three double cabin.
• 1 Master Cabin - 20 m2 cabin with double bed (160*210 cm). Private bath-room (3.5 m2) with shower box and home toilet.
• 1 Vip cabin - 17,5 m2 Private bathroom (3.5 m2) with shower box and home toilet.
• 3 Double Cabins 7 m2 cabin with double bed. Private bathroom (3.9 m2) with shower box and home toilet.
• 1 Twin Cabin - 9 m2 cabin with twin bed. Private bathroom (3.9 m2) with shower box and home toilet.
Beds:
- Master e Vip 1.70 x 205
- Double bed cabins 170 x 200
- Double bed cabins twin 80x200 + 90x200
Equipments:
Tender 5.90 plus outboard of 90HP
2 x canoes
4 x Sup ( Stand up Paddle)
Snorkeling Equipments, Nautical Skii ,ringo ecc
• 1 Master Cabin - 20 m2 cabin with double bed (160*210 cm). Private bath-room (3.5 m2) with shower box and home toilet.
• 1 Vip cabin - 17,5 m2 Private bathroom (3.5 m2) with shower box and home toilet.
• 3 Double Cabins 7 m2 cabin with double bed. Private bathroom (3.9 m2) with shower box and home toilet.
• 1 Twin Cabin - 9 m2 cabin with twin bed. Private bathroom (3.9 m2) with shower box and home toilet.
Beds:
- Master e Vip 1.70 x 205
- Double bed cabins 170 x 200
- Double bed cabins twin 80x200 + 90x200
Equipments:
Tender 5.90 plus outboard of 90HP
2 x canoes
4 x Sup ( Stand up Paddle)
Snorkeling Equipments, Nautical Skii ,ringo ecc
- King Beds: 2
- Queen Beds: 3
- Twin Beds: 1
- Captain: Claudio Garofalo
- Language: English - Italian
- Years Chartering: 20
- Crew: 4
- Years Chartering: 10
- Crew Smokes: No
- Crew Has Pets: No
Menu Dello Chef : Menu of the Chef
ANTIPASTI, CONTORNI e INSALATE - STARTERS, SIDE DISHES AND SALAD
Carpaccio di polpo (Carpaccio of Octopus)
Alici marinate (Marinated anchovies)
Insalatina di Bottarga (Salad of Bottarga)
Involtini di melanzane (rolls of Eggplants )
Insalatina di Calamari (salad of calamari)
Carpaccio di pomodori con prosciutto di Parma (carpaccio of tomatoes with parma ham)
Crostini di Cozze e pomodorini (Crostini with mussels and cherry tomatoes)
Mix di insalate (fagiolini, patate, pomodorini, cipolle, olive, alici, mais e mozzarella) Salad mix (green beans, potatoes, tomatoes, onions, olives, corn, mozzarella, anchovies, etc…)
Caprese (Caprese salad with mozzarella and fresh tomatoes)
Polpo e patate (Octopus and potatoes)
Prosciutto e melone (Ham and melon)
Tagliere di salumi e formaggi tipici Sardi (Typical Sardinian cold cuts and cheeses)
Sgombero marinato in aceto balsamico (mackerel marinated in balsamic vinegar)
Insalata di mare (Seafood Salad)
Carpaccio di pomodori e zucchine ( Carpaccio of Tomatoes and Zucchini )
Tartare di tonno (Tartar of Tuna fish )
Insalata di verdure e gamberi (Vegetable salad with prawns)
Pane Carasau e pecorino fuso (Carasau (sardinian) bread and melted Pecorino (cheese))
Verdure grigliate (grilled vegetables )
Insalata Mimosa (salad of Mimosa)
Zucchine in carpione( Zuchinni in vinegar
Peperonata fredda con olive e mandorle( bell peppers with olive oil and almonds)
PRIMI PIATTI - APPETIZERS/ FIRST PLATES
Spaghetti alla vongole e cozze (spaghetti with clams and mussels)
Spaghetti al pomodorino e gamberi ( Spaghetti with cherry tomotoes and shrimp)
Tortiglioni con pomodorini e tonno fresco ( Marcroni with cherry tomotoes and fresh tuna)
Sedanini con Bottarga di Muggine e zucchine o carciofi (pasta with Bottarga and zuchinni and artichokes)
Fregola ai frutti di mare (pasta Sardinian with seafood)
Culirgiones di patata e menta con sugo di pomodoro ( filled pasta with mint and potatoes)
Malloreddos alla Campidanese con salsiccia
Tagliatelle al ragù di carne ( tagatelli with tomotoes and meat sauce )
Risotto allo Zafferano di Sardegna (risotto with Safran of Sardinia)
Pane frattau con pomodoro e uova (Piece of frattau with tomato and eggs)
Pasta alla Puttanesca ( pasta from Puttanesca)
Insalata di riso (rice Salat)
Mezze penne con rucola, pomodoro e Dolce Sardo (Smooth pens with rocket, tomato and Dolce Sardo)
Bruschette Mediterraneo con pomodorini e aglio ( bruschetta Mediterrean with tomatoes and oil)
Bruschette con burrata e aceto balsamico ( Bruschetta with Mozerrella Burrata and Balsamico)
Crostini con crema di Calamari ( Crostini with cream of Calamari)
Torta salata con verdure e formaggio (Salted cake with vegetables and cheese)
SECONDI PIATTI DI CARNE E PESCE ( SECOND PLATES OF MEAT AND FISH°)
Orata al Vermentino di Gallura
Spigola al sale (Salt crusted seabass)
Tonno alla Carlofortina con capperi e olive (Tuna with cauliflower and capers and olives)
Cernia o Dentice in salsa calda (Hernia or Dentice in hot sauce)
Cappone al forno con patate (Baked potatoes with potatoes)
Pesce spada in umido ( Swordfish )
Gamberoni con pomodori caramellati (Prawns with caramelized tomatoes)
Impepata di cozze ( impeccable mussles )
Vitello tonnato ( vitello tonnato )
Costine di Agnello impanate e fritte (Lamb chops of beef grilled )
Scaloppine al vino bianco ( white wine scallops skewers)
Tagliata di manzo al pepe verde ( sliced green pepper beef )
DOLCI – DESSERTS
Formaggelle
Tiramisù ( Tiramisu)
Torta di frutta ( Fruit cake )
Panna cotta ( Panna cotta)
Sorbetto al limone ( Lemon sorbet )
Coppetta con mascarpone ( Mascarpone cup)
Seadas con milele
Dolci Sardi ( Sardinian Sweets)
- Air Conditioning
- Generator
Period 11-21 June 2017 Dear Sarah and Claudia, Tomorrow we will be returning to Lima, I just wanted to Thank you for our wonderful journey!! Gullet Victoria, fullfilled all our expectations, she was beautiful And just what we wanted! Captain Bruno, was excelent, he took as to beautiful and calm Calas, he always made us feel that he was at our disposition, very responsable with The boat, and wonderful manners! Pier Paulo, was just adorable, he was everywhere at all times, he read our mind because he brouht us things we wanted without us asking for them, he was very nice and respetuoso at all times! Antonietta is responsible for our gaining weight!! She made excelent food and wonderful pasta. She gave me some of her recipes. Very nice and quite, excelent attitude. We were very sorry with Marianas departure, eventhough she only stayed with us 2 days, we realy learned to like her. So Sarah and Claudia, we recomend Gullet Victoria and her wonderful crew! Best for you two, Tere