This was just a day charter, the client was happy, the crew at the time seemed great and comms with the CA were good.
Magic Cat Yacht Description
-
Seabob:
Premium Seabob seascooter adds fast, effortless exploring and underwater play straight from the boat. -
Watersports set (wakeboard, skis, towable tube):
Mix wakeboard, adult/child water-skiing, and tubing for high-energy afternoons with all ages. -
SANYO projector home cinema:
Set up movie nights in the saloon with the SANYO projector and big retro screen.
Carbon, not brochure. MAGIC CAT is an 82ft sailing catamaran built by Chantier Multiplast, constructed in carbon fibre with a spreader-less carbon fibre wing mast. Built in 1995 and refit in 2022, she is set up for guests who actually care how a yacht sails.
Space that works. The big win onboard is usable room: a 50m² nacelle and a 25m² panoramic cockpit give the group multiple places to spread out without splitting up. Under the cockpit canopy is where dining happens. Simple.
Eight sleep properly. Accommodation is for 8 guests in 4 double en-suite cabins, including a primary suite aft plus three double cabins with en-suite facilities. Air conditioning and Wi-Fi are on board, so you can be comfortable and connected when you want to be.
Watersports, handled. A tender with an 80hp outboard keeps shore hops quick, and the toybox covers the classics: waterskis (adult and child), wakeboard, wake skate, towable tube, paddleboards, snorkelling gear, and an inflatable kayak, with scuba diving available by arrangement.
Accommodation
Number of cabins: 4Cabin configuration: 4 Double
Number of guests: 8
What is the cabin arrangement of Magic Cat?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite | Double bed | Private en-suite bathroom facilities | Yes (Partial) |
| Double Cabin 1 | Double bed | Private en-suite bathroom facilities | Yes (Partial) |
| Double Cabin 2 | Double bed | Private en-suite bathroom facilities | Yes (Partial) |
| Double Cabin 3 | Double bed | Private en-suite bathroom facilities | Yes (Partial) |
Magic Cat
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Weekly price: €30,000 - €35,000
Low Season | High Season
- Length: 82'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: MULTIPLAST
- Consumption: 20 Litres/Hr
- Cruising Speed: 10
- Max. Speed: 25
- Built Year: 1995
- Refit: 2022
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 yacht like Magic Cat, the expected APA is not defined for this type of yacht. 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.
Magic Cat Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 22%, exceptions available | Total | Note | |
|---|---|---|---|---|---|---|
| 14 day charter | 60,000EUR to 70,000EUR | 12,000EUR to 21,000EUR | 13,200EUR to 15,400EUR | 85,200EUR to 106,400EUR | Discounts outside the main season are common. | |
| 7 day charter | 30,000EUR to 35,000EUR | 6,000EUR to 10,500EUR | 6,600EUR to 7,700EUR | 42,600EUR to 53,200EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,000EUR to 17,500EUR | 3,000EUR to 5,250EUR | 3,300EUR to 3,850EUR | 21,300EUR to 26,600EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,000EUR / 6 * 3 days = 15,000EUR |
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: EUR30,000
High season rate: EUR35,000
Magic Cat Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Seabob | Seabob underwater scooter for fast swimming and shallow dives. |
| Tube - towable | 1 towable tube. |
| Kayak (inflatable) | Inflatable kayak. |
| Paddleboards | 2 paddleboards. |
| Wakeboard | 2 wakeboards. |
| Wake skate | 1 wake skate. |
| Water skiing | Water skis for adult and child. |
| Mono ski | 1 mono ski. |
| Snorkeling equipment | Snorkelling equipment. |
| Fishing gear | Fishing gear. |
| Scuba diving (rendezvous) | Rendezvous diving on arrangement. |
| Beach games | Beach games. |
| Beach volleyball | Beach volleyball. |
| Frisbee | Frisbee. |
| Swimming noodles | Noodles. |
Other Entertainment
In the saloon :
- Large retro screen with SANYO projector
- Digital Audio / video control center
- DVD player
- BOSE audio system in saloon and exterior cockpit
- Internet/Fleet 500
4 double cabins.
All with:
- Air conditioning
- Ensuite showers
- Multi regional DVD player and plasma screen TV in two cabins
- CD player /radio
- Hair dryer
- Fans
- Dressing table
Crew
Captain
Chef
Deckhand
Captain: Erwan Noblet
Runs navigation and safety with a strong racing and offshore delivery background, supporting confident sailing days. Brings recent command experience on Gunboat 6201 TRIBE across the Mediterranean and Caribbean.
