Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests |
|---|---|---|
| July & August | Plus Expenses | $60,000.00 |
| September - June | Plus Expenses | $57,000.00 |
Additional Rate Information
Christmas week 1-8 Guests: 65 000 USD per week + APA + tax
New Year’s week 1-8 Guests: 65 000 USD per week + APA + tax
Fiji Rates 2023:
High Season (July, August): 60 000 USD + 25% APA + 5% tax
Low Season: 57 000 USD + 25% APA + 5% tax
Location Details
Summer Area: French Polynesia
Winter Area: French Polynesia,
Location Details: Summer 2022 – French Polynesia
Winter 2022 – French Polynesia
Summer 2023 – Fiji
Thibault Casabianca – Captain
Gaining his earliest experience sailing his dad’s Jeanneau yacht, Thibault Casabianca has always felt a deep connection with the ocean and yachting, and is still a keen surfer and angler. For this reason, he turned his passion into his profession and pursued a career in the charter yacht industry.
Since 2012, Thibault has held various positions on commercial vessels, working his way up from Deckhand to Chief Engineer and Captain of several charter yachts, most recently the 80ft Sunreef SY Nomad.
He brings to his role of Captain of SY BABAC an optimal knowledge of navigation, marine engineering, boating safety standards, vessel maintenance, yard period scheduling, administration and management.
He holds his 500T UMS Captain license, Engineering qualifications, PADI license and is fluent in English and French. When he’s not working, he can still be found somewhere on the water, most likely aboard his own 19ft Tahitian fishing boat, surfing or competing in his local body boarding competitions.
Motivated and dynamic, Thibault is a genuine team player who believes his unique compliment of skills and natural abilities ensures he provides charter guests with the highest quality of service.
Nina-Sue Hopkins – Chef/Stewardess
Nina-Sue grew up on a wine farm with a family who have always been passionate food and wine lovers.
Nina-Sue attended a top-notch cooking school in South-Africa where she earned a culinary certificate. She also studied dramatic arts and worked in the entertainment industry for a while before she started traveling the world and sailing the seas. Nina-Sue is an advanced diver and absolutely in love with the underwater aquatic wonderland life.
Raven Gonzalez – Stewardess / Deckhand
Born in Florida and raised on the water, Raven has been active in watersports her whole life. So, it was only natural that after acquiring Degree qualifications in Pre-Vet Medicine and several years’ experience in hospitality, she joined the yachting industry in 2019.
Since then, Raven has held the position of Stewardess aboard SY LOLALITA, a Privilege 65 which specialised in charters for scuba diving adventures and animal encounters, and her current role aboard SY BABAC.
Over this time, she has undertaken over 10,000 nautical miles in charter and experienced the cruising grounds of the Caribbean, sailing from Florida to Panama, along the coast of Central and South America, as well as the wonders of French Polynesia and the South Pacific.
In her role as Stewardess/Deckhand, Raven has drawn on her creative flair, solid skills in hosting, her ability to work as part of a team and her passion delivering outstanding charters. It’s her responsibility to maintain the yacht’s interior to a five-star standard, providing service and table settings for fine dining experiences and bartending/mixology to suit guests’ preferences. Raven is also responsible for the exterior maintenance and upkeep of the vessel, which she undertakes with gusto and precision.
Among her many skills, Raven is PADI certified, certified for driving powerboats up to 30ft and instructing guests in watersports and snorkelling adventures.
