CHRISTINA TOO
CHRISTINA TOO is accommodating up to 8 guests in 4 ensuite double cabins.
Each cabin is equipped with 160 x 200 bed size, air conditionning with private control, plugs,hairdryer and HEOS surround 5.1 system.
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Electric Heads: | 4 |
Engine Details | |
---|---|
Engines 2 x 588 kW (2 x 800 HP) Generators 2 x 19 kW | |
Fuel Consumption: | - |
Cruising Speed: | 10 |
Max Speed: | 12US Gall/Hr |
Details | |
---|---|
Type: | Power |
Beam: | 34.4 Feet |
Draft: | 4.5 Feet |
Pax: | 8 |
YearBuilt: | 2017 |
Builder: | Sunreef Yachts |
Engines: | Engines 2 x 588 kW (2 x 800 HP) Generators 2 x 19 kW |
JetSkis: | No |
Flag: | CAYMAN ISLANDS |
Jacuzzi: | Yes |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |



Amenities | |
---|---|
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat Tv: | The yacht has quite a few movies on its cloud account (which can be accessed without an internet connection). Also a sound system onboard which guests can use to play music from their phones via an app called HEOS (perhaps something they could download and install before coming aboard). If the guests request internet, the options extend to Netflix and AppleTV. Need to know internet request beforehand as the yacht has to purchase it. In the Virgin Islands Internet is available at a cost of $300 for 30GB |
Camcorder: | - |
Books: | - |
Board Games: | - |
Deck Shower: | Yes |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | Inq |
BBQ: | Yes |
Minimum Age: | - |
Inverter: | - |
Voltages: | 1x110V - 1x120V - 2 USB ports |
Water Maker: | Yes |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | - |
Crew Smokes: | Inq |
Pets Aboard: | No |
Hammock: | - |
Water Sports | |
---|---|
Dinghy size: | semi rigid tender 15ft - Yanmar 4JH4 |
Dinghy hp: | 110 HP diesel |
Water Skis Adult: | Yes |
Water Skis Kids: | - |
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: | - |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | Yes |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |


British – New Zealand
Yachtmaster – STCW95 – Padi Advanced Open Water
English and French speaking
Growing up originally on a farm by the sea in New Zealand, Oliver relocated to France at a young age where his whole family became involved in the superyacht industry. Oliver has spent many years on the water for pleasure and has worked professionally as a yacht captain for the last five years.
Oliver holds a Commercially Endorsed Yachtmaster licence and has extensive experience running busy charter yachts in the Mediterranean as well as completing more than 10,000 nm on a cruise from Gibraltar to Tahiti, via the Caribbean, Central America & the Galapagos Islands.
Oliver has a passion for yachting, and he uses this enthusiasm along with the skills that he has developed over the years to run Christina Too in a calm, efficient and organised manner, ensuring that guests enjoy every aspect of the yacht whilst cruising in comfort and style.
Oliver loves being outside, seeing new places and meeting new people. In his spare time he enjoys water sports, swimming, snorkelling and diving - you will never find him far from the sea!
CHEF – Lucy BUTTERFIELD
British
STCW95 – Orchads Cookery - Padi Advanced
English speaking
British born Lucy has lived in France from the age of 16. She ‘fell into’ yachting at a relatively early age and has since become an experienced chef and stewardess.
Lucy loves rising to the challenge of maintaining the very high standards required on board a superyacht and she enjoys the variety and excitement of knowing that no two days are ever the same. Lucy understands that the culinary journey is an essential ingredient for a fabulous time on board and her goal is to create the perfect experience for her guests through her passion for cooking,
Lucy trained at the Orchards Cookery School in the UK and she is passionate about using fresh local ingredients to create stunning dishes for her guests. She is always prepared to tailor menus to guests’ preferences and dietary requirements so that everyone can enjoy her cuisine. In her leisure time Lucy is often still found cooking, but she also loves getting outside for a hike, or going on a diving adventure.
STEWARDESS: Léla STUBBS
DOB 10/03/1988
South African
STCW 95
Food Hygiene Level 2
Tourist Guide in History & Culture
Languages: English
Léla was born in South Africa into a family of beach and water lovers, so naturally she could swim before she could walk and developed a deep love for the ocean and water sports from an early age.
A large influence on her growing up was living on a Game Reserve her mother managed for a number of years.
Being surrounded by a hospitality environment from so early on was the beginning of shaping her natural affinity for hosting unforgettable guest experiences. This was also a time that hugely cultivated her love for animals, nature and the environment.
After completing school, a temporary job in the wine industry changed the trajectory of Léla’s life and she ended up working in various capacities within the industry for a further 9 years. It was during this time that she not only developed a wonderful knowledge of wine (she even produced a few vintages), but also of hospitality.
