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ONYX II Yacht Charter

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Elevator Summary

ONYX II is a remarkable 99' sailing yacht built by the prestigious Nautor Swan and designed by German Frers. She underwent a significant refit in 2021 that brought cutting-edge advancements in both design and functionality. This vessel is equipped to deliver a superb sailing experience while cruising the aesthetic waters of the Western Mediterranean. ONYX II is a synthesis of performance, luxury, and seaworthiness, exquisitely designed to appeal to both seasoned sailors and luxury enthusiasts.

Accommodation

ONYX II provides sumptuous accommodation for up to 6 guests in 3 elegantly appointed cabins. This includes one king-sized cabin and two twin cabins, each boasting en-suite facilities and air conditioning to ensure guest comfort at all times.

Accommodation Type	Number	Features
King Cabin	1	En-suite, air conditioning
Twin Cabin	2	En-suite, air conditioning

Toys and Amenities

16.10m Windy SR52 Blackbird Chase Tender for independent exploration
Integrated swim platform for easy access to water activities
Onboard WIFI for continuous connectivity
Seabob - Ultimate high-speed underwater exploration
Three paddleboards - For a serene or invigorating paddle on the water
Wakeboard - For thrilling surface water sports
Deck shower - Refresh and rinse after a swim

Amenities

Full air conditioning throughout the yacht ensuring comfortable indoor climates
Elegantly curated salon equipped with a state-of-the-art stereo system
Ice maker and 220-voltages power system
Top-notch onboard culinary equipment for exquisite dining experiences

Crew

ONYX II is mastered by Captain Sam Forbes, a seasoned sailor with a rich legacy in yacht racing, complemented by a dedicated crew of four, including a gourmet chef, a stew, and an engineer. The crew is well-versed in hospitality and maritime operations, ensuring a seamless and luxurious experience on board.

Crew Member	Position	Background
Sam Forbes	Captain	Extensive experience in superyacht racing and cruising
Jess Ellis	Chef	Specializes in healthy, beautifully presented meals
Emma Carmichael	Stewardess	Brings high standards of service from previous premium yachts
Stephen Bannon	Engineer	Vast engineering experience across the Mediterranean and beyond

This detailed presentation ensures potential charterers are well-informed about the extraordinary features and service level aboard ONYX II, promising an unforgettable sailing adventure across the Western Mediterranean.

What is the cabin arrangement of ONYX II?

1 Master cabin
2 Twin cabins

ONYX II

Weekly price:
€85,000 - €85,000

Low Season | High Season
Length: 99'
# of Guests: 6
# of Cabins: 3
# of Crew: 4
Builder: Nautor Swan
Consumption: 32 Litres/Hr
Cruising Speed: 9
Max. Speed: 10
Built Year: 2005
Refit: 2021

ONYX II Yacht Charter Price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Taxes: 13%%, exceptions available
14 day charter	170,000€ to 170,000€	34,000€ to 51,000€	204,000€ to 221,000€	Discounts outside the main season are common.
7 day charter	85,000€ to 85,000€	17,000€ to 25,500€	102,000€ to 110,500€	Standard charter rate, base for all calculations.
3 day charter	42,500€ to 42,500€	8,500€ to 12,750€	51,000€ to 55,250€	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 85,000€ / 6 * 3 days = 42,500€

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: €85,000

High season rate: €85,000

30% APA
30% APA

Price Terms

Plus Expenses

ONYX II Yacht Charter Locations

Summer Season

W. Med -Naples/Sicily

French Riviera

Ibiza & Mallorca

Amenities

Salon Stereo: Yes

Nude: Inq

Crew Pets: No

Guest Pets: No

Ice Maker: Yes

Special Diets: Inq

Kosher: Inq

Gay Charters: Inq

YachtNudeCharters: Inq

Hairdryers: Yes

Crew Smokes: Inq

Children Ok: Yes

Generator: Northern lights 26KW X 2, new

Voltages: 220

Specifications

Tube:

Guests: 6

Maxspeed: 10

Draft: 4.0

Cruising Speed: 9

Helipad: No

Ac: Full

Ac Night:

Built: 2005

Cabins: 3

King: 1

Queen:

Double:

Single:

Twin: 2

Pullman:

Showers: 3

Basins:

Heads: 3

Electric Heads:

Jacuzzi: No

Features

BBQ: 0

AC: Full

Generator: Northern lights 26KW X 2, new

Internet: Onboard WIFI

Cruising Speed: 9

Max Speed: 10

More Specifications

Flag: Malta

Homeport: Palma

Resort Course:

Yacht Permit: 2

Yacht License: 2

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard

Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:

Fishing Gear Type:

Rods:

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts:

Water Sports

Dinghy Size: WINDY SR52 Blackbird Tender

Kayaks 1 Pax:

Kayaks 2 Pax:

Dinghy Hp: Zodiac Milpro MK 3 30hp

Floating Mats:

Dinghy Pax:

Swim Platform:

Water Skis Adult:

Boarding Ladder:

Water Skis Kids:

Sailing Dinghy:

Jet Skis:

Beach Games:

Wave Runners:

Kneeboard:

Windsurfer:

Snorkel Gear:

Underwater Camera:

Scurfer:

Underwater Video:

Wake Board:

Paddleboard: 3

Seabob:

Sea Scooter: No

Crew

Crew Information

Captain

Stewardess

Captain: Sam Forbes

Sam Forbes, Captain

Sailing runs in the blood in Sam’s family. His father was an award-winning skipper in round the world races and the Sydney Hobart Yacht Race. Growing up in England it’s his dad who taught him to sail at a young age and introduced him to the world of yachting. He started out with superyacht racing onboard 60m Perini Navi SEAHAWK, and 44.7m Vitters NINGALOO. From there he stepped into roles on spectacular J Class Yachts 39m Endeavour and 43.4m Lionheart where he worked on cruising programs, refits, deliveries, and racing preparations. Sam took on some freelance positions with smaller carbon yachts and worked as first mate onboard 34m Baltic NILAYA before he took the opportunity to be captain of ONYX.

The Pacific Ocean is his favourite destination, but he loves any location that’s secluded with blue water. On ONYX he enjoys the sleek design and ‘old school’ style of sailing that incorporates modern technology but still takes a hands-on approach with minimal use of hydraulic furlers.

