Monaco Grand Prix Yacht Charter 
CARPE DIEM CAT 620 Yacht Description
EXPLORE THE DIFFERENT CRUISE VACATION WITH THE BRAND NEW CATAMARAN LAGOON 620 - CUSTOM MADE
A custom made brand new catamaran (2016)
with excellent performance, both under sail
and engine power.
Especially designed to suit the customer
desire for even more luxury and elegance cruising.
The exceptional living space on board will give
the client privacy and intimacy during the vacation.
The client can enjoy all that yachting can offer, onboard and shoreside.
Advertised by DMA Yachting, the majestic charter yacht CARPE DIEM CAT 620 is a 62 ft sailing catamaran. The primary distinction of CARPE DIEM CAT 620 are her well-chosen interiors and inviting socializing areas. CARPE DIEM CAT 620 spends the season in France. She was constructed by the famous yacht builder Lagoon in 2016. The spacious yacht layout features 4 generous cabins and easily accommodates a maximum of 8 guests.
CARPE DIEM CAT 620 is classified primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the delicious meals are served. The modern cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins offer designer mattrace beds and feature ensuite bathrooms. Multiple portholes offer desirable views, while providing privacy if needed.
The sailboat features ELECTRICAL BOW THRUSTER AT STARBOARD 24V 200KGF + 2 JOYSTICKS ENGINES 2 x 110 HP (Volvo Penta D3-110) PAIR OF 4-BLADES FOLDING PROPELLERS FOR VOLVO D3-110 (110 HP) ROPE CUTTERS ON THE PROPELLERS MASE MARINE GENERATOR 26 Kva FISCHER PANDA 10000i PMS 12 Kva SPARE GENERATOR IN PORTSIDE ENGINE ROOM WATER MAKER - 600 L/HOUR engines and a generator.
Accommodation
1 owner's cabin and three queen bed cabinsSeveral original ambiances
created by Nauta design for the
Lagoon 620: luxury, elegance
and functionality.
Exceptional living space with large sun-decks, both above and below deck.
What is the cabin arrangement of CARPE DIEM CAT 620?
- 4 VIP cabins
CARPE DIEM CAT 620
-
Weekly price: €23,500 - €29,500
Low Season | High Season
- Length: 62'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Lagoon
- Consumption: 20 Litres/Hr
- Cruising Speed: 8
- Max. Speed: 9
- Built Year: 2016
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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 sailing catamaran like CARPE DIEM CAT 620, the expected APA is 20% to 35% of the charter price (€4,700 - €8,225), making the charter cost €28,200 to €31,725. 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.
CARPE DIEM CAT 620 Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 20%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 47,000EUR to 59,000EUR | 9,400EUR to 17,700EUR | 9,400EUR to 11,800EUR | 65,800EUR to 88,500EUR | Discounts outside the main season are common. | |
| 7 day charter | 23,500EUR to 29,500EUR | 4,700EUR to 8,850EUR | 4,700EUR to 5,900EUR | 32,900EUR to 44,250EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 11,750EUR to 14,750EUR | 2,350EUR to 4,425EUR | 2,350EUR to 2,950EUR | 16,450EUR to 22,125EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 23,500EUR / 6 * 3 days = 11,750EUR |
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: EUR23,500
High season rate: EUR29,500
2023 RATES:
HIGH SEASON (July - August): EURO 29500
MID SEASON (June & September): EURO 26500
LOW SEASON (October - May): EURO 23500
Plus Vat currently at 13% plus expenses APA 20%
7 days minimum charter during high season or upon request.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.2023 RATES:
HIGH SEASON (July - August): EURO 29500
MID SEASON (June & September): EURO 26500
LOW SEASON (October - May): EURO 23500
Plus Vat currently at 13% plus expenses APA 20%
7 days minimum charter during high season or upon request.
If the yacht is chartered from a location other than the home port, the charter is subject to a relocation fee.
Relocation Fees:
Catamarans 55ft and up: Cyclades (1500 EUR) *
* Please note due to logistics, charters with embarkation/disembarkation in Santorini will be charged one extra day.
