Specifications
Onboard Comfort & Entertainment
Crew
Sample Menu
Reviews
Availability/Rates
Video/Tours
PDF/PRINTCARTOUCHE
28.00 m/ 95.00 Ft Matrix Yachts 2017 - 2021 - 2022
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16'9"
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
Cartouche is accommodating up to 8 guests in 4 ensuite cabins: All 4 size beds are 190 - 160.
Large deck level to King master cabin with Ipad control AV and TV. 3 Queen size beds in guest cabins. Twin sinks, full size showers and dressing area. Queen size beds in guest cabins.
PERFORMANCE & RANGE:
Twin 425 Cummins Generators Twin 17 KW x2.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
CARTOUCHE has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
Yes x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
CARTOUCHE' CHARTER RATES & DESTINATIONS
SUMMER SEASON
Cruising Regions
W. Med -Naples/Sicily, Greece, W. Med -Riviera/Cors/Sard.
WINTER SEASON
Cruising Regions
Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Built (Year)
2011
Length
95 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
4
CABIN CONFIGURATION
3 Master 3 Double 1 Convertible
RATES:
+View Additional Rate Details
Charter Costs Explained
CHARTER CARTOUCHE
To charter this luxury yacht contact Harper Yachting
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CHARTER CARTOUCHE
To charter this luxury yacht contact Harper Yachting
TESTIMONIALS
WOW!!! We can't thank you enough for the wonderful experience and for making our vacation so special. What a fabulous group of people you are and we will never forget our time spent with you all !!! T & J What an mamazing crew "over the top service".Every day was above and beyond expectations. Delicious breakfasts, lunches, dinners "the best" Enjoyed every island - simply beautiful views evry day!!! Will remember this special trip with family + close friends forever! A & J GRAZIE MILLE PER TUTI.
CHARTER on September 7-14, 2024 in Amalfi Coast - Italian & British group of 7
Broker notes "I heard from C. yesterday, and she expressed that they had the most phenomenal time onboard Cartouche and that you and your crew were beyond exceptional. She couldn't be happier. That said, I had a feeling they would become repeats, even before they stepped onboard, as both the yacht's reputation and your reputation precede you. I can not thank you enough for delivering such an incredible holiday!" .
CHARTER on August 23-30, 2024 in the Ionians - An American group of 8
BROKER QUOTE: Great crew too. Clients were delighted with their experience. Captain Charles is young, dynamic and did everything to make the cruise perfect. The clients had come down from a 50m the week before and didn't notice any difference, so good was the service and atmosphere on board. They left the crew a very good tip to congratulate them. .
CHARTER on August 1 - 8, 2024 in the Ionians - Group of 8 from Belgium
It was a privilege to sail Captain Charles! He immediately made us feel welcome and helped us settle in. Each morning he checked in and asked for our feedback about the day ahead. He was well informed and made adjustments as need with the weather conditions. He was a pleasure to be around. His leadership and the work he put in with the rest of the crew to keep the boat in top order and spotless each day was tireless. Amazing job! We have chartered in the past and hands down this crew is to.
Charter on July 4-11, 2024 in Greece, Athens - Group of 8 from USA
The K group LOVED their charter, loved you Charles, loved the crew, food, and also the yacht! Thank you very much for a successful charter! They want to book for next year. .
Charter on February 10-17, 2024 in the Bahamas - Group of 4 from USA
Hi Amelie .. this cruise is best I ever say .... they are so nice people, food was outstanding, amazing all of them were great... I want to thank you so much, my sister had a trip she will never forget. If I would have to give evaluation from 1 lower to 10 the max ..... I would give them a 15 Amazing they really make you feel at home. .
Charter on january 20 - 27, 2024 in the Bahamas - Group of 8 from Philipines
Le séjour s’est très bien passé. L’équipage était très attentif et réactif à nos besoins sans même qu’on ait besoin de formuler la demande à l’équipage. A tous les niveaux, il n’y a rien à dire. Vraiment une prestation exceptionnelle. On remercie tout le monde et à une prochaine fois pour les îles vierges 👌👌 » The trip went very well. The crew was very attentive and responsive to our needs, and we didn't even have to ask them for anything. In every respect, .
