Yacht Charters And Luxury Boat Rentals
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CARTOUCHE
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CARTOUCHE

Catamaran Malta Built 2011

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$70,000 / Week
Built / Refit 2011 / 202120222024
Length 95 ft
Cabins 4
Guests 8
Crew 5
From $70,000

Boat Details

TypeCatamaran
Length95 ft
Beam39.4 ft
Draft7.55 ft
Year Built2011
Refit202120222024
Builder-
FlagMalta

Performance

Cruising Speed8 knots
Max Speed14 knots
Fuel Consumption20
EnginesTwin 425 Cummins Generators Twin 17 KW x2
Air ConditioningFull
Water Makerx2

Accommodations

King Cabins1
Queen Cabins0
Double Cabins3
Twin Cabins0
Pullman Berths0
Showers4
Heads4
Deck Jacuzzi Pets Allowed Children Welcome Stabilizers

Watersports

Water Skis Adult
Water Skis Kids
Jet Skis
Dinghy size: Tender Rib-eye 500 (2017), paxes: 5 m, engine: 100 HP
Wakeboards
Tube
Floating Mats
Stand-up Paddle Boards
Kayaks - 2 Man 2
Snorkel Gear
Sea Bobs
Under Water Camera
Under Water Video
Swim Platform
Boarding Ladder (Loc/Type)
Beach Games
Fishing Gear rods: 2

Amenities

Salon TV/DVD
Salon Stereo/Music
iPod/MP3 Hookups
Videos
CDs/Music
DVDs/Movies
Books
Board Games
Camcorder
Sun Awning
Bimini
Port/Hatches
Deck Shower
Hair Dryers
Ice Maker
Generator
Inverter
Guest Pets Allowed?
Guest Smokes
Onboard Internet Onboard WIFI

Green Initiatives

Water MakerYes
Reusable BottlesYes

Accommodation Details

Total Cabins4
Max Guests8
Wash Basins4
Tubs0
Electric Heads4
CAPTAIN: Charles MANDIL
French
STCW 95
Language: Fluent English

Charles Mandil is a qualified and commercially endorsed 200GT master of yachts with an engineering background. Proudly coming from the city of yachting, Antibes France, where the sailing industry was a natural direction for such an ocean loving individual.

Sailing from his young age, he started out thirteen years ago as deckhand and working his way up to Engineer, he has become a Captain with over 70,000Nm and few crossings under his belt in global destinations such as the red sea, the Mediterranean, Atlantic and the Bahamas.

Qualified advanced diver with huge interest in adventuring & water sports, swimming, fishing and kite surfing as an addition, he spends more time on the water than on land.

With a deep appreciation of the Oceans, he prides himself for the care of health and wellbeing of our blue planet.
Since one year, Charles happily promotes SY Cartouche as her Captain where he aim to share his passion and provide high service.


RELIEF CAPTAIN – Nicolas FLEURET
15 years of experience in yachting industry, including 10 years as a captain
- Details, pic to come -


CHEF: Denis GUEMENE
French
STCW 95 – CFBS
Food Hygiene Level 2&3
Luxury Chalet Staff from the London Academy
Languages spoken: English

Denis is a highly skilled and versatile chef, confident in a wide range of culinary styles including French, Asian, and Mediterranean cuisine.

His creativity shines through in every dish, with meticulous attention to detail from sourcing the freshest ingredients to crafting elegant presentations. Passionate about quality and flavor, Denis draws constant inspiration from the natural taste of fresh produce.

Before joining the yachting industry in 2017, Denis built a strong land-based career working in several restaurants across France, Ireland, Switzerland including Michelin-star establishments.
He has worked as a chef for 3 years on S/Y Drumbeat and previously 3 years on a 40 m Motor Yacht, Shane.

His fine dining background and commitment to excellence translate perfectly to the yacht environment, where he delights guests with refined, beautifully balanced menus.

When he’s not in the galley, Denis enjoys spending his free time hiking and exploring the outdoors on motorbikes.


STEWARDESS: Sitti SIRIPORN (Pla)
Thai
STCW – ENG1
Languages spoken: English,

Pla is originally from North-East Thailand and has built a strong background in hospitality since 2013, working in several hotels and restaurants across her home country.

Over the years, she has held a variety of positions including receptionist, guests service agent, supervisor, and housekeeper, developing excellent skills in guests service, attention to detail, and teamwork.

Eager to expand her horizons, Pla joined Yachting in early 2023 to pursue a career in the yachting industry and worked aboard S/Y Drumbeat.
Her professionalism, positive attitude, and genuine care for guests make her a valued member of the crew.


FIRST MATE / ENGINEER: Enzo MILELLI
French
Diploma/Qualification: Captain 200 UMS, Chef Engineer 750kw, Captain 500 (ongoing validation)
Languages spoken: English

Enzo is a young, passionate, and experienced second officer from Corsica, where he grew up surrounded by the sea, a natural path into the maritime world.

