JOY Yacht Charter - Luxury Fully Crewed Yacht Charters
from 55000€ per week
23.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Port Denarau in Fiji

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Since its debut in 2016, the new Lagoon Seventy 7 catamaran has proved to be an exceptionally popular yacht that has been in record-breaking demand. Built in France by CNB and designed by a super-star team of VPLP, Patrick Le Quément and Nauta Design, the Seventy 7 is the new flagship for builder Lagoon and boasts gentle and precise lines for a refined and harmonious overall look.
SY JOY is definitely one of the first Lagoon Seventy 7s that are available for charter in the world. As an unbeatable choice for a bespoke yacht charter holiday, she combines its pedigree design with luxurious styling, a spacious on board layout and exceptional performance to create a perfect all-round yacht that is ideal for every kind of adventure on the water. Lagoon designed the Seventy 7 to cater to a wide range of uses, including coastal cruising, global exploration and charter and the yacht does not disappoint! Whatever your dream charter, the Lagoon Seventy 7 is the perfect base to enjoy it from.
As a fully crewed yacht, guests have to simply arrive and relax and enjoy all that this beautiful luxury catamaran model has to offer.
Finished to the highest standard, with superyacht DNA in its design, SY JOY offers extensive on board spaces for its guests to enjoy.
Large open spaces, with an easy flow, make the most of the catamaran’s huge volume and huge windows flood the yacht with light.
Located on the main deck the huge main salon forms the heart of the yacht, with sofas, a bar, dining space and entertainment systems.
Beautiful accommodation is on offer, with versatile configurations to suit a wide range of group sizes and modern and luxurious spaces for guests to retreat to. A particular highlight is the master cabin, which includes a large ensuite, desk space, walk in wardrobe and generous living area. Direct access from the main saloon and out on to the cockpit and foredeck adds to the exclusivity of the master cabin space. (JOY offers 3 double cabins and 1 Pullman cabin, all en-suite)
Just like the interior, the three main exterior spaces are huge and provide the perfect base for outdoor living. Leading directly out from the main saloon the large aft cockpit is home to a dining space, extensive seating and direct access up to the flybridge and down to the transom. The forward cockpit includes informal lounge seating, perfect for sheltered relaxation, and provides direct access on to the trampoline net for relaxing and sunbathing.
Moving upwards, the flybridge with hardtop – ideal for protection from the heat of the day – is yet another beautiful space with a navigation station, sunpads, seating and unspoiled views across the water.
SY JOY being a luxury catamaran for charter is perfect for water lovers and an especially impressive feature is the transom beach club, which opens up at water level to create a base for swimming and water sports, or as a tender dock or prime spot for guests to relax and enjoy the close proximity to beautiful, crystal clear waters. A full sail inventory allows guests to appreciate the serenity of sailing between beautiful destinations.
A perfect all-rounder yacht, it is no surprise that the Lagoon Seventy 7 has been such an instant success story. We look forward to helping to welcome you on board for your own unforgettable charter experience very soon.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Inq
  • Hairdryers : 0
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2 x ONAN Generators (19Kva), o
  • Inverter : 2 x Inverters 24/220V 5000VA
  • Ice Maker : 280L
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : Ocean Master Deluxe OM 500 with Honda Engine 100HP
  • Dinghy hp : 100HP
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 1
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : 0
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 2
  • Kayaks (2 Pax) : 1
  • SU Paddle Boards : 3
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

1 x Foiling Surf Board
1 x Banana Boat
Dive Equipment
Beach Toys

Accommodations & Specs

  • Length : 23.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Lagoon
  • Built : 2018
  • Cruising Speed : 9
  • Fuel Consumption :
  • 1 Master Suite, 2 Double Cabins, 1 Cabin with upper & lower berths
    All with en-suite bathrooms

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:4

    Carl CJ Coetzee|Captain
    Born: 1986 Nation: South African | Languages: English
    Nikki Camp|Chef
    Born: 1986 | Nation: British

    Captain: Carl CJ Coetzee
    CJ’s passion for the ocean stretches back further than he can remember. Born out of a childhood of summers spent visiting his grandfather’s house on the beach in Cape Town, he always knew he wanted a life by the sea. Starting his career as a dive instructor and professional underwater photographer and videographer, CJ spent many years working with thousands of clients, not only training them how to dive, but sharing his love for the ocean and guiding them to some of the most spectacular underwater locations and majestic marine life.

