Interested in Chartering This Yacht?
The Dominator 78 SASCHA is modern with captivating lines and has a design aimed at reducing the barriers between internal and external spaces. The wide and beamy salon offers a spectacular view of the sea through her windows that have been specifically designed to reduce the sense of enclosure integrating inside with the surrounding environments. The very same idea has been incorporated into the Owner’s stateroom, with her two wide horizontal window frames allowing the feeling of contact with the surrounding nature. The external spaces of SASCHA make the yacht feel larger. The Fly bridge is wide and in spite of the small crane and the tender astern, they have succeeded in keeping a large living area with an ample settee with a table for 8 people, a spacious sun deck and mobile bar. SASCHA is based in Olbia (Sardinia) and is also available in other Western Mediterranean areas. She has a dedicated crew of 3 ready to welcome you on board.
- Year Built:
- Captain Samuele Liggeri, Chef & 1 crew
Dimensions, Speed, & Specifications
- 79 ft (24.1 m)
- Max Speed:
- 35 kts (65 kph)
- Cruise Speed:
- 25 kts (46 kph)
- 2xMAN 1550
- 21 ft (6.4 m)
- Min. Draft:
- 5 ft 7 in (1.7 m)
- Max. Draft:
- 5 ft 7 in (1.7 m)
Sleeps 8 in 4 Cabins
AmmenitiesIndoor audio system, Local TV, Satellite phone, Wi-Fi, 10ft / 3.20m 80hp Zodiac Jet Boat, Paddleboard, Tube - towable
DivingNot Insured, Snorkelling gear
Crew ProfileCaptain: Samuele Liggeri
Samuele was born in 1987 in the wonderful island of Sardinia. He showed a strong interest both in the nautical and the touristic field since his early age and decided to take a Bachelor’s Degree in Economics – specialized in Tourism. During university, he attended several trainings obtaining numerous professional certifications and in 2007 started working on day charter yachts. After having achieved a good experience, he started his career as a captain on privately owned luxury yachts.
Samuele is a very reliable and professional Captain and he’s used to host guests from different nationalities and backgrounds. Being born and raised in Sardinia, he has an extensive knowledge of coasts and streams and will be happy to suggest his guests the best local attractions and activities.
He’s fond of motor sports, football and everything that has to do with the sea.
Italian mother-tongue, he speaks a good English.Deckhand/Chef: Francesco Dini
Soon after high school graduation in 1996 his love for the sea led Francesco to turn to the yachting industry. He worked as a deckhand onboard both sailing and motor yachts such as Dominator 62 JACO, M/Y Princess V50, Enterprise 43, M/S Hallberg Rassy 62, Sangermani 27. Francesco is a fully qualified deckhand and holds a Nautical License. Hard working and customer oriented, he brings passion and a high level experience to the service onboard and holds all the necessary skills to pamper the guests with his delicious meals. Francesco lives in Sardinia and knows the stunning Sardinian coastline very well, he can plan your itinerary for you and suggest places of great interest. He is Italian mother tongue and speaks basic English.Stewardess: Anetta Barbara Chylewska
Anetta was born in Poland and has been living in Italy for many years. She started working in the yachting industry in 2009. Anetta has excellent communication skills and loves team work. Very professional, hard-working and motivated, she pays great attention to details because it is essential for her to please every guest’s need and wishes. She is a valuable sous-chef and she is very skilled in plating.
Polish mother tongue Anetta speaks Italian very well.
Sautéed Seashells Clams
Raw vegetables dipped in extra-virgin olive salt and freshly ground black pepper
Thin slices of Parma ham wrapped around fresh Cantaloupe Melon
Linguine pasta with Scampi Prawn and cherry Tomatoes
Risotto with mixed Fresh Seafood
“Sicilian style” Pennette served with Eggplants, cherry Tomatoes and Parmesan cheese
Second Course - Fish
Fresh Seafood grilled to perfection with a squeeze of lemon juice, served with fresh seasonal mixed veggies and remoulade sauce
Fresh fish and Mussels steamed and served on crouton
Fillet of Sea Bass backed in a crust salt, olive with
mashed Potatoes, Onion and Parsley
Second Course – Meat
Char-grilled chicken supreme with wild mushrooms and roasted potatoes
Thin sliced filet mignon topped with arugula, shaved parmesan cheese, capers and truffle oil
Filet mignon wrap with bacon grilled and finish in a sweet gorgonzola sauce
Salads, Vegetables and Side Dishes
Eggplant baked with fresh tomato sauce, Parmesan and fresh Mozzarella cheese
Buffalo Mozzarella served with cherry Tomatoes and Basil
Crisp lettuce, tomatoes, green beans, celery, peppers, olives, tuna, anchovies
Fresh Fruit Custard Pie
Layers of sponge cake, rum, coffee, mascarpone cheese and cream
Lemon sorbet with a shot of Limoncello liqueur