7th Heaven

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	61 Ft / 18.6 m
Beam	31.0 Ft / 9.47 m
Draft	5.4 Ft / 1.65 m
Builder	Fountaine Pajot
Built - Refit:	2024
Cruising Speed	7 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

vip cabin on stb aft, a queen cabin stb fwd
2 queen cabin to port, with the aft cabin with a deck access- is the crew cabin

WATERSPORTS

Dinghy	Highfild 4.2
Dinghy HP	60 HP
Paddle Boards	2
Double Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	8
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
2x seabobs

CREW PROFILE

Tiaan Pistorius

Selina Rai

Houda

Captain – Tiaan Pistorius

Master of Yachts 200GT

Captain Tiaan Pistorius hails from the sunny shores of Jeffreys Bay, South Africa, where his lifelong connection to the ocean began. Surfing, sailing, diving, and fishing shaped his early years and set the course for a professional maritime career spanning over 12 years.

After delivering a wide variety of vessels across the world’s oceans, Tiaan has focused his expertise on the charter industry. He holds a Master of Yachts 200GT license along with numerous supporting maritime qualifications, combining strong technical skill with extensive blue-water experience.

Based in Aegina, Greece for the past six years, Tiaan has dedicated himself to uncovering the most beautiful and lesser-known destinations the Greek islands have to offer. When not at sea, he can usually be found repairing or rebuilding vessels abroad—from 80-foot steel landing craft to vintage racing yachts—bringing new life to old ships wherever he goes.

Known for his calm confidence and problem-solving ability, Tiaan places safety above all else, ensuring guests are always in capable hands. With a deep interest in culture, history, and travel, he delights in bringing people together through shared experiences, taking guests beyond the usual routes to hidden coves and unforgettable anchorages.

Deckhand / Stewardess – Selina Rai

RYA Day Skipper | Powerboat Level 2 | Qualified Yoga Instructor

Selina Rai is a true world citizen. Born in Ireland and raised in Germany and Canada, she has lived in over nine countries and traveled to more than forty, bringing a rich global perspective and natural curiosity to life onboard.

Her passion for sailing was discovered while working and traveling abroad as a foreign language teacher, but everything changed when she joined an Atlantic crossing as part of a delivery crew. Since then, Selina has fully embraced life at sea, developing her sailing skills while combining them with a strong background in hospitality.

Based in Aegina, Greece, Selina worked at her local sailing school as Fleet Cleaning Manager while completing her RYA Day Skipper certification and building miles throughout the Saronic Gulf. She is also a qualified yoga instructor and loves offering onboard yoga sessions to guests who wish to relax, stretch, and reconnect while at sea.

A warm and gregarious extrovert, Selina thrives on creating meaningful connections with guests. Highly adaptable and solution-oriented, she consistently goes above and beyond to ensure every detail is considered. Selina is dedicated to making each charter a memorable experience filled with comfort, energy, and genuine care.

Chef - Houda El Haloui

A Moroccan-born culinary expert with a rigorous academic background, Houda brings a unique "science-to-table" approach to the galley. As a 5th-year medical student with over six years of international experience in Russia, she blends deep clinical knowledge of nutrition with the vibrant, soulful flavours of her Moroccan heritage.

Houda has spent years catering to VIP families and professional athletes, where discretion and high-performance meal planning are paramount. Fluent in English, French, Russian, and Arabic, she offers a seamless, multilingual service experience. Her cooking is a lifelong passion, refined by professional discipline, ensuring that every plate is not only a fine-dining experience but a masterpiece of wellness and vitality.

YACHT DESCRIPTION
Introducing S/Y 7th Heaven, a catamaran that sets the standard with the largest flybridge in its category. This remarkable vessel strikes the perfect balance between space and intimacy, creating an enchanting atmosphere for unforgettable moments with friends and family. Designed with versatility in mind, S/Y 7th Heaven features an expansive 27.5 m² cockpit and a luxurious foredeck with modular sunbathing stations. The impressive 30 m² flybridge and spacious cabins offer various settings for both lively gatherings and serene solitude. Its thoughtfully arranged galley-up layout and large main saloon provide seamless access to both the foredeck and aft deck, making it the ultimate yacht for socializing and relaxation. Embodying the French philosophy of ''carpe diem'', S/Y 7th Heaven boasts a large master cabin and three queen cabins, each with private bathrooms. This luxurious setup ensures comfort and privacy for all guests. Experience the joys of sailing and create lasting memories aboard S/Y 7TH Heaven .

ADDITIONAL INFORMATION

SAMPLE MENU

BREAKFAST

LUNCH

SNACKS

DINNER

DESSERT

MON

Breakfast Starter: Chilled Grapefruit Segments with mint sugar and pomegranate seeds.

Breakfast Main: Truffle & Fine Herb Omelet with Gruyère and Lemon-Hollandaise.

Lunch Starter: Muhammara (Roasted Red Pepper & Walnut Dip) with toasted flatbread.

Lunch Main: Chermoula-Marinated Grilled Chicken.

Side: Saffron-infused Pearl Couscous with dried cranberries.

Mozzarella , Proscuitto and Pickled Peach

Dinner Starter: Warm Octopus Carpaccio with smoked paprika oil and micro-greens.

Dinner Main: Lavraki (sea bass) Plaki

Side: Salt-Baked Baby Potatoes and Shaved Fennel & Orange Salad.

