NEYINA

Guests 6
Cabins 3
Model Sail
Year Built 2015

Rate Period	Terms	Term Information
July & August	Plus Expenses	Expenses are additional, budget 254% of the weekly charter fee. VAT is additional.	€26,000/week
June & September	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. VAT is additional.	€23,000/week
May & October	Plus Expenses	Expenses are additional, budget 25% of the weekly charter fee. VAT is additional.	€20,000/week

S/Y NEYINA
Sample menuby Elsa GALILEA GARCIA

BREAKFAST
Boiled, scrambled eggs with, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham

DAY 1
Tomatoes stuffed with tuna
Pissaladière
Strawberries with citrus fruit
Sea bream and mango tartar
Risotto with porcini mushrooms
Fromage frais, honey and walnuts

DAY 2
“Ajo-Blanco” cold soup with garlic and almonds
Sliced chicken Indian style, basmati rice
Fresh cherries

Toast with peppers, onions and baked eggplant
Salmon and broccoli flan
Pineapple and mint delight

DAY 3
Eggs stuffed with walnuts and blue cheese
Papillotes of scallops, avocado and coconut milk
Mocha French toast

Ratatouille tartar glazed with olive oil
Breaded leeks with ham on light cream
Banana flambé with rum

DAY 4
“Salmorejo” cold summer soup with tuna shavings
Sea bass carpaccio with ginger
Strawberries with yoghurt

Grilled green asparagus with lemon and parmesan
Roasted monkfish with capers on rocket salad
Exotic fruit salad

DAY 5
Russian salad
Baked guinea fowl with green beans
Raspberry, peach and pistachio tiramisu

Vegetarian Spanish tortilla with peppers
Eggplant, tomato and mozzarella lasagne
Strawberry milk shake

DAY 6
Seafood tagliatelle
Cod papillotes with spicy mango
Dessert TBA

Sushi variety
Ham and cheese croquettes with tomato salad
Watermelon “Bavaroise” with mint

DAY 7
Avocado and anchovy watermelon salad with yogurt sauce
Flank steak, mashed potatoes and Provençal tomatoes
Strawberry kiwi verrine

Spinach “pescador” soup
Mussels and black rice
Grilled watermelon and melon skewers

Sample menu by Roseany PEGARD

BREAKFAST
Boiled, scrambled eggs with white truffle, Omelette, Yoghurt with fruit and nuts, Muesli and Cereal, butter,
Pancake with marmalade, honeyCrêpes, whole wheat bread, white french bread, Croissant
Fresh Fruit, Avocado and tomato, Cheese and Ham

APPETIZERS
Guacamole and corn tortilla
Tuna paste with crackers, Black and green tapenade
Salmon Verrine with cream cheese and lime
Aubergine caviar, Tzatziki with vegetables
Plate of cheese and Charcuterie
Olives and nuts , Houmous and pita bread
Shrimps grilled in garlic

STARTERS
Gravalax Salmon in Crusty basquet with lime juice
Salade Caprese in basilic sauce
Mahi- Mahi
Carpaccio with green papaya
Greek Salad with grilled aubergine
Lentil peas salad in lime and mustard sauce
Boulgour – Taboulé with fresh herbs and Quinoa
Shrimp Salad with mango

MAIN COURSES – LUNCHES
Oven baked wild Bar in ginger and lime served with sauted vegetable, potatoes and green sauce
Caesar salad with crusty chicken
Tuna tartare with avocado and home made chips
Pasta salad with aubergine and olives in à la Napolitana
Grilled Shrimps Stick with chickpeas salad
Stuffed vegetables with potatoes gratin
Tahitian Tuna in coconut milk an rice

MAIN COURSES – DINNERS
Moqueca de Camarão( Brazilian special dish)
St Jacques grilled in vanilla butter and roasted potatoes
Grilled Octopus and chorizo risotto
Beef Roti with cheese soufflé and mushrooms sauce
Aubergine Parmegiana and Penne rigatte
Salmon in fruit passion sauce with sauted vegetable
Tuna Tataki in sesame crust and salted grilled potatoes

