WHISPER
Welcome Aboard S/Y Whisper: Winner of ShowBoats Awards' 2004, "Best Sailing Yacht Under 40 meters." It's what luxury sailing yachts and luxury yacht charters were meant to be. Launched in May 2003 at Holland Jachtbouw yard in Amsterdam, Whisper is available for the most discerning of clients who seek luxury yacht charters and corporate yacht charters in the Caribbean, Bahamas and New England.
Full Beam Master with queen bed, desk and settee, 1 Guest Double, 1 Guest Twin. All with Ensuite heads and showers with ample storage.
Each stateroom is equipped with bathrobes and slippers, the bathrooms offer hairdryers and a complete range of L'Occitaine products.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x Lugger 300hp diesel. 2 x Northern Lights 35kW gensets. | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 10kts |
| Max Speed: | 11ktsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Sail |
| Beam: | 27.2' Feet |
| Draft: | 8.2'/19.9' Feet |
| Pax: | 6 |
| YearBuilt: | 2003 |
| Builder: | Holland Jachtbouw |
| Engines: | 2 x Lugger 300hp diesel. 2 x Northern Lights 35kW gensets. |
| JetSkis: | No |
| Flag: | Marshall Islands |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards |
| Summer Area: | New England |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Sat phone/sat fax., cell phone, Wifi, KVH Sat internet, SSB, VHF Full satellite internet service with 256k up and down, broadband, with compression about 450k. |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | 8 |
| Inverter: | - |
| Voltages: | 110 |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | Yes |
| Guests Smokes: | on deck only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 17' RBI |
| Dinghy hp: | 115 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Simon has been sailing professionally since 1988. Prior to this he trained as a boat builder in South Hampton. Super yachting has taken him all over the world, from Alaska to Cape Town, & the Pacific. He particularly enjoyed the Classic yacht racing, still embracing the old traditions of the sea onboard today’s modern yachts. He’s a friendly, outgoing person who enjoys cycling and a fit active lifestyle.
Chef: Louise Martin
Chef Louise has been cooking within the Superyacht industry for around twenty years, on a variety of motor and sailing yachts cruising around the world. The majority of the boats have been Mediterranean based, so his cooking style reflects this, with strong accents on fresh, healthy ingredients, sourced locally where possible, intermingled with homemade delicious desserts, pastries and breads. Whilst between boats, Louis did a three-month stage at a Michelin starred restaurant in Winchester, UK, called the Back Rat. The style of food was fresh locally sourced ingredients for British cuisine, with a modern twist. With a friendly easy-going nature, Louise is passionate about good food, cooking what people love to eat and introducing them to new cuisines and flavors that reflect where the boat is cruising. Louise was born in the South of England, where she grew up not far from London. With regular visits to Europe for holidays from a young age, her love for food was definitely inspired from all the lovely markets and restaurants she ate in and visited. In her spare time, she loves to explore new places, keep fit, and read. Louise also loves live music and theatre.
Chief Stewardess: Katherine “Kayt” Wright
Kayt grew up between Shanghai and the west coast of Scotland. Sailing was a mainstay of early childhood! She has been in the industry for six years on boats as far-flung as Indonesia and Hong Kong. Before joining superyachts Kayt was a personal stylist. Tablescapes and cocktails are her creative outlet onboard; she aims to wow. Passionate about guest care and service Kayt will make charters memorable. In her free time Kayt enjoys yoga, hiking and visiting galleries.
First Mate: Alexandra “Alex” Booth
Growing up in and around the South Coast of the UK, Alex has sailed for over 20 years, her passion for sailing has led to skippering and racing around the world, including iconic races such as the Caribbean 600 and the Sydney to Hobart. Alex has a passion for exploring off the beaten track and has sailed up to the Arctic, Mediterranean and also Europe, Alex enjoys being on boats of all shapes, sizes and types and loves all forms of water sport’s especially diving. Alex has a love of meeting new people and learning new skills, alongside boats Alex has a degree in Disaster Management and enjoys reading.
Engineer: William Baldwin
Born and raised in Connecticut, Will started sailing at age 8. Later racing at the national level before running the performance racer/cruiser Andrews 72 since 2006. Over the past 25 years he has cruised, raced and delivered various sailing and motor vessels ranging from 12m – 52m. He has sailed as far as the Eastern and Western Mediterranean and all through the Caribbean islands, as well as the French and Italian Riviera’s covering more than 75,000 miles. Prior to the yachting industry, he built one of the film and television industry’s largest post-production facilities. His life style choice as a captain/engineer has allowed him to develop his love for sailing, exploring, entertaining and meeting new people from all over the world. Will greatly looks forward to doing his part as the engineer and providing guests the best possible experience aboard Whisper.
