SPACECAT
$160,000 - $175,000 / WEEK
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Main Salon
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Main Salon Dining
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Aerial View Aft
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Aft Deck Seating
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Master Cabin Bed
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Master Bathroom
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Guest Cabin
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Guest Bathroom
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Master on Main Deck with Terrace
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Full-Beam Master Terrace
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Three Spacious Decks
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Lifestyle Pool with Adjoining Bar
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Upper Deck Lounge
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Upper Deck Alfresco Dining
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Sun Deck with Comfy Sofas
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Sun Deck with Bar and Seating
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SPACECAT Underway
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SPACECAT Spacious Three Decks

Boat Details
Cabins: | 4 |
Queen: | 2 |
Single Cabins: | 1 |
Showers: | - |
Wash Basins: | - |
Heads: | - |
Electric Heads: | - |
Pick Up Locations
Pref. Pick-up: | - |
Other Pick-up: | - |
Details
Refit: | - |
Helipad: | No |
Jacuzzi: | Yes |
A/C: | Full |
Engine Details
4x VOLVO PENTA engines of 588 KW each 2x VOLVO PENTA generators (86 KW each) | |
Fuel Consumption: | 650 |
Cruising Speed: | 14 - 18 knot |
Max Speed: | 21 knotsUS Gall/Hr |
Locations
Winter Area: | Indian Ocean and SE Asia, South East Asia |
Summer Area: | Indian Ocean and SE Asia, South East Asia |
Amenities
Salon Tv/VCR: | - |
Salon Stereo: | - |
Sat Tv: | SIM card WiFi: Regular boat Wi-Fi / 5G internet is included in the charter fee and generally quite sufficient for regular use. STARLINK: SPACECAT offers the use of STARLINK at cost price (please note STARLINK is still quite expensive in Thailand). USD 1 per GB for the first 500 GB USD 3.50 per GB after that |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | - |
Books: | - |
Board Games: | - |
Sun Awning: | - |
Deck Shower: | - |
Bimini: | - |
Water Maker: | - |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | - |
# Dine In: | - |
Minimum Age: | - |
Generator: | - |
Inverter: | - |
Voltages: | - |
Water Maker: | - |
Water Cap: | - |
Ice Maker: | - |
Sailing Instructions: | - |
Internet Access: | - |
Gay Charters: | Inq |
Nude: | No |
Hairdryers: | - |
# Port Hatches: | - |
Guests Smokes: | - |
Crew Smokes: | Inq |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | - |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Water Sports
Dinghy size: | - |
Dinghy hp: | - |
Dinghy # pax: | - |
Water Skis Adult: | - |
Water Skis Kids: | - |
Jet Skis: | - |
Wave Runners: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | - |
Tube: | - |
Scurfer: | - |
Wake Board: | - |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | - |
Floating Mats: | - |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | - |
Gear Type: | - |
Rods: | - |
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.
Availability
Rates
MCA Compliant:
Rates are Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house.
No rates available
Captain Only Rates: - |
Additional Rate Details: - |
Summer Base Port: Phuket, Thailand |
Summer Operating Area: Indian Ocean and SE Asia, South East Asia |
Winter Base Port: Phuket, Thailand |
Winter Operating Area: Indian Ocean and SE Asia, South East Asia |
Location Details: SPACECAT's home base is the Phuket Yacht Haven Marina, Thailand. Cruising locations: Nov - April: Phuket, Similan and Surin Islands, and southern islands (Krabi, Lanta, Lipe, Tarutao National Park, etc). May - October: Naka Island, Phang Nga Bay, Yao Yai/Noi SPACECAT is available for charters from 3 days/2 nights. Available for one-day (8 hours) or two days/1 night charters, if fitting in with the yacht's calendar. Please enquire. |
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
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