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CHRISTINA TOO

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Yacht Description

CHRISTINA TOO yacht is a 68.00 ft long motor yacht monohull and spends the winter season in British Virgin Islands. It was built by Sunreef Yachts in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The motor yacht features Engines 2 x 588 kW (2 x 800 HP) Generators 2 x 19 kW engines and a generator.

Accommodation

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.

CHRISTINA TOO Yacht Details

8

Guests

4

Cabins

3

Crew

Sunreef Yachts

Built by

$38,000 - $50,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Water Maker: Yes
Water Capacity: 1000 L
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: 2 x 19kW
Voltages: 1x110V - 1x120V - 2 USB ports
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Price Details

Price from: €38,000

High season rate: $50,000

WINTER SEASON - CARIBBEAN

2-4 guests: $38 000 + 30% APA to cover all expenses
5-8 guests: $40 000 + 30% APA to cover all expenses

Christmas week: 2-8 guests: $45 000 + 30% APA to cover all expenses
New Year week: 2 - 8 guests: $50 000 + 30% APA to cover all expenses


SUMMER WEEKLY RATES - MEDITERRANEAN SEASON

June - September: 2-4 guests: 38 000 Euros / 5-8 guests: 40 000 Euros
July - August: 2-4 guests: 43 000 Euros / 5-8 guests: 45 000 Euros

MYBA terms + 30% APA to cover all expenses + VAT

One week minimum required - Depending of the calendar and at low season 5 days could be considered.
Delivery fees required.

Specifications

Tube: Yes
Guests: 8
Draft: 4.5
Cruising Speed: 10
Helipad: No
Maxspeed: 12
Built: 2017
Turnaround: 48 hours
Cabins: 4
Queen: 4
Showers: 4
Electric Heads: 4
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full
Generator: 2 x 19kW

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
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: semi rigid tender 15ft - Yanmar 4JH4
Kayaks 1 Pax: No
Kayaks 2 Pax: Yes
Dinghy Hp: 110 HP diesel
Floating Mats: 0
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type:
Windsurfer: No
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: No
Underwater Video: No
Wake Board: Yes

Crew

Crew Information

CAPTAIN

CHEF

Deck hand - Stew

Captain: Alexander HAILWAX

CAPTAIN: Alexander HAILWAX
Namibian/German
Yacht-master offshore - STCW 95 – PADI Divemaster
Languages: English, German

Alex was born in Namibia, Africa, where he spent his early years developing a love for nature; both ocean and desert life became engraved in his character. He spent many weekends exploring the Atlantic coastline on foot and became an avid fisherman by the time he was five-years-old.

The next step was to head out onto the ocean and he was fortunate enough to have a family who encouraged him to get his Hobby Cat and Laser sailing licenses before he’d even finished primary school. He completed these courses while experiencing the waters off the East coast of Africa, the Indian Ocean.

He moved to South Africa for his high school and university years where he found a passion for diving in his free time. He never faltered on his love for sailing though and enjoyed family sailing trips all over the world. By the time he left school, he’d sailed a few more seas - the Caribbean, the Pacific and the Mediterranean.
When he finished up at the University of Stellenbosch (where he learnt a lot about wine, naturally), he headed to sailing school in Cape Town and eventually made his way up to France where his yachting adventures took him on an epic journey through the Mediterranean, across the Atlantic and finally onto Brazil.

Once Alex had completed his Yacht-master, he permanently moved into the yachting industry where he worked his way up the ranks eventually making it to Captain at the age of 23. He spent 3 years moving between the Caribbean and Mediterranean seasons and
completed his Divemaster in Panama in 2016.

Alex loves cooking and is known as the “Braai (BBQ) Master” where his skills range from Argentinian tenderloin to hand-caught lobster. His German sense of humor (no laughing matter), sailing experience and humble nature all lend a hand towards a great Captain whose crew and guests alike will tell you that a trip with Alex is “absolutely the best”.


CHEF: Marcelle LIRON
South African/Bristish
RYA Powerboat level 2 – PADI rescue Diver – STCW 95
Yacht Cookery Course – Food Hygiene level 2
Languages: English

Born in Johannesburg, South Africa, the last thing Marcelle ever saw herself doing was actually getting to live the dream and sail the world.
She started dancing at the age of three and immediately developed into a confident stage-presence who is always the life of the party. Hosting and entertaining come naturally to Marcelle; a look through her guest testimonials will show a mature, organized Chef and Hostess who is also able to initiate a karaoke sing-off or create an unforgettable atmosphere at an impromptu Caribbean beach party.

Marcelle’s love affair with food began early and she often reminisces about learning tricks and family secrets from her mother, an influence which is clearly visible in her repertoire.
She takes pride in not only delivering spectacular meals with interesting and varied “flavor-bombs” but also creating a special twist on every day dishes. She has been in the yachting industry for over 4 years and has made her way around the world making sure to pick up flavor combinations and recipes along the way. Tasting the influences from all over the globe, you’d think she ate her way through each of the 35+countries she has visited.

After spending time learning from an ex-yacht chef in Palma de Mallorca last year, Marcelle decided to head to Germany to learn a bit about the Bavarian cuisine. She worked in the kitchen of a reputable hotel in Munich where she was taught a variety of cooking, preparation and time management skills and gained invaluable experience.

Having spent the major part of the last 4 years extensively sailing the Caribbean Sea, she has developed an avid love for the ocean; scuba diving and snorkeling are some of Marcelle’s favorite past times and she loves taking her guests on unforgettable reef tours to discovery some of the ocean’s animal life.


