ANTIGUA AND BARBUDA
A Week Around Antigua
A 7-day crewed Antigua sailing itinerary — Nelson's Dockyard, Cades Reef, the North Sound and Green Island, all under steady trade winds with no long passages.
72
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
3
CREW
From
$59,000
Per Week
The Yacht
'Wonderful' es un Sailing Catamaran con capacidad para 8 huéspedes, disponible para charter con tripulación.
Wonderful Description and Charter Summary Information
Adventures with family and friends become stories, and stories turn into legends. Shared dreams drive the configuration of the 72, with at least five distinct areas for socializing, relaxing and making memories together, and an unprecedented level of layout customizability to accommodate your unique tribe. Plush interiors and the comprehensive treatment of interior design reflect the personality of each owner. The inviting, bright and airy character of the 72 shines through.
Considerate treatment of form and function give rise to a carefree ambience for creating memories with the ones you love.
Hull layouts start with the owner’s lifestyle – a VIP cabin and desires for additional personal space such as an office – and proceed with accommodations in multiple guest cabins for up to 8 passengers (6 adviced) and separate quarters for 3 crew. The interior of the Gunboat 72 is dynamic and bright, pure and inviting.
Conceived for the liveaboard lifestyle, the enormous salon provides a protected safety zone, with a lounge area to starboard and a gourmet galley to port.
Connected to the salon by large sliding doors, the aft cockpit is the heart of entertainment. It’s the go-to spot for lounging and dining, just steps from the transom for a refreshing swim and the wet bar for happy hour - as welcoming to a party of 20 as it is to a few.
Special Offer
10 Days for the Price of 9, January 8–February 16.
Charter the WONDERFUL for 10 days and pay for only 9, available January 8th through February 16th.
Especificaciones
At a Glance
- Longitud
- 72 ft
- Manga
- 30 ft
- Huéspedes
- 8
- Cabinas
- 4
- Baños
- 4
- Camas king
- 1
- Camas queen
- 3
- Año de construcción
- 2023
Información del yate
Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Wonderful
Explorá Wonderful
Dec 5, 2026 – Apr 30, 2027
Winter 2026/2027_ Caribbean
$59,000 / week
Plus Expenses
Winter 2026/2027 Operating areas: Caribbean Leenwards, Windwards
Jun 1, 2027 – Jun 30, 2027
Low Season_Summer 2027_Mediterannean
€55,000 / week
Plus Expenses
Summer 2027 Operating areas : French Riviera, Corsica, Sardinia, Italy
Jul 1, 2027 – Aug 31, 2027
High Season_Summer 2027_Mediterannean
€65,000 / week
Plus Expenses
+ 25% APA
+ 20% VAT
≈ €94,300 all-in (incl. 25% APA + 20% VAT)
Summer 2027 Operating areas : French Riviera, Corsica, Sardinia, Italy
Rate Notes & Conditions
Caribbean season: Winter 2026-2027
December - April: $59,000 / week plus APA 20%
Christmas/NYE weeks: $69,000 / week plus APA 20%
+8,5% VAT in case of embarkation in Martinique
*APA: The Advance Provisioning Allowance is a deposit made to cover expenses incurred during the course of the charter, such as fuel, food, beverages, mooring fees, visa fees, harbour fees, park fees, local taxes, and other expenses not included in the Charter Fee. It is paid in full with the Charter Fee, and is managed by the captain who can present the accounts. If during the course of the charter, the provision becomes insufficient, the client will be advised by the captain and be required to supplement the sum. The captain will present the detailed accounts at the end of the charter, and any remaining APA will be reimbursed directly.
A crew gratuity, at your discretion, but typically 10% to 20% of the rate, is not included.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
MEDITERANNEAN: Summer Season 2027
High season (July & August) : € 65,000/ week plus VAT* & APA 25%
Low Season : € 55,000 / week plus VAT* & APA 25%
VAT 20% in France
VAT 22% in Italy
MYBA or CYBA terms Minimum 5 nights For 5 nights or less, divide the weekly rate by 6 nights X number of nights.
Delivery Fee may apply - inquire with Central Agent
*APA: The Advance Provisioning Allowance is a deposit made to cover expenses incurred during the course of the charter, such as fuel, food, beverages, mooring fees, visa fees, harbour fees, park fees, local taxes, and other expenses not included in the Charter Fee. It is paid in full with the Charter Fee, and is managed by the captain who can present the accounts. If during the course of the charter, the provision becomes insufficient, the client will be advised by the captain and be required to supplement the sum. The captain will present the detailed accounts at the end of the charter, and any remaining APA will be reimbursed directly.
A crew gratuity, at your discretion, but typically 10% to 20% of the rate, is not included.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
MEDITERANNEAN: Summer Season 2027
High season (July & August) : € 65,000/ week plus VAT* & APA 25%
Low Season : € 55,000 / week plus VAT* & APA 25%
VAT 20% in France
VAT 22% in Italy
MYBA or CYBA terms Minimum 5 nights For 5 nights or less, divide the weekly rate by 6 nights X number of nights.
