Yacht Description
Award-winning sailing, sized right. WHISPER is a 116ft (35.36m) Holland Jachtbouw sloop, built in 2003 and refit in 2019, that keeps things simple in the best way: serious sailing pedigree for up to 6 guests.
Views, not just seating. The raised pilothouse with bar is the signature hangout, with 360-degree panoramic sightlines when you want to be in the action without being on the rail. Short version: you will actually use this space.
Deck life that works. A large shaded cockpit seats up to 10 for long lunches, and the swim platform plus outdoor shower make the water-to-deck reset fast, not a production.
Toys for real afternoons. Bring the competitive friends: wakeboard, adult and child water skis, kneeboard, towable tube, plus kayaks and paddleboards for slower laps. Snorkelling equipment and light fishing gear round out the “stay off your phone” plan, though Wi‑Fi is onboard if you insist.
Three cabins, good logic. She sleeps 6 in 3 en-suite cabins: a full-beam master with a queen bed (with desk and settee), one double, and one twin.
Specifications
- Length overall
- 116ft / 35 m
- Builder
- Holland Jachtbouw
- Year built
- 2003
- Type
- Sailing Yacht
- Cruising speed
- 10 knots
- Top speed
- 11 knots
- Engines
- 2 x Lugger 300hp diesel. 2 x Northern Lights 35kW gensets.
- Generator
- Northern Lights 35 Kw generato
- Consumption
- 20 US Gall/Hr
- Guests
- 6
- Cabins
- 3
- Crew
- 5
Charter Price
From $75,000 to $86,250 per week, plus APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
Summer Season
Winter Season
- Total guests
- 6
- Total cabins
- 3
- Queen cabins
- 1
- Double cabins
- 1
- Twin cabins
- 1
- A/C
- Full
- A/C at night
- No
3 staterooms for 6 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite (Full-beam) | Queen bed (centerline) | Private en-suite head with shower (steam shower noted) | Full |
| Guest Double Cabin | Double bed | Private en-suite head with shower | Full |
| Guest Twin Cabin | Twin beds (2 singles) | Private en-suite head with shower | Full |
- Captain
- Simon Davison
- Nationality
- British
- Languages
- English
Sails professionally since 1988 and keeps passages and sail plans controlled across changing conditions. His background includes classic yacht racing and global cruising from Alaska to Cape Town and the Pacific.
- British nationality
- Sailing professionally since 1988
- Trained as a boat builder in South Hampton
- Worldwide cruising experience including Alaska, Cape Town, and the Pacific
Cooks with a Mediterranean-leaning, fresh and healthy style using locally sourced ingredients where possible, with house-made desserts, pastries, and breads. Completed a three-month stage at the Michelin-starred The Black Rat in Winchester, UK.
- Around 20 years cooking in the superyacht industry
- Experience on both motor and sailing yachts worldwide
- Three-month stage at the Michelin-starred The Black Rat (Winchester, UK)
Brings search-and-rescue and first aid training from her New Zealand Coastguard background, supporting calm onboard operations. As a Yachtmaster and Divemaster, she can help coordinate water activities and marine-life focused outings.
- Born in New Zealand; raised in Korea, Singapore, and Hong Kong
- Volunteer with the New Zealand Coastguard from age 17 with search and rescue, first aid, and lifesaving training
- Yachtmaster
- Divemaster
Runs deck operations with a strong focus on sailing systems, including rigging and sails, and supports safe time on the water for swimmers and divers. His background includes deliveries around the Mediterranean and hands-on work aloft.
- From Cape Town, South Africa
- Yachtmaster
- Experience crewing on deliveries around the Mediterranean
- Background in lifesaving, surfing, and free diving
Keeps onboard systems running reliably, helping the yacht stay quiet and comfortable through the day. He fast-tracked his maritime engineering career in the Royal British Navy before moving into superyachting.
- Born in Scotland, UK
- Royal British Navy engineering background
- Moved into superyachting after Navy service
-
Tow-sports package:
Wakeboards, adult and child water skis, kneeboard and tube for all-ages action. -
15’ Rendova tender with 115hp Yamaha:
Quick shore runs and easy tow-sports launches, so water time starts fast. -
Raised pilothouse bar with 360° views:
A favorite spot for sundowners and panoramas while sailing or at anchor.
