JOY

Yacht Description

JOY yacht is a 77.00 ft long sailboat catamaran and spends the summer in French Polynesia and winter season in French Polynesia. It was built by Lagoon in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 king cabins, 1 pullman cabin.

The sailboat features 2 x Volvo Penta D4-180 Engines; 2 x Onan Generators (19Kva), one upgrade to 27KW; 2 x Inverters 24/22V 5000VA engines and a generator.

Accommodation

1 Master Suite, 2 Double Cabins, 1 Pullman Cabin

All with en-suite bathrooms
8

Guests

4

Cabins

4

Crew

Lagoon

Built by

€43,000 - €46,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: 280L
Water Capacity: 1600L
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Crew Smokes: Inq
Children Ok: Yes
Generator: 2 x ONAN Generators (19Kva), o
Inverter: 2 x Inverters 24/220V 5000VA
Voltages: 12V & 220V

Price Details

Price from: €43,000

High season rate: €46,000

- 2018/19 in Caribbean: Christmas and New Year weeks are at rates of 73,830 USD + 10% APA (fully booked)
- 2019/20 in French Polynesia: Christmas and New Year weeks are at rates of 53,000 EUR + All Expenses + 5% VAT (Open Calendar)

Specifications

Guests: 8
Draft: 6.3
Cruising Speed: 10
Helipad: No
Maxspeed: 12
Built: 2018
Turnaround: 48-72 hours
Cabins: 4
King: 3
Pullman: 1
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 2 x ONAN Generators (19Kva), o
Internet: Onboard WIFI

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info: Dive Equipmen: Diving Compressor Bauer Junior II 220V/50Hz, Dive gears (BCD, Reg, dive computer, mask and fins); waivers requested.

Remark on scuba diving: Rendezvous only.
Clients are more than welcome to use onboad scuba dive equipment but with an instructor (RdV diving).
There is no wetsuit for rent onboard, but the clients can rent from local dive shop.

For diving in French Polynesia cruising area (Tuamotus Islands): It is important to know that the dives around Tuamotus are at the passes near town and if they wanted to see the rest of the atoll then there are no scuba dive sites.
Communication:
Full Course:
Air Compressor: Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 4
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Ocean Master Deluxe OM 500 with Honda Engine 100HP
Kayaks 1 Pax: 2
Kayaks 2 Pax: 1
Dinghy Hp: 100HP
Floating Mats: 0
Dinghy Pax:
Swim Platform: 1
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 1
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain

Chef

Hostess

Mate

Captain: Carl CJ Coetzee

Captain: Carl CJ Coetzee
CJ, the Captain of SY JOY, his passion for the ocean stretches back further than he can remember. Born out of a childhood of summers spent visiting his grandfather’s house on the beach in Cape Town, he always knew he wanted a life by the sea.

Starting his career as a dive instructor and professional underwater photographer and videographer, CJ spent many years working with thousands of clients, not only training them how to dive, but sharing his love for the ocean and guiding them to some of the most spectacular underwater locations and majestic marine life. 

After many years under the sea, CJ decided to make the move into yachting to expand his experience and build his career. Taking his experiences from large super yacht to smaller award winning charter catamarans, CJ now has 7 years of working experience around the the Caribbean, Mediterranean and South East Asia to make him the perfect captain for any yacht charter. 

With experience of transatlantic crossings on spectacular sail yachts, finding Manta rays in the Benguela current off of Mozambique, discovering overhead barrels on never heard of islands lost in the Indian ocean or swimming with Tiger sharks in the Bahamas CJ has a knack of finding the most spectacular treasures that mother nature has to offer.
 
With a laid back and very friendly disposition, he leads a team of dedicated and professional crew to ensure that all of his guests have the opportunity to enjoy an once in a lifetime experience. 

“I am very fortunate to be able to live a life that most could only dream of, however there is no greater joy than sharing that with others, either in, or out of the water.” 


Chef: Nikki
Nikki’s love for food and cooking was developed at a very young age and today she thrives by experimenting with new dishes and creating personalized menus to ensure that every meal on board is an event in itself.

After studying at the Ashburton Culinary School, and with 5 years of experience as a chef on board busy charter yachts between Greece, the Mediterranean and Caribbean, Nikki has been exposed to (and fallen in love with) a multitude of cuisines and cultures. With her kind-hearted and gentle nature, she endeavours to pour her passion into her cuisine. She delights in mixing healthy fresh local produce with international dishes learnt from a life well-travelled to create delicious yet health conscious menus on board.

Nikki is also a seasoned seafarer and has truly spent a life at sea. From her earliest memories on her dad’s boat on the English coast, to counting whales off the Turks & Caicos, exploring the mangroves of Barbuda, and the bays of Greece, she has loved it all.


Hostess: Lexi Alexandra Fletcher
Lexi is upbeat and charismatic, with a calm disposition and can do approach that makes her a welcome team member in any situation and a great asset on board Joy.