Summer 2019 Rate: $60,000 + all
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
- : 27.2' Feet
- : 8.2'/19.9' Feet
- : 6
- : 2003
- : Holland Jachtbouw
- : 10kts
- : 11kts
- : 2 x Lugger 300hp diesel. 2 x Northern Lights 35kW gensets.
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Simon Davison
- : Marshall Islands
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x Lugger 300hp diesel. 2 x Northern Lights 35kW gensets. | |
| Fuel Consumption: | 20 |
| Cruising Speed: | 10kts |
| Max Speed: | 11ktsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | - |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards |
| Summer Area: | New England |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Sat phone/sat fax., cell phone, Wifi, KVH Sat internet, SSB, VHF Full satellite internet service with 256k up and down, broadband, with compression about 450k. |
| # of Videos: | - |
| # DVDs/Movies: | 300+ |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | 8 |
| Generator: | Northern Lights 35 Kw generato |
| Inverter: | - |
| Voltages: | 110 |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | on deck only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 17' RBI |
| Dinghy hp: | 115 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Simon has been sailing professionally since 1988. Prior to this he trained as a boat builder in South Hampton. Super yachting has taken him all over the world, from Alaska to Cape Town, & the Pacific. He particularly enjoyed the Classic yacht racing, still embracing the old traditions of the sea onboard today’s modern yachts. He’s a friendly, outgoing person who enjoys cycling and a fit active lifestyle.
Chef: Louise Martin
Chef Louise has been cooking within the Superyacht industry for around twenty years, on a variety of motor and sailing yachts cruising around the world. The majority of the boats have been Mediterranean based, so his cooking style reflects this, with strong accents on fresh, healthy ingredients, sourced locally where possible, intermingled with homemade delicious desserts, pastries and breads. Whilst between boats, Louis did a three-month stage at a Michelin starred restaurant in Winchester, UK, called the Back Rat. The style of food was fresh locally sourced ingredients for British cuisine, with a modern twist. With a friendly easy-going nature, Louise is passionate about good food, cooking what people love to eat and introducing them to new cuisines and flavors that reflect where the boat is cruising. Louise was born in the South of England, where she grew up not far from London. With regular visits to Europe for holidays from a young age, her love for food was definitely inspired from all the lovely markets and restaurants she ate in and visited. In her spare time, she loves to explore new places, keep fit, and read. Louise also loves live music and theatre.
Chief Stewardess: Katherine “Kayt” Wright
Kayt grew up between Shanghai and the west coast of Scotland. Sailing was a mainstay of early childhood! She has been in the industry for six years on boats as far-flung as Indonesia and Hong Kong. Before joining superyachts Kayt was a personal stylist. Tablescapes and cocktails are her creative outlet onboard; she aims to wow. Passionate about guest care and service Kayt will make charters memorable. In her free time Kayt enjoys yoga, hiking and visiting galleries.
First Mate: Alexandra “Alex” Booth
Growing up in and around the South Coast of the UK, Alex has sailed for over 20 years, her passion for sailing has led to skippering and racing around the world, including iconic races such as the Caribbean 600 and the Sydney to Hobart. Alex has a passion for exploring off the beaten track and has sailed up to the Arctic, Mediterranean and also Europe, Alex enjoys being on boats of all shapes, sizes and types and loves all forms of water sport’s especially diving. Alex has a love of meeting new people and learning new skills, alongside boats Alex has a degree in Disaster Management and enjoys reading.
Engineer: William Baldwin
Born and raised in Connecticut, Will started sailing at age 8. Later racing at the national level before running the performance racer/cruiser Andrews 72 since 2006. Over the past 25 years he has cruised, raced and delivered various sailing and motor vessels ranging from 12m – 52m. He has sailed as far as the Eastern and Western Mediterranean and all through the Caribbean islands, as well as the French and Italian Riviera’s covering more than 75,000 miles. Prior to the yachting industry, he built one of the film and television industry’s largest post-production facilities. His life style choice as a captain/engineer has allowed him to develop his love for sailing, exploring, entertaining and meeting new people from all over the world. Will greatly looks forward to doing his part as the engineer and providing guests the best possible experience aboard Whisper.
