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  • Vessel Info
    Name:
    SAMADHI
    Type:
    Power
    Year Built:
    2006
    Year Refittted:
    2015
    Flag:
    Cayman Islands
    Designer:
    De Voogt
    Builder:
    Feadship
    Crew:
    Captain Mark Evans, Chef & 14 crew
  • Dimensions, Speed, & Specifications
    LOA:
    200 ft (61 m)
    Max Speed:
    18 kts (33 kph)
    Cruise Speed:
    13 kts (24 kph)
    Engines:
    2x Caterpillar at 2000hp
    Beam:
    35 ft (10.9 m)
    Min. Draft:
    10 ft 10 in (3.3 m)
    Max. Draft:
    10 ft 10 in (3.3 m)
    Stabilisers:
    At anchor (0 speed)
  • Accommodations

    Sleeps 12 in 6 Cabins

  • Ammenities
    Wi-Fi, 29ft / 9.00m 0hp Pascoe, 23ft / 7.00m 0hp Pascoe, Assorted water toys, Banana boat - towable, Beach games, Board games, Boogie board, Floating Mats, Free weights, Kayaks multiple, Kneeboard, Surf board, Water skis - adult, Wave runners multiple (sitdown), Elevator, Exercise equipment, Jacuzzi on deck
  • Diving
    Not Insured, Diving by arrangement, Seabobs multiple, Snorkelling gear
  • Menu

    LUNCH 1:

    Tomato Gazpacho Soup

    Hot Apple Wood Smoked Salmon Filet Avocado, Fennel and Cucumber Salad
    Harissa Taziki

    Turkey Artickoke MeatBalls
    Spinach, Pine nuts and Balsamic

    Heirloom Carrot, Kalamata Olive and Feta Salad with Dukah

    Lentil Salad with Caramelized Shallot Vinaigrette 

    Chefs' Assorted Sorbets and Bite Size Treats

    LUNCH 2:

     Chicken Roulade, Prosciutto, Spinach and Garlic Quark

    Tarragon Horseradish Mustard Broiled Cod

    Arugula Beet and Chèvre Salad, Savory Pistachio Granola, Citrus Vinaigrette

    Spaghetti Squash Salad, Spiced with Dukkah, Tomatoes and Parsley

    Baked Sweet Potato Cottage Fries

    Chefs' Assorted Sorbets and Bite Size Treats

    LUNCH 3:

    Olive Rosemary Focaccia

    Grilled Mahi Mahi, Basil Pesto 

    Oven Baked Buffalo Chicken Wings, Point Reyes Blue Cheese Dressing

    Grilled Eggplant and Blistered Tomato Parmesan Salad

    Roasted Pepper, Artichoke and Mozzarella Cauliflower "Flatbread"

    Tossed Green Salad

     Chefs' Assorted Sorbets and Bite Size Treats

    LUNCH 4:

    Crispy Thai Coconut Curry Chicken Salad, Boston Bib lettuce, Watermelon Pickle Slaw

    Grilled Shrimp Asparagus Brochettes,  Passionfruit Sauce

    Chilled Raw Vegetable Noodle Pad Thai Salad

    Fresh Ahi Tuna Poke Salad

    Butternut Tom Yum

    Bamboo Rice Cakes

    Chefs' Assorted Sorbets and Bite Size Treats

    LUNCH 6:

    Organic Grass Fed Beef Burger on Freshly Made Brioche Bun

    Gridled Bratwurst with Sides of Caramelized Onion and Sauerkraut

    Sea Scallops with  Tequila Tomato Relish

    Pineapple Cole Slaw

    Blistered Corn and Broccoli Salad

    Sweet Vidalia Onion Rings and Hand Cut French Fries

    Chefs' Assorted Sorbets and Bite Size Treats

    LUNCH 7:

    Vietnamese Spring Rolls with Sweet and Spicy Plum Sauce

    Bahn Mi Steamed Buns with Sliced Tenderloin, Chili Aioli and Pickled Vegetables

    Swordfish Fish Cakes, Fire Cracker Sauce and Crispy Shallots

    Sesame Scallion Egg Noodle Fritatta

    Green Papaya Salad

    Chefs' Assorted Sorbets and Bite Size Treats

    DINNER 1:

    Greek Salad

    Grilled Haloumi, Figs and Walnuts

    Spinach and Feta Chicken

    Greek Baked Octopus

    Roasted Side of Hake, Fennel and Green Olive 

    Local Gem Squash Stuffed with Eggplant and Tomatoes

    Grape Leaf and Rice Stuffed Peppers 

    Lemon Garlic Potatoes

    Pine Nut Tart, Seared Apricots, floral Honey, Apricot -Black Pepper Sorbet

    DINNER 2:

    Chips Salsa Guacamole

    Chanterelle and Blistered Corn Tamale

    Cucumber-Avocado Gazpacho

    Chicken Mole

    Grilled Cod Tacos with Chipotle Slaw

    Cauliflower Enchilada Pie with Black Beans

    Roasted Baby Sweet Peppers and Patty Pan Squash

    Spanish Rice

    Jicama and Watermelon Radish Salad with Cilantro Vinaigrette and Pepita Seeds

    Baked Key Lime Custard with Graham Crisp and Strawberry Mojito Sorbet

    DINNER 3:

    Chef Made Buffalo Milk Ricotta Stuffed Zucchini Flower, Petite Green Salad and Basil Vinaigrette

    Local Royal Durade with Green Pea – Lemon Gremolata and Saffron Essence

    Roasted Rack of Lamb, Tomato and Prune Chutney

    Cauliflower Flat “Bread” with Grilled Vegetables and Parmesan

    Garlic French Green Beans and Cannelloni Beans

    Steamed Wild Grain Rice

    Coconut Panna Cotta, Lime Syrup, Champagne Fruit and Almond Biscotti

    DINNER 4:

    Farm Green Caesar Salad

    Slow Roasted Grass Fed Beef Tenderloin, Summer Figs and Cabernet Jus

    Local Bronzino Filets, Fried Capers, Lemon and Parsley

    Fresh Pesto Troffie Pasta

    Raw Zucchini Puttanesca, Pine nuts and Blistered Cherry Tomatoes

    Chanterelle and Porcini Focaccia Pizza

    Margarita Focaccia Pizza

    Quinoa Salad with Almonds, Fresh Peas, Basil and Mint

    Chocolate Whoopie Cakes, Marcona Almond and Rosemary Brittle, Cheese Cake Gelato with Melted Balsamic Fudge

    DINNER 5:

    Roasted Butternut and Truffles Artichokes tossed with Morning Market Greens and Crispy Chevre

    Local Seafood Bouillabaisse

    Slow Roasted Suckling Pig served with Socca Crepe,  Pistou and Dijon Remoulade

    Ratatouille

    Wilted Garlic Lemon Greens

    Potato Gratin with Comte Cheese 

    Ganache Black Bottom and Vanilla Crème Brulee, Fresh Berries and Raspberry Pistachio Sugar Cookie

    DINNER 6:

    Tomato Avocado Salad with Mint

    Tandori Chicken with Spicy Mango Chutmey

    Tamarind Prawns

    Roasted Cauliflower and Garbonzo Beans with Dukah 

    Dahl

    Eggplant Feuille Be Brick Cigars

    Smoked Basmati Rice

    Naan, Poppadum and Raita

    Summer Ripe Stone Fruit Tart with Almond Custard

    DINNER 7:

    Heirloom Corn Chowder

    Sugar Snap and Arugula Salad, Poppy Seed Vinaigrette

    Barbequed Pork Ribs

    Buttered Cold Water Lobster with Sherry Herb Essence

    Broccoli Slaw with Dried Cranberry and Sunflower Seed 

    Potato Onion Latki 

    Manjari Chocolate Truffle Cake, Caramel Popcorn, Buttered Popcorn Ice cream and Salted Caramel Sauce

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