Delivery Fee may apply - inquire with Central Agent
*APA: The Advance Provisioning Allowance is a deposit made to cover expenses incurred during the course of the charter, such as fuel, food, beverages, mooring fees, visa fees, harbour fees, park fees, local taxes, and other expenses not included in the Charter Fee. It is paid in full with the Charter Fee, and is managed by the captain who can present the accounts. If during the course of the charter, the provision becomes insufficient, the client will be advised by the captain and be required to supplement the sum. The captain will present the detailed accounts at the end of the charter, and any remaining APA will be reimbursed directly.
A crew gratuity, at your discretion, but typically 10% to 20% of the rate, is not included.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
Chef Nathan Leroux
Having always been passionate about cooking, I decided to make it my profession. During my various experiences, notably in two Michelin-starred restaurants, I learned different cooking techniques to create tasty, balanced, creative and responsible dishes.
Vegetable salad: Beetroot Radishes, Cherry tomato pickles, Roasted celery, Candied shizo, Herb coulis
Zender: Salted pike-perch with bone purée, Crème fraîche with horseradish, Fermented jalapenos and fennel, Fennel vinegar, Coriander oil
Potato bread: Wheat flour, Fermented potato, Yogurt, Sourdough, Served with toasted chichito butter
Cookie sandwiches: Chocolate cookies, Salted butter caramel
Marinated zucchini: Zucchini marinated in fermented redcurrant juice, Chorizo cream, Green tomato coulis,Chervil oil
Grilled Palm Heart: Grilled palm heart, Huancaina sauce, Cream of onion soup, NasturtiumGrilled palm heart, Huancaina sauce, Cream of onion soup, Nasturtium, Sesame
Cauliflower tempura: Cauliflower tempura, Cream of cauliflower and tahini, Grated pecans, Sesame seeds
Pear ice cream: Pear pickel ice cream, Pear dashi, Blackberry pearl jelly, Tarragon oil
Céviché de Saint-Jacques: Scallops, Blanched asparagus, Pea purée, Blanched peas, Chervil, Tom kha soup
Langoustine with red curry ice cream: Red curry glaze, Snapped langoustine, Guacamole, New onion, Litchi and lychee foam, Peanut
Scallops and parsnips: Snacked scallops, Scallop ceviche, Parsnip cream, Parsnip chips, Leek green oil
Cod with carrots: Low-temperature cod, Fish juice, Cream of carrot soup, Roasted carrot, Carrot fanne, Roasted potato, Roasted corn
Breton strawberries: Fresh strawberries, Whipped cream, Biscuit breton, Crème basilique, Granola
Salmon Gravlax: Salmon gravlax, Fresh mango and red onion pickles, Candied lemon, basil oil, Pomegranate, Dill
Braised endive: Braised endive, Shavings of conté, Tarragon gel, Smoked hay cream, Hazelnut, Herb oil
Carrot declination: Carrot glacé, carrot water, carotene gel, chive oil garlic and, carrot chips, red onion pickles
Citrus meringue tart: Lemon cream, Breton shortbread, Candied orange zest, Italian meringue, Bergamot gel, Citrus powder
Seabobs
Tender
HIGHFIEL 4,7 · seats 6 · 60 HP
Boarding Ladder
Deep Sea Fishing
Fishing Gear
Floating Mats
Snorkel Gear
Stand-up Paddleboards ×3
Swim Platform— hydraulic
Tube
Wakeboards
Water Skis (Adult)
Water Skis (Kids)
Air Conditioning (all night)
BBQ
Bimini
Generator— yes 8 kw
Hair Dryer
Ice Maker
Internet/WiFi— Onboard WIFI
Sailing Instruction
Salon Stereo
Sun Awning
iPod/MP3
Captain
Lionel Mather
French · English
Chef
Nathan Leroux
Explore the jewels of the Caribbean and Mediterranean seas with the esteemed Captain Lionel Mather. With his extensive experience and unmatched knowledge of these beautiful destinations, he promises to take you on an unforgettable journey. Lionel and his Deckhand William have been onboard Wonderful since her launch, they handle this performance catamaran perfectly and will help you enjoy sailing it.
When he's not commanding the yacht, Captain Lionel indulges in thrilling activities like kite surfing, paragliding, and skiing. His passion for adventure perfectly complements his love for the sea, making him the ideal captain to guide you on an extraordinary voyage.
Pierre Lesage is a skilled and passionate sailor with extensive experience in the yachting industry.
Pierre's professional background includes serving as a permanent crew member on the Catana 70 Neptune, where he participated in vessel maintenance, project management, and transatlantic crossings as skipper. His experience also extends to charter operations and leading Mediterranean cruises aboard various vessels, such as the Excess and Dufour 35.
With a history of participating in competitive regattas, including the Voiles de St-Tropez, and extensive cruising in regions like Brittany, the Canaries, and the USA, Pierre combines technical expertise with a deep love for sailing.
His practical experience, coupled with his hands-on knowledge of vessel operations and navigation, make him a valuable asset aboard any yacht, particularly a high-performance Gunboat.
Stew/Chef : Nathan Leroux is a talented young chef who honed his skills in prestigious gastronomic restaurants on land. Driven by his passion for culinary arts, he continuously evolves his inspirations and techniques. Nathan thrives on the unique challenges of cooking aboard yachts and takes great pleasure in delighting guests from around the world with his exceptional dishes.
06 / Semanas disponibles
Disponibilidad de 'Wonderful'
Cruising Grounds
Where Wonderful voyages
Sample Itineraries
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