JOY Yacht Charter Catamaran
JOY Yacht Charter Catamaran
Accommodations
1 Master Suite, 2 Double Cabins, 1 Pullman Cabin
All with en-suite bathrooms
Layout
Ammenities
Technical Details
Charter Types
Crew Profile
Nikki Camp Chef
Lexi Fletcher Hostess
Tim Johnson Mate-Engineer
Captain: Carl CJ Coetzee
CJ’s passion for the ocean stretches back further than he can remember. Born out of a childhood of summers spent visiting his grandfather’s house on the beach in Cape Town, he always knew he wanted a life by the sea. Starting his career as a dive instructor and professional underwater photographer and videographer, CJ spent many years working with thousands of clients, not only training them how to dive, but sharing his love for the ocean and guiding them to some of the most spectacular underwater locations and majestic marine life.
After many years under the sea, CJ decided to make the move into yachting to expand his experience and build his career. Taking his experiences from large superyachts to smaller award winning charter catamarans, CJ now has 8 years of working experience around the Caribbean, Mediterranean, South East Asia and French Polynesia to make him the perfect captain for any yacht charter.
With experience of transatlantic crossings on spectacular sail yachts, finding Manta rays in the Benguela current off of Mozambique, discovering overhead barrels on never heard of islands lost in the Indian ocean or swimming with Tiger sharks in the Bahamas CJ has a knack of finding the most spectacular treasures that mother nature has to offer.
With a laid back and very friendly disposition, he leads a team of dedicated and professional crew to ensure that all of his guests have the opportunity to enjoy an once in a lifetime experience.
“I am very fortunate to be able to live a life that most could only dream of, however there is no greater joy than sharing that with others, either in, or out of the water.”
Chef: Nikki Camp
Nikki’s love for food and cooking was developed at a very young age and today she thrives by experimenting with new dishes and creating personalized menus to ensure that every meal on board is an event in itself.
After studying at the Ashburton Culinary School, and with 5 years of experience as a chef on board busy charter yachts between Greece, the Mediterranean and Caribbean, Nikki has been exposed to (and fallen in love with) a multitude of cuisines and cultures.
With her kind-hearted and gentle nature, she endeavours to pour her passion into her cuisine. She delights in mixing healthy fresh local produce with international dishes learnt from a life well-travelled to create delicious yet health conscious menus on board.
Nikki is also a seasoned seafarer and has truly spent a life at sea. From her earliest memories on her dad’s boat on the English coast, to counting whales off the Turks & Caicos, exploring the mangroves of Barbuda, and the bays of Greece, she has loved it all.
She has worked as hostess in Greece. Also as Chef aboard a private sailing yacht in the Caribbean and in the Bahamas.
Hostess: Lexi Fletcher (British, STCW 95)
Lexi is upbeat and charismatic, with a calm disposition and can do approach that makes her a welcome team member in any situation and a great asset on board JOY.
With experience early in her career serving cocktails and later moving on to client servicing in the marketing industry, Lexi has extensive practice delivering to the highest standards with flourish and flair over almost 15 years. She understands the importance of the smallest finishing touches and prides herself on providing a truly personalized service for guests.
Working closely with Captain CJ and Chef Nikki, Lexi will make sure that every aspect of your trip is taken care of so that you can sit back, relax and enjoy a once in a lifetime holiday on board JOY.
Having lived on three continents, Lexi has developed a deep passion for travel and has been lucky enough to visit some of the most beautiful places in the world. A keen diver and hiker, she delights in exploring everything that the natural world has to offer, both above and below sea level.
Mate-Engineer: Tim Johson (British, STCW 95)
Tim’s life has always been connected to the sea, growing up on the beautiful east coast of England, sailing and kayaking at every opportunity. After finishing university, he left for Corfu to work for a busy charter company, where he met his wife, Chef Nikki.
Together, over the last 9 years Tim & Nikki have had an exciting and varied life at sea. From cold Northern Europe, across the Mediterranean to up and down the Caribbean and The Bahamas, East Coast USA and now beautiful Polynesia, their combined love of the ocean, diving, nature and wildlife has embedded a passion that they love to share with their guests.
