22.00 m/ 72.18 Ft Matrix Yachts
1 king cabin & 3 queen cabins with ensuite bathroom
Total capacity of 8 passengers but 6 passengers adviced.
2 x 135 hp generator 8kw.
Water Activities
WONDERFUL has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
3 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Caribbean season: Winter 2026-2027
December - April: $59,000 / week plus APA 20%
Christmas/NYE weeks: $69,000 / week plus APA 20%
+8,5% VAT in case of embarkation in Martinique
*APA: The Advance Provisioning Allowance is a deposit made to cover expenses incurred during the course of the charter, such as fuel, food, beverages, mooring fees, visa fees, harbour fees, park fees, local taxes, and other expenses not included in the Charter Fee. It is paid in full with the Charter Fee, and is managed by the captain who can present the accounts. If during the course of the charter, the provision becomes insufficient, the client will be advised by the captain and be required to supplement the sum. The captain will present the detailed accounts at the end of the charter, and any remaining APA will be reimbursed directly.
A crew gratuity, at your discretion, but typically 10% to 20% of the rate, is not included.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US)
Caribbean season: Winter 2026-2027
December - April: $59,000 / week plus APA 20%
Christmas/NYE weeks: $69,000 / week plus APA 20%
+8,5% VAT in case of embarkation in Martinique
*APA: The Advance Provisioning Allowance is a deposit made to cover expenses incurred during the course of the charter, such as fuel, food, beverages, mooring fees, visa fees, harbour fees, park fees, local taxes, and other expenses not included in the Charter Fee. It is paid in full with the Charter Fee, and is managed by the captain who can present the accounts. If during the course of the charter, the provision becomes insufficient, the client will be advised by the captain and be required to supplement the sum. The captain will present the detailed accounts at the end of the charter, and any remaining APA will be reimbursed directly.
A crew gratuity, at your discretion, but typically 10% to 20% of the rate, is not included.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
Caribbean Leewards, Caribbean Windwards
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
+View Additional Rate Details
Charter Costs Explained
To charter this luxury yacht contact Harper Yachting
To charter this luxury yacht contact Harper Yachting
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Captain Lionel Mather
Explore the jewels of the Caribbean and Mediterranean seas with the esteemed Captain Lionel Mather. With his extensive experience and unmatched knowledge of these beautiful destinations, he promises to take you on an unforgettable journey. Lionel has been onboard Wonderful since her launch, he handles this performance catamaran perfectly and will help you enjoy sailing it.
When he's not commanding the yacht, Captain Lionel indulges in thrilling activities like kite surfing, paragliding, and skiing. His passion for adventure perfectly complements his love for the sea, making him the ideal captain to guide you on an extraordinary voyage.
Chef CHRYSTELLE LARROQUE
Chrystelle is an experienced yacht chef who has worked aboard various vessels since 2020, including sailing catamarans and motor yachts. Her recent experience includes Okinawa, a Samana 59 catamaran, during the Caribbean winter season 2025–2026, followed by a 50-metre motor yacht in France during summer 2026.
With a solid background in gastronomy, fine dining and luxury hospitality, Chrystelle is a graduate of the Toulouse Hotel School and offers a versatile culinary repertoire. Her cuisine focuses on fresh, seasonal ingredients, with expertise in Mediterranean, vegetarian, Asian and Italian cooking. Her experience in prestigious gastronomy, restaurant management and catering allows her to combine culinary creativity with excellent organisation and a keen understanding of high-end service.
Versatile, experienced and passionate about gastronomy, Chrystelle creates personalised dining experiences tailored to guests’ tastes and expectations. Fluent in French and English, she brings professionalism, adaptability and a genuine passion for life on board.
Qualifications: BTS in Hotel and Restaurant Management, Deckhand, CRO, CFBS and Medical 1. Medical examination up to date.
