, 39.80 m
LE VERSEAU can host up to 12 guests in 5 opulent staterooms.
On LE VERSEAU main deck, you'll discover a:
Full-beam master stateroom located at the front, featuring a center-line king bed (200cm x 190cm). This room boasts an open layout and stunning panoramic views through its windows. Finished to an exceptionally high standard, it includes:
- Two walk-in wardrobes
- A concealed dresser area
- A 55" Smart TV
- A separate office
- A spacious en suite with a large walk-in shower equipped with rain heads, adorned with white onyx and marble.
On the lower deck, you'll find additional cabins, including:
- Full-beam VIP stateroom with a king bed (180cm x 195cm), complete with a walk-in wardrobe, a 55" Smart TV, a cozy seating area, and an en suite featuring a large shower with both rain and standard heads.
- Double stateroom with a queen bed (170cm x 195cm), which includes an office, wardrobe, and a 32" Smart TV, along with an en suite that has a spa bath and a large shower with rain and standard heads.
- Two twin rooms that can be converted into doubles, each equipped with an additional pullman berth suitable for a child resulting int hem accommodating 3 guests. Both rooms feature a 32" Smart TV and en suite showers with both rain and standard heads.
All staterooms are equipped with underfloor heating and air conditioning for your comfort.
The outdoor deck areas offer a versatile layout perfect for any event. Enjoy sophisticated alfresco dining on the upper deck or opt for a casual get-together with drinks in the sundeck lounge. With foldable verandas on either side of the main saloon, you can savor evening drinks while watching the sunset, no matter where you drop anchor.
Weekly Charter Rates 2026:
High season (July & August): €175,000 + VAT + 35% APA
Low season: €155,000 + VAT + 35% APA
Greek VAT is currently 6.5% however this is subject to change.
APA (Advance Provisioning Allowance): is an estimate (usually 25% - 30% of the charter rate) paid with the balance for covering running costs during the charter (food, drinks, fuel, mooring fees, and anything else that guests might need while on charter). Final accounts will be produced by the Captain at the end of the charter and any unused funds will be refunded in full to the Charterer directly. If the funds are not sufficient, the Captain will advise the Charterer accordingly and bills will be settled upon disembarkation.
Crew Gratuity – Although discretionary, a crew gratuity of 10% - 15% of the charter fee is customary.
MYBA terms will apply.
Payment conditions: 50% within 7 days of signing the charter agreement, remaining 50% + APA at least 5 weeks before the beginning of the charter.
CAPTAIN: ANDY GILES
Captain Andy is originally from the picturesque seaside town of East Looe in Cornwall, and he brings extensive experience and genuine warmth to his role as Captain on board LE VERSEAU. With 38 years at sea—and 34 of those as a captain—Andy has spent a lifetime navigating waters around the globe, most recently as a motor yacht charter captain for the past five years. Before transitioning to luxury yachts in 2019, he spent an impressive 28 years captaining his own commercial fishing vessels around the UK coast, racking up over 100,000 sea miles along the way and overcoming numerous challenging situations.
On board, Andy combines seasoned maritime expertise with a relaxed, guest-focused style that makes every charter feel just like home—albeit with better views and weather. Known not only for his professionalism but also for his approachable personality, great sense of humour, and enthusiasm, Andy creates a welcoming atmosphere on board. When he’s not expertly manoeuvring the yacht, you’ll find him fishing, enjoying a round of golf, exploring coastal towns, watching football, or cracking dad jokes that are almost as legendary as his docking skills.
CHEF: CRAIG JEFFREY
Craig grew up around the seaside town of Padstow, Cornwall, and after 16 years as a professional chef, he is taking the leap into yachting so that he can combine his two passions of creating great food and travel together.
After obtaining his culinary qualifications, Craig worked his way up the ranks of award-winning restaurants and hotels, expanding his skill set and knowledge of multiple cuisines, particularly that of the Eastern Mediterranean and Modern British. His aim is to make your experience memorable from your first bite to your last. In his spare time, you’ll find Craig exploring the culinary world or back home in Cornwall fishing, hiking, and spending time with friends and family. Calm and experienced, Craig is the perfect addition to our crew, and we are all looking forward to experiencing his creations in the Galley.