With experience early in her career serving cocktails and later moving on to client servicing in the marketing industry, Lexi has extensive practice delivering to the highest standards with flourish and flair over almost 15 years. She understands the importance of the smallest finishing touches and prides herself on providing a truly personalised service for guests.

Working closely with Captain CJ and Chef Desree, Lexi will make sure that every aspect of your trip is taken care of so that you can sit back, relax and enjoy a once in a lifetime holiday on board Joy.

Having lived on three continents, Lexi has devloped a deep passion for travel and has been lucky enough to visit some of the most beautiful places in the world. A keen diver and hiker, she delights in exploring everything that the natural world has to offer, both above and below sea level.


Mate: Tim
Tim’s life has always been connected to the sea, growing up on the beautiful east coast of England, sailing and kayaking at every opportunity. After finishing university, he left for Corfu to work for a busy charter company, where he met his wife, Chef Nikki.

Together, over the last 9 years Tim & Nikki have had an exciting and varied life at sea. From cold Northern Europe, across the Mediterranean to up and down the Caribbean and The Bahamas, East Coast USA and now beautiful Polynesia, their combined love of the ocean, diving, nature and wildlife has embedded a passion that they love to share with their guests.

As mate/engineer on board JOY, Tim keeps Joy running smoothly below deck. With an easy-going nature, he will also be there on hand to make sure you have the best vacation possible; whether it is to help you find that secret snorkelling spot, show you how to get up on the wakeboard, or to make sure your glass is always full for that perfect sunset.

Menu

BREAKFAST


Spinach and mushroom quiche 
with goats cheese crumble


Banana bread french toast and caramelised banana 
served with fresh cream


Fresh home made pancakes with crispy bacon 
and maple syrup


Soft poached eggs with hollandaise, 
country ham and wilted spinach on toasted english muffin


Coconut chia seed smoothie bowls
with freshly cut fruit, seeds and nuts


Smoked salmon bagel with scallion scrambled eggs


Soft eggs shakshuka served with warm ciabatta


Fresh fruit platter, muffins and cereals served every morning


 


 


LUNCH


Fresh seared Thai beef noodle salad with toasted cashews 
and crispy coconut


Greek style chicken kebabs on the BBQ 
served with a minted peach cous cous and garden salad


Seared tuna salad with pineapple and sprout, ginger plum relish 
with deep fried sushi rice balls


Bacon and bree homemade beef burgers with caramelised sweet red onions, 
served with a pickled balsamic pear and rocket salad


Pan seared cajun style mahi mahi with coconut and tumeric quinoa, 
topped with mango and cucumber salsa


Gourmet thin base pizza with garden side salad, 
Roast eggplant and zucchini ribbons with goats cheese Bacon, avocado and feta


Island style spicy shrimp soft tacos topped with salsa and sour cream and
served with home made three bean salad


 


CANAPE


Classic cheese board with cured meat, nuts and fruit


Spicy patatas bravas with home made lime mayo


Freshly made island salsa, smashed avocado 
with nacho chips


Melted provolone burger bites with pickles


Sesame crusted seared tuna crisps
with wasabi avocado puree


Cumin baked sweet potato rounds
with homemade hummus and smoked paprika


Beef fillet crostini with tomato, olive and caper relish


Vegetable and pickled ginger thai rice wraps, 
with chilli soy dipping sauce


 


STARTERS


Ginger ponzu tuna tartar
with a hint of truffle


Chilled pea soup, 
with a mint and feta cigar


Mango and chilli mahi mahi ceviche, 
with crispy tortilla chips


Lemongrass infused coconut milk mussels, 
with ciabatta


Multicoloured tomato caprese salad, 
with freshly made basil pesto


Bahamian tropical conch salad


Quinoa falafel salad with pomegranate, 
basil and white balsamic dressing


 


MAINS


Fish of the day baked in a paprika lime and tomato sauce, 
served on a bed of roast vegetables and creamy garlic mash


Lemon herb roast spring chicken served with walnut and apricot stuffing, 
sautéed green beans and lime sweet potato puree


Red wine, garlic and thyme marinated filet served
with wild mushroom and parmesan risotto


Miso glazed wild salmon served with charred lemon almond broccolini 
and coconut sticky rice


Roast chicken marbella served with mixed green vegetables 
garlic roast potatoes and baby spinach side salad


Smokey BBQ ribs with Bahamian style mac & cheese 
and traditional coleslaw


Surf and Turf, Lobster and filet served with 
bacon, cherry tomato and basil white wine cream sauce 
seared asparagus and parmesan cauliflower puree


 


DESSERT


Traditional Bahamian rum cake with vanilla ice cream


Madagascan vanilla coconut panna cotta with 
toasted coconut, mango sorbet and kiwi salsa


Gooey chocolate nut brownies and ice cream


South African Amarula glazed malva pudding served with 
home made vanilla creme anglaise


Flourless chocolate torte with
fresh berries and chantilly


Chef Desree’s tiramisu with Drambuie 


‘Pampoenkoekies’
Butternut doughnuts served warm with 
salted caramel and vanilla ice cream

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