Agata Blu
A real Gem
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
€54,000/week
Greece
75 ft sailing catamaran
Accommodates up to 10
4 Queen ensuite cabins + 2 Pullmans
Great for a large group
AGATA BLU is a 75 ft Sunreef sailing catamaran with luxury accommodations for 10 guests.
AGATA BLU, a newly built Sunreef 75, strikes a mix of extraordinary comfort, excellent performance under sail, and cutting-edge technology, thanks in large part to her exceptional living areas. She is a fully customized model that features a contemporary design throughout its 4 staterooms with additional pullout beds for children, located on the lower deck and her large layouts.
The hull and superstructure of the yacht were fashioned in such a way as to optimize the amount of livable space while still ensuring its seaworthiness. AGATA BLU’s flybridge contains a large area that is fifty square meters in size, and she also has a very spacious bow section that includes both lounging and sunbathing areas.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
Galleries
Layout
Your Crew
CAPTAIN LUCA
Between the years 2014 and 2016, Luca was employed as a tourist guide, excursion organizer, and skipper on board a number of private yachts in addition to his own yacht. After that, he began to get ready for and work aboard charter yachts along the Italian Coast. Soon after, Luca was promoted to the position of a deckhand on the 74-foot sailing yacht BLUE DEER. In this role, he was responsible for a wide variety of tasks, such as driving the tender and performing important maintenance. He also had the opportunity to sail across the Atlantic Ocean while working on the yacht. His most recent job was as first mate on the 74-foot S/CAT LUCY Z, where he once again had plenty to keep his hands busy and even instructed some wakeboarding. He was captain of Gyrfalcon for three years. Now, he is serving as the enthusiastic captain of the sailing vessel AGATA BLU, where he brings a wealth of sailing and chartering experience with him. He speaks Italian, and English, and has a rudimentary grasp of Spanish.
CHEF VASIL
Awaiting BIO
STEWARDESS TBD
DECKHAND JACOPO
Jacopo was born in 2003 in Italy. He is passionate about the sea, sailing, and sports in general (by land and sea). He has his sailing license, is a sailing instructor, as well as a lifeguard, and has been working for the past 4 years in different work establishments providing customer service, safety in the water as a lifeguard, and teaching sailing. He knows everything there is to sailing and racing in order to assist his captain and crew the best! He is polite, responsible, sociable, and determined to make his guests’ stay on board an unforgettable experience! He has all the safety training completed to be on board, is eager to work in a team, and is respectful to the people and environment around him. He speaks Italian and English.
Cuisine
-
BREAKFAST
- Fresh of orange
- Milk different assortments
- Assortment of Tea & Coffee
- Greek Yogurt
- Granola/cornflakes
- Seasonal Fruits
- Pancakes/croissants/crepes/pastries
- Eggs-omelet/crumbled/fried/pouched
- Beacon /ham/smoked salmon
- Bread
- Butter
- Feta/yellow cheese
- Cold cuts
- Tomatoes, Cucumber, Avocado
- Greek honey & Local jams
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LUNCH
- Shrimps chili ceviche flavored with fresh mango and pineapple
Nicoise salad with the famous tuna from Alonissos island
Fresh wild Red snapper cooked in sea salt crust with Mediterranean herbs, lemon, and garlic - Fresh beef tartar with crostini and avocado
Quinoa tabouleh with sun-dried tomatoes and orange segment
Juicy aged beef, cooked at the right temperature glazed with butter - Split peas soup with quail egg and a touch of fresh mint
Avocado pitas with prawns, octopus, sweet chili sauce, and crunchy vegetables
Moussaka the traditional way - Mykonian mostra with kopanisti cheese, tomato concasse, olives, and capers)
Octopus glazed with vinaigrette served with mush avocado and citrus segment
Flambé shrimps saganaki with ouzo and feta cheese - Tabbouleh salad with fresh parsley
Ratatouille on Feta cheese wrapped in filo with thyme honey and sesame
Filet of seabream with roast vegetables - Green leaf salad with roast pumpkin and tomatoes
Fresh wild Red snapper ceviche with citrus sauce and cranberry
Sea-bass filet with crispy skin and baby vegetables - Rocket and salmon gravlax salad with sweet balsamic dressing and fennel
Potato soup with Caviar and chives
Tuna steak with vegetables and split pea puree
- Shrimps chili ceviche flavored with fresh mango and pineapple
-
DINNER
- Grilled goat cheese with homemade tomato chutney, fresh figs, and hazelnuts
Rocket salad with cherry tomatoes, parmesan flakes, and thyme honey vinaigrette sauce
Lamb chops with roast potatoes and mint yogurt sauce - Greek salad with capers and avocado
Steamed mussels in white wine sauce, butter, and Greek herbs
Fresh wild Grouper with sautéed spinach and crunchy baby vegetables - Green salad with gorgonzola, fruits, and roast walnuts
Spicy Sinagrida tartar with avocado salad and crostini
Greek Lobster garnished with buttery linguine and heritage cherry tomatoes - Orange, fennel, and roast beat root salad
Beef carpaccio with rocket and cherry tomatoes
Rib eye steak with dauphine potatoes and fresh herb butter - Spinach rocket salad with berries, roast beat root, and orange filet
Crunchy asparagus with pouched egg and creamy sauce
Duck fillet with sweat potatoes puree and chips - Grilled eggplant with Greek yogurt, parsley salad, and pomegranate
Fresh tomatoes and Burrata salad with homemade pesto Genovese
Kleftiko (Lamb with vegetables en papillote) - Mesclun salad with red grapefruit fillets, avocado, and goat cheese
Roast Calamari garnished with crunchy asparagus and lime segment
Grilled sole with stumps and butter sauce
- Grilled goat cheese with homemade tomato chutney, fresh figs, and hazelnuts
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DESSERT
- Fresh minty pannacotta
- Tiramisu
- Chocolate brownie
- Double baked Cheesecake
- Carrot cake
- Ice Cream Selection
- Cream brûlée
