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MISCHIEVOUS Yacht Description
Advertised by DMA Yachting, the astonishing charter yacht MISCHIEVOUS is a 78 ft sailing catamaran. The primary distinction of MISCHIEVOUS are her most appealing features and inviting socializing areas. MISCHIEVOUS spends the summer season in British Virgin Islands. She was constructed by the renowned boatbuilder Sunreef Yachts in 2024. The spacious yacht layout features 5 cozy cabins and easily accommodates a maximum of 12 guests.
MISCHIEVOUS is offered primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and usually it is where you, as a charter guest, spend most of your time. The modern cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes connect you with the outside world.
The sailboat features 2 x 225HP John Deere engines .
Accommodation
Accommodation for up to 12 guests, upon confirmation of the group composition. Please Note: This arrangement would include 5 couples with 2 children, sharing a stateroom exclusively with one couple. Otherwise, Yacht is limited to a maximum of 10 adults.4 double cabins with queen beds and a 5th cabin starboard aft with a bunk bed consisting of a single and a double bed, along with an additional single bed (see layout).
What is the cabin arrangement of MISCHIEVOUS?
- 4 VIP cabins
- 1 Twin cabin
- 1 Pullman cabin
MISCHIEVOUS
-
Weekly price: $93,000 - $104,000
Low Season | High Season
- Length: 78'
- # of Guests: 12
- # of Cabins: 5
- # of Crew: 4
- Builder: Sunreef Yachts
- Consumption: 30 Litres/Hr
- Cruising Speed: 7-10 kts
- Built Year: 2024
- Turnaround: 48hrs
MISCHIEVOUS Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $93,000 | $93,000 | $93,000 | $94,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $103,000 | $104,000 |
| Summer 2025 | $93,000 | $93,000 | $93,000 | $94,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $103,000 | $104,000 |
| Winter 2025 to 2026 | $93,000 | $93,000 | $93,000 | $94,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $103,000 | $104,000 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.MISCHIEVOUS Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 186,000USD to 208,000USD | 186,000USD to 208,000USD | Discounts outside the main season are common. | |
| 7 day charter | 93,000USD to 104,000USD | 93,000USD to 104,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 46,500USD to 52,000USD | 46,500USD to 52,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 93,000USD / 6 * 3 days = 46,500USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD93,000
High season rate: USD104,000
5 Night Minimum Required
Winter 2024/25:
The charter fee is all-inclusive except special requests (premium beverages and fine wines, extraordinary alcohol amounts), local cruising taxes and permits, guest antigen/PCR tests if any, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine daily.
For the all-inclusive charters, a small APA of 5% is recommended to cover the additional expenses such as fine wines and premium beverages, extraordinary alcohol amounts/requests, transfer airport/yacht/airport, dockage fees if any, and use of communications means available on board. Fuel is included for 4 hours on the engine daily, if more is needed it is to be charged from a small APA.
$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$99 000 – 10 pax
**$104 000 - 12 pax (Inquire first)
** Please Note: This arrangement would include 5 couples with 2 children, sharing a stateroom exclusively with one couple. Otherwise, Yacht is limited to a maximum of 10 adults.
Christmas & New Year Holiday:
Christmas week up to 10 Guests: $120,000 7 night minimum. Charter must end on or before 12/27/2024 (48-hour turn please)
New Year's Week up to 10 Guests: $120,000 7 night minimum. Charter must start no earlier than 12/29/2024 (48-hour turn please)
Christmas Flat Rate 12 Guests $125,000 (Inquire first)
New Years Flat Rate 12 Guests $125,000 (Inquire first)
5 Night Minimum Required
Winter 2024/25:
The charter fee is all-inclusive except special requests (premium beverages and fine wines, extraordinary alcohol amounts), local cruising taxes and permits, guest antigen/PCR tests if any, transfer airport/yacht/airport, dockage fees if any, use of communications means available on board and crew gratuity. Fuel included for 4 hours on engine daily.
