WHISPER

Yacht Description

WHISPER yacht is a 116.30 ft long sailboat monohull and spends the summer in . It was built by Holland Jachtbouw in 2003. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 queen cabin, 1 double cabin, 1 twin cabin.

The sailboat features 2 x Lugger 300hp diesel. 2 x Northern Lights 35kW gensets. engines and a generator.

Accommodation

Full Beam Master with queen bed, desk and settee, 1 Guest Double, 1 Guest Twin. All with Ensuite heads and showers with ample storage.



Each stateroom is equipped with bathrobes and slippers, the bathrooms offer hairdryers and a complete range of L'Occitaine products.
6

Guests

3

Cabins

5

Crew

Holland Jachtbouw

Built by

€55,000 - $65,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Ice Maker: Yes
Number Of Dvds: 300+
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: on deck only
Crew Smokes: Inq
Children Ok: Yes
Minimum Child Age: 8
Generator: Northern Lights 35 Kw generato
Voltages: 110

Price Details

Price from: €55,000

High season rate: $65,000

Holiday rate $65,000/week + all
Summer 2019 Rate: $60,000 + all

Specifications

Tube: Yes
Guests: 6
Draft: 8.2'/19.9'
Cruising Speed: 10kts
Maxspeed: 11kts
Built: 2003
Cabins: 3
Queen: 1
Double: 1
Twin: 1
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: Northern Lights 35 Kw generato

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: Sat phone/sat fax., cell phone, Wifi, KVH Sat internet, SSB, VHF
Full satellite internet service with 256k up and down, broadband, with compression about 450k.
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: 17' RBI
Kayaks 1 Pax: 1
Kayaks 2 Pax: 0
Dinghy Hp: 115
Floating Mats: Yes
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder: yes
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Other Entertainment

Flat screen TV's in saloon, master cabin and pilothouse. Large library of CD's and DVD's. DVD/CD in main saloon with speakers throuhgout and on deck. IPod docks in all cabins and main salon for main salon, pilothouse, cockpit and helm area entertainment

Crew

Crew Information

Captain: Simon Davison

Captain: Simon Davison
Simon has been sailing professionally since 1988. Prior to this he trained as a boat builder in South Hampton. Super yachting has taken him all over the world, from Alaska to Cape Town, & the Pacific. He particularly enjoyed the Classic yacht racing, still embracing the old traditions of the sea onboard today�s modern yachts. He�s a friendly, outgoing person who enjoys cycling and a fit active lifestyle.


Chef: Louise Martin
I have been cooking within the Super yacht industry for around twenty years, on a variety of Motor and sailing yachts, cruising around the world. The majority of my boats have been Mediterranean based, so my cooking style reflects this, with strong accents on fresh, healthy ingredients, sourced locally where possible, intermingled with homemade delicious desserts, pastries and breads.
Whilst between boats, I did a three-month stage at a Michelin starred restaurant in Winchester, UK, called the Back Rat. The style of food was fresh locally sourced ingredients for British cuisine, with a modern twist.
With a friendly easy-going nature, I am passionate about good food, cooking what people love to eat and introducing them to new cuisines and flavors that reflect where the boat is cruising.
I was born in the South of England, where I grew up not far from London. With regular visits to Europe for holidays from a young age. My love for food was definitely inspired from all the lovely markets and restaurants we ate in and visited.
In my spare time I love to explore new places, keep fit, and read. I love live music and theatre.



Stewardess: Melis Yagcioglu
Born in Turkey, “Mel” has a bachelors degree in Hospitality Management and a masters in International Business from Lynn University, Florida. She worked as a yacht agent for super yachts in Europe, organizing events and lavish parties. Mel is very passionate about the industry, with a fun, easy going nature. She will ensure the guests have a first class experience on board Whisper. Her hobbies are sailing, traveling, music, movies and food.


Engineer: William Baldwin
Born and raised in Connecticut, Will started sailing at age 8. Later
racing at the national level before running the performance racer/cruiser
Andrews 72 since 2006. Over the past 25 years he has cruised, raced and delivered various sailing and motor vessels ranging from 12m � 52m. He has sailed as far as the Eastern and Western Mediterranean and all through the Caribbean islands, as well as the French and Italian Riviera�s covering more than 75,000 miles. Prior to the yachting industry, he built one of the film and television industry�s largest post-production facilities. His life style choice as a captain/engineer has allowed him to develop his love for sailing, exploring, entertaining and meeting new people from all over the world. Will greatly looks forward to doing his part as the engineer and providing guests the best possible experience aboard Whisper.


Mate: Catherine Verdon:
Growing up around the Solent, UK, gave Catherine a love and appreciation of the sea. She has worked on sailing yachts for 4 years and brings her skills and passion aboard the yacht Whisper to ensure you have a pleasant trip.
Catherine enjoys exploring new places: finding hidden coves by tender, snorkeling, diving and paddle boarding. When on land Catherine can be found hiking, meeting new people and snacking on the local cuisine!
Before working on boats Catherine completed a BSc in Psychology, and taught English as a Foreign Language in Chile.




