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Onboard WOMBAT in Nafplion, a 32m Sanlorenzo SL106. She has just had a full refit and looks immaculate. Not one area felt tired. She keeps the sharp, sporty Sanlorenzo look, but everything is presented in fresh condition.
Strong 5-cabin layout, main deck owner’s suite, fold-down balcony off the saloon, and a very decent sundeck. Fast, beautiful, and very easy to recommend a yacht for Greece.

WOMBAT Yacht Description

Presented by DMA Yachting, the majestic charter yacht WOMBAT is a 106 ft yacht featuring a jetski. The most appealing features of WOMBAT are her most appealing features and fantastic layout. WOMBAT spends the season in Greece. She was delivered by the ship builder Sanlorenzo in 2019. The well-planned yacht layout features 5 large cabins and easily accommodates up to 11 guests.

What is the cabin arrangement of WOMBAT?

  • 1 Master cabin
  • 3 Double cabins
  • 1 Twin cabin

WOMBAT

Image of WOMBAT yacht
Image of WOMBAT yacht
  • Weekly price:
    €89,000 - €99,000

    Low Season | High Season

  • Length: 106'
  • # of Guests: 11
  • # of Cabins: 5
  • # of Crew: 6
  • Builder: Sanlorenzo
  • Cruising Speed: 22
  • Built Year: 2019
Image of WOMBAT yacht
Image of WOMBAT yacht

Related Videos

WOMBAT Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Taxes: 12%, exceptions available Total Note
14 day charter 178,000USD to 198,000USD 35,600USD to 59,400USD 21,360USD to 23,760USD 234,960USD to 281,160USD Discounts outside the main season are common.
7 day charter 89,000USD to 99,000USD 17,800USD to 29,700USD 10,680USD to 11,880USD 117,480USD to 140,580USD Standard charter rate, base for all calculations.
3 day charter 44,500USD to 49,500USD 8,900USD to 14,850USD 5,340USD to 5,940USD 58,740USD to 70,290USD The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
89,000USD / 6 * 3 days = 44,500USD

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: USD89,000

High season rate: USD99,000

East Mediterranean (Greece): 1 May 2027 - 30 Sep 2027 — €89,000 to €99,000 p/week + expenses
East Mediterranean (Greece): 1 Oct 2026 - 30 Apr 2027 — €89,000 p/week + expenses

WOMBAT Yacht Charter Locations

Summer Season

Winter Season

Amenities

Air Conditioning: yes
Exterior Bar: yes
Foredeck Seating With Table: yes
Outdoor Shower: yes
Starlink: yes
Sun Deck: yes
Sunpads: yes
Swimming Platform: yes
Tender Garage: yes
Wi-Fi: yes

Specifications

Beam: 7.05
Built: 2019
Builder: Sanlorenzo
Cabins: 5
Crew: 6
Cruising Speed: 22 knots
Draft: 2
Guests: 11
Length: 106

Features

Cruising Speed: 22

More Specifications

Water Sports

Efoil Fliteboard:
Foilboard:
Jet Skis:
Kayak:
Seabob: 2
Stand Up Paddle Boards: 2
Towable Toys:
Tube:
Water-Skis:
Wakeskate:

Other Entertainment

Inflatable Trampoline,
Sofa 4-seater,
Snorkelling Equipment

Crew

Crew of WOMBAT|Captain Captain

Crew of WOMBAT|Chief engineer Chief engineer

Crew of WOMBAT|Chef Chef

Crew of WOMBAT|Stewardess Stewardess

Crew of WOMBAT|Steward Steward

Crew of WOMBAT|Deckhand Deckhand

Captain: George Psarros

George Psarros
Captain, Greek

Captain George holds a Captain’s Certificate and has an extensive and successful career spanning from 2002. With certifications in Ship Security, Fire Fighting, Life-saving, and Medical Care, Captain George’s experience makes him an invaluable leader on board. Starting on tug-salvage boats, George has spent the last ten years in the yachting industry, mastering the Mediterranean seas. His deep knowledge of the Greek islands allows him to guide guests to the most secluded beaches, hidden coves, and untouched areas, ensuring unforgettable experiences. His focus on safety, attention to detail, and excellent leadership ensure seamless operations and an amazing journey for everyone on board. Captain George’s professionalism, natural hospitality, and strong communication skills make him a great asset to the team. Languages: English, Greek Previous yachts: M/Y THIS IS MINE


