• 30,000 / Week
  • 35,000 (High Weekly Price)
  • 30,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
  • Summer Port: Caribbean Virgin Islands, Bahamas, Caribbean Leewards, Caribbean Windwards
  • Speed: 16 Knots/Hr
  • 10 Guests
  • 4 Cabins
  • 2 Queen
  • 4 Single
  • 2 Double
  • 2 Pullman
  • 4 Showers
  • Pet-Friendly
  • Children-Friendly
  • Air Conditioning

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Wild Cat 65 has been summed up quite simply as “the best of the best”. This new build is a high-performance yacht that is incredibly spacious and comfortable. Award-winning French catamaran designer Eric Lerouge was entrusted with state-of-the-art design. Interiors feature contemporary Scandinavian styling. Production was carried out in Latvia by expert professionals in the tradition of masterful ship building. Experienced sailors will appreciate Wild Cat’s top-class sailing equipment, which includes Harken rigging and winches, Quantum Sails and trampoline, Raymarine navigation system, Yanmar engines, water desalinator, solar powered ventilation and hydraulic steering. Composite construction makes her light and fast. For most charter guests, what matters more is the excellent stability, safety and domestic comfort afforded by the twin hull design. There are three leisure areas to relax and enjoy life at sea aboard Wild Cat. The broad, protected cockpit in the rear, with teak dining table for 10, is perfect for al fresco meals. The airy saloon and kitchen offers panoramic views. There is a wide screen television and modern sound and video system, which can be connected to any data carriers in all the most popular formats, including DVD and Blu-Ray. Forward, a generous trampoline is the favorite spot to ride the waves, sunbathe and enjoy the salty breeze. Accommodations are flexible, with upper/lower double plus single berths in each cabin, perfect for parents with small children, as well as a settee. All cabins have luxury linens and soft goods, with en suite bath. Whether for couples, a group of friends seeking an exciting adventure, or a family dreaming of the perfect vacation, Wild Cat will exceed expectations.


  • Size: 65.00 Ft
  • Beam: 34
  • Draft: 4
  • Engine: 2 x 100 HP Yanmar engines Mastervolt 16 Kw generator
  • AC: Full
  • Year Built: 2011
  • Builder: Custom
  • Body boards (3)
  • Surf boards (2)
  • Wakeboard for kids
  • Kiteboards available and extra kiteboard gear
  • Towable blow up toys (2)
  • Snorkels (14 sets)
  • Wetsuits (12)
  • New sun shade tent over the trampoline
  • Don't see a toy you are looking for? Please ask, Owner is very amenable!
  • JBL internal and external audio system
  • New Navtex, Satphone, alarm system, GSM signal antennas
  • Wild Cat uses a wifi router with Digicell connection which works with cellular data in all islands. However, since its cellular data, it can be interupted when sailing between islands.


Each of the four cabins have both upper and lower (single) berths, plus a settee.
Queen + single: aft/star 145×205 + 90×205 cms
Queen + single: aft/port 145×205 + 90×205 cms
Double+ single: fwd/star 135×195 + 65×205 cms
Double+ single: fwd/port 135×195 + 65×205 cms
Pullmans: fwd/star 70×190 + 70×190 cms
Salon Headroom: 7.2 ft
Cabin Headroom: 6.4 / 6.9 ft

Recently updated items:
Replaced windows
New air conditioning units
New sofa and dining table
Extra engine generators
New ventilators and reading lights in cabins + new towels; bed linen
New cockpit seats

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WILD CAT 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 Petra Presents:
Wild Cat Menu a la Carte

Delectable beginnings:

Zucchini Cream Soup with petite croutons
Mediterranean Shrimp on Baby greens
Baked Portobello Mushroom with Balsamico glace, tossed with Pecorini Romano Cheese
West Indian Pumpkin Soup with a fresh ginger infusion
Shrimp Quesadilla with Jalapeno Pepper Cheese and a light touch of fresh Pesto
Watercress & Baby Mixed Green Salad Served with savory bacon, toasted pine nuts, splashed with fresh orange  dressing and garnished with shavings of Gruyere Cheese

Succulent Entrées:

(all meals served with fresh home baked bread)
Grilled Salmon With Dill and Potato Chip Crust Lemon Mousse Lime sauce reduction Baked Leek & Roasted Pepper Penne Pasta Soufflé
Black Angus Tenderloin of Beef Filet Pan seared with red wine butter reduction Served with mushroom and potato tart
Baked Shrimp stuffed Grouper served with fresh Dill sauce Swiss Potato Dumplings
Grilled Scallop Salad (also available for lunch or as appetizer) Served on a bed of Arugula & Spinach, garnished with Toasted Almonds and drizzled with Mango Fruit Dressing
Oven Baked Rack of Lamb encrusted with Fresh Herbs, Steamed Broccoli, Baked Butternut Squash and Elephant garlic Mashed Potatoes
Sauteed Sea Bass on Zinfandel Risotto with roasted Zucchini & Tomato Napoleon
West Indian Chicken Curry served on Basmati Rice with ginger honey glazed baby carrots and Haricot Vert
Blackened Tuna “Vibrations”, Risotto infused with champagne and oven-roasted mix of colorful peppers

Sweet Endings:

Fresh Strawberries marinated in Pernod enhanced with poire vert, Served on Vanilla Ice Cream
Chocolate Pate with Fresh Raspberries & Crème Anglaise
Island Lime Cheesecake with almond crust, Vanilla Crème & lime zest center, Topped with Lime Curd
Swiss Carrot Cake with White Icing finish with a Kirsch Infusion
Apple Brown Butter Tart on a Calvados Mirrow
Caribbean Banana Flambé Grand Marnier with Mango Sorbet, topped with fresh fillets of Oranges


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