BABAC Yacht Charter

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BABAC Yacht Description

Offered by DMA Yachting, the impressive charter yacht BABAC is a 76 ft sailing catamaran. The most valuable elements of BABAC are her elegant profile and experienced crew. BABAC spends the season in selected locations. She was delivered by the well-known ship builder Lagoon in 2018. The well-planned yacht layout features 4 generous cabins and comfortably accommodates a maximum of 8 guests.

BABAC is offered primarily as a sailing catamaran. The central space of the yacht is the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and usually it where you, as a charter guest, spend most of your time. The fascinating cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes supply a sunny feeling, with the option for darkness and privacy.

The sailboat features 2 x Volvo D4 180hp 1 Onan 27kw 1 Onan 19kw engines .


Sleeps 8 guests in 1 Master Cabin, 2 Double Cabins and 1 Double Cabin convertible into 2 Singles

What is the cabin arrangement of BABAC?

  • 1 king cabin
  • 3 queen cabins


  • Weekly price:
    $57,000 - $60,000

    Low Season | High Season

  • Length: 76'
  • # of Guests: 8
  • # of Cabins: 4
  • # of Crew: 3
  • Builder: Lagoon
  • Cruising Speed: 8
  • Max. Speed: 11
  • Built Year: 2018

BABAC Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 114,000$ to 120,000$ 22,800$ to 36,000$ 136,800$ to 156,000$ Discounts outside the main season are common.
7 day charter 57,000$ to 60,000$ 11,400$ to 18,000$ 68,400$ to 78,000$ Standard charter rate, base for all calculations.
3 day charter 28,500$ to 30,000$ 5,700$ to 9,000$ 34,200$ to 39,000$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
57,000$ / 6 * 3 days = 28,500$
1 day charter 9,500$ to 12,000$ 1,900$ to 3,000$ 11,400$ to 15,000$ Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: $57,000

High season rate: $60,000

Christmas week 1-8 Guests: 65 000 USD per week + APA + tax
New Year's week 1-8 Guests: 65 000 USD per week + APA + tax

Fiji Rates 2023:
High Season (July, August): 60 000 USD + 25% APA + 5% tax
Low Season: 57 000 USD + 25% APA + 5% taxChristmas week 1-8 Guests: 65 000 USD per week + APA + tax
New Year's week 1-8 Guests: 65 000 USD per week + APA + tax

Fiji Rates 2023:
High Season (July, August): 60 000 USD + 25% APA + 5% tax
Low Season: 57 000 USD + 25% APA + 5% tax

Price Terms

Plus Expenses

BABAC Yacht Charter Locations

Summer Season

Winter Season


Salon Stereo: Yes
Nude: Inq
Crew Pets: No
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq


Guests: 8
Maxspeed: 11
Draft: 1.9
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: No
Built: 2018
Cabins: 4
King: 1
Queen: 3
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No


BBQ: 0
AC: Full
Cruising Speed: 8
Max Speed: 11


Layout of BABAC

More Specifications

Flag: United Kingdom
Homeport: French Polynesia
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: WiFi depends on location. 4G SIM Cards or Marina WiFi
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 505 Williams Diesel Jet tender
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:
Paddleboard: 2


Crew Information

Captain: Thibault Casabianca

Thibault Casabianca - Captain

Gaining his earliest experience sailing his dad’s Jeanneau yacht, Thibault Casabianca has always felt a deep connection with the ocean and yachting, and is still a keen surfer and angler. For this reason, he turned his passion into his profession and pursued a career in the charter yacht industry.

Since 2012, Thibault has held various positions on commercial vessels, working his way up from Deckhand to Chief Engineer and Captain of several charter yachts, most recently the 80ft Sunreef SY Nomad.

He brings to his role of Captain of SY BABAC an optimal knowledge of navigation, marine engineering, boating safety standards, vessel maintenance, yard period scheduling, administration and management.

He holds his 500T UMS Captain license, Engineering qualifications, PADI license and is fluent in English and French. When he’s not working, he can still be found somewhere on the water, most likely aboard his own 19ft Tahitian fishing boat, surfing or competing in his local body boarding competitions.

Motivated and dynamic, Thibault is a genuine team player who believes his unique compliment of skills and natural abilities ensures he provides charter guests with the highest quality of service.

Nina-Sue Hopkins - Chef/Stewardess

Nina-Sue grew up on a wine farm with a family who have always been passionate food and wine lovers.

Nina-Sue attended a top-notch cooking school in South-Africa where she earned a culinary certificate. She also studied dramatic arts and worked in the entertainment industry for a while before she started traveling the world and sailing the seas. Nina-Sue is an advanced diver and absolutely in love with the underwater aquatic wonderland life.

