GRACE
S/Y Grace is a Lagoon 620 Essence and she is based in Preveza Marina, right in the heart of the Ionian Sea. She accommodates 8 guests in 4 large en-suite cabins. One master cabin with direct access to aft deck, one VIP cabin with direct access to aft deck and two queen bed quest cabins all with private bathrooms. She has a spacious cockpit for dining al-fresco and fly bridge for 360 degree views and perfect area for cocktail hour. She is equipped with a hydraulic platform - ideal for direct access to the sea. Her saloon has wide panoramic windows - the galley is located in the upper level where the chef prepares wonderful dishes for her guests. Grace is equipped to the highest standards including all the luxuries: Air-con, water maker, generator, Inverter, Quiet Flush Toilets and a lot more. Grace's fantastic design allows for maximum comfort and space onboard. Crew accommodation is located in a separate area on the boat.
One master cabin with direct access to aft deck, one VIP cabin with direct access to aft deck and two queen bed double cabins all with private bathrooms
Bed Configuration: 4 Queen beds
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | - |
Electric Heads: | 4 |
Engine Details | |
---|---|
2 X 150 HP Volvo Penta 1 generator Kohler 13.5 Kw 1 Generator Fischer panda 6.5 KW | |
Fuel Consumption: | 40 |
Cruising Speed: | 8 |
Max Speed: | 10US Gall/Hr |
Details | |
---|---|
Type: | Cat |
Beam: | 7.4 Feet |
Draft: | 32.10 Feet |
Pax: | 8 |
YearBuilt: | 2020 |
Builder: | Lagoon |
Engines: | 2 X 150 HP Volvo Penta 1 generator Kohler 13.5 Kw 1 Generator Fischer panda 6.5 KW |
Flag: | GREEK |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Greece |
Summer Area: | Greece |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |

Amenities | |
---|---|
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat Tv: | Wi-Fi Printer |
Camcorder: | - |
Books: | - |
Board Games: | Yes |
Deck Shower: | Yes |
Water Maker: | yes |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
Minimum Age: | - |
Inverter: | Yes |
Voltages: | - |
Water Maker: | yes |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | outdoor areas only |
Crew Smokes: | Inq |
Pets Aboard: | No |
Hammock: | - |
Water Sports | |
---|---|
Dinghy size: | Brig 4.20 |
Dinghy hp: | 50 HP |
Water Skis Adult: | Yes |
Water Skis Kids: | Yes |
Jet Skis: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | No |
Scurfer: | - |
Wake Board: | 1 |
Kayaks 1 Pax: | Yes |
Kayaks (2 Pax): | No |
Floating Mats: | - |
Swim Platform: | yes |
Boarding Ladder (Loc/Type): | Aft - hydraulic |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |
Bruce Rocherieux, the 38-year-old captain of S/Y Grace, is a reliable, meticulous, and professional sailor dedicated to a career in the yachting industry. With more than ten years of experience in the yachting industry, Bruce comes with a rich background in yacht racing, as well as offshore cruising. He began his journey in 2000 with dinghy racing and has since worked as a scientific expedition skipper in 2017, serving as charter skipper, first mate, second captain, and engineer on various sailing and motor vessels across Australia, the Mediterranean, and the Red Sea. Notably, he has completed transatlantic crossings and many deliveries all over the world. He has his RYA Yachtmaster and has completed all the safety training necessary to work on yachts. Bruce excels in maintenance and troubleshooting of all onboard systems, leads safety and crew management successfully, and handles engineering duties and cruise planning. He holds a bachelor's degree in Business Management for Sustainable Tourism and is fluent in English and French, with good proficiency in Spanish. Bruce possesses excellent tender driving skills, comprehensive mechanical and electrical knowledge, and is adept in watersports like windsurfing, surfing, foiling, and wakeboarding, holding a PADI Open Water certification. His goal is to gain experience on larger yachts while working toward higher qualifications in the industry. He is excited to be working on Grace in Greece and to provide memorable sailing experiences for his guests on board.
Chef: Andrew Widdas
Andrew is a talented and passionate chef from England with over 25 years experience. Mostly a head chef in restaurants, pubs and private households, he knows about every aspect of the kitchen! From creating menus, food management and provisioning, training staff, safety and hygiene standards, he is an all-round wizard in his realm. His 5-year experience working on yachts make him the perfect fit as chef on Grace! He is excited to return to the sea and create new dishes and a wonderful dining atmosphere on board. He is organized, hardworking and dedicated to his guests. He can adapt to different guest preferences easily and his diet and nutrition background help him further to understand guests needs and create new, healthy flavors!
Deck/Stew : TBA














High Season (July-August) EURO 33000/week + all exp
Mid Season (June and September) EURO 28800/week + all exp
Low Season (rest months) EURO 21000 + all exp
+ APA 20% + VAT 12%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
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
- : 7.4 Feet
- : 32.10 Feet
- : 8
- : 2020
- : Lagoon
- : 8
- : 10
- : 2 X 150 HP Volvo Penta 1 generator Kohler 13.5 Kw 1 Generator Fischer panda 6.5 KW
- : Yes
- : Yacht offers Rendezvous Diving only
- : Bruce Rocherieux
- : GREEK
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 4 |
Single Cabins: | 1 |
Showers: | - |
Wash Basins: | 4 |
Heads: | - |
Electric Heads: | 4 |
Engine Details | |
---|---|
2 X 150 HP Volvo Penta 1 generator Kohler 13.5 Kw 1 Generator Fischer panda 6.5 KW | |
Fuel Consumption: | 40 |
Cruising Speed: | 8 |
Max Speed: | 10US Gall/Hr |
Details | |
---|---|
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Greece |
Summer Area: | Greece |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |

Amenities | |
---|---|
Salon Tv/VCR: | No |
Salon Stereo: | Yes |
Sat Tv: | Wi-Fi Printer |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | - |
Books: | - |
Board Games: | Yes |
Sun Awning: | No |
Deck Shower: | Yes |
Bimini: | Yes |
Water Maker: | yes |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | - |
Minimum Age: | - |
Generator: | Yes |
Inverter: | Yes |
Voltages: | - |
Water Maker: | yes |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Inq |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | outdoor areas only |
Crew Smokes: | Inq |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | - |
Hammock: | - |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | Brig 4.20 |
Dinghy hp: | 50 HP |
Dinghy # pax: | 5 |
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: | Yes |
Kayaks (2 Pax): | No |
Floating Mats: | - |
Swim Platform: | yes |
Boarding Ladder (Loc/Type): | Aft - hydraulic |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |
Bruce Rocherieux, the 38-year-old captain of S/Y Grace, is a reliable, meticulous, and professional sailor dedicated to a career in the yachting industry. With more than ten years of experience in the yachting industry, Bruce comes with a rich background in yacht racing, as well as offshore cruising. He began his journey in 2000 with dinghy racing and has since worked as a scientific expedition skipper in 2017, serving as charter skipper, first mate, second captain, and engineer on various sailing and motor vessels across Australia, the Mediterranean, and the Red Sea. Notably, he has completed transatlantic crossings and many deliveries all over the world. He has his RYA Yachtmaster and has completed all the safety training necessary to work on yachts. Bruce excels in maintenance and troubleshooting of all onboard systems, leads safety and crew management successfully, and handles engineering duties and cruise planning. He holds a bachelor's degree in Business Management for Sustainable Tourism and is fluent in English and French, with good proficiency in Spanish. Bruce possesses excellent tender driving skills, comprehensive mechanical and electrical knowledge, and is adept in watersports like windsurfing, surfing, foiling, and wakeboarding, holding a PADI Open Water certification. His goal is to gain experience on larger yachts while working toward higher qualifications in the industry. He is excited to be working on Grace in Greece and to provide memorable sailing experiences for his guests on board.
Chef: Andrew Widdas
Andrew is a talented and passionate chef from England with over 25 years experience. Mostly a head chef in restaurants, pubs and private households, he knows about every aspect of the kitchen! From creating menus, food management and provisioning, training staff, safety and hygiene standards, he is an all-round wizard in his realm. His 5-year experience working on yachts make him the perfect fit as chef on Grace! He is excited to return to the sea and create new dishes and a wonderful dining atmosphere on board. He is organized, hardworking and dedicated to his guests. He can adapt to different guest preferences easily and his diet and nutrition background help him further to understand guests needs and create new, healthy flavors!
Deck/Stew : TBA
Breakfast
A selection of fruit juices, Variety of cereals, Fresh fruit & Yoghurt,Cured meats & cheeses, Croissants & pastries, Fresh bread & preserves, Smoked salmon
Full cooked breakfast with a choice of eggs Omelettes
Crepes with syrup
Eggs benedict, Royale, Florentine
Day 1
Lunch
Whole baked golden grouper, with roasted mediterranean vegetables, garlic new potatoes. Greek salad, Green salad
Lemon posset - shortbread biscuit
Dinner
Parma Ham with melon, -
Honey & tarragon chicken, potato fondant, broccoli & cashew nuts
Raspberry & honeycomb cheesecake
Day 2
Lunch
Mussels, white wine & garlic, fresh bread, fries, couscous salad, salad caprese, cured meats and cheeses
Vanilla sponge, chantilly cream and berry compote
Dinner
Sauteed King prawns, chill, lime, ouzo
Fillet of beef, mac cheese bon bon, pancetta crisp, sweetcorn puree
Sticky toffee pudding, toffee sauce
Day 3
Lunch
Traditional moussaka, spiced cauliflower & chickpea salad, Greek salad, stuffed vine leaves Fig & honey
Tart lemon cream
Dinner
Lobster and crab arancini, pea puree Seared sea bass, dragon spiced noodles
Vanilla creme brulee
Day 4
Lunch
Surf & Turf BBQ - slipper lobster, loin beef, corn, potato salad, coleslaw, chips, green salad
Platter of mini desserts
Dinner
Liver & mushroom pate, onion chutney
Pressed lamb, dauphinoise potato, roasted carrots, red wine jus
Brandy chocolate mousse
Day 5
Lunch
Fruit de mer , feta & watermelon salad, asian noodle salad, cauliflower puree with truffle oil
Cream filled chocolate choux bun
Dinner
Lobster bisque, crab crouton
Roast pork belly, boudin noir, bacon & chilli jam
Tiramisu
Day 6
Lunch
Blackened octopus, sweet chilli chicken bites, lentil salad, Greek salad, pitta bread with dips
Chocolate brownie
Dinner
Eight course chef's tasting menu
Day 7
Lunch
Chicken and bacon salad, macaroni cheese, celery pear and walnut salad, pork souvlaki
Summer fruit pudding
Dinner
King scallops, coconut & lime veloute
Rabbit wellington, garlic mash , roasted vegetables, red wine and thyme gravy
Orange panna cotta














High Season (July-August) EURO 33000/week + all exp
Mid Season (June and September) EURO 28800/week + all exp
Low Season (rest months) EURO 21000 + all exp
+ APA 20% + VAT 12%
Charters for less than a week are only available upon request and the weekly rate is divided by 6.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
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.