DESSERTS
Panna cotta and red fruit coulis, Chocolate Mousse, Apple and pineapple crumble
Strawberry bavaroise, Tiramisu, Cream caramel, Pudding
Passion Fruit Mousse, Banane Flambée with Vanilla ice cream, Lime cream delice, Creamy coconut cake

Charter Rates Per Week

Rate Period	Terms
July & August	Plus Expenses	€26,000/week
June & September	Plus Expenses	€23,000/week
May & October	Plus Expenses	€20,000/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

Weekly rates in the Mediterranean- from 2 to 6 guests :
May & October: € 20,000 + 30% APA (+ VAT depending on departure’s place)
June & September: € 23,000 + 30% APA (+ VAT depending on departure’s place)
July and August : € 26,000 + 30% APA ( + VAT depending on departure’s place)

Charters of less than 7 nights on request depending on schedule and season (5-night-minimum-rate)
For charter less than a week, please use the divide-by-6 rule.
Charters of 6 nights, use 6/7ths (six sevenths) of the weekly rate.

Location Details

Summer Area: W. Med -Riviera/Cors/Sard.

Winter Area: W. Med -Riviera/Cors/Sard.

Location Details: WINTER: SOF – unavailable

SUMMER: NEYINA will be based in CORSICA – SARDINIA

CAPTAIN: Nicolas STEINBERG
Yacht Master 500 MCA commercially endorsed.
French
Languages: English, Spanish

I always went sailing boat. Child I was sailing on the family boat.
Very quickly, I took the helm. In the summer during school holidays, I was a sailing instructor.
Then I left for the West Indies. There, I knew what I was going to be a skipper.
I made several transatlantics on board CNB 60, 66, 76 and Lagoon 620 including 2 races.
I haVE conveyed and worked as captain onboard Garcia 70, Open 75, CNB 77, Tahiti 75 and Classic Boat in West Indies, Mediterranean, in the Seychelles, also in Polynesia.
Now aboard NEYINA, I can’t wait to welcome my new guests.

CHEF: Elsa GALILEA GARCIA
Spanish
Languages: French, English, Spanish

After a long career in the food and catering industry in France and Spain, I discovered a new lifestyle aboard a sailboat with my partner; for the past 15 years I’ve been combining both my passion for gastronomy and sailing.
I am an attentive host, always actively listening to the guests to ensure they have the best possible experience. With an excellent knowledge for the Mediterranean cuisine and its products, I produce a fusion of my Spanish culture with French and Italian influences which result in creative dishes that can be adapted to individual tastes and wishes of our guests.

From mid-June / Relief CHEF: Roseany PEGARD
Brazilian
STWC 2010 – Food Safety Awareness training
Languages: English, French, Spanish, Portuguese & Italian

I am a multilingual chef who has traveled to many countries with my family on my own boat. I have been working in the yachting business for the past 20 years on both sailing and motor yachts, like CNB 76’ MAOYA and have extensive knowledge of the sea and its many intricacies.
I am a very outgoing and responsible person who loves preparing healthy and tasty meals inspired by Mediterranean and international cuisine, and I am excellent at understanding guests’ needs, thus providing the best service and ensuring that they spend a blissful and unforgettable charter.

DECKHAND: Rudy CANDELA
French
STCW95 – Medical 2
Languages: English, Italian, Spanish

I was born and grown in the Toulon region where I discovered the sea.
After studying at the Tourism and catering school of Nice, I conciled my job and my taste for traveling.
During a short navigation on a friend’s sailboat, I understood that sailing was made for me, an ideal, a new passion.
I started to study sailing on my own. 2 years later, I became the happy owner of a sailboat.and I sailed in the Mediterranean for several years. In 2011, I obtained my Captain 200 certificate.
Since then, I have worked as captain or First mate on board private and charter yachts like S/Y Black Swan 133’, Power cat Yemanja 63’, S/Y CNB 66’ or S/Y Ocean pureII 131’, in the Med, the Canaries, Cape Verde, and make my passion my profession.

