HARMONY 4.8 Yacht Charter Catamaran
About
***YACHT IN FACTORY - ALL PHOTOS ARE OF SISTER SHIP***
Guests
8Cabins
4Crew
2Size / Year Built / Builder
49.0 Ft / 2022 / Bali Catamarans
Accommodations
4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
NO SMOKING ON YACHT
BERTH SIZES:
All queen berths are 5'w X 6'6"L
Bunks: Top bunk 32"W x 75"L; bottom bunk 36"W x 75"L
Amenities
Onboard Entertainment
Full Sized Refrigerator
Ice Maker
Water Maker
Dingy / Yacht-tender
Outdoor Shower
Board and Card Games
Television in the Salon
Fusion 3 Zone Bluetooth Enabled Sound System
Water Entertainment
Snorkeling
Sea Scooters
Subwing
(1) Wakeboard
(2) Stand Up Paddle Boards
Towable Water Tube
10 ft. Floating Dock
Fishing Gear
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $24,000 | $25,000 | $26,000 | $27,000 |
| $24,000 | $25,000 | $26,000 | $27,000 |
| $25,000 | $26,000 | $27,000 | $28,000 |
| $26,000 | $27,000 | $28,000 | $29,000 |
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
David Stanley
Born in Cape Town, South Africa, David developed an insatiable taste for travel and the ocean. Growing up over a large variety of locations, he managed to explore various different parts of his home country, discovering quickly that each place has its own unique magic, culture and people. He always managed to find himself back in Cape Town for large portions of the year, spending time snorkeling and free-diving in the vast open waters along the coast.
At the age of 14, David traveled to Mauritius for his first overseas trip and spent weeks on the water learning about water-skiing, marine wildlife and power boats. This prompted a further desire to see the world and travel. A few years later, having worked as a cocktail bartender for some time, he moved to the UK to hone his craft, finding work in one of London’s oldest pubs and learning from some incredible “sipsmiths”. He’s a classic cocktail fanatic and never turns down the opportunity to create something new and fun.
In 2019, David packed up all his belongings, sold his car and decided that the sea was his home. He began sailing commercially in Croatia and Greece for the flotilla company “The Yacht Week”, learning plenty from the many guests he’s worked with and creating many connections and friends along the way.
A fun-loving, free-spirited young man, David always enjoys sparking up a conversation and showing his peers/guests the ropes.
Chef
Naomi Timms
Naomi grew up in the UK and has enjoyed cooking from a young age. She fell in love with baking when she was young and ever since has taken pride in baking sweet treats for friends and family’s birthdays and events. She would also find great joy in creating beautiful spreads at any opportunity and loves hosting dinner parties with friends. Her dream has always been to travel the world, and to have the opportunity to meet new people and learn about their cultures.
She studied Environmental Science at university and is passionate about marine conservation and ecology. Her love for sailing sparked when she took part in a marine conservation expedition aboard a tall ship. During this trip she learned classic sailing techniques whilst taking water samples to assess the large scale of microscopic plastic particles in UK waters, monitoring wildlife, studying wind power and sustainable energy sources, and working with professionals to learn about the conservation of marine wildlife.
Naomi has worked in the hospitality for the past 8 years, she has worked in fine dining restaurants, cocktail bars, and catered for events and weddings. She decided that cooking on yachts was a perfect mixture of the two things she loves doing the most – which is when she decided to leave her hospitality job at home to work as a chef for a large flotilla company in the Mediterranean.
In her free time, Naomi loves exploring, hiking, surfing and paddle boarding.
She is passionate about cooking fresh, sustainable, and wholesome food created with seasonal ingredients – and loves catering for the specific needs of the group that she is working with, to ensure they have the best experience possible!