- Salon stereo
- Yes
- Salon TV
- Yes
- Nude charters
- On inquiry
- Ice maker
- Yes
- DVDs
- 300+
- Sun awning
- Yes
- Bimini
- Yes
- Special diets
- On inquiry
- Kosher
- On inquiry
- BBQ
- Yes
- Gay charters
- On inquiry
- Hairdryers
- Yes
- Smoking allowed
- on deck only
- Crew smokes
- On inquiry
- Children welcome
- Yes
- Min. child age
- 8
- Generator
- Northern Lights 35 Kw generato
- Voltages
- 110
| Toy | description |
|---|---|
| Kayak | 1 person kayak. |
| Paddleboards | 2 paddleboards. |
| Tube - towable | Tube for towing behind the tender. |
| Kneeboard | Kneeboard for riding on the water. |
| Wakeboard | Wakeboard for towing behind the tender. |
| Water skis (adult) | Adult water skis for towing behind the tender. |
| Water skis (child) | Child water skis for towing behind the tender. |
| Snorkeling gear | Snorkeling equipment for guests. |
| Fishing gear | Fishing equipment for guests. |
| Floating mats | Floating mats for relaxing on the water. |
| Floaties | Floaties for use in the water. |
| Exercise gear | Exercise gear including yoga mats, bands and weights. |
Sunday Breakfast
- Fresh baked croissants & pastries with butter, spreads, honey, marmalade
- Homemade muesli with fresh berries
- Banana crêpes
- Fresh-juiced pineapple–ginger
- Coffee and tea
Monday Breakfast
- Fresh squeezed orange juice
- Eggs to order with bacon and sausage
- Fresh baked blackberry–pecan coffee cake
- Coffee and tea
Tuesday Breakfast
- Egg white omelet to order
- Cuban toast, banana–flaxseed muffin, English muffin
- Organic vanilla yogurt with berries and honey
- Fresh juiced mango, banana, papaya, orange
Wednesday Breakfast
- Belgian waffles with pecan–maple syrup
- Homemade muesli with pineapple and mango
- Fresh juiced berry blend, apple & pear
Thursday Breakfast
- Spinach quiche
- Potato-crust bacon–cheddar quiche
- Fresh fruit salad, vanilla yogurt, crunchy granola
- Homemade sticky buns
- Fresh squeezed grapefruit juice
Friday Breakfast
- Blueberry–corn pancakes with blueberry compote
- Banana–passion fruit smoothie
- Porridge of oats, wheat and flax with brown sugar and dried cherries
Saturday Breakfast
- Fresh juiced orange, apple, mango, banana
- Crabcake eggs Benedict
- Homemade muesli with dried fruits
- Fresh cranberry muffins
Sunday Lunch
- Blue crab salad atop micro-greens and sprouts with tomato and lime oil
- Ceviche with lime and cilantro
- Basket of breads with olive tapenade
Monday Lunch – Salad Niçoise
- Fresh grilled tuna over mixed greens and ripe tomato
- Dilled potatoes and blanched haricot verts
- Egg and fresh mayonnaise
- Fresh squeezed lemonade
Tuesday Lunch
- Chicken & apple sausage and Polish kielbasa
- Roasted peppers & onions
- Fresh vegetable slaw with cabbage, carrot, broccoli and celery seeds
Wednesday Lunch
- Tarragon chicken salad
- Homemade sweet potato and Idaho chips
- Flatbread and homemade wheat bread
- Cucumber–dill salad and tomato–olive salad
Thursday Lunch
- Lobster–lime salad
- Watercress salad
- Smoked salmon with pita crisps and chive crème fraîche
- Raspberry iced tea
Friday Lunch
- 2002 Ferrari Carano Chardonnay Reserve (wine pairing)
- Stone crab claws with mustard sauce
- Homemade rolls
- Chopped salad
- Lemon bars
Saturday Arrival – Welcome Bites
- Veuve Clicquot Gold Label Champagne
- Zucchini tart
- Chopped tomato, avocado & cucumber salad
- Ruby red shrimp with roasted red pepper rémoulade
- Fresh fruit
- Homemade chocolate chip cookies
Saturday Arrival Dinner
- Banfi Pinot Grigio (wine pairing)
- Selection of olives
- Prosciutto-wrapped Italian breadsticks
