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Welcome Aboard S/Y Whisper: Winner of ShowBoats Awards’ 2004, “Best Sailing Yacht Under 40 meters.” It’s what luxury sailing yachts and luxury yacht charters were meant to be. Launched in May 2003 at the Holland Jachtbouw yard in Amsterdam, Whisper is available for the most discerning of clients who seek luxury yacht charters and corporate yacht charters in the Caribbean. Whether you're searching for a mega yacht charter to an idyllic and intimate destination, or a corporate yacht charter providing a memorable experience for many, you'll find that Whisper's crew speaks your language of luxury. Step aboard and prepare yourself for a unique sailing vacation that is so remarkable, it will have people talking. 


Accommodation for up to 6 guests in three en-suite cabins. Full beam master with centerline Queen berth and shower in head. Guest with double bed and ensuite facilities. Guest with twin beds and full head with shower.  Each stateroom is equipped with bathrobes and slippers, the bathrooms offer hairdryers and a complete range of L'Occitaine products.

Excellent views from raised pilot house/bar area. Full width salon with dining area. Large cockpit can seat up to 10 guests.

  • Vessel Info
    Name:
    WHISPER
    Type:
    Sail
    Year Built:
    2003
    Flag:
    Marshall Islands
    Designer:
    Ted Hood/Ted Fontaine
    Builder:
    Holland Jachtbouw
    Crew:
    Captain Simon Davison, Chef & 3 crew
  • Dimensions, Speed, & Specifications
    LOA:
    116 ft (35.4 m)
    Max Speed:
    11 kts (20 kph)
    Cruise Speed:
    9.7 kts (18 kph)
    Engines:
    2 Lugger 300hp
    Beam:
    26 ft (8.2 m)
    Min. Draft:
    8 ft 10 in (2.7 m)
    Max. Draft:
    8 ft 10 in (2.7 m)
    Stabilisers:
    None
  • Accommodations

    Sleeps 6 in 3 Cabins

    WHISPER can accommodate 6 guests in 3 cabins. The Master cabin has a queen size bed, shower and toilet. A Guest cabin has a double bed, shower and toilet. A Guest cabin has a twin bed, shower and toilet. WHISPER is fully air conditioned through out. Crew has a separate companionway, heads and shower.

  • Ammenities
    CD library, Cell phone, DVD library, DVD player saloon, Fax, Indoor audio system, iPod dock, Satellite phone, Satellite TV, Wi-Fi, 0ft / 0.00m 115hp Power, Free weights, Kayak, Kneeboard, Paddleboard, Tube - towable, Wakeboard, Water skis - adult, Water skis - child, BBQ, Deck shower, Fishing gear - light, Swim platform
  • Diving
    Not Insured, Diving by arrangement, Snorkelling gear
  • Crew Profile
    Captain: Simon DavisonCaptain: Simon Davison

    Simon has been sailing professionally since 1988. Prior to this he trained as a boat builder in South Hampton. Super yachting has taken him all over the world, from Alaska to Cape Town, & the Pacific. He particularly enjoyed the Classic yacht racing, still embracing the old traditions of the sea onboard today’s modern yachts. He’s a friendly, outgoing person who enjoys cycling and a fit active lifestyle.

    Chef: Louise Martin

    Laura’s love for the water started at a young age growing up in Long Island, where she was immersed in fishing, digging clams and boating. Her passion for cooking healthy, fresh and local foods was a gift from her grandfather, who spent Saturdays with her wandering the farms of Long Island. When the opportunity came for Laura to own and operate a charter boat in the British Virgins Islands, she jumped at the opportunity. At present, she works on various yachts and estates around the world. Today you will still find her at the local farmers markets, sourcing the freshest seasonal items to bring aboard to create a culinary experience for her guests.

    Chief Stew: Mel YagciogluChief Stew: Mel Yagcioglu

    Born in Turkey, “Mel” has a bachelors degree in Hospitality Management and a masters in International Business from Lynn University, Florida. She worked as a yacht agent for super yachts in Europe, organizing events and lavish parties. Mel is very passionate about the industry, with a fun, easy going nature. She will ensure the guests have a first class experience on board Whisper. Her hobbies are sailing, traveling, music, movies and food.

    Engineer: William BaldwinEngineer: William Baldwin

    Born and raised in Connecticut, Will started sailing at age 8. Later

    racing at the national level before running the performance racer/cruiser

    Andrews 72 since 2006. Over the past 25 years he has cruised, raced and delivered various sailing and motor vessels ranging from 12m – 52m. He has sailed as far as the Eastern and Western Mediterranean and all through the Caribbean islands, as well as the French and Italian Riviera’s covering more than 75,000 miles. Prior to the yachting industry, he built one of the film and television industry’s largest post-production facilities. His life style choice as a captain/engineer has allowed him to develop his love for sailing, exploring, entertaining and meeting new people from all over the world. Will greatly looks forward to doing his part as the engineer and providing guests the best possible experience aboard Whisper.

    Mate: Lucila DupeyMate: Lucila Dupey

    Born in Argentina, Lucila(a.k.a. Lu) is very active and outgoing. When she was younger, her father built a boat that her and her family traveled on, opening up her love for exploration and travel. Since then, she has been all over the world and has sailed parts of South America & the Pacific, all of the Caribbean and Mediterranean. With a background in economics, she worked in the pharmaceutical industry doing sales and marketing. She has also been professionally competing and teaching kite surfing and water sports for many years. Lucia is the CEO of the Girls Kite Camp that promotes women’s involvement in kite surfing.