For the all-inclusive charters, a small APA of 5% is recommended to cover the additional expenses such as fine wines and premium beverages, extraordinary alcohol amounts/requests, transfer airport/yacht/airport, dockage fees if any, and use of communications means available on board. Fuel is included for 4 hours on the engine daily, if more is needed it is to be charged from a small APA.
$93 000 – up to 4 pax
$95 000 – 6 pax
$97 000 – 8 pax
$99 000 – 10 pax
**$104 000 - 12 pax (Inquire first)
** Please Note: This arrangement would include 5 couples with 2 children, sharing a stateroom exclusively with one couple. Otherwise, Yacht is limited to a maximum of 10 adults.
Christmas & New Year Holiday:
Christmas week up to 10 Guests: $120,000 7 night minimum. Charter must end on or before 12/27/2024 (48-hour turn please)
New Year's Week up to 10 Guests: $120,000 7 night minimum. Charter must start no earlier than 12/29/2024 (48-hour turn please)
Christmas Flat Rate 12 Guests $125,000 (Inquire first)
New Years Flat Rate 12 Guests $125,000 (Inquire first)
MISCHIEVOUS Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
All cabins are equipped with wireless air chargers by beds
PH-balanced and mineralized water made onboard
Crew Information
Captain
Chef
Captain
Captain: Scott Smith / James Brown
NOTE: Captain and Chef work on a rotational basis:
Scott and Nikki: 31 January - 9 May 2025
Captain Scott and Yacht Chef Niki share an easygoing, amicable nature, shaped by a lifetime spent around boats in the Channel Isles. Their deep-rooted love for the sea comes from over 20 years of hands-on experience navigating the Mediterranean, Caribbean, and Pacific islands. With a wealth of expertise in both private and charter yachts, they have honed their skills to deliver exceptional luxury service. Their passion for sailing, combined with their dedication to hospitality, ensures an unforgettable charter experience for their guests.
Captain Scott: With an unwavering love for the sea and anything that floats, Scott is the kind of captain who makes every journey unforgettable. His passion for a well-kept deck and classic yacht etiquette ensures a seamless sailing experience, while his adventurous spirit makes him most at home on the open ocean, sharing new experiences with his guests.
A natural with children, Scott has a special talent for inspiring even the most dedicated digital natives to swap their screens for hands-on nautical adventures. Whether teaching sailing skills or crafting sensational cocktails, he brings an effortless charm to life on board. His legendary ability to conjure up a spectacular cheese board party—anytime, anywhere—adds to the magic of the voyage.
Aboard Mischievous, Scott leads a professional and dedicated crew that prioritizes guest comfort and safety, ensuring an exceptional and truly memorable charter experience.
Chef Niki: Bursting with energy and a passion for well-being, Niki is dedicated to creating an unforgettable experience for every guest on board. Whether it’s crafting exquisite cuisine, leading beachside workouts, or ensuring everyone is relaxed and pampered, she brings warmth, adventure, and indulgence to life at sea.
For the explorers, Niki is your guide to hidden treasures—whether it’s hunting for fresh coconuts, spotting vibrant clownfish, or snorkeling alongside her favorite turtle (subject to the turtle’s availability, of course!). If adventure isn’t on your agenda, simply kick back and unwind on deck while Niki and the crew cater to your every need, serving up gourmet delights and refreshing, exotic cocktails.
With her boundless enthusiasm and culinary mastery, Niki ensures that every moment on board is filled with flavor, fun, and five-star hospitality.
James & Isabella: 9 May - 23 August 2025
Captain James: Cumbrian-born James discovered his passion for the ocean during his teenage years. At just 16, he sailed from Liverpool to Norway, an experience that sparked a lifelong love for the sea. This passion led him to crew on an Atlantic crossing and volunteer to teach sailing to youth aboard a 72-ft ex-round-the-world racing yacht.
James later moved to Greece, where he taught sailing on yachts and loves to share his passion and this is were he met his partner, Isabella and Together, they began captaining charters in the Caribbean in 2017, exploring destinations such as St. Martin, Anguilla, St. Barts, the BVI, St. Vincent & the Grenadines, St Lucia and the Bahamas. Their adventures have also taken them to chartering in the Mediterranean in location like Greece, Malta, Croatia, France, Italy, and Spain.
