Sapphire
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 3 |
| Length | 67 Ft / 20.5 m |
| Beam | 32.3 Ft / 9.87 m |
| Draft | 5.6 Ft / 1.71 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2026 - No Refit Date Set |
| Cruising Speed | 7.0 knots (nautical miles per hour) |
Sapphire has a master King suite and 3 Queen guest cabins all ensuite with freshwater electric heads. All cabins have high thread count linens and additional mattress toppers, with complimentary toiletries.
The port forepeak is available at an additional charge. It is airconditioned and has a wet head. It is only suitable for children and young teenagers.
The crew are in the port aft cabin and stbd forepeak.
| Dinghy | Highfield 460 |
| Dinghy HP | 70 |
| Paddle Boards | Yes |
| Double Kayaks | Yes |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Onboard |
| Scuba Compressor | Onboard |
I am your Captain, Chris
Born and raised on South Africa's Western Cape coast, I seamlessly turned a lifelong love for the ocean into a professional yachting career. After gaining my captain's qualifications and working extensively as a bosun and delivery skipper, I entered the charter industry with my partner, Lida. As an accomplished Dive Master and all-around water sports enthusiast for surfing, kitesurfing, and wakeboarding, I love sharing my passion for the water with others. Whether navigating open seas, leading watersports, or ensuring every detail of your stay is taken care of, my focus is on delivering a seamless, stress-free charter. Lida and I can't wait to welcome you aboard!
I'm your chef, Lida
My journey into yachting grew from a deep love for hospitality and great food in South Africa. With professional fine dining training at the Ashburton School and 7 years of experience in the luxury yachting industry with captain Chris I love combining rich experiences with a personal touch—sourcing quality, locally grown ingredients to deliver creative, delicious, and beautifully plated dishes. Whether catering to specific dietary needs or crafting a custom menu, I loves making guests feel completely at home while creating culinary moments that remain memorable for a lifetime.
I am your deckhand/steward, David
My love for the ocean started early, growing up on the water in Kraalbaai and Langebaan, South Africa. That early start running watersports and guiding guests on the bay sparked a lifelong passion for marine life, seamanship, and hospitality—and I’ve been sharing that love for the water ever since! As a qualified Divemaster, my favorite part of the job is taking guests underwater. Whether you’re an experienced diver ready to explore vibrant reefs or a first-timer trying out snorkeling or watersports for the very first time, I’m here to make sure you feel completely safe, relaxed, and confident. Having been close friends with Captain Chris and Chef Lida for many years, our team operates like a well-oiled machine. We share a deep trust, a easy natural dynamic, and a mutual commitment to making your time on board warm, welcoming, and truly unforgettable.
I can’t wait to show you my favorite spots, get you out on the water, and welcome you to your ultimate getaway!
Sample Menu
Breakfast
•French toast stacked with crispy bacon,banana & Maple syrup.
•Continental breakfast with fresh fruits & pastries.
•Spinach omelet accompanied by roasted tomatoes on the vine & breakfast sausage.
•Eggs Benedict served with spinach & mushrooms on an English muffin with a side of tropical fruits.
•Beef Huevos Rancheros with multigrain tortillas stacked with ground beef, eggs, peppers, salsa, cilantro , feta & avo.
•Smashed Avo Sarmies with boiled eggs crispy bacon crumble and beetroot hummus.
•Sweet & savory bagel charcuterie board.
Lunch
•Lobster pasta salad with roasted pumpkin fresh green beans in a caribbean mayo dressing.
•Sticky jerk Salmon with Mango slaw fried rice noodles & Rice noodle salad.
•Stuffed homemade beef burgers topped with caramelized onions, melted gruyère and truffle mayo. Served with a fresh side salad.
• Ahi Tuna Poke bowls.
• Asian fusion, Korean BBQ and pulled pork Tacos.
•Spice-rubbed jerk chicken glazed with honey, served over crisp, massaged kale Caesar salad. Paired with warm, crusty artisan bread.
Canapés
•Charcuterie Platter with cured meats, assortment of cheese, fruits & crackers.
•Teriyaki salmon & cucumber cannelloni.
• Thai snacks.
•Grilled nectarine & cheese crostini with balsamic glaze & fresh basil.
•Crab & phyllo baskets, baby pears with blue cheese topped with caramelized walnuts.
•Vietnamese spring roll wrappers with peanut butter dipping sauce.
Dinner
•Seared Mahi-Mahi with zesty creole sauce, accompanied by creamy coconut rice, tender crisp broccoli and coconut fried onion rings.
•Filet mignon on a bed of slow roasted potatoes with welted baby bok choy confetti of cherry tomatoes & maderia Jus.
•Shrimp scampi with angel hair pasta.
•Crispy-skin sea bass on a silky, roasted butternut squash purée. Paired with blistered baby new potatoes, flame-grilled asparagus, and a herbaceous island chimichurri.
•Thai red curry with scallops, tiger prawns, bamboo shoots & udon noodles.
•Rack of lamb, perfectly seared and crusted with warm spices. On a bed of vibrant, wilted spinach and rich, creamy mashed potatoes. Finished with a delicate, silky Moilee sauce—a spiced coconut broth that adds a touch of tropical luxury.
•Perfectly flaky grouper paired with veggie packed succotash and a creamy corn sauce topped with lemon confit oil.
Dessert
•Peanut butter mousse with brownie crumble.
•Coconut panna cotta with tropical fruits & Glass biscuits.
•Caramelized pear parcells with rich chocolate sauce.
•Cheese mousse with home made almond toffee sauce & cookie crumble.
•Lemon possets with red berries & shortbread biscuits.
•Mini carrot cakes with cream cheese frosting & caramelized walnuts.
•Mini apple crumble with vanilla ice cream.
| 2 Guests | 58,000 |
|---|---|
| 3 Guests | 58,500 |
| 4 Guests | 59,000 |
| 5 Guests | 59,500 |
| 6 Guests | 60,000 |
| 7 Guests | 60,500 |
| 8 Guests | 61,000 |
| 2 Guests | 58,000 |
|---|---|
| 3 Guests | 58,500 |
| 4 Guests | 59,000 |
| 5 Guests | 59,500 |
| 6 Guests | 60,000 |
| 7 Guests | 60,500 |
| 8 Guests | 61,000 |
| 2 Guests | 58,000 |
|---|---|
| 3 Guests | 58,500 |
| 4 Guests | 59,000 |
| 5 Guests | 59,500 |
| 6 Guests | 60,000 |
| 7 Guests | 60,500 |
| 8 Guests | 61,000 |
| 2 Guests | 58,000 |
|---|---|
| 3 Guests | 58,500 |
| 4 Guests | 59,000 |
| 5 Guests | 59,500 |
| 6 Guests | 60,000 |
| 7 Guests | 60,500 |
| 8 Guests | 61,000 |
GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. -For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Village Cay ports required.
CHRISTMAS 2026: 1-8 guests @ $73000 - charter must end no later than 12/27
NEW YEARS 26/27: 1-8 guests @ $75000 - charter may not start before the 12/28
SAINT MARTIN / SAINT BARTHS RELOCATION FEE: Relocation fee of $3,000, minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround). Please inquire for availability.