Carpe Diem
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Michelle Heyns
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starting at
€21,000/week
Greece
62 ft sailing catamaran
Accommodates up to 0
4 Queen ensuite cabins
Great for groups
CARPE DIEM is a Lagoon 62ft sailing catamaran offering crewed yacht charters in the Greek Isles.
CARPE DIEM – Lagoon 620, a custom-made catamaran, is reserved for those, who want to take their vacation on a very exclusive level. Luxury and Elegance are the first two words that come into your mind by the first encounter. With a length of 62 ft (18.9 m) and 32.1 ft (9.8 m) width, you will have plenty of room to enjoy the spacious living areas for you and your family and friends. This impressive catamaran is the perfect luxury yacht for comfortable and safe cruising through the Greek Islands.
Fitting up to 8 guests in 4 Queen-size cabins, equipped with separate bathrooms and all stylishly created by Nauta Design in elegant colors and with an extra emphasis on their functionality, you will feel extra-ordinarily cozy and privileged. The interior of the salon is designed in such a way that you will feel comfortable and harmonic throughout your journey. Though it will be very difficult for you to part from the beautifully formed aft deck, where you probably spend most of your time, either being spoiled during breakfast, lunch, or dinner, with the delicious culinary delicacies, our chef will prepare especially for you or just simply relaxing with an aperitif, while gazing at the horizon.
At the same time, you can choose between sunbathing on comfortable cushions playing with dolphins on the spacious foredeck, or having a snack and a cocktail, daydreaming into the sunset, on the elegant fly bridge. And when the time of the day comes when you want to practice some fun exercise, there are plenty of amenities that make you feel alive and sporty, such as water skiing, kneeboarding, wakeboarding, paddle boarding, or being towed in a tube. You will feel like having your own private amusement park or you can just take it more relaxed through either snorkeling or fishing or both. When you read about the crew profile, you will understand that they are carefully chosen, according to their diverse experience and absolute professionalism, their friendly and attentive character, with which they are going to make your journey the ultimate amazing memory, you are going to hold on to, long after this trip is finished and intriguing you to plan the next one.
However you will want to spend your time on board CARPE DIEM, you can be sure that this vacation you will cherish in your memory for more than one reason and it will make you want to come back again.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN ALAN
Alan, born in 1955, is from England and first sailed in the Greek islands 30 years ago. He has years of sailing and motorboat experience delivering yachts worldwide on behalf of Lloyd’s Maritime, Esh Marine, and Bachmann. His vast engineering experience, including boat building, which spans over 40 years, allows him to maintain yachts to their highest standard. While his sailing adventures have taken him around the world, Alan is very happy to be back in Greece.
Married for the past 20 years, Alan and Sally have a love of life on the water. Together through all of their experiences, they create quite the team! They are focused on great food, fabulous service, wonderful experiences, and unforgettable memories for their charter guests- they are excited to welcome you onboard Carpe Diem for an incredible holiday!
Languages: English
CHEF TOMASZ
Tomasz Zielińksi, born 1985, is from Szczuczyn, Poland. He began his journey as a chef in 2002 in Guernsey, UK. From there, has worked in various restaurants throughout the UK, at a fine dining restaurant in beautiful Krakow, Poland, and as executive chef at 2 hotels in New Zealand. Along with his twin brother, Tomasz has taken part in many food competitions. With his love of food and travel, he brings together great flavors and interesting dishes. He’s passionate about seafood- perfect for a chef on a yacht! His experience is varied with cuisines such as Italian, French, Mediterranean, Indian, Japanese, Thai, and French bakery.
For the past 4 years, Tomasz has been working with Sally and Alan in their restaurants in Cornwall. The 3 of them make quite a team as they join together again onboard Carpe Diem! Come enjoy a gorgeous Greek charter holiday with Tomasz, Alan, and Sally- they will spoil you!
Languages: Polish, Russian, and English (fluent)
STEWARDESS/DECKHAND SALLY
Sally, born in 1977, is from England. Married to Alan, they have worked together in sailing and business ventures the entire time. Sally has an extensive resume in hospitality- full of a passion for life! She and Alan operated 3 restaurants in Cornwall- and, at the same time, they had a horticultural business growing their own produce of salad, vegetables, and micro herbs for their restaurants and other local businesses. During this time, they operated a commercial fishing vessel catching both shellfish and fish. As well, they owned and operated a prestige holiday accommodation in the UK and a charter boat for day trips and sport fishing.