James shares his love of the ocean through diving and water sports. His hobbies include diving ,e-foil wakeboarding, hiking, and baking delicious sweet treats in the galley, captain James loves to add playful touch to every charter. With his wealth of experience and vibrant energy, James ensures every guest enjoys an unforgettable journey on board mischievous
Born and raised on the Isle of Wight, her father, a chef, was able to teach her a base knowledge in French and British bistro cuisine. Isabella then went on to become a private chef in the French alps and in her summertimes she worked as a watersports instructor for paddlesports. She also completed a summer onboard superyachts as a crew chef at just 23 years old.
After meeting her now fiancé James, she was able to team up with him and they began running high end luxury charters on catamarans as chef in both the Caribbean islands and all across the Mediterranean.
Chef Isabella: Has a serious focus on fresh healthy and innovative flavour combinations and takes great inspiration from chefs around the world to plan her menus carefully for each guest.
Her love for Asian fusion cuisine is present in her menus but Isabella doesn’t forget her roots in French bistro cuisine and her passion for Mediterranean cooking too!
These skills mean Isabella is able to take her guests on a journey through her culinary talents whilst they are onboard.
In her spare time she spent it focusing on bettering her skills in the galley by doing courses at Ashburton Cookery School.
Isabella has a passion for the ocean and loved sail racing and dinghy sailing.
Isabella’s hobbies include diving and a keen interest in photography and videography and collects vintage film cameras
Stewardess Lana: Hailing from Atlanta, Georgia, Lana brings over a decade of experience in hospitality, driven by her passion for delivering exceptional service. With a degree in Hospitality Management from Auburn University, she has honed her skills through diverse roles, including managing a resort on the Big Island of Hawaii and working at prestigious luxury establishments such as The Four Seasons.
A certified Level 1 Sommelier, Lana’s love for wine shines through as she curates personalized selections and enjoys crafting creative cocktails as a skilled bartender. Fluent in Spanish and conversational in German, she thrives on connecting with guests from all corners of the globe.
In her downtime, Lana enjoys running, hiking, reading, and exploring new destinations, but her true joy comes from creating unforgettable, personalized experiences for her guests.
Deckhand Connor: Connor is a dedicated and skilled deckhand with a strong commitment to ensuring a seamless cruising experience for every guest. With his can-do attitude, professionalism, and technical expertise, he approaches every task with a blend of hard work and positivity. Whether overseeing maintenance projects or helping guests dive into the wonders of the sea, Connor is always focused on delivering top-notch service while prioritizing safety.
When he’s off duty, Connor enjoys water sports and spearfishing, showcasing his genuine passion for the ocean and adding to the adventurous spirit aboard. His love for the sea and enthusiasm for his role make him an indispensable part of the crew.
The Captain and crew are excited to welcome you aboard and look forward to creating unforgettable memories together.
Captain and Chef work on a rotational basis:
Scott and Nikki: 31 January - 9 May 2025
James & Isabella: 9 May - 23 August 2025
Scott & Nikki: 24 August 25- 16 November 2025
James & Isabella: 16 November 25 - 31 January 2026
Scott & Nikki: 31 January 2026 - 9 April 2026
James & Isabella: 10 April 2026 - 6 June 2026
Scott & Nikki: 27 June 26 - 19 September 26
James & Isabella: 20 September 26 - 30 November 26
Scott & Nikki: 3 November 26 - 13 January 27
Menu
Chef Nikki Sample Menu
31 January - 9 May 2025
Breakfast
Chef’s boat baked granola with Greek yoghurt
Eggs Royale
Eggs Benedict
Caribbean toast, crispy bacon maple syrup, and fresh fruit
Eggs Mischievous, Toasted sourdough with freshly made tomato relish, scrambled eggs
and smashed avocado
Bacon reef knots, and an assortment of pastries
Bagels with smoked salmon and cream cheese
Lunch
Feta & spinach quiche with a summer salad & a balsamic dressing
Quinoa Budha bowls with turmeric and ginger vinaigrette and Za’atar chicken fillets.
