SKYLARK

€35,000 - €39,000 / WEEK
Saloon
Saloon .
Aft deck
Fly deck
Master cabin
Guest cabin
Guest cabin
Bathroom
Galley
Lounge
Master cabin
Aft deck
SKYLARK cruising
SKYLARK cruising

Luxury charter power catamaran SKYLARK is another yacht of the highly successful semi-custom line of Sunreef 70 Power yachts designed with the utmost comfort in mind. Sleek, streamlined and designed with attention to all the slightest details, this model is an exceptional blend of onboard tranquility and harmony that is felt through the designers choice of appealing hues, elegant paneling and plush upholstery. The moment guests step onboard; they will be stupefied by the vessels interior. SKYLARK is a fantastic luxury power catamaran boasting an impressive interior and exterior alike optimizing onboard intimacy and comfort. The aft deck with a dark stained sliding glass door is the entrance to the yacht exuding a sophisticated and warm ambiance of a southern European villa. Beautiful turquoise detailing throughout the yacht highlights the harmonious feel pervading from the second guests step to the main salon and dining area with a fully equipped top notch galley, the Chefs Kingdom. A plush settee with extra cushions and a piercing azure table contrast caramel bamboo paneling and neutral gray floors while the space never lacks natural light flooding through large wrap-around windows. The mezzanine lounge and interior helm station adds to the atmosphere of home away from home with built-in shelves, artwork and forward windows, magically creating a space to relax in the afternoon or chat with the Captain. The lounge also offers direct access to the flybridge and the forward full-beam owners suite. Luxury charter catamaran SKYLARK is a spacious option for families as well as friends wishing to experience an aquatic adventure in marvelous comfort. 8 guests are comfortably accommodated in 4 vast double ensuite cabins, with the full-beam master cabin forward sporting a walk-around double bed, plenty of floor space and built-in storage, and a bright master ensuite with dual sinks, a shower, plush cloths and luxurious accouterments. All of the cabins boast chic bed linens, storage, mood lighting and private entertainment systems with LCD TVs. The exterior space aboard luxury charter power catamaran SKYLARK is exquisite and beckons for lounging around on the aft deck and flybridge. The former, with a massive teak floor and table, is excellent for alfresco meals as well as relaxing in the shade on a plush aquamarine settee with additional cushions. A few steps up and guests will reach the enormous flybridge sporting a large Jacuzzi for refreshing dips, a fully equipped wet bar, table with a settee and the exterior helm station. Whether guests wish to play in the sun, spend moments of sheer relaxation or host lively cocktail parties when docked, luxury catamaran SKYLARK has it all! Adventurous souls will marvel at the selection of state-of-the-art water toys found onboard and will take advantage of Seabobs, water skis, wakeboards, diving and snorkeling equipment as well as a vast choice of inflatable toys. With such a large toy chest, everyone is sure to find something for themselves. The five-star attentive crew aboard luxury catamaran SKYLARK will create long-lasting memories and will make you come back for your next charter vacation with Sunreef Yachts Charter.

Number of Cabins: 4
Total Guests (Sleeping): 8 + 1
Cabin Configuration: 4 Double
Bed configuration: 3 Queen, 1 Double, 1 Pullman (for a child) in the starboard aft cabin

BUILT/REFIT
YEAR
2012
YACHT
LENGTH
70 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
9
TOTAL
CREW
3
CHARGES
FROM
€35,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
• Engines: 2 x MAN R6-800 • Generator: 2 x Cummins 19 kW
Fuel Consumption: 50
Cruising Speed: 10
Max Speed: 22US Gall/Hr
Details
Type: Cat
Beam: 30' 5 Feet
Draft: 5' Feet
Pax: 9
YearBuilt: 2012
Builder: Sunreef Yachts
Engines: • Engines: 2 x MAN R6-800 • Generator: 2 x Cummins 19 kW
Flag: Maltese
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: -
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: -
Water Maker: -
Special Diets: Yes
Kosher: Yes
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: Williams Turbojet 14' 7
Dinghy hp: 125
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Jeremy Fletcher
Nation: British/Australian
License: MCA/IYT master of yachts (unlimited)
Languages: English, Spanish, functional French, basic Italian
Caro Uy
Nation: Australian
Captain: Jeremy Fletcher [Jez]

