7th Heaven

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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

Claire

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 - Clair harrison

With over 25 years of experience in kitchens and hospitality, Claire’s passion for food has been a lifelong pursuit. She began her culinary journey at just 15, working as a pasta apprentice under Lucianna Conte, where she developed a strong foundation in Italian cuisine.
Claire’s career has spanned fine dining restaurants, food trucks, and more than 118 weddings, shaping a philosophy that exceptional food becomes the subtle soundtrack to life’s most memorable celebrations. She has had the privilege of both creating and recreating these moments for guests from around the world.
Travel has deepened Claire’s perspective, reinforcing a belief in continuous learning. By connecting with local producers and artisans—many carrying generations of knowledge—she has refined not only her cooking style but also her approach to sourcing ingredients.
Committed to fresh, vibrant flavours and naturally raised produce, Claire has built a career centered on letting quality ingredients shine, elevating each dish with a touch of flair and a hint of magic.

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

Day 1 – A Welcome Surprise

Breakfast

Breakfast selection and daily changes

Breakfast

Homemade choc chip mini cookie cereal

Mango smoothie bowl with toasted coconut & berries

Brioche French toast, bacon roses & tomato butter

Lunch

Butter poached chicken, rocket, grilled Adam figs & pine nut salad with pesto roasted squash and custom mini foccacia

Serve with vanilla and rose ice tea

Dinner

Pink pasta with prawns and smoked chilli, thyme puffs filled with pesto custard & topped with lemon jelly drops.

Serve with limoncello gin fizz

Lamb steaks with espagnole sauce, rainbow mash, snowpeas & roast baby turnips, finished with black sesame and preserved lemon.

Serve with mint & red peppercorn tea

Lemon tart with raspberry & vodka sorbet, white chocolate whip & fresh raspberries

Serve with espresso shaved ice

Day 2 – Everything in Moderation, including Moderation

Breakfast

Double cream yoghurt parfait with lime, berries & homemade granola

Apple & toasted pecan flapjack cereal

Bacon lardons waffles with poached egg & chive hollandaise

Lunch

Prawn & mango grilled skewers served on roasted flatbread with gem lettuce hearts, lime and ginger

Saffron butter lobster tail served on warm Po-boy rolls with aioli dipping sauce & spicy apple dipping sauce

Tuna carpaccio with hot honey chilli oil, sprouts & Nasturtiums

Dinner

Smoked pork belly with pickled carrots & Israeli cucumbers, watermelon rind kimchee & honey cured egg yolks, served with boa buns

1 bite lime cheesecake with chilli glaze

Greek style roast chicken with fondant potatoes, green beans in pomegranate molasses & feta mousse

1 bite watermelon granita

Pink chocolate dome filled with homemade honey ice cream & blackberry mousse, sand cookie crumb & South African style fudge

Day 3 –Its about the vibe…

Rum Taster menu

Breakfast

Oat and chai pudding , berries & maple syrup whip (v)

Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone

Fatayer filled with shakshuka, served with spiced yoghurt

Lunch

Beach Picnic

Beef short rib Italian rolls, provolone and slow cooked onion

Chicken caesar lettuce wraps with sprouts & pine nuts

Charcuterie board

Watermelon & feta skewers with fresh mint

Dulce de leche cheesecake

Fudge brownies

Strawberry Sangria

Breakfast

Oat and chai pudding , berries & maple syrup whip (v)

Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone

Fatayer filled with shakshuka, served with spiced yoghurt

Lunch

Beach Picnic

Beef short rib Italian rolls, provolone and slow cooked onion

Chicken caesar lettuce wraps with sprouts & pine nuts

Charcuterie board

Watermelon & feta skewers with fresh mint

Dulce de leche cheesecake

Fudge brownies

Strawberry Sangria

Breakfast

Oat and chai pudding , berries & maple syrup whip (v)

Breakfast charcuterie – jamon, melon, gorgonzola & Turkish apricot mascarpone

Fatayer filled with shakshuka, served with spiced yoghurt

Lunch

Beach Picnic

Beef short rib Italian rolls, provolone and slow cooked onion

Chicken caesar lettuce wraps with sprouts & pine nuts

Charcuterie board

Watermelon & feta skewers with fresh mint

Dulce de leche cheesecake

Fudge brownies

Strawberry Sangria

Dinner

Kudu carpaccio with roasted mixed peppers, chilli crunch & heart of palm. Paired with Desert Diamond

Burrata topped with black gold, smoked olive oil and tropical pepper. Served with twice baked garlic points & candied walnut butter. Paired with 1703

Line fish & preserved citrus served with orzo, roast vine tomatoes, steamed rapini & homemade aioli. Paired with Distillery 031 Aqua Zulu cachça

Morrocan spiced mini cucumbers with black tahini dipping sauce. Paired with The Kracken black spice

Cannoli filled chocolate crepe stack, served with warm chocolate crème anglaise. Paired with Maison Ferrand Xaymaca Dry

Day 4 - Tastes like a memory

Breakfast

South African breakfast crunchies

Green smoothies

Japanese flapjacks with strawberry infused maple syrup, mustard seed crusted pancetta and blackberry smash

Lunch

Pasta Bar

Basil & rocket pesto sauce, bacon roses & slow roasted rainbow cherry tomatoes

Porcini & lemon verbena

Slow cooked beef ragout & rosemary cream

Butternut Tagliatelle

Potato & ube gnocchi

Classic farfalle

Dinner

Crab curry bunny chow. Deep fried soft shell crab in a traditional Durban marsala curry sauce, coriander pesto & sambal

