Guests
8Cabins
4Crew
2Size / Year Built / Builder
82.0 Ft / 2014 / Oyster Marine
Summer Area
Balearic IslandsAbout
Champagne Hippy finished her refit early November 2019, all photos are since November 2019
Accommodations
The 3 main guest cabins are all aft, the master cabin is full width. the two guest cabins are opposite each other, one is a permanent double cabin and the other can be made up with a double or twin beds depending on your preference. The 4th guest cabin is forward of the saloon and it's ensuite has is a wet room, the other 3 en-suites all have separate shower cubicles, The crew accommodation is forward of the galley.
Charter Types
Technical Details
Water Entertainment
Scuba Diving
Onboard Entertainment
Rates
| Minimum | Maximum |
| €20,665 | €28,750 |
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
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Crew Profile
Dudley Snook
Dudley found his passion for sailing in Anglesey, Wales, where he spent the summers racing Lasers. After graduating from University with a degree in Politics, he decided to pursue a career as a captain. Dudley has work experience in the hospitality industry, including a stint working at a mountain lodge in the French Alps.
According to his passport, Dudley is an Englishman, but has spent most of his adult life living abroad. Dudley enjoys running, mountain-biking, skiing and rugby. He is Sam’s right-hand-man in the kitchen (a great pot-wash), and can make a killer Watermelon Margarita!
Sam Giudie
Sam spent five years sailing around the world with her family, and after a few years on dry-land, she heard the ocean’s call and found herself back on the high seas.
She left her Marketing career behind her in New Zealand, and became a yacht hostess. Sam’s creativity is now directed at food, and she is now a passionate chef; focusing on preparing healthy and delicious meals using fresh and locally sourced produce.
When she’s not in the galley, Sam enjoys swimming and scuba diving.
Dudley & Sam
Dudley and Sam have spent three years working together in the sailing industry. They met working for a charter company in Greece, and have since then sailed across the Atlantic and Pacific Oceans, and worked as Captain and Chef onboard various charter yachts in the Mediterranean and Caribbean. And, as PADI Divemasters, Dudley and Sam can guide you on an exploration on and under the sea!
Dudley and Sam look forward to welcoming you onboard S/Y Champagne Hippy.
Menu
Breakfast
- Homemade Muesli with Yoghurt & Apples
- Eggs Benedict with Crispy Bacon
- Bagels with Smoked Salmon, Cream Cheese, Avocado & Capers
- Shakshuka
- Mediterranean Scrambled Eggs with Oven Roasted Cherry Tomatoes
- Pancakes with Banana & Blueberries and/or Crispy Bacon
- Continental Breakfast with Fresh Baked Muffins
Lunch
- Sun-blushed Tomato, Zucchini and Feta Tart with Lemon Vinaigrette Salad
- Linguine with Seared Tuna, Fresh Pesto, Sun-blushed Tomatoes and Olives
- Goats Cheese and Red Onion Chutney Pithivier with Apple and Zucchini Salad
- Crab Rigatoni with Fennel & Lemon Salad
- Charcuterie and Melon Salad
- Charred Sea Bass with Tomato Ceviche and Pearl Couscous
- Jerk Chicken with a Fresh Pineapple and Black Bean Salad and Avocado Lime Puree
Canapes
- Cherry Tomato and Rocket Bruschetta
- Smoked Salmon with Crème Fraiche Blinis
- Curried Gratinated Mussels
- Melon, Cucumber, Whipped Feta and Pickled Onion Bites
- Pear, Camembert & Prosciutto Wraps
- Goat Cheesecake with Red Onion Jam and Cress
- Assorted Sushi Platter
Dinner
Starters
- Mackerel Tartar with Pickled Beets, Radishes and Avocado Cream
- Baby Stuffed Peppers with Ricotta, Peas and Pancetta
- Charred Baby Corn Salad with Mustard Vinaigrette
- Arancini with Whipped Blue Cheese, Pear and Candied Walnuts
- Lionfish Ceviche with Watermelon, Radish, Coriander and Pomegranate Salad
- Fig and Pistachio Boudin
- Tuna Carpaccio with Honey Ginger Soy Dressing
Main Course
- Spiced Roast Monkfish in a Lobster Bisque with Green Veggies, Mussels and Clams
- Rack of Lamb with Nicoise Vegetables, Eggplant Crisps and Tarragon Jus
- Grilled Whole Snapper with Potato Fondant, Asparagus and Sauce Chien
- Filet of Steak with Shallot Tatin, Cauliflower Puree, Parsnip Crisps and Madeira Jus
- Scallop and King Prawn Risotto Flambé with Pastis
- Duck Breast with Root Vegetables, Butternut Puree and an Orange Red Wine Jus
- Ginger and Chilli Salmon with Noodles and Sesame Miso Cucumber Salad
Dessert
- Greek Yogurt Panna Cotta with Tropical Fruit Salad and Glass Biscuits
- White Chocolate and Cardamom Tart, Passionfruit Yolk and White Chocolate Snow
- Pear Tart Tatin with Rum Mascarpone
- Chocolate Mousse Teardrop, Meringue Kisses and Raspberry Fluid Gel
- Mango Soufflé with Rosewater and Cardamom Ice Cream
- Keylime Pie with Basil Sugar Strawberries
- Dark Chocolate Ganache, Coconut Crumb, Cherries and Pistachio Ice Cream
N.B. Menu subject to change due to local produce availability and seasonal requirements
Guests
8Cabins
4Crew
2Size / Year Built / Builder
82.0 Ft / 2014 / Oyster Marine
Summer Area
Balearic IslandsSummer Area
Balearic IslandsMonohull specifications
Beam
6.3 MetresDraft
3.4 MetresType
MonohullRefit
2018 - 2019Speed
Cruising Speed 9knots, Max Speed 12knotsCabin beds
1 King(s), 2 Double(s), 1 Twin(s)Layout
Select currency
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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.
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