Jez is an MCA/IYT master of yachts (unlimited) with years of charter experience. Calm, endlessly patient and quietly humorous, he enjoys introducing his guests to both the secluded tranquil anchorages and the lively harbourside spots that he loves. He has recently captained both a North Sea/Baltic Sea crossing as well as an Atlantic crossing, and looks forward to repeating both voyages this year.

His enjoyment of the sea includes exploring below the surface as an experienced PADI recreational diving instructor, as well as a keen technical diver with both IANTD and TDI qualifications teaching qualifications. His love of travel has taken him from his native England to places as diverse as Russia, Mexico, Hong Kong, Italy, France, Spain, Egypt, Israel, the Caribbean and Australia, and he takes pleasure in sharing travel experiences with his guests.

Jez and Caro are a warm, friendly, close-knit team who take great pleasure in working together in all aspects of their jobs. They love being able to treat their guests to their special brand of hospitality, experience and attentiveness to create the conditions for a wonderful, stress-free and fun-filled holiday.


Chef: Caro Uy

Caro is an award-winning charter chef who is passionate about both good food and the sea. She grew up in a family dedicated to the pleasures of the table, and has been a hardened restaurant habituee since she was an infant. As an adult, she has had over fifteen years of experience in various aspects of the gourmet food industry.

Although originally qualified as a graphic designer, these days she expresses her creative energy in preparing fresh, seasonal cuisine to spoil her guests; she also enjoys the challenge of creating menus to suit special dietary restrictions. Her repertoire is based on French classical technique, but the flavour variations reflect her travels through Mediterranean Europe, Mexico, the Caribbean, Egypt, Jordan, Syria, Persia, Israel, Mexico and parts of South-east Asia.

Her other great love is the water: Caro is also a PADI dive instructor and has introduced people to the underwater world in the Canary Islands, the Sinai and the Costa Brava. Bubbly and endlessly curious, she loves meeting new people and listening to their stories.

Deckhand: TBA

This is only a small sample of menu options on offer. Special dietary needs or preferences accommodated (e.g. vegetarian, kosher, gluten-free,  low-fat-spa menus etc) given advance notice.
Fresh and fun child-friendly menus on request.
Ask about our themed dinners (South Indian thali, Spanish tapas evening, Middle-eastern mezze, etc)!
For very special occasions, a five-course (plus palate cleansers) dégustation  menu can be arranged in advance. Wine matching optional.
Menus subject to availability of seasonal ingredients at the local markets


breakfast
All breakfasts accompanied by a fresh fruit platter, a selection of yoghurts, cereal, coffee, tea and fruit juice
If requested for our European guests, we also offer the option of light continental style only: either fresh croissants, viennoiserie,  baguettes & artisanal local jams & butter; OR an assortment of sliced hams, cheese & pickles with fresh tomatoes, bread rolls & various mustards
• Provençale fougassette / pompe à l’huile (housemade fragrant brioche with fleur d’oranger, inspired by a local boulangerie once frequented by Picasso), with delicious local fromage blanc, local honey & crushed berries
• The Captain’s wickedly sticky homemade cinnamon rolls, served fresh  and warm from the oven
• Tunisian chakchouka: eggs poached in a savoury medley of tomato, red onion, sweet bell peppers, fresh thyme and cumin, served with wedges of warmed pita, and fetta or merguez sausage
• Individual breakfast parfaits, layered with yoghurt, seasonal fruit and homemade muesli, served with fresh fruit frappés
• Eggs Benedict—a perennial favourite: poached eggs on prosciutto or Bayonne ham, asparagus spears and homemade fresh sauce Hollandaise