Konstantinos Evgenikos
Chief engineer, Greek

Konstantinos is an A-Class Merchant Marine Engineer with over 12 years of experience in the maritime industry, combining extensive technical expertise with strong leadership and organizational skills. He has served as Chief Engineer on numerous private and commercial vessels, including Sunseeker and Leopard yachts, as well as tankers and tugs, ensuring the smooth and safe operation of all onboard systems. Throughout his career, Konstantinos has been responsible for engine maintenance, refits, troubleshooting, and overseeing technical operations on yachts such as M/Y TWISTED, M/Y WHITE PEARL, M/Y VITAMIN SEA, and M/Y ZEN. His deep knowledge of MTU propulsion systems, waterjets, and auxiliary machinery enables him to maintain optimal performance and reliability under all conditions. Recognized for his calm professionalism and proactive problem-solving approach, Konstantinos ensures the highest standards of safety, efficiency, and technical excellence onboard. His hands-on attitude and teamwork make him an invaluable part of the WOMBAT crew. Languages: Greek, English Previous Yachts: M/Y TWISTED, M/Y WHITE PEARL, M/Y VITAMIN SEA, M/Y ZEN


Andreas Peponis
Chef, Greek

With a passion for food that has been cultivated over 17 years, Andreas brings a wealth of culinary expertise to the table. Born in Athens, he holds a degree in Culinary Arts and has expanded his knowledge by attending numerous specialized seminars. Throughout his career, Andreas has worked in prestigious restaurants and luxury hotels, as well as served as a private chef in exclusive villas across Greece and Italy, catering to the most discerning guests. Known for his versatility, Andreas creates tailored menus that cater to every dietary need, from vegan and vegetarian to gluten-free and lactose-free options. He takes pride in using bio and locally sourced ingredients to elevate the flavors of his dishes, ensuring that every meal not only satisfies but delights. His passion for cooking is evident in every bite, and his ability to adapt to the specific tastes and preferences of his guests guarantees a memorable dining experience onboard. Andreas' enthusiastic personality and dedication to his craft ensure that each guest enjoys an exceptional gastronomic journey during their time on board. Whether it's a cozy dinner or an elaborate banquet, Chef Andreas will make every meal unforgettable. Languages: Greek, English Previous Yachts: M/Y PALOMA, M/Y EXOTIC, M/Y THIS IS MINE


Karen Joy Santos
Stewardess, Filippino

Karen brings strong hospitality and yachting experience to every vessel, combining excellent service standards with great attention to detail and a warm, guest-focused approach. With a background across luxury yachts and hotel environments, she is an organised and proactive stewardess who consistently delivers five-star service. She has recently worked aboard Attessa IV (100m), MY AV Yacht (95m), ChristianneB Sailing Yacht (41.8m), and MY Al Diriyah (80m), gaining experience in guest service, interior upkeep, table setting, laundry, and event preparation. Her calm professionalism and friendly nature make her a valued interior team member. Before joining the yachting industry, Karen worked in hotels, where she built a strong foundation in housekeeping and guest care. She is known for her positive attitude, reliability, and commitment to creating a welcoming onboard atmosphere. Languages: English, Tagalog Previous Yachts: Attessa IV 100M, MY AV Yacht 95M, ChristianneB 41.8M, MY Al Diriyah 80M


Edmund Besagas
Steward, Filippino

Edmund is a reliable and hard-working professional with experience in yachting, cleaning, and guest support roles. He has worked as a Steward on the KARMA Charter Yacht, where he assisted with interior upkeep, guest service, and daily onboard duties. He has also served as crew on M/Y Evolution, gaining practical experience in yacht operations and teamwork. Alongside his yachting background, Edmund holds a Bachelor of Science in Physiotherapy and has worked for several years in home care roles, providing personal assistance and therapeutic support. This experience has strengthened his sense of responsibility, attention to detail, and respectful approach to service. He is known for being calm, adaptable, and easy to work with, taking pride in maintaining high standards and supporting the team wherever needed. Edmund brings a professional attitude and a genuine willingness to help, making him a valuable addition to any vessel. Languages: English, Greek, Filipino Previous Yachts: KARMA Charter Yacht, M/Y Evolution


