Yacht Description

MURPHY’S LAW yacht is a 124.00 ft long motor yacht monohull and spends the summer in Bahamas and winter season in Bahamas. It was built by Delta Marine in 1998. A refit was done in 2013 . The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 1 queen cabin, 2 twin cabins, 2 pullman cabins.

The motor yacht features Twin Detroit DDEC16V-92TA's-1450 hp engines .


The elegant master stateroom is located below and forward of the other staterooms. The master features a king bed with his and hers head, walk in cedar closet and full entertainment center.

The VIP stateroom is located below and on the starboard side and features a queen oversized bed, with en suite head and full entertainment center. The guest stateroom is located below and on the port side directly across from the VIP and features two twin beds, and a full size Pullman berth, with en suite head and full entertainment system. The additional guest stateroom is located below and features two twin beds and a full size Pullman berth with en suite head, and full entertainment system.







Delta Marine

Built by

€65,000 - $65,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: Yes
Guest Pets: No
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes

Price Details

Price from: €65,000

High season rate: $65,000


Tube: Yes
Guests: 8
Draft: 6
Cruising Speed: 11 Knots
Helipad: No
Maxspeed: 12 Knots
Built: 1998
Cabins: 4
King: 1
Queen: 1
Twin: 2
Pullman: 2
Heads: 6
Jacuzzi: Yes


BBQ: Yes
AC: Full
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: VSAT
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: 29 World Cat
Kayaks 1 Pax: Yes
Kayaks 2 Pax: 0
Dinghy Hp:
Floating Mats: Yes
Dinghy Pax: 15' Novurania
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 0
Beach Games: Yes
Wave Runners: 2
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type:
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Other Entertainment

Full entertainment systems to include surround sound, TV, DSS, CD,DVD, VHS and stereo.


Crew Information

Captain: Lee Danielson

CAPTAIN: Lee Danielson
Lee is originally from St. Thomas and grew up on the water traveling through the islands. Lee started out in the luxury yacht business running short-term corporate charters and then moved into the term charters working his way from mate to engineer to captain. He has worked for the Murphy family for the past 15 years doing trips and charters in South Florida and the Bahamas and his past yachts have included the 124’ Broward Murphy’s Law, Pegasus and Fantasy. He has a very easy going, can do attitude and he is very professional with all guests. He enjoys fishing, wave runners, snorkeling and has extensive knowledge of the Bahamas. He and his crew are keen to show new guests all of the great spots throughout the Bahamas and keep them coming back year after year aboard Murphy’s Law.

MATE: Cody Banc
Cody joins Murphy’s Law with energy, enthusiasm and a hard-working attitude. After school, Cody spent time to obtain all his certifications and licenses and soon found a position as deckhand on a private yacht. Cody then did a trans-Atlantic crossing on a 200 foot and was soon promoted to 2nd engineer – something he enjoys doing besides serving guests and driving the tender to your next secret snorkeling spot! After a couple years working in the industry, Cody has traveled much, learnt a lot and truly enjoys what he does. Cody is always willing to teach the guests a new thing and show them a good time on board Murphy’s Law.

Shannon is a dynamic young lady who enjoys the hustle and bustle of a busy boat. Shannon thrives on the interesting aspects of serving guests, while planning theme nights as the yacht anchors at an idyllic spot for sunset views followed by a lovely dinner. She enjoys creating all these details as per your preferences, as she aims to please and ensure a memorable time on board. Working as part of a team, she has been on both private yachts and busy charter yachts cruising the Mediterranean, Bahamas and New England. Shannon learnt a lot onboard Lady Sara, that won the yacht charter crew of the year over 50m in 2017. “It’s all about teamwork and a great attitude.” She has a great love for the ocean, is a quick learner, positive by nature and highly adaptable in all situations. Shannon is an avid diver, certified yoga teacher and loves to share these passions with her crew and guests alike.

Courtney recently joined the Murphy’s Law team and she is looking forward to experiencing the Bahamas and new adventures. Fun, friendly and full of life is how she is known by her new crew members. Courtney loves to interact with guests, enjoys the fast pace of getting everything in order for a successful charter. Prior to yachting Morgan was a child educator and also worked in Make Up Artistry. She is detailed and manages her time well. Courtney got her first sailing experience with Ensign racing and enjoyed the comradery and adventure. She found an opportunity to work on Motor yachts and hasn’t looked back since. She enjoys traveling, has a deep love for the ocean, paddle boarding, sailing and teaching. Courtney looks forward to having you on board Murphy’s Law.