Deckhand / Stew:
TBC
Chef Nathan Leroux
Having always been passionate about cooking, I decided to make it my profession. During my various experiences, notably in two Michelin-starred restaurants, I learned different cooking techniques to create tasty, balanced, creative and responsible dishes.
Vegetable salad: Beetroot Radishes, Cherry tomato pickles, Roasted celery, Candied shizo, Herb coulis
Zender: Salted pike-perch with bone purée, Crème fraîche with horseradish, Fermented jalapenos and fennel, Fennel vinegar, Coriander oil
Potato bread: Wheat flour, Fermented potato, Yogurt, Sourdough, Served with toasted chichito butter
Cookie sandwiches: Chocolate cookies, Salted butter caramel
Marinated zucchini: Zucchini marinated in fermented redcurrant juice, Chorizo cream, Green tomato coulis,Chervil oil
Grilled Palm Heart: Grilled palm heart, Huancaina sauce, Cream of onion soup, NasturtiumGrilled palm heart, Huancaina sauce, Cream of onion soup, Nasturtium, Sesame
Cauliflower tempura: Cauliflower tempura, Cream of cauliflower and tahini, Grated pecans, Sesame seeds
Pear ice cream: Pear pickel ice cream, Pear dashi, Blackberry pearl jelly, Tarragon oil
Céviché de Saint-Jacques: Scallops, Blanched asparagus, Pea purée, Blanched peas, Chervil, Tom kha soup
Langoustine with red curry ice cream: Red curry glaze, Snapped langoustine, Guacamole, New onion, Litchi and lychee foam, Peanut
Scallops and parsnips: Snacked scallops, Scallop ceviche, Parsnip cream, Parsnip chips, Leek green oil
Cod with carrots: Low-temperature cod, Fish juice, Cream of carrot soup, Roasted carrot, Carrot fanne, Roasted potato, Roasted corn
Breton strawberries: Fresh strawberries, Whipped cream, Biscuit breton, Crème basilique, Granola
Salmon Gravlax: Salmon gravlax, Fresh mango and red onion pickles, Candied lemon, basil oil, Pomegranate, Dill
Braised endive: Braised endive, Shavings of conté, Tarragon gel, Smoked hay cream, Hazelnut, Herb oil
Carrot declination: Carrot glacé, carrot water, carotene gel, chive oil garlic and, carrot chips, red onion pickles
Citrus meringue tart: Lemon cream, Breton shortbread, Candied orange zest, Italian meringue, Bergamot gel, Citrus powder
https://harperyachting.com/
https://harperyachting.com
22.00 m/ 72.18 Ft Matrix Yachts
1 king cabin & 3 queen cabins with ensuite bathroom
Total capacity of 8 passengers but 6 passengers adviced.
2 x 135 hp generator 8kw.
Water Activities
WONDERFUL has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
3 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
https://harperyachting.com
Captain Lionel Mather
Explore the jewels of the Caribbean and Mediterranean seas with the esteemed Captain Lionel Mather. With his extensive experience and unmatched knowledge of these beautiful destinations, he promises to take you on an unforgettable journey. Lionel has been onboard Wonderful since her launch, he handles this performance catamaran perfectly and will help you enjoy sailing it.
When he's not commanding the yacht, Captain Lionel indulges in thrilling activities like kite surfing, paragliding, and skiing. His passion for adventure perfectly complements his love for the sea, making him the ideal captain to guide you on an extraordinary voyage.
Chef CHRYSTELLE LARROQUE
Chrystelle is an experienced yacht chef who has worked aboard various vessels since 2020, including sailing catamarans and motor yachts. Her recent experience includes Okinawa, a Samana 59 catamaran, during the Caribbean winter season 2025–2026, followed by a 50-metre motor yacht in France during summer 2026.
With a solid background in gastronomy, fine dining and luxury hospitality, Chrystelle is a graduate of the Toulouse Hotel School and offers a versatile culinary repertoire. Her cuisine focuses on fresh, seasonal ingredients, with expertise in Mediterranean, vegetarian, Asian and Italian cooking. Her experience in prestigious gastronomy, restaurant management and catering allows her to combine culinary creativity with excellent organisation and a keen understanding of high-end service.
