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ADARA a Sunreef 50 is an all-around compact sailing yacht ideal for exclusive getaways, charter and transoceanic adventures. Her clever bridge deck and superstructure design allow for a superior level of comfort onboard whereas the generous teak use, high bulwarks and classy lines underscore her modern style with a classic edge. Her saloon opens both onto the comfortable bow terrace and the yacht’s cockpit which is extended with a hydraulic aft platform. While housing the main helm, the large flybridge is definitely dedicated to leisure with more than enough space for movable furniture, a fully-equipped wet bar and large sun pads.
The high and low prices of this yacht depend on both the number of guests and the traveling season. Contact us for exact pricing.
Yacht terms: Plus ExpensesAvailableBookedUnavailable
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Breakfast:
Coffee & Tea and Fresh juices
Bread & toasts and croissants
milk and yogurt
Cereals
Cold cuts
Cheese and spreads
Vegetables
Sausages, bacon
Eggs all types – (fried, scrabbled, boiled, poached)
Honey, fresh fruits & local jams, and butter
Pancakes
Day 1
Lunch
Fresh green salad with smoked salmon and quail egg
Fried zucchini with garlic sauce
Perch fillet with tomato salsa and capers
Dinner
Grilled Eggplant & Zucchini Salad with Feta Cheese
Roasted herb potatoes with parmesan and asparagus
Ribeye steak with roasted vegetables and Gravy sauce
Day 2
Lunch
Pink tomato salad with eggplant puree and arugula
Greek shrimps “Saganaki”
Grilled “Fagri fish ’’ with creamy spinach with concassed tomato
Dinner
Greek Salad
Tzatziki sauce with garlic bread
Greek “Moussaka” with beef minced meat
Day 3
Lunch
Caesar salad with chicken
Baby Calamari filled with a mix of Cheese and Ratatouille
Risotto "Primavera" with spinach and asparagus
Dinner
Green salad with confit cherry tomatoes and camembert cheese
Shrimps with chili pineapple chutney
Salmon fillet with potato parsley cream and parmesan chips
Day 4
Lunch
Chickpeas salad with baby calamari and roasted bell peppers
Haloumi milfoil with dried tomatoes pesto
Spaghetti with seafood mix
Dinner
Beetroot, carrot, and apple salad with mint and honey dressing
Artichoke Spread with Garlic Bread
Chicken fillet with ratatouille and saffron rice
Day 5
Lunch
Zucchini cream soup with spring onion
Mussel Salad
Sea bass fillet with sweet potato puree and baby spinach
Dinner
Tabbouleh salad
Oven-Baked Pork Chops with grilled popcorn and bacon
Day 6
Lunch
Fish soup with salmon
Shrimp ceviche with avocado
Penne pasta with wild mushrooms and truffle oil
Dinner
Tuna Salad with olives & tomato and bell pepper
Trout with homemade potato rosti
Day 7
Lunch
Burrata salad with basil pesto and dried apricots
Mussels with thyme garlic and wine
Turbot filet with sweat peas, potatoes Parisienne, and cream sauce with ginger
Dinner
Quinoa salad with avocado and balsamic dressing
Foie gras with apple puree
Roasted Duck Breast with shiitake mushrooms and olives
Whole sea bream baked in sea salt
Snack menu – between lunch and dinner
Fish croissants with Salmon & Tuna fish or Crab rolls
Club sandwich with homemade potato wedges
Double cheese beef burger with Parmigiano potatoes
Salmon "Pate" with cream cheese and bruschetta
Desserts
Chocolate Cake with raspberries Coulis
Coconut cream cake with mascarpone and mango chutney
Poached pineapple with star anise and vanilla ice cream
Fruit panna cotta with berry sauce
16/08/2023 - 23/08/2023
26/06/2023 - 03/07/2023
22/0/2023 - 29/07/2023
14/07/2023 - 21/07/2023
17/06/2023 - 24/06/2023
17/06/2023 - 24/06/2023
17/06/2023 - 24/06/2023
01/10/2022 - 08/10/2022
13/09/2022 - 20/09/2022
12/08/2022 - 28/08/2022
03/08/2022 - 10/08/2022
13/07/2022 - 23/07/2022
04/07/2022 - 11/07/2022
25/06/2022 - 02/07/2022
12/08/2021 - 18/08/2021
12/08/2021 - 19/08/2021
09/06/2021 - 19/06/2021
18/08/2020 - 27/08/2020