CNB76 2021
All Photos are of sister ship and credited to Nicolas Claris. Spark 3 is launching March 2021
All guest cabins are forward of the saloon, owners cabin, 1 double cabin that converts to twin, and 1 bunk cabin, all with en-suite
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Sail |
| Beam: | 6.1 Metres |
| Draft: | 3 Metres |
| Pax: | 6 |
| YearBuilt: | 2021 |
| Builder: | CNB Bordeaux |
| Flag: | Malta |
| 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: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | none |
| Inverter: | yes |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | Yes |
| Sailing Instructions: | Tiw |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 3.7m rib |
| Dinghy hp: | 40HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | on platform |
| Sailing Dinghy: | Tiw |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Andrew has always had a passion for all things water and adventure-based, whether it be scuba diving, windsurfing, wake boarding, spearfishing or sailing across the Atlantic. Andrew is very well qualified, not only with a degree in Biological Sciences and passion for marine biology, but also as an Ocean Yachtmaster with vast amounts of experience skippering yachts in different locations. Andrew is extremely dedicated and enthusiastic about his job and aims to create a personal experience that accommodates all your dreams and requirements to make for the most extraordinary trip that will leave you wanting more of ‘SPARK III’ before you have even left.
Chef/Stewardess: Pevon Hofmeyr (30)
Having run her own restaurant Pevon decided to bring her passion for food to the water. With 13 years experience in the hospitality industry Pevon is prepared for any eventuality and aims to devise tailored and delectably memorable moments for your family and guests. She enjoys creating unique culinary experiences by incorporating culture and tradition with locally sourced produce and takes pride in well presented and elegantly served dishes. With a wealth of experience as a young chef, food stylist and an Au Pair, alongside her calm and patient demeanour, Pevon is a great asset to have aboard.
Deckhand/ Stew: Christian Hofmeyr (26)
Much like his sister, Pevon, Christian is a big ocean enthusiast and has built up an impressive amount of experience on the water over the years with numerous deliveries, most recently on a 74’ performance catamaran, and passion for spear fishing, diving and kitesurfing. Having completed his Yacht Master qualification Christian wanted to bring his life long love for the sea to his career in the yachting industry.
Christian has also worked as an engineer and has a background and interest in fixing broken appliances and making things which always comes in handy on a yacht! In his previous job he worked alongside engineers, electricians and fitters so can help out with most things on board. He also has a background in the hospitality sector having worked in restaurants. Christian is a great cook and makes a mean cocktail which is also essential on a yacht!
Sample Charter Menu
Menus will vary depending on any dietary requirements, season and location of vessel
All breakfasts are accompanied daily with a fresh local fruit platter, cereals, yogurts, hot beverages, juices or smoothies
Day 1
Breakfast- Smashed Avocado Toasts | Poached Eggs | Whipped Ricotta | Coriander | Dukka | Choice of Smoked Salmon or Serrano Ham
Lunch- Mexican Baja Fish Tacos | Barbacoa Beef Tacos with Chimichurri | Jalapeño and Mango Salsa| Black Bean and Corn Salad | Chunky Guacamole | Homemade Tortilla Chips
Appetizer- Spiced Carrot and Ginger Soup | Croutons
Main- Lamb Kleftiko | Lemon Garlic Roast Potatoes | Mediterranean Vegetables
Dessert- Passionfruit and White Chocolate Cheesecake | Fruit Coulis | Orange Crisp
Day 2
Breakfast- Banana Bread Pancake Stack | Whipped cream | Cinnamon | Banana | Crushed Nuts | Walnut Syrup
Lunch- Niçoise Salad | Seared Local Tuna Steak | Crusty Bread | Whipped Butter
Appetizer- Sicilian Porcini Mushroom Arancini Balls | Truffle Mayo
Main- Pork Belly | Crackling | Spiced Sweet Potato Puree | Carrot Crisps | Griddled Vegetables | Pork Jus
Dessert- Raspberry and Almond Tartlets | Fresh Custard
Day 3
Breakfast- Turkish Shakshuka | Crumbled Feta | Chopped Herbs | Warm Toasted Pitta
Lunch- Pressed Picnic Vegetable Focaccia | Ham, Spring Onion and Gruyere Quiche | New Potato and Bacon Salad | Panzanella Salad | Leafy Greens
Appetizer- Bahamian Style Conch Fritters | Dipping Sauce
Main- Whole Grilled Jerk Snapper | Rice and Peas | Fried Plantain | Mac and Cheese
Dessert- Barbecued Pineapple | Rum Glaze | Coconut Ice Cream | Toasted Coconut Flakes
Day 4
Breakfast- Mini Breakfast Frittatas | Smoked Salmon, Wilted Leeks and Cream cheese | Chorizo, Tomato, Red Pepper | Goats Cheese, Spinach, Red Onion
