• Guests: 10
  • Cabins: 5
  • Price Range: €24,200 - €28,600


This yacht is based in Croatia.

Yacht Description

MOBY DICK yacht is a 65.00 ft long sailboat catamaran and spends the summer and winter season in Croatia. It was built by FOUNTAINE PAJOT in 2009. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 4 double cabins, 1 twin cabin.

The sailboat features 2 x 180 HP Volvo Engines engines and a generator.


4 double cabins with 2m x 1.60m beds

+ one twin with 2m x 0.80m beds

In each cabin: private heads & shower, air conditioning controls, electric toilets, hair dryer, 220 V plug.

Guests: 10
Maxspeed: 12
Other Pickup: SAINT MARTIN
Draft: 4'6
Cruising Speed: 10
Helipad: No
Ac: Partial
Ac Night: No
Built: 2009
Turnaround: 48 H
Cabins: 5
Double: 4
Twin: 1
Showers: 5
Electric Heads: 5
Jacuzzi: No

Flag: French
Homeport: Split, CROATIA
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1


BBQ: Yes
AC: Partial
Generator: 2 x 17 KWA


Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: YES
Crew Pets: No
Water Maker: YES 14L/H
Water Capacity: 1000 L
Ice Maker: Yes
Number Of Dvds: YES
Number Of Cds: YES
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: No
Generator: 2 x 17 KWA
Voltages: 220

Price Details

Price from: €24,200

High season rate: €28,600

Holidays: 2-10 guests : 33 000 Euros + 25% APA / MYBA TERMS
Winter: 2-10 guests : 28 600 Euros + 25% APA / MYBA TERMS

8,5% VAT is applicable for pick-ups in Martinique & Guadeloupe for days spent in French waters
4% tax is applicable for charters in the Bahamas

April-May-June & Sept-oct: 2-10 guests : 24 200 Euros + 30% APA + VAT / MYBA TERMS
July & August: 2-10 guests : 28 600 Euros + 30% APA + VAT / MYBA TERMS

Customary Crew gratuity at charterers' discretion.


Water Sports

Dinghy Size: semi rigid
Kayaks 2 Pax: 1
Dinghy Hp: 40
Dinghy Pax: 6
Swim Platform: 2
Water Skis Adult: Yes
Boarding Ladder: 2
Beach Games: Yes
Snorkel Gear: Yes
Underwater Camera: No
Wake Board: Yes
Paddleboard: 1


Crew Information


Captain: Christophe RIGHEZZA

aptain: Christophe RIGHEZZA
Captain 500 - Captain 200 Sailing
English speaking, Italian

Christophe has nearly 35 years experience in the yachting.
He has worked as Captain for 20 years and have covered more than 250,000 nautical miles including 20 Transatlantic and 8 Indian Ocean Crossings
From 1984 to 2005, he created and managed a nautical club at la Citoat
First he has also worked as DOCK MASTER in Mediterranean and in the Caribbean.
He did attend also the mondial Fun Board Cup from 1979 à 1990.
Christophe is patient and calm in all circumstances, making guests satisfaction her priority.
With his perfect knowledge of the Med and the Caribbean he is enjoying showing the best spots to his guests.

Captain 200 Motor
Basic English

Georges is the Second captain. Lover of the sea with 10 years of experience in yachting.
If you like fishing, he will be happy to assist and guide you.
Dynamic and joyful, he will be pleased to welcome and accompany you on your cruise.

Captain 500 (STCW) Navigation High School - Anvers (Belgium).
CFBS STCW 2010 standard,
Fluent English, basic Spanish

With her 20,000 NM sailed across the Atlantic, sailing throughout the Mediterranean, the French Atlantic coasts and the Caribbean Elysabeth has allowed her to acquire the necessary knowledge and qualities in yachting.
For two years, she taught sailing-cruise for the Ministry of Agriculture, then for one year she was a crew member on the SNSM canoe of Lifeguards at Sea in La Ciotat.
The last 3 years, she has worked as Deck/ stew aboard sailing yachts like: SEAZEN II, 70 ft Sunreef ; JUNGLE FEVER, 64 ft Hanns ; ARAOK, 58 ft Fontaine P.
Elisabeth is enthusiastic, very organized with a sense of detail. Always smiling she is offering to the guests fa



by Chef Laetitia DUGUAY

To be adjusted according to the preference list and the fresh products found on the local markets.



Breakfast will be varying every day - Continental or American style are available

Freshly squeezed orange juice, fresh fruit salad, bread, butter, jam, applesauce,

Cereals, milk, plain or fruit Greek yogurt

Breton crêpe or Plain and banana pancakes or Croissants and chocolate croissants or Fresh brioche...

Hard-boiled, scrambled, or fried eggs - Cured or cooked ham, bacon, cheese...


EVERY DAY: Tea, coffee, refreshing beverages,Fresh fruit, chocolate, ice cream, homemade cookies or cakes, smoothies...



Cheese is served at each lunch

Gressins rolled with cured ham, Melon and watermelon.

Tabbouleh, Tomato-Mozzarella-Basil, Mortadella pistachio.

Cup of fresh Strawberries-Mint-Chantilly


Corsican Charcuterie, dried fruits.

Zucchinis and feta spaghetti

Omelette with Broccio, salad.

Ice cream


Aïoli, Lemon and Garlic Mayonnaise, Egg,

Carrots, Green Beans, Potatoes, Cabbage, Red Pepper.

Fresh fruit salad


Melon and cured ham

Eggplant pie, salad



Mezzés, Pitta, Hummus and Eggplant Caviar

Greek salad, Vine leaves

Crumble, Apricot Pie


Gressins Feuilletés with fresh cheese and onion, Melon, Guacamole.

Nicoise salad.

Fruit platters with melted chocolate


Zucchini Flowers beignets or Fresh fried anchovies.

Octopus, Carrot, Zucchini, Fennel and Chickpea Salad.

Ice Cream



Cheese is served at each l dinner

Mackerel and Chives canapés or Fig and Fresh

Whole fish in the oven, Rice, Tian of vegetables or fennel.

Lemon Meringue pie


Fresh cottage cheese with Canut or Tzatzíki,

Gressins and vegetable sticks.

Clams spaghetti

Fig Panacotta


Hummus, Gressins or Pitta Bread and vegetable sticks

Cnocci Tomato Sauce with Marjoram and parmesan

Chocolate Mousse


Green and black olive tapenade, Vegetable sticks, Toasts

Asparagus or Mushroom and Parsley Risotto, Parmesan

Fruit salad Mix


Corsican charcuterie

Saltimbocca al la Romana (Veal, Parma ham and Tom, or Mozzarella), mashed potato, parsley, mascarpone, carrot)

Carpaccio Mango-Pineapple, Raspberry


Dry fruits - Broccoli zucchini, Mint, Fresh ravioli with tomato sauce or with olive oil, Basil, Parmesan.

Coconut Chocolate Mousse


Canapés « Terrine du Berger »

Leg of Lamb with rosemary and honey, potatoes, and beans.

Apple Pie

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