S/Y Boom

Lagoon 56 The Art Of Hospitality

 

16.96 m / 55.8 ft

 

10 guests

 

5 cabins

 

3 crew

S/Y BOOM is a Lagoon 560 built in 2018 She leads in comfort, ergonomics and style, combining the world-renowned talents of the architectural firm VPLP and the design consultants Nauta. Designed for hospitable cruising, The fly bridge is a veritable upper-deck saloon (access via closable stairway). Its helm station provides perfect visibility and includes a magnificent spot for sunbathing at the rear The cockpit is fully protected from the sun and sea spray and is on the same level as the galley cuisine (centre galley version), saloon and chart table. Includes large sliding glass door. Large and practical foredeck cockpit. Transom platforms specially designed for safe boarding. The cockpit is directly accessible from the owner's cabin (starboard) and guest cabin (port) owner's cabin includes office, separate washroom and direct access to the cockpit
Guest cabins include VIP accommodation with separate washrooms, the saloon is made up of a lounge area and an “L-shaped” galley separated by a stowage unit that can also accommodate a TV on a lift mechanism on the lounge side.

More info about S/Y Boom

Seabob x 2
Wakeboard
Water Tube
Kayak
Waterski (children & adult)
Fishing Gear
Snorkelling Gear
Autopilot
Steering wheel
Speed/depth/wind
Snorkeling equipment
Hot water
Battery charger
GPS + plotter
Full kitchen equipment
Fridge
Dinghy With Outboard Engine
Cockpit table
Cockpit shower
Cockpit cushions
Bimini and Sprayhood
Bed Linens, pillows, pillow cases, towels and quilts
VHF
Air conditioning
Generator
Radio/CD/MP3 Player with speakers
TV/DVD in the saloon
WiFi connection on board
Boat model: Lagoon 56 
Manufacturer:
Lagoon

Year: 2018 
Length: 16.96 m / 55.8 ft 
Beam: 9.45 m / 31 ft 
Draft: 1.50 m / 4.11 ft 
Engine: 2 X 110HP (Yanmar 4JH4-110) with straight shaft Onan Genset 17,5 Kva 220V / 50 Hz
Number of Guests: 10
Number of Cabins: 5
Cabin configuration: 1 Twin
Bed configuration: 4 Queen
2 X 110HP (Yanmar 4JH4-110) with straight shaft Onan Genset 17,5 Kva 220V / 50 Hz
TENDER HIGHFIELD 4,20 m + 60 hp

Crew Info

Toby Covill

Captain

Toby has been sailing since he was a child, having grown up in a small harbour town in South West England. Having carried this passion into a career, he has worked for the last 8 years as a professional skipper all through the Mediterranean, Caribbean, south east Asia and even a season as a zodiac driver in Antarctica. He has an RYA yacht master offshore certificate aswell as being an advanced Padi scuba diver with around 100 dives. Toby enjoys creating a safe, comfortable and relaxed onboard environment and his love for sailing is infectious. Aswell as his passion for exploring the coast lines of Greece, in his spare time he is a keen surfer and has travelled to many places in the world with his surfboard when not sailing. Languages – English mother tongue 

 

Dimitris Stagiannos

Chef

Chef Dimitris was born in Greece in 1978. He graduated as a chef in 1996 as has worked in some of the TOP restaurants in Greece. He has completed studies in culinary arts, pastry making, cuisine organisation and human resources management. He extremely professional and always strives to create new dishes to entice his guests on board. He has a very nice personality and is always on hand to discuss food preferences with his guests - Chef Dimitris will amaze you! Dimitris speaks Greek and English fluently.

 

Milana Yussupova

Stewardess

Milana has worked on various yachts, both private and charter for the last few years. In this time, she has sailed much of the southern Caribbean, Spain, Italy, France, Croatia, Greece and also the Andaman coast of south east Asia. She has a meticulous eye for detail when it comes to upkeep of the interior of the yacht. You will always find her with a smile on her face, ready to accommodate any of your needs onboard. In her previous life, before the sea took over, Milana worked as an actress in Greece, playing roles in the national theatre as well as some television. In her spare time Milana loves to practice Yoga, which she does with keen guests on the bow of the boat. Languages – Russian, Greek, English

 

Weekly Menu Sample

 

 BREΑKFAST

WE HAVE ON DAILY BASES A VARIETY OF LOCAL PRODUCTS  FROM REGIONAL SMALL PRODUCERS SUCH AS BUTTER,HONEY ,DRY FRUITS AND GREEK YOGURT, A LARGE SELECTION OF CHEESE AND COLD CUTS.

