Wonderful
Adventures with family and friends become stories, and stories turn into legends. Shared dreams drive the configuration of the 72, with at least five distinct areas for socializing, relaxing and making memories together, and an unprecedented level of layout customizability to accommodate your unique tribe. Plush interiors and the comprehensive treatment of interior design reflect the personality of each owner. The inviting, bright and airy character of the 72 shines through.
Considerate treatment of form and function give rise to a carefree ambience for creating memories with the ones you love.
Hull layouts start with the owner’s lifestyle – a VIP cabin and desires for additional personal space such as an office – and proceed with accommodations in multiple guest cabins for up to 8 passengers (6 adviced) and separate quarters for 3 crew. The interior of the Gunboat 72 is dynamic and bright, pure and inviting.
Conceived for the liveaboard lifestyle, the enormous salon provides a protected safety zone, with a lounge area to starboard and a gourmet galley to port.
Connected to the salon by large sliding doors, the aft cockpit is the heart of entertainment. It’s the go-to spot for lounging and dining, just steps from the transom for a refreshing swim and the wet bar for happy hour - as welcoming to a party of 20 as it is to a few.
Specifications
| Type | Catamaran |
|---|---|
| Length | 22m / 72'2" |
| Beam | 9m / 29'6" |
| Draft | 1m / 3'3" |
| Builder | Gunboat |
| Built | 2023 |
| Speed | 12 Knots Cruising / 20 Knots Max |
Accommodations
1 king cabin & 3 queen cabins with ensuite bathroom
Total capacity of 8 passengers but 6 passengers adviced
Amenities
- Air Conditioning
- Ice Maker
- Water Maker (840)
- Internet Access
- Generator
- Sun Awning
- Bimini
- BBQ
- Hair Dryer
- Salon Stereo
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireWater Activities
Tender (HIGHFIEL 4,7, 60hp, 6 Pax)
- Scuba Onboard (Request Details)
- Sailing Lessons
- Stand-Up Paddle Board (3)
- Adult Water Skis
- Kids Water Skis
- Tube
- Wake Board
- Snorkel Gear
- Float Mats
- Swim Platform (hydraulic)
- Boarding Ladder
- Deep Sea Fishing
Menus
- Dining Seating Available
- Special Diets Accommodated
- Kosher Diets Accommodated
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
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireCrew
| Crew | 3 |
|---|---|
| Captain | Lionel Mather |
| Nationality | French |
| Languages Spoken | French, English, |
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.
Pierre Lesage is a skilled and passionate sailor with extensive experience in the yachting industry.
Pierre's professional background includes serving as a permanent crew member on the Catana 70 Neptune, where he participated in vessel maintenance, project management, and transatlantic crossings as skipper. His experience also extends to charter operations and leading Mediterranean cruises aboard various vessels, such as the Excess and Dufour 35.
With a history of participating in competitive regattas, including the Voiles de St-Tropez, and extensive cruising in regions like Brittany, the Canaries, and the USA, Pierre combines technical expertise with a deep love for sailing.
His practical experience, coupled with his hands-on knowledge of vessel operations and navigation, make him a valuable asset aboard any yacht, particularly a high-performance Gunboat.
Stew/Chef : Nathan Leroux is a talented young chef who honed his skills in prestigious gastronomic restaurants on land. Driven by his passion for culinary arts, he continuously evolves his inspirations and techniques. Nathan thrives on the unique challenges of cooking aboard yachts and takes great pleasure in delighting guests from around the world with his exceptional dishes.
Let's Start Planning Your Trip
Mainsail has built a highly experienced team of brokers throughout the years to make your charter experience seamless. Take advantage of over 50 years of combined travel experience at no cost to you!
InquireYacht Availability & Rates
- Available
- Booked
- Hold/Option
- Unavailable
| Season | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | 9 Pax | 10 Pax | 11 Pax | 12 Pax |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026/2027_ Caribbean | |||||||||||
| Low Season_Summer 2027_Mediterannean | |||||||||||
| High Season_Summer 2027_Mediterannean |
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.