ZIACANAIA

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This luxurious yacht offers incomparable volume for her range, complimented by sophistication and elegance throughout. The Navetta 26 offers fine lines on the exterior, with design focusing on comfort underway or at anchor, compliments of the Zero speed and fin stabilizers. Emphasis is placed on the environment, with the yacht offering great consumption efficiency. The interior design delivers increased space. Every detail adds to the ambience of refined comfort and relaxation. From the carefully selected light coloured woods, to the subtle colours used throughout.

The spacious cockpit leads through to the main dining room and salon. Big windows offer a bright and welcoming ambience. Forward on the main deck, a good size galley is tucked away on the starboard side, not visible to guests. Enter the luxurious owner’s suite, complimented by large windows and lovely views. Well appointed with a queen bed, spacious ensuite, large walk in closet and thoughtful details such as minibar, and 32 inch TV with access to media system. Below the main deck, a grand and noticeably larger full beam VIP awaits. Large portholes offer excellent light. This luxurious stateroom offers large walk in closet, luxurious ensuite and again thoughtful details such as minibar, and 24 inch TV with access to media system. Port Aft on the same deck as the VIP you will find a third guest stateroom, with a double bed that may be separated into twins, well appointed ensuite, large porthole for natural light, 20 inch TV with media system access, and surprisingly large storage! The starboard aft offers twin beds, ensuite, 17 inch TV and a Pullman for a young one!

The highlight however is what awaits upstairs! A favourite whilst under way, behind the helm, the upper salon offers lovely views, cozy breakfast table and seating. You exit onto the sun deck with more seating, sun beds, Jacuzzi, BBQ, minibar and perfect for the Caribbean – an ice machine! This yacht is perfect for entertaining! On the main deck, forward also offers spacious sun beds, perfect for relaxing over short passages! Aft, you will find a large swim platform which is lowered at anchor! ZIACANAIA is fully air conditioned through out. Crew has a separate heads and shower.

ZIACANAIA Specifications

ZIACANAIA Accommodations

Sleeps 8 In 4 Cabins

ZIACANAIA can accommodate 8 guests in 4 cabins.
The Master cabin has a queen size bed, shower and toilet.
A VIP cabin has a queen size bed, shower and toilet.
A Guest cabin has a double bed, shower and toilet.
A Guest cabin has a twin bed, a pullman, shower and toilet.
ZIACANAIA is fully air conditioned through out.
Crew has a separate heads and shower.

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Ziacanaia underway

Sun Deck & Upper Lounge

Grenadine Exploration

Dining

The Master

Master ensuite

Double Stateroom

Twin stateroom

Crew

Cuisine

Sun deck

Ziacanaia sunset

Lunch & Dinner on Aft

Fun for the young ones

Salon

The VIP

VIP Ensuite

Double stateroom ensuite

Helm & galley

Dining

Great accessibility

ZIACANAIA Crew Profile

ZIACANAIA Menu

EMMA MCLEAN
7 DAY SAMPLE GUEST MENU

I have noticed that although the main charter guest or owner of the yacht tends to be quite forthcoming with their food likes/ dislikes/dietary requirements etc, their guests tend to be a little more reserved in this matter. I therefore try and make the lunch dishes quite varied and diverse as to hopefully please everyone at the table. I always note what comes back to the galley and from whose plates, so I can try and work out some of their preferences by myself.
I always like to bake muffins for breakfast at the start of a charter/trip even if purely for the aroma that permeates through the yacht. Regarding breakfasts, I would normally speak with the guests and see what general preferences they have for cereals, toasts, fruit platters etc and then always offer a breakfast special of the day…please see the ‘Breakfast’ attachment at the end of this 7 day plan. I have also listed below a few vegetarian dishes that I like to make. So far in my culinary experience, I have catered for many guests with food allergies or specific diets which have included the following: Diabetic, Egg Allergy, Atkins, Vegan, Gluten Free and Celiac. Below is just a sample menu, however I am very capable of adjusting my dishes to meet the requirements of guests and their preferences, cultures and religious beliefs etc.

