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Moon Shadow Yacht Charter

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Moon Shadow Yacht Description

Presented by DMA Yachting, the impressive charter yacht Moon Shadow is a 65 ft sailing catamaran featuring a hot tub. The highlights of Moon Shadow are her absolute comfort and interconnection with the sea. Moon Shadow spends the summer and winter season in Saint Barthélemy (St. Barts) . She was delivered by the famous yacht builder Moon Yacht in 2024. The spacious yacht layout features 5 large cabins and easily accommodates a maximum of 10 guests.

Moon Shadow 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 that's where the guests spend most of their time. The immersive cabins offer unbeatable views in the morning and are located just below deck. The cabins are located in the 2 massive hulls. Multiple portholes connect you with the outside world.

and a generator.

Accommodation

5 queen cabins, 2 of which are larger VIP cabins, and includes a jacuzzi on the flybridge

Captain Only

No Captain Only Charters

What is the cabin arrangement of Moon Shadow?

  • 5 VIP cabins

Moon Shadow

  • Weekly price:
    $55,000 - $63,000

    Low Season | High Season

  • Length: 65'
  • # of Guests: 10
  • # of Cabins: 5
  • # of Crew: 3
  • Builder: Moon Yacht
  • Built Year: 2023

Related Videos

Moon Shadow 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
Winter 2024 to 2025 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $0 $0
Summer 2025 $55,000 $56,000 $57,000 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $0 $0
Winter 2025 to 2026 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $0 $0
Summer 2026 $58,000 $59,000 $60,000 $61,000 $62,000 $63,000 $64,000 $65,000 $66,000 $0 $0

Moon Shadow Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 110,000$ to 126,000$ 22,000$ to 37,800$ 132,000$ to 163,800$ Discounts outside the main season are common.
7 day charter 55,000$ to 63,000$ 11,000$ to 18,900$ 66,000$ to 81,900$ Standard charter rate, base for all calculations.
3 day charter 27,500$ to 31,500$ 5,500$ to 9,450$ 33,000$ to 40,950$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
55,000$ / 6 * 3 days = 27,500$

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: $55,000

High season rate: $63,000

● SAINT MARTIN / SAINT BARTHS RELOCATION:
Please inquire for fee, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: 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.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● PAX: 10
● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later.
● 2025 New Year's: 7-night minimum $75,000 for 2-10 guests, must start December 28th or later.

● Embarkation 12PM / Disembarkation 12PM

● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns

● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels

● TOYS ONBOARD: Underwater Sea scooter, eFoil, noodles, snorkeling gear, stand-up paddle boards x4, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games.

● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses

● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.

● CONTRACT SPECIAL CONDITIONS:
Beginning May 21, 2023 for all NEW bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").● SAINT MARTIN / SAINT BARTHS RELOCATION:
Please inquire for fee, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.

● MINIMUM NIGHTS: 5

● LESS THAN 7 NIGHT CHARTER RATES: 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.

● HALF-BOARD OPTION: $100 discount per person
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

● LOCAL FARE OPTION: $75 discount per person
Includes; 7 breakfasts, 5 lunches & 6 dinners, all other meals to be eaten ashore at client's expense.

● PAX: 10
● 2024 New Year's: 7-night minimum $70,000 for 2-10 guests, must start December 28th or later.
● 2025 New Year's: 7-night minimum $75,000 for 2-10 guests, must start December 28th or later.

● Embarkation 12PM / Disembarkation 12PM

● TURN AROUNDS: 72-hour turn arounds required - inquire for 48-hour turns

● The All Inclusive Rate includes:
Meals & Beverages onboard
Fuel
Mooring fees
Private Yacht & Service of the crew (captain, chef/mate, & stew)
Insurance for the yacht and the passengers (civil liability)
Accommodation in private air-conditioned queen cabins each with an en-suite bathroom and single en-suite forepeak cabin all with gel infused cooling memory foam mattress toppers,bedding, towels, and beach towels

● TOYS ONBOARD: Underwater Sea scooter, eFoil, noodles, snorkeling gear, stand-up paddle boards x4, sub-wing, towable tube, 10x10 Bote dock with 2 inflatable chairs & couch, 2-person kayak, water hammocks, and lots of board games.

● The All Inclusive rate does not include:
Special provisioning requests (inquire for further details)
Cancellation insurance and private insurance
Airport transfers to/from yacht base
Personal Expenses

● Tip: It is customary to tip your crew at the end of your charter. The amount you leave is totally at your discretion and should be based on the level of service provided. The suggested gratuity is 15%-25% of the total charter fee.

