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About


 

 

 

 

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About


 

 

 

 

About ELYSIAN

It takes a lot for the yachting world to sit up and say: oh that’s special. Yet ELYSIAN touches a chord: inhabiting that perfect nexus of superb design, clever innovation, superyacht glamour, and an infectious sense of fun. And the truth is that with no expense spared on updates since launch, ELYSIAN is even better now than when she won the award for the best Motor Yacht on the market. The competition to charter M/Y ELYSIAN will be fierce. She’s only just been released for charter for the Caribbean and Mediterranean seasons, so we suggest you get in quick and find your private heaven on ELYSIAN.

 
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There are certain yachts that look like power...and feel like heaveN

With her gleaming midnight-blue hull and tall, sleek superstructure, M/Y ELYSIAN cuts a striking profile: one that looks as much at home cruising the world’s remote oceans as berthed in the shadow of Monaco’s glittering skyscrapers. Boasting an exterior design by 26- time award-winner Donald Starkey Designs, the exterior of ELYSIAN has endlessly stylish entertaining spaces over her three decks. The sundeck may well be where you spend much of your days—alternating between relaxing in the oversized Jacuzzi and exercising on the gym equipment while looking out for whales. Perhaps you might like to take a stool at the bar watching the stewardess whip up a cocktail, or sink back on a cushioned deckchair, glass of champagne fizzing softly as your eyes start to close in the warm sunshine. There can be few better places on earth to have sunset drinks and canapés than on the sundeck of ELYSIAN, music playing as the sun sinks into the Caribbean Sea and the skies turn every shade of fire. When the stars start to come out across the sky it’s time for an alfresco dinner party on the upper deck at a beautifully dressed table lit by flickering candlelight, a succession of exquisite meals arriving in perfect symphony with the stunning setting. After dinner you might adjourn to the bank of sofa seating that curves around the stern, playing cards and listening to the water lap on the hull, or hearing the breathy whistle and splash of a dolphin hunting fish in the moonlit sea. Happy days of sunshine and laughter can be spent on ELYSIAN’s unusually large swim platform, where you can launch off on a jet-ski, or step off the tender after an exhilarating dive to be met with a fluffy white towel and a glass of icy-cold Turkish mint tea. 

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German engineering delivers extraordinary cruising

The engineering of Elysian by A&R is of such high quality that you’ll simply never notice it on charter, apart from the feel of raw power vibrating slightly under your feet as you walk barefoot across the sun-warmed decks, the salty wind blowing in your hair as the yacht gets underway to your next destination. With a cruising speed of 13 knots and a very respectable top speed of 16 knots, this is not a ‘go-fast’ yacht that will streak across the water in a blaze of sound and fury, but who wants to go fast when the cruising is so splendid? Elysian is the type of yacht where the journey is to be savoured—where life on board is so obscenely pleasurable that coming into port to step ashore into the everyday world almost seems like a bit of a let-down.

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A convertible cabin layout to meet every charterer’s need

Part of Elysian’s charter appeal is its extraordinary versatility in the cabin layout. The extremely stylish full-beam master suite covers a huge 90 square metres on the main deck, with four additional staterooms found on the lower deck. These cabins are traditionally arranged as two queen and two twin cabins, but the four cabins can easily be transformed into two palatial full-beam VIP suites with varying berth arrangements to suit different charter group configurations. In addition, there is a cabin on the bridge deck with two Pullman bunks, which could be used for children, personal staff, or as a study with a spectacular view high above the water. This yacht is whatever you want it to be. 

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Specifications


 

 

 

 

Specifications


 

 

 

 

SPECIFICATIONS

  • Length: 60.00 metres (196' 10")
  • Beam: 10.69 metres (35' 1")
  • Draft: 3.51 metres (11' 6")
  • Number of crew: 16
  • Built: 2009
  • Builder: Abeking & Rasmussen
  • Naval architect: Abeking & Rasmussen
  • Flag: Cayman Islands
  • Hull construction: Steel
  • Hull configuration: Displacement
  • Air conditioning, Approved RYA water sports centre, Deck Jacuzzi, Stabilisers at anchor, Stabilisers underway, WiFi connection on board

ACCOMMODATION

  • Number of cabins: 6
  • Cabin configuration: 2 Twin, 2 Convertible
  • Bed configuration: 1 King, 4 Queen, 2 Convertible, 2 Pullman
  • Number of guests: 12

EQUIPMENT

  • Engines: 2 - Caterpillar, - 1,877 hp each or 3754hp total
  • Cruising speed: 14
  • Fuel consumption: 100 US Gall/Hr
 

Layout

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Tenders & Toys


 

 

 

 

Tenders & Toys


 

 

 

 

 

Watch The Tenders & Toys

 

Tenders

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36 Yellowfin

36 ft. Yellowfin center console with 3x 300 hp Yamaha outboard engines

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24 ft. Yachtwerft Meyer

The 24 ft. Yachtwerft Meyer was a custom built for the ELYSIAN. It is a wooden tender with dual 190hp Volvo Penta inboard/outboard engines custom made for ELYSIAN.