Charter on December 10-20, 2023 in the Bahamas - Group from USA and Europe
- CLIENT'S NOTE TO THE BROKER - Dear Jao, We are about to check out in Corfu as planned. Everything went fine and the crew is really outstanding. The whole group was amazed by their sympathy and their commitment to provide us with the best service. We really appreciate. As a token of our appreciation, I have informed the captain that we are willing to give, €XXXX as tip. Please let me know the bank information so that I can order the wire transfer immediately. I also take this oppo.
Charter on July 10-17, 2023 in the Ionians - Group of 8 from USA and Brazil
Hope to see you soon! What an incredible 2 weeks! We had such lovely time in paradise. Finding beautiful bays, eating delicious food (& snackers) and feeling so well taken care of. Thank you for helping us all make such special memories!.
Charter on August 13 - 27, 2022 in the Ionians / Group of 8 from Germany
Crew
Charles MANDIL
CAPTAINDenis GUEMENE
CHEFSitti SIRIPORN (Pla)
STEWEnzo MILELLI
FIRST MATE/ENGINEERFrench
STCW 95
Language: Fluent English
Charles Mandil is a qualified and commercially endorsed 200GT master of yachts with an engineering background. Proudly coming from the city of yachting, Antibes France, where the sailing industry was a natural direction for such an ocean loving individual.
Sailing from his young age, he started out thirteen years ago as deckhand and working his way up to Engineer, he has become a Captain with over 70,000Nm and few crossings under his belt in global destinations such as the red sea, the Mediterranean, Atlantic and the Bahamas.
Qualified advanced diver with huge interest in adventuring & water sports, swimming, fishing and kite surfing as an addition, he spends more time on the water than on land.
With a deep appreciation of the Oceans, he prides himself for the care of health and wellbeing of our blue planet.
Since one year, Charles happily promotes SY Cartouche as her Captain where he aim to share his passion and provide high service.
RELIEF CAPTAIN – Nicolas FLEURET
15 years of experience in yachting industry, including 10 years as a captain
- Details, pic to come -
CHEF: Denis GUEMENE
French
STCW 95 – CFBS
Food Hygiene Level 2&3
Luxury Chalet Staff from the London Academy
Languages spoken: English
Denis is a highly skilled and versatile chef, confident in a wide range of culinary styles including French, Asian, and Mediterranean cuisine.
His creativity shines through in every dish, with meticulous attention to detail from sourcing the freshest ingredients to crafting elegant presentations. Passionate about quality and flavor, Denis draws constant inspiration from the natural taste of fresh produce.
Before joining the yachting industry in 2017, Denis built a strong land-based career working in several restaurants across France, Ireland, Switzerland including Michelin-star establishments.
He has worked as a chef for 3 years on S/Y Drumbeat and previously 3 years on a 40 m Motor Yacht, Shane.
His fine dining background and commitment to excellence translate perfectly to the yacht environment, where he delights guests with refined, beautifully balanced menus.
When he’s not in the galley, Denis enjoys spending his free time hiking and exploring the outdoors on motorbikes.
STEWARDESS: Sitti SIRIPORN (Pla)
Thai
STCW – ENG1
Languages spoken: English,
Pla is originally from North-East Thailand and has built a strong background in hospitality since 2013, working in several hotels and restaurants across her home country.
Over the years, she has held a variety of positions including receptionist, guests service agent, supervisor, and housekeeper, developing excellent skills in guests service, attention to detail, and teamwork.
Eager to expand her horizons, Pla joined Yachting in early 2023 to pursue a career in the yachting industry and worked aboard S/Y Drumbeat.
Her professionalism, positive attitude, and genuine care for guests make her a valued member of the crew.
FIRST MATE / ENGINEER: Enzo MILELLI
French
Diploma/Qualification: Captain 200 UMS, Chef Engineer 750kw, Captain 500 (ongoing validation)
Languages spoken: English
Enzo is a young, passionate, and experienced second officer from Corsica, where he grew up surrounded by the sea, a natural path into the maritime world.
He started his career on passenger shuttles, working as both engineer and captain, gaining solid technical skills and versatility.
His journey has since brought him to sailing catamaran yachts, where he has refined his navigation abilities, maintenance know-how, and guest hospitality.
