Moon Shadow Yacht Description
Presented by DMA Yachting, the majestic charter yacht Moon Shadow is a 65 ft sailing catamaran featuring a hot tub. The most attractive features of Moon Shadow are her impeccable styling and inviting socializing areas. Moon Shadow spends the summer and winter season in St. Maarten/St. Martin. She was completed by the renowned boatbuilder Moon Yacht in 2024. The ingenious yacht layout features 5 cozy 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 is expansive, with a comfortable dining and seating area and that's where most of the meals are served. The immersive cabins offer unbeatable views in the morning and are located just below deck. The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes supply a sunny feeling, with the option for darkness and privacy.
and a generator.
Accommodation
5 queen cabins, 2 of which are larger VIP cabins, and includes a jacuzzi on the flybridgeCaptain Only
No Captain Only ChartersWhat is the cabin arrangement of Moon Shadow?
- 5 VIP cabins
Moon Shadow
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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
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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:
Relocation fee of $3500, 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
● 2025 Christmas: 7-night minimum $68,000 for 2-10 guests, must end no later than December 26th.
● 2025 New Year's: 7-night minimum $77,000 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:
● SAINT MARTIN / SAINT BARTHS RELOCATION:
Relocation fee of $3500, 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
● 2025 Christmas: 7-night minimum $68,000 for 2-10 guests, must end no later than December 26th.
● 2025 New Year's: 7-night minimum $77,000 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:
Price Terms
Inclusive
Moon Shadow Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
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 Christina
Chef Christina, a vibrant Midwest Cincinnati native, has taken her culinary talents on an exciting journey! After spending 15 fabulous years in the fashion world of Manhattan, she realized that her true passion was always waiting for her back in the restaurant scene. Growing up in a lively Greek household, food and cooking were at the heart of her family life, so it’s no wonder she found her way into the culinary arts!
With a rich family history of culinary careers, Christina embraced her love for the sea and became a Yacht Chef. Having spent her entire life boating, she discovered the perfect blend of her passions—cooking and the ocean! After gaining valuable experience in NYC restaurants, she made the leap to LA as a private chef. Then, one fateful day, she seized the opportunity to combine her two greatest loves.
Now, Chef Christina joyfully hosts and whips up delicious meals aboard yachts, ensuring every trip is filled with unforgettable memories. Her outgoing personality, infectious laughter, and warm spirit make her the perfect companion on your culinary adventure at sea! Bon voyage!”
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.
Gallery