He started his career on passenger shuttles, working as both engineer and captain, gaining solid technical skills and versatility.

His journey has since brought him to sailing catamaran yachts, where he has refined his navigation abilities, maintenance know-how, and guest hospitality.

A true traveler at heart, he has sailed in diverse waters, and always looks forward to discovering new destinations and creating unforgettable experiences onboard. Sporty and sea-loving, he enjoys wakeboarding, dinghy sailing, foil surfing, and fishing, all of which he loves sharing with curious or passionate guests.

Conscientious, approachable, and detail-oriented, Enzo brings a warm, safe, and professional atmosphere to every trip. His clear ambition is to turn every charter into an elegant and memorable adventure.
Charles MANDIL

Charles MANDIL

CAPTAIN

French

Languages: English, French

Denis GUEMENE

Denis GUEMENE

CHEF

Sitti SIRIPORN (Pla)

Sitti SIRIPORN (Pla)

STEW

Enzo MILELLI

Enzo MILELLI

RELIEF CAPTAIN/ENGINEER

RELIEF CAPTAIN / ENGINEER: Enzo MILELLI French Diploma/Qualification: Captain 200 UMS, Chef Engineer 750kw, Captain 500 (ongoing validation) Languages spoken: French, English Enzo is a young, passionate, and experienced second officer from Corsica, where he grew up surrounded by the sea, a natural path into the maritime world. He started his career on passenger shuttles, working as both engineer and captain, gaining solid technical skills and versatility. His journey has since brought him to sailing catamaran yachts, where he has refined his navigation abilities, maintenance know-how, and guest hospitality. A true traveler at heart, he has sailed in diverse waters and always looks forward to discovering new destinations and creating unforgettable experiences onboard. Sporty and sea-loving, he enjoys wakeboarding, dinghy sailing, foil surfing, and fishing, all of which he loves sharing with curious or passionate guests. Conscientious, approachable, and detail-oriented, Enzo brings a warm, safe, and professional atmosphere to every trip. His clear ambition is to turn every charter into an elegant and memorable adventure.
Pierre VAILLANT

Pierre VAILLANT

FIRST MATE

FRENCH

Languages: FRENCH, ENGLISH

FIRST MATE: Pierre VAILLANT French Diploma/Qualification: Captain 500, Engineer 250kw, Languages spoken: French, English, Basic Spanish Pierre is 23 years old, he comes from a small island in Brittany where the sea has always been a part of his life. He has worked on many different types of vessels, which has given him the opportunity to sail around the world and discover places such as Australia, Asia, French Polynesia, and many others. Passionate about spearfishing and fishing, he also enjoys kitesurfing and a wide range of water sports. He loves sharing his experience of the sea and helping to make every cruise a friendly and memorable experience.
Season Period Base Price Charter Type Terms Locations
Summer 2026
High Season
May 01, 2026
to Oct 31, 2026
$70,000
USD
Plus Expenses MYBA W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard.
Per Guest: 2 pax — $70,000 3 pax — $70,000 4 pax — $70,000 5 pax — $70,000 6 pax — $70,000 7 pax — $70,000 8 pax — $70,000

CHARTER on Nov 24 - Dec 1, 2025, in the Bahamas ; International group of 8

Broker notes All went very well aboard Cartouche. It was a pleasure working with Charles. My client loved the crew and the yacht. This is his feedback: Everything went very well. My brother Peter, who was turning 70, was thrilled! The crew behaved wonderfully; they looked after them exceptionally well and very professionally. Thank you very much for all your help in organizing this charter! A total success!

CHARTER on September 7-14, 2024 in Amalfi Coast - Italian & British group of 7

WOW!!! We can't thank you enough for the wonderful experience and for making our vacation so special. What a fabulous group of people you are and we will never forget our time spent with you all !!! T & J What an mamazing crew "over the top service".Every day was above and beyond expectations.<br /> Delicious breakfasts, lunches, dinners "the best" Enjoyed every island - simply beautiful views evry day!!! Will remember this special trip with family + close friends forever! A & J GRAZIE MILLE PER TUTII ! V, M & D

Review

CHARTER on August 23-30, 2024 in the Ionians - An American group of 8

Broker notes<br /> "I heard from C. yesterday, and she expressed that they had the most phenomenal time onboard Cartouche and that you and your crew were beyond exceptional. <br /> She couldn't be happier. That said, I had a feeling they would become repeats, even before they stepped onboard, as both the yacht's reputation and your reputation precede you. <br /> I can not thank you enough for delivering such an incredible holiday!"

