GITANA

The irresistible appeal of classic luxury and supreme sailing performance beckons you to this newly christened collaboration of designer Sparkman & Stephens and Derecktor Shipyards.

Embrace yourself in distinct shipboard luxury and submerge land-borne worries in restful relaxation.

Experience the freedom to go where you want, when you want.

Lazily explore tropical islands or set off on an exhilarating passage to windward with the strength and grace of Gitana beneath your feet.

The integration of her 128' carbon spar, optimal wetted surface, abundant waterline, lightweight aluminum construction, and full complement of race-cut sails, give Gitana the muscle to easily reach 13 knots even in the most moderate winds

AMENITIES

DECK & SYSTEMS

DIVING

GITANA Crew Profile

GITANA CREW PROFILES



Captain

Andy Lytle was born in the UK and grew up in the West Country, by the water. His family are sailing fanatics and he was messing about in boats before he could walk.  After completing a degree in Genetics at the University of Newcastle upon Tyne Andy’s inate passion for the sea overruled and he chose to pursue a career in the yachting industry.  His first position was on the 55m Schooner Adela and he has diligently worked his way up the industry, working on well known charter yachts such as Catalyst of Fal, Mirabella V and Drumbeat.  After 11 years, thousands of sea miles and a wealth of experience, he is now the Captain of Gitana and is ready to continue the high standards and reputation of the yacht.



Engineer

Bruce Jacobs hails from London. After obtaining his RYA Yachtmaster Ocean Instructor qualification and MCA Master 200 license, he has spent the last 4 years as the captain of 50’-70’ yachts for races and deliveries in various locations around the world. He moved to Newport, Rhode Island, in August 2011 to study marine engineering at the International Yacht Restoration School, and joined the crew of Gitana in May 2012.



Mate

Dylan Germishuys was hit by the travel bug early on in life. At 19, he left South Africa to travel and work in the UK for several years. He began his yachting career by delivering a boat across the Atlantic from Cape Town, S.A., to Tortola, B.V.I.  Dylan has now been working on yachts for 8 years, including some well-known classics. He has a deep love of sailing and the ocean.  When not sailing, Dylan can be found rigging up a rod for his other passion: fishing!



Chef

Nicky Lusso, from Durban, South Africa, graduated from the Christina Maitin Professional School of Food and Wine. She was then employed as Head Chef for a private game lodge in South Africa. After this, she worked in London for 3 years in various restaurants and event catering companies, and also at villas in the South of France.  Nicky’s love of travel and discovering new foods led her to the yachting industry, where she was been working for the past 6 years. She has spent seasons in the Med, Caribbean, California, and the Arctic, broadening her repertoire with each new region visited and explored.



Stewardess

Holly Gauthier grew up in Jamestown, Rhode Island, and began racing Lasers and other dinghies in Newport as a child. After graduating from Stetson University in Florida, she taught high school English for 2 years before returning to her love of sailing to work on superyachts. For the past 4 years, she has served as crew in various parts of the world, including the Caribbean, Bahamas, Panama, Cuba, Scandinavia, UK, across the Atlantic Ocean, and up and down the East Coast of the US. Holly enjoys creating the ultimate luxury yacht experience for her guests through her attention to detail and thoughtful service.

























 

GITANA Specifications

GITANA Menu

Lunch  onboard S/Y GITANA

Positano Salad

Fresh figs wrapped in prosciutto,

Bocconcini and basil on a bed of mixed greens

with a light lemon-honey dressing

Grilled sea scallops and prawn skewers served with chunky salsa verde

Chocolate dipped strawberries

Zuppa di cozze

Salad Niçoise with fresh seared tuna and caper berries

Lemoncello sorbet with raspberries

Antipasto of roasted mediterranean vegetables

Garlic prawns tossed with penne pasta

Nectarine and berry crostata

Insalata Caprese

Veal scaloppini Milanese

Champagne jelly with fresh peaches

Spaghetti à la vongole

Grilled Langoustines with garlic lime butter

Garden salad

Peach and blueberry crumble

Seafood Paella served with saffron Aioli

Insalata Verde

Bananas in spiced rum sauce over vanilla bean ice cream

Scallop-filled roasted red peppers topped with coriander pesto

Arugula, proscuitto, and walnut salad

Orange and almond tarte

Hors d’ oeuvres

Tomato bruschetta with asparagus, gorgonzola and basil

Spicy shrimp in wonton cups

Golden shallot pancakes with buffalo mozzarella and green olive tapanade

Phyllo tart of smoked salmon, cherry tomatoes and dill with cucumber lime salsa

Goat cheese & tomato galette with roquette and basil oil

Caramelized onion tartlets with goat cheese and thyme

Mini eggplant parmesan

Dinner

Saffron risotto

Roasted Monkfish - wrapped in proscuitto, filled with sun dried tomatoes

and served on a bed of arugula

Molten chocolate cakes with white chocolate hazelnut sauce.

Seared duck breast, balsamic shallot sauce

Roast pumpkin purée, snow peas tossed in toasted sesame seeds

Cinnamon pavlovas filled with caramelized apples and blackberries

Chilled Asparagus  soup

Honey glazed roasted cornish game hens with garlic and rosemary

Broccoli and cauliflower amandine

Kahlua chocolate mousse

Fennel, walnut and parmesan salad

Seafood  bouillabaisse with  saffron aioli

Poached pears with five spice ice cream

Crab cakes with cherry tomato and coriander salsa

Seared tuna filet, sesame new potatoes, baby bok choy and  soy tahini sauce

Cointreau and lemon tarte

Artichoke, arugula and parmesan salad

Sicilian style branzino (sea bass) baked with lemon, capers and rosemary

served on a bed of roasted potatoes

White chocolate mousse in brandy snap baskets with redcurrant sauce

Chicken and pancetta caesar salad in a crispy parmesan basket

Grilled filet mignon, roasted  garlic mash, wild mushroom port sauce

Chocolate espresso terrine

Grilled swordfish smothered with tomatoes, capers and olives.

Asparagus with shaved parmesan,

Chocolate nut torte with coffee cr?me anglaise

GITANA Testimonials

2012 Christmas/NewYear's, St. Lucia to Grenada



Charterer's note to the broker:



We had a great charter with (not a single problem). The Chef was excellent so bang went the healthy option! 

The Crew were very good and the yacht met all our needs. 

I would recommend the yacht to anyone. 



 

March 2013  Three couples, St. Thomas – St. Thomas

 

“Our charter on GITANA was fantastic.  The yacht was absolutely spotless and just incredible,  the crew made us feel so special … outstanding holiday… we can recommend GITANA to anyone looking for a wonderful yacht to charter.”