When time allows, Raven enjoys scuba diving, yoga, reading, travel, fishing and photography.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Thibault Casabianca | South African | 0 | English, French |
| Crew | Nina-Sue Hopkins | South African |
Accomodation
Ammenities
General
Leisure
Other Specs
Individual floating chairs
Sleeps 8 guests in 1 Master Cabin, 2 Double Cabins and 1 Double Cabin convertible into 2 Singles
Sample Menu
By Chef Kristine Andreassen
Breakfast
Eggs Benedict
Poached Eggs – Canadian Bacon – Herbed Roasted Tomatoes- English Muffins- Hollandaise Sauce- Fresh Herb Pistou
Mini Cinnamon Rolls
Mixed Berry Bowls
Individual Shakshoukas
Baked Eggs- Za’atar Spiced Tomato and Pepper Sauce- Feta Cheese- Cilantro- Warm Pita Triangles
Strawberry Oatmeal Bars
Kiwi and Dragon Fruit
Croque Madame Sandwiches
Fried Egg- Gruyere- French Ham- Béchamel Sauce- County Bread
Chocolate Croissants
Bruleed Grapefruit Halves
Buttermilk Pancakes
Warm Maple Syrup- Chicken Apple Sausages
Honeydew and Blackberry Bowl with Basil and Lime Drizzle
Frittata
Fontina Cheese- Leeks- Spinach- Basil- Prosciutto- Lemon
Cinnamon Baked Donuts
Baked Pears with Walnuts and Honey
Classic French Omelets
Gruyere Cheese- Asparagus- Crumbled Bacon- Shallot- Thyme
Blueberry Muffins
Mango and Banana Bowl with Coconut Cream
Cured Norwegian Salmon
Beet and Citrus Cured- Herbed Cream Cheese- Fresh Bagels- Red Onion- Tomato- Capers
Chocolate and Cinnamon Crumb Banana Coffee Cake
Apricot and Plum Bowl
Daily Fresh Squeezed Orange Juice
Greek Yogurt and Homemade Maple Granola
Lunch
Chicken and Kale Salad
Brined Chicken- Kale- Quick Pickled Apples- Gruyere Crisps-Creamy Dijon Dressing
Freshly Baked Rolls
Chocolate Chip Cookies
Tuna Asian Salad
Marinated Yellow Fin Tuna- Cucumber and Soba Noodles-Avocado- Crispy Wonton Strips-Thai Vinaigrette- Sriracha Aioli
Freshly Baked Rolls
Vanilla Madeleines with Lemon and Cardamom Sugar
Balsamic Fig Chicken and Quinoa Salad
Balsamic and Fig Grilled Chicken- Red Quinoa- Shaved Fennel- Celery- Walnuts- Balsamic Red Onions-Dried Cranberries- Gouda Cheese- Diced Fuji Apples- Sherry Vinegar
Freshly Baked Rolls
Peanut Butter Blossom Cookies
Crab Cakes
King Crab Meat- Avocado and Jalapeno Crema- Mango, Red Pepper, and Corn Salsa – Butter Lettuce
Freshly Baked Rolls
Coconut Macaroons with Dark Chocolate
Grilled Lobster Tail Cobb Salad
Caribbean Lobster Tails- Butter Lettuce- Bacon Crumbles- Corn- Cherry Tomatoes- Avocado- Blue Cheese- Egg Wedges- Lemon Tarragon Vinaigrette
Freshly Baked Rolls
Palmiers with Vanilla Bean and Pecan
Grilled New York Strip Steak Salad
Marinated Steak-Mixed Greens-Spicy Candied Walnuts-Gorgonzola Crumbles- Diced Red Apples- Maple Cider Vinaigrette
Freshly Baked Rolls
Dried Fruit, Mixed Nut, and Crystalized Ginger Chocolate Bark
Herbed Goat Cheese Tart and Salad
Goat Cheese- Lemon-Basil-Chives- Dill- Arugula Salad- Heirloom Cherry Tomatoes- House Made Vinaigrette
Freshly Baked Rolls
Key Lime Short Bread Cookies
Hor d’oeuvres
Prosciutto Wrapped Melon
Honeydew- Cantaloupe- Prosciutto- Parmesan Shards-Balsamic Reduction