● CONTRACT SPECIAL CONDITIONS:
Beginning May 21, 2023 for all NEW bookings the Charter Fee does include the British Virgin Islands (BVI) cruising taxes and permit, BVI National Park permits and BVI customs fees (collectively the "BVI Fees").

Price Terms

Inclusive

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Number Dine In: 10
Water Maker: Yes
Ice Maker: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Crew Smokes: No
Generator: Yes
Inverter: Yes
Voltages: 220

Specifications

Tube:
Guests: 10
Draft: 5.5
Helipad: No
Ac: Full
Ac Night:
Built: 2023
Turnaround: 48-hour / inquire for 24-hour
Cabins: 5
King:
Queen: 5
Double:
Single:
Twin:
Pullman:
Showers: 5
Basins: 5
Heads: 5
Electric Heads: 5
Jacuzzi:

Features

BBQ: Yes
AC: Full
Generator: Yes
Internet: Onboard WIFI

Layout

Layout of Moon Shadow

More Specifications

Flag: Poland
Homeport: Virgins/Grenadines/Windward
Resort Course:
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 0
Yacht Insurance: Concept Special Risk

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: 2
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 14'
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 60
Floating Mats:
Dinghy Pax: 8
Swim Platform: Aft - Haydraulic Platform
Water Skis Adult:
Boarding Ladder: Aft
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear: 10
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 2
Seabob:
Sea Scooter: No
Crew

Crew Information

Crew of Moon Shadow|Captain Captain

Crew of Moon Shadow|Chef Chef

Crew of Moon Shadow|Deckhand Deckhand

Captain: Lené Conradie

Captain Lené Conradie

Captain Lené Conradie was born and raised in George located in the Western Cape of South Africa. Since she can remember she’s always been up for any challenge, no matter the size, from playing tennis and field hockey at very high levels to crossing the Atlantic Ocean at 20 years of age. Straight after completing High school Lené went ahead and completed her Yachtmaster qualification along with other instructor qualifications, she has worked for two sailing schools in South Africa including the number one rated sailing school in the country. After crossing the Atlantic from Gran Canaria to Antigua and island hopping until the BVI, Lené knew that she found her dream destination, The Caribbean. Lené prides herself in safety, professionalism and creating memories that last a lifetime. She loves to make sure that all guests are happy and would gladly walk,or in this case sail, an extra few miles to ensure that this is the case.

Chef David Ogren

Dave Ogren is a versatile chef with over 20 years of upscale culinary experience and a passion for bringing happiness to others through his culinary creations. Whether a simple grilled cheese sandwich or an intricate multi-course tasting menu, you can taste the love he has for his craft.
As a Michigan native, Chef Dave spent summer days of his childhood on the shores of Lake Michigan picking cherries and catching wild Perch. At this young age he discovered his love of cooking. After attending the Culinary Institute of America in Hyde Park, New York, Dave went on to work in some of the top kitchens in New York City, Boston, and Cape Cod, including working under world famous chef Thomas Keller at the French Laundry in Yountville, California.
After a long and successful career in restaurants, Dave changed his heading to pursue new opportunities as a private chef. Dave has cooked aboard multiple motor and sailing yachts cruising the Caribbean, Bahamas, North Eastern United States, Mexico and Tahiti.
On his off-time, Dave enjoys the cultural experiences of traveling, he is an avid scuba diver and loves to enjoy nature through kayaking, camping, hiking and mountain biking.


Deckhand/ Divemaster Herman Bester

First Mate Herman Bester hails from a small town on the west coast of South Africa called Saldanha. Herman has always had a love for the ocean as he grew up practically right next to the beach where he always found himself snorkeling, fishing, surfing and everything in between. He has a degree in Sports science but then found a new passion for scuba diving. His diving qualifications were done during the winter in South Africa so you might hear him joking about literally sweating while diving in the Caribbean’s beautiful warm waters. Ensuring that the guests are safe, happy and comfortable throughout all stages of a dive is something that he always strives for. With an eye for detail and a love for upkeep Herman takes great pride in the appearance of any vessel he works on. His experience in hospitality assures that he always leaves guests with a smile on their faces and a lasting memory to go along with it.

Menu

Chef Jean-Richards Sample Menu


 






Day 1: Italian
Breakfast
Eggs Benedict Italiano - Poached eggs on toasted ciabatta with prosciutto, hollandaise sauce, and basil.
Lunch
Spaghetti alla Milanese - Creamy tomato pasta garnished with Parmesan cheese
and a drizzle of truffle oil.
Dinner
Appetizer: Burrata and Truffle Salad - Creamy burrata cheese with black truffle shavings, heirloom tomatoes, and microgreens.
Main Course: Lobster Risotto - Arborio rice cooked with lobster tail, saffron, and a lobster reduction sauce.
Dessert: Panna Cotta with Raspberry Coulis - Vanilla bean panna cotta topped with a delicate raspberry sauce.


