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MISCHIEVOUS

€70,000 - €79,000 / WEEK
MISCHIEVOUS - 5
MISCHIEVOUS - 6
MISCHIEVOUS - 7
MISCHIEVOUS - 8

Accommodation for up to 12 guests, upon confirmation of the group composition.
4 double cabins with queen beds and a starboard aft cabin with a bunk bed consisting of single bed and a queen, and a single bed (see layout).

BUILT/REFIT
YEAR
2024
YACHT
LENGTH
78 Ft
NUMBER OF
CABINS
5
NUMBER OF
GUESTS
12
TOTAL
CREW
4
CHARGES
FROM
€70,000
Accommodations
Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 5
Electric Heads: -
Engine Details
2 x 225HP John Deere
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Type: Cat
Beam: 11.53 Metres
Draft: 2.20 Metres
Pax: 12
YearBuilt: 2024
Builder: Sunreef Yachts
Engines: 2 x 225HP John Deere
Flag: Cayman Islands
Jacuzzi: No
A/C: Full
Locations
Winter Area: -
Summer Area: W. Med -Riviera/Cors/Sard.
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: Starlink
Camcorder: -
Books: -
Board Games: -
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Hairdryers: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: -
Dinghy hp: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Scott Smith
Nation: British
Languages: English, Spanish
Chef
Niki May Smith
Nation: British
Captain Scott and Yacht Chef Niki have an amicable and easy going nature, they grew up in the Channel Isles and have been around boats most of their lives. Their experience has infused a passion and respect for the sea. Over the past 20 years they have developed salty skills while sailing the Mediterranean, Caribbean and Pacific islands. They have extensive experience working on board both private & charter yacht and they provide an outstanding luxury service and an exceptional charter experience.

Chef Niki: With bags of energy Niki loves fitness, well being and looking after her guests, her passion is to ensure all on board have a fabulous vacation. If it’s adventure you crave Niki will take you on explorations of discovery and path finding in search of coconuts, clown fish or cocktails or take you snorkeling with her favorite turtle (subject to the turtle’s availability) Join her for a workout on the beach and Niki will help you work up an appetite for her delicious cuisine.. If it is relaxation you seek, say no more, kick back, relax and unwind on deck whilst Chef Niki and the team take care of you tempting your taste buds with delicious culinary delights and exotic iced cocktails.

Captain Scott: With a love for the sea and any craft that floats makes Scott a great captain. He likes a tidy deck and yacht etiquette and is most happy out on the ocean waves sharing new adventures and experiences with his guests. He is a natural with children, even the most dedicated digital junkie will be happy to put down their consoles and hang out with him to learn some nautical skills. He can create sensational cocktails to keep all guests (and the chef) happy and has the enviable ability to magic up a wonderful cheese board party in minutes, in any location.
Mischievous has a wonderful professional crew team that care for their guests and prioritise their safety and comfort on board.

Stew and Deckhand TBC

The Captain and crew look forward to welcoming you onboard soon…..

Breakfast
 Chef’s boat baked granola with Greek yoghurt
Eggs Royale
Eggs Benedict
Caribbean toast, crispy bacon maple syrup and fresh fruit
Eggs Allure, Toasted sourdough with freshly made tomato relish, scrambled eggs
and smashed avocado
Bacon reef knots, and an assortment of pastries
Bagels with smoked salmon and cream cheese

 Lunch
  Feta & spinach quiche with a summer salad & a
 balsamic dressing
  Quinoa Budha bowls with a turmeric and ginger vinaigrette and Za’atar
chicken fillets.
  Island pork tenderloin with tropical salad, and a citrus vinaigrette
  Ginger & sesame beef fillet salad
Crispy chicken schnitzel on a bed of black bean salsa with a lime and aioli
dressing
  Grilled Wahoo with zucchini noodles and a pineapple & mango salsa
Spanish Seafood Paella and fresh crusty bread


Lunch Time Sweet Treats
Panna Cotta / fruit coulis
Fruit Salad & fresh boat made ice-cream
Plum carpaccio & sage syrup
Mini cheesecake
Warm rosemary shortbread and ice-cream

Cocktail Hour and Canapes & Evening Dining
Mojito 
Cosmopolitan 
Moscow mule 
Endless summer 
Porn star martini 
French 75 
Pina Colada 

Dates wrapped in bacon

Apple and brie bruschetta

Watermelon, feta and mint

Lobster roll

Stuffed peppers with rosemary roasted cashews

Five spice king prawns

Prosciutto cups 

Entres
Goats cheese and micro herb salad
Crispy coconut Shrimp
Broccoli and Stilton Soup
Pork gyzo’s, hoisin sauce
Smoked Salmon and dill timbales
Scallops Mi Cuit
Asparagus soup with garlic croutons

Entrées
 Mahi Mahi in lemon sauce with blackened sage butter gnocci.
 Fillet mignon with peppercorn sauce and seasonal vegetables.
 Green Thai curry with red snapper and wild rice
Pork medallions with a brandy sauce and creamed potatoes
Crispy baked duck breast with a cherry reduction & pickled pears, accompanied with braised peas, cabbage & smoky bacon
Grilled lobster with garlic butter and Caribbean rice
Beef Bourguignon with dauphinoise potatoes

Desserts
Freshly baked key lime pie topped
with meringue and a lime zest
British Eton Mess
Caribbean chocolate rum pie with banana cream
Tiramisu
Caribbean rum pancakes with caramelized banana
Ricotta cheese cake with fresh raspberry or passionfruit coulis
Cheese selection with fig jam, grapes and aged Port.