lunch
• Duo de thon frais: pepper-seared fresh tuna on smoky grilled watermelon, with wasabi foam + verrine of tartare of tuna &  fennel seasoned with ginger oil, accompanied by shot of watermelon tomato gazpacho sprinkled with piment d’Espelette
• Salade du crevettes roses—king prawns sautéed with pastis, olive oil & garlic on mesclun & avocado salad dressed with muhammarra (smoky roasted red pepper & toasted walnut)
• Grilled fresh sardines or mackerel stuffed with chermoula and housemade Moroccan lemon confit, on a tart of sliced ripe oxheart tomatoes dressed with sauce vierge
• Salade du chèvre chaud: a twist on the French classic— hot creamy goats cheese & groseille gelée wrapped in crisp golden brik pastry on a salad of fresh ripe figs, arugula, housemade spiced walnuts, and Provençale thyme-infused honey vinaigrette
• Grilled sea bass (loup de mer) with a salsa of finely diced ripe cherry tomatoes, black olives, lemon, red onion, fresh parsley & thyme with baby potatoes & housemade saffron aïoli


Àpero [served at sunset]
colourful assortments of regional specialities depending on location: local charcuterie, local cheese, artisanal olives, nuts, marinated seafood, housemade  dips (green or black tapenade, anchoïoade, hummus etc) with fresh vegetable crudités, etc, all served with choice of crisp chilled local wine (white or rosé) OR the cocktail of the day

dinner—entrées (first course)
• Trilogie des gazpachos en verrine: a colourful little trio of chilled fresh  seasonal soups to wake the appetite—may include: arugula,  parsley & avocado topped with mini-brochette of cherry tomato & bocconcini; orange, beetroot & fresh mint, topped with minted yoghurt; white cannellini bean & truffle oil; melon Charentais  spiked with fresh ginger, topped with crisp curl of Bayonne  ham
• Duck two ways: housemade tea-smoked duck breast on a crisp Asian slaw dressed with Vietnamese savoury caramel, topped   with translucent fine slices of duck prosciutto & housemade melon sorbet
• Langoustines wok-flashed till smoky with fleur de sel de Guerande, Szechuan peppercorns & sesame oil, deglazed with mellow Chinese black rice vinegar
• Assortment of housemade sushi [unagi, salmon, tuna, salmon roe] with traditional accompaniments: pickled ginger, soy, wasabi dinner—plats principaux (second course)
• Trilogie du saumon frais—a trio of fresh salmon presented three ways: succulent confit of salmon pavé; gravlax of salmon cured in-house with fine sea salt, fresh herbs, fennel, rock sugar & vermouth; tartare of salmon & fennel with red onion
• The Captain’s handmade pasta as Sardinian spaghetti alla bottarga: housemade spaghetti with lashings of Sardinian bottarga, lemon and local olive oil; OR silky flat ribbons of housemade pappardelle with a rich Tuscan-style wild boar and red wine ragù topped with truffled pecorino shavings
• Daurade or loup de mer en papillote, stuffed with an aromatic melange of kaffir lime leaf (feuilles de kombawa), lemongrass, shallots, coconut milk and lime; served with a nutty wild rice medley and Asian greens
• Espresso-rubbed faux filet du boeuf with wild mushrooms, grilled asparagus and a parmesan tuile; truffled potatoes


dessert
• Champagne-poached white peaches with fresh basil, accompanied by a delicate verveine-infused panna cotta served with a shot of of jasmine blossom tea
• Tastes of Corsica trio: semifreddo de miel de chataigne (local chestnut honey parfait perfumed with fleur d’oranger), molleux de chocolat noir et chataigne (flourless molten chocolate chestnut lava cakelet), Corsican fig biscotti
• White chocolate, rose and saffron crème brûlée, with mara de bois strawberries & raspberries glazed in pink peppercorn syrup
• Tarte aux framboises & myrtilles (juicy mixed fresh berry tarts) served warm with housemade sorbet aux fruits des boises
• Rich dark chocolate & Grand Marnier sorbet with creamy chocolate parfait glacé, & pinenut toffee brittle
• Selection of local artisanal cheese with accompaniments (fruit, nuts, confiture de figue ou confiture de coing)

July 2013
With a very good weather condition, calm ocean and everyday sun, we spent a wonderful week aboard of Skylark. Italy by the sea was amazing!!! Capri, Elba, Roma, Pisa and others good spots will make our memories forever! So long Jez, Caro and Emilie, and thank you for all. Very professional and kind crew!!! Regards – S. Family.
January 2014
Dear Carol, Jez and Emilie, we have had incredible time during this fantastic week, you have been a fantastic crew, and obviously very kind. The food, the drinks and the service were exceptional, for sure we will come back soon. Please tell to whomever has to know that your qualification from 1 to 10 is 16 or 20. The best crew we ever had. Thanks again for making a wonderful holiday. C. Family.
January 2014
Dear Caro, Jez and Emilie, what a shame to say goodbye! We had such a peaceful week and enjoyed every minutes. We wish you all the best and a happy new year and more important to see you soon again.
February 2014
We loved everything about Skylark! Each meal was better than the next – Caro you are a fabulous chef! „Hey Rob” appreciation you answering all of his questions about the boat! We loved that we were able to explore all of favourite beach bars and even hit some new ones! Hope to see you again! Thankks for everything!
July 2014
Dear Caro, Jez and Emilie, what a shame to say goodbye! We had such a peaceful week and enjoyed every minutes. We wish you all the best and a happy new year and more important to see you soon again.
June 2016
We spent on Skylark the most beautiful holiday! Everything here was jest perfect. The crew made us feel like at home. It was better than we could even imagine. Big thanks to Jess for organising fantastic and safe trip. He showed us such a beautiful places in Corsica. He was also very pleasant. Secondly, we want to say „thank you!” for Alex! He was very kind and his jokes made our journey very funny. What is more he took care about us all the time and give us everything what was needed. He was perfect teacher of how to become the best waitress of the world. Special thanks for Carol! Her food was incredible! Everyone was in heaven when she gave us her delicious dishes! They are always welcome to visit us in Gdask! And I hope that we will meet again soon! Lots of love!
Feedback
It was as unforgettable week, you’re great, the food wonderful, the boat perfect! We simply loved everything, every single moment here was amagin! Thanks Skylark team, for everything, you’re great! We are sure we’ll be back soon! B. Family.
August 2019
4 ans de croisière sur Skylark, 4 ans de bonheur! Merci à la merveilleuse Caro, une chef digne de Guy Savoi. Merci à notre charmant capitaine Jez, si attentionné, si disponible. Merci à notre marin adorable, Jonty, toujours le sourire. Je navigue depuis des années , Je n’ai jamais rencontré un équipage aussi professionnel, aussi formidable. Avec toute mon Amitié. ******************************* 4 years cruising on Skylark, 4 years of happiness! Many thanks to wonderful Caro, a chef of Guy Savoi class. Many thanks to our charming Captain Jez, so attentive and helpful. Many thanks to our adorable deckhand, Jonty, always with a smile on his face. I have been sailing for years, But I have never met such a professional and wonderful crew. With all my friendship.
Rates are Plus Expenses
Summer rate:

Low season: €35 000 + APA 25% + VAT
High Season: €39 000 + APA 25% + VAT

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

  • : Cat
  • : 30' 5 Feet
  • : 5' Feet
  • : 9
  • : 2012
  • : Sunreef Yachts
  • : 10
  • : 22
  • : • Engines: 2 x MAN R6-800 • Generator: 2 x Cummins 19 kW
  • : No
  • : Yacht offers Rendezvous Diving only
  • : Jeremy Fletcher
  • : Maltese
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4
Engine Details
• Engines: 2 x MAN R6-800 • Generator: 2 x Cummins 19 kW
Fuel Consumption: 50
Cruising Speed: 10
Max Speed: 22US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full
Locations
Winter Area: -
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Yes
# CD's: Yes
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: -
Minimum Age: -
Generator: 2 x Cummins 19 kW
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
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: Williams Turbojet 14' 7
Dinghy hp: 125
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: -
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Jeremy Fletcher
Nation: British/Australian
License: MCA/IYT master of yachts (unlimited)
Languages: English, Spanish, functional French, basic Italian
Caro Uy
Nation: Australian
Captain: Jeremy Fletcher [Jez]

Jez is an MCA/IYT master of yachts (unlimited) with years of charter experience. Calm, endlessly patient and quietly humorous, he enjoys introducing his guests to both the secluded tranquil anchorages and the lively harbourside spots that he loves. He has recently captained both a North Sea/Baltic Sea crossing as well as an Atlantic crossing, and looks forward to repeating both voyages this year.

His enjoyment of the sea includes exploring below the surface as an experienced PADI recreational diving instructor, as well as a keen technical diver with both IANTD and TDI qualifications teaching qualifications. His love of travel has taken him from his native England to places as diverse as Russia, Mexico, Hong Kong, Italy, France, Spain, Egypt, Israel, the Caribbean and Australia, and he takes pleasure in sharing travel experiences with his guests.

Jez and Caro are a warm, friendly, close-knit team who take great pleasure in working together in all aspects of their jobs. They love being able to treat their guests to their special brand of hospitality, experience and attentiveness to create the conditions for a wonderful, stress-free and fun-filled holiday.


Chef: Caro Uy

Caro is an award-winning charter chef who is passionate about both good food and the sea. She grew up in a family dedicated to the pleasures of the table, and has been a hardened restaurant habituee since she was an infant. As an adult, she has had over fifteen years of experience in various aspects of the gourmet food industry.

Although originally qualified as a graphic designer, these days she expresses her creative energy in preparing fresh, seasonal cuisine to spoil her guests; she also enjoys the challenge of creating menus to suit special dietary restrictions. Her repertoire is based on French classical technique, but the flavour variations reflect her travels through Mediterranean Europe, Mexico, the Caribbean, Egypt, Jordan, Syria, Persia, Israel, Mexico and parts of South-east Asia.

Her other great love is the water: Caro is also a PADI dive instructor and has introduced people to the underwater world in the Canary Islands, the Sinai and the Costa Brava. Bubbly and endlessly curious, she loves meeting new people and listening to their stories.

Deckhand: TBA

This is only a small sample of menu options on offer. Special dietary needs or preferences accommodated (e.g. vegetarian, kosher, gluten-free,  low-fat-spa menus etc) given advance notice.
Fresh and fun child-friendly menus on request.
Ask about our themed dinners (South Indian thali, Spanish tapas evening, Middle-eastern mezze, etc)!
For very special occasions, a five-course (plus palate cleansers) dégustation  menu can be arranged in advance. Wine matching optional.
Menus subject to availability of seasonal ingredients at the local markets


breakfast
All breakfasts accompanied by a fresh fruit platter, a selection of yoghurts, cereal, coffee, tea and fruit juice
If requested for our European guests, we also offer the option of light continental style only: either fresh croissants, viennoiserie,  baguettes & artisanal local jams & butter; OR an assortment of sliced hams, cheese & pickles with fresh tomatoes, bread rolls & various mustards
• Provençale fougassette / pompe à l’huile (housemade fragrant brioche with fleur d’oranger, inspired by a local boulangerie once frequented by Picasso), with delicious local fromage blanc, local honey & crushed berries
• The Captain’s wickedly sticky homemade cinnamon rolls, served fresh  and warm from the oven
• Tunisian chakchouka: eggs poached in a savoury medley of tomato, red onion, sweet bell peppers, fresh thyme and cumin, served with wedges of warmed pita, and fetta or merguez sausage
• Individual breakfast parfaits, layered with yoghurt, seasonal fruit and homemade muesli, served with fresh fruit frappés
• Eggs Benedict—a perennial favourite: poached eggs on prosciutto or Bayonne ham, asparagus spears and homemade fresh sauce Hollandaise


