Yacht Description
“A 80ft Fountaine Pajot from 2026.”
NANA MARIE yacht is a 80 ft long catamaran and spends the summer in leeward, caribbean, bvi. It was built by Fountaine Pajot in 2026. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 king cabins.
Specifications
- Length overall
- 80ft / 24.38
- Beam
- 13.11m
- Draft
- 5m
- Builder
- Fountaine Pajot
- Year built
- 2026
- Type
- Catamaran
- Cruising speed
- 12 knots
- Guests
- 8
- Cabins
- 4
- Crew
- 4
Charter Price
From $93,000 to $102,300 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
- 8
- Total cabins
- 4
- King cabins
- 4
4 staterooms for 8 guests.
- Crew size
- 4
Andre's four Atlantic crossings and high-performance racing background support confident route planning and weather decisions. His ocean skipper, IYT/MCA 200t, and STCW qualifications support safe operations aboard.
- Portuguese ocean skipper license
- IYT/MCA 200t and STCW qualified
- Completed 4 Atlantic Ocean crossings
- High-performance sailing racing background
Fifi draws on cooking experience in the BVIs, Sint Maarten, and Croatia to bring regional dishes to the table. Her UK cookery training supports menus based on guest food preferences.
- Grew up in Portugal
- Cooked while sailing in the BVIs, Sint Maarten, and Croatia
- Completed courses at Ashburton Cookery School and The Avenue Cookery School
- Holds a day skipper license
As sole stewardess, Gabi manages interior service, cocktails, and table settings so guests can settle into the day aboard. Her work centers on hospitality and onboard service.
- Born and raised in South Africa
- Sole stewardess onboard
Kyle combines first mate and engineering duties to keep vessel systems maintained during charter. His sailing, fishing, and diving background supports guest water activities and snorkeling outings.
- Born and raised in South Africa
- First mate and engineer onboard
- Background in sailing, fishing, and diving
- Air Conditioning
- Yes
- Bimini
- Yes
- Board Games
- Yes
- Books
- Yes
- Deck Shower
- Yes
- Eco Reef Safe Soaps
- Yes
- Hair Dryer
- Yes
- Ice Maker
- Yes
- Ipod/mp3
- Yes
- Salon Stereo
- Yes
- Streaming Music
- Yes
- Streaming Video
- Yes
- Vcr/dvd
- Yes
- Wi Fi
- Yes
- Dinghy
- Yes
- Kneeboard
- 1
- Wakeboards
- 1
- Tube
- 1
- Floating Mats
- 1
- Stand Up Paddle Boards
- 2
- Kayaks (2 Man)
- 1
- Snorkel Gear
- 1
- Sea Scooters
- 1
- Under Water Camera
- 1
- Swim Platform
- 1
- Boarding Ladder
- 1
Freshly brewed coffee, premium teas, fresh juices, seasonal fruit, yogurts and homemade granola accompany breakfast.
- Classic Eggs Benedict – toasted English muffin, breakfast sausages and freshly baked banana bread
- Bagels – cream cheese, smoked salmon, eggs and Pastel de Nata
- Golden French Toast – whipped cream, wild berries, crispy bacon, fried eggs and carrot & walnut muffins
- Smashed Avocado Toast – poached eggs and warm croissants
- Spinach, Feta & Cherry Tomato Frittata – crispy bacon and seasonal fruit smoothie
- Fluffy Pancakes – Canadian maple syrup, crispy bacon and eggs cooked to preference
- Homemade Pizzas – cooked in the outdoor pizza oven with fresh seasonal salad
- Mahi Mahi Tacos – avocado, cabbage and corn salsa with lime sour cream sauce
- Classic Caesar Salad – grilled chicken, homemade croutons, Parmesan and freshly baked bread
- Prosciutto, Melon & Mozzarella Salad – roasted nuts, Dijon vinaigrette and fresh focaccia
- Grilled Lamb Koftas – warm pita bread, Greek salad and homemade tzatziki
- Seared Bluefin Tuna Poké Bowl – sushi rice, tropical mango, edamame, vegetables and soy-honey dressing
Appetizers
- Butternut Squash & Coconut Curry Soup – creamy soup
- Burrata Caprese – heirloom tomatoes, basil and balsamic pearls
- Brie & Caramelised Onion Filo Tart – served with rocket salad
- Green & White Asparagus Mosaic – Hollandaise sauce and basil oil
- Fresh Vegetable Rice Paper Spring Rolls – sweet chilli dipping sauce
- Tomato, Basil & Red Onion Bruschetta – balsamic glaze
Main Courses
- Beef Filet Mignon – creamy mashed potatoes, prosciutto-wrapped asparagus and wild mushroom sauce
- Pan-seared Sea Bass – coconut rice, roasted vegetable roses and lemon butter sauce
- Tagliatelle with Prawns & Lobster – lobster bisque cream, lemon zest, herbs and chilli
- Pork Tenderloin – roasted baby potatoes, seasonal vegetables and orange & brandy jus
- Pad Thai Rice Noodles – seared five-spice duck breast
- Herb-crusted Rack of Lamb – dauphinoise potatoes, roasted vegetables and rosemary jus
- Warm Chocolate Lava Cake – homemade gelato and cocoa tuile
- Vanilla Panna Cotta – red berry coulis and caramel crunch
- Warm Apple Crumble – Chantilly cream and toffee drizzle
- Classic Key Lime Pie – torched Italian meringue
- Poached Pears – infused with spices and served with stem ginger ice cream
- Pavlova – passionfruit mousse and tropical fruit gel
No specific snack selections are listed in the menu.
Chef’s Style & Influences
Portuguese, Mediterranean and Asian cues combine fresh seafood, seasonal produce, grilling, baking and classic sauces.
Fishing
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