Emily Morgan is a fine example of quality
boat-building.
      
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Her sweet sailing nature renders her a joy to handle for those
guests who like to participate in the sailing action, whilst her aft deck is a grand place
to lie back, sip a cocktail and watch others do the work. The main cockpit is spacious and
comfortable - ideal for relaxing, having lunch and enjoying those balmy, star-studded
evenings. On the foredeck there are seats for those who like to contemplate the ocean,
while her stern platform provides an excellent spot from which to fish.
    
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Whether on holiday with friends or bringing the family together,
groups of up to eight people can be comfortably accomodated in the elegantly appointed
cabins. Equally the kingsize aft state-room with its ensuite facilities is sufficiently
sumptuous for the most memorable of honeymoons.
Emily Morgan is always equipped and provisioned with great attention to detail. In
Spain and Portugal there arethe best local wines and freshly caught fish. In the Caribbean
there is wine from the French islands, rum from Grenada and lobster delivered to the boat
by the fishermen of Mustique. There are music, film and reading libraries carefully chosen
to suit all tastes.
    
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British skipper Richard is as happy teaching you to handle the boat
yourselves as he is allowing you to relax and be spoiled without a worry in the world.
Children are especially welcome, so please get in touch to ask about special discounts for
families.
Price 1,000 Euro per day including captain.
+ 16 % IVA
+ 100 Euro per day cook.
+ Provisioning allowance.
+ Port Fees
SPECIFICATIONS
LENGTH 60 ft (18.0m) BEAM 14.6 ft (4.5m)
DRAFT 7.2 ft (2.18) TYPE Ketch
YEAR BUILT 1982 REFIT 2003
DESIGNER Holman and Pye BUILDER Bowman Yachts & SYS
ENGINE Yanmar 100hp Diesel FLAG British
SPEED CRUISE 8.0 kts
FUEL / WATER TANKS 300 / 500 gallons
CREW Capt. Richard Oswald
Chef Fiona Williams ACCOMMODATIONS
Sleeps 8 In 4 Cabins: Layout Diagram
Stateroom aft with double, twin cabin midships,
plus two twin cabins forward.
Two head and shower facilities. |
ACCOMMODATIONS
Sleeps 8 In 4 Cabins: Layout Diagram
Stateroom aft with double, twin cabin midships,
plus two twin cabins forward.
Two head and shower facilities. |
FEATURES
Recreation
13' RIB Dinghy
10 hp Outboard
Snorkel gear
TV & DVD
Reading library
Sea kayak
Inflatable donut
Bathing platform
Cassette & 2 CD PLAYERS
MP3 Jukebox
Board games |
DECK & SYSTEMS
Fans
GPS
NAVTEX receiver
Sat Phone
GSM phone
PC
SSB & VHF radio
Autopilot
Deck cushions
2 awnings & bimini
220v inverter
Teak decks
Center cockpit
Deck cushions
Sun awnings
Deck shower |
Sample Menu
SAMPLE MENU
Starters
Flambeed king prawns with whiskey sauce.
Scallops cooked with white wine, onion, mushrooms, parsley and cream.
Green salad served with warm goat cheese.
Avocado stuffed with crab meat.
Salmon and leek tourte.
Moules Marinieres - Mussels cooked with white wine, onion, parsley and cream.
Pumpkin and herb soup.
Main Meals
Poulet au Champagne - Chicken cooked in a creamy Champagne sauce served with mushrooms and
new potatoes.
Canard A l'orange - Duck in a caramelised orange sauce served with fried potatoes.
Grilled pork chop served with fried apples and creamed potatoes.
Fillet Steak au Poivre, served with green beans and provencales tomatoes.
Lobster Armoricaine served with rice and braised christophene and spinach.
Fresh tuna lightly fried in a tomato, onion, garlic sauce served with ratatouille and
pasta.
Dorado Meuniere, dorado in a lemony butter sauce, served with new potatoes and carrots.
NB : Whenever possible the fish we serve has been caught from the Emily Morgan's own
fishing lines
Puddinqs
Tarte tatin, caramelised apple tart flambeed with Calvados.
Pear Belle Helene served with vanilla ice cream and melting chocolate.
Creme caramel. Fresh fruit salad with syrup.
Crepes stuffed with bananas and melting chocolate.
Iles flotantes served with creme Anglaise.
Caribbean bananas flambeed in local Rum and brown sugar.
CHILDREN MENU
Main Course
Sausages with mash potatoes and peas.
Pasta with fresh tomato sauce and gruyere cheese.
Cheese burgers with chips.
Cheese and ham omelette served with gratin dauphinois.
Various Pizzas.
Cheese and ham toastie.
Quiche Lorraine.
Fish and chips.
Dorado with cheese sauce, rice and veggies.
Desserts
Chocolate mousse
Rice pudding with peaches
Pancakes & chocolate sauce
Chocolate gateau
Apple Tart and cream
Crumble cake
Ice cream with fudge sauce
Pineapple Tart Yogurt with tropical fruits
Disclaimer
All information contained herein is presented in good faith and subject to change, errors,
and ommissions at any time. Accuracy and reliability of such information is neither
guaranteed or warranted. Specifications, measurements, and product data are for
generalized informational purposes only. Contact your respective yacht agent to confirm
the accuracy of such information.
All details contained herein neither represent or warrant the full inventory of the yacht
and are presented as an overview list. All yachts are subject to availablity and this web
site makes no representations as to scheduling, location, and availablity.
This web site information is provided on an "as is" basis. The user expressly
agrees that the use of the cdiextranet is at the user's sole risk.
Copyright � 2004 - All Rights Reserved.
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