Rates are Plus Expenses
Season 2 PAX

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 (July – August): €79 000 + APA 30% + VAT
Mid-Season (June, September): €76 000 + APA 30% + VAT
Low Season (other): €70 000 + APA 30% + VAT

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 11.53 Metres
  • : 2.20 Metres
  • : 12
  • : 2024
  • : Sunreef Yachts
  • : 2 x 225HP John Deere
  • : Yacht offers Rendezvous Diving only
  • : Scott Smith
  • : Cayman Islands
Accommodations
Cabins: 5
Queen: 4
Single Cabins: 1
Showers: 5
Wash Basins: -
Heads: 5
Electric Heads: -
Engine Details
2 x 225HP John Deere
Fuel Consumption: -
Cruising Speed: -
Max Speed: -
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: -
Summer Area: W. Med -Riviera/Cors/Sard.
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -
Amenities
Salon Tv/VCR: -
Salon Stereo: -
Sat Tv: Starlink
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: -
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -
Captain
Scott Smith
Nation: British
Languages: English, Spanish
Chef
Niki May Smith
Nation: British
Captain Scott and Yacht Chef Niki have an amicable and easy going nature, they grew up in the Channel Isles and have been around boats most of their lives. Their experience has infused a passion and respect for the sea. Over the past 20 years they have developed salty skills while sailing the Mediterranean, Caribbean and Pacific islands. They have extensive experience working on board both private & charter yacht and they provide an outstanding luxury service and an exceptional charter experience.

Chef Niki: With bags of energy Niki loves fitness, well being and looking after her guests, her passion is to ensure all on board have a fabulous vacation. If it’s adventure you crave Niki will take you on explorations of discovery and path finding in search of coconuts, clown fish or cocktails or take you snorkeling with her favorite turtle (subject to the turtle’s availability) Join her for a workout on the beach and Niki will help you work up an appetite for her delicious cuisine.. If it is relaxation you seek, say no more, kick back, relax and unwind on deck whilst Chef Niki and the team take care of you tempting your taste buds with delicious culinary delights and exotic iced cocktails.

Captain Scott: With a love for the sea and any craft that floats makes Scott a great captain. He likes a tidy deck and yacht etiquette and is most happy out on the ocean waves sharing new adventures and experiences with his guests. He is a natural with children, even the most dedicated digital junkie will be happy to put down their consoles and hang out with him to learn some nautical skills. He can create sensational cocktails to keep all guests (and the chef) happy and has the enviable ability to magic up a wonderful cheese board party in minutes, in any location.
Mischievous has a wonderful professional crew team that care for their guests and prioritise their safety and comfort on board.

Stew and Deckhand TBC

The Captain and crew look forward to welcoming you onboard soon…..

Breakfast
 Chef’s boat baked granola with Greek yoghurt
Eggs Royale
Eggs Benedict
Caribbean toast, crispy bacon maple syrup and fresh fruit
Eggs Allure, Toasted sourdough with freshly made tomato relish, scrambled eggs
and smashed avocado
Bacon reef knots, and an assortment of pastries
Bagels with smoked salmon and cream cheese

 Lunch
  Feta & spinach quiche with a summer salad & a
 balsamic dressing
  Quinoa Budha bowls with a turmeric and ginger vinaigrette and Za’atar
chicken fillets.
  Island pork tenderloin with tropical salad, and a citrus vinaigrette
  Ginger & sesame beef fillet salad
Crispy chicken schnitzel on a bed of black bean salsa with a lime and aioli
dressing
  Grilled Wahoo with zucchini noodles and a pineapple & mango salsa
Spanish Seafood Paella and fresh crusty bread


Lunch Time Sweet Treats
Panna Cotta / fruit coulis
Fruit Salad & fresh boat made ice-cream
Plum carpaccio & sage syrup
Mini cheesecake
Warm rosemary shortbread and ice-cream

Cocktail Hour and Canapes & Evening Dining
Mojito 
Cosmopolitan 
Moscow mule 
Endless summer 
Porn star martini 
French 75 
Pina Colada 

Dates wrapped in bacon

Apple and brie bruschetta

Watermelon, feta and mint

Lobster roll

Stuffed peppers with rosemary roasted cashews

Five spice king prawns

Prosciutto cups 

Entres
Goats cheese and micro herb salad
Crispy coconut Shrimp
Broccoli and Stilton Soup
Pork gyzo’s, hoisin sauce
Smoked Salmon and dill timbales
Scallops Mi Cuit
Asparagus soup with garlic croutons

Entrées
 Mahi Mahi in lemon sauce with blackened sage butter gnocci.
 Fillet mignon with peppercorn sauce and seasonal vegetables.
 Green Thai curry with red snapper and wild rice
Pork medallions with a brandy sauce and creamed potatoes
Crispy baked duck breast with a cherry reduction & pickled pears, accompanied with braised peas, cabbage & smoky bacon
Grilled lobster with garlic butter and Caribbean rice
Beef Bourguignon with dauphinoise potatoes

Desserts
Freshly baked key lime pie topped
with meringue and a lime zest
British Eton Mess
Caribbean chocolate rum pie with banana cream
Tiramisu
Caribbean rum pancakes with caramelized banana
Ricotta cheese cake with fresh raspberry or passionfruit coulis
Cheese selection with fig jam, grapes and aged Port.

Rates are Plus Expenses
Season 2 PAX

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 (July – August): €79 000 + APA 30% + VAT
Mid-Season (June, September): €76 000 + APA 30% + VAT
Low Season (other): €70 000 + APA 30% + VAT
CONTACT US