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Biand 62
We have worked with Ghislaine for more than 25 years. She comes from
the French Riviera, is university educated, and also studied in Geneva as a
simultaneous translator. Every client -- and we have had many --
has been happy. As we have important guests aboard now, we
hope that "holds" another few days!!
Our usual Zarik guests have high standards -- and note the last two groups
did not fly coach, and stayed in Four Seasons hotel, so they are not roughing
it usually. |
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| Crew |
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Captain Mustafa Onay, Chef Ghislaine Bruyere-Onay and Steward Necmettin Bagi, the well known professional and competent crew of Zarik I, priding themselves on the unconditional success of their service, are now operating Zarik II.
They are efficient, unobtrusive and sensitive to the needs of the guests on board and their great ability to work as a team makes them very special.
Mustafa Onay has long experience at sea. Captain on a gulet of the Yesil Marmaris fleet he then joined Ghislaine Bruyere-Onay on board the lovely French classic ZARIK. Ghislaine sailed her boat from France in '82, enjoyed the area so much that she stayed and she and Mustafa chartered very successfully on the Turkish coast and among the Greek Islands.
In 1994 Mustafa became Technical Manager of the Stardust Marine base in Marmaris while Ghislaine continued chartering and captained Zarik until 2003, assisted by Necmettin acting as deckhand/steward.
In 2004, Mustafa and Ghislaine bought Zarik II and 2005 was their first season with the new boat, the three crew members being finally reunited to form the very professional, always gracious, friendly and unobtrusive crew of Zarik II, their most outstanding quality being their unfailing flexibility and their desire to please their guests.
Languages fluently spoken on board : English, French, Italian, Turkish. |
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Menu
BREAKFAST
Fresh Fruit Juices
Tea and Coffee
Basket of Fresh Rolls,
Toast and Bread
Cereals and Muesli with fresh Fruits
Assortment of Jams
French Toast
Eggs of your Choice
Pancakes with Fruits/Maple Syrup
LUNCHEON
Spanish Seafood Paella
Chilled Gazpacho with Crispy Garlic Bread
Chicken Satay with Mango Dip and Salad
Mezes-Variety of Mediterranean starters with Foccacia
OUR LITTLE GUESTS
Chicken Fingers , Fish Fingers
Cheese Macaroni, Pizza Slices
Chicken Wings
DINNER
Hors-d'oeuvres
- Bruschetta and Crossing with a variation of Homemade Spreads
- Greek Saganaki (oven baked Feta Cheese) with Pita Bread
- Homemade Chicken Patè on fresh Tossed Salad with Raspberry
- Vinaigrette
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Main course
- Beef Involtini with Spinach-Mozarella Filling, Polenta Triangles,
Grilled Vegetables
- Linguini Czarina Style (Salmon and Caviar in a Light Creamy Vodka sauce)
- Quails “Oriental” with Pilaf Rice and sautéed Courgettes
- Oven Baked Salt Crusted Snapper with New Potatoes and Salad
- King Prawns with Roasted Garlic in Sherry Tomato Sauce and Sepia Rice
Dessert
- Pane Cotta with Baileys Chocolate Sauce and Caramelised Nuts
- Homemade Stracciatella Ice cream
- Viennese Style Pancakes “Royal”
- Mango Joghurt Mousse
- Exotic Fruit Salad
With Espresso , Mocca or Filter coffee – we offer a digetive from our Bar,
stocked with selected Brands
For Cigar Lovers – choose from our Humidor |
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| GENERAL INFORMATIONS |
| BUILDER |
UNDEFINED BUILDER |
| COUNTRY |
- - - - - - |
| DESIGNER |
--- |
| HULL TYPE |
Mono-hull - Cruiser |
| RIG TYPE |
Sloop |
| MATERIAL |
Alluminium |
| KEEL TYPE |
fixed |
| CE CLASS |
--- |
| PRODUCTION |
one-off |
| ENGINE |
--- |
| ACCOMODATIONS |
| STANDARD |
cabins |
3 |
toilets |
3 |
# berths |
6 |
| CREW QUARTERS |
cabins |
1 |
toilets |
1 |
# berths |
3 |
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| DIMENSIONS |
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mt | ft |
| LOA |
62.57 |
ft |
| LWL |
47.01 |
ft |
| BEAM (max) |
16.34 |
ft |
| DISPLACEMENT |
71650 |
lbs |
| BALLAST |
30600 |
lbs |
| DRAFT STANDARD |
9.51 |
ft |
| DRAFT MINIMUM |
-- |
ft |
| WATER TANK |
242 |
gls |
| FUEL TANK |
264 |
gls |
| SAILPLAN |
| SAIL AREA |
2360 |
sqft |
| MAINSAIL AREA |
839 |
sqft |
| GENOA AREA |
1521 |
sqft |
| SPINNAKER AREA |
3652 |
sqft |
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