SOPHIE BLUE
- Year Built 1998
- Length 41 ft.
- Designer
- Cabins 5
- Maximum Guests 10
- Starting From $85,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
-
• Fishing gear
• Snorkelling gear
• Waterskis (adult and child)
• Wakeboard
• Jobe towing chair / sofa
• Banana
• Hydroflyer
• E-foil
• 2 x Seabobs
• Gym / exercise equipment
• 2 x SUP boards
• 1 x inflatable kayak
• Kids waterslide
• Kids inflatables
• Wetsuits in several sizes
• Impact vests and helmets
Tender
Brand-new Williams Dieseljet 565, allowing guests to go ashore in style and comfort.
• Seating: 9 persons
• Maximum speed: up to 71 km/h (38 knots)
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Offered via rendezvous only
Check Charter Availability by Month
July 2026
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June 2027
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July 2027
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September 2027
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February 2028
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March 2028
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April 2028
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May 2028
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June 2028
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July 2028
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Yacht layout
Specifications
Amenities
Water Sports
• Fishing gear
• Snorkelling gear
• Waterskis (adult and child)
• Wakeboard
• Jobe towing chair / sofa
• Banana
• Hydroflyer
• E-foil
• 2 x Seabobs
• Gym / exercise equipment
• 2 x SUP boards
• 1 x inflatable kayak
• Kids waterslide
• Kids inflatables
• Wetsuits in several sizes
• Impact vests and helmets
Tender
Brand-new Williams Dieseljet 565, allowing guests to go ashore in style and comfort.
• Seating: 9 persons
• Maximum speed: up to 71 km/h (38 knots)
- Year Built 1998
- Length 41 ft.
- Designer
- Cabins 5
- Maximum Guests 10
- Starting From $85,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
Regional Cuisine Menu:
-
DAY 1 - ItalianLunch Chicken Milanese Spaghetti with cherry vine tomatoes and basil Marinated red peppers with buffalo mozzarella Limoncello sorbet Dinner Antipasti Seabream with baked Tuscan style vegetables Figs with mascarpone and honey ✻ DAY 2 - Greek Lunch Beef koftas with tzatziki Greek salad Grilled Mediterranean vegetables with halloumi Greek yoghurt with honey and pistachio Dinner Grilled langoustines with burnt lime and roast garlic Baked white fish with tomato and kalamata olives, with crispy zucchini and baked potatoes Baklava
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DAY 3 - JapaneseLunch Sashimi of tuna and salmon with dipping sauce Selection of sushi with wasabi, ginger and soy Snow pea and edamame salad Yuzu lemon crush Dinner Miso soup Seabass with shiitake mushrooms, bok choy and fragrant rice Matcha Swiss roll ✻ DAY 4 - Mexican Lunch Jalapeno poppers Chicken quesadilla Nachos with guacamole and sour cream Churros with dulce de leche Dinner Aztec soup Ceviche Devilled shrimp Caramel flan
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DAY 5 - IndianLunch Aloo tikki chaat Prawn marsala curry Fragrant rice Gulab jamun Dinner Onion bhajis and dips Lamb bhuna with roti Toasted coconut ice cream ✻ DAY 6 - Thai Lunch Thai fish cakes with dipping sauce Green curry Papaya salad Sticky coconut rice Dinner Grilled chicken satay Khao soi with crispy noodles Lemongrass cream with Thai basil
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DAY 7 - VegetarianLunch Date and goats cheese salad Grilled field mushrooms, sourdough with green beans, garlic and parsley Baked apples with quince Dinner Cherry vine tomato soup with crème fraiche and basil Courgette linguini with chilli and lemon Raspberry gratin
Second Sample Menu:
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DAY 1Lunch Sea-bream with citrus fruits Char grilled broccoli with chili, garlic and lemon Couscous and mograbiah with oven dried tomatoes Granny Smith apple sorbet Dinner Grilled lobster tail with garlic and soft herbs Marinated heirloom tomatoes French beans and mangetout with hazelnut and orange Raspberry & Champagne gratin ✻ DAY 2 Lunch Sea bass fillets with sauce vierge Char grilled asparagus and courgette Wild rice with soft herbs Watermelon granita Dinner Spicy tuna tartar, wanton crisps, creme fraiche and wasabi Velvet pork loin with ginger, sushi rice and pickled vegetables Stir fried shiitake and tender stem broccoli Matcha roll
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DAY 3Lunch Roast chicken with saffron, hazelnuts and honey Mixed grains and sourdough, soft herbs Roasted cauliflower and pomegranate salad Manuka honey and mascarpone mousse Dinner Salad of white crab, fennel, and apple with curried mayonnaise Turbot with Chef’s tartare sauce, with lettuce and crispy potatoes Glazed vanilla marshmallow with lemon curd raspberry salad and oatmeal ✻ DAY 4 Lunch Seafood and shellfish platter Marinated heirloom tomatoes with burrata Chargrilled vegetables Lemon sorbet with wild strawberries Dinner Caviar and Blinis Oysters Cote le Boeuf with Truffle Potato puree, Garlic scented Spinach, Sauce Béarnaise Valrhona Chocolate Fondant with Vanilla Bean Ice Cream
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DAY 5Lunch Crispy squid with marinated tomato salad, lemon and chilli mayonnaise Roasted butternut squash, farro and kale Shaved asparagus and hazelnut Carrot cake Dinner Grilled langoustines with burnt lime and roasted garlic & lime mayonnaise Seabass with crab, roasted fennel and orange Passionfruit souffle ✻ DAY 6 Lunch Grilled rosemary scallops Roasted cauliflower with tomato, dill & capers Fregola salad Pomegranate & mascarpone mousse Dinner Grilled squid, fennel and apple salad Seabream with orange and rosemary butter Chocolate truffle with pistachio ice cream
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DAY 7Lunch Grilled chicken with lemon and black pepper Date and goats cheese salad Marinated Mediterranean vegetables Mango sorbet with passionfruit and kiwi Dinner Scallops with sweet potato and wild mushroom salsa Seabass with braised fennel, orange and crab Chocolate brownie with chocolate sauce and raspberries
Crew Interview
Get to know this crew better with a hosted interview!


