Menu

SEVEN-DAY SAMPLE MENU 

Saturday Arrival

 

Veuve Cliqot Gold Label Champagne

 

Zucchini tart, chopped tomato, avocado & cucumber salad,

Ruby red shrimp w/ roasted red pepper remoulade

Fresh fruit

Homemade chocolate chip cookies

Dinner

 

Banfi Pinot Grigio

 

Selection of Olives, Proscuitto wrapped Italian breadstick,

Pizza quattro Formaggio

Traditional Caesar salad

Pan-seared fresh Mahi, Grilled butternut squash, sundried tomato coulis,

 Homemade raspberry and lemon sorbet

Cappuccino, espresso

 

Sunday Breakfast

Fresh baked croissant & pastry, butter, spread, honey, marmalade

Homemade muesseli, Fresh berries

Banana crepes

Fresh-juiced pineapple-ginger

Coffee, tea

 

Lunch

 

Blue crab salad atop micro-greens and sprouts, tomato and lime oil

Cerviche with lime, cilantro

Basket of breads, olive tapenade

 

Dinner

 

1999 Chateauneuf de Pape

 

Roast pork tenderloin, trio of red, white and black rice, Baby bok choy

Braised endive salad, blood orange glaze

Sticky toffee pudding cake

Cappuccino, espresso

 

 

 

Monday Breakfast

Fresh squeezed orange juice

Eggs to order, bacon, sausage

Fresh baked blackberry-pecan coffee cake

Coffee & Tea

 

Lunch

 

Salad Nicoise

(fresh grilled tuna over mixed greens, ripe tomato,

dilled potato, blanched haricot vert, egg, fresh mayonnaise)

Fresh squeezed lemonade

 

Dinner

 

2001 Rodney Strong Pinot Noir

 

Caramelized Onion Asian tart

Beef carpaccio, wasabi portobello

Seared Tuna, Thai glaze

Sesame green beans

Selection of cheeses, crisp breads, cappuccino, espress

 

 

 Breakfast Tuesday

 

Egg white omelet to order

Cuban toast, fresh banana flaxseed muffin, English muffin

Organic vanilla yogurt, berries, honey

Fresh juiced mango, banana, papaya, orange

Lunch

Chicken & apple sausage, Polish kielbasa, roasted peppers & onions

Fresh vegetable slaw with cabbage, carrot, broccoli, celery seeds

 

Dinner

 

2001 Drouhin Pouilly Fuisse

 

Parmesan crisp, chive-goat cheese mousse

Heirloom tomato Caprese salad

Homemade fettuccine, lobster-saffron sauce

Grilled eggplant, sweet onion

Bananas Foster

 Cappuccino, espresso

 

Breakfast Wednesday

 

Belgian waffle, Pecan-maple syrup

Homemade muesseli, pineapple & mango

Fresh juiced berry blend, apple & pear

  Lunch 

Tarragon-chicken salad

Homemade sweet potato & Idaho chips

Flat bread, homemade wheat bread

Cucumber dill salad, Tomato-olive salad

 

Dinner

 

1997 Caymus Cabernet, 2003 Caymus Conundrum

 

Hearts of Romaine, toasted pinenuts, tarragon-mustard dressing

Petite filet of tenderloin, Lobster tail

Béarnaise sauce, shallot butter

Homemade fettuccine, spinach-arugala pesto

Sautéed Brussels sprouts

Champagne-lemon sorbet freeze

Cappuccino, espresso

 

 

Breakfast Thursday

 

Spinach quiche, Potato crust bacon-cheddar quiche

Fresh fruit salad, Vanilla yogurt, crunchy granola

Homemade Sticky buns

Fresh squeezed grapefruit juice

 

Lunch

 

Lobster-lime salad

Watercress salad

Smoked salmon, pita crisps, chive crème fraiche

Raspberry iced tea

Dinner 

2002 Bourgogne

 

Taboule, fresh parsley, lemon

Hummus, Baba ghanouj

Lamb Chops Genghis Kahn

Spinach salad, spicy dressing

Crème Brulee, raspberries

 

 

 Breakfast Friday 

Blueberry-corn pancakes, blueberry compote

Banana-passion fruit smoothie

Porridge of oats, wheat, flax, brown sugar, dried cherries

 

Lunch

2002 Ferrari Carano Chardonnay Reserve

  Stone crab claws,

mustard sauce

Homemade rolls

Chopped saladLemon bars

 Dinner 

Vegetable egg roll, sweet & sour sauce

Seared sesame tuna, wasabi, soy sauce

Wild Ginger salad

(Fresh crab over watercress & cilantro,

tomato, carrot, caramelized onion, sweet ginger dressing)

Seedless watermelon, personalized fortune cookies

 

Breakfast Saturday

 

Fresh juiced orange, apple, mango, banana

Crabcake eggs Benedict

Homemade muesseli, dried fruits

Fresh cranberry muffins

   

 

In addition, Children’s menus, Daytime snack menus, Late night munchies, Restricted diets, Vegetarian options, Kosher-friendly menus are all available.

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