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
RADIOSTATION RAY60 VHF Radio
RAY 60 & 70 RAYMIC Handset (without cable)
AUTOPILOT RAYMARINE EVOLUTION WITH 2 DISPLAYS AND REMOTE CONTROL-HYDRAULIC SYSTEM
RADAR RAYMARINE
DISPLAY HIBRID TOUCH 2x16
WIND , SPEED , DEPTH 6 DISPLAYS
ANTENNAS:
TV+FM UFO Digital + splitter
VHF CX-4
AIS 23 VHF
Fishing
Green Initiatives
Water Sports
Other Entertainment
FLYBRIDGE & FOREDECK CUSHIONS
SUN LOUNGERS ON FLYBRIDGE
FLYBRIDGE FRIDGE
TENDER LIFT XL HYDRAULIC PLATFORM WITH REMOTE
RETRACTABLE HYDRAULIC GANGWAY BESENZONI
TEAK FOREDECK AND DECK PASSAGE WAY
2 SAFETY PLOTS / 8 PERSONS EACH
MEDIA PLAYER/HOME CINEMA/DOLBY-SURROUND/CUSTOM MADE
HI-FI 4 ZONE BACKGROUND MUSIC SYSTEM+KARAOKE CUSTOM MADE
USB SOCKETS IN CABINS
Crew Information
Captain: Alan Jones
Captain: Alan Jones
Alan, born 1955, is from England and first sailed in the Greek islands 30 years ago. He has years of sailing and motor boat experience- delivering yachts worldwide on behalf of Lloyd’s Maritime, Esh Marine, and Bachmann. His vast engineering experience, including boat building, which spans over 40 years, allows him to maintain yachts to their highest standard. While his sailing adventures have taken him around the world, Alan is very happy to be back in Greece.
Married for the past 20 years, Alan and Sally have a love of life on the water. Together through all of their experiences, they create quite the team! They are focused on great food, fabulous service, wonderful experiences, and unforgettable memories for their charter guests- they are excited to welcome you onboard Carpe Diem for an incredible holiday!
Languages: English
Chef: Tomasz Zielinski
Tomasz Zielińksi, born 1985, is from Szczuczyn, Poland. He began his journey as a chef in 2002 in Guernsey, UK. From there, has worked in various restaurants throughout the UK, at a fine dining restaurant in beautiful Krakow, Poland, and as executive chef at 2 hotels in New Zealand. Along with his twin brother, Tomasz has taken part in many food competitions. With his love of food and travel, he brings together great flavours and interesting dishes. He’s passionate about seafood- perfect for a chef on a yacht! His experience is varied with cuisines such as Italian, French, Mediterranean, Indian, Japanese, Thai, and French bakery.
For the past 4 years, Tomasz has been working with Sally and Alan in their restaurants in Cornwall. The 3 of them make quite a team as they join together again onboard Carpe Diem! Come enjoy a gorgeous Greek charter holiday with Tomasz, Alan, and Sally- they will spoil you!
Languages: Polish, Russian, and English (fluent)
Stewardess/Deckhand: Sally Jones
Sally, born 1977, is from England. Married to Alan, they have worked together in sailing and business ventures the entire time. Sally has an extensive resume in hospitality- full of a passion for life! She and Alan operated 3 restaurants in Cornwall- and, at the same time, they had a horticultural business growing their own produce of salad, vegetables, and micro herbs for their restaurants and other local businesses. During this time, they operated a commercial fishing vessel catching both shellfish and fish. As well, they owned and operated a prestige holiday accommodation in the UK and a charter boat for day trips and sport fishing.
All of their work combines beautifully to offer guests exceptional service and the highest quality foods and charter experience. Together, they come to Carpe Diem to combine their dedication for great service and to share their love of sailing. With her welcoming style, Sally offers the ultimate in guest care and the finest charter experience!
Languages: English
CREW June 4th till July 31st 2022
Captain: Phil Soltys
Phil, born in 1959 has had a passion for boats from an early age, owning his first boat when he was just 18 years old. He has chosen to spend much of his leisure time in the last twenty+ years teaching others how to obtain the necessary skills to captain their own motor yachts and sailing boats as an Instructor and Examiner for the Royal Yachting Association, he is also a Commercially endorsed Yacht Master. He has delivered yachts all over the world for many years, his skills as an engineer being particularly useful on long crossings and is ideally equipped to maintain yachts to the highest standards.
Stewardess/Deckhand: Tara Donovan-Soltys
Phil & Tara have been a team for 15 years and share their passion for life on the water.
Tara has 10 years’ experience as a LagoonCatamaran specialist and has attended more than 40 International Boat Shows. Phil & Tara are natural hosts who are focussed on ensuring guests have a unique experience both aboard and ashore, enjoy great food, experience fabulous service and create unforgettable memories. They are excited to welcome you onboard.
Languages: English
Chef: Tomasz Zielinski
Tomasz Zielińksi, born 1985, is from Szczuczyn, Poland. He began his journey as a chef in 2002 in Guernsey, UK. From there, has worked in various restaurants throughout the UK, at a fine dining restaurant in beautiful Krakow, Poland, and as executive chef at 2 hotels in New Zealand. Along with his twin brother, Tomasz has taken part in many food competitions. With his love of food and travel, he brings together great flavours and interesting dishes. He’s passionate about seafood- perfect for a chef on a yacht! His experience is varied with cuisines such as Italian, French, Mediterranean, Indian, Japanese, Thai, and French bakery.
