MOBY DICK Yacht Charter Catamaran
Guests
10Cabins
5Crew
3Size / Year Built / Builder
65.0 Ft / 2009 / Fountaine Pajot
Accommodations
4 double cabins with 2m x 1.60m beds
+ one twin with 2m x 0.80m beds
In each cabin: private heads & shower, air conditioning controls, electric toilets, hair dryer, 220 V plug.
Amenities
Onboard Entertainment
Flybridge
Swimming ladder
Water Entertainment
Buoy
2 men kayak
Paddle
Wakeboard
Water ski adults & kids / mono-ski for "small-medium" person
Fishing & snorkeling equipment for 10
Rendez vous diving on request
Scuba Diving
Technical Details
Satellite TV(42-inch flat screen) is working through the European Network ASTRA
When the Satellite is not reachable, the TV is working through internet when we can catch the signal.
In the salon, an Ipod can be plugged on the BOSE sono + you have another sono MARSHALL portable that can be reached thanks a WIFI connection.
Some USB adapters for 220v but no power adapters.
Charter Types
Rates
| Summer 2022 |
| Winter 2022 to 2023 |
| Summer 2023 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| $28,600 | $28,600 | $28,600 | $28,600 | $28,600 |
| $35,800 | $36,800 | $37,800 | $38,800 | $39,800 |
| $28,600 | $28,600 | $28,600 | $28,600 | $28,600 |
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
MOBY DICK CREW PROFILE
CAPTAIN: Georges MOLLAT SYLVESTRE
Captain 200 Motor
Basic English
Georges is a sea lover with 10 years of experience in sailing.
His last 2 years aboard MOBY DICK in the Mediterranean and the Caribbean have been very successful.
Professional, easy-going and attentive, he ensures that each guest has a safe, relaxing and memorable holiday on board.
When one of the guests is tempted by a fishing trip, he is especially happy to help and guide !
STEW-COOK: Linh NGUYEN
French (Vietnamese origin)
French and English speaking
Linh started sailing 3 years ago. Her passion for the sea led her to learn more about everything and to work as cook-stew.
She made a part of last Summer season aboard MOBY DICK, in Mediterranean.
Before she worked aboard S/Y MAI TAI 80’ and for CATLANTE in the Caribbean and M/Y SEALORD in the Mediterranean.
long before she developed her sense of service in various restaurants in France, in Australia, in Colombia and in St Barth.
Linh also has a great interest in cooking. She grew up in France and with her Vietnamese origin and all the influences from the places she visited, she gained some creativity and technique from the people she had the opportunity to meet.
She has a huge energy and loves to share recipes with the guests.
FIRST MATE: Gianni PARISI
French
Diplomas: CAP 200 VOILE / MECA 250
CFBS / MEDICAL III / CGO
English, German & Italian speaking
Gianni was born in a mixed culture’s house with a German Mom and a Sicilian Dad.
After he graduated, he wanted to travel the world so I did and discovered many cultures, different way of living.
His passion for the sea came along these years and he is now, combining this passion with his job.
He has worked aboard S/Y LUCE GUIDA, VISMARA 80 in Mediterranean and in the Caribbean. Also aboard a Dufour 455 de PANAMA in French Polynesia
Always smiling and dedicated to the guests, he likes to share travel’s stories, music and recipes (Yes, because he enjoys cooking too).
Menu
S/Y MOBY DICK - SAMPLE MENU
by Linh NGUYEN
BREAKFAST
Coffee, tea, chocolate, milk,
Seasonal fruit
Viennoiserie, Banana bread, brioche, various breads.
Cereals and Muesli
Various jams, spreads
Scrambled, fried, omelette and boiled eggs
Cheese and charcuterie platter
APPETIZERS
Platter of local charcuterie and cheese
Hummus and crudités
Honey and fig goat cheese puff pastry
Garlic and herb blini Smoked salmon
Guacamole
Tuna and crudité club sandwich
MAIN COURSES
Ceviche of sea bream with citrus fruits and fresh mango, banana chips.
Grilled octopus, sweet potato purée and sautéed mushroom.
Octopus tartare, arugula, sun-dried tomato and pesto sauce
Tuna tataki, sautéed rice and vegetables
Tahitian-style tuna ceviche
Fresh local roasted fish with sauce vierge Carrot salad with nuoc mam sauce
Lobster with parsley butter
Duck breast with ginger cauliflower purée
Salmon tartar, pomegranate and avocado, vinegared rice
Shrimp, red cabbage, apple, walnut and blue cheese salad with honey.
Seafood risotto
Linguine with squid ink and calamari
Grilled beef, ratatouille, roasted potatoes.
Breaded chicken breast parmesan, gratin dauphinois
Parmigiana, green salad
Creamy buratta, tomato salad, Corsican ham chiffonade and flambéed peach
Asparagus Benedict with burratta, poached egg
DESSERTS
Coffee tiramisu
Mango speculo verrine
Apple cinnamon puff pastry with vanilla ice cream
Moelleux dark chocolate
Banana flambé
Crème brûlée
Fruit salad
Sorbet and ice cream
Guests
10Cabins
5Crew
3Size / Year Built / Builder
65.0 Ft / 2009 / Fountaine Pajot
Catamaran specifications
Beam
31' FeetDraft
4'6 FeetType
CatamaranRefit
2021Speed
Cruising Speed 10, Max Speed 12Cabin beds
4 Double(s), 1 Twin(s)Layout
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.
