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2021 67ft Catamaran Sleeps 8 Guests In 4 Cabins, The Art of Luxury Yachting


From $48,000/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 67ft

Cabins: 4

Built: 2021

Crew: 3

Builder: Fontaine Pajot

Stock shots of sistership...



8 Guests

3 Queen Beds

4 Showers

4 Electric Heads

4 Cabins

1 King Beds

4 Wash Basins

Master suite with King size bed and 3 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer. Master cabin has a safe....




WiFi internet access

Generator:2 x 12 KW

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter 5000w (220v) 3000w (110v)

Bimini Top


Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker: X 2

Deck showers

Salon TV with satellite tv

Swim Platforms

2 man Jacuzzi tub on foredeck featuring 8 jets with undewater colour changing neon lights.
Miele Coffee station


Water fun

14' Highfield 50 HP Dinghy


Stand Up Paddle

Fishing Gear

Adult Water Skis


Floating Mats

Beach Games

Kids Water Skis


Snorkeling Gear

Underwater Camera


There will be a rotational Captain and Chef throughout the season.

Captain Antonio Garcias Oliva
Born on the Island of Palma de Majorca, it is no surprise Antonio chose a maritime career. His career history, armed with a Skipper Limited, Class A Master license includes being a Ship’s Captain for ships under 1600 ton in the Balearics, Spain. After 6 years working with Transportes Maritimes Brisas as a sailor he became a Captain for 7 years. A knowledgeable welcome addition he joined the charter industry 15 years ago and brings his Spanish credentials to the Caribbean. A fluent speaker of Catalan, Spanish, English and basic German, his hobbi...




<p> </p> <p><u>Normal Menu</u></p> <p>Day 1</p> <p>Breakfast- smoked salmon platter with freshly baked croissants</p> <p>Lunch- charcuterie platters</p> <p>Appetizers - stuffed Mushrooms</p> <p>Starter- blue cheese panna Cotta with port balsamic poach pears</p> <p>Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto</p> <p>Desert-chocolate lava cake with mango sorbet</p> <p>Day. 2</p> <p>Breakfast- chocolate chip pancakes</p> <p>Lunch- caprese salad with home made bread</p> <p>Appetizers - lobster samosas</p> <p>Starter- shrimp and wild mushroom bouchée</p> <p>Dinner- pan seared duck with a port and red current reduction</p> <p>Desert- baileys creme brûlée with white chocolate biscotti</p> <p>Day 3</p> <p>Breakfast- pain chocolate & chia seed pudding</p> <p>Lunch- Moule’s Mariniere</p> <p>Appetizers - shrimp toast</p> <p>Starter- baked Brie with homemade cranberry and port compote</p> <p>Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce</p> <p>Desert-raspberry and lemon Mille-feuille</p> <p>Day 4</p> <p>Breakfast- avocado baked eggs</p> <p>Lunch- goats cheese and roasted pepper baskets</p> <p>Appetizers - beetroot hummus platter</p> <p>Starter- tuna tartara</p> <p>Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce</p> <p>Desert- key lime pie</p> <p>Day 5</p> <p>Breakfast- yogurt parfait & raisin swirls</p> <p>Lunch- crab and avocado salad</p> <p>Appetizers - cheese scones with vintage cheddar and port cranberry compote</p> <p>Starter- butternut squash soup</p> <p>Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction</p> <p>Desert- strawberry cheesecake ice cream bomb</p> <p>Day 6</p> <p>Breakfast- overnight soaked oats & Banana Bread</p> <p>Lunch- Caesar salad with BBQ shrimp</p> <p>Appetizers - crispy crab and ginger dumplings</p> <p>Starter- foie gras on homemade brioche with fig compote</p> <p>Dinner- Bouillabaisse with crunchy bread</p> <p>Desert- light non baked cheese cake with a summer berry compote</p> <p>Day 7</p> <p>Breakfast- smoked salmon eggs Benedict</p> <p>Lunch- sushi grade tuna nicole’s salad</p> <p>Appetizers - truffle popcorn</p> <p>Starter-beetroot and vodka cured kingfish</p> <p>Dinner- Fillet of Beef Wellington</p> <p>Desert-rich chocolate truffle tower with raspberry gelato</p>