Emma Carmichael, Stewardess

Emma hails from Falmouth Cornwall in the UK. She studied law at university for 4 years before changing her path to yachting, allowing her to earn an income while exploring different parts of the world. Over the past several years she’s created exceptional experiences for her guests aboard successful motor and sailing yachts, both charter and private, including 65m MY SHEMARA, 47m SY AQUARIUS, and 34m SY NILYAYA. Now Emma is keeping guests happy on ONYX, where she brings her experience and high standard of service to everything she does. West Coast Mallorca and Croatia are two of her favourite corners of the world, and she enjoys hiking and swimming.

Stephen Bannon, Engineer

Born in Melbourne Australia, Stephen completed an electrical apprenticeship and then moved to Europe to travel. He spent a decade working as an electrician in the UK before moving to Barcelona where he became a superyacht engineer. Since then he’s cruised the world and kept systems up and running on a long list of sailing yachts including 3 in the J Class fleet: Rainbow, Endeavour, and Hanuman. Stephen’s ultimate destination is Nuku Hiva in the Marquesas Islands, and in his spare time he enjoys swimming and keeping fit.

Jess Ellis, Chef

Jess grew up in Knysna, South Africa, and it’s her mother’s love of sailing the first drew her to the yachting industry. She started out as a stewardess on sailing yachts but always had her sights set on the galley. Her love of food and nutrition pushed her to make the leap to a cooking role in 2020, and she joined ONYX as chef in 2022. Her focus is on providing healthy and beautifully presented meals, with an emphasis on fresh locally sourced ingredients. Jess’s food is prepared with love, always combining enticing colours and textures with delicious tastes. She especially enjoys building luxurious salads and putting decadent lunch platters together for guests to enjoy. Jess also loves sailing, is a PADI Divemaster, and a keen hiker.

BREAKFAST

Buﬀet style breakfast of your choice with options for cooked breakfasts.

Orange juice	Smoothies	Cows milk	Oat, soya or nut milk	Yoghurt
Cold cut meats	Smoked salmon	Cheese plate	Chia cups/Bircher muesli pots	Fruit platter
Pastries	Bread/toast basket	Granola	Other cereals	Avocado
Muﬃns

TO ORDER : Eggs - scrambled, fried, poached, boiled or omelet; Bacon and/or sausages; grilled tomatoes and/or mushrooms; Pancakes and the works; Porridge; French toast

SNACKS & CANAPE EXAMPLES

Luxurious crudite board with avocado and feta, hummus, and lemony sourcream and almond dip Satay aubergine skewers

Zingy avocado creme with crispy sweet potato wedges Asparagus phyllo twists with zesty lemon dip

Dried apricot, gorgonzola, rosemary walnut bites Cranberry, pecan and goat cheese, sweet potato bites

Heirloom tomato, garlic bruschetta Watermelon, feta and mint forks Mini caprese salad bites

Mozzarella, prosciutto, pickled peach skewers

Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts Smoked salmon and cream cheese rye toasts

Tuna and caper butter crisps Shrimp fritters with lime mayonnaise Thai chicken skewers and satay sauce

Vietnamese fresh summer rolls with soy, ginger, coriander dipping sauce Thai mango salsa and chili, lime cups

Decadent antipasto platter Beef and horseradish crostini Lemongrass chicken meatballs

SAMPLE LUNCH & DINNER MENU

An informal buﬀet/platter style lunch is recommended; consisting of an assortment of complimentary summer salads, a protein dish and a starch to ﬁll you up ahead of the afternoon’s activities (or a snooze). Seasonal fruit and a variety of icecreams and sorbets available for those wanting something sweet.

We offer a 3-Course Dinner menu and we'll be happy to incorporate your preferences and favourites.

LUNCH DAY 1

Cold oven roast rosemary and garlic ﬁlet steak with horseradish and peppercorn sauce Caramelized butternut, roasted chickpeas and seeds, lambs lettuce with a lemon and tahini dressing

Italian Caprese salad with basil oil and chunky sourdough croutons Salsa Verde new potatoes

DINNER DAY 1

Starter | Tortellini with ricotta, Mediterranean herbs and spring vegetables

Main | Pistachio crusted lamb rack with ratatouille, pesto gnocchi and black garlic alioli

Dessert | Vanilla and thyme Panna Cotta with ﬁg and blackberry compote

LUNCH DAY 2

Mouthwatering zesty lemon garlic king prawns and grilled scallop platter

Summery panzanella salad with tomatoes, grilled zucchini, charred red onion and basil

Pea and salted ricotta quinoa salad with torn mint lives and broccolini with a lemon vinaigrette Warm homemade sourdough

DINNER DAY 2

Starter | Grilled aubergine with spiced grated paneer and fresh mint chutney

Main | Curried chicken kiev with potato and butternut squash sag aloo

Dessert | Keﬃr lime and coconut posset

LUNCH DAY 3

Bourbon glazed spare ribs with smoked corn salad and brioche bread

Mixed hairloom tomatoes with wasabi mascarpone

Arancini balls and homemade mayo

DINNER DAY 3

Starter | Phyllo asparagus with truﬄe butter sauce and roast shaved almonds

Main | Duck breast, sweet potato puree, honey roasted beetroot and pickled plums

Dessert | Polenta, orange almond cake with mascarpone cream

LUNCH DAY 4

Moroccan spiced lamb koftas with cucumber, mint and dill tzatziki

Classic Greek salad and a lemony couscous tabbouleh with tomatoes and parsley Marinated garlic, olive oil and mixed herb halloumi skewers

Homemade lavash (balloon) bread

DINNER DAY 4

Starter | Sundried tomato pesto zucchini parcels with oven roasted cherry tomatoes and crispy pancetta

Main | Fillet steak and Hassel back beetroot with lime leaf butter and salsa, alongside whipped Greek yoghurt and sweet potato puree

Dessert | Eton Mess of meringue, homemade nougat ice-cream with summer berries

LUNCH DAY 5

Hearty, classic roast chicken Caesar salad with crispy, garlic sourdough croutons

French beans, mangetout with hazelnut shavings and orange

Homemade rosemary and sea salt focaccia

DINNER DAY 5

Starter | Wagyu carpaccio with horseradish kewpie, capers, radishes and greens

Main | Mushroom tortellini with hazelnut and lemon- thyme burnt butter and green beans

Dessert | Lavender and white chocolate Crème Brulee

LUNCH DAY 6

Pork souvlaki skewers and creamy Za’atar lenah

Zesty, green summer salad with cucumber, pickled red onion and sesame seeds

Roast Mediterranean vegetable phyllo pastry tart

DINNER DAY 6

Starter | Beef tataki with ponzu and onion crisps

Main | Baby peppers or mini butternut stuﬀed with red lentil and sautéed Mediterranean veg on slow roasted celeriac and balsamic puree

