lunchtime green salad, including asparagus,&nbsp;artichokes and&nbsp;apple.</p> <p><u>Day 5</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Swiss style strips of sirloin.</u></p> <p>Flash fried, garlic-creamed sirloin steak strips, cooked to order with&nbsp;green&nbsp;peppers and cherry&nbsp;tomatoes alongside linguine in butter and black pepper. Side salad.</p> <p><u>Day 6</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Traditional Greek Moussaka.</u></p> <p>The greek classic, layers of potato, minced lamb&nbsp;- or beef,&nbsp;aubergine&nbsp;and bechamel sauce. Served with fresh bread and a side salad of cucumber and olives.</p> <p><u>Day 7</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Al fresco luncheon.</u></p> <p>Smoked salmon, sliced salamis&nbsp;and&nbsp; hams, grilled chicken,&nbsp;a cheese board selection,&nbsp;a large egg salad, sliced tomatoes, various&nbsp;home&nbsp;made dips, fresh warm french baguettes. Home made chutney to sweeten.</p> <p><u>Nick&rsquo;s Mediterranean Menu for 7 days</u></p> <p><u>&nbsp;</u></p> <p><u>Dinner</u></p> <p><u>&nbsp;</u></p> <p>&nbsp;</p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p><em><u>&nbsp;</u></em></p> <p><em><u>&nbsp;</u></em></p> <p>&nbsp;</p> <p><u>Day 1</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em><u>Seared Scallops</u></em></p> <p><em>&nbsp;</em></p> <p>with an orange and saffron 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 pepper sauce drizzle.</p> <p>&nbsp;</p> <p><u>Day 2</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em> <u>Tropical fishcakes</u></em></p> <p>&nbsp;</p> <p>made with fresh, wild salmon &amp; cod with a mango dressing on a bed of cucumber and coriander, a spicy sweetcorn salsa and toasted pita bread soldiers.</p> <p>&nbsp;</p> <p><u>Day 3</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em><u>Moroccan Rack of Lamb</u></em></p> <p><em>&nbsp;</em></p> <p>blushing inside, with a vibrant red pepper drizzle. Garnished with home-made humous, tzaltziki and chutney. A stuffed tomato with Japanese rice topped with gruyere cheese. Seasonal vegetables.</p> <p>&nbsp;</p> <p><u>Day 4</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em><u>Tapas Night</u></em></p> <p>&nbsp;</p> <p>Garlic king prawns, tender calamari, albondigas meatballs in piquant tomato, lamb souvlaiki, whitebait with lemon mayonaise, pork ragout with pinto beans, Portabello mushrooms with melted emental, gratinated; Patatas Bravas; Thai salad to freshen the palate.</p> <p>&nbsp;</p> <p><u>Day 5</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Chicken a la Peche.</u></p> <p>&nbsp;</p> <p>Baked chicken breast wrapped in Parma ham, stuffed with cream cheese and peaches, served with a wild mushroom and black pepper sauce on a bed of crushed new potatoes. Batons of carrot, zucchini and daikon.</p> <p>&nbsp;</p> <p><u>Day 6</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em><u>Grilled Black Halibut </u></em></p> <p>&nbsp;</p> <p>with a beurre rouge, served on a bed of butternut &amp; sweet potato mash,</p> <p>parmesan crisp, fresh asparagus and vegetables julliene.</p> <p>&nbsp;</p> <p><u>Day 7</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em><u>Seared Venison Loin</u></em></p> <p>&nbsp;</p> <p>served sliced with tart lingonberry sauce. Wild and shiitake mushrooms in truffle oil, fine green beans, fendant potato tower.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><u>Chez Nick Signature Menu</u></p> <p><u>&nbsp;</u></p> <p><u>Lunch</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p><u>&nbsp;</u></p> <p><em><u>&nbsp;</u></em></p> <p>&nbsp;</p> <p><u>Day 1</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Hot, melting Scotch Eggs</u></p> <p><em>&nbsp;</em></p> <p>The yolks still running&nbsp; golden and, surrounded by the mid-layer of minced spiced pork, the outer casing of home-made breadcrumbs. Served with an apple and raisin chutney and a julienne of celeriac salad.