Léla is adventurous, and eventually the need to travel was huge. She decided to make a change and she spent the next four years guiding and cooking on tours throughout
Southern Africa, earning herself a tourist guiding qualification specialising in History and Culture.
She then decided to explore further afield and find a career that would allow her to do so, while utilising her skills. She has since worked on board a luxury motor yacht for two seasons in the Mediterranean, where it became apparent that all her life’s experience had
perfectly groomed her to be a creative, meticulous and well rounded stewardess, and she is now excited to spend a third in the Caribbean. Léla is able to anticipate her guests’ every need and want with ease, and takes great pleasure in ensuring they have the time of their lives!
DECKHAND: Carina LEONE
American
STCW 95
MCA AEC
Small Powerboat & RIB Master
USCG CPR
Languages: English
Born and raised in Indiana, Carina spent her formative years bouncing between Fort Wayne, Indiana and Chicago, Illinois. It was the latter that really sparked her love for the water; every summer, the mystical pull of Lake Michigan drew her to the Indiana Dunes where she soon realized that a life on the water would be her new home.
Unfortunately, the extreme seasons of the Midwest did not lend for a life on the water and Carina decided to pursue a path geared towards law. She attended Huntington University where she acquired her Bachelor of the Arts degree, majoring in History, Political Science, and PreLaw with minors of Spanish, Psychology, and Non-Western and European History.
While the education and critical thinking skills were appreciated, life behind a desk wasn’t meant to be; Carina soon found herself missing the adventure, mystery and wonder of the ocean life.
After six months, Carina packed up her things and headed to Fort Lauderdale, Florida, to begin her new journey. After nearly three years of working on private yachts ranging from 21m to 118m, she sought out a more active, spontaneous and water sports focused, charter experience.
You will now find her whizzing around on Seabobs and tenders with a huge smile on her face. She can be described as a friendly, charter-minded, water-sports loving, American.















2-4 guests: $38 000 + 30% APA to cover all expenses
5-8 guests: $40 000 + 30% APA to cover all expenses
Christmas week: 2-8 guests: $45 000 + 30% APA to cover all expenses
New Year week: 2 - 8 guests: $50 000 + 30% APA to cover all expenses
SUMMER WEEKLY RATES
JUNE - SEPTEMBER:
2-4 guests: $38 000 + 30% APA to cover all expenses + VAT if applicable
5-8 guests: $ 40 000 + 30% APA to cover all expenses + VAT if applicable
MYBA terms
One week minimum. Delivery might be required.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 34.4 Feet
- : 4.5 Feet
- : 8
- : 2017
- : Sunreef Yachts
- : 10
- : 12
- : Engines 2 x 588 kW (2 x 800 HP) Generators 2 x 19 kW
- : No
- : Yacht offers Rendezvous Diving only
- : Oliver HUTTON
- : CAYMAN ISLANDS
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | 4 |
Wash Basins: | - |
Heads: | - |
Electric Heads: | 4 |
Engine Details | |
---|---|
Engines 2 x 588 kW (2 x 800 HP) Generators 2 x 19 kW | |
Fuel Consumption: | - |
Cruising Speed: | 10 |
Max Speed: | 12US Gall/Hr |
Details | |
---|---|
Refit: | - |
Helipad: | No |
Jacuzzi: | Yes |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
Summer Area: | Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |



Amenities | |
---|---|
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat Tv: | The yacht has quite a few movies on its cloud account (which can be accessed without an internet connection). Also a sound system onboard which guests can use to play music from their phones via an app called HEOS (perhaps something they could download and install before coming aboard). If the guests request internet, the options extend to Netflix and AppleTV. Need to know internet request beforehand as the yacht has to purchase it. In the Virgin Islands Internet is available at a cost of $300 for 30GB |
# of Videos: | - |
# DVDs/Movies: | Yes |
# CD's: | Yes |
Camcorder: | - |
Books: | - |
Board Games: | - |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | - |
Minimum Age: | - |
Generator: | 2 x 19kW |
Inverter: | - |
Voltages: | 1x110V - 1x120V - 2 USB ports |
Water Maker: | Yes |
Water Cap: | 1000 L |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | - |
Crew Smokes: | Inq |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | semi rigid tender 15ft - Yanmar 4JH4 |
Dinghy hp: | 110 HP diesel |
Dinghy # pax: | - |
Water Skis Adult: | Yes |
Water Skis Kids: | - |
Jet Skis: | No |
Wave Runners: | - |
Kneeboard: | Yes |
Windsurfer: | No |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | No |
Wake Board: | Yes |
Kayaks 1 Pax: | No |
Kayaks (2 Pax): | Yes |
Floating Mats: | - |
Swim Platform: | Yes |
Boarding Ladder (Loc/Type): | Yes |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |


British – New Zealand
Yachtmaster – STCW95 – Padi Advanced Open Water
English and French speaking
Growing up originally on a farm by the sea in New Zealand, Oliver relocated to France at a young age where his whole family became involved in the superyacht industry. Oliver has spent many years on the water for pleasure and has worked professionally as a yacht captain for the last five years.