CHEF: Jonas Hägg
Jonas completed his culinary training in Gothenburg, Sweden in 1988 and after an additional year as an apprentice, studying under Chef Dieter Ebeling, he embarked on his professional career. He became the youngest Executive Chef in the region, beginning at Restaurant "Punch". Haag also served his country as sergeant in the National Service Training Academy. After a while, he ventured into the yachting world with a contract in the Med, cooking for Ivana Trump on the M/Y Ivana. He continued in yachting for many years, catering privately to clients like Rod Stewart, Roger Moore and Saudi Royalty. My first food memory is “growing up on the west coast of Sweden (Gothenburg),” Haag said. “I remember fresh seafood straight from the fishermen at the dock as they landed. We used to have butter-fried oysters on toast for breakfast like other children would get cereal.”
“I’m living my dream! I’m blessed with the opportunity to work with the best ingredients & cooking for the most discerning palates” – he says about his passion for cooking. He is married to Maria, and has two young girls.


Chef: Alex Marques
Sample Menu ideas:
Julienne Breast of Duck with Orange Supremes, Pine Nuts and Mache Salad
Beef Carpaccio with Arugula and Shaved Parmesan Cheese
Honey Dew Melon with Prosciutto di Parma
Insalata Caprese
Baby Beets with Whipped Herbed Goat Cheese and Baby Lettuce
Roasted Summer Vegetables with Aged Balsamic
Roasted Root Vegetables
Warm Fingerling Potatoes and Cold Sugar Snap Peas with Crushed Black Pepper
Soft Shell Crabs with Speck and Heirloom Tomato Salad
Stuffed Assorted Vegetables
Rocket Salad with Artichokes and Parmesan Crisps
Grilled Baby Squid with White Bean Salad
Prawns with Garlic Parsley Butter
Sautee Fois Gras with Caramelized Fruit and Walnut Raisin Bread
Seafood Terrine
Vegetable Terrine with Fava Bean Sauce
Fois Gras Terrine
Clams in White Wine Sauce
Prawns in Garlic Pepper Sauce
Octopus Salad with Sweet Onions in a Vinaigrette
Smoked Trout with Baby Greens Salad and Julienne Apples
Battered Fried String Beans with Black Eye Peas Salad
Fava Beans, Arugula and Pecorino Cheese Salad
Seafood Salad
Fried Stuffed Zucchini Flowers with Salad
Asparagus Milanese
Potato, Asparagus and Prosciutto Salad with fried Egg Yolk, Garlic Sage Oil
Three Cheese Salad with Beets and Julienne Apples
Vegetarian Antipasto
Sautee Spinach with Shallots and Grilled Shrimp
Thin Sliced Portabella in Lemon Oil dressing with Arugula and Diced Tomato Salad
Beef and Veal Roulade with Dijon Crme Fraiche sauce
Steak Frites with Barnaise Sauce
Roasted Rib Eye with Roasted Vegetables
Beef Tenderloin Au Jus with Roasted Vegetables
Blanquette de Veau with Rice Pilaf
Rack of Lamb with Goat Cheese Herb Crust with Baby Vegetables and Lamb Jus
Garlic and Rosemary Roasted Whole Leg of Lamb with Fruit Chutney and Orzo
Pan Roasted Steak with spatzel, Roasted Beets and Sage
Beef or Lamb Stew with Root Vegetables
Grilled Lamb Chops with Grilled Vegetables
Pan Seared Lamb Chops with Roasted Potatoes and Spinach, Port Mustard Cream Sauce
Marinated Sautee Liver with Potato Pont-Neuf
Braised Rabbit with Pears and Turnips
Ossobuco with Polenta
Rosemary Roasted Loin of Pork with String Beans and Apples
N.Y. Strip with Spatzel, Potato and Asparagus
Veal Scallopini White Wine Sauce with Mashed Carrot Potato and Harricot Vert
Roasted Chicken with Lemon Mustard Sauce and Sautee Chanterelles
Roasted Whole Chicken{ Plain, Herb coated, Stuffed }
Spicy Grilled Chicken with Frites
Oven Roasted Bacon Wrapped Quail with Warm White Bean Salad
Chicken in Curry Sauce with White Rice
Crispy Skin Salmon with Rattatouille or Grilled Vegetables
Sautee Scallops with Tarragon Lettuce Sauce
Sautee Cod fish with Fingerling Potatoes, Tomato, Oregano and Olives
Baked Salmon Fillet with poached Endives and Confit of Shallots
Grilled Sea Bass with Sautee Artichokes and Tarragon Sauce
Fish Fillet en Papillote with Spring Vegetables
Fish Tornedos with Crispy Herbed Potato and Herb Infused Oil
Grilled Squid with Bean Puree and Burnoise of Vegetables
Sautee Stripped Bass with Baked Beans and Giroles
Roasted Sea Bass in Lemon Herb Sauce and Grilled Vegetables
Salmon en Potato Croute with Fresh Tomato Concasse and Basil
Zuppa di Pesce
Clams and Chourizo Sausage Cataplana
Grilled Salted Cod Fish with Baked Potato, Oil and Sweet Onions
Salted Cod Fish Stew with Potato and Peppers
Grilled Swordfish with Tomato, Anchovies and Olives
Mullets in Orange Wine Sauce
Monkfish in Pine Nut Tomato Pea Sauce
Crispy Pan seared Trout Grenobloise
Pan Seared Bacon Wrapped Monkfish with Risotto and Grilled Asparagus
Stuffed Squid with Grilled Vegetables and Oregano Sauce
Shrimp In Cilantro Curry Sauce with Chutney Rice
Shrimp and Crab Meat Risotto
Oven Roasted Sea Bass with Potatoes and Olives