As mate/engineer on board JOY, Tim keeps JOY running smoothly below deck. With an easy-going nature, he will also be there on hand to make sure you have the best vacation possible; whether it is to help you find that secret snorkelling spot, show you how to get up on the wakeboard, or to make sure your glass is always full for that perfect sunset.
Water Entertainment
1 x Banana Boat
Dive Equipment
Beach Toys
Scuba Diving
Remark on scuba diving: Rendezvous only.
Clients are more than welcome to use onboad scuba dive equipment but with an instructor (RdV diving).
There is no wetsuit for rent onboard, but the clients can rent from local dive shop.
For diving in French Polynesia cruising area (Tuamotus Islands): It is important to know that the dives around Tuamotus are at the passes near town and if they wanted to see the rest of the atoll then there are no scuba dive sites.
Onboard Entertainment
Menu
BREAKFAST
(All breakfasts are served with a selection of breads, spreads, jams, fruits, yoghurts, cereals, homemade granola and eggs to order)
Crushed avocado on toast with crunchy asparagus and a poached egg with a side of crispy bacon
American style blueberry pancakes and maple syrup
Mediterranean style scrambled eggs on toast with a side of breakfast sausages
French toast with cinnamon, maple syrup and parma ham
GF Caribbean fruit muffins served with a selection of over night oats
Cheese and bacon quiche with a side of sautéed vegetables
Smoothie bowls topped with fresh fruit, coconut flakes and homemade granola
Fried eggs with bacon and country potatoes
LUNCH
Honey roasted duck breast on a chickpea, beetroot and cilantro salsa
Grouper goujons served with an arugula and avocado salad and a rustic tartar sauce
Seared scallops served with a quinoa and apple salad on a butternut squash puree
Seared tuna and niçoise salad served with fresh bread
Beef taco salad served with fresh guacamole, salsa, sour cream and jalapeno's
Lemon buttered salmon with herbed cous cous and a feta mint arugula salad and cucumber ribbons
Grilled steak and caramelised onion salad with a chimichurri sauce and fresh bread
SUN DOWNERS
Vietnamese spring rolls
Loaded nacho plate
Charcuterie Board
Hummus, crudité, olives and pita
Quesadillas with salsa & sour cream
Deep fried breaded cauliflower bites with a cool dipping sauce
Artichoke and parmesan bake with crudité and crackers
STARTERS
Carrot and cilantro soup
Tomato bruschetta with balsamic glaze
Sweet caramelised red onion and brie in crunchy phyllo pastry on a bed of lettuce and soy sauce
Mahi ceviche with avocado puree and a lime wedge
Cucumber, avocado & basil gazpacho
Goat cheese and beetroot salad with rocket and Dijon sauce
Spinach & mozzarella stuffed portobello mushroom
MAINS
Spiced duck breast on a date puree, roasted butternut squash, braised baby turnips and a duck jus
Sweet and spicy Mahi Mahi on coconut rice and herbed lentils served with aubergine caviar and balsamic pearls
Spice rubbed pork tenderloin on wilted kale served with sweet potato mash, shallot puree and sautéed apples and raisins
Creamy garlic butter Tuscan shrimp tagliatelle with sun-dried tomato, spinach and big parmesan shavings with a side of garlic bread
Garliky butter lobster topped with parsley and served on a bed of coconut rice and pineapple salsa
Mahi stuffed with salmon mousse and rolled in pancetta on wilted spinach and a maltaise sauce
BBQ baby back ribs served with potato salad and Asian slaw
DESSERT
Rumfudge pie with chocolate sauce, whipped cream and strawberries
Carrot cake with an orange zest
Chocolate mousse
Oreo cheese cake
Chargrilled pineapple with caramel and cream
Keylime pie
Chocolate fondont
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Winter 2018 to 2019 | €59,200 | €59,200 | €61,700 | €64,200 |
| Summer 2019 | €46,000 | €46,000 | €46,000 | €46,000 |
| Winter 2019 to 2020 | €43,000 | €43,000 | €43,000 | €43,000 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
Plus Expenses
Usually Includes: Yacht, Onboard Equipment and Crew.
Not included: Fuel, Dockage, Food and Beverages, Gratuity are the biggest
categories among other charter related expenses.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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