Dessert | Decadent chocolate brownie

LUNCH DAY 7

Chicken meatballs with preserved lemon and harissa relish

Chargrilled broccolini with roast shaved almonds and lemon vinaigrette

Farro and roasted red pepper salad

Mixed tomato sourdough bruschetta with balsamic glaze

DINNER DAY 7

Starter | Butternut squash velouté with toasted pumpkin seeds

Main | Baked sea bass with saﬀron potatoes and hollandaise with shallot green beans

Dessert | Poached peach with strawberry granita

Gallery

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wpcf_mainimg_description: ONYX is a 30m sleek semi-raised Swan 100 S, designed by German Frers. Beautifully appointed and in immaculate condition, ONYX is available for charters in the Western Mediterranean in Summer 2023. Launched in 2005, the yacht completed an extensive refit in Mallorca in 2021. Works included repainting the hull grey, new teak decks, a reconfigured cockpit dining/lounging, installing a bar in the saloon and all new interior and exterior upholstery and soft furnishings. ONYX also comes equipped with a 16.10m Windy SR52 Blackbird Chase tender which opens up endless possibilities for guests who would like to be independent of the main yacht. They can visit restaurants and sites further afield, have day trips easily moving between yacht, beaches and islands, and also travel to and from shore in comfort even in choppy conditions. KEY FEATURES Cruising thoroughbred by Nautor's Swan: quality, aesthetics, performance and seaworthiness Sleeps up to six guests in three spacious cabins 16.10m Windy S52 Blackbird Chase Tender Aft swimming platform for easy access to water sports Reconfigured cockpit to include one large table, which converts to a lounging area Cockpit bimini that can remain in place while sailing (not shown in photos) New teak decks laid in 2021 All new upholstery and soft furnishings 2021 Young and enthusiastic crew of 5
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wpcf_menu: <h2 style="text-align: left;">BREAKFAST</h2> <p><em>Buﬀet style breakfast of your choice with options for cooked breakfasts.</em></p> <table> <tbody> <tr> <td width="132"> <p>Orange juice</p> </td> <td width="132"> <p>Smoothies</p> </td> <td width="132"> <p>Cows milk</p> </td> <td width="132"> <p>Oat, soya or nut milk</p> </td> <td width="132"> <p>Yoghurt</p> </td> </tr> <tr> <td width="132"> <p>Cold cut meats</p> </td> <td width="132"> <p>Smoked salmon</p> </td> <td width="132"> <p>Cheese plate</p> </td> <td width="132"> <p>Chia cups/Bircher muesli pots</p> </td> <td width="132"> <p>Fruit platter</p> </td> </tr> <tr> <td width="132"> <p>Pastries</p> </td> <td width="132"> <p>Bread/toast basket</p> </td> <td width="132"> <p>Granola</p> </td> <td width="132"> <p>Other cereals</p> </td> <td width="132"> <p>Avocado</p> </td> </tr> <tr> <td width="132"> <p>Muﬃns</p> </td> <td width="132"> <p> </p> </td> <td width="132"> <p> </p> </td> <td width="132"> <p> </p> </td> <td width="132"> <p> </p> </td> </tr> </tbody> </table> <p><em> </em>TO ORDER : Eggs - scrambled, fried, poached, boiled or omelet; Bacon and/or sausages; grilled tomatoes and/or mushrooms; Pancakes and the works; Porridge; French toast</p> <p> </p> <h2>SNACKS & CANAPE EXAMPLES</h2> <p>Luxurious crudite board with avocado and feta, hummus, and lemony sourcream and almond dip Satay aubergine skewers</p> <p>Zingy avocado creme with crispy sweet potato wedges Asparagus phyllo twists with zesty lemon dip</p> <p>Dried apricot, gorgonzola, rosemary walnut bites Cranberry, pecan and goat cheese, sweet potato bites</p> <p>Heirloom tomato, garlic bruschetta Watermelon, feta and mint forks Mini caprese salad bites</p> <p>Mozzarella, prosciutto, pickled peach skewers</p> <p>Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts Smoked salmon and cream cheese rye toasts</p> <p>Tuna and caper butter crisps Shrimp fritters with lime mayonnaise Thai chicken skewers and satay sauce</p> <p>Vietnamese fresh summer rolls with soy, ginger, coriander dipping sauce Thai mango salsa and chili, lime cups</p> <p>Decadent antipasto platter Beef and horseradish crostini Lemongrass chicken meatballs</p> <p> </p> <p> </p> <h2>SAMPLE LUNCH & DINNER MENU</h2> <p><em>An informal buﬀet/platter style lunch is recommended; consisting of an assortment of complimentary summer salads, a protein dish and a starch to ﬁll you up ahead of the afternoon’s activities (or a snooze). Seasonal fruit and a variety of icecreams and sorbets available for those wanting something sweet. </em></p> <p><em>We offer a 3-Course Dinner menu and we'll be happy to incorporate your preferences and favourites.</em></p> <h2> </h2> <h2>LUNCH DAY 1</h2> <p>Cold oven roast rosemary and garlic ﬁlet steak with horseradish and peppercorn sauce Caramelized butternut, roasted chickpeas and seeds, lambs lettuce with a lemon and tahini dressing</p> <p>Italian Caprese salad with basil oil and chunky sourdough croutons Salsa Verde new potatoes</p> <h2>DINNER DAY 1</h2> <p>Starter | Tortellini with ricotta, Mediterranean herbs and spring vegetables</p> <p>Main | Pistachio crusted lamb rack with ratatouille, pesto gnocchi and black garlic alioli</p> <p>Dessert | Vanilla and thyme Panna Cotta with ﬁg and blackberry compote</p> <p> </p> <p> </p> <h2>LUNCH DAY 2</h2> <p>Mouthwatering zesty lemon garlic king prawns and grilled scallop platter</p> <p>Summery panzanella salad with tomatoes, grilled zucchini, charred red onion and basil</p> <p>Pea and salted ricotta quinoa salad with torn mint lives and broccolini with a lemon vinaigrette Warm homemade sourdough</p> <h2>DINNER DAY 2</h2> <p>Starter | Grilled aubergine with spiced grated paneer and fresh mint chutney</p> <p>Main | Curried chicken kiev with potato and butternut squash sag aloo</p> <p>Dessert | Keﬃr lime and coconut posset</p> <p> </p> <p> </p> <p> </p> <h2>LUNCH DAY 3</h2> <p>Bourbon glazed spare ribs with smoked corn salad and brioche bread</p> <p>Mixed hairloom tomatoes with wasabi mascarpone</p> <p>Arancini balls and homemade mayo</p> <h2>DINNER DAY 3</h2> <p>Starter | Phyllo asparagus with truﬄe butter sauce and roast shaved almonds</p> <p>Main | Duck breast, sweet potato puree, honey roasted beetroot and pickled plums</p> <p>Dessert | Polenta, orange almond cake with