Oliver holds a Commercially Endorsed Yachtmaster licence and has extensive experience running busy charter yachts in the Mediterranean as well as completing more than 10,000 nm on a cruise from Gibraltar to Tahiti, via the Caribbean, Central America & the Galapagos Islands.
Oliver has a passion for yachting, and he uses this enthusiasm along with the skills that he has developed over the years to run Christina Too in a calm, efficient and organised manner, ensuring that guests enjoy every aspect of the yacht whilst cruising in comfort and style.
Oliver loves being outside, seeing new places and meeting new people. In his spare time he enjoys water sports, swimming, snorkelling and diving - you will never find him far from the sea!
CHEF – Lucy BUTTERFIELD
British
STCW95 – Orchads Cookery - Padi Advanced
English speaking
British born Lucy has lived in France from the age of 16. She ‘fell into’ yachting at a relatively early age and has since become an experienced chef and stewardess.
Lucy loves rising to the challenge of maintaining the very high standards required on board a superyacht and she enjoys the variety and excitement of knowing that no two days are ever the same. Lucy understands that the culinary journey is an essential ingredient for a fabulous time on board and her goal is to create the perfect experience for her guests through her passion for cooking,
Lucy trained at the Orchards Cookery School in the UK and she is passionate about using fresh local ingredients to create stunning dishes for her guests. She is always prepared to tailor menus to guests’ preferences and dietary requirements so that everyone can enjoy her cuisine. In her leisure time Lucy is often still found cooking, but she also loves getting outside for a hike, or going on a diving adventure.
STEWARDESS: Léla STUBBS
DOB 10/03/1988
South African
STCW 95
Food Hygiene Level 2
Tourist Guide in History & Culture
Languages: English
Léla was born in South Africa into a family of beach and water lovers, so naturally she could swim before she could walk and developed a deep love for the ocean and water sports from an early age.
A large influence on her growing up was living on a Game Reserve her mother managed for a number of years.
Being surrounded by a hospitality environment from so early on was the beginning of shaping her natural affinity for hosting unforgettable guest experiences. This was also a time that hugely cultivated her love for animals, nature and the environment.
After completing school, a temporary job in the wine industry changed the trajectory of Léla’s life and she ended up working in various capacities within the industry for a further 9 years. It was during this time that she not only developed a wonderful knowledge of wine (she even produced a few vintages), but also of hospitality.
Léla is adventurous, and eventually the need to travel was huge. She decided to make a change and she spent the next four years guiding and cooking on tours throughout
Southern Africa, earning herself a tourist guiding qualification specialising in History and Culture.
She then decided to explore further afield and find a career that would allow her to do so, while utilising her skills. She has since worked on board a luxury motor yacht for two seasons in the Mediterranean, where it became apparent that all her life’s experience had
perfectly groomed her to be a creative, meticulous and well rounded stewardess, and she is now excited to spend a third in the Caribbean. Léla is able to anticipate her guests’ every need and want with ease, and takes great pleasure in ensuring they have the time of their lives!
DECKHAND: Carina LEONE
American
STCW 95
MCA AEC
Small Powerboat & RIB Master
USCG CPR
Languages: English
Born and raised in Indiana, Carina spent her formative years bouncing between Fort Wayne, Indiana and Chicago, Illinois. It was the latter that really sparked her love for the water; every summer, the mystical pull of Lake Michigan drew her to the Indiana Dunes where she soon realized that a life on the water would be her new home.
Unfortunately, the extreme seasons of the Midwest did not lend for a life on the water and Carina decided to pursue a path geared towards law. She attended Huntington University where she acquired her Bachelor of the Arts degree, majoring in History, Political Science, and PreLaw with minors of Spanish, Psychology, and Non-Western and European History.
While the education and critical thinking skills were appreciated, life behind a desk wasn’t meant to be; Carina soon found herself missing the adventure, mystery and wonder of the ocean life.
After six months, Carina packed up her things and headed to Fort Lauderdale, Florida, to begin her new journey. After nearly three years of working on private yachts ranging from 21m to 118m, she sought out a more active, spontaneous and water sports focused, charter experience.
You will now find her whizzing around on Seabobs and tenders with a huge smile on her face. She can be described as a friendly, charter-minded, water-sports loving, American.
