SUNMOON
Sunmoon | Fountaine Pajot 67 Crewed Yacht Charter (St Martin & St Barth’s)
Step aboard Sunmoon, a stunning Fountaine Pajot 67 sailing catamaran designed for elevated luxury and effortless cruising through the Eastern Caribbean’s most sought-after winter destinations, including St Martin, St Barth’s, Anguilla, and surrounding islands. With expansive living spaces, premium amenities, and a refined onboard experience, Sunmoon delivers the perfect blend of performance and indulgence for discerning charter guests.
Cabin Configuration
Sunmoon accommodates up to 10 guests in 5 beautifully appointed cabins, each designed for comfort, privacy, and style:
- 1 Master Suite with generous space, premium bedding, and ensuite bathroom
- 4 Queen Guest Cabins, all with private ensuite bathrooms
- Fully air-conditioned throughout with high-end finishes and ample storage
- Ideal layout for families, couples, or groups seeking equal comfort across all cabins
Water Toys & Onboard Amenities
Sunmoon is exceptionally well-equipped for adventure and relaxation on the water:
Tender 4,60 Highfield with 70HP engine
2 x Sea bob
1 x SUP 10,6 Beast
1 x SUP 11,2 Magma
1 x Wakeboard
Kayak 2 persons
Towable coach 2 persons
Jobe Stimuli multi-board
snorkeling equipment
Water ski (adult)
Flitescooter – Oyster Black 60cm / Flite jet
2 x Fishing rods
Bicycles: 4
Winter Cruising Grounds: St Martin, St Barth’s & Beyond
During the winter season, Sunmoon is perfectly positioned in the heart of the Eastern Caribbean, offering seamless access to:
- St Martin / Sint Maarten – vibrant culture, world-class dining, and ideal charter hub
- St Barth’s – upscale beach clubs, chic boutiques, and crystal-clear anchorages
- Anguilla – pristine white-sand beaches and tranquil anchorages
- Nearby hidden gems throughout the Leeward Islands chain
This region offers short cruising distances, protected anchorages, and a sophisticated island-hopping experience, making it ideal for guests seeking both relaxation and refined Caribbean exploration—without the crowds of the Virgin Islands.
Who Sunmoon Is Perfect For
- Luxury travelers seeking a high-end, modern catamaran experience
- Couples or groups wanting equal cabin comfort (all ensuite queens + master)
- Guests looking to explore the exclusive St Barth’s & St Martin yachting scene
- Families or friends who value space, water toys, and elevated service
Sunmoon delivers a polished, luxury crewed yacht charter experience in one of the Caribbean’s most stylish cruising regions—perfect for those looking to go beyond the typical BVI itinerary and discover something more refined.
ONE MASTER CABIN WITH DIRECT ACCESS TO JACUZZI ON FOR - 40" TV in owner's cabin
4 QUEEN BED guest cabins
Hairdryers in cabins
Guest amenities (shampoo, conditioner, body lotion and body wash)
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X 170 HP Yanmar 1 X 17 KVA ONAN 1 X 27 KVA ONAN | |
| Fuel Consumption: | 35 |
| Cruising Speed: | 8 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 32.3 Feet |
| Draft: | 5.58 Feet |
| Pax: | 10 |
| YearBuilt: | 2024 |
| Builder: | Fountaine Pajot |
| JetSkis: | No |
| Flag: | Greek |
| Engines: | 2 X 170 HP Yanmar 1 X 17 KVA ONAN 1 X 27 KVA ONAN |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Printer Laptop Wi Fi |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | on deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 4,60 |
| Dinghy hp: | 70 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Hydraulic aft swimming platfor |
| Boarding Ladder (Loc/Type): | 3,5 meter hydraulic gangway |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Captain: Thomas Karanatsis
Born in Greece, Captain Thomas Karanatsis is a seasoned and highly capable skipper with extensive international sailing experience. Since 2010, he has accumulated over 35,000 nautical miles across Greece, Turkey, Croatia, Spain, and the Caribbean, including multiple Atlantic crossings. Having worked as a freelance charter captain for more than a decade, Thomas combines exceptional seamanship with strong leadership and a calm, professional demeanor. His background in the hospitality industry, spanning 17 years in restaurants and hotels, enhances his ability to deliver an outstanding guest experience with attention to detail and warm Greek hospitality. Holding an RYA Yachtmaster Offshore with commercial endorsement, as well as Greek Offshore and Motor Yacht Licenses (up to 70ft) and STCW 10 certification, Captain Thomas ensures safety, comfort, and enjoyment on every voyage. Fluent in English and Greek, with a working knowledge of Spanish, he brings enthusiasm, reliability, and a deep love for the sea to every charter he commands.