CHARTER on August 1 - 8, 2024 in the Ionians - Group of 8 from Belgium

BROKER QUOTE:<br /> Great crew too. Clients were delighted with their experience. <br /> Captain Charles is young, dynamic and did everything to make the cruise perfect. <br /> The clients had come down from a 50m the week before and didn't notice any difference, so good was the service and atmosphere on board. <br /> They left the crew a very good tip to congratulate them.

Charter on July 4-11, 2024 in Greece, Athens - Group of 8 from USA

It was a privilege to sail Captain Charles! He immediately made us feel welcome and helped us settle in.<br /> Each morning he checked in and asked for our feedback about the day ahead. <br /> He was well informed and made adjustments as need with the weather conditions.<br /> He was a pleasure to be around. His leadership and the work he put in with the rest of the crew to keep the boat in top order and spotless each day was tireless. Amazing job!<br /> We have chartered in the past and hands down this crew is top notch. <br /> They worked well together and went above all of our expectations and managed to do it with a smile each day!<br /> Chef Max was amazing and each day surprised us with exception food and drinks!<br /> Most memorable and can't wait to do it again!

Review

Charter on February 10-17, 2024 in the Bahamas - Group of 4 from USA

The K group LOVED their charter, loved you Charles, loved the crew, food, and also the yacht! <br /> Thank you very much for a successful charter! <br /> They want to book for next year.

Charter on january 20 - 27, 2024 in the Bahamas - Group of 8 from Philipines

Hi Amelie .. <br /> this cruise is best I ever say .... they are so nice people, food was outstanding, amazing all of them were great... I want to thank you so much, my sister had a trip she will never forget.<br /> If I would have to give evaluation from 1 lower to 10 the max .....<br /> I would give them a 15 <br /> Amazing they really make you feel at home.<br />

Charter on December 10-20, 2023 in the Bahamas - Group from USA and Europe

Le séjour s’est très bien passé. L’équipage était très attentif et réactif à nos besoins sans même qu’on ait besoin de formuler la demande à l’équipage. <br /> A tous les niveaux, il n’y a rien à dire. Vraiment une prestation exceptionnelle. On remercie tout le monde et à une prochaine fois pour les îles vierges 👌👌 »<br /> <br /> The trip went very well. The crew was very attentive and responsive to our needs, and we didn't even have to ask them for anything. <br /> In every respect, there was nothing to say. Truly an exceptional service. We thank everyone and see you next time for the Virgin Islands 👌👌 "

Charter on July 10-17, 2023 in the Ionians - Group of 8 from USA and Brazil

- CLIENT'S NOTE TO THE BROKER -<br /> Dear Jao,<br /> We are about to check out in Corfu as planned. <br /> Everything went fine and the crew is really outstanding. <br /> The whole group was amazed by their sympathy and their commitment to provide us with the best service. <br /> We really appreciate. As a token of our appreciation, I have informed the captain that we are willing to give, €XXXX as tip. <br /> Please let me know the bank information so that I can order the wire transfer immediately. <br /> I also take this opportunity to thank you very much for your guidance on this wonderful trip. <br /> Best!<br /> <br /> CLIENT'S REPORTS<br /> Une semaine magnifique dont je me souviendrai pour toute la vie!! Merci infiniment Sébastien, Pauline, Line et Valentin.<br /> <br /> What a wonderful trip! Unforgettable! Thank you Cartouche team for the most incredible services. Best wishes from Rio!<br /> <br /> Thank you for an incredible trip accross the Greek Islands! The crew made everything perfect!<br /> <br /> Thank you for these unforgettable moments in Greek Waters. We had an amazing time. Fantastic crew!<br /> <br /> Merci à tous pour cette superbe semaine. Tout était impécable. On a découvert une Grèce tout à fait différente et meilleure!!!

Review

Charter on August 13 - 27, 2022 in the Ionians / Group of 8 from Germany

Hope to see you soon!<br /> <br /> What an incredible 2 weeks! <br /> <br /> We had such lovely time in paradise. <br /> <br /> Finding beautiful bays, eating delicious food (& snackers) and feeling so well taken care of. <br /> <br /> Thank you for helping us all make such special memories!

