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MELINKA Yacht Charter

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MELINKA Yacht Description

Designed by Sparkman and Stephens this distinguished ketch was built by Nautor Swan in 1981. She was rebuilt and extended from 76 feet to 80 feet in 1995 with an extensive refit in 2003.

Melinka offers lively sailing and serene on-board comforts for six guests.

The three guest cabins located aft of the saloon have generous twin berths plus ensuite heads with separate showers.

A comfortable dining and sitting area amidships ensures the enjoyment of savoury exotic meals and relaxing moments after a day of swimming and exploring the beautiful destinations Melinka sails to. Casual outside dining for four.

Presented by DMA Yachting, the astonishing charter yacht MELINKA is a 80 ft sailboat. The promiment features of MELINKA are her most appealing features and experienced crew. MELINKA spends the season in Sardinia. She was delivered by recognized shipbuilder Sparkman & S in 1981. An elegant refit was finalized in 2003. The ingenious yacht layout features 3 large cabins and comfortably accommodates a group of 6 guests.

MELINKA is classified primarily as a sailboat.

Accommodation

MELINKA accommodates 6 guests in 3 cabins. She can also take up to 12 day sailing.
The master cabin has 2 twin beds 80" long -- one against each bulkhead, plus ensuite shower and head.
Amisships are 2 additional guest cabins -- one to port and the other to starboard -- each has upper / lower single beds 77" long and an ensuite head and shower.
MELINKA is fully air conditioned through out.
Crew quarters are forward with separate companionway. Crew have own head and shower.

What is the cabin arrangement of MELINKA?

3 Twin cabins

MELINKA

Weekly price:
€24,500 - €24,500

Low Season | High Season
Length: 80'
# of Guests: 6
# of Cabins: 3
# of Crew: 3
Builder: Sparkman & S
Built Year: 1981
Refit: 2003

MELINKA Yacht Charter Price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Taxes: 22%, exceptions available	Total	Note
14 day charter	49,000€ to 49,000€	9,800€ to 14,700€	10,780€ to 10,780€	69,580€ to 74,480€	Discounts outside the main season are common.
7 day charter	24,500€ to 24,500€	4,900€ to 7,350€	5,390€ to 5,390€	34,790€ to 37,240€	Standard charter rate, base for all calculations.
3 day charter	12,250€ to 12,250€	2,450€ to 3,675€	2,695€ to 2,695€	17,395€ to 18,620€	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 24,500€ / 6 * 3 days = 12,250€

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: €24,500

High season rate: €24,500

Summer 2022 - New England

$21,500 plus all expenses for 6 pax.

Melinka can take up to 12 guests Day Sailing.

Rates are subject to change without notice. Please verify rates.

Summer 2022 - New England

$21,500 plus all expenses for 6 pax.

Melinka can take up to 12 guests Day Sailing.

Rates are subject to change without notice. Please verify rates.

Price Terms

Plus Expenses

MELINKA Yacht Charter Locations

Amenities

Nude: Inq

Crew Pets: No

Number Of Dvds: yes

Number Of Cds: yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Inq

YachtNudeCharters: Inq

Crew Smokes: Inq

Voltages: 110

Specifications

Tube:

Guests: 6

Draft: 9

Helipad: No

Ac: Full

Ac Night:

Built: 1981

Cabins: 3

Twin: 3

Showers:

Basins:

Heads:

Electric Heads:

Jacuzzi: No

Features

BBQ: 0

AC: Full

Layout

More Specifications

Flag: BVI

Homeport: Newport, RI

Resort Course:

Yacht Permit: 1

Yacht License: 2

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard

Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:

Fishing Gear Type:

Rods:

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts:

Water Sports

Dinghy Size: Zodiac / 14ft

Kayaks 1 Pax: 2

Kayaks 2 Pax:

Dinghy Hp: 60HP

Floating Mats:

Dinghy Pax:

Swim Platform:

Water Skis Adult:

Boarding Ladder:

Water Skis Kids:

Sailing Dinghy:

Jet Skis:

Beach Games:

Wave Runners:

Kneeboard:

Windsurfer: 1

Snorkel Gear:

Underwater Camera:

Scurfer:

Underwater Video:

Wake Board:

Paddleboard: 1

Crew

Crew Information

Captain

Chef

First Mate

Captain: Forrest Shropshire

Captain Forrest Shropshire, American

Originally from Georgia, Forrest holds a 1600-ton U.S. Coast Guard Open Ocean License, the equivalent of the UK�s 3000- on Master�s License. He has been cruising the waters of the Caribbean and the U.S. East Coast for more than thirty years,and takes great pleasure in showing guests his favorite destinations. An excellent teacher, he will be happy to offer you the helm, explain how celestial navigation works, or show you how to take a sextant reading.

Widely experienced in yachting, Forrest previously managed a small marina and boatyard. He is a PADI open water diver as well as a skilled windsurfer, kayaker, and former water skiing instructor. His dedication to fishing means you are almost guaranteed some fresh mahi mahi or tuna during your cruise.

