WHISPER

$60,000 - $65,000 / WEEK
Main Salon
Interior Formal Dining
Cockpit and helm station
Cockpit
Master Stateroom
Master Head
Guest double stateroom
Guest Twin Stateroom
Bar & Nav Table
Underlit Bar
Main Salon
Main Salon
Guest Head
Guest Companion Way
St. Barths sailing
Whisper full view

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.

BUILT/REFIT
YEAR
2003
YACHT
LENGTH
116.30 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
5
CHARGES
FROM
$60,000
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: -
Captain
Simon Davison
Nation: British
Captain: Simon Davison:
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.

Newport Charter June 23 - 27, 2011
We had a very nice time. This is really an excellent yacht, the best I have been on in a long time, in terms of appearance, upkeep, amenities, etc. Also the crew was the best we have had. This one gets very good reviews. So please can you convey my thanks to all the crew and the owner for this charter. Hume Jones
Rates are Plus Expenses
Holiday rate $65,000/week + all
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: -
Captain
Simon Davison
Nation: British
Captain: Simon Davison:
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.

Newport Charter June 23 - 27, 2011
We had a very nice time. This is really an excellent yacht, the best I have been on in a long time, in terms of appearance, upkeep, amenities, etc. Also the crew was the best we have had. This one gets very good reviews. So please can you convey my thanks to all the crew and the owner for this charter. Hume Jones
Rates are Plus Expenses
Holiday rate $65,000/week + all
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.

CONTACT US