Menu
Breakfast
Served daily with a seasonal fruit platter
Eggs benedict
Fresh English muffins with creamy avocado or cream cheese, topped with fresh smoked salmon and a poached egg, layered with hollandaise sauce
Moroccan Shakshuka
Topped with feta, arugula, and avocado, served with fresh toasted ciabatta, crispy bacon & breakfast sausages
Coconut French Toast
Served with seasonal berries, nuts, maple syrup & coconut shavings, with the option of crispy bacon and fried or scrambled eggs
Fluffy American Style Pancakes
Served with the options of bacon, maple syrup, melted chocolate, fresh cream, berry coulis, and an assortment of seasonal fruits and berries
Smoothie Bowls
A fresh fruit blended smoothie topped with granola, nuts, seasonal fruit, and honey
Spinach and Sundried Tomato Frittata
Topped with feta, avocado, and arugula, served with breakfast potatoes, and sauteed mushrooms
Fresh Croissants
Stuffed with cream cheese, spinach, fried egg, arugula & prosciutto, served with garlic fried mushrooms
Lunch
Freshly Baked Bagels
Served with a “build your own bagel” board composed of a selection of cheeses, chutneys, cured meats, smoked salmon, avocado, salad, and seasonal vegetables
Grilled Chicken Caesar Salad
Loaded with homemade croutons, tangy Caesar dressing, parmesan cheese, toasted walnuts, pan fried and salted capers, topped with pomegranate seeds and fresh lemon zest
Poke Bowls
Served with local fish/shellfish, composed of sticky white sushi rice, pickled ginger, red cabbage, carrot, avocado, red pepper, cucumber, and sesame seeds. Served in a bowl of crisp nori sheets. Alongside dressing options of soy sauce, siracha mayonnaise, and wasabi
Freshly Made Flat Breads
Served with marinated chicken skewers, roasted beef meatballs or falafel, crispy pan-fried eggplant, sweet roasted peppers, and fluffy cous cous. Alongside a Greek salad, tzatziki, and hummus
Sesame Chicken Pineapple Fried Rice
Served in a pineapple bowl, alongside a seasonal salad
Spicy Shrimp Tacos
Served on a warm tortilla topped with pineapple salsa, pickled red onions, guacamole, garlic lemon mayonnaise, and fresh cilantro
Sticky Honey Sesame Pork Belly
Served in fresh bao buns with cucumber, spring onion, chilli and fresh cilantro
Dinner
Starters
A selection of Homeade Sushi Rolls
Served with soy sauce and pickled ginger
Sicilian Arancini Balls
Filled with tomato, mozzarella and beef, or a mushroom risotto filling, served with fresh tomato sauce, parmesan cheese, and basil
Roasted Eggplant Bruschetta
Topped with fresh tomatoes, red onion, parsley, and feta cheese. Served with a whipped feta and cauliflower puree
Charcuterie Platter
A selection of cheeses, crackers, fresh bread, olive oils, chutneys, grapes, and fruit
Smoked salmon and cream cheese cucumber rolls
Mini Tortillas
Served with guacamole and spicy pan-fried shrimp
Flaky Chilli and Honey Feta Rolls
Served with a sweet chilli dip
Mains
Spicy Dan Dan Style Noodles
With marinated ground pork and pan fried bok choy, topped with spring onion and crushed peanuts
Creamy White Truffle and Mushroom Risotto
Served with buttered herb pan fried shrimp and fresh parsley
Crispy Grilled Salmon
With chilli, mushroom, spinach, and red pepper, served in a creamy tomato sauce, served with coconut rice and seasonal green vegetables
Creamy Courgette Linguine
Served with burrata cheese, roasted tomatoes, and fresh basil
Pan Fried Buttered Scallops
Served with butternut squash puree, and an apple quinoa salad
Homemade Herby Beef Roasted Meatballs
Served with tomato and basil spaghetti and freshly baked lemon and parmesan garlic bread
Seared Sesame Peppercorn Ahi Tuna Steaks
Served with an Asian slaw, snap peas, avocado, cauliflower rice and soy sauce
Desserts
Lemon Posset Pots
Served with fresh strawberries and a shortbread biscuit
Double Chocolate Brownies
With chocolate ganache and pomegranate seeds. Served with vanilla ice cream
Mini White Chocolate and Raspberry Cheesecakes
Apple & Pear Crumble
Served with warm custard
A Selection of Baileys Chocolate Truffles
Eton Mess Sundaes
Banoffee Pie
Served with fresh fruit, vanilla ice cream, and homemade caramel sauce
Select currency
- EUR
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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