Oyster 825


Oyster 825

LBS 33,000 / Week

LBS 33,000 (High Weekly Price) LBS33,000 (Low Weekly Price)

  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
  • Speed: 12knots Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 2 Double
  • 1 Twin
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Champagne Hippy finished her refit early November 2019, all photos are since November 2019


  • Size: 82.00 Ft
  • Beam: 6.3
  • Draft: 3.4
  • Engine: 350hp Scania
  • AC: Full
  • Year Built: 2014
  • Builder: Oyster Marine
  • Cockpit table has a magnetic chess board built in.
  • Air-conditioning system is the latest model with titanium coils


The 3 main guest cabins are all aft, the master cabin is full width. the two guest cabins are opposite each other, one is a permanent double cabin and the other can be made up with a double or twin beds depending on your preference. The 4th guest cabin is forward of the saloon and it’s ensuite has is a wet room, the other 3 en-suites all have separate shower cubicles, The crew accommodation is forward of the galley.

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Oyster 825 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.


  • Homemade Muesli with Yoghurt & Apples
  • Eggs Benedict with Crispy Bacon
  • Bagels with Smoked Salmon, Cream Cheese, Avocado & Capers
  • Shakshuka
  • Mediterranean Scrambled Eggs with Oven Roasted Cherry Tomatoes
  • Pancakes with Banana & Blueberries and/or Crispy Bacon
  • Continental Breakfast with Fresh Baked Muffins



  • Sun-blushed Tomato, Zucchini and Feta Tart with Lemon Vinaigrette Salad
  • Linguine with Seared Tuna, Fresh Pesto, Sun-blushed Tomatoes and Olives
  • Goats Cheese and Red Onion Chutney Pithivier with Apple and Zucchini Salad
  • Crab Rigatoni with Fennel & Lemon Salad
  • Charcuterie and Melon Salad
  • Charred Sea Bass with Tomato Ceviche and Pearl Couscous
  • Jerk Chicken with a Fresh Pineapple and Black Bean Salad and Avocado Lime Puree




  • Cherry Tomato and Rocket Bruschetta
  • Smoked Salmon with Crème Fraiche Blinis
  • Curried Gratinated Mussels
  • Melon, Cucumber, Whipped Feta and Pickled Onion Bites
  • Pear, Camembert & Prosciutto Wraps
  • Goat Cheesecake with Red Onion Jam and Cress
  • Assorted Sushi Platter




  • Mackerel Tartar with Pickled Beets, Radishes and Avocado Cream
  • Baby Stuffed Peppers with Ricotta, Peas and Pancetta
  • Charred Baby Corn Salad with Mustard Vinaigrette
  • Arancini with Whipped Blue Cheese, Pear and Candied Walnuts
  • Lionfish Ceviche with Watermelon, Radish, Coriander and Pomegranate Salad
  • Fig and Pistachio Boudin
  • Tuna Carpaccio with Honey Ginger Soy Dressing

Main Course

  • Spiced Roast Monkfish in a Lobster Bisque with Green Veggies, Mussels and Clams
  • Rack of Lamb with Nicoise Vegetables, Eggplant Crisps and Tarragon Jus
  • Grilled Whole Snapper with Potato Fondant, Asparagus and Sauce Chien
  • Filet of Steak with Shallot Tatin, Cauliflower Puree, Parsnip Crisps and Madeira Jus
  • Scallop and King Prawn Risotto Flambé with Pastis
  • Duck Breast with Root Vegetables, Butternut Puree and an Orange Red Wine Jus
  • Ginger and Chilli Salmon with Noodles and Sesame Miso Cucumber Salad


  • Greek Yogurt Panna Cotta with Tropical Fruit Salad and Glass Biscuits
  • White Chocolate and Cardamom Tart, Passionfruit Yolk and White Chocolate Snow
  • Pear Tart Tatin with Rum Mascarpone
  • Chocolate Mousse Teardrop, Meringue Kisses and Raspberry Fluid Gel
  • Mango Soufflé with Rosewater and Cardamom Ice Cream
  • Keylime Pie with Basil Sugar Strawberries
  • Dark Chocolate Ganache, Coconut Crumb, Cherries and Pistachio Ice Cream


N.B. Menu subject to change due to local produce availability and seasonal requirements

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