Yacht Description

TOHORA yacht is a 54.00 ft long sailboat catamaran and spends the summer in New England and winter season in Bahamas. It was built by NAUTITECH FRANCE in 2012. The yacht layout features 3 cabins and accommodates 5 guests. The cabin arrangement is following: 2 queen cabins, 1 single cabin.

The sailboat features 2x Yanmar, 75 hp each engines .


two large double cabins with ensuite facilities and ac;

one forward single cabin with ensuite head and office desk and chair

crew quarters aft with ensuite facilities

Captain Only








Built by

€16,900 - $20,400

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Number Dine In: yes
Water Maker: yes
Ice Maker: Yes
Number Of Dvds: yes
Number Of Cds: yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Yes
Smoking: transom
Crew Smokes: No
Children Ok: Yes
Voltages: 220
Hammock: Yes

Price Details

Price from: €16,900

High season rate: $20,400


Tube: Yes
Guests: 5
Draft: 5
Cruising Speed: 7
Helipad: No
Maxspeed: 8
Built: 2012
Cabins: 3
Queen: 2
Single: 1
Showers: 2
Heads: 3
Electric Heads: 3
Jacuzzi: No


BBQ: Yes
AC: Partial


More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Caribe 14ft/4.3m
Kayaks 1 Pax: 0
Kayaks 2 Pax: 0
Dinghy Hp: 40hp/29.8kW
Floating Mats: 0
Dinghy Pax:
Swim Platform: yes
Water Skis Adult: 0
Boarding Ladder: two
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods: 2
Snorkel Gear: 4
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 0


Crew Information



Captain: Umberto Isolabella Moneta

Captain: Umberto Isolabella Moneta
I love sharing my passion for the ocean with new guests and I love the adventure yachting encompasses and the variety of people I am able to meet.

I moved to the Isle of Wight and got my RYA Yacht Master Ocean so I could work full time in the yachting industry. After, I worked two charter seasons in the Mediterranean on a 130 ft motorboat. I was employed as deckhand/2nd engineer. We covered all sailing areas from the South of France to Italy and Greece.

After this I joined a privately owned 82 ft Oyster as the mate for a trip from Antigua, West Indies, to New Zealand with the owners onboard. Once we arrived in New Zealand I became captain of the vessel and did two years of sailing between the Caribbean and New England. Once the Oyster sold, I moved on to a new project with the same owner.

I followed the build of his new boat, Tohora, and have been looking after her since she was built in France. We departed in January 2013 for a 20,000 mile journey from France to Australia via Panama and the Pacific. After the Pacific we relocated back to the Caribbean and New England area. I have accumulated more than 40,000 miles on Tohora and she has been my home/work place for more than 5 years.

Over my decade at sea on different boats I can definitely say the Tohora is the best vessel to enjoy a week of holiday with friends and family. The open layout and convenience of the boat make it perfect for day sails and dinners. There's nothing like a night cap on the nets under the stars.

Chef: Kate Klingelhofer

Kate Klingelhofer, 26, is an experienced ocean sailor, boat owner, and chef aboard luxury yachts. Her hospitality background includes working in restaurants and cooking and crewing aboard sail and power yachts up to 150 feet in length. Her work has taken her along the eastern seaboard of the United States, from Maine to South Carolina, as well as to Bermuda, the Bahamas, and the Caribbean. Her cuisine is focused on locally sourced, fresh ingredients. Working as a chef in Charleston, South Carolina, gave her new appreciation of Southern dishes like shrimp & grits. Living in Maine taught her to incorporate more seafood.
In her spare time, she enjoys restoring and sailing her Bristol 40, biking, traveling, and cooking for friends and family.


Sample Menu

Hors D’ Oeuvres Trays forLarge Parties

 Sweet and Spicy Lobsters Wontons

Hamptons Cucumber Cups with Crabmeat

Moroccan Meatballs with Herb Aioli

Goat Cheese Crostini with Apricot, Pistachio,and Mint

Crudités with freshly prepared Hummus

Assorted Fruit Plate


Dessert Trays for LargeParties

Blackberry Cheesecake “Bites”


Homemade Key Lime Pie

Watermelon Mint Skewers

Chocolate dipped Strawberries

Assorted Tate’s Cookies



Ginger Lime Fruit Salad with Coffee Bran Muffins,assorted jams, and organic Greek yogurt

Banana Rum French Toast with Sausage Linksand side of fresh fruit

Granola Parfait with freshly baked granola,Greek yogurt, and fresh berries

Lemon Zest Pancakes with blueberry compoteand whipped butter

Crust-less spinach, feta, and caramelizedonion mini quiches with toasted baguette, bacon, and fruit

Cherry Tomato Vinaigrette served over aRicotta Omelet a bed of sautéed Spinach & Onions

Masa Corn Cakes topped with a fried egg,sliced avocado, sharp cheddar, green chiles, and lime crema



Roasted Pear, Pecan, and Mozzarella Flatbreadwith Balsamic glaze and a side of apple & feta salad

New England Lobster salad on Freshly BakedRolls with a side of watermelon salad

Cilantro-Lime grilled Chicken with AvocadoSalsa

Steak Kebabs on bed of greens

Salmon Infused Sushi Bowls

Mediterranean Meatball Pita Pockets with aside of fruit salad

 Open Faced Tuna Avocado Sandwiches withcrunchy slaw and spiced orange slices



Peruvian Ceviche with Sweet Potato andToasted Corn

Butternut Squash and Quinoa Salad withPomegranate

Avocados stuffed with blanched tomatoes andbasil, side of sliced mango

Fried green tomatoes topped with goat cheeseand pesto aioli

Cantaloupe and Prosciutto Salad with shreddedbuffalo mozzarella and balsamic reduction

Watermelon Gazpacho

Apple stuffed Jalapenos wrapped in bacon



Shrimp in a Lemon Parmesan Sauce served overangel hair or greens

Pork Chops with Pineapple and Onion Toppingserved over browned butter and herb cous-cous

Grilled Chicken in A Rum and Ginger Marinadewith Vegetable kebabs and coconut brown rice

Scotch Salmon with Haricot Verts

Gluten Free Cauliflower Gnocchi with abrowned butter caper sauce



Blood Orange Sorbet with liqueur dipped seasonalfruits

Caribbean Applesauce Cake with Sweet LimeGlaze

 Coconut Panna Cotta with Grilled Pineapple

Strawberry Tiramisu 

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