Raven Gonzalez - Stewardess / Deckhand

Born in Florida and raised on the water, Raven has been active in watersports her whole life. So, it was only natural that after acquiring Degree qualifications in Pre-Vet Medicine and several years’ experience in hospitality, she joined the yachting industry in 2019.

Since then, Raven has held the position of Stewardess aboard SY LOLALITA, a Privilege 65 which specialised in charters for scuba diving adventures and animal encounters, and her current role aboard SY BABAC.

Over this time, she has undertaken over 10,000 nautical miles in charter and experienced the cruising grounds of the Caribbean, sailing from Florida to Panama, along the coast of Central and South America, as well as the wonders of French Polynesia and the South Pacific.

In her role as Stewardess/Deckhand, Raven has drawn on her creative flair, solid skills in hosting, her ability to work as part of a team and her passion delivering outstanding charters. It’s her responsibility to maintain the yacht’s interior to a five-star standard, providing service and table settings for fine dining experiences and bartending/mixology to suit guests’ preferences. Raven is also responsible for the exterior maintenance and upkeep of the vessel, which she undertakes with gusto and precision.

Among her many skills, Raven is PADI certified, certified for driving powerboats up to 30ft and instructing guests in watersports and snorkelling adventures.

When time allows, Raven enjoys scuba diving, yoga, reading, travel, fishing and photography.


Sample Menu

By Chef Kristine Andreassen


Eggs Benedict

Poached Eggs – Canadian Bacon – Herbed Roasted Tomatoes- English Muffins- Hollandaise Sauce- Fresh Herb Pistou

Mini Cinnamon Rolls

Mixed Berry Bowls


Individual Shakshoukas

Baked Eggs- Za’atar Spiced Tomato and Pepper Sauce- Feta Cheese- Cilantro- Warm Pita Triangles

Strawberry Oatmeal Bars

Kiwi and Dragon Fruit


Croque Madame Sandwiches

Fried Egg- Gruyere- French Ham- Béchamel Sauce- County Bread

Chocolate Croissants

Bruleed Grapefruit Halves


Buttermilk Pancakes

Warm Maple Syrup- Chicken Apple Sausages

Honeydew and Blackberry Bowl with Basil and Lime Drizzle



Fontina Cheese- Leeks- Spinach- Basil- Prosciutto- Lemon

Cinnamon Baked Donuts

Baked Pears with Walnuts and Honey


Classic French Omelets

Gruyere Cheese- Asparagus- Crumbled Bacon- Shallot- Thyme

Blueberry Muffins

Mango and Banana Bowl with Coconut Cream


Cured Norwegian Salmon

Beet and Citrus Cured- Herbed Cream Cheese- Fresh Bagels- Red Onion- Tomato- Capers

Chocolate and Cinnamon Crumb Banana Coffee Cake

Apricot and Plum Bowl

Daily Fresh Squeezed Orange Juice

Greek Yogurt and Homemade Maple Granola



Chicken and Kale Salad

Brined Chicken- Kale- Quick Pickled Apples- Gruyere Crisps-Creamy Dijon Dressing

Freshly Baked Rolls

Chocolate Chip Cookies


Tuna Asian Salad

Marinated Yellow Fin Tuna- Cucumber and Soba Noodles-Avocado- Crispy Wonton Strips-Thai Vinaigrette- Sriracha Aioli

Freshly Baked Rolls

Vanilla Madeleines with Lemon and Cardamom Sugar


Balsamic Fig Chicken and Quinoa Salad

Balsamic and Fig Grilled Chicken- Red Quinoa- Shaved Fennel- Celery- Walnuts- Balsamic Red Onions-Dried Cranberries- Gouda Cheese- Diced Fuji Apples- Sherry Vinegar

Freshly Baked Rolls

Peanut Butter Blossom Cookies


Crab Cakes

King Crab Meat- Avocado and Jalapeno Crema- Mango, Red Pepper, and Corn Salsa - Butter Lettuce

Freshly Baked Rolls

Coconut Macaroons with Dark Chocolate


Grilled Lobster Tail Cobb Salad

Caribbean Lobster Tails- Butter Lettuce- Bacon Crumbles- Corn- Cherry Tomatoes- Avocado- Blue Cheese- Egg Wedges- Lemon Tarragon Vinaigrette

Freshly Baked Rolls

Palmiers with Vanilla Bean and Pecan


Grilled New York Strip Steak Salad

Marinated Steak-Mixed Greens-Spicy Candied Walnuts-Gorgonzola Crumbles- Diced Red Apples- Maple Cider Vinaigrette

Freshly Baked Rolls

Dried Fruit, Mixed Nut, and Crystalized Ginger Chocolate Bark


Herbed Goat Cheese Tart and Salad

Goat Cheese- Lemon-Basil-Chives- Dill- Arugula Salad- Heirloom Cherry Tomatoes- House Made Vinaigrette