Lunch- Fresh Sushi with locally caught fish | Tuna Tataki| Tempura Vegetables | Miso Edamame Salad | Bang Bang Cauliflower
Appetizer- Butternut Squash Ravioli | Sage and Hazelnut Butter
Main- Beef and Mushroom Steamed Pudding | Creamed Mustard Mash | Roasted Heirloom Carrots
Dessert- Tiramisu | Dark Chocolate | Mascarpone Cream
Day 5
Breakfast- Traditional English Breakfast - Bacon | Sausage | Fried Egg | Grilled Vine Tomato | Mushroom | Hash Brown | Baked Beans | Toasted Sourdough
Lunch- Rose Harissa Roasted Chicken | Spiced New Potatoes | Broad Bean and Confit Tomato Salad | Beetroot with Crème Fraiche and Chives | Mixed Greens
Appetizer- Smoked Mackerel Lollipops | Fennel Apple Salad | Lemon Puree
Main- Pan Fried Seabass | Squid Ink Linguine | Cockle and Mussel Fricasee
Dessert- Chilled Chocolate Fondant | Salted Caramel Butter Sauce
Day 6
Breakfast- Baked Brioche French Toast | Crispy Bacon | Blueberries | Rum infused Egg Custard | Maple Syrup
Lunch- Lamb Koftas | Falafel Bites | Greek Salad | Tabbouleh with Pomegranate and Toasted Pine Nuts | Tzatziki | Hummus | Warm Flatbreads
Appetizer- Thai Style Snacks | Spiced Fishcakes | Vegetable Spring Rolls | Coconut Baked Shrimp | Pork Lettuce Wraps | Trio of Dipping Sauces
Main- Galangal Seafood Soup
Dessert- Lime Tart | Coconut and Chilli Sorbet
Day 7
Breakfast- Huevos Rancheros | Warm Flour Tortilla | Fried Egg | Black Beans | Tomato | Chilli Avocado | Crumbled Feta
Lunch- Tapas Style- Halloumi Bon Bons | Baked Camembert| Spicy Baked Meatballs | Goats Cheese stuffed cherry peppers | Patatas Bravas with Aioli | Salt and Pepper Calamari | Braised Lamb Croquettes | Olives and Breads
Appetizer- Tuna Tartare | Sesame | Ginger | Chilli | Toasted Ciabatta
Main- Lamb Loin | Parmesan Risotto | Wild Mushrooms | Wilted Spinach
Dessert- Rum Baba | Poached Pears | Ginger Ice Cream | Ginger Crumb
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
- : Sail
- : 6.1 Metres
- : 3 Metres
- : 6
- : 2021
- : CNB Bordeaux
- : 8
- : 10
- : Yes
- : Yacht offers Rendezvous Diving only
- : Andrew Petts
- : Malta
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 10US 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: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | none |
| Generator: | yes |
| Inverter: | yes |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | 1000 litres |
| Ice Maker: | Yes |
| Sailing Instructions: | Tiw |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | No |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 3.7m rib |
| Dinghy hp: | 40HP |
| Dinghy # pax: | 6 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | on platform |
| Sailing Dinghy: | Tiw |
| Beach Games: | - |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Andrew has always had a passion for all things water and adventure-based, whether it be scuba diving, windsurfing, wake boarding, spearfishing or sailing across the Atlantic. Andrew is very well qualified, not only with a degree in Biological Sciences and passion for marine biology, but also as an Ocean Yachtmaster with vast amounts of experience skippering yachts in different locations. Andrew is extremely dedicated and enthusiastic about his job and aims to create a personal experience that accommodates all your dreams and requirements to make for the most extraordinary trip that will leave you wanting more of ‘SPARK III’ before you have even left.
Chef/Stewardess: Pevon Hofmeyr (30)
Having run her own restaurant Pevon decided to bring her passion for food to the water. With 13 years experience in the hospitality industry Pevon is prepared for any eventuality and aims to devise tailored and delectably memorable moments for your family and guests. She enjoys creating unique culinary experiences by incorporating culture and tradition with locally sourced produce and takes pride in well presented and elegantly served dishes. With a wealth of experience as a young chef, food stylist and an Au Pair, alongside her calm and patient demeanour, Pevon is a great asset to have aboard.
Deckhand/ Stew: Christian Hofmeyr (26)
Much like his sister, Pevon, Christian is a big ocean enthusiast and has built up an impressive amount of experience on the water over the years with numerous deliveries, most recently on a 74’ performance catamaran, and passion for spear fishing, diving and kitesurfing. Having completed his Yacht Master qualification Christian wanted to bring his life long love for the sea to his career in the yachting industry.
Christian has also worked as an engineer and has a background and interest in fixing broken appliances and making things which always comes in handy on a yacht! In his previous job he worked alongside engineers, electricians and fitters so can help out with most things on board. He also has a background in the hospitality sector having worked in restaurants. Christian is a great cook and makes a mean cocktail which is also essential on a yacht!