Additional: 

24 ft. Yachtwerft Meyer custom sport tender with a 260hp Volvo Penta inboard/outboard engine
21 ft. Polaris rigid inflatable dinghy with 150hp Yamaha outboard

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Toys


 

 

 

 

Toys


 

 

 

 

Water Toys

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Waverunners

2x 2 person Seadoo RXP fuel injected wave runners.

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Array of towables and inflatables

Inflatable Trampoline, paddle boards, kayaks, sea scooters gear.

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Menu


 

 

 

 

Menu


 

 

 

 


7 Day Yacht Charter Menu

Day 1

Breakfast

Corn fritters with bacon, tomato relish and fresh rocket

Mixed poached fruit

Buffet Lunch

Sardines stuffed with hummus with a tomato, parsley and olive salsa

Chicken Caesar salad Salad of spiced cauliflower and carrot with pomegranate molasses dressing

Baby spinach salad with roasted peppers, sun dried tomato and feta

Dinner

Salt and pepper squid with coriander, beanshoots,

Vietnamese mint and nam jim dressing

Pan fried dorade, creamed leeks, pommes noisette, textures of watercress, chantrelles, beef jus

Mango, saffron and cardamom semifreddo

Cheese

Cropwell bishop stilton

Tymsborough Ash chevre

Served with toasted fruit bread


Day 2

Breakfast

Scrambled eggs with smoked salmon and chives

White chocolate and raspberry muffins

Lunch

Seared tuna steak on nicoise salad

Spaghetti of prawns, lemon and chili

Panzanella salad

Rocket, pear, caramelized walnut and parmesan salad

Dinner

Risotto of taleggio and walnuts

Pan fried breast of duck with beetroot chutney, celeriac puree, root vegetable dauphinoise, roasted shallots, and Madeira jus

Passion fruit crème brulee with lime brandy snaps

Cheese

Bresse blue

Munster washed rind

Served with warmed walnut loaf


Day 3

Breakfast

Poached eggs with cured ham, toasted muffins and hollandaise

Seasonal fresh fruit

Lunch

Chicken satay and peanut sauce Singapore noodles with char sui pork and prawns

Vietnamese coleslaw

Malaysian laksa soup

Dinner

Vanilla and stroh rum cured Gravadlax with horseradish remoulade and crab beignet

Roasted fillet of beef, girolles, fondant potato, seared foie gras, whipped spinach, pink peppercorn jus Rich blueberry and chocolate tart with double cream

Cheese

La buche d Affinois

Tomme de chevre

Served with apple and raisin chutney

Day 4


Breakfast

Twice baked cheddar cheese soufflé

Watermelon and mint salad

Lunch

Mussels with white wine garlic and parsley

Frites Salad Provencal

Green salad

Dinner

Tortellini of carrot and goats cheese

Chermoula crusted rump of lamb with chickpea fritter, smoked aubergine puree, tomato and cardamom jam

Strawberry soup with buttermilk pannacotta

Cheese

Crozzier blue

Kervella chevre

Served with quince paste


Day 5

Breakfast

Spanish omelette Strawberry brioche with mascarpone

Lunch

Salad of cous cous with apricot and almonds

Chargrilled lamb cutlets with harissa

Moroccan tomato salad

Warm fennel and broad bean salad

Dinner

Mini rabbit pie, broad beans, peas, radish, jus

Loin of venison, parsnip puree, braised and spiced red cabbage, sweet potato gnocchi, vegetable crisps, game jus

White chocolate and raspberry semifreddo

Cheese

Gabeen washed rind

Pecorino ewe’s milk

Served with date loaf

Day 6


Breakfast

Bicher muesli with honey and yoghurt

Sweet potato and basil savory muffins

Lunch

Pissaladiere

Calamari with aioli

Rocket, sun dried tomato and pine nut salad

Greek salad

Dinner

Oysters with Chinese rice wine and ginger dressing

Roasted breast and pastilla of pigeon, braised arabesque rice, pickled turnips, preserved lemon, fairy floss

