BLACK CAT Yacht Charter Catamaran
Catamaran Specifications
Year Built
Size
Beam
Draft
Type
Builder
ACCOMMODATIONS
Cabins
Max Guests
Number of Crew
Locations
Winter Area
GreeceSummer Area
GreeceAccommodations
BLACK CAT is accommodating up to 8 guests as below:
Starboard:
1 Master cabin with King size bed
1 ensuite double cabin with Queen size bed
Port side:
2 ensuite double cabins with Queen size beds
All cabins (except the peak) are equipped with TV, bluetooth, plugs, ,hair dryer, private A/C control and offering bathroom set
The Master cabin is offering also a safe.
Layout
Ammenities
Technical Details
Unlimited low-speed satellite connection / What'sapp
Internet with 3G-4G high speed connection for emails
Charter Types
Green Initiatives
Crew Profile
Pauline BOULAY COOK
Coraline RAVIDAT STEWARDESS
CAPTAIN: Sebastien TSCHULL
French
STCW 95 – PADI Divemaster, level 4 CMAS
Languages: French, English
CHEF: Pauline BOULAY
French
STCW 95 - PADI Divemaster, level 4 CMAS
Languages: French, English
Since 8 years we are sailing, from Mediterranean Sea to Paciï¬c Ocean and we know very well West Indies.
Our shared passion is the sea. We love playing with the wind and sail along the water to discover her wildlife and wonderful landscapes.
What we love is to share these magical moments, a perfect anchorage, sunrises or race with dolphins,…and to offer to our guests an unforgettable experience.
With our great cruises experience we can adapt as close as possible to the desires of our guests.
Sebastien knows perfectly the wakeboard and love learn and frame nautical sports.
For those who like to put the head under water, we accompany who wants for snorkeling. We are both dive master and level 4 CMAS and know very well marine species from Mediterranean and west indies.
Sebastien studied manufacturing plastic and composite. He began to work by producing carbon mast for sailing vessels like one off, race and for famous shipyards. After spending 8 years of manufacture he had decided to focus on sail.
His several navigations, off shore and inshore, and greats knowing permit him to become a Captain.
He gets all his degrees top of his class.
He had sailing on a lot of kind of vessels like mono-hulls, catamarans and trimarans.
As he had many miles on the sea he is prepared and trained for all types of situations. Cruises be held in a climate of trust and security.
His seriousness and perfectionism are exploited to be as close as possible to the expectations of his guests.
Pauline was always passioned by cook. She became cook 8 years ago for the ï¬rst time on a sailing vessel. She decided to learn also to sail. She passed his captain license, so she can help the captain when he needs.
Each new destination is perfect to learn new recipes. She knows very well French cook but also Italian, West indies, Polynesian, and Asian cook. She especially like to cook fresh ï¬sh that she buys on the coast or the best way, the one we ï¬sh!
She only works with very fresh products and as possible organic. Meals are always healthy and balanced. But she doesn’t forget the gourmand, she cooked also delicious pastries.
She proposes during all day different snacks, sweet or salted, and cocktails or smoothies.
STEWARDESS: Coraline RAVIDAT
French
STCW,
Languages: Fluent English, Basic Italian.
I’m working in yachting world since 8 years, I have mainly worked on M/Y from 65 feet to 147 feet. Naturally positive and smiling, I will do everything i can to ensure that my experience makes your stay unforgettable.
In first I studied and worked in the world of architecture and interior design. Then life led me to discover the world of yachting where I was able to put at service my skills and personal values in a context more corresponding to my personality. Let this be in my sense of detail, the pleasure to fill, to surprise with little attentions, my artistic sense to create beautiful tables to sublimate the succulent dishes of Pauline.
Some other "wellness" assets that can be appreciated: trained and graduated in India "international yoga instructor", trained in rebound treatments, energy massages or even "beauty" assets: makeup, manicure, various esthetic treatments. (On request only, please let me know your interest when booking).
Today, I am happy to have joined the team of "Black Cat" with Sébastien and Pauline. So to have the chance to welcome you with the quality and the requirement of a 5* service.
