Yacht Description
Room for long lunches The 25m2 cockpit gives six guests generous space to dine together. Plenty of elbow room.
Deck time, sorted A modular foredeck sunbathing area and expansive flybridge provide distinct places to relax, with dual flybridge access simplifying movement onboard.
Active water days Two stand-up paddleboards, wakeboarding, kneeboarding, adult water skis, snorkeling gear and fishing gear keep the itinerary flexible.
Built for six ARAOK is a 58.4-foot catamaran built in 2018 and refitted in 2024, sleeping six guests in three cabins.
Specifications
- Length overall
- 58ft / 17.8
- Beam
- 8.84m
- Draft
- 1.52m
- Builder
- Fountaine Pajot
- Year built
- 2018
- Refit
- 2024
- Type
- Sailing Catamaran
- Cruising speed
- 8 knots
- Top speed
- 10 knots
- Engines
- 2 x 110 HP VOLVO
- Generator
- No
- Consumption
- 20 Litres/Hr
- Guests
- 6
- Cabins
- 3
- Crew
- 3
Charter Price
From €25,000 to €29,000 per week, plus 30% APA.
Plus Expenses arrangement — boat and crew only, without tip.
Shorter stays: weekly rate ÷ 7 × nights. All prices generated as a guide. Availability subject to confirmation. Gratuity is at the charterer’s discretion.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
- Total guests
- 6
- Total cabins
- 3
- King cabins
- 1
- Queen cabins
- 2
- Showers
- 3
- A/C
- Full
- A/C at night
- No
3 staterooms for 6 guests.
| Cabin | Bed size | Bathroom details | AC |
|---|---|---|---|
| King cabin | King bed | — | — |
| Queen cabin 1 | Queen bed | — | — |
| Queen cabin 2 | Queen bed | — | — |
- Captain
- Baptiste Le Risbé
- Nationality
- French
- Languages
- English, French, Italian
- Crew size
- 3
Baptiste oversees navigation, passage planning, safety, maintenance, and crew operations. His command experience on private and charter sailing yachts supports calm, well-managed cruising.
- Nationality: French
- Languages: French and English
- License: Captain 200 Sail
- Qualifications: Medical Care Level III, GMDSS (CGO), and a valid medical certificate
Pauline manages housekeeping, service, and guest care while assisting with navigation and mooring. Her experience combining chef and hostess duties also supports meal preparation and provisioning.
- Nationality: French
- Languages: French and English
- Experience: Private and charter yachts in the Mediterranean, Caribbean, and French Polynesia
- Qualifications: Deckhand Certificate, CFBS, Medical I, and Food Safety and Hygiene Level 2
Christelle prepares crew and guest meals, accommodates dietary requirements, and varies menus according to the cruising region. Her experience as a chef, hostess, and deckhand also supports onboard service and sailing operations.
- Nationality: French
- Experience: More than two decades in the yachting industry
- Sailing background: Transatlantic crossings and competition in the Heineken Regatta and Les Voiles de St. Tropez
- Qualifications include HACCP, Commis Chef Certificate, Medical III, and SST First Aid and Safety at Work
-
2 Stand-Up Paddleboards:
Two boards let a pair explore together at water level. -
Wake Sports Lineup:
Wakeboarding, kneeboarding and adult water skis give active guests several options. -
Snorkeling and Fishing Gear:
Equipment onboard supports both underwater exploring and quieter fishing sessions.
- Salon stereo
- Yes
- Salon TV
- Yes
- Sat TV
- Yes
- Nude charters
- On inquiry
- Special diets
- On inquiry
- Kosher
- On inquiry
- Gay charters
- On inquiry
| Toy | Description |
|---|---|
| Water skis | Water skis. |
| Kneeboard | Kneeboard. |
| Wakeboard | Wakeboard. |
| Stand-up paddleboards | 2 stand-up paddleboards. |
| Snorkeling gear | Snorkeling gear. |
| Fishing gear | Fishing gear. |
No breakfast items are provided in the sample menu.
Day 1
- Tahitian-style scallops
- Shrimp curry – with Creole rice
Day 2
- Green bean salad – with almonds
- Spinach and fresh goat cheese quiche – with Caesar salad
Day 3
- Greek salad
- Honey and lemon chicken fillets – with sweet potato purée
Day 4
- Homemade coleslaw
- Bulgur salad – with feta cheese and herbs
Day 5
- Melon – with mint
- Orzo salad – with crab
Day 6
- Ham cornets – with avocado mousse
- Tomato, mozzarella and prosciutto tart – with a fresh garnish
Day 7
- Mango and green papaya salad
- Breaded snapper fillets – with leek fondue
Day 1
- Avocado salad – with smoked duck breast
- Filet mignon – with mustard sauce and courgette pancakes
Day 2
- Fresh tuna carpaccio
- Spaghetti alle vongole
Day 3
- Steamed Thai fish bites
- Red mullet – with salsa verde and crispy vegetables
Day 4
- Stuffed mushrooms
- Beef meatballs – in tomato sauce with fresh tagliatelle
Day 5
- Smoked trout roulade
- Salmon papillote – with grilled vegetables
Day 6
- Grilled crottin and pear salad – with walnuts
- Veal paupiettes – with port wine and fried potatoes
Day 7
- Salmon flower – with cucumbers
- Prawns – with spicy mango sauce and tomato rice
Day 1
- Island fruit salad
- Frangipane pear tart
Day 2
- Mango mousse
- Panna cotta – with red fruit coulis
Day 3
- Banana and coconut verrines
- Chocolate fondant
Day 4
- Pineapple – with hazelnuts and strawberries
- Tiramisu – with red fruits
Day 5
- Lemon fondant cake
- Chocolate fondant triangle
Day 6
- Nectarine ice cream
- Raspberry Melba
Day 7
- Passion fruit cream
- Flambéed bananas
No snack items are provided in the sample menu.
Chef’s Style & Influences
Mediterranean, Creole, Thai, and tropical influences shape seafood dishes, fresh salads, and fruit desserts.
Diving
Yacht offers Rendezvous Diving only
Fishing
Registry & Permits
- Flag
- French
- Homeport
- Corsica/Sardinia
- License
- 2
- Permit
- 2
Tell us the week you have in mind.
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