This yacht is not available for charter
CNB76 2021 Yacht Charter Monohull
About
All Photos are of sister ship and credited to Nicolas Claris. Spark 3 is launching March 2021
Guests
6Cabins
3Crew
3Size / Year Built / Builder
75.0 Ft / 2021 / CNB Bordeaux
Winter Area
Anguilla St Martin St BartsAccommodations
All guest cabins are forward of the saloon, owners cabin, 1 double cabin that converts to twin, and 1 bunk cabin, all with en-suite
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €21,000 | €32,000 |
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
Captain: Andrew Petts (31)
Andrew has always had a passion for all things water and adventure-based, whether it be scuba diving, windsurfing, wake boarding, spearfishing or sailing across the Atlantic. Andrew is very well qualified, not only with a degree in Biological Sciences and passion for marine biology, but also as an Ocean Yachtmaster with vast amounts of experience skippering yachts in different locations. Andrew is extremely dedicated and enthusiastic about his job and aims to create a personal experience that accommodates all your dreams and requirements to make for the most extraordinary trip that will leave you wanting more of ‘SPARK III’ before you have even left.
Chef/Stewardess: Pevon Hofmeyr (30)
Having run her own restaurant Pevon decided to bring her passion for food to the water. With 13 years experience in the hospitality industry Pevon is prepared for any eventuality and aims to devise tailored and delectably memorable moments for your family and guests. She enjoys creating unique culinary experiences by incorporating culture and tradition with locally sourced produce and takes pride in well presented and elegantly served dishes. With a wealth of experience as a young chef, food stylist and an Au Pair, alongside her calm and patient demeanour, Pevon is a great asset to have aboard.
Deckhand/ Stew: Christian Hofmeyr (26)
Much like his sister, Pevon, Christian is a big ocean enthusiast and has built up an impressive amount of experience on the water over the years with numerous deliveries, most recently on a 74’ performance catamaran, and passion for spear fishing, diving and kitesurfing. Having completed his Yacht Master qualification Christian wanted to bring his life long love for the sea to his career in the yachting industry.
Christian has also worked as an engineer and has a background and interest in fixing broken appliances and making things which always comes in handy on a yacht! In his previous job he worked alongside engineers, electricians and fitters so can help out with most things on board. He also has a background in the hospitality sector having worked in restaurants. Christian is a great cook and makes a mean cocktail which is also essential on a yacht!
Menu
Day 1:
Breakfast:
o Granola & Yogurt
o Fruit Platter
o Breadbasket:
Sourdough, Seed loaf, Croissants
o Condiments & Spreads
o Fruit Juice, Coffee & Tea
o Eggs to order
Lunch:
Mezze Boards:
Charcuterie, Olives, grilled Peppers, grilled Aubergene roll, Rocket, Basil Cherry Tomatoes, Mozzarella, Focaccia served with Taramasalata & Hummus
Sundowners:
Börek (Spinach, Feta & Dill filled Phyllo Pastry) with a Turmeric Yoghurt & Mint dipping Sauce.
Dinner:
South- Indian Chicken Curry, served with Peshwari Naan & Herb Rice
Dessert:
Key Lime Cheese Cake
Day 2:
Breakfast:
o Granola & Yogurt
o Fruit Platter
o Fruit Juice, Coffee & Tea
Breakfast Special:
Eggs Royale- English Muffin, Cream Cheese, Smoked Salmon, Avocado, Poached Egg and a Spring Onion Hollandaise
Lunch:
Sticky BBQ Pork Tenderloin, Honey Mustard Broccoli Salad, Sweet and Spicy Pasta Salad
Sundowners:
Baked Brie with Honey and Toasted Pecan Nuts, served with Whole Wheat Malba Toast
Dinner:
Lemon Herb Sea bass, White Wine Garlic Mussels grilled and smoked in the weber served with a Green Cous Cous Salad
Dessert:
Madeleine, Cherries, White Chocolate, Pistachios, Rose Caviar and Orange Rum Sabayon
Day 3:
Breakfast:
o Granola & Yogurt o Fruit Platter
o Breadbasket:
Sourdough, Seed loaf, Croissants o Condiments & Spreads
o Fruit Juice, Coffee & Tea
o Eggs to order
Lunch:
Gourmet Burger:
Lettuce, Aoli, Tomato, Pickles, Caramelized Onions, Grilled smoked Mature Cheddar, Homemade 100% Beef Patty, served with Truffle French Fries
Sundowners:
Salmon Roses
Dinner:
Duck with a Star Anise & Plum sauce, Celeriac puree, Pumpkin Fritter, Brussel Sprouts with Cranberries, Walnuts and Honey
Dessert:
