CHAMPAGNE HIPPY
3 cabins for up to 6 guests
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Sail |
| Beam: | 6.3 Metres |
| Draft: | 3.5 Metres |
| Pax: | 6 |
| Refit: | 2023 |
| YearBuilt: | 2014 |
| Builder: | Oyster Marine |
| JetSkis: | No |
| Flag: | British |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| 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: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Christian Santalucía Captain
Spanish | Brazilian
Sail and Work Experience
Christian is an experienced yacht captain with over 20 years in the yachting industry, specialising in luxury sailing yachts from 60–125ft. He has commanded prestigious yachts including S/Y AYNI (Oyster 885), where he managed Mediterranean and Caribbean seasons as well as a transatlantic crossing, overseeing all vessel operations, owner liaison, maintenance planning and budgets. He has also served as Relief Captain onboard S/Y KAILUA (Sunreef 74), managing high-end charter operations, and has captained a variety of Oyster, Lagoon and custom sailing yachts in both private and charter programmes. Earlier roles include Captain of S/Y BEATOO and First Mate aboard S/Y CHALLENGER 93, building extensive offshore, transatlantic and leadership experience.
Job Description
The Captain is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily leadership for the crew and encourages teamwork, individual growth and personal development by delegating duties and supervising all crew tasks.
Licences and Qualifications
- RYA Yachtmaster Ocean (Commercially Endorsed)
- MCA GMDSS GOC
- STCW
- Advanced Fire Fighting
- Medical First Aid
- AEC / AEC1
- HELM
- ECDIS
- Navigation & Radar
- ENG1
- Chief Mate <3000GT (in progress)
Languages
Spanish, English
Casey De Lange Chef
German | South African
Sail and Work Experience
Casey is an experienced yacht chef with a background as both a Sole Chef and Crew Chef on sailing and motor yachts up to 77m. She has worked onboard S/Y TEMPUS FUGIT, M/Y EMOTIONAL, S/Y FREEDOM, S/Y SEAHAWK, M/Y TUMA, M/Y SMERALDA and M/S MERMAID, preparing fresh, health-focused cuisine for both guests and crew while managing provisioning, budgeting and dietary requirements. Her experience spans private and charter programmes, accommodating a wide range of dietary needs including gluten-free, kosher, shellfish allergies and Alpha-gal syndrome. Earlier in her career she also gained valuable experience in interior roles, guest service and housekeeping. Ashore, she has worked as a private chef, interior designer and owner/operator of a dive centre, further strengthening her organisational, leadership and client service skills.
Job Description
The Chef is responsible for planning and preparing high-quality meals for owners, guests and crew while maintaining exceptional hygiene standards throughout the galley. Responsibilities include menu planning, provisioning, budgeting, accommodating dietary requirements, stock control and ensuring the galley operates efficiently while delivering outstanding culinary experiences.
Licences and Qualifications
- MCA Ship's Cook CoC
- Ashburton Certificate in Culinary Arts
- Highfield Level 2 Food Safety in Catering
- STCW
- Proficiency in Designated Security Duties
- RYA Powerboat Level 2
- VHF SRC
- PADI Open Water Instructor
- RYA Competent Crew
- SAMSA CoC Vessels <9m
- Bachelor of Design (Interior Design)
- ENG1
Languages
English
Chris-Mare Fourie Deck/Stew
South African
Sail and Work Experience
Chris-Mare is a service-driven hospitality professional with experience in both shoreside hospitality and the superyacht industry. She has completed temporary Deck/Stew positions onboard M/Y KORU (50m) and M/Y SYMPHONY (101m), assisting with both interior and deck operations, including housekeeping, laundry, ironing, inventory management and maintaining the vessel's presentation. Earlier experience aboard a fishing vessel involved deck operations, fishing gear handling, cleaning, maintenance and catch management. Ashore, she worked as a receptionist at Club Mykonos Langebaan, delivering professional guest services, and as a conveyancer at PP Smit Attorneys, developing strong organisational and administrative skills.
