SOPHIE BLUE Yacht Description
Modernized classic platform. SOPHIE BLUE is a 41m CBI Navi motor yacht built in 1998 and refit in 2024, set up to sleep 10 guests in five suites for a comfortable, grown-up charter.
Real water access. The stern has a drop-down door that doubles as a private teak beach, so getting in and out of the sea is quick, dry, and not a daily gymnastics routine.
Deck time wins. There is a deck Jacuzzi when you want to do nothing efficiently, plus at-anchor stabilizers to keep things calmer while everyone is spread out on the sun deck and foredeck sunpads. Short version: less wobble, more lounging.
Toys for the active. A 5.4m Novurania tender handles shore runs, and the watersports kit covers the full “yes, we will tow you” range: Seabobs, a stand-up Jet Ski, sit-down waverunners, water skis, foilboard, plus banana and donut rides, snorkeling gear, and light fishing gear.
Captain Only
The 35% APA covers all your expenses on board (food, drinks, fuel, transfers...), so if at the end of the charter you have not spent all the APA, you can choose to have the difference refunded to your account or leave it as a tip to the crew.What is the cabin arrangement of SOPHIE BLUE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Primary Suite | King size bed | En-suite bathroom facilities | Full |
| Guest Cabin (Queen) | Queen size bed | En-suite bathroom facilities | Full |
| Guest Cabin 1 (Twin) | Twin beds | En-suite bathroom facilities | Full |
| Guest Cabin 2 (Twin) | Twin beds | En-suite bathroom facilities | Full |
| Guest Cabin 3 (Twin) | Twin beds | En-suite bathroom facilities | Full |
SOPHIE BLUE
-
Weekly price: €85,000 - €90,000
Low Season | High Season
- Length: 134'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 9
- Builder: CBI Navi
- Consumption: 350 Litres/Hr
- Cruising Speed: 13
- Max. Speed: 17
- Built Year: 1998
- Refit: 2024
Related Videos
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like SOPHIE BLUE, the expected APA is 25% to 40% of the charter price (€21,250 - €34,000), making the charter cost €106,250 to €119,000. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
SOPHIE BLUE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 13%%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 170,000EUR to 180,000EUR | 34,000EUR to 54,000EUR | 204,000EUR to 234,000EUR | Discounts outside the main season are common. | ||
| 7 day charter | 85,000EUR to 90,000EUR | 17,000EUR to 27,000EUR | 102,000EUR to 117,000EUR | Standard charter rate, base for all calculations. | ||
| 3 day charter | 42,500EUR to 45,000EUR | 8,500EUR to 13,500EUR | 51,000EUR to 58,500EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 85,000EUR / 6 * 3 days = 42,500EUR |
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: EUR85,000
High season rate: EUR90,000
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| E-foil | E-foil for electric hydrofoil riding. |
| Hydroflyer | Hydroflyer for powered hydroflight riding. |
| Jet Ski (standup) | Jet Ski (standup) for riding on the water. |
| Sea scooter | Sea scooter for underwater propulsion. |
| Seabobs | 2 Seabobs for underwater propulsion. |
| Waverunners (sit down) | Waverunners (sit down) for riding on the water. |
| Banana boat - towable | Banana boat towable. |
| Donut | Donut towable. |
| Foilboard | Foilboard for hydrofoil riding. |
| Water skis - adult | Adult water skis for waterskiing. |
| Water skis - kids | Kids water skis for waterskiing. |
| Snorkeling equipment | Snorkeling equipment for guests. |
| Fishing equipment | Fishing equipment for guests. |
Crew
Captain
First Officer
Chief Engineer
Deckhand
Chef
Deckhand
Chief Stewardess
2nd Stewardess
3rd Stewardess
Captain: Feite-Jurre de Vries
Brings 25+ years at sea across commercial ships, cruise liners, and luxury yachts to keep navigation and onboard routines controlled. Runs safety and overall operations so the trip stays on schedule and calm.
- Dutch nationality
- Licenses: Master unlimited II/2 (commercial), Engineer III/2 3000Kw, DP I operator
- 150,000+ nautical miles
- Languages: English, German, Italian, French, Russian
Leads deck operations and supports safe navigation, keeping anchor set-ups and daily plans running to time. Helps drive guest fun on deck with water sports support.
- South African nationality
- 6 years on private and charter yachts (30m to 100m+)
- Licenses/certs: MCA Yachtmaster Offshore (commercial), GMDSS (GOC), RYA Tender Operator, RYA Advanced Powerboat, STCW 95
- Languages: English (native), French (conversational)
Keeps all technical systems running reliably so guests experience steady power and onboard comfort. Background in superyacht engineering helps issues get handled early and quietly.
- Bulgarian nationality
- In yachting since 2011; started at sea in 2010 as an Engine Cadet on a 230m container carrier
- Licenses/certs: Chief Engineer Class 3 III/3, ENG1, Basic and Advanced STCW Safety Training
- Languages: English, Russian
Manages interior service, guest planning, and provisioning so days stay organized and meals and activities land on time. Trains and coordinates the interior team to keep standards consistent throughout the charter.
