CHRISTINA TOO Yacht Description
Represented by DMA Yachting, the impressive charter yacht CHRISTINA TOO is a 68 ft motor yacht featuring a hot tub. The highlights of CHRISTINA TOO are her absolute comfort and fantastic layout. CHRISTINA TOO spends the season in the Caribbean. She was completed by the ship builder Sunreef Yachts in 2017. The spacious yacht layout features 4 large cabins and comfortably accommodates a maximum of 8 guests.
CHRISTINA TOO is classified as a superyacht. The key part of the boat -spacious aft deck, leads to the attractive and sleek main salon. The main saloon is a gathering space with comfortable seating and entertainment areas and serves as a location of entertainment. 4 comfortable cabins are thoughtfully spread out with vison for maximum room, access, comfort and privacy.
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 with 160 x 200 bed size,The beds are set central with equal steps on both sides.
The Height of cabins: 2.04m
Each cabin is also offering: air conditionning with private control, plugs and HEOS surround 5.1 system.
1 hairdryer onboard.
What is the cabin arrangement of CHRISTINA TOO?
- 4 VIP cabins
CHRISTINA TOO
-
Weekly price: $43,000 - $50,000
Low Season | High Season
- Length: 68'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Sunreef Yachts
- Consumption: 80 Litres/Hr
- Cruising Speed: 10
- Max. Speed: 12
- Built Year: 2017
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CHRISTINA TOO 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 |
| Summer 2024 | $43,000 | $43,000 | $43,000 | $45,000 | $45,000 | $45,000 | $45,000 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $43,000 | $43,000 | $43,000 | $45,000 | $45,000 | $45,000 | $45,000 | $0 | $0 | $0 | $0 |
CHRISTINA TOO Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 86,000$ to 100,000$ | 17,200$ to 30,000$ | 103,200$ to 130,000$ | Discounts outside the main season are common. | |
| 7 day charter | 43,000$ to 50,000$ | 8,600$ to 15,000$ | 51,600$ to 65,000$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 21,500$ to 25,000$ | 4,300$ to 7,500$ | 25,800$ to 32,500$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 43,000$ / 6 * 3 days = 21,500$ |
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: $43,000
High season rate: $50,000
SUMMER & WINTER SEASON 2024-2025 (till May 5th)- 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. SUMMER & WINTER SEASON 2024-2025 (till May 5th)- 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.
Price Terms
Plus Expenses
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Also a sound system onboard which guests can use to play music from their phones via an app called HEOS (perhaps something they could download and install before coming aboard).
If the guests request internet, the options extend to Netflix and AppleTV. Need to know internet request beforehand as the yacht has to purchase it.
Fishing
Green Initiatives
Water Sports
Other Entertainment
Radio MP3 - Airplay and Android Streaming in the saloon, cockpit and flybridge
HEOS surround 5.1 in each cabin
LCD TCV and DVD in the saloon
Few board games onboard such as Bananagrams, Left Right Centre, cards and Cards Against Humanity.
The yacht is fitted with 220V plugs.
Crew Information
CAPTAIN
CHEF
STEWARDESS
Mate-Engineer
Captain: Guy OGIER
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.
Menu
SAMPLE MENU by Lucy BUTTERFIELD
BREAKFAST
French toasts, Pancakes, Pastries.
Fruits, Cereals,
Bagel board with salmon Hams,
Avon Bacon,Cheeses,
Hash browns with Fried eggs, A range of Fritatas,Scrambled eggs,
LUNCHES
Fresh Tuna Salad Niçoise
Homemade Honey Comb topped with chocolate and Berries
Crème Brûlée
Homemade spicy pesto with crispy Palma Ham and asparagus over Tagliatelle
Mixed Fruit Salad with berry Sorbet
Local fish tacos with mango salsa and sweet potato fries
Homemade fudge with summer fruits
Sea Bass with aubergine tomato pearl barley
Classic Chocolate caramel slices
Fritto Misto with fresh salads
Lemon and strawberry Sorbet
Beef Carpaccio with parmesan shavings and arugula
Apple pie
Spiced Spaghetti alla Vongole
Red fruit crumble
CANAPES
Black Tapenade with olive oiled Croutons
Salmon and cream cheese Bilinis
Jambon cru with goats cheese and pear
Charcuterie board with crudités and dips
Prawn and toasted chorizo bites
Mezze board
Edamame pistachio dip with crudités
Spanish frittata bites
DINNERS
Fried Halloumi with Tomato and Pistachio salad
Fillet de Boeuf with sauce Poivre and Fries
Cheesecake
Prawn and avocado cocktail
Pork Fillet Mignon with local roasted root vegetables
Tiramisu
Melon and Palma ham with balsamic glaze
Scallop and King prawn Risotto
Mousse au chocolat
Bruschettas with fresh tomato and herb salsa
Paella
Panna Cotta
Caprese Salad
Roasted Shoulder of lamb with an assortment of vegetables and Red wine juice
Pavolova
Baked Goats cheese with beetroot and Rocket
Baby Back ribs with greek salad and herbed new potatoes
Lemon Sponge
Crab with cucumber and wasabi salad
King Prawn Thai Curry with Coconut Rice
Baked Camembert with black berry compote
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
Gallery