A true traveler at heart, he has sailed in diverse waters, and always looks forward to discovering new destinations and creating unforgettable experiences onboard. Sporty and sea-loving, he enjoys wakeboarding, dinghy sailing, foil surfing, and fishing, all of which he loves sharing with curious or passionate guests.
Conscientious, approachable, and detail-oriented, Enzo brings a warm, safe, and professional atmosphere to every trip. His clear ambition is to turn every charter into an elegant and memorable adventure.
Sample Menu
S/Y CARTOUCHE
SAMPLE MENU by Denis GUEMENE
CANAPES
Smoked salmon, cottage cheese and rocket rolls
Herbs Devilled Eggs
Whipped Blue Cheese and Pear Crostini
Fried Stuffed Olives
Prosecco and Maple-Glazed Pigs in Blankets
Pea and Mint Croustades
Roasted Grape and Goat's Cheese Toasts
Easy Beetroot, Walnut and Stilton Blinis
Ham and cheese straws with aioli
Sesame Prawn Balls
Spiced Tortilla Chips with Festive Houmous
Chicken Katsu skewers
Smoked strout and pea vol-au-vents
Mini Parma ham veggie tarts
Spicy Saba and guacamole cones
Crispy prawns with sweet chilli dip
BREAKFAST
Fresh fruit platter, cured meat and cheese platters, granola, yogurts, jams fresh baked bread
Selection of pastries (fresh muffins)
Fresh juice and smoothies – Hot selection
Eggs your way
Bacon, sausages, avocado, spinash
Crepes or pancakes with toppings of your choice.
DAY l
LUNCH
Pomelo salad, grilled scarlet prawn, chili jam, crispy air dried seaweed and ginger flower
Whole French lobster, stir fried noodle, red curry paste, red onion pickles, green peas and baby carrots
Mango sticky rice rolls and coconut custard.
DINNER
Dive scallops carpaccio, caviar de Neuvic, oyster leaf
Char grilled organic pork with honey, rosemary, smoked eggplant and mushroom soy sauce
Organic poached pear in red wine syrup, hazelnut crumble and rice milk ice cream
DAY 2
LUNCH
Organic pineapple tomatoes, fresh cashews, pesto and burrata
Slow cooked cod, mini ratatouille, organic arugula and sweet vinegar cream
Raspberry mille feuilles and verbena ice cream
DINNER
Celeriac soup; poached egg, chives oil and crispy Belotta ham
Roasted sea bream, green asparagus, sweet potatoes mousseline, fish soup foam
Chocolate coolant, organic apricots coulis and praline ice cream
DAY 3
LUNCH
Otoro Tataki , Konjac noodle, fresh wasabi and cured ginger
Unagi and chicken Yakitori with white cabbage salad
Strawberry cheesecake and chocolate cream
DINNER
Wild salmon Belly and crab meat ball, crispy spicy noodle
90 days Shabi beef chuck square cut, beef and sima glaze,
Square potatoes fondant and mustard salad
Roasted red apple tart with salted caramel sauce and vanilla ice cream
DAY 4
LUNCH
MAHI MAHI of Vivianeau fish, red onion, coriander, green lime zest, ginger and coco milk served in the shell.
Abalone fried in garlic butter, parnish smooth, puree, shitake mushrooms and green peas sprouts.
Melon soup, pistachio crispy cake and mascarpone mousse
DINNER
Vegetarian Kebab satay with peanut sauce
Vegetarian Korean Japchae
Vegan dark chocolate and roasted almond tard, red blueberry ice cream
DAY 5
LUNCH
Octopus carpaccio, galoppa olive oil, salad of seaweed and sunflower seeds
Salad of sea asparagus, mussels, soft boiled egg,
Creamy seaweed mussel juice
Fruity Panacotta
DINNER
Beetroot and gin curred salmon, variety of pickles, coriander foam
Waygu beef tartar, cress sauce, pine nut and garlic flower
Banana variations
DAY 6
LUNCH
Marinated mackerel, horseradish, tofu, wild garlic oil, unsalted peanuts crumble
Turbot, Mash potatoes, veal stock, chips
Tiramisu original
DINNER
Broccolis fritters, eggplant caviar, feta AOP, figua oil
Lamb filet, pumpkin puree, Jeruzaleme artichoke, lambs lettuce
Goldy lemon tart
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CARTOUCHE
28.00 m/ 95.00 Ft Matrix Yachts 2017 - 2021 - 2022
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16'9"
- Shallow draft and fast speeds for reef exploration
GUEST ACCOMMODATION:
Cartouche is accommodating up to 8 guests in 4 ensuite cabins: All 4 size beds are 190 - 160.