Freshly Baked Rolls

Key Lime Short Bread Cookies


Hor d’oeuvres

Prosciutto Wrapped Melon

 Honeydew- Cantaloupe- Prosciutto- Parmesan Shards-Balsamic Reduction


Cheese Board

Gorgonzola- Aged Cheddar- Goat Cheese Brie- Gouda-Port Salut- Apple Slices- Fig Preserves- Grapes


Tomato Bruschetta

Garlic Toasts- Heirloom Tomatoes- Basil- Mini Mozzarella Balls- Aged Balsamic Vinegar


Veggie Platter

Carrots- Celery- Cucumbers- Red Peppers- Cherry Tomatoes- Homemade Hummus- Crispy Chickpeas


Baked Brie

Warm Baked French Brie- Spicy Candied Bacon- Apple Slices-Crackers


Coconut Shrimp with a Trio of Sauces

Baked Coconut Crusted Shrimp- Sweet Chili Dipping Sauce- Sriracha Aioli- Tropical Pineapple Sauce


Mediterranean Flatbreads

Homemade Flatbreads- Hummus Base- Zucchini- Roasted Red Pepper- Marinated Artichokes-Manzanilla Olives- Feta Cheese


 Dinner Menus

Starter: Carrot and Avocado Salad

Spicy Roasted Carrots- Avocado Slices- Spinach-Sprouts-Toasted Seeds-Roasted Citrus Dressing- Crème Fraiche

Entrée: Tiger Prawns

Garlic Roasted Prawns- Crispy Rice Cakes- Red Pepper and Preserved Lemon Emulsion-Micro Greens

Dessert: Strawberry Cups

Orange Flower Strawberries-Mint Sugar


Starter: Sea Scallops

Brown Butter Seared Scallops- Basil Pesto- Oven Roasted Heirloom Cherry Tomatoes- Fresh Basil

Entrée: Duck

Crispy Skinned Duck Magret- Peach and Mustard Seed Chutney- Crushed New Potatoes- Arugula- Caramelized Honey Vinaigrette

Dessert: Lemon Meringue Tart

Sweet French Pastry- Lemon Curd- Italian Meringue


Starter: Soup

Pureed Brie and Pear- Brandied Dried Cherries- Diced Pears- Chives

Entrée: Lamb

Herb and Cumin Crusted Rack of Lamb- Salt and Vinegar Crispy Baby Potatoes- Sauteed Greens- Balsamic Reduction

Dessert: Crepes

Buckwheat Flour Crepes- Caramelized Apple Slices- Hot Toffee Sauce- Homemade Vanilla Ice Cream


Starter: Gnocchi

Homemade Gnocchi- Chorizo- Spinach- Roasted Red Peppers- Whipped Goats Cheese

Entrée: Mahi Mahi

Grilled Locally Caught Mahi Mahi- Lemon Roasted Asparagus- Black Garlic Hollandaise Sauce

Dessert: Chocolate Soufflés

Dark Chocolate Soufflés- White Chocolate Cream


Starter: Salad

Warm Cremini Mushrooms- Prosciutto- Shaved Parmesan- Sundried Tomatoes- Mixed Greens- Sherry Vinegar

Entrée: Chicken

Sauteed Free Range Chicken- Homemade Linguine- Roasted Tomatoes- Herbs de Provence- Tarragon- Parmesan

Dessert: Crème Brulee

Grand Marnier- Vanilla Bean- Raspberries- Tuile


Starter: Sashimi

Thinly Sliced Red Snapper- Shredded Daikon- Wasabi Paste- Pickled Ginger- Soy Sauce

Entrée: Pork

Marinated and Grilled Pork Tenderloin- Coconut Green Curry Sauce- Coconut Water Black Rice- Cumin and Lime Spiced Pumpkin Seeds- Cilantro

Dessert: Pavlovas

Individual Pavlovas- Passion fruit Scented Whipped Cream- Kiwi-Mango- Blueberries- Strawberry Gastrique


Entrée: Salad

Heirloom Tomato Slices- Golden Tomato Dressing- Poached and Chilled King Crab Claws- Crispy Caper Remoulade- Chives- Edible Flowers

Entrée: Steak

Port and Spice Marinated Filet Mignon- Rosemary Mashed Potatoes- Shallot Marmalade- Garlic and Cream Demi Glace- Fennel and Celery Salad

Dessert: Bête Noire

Chocolate Ganache Squares- Raspberry Sauce- Vanilla Whipped Cream  

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    Price Terms: Plus Expenses

    Price from $57,000/week

    High season $60,000/week

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    Yachts in selected locations for upcoming 2023 are 65% reserved. If you are considering a charter in this time period, inquire now!

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