• 23,000 / Week
  • 26,000 (High Weekly Price)
  • 23,000 (Low Weekly Price)
  • Summer Port: Croatia
  • Speed: 12 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 1 King
  • 1 Queen
  • 1 Twin
  • 2 Showers
  • Children-Friendly
  • Air Conditioning

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J SIX, launched in March 2016, is one of the jewels of CNB. She can accommodate 6 passengers in 3 cabins : a spacious Master cabin, a double-bedded VIP cabin convertible into twin beds and a starboard cabin with bunk beds (which would only suit 2 children or 2 teenagers, using their parents’ shower). The 2 main cabins have an en-suite bathroom with separated head. The bunk-bedded-cabin has access to a washbowl + head. The elegance of her ultramodern lines and the pretty blue-green tone of her shell, impress as much as the comfortable ride and functional living spaces. Her very large saloon with panoramic views offers all the comfort of a luxury yacht. On deck, the manoeuvering area is independent from the large living space, which allows guests to relax during sailing and enjoy their own personal area. Reliable and fast, the J Six is perfect for a Mediterranean cruise.


  • Size: 76.00 Ft
  • Beam: 20
  • Draft: 11
  • Engine: Volvo Penta D4 - 180 HP GE: 17,5 Kva, 230 V
  • AC: Full
  • Year Built: 2016
  • Builder: CNB Bordeaux
  • Dinghy: 11,80 AER with engine 40 HP
  • Waterskis for children and adults
  • 2 Paddle boards
  • Wakeboard
  • Towing tube: Banana boat for 4 and Donut for 2
  • Snorkeling and fishing gears
  • Beach games
  • Deck shower and swim platform, bimini and dodger and sun bathing cushions.
  • Sport equipment: Exercice mats, Skipping rope, Pull up straps, Light rubber hand weights, Foam roller.
  • wireless speakers
  • HIFI and DVD home cinema
  • TV flat screen in the saloon
  • Speakers connected to lounge HIFI set, in the saloon and the cockpit
  • GSM - Iridium
  • Wifi access


J Six offers 1 Master (with queen size bed 1,6 X 2 m), 1 double VIP cabin with queen size bed convertible into 2 twin beds and 1 bunk-bedded-cabin (for children or teenagers). The Master and VIP cabins have en-suite bathroom and head. The bunk-bedded-cabin has access to a washbowl and head.
All cabins have A/C with private control, plugs, hair dryer.

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J SIX Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


Coffee, tea, milk, chocolate, fresh fruit, fresh fruit juices, yoghurts
 Toasts, French bakeries, bread , butter, pastries
 jams, marmalades, honey,  cereals, pancakes, muffins, muesli
Cottage cheese, cheese, eggs, bacon, …


Eggplant caviar toasts, Salmon rillettes
Shrimps verrines, avocado and whipped cheese sauce  
Salmon blinis, chives sauce
Seared Scallops in a Garlic and Parsley Dressing
 various dips (Houmous, Guacamole) and raw vegetables
Green, black olive tapenades
Beef Samosa  with mint cottage and cheese cream


Marinated Chicken fillets
“Provencal” tomatoes, Zucchini ribbons
“Peche Melba” with raspberry coulis

“Quiche Lorraine” with Caramelized Onions
served with young green salad leaves
Mango Tart with honey and Chantilly

 « Nicoise » style salad with herbs and Olives Bread sticks
Strawberry “Mousse” and Shortbread biscuits
Fish fillets served with mint, coriander Tabbouleh
Lemon Cheesecake with red fruit sauce

Salmon and Spinach Lasagna with salad
Pineapple and Grapefruit Sorbets

Prawns, crab salad with carrots, lettuce, tomatoes, cabbage
 and its lemon French dressing
Chocolate Mousse with fresh Coconut chips

Beef spicy Skewers with  Cherry Tomatoes,
Cumin flavor Quinoa and French Beans
Crumble Apple Pie and Vanilla Ice Cream


Warm Goat Cheese salad with Honey.
Scallops and Shrimps Risotto,
Crunchy vegetables
“Profiteroles” with Chocolate Sauce

Céviche Mahi-Mahi with Green Lemon
Duck breasts honey sauce
served with Gratin Dauphinois 
Chocolate cake and its Vanilla Custard

Asparagus creamy soup with crushed Hazelnuts
Sesame half cooked Tuna served
with Snow Peas, Soya lemon sauce 
Pineapple “Tatin” with vanilla, ginger Whipped cream

Shrimps Tempura
French lamb rack, rosemary sauce with
 Courgette flan and Young red, yellow Caramelized Onions
Strawberry Mille-Feuille, Basil flavor

Butter squash Velouté with Garlic Toasts,
Armoricaine style Lobster
served with Wild Rice and fried Sweet Peppers
Lemon Meringue Tart
Tomatoes Mozzarella with Truffle Oil Dressing
Samon Tataki with a Teriyaki Sauce
with Sesame seared Vegetables
“Nougat Glacé” with a Strawberry Sauce

Chicken Thaï soup, Curry, Coconut and Lemongrass,,
 Wakame and Jasmine rice
Red Fruits Tiramisu

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