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 Chef
Lexi Alexandra Fletcher Hostess
Tim Mate
Captain: Carl CJ Coetzee
CJ, the Captain of SY JOY, his 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 super yacht to smaller award winning charter catamarans, CJ now has 7 years of working experience around the the Caribbean, Mediterranean and South East Asia 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
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.
Hostess: Lexi Alexandra Fletcher
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 personalised service for guests.
Working closely with Captain CJ and Chef Desree, 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 devloped 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: Tim
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
Spinach and mushroom quiche
with goats cheese crumble
Banana bread french toast and caramelised banana
served with fresh cream
Fresh home made pancakes with crispy bacon
and maple syrup
Soft poached eggs with hollandaise,
country ham and wilted spinach on toasted english muffin
Coconut chia seed smoothie bowls
with freshly cut fruit, seeds and nuts
Smoked salmon bagel with scallion scrambled eggs
Soft eggs shakshuka served with warm ciabatta
Fresh fruit platter, muffins and cereals served every morning
LUNCH
Fresh seared Thai beef noodle salad with toasted cashews
and crispy coconut
Greek style chicken kebabs on the BBQ
served with a minted peach cous cous and garden salad
Seared tuna salad with pineapple and sprout, ginger plum relish
with deep fried sushi rice balls
Bacon and bree homemade beef burgers with caramelised sweet red onions,
served with a pickled balsamic pear and rocket salad
Pan seared cajun style mahi mahi with coconut and tumeric quinoa,
topped with mango and cucumber salsa
Gourmet thin base pizza with garden side salad,
Roast eggplant and zucchini ribbons with goats cheese Bacon, avocado and feta
Island style spicy shrimp soft tacos topped with salsa and sour cream and
served with home made three bean salad
CANAPE
Classic cheese board with cured meat, nuts and fruit
Spicy patatas bravas with home made lime mayo
Freshly made island salsa, smashed avocado
with nacho chips
Melted provolone burger bites with pickles
Sesame crusted seared tuna crisps
with wasabi avocado puree
Cumin baked sweet potato rounds
with homemade hummus and smoked paprika
Beef fillet crostini with tomato, olive and caper relish
Vegetable and pickled ginger thai rice wraps,
with chilli soy dipping sauce
STARTERS
Ginger ponzu tuna tartar
with a hint of truffle
Chilled pea soup,
with a mint and feta cigar
Mango and chilli mahi mahi ceviche,
with crispy tortilla chips
Lemongrass infused coconut milk mussels,
with ciabatta
Multicoloured tomato caprese salad,
with freshly made basil pesto
Bahamian tropical conch salad
Quinoa falafel salad with pomegranate,
basil and white balsamic dressing
MAINS
Fish of the day baked in a paprika lime and tomato sauce,
served on a bed of roast vegetables and creamy garlic mash
Lemon herb roast spring chicken served with walnut and apricot stuffing,
sautéed green beans and lime sweet potato puree
Red wine, garlic and thyme marinated filet served
with wild mushroom and parmesan risotto
Miso glazed wild salmon served with charred lemon almond broccolini
and coconut sticky rice
Roast chicken marbella served with mixed green vegetables
garlic roast potatoes and baby spinach side salad
Smokey BBQ ribs with Bahamian style mac & cheese
and traditional coleslaw
Surf and Turf, Lobster and filet served with
bacon, cherry tomato and basil white wine cream sauce
seared asparagus and parmesan cauliflower puree
DESSERT
Traditional Bahamian rum cake with vanilla ice cream
Madagascan vanilla coconut panna cotta with
toasted coconut, mango sorbet and kiwi salsa
Gooey chocolate nut brownies and ice cream
South African Amarula glazed malva pudding served with
home made vanilla creme anglaise
Flourless chocolate torte with
fresh berries and chantilly
Chef Desree’s tiramisu with Drambuie
‘Pampoenkoekies’
Butternut doughnuts served warm with
salted caramel and vanilla ice cream
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.
-
Available
-
Booked
-
Hold
-
Unavailable
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 |
SIMILAR YACHTS TO JOY
SKYLARK
Size: 72.0 Ft
Builder: .
Year: 2018
Number of Crew: 3
$31,000 - $36,000 / Week All InclusiveLearn more
NAMASTE
Size: 78.0 Ft
Builder: PRIVILEGE MARINE
Year: 2016
Number of Crew: 4
$56,000 - $62,500 / Week All InclusiveLearn more
ORION
Size: 74.0 Ft
Builder: Sunreef Yachts
Year: 2017
Number of Crew: 4
$45,000 - $51,000 / Week All InclusiveLearn more
DIANA
Size: 74.0 Ft
Builder: Sunreef Yachts
Year: 2017
Number of Crew: 3
$49,000 - $56,000 / Week Plus ExpensesLearn more