Sample Charter Menu
Menus will vary depending on any dietary requirements, season and location of vessel
All breakfasts are accompanied daily with a fresh local fruit platter, cereals, yogurts, hot beverages, juices or smoothies
Day 1
Breakfast- Smashed Avocado Toasts | Poached Eggs | Whipped Ricotta | Coriander | Dukka | Choice of Smoked Salmon or Serrano Ham
Lunch- Mexican Baja Fish Tacos | Barbacoa Beef Tacos with Chimichurri | Jalapeño and Mango Salsa| Black Bean and Corn Salad | Chunky Guacamole | Homemade Tortilla Chips
Appetizer- Spiced Carrot and Ginger Soup | Croutons
Main- Lamb Kleftiko | Lemon Garlic Roast Potatoes | Mediterranean Vegetables
Dessert- Passionfruit and White Chocolate Cheesecake | Fruit Coulis | Orange Crisp
Day 2
Breakfast- Banana Bread Pancake Stack | Whipped cream | Cinnamon | Banana | Crushed Nuts | Walnut Syrup
Lunch- Niçoise Salad | Seared Local Tuna Steak | Crusty Bread | Whipped Butter
Appetizer- Sicilian Porcini Mushroom Arancini Balls | Truffle Mayo
Main- Pork Belly | Crackling | Spiced Sweet Potato Puree | Carrot Crisps | Griddled Vegetables | Pork Jus
Dessert- Raspberry and Almond Tartlets | Fresh Custard
Day 3
Breakfast- Turkish Shakshuka | Crumbled Feta | Chopped Herbs | Warm Toasted Pitta
Lunch- Pressed Picnic Vegetable Focaccia | Ham, Spring Onion and Gruyere Quiche | New Potato and Bacon Salad | Panzanella Salad | Leafy Greens
Appetizer- Bahamian Style Conch Fritters | Dipping Sauce
Main- Whole Grilled Jerk Snapper | Rice and Peas | Fried Plantain | Mac and Cheese
Dessert- Barbecued Pineapple | Rum Glaze | Coconut Ice Cream | Toasted Coconut Flakes
Day 4
Breakfast- Mini Breakfast Frittatas | Smoked Salmon, Wilted Leeks and Cream cheese | Chorizo, Tomato, Red Pepper | Goats Cheese, Spinach, Red Onion
Lunch- Fresh Sushi with locally caught fish | Tuna Tataki| Tempura Vegetables | Miso Edamame Salad | Bang Bang Cauliflower
Appetizer- Butternut Squash Ravioli | Sage and Hazelnut Butter
Main- Beef and Mushroom Steamed Pudding | Creamed Mustard Mash | Roasted Heirloom Carrots
Dessert- Tiramisu | Dark Chocolate | Mascarpone Cream
Day 5
Breakfast- Traditional English Breakfast - Bacon | Sausage | Fried Egg | Grilled Vine Tomato | Mushroom | Hash Brown | Baked Beans | Toasted Sourdough
Lunch- Rose Harissa Roasted Chicken | Spiced New Potatoes | Broad Bean and Confit Tomato Salad | Beetroot with Crème Fraiche and Chives | Mixed Greens
Appetizer- Smoked Mackerel Lollipops | Fennel Apple Salad | Lemon Puree
Main- Pan Fried Seabass | Squid Ink Linguine | Cockle and Mussel Fricasee
Dessert- Chilled Chocolate Fondant | Salted Caramel Butter Sauce
Day 6
Breakfast- Baked Brioche French Toast | Crispy Bacon | Blueberries | Rum infused Egg Custard | Maple Syrup
Lunch- Lamb Koftas | Falafel Bites | Greek Salad | Tabbouleh with Pomegranate and Toasted Pine Nuts | Tzatziki | Hummus | Warm Flatbreads
Appetizer- Thai Style Snacks | Spiced Fishcakes | Vegetable Spring Rolls | Coconut Baked Shrimp | Pork Lettuce Wraps | Trio of Dipping Sauces
Main- Galangal Seafood Soup
Dessert- Lime Tart | Coconut and Chilli Sorbet
Day 7
Breakfast- Huevos Rancheros | Warm Flour Tortilla | Fried Egg | Black Beans | Tomato | Chilli Avocado | Crumbled Feta
Lunch- Tapas Style- Halloumi Bon Bons | Baked Camembert| Spicy Baked Meatballs | Goats Cheese stuffed cherry peppers | Patatas Bravas with Aioli | Salt and Pepper Calamari | Braised Lamb Croquettes | Olives and Breads
Appetizer- Tuna Tartare | Sesame | Ginger | Chilli | Toasted Ciabatta
Main- Lamb Loin | Parmesan Risotto | Wild Mushrooms | Wilted Spinach
Dessert- Rum Baba | Poached Pears | Ginger Ice Cream | Ginger Crumb
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.
