• Guests: 6
  • Cabins: 3
  • Price Range: €20,000 - €26,000


This yacht is based in Croatia.

Yacht Description

CNB76 yacht is a 75.00 ft long sailboat monohull and spends the summer and winter season in Croatia. It was built by CNB Bordeaux in 2017. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 double cabin, 2 twin cabins.

The sailboat features VOLVO D4 180hp engines and a generator.


Allegro has 3 guest cabins, they are all located forwards of the saloon, the master cabin is forward and has a bed that you can walk around all sides. The guest cabin on the port side is convertible from a twin to a double bed. On the starboard side, it is a bunk cabin but the bottom bunk can be extended to make a double bed.
Tube: Yes
Guests: 6
Maxspeed: 11
Pref Pickup: Jolly Harbour
Other Pickup: Palma
Draft: 3
Cruising Speed: 9
Helipad: No
Ac: Full
Ac Night: No
Built: 2017
Cabins: 3
Double: 1
Twin: 2
Showers: 4
Basins: 3
Electric Heads: 3
Jacuzzi: No

Flag: Jersey
Homeport: Croatia
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1
Yacht Insurance: Pantenius


BBQ: Yes
AC: Full
Generator: yes
Internet: Onboard WIFI


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Water Maker: Yes 280lph
Water Capacity: 1500L
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Smoking: Only on deck
Crew Smokes: Inq
Children Ok: Yes
Generator: yes
Inverter: yes
Voltages: 240V/24V

Price Details

Price from: €20,000

High season rate: €26,000

Mediterranean Weekly rates 2020
April, May & October Euro €20,000 ex VAT
June & September Euro 23,000 ex VAT
July & August Euro 26,000 ex VAT
20% APA

Caribbean Weekly rates 2020

February & March Euro €26,000 plus €5,500 APA
January & April Euro €23,000 €5,500 APA


Water Sports

Dinghy Size: 3.9m
Kayaks 2 Pax: 1
Dinghy Hp: 110hp
Dinghy Pax: 6
Swim Platform: Yes - hydraulic
Water Skis Adult: Yes
Boarding Ladder: on aft swim platform
Water Skis Kids: Yes
Sailing Dinghy: Tiw
Windsurfer: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: 2


Crew Information


Chef / First Mate

Deckhand / Steward

Captain: Andrew Joos

Captain Andrew Joos

Andrew grew up in Cape Town, South Africa and has always had a love of water activities, from an early age the was involved in water-sports and eventually developed a fascination with ocean sailing. This passion eventually grew into a profession.

Andrew has sailed over 140,000nm and has 10 years experience as captain all over the world, Andrew prides himself on transforming novice crews into sailors. He loves sharing his passion of sailing and says "I derive much happiness from bringing joy to
others through the adventure and fun of sailing!"

Andrew's attention to safety, gentle personality, and confident manner sets the perfect tempo of relaxation onboard. So, guests can expect to learn and truly enjoy their time onboard Allegro. With many years cruising the Mediterranean and Caribbean, you can be assured that itineraries are well planned, exciting, and the boat is a well managed environment.

Chef/First Mate Sarah Joos

Sarah grew up in the Naval town of Simon’s Town, South Africa,

When Sarah entered the yachting industry some years ago she had yet to discover her true role onboard. She started on a 35m motor yacht as Junior Stewardess. Sarah rose to the occasion when the head chef became unable to work. Her cooking pleased the palette of the Russian owner and Sarah became the new Head Chef! She progressed her career on some high profile sailing yachts, as sailing, together with cooking, are her true passions.

Teaming her love of the ocean, restaurant experience and hospitality background, Sarah creates an exceptional culinary experience for SY Allegro’s guests.

Sarah’s approach to food incorporates Mediterranean and Asian, molecular, fusion and incorporation of local delicacies and products, tying them into visual masterpieces for not only a sailing holiday but a culinary journey.

Libby Rogers

Libby grew up on the south coast of England and has spent her entire life by the water’s edge, forming an integral part of family life.

Libby is a qualified water-sports instructor and worked in Greece for two summers; her responsibilities included teaching dinghy sailing and windsurfing. This experience helped her realise that she wanted a full-time career in sailing and the aquatic lifestyle on the water.