Job Description
A Deck/Stew is responsible for supporting both the deck and interior departments to ensure the yacht is maintained to the highest standards. Duties include housekeeping, laundry, guest service, detailing, line handling, washdowns, assisting with docking operations, tender preparation and maintaining both guest and crew areas. The role requires flexibility, attention to detail and a proactive approach to supporting guests and crew.
Licences and Qualifications
- STCW
- SAMSA Medical
- RYA Practical Sailing Course
- Level 2 Food Safety
- Stewardess Course
Languages
English
We could have sunk into the sordid drunkenness of a novice sailor...
But...
Josh, our courageous captain, sailed us between splendid islands
GI, our attentive chef, has taken us on a voyage through ever-changing culinary landscapes
Julia, our daily sunshine, made us float in the soft comfort normally found only in the Caribbean...
In short, it was an unforgettable week.
Thanks to all 3 of you and to the Norwegians
Sailing with you in such magic landscapes has just been awesome!
Your kindness, sense of service and exquisite cuisine made the trip unforgettable- I heard the Olympics in Paris were spectacular but I can't believe anybody had a better experience than our family in Norway.
We have been treated like princes and princesses from A to Z. Harry is crying in his room which means that a lot of emotions are there, it is hard to leave this amazing boat and fantastic team.
Each single day surprised us, always something new to discover, something to learn. I’ve had great sailing, many thanks to Josh for this for your kindness and always being calm and patient with our hyperactive boys.
Thanks for the fishing festival, from big tunas to the ‘potential’ great white who cut the line!!
It was 9 days of pure paradise, cruising with you peacefully through these beautiful islands.
Amazing breakfast, royal pancakes, Japanese nights, Milkshakes and “Pincheling” contests will be in our heads for a long time … until we come back?!
Our family has been blessed; we are flying back with stars in our heads.
Enjoy your (super) quick rest, and we wish you the best to come.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season : 34 000 euros per week + VAT + APA
Low Season : 30 000 euros per week + VAT + APA
Calendar Now Open for 1 May - 30 June 2026 !
X
Available
X
Booked
X
Hold
X
Unavailable
- : Sail
- : 6.3 Metres
- : 3.5 Metres
- : 6
- : 2023
- : 2014
- : Oyster Marine
- : 9
- : 12
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : Christian Santalucía
- : British
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 9 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2023 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics |
| 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: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Christian Santalucía Captain
Spanish | Brazilian
Sail and Work Experience
Christian is an experienced yacht captain with over 20 years in the yachting industry, specialising in luxury sailing yachts from 60–125ft. He has commanded prestigious yachts including S/Y AYNI (Oyster 885), where he managed Mediterranean and Caribbean seasons as well as a transatlantic crossing, overseeing all vessel operations, owner liaison, maintenance planning and budgets. He has also served as Relief Captain onboard S/Y KAILUA (Sunreef 74), managing high-end charter operations, and has captained a variety of Oyster, Lagoon and custom sailing yachts in both private and charter programmes. Earlier roles include Captain of S/Y BEATOO and First Mate aboard S/Y CHALLENGER 93, building extensive offshore, transatlantic and leadership experience.
Job Description
The Captain is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port state and local laws and regulations, and manages the crew to ensure adherence to, and a full understanding of, the vessel’s policies. He provides daily leadership for the crew and encourages teamwork, individual growth and personal development by delegating duties and supervising all crew tasks.
Licences and Qualifications
- RYA Yachtmaster Ocean (Commercially Endorsed)
- MCA GMDSS GOC
- STCW
- Advanced Fire Fighting
- Medical First Aid
- AEC / AEC1
- HELM
- ECDIS
- Navigation & Radar
- ENG1
- Chief Mate <3000GT (in progress)
Languages
Spanish, English
Casey De Lange Chef
German | South African
Sail and Work Experience
Casey is an experienced yacht chef with a background as both a Sole Chef and Crew Chef on sailing and motor yachts up to 77m. She has worked onboard S/Y TEMPUS FUGIT, M/Y EMOTIONAL, S/Y FREEDOM, S/Y SEAHAWK, M/Y TUMA, M/Y SMERALDA and M/S MERMAID, preparing fresh, health-focused cuisine for both guests and crew while managing provisioning, budgeting and dietary requirements. Her experience spans private and charter programmes, accommodating a wide range of dietary needs including gluten-free, kosher, shellfish allergies and Alpha-gal syndrome. Earlier in her career she also gained valuable experience in interior roles, guest service and housekeeping. Ashore, she has worked as a private chef, interior designer and owner/operator of a dive centre, further strengthening her organisational, leadership and client service skills.
