ZEN QUEST Yacht Charter
Yacht Description
ZEN QUEST yacht is a 61.00 ft long sailboat catamaran and spends the summer season in French Polynesia and winter season in French Polynesia. It was built by Lagoon in 2014. A refit was done in 2024. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 queen cabins.
Cabin Breakdown
ZEN QUEST
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Weekly price: 29,000 - 39,000
Low Season | High Season
- Length: 61'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 3
- Builder: Lagoon
- Consumption: 15 Litres/Hr
- Cruising Speed: 7
- Max. Speed: 15
- Built Year: 2014
- Refit: 2024
- Turnaround: 72 hours
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ZEN QUEST Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Winter 2024 to 2025 | $29,000 | $0 | $29,000 | $0 | $29,000 | $0 | $0 | $0 | $0 | $0 | $0 |
Summer 2025 | $39,000 | $0 | $39,000 | $0 | $39,000 | $0 | $0 | $0 | $0 | $0 | $0 |
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 sailing catamaran like ZEN QUEST, the expected APA is 20% to 35% of the charter price ($5,800 - $10,150), making the charter cost $34,800 to $39,150. 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.
ZEN QUEST Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 58,000USD to 78,000USD | 11,600USD to 23,400USD | 69,600USD to 101,400USD | Discounts outside the main season are common. | |
7 day charter | 29,000USD to 39,000USD | 5,800USD to 11,700USD | 34,800USD to 50,700USD | Standard charter rate, base for all calculations. | |
3 day charter | 14,500USD to 19,500USD | 2,900USD to 5,850USD | 17,400USD to 25,350USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 29,000USD / 6 * 3 days = 14,500USD |
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: USD29,000
High season rate: USD39,000
JULY & AUGUST:
39 000 USD/WEEK + 5% French Polynesian Tax + 30% APA - MYBA terms
MAY & JUNE / SEPTEMBER & OCTOBER:
34 000 USD/WEEK + 5% French Polynesian Tax + 30% APA - MYBA terms
NOVEMBER to APRIL (except Holidays):
29 000 USD/WEEK + 5% French Polynesian Tax + 30% APA - MYBA terms
CHRISTMAS/NEW YEAR:
39 000 USD/WEEK + 5% French Polynesian Tax + 30% APA - MYBA terms
JULY & AUGUST:
39 000 USD/WEEK + 5% French Polynesian Tax + 30% APA - MYBA terms
MAY & JUNE / SEPTEMBER & OCTOBER:
34 000 USD/WEEK + 5% French Polynesian Tax + 30% APA - MYBA terms
NOVEMBER to APRIL (except Holidays):
29 000 USD/WEEK + 5% French Polynesian Tax + 30% APA - MYBA terms
CHRISTMAS/NEW YEAR:
39 000 USD/WEEK + 5% French Polynesian Tax + 30% APA - MYBA terms
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
BOSE Audio System / Multi-area system (Saloon, cockpit and flybridge)
TV in the saloon
Flat TV Screen in the Master cabin
Ipod docking station in the saloon
Crew Information
Captain: Bart de ZWART
CAPTAIN: Bart de ZWART
Bart has been on the water his entire life. Raised in the Netherlands by parents who ran a sailing school and charter business, sailing was second nature from a young age. Since then, he has captained a wide variety of boats—handling deliveries, private cruises, and charter trips across the globe.
A true waterman, Bart has spent decades exploring the world by sea. After studying tourism in Holland, he set out on his own adventures—sailing 3 to 6 months a year across the Mediterranean, Red Sea, Atlantic, and Caribbean. He later combined his passion for wind and water by co-owning windsurf centers in Greece, Venezuela, and eventually Maui with his wife.
From 2005 to 2008, Bart spent three years sailing around the world with his wife and daughter, gaining extensive offshore experience and a deep appreciation for life at sea.
Bart is also known internationally as “Mr. Endurance” in the world of stand-up paddling. He has completed and led numerous SUP expeditions around the world. He’s a four-time winner of the prestigious 11-City Tour and, in 2018, won the SUP division of the Yukon 1000—the longest paddle race on Earth, covering 1,000 miles through the Canadian and Alaskan wilderness.
A licensed captain and big-wave rider, Bart is experienced in everything from long ocean crossings to surfing, windsurfing, wing foiling, and SUP racing. Calm, capable, and endlessly adventurous, he brings a deep love of the ocean and years of hands-on expertise to every charter.
