Length: | 67 ft |
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Builder: | Fountaine Pajot |
Year Built: | 2017 |
Refit: | The latest, 2020 electronics and equipment onboard. New larger tender June 2019 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 2 |
Max Speed: | 12 |
Cruising: | 8-10 |
Beam: | 31 ft |
Draft: | 5 ft |
Base Port: | BVI |
The finest cruising experience yet imagined, NENNE—a Swedish name meaning “strong and brave like a lion”—elevates the concept of a floating holiday to extraordinary new heights. A Victoria 67 built and launched in 2017, she is a highlighted addition to Fountaine Pajot’s prestigious Flagship fleet, representing the pinnacle of luxury cruising catamarans. Sleek, elegant, and exceptionally spacious, NENNE boasts an overall length of 67 feet and a beam of 31 feet—offering the ultimate in cruising comfort. The ever-popular flybridge concept has been enhanced on NENNE to deliver a space of stunning sophistication. It is accessed via secure stairs on both sides of the cockpit. The dual carbon fiber helm, offset to starboard, gives the captain excellent visibility and streamlined access to winches, sheets, sails, and the traveler—making sailing more efficient. For guests seeking leisure, the flybridge offers generous seating with benches, a plush sofa, side tables, and the convenience of a sink and refrigerator. The rise-and-fall tables can convert the area into an alfresco dining space, a rare luxury on an FP 67. A large bimini provides shade from the sun, while integrated lighting sets the mood for evening cocktails. Additional side and rear enclosures can block the wind when desired. A double lounge cushion adds the final touch for sunbathing or simply enjoying panoramic views in comfort. The spacious aft deck, shaded by the flybridge above, features additional lounge areas and a refined setting for formal dining. Two large, sumptuous sun pads invite total relaxation, while a projector and oversized cinema screen can be enjoyed from both the cockpit and the saloon—perfect for movie nights at sea. Inside, the saloon impresses with urban-chic décor, luxurious leather upholstery, and expansive, air-conditioned comfort. The open galley is outfitted with state-of-the-art appliances, fine china, and a wide selection of glassware. A large seating area centers around an electric rise-and-fall coffee/dining table, ideal for entertaining. An extra chart plotter and helm station are located at the chart table, from which the vessel can also be piloted. Accommodations include five en-suite cabins for up to 10 guests: one King, three Queens, and one Twin that can convert to a King upon request. Each cabin features independent A/C, a Sony and Apple flatscreen LED TV with access to a film library of over 500 titles, a Bose Hi-Fi music system, and high-quality linens and towels—including thick, NENNE-branded beach towels. The expansive primary cabin includes a desk/dressing table and a cozy sofa. NENNE also boasts an impressive collection of water toys, including snorkel gear, kayaks, stand-up paddleboards, a wakeboard, adult and children’s water skis, a variety of towable inflatables, and a Yamaha 70hp tender. For scuba enthusiasts, NENNE offers a premium diving experience with a full range of top-tier equipment and an onboard dive compressor—making her one of the best choices for underwater exploration in luxury and style. |
Accommodation for 10 guests, in 5 cabins which are all en-suite: 1 King, 3 Queens, 1 Twin. All have independently controlled AC, Sony and Apple devices with access to onboard server film library with over 500 films and Bose hifi music system. The very large primary cabin has a desk/dressing table and a comfortable couch. We provide toiletries on the boat, but prefer that clients bring their own sunscreen which agrees with their skin. We also have converters/ adapters for American and European plugs. We have hair dryers, curling iron and a very small iron. There are no laundry facilities on board. | |
Kings: | 1 |
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Queens: | 3 |
Twin Cabins: | 1 |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | Highfield DL420 |
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Dinghy HP: | 70 Hp Yamaha |
Dinghy Pax: | 8-10 |
Adult Skis: | Yes |
Kids Skis: | Yes |
Snorkel Gear: | Yes |
Tube: | Yes |
WakeBoard: | Yes |
PaddleBoard: | Yes |
2 Man Kayak: | 2 |
Swim Platform: | Yes, at stern |
Boarding Ladder: | 2 drop-down, off transom |
Beach Games: | Yes |
DeepSea Fishing: | Yes |
Fishing Gear: | Yes |
Gear Type: | Rods & Reels |
# Fish Rods: | 2 |
UnderWater Cam: | Yes |
UnderWater Video: | Yes |
Other Toys: | |