Baklava Cigars

TUE

Breakfast Starter: Greek Yogurt Parfait Shot with honey and crushed pistachios.

Breakfast Main: Toast with Smoked Salmon, Avocado, and Pickled Red Onions.

Lunch Starter: Crispy Zucchini Fries with a light lemon-tahini dip.

Lunch Main: Grilled Halloumi and Peach Summer Salad. Side: Toasted Pine Nut & Wild Arugula Salad with a balsamic glaze.

Almond Briwat with Gold

Dinner Starter: Pan-Seared King Oyster Mushrooms with garlic and parsley persillade.

Dinner Main: Ravioli with Saffron.

Side: Garlic-Roasted Broccolini and a Light Truffle Potato Mash.

Loukoumades

WED

Breakfast Starter: Ginger-Infused Pineapple Carpaccio with lime zest.

Breakfast Main: Strapatsada on sourdough.

Lunch Starter: Yellowtail Sashimi with a ponzu-ginger dressing. Lunch Main: Steak Salad with Fennel, Corn, and Smoked Sweet Paprika.

Side: Crispy Sweet Potato Wedges with a lime-cilantro dip

Watermelon steak with feta cheese and white wine vinegare

Dinner Starter: Burrata with Basil Oil and blistered cherry tomatoes.

Dinner Main: Cod with Black Olive Oil Beurre Blanc.

Side: Wilted Baby Spinach and a Creamy Cauliflower Purée

Dark chocolat and Cardamom Tart

THU

Breakfast Starter: Warm Chia Pudding made with coconut milk and topped with mango.

Breakfast Main: Simuline Bread with Cream Cheese, Amlou, and Eggs with Salted Beef.

Lunch Starter: Tempura Asparagus with a light soy dipping sauce.

Lunch Main: Pan-Seared Scallops & Bottarga. Side: Lemon-Herb Orzo with fresh parsley.

Dakos bites : mini barleyrusks topped with chopped tomatoes and feta

Dinner Starter: Chilled Tomato & Strawberry Gazpacho (acidic and bright).

Dinner Main: Beef Stifado.

Side: Homemade Vegetable Crisps and a Radish , Cucumber Slaw.

Bougatsa

FRI

Breakfast Starter: Fresh Fig Wedges (or seasonal fruit) with a drizzle of argan oil.

Breakfast Main: Hashbrown with Zucchini and Tomato Concassé.

Lunch Starter: Baked Camembert with honey and walnuts. Lunch Main: Slow-cooked Beef Mrouziya with Greek Pita. Side: Taktouka (Moroccan roasted pepper and tomato dip)

Briwate with fetta and spinach and Shrimps

Dinner Starter: Crispy Calamari with a lime-zest aioli.

Dinner Main: Monk Fish à la Marocaine.

Side: Glazed Heirloom Carrots and Cumin-Spiced Chickpeas

Kataifi with Ganache Chocolate Patate Douce

SAT

Breakfast Starter: Mini Berry Smoothie Bowl with hemp seeds. Breakfast Main: Sfakianopita (Thin Cretan Pancakes filled with Goat cheese and drizzeled with Thyme & Honey )

Lunch Starter: Chilled Pea & Leek Velouté (served in a small espresso cup).

Lunch Main: Greek Salad with Grilled Chicken Breast.

Side: Marinated Kalamata Olives and warm Homemade Focaccia.

Tiramisu Soft French Crépes

Dinner Starter: Scallops St. Jacques (lightly gratinéed with herbs).

Dinner Main: Arni Me Patates.

Side: Red Wine Jus Mushrooms and Dauphinoise Potatoes.

Ekmek Kataifi

SUN

Breakfast Starter: Passion Fruit & Papaya Salad with a hint of chili lime.

Breakfast Main: Sirniki with Jam and Sour Cream

Lunch Starter: Smoked Duck Breast with a pomegranate reduction.

Lunch Main: Classic Moussaka

layers of sautee eggplant , spiced ground beef and velvety nutmeg-spiced bechamel topping .

Side: Spicy Chickpea & Cilantro Salad.

Beghrir with Cream Infused with Lime

Dinner Starter: Grilled King Prawns with a garlic-butter glaze. Dinner Main: Chicken with Long-Aged Citrus and Kalamata Olives.

Side: Roasted Fingerling Potatoes and Sautéed Spinach with almonds

Red velvel Brownie

PRICING DETAILS
7th Heaven INQUIRE

Pricing

From: 24,900 per week
To: 36,000 per week

Pricing Details

Greece summer rates and conditions
High Season (July-August) EURO 36000/week
Mid-Season (June and Sept) EURO 31000/week
Low Season (Rest months) EURO 24900/week
Plus, all expenses (V.A.T. 13% & APA 20%)
General yacht rate terms
Rates are + ALL: Plus Expenses
or
inclusive (Caribbean terms) * please contact us for inclusive rates , rate published here are plus expensess.
for Mediterranean guest may choose a *inclusive rate or plus expenses rate
*For inclusive rate F&b will be supply at industry standard of these type of charter. for special request there will be extra charge.
MINIMUM NIGHTS: 5 (Inquire for less) - for 6 nights charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation or disembarkation in Santorini will be charged one extra day.
Summer Base Port: Athens
Summer Operating Area: Greece

Half Board Rates: Includes All breakfasts, 4 lunches and 3 dinners.
Deduct $120 per person from rate.
Remaining meals and associated beverages to be taken ashore at guest expense.

7th Heaven

Pricing

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