SKYLARK - Corsica Yacht Charters

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SKYLARK Yacht Description

SKYLARK yacht is a 70.00 ft long motor yacht catamaran and spends the summer season in Corsica. It was built by Sunreef Yachts in 2012. The yacht layout features 4 cabins and accommodates 9 guests. The cabin arrangement is following: 4 double cabins, 1 pullman cabin.

The motor yacht features • Engines: 2 x MAN R6-800 • Generator: 2 x Cummins 19 kW engines and a generator.

Accommodation

Number of Cabins: 4
Total Guests (Sleeping): 8 + 1
Cabin Configuration: 4 Double
Bed configuration: 3 Queen, 1 Double, 1 Pullman (for a child) in the starboard aft cabin

Cabin Breakdown

Double Cabins: 4
Pulman Cabins: 1

SKYLARK Yacht Details

70'

Length

9

Guests

4

Cabins

3

Crew

Sunreef Yachts

Built by

‎€35,000 - ‎€39,000

Weekly price low-high season

50 Litres/Hr

Consumption

10

Cruising Speed

22

Max. Speed

SKYLARK yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Taxes: 20%, exceptions available Total Note
14 day charter 70,000‎€ to 78,000‎€ 14,000‎€ to 23,400‎€ 14,000‎€ to 15,600‎€ 98,000‎€ to 117,000‎€ Discounts outside the main season are common.
7 day charter 35,000‎€ to 39,000‎€ 7,000‎€ to 11,700‎€ 7,000‎€ to 7,800‎€ 49,000‎€ to 58,500‎€ Standard charter rate, base for all calculations.
3 day charter 17,500‎€ to 19,500‎€ 3,500‎€ to 5,850‎€ 3,500‎€ to 3,900‎€ 24,500‎€ to 29,250‎€ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
35,000‎€ / 6 * 3 days = 17,500‎€
1 day charter 5,833‎€ to 7,800‎€ 1,167‎€ to 1,950‎€ 1,167‎€ to 1,300‎€ 8,167‎€ to 11,050‎€ 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: ‎€35,000

High season rate: ‎€39,000

Summer rate:

Low season: €35 000 + APA 25% + VAT
High Season: €39 000 + APA 25% + VAT

Summer rate:

Low season: €35 000 + APA 25% + VAT
High Season: €39 000 + APA 25% + VAT

Price Terms

Plus Expenses

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: 2 x Cummins 19 kW

Specifications

Tube:
Guests: 9
Maxspeed: 22
Draft: 5'
Cruising Speed: 10
Helipad:
Ac:
Ac Night:
Built: 2012
Cabins: 4
King:
Queen:
Double: 4
Single:
Twin:
Pullman: 1
Showers: 4
Basins: 4
Heads:
Electric Heads: 4
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: 2 x Cummins 19 kW
Internet: Onboard WIFI
Cruising Speed: 10
Max Speed: 22

Layout

Layout of SKYLARK

More Specifications

Flag: Maltese
Homeport: South of France
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 125
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:

Other Entertainment

• Bose Hi-Fi system with iPod dock
• Wi-Fi and Satellite TV
• TVX movie system - 200+ movies in salon and all cabins
• 42" plasma TV in salon
• 26" TVs in guest cabins
• Selection of board games
• Dining area for 10 and sun pads on flybridge
• LED ambient lighting in salon and all guest cabins

Crew

Crew Information

Crew of SKYLARK|Captain Captain

Crew of SKYLARK|The Chef The Chef

Captain: Jeremy Fletcher

Captain: Jeremy Fletcher [Jez]

Jez is an MCA/IYT master of yachts (unlimited) with years of charter experience. Calm, endlessly patient and quietly humorous, he enjoys introducing his guests to both the secluded tranquil anchorages and the lively harbourside spots that he loves. He has recently captained both a North Sea/Baltic Sea crossing as well as an Atlantic crossing, and looks forward to repeating both voyages this year.

His enjoyment of the sea includes exploring below the surface as an experienced PADI recreational diving instructor, as well as a keen technical diver with both IANTD and TDI qualifications teaching qualifications. His love of travel has taken him from his native England to places as diverse as Russia, Mexico, Hong Kong, Italy, France, Spain, Egypt, Israel, the Caribbean and Australia, and he takes pleasure in sharing travel experiences with his guests.

Jez and Caro are a warm, friendly, close-knit team who take great pleasure in working together in all aspects of their jobs. They love being able to treat their guests to their special brand of hospitality, experience and attentiveness to create the conditions for a wonderful, stress-free and fun-filled holiday.


Chef: Caro Uy

Caro is an award-winning charter chef who is passionate about both good food and the sea. She grew up in a family dedicated to the pleasures of the table, and has been a hardened restaurant habituee since she was an infant. As an adult, she has had over fifteen years of experience in various aspects of the gourmet food industry.

