• Guests: 9
  • Cabins: 4
  • Price Range: €49,000 - €59,000


This yacht is based in Greece.

Yacht Description

CORNELIA yacht is a 111.52 ft long motor yacht monohull and spends the summer and winter season in Greece. It was built by RMK Shipyards in 2006. A refit was done in 2010. The yacht layout features 4 cabins and accommodates 9 guests. The cabin arrangement is following: 1 king cabin, 1 queen cabin, 4 single cabins, 1 double cabin, 1 pullman cabin.

The motor yacht features Engines: 1 x ABC 818 HP Generators: 2 x Northen Lights (96kw each) Cruising speed: 10 Fuel Consumption: 80 Litres/Hr engines .


Number of cabins: 4

Cabin configuration: 2 Double, 2 Twin

Bed configuration: 1 Pullman, 1 King, 1 Double, 4 Single

Number of guests: 9
Tube: Yes
Guests: 9
Draft: 2,9
Built: 2006
Cabins: 4
King: 1
Queen: 1
Double: 1
Single: 4
Pullman: 1
Jacuzzi: No

License: -
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


BBQ: 0
AC: Full


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Water Maker: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
Crew Smokes: No

Price Details

Price from: €49,000

High season rate: €59,000


Water Sports

Dinghy Size: 5m Norhtstar Jet Tender
Dinghy Hp: 130
Swim Platform: Yes
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Snorkel Gear: Yes
Wake Board: Yes


Crew Information

Captain: Carsten Franic

Carsten Franik
Nationality: German
Date of birth: April 24th, 1978
Qualifications: MCA Master 3000 GT, Marine Chartered Surveyor
Languages: English, Spanish, French, Italian, German (mother tongue)

Captain Carsten began his maritime career as a boat builder in Germany, 20 years ago. As a keen sailor, he has actively raced Olympic Regattas across Europe, where his passion led him to the Superyacht Industry. Besides long distance yacht deliveries worldwide, he has managed several private and charter yachts in the last 10 years in the 20 to 50 meter range. With his exceptional communication, navigation, ship handling and luxury charter service experience, he offers the safety and comfort for his guests onboard, so that they can enjoy an unforgettable time onboard.

Thibaut Donaque
Nationality: French
Date of birth: December 23rd, 1977
Qualifications: STCW, OOW Yachts 500 GT, Ship Security Officer
Languages spoken: English, Spanish, Italian, French (mother tongue)

Thibaut started his career in the yachting industry in 2002. He is a very experienced crew member and speaks four languages fluently. Having sailed in the Mediterranean, the Atlantic, the Middle East and the Caribbean, he is a valuable crew member offering his extensive experience. His mechanical expertise ensures that a charter with him will run safely and smoothly at all times.

Michael Newdigate
Nationality: South African
Date of birth: November 24th, 1989
Qualifications: Yachtmaster Offshore, AEC,
PWC Instructor, EDH
Languages spoken: English, Afrikaans

Michael began his career in yachting in 2013 and has worked on various
yachts in the Mediterranean. He enjoys the high energy of the summer
season and is passionate about his job. A smooth tender driver, water-sports
pro and a helpful fishing gilly, Michael puts the needs of the guests first and
is currently working towards the completion of his Officer of the Watch

Devin Hogan
Nationality: South African
Date of birth: September 28th, 1992
Qualifications: Grande Diploma of Culinary & Arts, Cape Wine Academy Certificate
Languages: English, Afrikaans

Devin was born in Cape Town, South Africa and has an excellent energy and affinity with people. He has 8 years of experience within the Culinary Industry and worked at many top restaurants, where a large portion of his time was spent at The Test Kitchen under the watchful eye of Luke-Dale Roberts. He possesses a wide variety of skills within his trade and has a great understanding of ingredients and nutrition based foods.

Jeanne Roosendaal
Nationality: South African
DOB: March 31st, 1992
Qualifications: Cambridge A&O Levels, Qualified Substance Abuse monitoring & in-vitro testing, Certificate from Cape Wine Academy
Languages: English, Afrikaans

Born and raised in South Africa, Jeanne has a great passion for the service industry since a young age. She has explored all her passions from working in the restaurant industry, serving and cooking and finally found her passion in wine service and viticulture & oenology. She continued her studies in wine and decided to go abroad

Anna Velos
Nationality: Filipino
DOB: March 24th, 1988
Qualifications: STCW 2010, Hotel and
Languages: English, Filipino, French

Anna is a very passionate and supporting Stewardess. Having worked 8
years in the five star Hotel Negresco in Nice, Anna is the perfect crew
member for Motoryacht Cornelia. With her luxury service orientated
mentality, Anna is effectively and positively supporting the team. Her
hobbies are traveling and looking after children as a Nanny!






Breakfast: Fresh squeeze orange juice, assorted fruit bowl, fresh breads and croissants, chocolate and banana crepes, with eggs any style.


Lunch: Seared salmon fillet with herb and maple grainy dijon marinade served with sesame hoisin asparagus and arugula salad.


Canapes: Stuffed courgette rolls with ricotta basil and toasted pine nuts with balsamic oil.


Dinner: Pistachio and figs stuffed porc tenderloin with a creamy shallots sauce served with roasted root vegetables and sweet mash potatoes.


Dessert: White chocolate raspberry cheesecake.



DAY 2           


Breakfast: Mixed berries and banana smoothie, fresh breads and chocolate croissants, daily picked fruit bowl, smoked salmon and avocado eggs bennedict with roasted potatoes.


Lunch: Garlic oregano and chilly flakes marinated grilled chicken breast on a bed of avocado, tomatoes  red onions rocket salad with a honey balsamic vinaigrette.



              > Appetizer: Sesame crust tuna tatatki with spring onions an lime ponzu.

              > Main: Seared seabass fillet with a brandade sauce served with grilled courgettes and cauliflower          and parmesan puree.

              > Dessert: Chocolate ganache tart with fresh blueberries and coconut ice cream.





Breakfast: Fresh squeezed mango juice, daily fresh cut fruits, fresh bread and croissants, prosciutto omelette with mushrooms spring onions and feta cheese.               


Lunch: Lobster tail on a bed of green leafs with nectarines avocado with a  creamy citrus dressing.



              > Appetizer: Shiitake mushrooms risotto with shaved truffles.

              > Main: Seared lamb legs with a red wine rosemary sauce served with broccoli florets and garlic            roasted purple potatoes

              > Dessert: Creme brulee with Quesnel of lemon sorbet of lemon sorbet

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