Each cabin is equipped with 160 x 200 bed size, air conditionning with private control, plugs,hairdryer and HEOS surround 5.1 system.
- Queen Beds: 4
British – New Zealand
Yachtmaster – STCW95 – Padi Advanced Open Water
English and French speaking
Growing up originally on a farm by the sea in New Zealand, Oliver relocated to France at a young age where his whole family became involved in the superyacht industry. Oliver has spent many years on the water for pleasure and has worked professionally as a yacht captain for the last five years.
Oliver holds a Commercially Endorsed Yachtmaster licence and has extensive experience running busy charter yachts in the Mediterranean as well as completing more than 10,000 nm on a cruise from Gibraltar to Tahiti, via the Caribbean, Central America & the Galapagos Islands.
Oliver has a passion for yachting, and he uses this enthusiasm along with the skills that he has developed over the years to run Christina Too in a calm, efficient and organised manner, ensuring that guests enjoy every aspect of the yacht whilst cruising in comfort and style.
Oliver loves being outside, seeing new places and meeting new people. In his spare time he enjoys water sports, swimming, snorkelling and diving - you will never find him far from the sea!
CHEF – Lucy BUTTERFIELD
British
STCW95 – Orchads Cookery - Padi Advanced
English speaking
British born Lucy has lived in France from the age of 16. She ‘fell into’ yachting at a relatively early age and has since become an experienced chef and stewardess.
Lucy loves rising to the challenge of maintaining the very high standards required on board a superyacht and she enjoys the variety and excitement of knowing that no two days are ever the same. Lucy understands that the culinary journey is an essential ingredient for a fabulous time on board and her goal is to create the perfect experience for her guests through her passion for cooking,
Lucy trained at the Orchards Cookery School in the UK and she is passionate about using fresh local ingredients to create stunning dishes for her guests. She is always prepared to tailor menus to guests’ preferences and dietary requirements so that everyone can enjoy her cuisine. In her leisure time Lucy is often still found cooking, but she also loves getting outside for a hike, or going on a diving adventure.
STEWARDESS – Cassidy Leigh BREEDT
South African
STCW – RYA Powerboat II - Food Safety Level & Hygien II
Superyacht Stewardess Course
English speaking
Cassidy first worked for 3 years in a travel agency in Cape Town as a travel consultant.
During the lockdown in 2020, after being laid off, she created her yoga brand.
In 2021 she worked in the hotel industry while developing her yoga brand in her spare time.
In 2022, she worked as a stewardess on power boats such as M/Y Ocean Princess, M/Y C'est La Vie & M/Y Elegant 007. She did really enjoy these few months of experience in the charter business, thus it is with real enthusiasm that she joins Christina Too team and is looking foarward welcoming her next guests.
ENGINEER-DECKHAND - Kyle D WHITEHEAD
Antigua / Guyanese / Trinidadian
B1/B2 US visa - no visa required for UK/Europe
STCW 10 – ENG1 Certificate
English speaking
Kyle was born in Trinidad but grew up in Guyana and Antigua.
The Caribbean is his back garden where from growing up here he has so much knowledge of the best anchorages, local restaurants and cuisines and can work his way round a BBQ.
Kyle loves fishing, diving and is an avid sailer. In his free time, Kyle will be off on a wakeboard or wizzing off for a hike to the depths off the islands.
She has been a deckhand and engineer for the past 4 years. In his ‘pre-yachting life’ Kyle was training as an aeronautical engineer.
He is very personable and outgoing and knows how to appreciate guests needs and requests.
- Captain: Oliver HUTTON
- Language: English, French, Spanish
- Crew: 4
- Crew Smokes: No
- Crew Has Pets: No
SAMPLE MENU by Lucy BUTTERFIELD
BREAKFAST
French toasts, Pancakes, Pastries.
