Onyx Ii 99.00ft/30.00m
From €85,000 pw
Monohull Sailboat
Nautor Swan 2005
6 Guests
4 Crew
3 Cabin(s)
1 King(s)
Onyx Ii Description
ONYX is a 30m sleek semi-raised Swan 100 S, designed by German Frers. Beautifully appointed and in immaculate condition, ONYX is available for charters in the Western Mediterranean in Summer 2023. Launched in 2005, the yacht completed an extensive refit in Mallorca in 2021. Works included repainting the hull grey, new teak decks, a reconfigured cockpit dining/lounging, installing a bar in the saloon and all new interior and exterior upholstery and soft furnishings. ONYX also comes equipped with a 16.10m Windy SR52 Blackbird Chase tender which opens up endless possibilities for guests who would like to be independent of the main yacht. They can visit restaurants and sites further afield, have day trips easily moving between yacht, beaches and islands, and also travel to and from shore in comfort even in choppy conditions. KEY FEATURES Cruising thoroughbred by Nautor's Swan: quality, aesthetics, performance and seaworthiness Sleeps up to six guests in three spacious cabins 16.10m Windy S52 Blackbird Chase Tender Aft swimming platform for easy access to water sports Reconfigured cockpit to include one large table, which converts to a lounging area Cockpit bimini that can remain in place while sailing (not shown in photos) New teak decks laid in 2021 All new upholstery and soft furnishings 2021 Young and enthusiastic crew of 5
Cruising Area of Onyx Ii
Onyx Ii Rates / week
The prices shown are for the entire yacht for a week-long (7 nights) charter.Low price: €85,000
High price: €85,000
The high and low prices of this yacht depend on both the number of guests and the traveling season. Contact us for exact pricing.
Yacht terms: Plus ExpensesContact us for specific pricing for Onyx Ii.
Onyx Ii CREW PROFILE
CAPTAIN
Sailing runs in the blood in Sam’s family. His father was an award-winning skipper in round the world races and the Sydney Hobart Yacht Race. Growing up in England it’s his dad who taught him to sail at a young age and introduced him to the world of yachting. He started out with superyacht racing onboard 60m Perini Navi SEAHAWK, and 44.7m Vitters NINGALOO. From there he stepped into roles on spectacular J Class Yachts 39m Endeavour and 43.4m Lionheart where he worked on cruising programs, refits, deliveries, and racing preparations. Sam took on some freelance positions with smaller carbon yachts and worked as first mate onboard 34m Baltic NILAYA before he took the opportunity to be captain of ONYX.
The Pacific Ocean is his favourite destination, but he loves any location that’s secluded with blue water. On ONYX he enjoys the sleek design and ‘old school’ style of sailing that incorporates modern technology but still takes a hands-on approach with minimal use of hydraulic furlers.
Emma Carmichael, Stewardess
Emma hails from Falmouth Cornwall in the UK. She studied law at university for 4 years before changing her path to yachting, allowing her to earn an income while exploring different parts of the world. Over the past several years she’s created exceptional experiences for her guests aboard successful motor and sailing yachts, both charter and private, including 65m MY SHEMARA, 47m SY AQUARIUS, and 34m SY NILYAYA. Now Emma is keeping guests happy on ONYX, where she brings her experience and high standard of service to everything she does. West Coast Mallorca and Croatia are two of her favourite corners of the world, and she enjoys hiking and swimming.
Stephen Bannon, Engineer
Born in Melbourne Australia, Stephen completed an electrical apprenticeship and then moved to Europe to travel. He spent a decade working as an electrician in the UK before moving to Barcelona where he became a superyacht engineer. Since then he’s cruised the world and kept systems up and running on a long list of sailing yachts including 3 in the J Class fleet: Rainbow, Endeavour, and Hanuman. Stephen’s ultimate destination is Nuku Hiva in the Marquesas Islands, and in his spare time he enjoys swimming and keeping fit.
Jess Ellis, Chef
Jess grew up in Knysna, South Africa, and it’s her mother’s love of sailing the first drew her to the yachting industry. She started out as a stewardess on sailing yachts but always had her sights set on the galley. Her love of food and nutrition pushed her to make the leap to a cooking role in 2020, and she joined ONYX as chef in 2022. Her focus is on providing healthy and beautifully presented meals, with an emphasis on fresh locally sourced ingredients. Jess’s food is prepared with love, always combining enticing colours and textures with delicious tastes. She especially enjoys building luxurious salads and putting decadent lunch platters together for guests to enjoy. Jess also loves sailing, is a PADI Divemaster, and a keen hiker.
Onyx Ii SAMPLE MENU
BREAKFAST
Buffet style breakfast of your choice with options for cooked breakfasts.
