- Guests 10
- Cabins 5
- Model Cat
- Year Built 2009
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests||9 Guests||10 Guests|
|Winter 2022 to 2023||Inclusive||$35,800||$36,800||$36,800||$37,800||$37,800||$38,800||$38,800||$39,800||$39,800|
|July & August||Plus Expenses||€28,600||€28,600||€28,600||€28,600||€28,600||€28,600||€28,600||€28,600||€28,600|
|June & September||Plus Expenses||€24,200||€24,200||€24,200||€24,200||€24,200||€24,200||€24,200||€24,200||€24,200|
Additional Rate Information
WINTER – January to April 2023 – WEEKLY RATES
9-10 guests: $39 800
7-8 guests: $38 800
5-6 guests: $37 800
3-4 guests : $36 800
1-2 guests: $35 800
CARIBBEAN Terms: + 10% APA to cover transfers, all taxes (cruising, permit, governmental), marina fee if any, local agent port if any, special requests, all alcohols.
8,5% VAT to be added for any departure from Martinique or Guadalope.
Customary Crew gratuity at charterers’ discretion.
SUMMER 2023 – WEEKLY RATES
June & Sept-: 2-10 guests : 24 200 Euros + 30% APA + 20%VAT / MYBA TERMS
July & August: 2-10 guests : 28 600 Euros + 30% APA + 20% VAT / MYBA TERMS
High season – one week minimum required
Low season – depending of the schedule 5 days might be considered.
Summer Area: W. Med -Riviera/Cors/Sard.
Winter Area: Caribbean Leewards, Caribbean Windwards
Location Details: WINTER 2022- 2023 – CARIBBEAN – Home port ST MARTIN
MOBY DICK will start her Winter season in the Caribbean from mid December and will be based in St Martin.
Other ports on request
MOBY DICK is based in Corsica
MOBY DICK CREW PROFILE
CAPTAIN: Georges MOLLAT SYLVESTRE
Captain 200 Motor
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 !
CHEF/STEWARDESS: Zoé SINIGRE
Diplomas: Day skipper, Yachtmaster theory, CFBS, STCW 95
MCA Food & Hygiene Level 2
French and English speaking
Zoé is born in France but since her young age she has been travelling around the world (South Africa, Australia, Asia).
From all her travels, she always felt inspired by meeting new people and the local food.
She felt in love with yachting in Cape Town, where she learnt all the ropes and passed her RYA certificates.
Her uncle has designed a racing boat that they used for regattas in the bay.
Cape Town is a special place for her because it is where she met her partner, Lucas.
They worked together in the Cyclades for a charter company during two summers.
She understands that a full belly is a happy belly and that makes the trip unforgettable.
She wants to create every time a special experience for the guests on board according to their preferences and dietary requirements.
She dares to innovate a world cuisine that will make them remember for a long time.
She has a huge energy and loves to share recipes with the guests.
FIRST MATE: Lucas TOBOUL
Diplomas: RYA Yachtmaster Offshore, MCA Commercially endorsed, STCW 95, RYA Power
Boat level II, PADI open water diver
French and English speaking
Lucas has grown up on the island of Madagascar where he caught the sailing bug.
From escaping the classrooms with his family on their boat around the island and in the Caribbean later on, Lucas has always been passionate by the sea.
That is why he decided to be a professional skipper.
He passed successfully his RYA certificates in Cape Town, South Africa where he lived for 7 years.
He met Zoé, his partner in life there and they work together since.
He has under his belt more than 25,000 nm (Cape Town to the Canaries, France to the Carribbean and back).
He worked for two years consecutively in the Cyclades as a skipper for a charter company with Zoé and loves greek culture.
He has grown up in a restaurant which probably explains his passion for the gastronomy. He is also keen diver and hiker.
He is always smiling and dedicated to the guests.
|Captain||Georges MOLLAT SYLVESTRE||French||0||French, English, Spanish|
Georges MOLLAT SYLVESTRE
CHEF - STEW
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.
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.
S/Y MOBY DICK
Sample menu by Zoe SINIGRE
Coffee, tea, milk, chocolate, fruit juices
Fresh toasts with butter and exotic jams
Fresh pastries, muesli, yoghurt and honey
Eggs your way with bacon or salmon on muffins
Pan con tomato, gazpacho
Tortilla, anchovies & olives
Cheese and charcuterie platter
Local creole food – creole black pudding & cod fish cake
Foie gras, mango chutney
Tzatziki, hummus and pita bread
Melon and Prosciutto
Burrata salad, tomatoes, nectarines, basil Watermelon, feta, mint
Snacked scallops with a leek fondue and passion fruit cream
Dijon mustard and tomato puff pastry tart
Grilled aubergines, fresh tabbouleh
Beef carpaccio, tomatoes, mozzarella, avocados and pomegranate
Tahitian ceviche of mahi-mahi (coconut cream, passion fruit, onions), smashed sweet potatoes
Spicy couscous of fish, carots, zucchinis, chickpeas & harissa
Grilled fish fillet, champagne sauce, fried onions rice Grilled whole snapper infused with pastis and wine,
on a bed of eggplants, tomatoes and potatoes
Baja style shrimp tacos, mango butter sauce, guacamole
Chicken colombo, coconut milk, potatoes, zucchinis, jasmin rice with coriander
Indian lamb curry, caramelized onions, ginger, basmati turmeric rice
Sirloin steak, blue cheese sauce, mashed potatoes Grilled pork chops, chimichurri, mushrooms fricassee Chicken skewers, ratatouille
Classic Tatin tart, caramelized apples, vanilla ice cream
Exotic fruits salad
Black chocolate pastry tart flavoured with coco cream,
sea salt topped with coconut flakes and Espelette pepper
Pineapple slices marinated in rum and vanilla roasted in the oven
Chocolate mousse, passion fruit coulis
Apricots pie, lime zest, basil
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.