Captain Alan Collinge:

Alan was introduced to life on the water at a very early age. His father, being a Royal Navy Mariner, and his Grandfather, a highly regarded businessman in the European yachting world, it wasn’t long before He found his calling on the salty side. Growing up in South Africa, originally starting his journey as a surf lifeguard and scuba diving instructor in various locations around the world, Alan naturally progressed into captaincy of ocean going vessels in places like The Caribbean, Western Mediterranean, Hong Kong, Cyprus and South Africa. Now with almost a decade of experience in commanding roles, you can be sure to feel at ease whilst aboard La Gatta. Alan is, and always has been, an avid Watersports man, participating in many different sports such at Kitesurfing, surfing, scuba diving, spear fishing and many more. Above the water he is a long time golfer and all round ball-sports enthusiast.

“La Gatta is a very special and important vessel to me, and I look forward to welcoming all guests aboard to be apart of one of the most exciting and unique experiences of your life!”

Chef Isabella Matterson:

Isabella is from Cape Town, South Africa. She grew up surfing on the coasts of Cape Town and has always had a love for the ocean and outdoors.
It was only natural that she joined the yachting industry with such a lust to travel and see the world. Once she joined the industry, Isabella found a love for sailing. She has sailed the East Coast of the USA, the Caribbean, the Mediterranean and the South Pacific.
After gaining her sea time, Isabella undertook her captain’s license and now holds a RYA Yacht-Master Offshore 200 ton. She also holds her PADI Dive-Master and AIDA Free Diver Certification. Isabella’s passion for cooking started whilst living at home cooking for her family and friends. She became inspired to take on a culinary career while working with some highly qualified yacht chefs aboard a variety of sailing vessels. She later completed a professional cooking course at the renowned Ashburton Chefs Academy in the UK. Isabella always uses fresh local ingredients of the highest quality available. She will create a unique and exciting menu plan according to your preferences. Her main goal is creating nutritious meals, while getting the opportunity to share her passion for food with others.

Chief Stewardess Jacoline Venter:

Jacoline was born in South Africa and grew up in the westcoast of New Zealand - Taranaki. Her background is a combination of all things hospitality.
Studying event management and hotel management before deciding to expand her knowledge and pursued a career in the yachting industry.
Growing up with the joys of coastal living Jacoline loves the ocean and has a passion for all water sports. Fortunately, through yachting, her passion for travel and adventure has become an amazing journey. Having gained ample experience working as stewardess aboard multiple Superyachts for 3 years in the Mediterranean, she has a newly found interest in sailing which has brought her to join the crew of S/Y La Gatta. Prior to La Gatta, Jacoline worked in a large team as a butler to the Royal Family in Saudi Arabia, visiting vast locations and private estates. Organizing day to day special guest requests and overseeing formal and informal dinner parties, meetings and events. Due to her vast experiences she can bring highly personalized service and care to your stay on board La Gatta and ensure that your highest expectations are always met with a smile and full of enjoyment.

First Mate Brandon Hapelt:

Growing up in The heart of South Africa, surrounded by farm land and bush Brandon naturally took to an outdoor life. Spending weekends at rivers and lakes to get away from the heat of the South African sun he found his love for being on the water. Watersports became a passion and this is what drove his desire to make a career out of the very thing he loved doing most. Having trained and completed multiple seasons as a Watersports instructor and Assistant Engineer, Brandon is La Gatta’s “Go-To” guy for anything Watersports related! With safety being the absolute top priority, and enjoyment being a very close second, Brandon will ensure all ages and experience levels will come away with a sense of achievement, progression and a huge smile on their faces.


Type Catamaran
Year Built2019
Size76.00 Ft
Beam 11.00 Metres
Draft1.91 Metres

Boat Details

Cabins: 4
Queen: -
Single Cabins: 1
Showers: -
Wash Basins: -
Heads: 4
Electric Heads: -

Pick Up Locations

Pref. Pick-up: TBD
Other Pick-up: -


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

Engine Details

2 x Volvo Penta D4-180 Engines; 2 x Onan Generators (19Kva), one upgrade to 27KW; 2 x Inverters 24/22V 5000VA
Fuel Consumption: 20
Cruising Speed: 8
Max Speed: 12 US Gall/Hr


Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.


