Overview

⮞ Guests (8)

⮞ Length (60.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2024)

Locations

⮞ Summer Port : W. Med -Riviera/Cors/Sard.

⮞ Winter Port : Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)

Price Details

⮞ Summer 2025: High Season: €52 000 + APA 25% + VAT Low Season: €48 000 + APA 25% + VAT Winter 2025/26 Holiday season: $59 000 + MYBA terms Regular season: $55 000 + MYBA terms CYBA contract available CHRISTMAS & NEW YEARS EVE (minimum of 7 nights) Note: Christmas charter must end by Dec 27 - 48h turnover & NYE may not start prior to Dec 29 - 48h turnover

Crew Profile

Captain: Julien Roudaut

Captain Julien brings over 30 years of experience in coastal and ocean navigation, with an extensive background commanding both private and charter yachts across the Mediterranean, Caribbean, and beyond. Holding an MCA Master 500 GT license, Julien is a seasoned and multi-talented captain with deep expertise in yacht refits, deliveries, and technical management.

Fluent in five languages and passionate about watersports—including kitesurfing, wingfoiling, and diving—Julien brings both technical proficiency and a vibrant energy to every charter. His prior roles span an impressive range of vessels including Perini Navi, Swan, Lagoon, and Sunseeker yachts, and he has successfully completed multiple Atlantic crossings.

Beyond his maritime credentials, Julien has a formal education in marketing and digital communication, and brings a refined sense of service and guest satisfaction to his leadership on board. Known for his calm demeanor, problem-solving skills, and attention to detail, Julien ensures a smooth, luxurious, and memorable experience for all guests.

Stewardess & Cook: Nuria Muñoz Garrido

Nuria is a passionate and versatile stewardess and cook who brings a warm, guest-focused energy to life on board. With a rich background in Mediterranean and Andalusian cuisine, she designs flavorful, health-conscious menus tailored to guests’ preferences and dietary needs. Her dedication to culinary excellence ensures each meal becomes a memorable part of the charter experience.

In addition to her galley skills, Nuria has over 23 years of experience as a personal trainer and wellness coach, which enhances her ability to provide holistic, attentive care to guests. She holds certifications in STCW Basic Safety Training, Food Handling, and Health Consulting, and is always committed to maintaining the highest standards of cleanliness, organization, and service.

Fluent in Spanish and proficient in both English and French, Nuria is known for her adaptability, reliability, and positive attitude. Her goal is to create an atmosphere on board where guests feel truly cared for—through thoughtful service, delicious food, and attention to every detail.

Sample Menu

WEEKLY MENU

Monday

LUNCH

- Melon with Serrano ham

- Seafood paella

- Fruit sorbet

DINNER

- Tomato and mozzarella salad

- Pork loin with vegetable ratatouille

- Tiramisu

Tuesday

LUNCH

- Exotic salad with tomatoes, pineapple, orange, avocado, and chives

- Spanish tortilla

- Watermelon mousse

DINNER

- Grilled peppers stuffed with rosemary feta

- Swordfish steak with sweet potato purée and green beans

- Fruit salad

Wednesday

LUNCH

- Andalusian gazpacho

- Oriental tabbouleh with tomatoes, cucumber, mint, lemon, and olive oil

- Strawberries marinated with sugar and lemon

DINNER

- Beets with olive oil and oregano, topped with fresh goat cheese

- Chicken skewers marinated with lemon and oregano, served with basmati rice and grilled vegetables

- Pineapple carpaccio with yogurt and honey

Thursday

LUNCH

- Niçoise salad

- Grilled scallops served with coconut quinoa and mixed vegetables

- Chocolate mousse

DINNER

- Warm goat cheese toast on mesclun salad

- Pan-seared duck breast with sautéed potatoes

- Red berry crumble

Friday

LUNCH

- Arugula salad with parmesan shavings and sun-dried tomatoes

- Grilled prawns with garlic and sautéed vegetables

- Rice pudding

DINNER

- Zucchini caviar with fresh cheese

- Oven-baked sea bream with vegetables

- Fresh figs stuffed with dark chocolate and hazelnuts

Saturday

LUNCH

- Green salad and tomatoes with Roquefort cheese and walnut kernels

- Squid ink rice with calamari

- Banana oat and honey blinis

DINNER

- Sautéed mushrooms with ricotta, garlic, and herbs

- Pork tenderloin with mesclun and mashed potatoes

- Apple tart with cinnamon

Sunday

LUNCH

- Pasta salad with pesto, sun-dried tomatoes, and parmesan shavings

- Tuna tataki with wakame

- Soft almond and orange cake

DINNER

- Bruschetta with tomatoes, basil, and garlic

- Mussels in white wine and parsley, served with zucchini and eggplant gratin

- Ice cream cup

 

Notes:

Menus can be adapted to individual preferences, taking into account food intolerances (lactose, celiac, etc.), as well as specific diets such as vegetarian or vegan.

Special meals for children can also be offered based on their tastes.

 

TAPAS SUGGESTIONS FOR THE APERITIF

- Torillita de crevette

- Marinated potato salad with olive oil, parsley, and onions

- Chickpeas with spinach and mild Espelette pepper

- Whole wheat toast with avocado and grated tomato

- Olive tapenade toast

- Tzatziki with breadsticks

- Hummus

- Guacamole

- Charcuterie platter

 

CONTINENTAL-STYLE BREAKFAST

- Freshly squeezed orange juice

- Coffee, tea…

- Assorted fruits

- Yogurt

- Cereals

- Pastries

- Toasted bread with butter and jam

- Cheese, ham