SAMPLE MENU by Lucy BUTTERFIELD
BREAKFAST
French toasts, Pancakes, Pastries.
Fruits, Cereals,
Bagel board with salmon Hams,
Avon Bacon,Cheeses,
Hash browns with Fried eggs, A range of Fritatas,Scrambled eggs,
LUNCHES
Fresh Tuna Salad Niçoise
Homemade Honey Comb topped with chocolate and Berries
Crème Brûlée
Homemade spicy pesto with crispy Palma Ham and asparagus over Tagliatelle
Mixed Fruit Salad with berry Sorbet
Local fish tacos with mango salsa and sweet potato fries
Homemade fudge with summer fruits
Sea Bass with aubergine tomato pearl barley
Classic Chocolate caramel slices
Fritto Misto with fresh salads
Lemon and strawberry Sorbet
Beef Carpaccio with parmesan shavings and arugula
Apple pie
Spiced Spaghetti alla Vongole
Red fruit crumble
CANAPES
Black Tapenade with olive oiled Croutons
Salmon and cream cheese Bilinis
Jambon cru with goats cheese and pear
Charcuterie board with crudités and dips
Prawn and toasted chorizo bites
Mezze board
Edamame pistachio dip with crudités
Spanish frittata bites
DINNERS
Fried Halloumi with Tomato and Pistachio salad
Fillet de Boeuf with sauce Poivre and Fries
Cheesecake
Prawn and avocado cocktail
Pork Fillet Mignon with local roasted root vegetables
Tiramisu
Melon and Palma ham with balsamic glaze
Scallop and King prawn Risotto
Mousse au chocolat
Bruschettas with fresh tomato and herb salsa
Paella
Panna Cotta
Caprese Salad
Roasted Shoulder of lamb with an assortment of vegetables and Red wine juice
Pavolova
Baked Goats cheese with beetroot and Rocket
Baby Back ribs with greek salad and herbed new potatoes
Lemon Sponge
Crab with cucumber and wasabi salad
King Prawn Thai Curry with Coconut Rice
Baked Camembert with black berry compote
CANAPES
Beetroot and Goat’s Cheese Crostini
Golden Tumeric Hummus and Crudités
Crispy Coconut Shrimp Sticks with Homemade Chilli Jam
Chilled Pea Soup and Crème Fraîche Shots
Gouda and Leek Quiche Rounds
Assorted Cheese Board with Cured Meats,
Fruit and Nuts Grilled Prawn and Homemade Alioli Bites
STARTERS
Spicy Carrot and Ginger Soup
Grilled Scallops with Anchovy, Mint and Coriander
Mahi Mahi Tartare with Pineapple,
Lime and Crispy Tortilla Chips
Roasted Beetroot and Candied Walnut Salad
Black Sesame Seared Tuna with Passion Fruit Drops
Vietnamese Spring Rolls with a Ginger Soy Dipping Sauce Zucchini Fritters with a Mint and Yogurt Sauce
MAIN
Crispy Duck Breast served with Potato Rosti and a Blueberry Green Peppercorn
Chutney Chicken Korma Curry and Rice Pilaf with Crispy Papadums
Pork Tenderloin with Orange and Brandy Sauce Served with Roasted Sweet Potato
Discs Lobster Thermidor with New Potatoes and Parsley Oil
Maple Glazed Pork Ribs with Mustard Slaw
BBQ Rump Steak with a Paprika Carrot Puree and Buttered Asparagus Spears
Red Snapper with Agrodolce, Pine Nuts and Charred Onions
Slow Cooked Lamb Shanks in a Red Wine Sauce with Steamed White Rice
DESSERTS
Bacon and Chocolate Cupcakes served with Whipped Cream
Homemade Traditional Greek Baklava Wedges
Spicy Roasted Plums served with Crispy Toasted Almond Slices
Heavenly Dark Chocolate Mousse with Fresh Berries
Apple and Sultana Pie with Sage Crumble and Chantilly
Cream South African Malva Pudding with Warm Vanilla Custard
Orange Tiramisu with Grand Marnier Syrup and Mascarpone Filling















2-4 guests: $38 000 + 30% APA to cover all expenses
5-8 guests: $40 000 + 30% APA to cover all expenses
Christmas week: 2-8 guests: $45 000 + 30% APA to cover all expenses
New Year week: 2 - 8 guests: $50 000 + 30% APA to cover all expenses
SUMMER WEEKLY RATES
JUNE - SEPTEMBER:
2-4 guests: $38 000 + 30% APA to cover all expenses + VAT if applicable
5-8 guests: $ 40 000 + 30% APA to cover all expenses + VAT if applicable
MYBA terms
One week minimum. Delivery might be required.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.