mascarpone cream</p> <p> </p> <p> </p> <p> </p> <h2>LUNCH DAY 4</h2> <p>Moroccan spiced lamb koftas with cucumber, mint and dill tzatziki</p> <p>Classic Greek salad and a lemony couscous tabbouleh with tomatoes and parsley Marinated garlic, olive oil and mixed herb halloumi skewers</p> <p>Homemade lavash (balloon) bread</p> <p> </p> <p> </p> <h2>DINNER DAY 4</h2> <p>Starter | Sundried tomato pesto zucchini parcels with oven roasted cherry tomatoes and crispy pancetta</p> <p>Main | Fillet steak and Hassel back beetroot with lime leaf butter and salsa, alongside whipped Greek yoghurt and sweet potato puree</p> <p>Dessert | Eton Mess of meringue, homemade nougat ice-cream with summer berries</p> <p> </p> <p> </p> <h2>LUNCH DAY 5</h2> <p>Hearty, classic roast chicken Caesar salad with crispy, garlic sourdough croutons</p> <p>French beans, mangetout with hazelnut shavings and orange</p> <p>Homemade rosemary and sea salt focaccia</p> <p> </p> <h2>DINNER DAY 5</h2> <p>Starter | Wagyu carpaccio with horseradish kewpie, capers, radishes and greens</p> <p>Main | Mushroom tortellini with hazelnut and lemon- thyme burnt butter and green beans</p> <p>Dessert | Lavender and white chocolate Crème Brulee</p> <p> </p> <p> </p> <p> </p> <h2>LUNCH DAY 6</h2> <p>Pork souvlaki skewers and creamy Za’atar lenah</p> <p>Zesty, green summer salad with cucumber, pickled red onion and sesame seeds</p> <p>Roast Mediterranean vegetable phyllo pastry tart</p> <h2>DINNER DAY 6</h2> <p>Starter | Beef tataki with ponzu and onion crisps</p> <p>Main | Baby peppers or mini butternut stuﬀed with red lentil and sautéed Mediterranean veg on slow roasted celeriac and balsamic puree</p> <p>Dessert | Decadent chocolate brownie</p> <p> </p> <p> </p> <p> </p> <h2>LUNCH DAY 7</h2> <p>Chicken meatballs with preserved lemon and harissa relish</p> <p>Chargrilled broccolini with roast shaved almonds and lemon vinaigrette</p> <p>Farro and roasted red pepper salad</p> <p>Mixed tomato sourdough bruschetta with balsamic glaze</p> <h2>DINNER DAY 7</h2> <p>Starter | Butternut squash velouté with toasted pumpkin seeds</p> <p>Main | Baked sea bass with saﬀron potatoes and hollandaise with shallot green beans</p> <p>Dessert | Poached peach with strawberry granita</p>
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Beautifully appointed and in immaculate condition, ONYX is available for charters in the Western Mediterranean in Summer 2023. Launched in 2005, the yacht completed an extensive refit in Mallorca in 2021. Works included repainting the hull grey, new teak decks, a reconfigured cockpit dining/lounging, installing a bar in the saloon and all new interior and exterior upholstery and soft furnishings. ONYX also comes equipped with a 16.10m Windy SR52 Blackbird Chase tender which opens up endless possibilities for guests who would like to be independent of the main yacht. They can visit restaurants and sites further afield, have day trips easily moving between yacht, beaches and islands, and also travel to and from shore in comfort even in choppy conditions. KEY FEATURES Cruising thoroughbred by Nautor's Swan: quality, aesthetics, performance and seaworthiness Sleeps up to six guests in three spacious cabins 16.10m Windy S52 Blackbird Chase Tender Aft swimming platform for easy access to water sports Reconfigured cockpit to include one large table, which converts to a lounging area Cockpit bimini that can remain in place while sailing (not shown in photos) New teak decks laid in 2021 All new upholstery and soft furnishings 2021 Young and enthusiastic crew of 5";s:9:"yachtPic2";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure2.jpg";s:10:"yachtDesc2";s:0:"";s:9:"yachtPic3";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure3.jpg";s:10:"yachtDesc3";s:0:"";s:9:"yachtPic4";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure4.jpg";s:10:"yachtDesc4";s:0:"";s:9:"yachtPic5";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure5.jpg";s:10:"yachtDesc5";s:0:"";s:9:"yachtPic6";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure6.jpg";s:10:"yachtDesc6";s:0:"";s:9:"yachtPic7";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure7.jpg";s:10:"yachtDesc7";s:0:"";s:9:"yachtPic8";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure8.jpg";s:10:"yachtDesc8";s:0:"";s:9:"yachtPic9";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure9.jpg";s:10:"yachtDesc9";s:0:"";s:10:"yachtPic10";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure10.jpg";s:11:"yachtDesc10";s:0:"";s:10:"yachtPic11";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure11.jpg";s:11:"yachtDesc11";s:0:"";s:10:"yachtPic12";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure12.jpg";s:11:"yachtDesc12";s:0:"";s:10:"yachtPic13";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure13.jpg";s:11:"yachtDesc13";s:0:"";s:10:"yachtPic14";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure14.jpg";s:11:"yachtDesc14";s:0:"";s:10:"yachtPic15";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure15.jpg";s:11:"yachtDesc15";s:0:"";s:10:"yachtPic16";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure16.jpg";s:11:"yachtDesc16";s:0:"";s:10:"yachtPic17";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure17.jpg";s:11:"yachtDesc17";s:0:"";s:10:"yachtPic18";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure18.jpg";s:11:"yachtDesc18";s:0:"";s:10:"yachtPic19";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495brochure19.jpg";s:11:"yachtDesc19";s:0:"";s:11:"yachtLayout";s:0:"";s:18:"yachtFullEbrochure";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/8495/3";s:14:"yachtFullRates";s:48:"http://www.cyabrochure.com/ebn/2395/pdhaX/8495/4";s:14:"yachtOtherToys";s:0:"";s:19:"yachtOtherEntertain";s:0:"";s:16:"yachtCommunicate";s:0:"";s:15:"yachtSummerArea";s:75:"W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics";s:15:"yachtWinterArea";s:0:"";s:12:"yachtShowers";s:1:"3";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"3";s:18:"yachtElectricHeads";s:1:"0";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:9032:"<h2 style="text-align: left;">BREAKFAST</h2> <p><em>Buﬀet style breakfast of your choice with options for cooked breakfasts.