</p> <p><u>&nbsp;</u></p> <p><u>Day 2</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Boeuf </u><u>Bourguignon</u></p> <p>The French, timeless classic. Slow-cooked beef and ham hock in that French taste; served in a large, home-made yorkshire pudding with fine green beans.</p> <p><u>Day 3</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Seafood Linguine</u></p> <p>Seared squid, prawns, mussels and monkfish tail tossed in a garlic, chili and tomato sauce and served immediately on a bed of peppered linguine.</p> <p><u>Day 4</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Coq au Vin</u></p> <p>Tender chicken legs and thighs braised in red wine and stock with lardons, mushrooms and onions.</p> <p><u>Day 5</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Dosas</u></p> <p>South Indian thin crepes, filled with spicy vegetables, served with a yoghurt curry and homemade fruit chutney.</p> <p><u>Day 6</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Fresh Pizza</u></p> <p>Homemade pizza dough; a selection of toppings to inspire, including&nbsp;red and green peppers,&nbsp;cajun chicken, onions,&nbsp;garlic, ham and a touch of&nbsp;tomato&nbsp;and&nbsp;buffalo mozzarella.</p> <p>&nbsp;</p> <p><u>Day 7</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Nick&rsquo;s </u><u>Pigs in Blankets</u></p> <p>Batons of carrot and fine green beans, encased in seasoned pork mince and wrapped in Parma ham; Slow cooked in a rich red pepper confit and served sliced with leek mash and my signature onion sauce. A Sunday special.</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><u>Nick&rsquo;s Signature Menu for 7 days</u></p> <p><u>&nbsp;</u></p> <p><u>Dinner</u></p> <p>&nbsp;</p> <p><em><u>Always served with a unique, fresh salad using ingredients available locally</u></em></p> <p>&nbsp;</p> <p><u>Day 1</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Slow Grilled Swordfish Steak</u></p> <p>&nbsp;</p> <p>Thick cut, regularly basted in garlic butter and served with baby spinach, confit cherry tomatoes and Dauphinoise potatoes.</p> <p>&nbsp;</p> <p><u>Day 2</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Thai Night</u></p> <p>&nbsp;</p> <p>Chicken breasts with a crisp, spicy crust, soft and juicy inside; served sliced. Massamam vegetable curry.</p> <p>Sticky rice and fresh, crunchy thai salad.</p> <p>Classic Tom Yam sour soup on the side.</p> <p>&nbsp;</p> <p><u>Day 3</u> &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Japanese Robatayaki Night</u></p> <p>&nbsp;</p> <p>Tuna loin Tataki served with ponzu dip and grated daikon;</p> <p>Kastu pork (escalopes of pork, sliced with a homemade barbeque sauce;</p> <p>Yakitori, wooden skewers of chicken with spring onions in a light teriyaki sauce;&nbsp; Grilled mackerel, filleted and garnished with chives and pickled ginger;&nbsp;</p> <p>Accompanied by spinach gomae, oden daikon, gohan (rice) and red miso soup.</p> <p>&nbsp;</p> <p><u>Day 4</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <u>Vegetarian Night</u></p> <p>&nbsp;</p> <p>Oven-baked Eggplant with a vegetable ragout;</p> <p>Bombay Dofu (Indian spicy tofu);</p> <p>Creamy Mushroom Vol au vents;</p> <p>Green beans in a sesame seed sauce.</p> <p>Served with green pea risotto.</p> <p>Butternut squash soup.</p> <p>&nbsp;</p> <p><u>Day 5</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em>Nick&rsquo;s Posh Fish Pie</em><em>.&nbsp;</em></p> <p><em>&nbsp;</em></p> <p>Fresh atlantic&nbsp;cod,&nbsp;pacific salmon and king prawns&nbsp;all in&nbsp;a luxurious, creamy sauce with&nbsp;quinelles of mashed&nbsp;potato on top,&nbsp;dusted and&nbsp;browned with parmesan cheese.&nbsp;Served with petit pois.