- Indian nationality
- Experience on private and charter yachts (30m to 53m)
- Certifications: MCA STCW 10 Refreshers, Food and Hygiene Level 2, ENG1
- Personal Watercraft proficiency (Jet Ski, RIBs, kayaks) and tender/small boat proficiency
Plans menus around guest preferences using experience from Michelin-star kitchens and careful provisioning. Keeps galley timing tight and presentation clean, with consistent hygiene standards.
- English nationality
- Michelin-star restaurant training and experience
- Qualifications: UK NVQ 1-3, Ships Cook Certificate, Level 2 Food Hygiene
- Certifications: STCW 95, ENG1, RYA Powerboat Level 2
Menu
Regional Cuisine Menu:
DAY 1 - Italian
Lunch
Chicken Milanese
Spaghetti
with cherry vine tomatoes and basil
Marinated red peppers
with buffalo mozzarella
Limoncello sorbet
Dinner
Antipasti
Seabream
with baked Tuscan style vegetables
Figs with mascarpone and honey
✻
DAY 2 - Greek
Lunch
Beef koftas with tzatziki
Greek salad
Grilled Mediterranean vegetables
with halloumi
Greek yoghurt with honey and pistachio
Dinner
Grilled langoustines
with burnt lime and roast garlic
Baked white fish
with tomato and kalamata olives,
with crispy zucchini and baked potatoes
Baklava
DAY 3 - Japanese
Lunch
Sashimi of tuna and salmon
with dipping sauce
Selection of sushi with wasabi,
ginger and soy
Snow pea and edamame salad
Yuzu lemon crush
Dinner
Miso soup
Seabass with shiitake mushrooms,
bok choy and fragrant rice
Matcha Swiss roll
✻
DAY 4 - Mexican
Lunch
Jalapeno poppers
Chicken quesadilla
Nachos with guacamole
and sour cream
Churros with dulce de leche
Dinner
Aztec soup
Ceviche
Devilled shrimp
Caramel flan
DAY 5 - Indian
Lunch
Aloo tikki chaat
Prawn marsala curry
Fragrant rice
Gulab jamun
Dinner
Onion bhajis and dips
Lamb bhuna with roti
Toasted coconut ice cream
✻
DAY 6 - Thai
Lunch
Thai fish cakes
with dipping sauce
Green curry
Papaya salad
Sticky coconut rice
Dinner
Grilled chicken satay
Khao soi with crispy noodles
Lemongrass cream
with Thai basil
DAY 7 - Vegetarian
Lunch
Date and goats cheese salad
Grilled field mushrooms,
sourdough with green beans,
garlic and parsley
Baked apples with quince
Dinner
Cherry vine tomato soup
with crème fraiche and basil
Courgette linguini
with chilli and lemon
Raspberry gratin
Second Sample Menu:
DAY 1
Lunch
Sea-bream with citrus fruits
Char grilled broccoli
with chili, garlic and lemon
Couscous and mograbiah
with oven dried tomatoes
Granny Smith apple sorbet
Dinner
Grilled lobster tail
with garlic and soft herbs
Marinated heirloom tomatoes
French beans and mangetout
with hazelnut and orange
Raspberry & Champagne gratin
✻
DAY 2
Lunch
Sea bass fillets with sauce vierge
Char grilled asparagus and courgette
Wild rice with soft herbs
Watermelon granita
Dinner
Spicy tuna tartar, wanton crisps,
creme fraiche and wasabi
Velvet pork loin with ginger,
sushi rice and pickled vegetables
Stir fried shiitake and tender stem broccoli
Matcha roll
DAY 3
Lunch
Roast chicken with saffron,
hazelnuts and honey
Mixed grains and sourdough, soft herbs
Roasted cauliflower and pomegranate salad
Manuka honey and mascarpone mousse
Dinner
Salad of white crab, fennel, and apple
with curried mayonnaise
Turbot with Chef’s tartare sauce,
with lettuce and crispy potatoes
Glazed vanilla marshmallow
with lemon curd raspberry salad and oatmeal
✻
DAY 4
Lunch
Seafood and shellfish platter
Marinated heirloom tomatoes with burrata
Chargrilled vegetables
Lemon sorbet with wild strawberries
Dinner
Caviar and Blinis
Oysters
Cote le Boeuf
with Truffle Potato puree, Garlic scented
Spinach, Sauce Béarnaise
Valrhona Chocolate Fondant
with Vanilla Bean Ice Cream
DAY 5
Lunch
Crispy squid with marinated tomato salad,
lemon and chilli mayonnaise
Roasted butternut squash, farro and kale
Shaved asparagus and hazelnut
Carrot cake
Dinner
Grilled langoustines with burnt lime
and roasted garlic & lime mayonnaise
Seabass with crab,
roasted fennel and orange
Passionfruit souffle
✻
DAY 6
Lunch
Grilled rosemary scallops
Roasted cauliflower with tomato,
dill & capers
Fregola salad
Pomegranate
& mascarpone mousse
Dinner
Grilled squid, fennel
and apple salad
Seabream with orange
and rosemary butter
Chocolate truffle
with pistachio ice cream
DAY 7
Lunch
Grilled chicken with lemon
and black pepper
Date and goats cheese salad
Marinated Mediterranean vegetables
Mango sorbet with passionfruit and kiwi
Dinner
Scallops with sweet potato
and wild mushroom salsa
Seabass with braised fennel,
orange and crab
Chocolate brownie
with chocolate sauce and raspberries
Gallery
