TERRA DI MEZZO 3 Yacht Charter
Yacht Description
TERRA DI MEZZO 3 yacht is a 71.00 ft long sailboat monohull and spends the summer season in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. and winter season in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.. It was built by Solaris in 2021. A refit was done in 2022. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 king cabin, 1 queen cabin, 1 double cabin.
The sailboat features Engine: Cummins CMD QSB 5.9 230 Hp Generator: 25 Kw engines and a generator.
Accommodation
Cabin Breakdown
TERRA DI MEZZO 3 Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
TERRA DI MEZZO 3 yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
40,000
to
46,000
8,000 to
13,800
48,000 to 59,800
Discounts outside the main season are common.
7 day charter
20,000
to
23,000
4,000 to
6,900
24,000 to 29,900
Standard charter rate, base for all calculations.
3 day charter
10,000
to
11,500
2,000 to
3,450
12,000 to 14,950
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
20,000 / 6 * 3 days = 10,000
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.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 40,000 to 46,000 | 8,000 to 13,800 | 48,000 to 59,800 | Discounts outside the main season are common. | |
7 day charter | 20,000 to 23,000 | 4,000 to 6,900 | 24,000 to 29,900 | Standard charter rate, base for all calculations. | |
3 day charter | 10,000 to 11,500 | 2,000 to 3,450 | 12,000 to 14,950 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,000 / 6 * 3 days = 10,000 |
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: 20,000
High season rate: 23,000
Other period € 25.000 per week
APA 30% of the amount
VAT included
Other period € 25.000 per week
APA 30% of the amount
VAT included
Price Terms
Plus ExpensesTERRA DI MEZZO 3 Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Coffee maker
Bose music system in salon, master cabin and deck
Crew Information
Captain: Edoardo Martini
Captain: Edoardo Martini
Age: 35
Languages spoken: Italian, English and French.
Sailing qualifications: IMO Master 200 gt /OOW 500 gt - Gmdss GOC - Helm operational - RYA Yachtmaster Offshore STCW commercial endorsment - STCW 95 First Aid - STCW 95 PSA - RYA PPR - PADI Open Water Diver - RYA Yachtmaster Offshore Shorebased - Catamaran instructor CVC - STCW 95. PSSR, Basic Fire Fighting, Survival and rescue & Advanced Fire Fighting - Istruttore derive CVC - Inscription Gente di Mare - Sailing License V/M without limits.
Experience: 15 years experience. Sailor on Sailing Yacht "ETRURIA" - Sailor on Sangermani sailing yacht "Voscia" - Sailor and bowman on Wally 101 "Indio" - Captain on sailing yacht "Khiva - First mate on Wally 80 "Tango" - Instructor at Centro Velico Caprera - skipper for a charter company - since 2013 Captain on Solaris 72 "Terra di Mezzo 3".
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Hostess/cook: Sara Di Bella
Age: 46
Languages spoken: English and German.
Experience: Date (2010 - 2015). Opificio JM Piazza San Marco, 3 Prato. First cook job. Line preparation and personal kitchen management.
Date (2015-2019). Osteria Gli Gnudi. Cook job.
Cooking course Confesercenti. Excellent level
Date (2005) Barman course at confesercenti.
Date (2006) Confesercenti cooking course.
Menu
Antipasti
Insalata
tiepida di asparagi e gamberetti con salsa hollandaise.
Filetto
di Salmone tataki con salsa orientale di soia, arancio e
sesamo
Tartare
di carne tagliata al coltello
Insalata
di arancia e finocchio (v)
Primi
Penne
alle mazzancolle, zucchine e pomodorini freschi
Risotto
ai frutti di mare
Cous
cous alla trapanese
Lasagne
verdi, varianti al pesto o crema di carciofi. (v)
Secondi
Filetti
di triglia in pastella e panatura di nocciole
Totanetti
con granella di pistacchio ripieni di cous cous al profumo di
zenzero, servito con tentacoli caramellati al miele.
Filetti
di maiale al finocchio e cumino
Flan
di grana con funghi finferli (V)
Dolci
Cheesecake
al limone e zenzero
Pannacotta
con crema di mango e granella di amaretto
Macedonia
con gelato o yogurt e noci
Tiramisù
Il
menù varia in base alla stagionalità degli ingredienti ed ai luoghi
che andremo a visitare durante le nostre navigazioni.
A
volte, per gentile concessione del mare, avremo la possibilità di
cucinare pescato fresco al cartoccio, al sale o in
guazzetto.
Siamo
lieti di variare la nostra cucina per venire incontro a qualsiasi
esigenza dietetica.
Examples of our dishes:
Entrées
Asparagus
and prawn salad served with Hollandaise sauce
Tataki
Salmon served with a sesame seed sauce
Meat
tartare
Orange
and fennel salad (V)
First
courses
Penne
with shrimp, courgette and fresh cherry tomatoes
Seafood
risotto
"Cous
cous alla Trapanese", with seafood and Arab influences
Lasagne
Verdi, with basil or cream of artichoke (V)
Second
courses
Red
Mullet slices in a hazelnut and breadcrumb jacket
Baby
squid stuffed with cous cous in a pistachio Grandola, served
with caramelised tentacles
Cumin
and fennel sirloin steak
Parmesan
flan with mushrooms (V)
Desserts
Lemon
and ginger cheesecake
Panna
cotta with cream of mango and crumbled amaretto
Fresh
fruit salad with ice cream or yogurt and walnuts
Tiramisu
Our menu varies depending on the availability of seasonal, local ingredients.
We often have the possibility of cooking local fresh fish.
We are happy to adapt our recipes to suit all dietary requirements.
Gallery
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