21.95 m/ 72.00 Ft Matrix Yachts
Primary suite with king-size bed and 3 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer and toiletries. Primary cabin has a safe. One queen guest cabin connects to the starboard forepeak, providing a 9th berth suitable for kids or teens.
.2x Yanmar 195hp ◇ 2x Northern Lights 18kW generators.
Water Activities
COLIBRI 70 has the following Water Activities available:
No Person Kayaks
Water-Skis
Yes 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.
*The berth for the 9th guest is a single forepeak connected to a queen guest cabin. The space is available for a children or teens.
Rates are inclusive for 8 days and 7 nights.
Rates may be prorated for charters longer or shorter than 7 nights using the “Divide by 6” rule for charters 5 nights or less.
Full board includes all meals aboard (seven breakfasts, six lunches and seven dinners), full bar and wine pairings. It is customary for guests to eat one meal (lunch or dinner) per week ashore at their own expense.
Transfers, land-based excursions, rendezvous activities, crew gratuities and travel insurance are not included in the charter rate.
Christmas Week: 1-9 Guests $89,400 Charter to end by 27 December
New Year Week: 1-9 Guests $93,400 Charter to begin no earlier then 29 December.
48 hours turn.
*The berth for the 9th guest is a single forepeak connected to a queen guest cabin. The space is available for a children or teens.
Rates are inclusive for 8 days and 7 nights.
Rates may be prorated for charters longer or shorter than 7 nights using the “Divide by 6” rule for charters 5 nights or less.
Full board includes all meals aboard (seven breakfasts, six lunches and seven dinners), full bar and wine pairings. It is customary for guests to eat one meal (lunch or dinner) per week ashore at their own expense.
Transfers, land-based excursions, rendezvous activities, crew gratuities and travel insurance are not included in the charter rate.
Christmas Week: 1-9 Guests $89,400 Charter to end by 27 December
New Year Week: 1-9 Guests $93,400 Charter to begin no earlier then 29 December.
48 hours turn.
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 Graham Gips
Graham is a petroleum engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally.
While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands incredibly well, both above and below the water, and excels at crafting an itinerary to suit everyone aboard.
Chef Kristiann Gips
Food is Kristiann's love language. Before joining the yachting industry, Kristiann ran a successful catering company offering ready-to-heat meals and celebration treats. She trained at the acclaimed Ashburton Cookery School in England and spends each off-season refining dishes for the year ahead. In Fall 2026, she participated in an advanced culinary workshop in Mallorca. Her relationships with local farmers and island purveyors ensure your plates are created with the best ingredients available.
Kristiann loves to combine gourmet delicacies with local flavors for new twists on classic dishes. In addition to accommodating your group's diverse preferences and dietary requirements, she works with the Captain to plan a menu that perfectly complements the activities on each day's sailing itinerary. When she’s not in the galley, Kristiann loves escorting guests on snorkel safaris.
Stewardess | Dive Instructor Camilla Mauritzen
After 16 years in hospitality, with work spanning events, boutique hotel management and opening bar/restaurant concepts, Camilla traded city life for the ocean and turned a lifelong passion for diving into a full-time career. Having worked in Scotland, Norway, Indonesia and the Maldives, she combines luxury guest service with a calm, safety-first approach underwater.
Camilla loves sharing the ocean through adventure and education. Her knowledge is supported by a degree in Marine Biology, a background in technical and cave diving and thousands of dives across tropical and cold-water environments. Whether guiding certified divers or introducing you to your very first breaths underwater, her goal is simple: to help every charter guest feel more connected to the sea.
Sailing works up quite an appetite. Beyond three delicious meals each day, you'll enjoy a steady flow of refreshing drinks and tasty snacks delivered just when you need them. Your chef is also experienced in preparing a wide variety of vegetarian dishes and can accommodate most dietary requirements with advance notice.
Breakfast
Breakfast is accompanied by espresso-based coffees, tea, freshly-squeezed orange juice and your choice of a tropical fruit smoothie or fresh fruit platter.
A cold breakfast of Greek yoghurt with homemade granola, honey and preserves is always available.