From mid-June / Relief STEWARDESS/DECKHAND: Marie DE VALANCE
French
Languages: English,

-BIO TO COME-

Title	Name	Nation	Born	Languages
Captain	CAPTAIN: Nicolas STEINBERG	FRENCH	0	French, English, Spanish & Italian
Crew	Elsa GALILEA GARCIA	SPANISH

CAPTAIN

Nicolas STEINBERG

CHEF

Elsa GALILEA GARCIA

DECKHAND

Rudy CANDELA

Accomodation

Electric Heads 3

Amenities

Ac Full

Hair Dryer Yes

Generator 17,5 Kwa

Ice Maker Yes

Internet Onboard WIFI

Electronics

Sat Tv No

Ipod Yes

General

Length 76 ft

Pax 6

Cabins 3

Year Built 2015

Cruise Speed 8

Guest Smoke on the deck

Guest Pet No

Children Allowed Yes

Min Child Age any age is welcome

Leisure

Dinghy 12.96 ft Williams Turbo Jet

Dinghy Hp 90

Adult W Skis Yes

Jet Skis No

Wave Run No

Knee Board No

Stand Up Paddle Yes

Wind Surf No

Gear Snorkel Yes

Tube No

Scurfer No

Wake Board No

1 Man Kayak No

2 Man Kayak No

Float Mats No

Games Beach Yes

Fishing Gear Yes

Other Specs

size Feet 76.00 Ft

Beam 20

Draft 11

King 1

Queen 1

Twin Cabins 1

Pref Pickup CORSICA

Turn Around 48 hours

Builder CNB Bordeaux

Vcr Dvd Yes

Salon Stereo Yes

Num Dvd Yes

Num Cds Yes

Board Games Yes

Num Books Yes

Sun Awning Yes

Deck Shower Yes

Bimini Yes

Special Diets Yes

Kosher Inq

B B Q No

Gay Charters Yes

Nude Charters Inq

Engines Volvo Penta D4 - 180 HPGE : 17,5 Kva, 230 V

Inverter Yes

Voltages 220-24 V

Water Capacity 396 gallons

Dinghy Pax 6

Kids Skis Yes

Sea Bob No

Sea Scooter No

Swim Platform Yes

Under Water Cam No

Under Water Video No

Green Make Water Yes

Green Reuse Bottle Yes

Green Other NEYINA makes purified drinking water.

Scuba Onboard Yacht offers Rendezvous Diving only

Other Entertain Wireless speakers
Saloon : 40" flat screen TV, DVD and MP3 players, Apple TV
Master cabin : 34" flat screen TV, DVD and MP3 players, Apple TV
Speakers connected to lounge HIFI set, in the saloon and the cockpit

Winecooler
Icemaker & watermaker

Ac Night Yes

Ac Sur Charge No

Sail Instruct Yes

Other Toys 12.63 ft Williams Turbo Jet Tender 100hp
Sublue Underwater Scooter
Family sailing dinghy TIWAL 2LWaterskies for children and adults
2 paddle boards
Towing tube
Snorkeling and fishing gears
Beach games

Deck shower and swim platform, bimini and sun awning, sun bathing cushions, beach towels.
Fridge for drinks in the cockpit - Free service for guests.

NEYINA offers 1 Master cabin (queen size bed 1,6 X 2 m), 1 double VIP cabin with queen size bed which can turn into 2 twin beds and 1 bunk-bedded cabin (the lower bed can turn in a double bed 1,4 X 2 m but this cabin is nonetheless for children or teenagers only ).
Master and VIP cabins are with en-suite bathroom and separated head. In the bathroom of the bunk cabin, the head and shower are not separated.
All cabins have: A/C with private control, plugs 220V, hair dryer and plug for shaver, USB plugs.
Master cabin : 34″ flat screen TV, DVD and MP3 players, Apple TV
2 safe boxes available in the Master and the VIP cabins