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Yacht Description
SPACECAT yacht is a 117.00 ft long motor yacht catamaran and spends the summer season in Indian Ocean and SE Asia, South East Asia and winter season in Indian Ocean and SE Asia, South East Asia. It was built by . in 2022. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 1 twin cabin.
The motor yacht features 4x VOLVO PENTA engines of 588 KW each 2x VOLVO PENTA generators (86 KW each) engines .
Accommodation
SPACECAT's Master stateroom is on the main deck forward, with access to a semi-private exterior terrace of full-beam width.Adjoining the Master is the twin cabin.
On the bridge deck are two identical double cabins on port and starboard side.
Cabin Breakdown
SPACECAT

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Weekly price: 160,000 - 175,000
Low Season | High Season
- Length: 117'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 8
- Builder: .
- Consumption: 650 Litres/Hr
- Cruising Speed: 14-18 knots
- Max. Speed: 21 knots
- Built Year: 2022
- Turnaround: 48 hours

Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a yacht like SPACECAT, the expected APA is not defined for this type of yacht. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
SPACECAT Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 320,000USD to 350,000USD | 64,000USD to 105,000USD | 384,000USD to 455,000USD | Discounts outside the main season are common. | |
7 day charter | 160,000USD to 175,000USD | 32,000USD to 52,500USD | 192,000USD to 227,500USD | Standard charter rate, base for all calculations. | |
3 day charter | 80,000USD to 87,500USD | 16,000USD to 26,250USD | 96,000USD to 113,750USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 160,000USD / 6 * 3 days = 80,000USD |
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: USD160,000
High season rate: USD175,000
Charter rate per week is + 35% APA + 7% Thai VAT.
Low Season (May - Nov) USD 160,000 - 175,000
High Season (Dec - Apr) USD 175,000
Peak Season (20 Dec - 10 Jan) USD 200,000
For charters of less than one week (from noon - noon), divide weekly rate by 6 and multiply by number of days.
Rate + 35% APA + 7% Thai VAT.
SPACECAT has a Thai Charter License to charter legally in Thailand.
The 7% Thai VAT is charged to the charterer.
The 5% Thai CIT (Corporate Income Tax) and 5% TFR (Thai Fiscal representation) are paid by the owner.
SHORT CHARTERS upon request and fitting in with the yacht's calendar eg Phuket/Phang Nga/Krabi region:
3 Days/2 Nights: USD 87,500 (all-in) + 7% VAT.
Start day 1 at 9 am - finish day 3 at 5 pm
All enquiries will be considered.
Charter rate per week is + 35% APA + 7% Thai VAT.
Low Season (May - Nov) USD 160,000 - 175,000
High Season (Dec - Apr) USD 175,000
Peak Season (20 Dec - 10 Jan) USD 200,000
For charters of less than one week (from noon - noon), divide weekly rate by 6 and multiply by number of days.
Rate + 35% APA + 7% Thai VAT.
SPACECAT has a Thai Charter License to charter legally in Thailand.
The 7% Thai VAT is charged to the charterer.
The 5% Thai CIT (Corporate Income Tax) and 5% TFR (Thai Fiscal representation) are paid by the owner.
SHORT CHARTERS upon request and fitting in with the yacht's calendar eg Phuket/Phang Nga/Krabi region:
3 Days/2 Nights: USD 87,500 (all-in) + 7% VAT.
Start day 1 at 9 am - finish day 3 at 5 pm
All enquiries will be considered.
SPACECAT Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
We can recommend excellent professional dive companies, accustomed to providing 5-star diving services to superyachts.
Prices at cost to be deducted from the APA, including certification courses, dive guides, and dive equipment.
Regular boat Wi-Fi / internet is included in the charter fee and normally quite sufficient for regular use.
STARLINK:
If the yacht cruises in areas where there is no signal, SPACECAT offers the use of STARLINK at cost price (which is still quite expensive in Thailand).
USD 1 per GB for the first 500 GB
USD 3.50 per GB after that
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Christopher Jakubowski
Christopher Jakubowski - Captain
Chris holds the prestigious UK Maritime and Coastguard Agency Master 3000GT certification, the highest qualification in the yachting industry.
With over 17 years of global experience, particularly in Thailand and Southeast Asia, Chris began as a sailing yacht delivery captain, accumulating vast oceanic miles. As a Yachtmaster instructor, he deepened his expertise.
Transitioning to motor yachts, Chris served as Captain and Engineer on expedition yachts in remote locations, demonstrating unwavering
commitment to safety and guest satisfaction. Professional and focused, Chris balances responsibility with a sense of fun.
Based in Phuket, he enjoys a beach lifestyle and pursues interests in surfing, kiteboarding, and diverse reading in history, anthropology, philosophy, and science.
Cole - Chief Officer: Info coming soon.
Irish Teves - Chief Stewardess
Irish strategically entered the yachting industry after proactive pursuit of hospitality-related courses, ensuring a strong foundation for her role. With over five years of experience, she excels in both traditional and modern yachting practices.
Irish is a hands-on team leader with expertise in intensive charter boats and private yachts, delivering impeccable silver service.
Committed to continuous improvement, her goal is to enhance guest care and hospitality, providing exceptional experiences that surpass expectations.