</p> <p>&nbsp;</p> <p><u>Day 6</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em><u>Mexican Night</u></em></p> <p>&nbsp;</p> <p>Mexican spiced chicken strips, with red, yellow and green peppers;</p> <p>slow-cooked beans, sour cream, shredded lettuce, salsa verde, Guacamole. Finely chopped, piquante tomato, cucumber and onion salsa, grated cheese, soft and hard tacos. Arroz Verde.</p> <p>&nbsp;</p> <p><u>Day 7</u>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; <em><u>Roast Beef of Olde Englande</u></em>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</p> <p>&nbsp;</p> <p>Another English classic; Whole roasted beef fillet, roasted potatoes, roast parsnips, Yorkshire puds, gravy, green beans, carrots, red cabbage and horseradish sauce.<br /><br /></p> <p><strong><u>Luna Danns Breakfast Options</u></strong></p> <p><strong><u>Coffee, tea, herbal teas and fruit juices available with every breakfast.</u></strong></p> <p><strong><u>Continental Breakfast</u></strong><strong>&nbsp;</strong>- including mini croissants, yogurt, a variety of toasted bread, fruit plate, cereals, jams and hard-boiled eggs.</p> <p><strong><u>Japanese Breakfast</u></strong><strong>&nbsp;&ndash;&nbsp;</strong>Teryaki salmon fillet with a small green salad garnish, served with Japanese rice (gohan) and miso soup (misoshiru).</p> <p><strong><u>Omelets du jour</u></strong><strong>&nbsp;&ndash;&nbsp;</strong>custom-made omelets, made to order. Salad garnish, accompanied by fruit of the day.</p> <p><strong><u>Scrambled Eggs, with Smoked Salmon</u></strong><strong>&nbsp;&ndash;</strong>&nbsp;served on whole meal toast, garnished with spring onions or chives, accompanied by fruit of the day.</p> <p><strong><u>The Full Monte</u>&nbsp;&ndash;</strong> English breakfast, bacon, eggs, with mushrooms and baked beans, fried tomato and toast, accompanied by fruit of the day.</p> <p><strong><u>Tropical French Toast</u>&nbsp;-</strong> topped with toasted coconut and whipped cream served with butter and syrup and accompanied by breakfast sausage and fruit of the day.</p> <p><strong><u>Fresh Fruit Salad</u>&nbsp;&ndash;</strong> The detox special. Tropical fresh fruits, served with Greek yogurt, muesli &amp; toasted muffins.</p> <p><strong><u>Frittata del giorno</u>&nbsp;&ndash;</strong> salad garnish and toast served with jams and butter, accompanied by the fruit of the day.</p> <p><strong><u>Eggs Benedict</u>&nbsp;-</strong> poached eggs served on English muffins&amp; ham, topped by a freshly made Hollandaise sauce served with sliced tomato and fruit of the day.</p> <p><strong><u>Lox and Bagels</u>&nbsp;-</strong> smoked salmon served with toasted bagels, cream cheese, chopped red onion &amp; capers, accompanied by fruit of the day.</p> <p><strong><u>Pancake medallions</u>&nbsp;-</strong> served with a sweet, delicious banana topping accompanied by bacon or sausage and fruit of the day.</p> <p><strong><u>Boiled eggs with toast soldiers</u>&nbsp;&ndash;</strong> the English classic; soft-boiled eggs with runny yolks and strips of toast for dipping; accompanied by fruit of the day</p> <p><strong><u>Scots porridge oats</u>&nbsp;-</strong> served with the traditional cold milk and raisins on the side; toast &amp; jams and accompanied by fruit of the day.</p></yachtSampleMenu> <yachtMenu1Pic></yachtMenu1Pic> <yachtMenu2Pic></yachtMenu2Pic> <yachtMenu3Pic></yachtMenu3Pic> <yachtMenu4Pic></yachtMenu4Pic> <yachtMenu5Pic></yachtMenu5Pic> <yachtMenu6Pic></yachtMenu6Pic> <yachtMenu7Pic></yachtMenu7Pic> <yachtMenu8Pic></yachtMenu8Pic> <yachtMenu9Pic></yachtMenu9Pic> <yachtMenu10Pic></yachtMenu10Pic> <yachtCrew>2</yachtCrew> <yachtCrewSmoke>No</yachtCrewSmoke> <yachtCrewPets>No</yachtCrewPets> <yachtCrewPetType/> <yachtCaptainName>Nick Meyer</yachtCaptainName> <yachtCaptainNation>British</yachtCaptainNation> <yachtCaptainBorn>0</yachtCaptainBorn> <yachtCaptainLic>Yachtmasters</yachtCaptainLic> <yachtCaptainYrSail>0</yachtCaptainYrSail> <yachtCaptainYrChart>0</yachtCaptainYrChart> <yachtCaptainLang></yachtCaptainLang> <yachtCrewName></yachtCrewName> <yachtCrewNation></yachtCrewNation> <yachtCrewYrBorn>0</yachtCrewYrBorn> <yachtCrewLic></yachtCrewLic> <yachtCrewYrSail>0</yachtCrewYrSail> <yachtCrewYrChart>0</yachtCrewYrChart> <yachtCrewLang></yachtCrewLang> <yachtCrewProfile>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.