Description
The Sovereign 130 ‘ (39.62m) motor yacht ‘Northern Dream’ was built in 1999 by Sovereign Yachts and last refitted in 2018 by Philbrook’s Boatyard. Previously named Lady Diane II.
Read More About It The well-ventilated galley is centrally located and fulfills every chef’s desires, as well as the owner’s, as Stewart likes to cook his own catch. A large island contains a five-burner Wolf induction cooktop and Sub-Zero freezer drawers. An additional side-by-side stainless Sub-Zero flanks a counter holding a Wolf oven and Asko dishwasher. A corner nook seats at least six people, a cozy place to land after grabbing a cup of java at the built-in coffee station, eat breakfast or watch the chef prepare a tasty meal. Three en suite guest cabins, two with queen beds and a children’s bunk cabin, are adjacent to the master suite. Sockets contain USB ports for phone and tablet charging. The yacht’s quality finishes are carried over into the crew’s quarters, which include two queen-berth en suite cabins aft for the captain and engineer and four berths forward with a shared head and lounge.The refit extended to the bridge and engine room. (Review)
<style=”color: #2e3b4e;”>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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