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JOY

  • Guests: 8
  • Cabins: 4
  • Price Range: $59,300 - $64,200

Base

This yacht is based in the British Virgin Islands.

Yacht Description

JOY yacht is a 77.0 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 3 king cabins, 1 pullman cabin.

The sailboat features 2 x Volvo Penta D4-180 Engines; 2 x Onan Generators (19Kva), one upgrade to 27KW; 2 x Inverters 24/22V 5000VA engines and a generator.


Accommodation

1 Master Suite, 2 Double Cabins, 1 Twin Cabin (convertible to double bed)


All with en-suite bathrooms
Tube: Yes
Guests: 8
Draft: 6.3
Cruising Speed: 10
Helipad: No
Maxspeed: 12
Other Pickup: Caribbean
Built: 2018
Turnaround: 48 hours
Cabins: 4
King: 3
Pullman: 1
Showers: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

License: Master
Air Compressor: Not Onboard
Number Of Divers: 8
Scuba On Board: Yacht offers Rendezvous Diving only

Features

BBQ: Yes
AC: Full
Generator: 2 x ONAN Generators (19Kva), o
Internet: Onboard WIFI

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Crew Pets: No
Guest Pets: No
Water Maker: 280L
Water Capacity: 1600L
Ice Maker: Yes
Sun Awning: Yes
Bimini: Yes
Bbq: Yes
Children Ok: Yes
Generator: 2 x ONAN Generators (19Kva), o
Inverter: 2 x Inverters 24/220V 5000VA
Voltages: 12V & 220V

Price Details

Price from: $59,300

High season rate: $64,200


Layout

Water Sports

Dinghy Size: Ocean Master Deluxe OM 500 with Honda Engine 100HP
Kayaks 1 Pax: Yes
Dinghy Hp: 100HP
Floating Mats: Yes
Swim Platform: 1
Water Skis Adult: Yes
Fishing Gear: Yes
Snorkel Gear: Yes
Wake Board: Yes

Other Entertainment

Diving Equipment: Diving Compressor Bauer Junior II 220V/50Hz, Dive gears; waivers requested


Crew

Crew Information

Captain

Chef

Hostess

Mate

Captain: Carl CJ Coetzee

Captain: Carl CJ Coetzee
CJ, the Captain of SY JOY, his passion for the ocean stretches back further than he can remember. Born out of a childhood of summers spent visiting his grandfather’s house on the beach in Cape Town, he always knew he wanted a life by the sea.

Starting his career as a dive instructor and professional underwater photographer and videographer, CJ spent many years working with thousands of clients, not only training them how to dive, but sharing his love for the ocean and guiding them to some of the most spectacular underwater locations and majestic marine life. 

After many years under the sea, CJ decided to make the move into yachting to expand his experience and build his career. Taking his experiences from large super yacht to smaller award winning charter catamarans, CJ now has 7 years of working experience around the the Caribbean, Mediterranean and South East Asia to make him the perfect captain for any yacht charter. 

With experience of transatlantic crossings on spectacular sail yachts, finding Manta rays in the Benguela current off of Mozambique, discovering overhead barrels on never heard of islands lost in the Indian ocean or swimming with Tiger sharks in the Bahamas CJ has a knack of finding the most spectacular treasures that mother nature has to offer.
 
With a laid back and very friendly disposition, he leads a team of dedicated and professional crew to ensure that all of his guests have the opportunity to enjoy an once in a lifetime experience. 

“I am very fortunate to be able to live a life that most could only dream of, however there is no greater joy than sharing that with others, either in, or out of the water.” 


Chef: Desree Pierce
Ever since Desree can remember she has loved being in the kitchen. Starting by cooking for friends and family back home in in Cape Town, she thrived by experimenting with new dishes and exciting flavour combinations. Having studied and worked in fashion design, Desree has a keen eye for detail and a natural creative flair and decided to follow her passion for gastronomy full time by joining a high profile catering company. After building her skills in private and event catering, Desree’s passion for the ocean, travel and the culinary arts led her into the world of yachting.

With years of experience as a chef on board private and charter yachts from the Mediterranean to Madagascar and everything in between, Desree has been exposed to (and fallen in love with) a multitude of cuisines and cultures. Organic and fresh ingredients inspire her to create delicious yet health conscious menus onboard, and her passion shines through her meticulous planning of flavour combinations, textures and presentation. Desree will gladly work with you to create personalised menus based on dietary requirements and preferences, to ensure that every meal on board is an event in itself.

Always keen to learn more and expand her repertoire, Desree has recently completed an intensive pastry and bread making course at The Academy of Pastry Arts accredited by City and Guilds as well as undertaking placements at two of Kuala Lumpur's finest restaurants; Enoteca (Italian) and Aliyaa (Sri Lankan). She is also lucky enough to have cooked for Chef Mario Batali and received the following testimonial: "best yet. Truly perfect".
Beyond the galley, Desree has a real love of travelling and loves island hopping in whichever part of the world she is in.


Hostess: Lexi Alexandra Fletcher
Lexi is upbeat and charismatic, with a calm disposition and can do approach that makes her a welcome team member in any situation and a great asset on board Joy.

