Grand Soleil 48
This sleek, streamlined yacht has a flush, all-teak deck, comfortable cockpit and ample open-deck space, making it ideal for fast and safe cruises. Also constructed in fine teak, the luxurious interiors have been designed to offer the maximun room and comfort to 6-7 guests in three cabins. The fore master cabin has a double bed with a sofa that becomes a comfortable bed, with private head shower and bidet. Astern there are two double cabins: one with a double bed and one with a twin bed.
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| The crew (this vessel is listed in the Intelligent Charters sections, and a different crew can be chosen) |
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Boat and sea enthusiast Alessandro has devoted herself to sailing and yacht charter activities for almost twenty years. He sails now in wonderful Sardinia where his passion first started. During the high season a friend will assist him with the charters to ensure the best service to her guests, while during off peak periods different proposals like school cruises or high sea cruises will be offered. And… regarding his culinary delights… once on board, you will be truly surprised.
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| Sample Menu |
Breakfast
- Fresh fruit platter
- Bagels with smoked salmon and scrambled eggs
- American pancakes with maple syrup
- English breakfast
- Ham and cheese croissants
- French toast served with crème fraiche and mixed berries
Lunch
- Coronation chicken wraps with mango salsa
- Homemade cheese burgers, potato wedges with sour cream and chives, red cabbage & carrot coleslaw
- Chicken Caesar salad
- Gazpacho soup
- Onion, gruyere and proscitto tranch
- Crab linguini with chilli, garlic and cherry tomatoes
- Bacon, sun dried tomato and avocado salad with roasted pine nuts
Canapés
- Canapés with smoked salmon & sour cream and mozzarella, tomato, basil and balsamic glaze
- Chilli and garlic tiger prawns served with yogurt & coriander dip
- Feta, red pepper and mint dip, guacamole, hot artichoke dip served with tortilla chips and crudités
- Goat cheese and caramelised red onion crostini
- Roasted red pepper enchiladas with salsa and sour cream
- Smoked salmon and goat cheese tortilla wraps
- Chicken and coconut skewers served with sweet chilli dipping sauce
- Courgette fritters with yogurt sauce
Entrées
- Mahi Mahi fillets with hollandaise sauce, sautéed potatoes, steamed broccoli
- Pork escalopes with garlic, chilli and caper sauce served with linguini
- Fillet steak with béarnaise sauce, sautéed potatoes, green salad
- Grilled Salmon with Green Goddess dressing served with wild rice and steamed asparagus
- Roasted duck breast with a morrello cherry sauce served with spicy potato cakes and sautéed spinach
- Rack of lamb with redcurrant, rosemary and red wine jus served with dauphinoise potatoes and roasted red peppers with cherry tomatoes and garlic
- Roast Tenderloin of Pork with Mustard and Crème Fraiche Sauce served with garlic mashed potatoes and julienne of vegetables
- Prosciutto wrapped chicken breast stuffed with herbed cheese and sundried tomatoes served with boulangere potatoes and steamed asparagus
Desserts
- Individual key lime pies
- Hot chocolate soufflés
- Raspberry cheesecake
- Chocolate Torte
- Flambé bananas with rum served with crème fraiche
- Crème Brule
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| Prices: from 3000 to 4000 euros a week ,skipper included, depending on the season |
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| GENERAL INFORMATIONS |
| BUILDER |
Cantiere del Pardo |
| COUNTRY |
Italia |
| DESIGNER |
--- |
| HULL TYPE |
Mono-hull - Cruiser |
| RIG TYPE |
Sloop |
| MATERIAL |
Fibreglass |
| KEEL TYPE |
fixed |
| CE CLASS |
A |
| PRODUCTION |
mass produced (many specimen) |
| ENGINE |
Volvo MD31A - 65HP |
| ACCOMODATIONS |
| STANDARD |
cabins |
3 |
toilets |
2 |
# berths |
8 |
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| DIMENSIONS |
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mt | ft |
| LOA |
14,40 |
mt |
| LWL |
11,65 |
mt |
| BEAM (max) |
4,20 |
mt |
| DISPLACEMENT |
14500 |
kg |
| BALLAST |
-- |
kg |
| DRAFT STANDARD |
2,20 |
mt |
| DRAFT MINIMUM |
-- |
mt |
| WATER TANK |
530 |
lt |
| FUEL TANK |
250 |
lt |
| SAILPLAN |
| SAIL AREA |
121,00 |
mq |
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