Chef: Panagiotis Mouchas
Panagiotis is a passionate and experienced chef dedicated to crafting exceptional culinary experiences. He completed his culinary training at Le Monde Culinary School in Athens in November 2012. Since 2016, he has refined his expertise as a chef de partie in Athens and Nea Erythrea, advancing to sous chef and head chef roles in Mykonos and Romanos, with a strong focus on Mediterranean cuisine. With extensive experience in kitchen management, menu development, and cost control, Panagiotis is committed to continuous growth and embraces challenges with enthusiasm. His expertise includes designing innovative recipes, overseeing kitchen operations, maintaining exceptional food quality, and consistently delivering high-standard dishes. Known for his analytical mindset and creative approach to food, he expertly incorporates seasonal ingredients and adapts to evolving customer preferences to elevate the dining experience.
Previous Yacht: Nomad II
Stew/Deckhand: Sara Fatbardha Xotzai
Sara joins the Sunmoon crew as a stew/deckhand, bringing experience in luxury hospitality and a strong eye for detail. She is dedicated to maintaining high standards of service and creating a warm, welcoming, and comfortable environment for all guests on board. Friendly, adaptable, and highly organized, Sara works well as part of a team and is always attentive to the needs of both guests and crew. Her positive attitude, professionalism, and commitment to excellent service make her a valuable addition to the Sunmoon team.
Everyday Breakfast
Selection of Bread: A variety of freshly sourced local breads
Fresh Local and In-Season Fruit Platter
Milk Options: A selection of milk types including plant based options alongside various cereals
Yogurts and Granola: A variety of yogurts with the chef’s homemade granola
Marmelades and Spreads: A wide selection of marmalades and spreads
Dried Fruits and Nuts
Beverages: A variety of juices, coffee, and teas
Cheese Platter: Featuring local produce
Cold Selection: Avocado, smoked salmon, and Greek charcuterie
Eggs: Fried, scrambled, poached, Shakshuka,Frittata, Greek Kagiana, or Greek-style omelets
Cooked Breakfast: Bacon, fresh herb-baked mushrooms, tomatoes, and Greek sausages
Sweet Choices: Greek-style French toast and Greek pancakes (Tiganites)
Starters and To Share Options
Fava Bean Cream: Charred green grapes, vegetable chutney, pine nuts, EVOO
Shrimp Tartar: Orange fillets, pickled onion pearls, Greek bottarga, crème fraîche, lime, basil oil
Tuna Belly Tartar: Sourdough croutons, charred tomato, spring onions, puttanesca cream, anchoas, fried capers, parsley oil
Seabass Crudo: Grilled nectarine, rock samphire, ginger emulsion, verjuice, kombu oil
Beef Carpaccio: Nasturtium pickle, sour cream, whole grain mustard, chive oil
Greek Beans Salad: Piquillo peppers, sautéed zucchini, pickled jalapeños, parsnip purée, Greek herbs, dill oil
Cretan Cherry Tomatoes: Carob rusks, strawberries, basil and pistachios pesto, Aegina pistachios, sour cheese cream
Grilled Sprouting Broccoli: Tahini and peanut cream, peanuts, lime, fresh habanero, chili crisp
Charred Yellow and Red Beetroots: Melon, smoked Marcona almonds, feta cheese, Greek honey, raspberries, rice vinegar vinaigrette
Haricots Vert: Fresh kumquat, cashews, charred spring onions, goat cheese, spearmint
Risotto Milanese: Charred figs, carrot cream, hazelnut, marjoram
Main Dishes
Grilled Koilados Shrimp: Sushi-style rice, Seaweed furikake, tomato glaze, garlic oil
Picanha Steak: Grilled corn, charred scallions, gochujang and Greek coffee butter, Greek yogurt cream, lemon thyme
Grilled Fish of the Day: Pickled artichokes, charred wild greens, kefir and olive oil dressing, dill oil
Grilled Prawns: Charred baby gem, basil pesto, chives, parmesan cream, sichimi
Pluma Ibérica Bellota: Piquillo peppers, charred onion cream, peppercorn sauce, white truffle, thyme
Premium Beef Cut: Light potato purée, béarnaise, demi-glace, tarragon
Whole Grilled Fish: Roasted local vegetables, green peppercorn beurre blanc, miso and lemon dressing
Grilled Octopus: Spicy aromatic butter, charred potato salad, capers, rock samphire, goat yogurt cream, lemon and EVOO espuma