Although originally qualified as a graphic designer, these days she expresses her creative energy in preparing fresh, seasonal cuisine to spoil her guests; she also enjoys the challenge of creating menus to suit special dietary restrictions. Her repertoire is based on French classical technique, but the flavour variations reflect her travels through Mediterranean Europe, Mexico, the Caribbean, Egypt, Jordan, Syria, Persia, Israel, Mexico and parts of South-east Asia.

Her other great love is the water: Caro is also a PADI dive instructor and has introduced people to the underwater world in the Canary Islands, the Sinai and the Costa Brava. Bubbly and endlessly curious, she loves meeting new people and listening to their stories.

Deckhand: TBA

Menu

This is only a small sample of menu options on offer. Special dietary needs or preferences accommodated (e.g. vegetarian, kosher, gluten-free,  low-fat-spa menus etc) given advance notice.
Fresh and fun child-friendly menus on request.
Ask about our themed dinners (South Indian thali, Spanish tapas evening, Middle-eastern mezze, etc)!
For very special occasions, a five-course (plus palate cleansers) dégustation  menu can be arranged in advance. Wine matching optional.
Menus subject to availability of seasonal ingredients at the local markets



breakfast
All breakfasts accompanied by a fresh fruit platter, a selection of yoghurts, cereal, coffee, tea and fruit juice
If requested for our European guests, we also offer the option of light continental style only: either fresh croissants, viennoiserie,  baguettes & artisanal local jams & butter; OR an assortment of sliced hams, cheese & pickles with fresh tomatoes, bread rolls & various mustards
• Provençale fougassette / pompe à l’huile (housemade fragrant brioche with fleur d’oranger, inspired by a local boulangerie once frequented by Picasso), with delicious local fromage blanc, local honey & crushed berries
• The Captain’s wickedly sticky homemade cinnamon rolls, served fresh  and warm from the oven
• Tunisian chakchouka: eggs poached in a savoury medley of tomato, red onion, sweet bell peppers, fresh thyme and cumin, served with wedges of warmed pita, and fetta or merguez sausage
• Individual breakfast parfaits, layered with yoghurt, seasonal fruit and homemade muesli, served with fresh fruit frappés
• Eggs Benedict—a perennial favourite: poached eggs on prosciutto or Bayonne ham, asparagus spears and homemade fresh sauce Hollandaise



lunch
• Duo de thon frais: pepper-seared fresh tuna on smoky grilled watermelon, with wasabi foam + verrine of tartare of tuna &  fennel seasoned with ginger oil, accompanied by shot of watermelon tomato gazpacho sprinkled with piment d’Espelette
• Salade du crevettes roses—king prawns sautéed with pastis, olive oil & garlic on mesclun & avocado salad dressed with muhammarra (smoky roasted red pepper & toasted walnut)
• Grilled fresh sardines or mackerel stuffed with chermoula and housemade Moroccan lemon confit, on a tart of sliced ripe oxheart tomatoes dressed with sauce vierge
• Salade du chèvre chaud: a twist on the French classic— hot creamy goats cheese & groseille gelée wrapped in crisp golden brik pastry on a salad of fresh ripe figs, arugula, housemade spiced walnuts, and Provençale thyme-infused honey vinaigrette
• Grilled sea bass (loup de mer) with a salsa of finely diced ripe cherry tomatoes, black olives, lemon, red onion, fresh parsley & thyme with baby potatoes & housemade saffron aïoli



Àpero [served at sunset]
colourful assortments of regional specialities depending on location: local charcuterie, local cheese, artisanal olives, nuts, marinated seafood, housemade  dips (green or black tapenade, anchoïoade, hummus etc) with fresh vegetable crudités, etc, all served with choice of crisp chilled local wine (white or rosé) OR the cocktail of the day

dinner—entrées (first course)
• Trilogie des gazpachos en verrine: a colourful little trio of chilled fresh  seasonal soups to wake the appetite—may include: arugula,  parsley & avocado topped with mini-brochette of cherry tomato & bocconcini; orange, beetroot & fresh mint, topped with minted yoghurt; white cannellini bean & truffle oil; melon Charentais  spiked with fresh ginger, topped with crisp curl of Bayonne  ham
• Duck two ways: housemade tea-smoked duck breast on a crisp Asian slaw dressed with Vietnamese savoury caramel, topped   with translucent fine slices of duck prosciutto & housemade melon sorbet
• Langoustines wok-flashed till smoky with fleur de sel de Guerande, Szechuan peppercorns & sesame oil, deglazed with mellow Chinese black rice vinegar
• Assortment of housemade sushi [unagi, salmon, tuna, salmon roe] with traditional accompaniments: pickled ginger, soy, wasabi dinner—plats principaux (second course)
• Trilogie du saumon frais—a trio of fresh salmon presented three ways: succulent confit of salmon pavé; gravlax of salmon cured in-house with fine sea salt, fresh herbs, fennel, rock sugar & vermouth; tartare of salmon & fennel with red onion
• The Captain’s handmade pasta as Sardinian spaghetti alla bottarga: housemade spaghetti with lashings of Sardinian bottarga, lemon and local olive oil; OR silky flat ribbons of housemade pappardelle with a rich Tuscan-style wild boar and red wine ragù topped with truffled pecorino shavings
• Daurade or loup de mer en papillote, stuffed with an aromatic melange of kaffir lime leaf (feuilles de kombawa), lemongrass, shallots, coconut milk and lime; served with a nutty wild rice medley and Asian greens
• Espresso-rubbed faux filet du boeuf with wild mushrooms, grilled asparagus and a parmesan tuile; truffled potatoes