lunch
• Duo de thon frais: pepper-seared fresh tuna on smoky grilled watermelon, with wasabi foam + verrine of tartare of tuna &  fennel seasoned with ginger oil, accompanied by shot of watermelon tomato gazpacho sprinkled with piment d’Espelette
• Salade du crevettes roses—king prawns sautéed with pastis, olive oil & garlic on mesclun & avocado salad dressed with muhammarra (smoky roasted red pepper & toasted walnut)
• Grilled fresh sardines or mackerel stuffed with chermoula and housemade Moroccan lemon confit, on a tart of sliced ripe oxheart tomatoes dressed with sauce vierge
• Salade du chèvre chaud: a twist on the French classic— hot creamy goats cheese & groseille gelée wrapped in crisp golden brik pastry on a salad of fresh ripe figs, arugula, housemade spiced walnuts, and Provençale thyme-infused honey vinaigrette
• Grilled sea bass (loup de mer) with a salsa of finely diced ripe cherry tomatoes, black olives, lemon, red onion, fresh parsley & thyme with baby potatoes & housemade saffron aïoli


Àpero [served at sunset]
colourful assortments of regional specialities depending on location: local charcuterie, local cheese, artisanal olives, nuts, marinated seafood, housemade  dips (green or black tapenade, anchoïoade, hummus etc) with fresh vegetable crudités, etc, all served with choice of crisp chilled local wine (white or rosé) OR the cocktail of the day

dinner—entrées (first course)
• Trilogie des gazpachos en verrine: a colourful little trio of chilled fresh  seasonal soups to wake the appetite—may include: arugula,  parsley & avocado topped with mini-brochette of cherry tomato & bocconcini; orange, beetroot & fresh mint, topped with minted yoghurt; white cannellini bean & truffle oil; melon Charentais  spiked with fresh ginger, topped with crisp curl of Bayonne  ham
• Duck two ways: housemade tea-smoked duck breast on a crisp Asian slaw dressed with Vietnamese savoury caramel, topped   with translucent fine slices of duck prosciutto & housemade melon sorbet
• Langoustines wok-flashed till smoky with fleur de sel de Guerande, Szechuan peppercorns & sesame oil, deglazed with mellow Chinese black rice vinegar
• Assortment of housemade sushi [unagi, salmon, tuna, salmon roe] with traditional accompaniments: pickled ginger, soy, wasabi dinner—plats principaux (second course)
• Trilogie du saumon frais—a trio of fresh salmon presented three ways: succulent confit of salmon pavé; gravlax of salmon cured in-house with fine sea salt, fresh herbs, fennel, rock sugar & vermouth; tartare of salmon & fennel with red onion
• The Captain’s handmade pasta as Sardinian spaghetti alla bottarga: housemade spaghetti with lashings of Sardinian bottarga, lemon and local olive oil; OR silky flat ribbons of housemade pappardelle with a rich Tuscan-style wild boar and red wine ragù topped with truffled pecorino shavings
• Daurade or loup de mer en papillote, stuffed with an aromatic melange of kaffir lime leaf (feuilles de kombawa), lemongrass, shallots, coconut milk and lime; served with a nutty wild rice medley and Asian greens
• Espresso-rubbed faux filet du boeuf with wild mushrooms, grilled asparagus and a parmesan tuile; truffled potatoes