Sautéed Calamari: Shio koji glaze, grilled artichokes, hazelnut, pickled jalapeño, lemon dressing
Fresh Spaghetti Cacio e Pepe: Pecorino and parmesan cheese, black pepper, EVOO
Handmade Ravioli: Butternut cream, burnt butter, hazelnut, black garlic, sage
Desserts
Sorbet and Regional Artisanal Ice Creams
Basque Cheesecake: With Manchego cheese
Tiramisu: Ladyfingers, mascarpone and yogurt cream, espresso, cocoa nibs
Tea-Poached Apricots: Greek pasteli, Greek yogurt sorbet, caramelized violet, honeycomb
Baklava: Phyllo dough, Greek pistachios, honey syrup, Ceylon cinnamon
Macerated Strawberries: Crumble, caramelized hazelnuts, balsamic reduction, mint
22nd of September, 2026 - 29th of September, 2026
26th of August, 2026 - 09th of September, 2026
18th of August, 2026 - 25th of August, 2026
10th of August, 2026 - 17th of August, 2026
30th of July, 2026 - 9th of August, 2026
21st of July, 2026 - 29th of July, 2026
06/07/26 - 13/07/26
29/06-26 - 05/07/26
17/06/26 - 27/06/26
17/06/26 - 27/06/26
07/06/2026 - 14/06/2026
14/03/2026-21/03/2026
21/02/2026-28/02/2026
21/02/2026-28/02/2026
28/12/2025-04/01/2026
03/09/25-11/09/25
26/08/25-02/09/25
21/08/25-25/08/25
21/08/25-25/08/25
10/08/25-20/08/25
10/08/25-20/08/25
01/08/25-09/08/25
15/07/25-21/07/25
07/07/25- 14/07/25
07/07/25- 14/07/25
29/06/25-06/07/25
10/06/25 - 20/06/25
25/05/25 - 02/06/25
25/05/25 - 02/06/25
17/05 - 24/05
12/04/2025 - 19/04/2025
12/04/2025 - 19/04/2025
12/04/2025 - 19/04/2025
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season 2026 | |||||||||||
| Mid Season 2026 | |||||||||||
| Winter 2026/2027 | $55,000 | $55,000 | $55,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | ||
| 2027 Mid Season (June 1st - 30th and September 1st - 30th) | |||||||||||
| 2027 High Season (July 1st - August 31st) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season (July-August) EURO 43500/week
Mid Season (June and Sept) EURO 41000/week
Low Season (Rest months) EURO 33500/week
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are upon request and the weekly rate will be divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.3 Feet
- : 5.58 Feet
- : 10
- : 2024
- : Fountaine Pajot
- : 8
- : 9
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Thomas Karanatsis
- : Greek
- : 2 X 170 HP Yanmar 1 X 17 KVA ONAN 1 X 27 KVA ONAN
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 5 |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | 5 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 X 170 HP Yanmar 1 X 17 KVA ONAN 1 X 27 KVA ONAN | |
| Fuel Consumption: | 35 |
| Cruising Speed: | 8 |
| Max Speed: | 9US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Greece |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Printer Laptop Wi Fi |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | 2 |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | on deck only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 4,60 |
| Dinghy hp: | 70 |
| Dinghy # pax: | 6-7 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | Hydraulic aft swimming platfor |
| Boarding Ladder (Loc/Type): | 3,5 meter hydraulic gangway |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | 2 |
Captain: Thomas Karanatsis
Born in Greece, Captain Thomas Karanatsis is a seasoned and highly capable skipper with extensive international sailing experience. Since 2010, he has accumulated over 35,000 nautical miles across Greece, Turkey, Croatia, Spain, and the Caribbean, including multiple Atlantic crossings. Having worked as a freelance charter captain for more than a decade, Thomas combines exceptional seamanship with strong leadership and a calm, professional demeanor. His background in the hospitality industry, spanning 17 years in restaurants and hotels, enhances his ability to deliver an outstanding guest experience with attention to detail and warm Greek hospitality. Holding an RYA Yachtmaster Offshore with commercial endorsement, as well as Greek Offshore and Motor Yacht Licenses (up to 70ft) and STCW 10 certification, Captain Thomas ensures safety, comfort, and enjoyment on every voyage. Fluent in English and Greek, with a working knowledge of Spanish, he brings enthusiasm, reliability, and a deep love for the sea to every charter he commands.