With experience early in her career serving cocktails and later moving on to client servicing in the marketing industry, Lexi has extensive practice delivering to the highest standards with flourish and flair over almost 15 years. She understands the importance of the smallest finishing touches and prides herself on providing a truly personalised service for guests.

Working closely with Captain CJ and Chef Desree, Lexi will make sure that every aspect of your trip is taken care of so that you can sit back, relax and enjoy a once in a lifetime holiday on board Joy.

Having lived on three continents, Lexi has devloped a deep passion for travel and has been lucky enough to visit some of the most beautiful places in the world. A keen diver and hiker, she delights in exploring everything that the natural world has to offer, both above and below sea level.


Mate: Pierre Hugo
Pierre really discovered his love for nature when at 14 he moved to Cape Town with his family. Travel and a sense of adventure runs in the family and over the years Pierre has developed a great passion for the ocean in particular, where he enjoys sailing, surfing, snorkelling, diving and fishing.

With a background in environmental science and marine biology, Pierre has a deep understanding and appreciation of the natural world and decided to pursue a career in yachting to follow his true calling in life.

With experience sailing in some of the most beautiful and remote parts of the world, including the Caribbean, Hawaii and the South Pacific, Pierre loves being able to bring his enthusiasm to new challenges.

Pierre is outgoing, approachable and loves interacting with people. As mate on Joy, he aims to ensure that guests have the most fun as possible, whether that involves sipping daiquiris on the bow, paddle boarding through mangroves or spotting dolphins at sunset.


Menu

BREAKFAST


Spinach and mushroom quiche 
with goats cheese crumble


Banana bread french toast and caramelised banana 
served with fresh cream


Fresh home made pancakes with crispy bacon 
and maple syrup


Soft poached eggs with hollandaise, 
country ham and wilted spinach on toasted english muffin


Coconut chia seed smoothie bowls
with freshly cut fruit, seeds and nuts


Smoked salmon bagel with scallion scrambled eggs


Soft eggs shakshuka served with warm ciabatta


Fresh fruit platter, muffins and cereals served every morning


 


 


LUNCH


Fresh seared Thai beef noodle salad with toasted cashews 
and crispy coconut


Greek style chicken kebabs on the BBQ 
served with a minted peach cous cous and garden salad


Seared tuna salad with pineapple and sprout, ginger plum relish 
with deep fried sushi rice balls


Bacon and bree homemade beef burgers with caramelised sweet red onions, 
served with a pickled balsamic pear and rocket salad


Pan seared cajun style mahi mahi with coconut and tumeric quinoa, 
topped with mango and cucumber salsa


Gourmet thin base pizza with garden side salad, 
Roast eggplant and zucchini ribbons with goats cheese Bacon, avocado and feta


Island style spicy shrimp soft tacos topped with salsa and sour cream and
served with home made three bean salad


 


CANAPE


Classic cheese board with cured meat, nuts and fruit


Spicy patatas bravas with home made lime mayo


Freshly made island salsa, smashed avocado 
with nacho chips


Melted provolone burger bites with pickles


Sesame crusted seared tuna crisps
with wasabi avocado puree


Cumin baked sweet potato rounds
with homemade hummus and smoked paprika


Beef fillet crostini with tomato, olive and caper relish


Vegetable and pickled ginger thai rice wraps, 
with chilli soy dipping sauce


 


STARTERS


Ginger ponzu tuna tartar
with a hint of truffle


Chilled pea soup, 
with a mint and feta cigar


Mango and chilli mahi mahi ceviche, 
with crispy tortilla chips


Lemongrass infused coconut milk mussels, 
with ciabatta


Multicoloured tomato caprese salad, 
with freshly made basil pesto


Bahamian tropical conch salad


Quinoa falafel salad with pomegranate, 
basil and white balsamic dressing


 


MAINS


Fish of the day baked in a paprika lime and tomato sauce, 
served on a bed of roast vegetables and creamy garlic mash


Lemon herb roast spring chicken served with walnut and apricot stuffing, 
sautéed green beans and lime sweet potato puree


Red wine, garlic and thyme marinated filet served
with wild mushroom and parmesan risotto


Miso glazed wild salmon served with charred lemon almond broccolini 
and coconut sticky rice


Roast chicken marbella served with mixed green vegetables 
garlic roast potatoes and baby spinach side salad


Smokey BBQ ribs with Bahamian style mac & cheese 
and traditional coleslaw


Surf and Turf, Lobster and filet served with 
bacon, cherry tomato and basil white wine cream sauce 
seared asparagus and parmesan cauliflower puree


 


DESSERT


Traditional Bahamian rum cake with vanilla ice cream


Madagascan vanilla coconut panna cotta with 
toasted coconut, mango sorbet and kiwi salsa


Gooey chocolate nut brownies and ice cream


South African Amarula glazed malva pudding served with 
home made vanilla creme anglaise


Flourless chocolate torte with
fresh berries and chantilly


Chef Desree’s tiramisu with Drambuie 


‘Pampoenkoekies’
Butternut doughnuts served warm with 
salted caramel and vanilla ice cream


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