Size / Year Built / Builder
65.0 Ft / 2005 / VT Halmatic
- Double master cabin aft with en suite heads/shower
- Port forward double guest cabin with en suite head/shower.
- Starboard forward guest head/shower.
- Starbord forward Upper/Lower bunk guest cabin.
- Crew forward with separate access.
The cabins are spacious and have maximum storage and closet space.
- 50hp tender (mercury engine)
- Inflatable canoe
- Inflatable paddle board
- Large inflatable sun pad (takes up to 5 persons)
- O’Brien “Screamer” 2 man doughnut, which is toed behind the 50hp tender
- Wake boards (limited sizes available at moment)
- Snorkel gear
If any extra equipment is required (depending on area), it will be hired by captain
Gregory Alouache, Captain
Nationality: Australia and France
Greg is a French/Australian sailor who's been sailing professionally since 2016. After studies at the University of Technology in Sydney he became an IT project manager then turned his passion of the water into a career. In all these years he has gained exposure in a great number of different sailing yachts in all Mediterranean, Caribbean and Australian waters. He has a lot of experience in yacht racing, sail training and diving.
Greg holds the following licenses and qualifications:
- RYA Yachtmaster Offshore, commercially endorsed
- STCW 2010. VHF & ENG1
- Power Boat Level 2
Greg speaks English and French fluently and has conversational Spanish. He is known as a warm and professional Captain; when onboard the guests feel safe and well informed. It is his aim to give his guests the best time. Besides sailing, Greg loves rock climbing and playing guitar.
Hilary White, Chef
Hilary, born in the UK, finished her studies of Economics at the University of Manchester to start a career on yachts in 2014. Since then, she has logged more then 40,000 nautical miles in the Caribbean and in the Mediterranean (including Atlantic and Pacific crossings) with many different guests. During this time she faced some of the most demanding customers with calmness, energy, respect and efficiency.
It is Hilary's passion to cook with an emphasis on healthy living. She spent a winter studying to be a nutrition and lifestyle coach and has experience cooking pescatarian, vegetarian, vegan, GF and health focused menus. Hilary creates wonderful dishes, that guests look forward to each time they visit. It's her aim to make the guests holidays an unforgettable experience.
Hilary holds the following licenses and qualifications:
- RYA Yachtmaster Offshore, commercially endorsed
- Nutrition & Lifestyle Coach, Institute of Health Sciences
- RYA Powerboat Level 2
- PADI Open Water Diver Certificate
Languages: Fluent English and Spanish and conversational French
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.