Sailing yacht · Italy

KINGS RANSOM | 2008

Matrix Yachts

10 guests
5 cabins
4 crew
2008 built
75ft (23m)

KINGS RANSOM

KINGS RANSOM · Italy

About KINGS RANSOM

Kings ransom is a crewed Matrix Yachts which was built in 2008 and has 5 cabins. It can accommodate 10 people. The 4 crew members are on hand to look after your every need.

It is available for charters in Italy. Weekly charters on this yacht start from a week and in high season.

Kings ransom features bbq, beach games and fishing gear.

Specifications

10Guests

5Cabins

4Crew

75ftLength

2008Built

BBQ

Water sports & toys

- Jacuzzi
-
1 x Hobie Wave Sail Boat

Guest policy

PetsNo

Meet the crew

Captain · South AfricanRohan van der MerweRead bio

StewardessShana van ZylRead bio

DeckhandNick van BeeckRead bio

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

^{MY GUEST SAMPLE MENU 1}

BREAKFAST

TO ORDER

LUNCH

IN HOUSE FRESH SOUR DOUGH BREAD SERVED WITH WHIPPED MAPLE BUTTER

PEARL COUS COUS/LEMON/RED ONION/TOMATO/ CHARRED PEPPERS/ CUCUMBER SALAD

SNAP PEAS/MINT/BURRATA/ FRESH BASIL PESTO SALAD CHICKEN MILANESE

GRILLED HALIBUT CHEEKS/GRASS-FED BUTTER/GARLIC/LEMON

ITALIAN LEMON & RICOTTA SOUFLEE

OPTIONS OF IN-HOUSE ASSORTED ICE CREAM & SORBETS

HORS D’OEUVRES

MINI CHARSU PORK BAO BUNS

SALMON TOSTADAS/CHARRED LEEK/

NORI BUTTER/CARAMELIZED GREEN ONION

BUTTER TOASTED BRIOCHE/ MUSHROOM DUXELLE/ CHARRED A5 WAGYU

STARTER

CHARSU PORK BAO BUNS

MAIN COURSE

ASIAN BEEF SHORT RIB/ JASMIN RICE/ CHARRED SEASONAL VEGETABLES/ STICKY HOISON REDUCTION

DESSERT

YUZU MERINGUE TART/SESAME TUILL

MY GUEST SAMPLE MENU 2

BREAKFAST

TO ORDER

LUNCH

MEDITERRANEAN GREEK SALAD

GRILLED HALLOUMI SKEWERS/HONEY/SESAME/LEMON

SPANAKOPITA

MINI GRILLED BEEF SOUVLAKI

TZATZIKI/HUMMUS/TARAMASALATA SERVED WITH FRESH WARM PITA

CHICKEN GYROS BITES

CHARRED GREEK PEPPERS & LEMON POTATOES

BAKLAVA

OPTIONS OF IN-HOUSE ASSORTED ICE CREAM

HORS D’OEUVRES

(ASSORTED SUSHI)

HAMACHI CRUDO

TUNA/SALMON NIGIRI

SPICY TUNA CRISPY RICE

STARTER

WHIPPED FETA/BLOOD ORANGE/BEETROOT/DILL/PISTACHIO SALAD

MAIN COURSE

GRASS-FED FILLET STEAK/ POTATO FONDANT/ CHARRED BALSAMIC

BABY RED ONION/ZUCHINI SPIRALS /RED WINE REDUCTION

DESSERT

STRAWBERRY PAVLOVA

FRENCH MERINGUE/STRAWBERRIES/

STRAWBERRY GEL VEIL

MY GUEST SAMPLE MENU 3

BREAKFAST

TO ORDER

LUNCH

CORN TORTILLA CHIPS SERVED WITH CHUNKY

GUACAMOLE/HOUSE-MADE PINEAPPLE/BLACK BEAN SALSA

BUFFALO CAULIFLOWER SALAD

(ROASTED BUFFALO CAULIFLOWER/MIXED SALAD/ SOUR CREAM DRESSING/ TOASTED SEEDS)

SWEET CORN ELOTE

(SWEET CORN/RED ONION/ CORIANDER/ COTJA CHEESE)

“CATCH OF THE DAY”- CRISPY FISH TACOS

(CORN TORTILLA/LIGHTLY BATTERED FISH/ SPICY TOMATILLO SALSA/ FRESH CABBAGE/ CORIANDER)

SPICY PRAWN TACOS

( FLOUR TORTILLA/CAJUN FRIED PRAWNS/PINEAPPLE/ LIME/ CORIANDER/MANGO/HABANERO )

FREE RANGE CHICKEN ENCHILADAS

(PULLED CHICKEN /MOLE ROJO/SALSA VERDE/CREAM/ MICROLEAF)

WATERMELON WEDGES/TAJIN

MINI CHURROS SERVED WITH CINNAMON/SUGAR & CARAMEL SAUCE

HORS D’OEUVRES

FRIED CHICKEN/CAVIAR/RANCH

HONEY & THYME BAKED PETITE

CAMEMBERT

TUNA TAR TAR/SWEET CORN PUREE/ SCALLION & BLACK SESAME GEL

STARTER

SALMON CRUDO/GRAPEFRUIT PEARLS/HERB OIL/PONZU GEL

MAIN COURSE

CHICKEN BALLONTINE SERVED WITH

WILD MUSHROOM GNOCCI

DESSERT

STICKY TOFFEE PUDDING/ IN HOUSE BIRCH-BUTTER PECAN ICE-CREAM

MY GUEST SAMPLE MENU 4

BREAKFAST

TO ORDER

LUNCH

BURRATA ESALADA

TAGLIATA CON RUCOLA

(ASSORTED IN HOUSE SOURDOUGH PIZZAS)

