Captain - John Mountain - New Zealand/British
John, who has now been onboard as Captain for over 7 years has a long history of customer service having worker in various industries in England, France and New Zealand, He has a strong practical, mechanical and operations management background, this together with his Diesel Mechanic Certification and yacht maintenance experience makes him a very qualified and confident Captain with a great personailty, making sure all guests have a comfortable, safe and enjoyable time onboard Supertoy!
When not working John likes to relax with his wife and 2 sons and enjoys many sports mainly cycling and swimming
John speaks English and French

Chef - Garry Marshall - British
Garry has a strong restaurant background working in some of the finest establisments in London with top chefs such as "Marco Pierre White", "Garry Rhodes" and "Christian Wallace Smith", he also worked onboard the famous "Orient Express"and also in the catering side gaining a huge wealth of knowledge and experience in many different types of cuisines and cooking for large numbers, he also loves to pair his dishes to the perfect wines. Garry has now been on board Supertoy for over 12 years as chef, he enjoys catering to all guests special requirements and likes to serve contemporary dishes with a twist using the best of local products.
Garry is also a keen musician, also married with 2 children.

Mate/Engineer - Stefan Cromhout - South African
Stefan started his obsession with the sea at the very early age of 12 when starting his Navel cadetship, by the age of 18 he was working onboard sailing vessles as crew, moving up to skipper at 24 years old and completing many long ocean passages on larger sailing boats. Stefan than made a change to motor yachts bringing a huge knowledge and experience of the seas, this is his 6th year onboard Supertoy and with his easy going personality and love for watersports he makes sure all the guests really enjoy their time onboard!
Stefan enjoys spending time with his wife and children and also he his a very accomplished mountain cyclist
Stefan speaks English and fluent French

Chief Stewardess - Edina Szudar - Hungarian
Edina started her career in the service industry, working in hotels and restaurants before moving to yachting 14 years ago gaining expereince as a stewardess on large vessles such as "RM Elegant" and then moving up to chief stewardess on various vessels before joining Supertoy where she has been chief stewardess for over 6 years. her easy going demeanor compliment her complete efficency and amazing attention to detail to provide an excellent guest experience whilst on board.


Type Power Yachts
BuilderKha Shing
Year Built1993
Size91.00 Ft
Beam6.80 Metres
Draft2 Metres

Boat Details

Cabins: 5
Queen: 1
Single Cabins: 1
Showers: 5
Wash Basins: 6
Heads: -
Electric Heads: 6

Pick Up Locations

Pref. Pick-up: Antibes
Other Pick-up: Nice, Cannes, St Tropez, Monac


Refit: 2014
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

2 x MAN engines 1,100 hp (2015) 2 x Kohler Generators Stabilisers underway Bowthruster
Fuel Consumption: 200
Cruising Speed: 12.5
Max Speed: 15 US Gall/Hr


Winter Area: W. Med -Riviera/Cors/Sard.
Summer Area: W. Med -Riviera/Cors/Sard.


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

Water Sports

Dinghy size: 4,30m BSC Rib Tender
Dinghy hp: 50
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -

Menu 1

Chilled red pepper and roasted tomato soup, served with a light crab and avocado timbale, drizzled with lightly minted oil.
Lightly poached lobster, folded with wild mushrooms and tarragon, glazed with a bisque sabayon. Served with petit salad and wild rice
A light strawberry and redcurrant semi fredo, served on fresh raspberry coulis and drizzled with fresh cream.

Menu 2
Smoked haddock with mustard chowder, a rich soup garnished with soft flakes of smoked haddock and potato, finished with gently poached quails eggs.
Oven roasted rib eye steak, served on a pocket of thyme infused girolle mushrooms, garnished with watercress puree and adrift on a rich red wine jus.
Roasted fig tarte tatin, served with fig, orange and vanilla caramel. Topped with melting vanilla ice cream and garnished with confit zest.

Menu 3
Summer terrine constructed of slow cooked ham hock, whole leeks and ballantyne of foie gras. Served with petit salad, toast and drizzled with a honey and balsamic dressing.
Roasted supreme of cod served on a base of mash potato, garnished with a fricassee of broad bean and garden peas, pancetta. Finished with a red wine and thyme jus
Traditional baked American cheesecake served with homemade cherry and orange jam.

Menu 4
A tender risotto of minted pea and gorgonzola, garnished with a drizzle of truffle oil and finished with parmesan crisps
Succulent seared breast of ‘Magret de canard’ built up on a base of pomme anna and Chinese kayle. Garnished with a fresh jam of redcurrant and orange, finished with an orange flavored jus
Soft set rice pudding encapsulated in a tart strawberry glaze, served with a mixed fruit and sweet basil coulis.

Menu 5
Seared Scallops, layered on barquettes of chorizo. Garnished with crisp green salad and scented with an orange butter cream.
Slow roasted pork belly braised in a ginger and soy jus, accompanied by caraway sautéed cabbage. Garnished with pomme fondant and spaghetti of parsnip
Roasted white peach, served with a white peach parfait, drizzled with orange and vanilla caramel. Garnished with dark chocolate straws

Menu 6
A crisp salad of baby gems, garnished with honeyed pancetta, fresh anchovy, shaved parmesan and poached egg, bound in a rich ceaser dressing.
Roasted seabass scented with rosemary, served on a base of pomme anna and sautéed spinach. Garnished with a rosemary buerre blanc and crispy leeks,
Treacle tart served with passion fruit and strawberry coulis, topped with clotted cream.

Menu 7 (Vegetarian)
Oven roasted fresh asparagus, served with a crisp spring salad, parmesan shavings and garnished with sauce maltaise.
Thyme roasted Provençale veg, mixed with a light comte cheese sabayon, layered through fresh lasagna and garnished with a spicy tomato coulis.
Summer pudding, layers of brioche intertwined with summer red fruits, drowned in a tart summer fruit coulis, accompanied by mascarpone cheese.

Menu 8 (vegetarian)
Oven baked crispy gallette, coated with pesto and topped with plum tomatoes. Finished with mozzarella and cheddar, garnished with crisp rocket salad
Feullitee of summer veg
A light puff pastry case, brimming with oven roasted summer veg. Garnished with crispy leeks and drizzled with spicy tomato coulis.
Tangy lemon tart, served on a bed of strawberry coulis, lightly glazed with caramel and finished with mascarpone.

Menu 9 (Asian)
Thai spiced tempura prawns, succulent Mediterranean prawns, coated in a light spicy tempura, deep fried, and served with tempured avocado and sweet chilli dip
Green curried chicken on lime spiced glass noodles. Finished with baby corn, sugar snap and Chinese spinach, garnished with fresh coriander
Homemade mango sorbet, garnished with fresh fruit.

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax 9 Pax 10 Pax

(15 December -30 April)
W. Med -Riviera/Cors/Sard.
(1 May - 14 December)
W. Med -Riviera/Cors/Sard.

Please Contact Us For Availability

No Yatch Insight Available.