</em></p> <table> <tbody> <tr> <td width="132"> <p>Orange juice</p> </td> <td width="132"> <p>Smoothies</p> </td> <td width="132"> <p>Cows milk</p> </td> <td width="132"> <p>Oat, soya or nut milk</p> </td> <td width="132"> <p>Yoghurt</p> </td> </tr> <tr> <td width="132"> <p>Cold cut meats</p> </td> <td width="132"> <p>Smoked salmon</p> </td> <td width="132"> <p>Cheese plate</p> </td> <td width="132"> <p>Chia cups/Bircher muesli pots</p> </td> <td width="132"> <p>Fruit platter</p> </td> </tr> <tr> <td width="132"> <p>Pastries</p> </td> <td width="132"> <p>Bread/toast basket</p> </td> <td width="132"> <p>Granola</p> </td> <td width="132"> <p>Other cereals</p> </td> <td width="132"> <p>Avocado</p> </td> </tr> <tr> <td width="132"> <p>Muﬃns</p> </td> <td width="132"> <p> </p> </td> <td width="132"> <p> </p> </td> <td width="132"> <p> </p> </td> <td width="132"> <p> </p> </td> </tr> </tbody> </table> <p><em> </em>TO ORDER : Eggs - scrambled, fried, poached, boiled or omelet; Bacon and/or sausages; grilled tomatoes and/or mushrooms; Pancakes and the works; Porridge; French toast</p> <p> </p> <h2>SNACKS & CANAPE EXAMPLES</h2> <p>Luxurious crudite board with avocado and feta, hummus, and lemony sourcream and almond dip Satay aubergine skewers</p> <p>Zingy avocado creme with crispy sweet potato wedges Asparagus phyllo twists with zesty lemon dip</p> <p>Dried apricot, gorgonzola, rosemary walnut bites Cranberry, pecan and goat cheese, sweet potato bites</p> <p>Heirloom tomato, garlic bruschetta Watermelon, feta and mint forks Mini caprese salad bites</p> <p>Mozzarella, prosciutto, pickled peach skewers</p> <p>Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts Smoked salmon and cream cheese rye toasts</p> <p>Tuna and caper butter crisps Shrimp fritters with lime mayonnaise Thai chicken skewers and satay sauce</p> <p>Vietnamese fresh summer rolls with soy, ginger, coriander dipping sauce Thai mango salsa and chili, lime cups</p> <p>Decadent antipasto platter Beef and horseradish crostini Lemongrass chicken meatballs</p> <p> </p> <p> </p> <h2>SAMPLE LUNCH & DINNER MENU</h2> <p><em>An informal buﬀet/platter style lunch is recommended; consisting of an assortment of complimentary summer salads, a protein dish and a starch to ﬁll you up ahead of the afternoon’s activities (or a snooze). Seasonal fruit and a variety of icecreams and sorbets available for those wanting something sweet. </em></p> <p><em>We offer a 3-Course Dinner menu and we'll be happy to incorporate your preferences and favourites.</em></p> <h2> </h2> <h2>LUNCH DAY 1</h2> <p>Cold oven roast rosemary and garlic ﬁlet steak with horseradish and peppercorn sauce Caramelized butternut, roasted chickpeas and seeds, lambs lettuce with a lemon and tahini dressing</p> <p>Italian Caprese salad with basil oil and chunky sourdough croutons Salsa Verde new potatoes</p> <h2>DINNER DAY 1</h2> <p>Starter | Tortellini with ricotta, Mediterranean herbs and spring vegetables</p> <p>Main | Pistachio crusted lamb rack with ratatouille, pesto gnocchi and black garlic alioli</p> <p>Dessert | Vanilla and thyme Panna Cotta with ﬁg and blackberry compote</p> <p> </p> <p> </p> <h2>LUNCH DAY 2</h2> <p>Mouthwatering zesty lemon garlic king prawns and grilled scallop platter</p> <p>Summery panzanella salad with tomatoes, grilled zucchini, charred red onion and basil</p> <p>Pea and salted ricotta quinoa salad with torn mint lives and broccolini with a lemon vinaigrette Warm homemade sourdough</p> <h2>DINNER DAY 2</h2> <p>Starter | Grilled aubergine with spiced grated paneer and fresh mint chutney</p> <p>Main | Curried chicken kiev with potato and butternut squash sag aloo</p> <p>Dessert | Keﬃr lime and coconut posset</p> <p> </p> <p> </p> <p> </p> <h2>LUNCH DAY 3</h2> <p>Bourbon glazed spare ribs with smoked corn salad and brioche bread</p> <p>Mixed hairloom tomatoes with wasabi mascarpone</p> <p>Arancini balls and homemade mayo</p> <h2>DINNER DAY 3</h2> <p>Starter | Phyllo asparagus with truﬄe butter sauce and roast shaved almonds</p> <p>Main | Duck breast, sweet potato puree, honey roasted beetroot and pickled plums</p> <p>Dessert | Polenta, orange almond cake with mascarpone cream</p> <p> </p> <p> </p> <p> </p> <h2>LUNCH DAY 4</h2> <p>Moroccan spiced lamb koftas with cucumber, mint and dill tzatziki</p> <p>Classic Greek salad and a lemony couscous tabbouleh with tomatoes and parsley Marinated garlic, olive oil and mixed herb halloumi skewers</p> <p>Homemade lavash (balloon) bread</p> <p> </p> <p> </p> <h2>DINNER DAY 4</h2> <p>Starter | Sundried tomato pesto zucchini parcels with oven roasted cherry tomatoes and crispy pancetta</p> <p>Main | Fillet steak and Hassel back beetroot with lime leaf butter and salsa, alongside whipped Greek yoghurt and sweet potato puree</p> <p>Dessert | Eton Mess of meringue, homemade nougat ice-cream with summer berries</p> <p> </p> <p> </p> <h2>LUNCH DAY 5</h2> <p>Hearty, classic roast chicken Caesar salad with crispy, garlic sourdough croutons</p> <p>French beans, mangetout with hazelnut shavings and orange</p> <p>Homemade rosemary and sea salt focaccia</p> <p> </p> <h2>DINNER DAY 5</h2> <p>Starter | Wagyu carpaccio with horseradish kewpie, capers, radishes and greens</p> <p>Main | Mushroom tortellini with hazelnut and lemon- thyme burnt butter and green beans</p> <p>Dessert | Lavender and white chocolate Crème Brulee</p> <p> </p> <p> </p> <p> </p> <h2>LUNCH DAY 6</h2> <p>Pork souvlaki skewers and creamy Za’atar lenah</p> <p>Zesty, green summer salad with cucumber, pickled red onion and sesame seeds</p> <p>Roast Mediterranean vegetable phyllo pastry tart</p> <h2>DINNER DAY 6</h2> <p>Starter | Beef tataki with ponzu and onion crisps</p> <p>Main | Baby peppers or mini butternut stuﬀed with red lentil and sautéed Mediterranean veg on slow roasted celeriac and balsamic puree</p> <p>Dessert | Decadent chocolate brownie</p> <p> </p> <p> </p> <p> </p> <h2>LUNCH DAY 7</h2> <p>Chicken meatballs with preserved lemon and harissa relish</p> <p>Chargrilled broccolini with roast shaved almonds and lemon vinaigrette</p> <p>Farro and roasted red pepper salad</p> <p>Mixed tomato sourdough bruschetta with balsamic glaze</p> <h2>DINNER DAY 7</h2> <p>Starter | Butternut squash velouté with toasted pumpkin seeds</p> <p>Main | Baked sea bass with saﬀron 