Description
The 52’s hull, designed by Fulvio di Simoni, has a set of chines flowing from the bow, just above the waterline. A second set begins aft at the lower edge of the swim platform and runs forward. These provided lift and shot her out of the hole quickly during my visit and test, which were courtesy of Pershing.
Read More About It Because the 52’s engines are well aft, her interior space allows for three staterooms and a nice saloon. The two after staterooms flank the companionway and are mirror images of each other. Two hull ports, a light cherry finish and neutral soft goods keep each of these staterooms light. Each has twin berths and enough space for two people to change their clothes. The portside head with separate shower stall serves both staterooms, and its proximity to the companionway makes it a perfect day head. (review)
The Gourmet Meal.
Option 1
Appetizers
Cheese tray with cold cut
Fruit tray
Snacks
Chips with Guacamole and Mexican salsa
Mexican style seafood (sea-bass with lime juice, onion, avocado, cucumber salt & pepper tomato and shrimps and octopus)
Tuna Sashimi
Coconut shrimps
Lunch/Dinner
Chicken or Beef or Shrimp kebabs
Steamed vegetables with rice
Dessert
Avocado mousse with chocolate ice cream
Option 2
Appetizers
Fruit kebabs
Bruschetta with basil pesto
Snacks
Shrimp cocktail
Octopus salad with chips
Quesadillas or chicken quesadilla or meat quesadilla with guacamole
Tuna Salad
Lunch/Dinner
Nayarit style Fish with vegetables or rice or salad
Stuffed chicken with vegetables in sage sauce
Dessert
Mousse duo ( avocado & passion fruit)
Option 3
Appetizers
Cheese tray with cold cut
Fruit tray with seasonal fruits
Snacks
Shrimps Aguachile (shrimps with cucumber, red onion,cilantro, serrano chile, garlic ,lemon juice salt & pepper)
Guacamole with chips
Fish ceviche Mazatlan style
Tuna tartare
Lunch/Dinner
Cordon bleu with with mushroom sauce
Dessert
Avocado and strawberry mousse duo
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