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Catamaran Untethered

Where Luxury meets adventure!

Stock shots of sistership

7-Night Charter Rates
From
$48,000 (2 passengers 7 nights)
To
$54,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
67
Cabin Layout
1 Master Queen and 3 Queen cabins ensuite with A/C
Designer
Fountaine Pajot
Launched
2021
Home Port
Trellis Bay, Tortola, BVI

Meet the Crew

Crew photo
Your Captain and Chef are native Texans who have been married since 2007. Avid travelers, Kristiann and Graham have lived on four continents and visited over fifty countries. Their experiences have taught them that great vacations are made up of many small details.

After 10 years in the corporate world, the Gips reached a point where they could focus on what they love to do most: travel, host guests, and sail. They purchased a 44’ catamaran, Allende, upon which they sailed over 30,000 nautical miles. After seven successful seasons, Graham and Kristiann were thrilled to upgrade their charter program aboard the luxurious Colibrí.

Dive instructor and stewardess Matilda Money-Kyrle is the newest addition to the crew. Matilda is an encouraging and enthusiastic individual who excels at inspiring guests to try new activities. Her years of working in the service industry and her experience on superyachts make her a valuable addition to the team.

Consummate hosts, Graham, Kristiann and Matilda find great pleasure in working as a team and creating lasting memories for their guests. All crew are CPR/First Aid certified and fully vaccinated for COVID-19.


Captain Graham Gips

Graham is an 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 well and can craft an itinerary that suits everyone aboard. When the anchor is set each evening, Graham then turns his attention to crafting cocktails to your taste.

Chef Kristiann Gips

Before joining the yachting industry, Kristiann ran a successful catering company. She honed her culinary skills by accommodating a wide variety of preferences and dietary needs each day. In 2021, Kristiann further refined her skills by training at the acclaimed Ashburton Cookery School in England.

Kristiann loves to combine gourmet delicacies with local ingredients for new twists on classic dishes. She works with the Captain to plan a menu that perfectly complements the activities on your sailing itinerary. When she’s not in the galley, Kristiann enjoys escorting guests on snorkel safaris.

Stewardess / Dive Instructor Matilda Money-Kyrle

While earning her degree in Geography, Matilda worked as a water sports instructor in the UK taking guests paddle-boarding, kayaking and cliff jumping. Unwilling to give up a life on the water, Matilda then worked a Mediterranean season onboard a 50m yacht. She achieved her PADI instructor qualification in Thailand and loves sharing her knowledge of diving and marine life. Her knack for teaching will inspire confidence as you try new activities aboard!

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Summer
2025
$53,900 $56,400 $56,900 $59,400 $59,900 $62,400 $62,900
Winter
2025 to 2026
$53,900 $56,400 $56,900 $59,400 $59,900 $62,400 $62,900
Summer
2026
$53,900 $56,400 $56,900 $59,400 $59,900 $62,400 $62,900
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Specifications

Length
67
Designer
Fountaine Pajot
Flag
White Bay, BVI
Guests
8
Accomodation
Guest Cabins
4
Location
Home Port
Trellis Bay, Tortola, BVI
Menu

SAMPLE MENU

Day 1

Breakfast- smoked salmon platter with freshly baked croissants

Lunch- charcuterie platters

Appetizers – stuffed Mushrooms Starter- blue cheese panna Cotta with port balsamic poach pears

Dinner- pan seared scallops and chorizo served over a spring veg and champagne risotto

Dessert-chocolate lava cake with mango sorbet

Day 2

Breakfast- chocolate chip pancakes

Lunch- caprese salad with home made bread

Appetizers – lobster samosas Starter- shrimp and wild mushroom bouchée

Dinner- pan seared duck with a port and red current reduction

Dessert- baileys creme brûlée with white chocolate biscotti

Day 3

Breakfast- pain chocolate & chia seed pudding

Lunch- Moule’s Mariniere

Appetizers – shrimp toast Starter- baked Brie with homemade cranberry and port compote

Dinner-pan seared sea bass over black squid ink pasta over a roasted red pepper sauce

Desert-raspberry and lemon Mille-feuille

Day 4

Breakfast- avocado baked eggs

Lunch- goats cheese and roasted pepper baskets

Appetizers – beetroot hummus platter Starter- tuna tartara

Dinner- pan seared mahi-mahi in a white wine tomato and basil sauce

Dessert- key lime pie

Day 5

Breakfast- yogurt parfait & raisin swirls

Lunch- crab and avocado salad

Appetizers – cheese scones with vintage cheddar and port cranberry compote

Starter- butternut squash soup

Dinner- rack of lamb over blue cheese polenta and balsamic pomegranate reduction

Dessert- strawberry cheesecake ice cream bomb

Day 6

Breakfast- overnight soaked oats & Banana Bread

Lunch- Caesar salad with BBQ shrimp

Appetizers – crispy crab and ginger dumplings

Starter- foie gras on homemade brioche with fig compote

Dinner- Bouillabaisse with crunchy bread

Dessert- light non baked cheese cake with a summer berry compote

Day 7

Breakfast- smoked salmon eggs Benedict

Lunch- sushi grade tuna nicole’s salad

Appetizers – truffle popcorn

Starter-beetroot and vodka cured kingfish

Dinner- Fillet of Beef Wellington

Dessert-rich chocolate truffle tower with raspberry gelato

Interested in booking?

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