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Spanish";s:13:"yachtCrewName";s:0:"";s:14:"yachtCrewTitle";s:0:"";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3243:"Sam Forbes, Captain<br /> <br /> Sailing runs in the blood in Sam’s family. His father was an award-winning skipper in round the world races and the Sydney Hobart Yacht Race. Growing up in England it’s his dad who taught him to sail at a young age and introduced him to the world of yachting. He started out with superyacht racing onboard 60m Perini Navi SEAHAWK, and 44.7m Vitters NINGALOO. From there he stepped into roles on spectacular J Class Yachts 39m Endeavour and 43.4m Lionheart where he worked on cruising programs, refits, deliveries, and racing preparations. Sam took on some freelance positions with smaller carbon yachts and worked as first mate onboard 34m Baltic NILAYA before he took the opportunity to be captain of ONYX. <br /> <br /> The Pacific Ocean is his favourite destination, but he loves any location that’s secluded with blue water. On ONYX he enjoys the sleek design and ‘old school’ style of sailing that incorporates modern technology but still takes a hands-on approach with minimal use of hydraulic furlers.<br /> <br /> <br /> Emma Carmichael, Stewardess<br /> <br /> Emma hails from Falmouth Cornwall in the UK. She studied law at university for 4 years before changing her path to yachting, allowing her to earn an income while exploring different parts of the world. Over the past several years she’s created exceptional experiences for her guests aboard successful motor and sailing yachts, both charter and private, including 65m MY SHEMARA, 47m SY AQUARIUS, and 34m SY NILYAYA. Now Emma is keeping guests happy on ONYX, where she brings her experience and high standard of service to everything she does. West Coast Mallorca and Croatia are two of her favourite corners of the world, and she enjoys hiking and swimming. <br /> <br /> <br /> <br /> Stephen Bannon, Engineer<br /> <br /> Born in Melbourne Australia, Stephen completed an electrical apprenticeship and then moved to Europe to travel. He spent a decade working as an electrician in the UK before moving to Barcelona where he became a superyacht engineer. Since then he’s cruised the world and kept systems up and running on a long list of sailing yachts including 3 in the J Class fleet: Rainbow, Endeavour, and Hanuman. Stephen’s ultimate destination is Nuku Hiva in the Marquesas Islands, and in his spare time he enjoys swimming and keeping fit. <br /> <br /> <br /> Jess Ellis, Chef<br /> <br /> Jess grew up in Knysna, South Africa, and it’s her mother’s love of sailing the first drew her to the yachting industry. She started out as a stewardess on sailing yachts but always had her sights set on the galley. Her love of food and nutrition pushed her to make the leap to a cooking role in 2020, and she joined ONYX as chef in 2022. Her focus is on providing healthy and beautifully presented meals, with an emphasis on fresh locally sourced ingredients. Jess’s food is prepared with love, always combining enticing colours and textures with delicious tastes. She especially enjoys building luxurious salads and putting decadent lunch platters together for guests to enjoy. 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location_details:
helipad: No
sailing_instructor:
lengthm: 30.00 m
consumption: 32
consumption_units: Litres/Hr
yachtRange: 700 nm
price_details: 30% APA
terms: Plus Expenses
yachtTermsTypeNum: 2
caemail: [email protected]
ca: Sublime Yachts
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/8495/4
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flag: Malta
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parsed_crew: <div class=""> <div class='col-md-12 whitediv mo20> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495crew1.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of ONYX II|Captain" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495crew1.jpg?ssl=1&resize=470,470'/> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495crew2.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of ONYX II|Stewardess" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495crew2.jpg?ssl=1&resize=470,470'/> </a> Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495crew3.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of ONYX II|Engineer/Deck" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495crew3.jpg?ssl=1&resize=470,470'/> </a> Engineer/Deck </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495crew4.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of ONYX II|Chef" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht8495/8495crew4.jpg?ssl=1&resize=470,470'/> </a> Chef </p> </div> </div> <div class="col-md-12"><h4>Captain: Sam Forbes </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Sam Forbes, Captain<br /> <br /> Sailing runs in the blood in Sam’s family. His father was an award-winning skipper in round the world races and the Sydney Hobart Yacht Race. Growing up in England it’s his dad who taught him to sail at a young age and introduced him to the world of yachting. He started out with superyacht racing onboard 60m Perini Navi SEAHAWK, and 44.7m Vitters NINGALOO. From there he stepped into roles on spectacular J Class Yachts 39m Endeavour and 43.4m Lionheart where he worked on cruising programs, refits, deliveries, and racing preparations. Sam took on some freelance positions with smaller carbon yachts and worked as first mate onboard 34m Baltic NILAYA before he took the opportunity to be captain of ONYX. <br /> <br /> The Pacific Ocean is his favourite destination, but he loves any location that’s secluded with blue water. On ONYX he enjoys the sleek design and ‘old school’ style of sailing that incorporates modern technology but still takes a hands-on approach with minimal use of hydraulic furlers.