Versatile, experienced and passionate about gastronomy, Chrystelle creates personalised dining experiences tailored to guests’ tastes and expectations. Fluent in French and English, she brings professionalism, adaptability and a genuine passion for life on board.
Qualifications: BTS in Hotel and Restaurant Management, Deckhand, CRO, CFBS and Medical 1. Medical examination up to date.
Deckhand / Stew:
TBC
https://harperyachting.com/
Chef Nathan Leroux
Having always been passionate about cooking, I decided to make it my profession. During my various experiences, notably in two Michelin-starred restaurants, I learned different cooking techniques to create tasty, balanced, creative and responsible dishes.
Vegetable salad: Beetroot Radishes, Cherry tomato pickles, Roasted celery, Candied shizo, Herb coulis
Zender: Salted pike-perch with bone purée, Crème fraîche with horseradish, Fermented jalapenos and fennel, Fennel vinegar, Coriander oil
Potato bread: Wheat flour, Fermented potato, Yogurt, Sourdough, Served with toasted chichito butter
Cookie sandwiches: Chocolate cookies, Salted butter caramel
Marinated zucchini: Zucchini marinated in fermented redcurrant juice, Chorizo cream, Green tomato coulis,Chervil oil
Grilled Palm Heart: Grilled palm heart, Huancaina sauce, Cream of onion soup, NasturtiumGrilled palm heart, Huancaina sauce, Cream of onion soup, Nasturtium, Sesame
Cauliflower tempura: Cauliflower tempura, Cream of cauliflower and tahini, Grated pecans, Sesame seeds
Pear ice cream: Pear pickel ice cream, Pear dashi, Blackberry pearl jelly, Tarragon oil
Céviché de Saint-Jacques: Scallops, Blanched asparagus, Pea purée, Blanched peas, Chervil, Tom kha soup
Langoustine with red curry ice cream: Red curry glaze, Snapped langoustine, Guacamole, New onion, Litchi and lychee foam, Peanut
Scallops and parsnips: Snacked scallops, Scallop ceviche, Parsnip cream, Parsnip chips, Leek green oil
Cod with carrots: Low-temperature cod, Fish juice, Cream of carrot soup, Roasted carrot, Carrot fanne, Roasted potato, Roasted corn
Breton strawberries: Fresh strawberries, Whipped cream, Biscuit breton, Crème basilique, Granola
Salmon Gravlax: Salmon gravlax, Fresh mango and red onion pickles, Candied lemon, basil oil, Pomegranate, Dill
Braised endive: Braised endive, Shavings of conté, Tarragon gel, Smoked hay cream, Hazelnut, Herb oil
Carrot declination: Carrot glacé, carrot water, carotene gel, chive oil garlic and, carrot chips, red onion pickles
Citrus meringue tart: Lemon cream, Breton shortbread, Candied orange zest, Italian meringue, Bergamot gel, Citrus powder
Caribbean season: Winter 2026-2027
December - April: $59,000 / week plus APA 20%
Christmas/NYE weeks: $69,000 / week plus APA 20%
+8,5% VAT in case of embarkation in Martinique
*APA: The Advance Provisioning Allowance is a deposit made to cover expenses incurred during the course of the charter, such as fuel, food, beverages, mooring fees, visa fees, harbour fees, park fees, local taxes, and other expenses not included in the Charter Fee. It is paid in full with the Charter Fee, and is managed by the captain who can present the accounts. If during the course of the charter, the provision becomes insufficient, the client will be advised by the captain and be required to supplement the sum. The captain will present the detailed accounts at the end of the charter, and any remaining APA will be reimbursed directly.
A crew gratuity, at your discretion, but typically 10% to 20% of the rate, is not included.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
Winter 2026/2027 Operating areas: Caribbean Leenwards, Windwards
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