Chef: Panagiotis Mouchas
Panagiotis is a passionate and experienced chef dedicated to crafting exceptional culinary experiences. He completed his culinary training at Le Monde Culinary School in Athens in November 2012. Since 2016, he has refined his expertise as a chef de partie in Athens and Nea Erythrea, advancing to sous chef and head chef roles in Mykonos and Romanos, with a strong focus on Mediterranean cuisine. With extensive experience in kitchen management, menu development, and cost control, Panagiotis is committed to continuous growth and embraces challenges with enthusiasm. His expertise includes designing innovative recipes, overseeing kitchen operations, maintaining exceptional food quality, and consistently delivering high-standard dishes. Known for his analytical mindset and creative approach to food, he expertly incorporates seasonal ingredients and adapts to evolving customer preferences to elevate the dining experience.
Previous Yacht: Nomad II
Stew/Deckhand: Sara Fatbardha Xotzai
Sara joins the Sunmoon crew as a stew/deckhand, bringing experience in luxury hospitality and a strong eye for detail. She is dedicated to maintaining high standards of service and creating a warm, welcoming, and comfortable environment for all guests on board. Friendly, adaptable, and highly organized, Sara works well as part of a team and is always attentive to the needs of both guests and crew. Her positive attitude, professionalism, and commitment to excellent service make her a valuable addition to the Sunmoon team.
Everyday Breakfast
Selection of Bread: A variety of freshly sourced local breads
Fresh Local and In-Season Fruit Platter
Milk Options: A selection of milk types including plant based options alongside various cereals
Yogurts and Granola: A variety of yogurts with the chef’s homemade granola
Marmelades and Spreads: A wide selection of marmalades and spreads
Dried Fruits and Nuts
Beverages: A variety of juices, coffee, and teas
Cheese Platter: Featuring local produce
Cold Selection: Avocado, smoked salmon, and Greek charcuterie
Eggs: Fried, scrambled, poached, Shakshuka,Frittata, Greek Kagiana, or Greek-style omelets
Cooked Breakfast: Bacon, fresh herb-baked mushrooms, tomatoes, and Greek sausages
Sweet Choices: Greek-style French toast and Greek pancakes (Tiganites)
Starters and To Share Options
Fava Bean Cream: Charred green grapes, vegetable chutney, pine nuts, EVOO
Shrimp Tartar: Orange fillets, pickled onion pearls, Greek bottarga, crème fraîche, lime, basil oil
Tuna Belly Tartar: Sourdough croutons, charred tomato, spring onions, puttanesca cream, anchoas, fried capers, parsley oil
Seabass Crudo: Grilled nectarine, rock samphire, ginger emulsion, verjuice, kombu oil
Beef Carpaccio: Nasturtium pickle, sour cream, whole grain mustard, chive oil
Greek Beans Salad: Piquillo peppers, sautéed zucchini, pickled jalapeños, parsnip purée, Greek herbs, dill oil
Cretan Cherry Tomatoes: Carob rusks, strawberries, basil and pistachios pesto, Aegina pistachios, sour cheese cream
Grilled Sprouting Broccoli: Tahini and peanut cream, peanuts, lime, fresh habanero, chili crisp
Charred Yellow and Red Beetroots: Melon, smoked Marcona almonds, feta cheese, Greek honey, raspberries, rice vinegar vinaigrette