    After many years under the sea, CJ decided to make the move into yachting to expand his experience and build his career. Taking his experiences from large superyachts to smaller award winning charter catamarans, CJ now has 8 years of working experience around the Caribbean, Mediterranean, South East Asia and French Polynesia to make him the perfect captain for any yacht charter.

    With experience of transatlantic crossings on spectacular sail yachts, finding Manta rays in the Benguela current off of Mozambique, discovering overhead barrels on never heard of islands lost in the Indian ocean or swimming with Tiger sharks in the Bahamas CJ has a knack of finding the most spectacular treasures that mother nature has to offer.

    With a laid back and very friendly disposition, he leads a team of dedicated and professional crew to ensure that all of his guests have the opportunity to enjoy an once in a lifetime experience.

    “I am very fortunate to be able to live a life that most could only dream of, however there is no greater joy than sharing that with others, either in, or out of the water.”

    Chef: Nikki Camp
    Nikki’s love for food and cooking was developed at a very young age and today she thrives by experimenting with new dishes and creating personalized menus to ensure that every meal on board is an event in itself.

    After studying at the Ashburton Culinary School, and with 5 years of experience as a chef on board busy charter yachts between Greece, the Mediterranean and Caribbean, Nikki has been exposed to (and fallen in love with) a multitude of cuisines and cultures.

    With her kind-hearted and gentle nature, she endeavours to pour her passion into her cuisine. She delights in mixing healthy fresh local produce with international dishes learnt from a life well-travelled to create delicious yet health conscious menus on board.

    Nikki is also a seasoned seafarer and has truly spent a life at sea. From her earliest memories on her dad’s boat on the English coast, to counting whales off the Turks & Caicos, exploring the mangroves of Barbuda, and the bays of Greece, she has loved it all.

    She has worked as hostess in Greece. Also as Chef aboard a private sailing yacht in the Caribbean and in the Bahamas.

    Hostess: Lexi Fletcher (British, STCW 95)
    Lexi is upbeat and charismatic, with a calm disposition and can do approach that makes her a welcome team member in any situation and a great asset on board JOY.

    With experience early in her career serving cocktails and later moving on to client servicing in the marketing industry, Lexi has extensive practice delivering to the highest standards with flourish and flair over almost 15 years. She understands the importance of the smallest finishing touches and prides herself on providing a truly personalized service for guests.

    Working closely with Captain CJ and Chef Nikki, Lexi will make sure that every aspect of your trip is taken care of so that you can sit back, relax and enjoy a once in a lifetime holiday on board JOY.

    Having lived on three continents, Lexi has developed a deep passion for travel and has been lucky enough to visit some of the most beautiful places in the world. A keen diver and hiker, she delights in exploring everything that the natural world has to offer, both above and below sea level.

    Mate-Engineer: Tim Johson (British, STCW 95)
    Tim’s life has always been connected to the sea, growing up on the beautiful east coast of England, sailing and kayaking at every opportunity. After finishing university, he left for Corfu to work for a busy charter company, where he met his wife, Chef Nikki.

    Together, over the last 9 years Tim & Nikki have had an exciting and varied life at sea. From cold Northern Europe, across the Mediterranean to up and down the Caribbean and The Bahamas, East Coast USA and now beautiful Polynesia, their combined love of the ocean, diving, nature and wildlife has embedded a passion that they love to share with their guests.

    As mate/engineer on board JOY, Tim keeps JOY running smoothly below deck. With an easy-going nature, he will also be there on hand to make sure you have the best vacation possible; whether it is to help you find that secret snorkelling spot, show you how to get up on the wakeboard, or to make sure your glass is always full for that perfect sunset.

    Guest Reviews

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