Sample Hors d'oeuvres:
Marinated Beef turnovers
Lamb and Pine Nut Tartlets
Pancetta and Cabbage Croissants
Ham and Cherry Croissants
Curry Beef tartlets
Herbed Beef Tenderloin with Mushrooms and Truffle Oil
Black Peppered Beef tenderloin on a Crostini with Wasabi Crme Fraiche
Grilled Baby Lamb Chops
Beef Croquettes
Oven Roasted Chourizo Sausage
Pork Kabobs with Apple Chestnut Sauce
Arancine Milanese

Smoked Salmon Turnovers
Seafood Tartlets
Smoked Trout and Spinach Croissant
Silver Dollars with Anchovies and Pesto
Bacon Wrapped Sea Scallops with Tartar Sauce
Shrimp and Dill Popovers
Salmon Popovers with Mustard Sauce
Shrimp Filled Flaky Pastry
Salt Codfish Cakes
Shrimp in Chili Pesto Sauce
Sautee Shrimp in Garlic and Oil
Crab Cakes with Guacamole
Salmon Bites with Fennel Crust
Stuffed Clams
Sautee Coconut Crusted Shrimp
Champagne Poached Oysters with Caviar Cream Sauce
Oysters Rockefeller

Vegetables / Dairy
Eggplant and Tomato Turnover
Spinach Pine Nuts and Goat Cheese Fillo Triangles
Wild Mushroom and Goat Cheese Fillo Triangles
Puff Pastry with zucchini and Carrot Filling
Fillo Pillows with Onion Confit
Mushroom and Cheese Popovers
Vegetable Spring Roll
Herbed Roasted Potatoes with sausage on a skewer
Herbed Potatoes
Eggplant Caviar on a Crostini
Baby Fava Beans on Toast with Ricotta Salata
Polenta Crostini with Sauteed Mushrooms
Mini Pizzas
Layered vegetable Fritata
Stuffed Mushrooms
Oven Roasted Beets with Sage and Stilton Cheese on an Endive Tip
Potato Pancakes with Apple Sauce or Sour Cream
Oeufs Brouilles with Brioche Toast
Curry Chicken Turnovers
Spicy Chicken Lollipops
Chicken Croquettes
Coconut Curry Marinated Chicken Kabobs
Fois Gras with Roasted Pear on a Sweet Walnut Raisin Bread
Lettuce Wrapped Duck Spring Roll with Mango Sauce
Chicken Pieces with Pineapple Wrapped in Bacon
Orange Chicken Tartlets

Vegetable / Dairy
Polenta Cups with Herbed Mushrooms
Herbed Goat Cheese and Burnoise of Beets on a Crostini
Marinated Olives
Spicy Almonds
Tomato Bruschetta
Rapini and Mushroom Bruschetta
Grapes Wrapped in Goat Cheese with Pistachio Dust
Diced Beets with Stilton Cheese and Chives on Endives
Blue Cheese with Apple and Walnut on a Crisp
Tomato Mozzarella and Basil on a Cheese Puff Pastry
Biscotti with Goat Cheese and Fig Jam
Duck Liver Pate on Country Bread
Chicken Liver Pate on Country Bread
Lettuce wrapped Duck Spring Rolls with Onion Marmalade

Prosciutto Wraped Asparagus with Parmesan Cheese
Chive crepe with Duck and Hoisin Sauce
Seared Fillet with Onion Confit on Peppered Crostini
Smoked Salmon Spread with Bagel Crisp
Smoked Trout Spread with Apple Crisp
Seafood Spread with Country Bread
Shrimp Dill Spread with Country Bread
Gravlax or Smoked Salmon on Pumpernickel Bread
With Cream Cheese and Salmon Roe
Salmon Tartar on Cucumber Cups
Tuna Tatar on Waffle Potatoes
Seared Tuna with Ginger Sauce
Dill Fish Mousse with Baguette Toast
Crab Salad Beggars Purses
Shrimp Salad Beggars Purses
Popovers with Salmon Caviar
Potato with Crme Fraiche and Caviar

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