SOPHIE BLUE Yacht Description
Advertised by DMA Yachting, the astonishing charter yacht SOPHIE BLUE is a 134 ft motor yacht featuring a jetski and a hot tub. The highlights of SOPHIE BLUE are her absolute comfort and experienced crew. SOPHIE BLUE spends the season in Greece. She was completed by the ship builder CBI Navi in 1998. A comprehensive refit was completed in 2024. The expansive yacht layout features 5 cozy cabins and easily accommodates a maximum of 10 guests.
SOPHIE BLUE is classified as a superyacht. The key part of the yacht, roomy aft deck, leads to the well-equipped and inviting main saloon. The main saloon is a friendly space for early mornings or late evenings and boasts a number of entertainment options. 5 welcoming cabins are purposefully laid out for maximum privacy and comfort.
The motor yacht features 2 x Caterpillar 1800 HP engines .
Accommodation
There are 8 heads in total, including 1 king, 1 queen, and 6 singles.Captain Only
The 35% APA covers all your expenses on board (food, drinks, fuel, transfers...), so if at the end of the charter you have not spent all the APA, you can choose to have the difference refunded to your account or leave it as a tip to the crew.What is the cabin arrangement of SOPHIE BLUE?
- 1 Master cabin
- 1 VIP cabin
- 3 Twin cabins
SOPHIE BLUE
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Weekly price: €85,000 - €90,000
Low Season | High Season
- Length: 134'
- # of Guests: 10
- # of Cabins: 5
- Builder: CBI Navi
- Consumption: 350 Litres/Hr
- Cruising Speed: 13
- Max. Speed: 17
- Built Year: 1998
- Refit: 2024
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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 motor yacht like SOPHIE BLUE, the expected APA is 25% to 40% of the charter price (€21,250 - €34,000), making the charter cost €106,250 to €119,000. 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.
SOPHIE BLUE 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 | 170,000EUR to 180,000EUR | 34,000EUR to 54,000EUR | 20,400EUR to 21,600EUR | 224,400EUR to 255,600EUR | Discounts outside the main season are common. | |
| 7 day charter | 85,000EUR to 90,000EUR | 17,000EUR to 27,000EUR | 10,200EUR to 10,800EUR | 112,200EUR to 127,800EUR | Standard charter rate, base for all calculations. | |
| 3 day charter | 42,500EUR to 45,000EUR | 8,500EUR to 13,500EUR | 5,100EUR to 5,400EUR | 56,100EUR to 63,900EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 85,000EUR / 6 * 3 days = 42,500EUR |
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: EUR85,000
High season rate: EUR90,000
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Menu
Regional Cuisine Menu:
DAY 1 - Italian
Lunch
Chicken Milanese
Spaghetti
with cherry vine tomatoes and basil
Marinated red peppers
with buffalo mozzarella
Limoncello sorbet
Dinner
Antipasti
Seabream
with baked Tuscan style vegetables
Figs with mascarpone and honey
✻
DAY 2 - Greek
Lunch
Beef koftas with tzatziki
Greek salad
Grilled Mediterranean vegetables
with halloumi
Greek yoghurt with honey and pistachio
Dinner
Grilled langoustines
with burnt lime and roast garlic
Baked white fish
with tomato and kalamata olives,
with crispy zucchini and baked potatoes
Baklava
DAY 3 - Japanese
Lunch
Sashimi of tuna and salmon
with dipping sauce
Selection of sushi with wasabi,
ginger and soy
Snow pea and edamame salad
Yuzu lemon crush
Dinner
Miso soup
Seabass with shiitake mushrooms,
bok choy and fragrant rice
Matcha Swiss roll
✻
DAY 4 - Mexican
Lunch
Jalapeno poppers
Chicken quesadilla
Nachos with guacamole
and sour cream
Churros with dulce de leche
Dinner
Aztec soup
Ceviche
Devilled shrimp
Caramel flan
DAY 5 - Indian
Lunch
Aloo tikki chaat
Prawn marsala curry
Fragrant rice
Gulab jamun
Dinner
Onion bhajis and dips
Lamb bhuna with roti
Toasted coconut ice cream
✻
DAY 6 - Thai
Lunch
Thai fish cakes
with dipping sauce
Green curry
Papaya salad
Sticky coconut rice
Dinner
Grilled chicken satay
Khao soi with crispy noodles
Lemongrass cream
with Thai basil
DAY 7 - Vegetarian
Lunch
Date and goats cheese salad
Grilled field mushrooms,
sourdough with green beans,
garlic and parsley
Baked apples with quince
Dinner
Cherry vine tomato soup
with crème fraiche and basil
Courgette linguini
with chilli and lemon
Raspberry gratin
Second Sample Menu:
DAY 1
Lunch
Sea-bream with citrus fruits
Char grilled broccoli
with chili, garlic and lemon
Couscous and mograbiah
with oven dried tomatoes
Granny Smith apple sorbet
Dinner
Grilled lobster tail
with garlic and soft herbs
Marinated heirloom tomatoes
French beans and mangetout
with hazelnut and orange
Raspberry & Champagne gratin
✻
DAY 2
Lunch
Sea bass fillets with sauce vierge
Char grilled asparagus and courgette
Wild rice with soft herbs
Watermelon granita
Dinner
Spicy tuna tartar, wanton crisps,
creme fraiche and wasabi
Velvet pork loin with ginger,
sushi rice and pickled vegetables
Stir fried shiitake and tender stem broccoli
Matcha roll
DAY 3
Lunch
Roast chicken with saffron,
hazelnuts and honey
Mixed grains and sourdough, soft herbs
Roasted cauliflower and pomegranate salad
Manuka honey and mascarpone mousse
Dinner
Salad of white crab, fennel, and apple
with curried mayonnaise
Turbot with Chef’s tartare sauce,
with lettuce and crispy potatoes
Glazed vanilla marshmallow
with lemon curd raspberry salad and oatmeal
✻
DAY 4
Lunch
Seafood and shellfish platter
Marinated heirloom tomatoes with burrata
Chargrilled vegetables
Lemon sorbet with wild strawberries
Dinner
Caviar and Blinis
Oysters
Cote le Boeuf
with Truffle Potato puree, Garlic scented
Spinach, Sauce Béarnaise
Valrhona Chocolate Fondant
with Vanilla Bean Ice Cream
DAY 5
Lunch
Crispy squid with marinated tomato salad,
lemon and chilli mayonnaise
Roasted butternut squash, farro and kale
Shaved asparagus and hazelnut
Carrot cake
Dinner
Grilled langoustines with burnt lime
and roasted garlic & lime mayonnaise
Seabass with crab,
roasted fennel and orange
Passionfruit souffle
✻
DAY 6
Lunch
Grilled rosemary scallops
Roasted cauliflower with tomato,
dill & capers
Fregola salad
Pomegranate
& mascarpone mousse
Dinner
Grilled squid, fennel
and apple salad
Seabream with orange
and rosemary butter
Chocolate truffle
with pistachio ice cream
DAY 7
Lunch
Grilled chicken with lemon
and black pepper
Date and goats cheese salad
Marinated Mediterranean vegetables
Mango sorbet with passionfruit and kiwi
Dinner
Scallops with sweet potato
and wild mushroom salsa
Seabass with braised fennel,
orange and crab
Chocolate brownie
with chocolate sauce and raspberries
Gallery