Crabcakes benny on homemade English muffins, passionfruit Hollandaise
Sweet or savory buckwheat crêpes
Greek frittata with dill, sundried tomatoes and feta, sausage meatballs
Breakfast tostadas, fresh pico de gallo
Banana pancakes with maple-rum syrup and crispy bacon
Avocado toast on sourdough bread, poached eggs, watermelon radish and lemon
Fried eggs over vegetable rösti, breakfast sausage
Lunch
Niçoise salad with almond-crusted wahoo
Cheeseburgers with grilled pineapple-jalapeño relish, homemade brioche buns
Fresh Vietnamese spring rolls with shrimp and peanut sauce
Tuna poke with wonton chips
Falafel pie in phyllo crust, Greek salad
West Indian chicken roti, locally-grown salad with papaya seed vinaigrette
Baja fish tacos, hibiscus-cabbage slaw, homemade corn tortillas
Appetizers
Lobster campechana with plantain chips
Grilled Caesar salad with parmesan crisp
Watermelon gazpacho
Wasabi greens salad with pear, soy-sesame dressing
Family-style cheese and charcuterie board
Tropical Mahi Mahi ceviche
Wedge salad with blue cheese dressing
Dinner
Thinly-sliced grilled flank steak with ancho mole, black beans and grilled plantains
Spice-crusted pork tenderloin medallions, cauliflower mash, corn ribs, Madiera jus
Line-caught wahoo, butternut puree, pineapple chimichurri, curry aioli and pickled red onion
Homemade tagliatelle, cocoa-rubbed beef short rib ragu
Za’atar-spiced red snapper, saffron cream sauce, couscous, asparagus
Reverse-seared filet mignon, potatoes Dauphinois, haricot verts
Grilled lamb lollipops, caramelized onion and spinach biryani, cucumber raita
Dessert
Caramel almond cake
Carrot cake, ginger-cream cheese icing
Mexican chocolate mousse
Apple crisp with homemade vanilla ice cream
Key lime pie with coconut crust
Amaretto cheesecake
Chocolate fudge tart with caramelized pineapple, lime zest and rum whipped cream
The Bar
Juice, sodas, ice tea, beer, seltzers, rum punch & well drinks are available all day for your enjoyment.
House spirits include Grey Goose vodka, Tanqueray gin, BVI Gin, Bullet bourbon, Milagro tequila, local rum, and an assortment of liqueurs.
Wines are paired with both lunch and dinner, according to your taste.
https://harperyachting.com/
https://harperyachting.com
21.95 m/ 72.00 Ft Matrix Yachts
Primary suite with king-size bed and 3 queen cabins all ensuite with electric heads and shower stalls. Each cabin is equipped with a hairdryer and toiletries. Primary cabin has a safe. One queen guest cabin connects to the starboard forepeak, providing a 9th berth suitable for kids or teens.
.2x Yanmar 195hp ◇ 2x Northern Lights 18kW generators.
Water Activities
COLIBRI 70 has the following Water Activities available:
No Person Kayaks
Water-Skis
Yes 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 Graham Gips
Graham is a petroleum engineer by training who spent a successful career in the oil and gas industry. While working abroad, he learned to sail on a 20ft racing dinghy with Kristiann as crew. They raced weekly for several years, topped the local podium and earned the chance to compete internationally.
While he has a competitive streak, Graham is a detail-oriented and safety-conscious sailor who puts the comfort of his guests first. He knows the islands incredibly well, both above and below the water, and excels at crafting an itinerary to suit everyone aboard.
Chef Kristiann Gips
Food is Kristiann's love language. Before joining the yachting industry, Kristiann ran a successful catering company offering ready-to-heat meals and celebration treats. She trained at the acclaimed Ashburton Cookery School in England and spends each off-season refining dishes for the year ahead. In Fall 2026, she participated in an advanced culinary workshop in Mallorca. Her relationships with local farmers and island purveyors ensure your plates are created with the best ingredients available.
Kristiann loves to combine gourmet delicacies with local flavors for new twists on classic dishes. In addition to accommodating your group's diverse preferences and dietary requirements, she works with the Captain to plan a menu that perfectly complements the activities on each day's sailing itinerary. When she’s not in the galley, Kristiann loves escorting guests on snorkel safaris.