Fruits, Cereals,
Bagel board with salmon Hams,
Avon Bacon,Cheeses,
Hash browns with Fried eggs, A range of Fritatas,Scrambled eggs,
LUNCHES
Fresh Tuna Salad Niçoise
Homemade Honey Comb topped with chocolate and Berries
Crème Brûlée
Homemade spicy pesto with crispy Palma Ham and asparagus over Tagliatelle
Mixed Fruit Salad with berry Sorbet
Local fish tacos with mango salsa and sweet potato fries
Homemade fudge with summer fruits
Sea Bass with aubergine tomato pearl barley
Classic Chocolate caramel slices
Fritto Misto with fresh salads
Lemon and strawberry Sorbet
Beef Carpaccio with parmesan shavings and arugula
Apple pie
Spiced Spaghetti alla Vongole
Red fruit crumble
CANAPES
Black Tapenade with olive oiled Croutons
Salmon and cream cheese Bilinis
Jambon cru with goats cheese and pear
Charcuterie board with crudités and dips
Prawn and toasted chorizo bites
Mezze board
Edamame pistachio dip with crudités
Spanish frittata bites
DINNERS
Fried Halloumi with Tomato and Pistachio salad
Fillet de Boeuf with sauce Poivre and Fries
Cheesecake
Prawn and avocado cocktail
Pork Fillet Mignon with local roasted root vegetables
Tiramisu
Melon and Palma ham with balsamic glaze
Scallop and King prawn Risotto
Mousse au chocolat
Bruschettas with fresh tomato and herb salsa
Paella
Panna Cotta
Caprese Salad
Roasted Shoulder of lamb with an assortment of vegetables and Red wine juice
Pavolova
Baked Goats cheese with beetroot and Rocket
Baby Back ribs with greek salad and herbed new potatoes
Lemon Sponge
Crab with cucumber and wasabi salad
King Prawn Thai Curry with Coconut Rice
Baked Camembert with black berry compote
CANAPES
Beetroot and Goat’s Cheese Crostini
Golden Tumeric Hummus and Crudités
Crispy Coconut Shrimp Sticks with Homemade Chilli Jam
Chilled Pea Soup and Crème Fraîche Shots
Gouda and Leek Quiche Rounds
Assorted Cheese Board with Cured Meats,
Fruit and Nuts Grilled Prawn and Homemade Alioli Bites
STARTERS
Spicy Carrot and Ginger Soup
Grilled Scallops with Anchovy, Mint and Coriander
Mahi Mahi Tartare with Pineapple,
Lime and Crispy Tortilla Chips
Roasted Beetroot and Candied Walnut Salad
Black Sesame Seared Tuna with Passion Fruit Drops
Vietnamese Spring Rolls with a Ginger Soy Dipping Sauce Zucchini Fritters with a Mint and Yogurt Sauce
MAIN
Crispy Duck Breast served with Potato Rosti and a Blueberry Green Peppercorn
Chutney Chicken Korma Curry and Rice Pilaf with Crispy Papadums
Pork Tenderloin with Orange and Brandy Sauce Served with Roasted Sweet Potato
Discs Lobster Thermidor with New Potatoes and Parsley Oil
Maple Glazed Pork Ribs with Mustard Slaw
BBQ Rump Steak with a Paprika Carrot Puree and Buttered Asparagus Spears
Red Snapper with Agrodolce, Pine Nuts and Charred Onions
Slow Cooked Lamb Shanks in a Red Wine Sauce with Steamed White Rice
DESSERTS
Bacon and Chocolate Cupcakes served with Whipped Cream
Homemade Traditional Greek Baklava Wedges
Spicy Roasted Plums served with Crispy Toasted Almond Slices
Heavenly Dark Chocolate Mousse with Fresh Berries
Apple and Sultana Pie with Sage Crumble and Chantilly
Cream South African Malva Pudding with Warm Vanilla Custard
Orange Tiramisu with Grand Marnier Syrup and Mascarpone Filling
- Air Conditioning
- BBQ
- Beach Games
- Boarding Ladder
- Ice Maker
- Jacuzzi
- Sun Awning
- Swim Platform
- Toilet Paper in Heads
- Tube
| Season | Guests | Rate |
|---|---|---|
| Winter 2022 to 2023 | 2 | $43,000 |
| Winter 2022 to 2023 | 3 | $43,000 |
| Winter 2022 to 2023 | 4 | $38,000 |
| Winter 2022 to 2023 | 5 | $43,000 |
| Winter 2022 to 2023 | 6 | $45,000 |
| Winter 2022 to 2023 | 7 | $45,000 |
| Winter 2022 to 2023 | 8 | $45,000 |
| Summer 2023 | 2 | $43,000 |
| Summer 2023 | 3 | $43,000 |
| Summer 2023 | 4 | $43,000 |
| Summer 2023 | 5 | $45,000 |
| Summer 2023 | 6 | $45,000 |
| Summer 2023 | 7 | $45,000 |
| Summer 2023 | 8 | $45,000 |
| Winter 2023 to 2024 | 2 | $43,000 |
| Winter 2023 to 2024 | 3 | $43,000 |
| Winter 2023 to 2024 | 4 | $43,000 |
| Winter 2023 to 2024 | 5 | $45,000 |
| Winter 2023 to 2024 | 6 | $45,000 |
| Winter 2023 to 2024 | 7 | $45,000 |
| Winter 2023 to 2024 | 8 | $45,000 |