OKINAWA
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| generator fuel consumption: 10 l/h | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31.03 Feet |
| Draft: | 5.41 Feet |
| Pax: | 10 |
| YearBuilt: | 2024 |
| Builder: | Fountaine Pajot |
| Engines: | generator fuel consumption: 10 l/h |
| Flag: | Maltese |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | - |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 1 |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 14 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.
Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.
Stew/Cook: Chrystelle Larroque
Chrystelle brings a unique blend of culinary finesse and seafaring professionalism to the crew. A certified chef trained at the prestigious École Hôtelière de Toulouse, she also holds as well her maritime qualifications. Since 2020, she has worked as a chef/stewardess aboard a catamarans across the Caribbean, offering guests fresh, flavorful cuisine with Mediterranean, Asian, vegetarian, and Italian influences. With a strong background in hospitality management and a passion for gastronomy, Chrystelle ensures every meal is a highlight and every guest experience is seamless and memorable. Fluent in English and French, she is also an excellent communicator and valued team member.
Deckhand: Fleur Azcuna
SAMPLE MENU
Breakfast
-Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana
- Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach
-regular waffle
- Shakshuka with poached egg and sliced grilled bread
- toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest
- English breakfast: scrambled eggs, bacon, baked beans, sausage
- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach
- croissant
- chia pudding base
- charcuterie platter (2 types of meat, 1 type of cheese)
- fruit platter (3 different types)
Day 1
Lunch
- Roasted peppers with salsa verde, fried capers, aged cheese
- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette
- red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze
- coffee veils, almond cremoso, vanilla ice cream, pralines
Dinner
- tuna with wasabi emulsion, melon in lemon oil, tomato water
- quinoa salad with edamame beans, soybeans, and miso dressing
- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori
- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb
Day 2
Lunch
-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup
- Caesar salad
- linguine pasta with lobster and caviar
- quasi panna cotta with coffee, salted caramel, and granola
Dinner
-Grilled octopus with ajo blanco sauce and pickled red onion
- lentil salad with rocket, sun-dried tomato, and vinaigrette
- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate
- mint and white chocolate tart with crumble and cinnamon ice cream
Day 3
Lunch
-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar
- cabbage salad with apple and roasted walnuts
- ibérico pork with chimichurri, leeks, and celeriac brown butter cream
- goat cheese mousse with strawberries in aged vinegar
Dinner
-beef tataki with garlic chips, fresh spring onion, and ponzu
- Thai mango salad with coriander and cashew nuts
- lamb rack with pistachio crust, mushroom foam, and sautéed celeriac
- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream
Day 4
Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Smashed cucumber asian salad with chili and ginger emulsion
- Truffle risotto
- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust
Dinner
- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil
- potato salad with radish and pickled trout eggs, crème fraîche
- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Day 5
Lunch
- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing
- frisée salad with capers, dried tomato, plums, and vinaigrette
- Grilled veal and bacon skewers brushed with spiced miso paste
- cheesecake with seasonal fruit
Dinner
- Lamb and beef tartare with miso dressing and crispy rice galette
- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil
- paccheri pasta with sweetbread ragù
- malt crumble with licorice mousse and tuile biscuit
Day 6
Lunch
- squid salad with white strawberries, celery emulsion, and pickled coriander seeds
- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette
- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Dinner
- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber
- watermelon salad with olives, feta, and basil
-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam
- cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream
Day 7
Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Beetroot salad with goat cheese and roasted seeds
- Pan-fried octopus with chickpea cream and confit cherry tomatoes
- granola with poached blackberries, elderflower crème fraîche, and lemon oil
Dinner
- Fresh pea salad with pea granita and fresh cheese
- endive and fennel salad with orange, olives, and orange dressing
- monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce
- tiramisu with caramelized chocolate and mascarpone ice cream
OKINAWA offers a special 15% discount on charters taking place until April 30, 2025.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | $39,000 | $39,000 | $39,000 | $39,000 | $41,000 | $43,500 | $46,000 | $47,000 | $48,000 | ||
| Winter 2025 to 2026 | $42,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,500 | $49,000 | $50,500 | $51,000 |
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
CARIBBEAN - Leeward & Windward Islands -
DECEMBER – APRIL :
2 Pax : $42,000
3 Pax : $44,000
4 Pax : $45,000
5 Pax : $46,000
6 Pax : $47,000
7 Pax : $48,500
8 Pax : $49,000
9 Pax : $50,500
10 Pax : $51,000
Christmas / 2025/26: 1-10 Guests $55,000
New Year's 2025/26: 1-10 Guests $62,000
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (10% APA is recommended)
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board.
+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe
WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100
Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500
For other ports, please contact the Central Agent.
SUMMER WEEKLY RATES 2026:
MAY - OCTOBER: €29,000 + ALL
JUNE - SEPTEMBER: €29,000 + ALL
1st -10th JULY : €36,500 + VAT + ALL
11th JULY - 20th AUGUST: € 38,500 + ALL
21st - 31 AUGUST : € 36,500 + VAT + ALL
WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100
Delivery fee:
Cannes - Ajaccio: €500
Cannes - Bonifacio: €750
Cannes - Olbia: €1500
Ajaccio - Bonifacio: €250
Ajaccio - Olbia: €500
Bonifacio - Olbia: €250
For other ports, please contact the Central Agent.
