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
Water Entertainment
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 I pod can be plugged on the BOSE sono + you have another sono MARSHALL portable that can be reached thanks a WIFI connection.
Hard top, Flybridge, swimming ladder
Charter Types
Rates
| Summer 2021 |
| Summer 2022 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| €28,600 | €28,600 | €28,600 | €28,600 | €28,600 |
| €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 some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached 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: Stéphane ZAHUT
53 years old
Captain 200 Sailing
English speaking, Italian
Born in Corsica, Stéphane has been cruising his islands for more than 30 years.
He knows perfectly well all the most beautiful coves, the most beautiful anchorages, and the ports of Corsica and Sardinia.
Passionate about sailing, calm, and pedagogue, he will be happy to share his love of the sea with you
SECOND: Georges MOLLAT SYLVESTRE
Captain 200 Motor
54 years old
Basic English
Georges is the Second captain. Lover of the sea with 10 years of experience in yachting. If you like fishing, he will be happy to assist and guide you.
Dynamic and joyful, he will be pleased to welcome and accompany you on your cruise.
STEW / COOK: Laëtitia DUGUAY
34 years old
Fluent English
Laetitia holds her Captain's certificate 200. Cheerful and smiling by nature, she is entering her 7th year on board Moby Dick as a Chef Stew.
Passionate about travel, gastronomy, and nature, she has also worked on “Beexplorer”, a 30-meter expedition sailboat, as a cook for several weeks for photography expeditions in bears country (Spidzbergen in Svalbard) and as a hostess on “Polarfront”, a former 50-meter explorer boat, transformed into a high-end luxury cruise ship for the Nordic countries (England, Ireland, Scotland, Norway...).
Rich of all these experiences, Laëtitia likes to meet new people and will be happy to welcome you and prepare & serve delicious mels on board Moby Dick.
Menu
MOBY-DICK SAMPLE MENU
by Chef Laetitia DUGUAY
To be adjusted according to the preference list and the fresh products found on the local markets.
BREAKFAST
Breakfast will be varying every day - Continental or American style are available
Freshly squeezed orange juice, fresh fruit salad, bread, butter, jam, applesauce,
Cereals, milk, plain or fruit Greek yogurt
Breton crêpe or Plain and banana pancakes or Croissants and chocolate croissants or Fresh brioche...
Hard-boiled, scrambled, or fried eggs - Cured or cooked ham, bacon, cheese...
EVERY DAY: Tea, coffee, refreshing beverages,Fresh fruit, chocolate, ice cream, homemade cookies or cakes, smoothies...
LUNCH
Cheese is served at each lunch
Gressins rolled with cured ham, Melon and watermelon.
Tabbouleh, Tomato-Mozzarella-Basil, Mortadella pistachio.
Cup of fresh Strawberries-Mint-Chantilly
Corsican Charcuterie, dried fruits.
Zucchinis and feta spaghetti
Omelette with Broccio, salad.
Ice cream
Aïoli, Lemon and Garlic Mayonnaise, Egg,
Carrots, Green Beans, Potatoes, Cabbage, Red Pepper.
Fresh fruit salad
Melon and cured ham
Eggplant pie, salad
Tiramisu
Mezzés, Pitta, Hummus and Eggplant Caviar
Greek salad, Vine leaves
Crumble, Apricot Pie
Gressins Feuilletés with fresh cheese and onion, Melon, Guacamole.
Nicoise salad.
Fruit platters with melted chocolate
Zucchini Flowers beignets or Fresh fried anchovies.
Octopus, Carrot, Zucchini, Fennel and Chickpea Salad.
Ice Cream
DINER
Cheese is served at each l dinner
Mackerel and Chives canapés or Fig and Fresh
Whole fish in the oven, Rice, Tian of vegetables or fennel.
Lemon Meringue pie
Fresh cottage cheese with Canut or Tzatzíki,
Gressins and vegetable sticks.
Clams spaghetti
Fig Panacotta
Hummus, Gressins or Pitta Bread and vegetable sticks
Cnocci Tomato Sauce with Marjoram and parmesan
Chocolate Mousse
Green and black olive tapenade, Vegetable sticks, Toasts
Asparagus or Mushroom and Parsley Risotto, Parmesan
Fruit salad Mix
Corsican charcuterie
Saltimbocca al la Romana (Veal, Parma ham and Tom, or Mozzarella), mashed potato, parsley, mascarpone, carrot)
Carpaccio Mango-Pineapple, Raspberry
Dry fruits - Broccoli zucchini, Mint, Fresh ravioli with tomato sauce or with olive oil, Basil, Parmesan.
Coconut Chocolate Mousse
Canapés « Terrine du Berger »
Leg of Lamb with rosemary and honey, potatoes, and beans.
Apple Pie
Guests
10Cabins
5Crew
3Size / Year Built / Builder
65.0 Ft / 2009 / FOUNTAINE PAJOT
Catamaran specifications
Beam
31' FeetDraft
4'6 FeetType
CatamaranSpeed
Cruising Speed 10, Max Speed 12Cabin beds
4 Double(s), 1 Twin(s)Layout
Select currency
- USD
- 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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