Stewardess | Dive Instructor Camilla Mauritzen
After 16 years in hospitality, with work spanning events, boutique hotel management and opening bar/restaurant concepts, Camilla traded city life for the ocean and turned a lifelong passion for diving into a full-time career. Having worked in Scotland, Norway, Indonesia and the Maldives, she combines luxury guest service with a calm, safety-first approach underwater.
Camilla loves sharing the ocean through adventure and education. Her knowledge is supported by a degree in Marine Biology, a background in technical and cave diving and thousands of dives across tropical and cold-water environments. Whether guiding certified divers or introducing you to your very first breaths underwater, her goal is simple: to help every charter guest feel more connected to the sea.
https://harperyachting.com/
Sailing works up quite an appetite. Beyond three delicious meals each day, you'll enjoy a steady flow of refreshing drinks and tasty snacks delivered just when you need them. Your chef is also experienced in preparing a wide variety of vegetarian dishes and can accommodate most dietary requirements with advance notice.
Breakfast
Breakfast is accompanied by espresso-based coffees, tea, freshly-squeezed orange juice and your choice of a tropical fruit smoothie or fresh fruit platter.
A cold breakfast of Greek yoghurt with homemade granola, honey and preserves is always available.
Crabcakes benny on homemade English muffins, passionfruit Hollandaise
Sweet or savory buckwheat crêpes
Greek frittata with dill, sundried tomatoes and feta, sausage meatballs
Breakfast tostadas, fresh pico de gallo
Banana pancakes with maple-rum syrup and crispy bacon
Avocado toast on sourdough bread, poached eggs, watermelon radish and lemon
Fried eggs over vegetable rösti, breakfast sausage
Lunch
Niçoise salad with almond-crusted wahoo
Cheeseburgers with grilled pineapple-jalapeño relish, homemade brioche buns
Fresh Vietnamese spring rolls with shrimp and peanut sauce
Tuna poke with wonton chips
Falafel pie in phyllo crust, Greek salad
West Indian chicken roti, locally-grown salad with papaya seed vinaigrette
Baja fish tacos, hibiscus-cabbage slaw, homemade corn tortillas
Appetizers
Lobster campechana with plantain chips
Grilled Caesar salad with parmesan crisp
Watermelon gazpacho
Wasabi greens salad with pear, soy-sesame dressing
Family-style cheese and charcuterie board
Tropical Mahi Mahi ceviche
Wedge salad with blue cheese dressing
Dinner
Thinly-sliced grilled flank steak with ancho mole, black beans and grilled plantains
Spice-crusted pork tenderloin medallions, cauliflower mash, corn ribs, Madiera jus
Line-caught wahoo, butternut puree, pineapple chimichurri, curry aioli and pickled red onion
Homemade tagliatelle, cocoa-rubbed beef short rib ragu
Za’atar-spiced red snapper, saffron cream sauce, couscous, asparagus
Reverse-seared filet mignon, potatoes Dauphinois, haricot verts
Grilled lamb lollipops, caramelized onion and spinach biryani, cucumber raita
Dessert
Caramel almond cake
Carrot cake, ginger-cream cheese icing
Mexican chocolate mousse
Apple crisp with homemade vanilla ice cream
Key lime pie with coconut crust
Amaretto cheesecake
Chocolate fudge tart with caramelized pineapple, lime zest and rum whipped cream
The Bar
Juice, sodas, ice tea, beer, seltzers, rum punch & well drinks are available all day for your enjoyment.
House spirits include Grey Goose vodka, Tanqueray gin, BVI Gin, Bullet bourbon, Milagro tequila, local rum, and an assortment of liqueurs.
Wines are paired with both lunch and dinner, according to your taste.
*The berth for the 9th guest is a single forepeak connected to a queen guest cabin. The space is available for a children or teens.
Rates are inclusive for 8 days and 7 nights.
Rates may be prorated for charters longer or shorter than 7 nights using the “Divide by 6” rule for charters 5 nights or less.
Full board includes all meals aboard (seven breakfasts, six lunches and seven dinners), full bar and wine pairings. It is customary for guests to eat one meal (lunch or dinner) per week ashore at their own expense.
Transfers, land-based excursions, rendezvous activities, crew gratuities and travel insurance are not included in the charter rate.
Christmas Week: 1-9 Guests $89,400 Charter to end by 27 December
New Year Week: 1-9 Guests $93,400 Charter to begin no earlier then 29 December.
48 hours turn.
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