JEWEL (67) Yacht Description
Presented by DMA Yachting, the astonishing charter yacht JEWEL (67) is a 67 ft sailing catamaran. The promiment features of JEWEL (67) are her most appealing features and culinary experience. JEWEL (67) spends the summer and winter season in Antigua. She was delivered by the famous yacht builder Fountaine Pajot in 2023. The expansive yacht layout features 4 large cabins and comfortably accommodates a maximum of 8 guests.
JEWEL (67) is presented primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is where heart of the yacht is and that's where most of the meals are served. The tastefully decorated cabins offer designer mattrace beds and feature ensuite bathrooms. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes offer desirable views, while providing privacy if needed.
The sailboat features 2x150HP 2x15.5 KW Genset engines and a generator.
Accommodation
1 master cabin with king bed and double sinks plus 3 queen bed cabins with ensuite bathsCaptain Only
EXCLUSIVE WINDWARD ISLANDS CHARTERS: Your clients can enjoy an exclusive 20% discount on all charters booked in the Windward Islands between August and October 2025. With support bases in Blue Lagoon, Saint Vincent, and Sandy Lane Marina, Canouan, we ensure seamless charters throughout this stunning region. INCLUSIVE RATE INCLUDES: - Crew: Captain, Chef & Deckhand - Standard Meals & Beverages onboard; Standard Ships Bar (Excludes premium alcohols) - Operating costs including generator use for 4h/day, fuel and water - Insurance for the yachts and the passengers - Bedding, towels and beach towels - Onboard Water Toys - Cruising Permits and Associated Fees INCLUSIVE RATES EXCLUDE: - Special provisioning request such as premium food/beverage - Airport transfers to/from the yacht base - Personal expenses · Cancellation insurance and private insurance - Crew Gratuity (15-20% of total charter price) - Anything not specified in the all-inclusive rate ADDITIONAL BERTH REQUESTS: - The use of the forepeak cabins attracts an additional 5% of the gross charter rate; - Fitted with a shower, basin and manual toilet.What is the cabin arrangement of JEWEL (67)?
- 1 Master cabin
- 3 VIP cabins
JEWEL (67)
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Weekly price: $50,000 - $60,000
Low Season | High Season
- Length: 67'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Fountaine Pajot
- Cruising Speed: 9
- Max. Speed: 10
- Built Year: 2023
- Turnaround: 48
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JEWEL (67) Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2025 | $56,000 | $56,000 | $56,000 | $57,000 | $58,000 | $59,000 | $60,000 | ||||
| Winter 2025 to 2026 | $58,000 | $58,500 | $59,000 | $59,500 | $60,000 | $60,500 | $61,000 | ||||
| Summer 2026 | $58,000 | $58,500 | $59,000 | $59,500 | $61,000 | $61,500 | $62,000 | ||||
| Winter 2026 to 2027 | $59,000 | $59,500 | $61,000 | $61,500 | $62,000 | $62,500 | $63,000 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.JEWEL (67) Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 100,000USD to 120,000USD | 100,000USD to 120,000USD | Discounts outside the main season are common. | |
| 7 day charter | 50,000USD to 60,000USD | 50,000USD to 60,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 25,000USD to 30,000USD | 25,000USD to 30,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 50,000USD / 6 * 3 days = 25,000USD |
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: USD50,000
High season rate: USD60,000
GENERAL:
- Minimum 5-nights, inquire for less;
- For 6-night charters, divide weekly rate by 7 nights X 6 nights;
- For 5 nights or less, divide weekly rate by 6 nights X number of nights;
CHILD DISCOUNT: $100 off per child under 12 at time of charter.
SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate.
CHRISTMAS:
- Rate $70,000
- Must end no later than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights
NEW YEARS:
- Rate $70,000
- Must start no earlier than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights GENERAL:
- Minimum 5-nights, inquire for less;
- For 6-night charters, divide weekly rate by 7 nights X 6 nights;
- For 5 nights or less, divide weekly rate by 6 nights X number of nights;
CHILD DISCOUNT: $100 off per child under 12 at time of charter.
SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate.
CHRISTMAS:
- Rate $70,000
- Must end no later than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights
NEW YEARS:
- Rate $70,000
- Must start no earlier than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights
JEWEL (67) Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
2 hot/cold deck showers (one on each stern)
Outdoor gas grill
Icemaker
2 cold drink refrigerators in cockpit
1 refrigerator on the upper deck
2 deck showers
Crew Information
Captain
Chef
Stew/ Deckhand
Captain: SamuelMarque
Captain Samuel Marque
A French Yachtmaster Offshore, embodies a seamless blend of professionalism, adventure, and a profound love for the sea. Growing up on the vibrant coasts of Bali, Indonesia, Sam's connection to the ocean began in childhood, progressing from dinghy sailing to captaining prestigious yachts across the globe. His background in competitive surfing reflects his deep respect for and understanding of the water.
Sam's qualifications include a RYA Yacht Master Offshore certification, and an Approved Engine Course (AEC1). He is also a certified PADI Open Water Diver. He has multilingual fluency in French, English, and Indonesian.
Having logged thousands of nautical miles across the Mediterranean, the Caribbean, and Southeast Asia, Sam is adept at everything from complex passage planning and navigation to fostering unforgettable guest experiences. Whether leading flotillas in Greece or undertaking transatlantic deliveries, he excels in adapting to varied roles and challenges.
A natural storyteller and skilled sailor, Captain Sam ensures every journey is not just a voyage but an experience imbued with the magic of the ocean. With a dedication to safety, exceptional seamanship, and a passion for sharing his love of the sea, he guarantees that every moment aboard is one to remember.