Haricots Vert: Fresh kumquat, cashews, charred spring onions, goat cheese, spearmint
Risotto Milanese: Charred figs, carrot cream, hazelnut, marjoram
Main Dishes
Grilled Koilados Shrimp: Sushi-style rice, Seaweed furikake, tomato glaze, garlic oil
Picanha Steak: Grilled corn, charred scallions, gochujang and Greek coffee butter, Greek yogurt cream, lemon thyme
Grilled Fish of the Day: Pickled artichokes, charred wild greens, kefir and olive oil dressing, dill oil
Grilled Prawns: Charred baby gem, basil pesto, chives, parmesan cream, sichimi
Pluma Ibérica Bellota: Piquillo peppers, charred onion cream, peppercorn sauce, white truffle, thyme
Premium Beef Cut: Light potato purée, béarnaise, demi-glace, tarragon
Whole Grilled Fish: Roasted local vegetables, green peppercorn beurre blanc, miso and lemon dressing
Grilled Octopus: Spicy aromatic butter, charred potato salad, capers, rock samphire, goat yogurt cream, lemon and EVOO espuma
Sautéed Calamari: Shio koji glaze, grilled artichokes, hazelnut, pickled jalapeño, lemon dressing
Fresh Spaghetti Cacio e Pepe: Pecorino and parmesan cheese, black pepper, EVOO
Handmade Ravioli: Butternut cream, burnt butter, hazelnut, black garlic, sage
Desserts
Sorbet and Regional Artisanal Ice Creams
Basque Cheesecake: With Manchego cheese
Tiramisu: Ladyfingers, mascarpone and yogurt cream, espresso, cocoa nibs
Tea-Poached Apricots: Greek pasteli, Greek yogurt sorbet, caramelized violet, honeycomb
Baklava: Phyllo dough, Greek pistachios, honey syrup, Ceylon cinnamon
Macerated Strawberries: Crumble, caramelized hazelnuts, balsamic reduction, mint
22nd of September, 2026 - 29th of September, 2026
26th of August, 2026 - 09th of September, 2026
18th of August, 2026 - 25th of August, 2026
10th of August, 2026 - 17th of August, 2026
30th of July, 2026 - 9th of August, 2026
21st of July, 2026 - 29th of July, 2026
06/07/26 - 13/07/26
29/06-26 - 05/07/26
17/06/26 - 27/06/26
17/06/26 - 27/06/26
07/06/2026 - 14/06/2026
14/03/2026-21/03/2026
21/02/2026-28/02/2026
21/02/2026-28/02/2026
28/12/2025-04/01/2026
03/09/25-11/09/25
26/08/25-02/09/25
21/08/25-25/08/25
21/08/25-25/08/25
10/08/25-20/08/25
10/08/25-20/08/25
01/08/25-09/08/25
15/07/25-21/07/25
07/07/25- 14/07/25
07/07/25- 14/07/25
29/06/25-06/07/25
10/06/25 - 20/06/25
25/05/25 - 02/06/25
25/05/25 - 02/06/25
17/05 - 24/05
12/04/2025 - 19/04/2025
12/04/2025 - 19/04/2025
12/04/2025 - 19/04/2025
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| High Season 2026 | |||||||||
| Mid Season 2026 | |||||||||
| Winter 2026/2027 | $55,000 | $55,000 | $55,000 | $55,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 |
| 2027 Mid Season (June 1st - 30th and September 1st - 30th) | |||||||||
| 2027 High Season (July 1st - August 31st) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season (July-August) EURO 43500/week
Mid Season (June and Sept) EURO 41000/week
Low Season (Rest months) EURO 33500/week
Plus all expenses (V.A.T. 6,5% & APA 20%)
Charters for less than a week are upon request and the weekly rate will be divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee + 6,5% VAT.
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day + 6,5% VAT.
