Length: | 58 ft |
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Builder: | Fountaine Pajot |
Year Built: | 0000 |
Max Guests: | 12 |
Cabins: | 6 |
# Crew: | 2 |
Beam: | 29.3 ft |
Draft: | 4.6 ft |
Base Port: | Caribbean- Various |
Large and luxurious go hand-in-hand on the Ipanema 58 by Fountaine Pajot. There’s enough deck space on the Ipanema 58 to lounge, sunbathe or launch water toys. The huge flybridge is one of the best features and is a remarkable structure that provides separate areas for those actively sailing the boat and those who prefer to sit and watch. Inside, the Ipanema 58 doesn’t disappoint. The large sliding glass door opens into an extensive saloon. The layout creates a single space with the saloon and the galley combined into an open plan. To port is an L-shaped sofa with a low cocktail table, and to starboard is a galley. All cabins are below deck giving some separation from the cooking and lounging area and sleeping cabins, all with queen beds. |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy HP: | 15 |
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Snorkel Gear: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | Yes |
Fishing Gear: | Yes |
BBQ: | Yes |
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VCR DVD: | Yes |
Salon Stereo: | Yes |
iPod: | Yes |
Amenities | |
AC: | Full |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Yes |
Crew Smokes: | Inq |
Guest Pet: | No |
Children?: | Yes |
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This yacht operates with a freelance contract crew aboard.
Crew assignments are made within 2 weeks of charter departure.
Please be advised that while we will do our best to obtain crew contact information in advance of the charter, we cannot guarantee pre-charter contact with the crew.
Poke tuna tower
Bang Bang shrimp tacos served with pineapple slaw
Carnitas street tacos served with Mexican rice and black beans
Prosciutto wrapped melon wedges
Fresh ceviche with tortilla chips or artisan crackers
Gourmet Deli sandwiches served on a croissant or baguette served with a Greek pasta salad.
Pork tenderloin with roasted tomatillo sauce served with Mexican rice and street elotes
Seared scallops over creamy risotto with sauté arugula
Grilled Flank Steak served with sauté potatoes and asparagus
Chicken Piccata with spinach, Shrimp Alfredo
Chicken in creamy sherry sauce served with roasted vegetables
Salmon filet over sauté spinach
Vegetable salad / Smoked fish salad / Smoked beef salad / Tuna salad / Marinated fish salad / Heart of palm salad….
Avocado salads / Potato salad with egg mayonnaise
Barbecue / Grilled fish with Creole sauce with rice and local seasonal vegetables
Grilled fish fillet
with Creole sauce – salad rice, lentil fricassee
Fish fillet braised in garlic butter, rice, salad, vegetable curry
Fish rougail, saffron rice, salad
Shrimp salad , Fish balls and pumpkin cream
Octopus curry with coconut milk, rice, salad, chopped apples
Fish stew and vegetables, cinnamon rice, Lentil ratatouille
Lamb scorched with green peas, stuffed with zucchini
Creole fish curry, rice, salad, vegetable ratatouille
Creole salad with papaya and cythera fruit
Grilled pork with vegetable kebab and potato salad
Grilled chicken with fresh vegetables Creole sauce
Orange crepe, Passion fruit mousse, Fresh fruit salads, Banana fritter in syrup
Coconut and banana nougat, Custard, Crème caramel, Flan, Chocolate mousse…
Examples. Each hostess/cook has his/her own menus planned according to the clients’ preferences.