Steamed lemon and pistachio pudding with a cardamom custard

Cheese

Quickes cheddar

Emlett ewe’s milk

Served with lavosh


Breakfast

Banana pancakes with butterscotch sauce

Fruit salad

Lunch

Paella with seafood, chorizo and chicken

Murcian salad

Whitebait Orange and olive salad

Dinner

Tempura of Colchester oysters with Asian coleslaw and wasabi mayonnaise

Pressed belly of pork, seared scallops, croquette potatoes with apple and black pudding, puree of fennel, honey and sage jus, crackling

Chocolate and orange fondant with marmalade ice-cream

Cheese

Burland green organic camembert

Maffia cheddar

Served with poppy seed crackers

Day 7


7 Day Buffet Style Menu

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Day 1

Lunch

Beetroot, avocado and rocket salad with sunflower seeds and macadamia nut oil dressing

Pearl barley, butternut squash and fennel salad with pomegranate molasses

Ricotta fritter with roasted pumpkin Sesame seared tuna with cucumber and ginger dressing

Master stock braised crispy pork belly with Asian slaw

Homemade peanut butter, choc chip cookies

Fruit platter

Dinner

Cauliflower and bacon soup with truffle Watercress, sardine and orange salad

Braised duck pierogi

Vietnamese shrimp rolls with dipping sauces

Grilled salmon and succotash Oysters with coriander ginger and lime

Steamed banana and coconut puddings with cardamom custard

Fresh fruit platter

Day 2


Lunch

Roasted red pepper carpaccio with anchovy and white beans

Crispy duck breast with fennel and pomegranate salad

Octopus with marinated chickpeas and harissa

Spiced Moroccan carrot salad Cous cous salad with apricot and almonds

Warm hazelnut brownie with brandy cream Fruit platter

Dinner

Buckwheat noodle, bok choy, sweet potato and miso lime broth

Thai style lemongrass and coconut milk poached chicken breast

Asian beef tartar

Brown rice and quinoa with spring onion and coriander

Rocket and watercress salad with sesame and lime dressing

Ceviche of scallop with fresh roasted pepper and sweetcorn salsa Iced lemon granite

Day 3


American style Independence Day celebratory lunch

Hot dogs with all the trimmings

Wagyu burgers in lettuce buns

BBQ ribs French fries

Coleslaw

Potato salad

Seven bean salad Apple pie and ice cream

Watermelon

Indian themed dinner

Indian chicken and tomato soup

Tandoori chicken pieces

Chana dahl

Steamed basmati rice

Lamb Rogan josh

Raita Tomato and onion salad

Coconut bananas

Naan Poppadum’s

Gulab jamun

Day 4


Lunch

Veal chops with sage and lemon butter

Trofje with pesto Genovese

Grilled sea bass with sun dried tomato salsa

French beans tossed with sumac, almond and orange

Baby spinach salad with artichoke, olives and roasted pepper

Lemon posset with shortbread

Fruit platter

Dinner

Rare seared peppered fillet of beef with hot mustard sauce

Cumin and chilli crusted lamb cutlets with tahini dipping sauce

Fatoush Saffron spiced braised rice with pistachio and sultanas

Grouper with sauce vierge

Italian style marinated chargrilled vegetables

Hot chocolate fondant

Day 5


Middle Eastern inspired lunch

Lebanese style lamb pizzette with fresh mint and labne

Turkey kofta with preserved lemon and chilli, honey and cumin yoghurt dressing

Tabouli Turkish style garden salad Semolina and orange cake with rosewater and pistachio

Fruit platter

Asian themed dinner

Five spiced duck breast salad

Thai chicken curry

Salmon Teriyaki

Vegetable pad Thai

Steamed greens with oyster sauce, ginger and garlic

Sticky lime leaf rice

Indonesian style Gado Gado vegetables

Homemade lychee sorbet

Day 6


Lunch

Salad of Courgette and carrot, pine nut and parsley vinaigrette

Lemon and parsley crumbed veal escalope

Chicken breasts stuffed with artichoke and sun dried tomato pesto

Caprese salad Homemade triple choc chip cookies

Fruit

Dinner

Vietnamese rice paper roll with shrimp

Sea bream, with lemongrass, chilli and ginger Grilled prime rib steak with beurre maître d’hotel Salad of rocket, pear, walnut and parmesan

