Captain Stephen Reynolds:
Full profile coming soon!
Ice Pilot/Captain Peter Watson:
Peter’s passion for adventures at sea is not surprising. It’s in his blood. He grew up in Bristol, UK, a city with a strong maritime heritage. As a child he did a lot of exploring, sailing aboard his Dingy, and hiking or horseback riding in the Welsh mountains. By the time he entered college to study marine electronic engineering, he was already focused on a maritime career. Today, Peter is a highly accomplished seaman, with numerous certifications and licenses acquired during his 30 years in the marine industry.
GREY WOLF will be available for charter in the Antarctic and later to breathtaking destinations within the Arctic Circle. Peter’s knowledge, experience and contacts in the Polar regions makes this journey possible. He is a qualified ice pilot. His lengthy list of achievements includes Polar Basic and Polar Advanced qualifications at the internationally renowned maritime college, Aboa Marine, in Turku, Finland. The school has been training mariners since 1813. It is one of the very few colleges to train in accordance with the Polar Code and IMO model courses.
Peter has traversed the world’s oceans. His exotic adventures make for lively evening conversation aboard GREY WOLF. High latitude sailing, especially trips to Greenland, and Svalbard, is a passion. Among his most amazing recent voyages, The Long Voyage Home of FPB 64 GREY WOLF was an epic journey from Auckland to Guernsey via the Panama Canal. The trip took three months and covered more than 13,000 nautical miles. GREY WOLF is a safe, comfortable and luxurious explorer yacht. But it’s Peter that makes every charter expedition the experience of a lifetime.
Chef Eve Ryan
Eve Ryan, nick-named Evie, is described fondly by friends as trustworthy, kind-hearted and brilliant. She has traveled worldwide, volunteered in Malawi, learned to sign and clocked some 10,000 miles at sea. She was born and raised in the beautiful countryside of South Staffordshire, Midlands, Britain. It was an idyllic setting for her favorite hobbies; horse riding and photography.
After graduating from UKSA Superyacht Academy, Evie worked as a stewardess on private yachts in the Mediterranean. In May 2016, she completed her first transoceanic passage, 9,500 nautical miles from Seattle, WA to Imperia, Italy. She logged the equivalent of three back-to-back Atlantic crossings. Evie’s passion for adventure has led her through the Panama Canal, trekking in the Costa Rican rainforest, hiking Alaskan glaciers, salmon fishing in British Columbia and shooting aerial photos of humpback whales, orcas and grizzlies.
Evie is an innovative chef with a flair for preparing healthy living food, especially vegetarian, vegan, gluten free and paleo-style dishes. She especially likes to create dishes based on recipes collected during her travels. To expand her menu, she also completed classes at the Ashburton School of Cookery. Guests will be delighted by Evie’s high level of service, thoughtful attention to detail and delicious fine dining, served up with a warm smile.
Pick Up Locations
Full A/C is available if there is a power supply, so either at sea, or if power at a dock.
11 knots US Gall/Hr
Grey Wolf is equipped with two complete bridge systems. One on the Upper Deck and one in the Great Room. The latest technology and instruments ensure fast and efficient cruising as well as safe and effective navigation.
The entire operating system has several built-in redundancies so in any event the boat can safely navigate. For example, there are three separate steering backups.
SIMRAD: Argus Commercial Radar, VHF, Auto Pilot, Steering, ECDIS, Depth Sounder, MARETRON: Complete systems monitoring, SAILOR: 6000 Series VHF/MF/HF, ZF: Throttle Controls, ECHOMAX: Active Radar Reflector, FURUNO: Forward Facing Radar, FLIR: Infrared Camera
# of Videos:
Yes + Digi
Yes - libr
# Dine In:
5 + years
240V 2 x 110v sockets
# Port Hatches:
2 x AB Marine Ali Bottom (10 pax and 5 pax)
70HP and 15HP
Dinghy # pax:
10 and 5
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Passerelle and boarding ladder
Rod and reel
Any style Eggs with your choice of mushrooms, bacon or salmon.
Chicken Caesar Salad with homemade dressing, croutons and free range organic eggs
Homemade tomato & basil soup with crusty fresh bread
Pistachio coated fillet of Salmon with a balsamic reduction and buttered leeks and carrots
Crème Brulee with vanilla snap biscuits
Local Fruit Platter, Homemade Museli, Fresh Yoghurt
Herby Fishcakes with Lemon Sauce with a freshly prepared crisp green salad
Pan-fried scallops with pea puree & crispy Parma ham
Roasted Duck with spiced plum sauce served with baby roasted potatoes and fresh vegetables
Baileys Cheesecake with raspberry coulis
American Style Pancakes with Maple Syrup and sauteed bananas
Tarte Alsacienne with rocket salad and house dressing
Tapas – created using local ingredients
Pan fried fresh local fish with ratatouille and homemade crispy croutons
Meringue Volcanos!! and white chocolate parfait.
Eggs Benedict on English Muffins, crispy bacon or avocado, lightly poached egg, and hollandaise sauce.
Fahitas with floury corn tortillas, homemade salsa, guacamole, and sour cream
Tomato and Feta Bruschetta with rosemary infused olive oil dressing Chicken wrapped in Palma Ham with a shallot and orange sauce, parmesan polenta and seasonal vegetables
French Crepes with a selection of fruits, spreads and crème Fraiche
Seafood Risotto and homemade garlic bread
Gravlax served with vodka crème Fraiche and cucumber salad
Filet Mignon with a whiskey cream sauce, sautéed potatoes, and peas a la Francaise
Traditional English apple & rhubarb crumble with crème Anglais.
Your choice Captains French Toast, Sweet or Savory
Local Fish curry with tomatoes, pineapple, and sauteed onion
Tomato and pesto pies with a garden salad.
Honey Soy and ginger Pork on sauteed leek with basmati rice
Potato and Onion Rosti with Poached egg and whipped cream sauce
Freshly baked bread sandwiches with your choice of fillings.
Paired meat and cheese platter
New Zealand style Lamb Roast, with roast vegetables and homemade gravy
No rates details available.
(15 December -30 April)
(1 May - 14 December)
Please Contact Us For Availability
No Yatch Insight Available.
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