LADY TRUDY


Guests 11 guests
Cabins 5 cabins
Crew 9 crew
Children Allowed  Children Allowed
No Pets  No Pets
No Smoking  No Smoking

  • Type: Power
  • Year Built: 2011
  • Builder: CRN
  • Size: 139 ft | 42 m
  • High Price: €160,000
  • Low Price: €160,000
  • Currency: EUR
  • Summer Locations: Naples/Sicily,Riviera/Cors/Sard.

Cabins Cabins
1x Master suite (bed dimension 200cm x 180cm) on the main deck with separate HIS and HER ensuite bathrooms with showers, office, and walk-in closet. The balcony of the master’s suite is furnished with comfortable chairs and a coffee table, making it an ideal site for exclusive breakfasts by the sea.
The overall dimension of the Master Suite: 43 sqm

3x VIP cabins (bed dimensions 200cm x 160cm) with ensuite bathroom including shower, located on the lower deck
The overall dimension of each VIP cabin: 20 sqm

1x Twin cabin including one large single bed (125cmx200cm) and one standard single bed (90cmx200cm). Additionally, there is a Pullman bed (90cmx200cm). Ensuite bathroom including bathtub.
The overall dimension of Twin cabin: 20 sqm

  • King Beds: 1
  • Queen Beds: 3
  • Twin Beds: 1
  • Pullman Beds: 1

Crew Crew
Captain - Jan Hans Vantuch
With more than two decades of experience in the yachting industry, Captain Jan Hans has risen through the ranks to become a highly experienced captain on both private and charter yachts up the 70-meter length. He has worked for numerous high-end clients, including the royal families. As a captain with a mathematics, physics, and economics background, Jan Hans is uniquely equipped to solve complex problems. During his career, he has been involved in many large refit projects that gave him a deep understanding of yacht operations and crew management. As a professional captain, he is passionate about his job and takes immense pride in it, while also striving to instill the same values in his crew by setting a clear vision and fostering teamwork, collaboration, and exceptional customer service. With fluency in English, Czech, and Spanish, and experience cruising the Mediterranean, Indian Ocean, and Middle East, Captain Jan Hans will make your voyage an unforgettable experience. You can look forward to hearing incredible stories, discovering amazing places, and having a remarkable journey with him.

Chief Officer - Nathan Blair
Nathan is an avid explorer with a passion for the ocean and travelling to new places. He has an extensive knowledge of the yachting industry and is currently working towards obtaining his captain's license. His background in Law and the wine trade has given him the opportunity to learn and take on new experiences. When he's not exploring, Nathan enjoys going for walks, visiting historical sites, hiking, playing or watching sports, travelling, wine tasting, and snorkelling. He loves meeting new people and creating unforgettable experiences for guests. Nathan is fluent in English and Afrikaans, and is a certified Sommelier, so he can provide excellent wine recommendations for guests aboard Lady Trudy.

Chef - TBC

Chief Stewardess - Cerise Scholtz
Cerise is an experienced and passionate traveler who loves to explore different cultures, meet new people, and experience new things. With over 5 years of experience as a yacht stewardess, she is an expert in providing guests with an unforgettable experience. Her enthusiasm and hardworking attitude make her a valuable asset to any team. Cerise is also highly adaptable and flexible, able to think outside the box and act quickly in any situation. Her cheerful and determined nature make her the ideal candidate for a chief stewardess. In her free time, Cerise loves to explore the outdoors, going on hikes, horse rides, and diving. She is also multilingual, speaking both English and Afrikaans fluently.

Chief Engineer - Marino Menegazzo
Marcelo is a passionate Italian seafarer with 30 years of experience in the maritime industry. He started his career as a Cadet and worked his way up to become a Chief Engineer. He has worked on a variety of ships, from containers to chemical tankers, and has also spent 14 years in the yachting industry. Marcelo has a strong background in engineering and is constantly learning new things about engines, electronics, automation, and hydraulics. He is also an avid learner and loves to spend time with his family, study electronics and automation, and walk in the mountains. Marcelo believes that it is important to be humble, ambitious, and curious in life, and that one should never stop learning. He is also multilingual, speaking Italian, English, Spanish and Croatian.

Deckhand - Wesley Pauls
Wesley is an experienced sailor and adventurer who loves to explore the ocean. He has a degree in business administration and is also skilled in plumbing, carpentry, electrical, and engineering. He is a certified lifeguard, surf instructor, and spearfisherman, and has a great understanding of the ocean. He is an optimist and loves to travel, experience different cultures, and try new cuisines. He is passionate about fishing, diving, and surfing and is confident in navigating rough waters. His cheerful and positive personality makes him a great companion for guests, and he is also fluent in both English and Afrikaans.

Deckhand - Edgar Povey
Edgar is an enthusiastic sailor and yachtsman with a lifelong passion for the open seas. He has been sailing since childhood and is a certified dinghy instructor for kids. He has worked as a deckhand on yachts up to 60m, gaining valuable experience with each new adventure. He is considerate, motivated, and mature, and loves travelling, nature, and hiking. He is passionate about the sea and enjoys discovering new places and cuisines. Edgar is fluent in English and has basic French language skills. He also enjoys mountain biking and photography, and will be delighted to help capture the special moments aboard Lady Trudy.