All of their work combines beautifully to offer guests exceptional service and the highest quality foods and charter experience. Together, they come to Carpe Diem to combine their dedication to great service and to share their love of sailing. With her welcoming style, Sally offers the ultimate in guest care and the finest charter experience!
Languages: English
Cuisine
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BREAKFAST
- Eggs Benedict
- Eggs Florentine
- Eggs Royale
- French toast with berries and caramelized banana
- Granola, coconut yoghurt
- Slice meats, sliced cheese, avocado, cherry tomato
- Buffet
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LUNCH
- Tabbouleh, bulgur, pomegranate, mint pine nuts, scallions. Crudo- tuna, yuzu, capers berries, olive oil. Octopus, kalamata olives, potato, and burnt pepper. Foie Gras, figs, brioche, nuts
- Spanakorizo spinach, cherry tomato, feta cheese. Ouzo cured salmon gravlax, fennel, dill. Dumplings, prawns, kale, ponzu. Grilled sardines, pita bread, tzatziki
- Grilled courgettes, prosciutto, rocket, pine nuts. Crab fish cake, watercress, miso aioli. Calamari, chorizo, cherry tomato, lemon, and lamb leaves. Club sandwich
- Niçoise Salad, quail egg, fava bean. Local oysters, red wine, and shallots vinaigrette. King prawns, garlic, tomato, white wine, herbs, baguette. Lamb kofta, cucumber salad, mint yogurt, pita
- Rocket, beetroot, feta, walnut salad. Deep fried calamari, potato fava salad, herb deep. Seafood paella. Thai beef salad
- Grilled asparagus, crispy pancetta, poached egg, pecorino. Crab salad, avocado, tomato, microgreens, crème fresh. Tuna tartare, fennel salad, basil leaves, lime olive oil. Sweet bread, honey, and cherry vinegar glaze, Jerusalem artichoke
- Tempura cod tacos, chimichurri, cos lettuce. Greek salad. Pork belly gyoza dumplings, scallion, ponzu. Seafood laksa, rice noodles
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DINNER
DAY1:
- Moules marinières
- Grilled halloumi, aubergine salad, tomatoes, olives, mint
- Pan fried Sea bass, lemon risotto, crispy leeks
- Lamb saganaki, kefalotyri cheese, eggplant, cabbage, grilled pita, mint yogurt
DAY2:
- Beef tartare, chanterelles, shallots, olive oil, egg yolk
- Grilled polenta wild mushrooms, oregano leaves, pecorino
- Linguini lobster, confit tomato, black garlic, olive oil
- Lamb loin, baba ganoush, tomato pesto
DAY3:
- Scallops, boudin noir, caramelized granny smith
- Ravioli, goat cheese, sweet potato, burnt butter
- Pad Thai, prawn
- Duck breast, lentil, beetroot, pak choi, cherries
DAY4:
- Tiraditos, tuna, ginger, wakame
- Mediterranean bream fricassee with kalamata olives cherry tomatoes and baby potatoes
- Smoked aubergine, roasted shallot puree, and pine nuts filo pastry
- Beef filet, topinambour puree, foie gras, gratin, tomato, wild mushrooms
DAY5:
- Sea Bream ceviche, miso mayo, macadamia nut, pickled shallots
- Ricotta gnocchi, mint, broad bean, scallions, asparagus
- Turbot, asparagus velouté, tagliatelle
- Lamb Rogan Josh, basmati, garlic naan
DAY6:
- Burrata, roasted tomatoes, basil, pine nuts, lemon
- Saffron shellfish risotto, garden peas, parmesan
- Steak tagliata
- Ravioli feta, potato, scallions, sage butter
DAY7:
- Duck spring rolls, plum, and lime deep
- Fish and chips, hand-cut chips, salad, tartare
- Rack of lamb, pea puree, potato, feta, mint vinegar
- Green curry, aubergine, zucchini, broad beans
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DESSERT
DAY1:
- Passionfruit cheesecake, buttermilk ice cream
- Selection of sorbets
- Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
DAY2:
- Chocolate sphere, hazelnut mousse
- Selection of sorbets
- Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
DAY3:
- Crème Brûlée
- Selection of sorbets
- Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
DAY4:
- Lemon meringue pie, passionfruit macarons
- Selection of sorbets
- Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
DAY5:
- Coconut mousse, almond cake, passionfruit
- Selection of sorbets
- Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
DAY6:
- Vanilla panna cotta, rhubarb, almonds
- Selection of sorbets
- Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
DAY7:
- Raspberry and dark chocolate tart with ice cream
- Selection of sorbets
- Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