<br /> <br /> <br /> Emma Carmichael, Stewardess<br /> <br /> Emma hails from Falmouth Cornwall in the UK. She studied law at university for 4 years before changing her path to yachting, allowing her to earn an income while exploring different parts of the world. Over the past several years she’s created exceptional experiences for her guests aboard successful motor and sailing yachts, both charter and private, including 65m MY SHEMARA, 47m SY AQUARIUS, and 34m SY NILYAYA. Now Emma is keeping guests happy on ONYX, where she brings her experience and high standard of service to everything she does. West Coast Mallorca and Croatia are two of her favourite corners of the world, and she enjoys hiking and swimming. <br /> <br /> <br /> <br /> Stephen Bannon, Engineer<br /> <br /> Born in Melbourne Australia, Stephen completed an electrical apprenticeship and then moved to Europe to travel. He spent a decade working as an electrician in the UK before moving to Barcelona where he became a superyacht engineer. Since then he’s cruised the world and kept systems up and running on a long list of sailing yachts including 3 in the J Class fleet: Rainbow, Endeavour, and Hanuman. Stephen’s ultimate destination is Nuku Hiva in the Marquesas Islands, and in his spare time he enjoys swimming and keeping fit. <br /> <br /> <br /> Jess Ellis, Chef<br /> <br /> Jess grew up in Knysna, South Africa, and it’s her mother’s love of sailing the first drew her to the yachting industry. She started out as a stewardess on sailing yachts but always had her sights set on the galley. Her love of food and nutrition pushed her to make the leap to a cooking role in 2020, and she joined ONYX as chef in 2022. Her focus is on providing healthy and beautifully presented meals, with an emphasis on fresh locally sourced ingredients. Jess’s food is prepared with love, always combining enticing colours and textures with delicious tastes. She especially enjoys building luxurious salads and putting decadent lunch platters together for guests to enjoy. Jess also loves sailing, is a PADI Divemaster, and a keen hiker. <br /> </p></div> </div> </div> </div>
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Seasonal fruit and a variety of icecreams and sorbets available for those wanting something sweet. </em></p><br /> <p><em>We offer a 3-Course Dinner menu and we'll be happy to incorporate your preferences and favourites.</em></p><br /> <h2> </h2><br /> <h2>LUNCH DAY 1</h2><br /> <p>Cold oven roast rosemary and garlic ﬁlet steak with horseradish and peppercorn sauce Caramelized butternut, roasted chickpeas and seeds, lambs lettuce with a lemon and tahini dressing</p><br /> <p>Italian Caprese salad with basil oil and chunky sourdough croutons Salsa Verde new potatoes</p><br /> <h2>DINNER DAY 1</h2><br /> <p>Starter | Tortellini with ricotta, Mediterranean herbs and spring vegetables</p><br /> <p>Main | Pistachio crusted lamb rack with ratatouille, pesto gnocchi and black garlic alioli</p><br /> <p>Dessert | Vanilla and thyme Panna Cotta with ﬁg and blackberry compote</p><br /> <p> </p><br /> <p> </p><br /> <h2>LUNCH DAY 2</h2><br /> <p>Mouthwatering zesty lemon garlic king prawns and grilled scallop platter</p><br /> <p>Summery panzanella salad with tomatoes, grilled zucchini, charred red onion and basil</p><br /> <p>Pea and salted ricotta quinoa salad with torn mint lives and broccolini with a lemon vinaigrette Warm homemade sourdough</p><br /> <h2>DINNER DAY 2</h2><br /> <p>Starter | Grilled aubergine with spiced grated paneer and fresh mint chutney</p><br /> <p>Main | Curried chicken kiev with potato and butternut squash sag aloo</p><br /> <p>Dessert | Keﬃr lime and coconut posset</p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <h2>LUNCH DAY 3</h2><br /> <p>Bourbon glazed spare ribs with smoked corn salad and brioche bread</p><br /> <p>Mixed hairloom tomatoes with wasabi mascarpone</p><br /> <p>Arancini balls and homemade mayo</p><br /> <h2>DINNER DAY 3</h2><br /> <p>Starter | Phyllo asparagus with truﬄe butter sauce and roast shaved almonds</p><br /> <p>Main | Duck breast, sweet potato puree, honey roasted beetroot and pickled plums</p><br /> <p>Dessert | Polenta, orange almond cake with mascarpone cream</p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <h2>LUNCH DAY 4</h2><br /> <p>Moroccan spiced lamb koftas with cucumber, mint and dill tzatziki</p><br /> <p>Classic Greek salad and a lemony couscous tabbouleh with tomatoes and parsley Marinated garlic, olive oil and mixed herb halloumi skewers</p><br /> <p>Homemade lavash (balloon) bread</p><br /> <p> </p><br /> <p> </p><br /> <h2>DINNER DAY 4</h2><br /> <p>Starter | Sundried tomato pesto zucchini parcels with oven roasted cherry tomatoes and crispy pancetta</p><br /> <p>Main | Fillet steak and Hassel back beetroot with lime leaf butter and salsa, alongside whipped Greek yoghurt and sweet potato puree</p><br /> <p>Dessert | Eton Mess of meringue, homemade nougat ice-cream with summer berries</p><br /> <p> </p><br /> <p> </p><br /> <h2>LUNCH DAY 5</h2><br /> <p>Hearty, classic roast chicken Caesar salad with crispy, garlic sourdough croutons</p><br /> <p>French beans, mangetout with hazelnut shavings and orange</p><br /> <p>Homemade rosemary and sea salt focaccia</p><br /> <p> </p><br /> <h2>DINNER DAY 5</h2><br /> <p>Starter | Wagyu carpaccio with horseradish kewpie, capers, radishes and greens</p><br /> <p>Main | Mushroom tortellini with hazelnut and lemon- thyme burnt butter and green beans</p><br /> <p>Dessert | Lavender and white chocolate Crème Brulee</p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <h2>LUNCH DAY 6</h2><br /> <p>Pork souvlaki skewers and creamy Za’atar lenah</p><br /> <p>Zesty, green summer salad with cucumber, pickled red onion and sesame seeds</p><br /> <p>Roast Mediterranean vegetable phyllo pastry tart</p><br /> <h2>DINNER DAY 6</h2><br /> <p>Starter | Beef tataki with ponzu and onion crisps</p><br /> <p>Main | Baby peppers or mini butternut stuﬀed with red lentil and sautéed Mediterranean veg on slow roasted celeriac and balsamic puree</p><br /> <p>Dessert | Decadent chocolate brownie</p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <h2>LUNCH DAY 7</h2><br /> <p>Chicken meatballs with preserved lemon and harissa relish</p><br /> <p>Chargrilled broccolini with roast shaved almonds and lemon vinaigrette</p><br /> <p>Farro and roasted red pepper salad</p><br /> <p>Mixed tomato sourdough bruschetta with balsamic glaze</p><br /> <h2>DINNER DAY 7</h2><br /> <p>Starter | Butternut squash velouté with toasted pumpkin seeds</p><br /> <p>Main | Baked sea bass with saﬀron potatoes and hollandaise with shallot green beans</p><br /> <p>Dessert | Poached peach with strawberry granita</p> </div> </div> </div> </div> </div>