With experience in the hospitality industry, Libby is passionate about interacting with people. Her enthusiasm shines through when embarking on any experiences onboard Allegro - wanting to make sure everyone that steps foot on the yacht has the most enjoyable and relaxing possible time.

Libby’s life experiences ensured she landed her dream job onboard as deck stew and allowed her to become part of Allegro family in May 2019.




Fruit platter, toast and preserves. With poached eggs and sundried tomatoes, arugula as well as crisp prosciutto. Drinks include juices, coffee and tea.  


Langoustines served with a chilled herb couscous salad with cucumber and local peaches.  


Starter is chilled gazpacho with a modern zesty twist, served with olive oil pearls & melba toast. Main Mediterranean Lobster pasta, infused with local tomatoes, basil and lemon emulsion Dessert Pineapple carpaccio, vanilla champagne syrup & ice cream




Fruit platter, toast and preserves. Served with basil and trout topped scrambled eggs on a bed of fresh tomatoes. Drinks include juices, coffee and tea.    


A grilled Sarago fish, stuffed with thyme, lemon and garlic. Prepared to perfection with locally sourced vegetables and arugula salad.  


Starter are Scicilian peaches grilled and served with basil infused mascarpone, prosciutto roses and balsamic reduction on a bed of arugula. Followed by the mains which is a mouth-watering vongole with a citrus twist and Scolfi’s crisp local bread for the broth. Finally, the dessert is a vodka spritzer lemon sorbet with basil.  


DAY 3 


Fruit platter, toast and preserves. With fried eggs on grilled aubergine topped off with a sun dried tomatoes tapenade. Drinks include juices, coffee and tea. 


Hearty Sicilian cuttlefish pasta in a white wine, tomatoes and garlic reduced sauce. This dish is the stuff of Italian dreams and is accompanied by a fennel salad topped with blood oranges. 


Starters are cold tonnato on carpaccio of tomato and veal. Mains is a Pistachio, basil and matcha crusted spigola on mediterranean veg rice. And this is all topped of by the dessert with is baked cheesecake with frutti di bosco.  




Fruit platter, toast and preserves. Served with an Italian inspired omelette with buffalo mozzarella, tomato and basil. Drinks include juices, coffee and tea. 


Linguini con frutti del mare in hearty Italian tomato and basil baked pasta sauce base, which is accompanied with a fresh salad. 


Starters is an icy scallop ceviche, cured in a Sicilian orange zest, olive oil pearls and soy sauce. Mains is chicken, date and almond roulades with grilled fennel and pea mash drizzled in red wine and date reduction. The dessert is juicy blackened Italian peaches with ice cream. 




Fruit platter, toast and preserves. Also served are local eggs, boiled to personal perfection, served with arugula and parmesan pan crisped rosemary bread. Drinks include juices, coffee and tea.


Lemon marinated Mediterranean Sole on basil and sundried tomato savoury rice with Italian vegetables, served alongside a freshly prepared salad. 


Starter is Tuna tartare with basil avo base and fine crisp. The main is a grilled lamb rack with sweet potato mash, tzatziki and fine beans. And these courses are topped off with the dessert which is poached pears, with white wine syrup and star anise. 




Fruit platter, toast and preserves. Parmesan scrambled eggs, topped with basil and olive oil pearls. Drinks include juices, coffee and tea.


Mediterranean quiche with peppers, parmesan and courgette served with a freshly prepared salad. 


Starters is a Bottarga di muggine served on a salad with lemon marinated apple flowers. While the main is fresh scallops seared and served on a radish gele with pea mash and radish crème. Dessert is a Tiramisu made with orange liqueur.  




Frittata of courgette, sun dried tomatoes, olives, motza, topped with crisp prosciutto and basil. Drinks include juices, coffee and tea.


Fish, meat or a combination BBQ onboard served with a potato, green, or lobster salad. Meats include: crumbed lemon chicken skewers, marinated beef fillet, sausages, crispy pork rinds, a whole fish, and prawn skewers 


The last night’s starters is a traditional octopus and potato with basil. Followed by the mains which is a lemon butter Dorado fish on butter bean mash with fresh green vegetables, topped with toasted almonds. And finally the dessert is a chocolate mousse. 

  • Inquire about CNB76

  • MM slash DD slash YYYY
  • MM slash DD slash YYYY

Guest capacity
Minimum Length
Price under