Cheese Board
Gorgonzola- Aged Cheddar- Goat Cheese Brie- Gouda-Port Salut- Apple Slices- Fig Preserves- Grapes
Tomato Bruschetta
Garlic Toasts- Heirloom Tomatoes- Basil- Mini Mozzarella Balls- Aged Balsamic Vinegar
Veggie Platter
Carrots- Celery- Cucumbers- Red Peppers- Cherry Tomatoes- Homemade Hummus- Crispy Chickpeas
Baked Brie
Warm Baked French Brie- Spicy Candied Bacon- Apple Slices-Crackers
Coconut Shrimp with a Trio of Sauces
Baked Coconut Crusted Shrimp- Sweet Chili Dipping Sauce- Sriracha Aioli- Tropical Pineapple Sauce
Mediterranean Flatbreads
Homemade Flatbreads- Hummus Base- Zucchini- Roasted Red Pepper- Marinated Artichokes-Manzanilla Olives- Feta Cheese
Dinner Menus
Starter: Carrot and Avocado Salad
Spicy Roasted Carrots- Avocado Slices- Spinach-Sprouts-Toasted Seeds-Roasted Citrus Dressing- Crème Fraiche
Entrée: Tiger Prawns
Garlic Roasted Prawns- Crispy Rice Cakes- Red Pepper and Preserved Lemon Emulsion-Micro Greens
Dessert: Strawberry Cups
Orange Flower Strawberries-Mint Sugar
Starter: Sea Scallops
Brown Butter Seared Scallops- Basil Pesto- Oven Roasted Heirloom Cherry Tomatoes- Fresh Basil
Entrée: Duck
Crispy Skinned Duck Magret- Peach and Mustard Seed Chutney- Crushed New Potatoes- Arugula- Caramelized Honey Vinaigrette
Dessert: Lemon Meringue Tart
Sweet French Pastry- Lemon Curd- Italian Meringue
Starter: Soup
Pureed Brie and Pear- Brandied Dried Cherries- Diced Pears- Chives
Entrée: Lamb
Herb and Cumin Crusted Rack of Lamb- Salt and Vinegar Crispy Baby Potatoes- Sauteed Greens- Balsamic Reduction
Dessert: Crepes
Buckwheat Flour Crepes- Caramelized Apple Slices- Hot Toffee Sauce- Homemade Vanilla Ice Cream
Starter: Gnocchi
Homemade Gnocchi- Chorizo- Spinach- Roasted Red Peppers- Whipped Goats Cheese
Entrée: Mahi Mahi
Grilled Locally Caught Mahi Mahi- Lemon Roasted Asparagus- Black Garlic Hollandaise Sauce
Dessert: Chocolate Soufflés
Dark Chocolate Soufflés- White Chocolate Cream
Starter: Salad
Warm Cremini Mushrooms- Prosciutto- Shaved Parmesan- Sundried Tomatoes- Mixed Greens- Sherry Vinegar
Entrée: Chicken
Sauteed Free Range Chicken- Homemade Linguine- Roasted Tomatoes- Herbs de Provence- Tarragon- Parmesan
Dessert: Crème Brulee
Grand Marnier- Vanilla Bean- Raspberries- Tuile
Starter: Sashimi
Thinly Sliced Red Snapper- Shredded Daikon- Wasabi Paste- Pickled Ginger- Soy Sauce
Entrée: Pork
Marinated and Grilled Pork Tenderloin- Coconut Green Curry Sauce- Coconut Water Black Rice- Cumin and Lime Spiced Pumpkin Seeds- Cilantro
Dessert: Pavlovas
Individual Pavlovas- Passion fruit Scented Whipped Cream- Kiwi-Mango- Blueberries- Strawberry Gastrique
Entrée: Salad
Heirloom Tomato Slices- Golden Tomato Dressing- Poached and Chilled King Crab Claws- Crispy Caper Remoulade- Chives- Edible Flowers
Entrée: Steak
Port and Spice Marinated Filet Mignon- Rosemary Mashed Potatoes- Shallot Marmalade- Garlic and Cream Demi Glace- Fennel and Celery Salad
Dessert: Bête Noire
Chocolate Ganache Squares- Raspberry Sauce- Vanilla Whipped Cream
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