DECK-STEW: Chad SIMS-HANDCOCK
German - South African
STCW 10 – RYA PWCand Pwer boat level 2 – CMAS Open Water Diver
Languages: English

Born and raised in a small town in South Africa, Chad kept himself busy by exploring the great outdoors with friends; cycling through forests and the countryside just about every weekend. Growing up in an English-speaking family and having had access to a good education ensures that he is well mannered and well spoken.
His love for the ocean started with family vacations to the coast of South Africa where he filled his days with fishing, snorkelling, surfing and scuba diving with his older brother.

Chad has always been inquisitive and his genuine interest in the world meant that when the opportunity to travel arose, he jumped! He began his yachting career last summer in Palma de Mallorca where he learnt the ropes during temporary work aboard yachts of all sizes.

Chad travelled into the mountains of France during the winter to work at a private 5-star chalet where he mastered all housekeeping roles as well as maintaining a mature, professional hosting manner. He prides himself on his high standard of service. During
this time, he also tried his hand at snowboarding, keeping in line with his active and adventurous lifestyle.

Chad loves reading and has a pleasant demeanour which, along with his witty humour, makes him a great conversationalist. His young and energetic personality make him a great asset to Christina Too.

Menu

SAMPLE MENU by Marcelle LIRON


 


BREAKFAST


Poached Eggs with Wasabi Hollandaise and Crispy Bacon Rolls


French Toast Rollups with Mascarpone and Maple Syrup


Boiled Eggs with Prosciutto Wrapped Asparagus Soldiers


Fresh Virgin Piña Colada Smoothies


Frittata with Spinach, Tomato and Pecorino Chunks


Cinnamon and Apple Overnight Oat Cups


Potato Rösti with Creamy Scrambled Eggs and Smoked Salmon Ribbons


 


LUNCH


Grilled Chicken and Pineapple Salad with Buttery Garlic Bread 


Summer Lamb Wraps with Pea and Mint Hummus 


Tuna Niçoise Salad with Garlic Potatoes and Beer Rolls 


Jerk Spice Prawn Skewers with Mango Salsa and a Black Bean Salad 


Shrimp Cobb Salad with a Cilantro Lime Dressing and Rustic Caraway Bread


Mustard Salmon with a Crispy Broccoli and Rocket Salad and Yogurt Dressing


Classic Carbonara Linguine served with Homemade Focaccia Bread


 


CANAPES


Beetroot and Goat’s Cheese Crostini


Golden Tumeric Hummus and Crudités


Crispy Coconut Shrimp Sticks with Homemade Chilli Jam


Chilled Pea Soup and Crème Fraîche Shots


Gouda and Leek Quiche Rounds


Assorted Cheese Board with Cured Meats,


Fruit and Nuts Grilled Prawn and Homemade Alioli Bites


 


STARTERS


Spicy Carrot and Ginger Soup 


Grilled Scallops with Anchovy, Mint and Coriander


Mahi Mahi Tartare with Pineapple,


Lime and Crispy Tortilla Chips


Roasted Beetroot and Candied Walnut Salad


 Black Sesame Seared Tuna with Passion Fruit Drops 


Vietnamese Spring Rolls with a Ginger Soy Dipping Sauce Zucchini Fritters with a Mint and Yogurt Sauce 


 


MAIN


Crispy Duck Breast served with Potato Rosti and a Blueberry Green Peppercorn


Chutney Chicken Korma Curry and Rice Pilaf with Crispy Papadums


Pork Tenderloin with Orange and Brandy Sauce Served with Roasted Sweet Potato


Discs Lobster Thermidor with New Potatoes and Parsley Oil


Maple Glazed Pork Ribs with Mustard Slaw 


BBQ Rump Steak with a Paprika Carrot Puree and Buttered Asparagus Spears


Red Snapper with Agrodolce, Pine Nuts and Charred Onions


Slow Cooked Lamb Shanks in a Red Wine Sauce with Steamed White Rice


 


DESSERTS


Bacon and Chocolate Cupcakes served with Whipped Cream


Homemade Traditional Greek Baklava Wedges


Spicy Roasted Plums served with Crispy Toasted Almond Slices


Heavenly Dark Chocolate Mousse with Fresh Berries


Apple and Sultana Pie with Sage Crumble and Chantilly


Cream South African Malva Pudding with Warm Vanilla Custard 


Orange Tiramisu with Grand Marnier Syrup and Mascarpone Filling

Reviews:

Charter June 13-20, 2019 / Corsica - Sardinia / American group of 5
OMG ! Sky high expectations was blown away by the most shining holyday of our lives. The attention details on this incredible yacht is simply stunning : the confort out of their world. It explains why everywhere we went breaks came receving up to take photographs. And that attention to details was marked by Alex, Marcelle and Tchad. We have never been better looked after. Nothing was too difficult for them and their professionalism absolutely superb. No Michelin Stars restaurant serves up food like this.

When I die and go to heaven ... I'm going to end up on Christina Too !

Thank you ! Thank you !

P., K., H., P., L.
Photo 1
    • CHRISTINA TOO

      Price from $38,000

      High season $50,000

    • Date Format: MM slash DD slash YYYY
    • Date Format: MM slash DD slash YYYY

    Yachts in British Virgin Islands for Winter 2019/2020 are 25% reserved. If you are considering a charter in this time period, inquire now!


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