Overview

⮞ Guests (8)

⮞ Length (68.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (4)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (2 x 19kW)

⮞ Year Buillt (2017)

Accomodations

⮞ CHRISTINA TOO is accommodating up to 8 guests in 4 ensuite double cabins.
Each cabin is equipped with 160 x 200 bed size, air conditionning with private control, plugs,hairdryer and HEOS surround 5.1 system.

Locations

⮞ Summer Port : Caribbean Leewards, Caribbean Windwards

⮞ Winter Port : Caribbean Leewards, Caribbean Windwards

⮞ Preffered Pickup : ST MARTIN

Specification

Price Details

⮞ SUMMER & WINTER SEASON 2024-2025 - CARIBBEAN - home port St Martin 2-4 guests: $43 000 + 30% APA to cover all expenses + VAT if applicable 5-8 guests: $45 000 + 30% APA to cover all expenses + VAT if applicable Christmas week: 2-8 guests: $52 000 + 30% APA to cover all expenses New Year week: 2-8 guests: $57 000 + 30% APA to cover all expenses (10 days minimum required from Dec 28) SUMMER 2025 - TBA MYBA terms One week minimum. Delivery might be required.

Crew Profile

CAPTAIN – Guy OGIER
STCW – Yacht Master Offshore
Languages: English fluent

Guy Ogier's maritime odyssey began in South Africa, where he was raised in a family deeply rooted in sailing.
With a heritage of Caribbean seafaring, he naturally gravitated to Sint Maarten in 2003.
From there, he sailed across the Atlantic, navigating between Europe and the Americas and participating in deliveries.
Since 2014, Guy has captained vessels in the charter industry, sharing his passion for the sea with adventurers worldwide.


CHEF – Stephanie SPANJER
Dutch
STCW – Food & Safety Level 2
IYT Super Yacht Culinary course
Languages: English fluent

Stephanie's journey began on the Dutch coast, where her love for sailing took root at fourteen.
After backpacking in Australia in her early 20s, she stumbled aboard a traditional "pirate ship" in Sint Maarten, where her passion for yachting and cooking converged. Honing her craft, Stephanie studied at a culinary academy in Cape Town, South Africa, and from there, her cheffing adventures earned her acclaim as a skilled yacht chef. Today, she continues to sail, delighting guests with her inventive culinary creations.


STEWARDESS – Megan MURRAY
British & Malaisian
STCW – CIEH Food Safety II- Proficiency in Security Awa
Flying Fish Stewardess Training
Languages: English fluent

I was born and raised in Kuala Lumpur, Malaysia, where I had the best childhood spending weekends in the jungle, swimming in rivers and waterfalls and eating the best food. I also lived in Seattle for 4 years and England for 3.
My pre yachting life I was a ski instructor, childcare worker, waitress and barmaid.
In my free time I love to hit the gym, have a beach day with friends or find a yummy new recipe to try out.
I would describe myself as friendly, personable and attentive, because of that I truly believe in providing a positive memorable experience for guests”.


ENGINEER-DECKHAND – Joshua TUBBS
Antiguan / Australian & British
B1/B2 US visa
STCW – ENG1 Certificate – PADI OWSI – EFR Instructor
Languages: English fluent

I was born in Sydney, Australia but have grown up in Antigua since 5 months old. I have great local knowledge of the best spots in Antigua from dive sites to hiking to the best restaurants.
In my pre-yachting life I was a construction worker and bartender, then a divemaster and dive instructor.
I am also a drone photographer and videographer, with a love for making new content in my free time. On my days off I love to explore new dive sites and go hiking or trail running or have a day at the beach.
I am very conversational, polite and can make the guests have a wonderful time.

Sample Menu

S/Y CHRISTINA TOO
SAMPLE MENU by Stephanie SPANJER

FOOD STYLE

I enjoy a healthy style of cooking while working with an array of different spices and flavors.
I am qualified to prepare most styles of food, adaptable to guests’ tastes and needs.
I’m experienced in special dietary requirements, like Gluten-Free, Keto, Vegetarian/Vegan.
I’m up for any challenge.

BREAKFAST

Tropical fruit salad
Continental style
Breakfast with a warm almond butter banana loaf

CANAPES

Smokey, spiced peaches on a almond crunch with dried hibiscus
Fresh mini burger buns

STARTERS

Pan seared scallops served with a salted watermelon and lychee salad with a sprinkle of dried seaweed flakes
Minty herb cream stuffed chicken rolls served on a asparagus purée
Tuna tartare cones
Mushroom carpaccio with burrata, fresh truffles and a parmesan crisp

MAIN COURSES

Filet Mignon with a hasselback potato and roasted baby carrots served on a purple carrot purée,
infused with orange, red wine, cinnamon and anise
Poached cod served on a wasabi & avocado cream with steamed broccoli, blanched peas topped
Linguine alle pulpitio
Ragout de boeuf, fluffy mashed potato
Filet Mignon medallions served on a carrot purè with a hasselback potato charcoaled mushroom,
agave caramelized onion, grated smoked almond

FAMILY STYLE

Zucchini noodles Alle Vongole
Asian fusion stir-fry with rice noodles, vegetables, crispy onions. Topped with peanut sauce and pickled cucumber -
Served with a soy/ sesame marinated beef tataki on the side
Grilled prawn with a mango Salsa salad
Charcuterie salad, with baked camembert, freshly made pesto, spicy chorizo and magret de canard
Coucous salad, with a freshly made hummus

DESSERTS

Salted chocolate mousse with a hint of chili and a vanilla whipped cream with strawberries
Lychèe flavoured monchi ice cream on a pistachio crunch covered with a sugar dome
Lemon cake with a yoghurt topping and a drizzle of lavender syrup
Lavender infused lemon possets
Coconut pannacotta with passion fruit and coconut flakes for a tropical NYE
Dark chocolate cake with black