- French nationality
- Captain of MOONBEAM III for 16 years (refits, charters, classic regattas)
- Licenses include Master 200GT Yacht and GMDSS General Radio Operator Certificate
- Languages: English, French
Plans provisioning and delivers fresh, seasonal meals, adjusting to guest preferences as the week evolves. Her experience spans 20-30m yachts in the Mediterranean and Caribbean, including classic regatta circuits where timing and service matter.
- French nationality
- 25+ years in yachting as stewardess, chef, and regatta crew
- Qualifications: CFBS (STCW95), Permis bateau hauturier
- Languages: French, English, Spanish
Handles sail operations, mooring, anchoring, and watchkeeping to keep deck routines safe and on schedule. Joined MAGIC CAT in 2023 and has already completed a transatlantic crossing plus a season in Greece.
- French nationality
- Licenses include Yachtmaster Offshore (RYA/MCA Endorsed) and STCW 2010
- Powerboat Level II Commercial Endorsed; GMDSS
- Languages: French, English, Spanish
Keeps cabins and guest areas organized with steady housekeeping and laundry, and runs table service and beverages to match the day's plan. Brings recent interior and deck support experience on 28m PERSHING 9X and 28m SUNSEEKER, including mooring assistance.
- French nationality
- Qualifications: CFBS, Medical 1, CRR
- Coastal License
- Languages: French, English, German
Menu
No breakfast items were provided in the source menu.
Day 1
- Freshly shucked oysters on arrival with champagne
- Crab salad – avocado, radish, chives, ruby grapefruit, endive salad, crunchy croutons
- Linguine with clams – chilli, garlic, white wine, parsley, cherry tomatoes, extra virgin olive oil
Day 2
- Steamed mussels – chilli, garlic, white wine, tomato; served with warm focaccia
- Homemade pizzas – prosciutto, buffalo mozzarella & rocket; garlic tomato base (anchovy, olive, caper, cherry tomato & basil)
- Avocado, tomato & mint salad
Day 3
- Fig, jamon, burrata & rocket salad – grissini, balsamic reduction
- Slices of Kobe beef – soba noodles, chilli, Asian greens
Day 4
- Fish tacos – crispy tempura battered halibut, red cabbage, carrot, coriander; chilli lime mayo; Valentina hot sauce
Day 5
- Steamed edamame beans – sea salt
- Langoustine and salmon – brown rice, asparagus, fresh herbs
Day 6
- Seafood paella – prawns, mussels, clams, squid; saffron rice; red pepper
Day 7
- Japanese inspired assortment – sushi, sashimi and dumplings; wasabi, pickled ginger, chilli soy sauce
Day 1
- Soller prawns – roasted tomato stuffed with ratatouille, crispy squid ink bread crumbs
- Crispy skin fillet of local seabream – wilted kale and radicchio, dill pickled cucumber ribbons, beurre-blanc sauce
Day 2
- La corvina carpaccio – capers, radish, snow pea tendrils, micro cress salad
- Moroccan spiced Mallorcan lamb cutlets – cauliflower cous cous, pine nuts, sultanas, minted lemon yogurt
Day 3
- Sundried tomato, brie and basil stuffed mushrooms
- Prawn and coconut curry – seasonal vegetables, cilantro, black sesame, crispy fried shallots; steamed jasmine rice
Day 4
- Red snapper ceviche – white peach, fresh baby fennel
- Roasted duck breast – roasted new potatoes, baby beets, broccolini, honey sesame glazed baby carrots
Day 5
- Beetroot cured salmon – endive, crème fraiche and chive sweet potato salad
- Seared fillet of seabass – green beans, courgette, charred baby fennel puree, white wine sauce
Day 6
- Pork and chicken terrine – dates, pistachio; toasted sourdough, pickled fennel, seeded mustard, cornichons
- Oven baked barramundi fillet – wilted spinach, buttery fava bean puree; tomato, basil and garlic sauce
Day 7
- Galician style octopus – kipfler potatoes, smoked paprika, sea salt flakes, olive oil
- Mallorcan lamb rump – French Puy green lentils, autumn vegetables, red wine and rosemary jus
Day 1
- Deconstructed lemon meringue pie – fresh raspberries
Day 2
- Raspberry soufflé – raspberry and lime sauce
Day 3
- Trio of desserts – chocolate mousse, mini cheesecake, vanilla bean ice-cream
Day 4
- Poached pears in cinnamon and anise syrup – wrapped in puff pastry; vanilla bean ice-cream
Day 5
- Ice drop vanilla bean panna cotta – pineapple and mango
Day 6
- Hazelnut, sultana and brandy pudding – honey zabaglione
Day 7
- Bittersweet Chocolate Tart – roasted fig and clotted cream
No snack items were provided in the source menu.
Chef’s Style & Influences
Mediterranean seafood and seasonal produce, with Japanese and Moroccan notes, citrus, herbs, and spice.