OLD FASHIONED MARGARITA PIZZA

NDJUA/PEPPERONI/ HOT HONEY PIZZA

JAMON/BURATTA/PEPPERONCHINI/ CALABRIAN CHILLI PIZZA

PIZZA BIANCA

(MUSHROOMS/CREME FRAÎCHE/ CHARRED PEPPERS/BURRATA/RADDICHO)

AMARETTO PEACHES/MADAGASCAR VANILLA ICE CREAM/ SHAVED ALMOND

HORS D’OEUVRES

CARAMALIZED BRIE STUFFED DATES

FOIE GRAS/TRUFFLE TERRINE/CHERRY GEL

CAVIAR FRIES

STARTER

MOULES MARINIERE

MAINS COURSE

CHAR GRILLED FRENCHED RACK OF LAMB//POTATO FONDANT/HEIRLOOM

CARROTS/SUMMER RADISH/ MUSTARD SEED/BORDELAISE SAUCE

DESSERT

CRÈME BRÛLÉE

MY GUEST SAMPLE MENU 5

LUNCH

VERGETABLE RICE PAPER ROLLS

PRAWN RICE PAPER ROLLS

SPICY PEANUT SAUCE

NAM JIMJAEW(THAI DIPPING SAUCE)

CARABINEROS COOKED IN A SPICY TOM TUM BUTTER

YUM NUA(THAI BEEF SALAD)

CHICKEN PAD THAI

FRIED BANANA/CHILLI CARAMEL SAUCE/MANGO SORBET

HORS D’OEUVRES

TOMATO BRUSCHETTA

PATATAS BRAVAS

CRISPY CALAMARI/ LEMON AOILI

STARTER

TEMPURA FRIED ZUCCHINI FLOWER STUFFED WITH

HERBED RICOTTA/PISTACHIO PESTO/MICRO HERBS

MAIN COURSE

LINGUINE ALA VONGOLE

HOME MADE LINGUINE/FRESH CLAMS/WHITE WINE/

PECORINO ROMANO/BLACK PEPPER

DESSERT

TIRAMISU CITRON/LEMON PRESERVE/ LEMON SORBET/ HONEYCOMB

MY GUEST SAMPLE MENU 6

BREAKFAST

TO ORDER

LUNCH

CLASSIC CEASAR SALAD

PICKLED CUCUMBER/FRISÉE/STRAWBERRY/PISTACHIO/POPPED QUINOA

SUMMER SALAD

GOURMET A5 WAGYU BEEF SMASH BURGER ON A IN-HOUSE BRIOCHE BUN

CRISPY CHICKEN SANDWICH ON A IN HOUSE BRIOCHE BUN

BLACK TRUFFLE PARMESAN FRIES

BURNED ORANGE AND HONEY PANNA COTTA

HORS D’OEUVRES

MINI CARAMALIZED ONION & FETA PALMIER

TOMATO GAZPACHO/PIMENTO STUFFED OLIVES/ANCHOVY

KING CRAB/BLOOD ORANGE BUERRE BLANC/CAVIAR

STARTER

COURGETTE/PEAS/CUCUMBER/STRACCIATELLA SALAD

MAIN COURSE

SLOW ROASTED CRISPY PORK BELLY/CAULIFLOWER SOUP/MELON/

TEMPURA FRIED SHISHO/APPLE BOURBON GLAZE

DESSERT

ROASTED WHITE CHOCOLATE SAN SEBASTIÁN BASQUE CHEESE CAKE

BOOZY CHERRIES

MY GUEST SAMPLE MENU 7

BREAKFAST

TO ORDER

LUNCH

(HARVEST TABLE- LAND TO SEA LUNCH)

IN HOUSE FRESH SOUR-DOUGH FOCCACIA

SLICED BONE-IN THICK CUT RIB EYE STEAK/ CHIMICHURRI SAUCE

BUTTER POACHED SLIPPER LOBSTER

HARVEST GARDEN VEGETABLE MEDLY GRAIN SALAD

TUSCAN WHITE BEAN SALAD

MELON/JAMON SERRANO/ARUGULA/MINT & MOZZARELLA SALAD

ASSORTMENT OF CHEESE

PISTACHIO BRIOCHE FRENCH TOAST STACKS WITH MADAGASCAN VANILLA ICE CREAM

HORS D’OEUVRES

BRAISED A5 WAGYU/CORIANDER/PEA/COTJA/SULTANA MINI TACOS

DEVILED DRAGON EGGS WITH OESETRA CAVIAR

FRIED GOATS CHEESE BALL/CANDIED BEET GEL/PICKLED BEETS

STARTER

LOBSTER/ORZO/SUNDRIED TOMATO CREAM/PEA FOAM/PEA TENDRIL

MAIN COURSE

PAN-SEARED CHILLEAN SEABASS/PARMESEAN POLENTA/

BROCCOLINI/PEA TENDRILS/

PASSIONFRUIT BUERRE BLANC

DESSERT

MILK CHOCOLATE MOUSSE/ RASPBERRY GEL/ DARK CHOCLATE & RASPERRY TRUFFLE WHITE CHOCOLATE SNOW

Gallery

Details

Yacht plan

Dive programme

Scuba onboardOnboard

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew0

Night dives0

Dive lights0

Green initiatives

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Dates:Select below

August 2026

Number of Guests:10 guests

Low season rate: €38,000 per week

+VAT (approx. 22%) +APA (30%)

High season rate: €48,000 per week

+VAT (approx. 22%) +APA (30%)

Personal advice Vetted crew Replies within the hour

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Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which wil generally be a bank transfer to top up the funds.

We recommend (10-15% for the Med) (15-20% for the Caribbean/Bahamas) of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.