dessert
• Champagne-poached white peaches with fresh basil, accompanied by a delicate verveine-infused panna cotta served with a shot of of jasmine blossom tea
• Tastes of Corsica trio: semifreddo de miel de chataigne (local chestnut honey parfait perfumed with fleur d’oranger), molleux de chocolat noir et chataigne (flourless molten chocolate chestnut lava cakelet), Corsican fig biscotti
• White chocolate, rose and saffron crème brûlée, with mara de bois strawberries & raspberries glazed in pink peppercorn syrup
• Tarte aux framboises & myrtilles (juicy mixed fresh berry tarts) served warm with housemade sorbet aux fruits des boises
• Rich dark chocolate & Grand Marnier sorbet with creamy chocolate parfait glacé, & pinenut toffee brittle
• Selection of local artisanal cheese with accompaniments (fruit, nuts, confiture de figue ou confiture de coing)

July 2013
With a very good weather condition, calm ocean and everyday sun, we spent a wonderful week aboard of Skylark. Italy by the sea was amazing!!! Capri, Elba, Roma, Pisa and others good spots will make our memories forever! So long Jez, Caro and Emilie, and thank you for all. Very professional and kind crew!!! Regards – S. Family.
January 2014
Dear Carol, Jez and Emilie, we have had incredible time during this fantastic week, you have been a fantastic crew, and obviously very kind. The food, the drinks and the service were exceptional, for sure we will come back soon. Please tell to whomever has to know that your qualification from 1 to 10 is 16 or 20. The best crew we ever had. Thanks again for making a wonderful holiday. C. Family.
January 2014
Dear Caro, Jez and Emilie, what a shame to say goodbye! We had such a peaceful week and enjoyed every minutes. We wish you all the best and a happy new year and more important to see you soon again.
February 2014
We loved everything about Skylark! Each meal was better than the next – Caro you are a fabulous chef! „Hey Rob” appreciation you answering all of his questions about the boat! We loved that we were able to explore all of favourite beach bars and even hit some new ones! Hope to see you again! Thankks for everything!
July 2014
Dear Caro, Jez and Emilie, what a shame to say goodbye! We had such a peaceful week and enjoyed every minutes. We wish you all the best and a happy new year and more important to see you soon again.
June 2016
We spent on Skylark the most beautiful holiday! Everything here was jest perfect. The crew made us feel like at home. It was better than we could even imagine. Big thanks to Jess for organising fantastic and safe trip. He showed us such a beautiful places in Corsica. He was also very pleasant. Secondly, we want to say „thank you!” for Alex! He was very kind and his jokes made our journey very funny. What is more he took care about us all the time and give us everything what was needed. He was perfect teacher of how to become the best waitress of the world. Special thanks for Carol! Her food was incredible! Everyone was in heaven when she gave us her delicious dishes! They are always welcome to visit us in Gdask! And I hope that we will meet again soon! Lots of love!
Feedback
It was as unforgettable week, you’re great, the food wonderful, the boat perfect! We simply loved everything, every single moment here was amagin! Thanks Skylark team, for everything, you’re great! We are sure we’ll be back soon! B. Family.
August 2019
4 ans de croisière sur Skylark, 4 ans de bonheur! Merci à la merveilleuse Caro, une chef digne de Guy Savoi. Merci à notre charmant capitaine Jez, si attentionné, si disponible. Merci à notre marin adorable, Jonty, toujours le sourire. Je navigue depuis des années , Je n’ai jamais rencontré un équipage aussi professionnel, aussi formidable. Avec toute mon Amitié. ******************************* 4 years cruising on Skylark, 4 years of happiness! Many thanks to wonderful Caro, a chef of Guy Savoi class. Many thanks to our charming Captain Jez, so attentive and helpful. Many thanks to our adorable deckhand, Jonty, always with a smile on his face. I have been sailing for years, But I have never met such a professional and wonderful crew. With all my friendship.
Rates are Plus Expenses
Summer rate:

Low season: €35 000 + APA 25% + VAT
High Season: €39 000 + APA 25% + VAT

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.

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