Operating area: SOF, Corsica, Sardinia, Italy, Sicily
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31.03 Feet
- : 5.41 Feet
- : 10
- : 2024
- : Fountaine Pajot
- : 8
- : 12
- : generator fuel consumption: 10 l/h
- : No
- : Yacht offers Rendezvous Diving only
- : Serge Milliard
- : Maltese
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| generator fuel consumption: 10 l/h | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | - |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| 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: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 1 |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | 14 |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.
Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.
Stew/Cook: Chrystelle Larroque
Chrystelle brings a unique blend of culinary finesse and seafaring professionalism to the crew. A certified chef trained at the prestigious École Hôtelière de Toulouse, she also holds as well her maritime qualifications. Since 2020, she has worked as a chef/stewardess aboard a catamarans across the Caribbean, offering guests fresh, flavorful cuisine with Mediterranean, Asian, vegetarian, and Italian influences. With a strong background in hospitality management and a passion for gastronomy, Chrystelle ensures every meal is a highlight and every guest experience is seamless and memorable. Fluent in English and French, she is also an excellent communicator and valued team member.
Deckhand: Fleur Azcuna
SAMPLE MENU
Breakfast
-Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana
- Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach
-regular waffle
- Shakshuka with poached egg and sliced grilled bread
- toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest
- English breakfast: scrambled eggs, bacon, baked beans, sausage
- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach
- croissant
- chia pudding base
- charcuterie platter (2 types of meat, 1 type of cheese)
- fruit platter (3 different types)
Day 1
Lunch
- Roasted peppers with salsa verde, fried capers, aged cheese
- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette
- red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze
- coffee veils, almond cremoso, vanilla ice cream, pralines
Dinner
- tuna with wasabi emulsion, melon in lemon oil, tomato water
- quinoa salad with edamame beans, soybeans, and miso dressing
- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori
- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb
Day 2
Lunch
-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup
- Caesar salad
- linguine pasta with lobster and caviar
- quasi panna cotta with coffee, salted caramel, and granola
Dinner
-Grilled octopus with ajo blanco sauce and pickled red onion
- lentil salad with rocket, sun-dried tomato, and vinaigrette
- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate
- mint and white chocolate tart with crumble and cinnamon ice cream
Day 3
Lunch
-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar
- cabbage salad with apple and roasted walnuts
- ibérico pork with chimichurri, leeks, and celeriac brown butter cream
- goat cheese mousse with strawberries in aged vinegar
Dinner
-beef tataki with garlic chips, fresh spring onion, and ponzu
- Thai mango salad with coriander and cashew nuts
- lamb rack with pistachio crust, mushroom foam, and sautéed celeriac
- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream
Day 4
Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Smashed cucumber asian salad with chili and ginger emulsion
- Truffle risotto
- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust
Dinner
- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil
- potato salad with radish and pickled trout eggs, crème fraîche
- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Day 5
Lunch
- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing
- frisée salad with capers, dried tomato, plums, and vinaigrette
- Grilled veal and bacon skewers brushed with spiced miso paste
- cheesecake with seasonal fruit
Dinner
- Lamb and beef tartare with miso dressing and crispy rice galette
- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil
- paccheri pasta with sweetbread ragù
- malt crumble with licorice mousse and tuile biscuit
Day 6
Lunch
- squid salad with white strawberries, celery emulsion, and pickled coriander seeds
- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette
- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Dinner
- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber
- watermelon salad with olives, feta, and basil
-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam
- cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream
Day 7
Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Beetroot salad with goat cheese and roasted seeds
- Pan-fried octopus with chickpea cream and confit cherry tomatoes
- granola with poached blackberries, elderflower crème fraîche, and lemon oil
Dinner
- Fresh pea salad with pea granita and fresh cheese
- endive and fennel salad with orange, olives, and orange dressing
- monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce
- tiramisu with caramelized chocolate and mascarpone ice cream
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2024 to 2025 | $39,000 | $39,000 | $39,000 | $39,000 | $41,000 | $43,500 | $46,000 | $47,000 | $48,000 |
| Winter 2025 to 2026 | $42,000 | $44,000 | $45,000 | $46,000 | $47,000 | $48,500 | $49,000 | $50,500 | $51,000 |
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
CARIBBEAN - Leeward & Windward Islands -
DECEMBER – APRIL :
2 Pax : $42,000
3 Pax : $44,000
4 Pax : $45,000
5 Pax : $46,000
6 Pax : $47,000
7 Pax : $48,500
8 Pax : $49,000
9 Pax : $50,500
10 Pax : $51,000
Christmas / 2025/26: 1-10 Guests $55,000
New Year's 2025/26: 1-10 Guests $62,000
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (10% APA is recommended)
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board.
+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe
WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100
Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500
For other ports, please contact the Central Agent.
SUMMER WEEKLY RATES 2026:
MAY - OCTOBER: €29,000 + ALL
JUNE - SEPTEMBER: €29,000 + ALL
1st -10th JULY : €36,500 + VAT + ALL
11th JULY - 20th AUGUST: € 38,500 + ALL
21st - 31 AUGUST : € 36,500 + VAT + ALL
WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100
Delivery fee:
Cannes - Ajaccio: €500
Cannes - Bonifacio: €750
Cannes - Olbia: €1500
Ajaccio - Bonifacio: €250
Ajaccio - Olbia: €500
Bonifacio - Olbia: €250
For other ports, please contact the Central Agent.
Operating area: SOF, Corsica, Sardinia, Italy, Sicily