Chef Cathleen Trafton, American

Cathleen Trafton grew up in New England and spent all of her summers on the coast of Maine. Once she had graduated from university, she moved all around the United States. She went as far south as Florida, as far north as Alaska, and finally settled in Santa Barbara, California, where she raised her family. From there she went abroad to live between Antigua and France, where she honed her skills in applying unique cultural elements to the classically-trained cooking techniques she first acquired at Cordon Bleu. Since those first days in cooking school in Paris, she knew that she would always enjoy working in unique culinary situations - from commercial kitchens, to remote mountain huts, to the galley on Melinka. Cathleen has continued to bring the farm-to-table concept with her, keeping healthy eating in mind while never sacrificing quality ingredients or proper technique.

Cathleen has been working on sailing vessels for the past 20 years and still can not get enough of the fresh air and sea. Her food is an expression of art and she looks forward to seeing you on board to taste the culinary delights that so many have enjoyed over the years while at sail.

First mate Caroline Fraser
Caroline where she learned to sail where she grew up -- Little Compton, Rhode Island. Her family has a strong marine background, with both her father and brother working in the industry. Caroline is experienced in boat handling, whether for a 50 or a 150-footer. She is also a trained stewardess. She has a degree in sports business from Saint Leo University, Florida, She was a member of the women's lacrosse team there for
four years.

Melinka Menu

BREAKFAST
Daily menu served with seasonal fresh fruit, assorted mini muffins and scones, local bacon and sausage, toast, coffee, tea, and juice

Grand Marnier French Toast with Caramelized Bananas and Toasted Walnuts With Pure Maple Syrup

Buckwheat Pancakes with Lemon Curd And Fresh Berries with Pure Cinnamon Maple Syrup

Spinach and Wild Mushroom Egg Scramble with Gruyere Served with Hashed Brown Potatoes

Garden Vegetable and Fresh Herb Strata

Frittata with Roasted Sweet Bell Pepper, Potatoes, and Sweet Onion

Grilled Baguette Stuffed with Fried Egg and Roasted Red Pepper Served with Fried New
Potatoes

Smoked Salmon Brie Omelet Garnished with Russian Osetra Caviar

COCKTAIL HOUR
Assorted Artisan Cheeses Served With Fruit, Honey, Savory Marmalade
Antipasto With Olives, Italian Meats, And Pickled Vegetables
Basil And Mascarpone Torta With Toasted Garlic Rounds
Vegetable Tarts

HORS DEVOURS
Curried Lentil Crostini
Spinach And Roasted Red Pepper Bruschetta
Smoked Salmon With Mini Potato Pancakes
Crab Cakes With Cayenne Lemon Remoulade
Gourges With Asparagus Mousse
Jumbo Shrimp With Spicy Cocktail Sauce
Mini Biscuits Stuffed With Pulled Pork
Tallegio Bundles With Sweet Garlic And Onion Jam
Vegetable Nori Rolls With Asian Dipping Sauce
Mini Roasted Leg Of Lamb Baguettes With Berry Horseradish Mayo

SALADS
Butter Lettuce with Berries, Red Onion, Julienne Yellow Bell Pepper and White Balsamic Vinaigrette

Kale with Shredded Carrots, Radish, Currants and Pistachios with Dijon Vinaigrette
Romaine with Red Onion and Avocado and Grapefruit Dressing

LUNCH
Shrimp and Penne Pasta Salad with Capers, Sweet Peas, and Fresh Basil

Eggplant Stuffed with Rainbow Mustard Greens Baked with White Wine and Anchovy Sauce

Calamari and White Bean Salad with Olive Tapanade Served with Crusty Grain Croutons
Watercress Chicken Salad on Croissant

Toasted Creamy Goat Cheese Sandwich with English Cucumbers, Sautéed Escarole and Hot Cherry Peppers

Braised Leg Of Lamb with Curried Zucchini on Artisan Bread with Fig and Onion Mayo

Fresh Tuna and Artichoke Hearts with Lemon and Capers, Extra Virgin Olive Oil on Sourdough

MAIN
Beef Tenderloin Stuffed with Lobster Served with Hollandaise Sauce

Marinated Duck Breast with Zinfandel Reduction

Romano and Herb Crusted Rack of Lamb

Coconut Curry White Fish with Fresh Cilantro and Sautéed Leeks

Salmon Fillet with Dijon Maple Glaze

Panko Coated Wild Caught Cod Fillet with Oven Baked Chips Served with Malted Vinegar

Sautéed Soft Shell Crab with Heirloom Tomato Cruda

VEGETABLES
Roasted Asparagus Bundles
Sauté Of Sweet Green Beans and Fresh Nutmeg
Roasted Summer Vegetables with Caramelized Onion and Herbed Butter
Cayenne Roasted Red Potatoes
Vegetable Cous Cous
Sweet Potato Mash with Scallions and Touch of White Balsamic
Vinegar
Creamed Spinach with Pernod
Brown Rice with Leeks, Roasted Pineapple, Sweet Bell Pepper and Toasted Pine Nuts

DESSERT
Assorted Cookies, Biscotti, and Shortbread
Fresh Strawberries with Balsamic Reduction and Black Pepper Served with Vanilla Gelato
Warm Fragipange Crepes with Chocolate Sauce
Lemon Tarts with Raspberry Peach Sauce
Fresh Fruit Tarts with Rum Spiced Whipped Cream
Ricotta Cheese Cake with Fresh Berries
Chocolate Fudge Brownies, Raspberry Oat Bars, Lemon Squares and other Assorted Bar Cookies
Chocolate Espresso Cake with a Coffee Glaze