<br /> <br /> 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!<br /> <br /> </yachtCrewProfile> <yachtCrewPhoto></yachtCrewPhoto> <yachtCrew1Pic>https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht4852/4852crew1.jpg</yachtCrew1Pic> <yachtCrew2Pic></yachtCrew2Pic> <yachtCrew3Pic></yachtCrew3Pic> <yachtCrew4Pic></yachtCrew4Pic> <yachtCrew5Pic></yachtCrew5Pic> <yachtCrew6Pic></yachtCrew6Pic> <yachtCrew7Pic></yachtCrew7Pic> <yachtCrew8Pic></yachtCrew8Pic> <yachtCrew9Pic></yachtCrew9Pic> <yachtCrew10Pic></yachtCrew10Pic> <yachtCrew1Name>Nick Meyer</yachtCrew1Name> <yachtCrew2Name></yachtCrew2Name> <yachtCrew3Name></yachtCrew3Name> <yachtCrew4Name></yachtCrew4Name> <yachtCrew5Name></yachtCrew5Name> <yachtCrew6Name></yachtCrew6Name> <yachtCrew7Name></yachtCrew7Name> <yachtCrew8Name></yachtCrew8Name> <yachtCrew9Name></yachtCrew9Name> <yachtCrew10Name></yachtCrew10Name> <yachtCrew1Title>Captain</yachtCrew1Title> <yachtCrew2Title></yachtCrew2Title> <yachtCrew3Title></yachtCrew3Title> <yachtCrew4Title></yachtCrew4Title> <yachtCrew5Title></yachtCrew5Title> <yachtCrew6Title></yachtCrew6Title> <yachtCrew7Title></yachtCrew7Title> <yachtCrew8Title></yachtCrew8Title> <yachtCrew9Title></yachtCrew9Title> <yachtCrew10Title></yachtCrew10Title> <yachtFlag>US</yachtFlag> <yachtHomePort>Charleston, SC</yachtHomePort> <yachtWBasePort>Caribbean- Flexible</yachtWBasePort> <yachtRig></yachtRig> <yachtGrossTons></yachtGrossTons> <yachtAcNight>Yes</yachtAcNight> <yachtAcSurCharge></yachtAcSurCharge> <yachtTubs>0</yachtTubs> <yachtLocationDetails>Winter 2018/9- Based in St. Thomas but available anywhere in the Caribbean. Summer 2019- Based in Charleston, South Carolina. </yachtLocationDetails> <yachtTerms>CT</yachtTerms> <yachtPriceDetails>Summer 2019: Based in Charleston, South Carolina 31 May - 14 July 2018 $19,000/6 + all expenses 15 July - 3 Sept 2018 $23,000/6 + all expenses Winter 2018/19: $18,000/2, $19,000/4. $20,000/6 - inclusive except bar/government fees/taxes/communication/dockage Christmas / New Years rates: $20,700/2, $21,850/4, $23,000/6 - terms as above. </yachtPriceDetails> <yachtCaptOnly></yachtCaptOnly> <yachtSpecialCon></yachtSpecialCon> <yachtContracts></yachtContracts> <yachtConsumptionUnits>US Gall/Hr</yachtConsumptionUnits> <yachtRange></yachtRange> <yachtPermit>0</yachtPermit> <yachtLicense>0</yachtLicense> <yachtMca>0</yachtMca> <yachtDeepSeaFish></yachtDeepSeaFish> <yachtSatTv>0</yachtSatTv> <yachtIpod>Yes</yachtIpod> <yachtVideo></yachtVideo> <yachtSailInstruct></yachtSailInstruct> <yachtInternet></yachtInternet> <yachtBrokerNotes></yachtBrokerNotes> <yachtInsCompany>Dual Underwriting</yachtInsCompany> <yachtPolicy>YHL1602615</yachtPolicy> <yachtLiability></yachtLiability> <yachtEffectiveDate>1/16/16</yachtEffectiveDate> <yachtContractName></yachtContractName> <yachtCoverageAreas></yachtCoverageAreas> <yachtInsFlag>USA</yachtInsFlag> <yachtInsHomeport>Newport, RI</yachtInsHomeport> <yachtRegNum>YHL1602615</yachtRegNum> <yachtConPhone1></yachtConPhone1> <yachtConPhone2></yachtConPhone2> <yachtConPhone3></yachtConPhone3> <yachtConFax></yachtConFax> <yachtWaveConEmail></yachtWaveConEmail> <yachtConOther></yachtConOther> <yachtManager>Nicholson Yachts - CA</yachtManager> <yachtManagerName>Karen Kelly Shea</yachtManagerName> <yachtManagerPhone>1-401-849-0344</yachtManagerPhone> <yachtManagerToll></yachtManagerToll> <yachtManagerEmail>[email protected]</yachtManagerEmail> </yacht>
- cruising_speed:
- location_details: Winter 2018/9- Based in St. Thomas but available anywhere in the Caribbean. Summer 2019- Based in Charleston, South Carolina.