dessert
• Champagne-poached white peaches with fresh basil, accompanied by a delicate verveine-infused panna cotta served with a shot of of jasmine blossom tea
• Tastes of Corsica trio: semifreddo de miel de chataigne (local chestnut honey parfait perfumed with fleur d’oranger), molleux de chocolat noir et chataigne (flourless molten chocolate chestnut lava cakelet), Corsican fig biscotti
• White chocolate, rose and saffron crème brûlée, with mara de bois strawberries & raspberries glazed in pink peppercorn syrup
• Tarte aux framboises & myrtilles (juicy mixed fresh berry tarts) served warm with housemade sorbet aux fruits des boises
• Rich dark chocolate & Grand Marnier sorbet with creamy chocolate parfait glacé, & pinenut toffee brittle
• Selection of local artisanal cheese with accompaniments (fruit, nuts, confiture de figue ou confiture de coing)

Reviews

August 2019
4 ans de croisière sur Skylark,
4 ans de bonheur!
Merci à la merveilleuse Caro,
une chef digne de Guy Savoi.
Merci à notre charmant capitaine Jez,
si attentionné, si disponible.
Merci à notre marin adorable,
Jonty, toujours le sourire.

Je navigue depuis des années ,
Je n’ai jamais rencontré un équipage
aussi professionnel, aussi formidable.
Avec toute mon Amitié.

*******************************
4 years cruising on Skylark,
4 years of happiness!
Many thanks to wonderful Caro,
a chef of Guy Savoi class.
Many thanks to our charming Captain Jez,
so attentive and helpful.
Many thanks to our adorable deckhand,
Jonty, always with a smile on his face.

I have been sailing for years,
But I have never met such a professional and wonderful crew.
With all my friendship.
Feedback
It was as unforgettable week, you’re great, the food wonderful, the boat perfect! We simply loved everything, every single moment here was amagin! Thanks Skylark team, for everything, you’re great! We are sure we’ll be back soon! B. Family.
June 2016
We spent on Skylark the most beautiful holiday! Everything here was jest perfect. The crew made us feel like at home. It was better than we could even imagine. Big thanks to Jess for organising fantastic and safe trip. He showed us such a beautiful places in Corsica. He was also very pleasant. Secondly, we want to say „thank you!” for Alex! He was very kind and his jokes made our journey very funny. What is more he took care about us all the time and give us everything what was needed. He was perfect teacher of how to become the best waitress of the world. Special thanks for Carol! Her food was incredible! Everyone was in heaven when she gave us her delicious dishes!

They are always welcome to visit us in Gdask! And I hope that we will meet again soon! Lots of love!
July 2014
Dear Caro, Jez and Emilie, what a shame to say goodbye! We had such a peaceful week and enjoyed every minutes. We wish you all the best and a happy new year and more important to see you soon again.
February 2014
We loved everything about Skylark! Each meal was better than the next – Caro you are a fabulous chef! „Hey Rob” appreciation you answering all of his questions about the boat! We loved that we were able to explore all of favourite beach bars and even hit some new ones! Hope to see you again! Thankks for everything!
January 2014
Dear Caro, Jez and Emilie, what a shame to say goodbye! We had such a peaceful week and enjoyed every minutes. We wish you all the best and a happy new year and more important to see you soon again.
January 2014
Dear Carol, Jez and Emilie, we have had incredible time during this fantastic week, you have been a fantastic crew, and obviously very kind. The food, the drinks and the service were exceptional, for sure we will come back soon. Please tell to whomever has to know that your qualification from 1 to 10 is 16 or 20. The best crew we ever had. Thanks again for making a wonderful holiday. C. Family.
July 2013
With a very good weather condition, calm ocean and everyday sun, we spent a wonderful week aboard of Skylark. Italy by the sea was amazing!!! Capri, Elba, Roma, Pisa and others good spots will make our memories forever! So long Jez, Caro and Emilie, and thank you for all. Very professional and kind crew!!! Regards – S. Family.
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  • SKYLARK

    Price Terms: Plus Expenses

    Price from ‎€35,000/week

    High season ‎€39,000/week

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    MM slash DD slash YYYY


    Yachts in Corsica for Summer 2022 are 40% reserved. If you are considering a charter in this time period, inquire now!


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