Roasted baby new potato, sour cream and chive

Ratatouille

Chocolate parfait with rum soaked cherries

Day 7


Lunch

Tuna nicoise

Chicken liver parfait with toasted brioche and fig chutney

Salad of Bayonne ham, rocket and peach with garlic crostini

Pommes frites with truffle mayo Tomato, shallot and parsley salad with sherry vinegar dressing

Eton mess

Fruit platter

Dinner

Morrocan themed dinner

Chickpea harrira Chicken kofta

Lamb Mechoui Vegetable tagine Cous cous

Spiced tomato salad

Orange and dried olive salad

Baklava


Day 8

Chinese themed Dinner

Squid with chilli and salt

Pan fried pork dumplings

Prawn shu mai Crispy beef in chilli sauce

Crispy duck served with pancakes and all the trimmings

Char sui roast pork egg noodles

Sweet and sour chicken

Steamed bok choi with oyster sauce

Crispy fish with lemon and chives

Deep fried ice cream


Vegetarian menu

Day 1

Lunch

Tomato and fennel soup with rye sourdough

Green bean, roasted beetroot, feta and walnut salad

Roasted cauliflower, spiced carrot and almond salad with pomegranate dressing

Corn fritters with chilli chutney

Fruit platter Snickerdoodles

Dinner

Broad bean, pea and asparagus risotto

Soft truffle polenta with sautéed ceps

Pink champagne sorbet


Day 2

Mexican themed Lunch

Vegetable fajitas with guacamole and vegan sour cream

Crispy tofu soft shell tacos with salsa, savoy cabbage slaw, chipotle and lime vegan mayonnaise

Kidney bean and pepper soup with corn bread

Radish salad with orange blossom water

Fruit platter Date and coconut slice

Dinner

Thai themed dinner Tom yum with straw mushrooms Thai royal vegetable red curry Kaffir lime leaf rice Vegetarian pad Thai Tofu and green bean stir fry with chilli sambal Steamed Bok choi with black beans and lemongrass Sweetened sticky rice with grilled mango cheeks


Day 3

Lunch

Warm pumpkin and chickpea salad with tahini

Spinach with walnuts on grilled sourdough

Vegetable paella with artichokes and piquillo peppers

Green salad Fruit platter

Pistachio and almond tart

Dinner

Pearl barley risotto with beetroot and grilled goats cheese

Falafel, smoked aubergine puree, tomato and cardamom jam, pickled radish, soft herb salad, saffron emulsion

Saffron and honey poached pears


Day 4

Middle Eastern inspired lunch

Homemade grilled flatbreads, with babagnoush, beetroot dip and hummus

Fatoush Tabouli Falafels with preserved lemon and celery dressing

Stuffed vine leaves

Spinach and labne borek

Moroccan inspired Dinner

Harrira with coriander and ground almond gremolata

Vegetable tagine Apricot and roasted pistachio cous cous

Traditional Moroccan carrot and sultana salad

Heirloom tomatoes with sumac, coriander, honey and shallots

Baklava


Day 5

Lunch

Salad of lentils, goats curd and fennel with pomegranate molasses dressing

Asparagus mimosa

Pissaladiere Salad Provençal

Fruit platter

Bramley apple flapjacks

Dinner

Vietnamese pho with water chestnut and bamboo shoot dumplings

Baked aubergine with chermoula

Chocolate and orange risotto


Day 6

Lunch

Sweet broccolini with tofu, sesame and coriander

Chargrilled asparagus with courgette ribbons and manouri

Cauliflower and cumin fritters with lime yoghurt

Portobello mushrooms with pearl barley and lemon

Fruit platter

Vegan chocolate brownies with toasted hazelnuts Indian inspired

Dinner

Onion bahjis Saag aloo

Kashmir style rice with saffron, cashews and sultanas

South Indian style vegetable curry with coconut

Cumin spiced slow roast aubergine

Poori bread with condiments to include raitia, tomato and onion salad, green chili chutney

Mango lassi


Day 7

Lunch

Quinoa and grilled sourdough salad

Aubergine croquettes

Chilled soba noodle salad with mango and chilli

Kale and mint gazpacho

Fruit platter Caramelised peaches with mascarpone

Dinner

Celeraiac puree with spiced cauliflower florets and crispy quails egg

Five spiced tofu with steamed okra and cardamom passata

Tapioca with coconut jam and rum bananas


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Cuisine


Cuisine


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