Outside of yachting, Irish enjoys outdoor activities, yoga, jungle hiking, camping, reading, and playing board games.
Jack Husbands - Chef
Jack's culinary journey began in the Wye Valley, inspired by Anthony Bourdain's *Kitchen Confidential.* After honing his skills in London's kitchens for a decade, a chance encounter in the South of France led him to work on a yacht for a respected Indonesian gentleman. This experience sparked his passion for Asian cuisine, and he has since made Indonesia his home.
Jack has been refining his expertise in Asian dishes, taking courses with Malaysian, Thai, and Indonesian chefs, and exploring Bali's vegetarian and vegan scene. He draws inspiration from the vibrant food markets of Penang, Bangkok, and Singapore, and is now incorporating more umami-rich Japanese ingredients into his cooking.
Outside the kitchen, Jack's interest in martial arts drives his exploration of nutrition for optimal performance and longevity. In his spare time, he enjoys cookbooks, and podcasts on philosophy, history, and geopolitics.
Florian Despaux - Engineer
Florian, originally from the French Riviera, began his maritime journey a decade ago in the French Navy, aspiring to be a nuclear engineer in
submarines.
Transitioning to yachting six years ago, his passion for engineering blossomed from childhood experiences with car and motorbike renovations. With a global engineering career, including managing a fleet in Dubai, Florian showcases expertise in various technical disciplines.
Patient and self-motivated, he thrives in problem-solving. Florian's goal is to continue as a chief engineer aboard yachts while pursuing his love for gaming, scuba diving, free diving, and playing the guitar during downtime.
Jerome (JJ) Estorgio - Deckhand
Jerome, born and raised in Bohol, Philippines, entered the yachting world in 2017 when he moved to Phuket. With over 5 years as a deckhand on M/Y Northern Sun, he gained significant knowledge. Joining M/Y Paraffin in 2022,
Jerome cruised Indonesian, Malaysian, and Singaporean waters, enhancing his deck skills. As a founding member of the SpaceCat crew, Jerome's reliability, hard work, and perpetual smile contribute to maintaining the yacht's optimal performance.
Sopit Matnok - Stewardess
Sopit began her yachting career in 2017 as a freelance stewardess in Phuket, Thailand. With six years of experience across the Mediterranean, North America, and Southeast Asia, she excels in housekeeping and laundry, ensuring the interior is always immaculate.
Known for her creative touches, from inventive blanket folds to stunning cheeseboards and table decorations, Sopit brings a natural optimism and the renowned Thai smile to her work. Always eager to assist, she even enjoys helping out on deck when needed.
In her free time, she loves seeking out adventures, watching movies, listening to music, reading, hiking, and camping.
Menu
Sample food photos on Instagram https://www.instagram.com/jackhusbands.privatechef/?hl=en
Breakfast Sample Menu
Freshly baked pastries, eggs any style, egg fried rice bacon, sausages, pancakes.
Fresh fruits & juices, Chia pudding.
Day 1 Lunch
Chicken Tom Kha Soup
Baked red snapper, green Nam Jim seafood sauce, Thai red short rib curry
Pomelo & prawn salad, chilli jam dressing, soft herbs Pad Thai noodles
Fresh mango, coconut ice cream
Day 1 Dinner
Miso Soup
Grilled Wagyu steak, Yakinuki sauce, Miso-baked seabass
Grilled Shitake mushrooms, sweet potato, Egg-fried Japanese rice, crispy garlic house pickles
Chocolate mousse, caramelised banana
Day 2 Lunch
Pork braised in master stock, ginger and scallion sauce, steamed Bao buns
Egg fried rice, stir-fry prawns with chilli & garlic, marinated cucumber & radish
Lemon tart, fruit salsa
Day 2 Dinner
Nom Tok Pla, crispy seabass, lemongrass, kaffir lime, soft herbs, Thai citrus dressing
Thai green chicken curry, papaya salad, char kuey teow, stir fry kale with oyster sauce
White chocolate pannacotta, fresh strawberries
Day 3 Lunch
Chicken satay, peanut sauce, acar pickle
Prawn crackers, prawn curry, laksa broth Singapore style noodles
Chocolate fondant, banana ice cream
Day 3 Dinner
Steamed Seabass, ginger, spring onion, soy & sesame dressing
Stir-fry pork with ginger and green peppercorn, egg fried rice, pickled daikon, chicken soup
Tiramisu
Day 4 Lunch
Hainan chicken rice, mapo tofu, prawns with chilli j,am stir-fry local greens, vermicelli noodles
Passion fruit cheesecake
Day 4 Dinner
Crispy seabass, tamarind sauce, lemongrass Thai red pork curry
Steamed vegetables with ginger & scallion, egg fried rice, cucumber sesame salad
Banana parfait, peanut praline, lime, caramel sauce
Day 5 Lunch
Pork belly braised with star anise & soy sweet & sour chicken, steamed prawn gyoza
Stir fry kalian, spring rolls
Coconut mousse, local Thai fruit
Day 5 Dinner
Korean Ssam with Wagyu beef, homemade pickles, butter lettuce, shiso gochujang sauce, yakisoba noodles
Hojicha tiramisu
Gallery
