Size / Year Built / Builder
131.0 Ft / 2009 / .
Summer AreaFrench & Italian Riviera Corsica & Sardinia Sicily Amalfi Coast
Winter AreaFrench & Italian Riviera Corsica & Sardinia
Up to 12 guests in 5 cabins: Master, 2 x double cabins, 2 x triple cabins ( 1 double and 1 single beds) No pullman
Owner suite (30 sqm) - full beam master double suite. His and hers walk-in wardrobes, office, bathroom (jacuzzi bath) and shower room en suite.
Guest stateroom “Coral” and “Shell” Forward (13.5 sqm) - 2 x double cabins each with shower room en suite.
Guest stateroom “Sand” and “Pebble” Aft (7.5 sqm) - 2 x single/double cabins each with shower room en suite
Bed sizes as follows:
The master bed is 200cm x 200cm
The 4 double beds are 165cm x 200cm
The 2 single beds in the two forward guest cabins are 90cm x 200cm
She is also capable of carrying up to 8 crew onboard to ensure a relaxed luxury yacht experience.
Timeless styling, beautiful furnishings and sumptuous seating feature throughout to create an elegant and comfortable atmosphere.
Centralised server for film and music (Creston)
Satellite TV system with twin antennas
Sound system on all decks (Sono)
Professional Bosé sound system
Seadoo 2018 300 GTX Limited model
1 x SeaBob FS SR 5
Inflatable Kayak ( 2 man)
1 x stand up paddle boards
inflatable slide from sundeck
various towable toys
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.
Captain Thomas Rastion - French
Thomas has over 25 years of experience in the yachting industry, having worked on private and charter yachts worldwide, cruising mainly in the Caribbean and Mediterranean seas giving him a huge knowledge of these popular areas and he has also spent time discovering the Pacific Ocean.
He has a very calm attitude with a sparkling personality and works well under pressure managing to run the yacht and crew to a very high standard and also being attentive to his clients needs and make sure everyone has a wonderful experience onboard!
Chef - Nicholas Granier - French
I am a very friendly, smiley and energetic French chef with 25 years of international experience working for private families in Europe, the US and the Caribbean as well as running my own catering company in St Martin (FWI)
My private experience includes cooking for high profile clients on luxury motor yachts, in villas Cap d'Antibes, chalets in Courchevel & Megève, and a private residence in Indiana, America, and of course for various clients on the island of St Martin where I lived for 10 years.
When I was young my father ran a restaurant, so I practically grew up in the kitchen. It was only natural therefore that I decided to follow in my father's footsteps and become a professional chef. I attended culinary college in me home town of Nièvre after which I worked in a number of local restaurants before moving down to Cannes to open a restaurant with my father witch we ran together for three years.
I went to work in Nounou restaurant, the sister of the famous Tetou in Golf Juan, best know for it's fantastic bouillabaisse. To this day, I still loves to cook fish and the techniques I learned there have been invaluable.
After nearly three years I decided to move on the boats and subsequently spent several seasons working in temporary positions on a few different motor and sailing yacht ranging in size from 27 to 50 meters.
In 1998 I got a job in Indianapolis with an American family who travelled to St Martin for their holidays and the more time I spent there, the more I began to realize there was a gap in the market for a local company. I eventually decided to take a plunge and with the backing of this clients, in 2003 I set up my own business " Chefs de France " .
Through this company I provided a broad range of catering options including personal chef services for clients at home or in their villas, inflight catering for NetJets, AirChef, ASN, and many private jets, even catering for large functions and I also ran a café and juice bar under the name of MathisCafé.
Ten years later and with a wealth of experience behind me, I decided to return to my native France. In the summer of 2013 I worked for a high profile Russian client in their villa in Cap d'Antibes and was so appreciated that I was asked to work for them again the following summer, 2014 and also for the winter seasons 2014/2015 at their chalet in Courchevel.
As you can read on my resumé I worked for many VIP families, and few time for a Russian Families.
I will be very happy to cook for your clients, I love cooking healthy food, light and varied , including Asian, Italian, French with a touch a vegan.
Chief Stewardess: Kateryna Fasii - Ukrainian
Previous Yachts: MY RM Elegant, MY LAQUILA, MY UNASOLA, MY ALASKA OF GEORGE TOWN, MY PERLE NOIRE
Interests/languages: English, Ukranian and Russian
Kateryna has been in the yachting industry for about six years. She can adapts herself to all situations, very flexible and self motivated. She greatly enjoy being in multinational environment and she reckon herself hardworking and enthusiastic in path chosen what would definitely help to progress in both.
2nd Stewardess: TBA
1st Mate - Emil Galvin - Croatian
Emil has been on boats since he was born, As a child he drove his family fishing boat and has now spent 3 years in Cargo Ships and over twenty four years in the yachting industry, working his way up the rangs from deck hand to Captain, he is very experienced in refits and also Engineering so has the experience & knowledge to complete all tasks on running the boat smoothly – Having worked on some of the most Iconic charter yachts such as « FULMARA » and « Les Girls Delfino » he has gained a vast experience in static and VIP event Charters
Emil speaks, English, French Croatian and Italian
Deckhand - TBA
Chief Engineer - TBA
2nd Engineer Jake SLOCOMBE - British
Born and raised in France with English parents Jake is completely bilingual, after obtaining his professional Bac in nautical maintenance he worked for some of the leading engineering companies such as LNC Monaco and Navigair gaining a huge experience in the yachting industry. He then went to work as deckhand on “MY LAZY ME” and “MY DXB” and deck engineer on “MY CLICIA”. Jake is very sociable, hard working with an easygoing fun personality with a passion for cars and the sea
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.