Orange juice | Smoothies | Cows milk | Oat, soya or nut milk | Yoghurt |
Cold cut meats | Smoked salmon | Cheese plate | Chia cups/Bircher muesli pots | Fruit platter |
Pastries | Bread/toast basket | Granola | Other cereals | Avocado |
Muffins |
|
|
|
|
TO ORDER : Eggs - scrambled, fried, poached, boiled or omelet; Bacon and/or sausages; grilled tomatoes and/or mushrooms; Pancakes and the works; Porridge; French toast
SNACKS & CANAPE EXAMPLES
Luxurious crudite board with avocado and feta, hummus, and lemony sourcream and almond dip Satay aubergine skewers
Zingy avocado creme with crispy sweet potato wedges Asparagus phyllo twists with zesty lemon dip
Dried apricot, gorgonzola, rosemary walnut bites Cranberry, pecan and goat cheese, sweet potato bites
Heirloom tomato, garlic bruschetta Watermelon, feta and mint forks Mini caprese salad bites
Mozzarella, prosciutto, pickled peach skewers
Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts Smoked salmon and cream cheese rye toasts
Tuna and caper butter crisps Shrimp fritters with lime mayonnaise Thai chicken skewers and satay sauce
Vietnamese fresh summer rolls with soy, ginger, coriander dipping sauce Thai mango salsa and chili, lime cups
Decadent antipasto platter Beef and horseradish crostini Lemongrass chicken meatballs
SAMPLE LUNCH & DINNER MENU
An informal buffet/platter style lunch is recommended; consisting of an assortment of complimentary summer salads, a protein dish and a starch to fill you up ahead of the afternoon’s activities (or a snooze). Seasonal fruit and a variety of icecreams and sorbets available for those wanting something sweet.
We offer a 3-Course Dinner menu and we'll be happy to incorporate your preferences and favourites.
LUNCH DAY 1
Cold oven roast rosemary and garlic filet steak with horseradish and peppercorn sauce Caramelized butternut, roasted chickpeas and seeds, lambs lettuce with a lemon and tahini dressing
Italian Caprese salad with basil oil and chunky sourdough croutons Salsa Verde new potatoes
DINNER DAY 1
Starter | Tortellini with ricotta, Mediterranean herbs and spring vegetables
Main | Pistachio crusted lamb rack with ratatouille, pesto gnocchi and black garlic alioli
Dessert | Vanilla and thyme Panna Cotta with fig and blackberry compote
LUNCH DAY 2
Mouthwatering zesty lemon garlic king prawns and grilled scallop platter
Summery panzanella salad with tomatoes, grilled zucchini, charred red onion and basil
Pea and salted ricotta quinoa salad with torn mint lives and broccolini with a lemon vinaigrette Warm homemade sourdough
DINNER DAY 2
Starter | Grilled aubergine with spiced grated paneer and fresh mint chutney
Main | Curried chicken kiev with potato and butternut squash sag aloo
Dessert | Keffir lime and coconut posset
LUNCH DAY 3
Bourbon glazed spare ribs with smoked corn salad and brioche bread
Mixed hairloom tomatoes with wasabi mascarpone
Arancini balls and homemade mayo
DINNER DAY 3
Starter | Phyllo asparagus with truffle butter sauce and roast shaved almonds
Main | Duck breast, sweet potato puree, honey roasted beetroot and pickled plums
Dessert | Polenta, orange almond cake with mascarpone cream
LUNCH DAY 4
Moroccan spiced lamb koftas with cucumber, mint and dill tzatziki
Classic Greek salad and a lemony couscous tabbouleh with tomatoes and parsley Marinated garlic, olive oil and mixed herb halloumi skewers
Homemade lavash (balloon) bread
DINNER DAY 4
Starter | Sundried tomato pesto zucchini parcels with oven roasted cherry tomatoes and crispy pancetta
Main | Fillet steak and Hassel back beetroot with lime leaf butter and salsa, alongside whipped Greek yoghurt and sweet potato puree
Dessert | Eton Mess of meringue, homemade nougat ice-cream with summer berries
LUNCH DAY 5
Hearty, classic roast chicken Caesar salad with crispy, garlic sourdough croutons
French beans, mangetout with hazelnut shavings and orange
Homemade rosemary and sea salt focaccia
DINNER DAY 5
Starter | Wagyu carpaccio with horseradish kewpie, capers, radishes and greens
Main | Mushroom tortellini with hazelnut and lemon- thyme burnt butter and green beans
Dessert | Lavender and white chocolate Crème Brulee
LUNCH DAY 6
Pork souvlaki skewers and creamy Za’atar lenah
Zesty, green summer salad with cucumber, pickled red onion and sesame seeds
Roast Mediterranean vegetable phyllo pastry tart
DINNER DAY 6
Starter | Beef tataki with ponzu and onion crisps
Main | Baby peppers or mini butternut stuffed with red lentil and sautéed Mediterranean veg on slow roasted celeriac and balsamic puree
Dessert | Decadent chocolate brownie
LUNCH DAY 7
Chicken meatballs with preserved lemon and harissa relish
Chargrilled broccolini with roast shaved almonds and lemon vinaigrette
Farro and roasted red pepper salad
Mixed tomato sourdough bruschetta with balsamic glaze
DINNER DAY 7
Starter | Butternut squash velouté with toasted pumpkin seeds
Main | Baked sea bass with saffron potatoes and hollandaise with shallot green beans
Dessert | Poached peach with strawberry granita