CHEF: Dagmar de ZWART
Dagmar started her career as a graphic designer in Germany, but her love for the ocean soon led her in a new direction. She learned to sail in 1990 and, not long after, she and her husband began running windsurfing centers in Greece, Venezuela, and Hawaii.
From 2005 to 2008, Dagmar sailed around the world with her husband and daughter—a life-changing adventure that deepened her connection to the sea. In 2009, the family settled in Maui, where they launched a windsurf school and rental center.
Dagmar has always loved cooking and began taking advanced classes in 2019 to take her skills to the next level. Since 2020, she and her husband have been working full-time aboard a 57-foot catamaran in French Polynesia, where Dagmar serves as the Chef.
She’s known for her warm hospitality, creative cooking, and calm, can-do attitude—always making guests feel welcome and well taken care of.
STEW - MATE : Maya REYNOLDS
Born and raised on Maui, Hawaii, Maya brings a calm, uplifting energy and a passion for wellness to the crew.
She is a licensed esthetician and massage therapist with a deep love for yoga, the ocean, and travel.
When she’s not working, you’ll find her surfing, diving, or hiking—always staying active and connected to nature. Her warm spirit, positive attitude, and radiant smile make her a guest favorite and a joy to have on board.
Maya is highly motivated, discreet, and attentive, offering a thoughtful presence that enhances each guest’s experience.
Menu
SY ZEN QUEST
Sample Menu by Dagmar DE ZWART
Breakfast Buffet
Coffee and Tea, Milk, Alternative Milk option, homemade yogurt, Oatmeal, seasonal fruits
Egg dishes (scrambled, sunny side up, frittatta, omelet…),
Sweet dishes (clafoutis, French toasts, Austrian Kaiserschmarrn, vanilla bread pudding, pancakes, crêpes citron, banana bead, muffins…), marmelade, honey, algarve sirop, maple sirop, nut butters
Breakfast meats and variety of cheeses.
Sample Lunch Menu
Potato pumpkin soup, served with cream, roasted seeds, homemade bread, assorted cheeses
Buddha Bowl, assorted greens, glazed salmon furikake filet
Chicken/veggie Shawarma wraps, with greens
Tagliarini with homemade pesto
Homemade Italian flatbreads, mixed greens
Linguini with sweet potato cashew mousse
Angus Beef burger / Beet burger on a brioche bun with spicy chili dressing on mixed greens
Leek potato watercress soup
Sample Appetizer Menu
Tuna carpaccio on salad bed with capers and vinaigrette
Salad from mixed green, cucumbers, avocado, sliced oranges with an orange vinaigrette
Chilled watermelon with a feta/mint assembly, balsamic reduction
Eel sauce ahi poke on mango salad
Bombay curry soup
Mixed greens, beet and goat cheese with apricot reduction
Parmesan pattie with rainbow salad
Caprese salad with a balsamic vinaigrette
Sample Entrees Menu
Pan seared crusted sesame ahi, resting on a bed of white rice with wakame seaweed salad,
green bean assembly with a variety of caramelized mushrooms and a side of wasabi mayo
Chicken skewers drizzled with a creamy satey sauce, a side of grilled pineapple, mango chutney, caramelized bananas and a cucumber balsamic salad
New Zealand Steak, side of carrot spears and potato towers,herb garlic butter and a green pepper velouté
Tahitian Poison cru, in lime juice marinated raw red tuna with coconut milk,bell pepper, tomato, cucumber on rice
Asian inspired tuna with furikake egg roll
Glazed honey soy wild salmon on a coconut brown rice bed, grilled peaches with roasted parmesan zucchini slices
Chicken medallions on a red lentil mousse, avocado strips, eggplant crispy slices with a drizzle of apricot sauce
Jumbo shrimp broccoli spicy curry on a rice dome
Sample Dessert Menu
Passion fruit Mousse next to ½ opened passionfruit
Lava brownie with raspberry coulis
Key lime pie on a caramelized cookie crust with key lime shavings
Apple raisin pockets with a dulce de leche drizzle
Tiramisu
Raspberry mousse with dark chocolate shavings on a chocolate sauce
Lychee Mousse
Green Lime Passion fruit ice cream dome