Slalom ski and pair of skiis Adult and junior wakeboards 2 x Stand Up Paddleboards Several towable inflatables 10 snorkeling sets of various sizes "Hang Out” floating lounger that seats seven Note there is a shade over the whole flybridge area on Nenne. Nenne has a dinghy lift at the back (instead of the garage) to make skiing and all water sports much easier. Games List for October 2022: Alias Back Gammon Beer Pong Brandi Dog Chess Cluedo Dice Farkle x 2 Five Crowns Liars Dice Mexican Train Mille Bornes När då då Pass the Pigs Play Nine Playing Cards Quirkle Rummy Cube Scrabble Sequence Set x 2 Sorry Table Tennis Uno Yachtzee |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Num DVD: | library |
Num CDs: | extensive |
Board Games: | Yes |
Num Books: | 20+ |
iPod: | Yes |
Other: | |
All have independently controlled AC, Sony and Apple devices with access to onboard server film library and Bose hifi music system. Wine cooler (23 bottles). Extra fridges and freezers and Scotsman high volume ice maker. Molton Brown (England) toiletries in every bathroom. Nenne is 220v. New bullet point USB ports in every room. 110v transformers. New Bullet Hairdryers in every room and one straightening iron. Medical kit to MCA coding. Extra staysail & gennaker High quality sail material Electric winches throughout Inversion hatches on the underside Large array of safety equipment Fully enclosed pulpit for safety | |
Amenities | |
Voltages: | 120/240 |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Yes |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
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Captain Sean
Captain Sean discovered a love for the ocean at an early age while sailing with his father, setting the course for a lifelong connection to the sea. After a brief time away from the water, he returned to sailing in the San Francisco Bay, where he quickly immersed himself in both racing and charter work.
Since 2018, he has worked with USA76, a former America’s Cup IACC yacht, gaining invaluable experience aboard one of the sport’s most iconic vessels. His maritime background also includes commercial fishing in Alaska, sport fish guiding, and time aboard large private yachts. He later served as both Maintenance Director and Captain for a pair of Santa Cruz 70s in Monterey Bay, where he spent two years overseeing operations and delivering unforgettable sailing experiences.
Now based in the Caribbean, Captain Sean brings his expertise, enthusiasm, and easygoing nature to every charter. He holds a 100 Ton Near Coastal Master License with STCW, Sail, and Assistance Towing endorsements, and places the highest priority on safety, service, and guest enjoyment. His philosophy as a captain is simple: create a fun, relaxed atmosphere where everyone can laugh, connect, and fully embrace the beauty and adventure of island life.
Chef Jessa
Born in Colorado and raised in Texas, Chef Jessa has always held a deep appreciation for both food and nature. Though she grew up in the city, her family’s annual trips to the beach and mountains sparked a lifelong love for travel and the great outdoors. After earning her degree in Psychology from Texas State University, Jessa spent several years working in Human Resources—until a bold decision changed the course of her life. She left the corporate world behind to pursue a more adventurous, ocean-based lifestyle, and in 2017, she launched her career as a professional yacht chef in Croatia.
Since then, Jessa’s culinary journey has taken her around the world, allowing her to live and work in remarkable destinations across Europe, Asia, Africa, Australia, and the Caribbean. One of her greatest joys while traveling is experiencing diverse cultures and cuisines, and she thoughtfully incorporates those global influences into her menus—blending bold flavors with fresh, wholesome ingredients.
After first sailing in the Virgin Islands in late 2018, Jessa instantly fell in love with the Caribbean and knew she had found her new home. Over the past seven years, she has been based in the US and British Virgin Islands, working aboard private charters and delighting guests from all over the world with her creative and flavorful dishes.
Jessa holds a Level 2 Certification in Culinary Arts, a 50-Ton United States Coast Guard Captain’s License, and a 200-Hour Yoga Teacher Training Certificate. Her diverse skill set reflects her passion for personal growth and holistic living—both of which shine through in her approach to hospitality.
When she’s not in the galley, Jessa enjoys hiking, snorkeling, scuba diving, reading, practicing yoga, and most of all, curating delicious meals for her loved ones and guests. She is especially passionate about cooking with local seafood, believing there’s something truly special about serving dishes sourced from the very waters you’re sailing through.
On board NENNE, Chef Jessa is committed to creating a vibrant culinary experience tailored to your preferences. She has extensive experience accommodating dietary restrictions and food allergies and will work closely with your group to design the perfect menu for your week. With Jessa in the galley, every meal is crafted with care, creativity, and the spirit of sharing.