For the past 4 years, Tomasz has been working with Sally and Alan in their restaurants in Cornwall. The 3 of them make quite a team as they join together again onboard Carpe Diem! Come enjoy a gorgeous Greek charter holiday with Tomasz, Alan, and Sally- they will spoil you!
Languages: Polish, Russian, and English (fluent)
Menu
Day 1
Lunch
Tabbouleh, bulgur, pomegranate, mint pine nuts, scallions
Crudo- tuna, yuzu, capers berries, olive oil
Octopus, kalamata olives, potato and burnt pepper
Foie Gras, figs, brioche, nuts
Dinner
Starter
Moules marinières
Grilled halloumi, aubergine salad, tomatoes, olives, mint
Pan fried Sea bass, lemon risotto, crispy leeks
Lamb saganaki, kefalotyri cheese, eggplant, cabbage, grilled pita, mint yoghurt
Dessert
Passionfruit cheesecake, buttermilk ice cream
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 2
Lunch
Spanakorizo spinach, cherry tomato, feta cheese
Ouzo cured salmon gravlax, fennel, dill
Dumplings, prawns, kale, ponzu
Grilled sardines, pita bread, tzatziki
Dinner
Starter
Beef tartare, chanterelles, shallots, olive oil, egg yolk
Grilled polenta wild mushrooms, oregano leaves, pecorino
Linguini lobster, confit tomato, black garlic, olive oil
Lamb loin, baba ganoush, tomato pesto
Dessert
Chocolate sphere, hazelnut mousse
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 3
Lunch
Grilled courgettes, prosciutto, rocket, pine nuts
Crab fish cake, watercress, miso aioli
Calamari, chorizo, cherry tomato, lemon, lamb leaves
Club sandwich
Dinner
Starter
Scallops, boudin noir, caramelized granny smith
Ravioli, goat cheese, sweet potato, burnt butter
Pad Thai, prawn
Duck breast, lentil, beetroot, pak choi, cherries
Dessert
Crème Brûlée
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 4
Lunch
Niçoise Salad, quail egg, fava bean
Local oysters, red wine and shallots vinaigrette
King prawns, garlic, tomato, white wine, herbs, baguette
Lamb kofta, cucumber salad, mint yoghurt, pita
Dinner
Starter
Tiraditos, tuna, ginger, wakame
Mediterranean bream fricassee with kalamata olives cherry tomatoes and baby potatoes
Smoked aubergine, roasted shallot puree and pine nuts filo pastry
Beef filet, topinambour puree, foie gras, gratin, tomato, wild mushrooms
Dessert
Lemon meringue pie, passionfruit macarons
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 5
Lunch
Rocket, beetroot, feta, walnut salad
Deep fried calamari, potato fava salad, herb deep
Seafood paella
Thai beef salad
Dinner
Starter
Sea Bream ceviche, miso mayo, macadamia nut, pickled shallots
Ricotta gnocchi, mint, broad bean, scallions, asparagus
Turbot, asparagus velouté, tagliatelle
Lamb Rogan Josh, basmati, garlic naan
Dessert
Coconut mousse, almond cake, passionfruit
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 6
Lunch
Grilled asparagus, crispy pancetta, poached egg, pecorino
Crab salad, avocado, tomato, microgreens, crème fresh
Tuna tartare, fennel salad, basil leaves, lime olive oil
Sweet bread, honey and cherry vinegar glaze, Jerusalem artichoke
Dinner
Starter
Burrata, roasted tomatoes, basil, pine nuts, lemon
Saffron shellfish risotto, garden peas, parmesan
Steak tagliata
Ravioli feta, potato, scallions, sage butter
Dessert
Vanilla panna cotta, rhubarb, almonds
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Day 7
Lunch
Tempura cod tacos, chimichurri, cos lettuce
Greek salad
Pork belly gyoza dumplings, scallion, ponzu
Seafood laksa, rice noodles
Dinner
Starter
Duck spring rolls, plum and lime deep
Fish and chips, hand cut chips, salad, tartare
Rack of lamb, pea puree, potato, feta, mint vinegar
Green curry, aubergine, zucchini, broad beans
Dessert
Raspberry and dark chocolate tart with ice cream
Selection of sorbets
Selection of Greek and French cheese, Quince Jelly, fresh pear, walnut bread
Breakfast
Eggs benedict
Eggs Florentine
Eggs Royale
French toast with berries and caramelized banana
Granola, coconut yoghurt
Slice meets, sliced cheese, avocado, cherry tomato
Buffet
Gallery
