BLACK CAT Yacht Charter Catamaran
BLACK CAT Yacht Charter Catamaran
Accommodations
BLACK CAT is accommodating 9 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
In the peak 1 extra single bed also equipped with heads & shower
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
Olivia NDIAYE 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: Olivia NDIYAE
STCW, PDSD, ENG1 Medical, PADI Dive Master, Hygiene Level 1&2
Languages: French, Fluent English, Fluent Italian, some Spanish.
Olivia, was first dancer, choregrapher, filmmaker and photographer. she had her own company in film industry.
During the last 15 years, Olivia has worked as waitress in wellknown restaurants, cafés, in New York, St Barts, Paris and Switzerland.
She has been also manager of Drugstore Publicis and Costes Group in Paris.
Her skills in services, wins advices, hospitality and good team leader gave her confidence for sharing her qualifications and learn always more specifically in the yachting industry where she had her first position as a sole stew in a S/Y 33m CILIAM for 6 months.
Olivia is dynamic, smiling and really dedicated to the services.
She is now happy to join Sebastien & Pauline and is looking forward welcoming guests aboard BLACK CAT.
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 |
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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