INSTANT QUOTE
Base rate $21,500
Per week | Plus Expenses

MELINKA

Stock# 2042
Builder
Sparkman & S
Length
80.0
Year
1981
Refit
2003
Crew
3
Staterooms
3
Sleeps
6
Summer Location
New England

Configuration

Cabin(s)
Sleeps 6
Staterooms 3
Twin(s) 3
Amenities
Jacuzzi No
Helicopter Pad No

Technical

Dimensions
LOA 80 Feet
Beam 19 Feet
Maximum draft 9 Feet
Performance
Engines
Fuel
Water Sports
Scuba Yacht offers Rendezvous Diving only
Snorkel Gear Yacht offers Rendezvous Diving only
Adult Water Skis Yes
Kids Water Skis no
Knee Board Yes
Wind Surfer 1
Tube no
Scurfer no
Wake Board no
1 Person Kayak 2
2 Person Kayak no
Float Mats no
Fishing Gear Yes
Motorized
Tender Zodiac / 15ft
Tender Horsepower 60HP
Tender Pax no
Jet Ski no
Waverunner no
Extra Toys

MELINKA accommodates 6 guests in 3 cabins. She can also take up to 12 day sailing.
The master cabin has 2 twin beds 80″ long — one against each bulkhead, plus ensuite shower and head.
Amisships are 2 additional guest cabins — one to port and the other to starboard — each has upper / lower single beds 77″ long and an ensuite head and shower.
MELINKA is fully air conditioned through out.
Crew quarters are forward with separate companionway. Crew have own head and shower.

Other Entertainment:

Crew Profile

Captain Name: Forrest Shropshire

Captain Nationality: US

Number of Crew: 3

Captain Forrest Shropshire, American

Originally from Georgia, Forrest holds a 1600-ton U.S. Coast Guard Open Ocean License, the equivalent of the UK�s 3000- on Master�s License. He has been cruising the waters of the Caribbean and the U.S. East Coast for more than thirty years,and takes great pleasure in showing guests his favorite destinations. An excellent teacher, he will be happy to offer you the helm, explain how celestial navigation works, or show you how to take a sextant reading.

Widely experienced in yachting, Forrest previously managed a small marina and boatyard. He is a PADI open water diver as well as a skilled windsurfer, kayaker, and former water skiing instructor. His dedication to fishing means you are almost guaranteed some fresh mahi mahi or tuna during your cruise.

Chef Cathleen Trafton, American

Cathleen Trafton grew up in New England and spent all of her summers on the coast of Maine. Once she had graduated from university, she moved all around the United States. She went as far south as Florida, as far north as Alaska, and finally settled in Santa Barbara, California, where she raised her family. From there she went abroad to live between Antigua and France, where she honed her skills in applying unique cultural elements to the classically-trained cooking techniques she first acquired at Cordon Bleu. Since those first days in cooking school in Paris, she knew that she would always enjoy working in unique culinary situations – from commercial kitchens, to remote mountain huts, to the galley on Melinka. Cathleen has continued to bring the farm-to-table concept with her, keeping healthy eating in mind while never sacrificing quality ingredients or proper technique.

Cathleen has been working on sailing vessels for the past 20 years and still can not get enough of the fresh air and sea. Her food is an expression of art and she looks forward to seeing you on board to taste the culinary delights that so many have enjoyed over the years while at sail.

First mate Caroline Fraser
Caroline where she learned to sail where she grew up — Little Compton, Rhode Island. Her family has a strong marine background, with both her father and brother working in the industry. Caroline is experienced in boat handling, whether for a 50 or a 150-footer. She is also a trained stewardess. She has a degree in sports business from Saint Leo University, Florida, She was a member of the women’s lacrosse team there for
four years.