Aegean grazing table
A whole table of meze laid on boards: cheeses from the Datça hills, olives, figs, samphire, dips and hot flatbread coming up in relays.
Better than a plated lunch on a boat, because people eat when they come out of the water rather than all at once. Set at noon and left out until four.
Also in this collection
Private chef upgrade
A chef who cooks rather than a cook who feeds you. Menus agreed before you arrive, market shopping in Datça or Bodrum, and dinner as the reason to be aboard.
Bar package & provisioning
Drinks are never included in a Turkish charter. Send us a list and it is aboard, chilled, before you step on.
Gala dinner at anchor
One night of the week done properly: the aft deck laid with linen and candles, six courses, and the tender running nobody anywhere.
Ready to pick your week?
Tell us the dates and the number of guests. We reply with availability, a full price breakdown and a 72-hour hold on the boat.