SHANTI

The harmony of these concepts has been our privileged values from the very early stages of design.

M/S Shanti is a ketch, a traditional VIP 33 m Ketch, elegant and very spacious. She was launched in October 2007. She is sea worthy; steel hull and fully equipped. She crossed the Atlantic and spent few months in the Caribbean. She sails up to 14 knots with the appropriate wind. She is ready to host 8 very special guests in the hidden paradises of the Mediterranean

AMENITIES

DECK & SYSTEMS

DIVING

SHANTI Crew Profile

Crew Profile

See suggested Menu at the end of the crew profiles.



Özcan Bozkurt – Captain (36)



Before joining Shanti in 2009, Özcan Bozkurt worked 5 years as a captain in Italy on a sailing yacht. He has worked in the yachting industry for more than 15 years. He cruised mainly in the Turkish Coast, Greek Islands, Italy and the French Coast. The captain which always has a smile on his face, loves his job at being at sea, also fishing and all kind of water sports are his favorite activities.



Muhammed Demir – Deckhand (20)



Muhammed joined the yachting industry as a deckhand in 2006, having worked on boats such as ‘Boumaye’ and ‘Carpe Diem I’. Previous to that, he worked as a car electrician.

He is a good mechanic and assistant engineer. Muhammed is trained in different service styles and hobbies are mainly water sports.



Çaðlar Býçakçý – Deckhand (32)



Caðlar joined the yachting industry as a deckhand in 2004. The majority of his experience in the industry has been on sailing yachts. Pleasant and competent, he pays attention to keep Shanti in perfect shape, always smiling and taking very good care of the guests on board. He likes sailing, swimming, and reading books.



Marija Krstevska – Hostess (24)



Before joining on Shanti Marija worked for 3 years on a cruise ship. Previous to that she worked in USA and has experience in customer service, moreover she has a medical knowledge and working experience in this field. Marija is honest, hard working, loyal, easy going and positive person, with a great thirst for life. She loves sailing and spending time on sea.



Mehmet Emin Özün – Chef (39)



Before Mehmet started working on yachts in 2002 as a chef, he had been working in several international hotels. Mehmet’s cooking skills are excellent, he can cook all types of cuisine, such as Italian, French, International and of course Turkish cuisine. Mehmet is well experienced, as he not only is a great chef, but he has training in first aid and silver service as well. Below you will find a 7-day sample menu to delight even the most exquisite clientele’s palate.





Sample Menu





Day One

Lunch

Carrot with yoghurt and wallnut (top is covered with tomato sauce and butter)

Basmati rice

Purslane salad

Green beans with meat (cut into small pieces)

Ice – cream

Dinner

Octopus salad

Þakþuka (fried aubergine with tomato and garlic sauce)

Arugula salad

Fried calamari

Oven baked fish

Oven baked helva* (with honey, wallnut and almond)



* A sweet prepared in many varieties with sesame oil





Day Two

Lunch

Penne with zucchini, aubergine and pepper

Beetroot with yoghurt

Potato crocket

Chicken fricassee with asparagus, cooked and served on artichoke

Seasonal mixed fruits

Dinner

Hummus

Kidney bean (red bean)

Green salad

Hellim cheese with basil sauce

Roasted veal

Rice pudding





Day Three

Lunch

Leek salad

Baked bread with zucchini and peas

Purslane with yoghurt

Mashed aubergine

Dolma (stuffed grape leaves, aubergine, green pepper and zucchini with minced meat, rice and tomato)

Dinner

Haydari (a spread made with yoghurt, garlic, dry mint and thyme)

Bakla (broad bean with olive oil and served with yoghurt)

Risotto with saffron

Fillet steak (marinated with white wine and served with shallot and mushroom cream sauce)

Apple Pie















Day Four

Lunch

Grated carrot with yoghurt and garlic

Shrimps salad

Crepe with avocado and smoked salmon

Fillet fish

Fruits

Dinner

Kopoglu (fried aubergine with yoghurt and garlic sauce)

Seasonal salad

Avcý Boregi (pastry with minced meat, onion, pepper paste, wheat and spices)

Mushroom au gratin with yellow cheese

Lamb Tandoori

Kazandibi (a kind of traditional Turkish milky dessert)



Day Five

Lunch

Iceberg salad

Italian pastry with artichoke

Spaghetti

Chicken with whit wine sauce

Muhallebi (Turkish pudding with mastic)

Dinner

Salad (Pear, lettuce, wallnut, raspberry and cheese)

Tarator with red pepper

Baked potato

Rice with vegetable

Grilled meat with barbeque sauce

Dessert with quince



Day Six

Lunch

Celery with olive oil

Red cabbage salad

Mantý (a kind of ravioli, traditional Turkish cuisine)

Filled cheese pastry

Karnýyarýk (dish made of eggplant stuffed with ground meat )

Þekerpare (a kind of Turkish dessert with syrup)

Dinner

American salad

Eggplant salad

Pastry with arugula, cheese and bechamel sauce

Spinach with yoghurt and garlic

Rolled beef-steak

Baklava (a kind of Turkish dessert with syrup)



Day Seven

Lunch

Baked bread with arugula and orange

Yaprak sarma (stuffed grape leaves with rice)

Mashed potatoes

Grilled vegetable

Oven baked chicken

Cream caramel

Dinner

Fava

Spread with hot chili pepper

Potato salad

Tuna fish salad

Jumbo shrimps

Oven baked fish in salt cover

Fruits

 

SHANTI Specifications

SHANTI Menu

SHANTI Testimonials