Review
Menu
<p style="text-align: center;"><span style="font-size: 12pt;">S/Y CARTOUCHE &nbsp;</span><br /><span style="font-size: 12pt;">SAMPLE MENU by </span><span style="font-size: 12pt;">Denis GUEMENE</span></p> <p style="text-align: center;">CANAPES</p> <p style="text-align: center;">Smoked salmon, cottage cheese and rocket rolls<br />Herbs Devilled Eggs<br />Whipped Blue Cheese and Pear Crostini<br />Fried Stuffed Olives<br />Prosecco and Maple-Glazed Pigs in Blankets<br />Pea and Mint Croustades<br />Roasted Grape and Goat's Cheese Toasts<br />Easy Beetroot, Walnut and Stilton Blinis<br />Ham and cheese straws with aioli<br />Sesame Prawn Balls<br />Spiced Tortilla Chips with Festive Houmous<br />Chicken Katsu skewers<br />Smoked strout and pea vol-au-vents<br />Mini Parma ham veggie tarts<br />Spicy Saba and guacamole cones<br />Crispy prawns with sweet chilli dip</p> <p style="text-align: center;">&nbsp;</p> <p style="text-align: center;">BREAKFAST</p> <p style="text-align: center;">Fresh fruit platter, cured meat and cheese platters, granola, yogurts, jams fresh baked bread<br />Selection of pastries (fresh muffins)<br />Fresh juice and smoothies &ndash; Hot selection<br />Eggs your way<br />Bacon, sausages, avocado, spinash<br />Crepes or pancakes with toppings of your choice.</p> <p style="text-align: center;">DAY l</p> <p style="text-align: center;">LUNCH</p> <p style="text-align: center;">Pomelo salad, grilled scarlet prawn, chili jam, crispy air dried seaweed and ginger flower<br />Whole French lobster, stir fried noodle, red curry paste, red onion pickles, green peas and baby carrots<br />Mango sticky rice rolls and coconut custard.</p> <p style="text-align: center;">DINNER<br />Dive scallops carpaccio, caviar de Neuvic, oyster leaf<br />Char grilled organic pork with honey, rosemary, smoked eggplant and mushroom soy sauce<br />Organic poached pear in red wine syrup, hazelnut crumble and rice milk ice cream</p> <p style="text-align: center;">DAY 2</p> <p style="text-align: center;">&nbsp;LUNCH</p> <p style="text-align: center;">Organic pineapple tomatoes, fresh cashews, pesto and burrata<br />Slow cooked cod, mini ratatouille, organic arugula and sweet vinegar cream<br />Raspberry mille feuilles and verbena ice cream</p> <p style="text-align: center;">DINNER</p> <p style="text-align: center;">Celeriac soup; poached egg, chives oil and crispy Belotta ham<br />Roasted sea bream, green asparagus, sweet potatoes mousseline, fish soup foam<br />Chocolate coolant, organic apricots coulis and praline ice cream</p> <p style="text-align: center;">DAY 3</p> <p style="text-align: center;">LUNCH</p> <p style="text-align: center;">Otoro Tataki , Konjac noodle, fresh wasabi and cured ginger<br />Unagi and chicken Yakitori with white cabbage salad<br />Strawberry cheesecake and chocolate cream</p> <p style="text-align: center;">DINNER</p> <p style="text-align: center;">Wild salmon Belly and crab meat ball, crispy spicy noodle<br />90 days Shabi beef chuck square cut, beef and sima glaze,<br />Square potatoes fondant and mustard salad<br />Roasted red apple tart with salted caramel sauce and vanilla ice cream</p> <p style="text-align: center;">DAY 4</p> <p style="text-align: center;">&nbsp;LUNCH</p> <p style="text-align: center;">MAHI MAHI of Vivianeau fish, red onion, coriander, green lime zest, ginger and coco milk served in the shell.<br />Abalone fried in garlic butter, parnish smooth, puree, shitake mushrooms and green peas sprouts.<br />Melon soup, pistachio crispy cake and mascarpone mousse</p> <p style="text-align: center;">DINNER</p> <p style="text-align: center;">Vegetarian Kebab satay with peanut sauce<br />Vegetarian Korean Japchae<br />Vegan dark chocolate and roasted almond tard, red blueberry ice cream</p> <p style="text-align: center;">DAY 5</p> <p style="text-align: center;">&nbsp;LUNCH<br />Octopus carpaccio, galoppa olive oil, salad of seaweed and sunflower seeds<br />Salad of sea asparagus, mussels, soft boiled egg,<br />Creamy seaweed mussel juice<br />Fruity Panacotta</p> <p style="text-align: center;">DINNER</p> <p style="text-align: center;">Beetroot and gin curred salmon, variety of pickles, coriander foam<br />Waygu beef tartar, cress sauce, pine nut and garlic flower<br />Banana variations</p> <p style="text-align: center;">DAY 6</p> <p style="text-align: center;">LUNCH</p> <p style="text-align: center;">Marinated mackerel, horseradish, tofu, wild garlic oil, unsalted peanuts crumble<br />Turbot, Mash potatoes, veal stock, chips<br />Tiramisu original</p> <p style="text-align: center;">DINNER</p> <p style="text-align: center;">Broccolis fritters, eggplant caviar, feta AOP, figua oil<br />Lamb filet, pumpkin puree, Jeruzaleme artichoke, lambs lettuce<br />Goldy lemon tart</p>
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Available Hold/Option Booked Unavailable

Cruising Areas: W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard.

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