Island pork tenderloin with tropical salad, and a citrus vinaigrette
Ginger & sesame beef fillet salad
Crispy chicken schnitzel on a bed of black bean salsa with lime and aioli dressing
Grilled Wahoo with zucchini noodles and pineapple & mango salsa
Spanish Seafood Paella and fresh crusty bread
Lunch Time Sweet Treats
Panna Cotta / fruit coulis
Fruit Salad & freshly boat made ice cream
Plum carpaccio & sage syrup
Mini cheesecake
Warm rosemary shortbread and ice-cream
Canapes & Evening Dining
Dates wrapped in bacon - Apple and brie bruschetta
Watermelon, feta, and mint - Lobster roll
Stuffed peppers with rosemary roasted cashews
Five spice king prawns - Prosciutto cups
Entres
Goats cheese and micro herb salad
Crispy coconut Shrimp
Broccoli and Stilton Soup
Pork gyzo’s, hoisin sauce
Smoked Salmon and dill timbales
Scallops Mi Cuit
Asparagus soup with garlic croutons
Entrées
Mahi Mahi in lemon sauce with blackened sage butter gnocchi.
Fillet mignon with peppercorn sauce and seasonal vegetables.
Green Thai curry with red snapper and wild rice
Pork medallions with a brandy sauce and creamed potatoes
Crispy baked duck breast with a cherry reduction & pickled pears, accompanied by braised peas, cabbage & smoky bacon
Grilled lobster with garlic butter and Caribbean rice
Beef Bourguignon with dauphinoise potatoes
Desserts
Freshly baked key lime pie topped with meringue and a lime zest
British Eton Mess
Caribbean chocolate rum pie with banana cream
Tiramisu
Caribbean rum pancakes with caramelized banana
Ricotta cheese cake with fresh raspberry or passionfruit coulis
Cheese selection with fig jam, grapes and aged Port
Chef Isabella Sample Menu
9 May - 23 August 2025
BREAKFAST
Whipped Ricotta Pancakes
Eggs Benedict
Shakshuka baked eggs
Huevos Rancheros
French Toast with fresh whipped cream and berries
LUNCH
Marinated steak served with mango slaw and a crispy kale salad
Slow roasted Pork Belly Bao Buns
Yuzu Shrimp Summer Rolls served with tropical slaw
Grilled lime and Coriander chicken thigh sandwiches
Poké bowls with fresh ahi tuna and salmon
CANAPES
Crispy chorizo and shrimp bites
Buffalo and heirloom tomato caprese cups
Mini Sundried tomato and Gruyère cheese quiches
Miso cod bites with Shiso leaf
Vietnamese Pork lettuce wraps
STARTERS
Velouté of asparagus with tarragon crema and spring vegetables
Tuna Crudo with mango dressing and chili oil
Grilled Goats cheese and Honey Bruschetta
Cured Duck breast served on a rice cloud with hoisin and Asian pickled veg
Scallop and braised asparagus Mosaic with Coriander and aged soy
MAIN COURSE
Cod en Papillote served with Mediterranean vegetables and garlic potato
Butter poached lobster with aglio e’ olio pasta
Selection of sushi rolls, miso braised cod and steamed chicken and pork dumplings
Ribeye Steak served with Fondant potato, Asparagus and slow roasted carrots
Za’tar seared red snapper, fragrant cous cous, grilled fennel with a red pepper sauce
DESSERTS
Lemon and Raspberry cake with toasted meringue
Chili chocolate fondant with Madagascan vanilla whipped cream
Whipped Honey and Fig Tart
Earl grey panacotta with pistachio tuille and red berry coulis
Creme Brulé
Reviews
Thank you James, Bella, Connor and Lana, for making our family vacation an incredible experience. We soaked up every minute of it! Your hospitality and warmness made us feel right at home. You have truly left us with an unforgettable memory.
Wishing you an incredible 2025!
D&D