- sailing_instructor:
- lengthm: 21.34 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: Summer 2019: Based in Charleston, South Carolina 31 May - 14 July 2018 $19,000/6 + all expenses 15 July - 3 Sept 2018 $23,000/6 + all expenses Winter 2018/19: $18,000/2, $19,000/4. $20,000/6 - inclusive except bar/government fees/taxes/communication/dockage Christmas / New Years rates: $20,700/2, $21,850/4, $23,000/6 - terms as above.
- terms: All Inclusive
- priceterms:
- fullrates: https://www.cyabrochure.com/ebn/265/pbaX/4852/4
- special_conditions:
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:1:"1";s:16:"deep_sea_fishing";s:0:"";}
- captain_nation: British
- crew_nationality:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <h2>LUNA DANNS Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Winter 2018 to 2019 </td> <td>$18,000</td> <td>$0</td> <td>$19,000</td> <td>$0</td> <td>$20,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2019 </td> <td>$19,000</td> <td>$0</td> <td>$19,000</td> <td>$0</td> <td>$19,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2019 </td> <td>$23,000</td> <td>$0</td> <td>$23,000</td> <td>$0</td> <td>$23,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div>
BVI Luxury Yacht Charters
IMAGES
COMMENTS
A boat with a BN of 1.6 or greater is a boat that will be reefed often in offshore cruising. Derek Harvey, "Multihulls for Cruising and Racing", International Marine, Camden, Maine, 1991, states that a BN of 1 is generally accepted as the dividing line between so-called slow and fast multihulls.
Seller's Description. Well cared for daysailer. Fast, responsive, easy to work with 2 people. Comes with custom trailer, sails, mainsail cover. Equipment: Compass, Signet Knotmeter, Signet depth sounder (not working), VHF Radio, Single Burner Alcohol stove, cooler, Danforth anchor and rode, #27 marine deep cycle battery, custom trailer with ...
Luna 24 is a 23′ 11″ / 7.3 m monohull sailboat designed by E. G. Van de Stadt and built by Luna Yachts Ltd. (CAN) starting in 1981. ... The lower a boat's ratio is, the less power it takes to drive the boat to its nominal hull speed or beyond. Read more. Formula. D/L = (D ÷ 2240) ÷ (0.01 x LWL)³ D: Displacement of the boat in pounds. LWL ...
The Luna 24 is a 23.92ft fractional sloop designed by E. Van De Stadt and built in fiberglass since 1981. The Luna 24 is a light sailboat which is a very high performer. It is very stable / stiff and has a low righting capability if capsized. It is best suited as a day-boat.
The Luna 24/SL brochure emphasizes "cruising comfort for four" but it's some high- performance cruising! The 24/SL is more conventional version of the high-tech Luna 24 that has been a convincing and North American Quarter-Ton Championships in the past few years. Although it has a pleasant and comfy interior for 24 footer, the 24/SL will still provide plenty of racing excitement...
The Luna 24 is equipped with a finn keel. A boat with a fin keel is more manoeuvrable but has less directional stability than a similar boat with a long keel. The boat can enter even shallow marinas as the draft is just about 1.31 - 1.41 meter (4.30 - 4.60 ft) dependent on the load.