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cya_content: a:2:{s:4:"time";i:1705352889;s:3:"cya";s:2286:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> ONYX II Yacht Description</h2></div><p>ONYX is a 30m sleek semi-raised Swan 100 S, designed by German Frers. Beautifully appointed and in immaculate condition, ONYX is available for charters in the Western Mediterranean in Summer 2023. <br /> <br /> Launched in 2005, the yacht completed an extensive refit in Mallorca in 2021. Works included repainting the hull grey, new teak decks, a reconfigured cockpit dining/lounging, installing a bar in the saloon and all new interior and exterior upholstery and soft furnishings. <br /> <br /> ONYX also comes equipped with a 16.10m Windy SR52 Blackbird Chase tender which opens up endless possibilities for guests who would like to be independent of the main yacht. They can visit restaurants and sites further afield, have day trips easily moving between yacht, beaches and islands, and also travel to and from shore in comfort even in choppy conditions. <br /> <br /> KEY FEATURES<br /> Cruising thoroughbred by Nautor's Swan: quality, aesthetics, performance and seaworthiness<br /> Sleeps up to six guests in three spacious cabins<br /> 16.10m Windy S52 Blackbird Chase Tender<br /> Aft swimming platform for easy access to water sports<br /> Reconfigured cockpit to include one large table, which converts to a lounging area<br /> Cockpit bimini that can remain in place while sailing (not shown in photos)<br /> New teak decks laid in 2021<br /> All new upholstery and soft furnishings 2021<br /> Young and enthusiastic crew of 5</p><p>Introduced by DMA Yachting, the majestic charter yacht ONYX II is a 99 ft sailboat. The highlights of ONYX II are her most appealing features and inviting socializing areas. ONYX II spends the summer season in Croatia. She was delivered by the famous yacht builder Nautor Swan in 2005. A well-done refit was completed in 2021. The expansive yacht layout features 3 generous cabins and easily accommodates a group of 6 guests. </p><p>ONYX II is classified primarily as a sailboat.</p><p>The sailboat features Engines: Perkins Sabre M265Ti 6-cylinder diesel (265 hp 2500 rpm) Gen: Northern lights 26KW X 2,new 2021 engines and a generator.</p>";}
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gpt_description: <h3>Elevator Summary</h3> <p>ONYX II is a remarkable 99' sailing yacht built by the prestigious Nautor Swan and designed by German Frers. She underwent a significant refit in 2021 that brought cutting-edge advancements in both design and functionality. This vessel is equipped to deliver a superb sailing experience while cruising the aesthetic waters of the Western Mediterranean. ONYX II is a synthesis of performance, luxury, and <B>seaworthiness</B>, exquisitely designed to appeal to both seasoned sailors and luxury enthusiasts.</p> <h3>Accommodation</h3> <p>ONYX II provides sumptuous accommodation for up to 6 guests in 3 elegantly appointed cabins. This includes one <B>king-sized cabin</B> and two <B>twin cabins</B>, each boasting en-suite facilities and air conditioning to ensure guest comfort at all times.</p> <table class="table"> <thead> <tr> <th>Accommodation Type</th> <th>Number</th> <th>Features</th> </tr> </thead> <tbody> <tr> <td>King Cabin</td> <td>1</td> <td>En-suite, air conditioning</td> </tr> <tr> <td>Twin Cabin</td> <td>2</td> <td>En-suite, air conditioning</td> </tr> </tbody> </table> <h3>Toys and Amenities</h3> <ul class="list-group"> <li class="list-group-item">16.10m Windy SR52 Blackbird Chase Tender for independent exploration</li> <li class="list-group-item">Integrated <B>swim platform</B> for easy access to water activities</li> <li class="list-group-item">Onboard <B>WIFI</B> for continuous connectivity</li> <li class="list-group-item"><B>Seabob</B> - Ultimate high-speed underwater exploration</li> <li class="list-group-item"><B>Three paddleboards</B> - For a serene or invigorating paddle on the water</li> <li class="list-group-item"><B>Wakeboard</B> - For thrilling surface water sports</li> <li class="list-group-item">Deck shower - Refresh and rinse after a swim</li> </ul> <h3>Amenities</h3> <ul class="list-group"> <li class="list-group-item"><B>Full air conditioning</B> throughout the yacht ensuring comfortable indoor climates</li> <li class="list-group-item">Elegantly curated salon equipped with a state-of-the-art stereo system</li> <li class="list-group-item"><B>Ice maker</B> and <B>220-voltages</B> power system</li> <li class="list-group-item">Top-notch onboard culinary equipment for exquisite dining experiences</li> </ul> <h3>Crew</h3> <p>ONYX II is mastered by Captain Sam Forbes, a seasoned sailor with a rich legacy in yacht racing, complemented by a dedicated crew of four, including a gourmet chef, a stew, and an engineer. The crew is well-versed in hospitality and maritime operations, ensuring a seamless and luxurious experience on board.</p> <table class="table"> <thead> <tr> <th>Crew Member</th> <th>Position</th> <th>Background</th> </tr> </thead> <tbody> <tr> <td>Sam Forbes</td> <td>Captain</td> <td>Extensive experience in superyacht racing and cruising</td> </tr> <tr> <td>Jess Ellis</td> <td>Chef</td> <td>Specializes in healthy, beautifully presented meals</td> </tr> <tr> <td>Emma Carmichael</td> <td>Stewardess</td> <td>Brings high standards of service from previous premium yachts</td> </tr> <tr> <td>Stephen Bannon</td> <td>Engineer</td> <td>Vast engineering experience across the Mediterranean and beyond</td> </tr> </tbody> </table> This detailed presentation ensures potential charterers are well-informed about the extraordinary features and service level aboard ONYX II, promising an unforgettable sailing adventure across the Western Mediterranean.
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ONYX II

Price Terms: Plus Expenses

Price from €85,000/week

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Dubrovnik – Molunat to Podgora

Split – Tucepi to Tribunj

ONYX II Yacht Charter

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ONYX II

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