Day 2: Japanese
Breakfast
Tamago Sando - Sweet Japanese omelet sandwiched between fluffy white bread, served with green tea.
Lunch
Oyakodon (Chicken and egg rice bowl)
Poached chicken cooked in an unami broth served with fluffy steamed rice and soft boiled eggs Dinner
Appetizer: Wagyu Beef Tataki - Thinly sliced seared Wagyu beef with yuzu truffle soy and edible gold leaf.
Main Course: Omakase Sushi Experience - Selection of the finest sushi and sashimi, including toro and tempura
Dessert: Green Tea and White Chocolate Mousse - A delicate mousse infused with matcha and accompanied by white chocolate ganache.


Day 3: French
Breakfast
Quiche Lorraine - Savory quiche filled with bacon, Gruyere cheese, and a flaky pastry crust.


Lunch
Croque Monsieur - Grilled ham and Gruyere cheese sandwich with béchamel
sauce, served with a side salad.
Dinner
Appetizer: Foie Gras Terrine - Pan-seared foie gras served with brioche toast and a Sauternes reduction.
Main Course: Chateaubriand Steak - Prime beef tenderloin carved tableside, served with truffle mashed potatoes and béarnaise sauce.
Dessert: Grand Marnier Soufflé - A fluffy soufflé infused with Grand Marnier liqueur, dusted with powdered sugar.










Day 4: Indian
Breakfast
Masala Omelette - Spiced omelette with onions, tomatoes, and cilantro, served with naan bread. Lunch
Chicken Biryani - Fragrant basmati rice cooked with spiced chicken, saffron, and
garnished with fried onions and mint.
Dinner
Appetizer: Tandoori Lobster Tail - Lobster tail marinated in Indian spices and cooked in a tandoor, served with mint chutney.
Main Course: Lamb Rogan Josh - Slow-cooked lamb in aromatic spices and a rich tomato sauce, served with saffron basmati rice.
Dessert: Kulfi with Pistachio Crust - Creamy Indian ice cream with a pistachio crust and rosewater syrup.


Day 5: Mexican
Breakfast
Chilaquiles - Crispy tortilla chips smothered in salsa verde, topped with eggs, cheese, and avocado.
Lunch
Shrimp Ceviche - Fresh shrimp marinated in lime and orange juice, mixed with
tomatoes, onions, and cilantro, served with tortilla chips.
Dinner
Appetizer: Oysters with Avocado Mousse - Fresh oysters topped with creamy avocado mousse and caviar.
Main Course: Aged Ribeye Steak Tacos - Dry-aged ribeye steak tacos with black truffle salsa and edible gold flakes.
Dessert: Chocolate Chili Tart - Dark chocolate tart with a hint of chili and a tequila-infused caramel drizzle.


Day 6: Thai
Breakfast
Thai Coconut Pancakes - Fluffy coconut milk pancakes served with sweet condensed milk and fresh mango.
Lunch
Green Curry with Prawns - Creamy green curry with prawns, Thai eggplant, and
bamboo shoots, served with jasmine rice.
Dinner
Appetizer: Tom Kha Gai - Coconut and lemongrass soup with Alaskan king crab and kaffir lime foam.
Main Course: Lobster Pad Thai - Wok-fried lobster tail with tamarind glaze, served with Thai herb-infused noodles.
Dessert: Coconut Pandan Panna Cotta - Silky panna cotta infused with pandan and coconut, garnished with edible flowers.










Day 7: Greek
Breakfast
Greek Yogurt Parfait - Creamy Greek yogurt layered with honey, granola, and fresh berries.


Lunch
Greek Gyro - Grilled lamb or chicken wrapped in warm pita bread with tzatziki
sauce, tomatoes, and onions.
Dinner
Appetizer: Grilled Octopus with Fennel Salad - Tender grilled octopus served with shaved fennel, citrus segments, and Mediterranean herbs.
Main Course: Whole Roasted Mediterranean Sea Bass - Whole sea bass roasted with olive oil, lemon, and fresh herbs, served with Mediterranean couscous.
Dessert: Loukoumades- Greek honey dumplings served with a drizzle of honey and 24-karat gold leaf.





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  • Moon Shadow

    Price Terms: Inclusive

    Price from $55,000/week

    High season $63,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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