“BASH” is a 40m yacht built in 2009 in the Savonian yard of Mondomarine, where vessels have been produced for over 100 years, and delivered to its first owner in 2011. She boasts a gross tonnage of approximately 330 GT, which helps her feel more spacious than her length would normally suggest, especially in the cabins which include a Main Deck Master with adjoining office, 2 full beam VIP and 2 twin cabins. Powered by twin MTU2000M91 engines, she can achieve a top speed of 16.5 knots, and delivers an Economical speed at 11 knots which gives her a range of 2600 on her 37,000 litre storage tanks. She has a semi-displacement Hull but also includes a central skeg extending to the limit of the propellers, which serves as protection and to reduce any rolling movements. However, it is probably her unique combination o f the look s of a strong dutch design combined with the style and sleekness of an Italian yard, that truly set her apart from her competition in her sector o f the mark et today. “BASH” has recently undergone her 5 Year RINA Classification survey and in May 15 the engines and machinery have been serviced in accordance with the manufacturers requirements. She has recently undergone a significant amount of work which will enable a new owner to enjoy her from day one, without the need for added expense.
SINCE BUILD, SHE HAS HAD CERTAIN MODIFICATIONS TO HER ORIGINAL PLAN, TOTALLING OVER €1M, WHICH INCLUDE:
The open plan saloon and dining room gives her a true feeling of space normally associated with larger yachts (since this picture a full width MCA approved Ivory carpet has been fit ted to all wood floors on main deck, and white leather replacement on chairs). The living areas benefit f rom generous windows allowing a good feeling of natural light to be enjoyed during the day. The Upper level has its own Jumbo Screen, and all rooms are connected to the Sky Satellite and Sonos Audio system. The Galley is equipped with all modern appliances and is conveniently situated to allow service to be provided to the Main & Upper Dining without entering guest areas, and to the Crew Quarters below housing up to 6 staff.