DAY BREAK
French Toast Casserole
Baked French toast served with freshly whipped cream and berry coulis.
Huevos Rancheros
Ranchero sauce, fried egg, spicy black bean spread, guacamole, homemade salsa, and smoky chorizo.
Smoothie Bowls
Choice of almond or peanut butter with fresh fruit, banana, chia, flax, and hemp seeds, drizzled with local honey.
Baked Egg, Vegetable & Goat Cheese Frittata
Served with rosemary roasted potatoes.
Smashed Avocado Toast
Topped with poached egg, bacon, arugula, heirloom tomatoes, and homemade hollandaise sauce.
Crispy Zucchini Fritters
Topped with fried egg, bacon, and homemade onion jam.
Homemade Bagel Bar
Served with smoked salmon, eggs your way, capers, assorted vegetables, and cream cheese.
MIDDAY
Mahi Mahi Tacos
Freshly fried mahi served in warm corn tortillas with cilantro-lime cabbage slaw, avocado, mango jalapeño salsa, and a side of black beans & wild rice.
Sesame-Crusted Tuna Poke Bowls
Seared tuna over coconut rice with cucumber, carrots, pickled ginger, edamame, wakame, mango, and spicy mayo.
Quinoa Eggplant Salad
Grilled eggplant over quinoa with arugula, red onion, roasted walnuts, and cranberries, drizzled with balsamic glaze and olive oil.
Blackened Chicken Caesar Salad
Homemade tangy Caesar dressing with crispy bacon, boiled egg, cherry tomatoes, and a side of fresh bread.
Mediterranean Spread
Lamb koftas, Greek-style chicken kebabs, roasted peppers, fresh pita, homemade tzatziki and hummus, and watermelon-mint-feta salad.
Maryland Crab Cakes
Served over fresh arugula and tomato salad with homemade spicy remoulade.
Salmon Soba Noodle Salad
Asian cabbage slaw with toasted almonds, cilantro, and homemade peanut sauce.
HORS D’OEUVRES
Prosciutto & Fig Crostinis
With burrata, fresh basil, and honey drizzle.
Buffalo Chicken Dip
Served with chips, celery, carrots, cauliflower, and broccoli.
Banh Mi Bites
Cucumber, cilantro, carrot, pancetta, hoisin sauce, and sesame seeds.
Charcuterie Board
Assorted cheeses and meats with accompaniments.
Fresh Mahi Mahi Ceviche
Served with tortilla chips.
Tostones
Crispy fried plantains with homemade sour cream cilantro sauce.
Vegetable & Pork Gyoza
Pan-fried dumplings with sweet chili sauce.
MAIN
Homemade Gnocchi
Italian herb sauce with sausage, served with garlic bread and mozzarella-basil-tomato salad.
Blackened Mahi Mahi
Over coconut lime rice with roasted broccolini, mango cilantro salsa, and curry mayo.
Oven-Roasted Lamb Chops
Drizzled with mint garlic sauce, rustic mashed potatoes, and Dijon roasted Brussels sprouts.
Butter-Seared Scallops
Served with quinoa-apple salad and butternut squash purée.
Filet Mignon
With mushroom red wine reduction, fried onions, and cracked pepper Hasselback potatoes.
Mozzarella-Stuffed Pork Tenderloin
Over purple cauliflower purée with lemon butter green beans.
Pan-Seared Atlantic Salmon
With creamy mushroom, truffle, and parmesan risotto.
DESSERT
Key Lime Pie
Homemade pie topped with fresh whipped cream.
Spiced Apple Crumble
Served warm with vanilla bean ice cream.
Pavlova
Crisp meringue topped with fresh berries.
Macadamia-Crusted Grilled Pineapple
Served with coconut whipped cream.
Dark Chocolate Salted Almond Tart
Rich tart with a hint of sea salt.
Lemon & Olive Oil Cake
Moist citrus cake with delicate olive oil flavor.
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Summer 2025 | $40,500 | $41,500 | $42,500 | $46,000 | $48,000 |
Winter 2025 to 2026 | $40,500 | $41,500 | $42,500 | $46,000 | $48,000 |
Summer 2026 | $40,500 | $41,500 | $42,500 | $46,000 | $48,000 |
Winter 2026 to 2027 | $40,500 | $41,500 | $42,500 | $46,000 | $48,000 |