Complete Sail Plan Data for the Luna 24 Sail Data. Sailrite offers free rig and sail dimensions with featured products and canvas kits that fit the boat. ... Sailboat Data ; Luna 24 Sail Data ; Luna 24 Sail Data. Pinit. SKU: X-SD-5646 . Quantity discounts available . Quantity Price; Quantity -+ Add to Cart . You may also like. Anchor Riding ...
Sailboat data, rig dimensions and recommended sail areas for Luna 24 sailboat. Tech info about rigging, halyards, sheets, mainsail covers and more.
Luna 24 was a robotic probe of the Soviet Union's Luna programme.The 24th mission of the Luna series of spacecraft, the mission of the Luna 24 probe was the third Soviet mission to return lunar soil samples from the Moon (the first two sample return missions were Luna 16 and Luna 20).The probe landed in Mare Crisium (Sea of Crises). The mission returned 170.1 g (6.00 oz) of lunar samples to ...
Two guys are selling our lasers and going to upgrade to a bigger boat. There is a Gk 24 for sale in the area for 6500 and a Luna 24 for 6800. We plan to do mainly wed. night races and some weekend regattas. We have found lots of info about the Gk type of boat but not too much about Luna 24s. We...
The work was done by local firm Thraki Yacht Painting and constitutes the biggest single change to the boat in its six-year life. It took 70-80 painters eight months to fill and fair more than 2,000 square metres of hull, while also refinishing Luna's superstructure.But first the hull was sandblasted to remove any remnants of the old paint.
35.5' Endeavour E35 Presently on the hard for winter storage at Morgans Marina, New Jersey Asking $35,000
Luna 24. 1981 • 23 ... 1978 • 25 ′ 2 ″ / 7.7 m For Sale View More . Have a sailboat to sell? List it for free and it will show up here. Great choice! Your favorites are temporarily saved for this session. Sign in to save them permanently, access them on any device, and receive relevant alerts. ...
If you which to see our list of boat for sale, for charter etc, go to our home page and click on SERVICES and chose your desired category. Have a good navigation! Affordable YachtingCP 36559CSP 598 Victoria St-Lambert, QC, J4P 3S8Telephone : (450) 444-6239 FAX : (450) 444-0829. This is one of an ever growing catalogue of sailboat description ...
About LUNA, brought to you by BOAT Pro. LUNA is a 115.0 m Motor Yacht, built in Germany by Lloyd Werft and delivered in 2010. Her top speed is 22.5 kn and her cruising speed is 16.8 kn and her power comes from two diesel electric engines. She can accommodate up to 18 guests in 9 staterooms, with 49 crew members.
Pre-Spec sailboat sheets for your Luna 24. Genoa, gennaker and spinnaker shets to fit your cruising or racing sailing style. Full range of options.
Buy new custom sails for Luna 24 1/4 Ton sailboats. Browse through popular models and create your own custom mainsail or headsail online.
Pre-spec and custom mainsail, genoa and spinnaker halyards for your Luna 24 Polyester and Dyneema lines for cruising and racing halyards. Full range of options.
24.00 ft / 7.32 m: J: 8.75 ft / 2.67 m: P: ... Like the LWL, it will vary with the weights of fuel, water, stores and equipment. A boat's actual draft is usually somewhat more than the original designed or advertised draft. For boats with adjustable keels (centerboards, daggerboards, lifting and swing keels), Draft (max) is with the board ...
Ice Class Hull. Huge 9500 NM Range. The 114.2m/374'8" expedition yacht 'Luna' was built by Lloyd Werft in Germany at their Bremerhaven shipyard. Her interior is styled by design house Donald Starkey and she was delivered to her owner in March 2010. This luxury vessel's exterior design is the work of Newcruise and she was last refitted in 2016.
Hi all I just got my 1977 Bristol 24, S/V Luna, hull 477, and her trailer, off the boat and through customs here in Chile. She was lovingly restored by her former owner, and I hope to have many pleasant days sailing her on the Chilean coast and possibly well offshore.
Recognized as an international class by World Sailing, the J/24 has been selected for use in nearly every major international championship, including the PanAm Games, World Sailing Games, and Nations Cup. The J/24 is the world's most popular keelboat class, with over 5,500 boats built and over 50,000 people actively sailing in more than 150 ...
Yacht Description. LUNA DANNS yacht is a 70.00 ft long sailboat monohull and spends the summer and winter season in the British Virgin Islands. It was built by Sweden Yachts in 1994. A refit was done in 2016. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 single cabin, 2 double cabins.