Water Entertainment
2 Water skiing for adults (bi & mono) + 1 Water skiing for kid (bi & mono)
1 Wakeboard for adults + 1 Wakeboard for kid (shoe size 37 to 44)
2 Seabob F5S
2 inflatable Windsup (SUP)
2 inflatable 2men kayaks (with an additional small kid possible)
1 Boy JobSea ESTA for 3
Snorkeling equipment for 10
Fishing equipment (3 rods, belts and lures)
1 Gopro
Noddles - Beach games
1 drone - crew use only and depending of weather conditions.
Scuba Diving
Onboard Entertainment
Bluetooth, HDMI cable
No Satellite TV
Menu
- BLACK CAT
SAMPLE MENU by Pauline BOULAY - BREAKFAST
- All breakfasts are served with coffee, tea, milk, chocolate, local fresh fruits juice and fresh fruits
- Eggs: scrambles, fried, boiled or omelet, with spinach, mushrooms, ham
- Plate of cheese, bacon and ham with toasts
- Homemade bread, brioche and cakes. Pancakes, crepes or bagels
- Yogurt with fresh red fruits and granola with a little bit of honey
- APPETIZERS
- Goat cheese espuma and smash zucchini glass
- Green mango salad and pickles
- Puff with homemade tapenade and dried tomato.
- Accra, Samosa
- Makis with fresh fish or vegetables
- Mix of fresh vegetable with humus and tatziki
- COCKTAILS
- Mojito, PIna colada, Gin tonic
- Tequila sunrise, Margarita
- Punch coco, Manhattan
- Arranged rum, Ti punch
- STARTERS
- Fried shrimps with sweet sour dressing.
- Fresh cold soup with pumpkin, ginger, coconut milk.
- Mango and crab tartar.
- Eggplant nems with lemon dressing and ricotta.
- Ursin Flan.
- Roasted scallop with vanilla dressing.
- Exotic salad with shrimps, avocado and grapefruit.
- MAIN COURSES
- Columbo pork and local vegetables.
- Grilled lobster and different kind of dressings with fresh salad and smash vegetables.
- Papillote fish with green pepper and smash sweet potatoes.
- Shrimps risotto with crustacean espuma.
- Duck breast with orange chutney with roasted potatoes.
- Entrecote with a mix of dressing and vegetables.
- Marlin blanquette with linguine.
- Fish carpaccio with ginger and curcuma dressing with sashimi sauce
- Tahitian fish with rice and coconut milk and roasted banana plantain
- Smoked fish with quinoa salad, nuts and ginger dressing
- Chicken with coconut and lemon dressing with roasted fresh vegetables and basmati rice
- Grilled fish, « beurre blanc » dressing with vegetable flan
- Half cooked tuna with sesame seeds and soja sauce, salad
- Nice salad with chicken stuffed with pesto sauce, nuts, apple, cheese and dried tomatoes
- DESSERTS
- Profiteroles
- Mille feuilles
- Roasted pineapple with coconut mousse
- Banana cake
- Exotic tiramisu
- Maracudja mousse
- Chocolate cake
- Fresh fruits and vanilla salad
- Fruits and sabayon
- Tatin pie
- Homemade sorbet
- Ice cream cup
- Moka
- Fresh fruits with chocolate dressing
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | |
| Summer 2019 | €34,000 | €34,000 | €34,000 | €34,000 |
| Winter 2019 to 2020 | €40,000 | €41,500 | €43,000 | €44,500 |
| Summer 2020 | €34,000 | €34,000 | €34,000 | €34,000 |
| Winter 2020 to 2021 | €40,000 | €41,500 | €43,000 | €44,500 |
| Summer 2021 | €34,000 | €34,000 | €34,000 | €34,000 |
Rate Terms:
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.
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s final
rate and availability.
Calendar
Please Note:
Our team endeavors to provide up to date and accurate information regarding each yacht
in our listing, however some yachts reserve the right to make last minute changes to
their availability and rates. With this in mind, please note that premium rates may be
attached to certain destinations and dates, such as Christmas and New Years in the
Caribbean or July and August in the Mediterranean. Kindly contact us for a proposal that
details the yacht’s final rate and availability.
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