Chocolate and Orange Torte, Vanilla Ice Cream, Pecan Nut Praline, Brandy & Cherry Couli, White Chocolate Flowers
Day 4:
Breakfast:
o Granola & Yogurt
o Fruit Platter
o Fruit Juice, Coffee & Tea
Breakfast Special:
Beer Batter Crepe filled with Cheese, Ham and Egg
Lunch:
Chicken Souvlaki, Tzatziki, Tapenade, Tomato, Red Onions, grilled Zucchini & Peppers, served with char-toasted Pita Breads
Sundowners:
Chilled Creamy Tomato and Basil soup with a Parmesan foam served with Olive Oil glazed Toasties
Dinner:
Fillet Steak with a Cognac Mushroom and Pepper sauce, rustic Dijon Mash, Asparagus wrapped in Bacon, Parsley Carrots
Dessert:
Meringue, Strawberries, Red wine & Basil sauce, Chantilly Cream, Port Caviar
Day 5:
Breakfast:
o Granola & Yogurt o Fruit Platter
o Breadbasket: Sourdough, Seed loaf, Croissants o Condiments & Spreads
o Fruit Juice, Coffee & Tea
o Eggs of choice
Lunch:
Lemon Garlic Butter Line Fish Crispy baked Potatoes with Mint Cottage Cheese and a Calamata & Tomato Salad
Sundowners:
Goats Cheese Souffle, Balsamic Onions, Butternut puree, Parmesan Tuile
Dinner:
Moussaka served with a Greek Salad and French Baguette
Dessert:
Crème Brûlée Eclairs, Tuile, White Chocolate, Honeycomb
Day 6:
Breakfast:
o Granola & Yogurt
o Fruit Platter
o Fruit Juice, Coffee & Tea
Breakfast Special:
Japanese Souffle Pancakes
Lunch:
Chicken & Bacon Caesar Salad
Sundowners:
Pineapple, Coriander and Jalapeno Mahi Ceviche
Dinner:
White wine, Tomato, Chili, Oregano Scallop & Shrimp Linguine
Dessert:
Lychee & Coconut Sorbet with a Pineapple & Rum Jelly
Day 7:
Breakfast:
o Granola & Yogurt o Fruit Platter
o Breadbasket:
Sourdough, Seed loaf, Croissants o Condiments & Spreads
o Fruit Juice, Coffee & Tea
o Eggs of choice
Lunch:
Sous Vide Pulled Pork Tacos
Lettuce, Black Beans in a Spring Onion Vinaigrette, Smoked Paprika Corn, Tomato & Onion Salsa, Matured White Cheddar, Cilantro, Sour Cream, Guacamole, Jalapenos
Sundowners:
Fennel & Chicken Liver Pate served with an Apple & Ginger Chutney and Melba Toasties
Dinner:
Chicken Roulade, Wild Mushroom Risotto, Pea sauce, Lemon foam and Pea Shoots
Dessert:
Baklava
Day 8:
Breakfast:
o Granola & Yogurt
o Fruit Platter
o Fruit Juice, Coffee & Tea
Breakfast Special:
Sourdough, Bacon, Brie, Cranberry Sauce, poached Egg and Rocket
VEGAN:
Breakfast:
Sourdough Bread brushed with Olive Oil, Toasted, and topped with Oregano grilled Tomatoes, Kalamata Olives, finely chopped Green Chili and Parsley. Served with a side of Butter Bean Hummus
Lunch:
Grilled Peppers Stuffed with Roasted Cinnamon Butternut, Couscous, Toasted Coriander Pine- & Pecan Nuts, Spring Onion, Rocket tossed in a Lemon & Garlic dressing
Sundowners:
Lebanese Falafel with a Mint and Parsley Pesto dipping sauce
Dinner:
Aubergene Roulade, stuffed with a Mushroom and Black Bean filling, smothered in a smoked Paprika Tomato sauce, topped with Crispy Onions & served with a Saffron & Black Peppercorn rice
Dessert:
Caramelized Chai Rum Poached Pears with Coconut Cream Sorbet
CELIAC:
Breakfast:
Smoked Trout, Cream cheese & Chive Omelet
Lunch:
Grilled Avocado Halves filled with Lemon Chili Prawns, Sour Cream, Pineapple Chutney, Coriander & Cucumber Salsa served with Crispy Potato Wedges
Sundowners:
Rainbow Sushi Rolls
Dinner:
Chicken Armadillo (Chicken Breast wrapped in bacon), Butternut Pure
& a Feta, Fig, & Walnut salad
Dessert:
Dark Chocolate Mousse with Toasted Coconut
NO SUGAR NO CARB:
Breakfast:
Curry Scrambled Eggs with Peppers, Onions, fried Cherry Tomatoes, Sharp Cheddar & Coriander
Lunch:
Chicken Souvlaki served with a side of Tzatziki, Olives, Fresh cut Tomato mixed with thinly sliced Red Onions seasoned with olive Oil and Oregano, Grilled zucchini & Peppers & Baked Feta
Sundowners:
Crispy Coconut Shrimp with a white Truffle Aioli
Dinner:
Steak topped with caramelized Rosemary Red Wine Onions, with a Leek and Truffle pure, Potato au gratin and a roasted Beetroot salad
Dessert:
Fresh Chopped Berries Spritzed with Rose Water and served with a heavy Vanilla pouring Cream & Mint Glass
Having different diets due to health restrictions or personal choice, should not influence the taste or experience of eating. I always do my best to please the palette no matter what the dietary requirements are.
Guests
6Cabins
3Crew
3Size / Year Built / Builder
75.0 Ft / 2021 / CNB Bordeaux
Winter Area
Anguilla St Martin St BartsWinter Area
Anguilla St Martin St BartsMonohull specifications
Beam
6.1 MetresDraft
3 MetresType
MonohullSpeed
Cruising Speed 8, Max Speed 10Cabin beds
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.