Charter Yacht Brochure MELINKA

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Designed by Sparkman and Stephens this distinguished ketch was built by Nautor Swan in 1981. She was rebuilt and extended from 76 feet to 80 feet in 1995 with an extensive refit in 2003.
Melinka offers lively sailing and serene on-board comforts for six guests.
The three guest cabins located aft of the saloon have generous twin berths plus ensuite heads with separate showers.
A comfortable dining and sitting area amidships ensures the enjoyment of savoury exotic meals and relaxing moments after a day of swimming and exploring the beautiful destinations Melinka sails to. Casual outside dining for four.

MELINKA Specifications

LENGTH	80ft (24.4m)	BEAM	19ft (5.8m)	ENGINES	Mercedes Benz 200 HP	FLAG	United Kingdom
DRAFT	9ft 0in (2.7m)	TYPE	Sail yacht	ENGINES	Mercedes Benz 200 HP	FLAG	United Kingdom
YEAR BUILT	1981	REFIT	2003	SPEED CRUISE/MAX	8kts / 10kts
DESIGNER	S & S	BUILDER	Swan	SPEED CRUISE/MAX	8kts / 10kts
STABILISERS	None			CREW	Captain Forrest Shropshire & Chef Donna Vestuti + 1

MELINKA Accommodations

Sleeps 6 In 3 Cabins

MELINKA can accommodate 6 guests in 3 cabins.
Three en suite cabins The master cabin has 2 single beds -- one port, one starboard, plus en suite shower and head. Port and starboard midship guest cabins have upper / lower single beds and ensuite heads and showers.
MELINKA is fully air conditioned through out.
Crew quarters are forward with separate companionway. Crew have own head and shower.

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Aft Deck

Bow View

Side View

Saloon

Cockpit

Master Cabin

Side View

Saloon

Deck

Twin Cabin

Charter Yacht Brochure and Data by Charter Index

MELINKA Crew Profile

Captain Forrest Shropshire

Originally from Georgia, Forrest holds a 1600-ton U.S. Coast Guard Open Ocean License, the equivalent of the UK’s 3000- on Master’s License. He has been cruising the waters of the Caribbean and the U.S. East Coast for more than thirty years,and takes great pleasure in showing guests his favorite destinations. An excellent teacher, he will be happy to offer you the helm, explain how celestial navigation works, or show you how to take a sextant reading.

Widely experienced in yachting, Forrest previously managed a small marina and boatyard. He is a PADI open water diver as well as a skilled windsurfer, kayaker, and former water skiing instructor. His dedication to fishing means you are almost guaranteed some fresh mahi mahi or tuna during your cruise.

Chef Donna Vestuti

Former restaurateur and caterer, Donna always had a passion for cooking and sailing. She grew up in Mystic, Connecticut and has spent time traveling through out North America, Europe, Asia, Australia and the Islands. Her food is eclectic and reflects the culinary experiences of her travels. She incorporates a healthy spin on certain dishes as a result of her training in holistic nutrition and wellness.

Donna was certified at Peter Kump Culinary School in New York City and Institute for Integrative Nutrition. She thoroughly enjoys cooking for groups of people who love to eat and who have adventurous appetites. At the same time, Donna understands the delicate needs of the guests individual palates.

Mate Jace Hector

A second-generation professional sailor, Jace grew up on the stunning waters that surround his native Antigua, and he loves sharing his local knowledge of the Caribbean islands.A delight to be around, he attends to guests’ needs with exceptional care and graciousness.

Before embarking on a career under sail, Jace worked for several years as a master rigger in boatyards in both Antigua and Maine. When time off allows, he enjoys picking up his racquet for a few games of squash or tennis. Jace always has a smile on his face and his laughter and singing brighten every day on board.

MELINKA Menu

Melinka Menu

BREAKFAST
Daily menu served with seasonal fresh fruit, assorted mini muffins and scones, local bacon and sausage, toast, coffee, tea, and juice

Grand Marnier French Toast with Caramelized Bananas and Toasted Walnuts With Pure Maple Syrup

Buckwheat Pancakes with Lemon Curd And Fresh Berries with Pure Cinnamon Maple Syrup

Spinach and Wild Mushroom Egg Scramble with Gruyere Served with Hashed Brown Potatoes

Garden Vegetable and Fresh Herb Strata

Frittata with Roasted Sweet Bell Pepper, Potatoes, and Sweet Onion

Grilled Baguette Stuffed with Fried Egg and Roasted Red Pepper Served with Fried New
Potatoes

Smoked Salmon Brie Omelet Garnished with Russian Osetra Caviar

COCKTAIL HOUR
Assorted Artisan Cheeses Served With Fruit, Honey, Savory Marmalade
Antipasto With Olives, Italian Meats, And Pickled Vegetables
Basil And Mascarpone Torta With Toasted Garlic Rounds
Vegetable Tarts

HORS DEVOURS
Curried Lentil Crostini
Spinach And Roasted Red Pepper Bruschetta
Smoked Salmon With Mini Potato Pancakes
Crab Cakes With Cayenne Lemon Remoulade
Gourges With Asparagus Mousse
Jumbo Shrimp With Spicy Cocktail Sauce
Mini Biscuits Stuffed With Pulled Pork
Tallegio Bundles With Sweet Garlic And Onion Jam
Vegetable Nori Rolls With Asian Dipping Sauce
Mini Roasted Leg Of Lamb Baguettes With Berry Horseradish Mayo

SALADS
Butter Lettuce with Berries, Red Onion, Julienne Yellow Bell Pepper and White Balsamic Vinaigrette

Kale with Shredded Carrots, Radish, Currants and Pistachios with Dijon Vinaigrette
Romaine with Red Onion and Avocado and Grapefruit Dressing

LUNCH
Shrimp and Penne Pasta Salad with Capers, Sweet Peas, and Fresh Basil

Eggplant Stuffed with Rainbow Mustard Greens Baked with White Wine and Anchovy Sauce

Calamari and White Bean Salad with Olive Tapanade Served with Crusty Grain Croutons
Watercress Chicken Salad on Croissant

Toasted Creamy Goat Cheese Sandwich with English Cucumbers, Sautéed Escarole and Hot Cherry Peppers

Braised Leg Of Lamb with Curried Zucchini on Artisan Bread with Fig and Onion Mayo

Fresh Tuna and Artichoke Hearts with Lemon and Capers, Extra Virgin Olive Oil on Sourdough

MAIN
Beef Tenderloin Stuffed with Lobster Served with Hollandaise Sauce

Marinated Duck Breast with Zinfandel Reduction

Romano and Herb Crusted Rack of Lamb

Coconut Curry White Fish with Fresh Cilantro and Sautéed Leeks

Salmon Fillet with Dijon Maple Glaze

Panko Coated Wild Caught Cod Fillet with Oven Baked Chips Served with Malted Vinegar

Sautéed Soft Shell Crab with Heirloom Tomato Cruda

VEGETABLES
Roasted Asparagus Bundles
Sauté Of Sweet Green Beans and Fresh Nutmeg
Roasted Summer Vegetables with Caramelized Onion and Herbed Butter
Cayenne Roasted Red Potatoes
Vegetable Cous Cous
Sweet Potato Mash with Scallions and Touch of White Balsamic
Vinegar
Creamed Spinach with Pernod
Brown Rice with Leeks, Roasted Pineapple, Sweet Bell Pepper and Toasted Pine Nuts

DESSERT
Assorted Cookies, Biscotti, and Shortbread
Fresh Strawberries with Balsamic Reduction and Black Pepper Served with Vanilla Gelato
Warm Fragipange Crepes with Chocolate Sauce
Lemon Tarts with Raspberry Peach Sauce
Fresh Fruit Tarts with Rum Spiced Whipped Cream
Ricotta Cheese Cake with Fresh Berries
Chocolate Fudge Brownies, Raspberry Oat Bars, Lemon Squares and other Assorted Bar Cookies
Chocolate Espresso Cake with a Coffee Glaze

MELINKA Specifications

MELINKA Accommodations

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

Charter Yacht Brochure and Data by Charter Index

MELINKA Crew Profile

MELINKA Menu

MELINKA Testimonials

MELINKA Specifications

MELINKA Features & Amenities