  • Menu

    SEVEN-DAY SAMPLE MENU

     

    Saturday Arrival

     

    Veuve Cliqot Gold Label Champagne

     

    Zucchini tart, chopped tomato, avocado & cucumber salad,

    Ruby red shrimp w/ roasted red pepper remoulade

    Fresh fruit

    Homemade chocolate chip cookies

    Dinner

     

    Banfi Pinot Grigio

     

    Selection of Olives, Proscuitto wrapped Italian breadstick,

    Pizza quattro Formaggio

    Traditional Caesar salad

    Pan-seared fresh Mahi, Grilled butternut squash, sundried tomato coulis,

     Homemade raspberry and lemon sorbet

    Cappuccino, espresso

     

    Sunday Breakfast

     

    Fresh baked croissant & pastry, butter, spread, honey, marmalade

    Homemade muesseli, Fresh berries

    Banana crepes

    Fresh-juiced pineapple-ginger

    Coffee, tea

     

    Lunch

     

    Blue crab salad atop micro-greens and sprouts, tomato and lime oil

    Cerviche with lime, cilantro

    Basket of breads, olive tapenade

    Dinner

     

    1999 Chateauneuf de Pape

     

    Roast pork tenderloin, trio of red, white and black rice, Baby bok choy

    Braised endive salad, blood orange glaze

    Sticky toffee pudding cake

    Cappuccino, espresso

     

    Monday Breakfast  

    Fresh squeezed orange juice

    Eggs to order, bacon, sausage

    Fresh baked blackberry-pecan coffee cake

    Coffee & Tea

     

    Lunch   Salad Nicoise

    (fresh grilled tuna over mixed greens, ripe tomato,

    dilled potato, blanched haricot vert, egg, fresh mayonnaise)

    Fresh squeezed lemonade

      Dinner

     

    2001 Rodney Strong Pinot Noir

     

    Caramelized Onion Asian tart

    Beef carpaccio, wasabi portobello

    Seared Tuna, Thai glaze

    Sesame green beans

    Selection of cheeses, crisp breads, cappuccino, espress

       Breakfast Tuesday

     

    Egg white omelet to order

    Cuban toast, fresh banana flaxseed muffin, English muffin

    Organic vanilla yogurt, berries, honey

    Fresh juiced mango, banana, papaya, orange

     

    Lunch

     

    Chicken & apple sausage, Polish kielbasa, roasted peppers & onions

    Fresh vegetable slaw with cabbage, carrot, broccoli, celery seed

     

     

    Dinner 

    2001 Drouhin Pouilly Fuisse

     

    Parmesan crisp, chive-goat cheese mousse

    Heirloom tomato Caprese salad

    Homemade fettuccine, lobster-saffron sauce

    Grilled eggplant, sweet onion

    Bananas Foster

     Cappuccino, espresso

     

    Breakfast Wednesday

     

    Belgian waffle, Pecan-maple syrup

    Homemade muesseli, pineapple & mango

    Fresh juiced berry blend, apple & pear

     

     

     

     

    Lunch

     

    Tarragon-chicken salad

    Homemade sweet potato & Idaho chips

    Flat bread, homemade wheat bread

    Cucumber dill salad, Tomato-olive salad

     

    Dinner

     

    1997 Caymus Cabernet, 2003 Caymus Conundrum

     

    Hearts of Romaine, toasted pinenuts, tarragon-mustard dressing

    Petite filet of tenderloin, Lobster tail

    Béarnaise sauce, shallot butter

    Homemade fettuccine, spinach-arugala pesto

    Sautéed Brussels sprouts

    Champagne-lemon sorbet freeze

    Cappuccino, espresso

     

    Breakfast Thursday

     

    Spinach quiche, Potato crust bacon-cheddar quiche

    Fresh fruit salad, Vanilla yogurt, crunchy granola

    Homemade Sticky buns

    Fresh squeezed grapefruit juice

      Lunch

     

    Lobster-lime salad

    Watercress salad

    Smoked salmon, pita crisps, chive crème fraiche

    Raspberry iced tea

     

    Dinner

     

    2002 Bourgogne

     

    Taboule, fresh parsley, lemon

    Hummus, Baba ghanouj

    Lamb Chops Genghis Kahn

    Spinach salad, spicy dressing

    Crème Brulee, raspberries

     

    Breakfast Friday

     

    Blueberry-corn pancakes, blueberry compote

    Banana-passion fruit smoothie

    Porridge of oats, wheat, flax, brown sugar, dried cherries

     

    Lunch

     

    2002 Ferrari Carano Chardonnay Reserve

     

    Stone crab claws, mustard sauce

    Homemade rolls

    Chopped salad

    Lemon bars

     

    Dinner

     

    Vegetable egg roll, sweet & sour sauce

    Seared sesame tuna, wasabi, soy sauce

    Wild Ginger salad

    (Fresh crab over watercress & cilantro,

    tomato, carrot, caramelized onion, sweet ginger dressing)

    Seedless watermelon, personalized fortune cookies 

     

    Breakfast Saturday

     

    Fresh juiced orange, apple, mango, banana

    Crabcake eggs Benedict

    Homemade muesseli, dried fruits

    Fresh cranberry muffins

     

     

     

    In addition, Children’s menus, Daytime snack menus, Late night munchies, Restricted diets, Vegetarian options, Kosher-friendly menus are all available.

  • Testimonials

    ‘We had a very nice time.  This is really an excellent yacht, the best I have been on in a long time, in terms of appearance, upkeep, amenities, etc.  Also the crew was the best we have had.  This one gets very good reviews’.

    So please can you convey my thanks to all the crew and the owner for this charter.  Hume

     

Interested in Chartering This Yacht?
Call Us Now: 954-524-7978