Salon Tv/VCR: Yes
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Inq
BBQ: -
# Dine In: -
Minimum Age: -
Generator: -
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: -
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Williams Jet Tender
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: -
Scurfer: -
Wake Board: 1
Kayaks 1 Pax: -
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -

Sample Menu

by Chef Isabella



Coconut French Toast

Blueberry Pancakes

Eggs Benedict

Cinnamon Porridge with Caramel Figs & Cream

Fresh Fruit & Yogurt Parfait served with freshly baked Banana Bread

Smashed Avocado & Poached Eggs on Sourdough Toast

Smoke Salmon & Cream Cheese Bagels



Lemon & Herb Baked Seabass served with a Pineapple & Avocado Salsa

Tequila Shrimp served with Mediterranean Pearl Couscous, Caeser Salad and Fresh Focaccia

Seared Tuna Salad with Mango, Avocado and a Soy Vinaigrette

Blackened Mahi-Mahi Tacos served with a Pineapple & Mango Salsa, Fresh Guacamole and Sriracha Sour Cream

Fresh Tuna or Salmon Poke Bowls

Tropical Honey & Mustard Chicken Salad served with a Roasted Tomato Focaccia

Fish Cakes served with an Orange & Watercress Salad



Coconut Shrimp served with a Sweet Chili Sauce

Fresh Fish Ceviche

Caprese Salad topped with a Fig Balsamic Glaze

Selection of Cheese & Charcuterie Platters served with French Baguette

Ahi Sesame Soy Tuna Tartar

Spinach & Ricotta Parcels

Grilled Asparagus wrapped in Proscuitto



Rack of Lamb served with a Mustard Herb Crust, Mediterranean Vegetable Tian and Sauté Potatoes

Thai Red Curry served with Prawns

Honey Roasted Duck Breast served with a Madeira Jus, Dauphinoise Potatoes and Green Beans

Macadamia Crusted Grouper served with Coconut Rice and Caramelised Plantains

Grilled Lobster with a Lemon Herb Butter, Creamy Mashed Potatoes and Sauté Asparagus

Beef Filet with Café Paris Butter, Rosemary Roasted Potatoes and Honey Carrots

Pan Fried Scallops & Mushrooms with a Truffle Cream Sauce and Butternut Puree



White Chocolate Cheesecake served with a Berry Compote

Rum Fudge Pie

Chocolate Fondant served with Homemade Vanilla Custard

Coconut Crème Brule

Honey Panna Cotta with Caramelised Figs

Key Lime Pie served with Fresh Lime Whipped Cream

Toffee Banana Crumble


Mediterranean Sample Menu

by Chef Isabella



Selection of Cheese, Bread, Fruit, and Jams

Choice of Eggs - Scrambled, Fried, Poached, or Benedict

Homemade Pancakes

Homemade Overnight Oats/Chia Seed Pudding with a Variety of Toppings

Omelets with Fresh Veggies, Smoked Salmon and Avocado

Smashed Avocado, Fresh Cherry tomatoes and Pached Eggs on Toast with available Herbs

Spinach, Mushroom and Cherry Tomato Frittata



Sesame Soy Tuna/Salmon Poke Bowls

Crispy Chicken with Miso, Ginger and Lime served with a Roasted Butternut, Red Onion, Za'atar & Tahini Salad

Lamb & Feta Meatballs served with a Roasted Root Vegetable Salad and a Poached Egg, Avocado & Broccolini Salad

Fishcake Tacos served with Mango, Lime & Cumin Yogurt

Grilled Beef Sirloin served with a Roasted Beetroot & Rocket Salad and Homemade Focaccia

Lemon & Herb Baked Seabass with a Pineapple & Avocado Salsa

Lamb Gyro served with Fresh Tzatziki



Baked Brie with Nuts & Honey

Selection of Cheese & Charcuterie Platter

Homemade Butterbean Hummus with a fresh Baguette

Crudites with Homemade Dips and Fresh Pita Bread

Caprese Salad topped with Fresh Rocket and Fig Balsamic Glaze

Melon wrapped in Prosciutto

Grilled Marinated Aubergine with Garlic, Lemon and Mint



Roasted Tomato Soup with Garlic and Thyme

Trout Tartare served with Burt Butter and Pistachios

Burrata Salad with Fresh Rocket, Figs and Balsamic Glaze

Fresh Fish Ceviche

Roasted Garlic Prawns with Lemon and Herbs

Steamed Mussels in Sauvignon Blanc and Herbs



Butternut Gnocchi with Gorgonzola Cream

Chicken Marbella served with a Sweet Potato Mash & Lime Salsa

Pan Fried Trout with Lemon, Dill & Apricot Butter Sauce served with Roasted Asparagus

Spaghetti Carbonaro served with Crispy Pancetta & Parmesan

Rack of Lamb served with Mustard Herb Crust, Mediterranean Vegetable Tian and Sauté Potatoes

Beef Filet served with Café Paris Butter, Rosemary Roasted Potatoes and Honeyed Carrots

Traditional Moussaka



Honey & Cinnamon Panna Cotta

Madagascan Vanilla Crème Brule

Homemade Raspberry Ice Cream

Honey & Yogurt Cheesecake

Vanilla Meringues with Berry Compote & Cream

Chocolate Fondant


No rates details available.

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.


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