Murray was born in 1987 and is from South Africa. He has had extensive sailing experience on Oyster yachts since 2010. His yachting qualifications include: IYT Master of Yachts Limited/Unlimited, Advanced Sea Survival (OOW), AEC, STCW 95, and more. He has a passion for sailing and has sailed over 80,000 nautical miles, completed 9 Atlantic crossings, and 3 Pacific crossings.

Captain Murray has an outgoing personality and always a great disposition. His interests include fishing, motocross, scuba diving, and water sports.

MATE ALIZE BRE 33 years old
Alize Bre was born in France in 1986. Her yachting background includes RYA Yachtmaster Offshore, international yacht training, French boating license, and PADI Open water scuba instructor. Her work experience since 2011 involves motor and sailing yachts from 62 up to 106 ft. She possesses excellent communication skills and can meet every guest’s demands.
Alize is fluent in French and English with a basic knowledge of Spanish and Italian.

CHEF Owen Morgan

From Australia to the sea, Owen has over 15 years working and training in the in culinary arts. Winning several awards within the industry as well as apprentice of the year. He has worked alongside Michelin star chefs, and has been head chef at many high end fine dinning restaurants within Australia. Owens passion of food, culture and love for the ocean, surfing, and finishing brought him on to charter boats three years ago.

STEWARDESS Francesca Buckley

Francesca is our pocket rocket from the south east coast of England. Her age belies a solid career in hospitality spanning 9 years between shore based and yachting exploits. At a young age she decided to travel and see the world, this catapulted her into the yachting industry at age 18. In Francesca’s free time she loves running, yoga and boxing. Her goals are to one day bring her love of fitness on to yachts by becoming a stewardess yoga instructor.


Type Catamaran
Year Built2018
Size78.00 Ft
Beam36 Feet
Draft4.2 Feet

Boat Details

Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: -
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: Croatia
Other Pick-up: -


Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Fuel Consumption: -
Cruising Speed: 12
Max Speed: 19 US Gall/Hr


Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: Croatia


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: satellite phone
# of Videos: -
# DVDs/Movies: Yes
# CD's: -
Camcorder: Yes
Books: Yes
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: 2 - total
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: Supervised
Generator: yes
Inverter: 15,000w
Voltages: 220v
Water Maker: 2 - total
Water Cap: 2 X 211 US gallons
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Aft transom
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: Williams Jet Tender
Dinghy hp: 150HP
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: No
Wave Runners: -
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: 3
Tube: 3
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 1
Floating Mats: No
Swim Platform: yes
Boarding Ladder (Loc/Type): yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: -
Gear Type: -
Rods: 4

All breakfasts are served with optional meat and cheese platter, smoothie of the day, fruit platter, pastries and cooked options.

Sample of a daily menu

Day 1

Breakfast :  Croque Monsieur

Lunch:  Poached salmon, cream cheese and beetroot, soft boiled egg, crispy caper. Lemon and Dijon dressing

Afternoon Tea: Black Forest gateau

Canapés: Roast butternut and feta ravioli with burnt sage and pine nut butter

Starter:  Truffled parsnip and leek broth, charred leeks, braised artichoke, confit egg yolk, garlic crisp

Main:  Confit crispy pork belly with cauliflower purée, tempura prawns, curried capers and currants

Dessert:  Pear tatin with flammable vanilla ice cream

Petit four:  White chocolate and raspberry gel lolly pops with popping candy    

Day 2

Breakfast:  Smoked salmon, spinach and poached egg

Lunch:  Coronation chicken with mango cashew and coriander, sticky rice

Afternoon Tea:  Yoghurt cake with fruit kebabs

Canapés:  Parmesan crusted lamb lolly pop, tomato and black olive

Starter:  Wild rabbit terrine with tarragon crust, carrot purée, pickled wild mushrooms, Dijon mustard

Main:  Juniper crusted venison haunch with celeriac gratin, salsify and black cabbage, port and blackberry jus

Dessert:  Pear poached in mulled beetroot jus, vanilla roasted plums, cherry creme fraiche

Petit four:  Caramelised chocolate coated orange, bacon dust

Day 3

Breakfast:  Bircher muesli

Lunch:  Spring lamb shoulder with a spinach and hazelnut salad, crispy onions, rosemary roasted root vegetables

Afternoon Tea:  Watermelon and rose sponge with lemon curd

Canapés:  Chicken liver with chicken crackling, grape chutney

Starter:  Seared partridge with smoked cheddar croquette, salt baked beetroot, kale crisp, puffed tapioca, port jus

Main:  Trio of pork with smoked belly and sous vide loin, apple sauce, pickled sauerkraut, Savoy cabbage, anise jus, black pudding crumb

Dessert:  Sticky date pudding with salted caramel popcorn, strawberry milkshake, toffee ice cream

Petit four:  Coconut and popping candy coated Nutella balls

Day 4

Breakfast:  Grilled goats cheese, tomato panini

Lunch:  Sushi and sashimi selection with Asian salads

Afternoon Tea:  Blueberry and white chocolate muffins

Canapés:  Seared tuna with olive oil ice cream

Starter:  Treacle cured salmon with soused cucumber, wasabi mayonnaise, potato crisp, mixed seeds

Main:  5 spiced confit duck leg with soy and ginger stir fried bok choi, lotus root crispies, sesame and honey dressing

Dessert:  White chocolate and wasabi cheesecake with a strawberry compote

Petit four:  Passion fruit and kiwi wonton

Day 5

Breakfast:  Eggs benedict, royale and florentine

Lunch:  Lemon roasted chicken with celeriac remoulade, flat breads, spicy cucumber and tzatziki

Afternoon Tea:  Portuguese custard tarts

Canapés:  Wild mushroom & whisky arrancini, garlic dip

Starter:  White crab ballotine with a brandy bisque, confit artichoke, saffron dressing, pork scratching

Main:  Sous vide rib of beef, horseradish rosti, sauce bordelaise with creamed spinach, caramelised shallots, crispy pancetta

Dessert:  White chocolate and blueberry pannacotta, raspberry foam, white chocolate snow

Petit four:  Strawberry and champagne soup



2 Pax 3 Pax 4 Pax 5 Pax 6 Pax

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)

Please Contact Us For Availability

No Yatch Insight Available.