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ARGYLL Specifications

ARGYLL Accommodations

Sleeps 10 In 5 Cabins

Full individually controlled Air-conditioning
Stabilizers at Anchor (4 x Zero Speed Stabilizers)
Internet Connection in all staterooms and throughout vessel

5 Cabins accommodate 10
All staterooms and decks are accessible by wheelchair and elevator.
Crew has private access and companionway to all decks.

Master: Upper Deck, Aft: Walk-around King Bed, state-of-the-art entertainment center with TV/DVD/individual satellite receiver worldwide; desk, and ample closet space. En-suite facilities feature “HIS” to port with single sink, stall shower and head - all wheelchair accessible, and “HERS” to starboard with single sink, stall shower, bidet and head. Private aft deck for al fresco dining with hi-lo table, and full wet bar. Mesh shades maximize privacy on port and starboard sides.

Below Decks:
VIP 1: Aft to Starboard: Walk-around Queen bed, with en-suite facilities featuring shower. Entertainment center with TV/DVD/individual satellite receiver. Direct access to elevator.
VIP 2: Aft to port: Walk-around Queen bed, with en-suite facilities featuring bath tub with shower overhead. Entertainment center with TV/DVD/individual satellite receiver.
Port Twin Stateroom: Twin beds, with en-suite facilities featuring shower. Entertainment center with TV/DVD/individual satellite receiver.
Starboard Twin Stateroom: Twin beds, with en-suite facilities featuring bath tub with shower overhead. Entertainment center with TV/DVD/individual satellite receiver.

Main Deck:
Foyer, Galley with bar stool seating, walk-around decks, access to private formal dining room for 10 guests.
Day Head to starboard.
Main Salon all in mahogany with bar, games table, entertainment center with TV/DVD/ individual satellite receiver.
Aft deck: completely covered plus mesh shades to port and starboard maximize shade. Al fresco dining for 10 with full wet bar; walk-around decks with cushioned seating on bow.
Access to swim platform with rails. Electronic Ramp Access, wheelchair accessible.

Upper Deck:
Pilothouse with Portuguese deck, cushioned seating outside in front of Pilothouse.
Library aft of Pilothouse with 62” Flat screen TV/DVD and individual satellite receiver; decorative fireplace. Sliding mahogany partition gives option of creating privacy in library or opens onto pilothouse.
Elevator and wheelchair accessible.

Sky Deck:
Skylounge completely enclosed with panoramic view, full entertainment center with TV/DVD/individual satellite receiver; Treadmill with light weights. Wet Bar.
Sun Deck: Sunny and open Jacuzzi Deck with deck chairs and oversized Jacuzzi, outside shower, wet bar with ice-maker.

CLICK ON IMAGES TO ENLARGE / OR CLICK HERE TO CHANGE LAYOUT

SunDeck

Side View

Bridge

Dining

Saloon

Guest VIP Cabin

Master Cabin

Decks

Galley

Bar

Fore Deck

Twin Guest Cabin

Master Cabin

Fore Deck

ARGYLL Crew Profile

ARGYLL Menu

DAY 1

Breakfast:

Continental breakfast with fresh pastries, eggs any style, bacon or sausage

 Smoothies

 Fresh fruit and juices

 Coffee and tea

Lunch:

White Grape and Pea Soup with Shrimp, Arugula and Yogurt 

Or

Cucumber Tomato Salad with Fennel, Dill, Cucumber Snow

*

Flat Iron Pepper Steak skewered with Fresh Jalapeño and Lime Salsa

Or

Wild Sockeye Salmon with Porcini, Beets, Beet Greens, Parisian Gnocchi

Dinner:

Oysters with Tapioca Sabayon and White Caviar

Or

Wild Mushroom Soup with Truffle

*

Braised Crispy Pork Belly with Butter Beans, Granny Smith Apple Chutney

Or

Pan Seared Trout with Potato, Chard, and Crème Fresh Sauce

Dessert:

 Citrus Vanilla Pannacotta with Oat Granola, Dried Fruit and Cranberry

DAY 2

Breakfast:

Continental breakfast with fresh pastries, eggs any style, bacon or sausage

 Smoothies

 Fresh fruit and juices

 Coffee and tea

Lunch:

Shrimp Egg Frittata with Spring Onion, Onion Rings and Basil

Or

Parmesan Cheese Soufflé with Eggplant, Tomatoes, Smoked Tomato Cream

*

Smoked Duck Breast, Butter Lettuce Salad, Roquefort, Soy Balsamic Dressing

Or

Grilled Ahi Tuna with Edamame, Sesame, Wasabi and Pickled Ginger

Dinner:

Pan Seared Scallop with Salsify, Pea Shoots, Carrot Jus, and Garlic Foam

Or

Beef Cappaccio with Pine Mushrooms, Parmesan, Pine Nut Vinaigrette

*

Roasted Sablefish, White Asparagus, Double Smoked Bacon Consommé

Or

Beef Tenderloin with Chantrells, Confit Shallots, Arugula, Aged Balsamic

Dessert:

Cherries Jubilee with Lady Fingers, Hazelnut, Mint

DAY 3

Breakfast:

Continental breakfast with fresh pastries, eggs any style, bacon or sausage

 Smoothies

 Fresh fruit and juices

 Coffee and tea

Lunch:

Pulled Pork “Sandwich” with Cilantro, Mayo, Jicama Carrot Slaw

Or

Thai Glazed Shrimp with Pomelo, Sweet Chile Sauce, Lime Leaf Dressing

*

Mussels Escabeche with Smoked Paprika, Spinach, Warm Potato Salad

Or

  Grilled Jerk Chicken with Plantain, Sweet Potato Mash, Exotic Fruit Salsa

Dinner:

Bacon Wrapped Boneless Quail with Fiery Pineapple BBQ

Or

Millet Battered Perch with Pea and Mint Puree, Lemon Mayo and Chips

*

Apricot Stuffed Pork Loin with Crisp Polenta, Black Liquorice Jus

Or

Butter Poached Lobster with Turnips, Potato Pave, Foie Gras Truffle Brioche

Dessert:

Hot Chocolate, with Peanut Meringues, Chocolate Whipped Cream

DAY 4

Breakfast:

Continental breakfast with fresh pastries, eggs any style, bacon or sausage

 Smoothies

 Fresh fruit and juices

 Coffee and tea

Lunch:

Homemade Linguine, Duck Confit, Shitake, Walnut, Currents, Peppercress

Or

Grilled Cuttlefish Salad with Butter Beans and Saffron-Orange Sauce

*

Arctic Char with Purple Artichoke and Meyer Lemon Preserve

Or

Comte Stuffed Pheasant Breast with Spaetzle, Dates and Asparagus

Dinner:

Dungeness Crab Terrine with Watermelon, Coconut, Caramelized Lime

Or

Beef Picadillo Empanadas with Mango and Mint Mojito

*

Mediterranean Sea Bass, Stuffed Cherry Tomato, Olives, Salsa Verde

Or

Braised Curry Mutton with Mire Poix and Cauliflower Panacotta

Dessert:

Persimmon Rice Pudding with Figs, Vanilla,

DAY 5

Breakfast:

Continental breakfast with fresh pastries, eggs any style, bacon or sausage

 Smoothies

 Fresh fruit and juices

 Coffee and tea

Lunch:

Roasted Eggplant Baguette, Hummus, Red Pepper, Mint, Organic Greens,

Or

Grilled Calamari with Double Smoked Bacon, Wild Rice and Barley Salad

*

Citrus Cured Fluke, Poached Lobster, Grapefruit Gelee, Coriander, Wild Ginger

Or

Baked Cornish Game Hen with Morels, Creamed Leeks and Truffle

Dinner:

Ahi Tuna Sashimi with Tofu Puree, Soy, Cucumber Sorbet

Or

Duck Parfait with Matsutake Mushroom, Squash, Home Made Brioche

*

Pan Seared Lamb Rack with Braised Shoulder, Potato Galette, Watercress

Or

Baked Snapper, Celery Root Puree, Jerusalem Artichoke, Citrus Fennel Sauce

Dessert:

Roasted Mission Fig with Goat Cheese Ice Cream and Oatmeal

DAY 6

Breakfast:

Continental breakfast with fresh pastries, eggs any style, bacon or sausage

 Smoothies

 Fresh fruit and juices

 Coffee and tea

Lunch:

Chilled Cucumber Veloute with Prawn Relish, Balsamic Yogurt Sorbet

Or

Peking Duck Consommé with Shitake, Scallions and Quail Eggs

*

Potato Crusted Pickerel with Creamed Corn and Truffle Corn Puree

Or

Crispy Squab with Isreali Couscous, Cherry, Green Beans, Sour Cherry Jus

Dinner:

Potato Gnocchi, with Heirloom Tomatoes, Baby Arugula, Pecarinno Cheese

Or

Spinach Salad with Frisee, Candied Ginger, Walnuts, Port Reduction

*

Halibut, Roasted Red Peppers, Almond, Mussels, Cabbage, Paella

Or

Pan Seared Veal Loin with Langoustine, Hazelnuts and Frangelica Butter 

Dessert

Chocolate Silk Napoleon with Vanilla Anglaise, and Caramel Pecans

DAY 7

Breakfast:

Dungeness Crab Benedict with, mozzarella and hollandaise

Smoothies

 Fresh fruit and juices

 Coffee and tea

Lunch:

Cucumber Gazpacho, Roasted Red Pepper, Tomato Salad, Hazelnut Cream

Or

Fresh Shrimp BLT with Spiced Pomme Frites

*

Salt Cod Cake with Piperade and Chipotle Crema

Or

Pan Seared Caribou with Mushroom Tourtiere, Spinach, and Cloudberry Jus

Dinner:

Steak Tar Tar with Egg, Capers, Pickled Onions, Grainy Mustard Aioli

Or

Organic Wild Greens with Radish, Fennel, Crostini and Banyuls Vinaigrette

*

Short Rib Ravioli with Truffle and Wild Mushroom Consommé

Or

Halibut with Saffron Potato, Clams, Fingerling Potato and Fennel Pollen

Dessert:

White Chocolate Soufflé With Mango andRrum

HORS D OEUVRES

2¨ beef burgers, smoked cheddar, cherry tomatoes, aioli, cornichon

parmesan cheese guygeres

beer battered oysters pipettes

smoked salmon bilini

parisian goat cheese gnocchi

chevre stuffed chicken wings, sherry vinegar gastrique

marinated olives, fresh mint olives, chilli, orange zest

devilled quail eggs, truffle, smoked paprika

prosciutto wrapped asparagus, daikon, burdock, honey mustard dressing

ARGYLL Specifications

ARGYLL Features & Amenities

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