DERIYA DENIZ
Price details
- Year Built 2006
- Length 23 ft.
- Designer
- Cabins 6
- Maximum Guests 12
- Starting From $13,300
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
4 double cabins with ensuite bathroom and shower box
2 twin cabins with ensuite bathroom and shower box
-
Rendezvous Diving Only
Season Name: High Season Currency: USD Terms: (Caribbean Terms) Inclusive
Season Name: Low Season Currency: USD Terms: (Caribbean Terms) Inclusive
Season Name: Low Season (Fall/Winter) Currency: USD Terms: (Caribbean Terms) Inclusive
Additional Rate Details:
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September 2026
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Yacht layout
Specifications
#Pax:12
Length:23 ft.
Beam:6.5
Draft:2.8
Make:
# Cabins:6
Cabin Configuration:
Showers:7
Tubs:0
Wash Basins:6
Heads:6
Elec. Heads:
TP in Heads:
No
Helipad:
Inq.
Jacuzzi:
Inq.
A/C:Full
Engines/Generators:1 x FPT - 500 HP
Year Built:2006
Cruising Speed:9
Max Speed:12
Amenities
Salon Stereo:
yes
Salon TV:
no
Sat Tv:
no
Device Hookups:no
Hammock:no
Windscoops:no
Bimini:yes
Deck Shower:
yes
BBQ:
no
# Dine In:yes
Hairdryers:yes
Guests Smokes:
Only outside
Pets Aboard:
no
Guest Pets:
yes
Children Ok:
Yes
Minimum Age:
Gym/Exercise:
no
Elevators:
Wheel Chair Access:
no
Inverter:
3kw
Voltages:
Water Maker:
120 l/h
Water Cap:6000
Stabilizers:
No
Ice Maker:
yes
Internet Access:None-Hot Spots
Sailing Instructions:no
Water Sports
Price details
- Year Built 2006
- Length 23 ft.
- Designer
- Cabins 6
- Maximum Guests 12
- Starting From $13,300
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
Breakfast
-
Milk, coffee, barley coffee, tea, cappuccino;
-
Orange juice, juices, cereals & muesli, biscuits, rusks, bread;
-
Jam, croissant, butter, yogurt, fruit;
-
Fruit Cake, plumcake;
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Fresh cold cuts and cheeses, eggs (on request);
Starters
-
Creamed cod with croutons;
-
Red prawn and burrata tartare;
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Squid stuffed with escarole, olives and capers;
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Bresaola salad with rocket, piennolo cherry tomatoes and flakes of Parmigiano Reggiano;
-
Fried Neapolitan pizza with San Marzano tomatoes and flakes of Provola del Monaco;
-
Octopus carpaccio with vegetable in vinaigrette;
First Courses
-
Potato goodies with seafood;
-
Shrimp and courgette flowers risotto;
-
Paccheri di Gragnano (pasta) with seafood ragout;
-
Spaghetti with clams and fried parsley;
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Ravioli alla Sorrentina stuffed with mozzarella and Agerola ricotta;
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Rigatoni with fried aubergines, tomato fillets and smoked provolone from Agerola;
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Linguine “sciuèsciuè“ with garlic, oil, chilli pepper, anchovy sauce from Cetara and crunchy bread;
Second Courses
-
Caprese salad with Sorrento tomatoes and mozzarella;
-
Seared tuna with sesame seeds and vinegar glaze;
-
Cod millefeuille with confit cherry tomatoes and black olive powder;
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Aubergine parmigiana with Sorrento fiordilatte and San Marzano tomato sauce;
-
Fried breaded meatball with green salad and crispy potato chips;
Dessert
-
Amalfi lemon meringue;
-
Tiramisu with coffee mascarpone cream;
-
Caprese cake;
-
Delizia al Limone (Lemon cake)
-
Neapolitan Pastiera
-
Babà with fresh fruit and cream.
Crew Interview
Get to know this crew better with a hosted interview!


