OUR CHEF  CAN PREPARE ANY KIND OF RECIPE WITH EGGS ACCORDING TO YOUR PREFERENCES SUCH AS SCRAMBLED EGGS , OMELETS ,FRIED EGGS E.T.C

IF YOU WISH OUR CHEF DELIVERS CAKES,MUFFINS ,PANCAKES ACCORDING TO YOUR LIKING

 

DAY 1

WELCOME

SMALL ZUCHINI BALLS WITH HERBS AND YOGURT-LEMON DIP

“DAKAKIA”  SMALL RUSK WITH MARINATE TOMATOS AND ANTHOTYRO

CANAPES WITH OCTOPUS AND HOMADE TARAMA SPREAD

SHRIMPS MIKROLIMANO

GREEN SALAD WITH CRISPY GREEK PROSIUTO ,GRAPES AND KATIKI DOMOKOY

MUSRHOOMS “TIGANIA”  3 KIND OF MUSHROOS COOKED WITH THYME AND LEMON

LOCAL ROUSTER WITH HYLLOPITES

OR

LOCAL FRESH GRILLED SEABASS FILLET  WITH BUTTER VEGIES  AND OLIVE OIL –LAIM  SAUCE

DESSERT

FRUITS OR RAVANI WITH ICE CREAM
 

DAY 2

AFTER BREAKFAST WE GIVE YOU A TASTE OFF GREEK MEZE FOR LUNCH

COLD APPETIZERS

HANDMADE MELITZANOSALATA.TZATZIKI,TARAMA ,FAVA WITH CRISPY PITA

SMALL FISH AND MEAT SOYVLAKI ,SHRIMPS SAGANAKI AND FRIED SMALL FISH

GREEK YOGURT WITH FRUITS

DINNER

KINOA SALAD WITH MANGO ,ORANGE AND WILD ROCKET

RISSOTO WITH SAFFRAN AND VEGIES

DESERT

CHEESECAKE WITH BYSSINO JAM
 

DAY 3

LUNCH

FARMERS SALAD WITH CHERY TOMATOES ,BABY CORN,CUCUMBERS AND AND CHICKEN FILLET  COOKED WITH SWEET CHILII SAUCE

SPAGGETI LOBSTER PASTA WITH CHILI AND FRESH BASIL

DESERT

LEMON PIE

DINNER

TABBOULLE SALAD

STUFFED MUSRHOMS WITH RATATOIG AND GRADINETED WITH GRAVIERA

CHICKEN BURGERS  WITH YOGURT-CURRY SAUCE AND BASMATI RICE

DESSERT

FRUIT GRILLED SOYVLAKI
 

DAY 4

LUNCH

GREEK SALAD WITH CAPERS AND KRITAMO

FAVA SPLIT BEANS WITH GLASED ONIONS

GRILLED FRESH FISH WITH GRILLED VEGIES AND LOCAL BOILED GREENS

DINNER

LOCAL FISH CARPACIO OR TARTAR WITH GREEN APPLE,COLIANDER AND ASIAN DRESSING

BEEF FILLET GRILED FROM GREEK FARMS WITH HOMADE BEARNAISE SAUCE AND BABY POTATOES

DESSERT

CHOCOLATE SOYFFLE WITH VANILLA ICE CREAM

 

DAY 5

LUNCH

SPANAKOPITA

“DAKOS KRITIKOS”  RUSK AND TOMATOES  WITH MITZTHRA CHEESE AND OYZO FLAVOUR

PORK FILLET STUFFED WITH SUN DRIED TOMATOES AND LEEKS ,ROLLED IN PROSIOUTO AND MAYRODAFNI SAUCE SERVED WITH PATOATOCAKES AND VEGIES

DESSERT

GALAKTOBOYREKO

DINNER

FISH SOUP

SALMON TARTAR,TUNA TATAKI AND GROUPER CARPACIO  WITH ROCKET SALAD AND SOYA LAIM DRESSING

FRESH FISH FILLET WITH TARAGON SAUCE AND CARROT AND PEAS PUREE

DESSERT

FRESH FRUITS
 

DAY 6

LUNCH

CEASAR SALAD WITH OCTOPUS

“GEMISTA” OR MOUSAKA

DESSERT

LEMON PIE

GREEK SALAD

BRUSCHETES WITH GREEK HAM

FISHERMANS PASTA

DESSERT

CHOCOLATE  PIE
 

DAY 7

LUNCH

GRILLED VEGIES WITH FETA MOUSE

LENTIL SALAD WITH SALMON

ORZO PASTA WITH CALAMARI AND BEETROT

DESSERT

GREEK YOGURT WITH FRUITS

DINNER

MIXED GRILL GREEK STYLE

FRIED POTATOES

DESSERT

WALLNUT PIE WITH ICE CREAM

 
 

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