Large deck level to King master cabin with Ipad control AV and TV. 3 Queen size beds in guest cabins. Twin sinks, full size showers and dressing area. Queen size beds in guest cabins.
PERFORMANCE & RANGE:
Twin 425 Cummins Generators Twin 17 KW x2.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue
Wi-Fi
Air Conditioning
Wheelchair Accessible
Games Consoles
Water Activities
CARTOUCHE has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
Yes x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
2011
Length
95 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
4
CABIN CONFIGURATION
3 Master 3 Double 1 Convertible
RATES:
https://harperyachting.com/
Crew
French
STCW 95
Language: Fluent English
Charles Mandil is a qualified and commercially endorsed 200GT master of yachts with an engineering background. Proudly coming from the city of yachting, Antibes France, where the sailing industry was a natural direction for such an ocean loving individual.
Sailing from his young age, he started out thirteen years ago as deckhand and working his way up to Engineer, he has become a Captain with over 70,000Nm and few crossings under his belt in global destinations such as the red sea, the Mediterranean, Atlantic and the Bahamas.
Qualified advanced diver with huge interest in adventuring & water sports, swimming, fishing and kite surfing as an addition, he spends more time on the water than on land.
With a deep appreciation of the Oceans, he prides himself for the care of health and wellbeing of our blue planet.
Since one year, Charles happily promotes SY Cartouche as her Captain where he aim to share his passion and provide high service.
RELIEF CAPTAIN – Nicolas FLEURET
15 years of experience in yachting industry, including 10 years as a captain
- Details, pic to come -
CHEF: Denis GUEMENE
French
STCW 95 – CFBS
Food Hygiene Level 2&3
Luxury Chalet Staff from the London Academy
Languages spoken: English
Denis is a highly skilled and versatile chef, confident in a wide range of culinary styles including French, Asian, and Mediterranean cuisine.
His creativity shines through in every dish, with meticulous attention to detail from sourcing the freshest ingredients to crafting elegant presentations. Passionate about quality and flavor, Denis draws constant inspiration from the natural taste of fresh produce.
Before joining the yachting industry in 2017, Denis built a strong land-based career working in several restaurants across France, Ireland, Switzerland including Michelin-star establishments.
He has worked as a chef for 3 years on S/Y Drumbeat and previously 3 years on a 40 m Motor Yacht, Shane.
His fine dining background and commitment to excellence translate perfectly to the yacht environment, where he delights guests with refined, beautifully balanced menus.
When he’s not in the galley, Denis enjoys spending his free time hiking and exploring the outdoors on motorbikes.
STEWARDESS: Sitti SIRIPORN (Pla)
Thai
STCW – ENG1
Languages spoken: English,
Pla is originally from North-East Thailand and has built a strong background in hospitality since 2013, working in several hotels and restaurants across her home country.
Over the years, she has held a variety of positions including receptionist, guests service agent, supervisor, and housekeeper, developing excellent skills in guests service, attention to detail, and teamwork.
Eager to expand her horizons, Pla joined Yachting in early 2023 to pursue a career in the yachting industry and worked aboard S/Y Drumbeat.
Her professionalism, positive attitude, and genuine care for guests make her a valued member of the crew.
FIRST MATE / ENGINEER: Enzo MILELLI
French
Diploma/Qualification: Captain 200 UMS, Chef Engineer 750kw, Captain 500 (ongoing validation)
Languages spoken: English
Enzo is a young, passionate, and experienced second officer from Corsica, where he grew up surrounded by the sea, a natural path into the maritime world.
He started his career on passenger shuttles, working as both engineer and captain, gaining solid technical skills and versatility.
His journey has since brought him to sailing catamaran yachts, where he has refined his navigation abilities, maintenance know-how, and guest hospitality.
