This yacht is not available for charter
Oyster 825 Yacht Charter Monohull
About
Champagne Hippy finished her refit early November 2019, all photos are since November 2019
Guests
8Cabins
4Crew
3Size / Year Built / Builder
82.0 Ft / 2014 / Oyster Marine
Summer Area
Balearic IslandsAccommodations
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.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €30,000 | €36,300 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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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Captain
Crew
Brief
Jake was born and grew up on the North Norfolk Coast. 2021 is Jake’s 5th year in the industry and is delighted to be joining Champagne Hippy this season. Jake has been sailing in the Ionian the last few years, has just spent the winter in the Caribbean and can’t wait to explore the Balearics this summer. Previous to working on yachts he worked in the hospitality industry, chalet host, front of house, sous chef and restaurant service.
Jake takes great pride in his work and his primary concerns are quality and safety as a yacht master and sailor. Working alongside Kat, they make a very happy crew who enjoy their job and care for each and everyone of their guests.
Kat grew up dinghy sailing in the summers but her real introduction to yachting was through racing whilst at the University of Manchester (sailing out of Liverpool). Which made her first experience of cruising yachts a pleasant surprise!
From winter seasons in luxury ski chalets Kat loves making cakes, canapés and treats for afternoon tea. As a flotilla host these skills were transferred to the galley. Always looking for adventure Kat has studied in Canada, been to art school, worked in France, Greece and at a Summer Camp in the USA teaching Synchronised Swimming.
She loves working abroad however not many places fuel her addiction to Wasabi Peas. Kat's cooking and baking is always full of fun flavours and ideas that she is keen to share with friends. Always the host, she loves entertaining and making everyone feel welcome.
Nadia’s experience in the hospitality and events sector has given her a valuable skillset for the yachting industry. She has worked as both a waitress and bartender and enjoys cooking and creating new cocktail recipes in her spare time.
Nadia has a degree in Event Management from the University of Sussex and a qualification in Food and Hygiene which makes her a valuable asset to Vivid as she is able to apply her skillset to the yacht’s interior while also lending a hand in the galley or on deck as required. Nadia brings a positive energy to the yacht and is highly organised, enthusiastic and motivated to provide the best service possible, and all with a smile on her face.
Jake, Kat and Nadia look forward to welcoming you onboard S/Y Champagne Hippy.
Menu
Breakfast
Seasonal Vegetable Frittata
*
Banana Pancake Stack - with Bacon and Maple Cinnamon Butter
*
Shakshuka – Baked eggs, Tomato, Sauteed Spinach and Crumbled Feta
*
Smoked Salmon and Scrambled Eggs - served with Confit Tomatoes
*
Smashed Avocado on Toast - drizzled with Chilli Sauce
*
Bubble and Squeak Poached Egg Cups
*
Blueberry Granola Crunch Muffins
Lunch
Chicken Bacon Caesar Salad
*
Hot Rock Seafood Bisque – Seafood selection around a hot stone with soup to pour
*
Fish Tacos - With Avocado Cream, Spicy Salsa and Black Bean Nachos
*
Char Sui Bao Buns - served with a chopped cucumber salad
*
Caprese Salad - with Freshly Baked Olive & Rosemary Focaccia
*
Pulled Pork Sliders - with Apple Slaw in Brioche Buns
*
Sushi Platter - with Edamame and Mango Asian Salad
Dinners
Baby Beet, Citrus Goats Cheese Foam with toasted Walnut and Arugula
Pan Seared Fish with Tabbouleh Salad
Coconut Macaroons
*
Truffle and Forest Mushroom Arancini with Arrabiata
Black Garlic Filet Mignon, Crushed Garlic Potatoes and Fresh Green Salad
Champagne Poached Pears
*
Crispy Pan Fried Dumplings
Shrimp Pad Thai
Mango Souffle
*
Beef Carpaccio with Pistachio and Pink Peppercorn
Shrimp Linguini with Garlic Bread
Seasonal Fruit Panna Cotta
*
Thai Green Soup
Seared Sesame Tuna with Coconut Rice and Teriyaki Greens
Passionfruit Roulade
*
Bloody Mary Gazpacho
Spanish Paella
Lemon Posset with Pistachio Shortbread
*
Octopus Salad with Parsley and Lemon
Rosemary Crusted Butterfly Leg of Lamb, Sauteed Potatoes and a Warm Tomato Salad
Deconstructed Kirsch Brownie
Guests
8Cabins
4Crew
3Size / 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
- USD
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.