- Pizza quattro formaggio
- Traditional Caesar salad
- Pan-seared fresh mahi with grilled butternut squash and sundried tomato coulis
- Homemade raspberry and lemon sorbet
- Cappuccino and espresso
Sunday Dinner
- 1999 Châteauneuf-du-Pape (wine pairing)
- Roast pork tenderloin with trio of red, white and black rice
- Baby bok choy
- Braised endive salad with blood orange glaze
- Sticky toffee pudding cake
- Cappuccino and espresso
Monday Dinner
- 2001 Rodney Strong Pinot Noir (wine pairing)
- Caramelized onion Asian tart
- Beef carpaccio with wasabi portobello
- Seared tuna with Thai glaze
- Sesame green beans
- Selection of cheeses with crisp breads
- Cappuccino and espresso
Tuesday Dinner
- 2001 Drouhin Pouilly-Fuissé (wine pairing)
- Parmesan crisp with chive–goat cheese mousse
- Heirloom tomato Caprese salad
- Homemade fettuccine with lobster–saffron sauce
- Grilled eggplant and sweet onion
- Bananas Foster
- Cappuccino and espresso
Wednesday Dinner – Surf & Turf
- 1997 Caymus Cabernet and 2003 Caymus Conundrum (wine pairings)
- Hearts of romaine with toasted pine nuts and tarragon–mustard dressing
- Petite filet of tenderloin and lobster tail
- Béarnaise sauce and shallot butter
- Homemade fettuccine with spinach–arugula pesto
- Sautéed Brussels sprouts
- Champagne–lemon sorbet freeze
- Cappuccino and espresso
Thursday Dinner – Mediterranean Accents
- 2002 Bourgogne (wine pairing)
- Tabbouleh with fresh parsley and lemon
- Hummus and baba ghanouj
- Lamb chops “Genghis Khan”
- Spinach salad with spicy dressing
- Crème brûlée with raspberries
Friday Dinner – Asian-Inspired
- Vegetable egg rolls with sweet & sour sauce
- Seared sesame tuna with wasabi and soy sauce
- Wild Ginger salad – fresh crab over watercress and cilantro with tomato, carrot, caramelized onion and sweet ginger dressing
- Seedless watermelon
- Personalized fortune cookies
Featured Desserts & Sweets
- Homemade raspberry and lemon sorbet
- Sticky toffee pudding cake
- Bananas Foster
- Crème brûlée with raspberries
- Champagne–lemon sorbet freeze
- Lemon bars
- Blueberry compote for pancakes
- Homemade chocolate chip cookies
- Fresh cranberry muffins
- Fresh baked blackberry–pecan coffee cake
- Homemade sticky buns
- Assorted cheeses with crisp breads
- Fresh fruit platters
- Personalized fortune cookies
- Cappuccino and espresso service after dinner
Anytime Snacks & Bites
- Homemade cookies, pastries, muffins and breads
- Fruit platters, yogurt, muesli and granola
- Cheese and charcuterie with olives and tapenade
- Light salads, small tarts and canapés on request
- Children’s menus and late-night “munchies” available
Dietary Flexibility
- Children’s menus
- Daytime snack menus and late-night options
- Restricted diets and vegetarian options
- Kosher-friendly menus on request
Chef’s Style & Influences
Mediterranean-driven, market-fresh cuisine with global accents, handmade breads and desserts, and highly flexible guest-focused menus.
Onboard 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
Diving
Yacht offers Rendezvous Diving only
Fishing
Registry & Permits
- Flag
- Marshall Islands
- License
- 2
- Permit
- 2
- MCA
- 1
Charter Reviews
Captain was excellent. Please pass on our thanks and enjoyment to the Owner. We would love to charter again! It was a memorable trip. Altogether a big success!!
We had a very nice time. This is really an excellent yacht, the best I have been on in a long time, in terms of appearance, upkeep, amenities, etc. Also the crew was the best we have had. This one gets very good reviews.
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