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L HIPPOCAMPE

  • Guests: 8
  • Cabins: 4
  • Price Range: $55,000 - $66,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

L HIPPOCAMPE yacht is a 100.00 ft long sailboat monohull and spends the summer and winter season in the British Virgin Islands. It was built by Nautor Swan in 2008. A refit was done in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 2 queen cabins, 1 double cabin, 1 twin cabin.

The sailboat features ⁠2x 26kw Northern Light Generators engines and a generator.


Accommodation

L ́ Hippocampe can accommodate up to 8 people in 4 cabins on board. Her interior features a master suite, a VIP cabin, a double cabin and a convertible twin cabin, all with ensuite bathrooms.
Guests: 8
Maxspeed: 16KN
Draft: 13.4
Cruising Speed: 9KN
Helipad: No
Ac: Full
Ac Night: No
Built: 2008
Turnaround: 48h
Cabins: 4
Queen: 2
Double: 1
Twin: 1
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Flag: Malta
Homeport: Spain, SOF and Italy
Yacht Permit: 1
Yacht License: 1

Features

BBQ: 0
AC: Full
Generator: ⁠2x 26kw Northern Light Gen
Cruising Speed: 9KN
Max Speed: 16KN

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Nude: Inq
Crew Pets: No
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: No
Generator: ⁠2x 26kw Northern Light Gen

Price Details

Price from: $55,000

High season rate: $66,000


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Water Sports

Dinghy Size: Yes
Dinghy Hp: ⁠⁠Williams’s 415 Diesel
Swim Platform: Yes
Water Skis Adult: Yes
Snorkel Gear: Yes
Wake Board: Yes
Paddleboard: Yes

Other Entertainment

All cabins have a TV‘s with Apple TV.
A projector outside for movie nights.
Bimini + shade tent at anchor.
Starlink.


Crew

Crew Information

Captain

Engineer

Stewardess/ Sommelier

Chef

Captain: ELLA HOLMES

Ella Holmes, Captain

Nationality: New Zealand
Language: English

Ella joined L'Hippocampe at the start of the 2024 Caribbean season. Since then, she has carefully assembled a young and skilled crew, each member handpicked to provide guests with a high-end, bespoke experience.

Reliable, calm, and possessing strong sailing abilities, Ella has proven her expertise with an impressive track record in various regattas. Having grown up sailing, she has developed a deep passion for the sea and water sports, including kitesurfing and freediving.

With a background as a certified swim instructor, having taught hundreds of children to swim, Ella is equipped with exceptional water safety skills. Her expertise is especially valuable when catering to families with young children, ensuring a safe and enjoyable experience in the water.

Her calm demeanor, combined with her love for adventure, ensures that every charter aboard L'Hippocampe is safe, enjoyable, and truly unforgettable.

Tilo Thevenard, Engineer

Nationality: New Zealand
Language: English

Tilo Thevenard is a highly skilled and versatile yacht engineer with a strong sailing and water sports background. His expertise extends far beyond the yacht’s technical systems, encompassing the meticulous preparation and maintenance of water sports equipment such as tenders, foils, diving gear, and kitesurfing rigs.

Tilo ensures guests can enjoy seamless, worry-free water sports experiences. His commitment to safety and performance means that all equipment is in peak condition, ready for adventure at a moment's notice, making every water-based activity aboard truly unforgettable.

In his free time you will find Tilo sailing, freediving, kitesurfing, and surfing.

Anna Krastina, Stewardess/ Sommelier

Nationality: Latvia
Languages: English and Latvian

Anna is a highly experienced and detail-oriented sommelier with a robust background in fine dining and hospitality. With a passion for delivering impeccable service, Anna excels in creating memorable guest experiences, particularly in wine pairing and premium wine service.

Her extensive training in both the UK and New Zealand, combined with her hands-on experience in Michelin-starred environments, makes her an exceptional asset as a stew/sommelier on luxury yacht charters.

Jordan Cummings, Chef

Nationality: United Kingdom
Languages: English

Jordan is an experienced and highly skilled chef with a prestigious background in Michelin-starred restaurants and high-end culinary establishments.

With over a decade of culinary expertise, Jordan has honed his skills across multiple continents, including the UK, France, New Zealand, and Saudi Arabia.

His formal training at renowned institutions like The Ritz London and extensive experience in fine dining and bespoke menu creation make him an exceptional asset to the yacht for guests who seek premium culinary experiences.


Menu





Day 1


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


Charred Red Mullet, burnt tomato, marjoram & anchovy dressing


Sicilian fregola & wild herbs Crunchy avocado salad


DINNER


Local market fish crudo, candied orange, white balsamic


Barbequed lamb loin, stuffed courgette, basil and black olive jus


Roast pistachio, orange and cardamom tart, pistachio ice cream










Day 2


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


Blistered Porchetta, braised white beans


wild green salad, balsamic vinaigrette


fresh baked garlic foccacia


DINNER


beef carpaccio, grana padano, balsamic emulsion


grilled swordfish loin, confit leek, green peppercorn jus


Sicilian bergamot tart, Italian meringue,










Day 3


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


baked hake, caponata, pickled courgette


blistered red pepper, salted almond, anchovy dressing


crisp baby gem and yoghurt salad


DINNER


picked king crab, toasted brioche, langoustine bisque


roast duck breast, braised fennel, timut pepper, salardaise potato


vanilla burnt cream, almond sable, wild cherries










Day 4


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


Butterflied mackerel, horseradish tabouleh


salt baked beetroot, blood orang & walnut salad


green cucumber salsa


DINNER


san marzano tartlet, buffalo milk burrata


beef fillet, sauce bearnaise, potato dauphinoise


crepe suzette, grand marnier fresh orange










Day 5


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


braised whole lamb shoulder charred calcots, romesco sauce


san marzano tomato, pickled shallot, white balsamic


DINNER


Parmesan parfait, pickled shimeji mushroom, cobnut


fillet of hake, braised fennel, crab bisque


dark chocolate & praline tart, hazelnut ice cream










Day 6


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


baked baby turbot, brown butter, sea vegetables


prosciutto & remoulade Wild green salad


DINNER


Blue fin tuna tartare, crushed avocado, sesame


stuffed saddle of lamb, foie gras, chanterelle mushroom, broad beans


macerated summer strawberries, coconut, st germain










Day 7


BREAKFAST


Fresh local seasonal fruit platter yoghurts and homemade granola fresh daily juices and smoothies
a selection of home baked or local breads and pastries


Cooked breakfasts as requested


LUNCH


pistachio & mascarpone spanakopita


avocado & pine nut salad Panisse, red pepper aioli


DINNER


picked king crab, melon and white radish terrine, green apple


roast monkfish loin, white asparagus, green olive sauce


Tropical choux bun, coconut cream, compressed pineapple






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