Whole roast sirloin served on polenta with roast pearl onions, rocket & red onion salad, pine nut butter & red wine jelly drops

1 bite frozen rosè litchis

Berry sundae – honey comb ice cream, vodka macerated berries, crème anglaise, roasted hazelnuts & cracking white chocolate

Day 5 – Magies vol, oogies toe From SA with love

Breakfast

Mini flapjack cereal and cinnamon milk

Chamomile breakfast panna cotta with poached vanilla plums

Slow cooked rice porridge with poached egg, chorizo & baby leeks

Lunch

Poke bowls with fresh greens, pickled carrot & daikon, enochi, pineapple heart & cured fresh paprika

Served with

Hot smoke salmon

Pork belly burnt ends

Purple cabbage broth

Dinner

It starts with 2 bites

Spicy and smokey South African biltong pate

It's too hot in Durban

Mini bunny chow: Durban curry served in a bread bowl

Shisanyama Time - The way we do it back home. Shisa means fire & Nyama means meat

Marinaded thick cut rump steaks, pepper crusted staanribs (air cured lamb ribs), peri-peri sosaties (chicken thigh skewers) & homemade “boerewors' (spicy sausage) grilled over open flames and served with chargrilled corn, braai baked potato & mango atchar

Melktert (traditional South African set custard tart) served with a creamy cinnamon shot

Day 6 – Keep Calm and have a Burger

Breakfast

Blue smoothie bowls, toasted oats, dragonfruit & blackberries

Roasted pineapple & honey whip

Soft scrambled eggs, pork belly, pickled spring onions & China-guava jam

Lunch

Prawn & Orzo salad with fresh peas

Butter, bacon & grilled feta salad with black gold dressing

Rocket and asparagus tip salad with gorgonzola dressing

Duck breast prosciutto & heirloom tomato salad with naartjie zest dressing

Dinner

Dorito crumbed chicken sliders served on a swirl bun with crunchita, homemade BBQ sauce & Asian ‘slaw served with mini sweet potato waffle fries & chilli, blood orange preserve

Serve with an IPA shandy

120g 70/30 waygu burger on a toasted charcoal brioche bun & topped with cherrywood bacon & millionaires queso. Served with mashed potato fries & homemade aioli

Serve with a biscoff milkshake

DIY Whoppie pie – chocolate “buns', brownie topped with cookie dough, freeze dried mango & shortbread fries

Day 7 – OK I love you bye bye

Breakfast

Quiche cupcakes & avo frosting

Vanilla berries, roasted oats & frozen yoghurt

Fully loaded croissants – soft scrambled eggs, crispy bacon, tomato jam, mushrooms & onion crunch

Lunch

Seaweed & rice paper quesadilla

Seared tuna, avo & smoked olive oil

Korean style crsipy chicken, undressed coleslaw & wasabi mayo

Raw veg, fresh herb mascarpone & roasted cashews

Prawn, spring onion, pineapple relish & mango chutney

Dinner

1 bite Katzu lobster roll with black tahini

Slow roasted smoked pork belly with spicy carrot sauce, spicy peanut brittle & mustard greens

1 bite baked camembert topped with cherry liqueur glaze

Chateau Briand in sauce au Vin Muscat with twice roasted potatoes, garlic French beans & bone marrow butter

1 bite soft baked gingerbread with cardamom tea

White hot chocolate “soup' with Japanese custard pie & puff doughnuts, topped with pistachio

Vegetarian

Caprese salad bite

Porcini raviolo & confit garlic sauce topped with pea pesto, deep fried enoki & lemon salt

Roast heirloom tomato soup served with baked brown butter dippers, basil cream mousse & roasted rosemary corn

Thai green curry & basmati rice served with pompadoms, green banana, mango atchar & fresh green chilli oil

Coconut cream & blackberry cheesecake served with blackberry jelly & caramelized white chocolate

Vegetarian charcuterie of brie, provolone & camembert, roasted peppers, grilled mushrooms, red onion & baby spinach baked inside foccacia & topped with garlic, rosemary & lemon oil

Coconut cream & biscoff cheesecake served with a Beijinho de coco & maple syrup mousse

Vegan menu

Breakfast

Coconut yoghurt, berries & granola

Shakshuka & bake mushrooms with hashbrowns

Lunch

BBQ purple peppers, pickled red onion & kimchi on crusty rolls with lime & avo

Dinner

Grilled asparagus & white truffle

Tofu in purple broth served with beetroot crisp & red onion chutney

Shiitake mushroom pate topped slow roasted portobello, deep friend enoki, gochujang & sesame on toasted ciabatta

Sushi fries & watermelon rind kimchi served with “magic' dipping sauce

Coconut cream & biscoff cheesecake served with a Beijinho de coco & maple syrup mousse

Snacks

Noodle bowls with fresh & stir fry veg, shredded roast chicken, herb oil & mushroom broth

Betel leaf wraps with grilled Vietnamese beef & pickled cucumber

Mixed peri-peri toasted nuts, raw coconut & soft red onions

Bellinis topped with chevin, grilled figs, honey walnuts, salmon pate & biltong pate

Global tacos seaweed taco with crab & pineapple, soft corn taco with pulled pork, charcoal hard shell taco with butter chicken

2 bite fatayer with spinach & peppers

Mini chicken & waffles with gochujang sauce & red pepper maple syrup

Savory mini doughnuts filled with lemongrass custard & topped with sweet habanero glaze

PRICING DETAILS
7th Heaven INQUIRE

Pricing

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

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Low Season

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Low Season (Fall/Winter)

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7th Heaven

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