DAY 1

LUNCH

Chilli, Garlic and Tiger Prawn Linguine
Grilled skinny flat bread with Figs, Goat’s cheese, Prosciutto and Arugula
Green Salad with Walnut and Raisin dressing
Watermelon, Mint and Feta salad
Warm Bread with Kalamata Oil

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DINNER

Starter
Pea, Mint and Spring Onion Soup with Parmesan Biscuits

Main:
Chilli and Lime crusted Salmon with Creamy Herby Lentils

Dessert:
Honey Pannacotta with Ginger poached Rhubarb

DAY 2

LUNCH

Spanish Meatballs with Clams, Chorizo and Squid
Buffalo Mozzarella, Beef Tomato and Basil salad
Melon and Peppered Parmesan with Parma Ham
Frisee and Garlic Crouton salad
Warm chunky Wholemeal Bread

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DINNER

Starter
 Mini Prawn Bruschetta’s with a Lemony Fennel salad

Main
Roasted Pork Loin and Crackling with Stilton, Port and Honey glaze served with a Creamy Pea Risotto

Dessert
 Blueberry Cheesecake Brulee pots

DAY 3

LUNCH

Lemongrass Beef skewers with pickled Carrot ribbons and Noodle salad
Shredded Chicken and green Pappaya salad
Cucumber, Cashew Nut and Coconut salad with a Lime Coriander dressing
Wholewheat flat Pitta’s with Yoghurt and Mint dipping sauce

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DINNER

Starter
Smoked Trout Pate and Pita Crisps

Main
Spicy lamb Rack with Pomegranate, Feta and Mint Tabouleh

Dessert
Strawberry and Prosecco Granita

DAY 4

LUNCH

Hot crumbed baby Mozzarella, Chilli Beetroot and Minty Potato salad
Chorizo, Spinach and Ricotta Frittata
Greek style Squid with Lemon, Garlic and Olive Oil
Slow roasted Mediterranean Vegetable Orzo salad

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DINNER

Starter
Seared Scallops with Pea Puree and a Lemon Chilli Butter

Main
36 day aged Fillet Steak, Jerusalem Artichoke and Potato Daupinoise, Parsnip Crisps & Pinot Noir and Cranberry Jus

Dessert
Indulgent Jaffa Mousse

DAY 5

LUNCH

Courgette and Taleggio Tart with Polenta Pastry
Lamb, Spring Onion, Feta and Black Olive flatbread pizza’s
Fennel, Pink Grapefruit, Pomegranate and Mint salad
Ham Hock, Watercress and Spinach salad with Lemon Vinaigrette

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DINNER

Starter
 Poached Quail Egg and Crispy Pancetta salad

Main
 Pan fried Sea Trout with Dill Potatoes and Beetroot Puree

Dessert
 Parmigano-Reggiano Ice-Cream with a Parma Ham Tatin

DAY 6

LUNCH

Szechaun Pepper Chicken Brochette with a Tomato Chilli Jam
Roasted Red Peppers and grilled Halloumi salad
Baby Salmon Fishcakes with Anchovy dressing and buttered Spinach
Fennel, Radicchio and Walnut crispy Salad

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DINNER

Starter
 Pork and Thai Basil Spring Rolls with a Soy Ginger Lime dipping Sauce

Main
 Indonesian Seafood Curry with Monkfish, Chiperones and Red Sea Crevettes served with a green bean and coconut rice salad

Dessert
Lemoncello and Lime ‘posh’ lollipops with a sugared lime zest

DAY 7

Fettucini with melting Brie, roasted baby Tomatoes and Basil
Mixed Antipasti selection of cured meats, Mozzarella di Bufala Camapana, Camberzola, Kalamata Olive Tapanade, Cornichons and Quails Eggs
Mesclun and Green Bean salad
Crusty French Baguettes

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DINNER

Starter
 Chilled summer Squash & Ginger soup

Main
 Five-spiced Duck with Lychee and toasted bashed Peanuts

Dessert
 White Peach and Cointreau Ice-Cream Slice

BREAKFASTS

Homemade potato Rosti with poached Egg, Toulouse Sausage and roast Tomato
Full English Fritatta
Toasted Brioche with Greek yoghurt and stewed Fruit
Gruyere Baked Eggs with Danish Bacon and Sauteed Mushrooms
Waffles and Pancakes
Kedgeree and wholemeal toast
Home-made Granola with Berry compote
Scrambled Egg Muffins with Smoked Salmon and Sour Cream

VEGETARIAN

Beetroot Burgers with Barley Salad
Turkish Aubergines with Creamy Garlic Yoghurt
Celeriac, Sage and Hazelnut Dauphinoise
Jerusalem Artichoke and Potato Bake with Welsh Rarebit topping
Paella of summer Vegetables with Almonds
Halloumi and Mushroom Skewers
Smoked Aubergine Dip with barbequed Poppadoms
Beetroot shots with Tarragon and Yoghurt Ice-cubes

ZIACANAIA Specifications

ZIACANAIA Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING