Ombre Blu Aft

Ombre Blu is comfortable for 6 guests in three guest staterooms, all with ensuite head. Northrop and Johnson Yacht Charters has already had one successful charter on this yacht this summer and we are looking forward to booking many more. The charter rate for Ombre Blu is quite reasonable and you can request a rate for the yacht and crew only or a rate inclusive of the yacht, crew, food, beverage and fuel. Right now, the entire month of August is free, which is a great month to cruise in this area.


Ombre Blu Saloon

Francesco, your Captain is a native of Venice, but spent every summer growing up at the family home in the Aeolian Islands and as basically a native of these islands, bring extensive local knowledge to a yacht charter in this area. Frencesco is also an accomplished chef and will be your chef on board Ombre Blu for charter with a wide repretore that includes, of course, Italian food and pasta. Melissa is also a trained masseuse and, for an additional fee, will provide on board massages and other treatments at request.


Ombre Blu Cabin

With all of August and dates in mid September still free, you could be on board Ombre Blu for charter this summer, and cruise Sicily and the Aeolian Islands.

Breakfast
French toast with an apricot glaze
Cheese and onion frittatas with a chive creme fresh
Poached eggs and grilled Serrano ham on cinnamon toast.
Smoked salmon and scrambled eggs in a pancake roulade.
Authentic Spanish omelets.
All served with coffee, tea, juices, cereals, fresh fruit , preserves and a bread selection

Lunch
Fresh crab meat with a coriander and chili dressing served with a romaine salad tossed with roasted capsicum, zucchini, fennel and cherry tomato.
Chicken tikka with a limed leaf salad, asparagus and sundried tomato served with a minted yoghurt dressing.
Seafood kebabs basted in a mango dressing , grilled and served on an almond , sultana and avocado couscous.
Fajitas with stripped beef roasted Caribbean vegetables bound in a guacamole, tomato or pesto dressing.
Zucchini , chorizo sausage & spinach quiche with homemade potato salad and a green leaf medley.

Appetizers
Salt & Pepper shrimp with lime mayonnaise
Cream cheese and asparagus pancakes with sauce hollandaise
Yakitori chicken sticks on a crisp chilled limed leaf salad
Crab cakes with sweet chili dressing
Stuffed smoked salmon coronets with lemon infused balsamic dressing

Dinner
Mussamun beef strips with a coconut pilaf rice
Poached cod and crab cake stack with roasted vegetables and a minted sweet pea jus.
Chicken roulade stuffed with a herbed cream cheese and asparagus on a sweet potato mash under a light rice wine mustard broth.
Salmon fillets with red capsicum butter, served with crushed garlic potatoes and roasted vegetables.
Authentic moussaka served with a fresh Greek salad and warm garlic bread.
All serve with a world class wine selection.

Desserts
Dark chocolate mousse infused with frangelica served with chocolate tipped madalaines.
Lemon meringue pie and Chantilly cream
Irish cream sultana & bread and butter pudding served with a crème anglais
Peach & cinnamon cobblers with a vanilla custard
Mixed berry crumble with a cherry liqueur and crème fraiche
Individual Tiramisu

Read about the Final Day of the Show: Antigua Yacht Charter Show: Featuring Yacht; Xanadu