SEVEN-DAY SAMPLE MENU
Saturday Arrival
Veuve Cliqot Gold Label Champagne
Zucchini tart, chopped tomato, avocado & cucumber salad,
Ruby red shrimp w/ roasted red pepper remoulade
Fresh fruit
Homemade chocolate chip cookies
Dinner
Banfi Pinot Grigio
Selection of Olives, Proscuitto wrapped Italian breadstick,
Pizza quattro Formaggio
Traditional Caesar salad
Pan-seared fresh Mahi, Grilled butternut squash, sundried tomato coulis,
Homemade raspberry and lemon sorbet
Cappuccino, espresso
Sunday Breakfast
Fresh baked croissant & pastry, butter, spread, honey, marmalade
Homemade muesseli, Fresh berries
Banana crepes
Fresh-juiced pineapple-ginger
Coffee, tea
Lunch
Blue crab salad atop micro-greens and sprouts, tomato and lime oil
Cerviche with lime, cilantro
Basket of breads, olive tapenade
Dinner
1999 Chateauneuf de Pape
Roast pork tenderloin, trio of red, white and black rice, Baby bok choy
Braised endive salad, blood orange glaze
Sticky toffee pudding cake
Cappuccino, espresso
Monday Breakfast
Fresh squeezed orange juice
Eggs to order, bacon, sausage
Fresh baked blackberry-pecan coffee cake
Coffee & Tea
Lunch
Salad Nicoise
(fresh grilled tuna over mixed greens, ripe tomato,
dilled potato, blanched haricot vert, egg, fresh mayonnaise)
Fresh squeezed lemonade
Dinner
2001 Rodney Strong Pinot Noir
Caramelized Onion Asian tart
Beef carpaccio, wasabi portobello
Seared Tuna, Thai glaze
Sesame green beans
Selection of cheeses, crisp breads, cappuccino, espress
Breakfast Tuesday
Egg white omelet to order
Cuban toast, fresh banana flaxseed muffin, English muffin
Organic vanilla yogurt, berries, honey
Fresh juiced mango, banana, papaya, orange
Lunch
Chicken & apple sausage, Polish kielbasa, roasted peppers & onions
Fresh vegetable slaw with cabbage, carrot, broccoli, celery seeds
Dinner
2001 Drouhin Pouilly Fuisse
Parmesan crisp, chive-goat cheese mousse
Heirloom tomato Caprese salad
Homemade fettuccine, lobster-saffron sauce
Grilled eggplant, sweet onion
Bananas Foster
Cappuccino, espresso
Breakfast Wednesday
Belgian waffle, Pecan-maple syrup
Homemade muesseli, pineapple & mango
Fresh juiced berry blend, apple & pear
Lunch
Tarragon-chicken salad
Homemade sweet potato & Idaho chips
Flat bread, homemade wheat bread
Cucumber dill salad, Tomato-olive salad
Dinner
1997 Caymus Cabernet, 2003 Caymus Conundrum
Hearts of Romaine, toasted pinenuts, tarragon-mustard dressing
Petite filet of tenderloin, Lobster tail
Béarnaise sauce, shallot butter
Homemade fettuccine, spinach-arugala pesto
Sautéed Brussels sprouts
Champagne-lemon sorbet freeze
Cappuccino, espresso
Breakfast Thursday
Spinach quiche, Potato crust bacon-cheddar quiche
Fresh fruit salad, Vanilla yogurt, crunchy granola
Homemade Sticky buns
Fresh squeezed grapefruit juice
Lunch
Lobster-lime salad
Watercress salad
Smoked salmon, pita crisps, chive crème fraiche
Raspberry iced tea
Dinner
2002 Bourgogne
Taboule, fresh parsley, lemon
Hummus, Baba ghanouj
Lamb Chops Genghis Kahn
Spinach salad, spicy dressing
Crème Brulee, raspberries
Breakfast Friday
Blueberry-corn pancakes, blueberry compote
Banana-passion fruit smoothie
Porridge of oats, wheat, flax, brown sugar, dried cherries
Lunch
2002 Ferrari Carano Chardonnay Reserve
Stone crab claws,
mustard sauce
Homemade rolls
Chopped saladLemon bars
Dinner
Vegetable egg roll, sweet & sour sauce
Seared sesame tuna, wasabi, soy sauce
Wild Ginger salad
(Fresh crab over watercress & cilantro,
tomato, carrot, caramelized onion, sweet ginger dressing)
Seedless watermelon, personalized fortune cookies
Breakfast Saturday
Fresh juiced orange, apple, mango, banana
Crabcake eggs Benedict
Homemade muesseli, dried fruits
Fresh cranberry muffins
In addition, Children’s menus, Daytime snack menus, Late night munchies, Restricted diets, Vegetarian options, Kosher-friendly menus are all available.
Summer 2019 Rate: $60,000 + all
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.