A true traveler at heart, he has sailed in diverse waters, and always looks forward to discovering new destinations and creating unforgettable experiences onboard. Sporty and sea-loving, he enjoys wakeboarding, dinghy sailing, foil surfing, and fishing, all of which he loves sharing with curious or passionate guests.
Conscientious, approachable, and detail-oriented, Enzo brings a warm, safe, and professional atmosphere to every trip. His clear ambition is to turn every charter into an elegant and memorable adventure.
https://harperyachting.com/
Sample Menu
S/Y CARTOUCHE
SAMPLE MENU by Denis GUEMENE
CANAPES
Smoked salmon, cottage cheese and rocket rolls
Herbs Devilled Eggs
Whipped Blue Cheese and Pear Crostini
Fried Stuffed Olives
Prosecco and Maple-Glazed Pigs in Blankets
Pea and Mint Croustades
Roasted Grape and Goat's Cheese Toasts
Easy Beetroot, Walnut and Stilton Blinis
Ham and cheese straws with aioli
Sesame Prawn Balls
Spiced Tortilla Chips with Festive Houmous
Chicken Katsu skewers
Smoked strout and pea vol-au-vents
Mini Parma ham veggie tarts
Spicy Saba and guacamole cones
Crispy prawns with sweet chilli dip
BREAKFAST
Fresh fruit platter, cured meat and cheese platters, granola, yogurts, jams fresh baked bread
Selection of pastries (fresh muffins)
Fresh juice and smoothies – Hot selection
Eggs your way
Bacon, sausages, avocado, spinash
Crepes or pancakes with toppings of your choice.
DAY l
LUNCH
Pomelo salad, grilled scarlet prawn, chili jam, crispy air dried seaweed and ginger flower
Whole French lobster, stir fried noodle, red curry paste, red onion pickles, green peas and baby carrots
Mango sticky rice rolls and coconut custard.
DINNER
Dive scallops carpaccio, caviar de Neuvic, oyster leaf
Char grilled organic pork with honey, rosemary, smoked eggplant and mushroom soy sauce
Organic poached pear in red wine syrup, hazelnut crumble and rice milk ice cream
DAY 2
LUNCH
Organic pineapple tomatoes, fresh cashews, pesto and burrata
Slow cooked cod, mini ratatouille, organic arugula and sweet vinegar cream
Raspberry mille feuilles and verbena ice cream
DINNER
Celeriac soup; poached egg, chives oil and crispy Belotta ham
Roasted sea bream, green asparagus, sweet potatoes mousseline, fish soup foam
Chocolate coolant, organic apricots coulis and praline ice cream
DAY 3
LUNCH
Otoro Tataki , Konjac noodle, fresh wasabi and cured ginger
Unagi and chicken Yakitori with white cabbage salad
Strawberry cheesecake and chocolate cream
DINNER
Wild salmon Belly and crab meat ball, crispy spicy noodle
90 days Shabi beef chuck square cut, beef and sima glaze,
Square potatoes fondant and mustard salad
Roasted red apple tart with salted caramel sauce and vanilla ice cream
DAY 4
LUNCH
MAHI MAHI of Vivianeau fish, red onion, coriander, green lime zest, ginger and coco milk served in the shell.
Abalone fried in garlic butter, parnish smooth, puree, shitake mushrooms and green peas sprouts.
Melon soup, pistachio crispy cake and mascarpone mousse
DINNER
Vegetarian Kebab satay with peanut sauce
Vegetarian Korean Japchae
Vegan dark chocolate and roasted almond tard, red blueberry ice cream
DAY 5
LUNCH
Octopus carpaccio, galoppa olive oil, salad of seaweed and sunflower seeds
Salad of sea asparagus, mussels, soft boiled egg,
Creamy seaweed mussel juice
Fruity Panacotta
DINNER
Beetroot and gin curred salmon, variety of pickles, coriander foam
Waygu beef tartar, cress sauce, pine nut and garlic flower
Banana variations
DAY 6
LUNCH
Marinated mackerel, horseradish, tofu, wild garlic oil, unsalted peanuts crumble
Turbot, Mash potatoes, veal stock, chips
Tiramisu original
DINNER
Broccolis fritters, eggplant caviar, feta AOP, figua oil
Lamb filet, pumpkin puree, Jeruzaleme artichoke, lambs lettuce
Goldy lemon tart