APA 25% and VAT not included in price,
Advance Provisioning Allowance (A.P.A.) in amount of the charter fee (before discount) is to be paid by the Client in addition to the charter fee which includes all fuel and relevant costs for the yacht and its tenders, as well as all harbor, customs, utility and other additional costs for the yacht, crew, client and guests during the entire charter period.
A.P.A. is obligatory for all luxury yachts and it is usually ranged from 25 % - 35% of the charter price. The Client will be advised by the captain, at intervals, as to the disbursement of the A.P.A and will, if the balance remaining becomes insufficient, in light of current expenditure, pay to the captain, a sufficient sum to maintain an adequate credit balance. Prior to disembarkation at the end of the charter period, the captain shall present to the Client a detailed account of expenditures with as many supporting receipts as possible, and the Client will pay to the captain the balance of the expenses or the captain will repay to the Client any balance overpaid, as the case may be. Payment for special requirements or equipment and/or shore transport and/or excursions and/or all other expenses not customarily considered part of the Yacht's costs may be required to be paid to the captain on board in addition to the charter fee and/or A.P.A.
Etana can accommodate up to 9 sleeping guests as follow:
Located in front port : 1 Master cabin equiped with a king size bed and heads & shower
Still located in the front, starboard : one double cabin equiped with a Queen size bed and private heads and shower
In the back :2 double cabins equipped with King size beds and private heads and showers.
1 single berth in starboard corridor.
Crew quarter : 2 cabins in each forward hull
Included in price 2 crew members:
ETANA CREW PROFILE
CAPTAIN: Guillaume Sergi-Gobert
STCW95 – 200 gross ton license
Professional Captain for over 9 years
University degree in IT & Multimedia
Languages: French, English
41 years old
Born in southern France, near the Mediterranean, Guillaume started his passion for the sea and sailing at an early age.
He received his sailing instructor diploma which enabled him to teach in a sailing school during his university holidays.
After graduating, Guillaume worked for several years at a software development company while continuing to sail for pleasure primarily in the Mediterranean.
Making a choice between his two passions, the mountains and the sea was a challenge, but when the chance to deliver a yacht to the Caribbean presented itself, it led him to pursue his training for his captain’s license and turn his passion for sailing into a profession! For nearly 10 years.
Guillaume has worked on different boats, private and charter, in the Mediterranean and the Caribbean. He is proud to share his experience and love of cruising. He has worked with Angella as a captain and cook on Pearl (Hanse 63) for four seasons in the Mediterranean, on Grand Bleu 2 (CNB 76) for one season in the Caribbean (in the Grenadines and BVI).
He also spent three seasons on different charter catamarans (Lagoon 570, 620) in the Grenadines and the BVI’S.
CHEF-HOSTESS : Angella Gamer
Languages: French, English, Creole
34 years old
Angella discovered the passion of the sea and of sailing with Guillaume and has sailed with him for six years.
With origins in Martinique, Angella was born and raised in France in a family that enjoys a great French and Creole culinary culture, and it was quite natural and with much pleasure that she learned to cook.
Thanks to her curiosity and hard work, her culinary repertoire grew with the rich and exotic flavors of Mediterranean, Creole and Asian cuisines. Her cooking will no doubt satisfy the most discerning guests.
Organized and unflappable, she is always on hand with a friendly smile to help you throughout your stay on board.
She will be happy to arrange your requirements such as corporate entertaining, childrens’ requests and any special dietary needs.
When you step aboard ETANA, you will immediately feel welcome and safe, and on the way to an unforgettable vacation.
WATER TOYS: Wakeboard, Adult Water Skis and Snorkeling Equipment.
There is also onboard a Swim Platform.
MENU S/Y ETANA
Coffee, tea, milk, chocolate, fresh fruit, fresh fruit juices, yoghurts
Toasts, French bakeries, bread , butter, pastries
jams, marmalades, honey, cereals, pancakes, muffins, muesli
Cottage cheese, cheese, eggs, bacon, …
Eggplant caviar toasts, Salmon rillettes
Shrimps verrines, avocado and whipped cheese sauce
Salmon blinis, chives sauce
Seared Scallops in a Garlic and Parsley Dressing
various dips (Houmous, Guacamole) and raw vegetables
Green, black olive tapenades
Beef Samosa with mint cottage and cheese cream
Marinated Chicken fillets
“Provencal” tomatoes, Zucchini ribbons
“Peche Melba” with raspberry coulis
“Quiche Lorraine” with Caramelized Onions
served with young green salad leaves
Mango Tart with honey and Chantilly
« Nicoise » style salad with herbs and Olives Bread sticks
Strawberry “Mousse” and Shortbread biscuits
Fish fillets served with mint, coriander Tabbouleh
Lemon Cheesecake with red fruit sauce
Salmon and Spinach Lasagna with salad
Pineapple and Grapefruit Sorbets
Prawns, crab salad with carrots, lettuce, tomatoes, cabbage
and its lemon French dressing
Chocolate Mousse with fresh Coconut chips
Beef spicy Skewers with Cherry Tomatoes,
Cumin flavor Quinoa and French Beans
Crumble Apple Pie and Vanilla Ice Cream
Warm Goat Cheese salad with Honey.
Scallops and Shrimps Risotto,
“Profiteroles” with Chocolate Sauce
Céviche Mahi-Mahi with Green Lemon
Duck breasts honey sauce
served with Gratin Dauphinois
Chocolate cake and its Vanilla Custard
Asparagus creamy soup with crushed Hazelnuts
Sesame half cooked Tuna served
with Snow Peas, Soya lemon sauce
Pineapple “Tatin” with vanilla, ginger Whipped cream
French lamb rack, rosemary sauce with
Courgette flan and Young red, yellow Caramelized Onions
Strawberry Mille-Feuille, Basil flavor
Butter squash Velouté with Garlic Toasts,
Armoricaine style Lobster
served with Wild Rice and fried Sweet Peppers
Lemon Meringue Tart
Tomatoes Mozzarella with Truffle Oil Dressing
Samon Tataki with a Teriyaki Sauce
with Sesame seared Vegetables
“Nougat Glacé” with a Strawberry Sauce
Chicken Thaï soup, Curry, Coconut and Lemongrass,,
Wakame and Jasmine rice
Red Fruits Tiramisu
*All recipes are homemade…