Ronald Del Rosario
Deckhand, Filipino

With a solid career at sea that began in 2009, Ronald brings over a decade of experience to the deck of M/Y WOMBAT. Having worked on various motor yachts, he has honed his expertise in yacht maintenance and operations, becoming highly skilled in all aspects of deck work. Whether it’s routine maintenance or a specific task, Ronald's ability to handle any assignment with efficiency and precision makes him an invaluable asset to the crew. Known for his strong work ethic, attention to detail, and problem-solving abilities, Ronald ensures the yacht is always in top condition, contributing to smooth operations and a worry-free experience for guests. His hands-on approach and dedication to excellence ensure that everything runs seamlessly, whether on deck or during water-based activities. Ronald's deep knowledge and proactive attitude make him the perfect fit for the team, ensuring that guests enjoy a smooth, safe, and comfortable stay aboard. Languages: Greek, English, Filipino Previous yachts: M/Y THIS IS MINE

Menu

Sample Menu Aboard WOMBAT


Breakfast


  • Milk with cereals

  • Platter with seasonal fruit

  • Basket with crackers and handmade fresh bread

  • Various Cheeses and Cold Cuts with dried fruits

  • Butter, jam, honey, hazelnut praline

  • Fresh juices: fresh orange juice, fresh juice mixed

  • Coffees: Greek, Nescafe, Espresso, French

  • Toasts: with ham and cheese or turkey with cheese

  • Yogurt with Granola, Chia Seeds and Red Fruits


Options with Eggs


  • Scrambled with truffle oil and parmesan cheese

  • Omelette with cheese

  • Omelette with bacon, cheese, pepper and fresh cherry tomatoes

  • Croque Madame

  • Croque Monsieur


Croissant


  • Mini butter croissant

  • Mini chocolate croissant

  • Salty croissant with egg cheese and sauce béarnaise


Day 1

Lunch


  • Salad: Mixed green salad with fresh peach, nuts, fresh cardamom, baked smoked eel in the flame and vinaigrette passion fruit

  • Appetizer: Scallops with their shell with Passion Fruit sauce, fresh mango and coriander

  • Main course: Fresh Grouper fillet with Mashed celery root, bisque sauce and dill oil

  • Dessert: Lemon Pie


Dinner


  • Salad: Baby Rocket, Baby Spinach, Missuna, Sashimi fresh tuna, Wakame salad, green tobico and vinaigrette soy with sesame oil

  • Appetizer: Plate with sushi and nigiri, soy sauce and wasabi cream

  • Main course: Thin salmon fillets baked in the flame with asparagus, baby carrots and king oyster mushrooms with pineapple sauce

  • Dessert: Chocolate mousse with caramelised hazelnuts


Day 2

Lunch


  • Salad: Crunchy Santorini cherry Tomatoes with Fresh Burrata and

  • Basil Pesto Cream

  • Appetizer: Pinsa with fresh tomato sauce, smoked Italian scamorza, chorizo, juicy egg and truffle oil

  • Main course: Original carbonara with smoked guanciale and pecorino romano

  • Dessert: Tiramisu


Dinner


  • Salad: Green mixed salad with fresh onion, dill, crunchy croutons, cherry tomatoes and apple vinegar vinaigrette

  • Appetizer: Taramosalata with crispy small pita bread

  • Main course: Fricassee Pagrus fillet and cray sh, lettuce, baby spinach, chives, dill, flavoured with yuzu and turmeric

  • Dessert: Sorbet tangerine


Day 3

Lunch


  • Salad: Traditional greek salad

  • Appetizer: Spinach pie with feta cheese and fresh dill

  • Main course: Moussaka with fresh veal minced meat and fluffy aromatic béchamel

  • Dessert: American cheesecake with pecan butter caramel


Dinner


  • Salad: Baby Rocket with black beans, beetroot, katiki Domokou and

  • Vinaigrette lemon

  • Appetizer: Vegetables sautéed with vinaigrette Coriander

  • Main course: Shrimp with aioli sauce from coconut cream and aromatic herbs with Mashed sweet potato

