ONYX II Yacht Charter

Yacht Description

ONYX II yacht is a 99.00 ft long sailboat monohull and spends the summer season in W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Turkey, W. Med - Spain/Balearics, Croatia and season in . It was built by Nautor Swan in 2005. A refit was done in 2021. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 king cabin, 2 twin cabins.

The sailboat features Engines: Perkins Sabre M265Ti 6-cylinder diesel (265 hp  2500 rpm) Gen: Northern lights 26KW X 2,new 2021 engines and a generator.

Cabin Breakdown

King Cabins: 1
Twin Cabins: 2

ONYX II Yacht Details









Nautor Swan

Built by

85,000 - 85,000

Weekly price low-high season

32 Litres/Hr



Cruising Speed


Max. Speed



ONYX II yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 170,000 to 170,000 34,000 to 51,000 204,000 to 221,000 Discounts outside the main season are common.
7 day charter 85,000 to 85,000 17,000 to 25,500 102,000 to 110,500 Standard charter rate, base for all calculations.
3 day charter 42,500 to 42,500 8,500 to 12,750 51,000 to 55,250 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
85,000 / 6 * 3 days = 42,500
1 day charter 14,167 to 17,000 2,833 to 4,250 17,000 to 21,250 Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: 85,000

High season rate: 85,000

30% APA
30% APA

Price Terms

Plus Expenses


Salon Stereo: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Ice Maker: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: Northern lights 26KW X 2, new
Voltages: 220


Guests: 6
Maxspeed: 10
Draft: 4.0
Cruising Speed: 9
Ac Night:
Built: 2005
Cabins: 3
King: 1
Twin: 2
Showers: 3
Heads: 3
Electric Heads:


BBQ: 0
AC: Full
Generator: Northern lights 26KW X 2, new
Internet: Onboard WIFI
Cruising Speed: 9
Max Speed: 10

More Specifications

Flag: Malta
Homeport: Palma
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:
Paddleboard: 3


Crew Information

Crew of ONYX II|Captain Captain

Crew of ONYX II|Stewardess Stewardess

Crew of ONYX II|Engineer/Deck Engineer/Deck

Crew of ONYX II|Chef Chef

Captain: Sam Forbes

Sam Forbes, 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.



Buffet style breakfast of your choice with options for cooked breakfasts.

Orange juice


Cows milk

Oat, soya or nut milk


Cold cut meats

Smoked salmon

Cheese plate

Chia cups/Bircher muesli pots

Fruit platter


Bread/toast basket


Other cereals







 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



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




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.



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


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




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


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





Bourbon glazed spare ribs with smoked corn salad and brioche bread

Mixed hairloom tomatoes with wasabi mascarpone

Arancini balls and homemade mayo


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





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




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




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



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





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


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





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


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

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Price Terms: Plus Expenses

Price from 85,000

High season 85,000

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