m/v «Vilnius»
Ro-Ro / Rail / Passenger ferry «Vilnius»
M/v «GOTHICA» is a Ro-Ro Cargo & Passenger ship built in 1982 and Rebuilt in 2001. Built at the Nuovi Cantieri Apuania S.P.A. shipyard in Italy.
This ferry impresses with its dimensions and characteristics. Its length is 171.05 meters, and its moulded breadth of 20.25 meters allows it to confidently overcome rolling even in stormy conditions.
The vessels is supervised by the Register of Lloyd's.
There are everything for a comfortable trip on board. For 157 passengers there are 54 cabins and 12 pullman seats.
The ship has 3 cargo decks for heavy vehicles, which can simultaneously take on board 88 TIR vehicles.
|
Length overall |
m |
171.05 |
|
Breadth moulded |
m |
20.25 |
|
Depth moulded up to the upper deck |
m |
? |
|
Load draught |
m |
5.27 |
|
Deadweight with draught 5.27 m |
t |
4750 |
|
Gross tonnage GRT |
t |
13294 |
|
Service speed |
knots |
? |
|
Main engine power |
kWt |
2 x 4920 |
| Number of passenger beds | Pers | 157 |
| 2 decks: | Main deck | Upper deck |
| Deck area, m2 | ? | ? |
«Breakfast»
1) Oatmeal porridge or cream of wheat cooked with milk.
2) Milk products: yoghurt / kefir (traditional fermented dairy).
3) Suluguni cheese and greens in a lavash (hot stone oven pita).
4) Frittata with greens and brinsen cheese (an omelette), a sausage, and vegetables (a tomato, cucumber).
5) Beverage: lemon tea (butter, jam, breadbasket, cookies, waffles).
«Lunch»
1) First course: Kharcho (a traditional Georgian soup with beef, vegetables and coriander leaves).
2) Salad: Greek salad, with black olives and feta.
3) Second course: fricassee, with creamed chicken fillet and mushrooms.
4) Garnish: Risotto with vegetables and saffron, Korean-style pickles.
5) Fresh fruit (an apple, orange, banana).
6) Dried fruit compote.
«Dinner»
1) Salad: Chef’s special.
2) Main course: Pork loin tender steak, with cheese encrusted.
3) Garnish: Au gratin potatoes with green pepper and greens.
4) Saute of fresh vegetables, gherkins.
5) Beverage: lemon tea (butter, jam, breadbasket, Swiss roll, marshmallow souffles).
«Breakfast»
1) Oatmeal porridge or cream of wheat cooked with milk.
2) Milk products: Yoghurt / Ayran.
3) Rollini (spinage and brinsen cheese, chicken, mushrooms).
4) Grand Slam Breakfast (a tomato, cucumber, bell pepper, black olives, brinsen cheese, sausages, and boiled eggs).
5) Beverage: lemon tea (breadbasket, butter, honey, jam, cookies, waffles).
«Lunch»
1) First course: Rosefinch soup (rosefinch, bouillon, lemon).
2) Salad: Turkish salad (tomato, cucumber, onion, pepper, parsley, lemon, olive oil).
3) Second course: Sweet and sour grilled chicken fillet with sesame.
4) Garnish: Fusilli with cheese, Turkish-style pickles.
5) Fresh fruit (an apple, orange, banana).
6) Dried fruit compote.
«Dinner»
1) Salad: Crudities (mixed salad) with brinsen cheese and greens.
2) Mixed cheese with black olives.
3) Main course: Mackerel fillet baked with vegetables, lemon and tartar sauce.
4) Garnish: Bulghur, baked bell pepper, runner beans.
5) Beverage: lemon tea (butter, breadbasket, Swiss roll, croissants, chocolate marshmallow souffles).
