Akira

Akira Yacht Charter

Yacht Description

Akira yacht is a 89.00 ft long motor yacht monohull and spends the summer season in W. Med -Naples/Sicily and winter season in Croatia. It was built by San Lorenzo in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 queen cabin, 3 double cabins.

Accommodation

Sanlorenzo SD 90 AKIRA offers accommodation to up to 8 guests in 4 cabins. The Owner’s suite on the main deck, on the lower deck two double guest cabins and an additional double cabin in front of the descent staircase conceived as a jolly cabin that can be converted into a lounge area. All cabins are ensuite.

Cabin Breakdown

Queen Cabins: 1
Double Cabins: 3

Akira Yacht Details

89'

Length

8

Guests

4

Cabins

4

Crew

San Lorenzo

Built by

85,000 - 95,000

Weekly price low-high season

800/1000 Litres/Hr

Consumption

10

Cruising Speed

14

Max. Speed

Akira yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 170,000 to 190,000 34,000 to 57,000 204,000 to 247,000 Discounts outside the main season are common.
7 day charter 85,000 to 95,000 17,000 to 28,500 102,000 to 123,500 Standard charter rate, base for all calculations.
3 day charter 42,500 to 47,500 8,500 to 14,250 51,000 to 61,750 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
85,000 / 6 * 3 days = 42,500
1 day charter 14,167 to 19,000 2,833 to 4,750 17,000 to 23,750 Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: 85,000

High season rate: 95,000

Price Terms

Plus Expenses

Akira Yacht Charter Locations

Summer Season

Winter Season

Amenities

Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Ice Maker: Yes
Sun Awning: Yes
Special Diets: Yes
Kosher: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq
Children Ok: Yes

Specifications

Tube:
Guests: 8
Maxspeed: 14
Draft: 1.87
Cruising Speed: 10
Helipad:
Ac:
Ac Night:
Built: 2024
Cabins: 4
King:
Queen: 1
Double: 3
Single:
Twin:
Pullman:
Showers:
Basins: 5
Heads:
Electric Heads: 5
Jacuzzi:

Features

BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 10
Max Speed: 14

More Specifications

Flag: Maltese
Homeport: Salerno, Marina d'Arechi
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Salon:
- N. 1 “smart TV” LED 65”.

- N. 1 hi-fi system, receiver, CD/DVD/Bluray player, 2 speakers and a subwoofer connected to the aft cockpit.

Guests’ cabins x 2
- TV 32”.
- N. 1 compact stereo system and 2 speakers.

VIP’s Cabin:
- N. 1 “smart TV” LED 43’’ x 1
- N. 1 compact stereo system and 2 speakers.

Crew’s cabins:
- N. 1 Car Stereo with integrated CD player and 2 speakers.
- TV Prearrangement (no Tv)

Flybridge:
- Marine audio system and 4 speakers

Owner's cabin:
- N. 1 “smart TV” LED 43’’.
- N. 1 hi-fi system, receiver, CD/DVD/Bluray player, 2 speakers

Wheelhouse
- N. 1 Compact Stereo System with 2 speakers.
Aft Cockpit
- 2 speakers with audio derivated from main saloon system
Bow area
- Prearrengement for 2 speakers, derivated from flybridge system
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids: 1
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board: 1
Paddleboard: 2

Crew

Crew Information

Captain: Andrej Gricar

Andrej Gricar - Captain
Andrej gained more than 15 years experience as Captain on board both motor and sailing yachts. He has a deep knowledge of yacht management, from the most technical aspects, such as engineering and yacht maintenance, as well as for delivering high quality guest service. Captain Andrei has excellent communication skills, he knows how to properly run the yacht and motivate the whole crew team.
Among the most relevant certifications, Andrej holds a Yacht Master 500 GT License commercially endorsed, GMDSS (ROC), STCW 95 (10 UPDATE), ENG 1, ARPAR radar, ECDIS, D48-Marine Environmental Awareness, PADI Advance. He speaks English fluently.

Ante Bukulin - Chief Engineer
With a robust background in the yachting industry, Ante Bukulin, Akira’s chief engineer, brings a wealth of expertise to the table, having served extensively on both charter and private yachts. Ante’s experience spans across a broad spectrum of seafaring responsibilities, including crewed navigation, seamless transfers, and meticulous ship maintenance. His tenure in the field is marked by a steadfast commitment to excellence and a deep-seated understanding of the nuances of marine operations. Ante is a seasoned professional, dedicated to ensuring the highest standards of service and performance in every aspect of his role. Croatian native speaker, good knowledge of English.

Josipa Dodic - Stewardess
Josipa Dodic has collected almost 10 years experience as stewardess onboard both private and charter motor and sailing yachts. She provides excellent guest experience through attentive service, maintaining the yacht interior, assisting the crew and listening the the guests wishes in order to make their yacht holiday memorable. Lover of travel, sea and sailing, Josipa has excellent communication skills and knows how to pamper and assist the guests at its best.

Ben Bailey - Chef
He was born in central England before moving to the coastal town of lytham St Annes at the age of 10. After completing high school he was first introduced to cooking as a weekend job and never looked back.
His cuisine is inspired by the area. Lots of fresh seafood and shellfish in a gastro british style. The availability of excellent quality grass fed beef and lamb also features heavily. The dense population of Italian and Mediterranean nationals in the area has had a profound influence over the years on his cooking. The art of simplicity using fresh heirloom ingredients is at play with his plates.
What he loves most about the job is the joy of providing enjoyable meals in an intimate setting. The laughter of a family enjoying good wine and fish, the smile on a child's face tucking into a chocolate pudding. Food is food, but a memorable meal with friends and family is something special.
Fully qualified and with almost 20 years experience in high level restaurants make him well placed to deliver. He’s been Chef de Partie under head chef Chris McGowan (winner of the BBC Great British Menu and previous Head Chef of the Mayfair Hotel in London) and Sous Chef under Tom Greenwood (previously Chef at Gordon Ramsey’s *** Michelin in London).