  • Dessert: Ice cream with grated cookies and handmade ganache chocolate


Day 4

Lunch


  • Salad: Caesar with Iceberg, Croutons, Bacon, Chicken Fillet and Homemade Caesar

  • Sauce

  • Appetizer: Beef tartare with aromatic herbs on roasted bones

  • Main course: Handmade mix grill with premium meats (tomahawk steak, French cutting lamb ribs, chicken Marinated fillet, ribeye fillet, sausage) With handmade country potatoes with smoked paprika truffle oil and grated parmesan

  • Dessert: Brownies with ice cream


Dinner


  • Salad: Mixed green with nuts, fresh peach, fresh cardamom, roasted goat cheese in the flame and vinaigrette mango

  • Appetizer: Crispy Bruschetta with katiki domokos, beetroot and thin slices of jamon iberico

  • Main course: Grilled chicken fillet with sauce of smoked metsovone cheese and honey mustard cream with baby potatoes

  • Dessert: Chocolate trunk with dried fruit and strawberry jam


Day 5

Lunch


  • Salad: Mixed green salad with crispy chicken, carrot flakes, cucumber flakes, baby corn, sesame and bbq vinaigrette with sesame oil

  • Appetizer: Bao bans with crispy panco bbq shrimp, coleslaw and spicy mayo

  • Main course: Noodles with beef llet, julienned vegetables, sweet and sour sauce with pineapple and sesame oil

  • Dessert: Chocolate soufflé with vanilla ice cream


Dinner


  • Salad: Mediterranean with cherry tomatoes, cucumber flakes, tricolour peppers, fresh onion, caper leaves, mini carob sticks, barrel-aged feta cheese and extra virgin olive oil flavored with fresh oregano

  • Appetizer: Tzatziki with pita bread and french fries

  • Main course: Wrapped souvlaki with handmade gyro chicken and pork

  • Dessert: Ravani with ice cream


Day 6

Lunch


  • Salad: Ceasar with Juicy Chicken Fillet, croutons and handmade

  • Caesar sauce

  • Appetizer: Handmade country potatoes with smoked paprika, grated parmesan, and fresh black truffle flakes

  • Main course: Burger with handmade 100% black angus beef, onion rings, truffle mayonnaise, cheddar cheese, bacon, iceberg, tomato and fluffy brioche bun

  • Dessert: Handmade bano ee


Dinner


  • Salad: Basil quinoa with baby rocket , baby spinach, Florina pepper, fresh onion, fresh coriander and sesame oil vinaigrette

  • Appetizer: Sautéed Wild Mushrooms with White Wine, Black Garlic,

  • Truffle Paste, Gruyere Cheese and Fresh Parsley

  • Main course: Grilled salmon fillet with aromatic trachana with saffron and parmesan

  • Dessert: Lime sorbet


Day 7

Lunch


  • Salad: Mixed green salad with marinated fennel, sautéed hazelnuts, crispy

  • Santorini cherry tomatoes, avocado, beef pastrami and lime vinaigrette

  • Appetizer: Crispy bruschettas from handmade bread with feta cheese cream, chorizo sausage , black garlic and smoked paprika

  • Main course: Ribeye fillet with sauce porcini mushrooms, truffle paste, crispy cherry tomatoes, Amfilochia Graviera cheese and truffle oil

  • Dessert: Rice milk cream with caramel crust and fresh blueberries


Dinner


  • Salad: Mixed green salad with orange and dill, avocado, crispy Santorini cherry tomatoes, flame-grilled smoked eel and passion fruit vinaigrette

  • Appetizer: Smoked salmon rolls with cream cheese, lime zest, fresh onion, chopped dill, served with roasted two-colour sesame seeds and soy sauce

  • Main course: Spaghetti with Lobster in fresh tomato sauce extinguished with

  • Martini Bianco and black caviar

  • Dessert: Lemon mousse with macaron pieces and burnt meringue

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    WOMBAT

    Price from €89,000/week

    High season €99,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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