Job Description
The Chef is responsible for planning and preparing high-quality meals for owners, guests and crew while maintaining exceptional hygiene standards throughout the galley. Responsibilities include menu planning, provisioning, budgeting, accommodating dietary requirements, stock control and ensuring the galley operates efficiently while delivering outstanding culinary experiences.
Licences and Qualifications
- MCA Ship's Cook CoC
- Ashburton Certificate in Culinary Arts
- Highfield Level 2 Food Safety in Catering
- STCW
- Proficiency in Designated Security Duties
- RYA Powerboat Level 2
- VHF SRC
- PADI Open Water Instructor
- RYA Competent Crew
- SAMSA CoC Vessels <9m
- Bachelor of Design (Interior Design)
- ENG1
Languages
English
Chris-Mare Fourie Deck/Stew
South African
Sail and Work Experience
Chris-Mare is a service-driven hospitality professional with experience in both shoreside hospitality and the superyacht industry. She has completed temporary Deck/Stew positions onboard M/Y KORU (50m) and M/Y SYMPHONY (101m), assisting with both interior and deck operations, including housekeeping, laundry, ironing, inventory management and maintaining the vessel's presentation. Earlier experience aboard a fishing vessel involved deck operations, fishing gear handling, cleaning, maintenance and catch management. Ashore, she worked as a receptionist at Club Mykonos Langebaan, delivering professional guest services, and as a conveyancer at PP Smit Attorneys, developing strong organisational and administrative skills.
Job Description
A Deck/Stew is responsible for supporting both the deck and interior departments to ensure the yacht is maintained to the highest standards. Duties include housekeeping, laundry, guest service, detailing, line handling, washdowns, assisting with docking operations, tender preparation and maintaining both guest and crew areas. The role requires flexibility, attention to detail and a proactive approach to supporting guests and crew.
Licences and Qualifications
- STCW
- SAMSA Medical
- RYA Practical Sailing Course
- Level 2 Food Safety
- Stewardess Course
Languages
English
We could have sunk into the sordid drunkenness of a novice sailor...
But...
Josh, our courageous captain, sailed us between splendid islands
GI, our attentive chef, has taken us on a voyage through ever-changing culinary landscapes
Julia, our daily sunshine, made us float in the soft comfort normally found only in the Caribbean...
In short, it was an unforgettable week.
Thanks to all 3 of you and to the Norwegians
Sailing with you in such magic landscapes has just been awesome!
Your kindness, sense of service and exquisite cuisine made the trip unforgettable- I heard the Olympics in Paris were spectacular but I can't believe anybody had a better experience than our family in Norway.
We have been treated like princes and princesses from A to Z. Harry is crying in his room which means that a lot of emotions are there, it is hard to leave this amazing boat and fantastic team.
Each single day surprised us, always something new to discover, something to learn. I’ve had great sailing, many thanks to Josh for this for your kindness and always being calm and patient with our hyperactive boys.
Thanks for the fishing festival, from big tunas to the ‘potential’ great white who cut the line!!
It was 9 days of pure paradise, cruising with you peacefully through these beautiful islands.
Amazing breakfast, royal pancakes, Japanese nights, Milkshakes and “Pincheling” contests will be in our heads for a long time … until we come back?!
Our family has been blessed; we are flying back with stars in our heads.
Enjoy your (super) quick rest, and we wish you the best to come.
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
High Season : 34 000 euros per week + VAT + APA
Low Season : 30 000 euros per week + VAT + APA
Calendar Now Open for 1 May - 30 June 2026 !
