Home | Yachts | Mistral



  • 45,000 / Week
  • 54,000 (High Weekly Price)
  • 45,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Jacuzzi
  • Air Conditioning

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  • Size: 65.00 Ft
  • Beam: 32
  • Draft: 5.5
  • AC: Full
  • Year Built: 2023
  • Builder: Moon Yacht
  • Waydoo Flyer One eFoil
  • Heated Jacuzzi on flybridge - does not operate while underway.


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

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Mistral 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.

Chef Jean-Richards Sample Menu


Day 1: Italian
Eggs Benedict Italiano - Poached eggs on toasted ciabatta with prosciutto, hollandaise sauce, and basil.
Spaghetti alla Milanese - Creamy tomato pasta garnished with Parmesan cheese
and a drizzle of truffle oil.
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
Tamago Sando - Sweet Japanese omelet sandwiched between fluffy white bread, served with green tea.
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
Quiche Lorraine - Savory quiche filled with bacon, Gruyere cheese, and a flaky pastry crust.

Croque Monsieur - Grilled ham and Gruyere cheese sandwich with béchamel
sauce, served with a side salad.
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
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.
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
Chilaquiles - Crispy tortilla chips smothered in salsa verde, topped with eggs, cheese, and avocado.
Shrimp Ceviche - Fresh shrimp marinated in lime and orange juice, mixed with
tomatoes, onions, and cilantro, served with tortilla chips.
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
Thai Coconut Pancakes - Fluffy coconut milk pancakes served with sweet condensed milk and fresh mango.
Green Curry with Prawns - Creamy green curry with prawns, Thai eggplant, and
bamboo shoots, served with jasmine rice.
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
Greek Yogurt Parfait - Creamy Greek yogurt layered with honey, granola, and fresh berries.

Greek Gyro - Grilled lamb or chicken wrapped in warm pita bread with tzatziki
sauce, tomatoes, and onions.
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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