2nd Stewardess - Hannah Holt
Hannah is an experienced and motivated stewardess with a strong background in luxury hospitality. She is career-driven, approachable, and always has a smile on her face. Hannah is passionate about discovering new cultures and cuisine, and loves the opportunity to explore new places while on board the yacht. With fluency in both English and Spanish, she is able to provide a high-level of service to all guests, making her an invaluable asset to the yacht. Committed to delivering an exceptional experience to all who come aboard, Hannah is dedicated to ensuring that each guest has a memorable experience.

3rd Stewardess - Sabrina Nicholson
Sabrina is an enthusiastic and skilled yacht stewardess, committed to delivering exceptional service to her clients. She is well-versed in the hospitality industry and has an eye for detail. Her upbeat attitude and passion for her work make her an invaluable asset to any yacht. In her free time, Sabrina loves to explore new places, sample different cuisines, visit museums, and engage in any ocean-related activity. She is passionate about the yachting industry and appreciates that no two days are ever the same. She is always looking for new ways to challenge herself and advance her career. Her hobbies include health and fitness, yoga, hiking, travel and photography, literature, and writing. She is fluent in English and a beginner in French.
  • Captain: Jan Hans Vantuch
  • Language: English, Czech, Afrikaans, Italian, French, Spanish, Croatian

  • Crew: 9
  • Crew Smokes: No
  • Crew Has Pets: No

Menu Menu

DAY I

LUNCH

Strawberry and tomato gazpacho with cold-smokedscampi 

(Vegan option with smoked, pickled strawberry )

Spaghettoni with sea urchin and almond foam 

Apple crumble with homemade cinnamon ice cream 

DINNER

Slow braised pork belly, seared scallops, liquoriceapple puree and chicken jus

Sous vide cod fillet, smoked cod mousse, pea puree,fresh pea and puff potatoes crisp 

Three chocolate mouse with raspberry jelly

DAY II

LUNCH

Grilled asparagus salad, cured ham, pecorino cheese, black truffle and egg yolk dressing

Homemade ravioli with lemon ricotta, red prawns and red prawn bisque 

Decomposed strawberry cheesecake, basil sorbet

DINNER

Slow cooked and touched foie gras escalope, smoked and thin-sliced duck breast, grilled peach 

Sous Vide fillet steak, short rib croquette, pommepuree and veg, red wine jus

Classic tiramisu with coffee ice cream 

DAY III

LUNCH

Bloody Mary marinated heirloom tomato salad, avocado mousse, black olives crumble and basil dressing

Mushrooms risotto with pecorino cheese fondue and black truffle

Lemon curd tart, Italian meringue and almondpowder 

DINNER

Scampi gratin with salsa verde

Whole blue lobster “alla Catalana” pickle red onion, confit cherry tomatoes and peach puree

Selection of local cheese and jams, fresh fruit and homemade biscuit 

 

DAY IV

LUNCH

Crab salad, Midori (melon liquor) compressed cucumber, lime mayonnaise, reduced crab sauce and baby cresses 

Linguine with clams and candid lemon 

Chocolate Caprese cake with pistachio ice cream 

DINNER

Slow cooked duck egg, asparagus shaving and asparagus veloutè 

Roast rack of lamb, sweet potato dauphinoise, shallot puree, baby carrot and lamb jus

White chocolate brownie, caramelized white chocolate ice cream 

 

DAY V

LUNCH

Homemade ravioli alla carbonara

(Ravioli stuffed with ship ricotta, egg yolk sabayon and crispy guanciale)

Sous Vide corn fed chicken breast, roasted seasonal vegetables, sauté mushroom and marjoram chicken jus

Poached pear in sweet red wine syrup, vanilla ice cream

DINNER

Octopus salad, purple potatoes, pickled radish, octopus saffron mayonnaise 

Seared marinated in coffee and soya tuna steak in sesame seed crust, saute pack Choi with garlic, ginger and chilli

Babbà with limoncello and chantillie cream 

 

DAY VI

LUNCH

Beef carpaccio, parmesan marshmallows, rocket pestoand olive oil gel 

Sous Vide pork fillet, creamy mashed potatoes, roast artichoke and baby carrots, calvados jus

Raspberry soufflé, raspberry sorbet 

DINNER

Homemade tacos with sea bass ceviche of mango and passion fruit, guacamole 

Seafood paella 

Classic crepe Suzette with vanilla ice cream 

 

DAY VII

LUNCH

Salmon caesar salad, grilled baby gem, quail egg, crispy bacon, parmesan and cumin yoghurt dressing 

Pan-fried turbot, mussels, pea puree, roast baby fennel and white wine veloutè 

Dark chocolate coulant with almond ice cream 

DINNER

Black squid ink risotto, baby squid and lemon gel

Grilled rock lobster, orange and crispy fennel salad and lobster foam

Blueberry pannacotta


Amenities 8 Amenities
  • Air Conditioning
  • Generator
  • Gym
  • Ice Maker
  • Ipod
  • Jacuzzi
  • Stand-up Paddle
  • Sun Awning

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Rates Rates
New RATE for 2024 summer: HIGH 180.000 EUR + all LOW 160.000 EUR + all

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