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Chef Nicole
Chef Nicole brings more than just flavor to the table—she brings passion, creativity, and an unwavering love for cooking from scratch. Originally from Germany, Nicole’s background in business and journalism is complemented by her artistic flair and deep-rooted joy for creating memorable dining experiences at sea.
Having worked aboard luxury catamarans in the Mediterranean and now the Caribbean—including Croatia, Greece, Sicily, Corsica, and the British Virgin Islands—Nicole has built an impressive culinary résumé. From 10-week summer charters in the Med to an entire season in the BVIs aboard a Bali 5.4, her experience reflects her adaptability, organization, and genuine enthusiasm for life onboard.
Nicole’s cooking style celebrates fresh, local ingredients and global flavors. Whether she’s preparing a vibrant Mediterranean mezze, hand-making pasta, or plating a beautifully styled dessert, every dish is made with care, from scratch. Guests especially love her ability to tailor meals to personal preferences, dietary needs, and culinary curiosities—all while maintaining a relaxed and inviting atmosphere.
Beyond the galley, Nicole is a certified photographer and food stylist, often capturing the dishes she prepares to share with guests or on her food Instagram, @letnicolecook. She also holds certifications including PADI Open Water diving, adding to her versatile role as Chef and First Mate onboard.
Fluent in English and German, with conversational Russian and Spanish, Nicole is not only a skilled chef but a friendly and engaging presence—always eager to make each charter feel like home.
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Luis Camacho
Born and raised along the sun-soaked shores of Cancún, Mexico, Luis Camacho brings a vibrant spirit and an unwavering commitment to hospitality with every charter. With a strong background in maritime service and a deep love for the sea, Luis ensures that every guest feels at ease, pampered, and at home onboard.
His experience spans both the Caribbean and the Mediterranean, where he has refined his skills in guest service, deck operations, and day-to-day yacht management. A certified PADI Rescue Diver, Luis is not only attentive to your comfort but also trained to prioritize safety and professionalism at all times.
Luis is known for his warm personality, strong teamwork, and adaptable mindset—qualities that make him a valuable asset to any crew and a joy for guests to have onboard. His passion for hospitality is matched by a love for travel and salsa dancing, interests that have taken him around the world and deepened his appreciation for diverse cultures and languages.
Fluent in English, Spanish, and French, Luis easily connects with guests from around the globe. Whether he's setting the perfect table, assisting with water toys, or sharing stories from his travels, Luis ensures your time on board is relaxed, memorable, and seamless from start to finish.
Menu
Breakfast:
· Vanilla bean pancakes
Smokey bacon, Greek yogurt and berry compote
· Prosciutto eggs benedict
Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise
· Turkish eggs
Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette.
· Baked French toast
Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream
· Spinach, feta and mushroom omelette
Served with homemade bread for toasting
· Charred pepper and onion frittata
Charred sweet peppers, caramelized onion and aged cheddar topped frittata
· Loaded bagel
Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg
Lunch:
· Sashimi Poke bowl
Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger
· Coronation chicken salad
Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans
· Shrimp cocktail salad stack
Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula
· BBQ pulled pork sliders
Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw
· Asian crusted grouper salad
Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame
· Shrimp tacos
Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole
· Meatball gyro salad
Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita
Snacks:
· Falafel
Skewered finger snack sized chickpea falafel with a herbed dipping sauce
· Charcuterie
An array of tapas, nuts, seasonal fruits, crackers and homemade preserves
· Veggie springrolls
Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce
· Mini steak skewers
Red wine marinated, grilled, and drizzled with hot honey
· Hummus and veggie board
· Sweet and savoury crostini’s
Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella
· Fruit and cheese platter
Appetisers:
· Fish croquette
Succulent and crispy, served with a coconut and lime sauce
· Seared scallop
Served on a bed of browned butter apple, cucumber and ginger salad
· Warm roasted butternut soup
· Coconut shrimp
Coconut encrusted, crispy fried, served with a chilli mayo
· Brie and fig salad
Served on a bed of baby spinach with a homemade balsamic glaze
· Calamari
Crumbed squid rings with a black pepper lemon sauce
· Caribbean polourie
Golden brown split lentil dough served with a herbed cream dressing
Dinners:
· Caribbean style curried chicken
Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread
· Bourbon short ribs
Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish
· Blackened Mahi
Coconut rice, roasted carrot purée and a fresh mango cilantro salsa
· Filet mignon
Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus
· Lobster seafood Fettuccini
Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil
· Baked sticky jerk glazed Salmon
Wild rice, charred corn, pea purée and Burre Blanc
· Slow braised lamb shank
Mint roasted potatoes, candied beets and wilted greens
Desserts:
· Gooey chocolate brownie
Warm and fudgy with a side of vanilla bean ice cream
· Melktert
A creamy South African cinnamon tart
· Tipsy tiramisu
Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers
· Key-lime crepes
Light and airy crepes served with a lime syrup and crushed meringue
· Spiced poached pear
Served with infused ice cream and red wine reduction
· Baked cheesecake
Topped with raspberry sauce and freeze-dried berries
· Pavlova
Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze
Reviews
This was our first time on a charter like this and they were very good in handling us first timers. JP was extremely knowledgeable on the boat. They were both very accommodating to our needs and wishes. We would love to travel with them again!
Randy
When we began planning this trip nearly a year ago, I can honestly say that we never could have envisioned it being this much fun. That is mainly in part to the both of you from the advice of where to go and what to do to the incredibly delicious and amazing meals, we are so very lucky and appreciative to have had the both of you with us.
Thank you for enduring our jokes, never ending questions, small spills and for being so gracious, patient and kind. Jokingly we called you "Mom and Dad" and that because you made this place feel like home.
"DANKIE" (Google says that is thanks in Afrikaans!)
We had a blast!
Nate & Lindsay
Jill & Jason
Garen & Taylor
Gallery