Menu

BREAKFAST
Eggs Benedict
Cured ham and poached eggs on a toasted English muffin with roasted plum tomatoes and pink peppercorn hollandaise sauce
(gf))(m)
Eggs Royal
Ribbons of smoked salmon and poached eggs atop a toasted English muffin with asparagus spears and tarragon hollandaise sauce
(gf)(m)
American style pancakes
Served with crispy, smoked bacon, flurries and organic maple syrup
French toast
Served with tea-soaked raisins, berries and organic maple syrup (v)(gf)
Pan fried duck eggs
With brown shrimps, cockles and beurre noisette with chives garnish (gf)
Smashed avocado
Served with toasted homemade sourdough (v)
Poached eggs(gf)
Omelet
Topped with milk poached smoked haddock and spring onion (gf)
Full English breakfast
Sausage, back bacon, potato rosti, 2 eggs any style, baked beans, mushrooms and tomato
Continental
Selection of pastries, sliced meats and cheese, fresh fruits and homemade bread



STARTERS
Vegetable bruschetta
Garlic and basil marinated tomato, courgettes aubergine and red pepper served on sourdough bread (v)(gf)
Sliced fillet steak salad
Mixed with cranberries, pickled carrot, toasted almonds in a honey mustard dressing (n)(m)
Pan seared king scallops
In a fish consommé and vegetables (sf)(gf)
Pan fried seabass
With poached pear, compressed apple, wasabi and watercress (gf)(m)
Slow braised octopus
Marinated tomato salad, basil oil and toasted pine nuts (n)(gf)
Barbecued sardines
Seaweed gremolata, olive oil (gf)
Steamed mussels
With Njuda sausage and selection of breads (gf)
Lamb cutlets
Served on heirloom tomato mates, pomegranate, greek yoghurt and salted herb oil (gf)
Fresh gnocchi
Pecorino cheese, sage garlic and lemon butter (v)
Sous vide port fillet
With cherry tomatoes and mustard mayonnaise (gf)(m)



MAIN COURSES
Lobster thermidor
With Italian scamorza cheese sauce. Served with truffle and
parmesan fries, summer salad and lemon (gf)
Beef wellington
Fillet steak with mushroom duxelle, spinach and parma ham
wrapped in puff pastry. Truffle and red wine jus (m)
Pan fried fillet of turbot
Asparagus, new potato and shrimp café de Paris
butter (gf)
Pan roasted halibut
Served with pancetta, braised leeks and lemon emulsion (gf)
Honey glazed duck breast
Celeriac and potato gratin, with broad beans and port
reduction (gf)
Corn fed chicken supreme
Roasted carrots, skin crisps, hazelnut pesto
and roasting liquor (n)(gf)
Lamb rump
Chive pearl barley risotto and cheese, cheddar and spring onion (m)
Lamb shoulder bon-bon
Artichoke puree, pickled red cabbage and rosemary jus (m)
Cod loin
Served with crushed new potatoes, heritage carrots and capers, soft boiled eggs and parsley sauce (gf)
Giant tiger prawns
Atop spaghetti in a cream parmesan sauce and herb oil (sf)
36 hour slow cooked porchetta
In a smoked herb rub with crispy crackling and root
vegetables (gf)



SALADS
Nicoise salad
Choice of tuna of marinated Tofu, mixed leaf salad, green beans,
locally sourced fresh olives, baby potato and soft-boiled egg (v)(gf)
Caesar salad
Made table side. Crispy baby gem lettuce, anchovies, parmesan,
herb & garlic croutons and grilled chicken breast
Classic Greek salad
Baby leaves, cherry tomatoes, olives, cucumber, red
onion and feta cheese (v)
Teriyaki beef salad
Slices of marinated fillet steak, julienne of carrot, leek
and spring onion with a soy, sesame and lime dressing. Pickled ginger (s)(gf)



SIDES
Dauphinoise potato (v)(gf)
Creamy mash (gf)(v)
Grilled asparagus, parma ham and parmesan gratin (gf)
Honey roasted root vegetables (gf)(v)
Buttered spinach (v)(gf)
Bubble and squeak potato cakes
Side salad (gf)



SAUCES
Pesto (n)(v)
Chimichurri (v)
• (gf)(v)chilli oil



DESSERTS
Pain perdu made with homemade brioche
Earl grey-soaked dates, rum ice
cream and maple syrup
Sesame sponge cake
Lime sorbet, orange tuile biscuit and popcorn (S)
“Tiramichoux”
All the elements of a classic tiramisu inside a giant choux bun.
Served with Baileys chocolate sauce
Strawberry mille feuille
Freeze dried strawberry crumble, strawberry daiquiri
compote and fresh mint
White chocolate fondant
Hazelnut granola and pistachio ice cream (n)
Cherry bakewell
Shortbread biscuit, vanilla ice-cream and toasted almonds (n)
Classic baked lemon tart
Whipped vanilla cream, micro basil and fresh berries
Handmade doughnuts
Raspberry jam and cinnamon sugar glaze
Gingerbread sponge
With caramelized banana, banana chips, toffee sauce and
vanilla ice cream
“Eton mess” with a twist
Strawberry 3 ways, meringue, whipped cream and
ice-cream (gf)

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Akira

Price Terms: Plus Expenses

Price from 85,000

High season 95,000

MM Schrägstrich TT Schrägstrich JJJJ
MM Schrägstrich TT Schrägstrich JJJJ