Gems II Yacht Charter

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Gems II Yacht Description

Advertised by DMA Yachting, the impressive charter yacht Gems II is a 131 ft motor yacht featuring a hot tub. The promiment features of Gems II are her absolute comfort and alfresco dining areas. Gems II spends the summer and winter season in France. She was constructed by the ship builder . in 2009. A well-done refit was completed in 2019. The spacious yacht layout features 5 large cabins and comfortably accommodates a group of 12 guests.

Gems II is classified as a superyacht. The key part of the yacht, generous aft deck, continues to the the heart of the yacht - the main saloon. The main saloon is a well-design space to spend time when the weather is not ideal and offers a range of entertainment options.

5 comfortable cabins are laid out for maximum privacy and comfort.


Up to 12 guests in 5 cabins: Master, 2 x double cabins, 2 x triple cabins ( 1 double and 1 single beds) No pullman

Main Deck
Owner suite (30 sqm) - full beam master double suite. His and hers walk-in wardrobes, office, bathroom (jacuzzi bath) and shower room en suite.

Lower Deck
Guest stateroom “Coral” and “Shell” Forward (13.5 sqm) - 2 x double cabins each with shower room en suite.
Guest stateroom “Sand” and “Pebble” Aft (7.5 sqm) - 2 x single/double cabins each with shower room en suite

Bed sizes as follows:

The master bed is 200cm x 200cm
The 4 double beds are 165cm x 200cm
The 2 single beds in the two forward guest cabins are 90cm x 200cm

She is also capable of carrying up to 8 crew onboard to ensure a relaxed luxury yacht experience.

Timeless styling, beautiful furnishings and sumptuous seating feature throughout to create an elegant and comfortable atmosphere.

What is the cabin arrangement of Gems II?

  • 1 king cabin
  • 4 queen cabins
  • 2 twin cabins

Gems II

Aft Deck
Aft Deck
  • Weekly price:
    €160,000 - €180,000

    Low Season | High Season

  • Length: 131'
  • # of Guests: 12
  • # of Cabins: 5
  • # of Crew: 8
  • Builder: .
  • Consumption: 360 Litres/Hr
  • Cruising Speed: 12
  • Max. Speed: 15
  • Built Year: 2009
  • Refit: 2019
top deck
top deck

Gems II Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Taxes: 20%, exceptions available Total Note
14 day charter 320,000€ to 360,000€ 64,000€ to 108,000€ 64,000€ to 72,000€ 448,000€ to 540,000€ Discounts outside the main season are common.
7 day charter 160,000€ to 180,000€ 32,000€ to 54,000€ 32,000€ to 36,000€ 224,000€ to 270,000€ Standard charter rate, base for all calculations.
3 day charter 80,000€ to 90,000€ 16,000€ to 27,000€ 16,000€ to 18,000€ 112,000€ to 135,000€ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
160,000€ / 6 * 3 days = 80,000€
1 day charter 26,667€ to 36,000€ 5,333€ to 9,000€ 5,333€ to 6,000€ 37,333€ to 51,000€ Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: €160,000

High season rate: €180,000

Price Terms

Plus Expenses

Gems II Yacht Charter Locations

Summer Season

Winter Season


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Nude: Inq
Crew Pets: Yes
Pet Type: small dogs
Guest Pets: Yes
Ice Maker: Yes
Number Of Dvds: Creston se
Sun Awning: Yes
Special Diets: Inq
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes


Guests: 12
Maxspeed: 15
Draft: 1.8
Cruising Speed: 12
Helipad: No
Ac: Full
Ac Night:
Built: 2009
Cabins: 5
King: 1
Queen: 4
Twin: 2
Showers: 5
Basins: 6
Electric Heads: 6


BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 12
Max Speed: 15


Layout of Gems II

More Specifications

Flag: Maltese
Homeport: Nice
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 1
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Satcom & cellular communications facilities, VSAT, Wi-Fi internet access
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 5m Williams Tender
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 110HP
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners: 1
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board: 1
Paddleboard: 1

Other Entertainment

Flat screen TV in each cabin
Centralised server for film and music (Creston)
Satellite TV system with twin antennas
Sound system on all decks (Sono)
Professional Bosé sound system


Crew Information

Captain: Thomas Rastion

Captain Thomas Rastion - French

Thomas has over 25 years of experience in the yachting industry, having worked on private and charter yachts worldwide, cruising mainly in the Caribbean and Mediterranean seas giving him a huge knowledge of these popular areas and he has also spent time discovering the Pacific Ocean.
He has a very calm attitude with a sparkling personality and works well under pressure managing to run the yacht and crew to a very high standard and also being attentive to his clients needs and make sure everyone has a wonderful experience onboard!

Chef - Nicholas Granier - French

I am a very friendly, smiley and energetic French chef with 25 years of international experience working for private families in Europe, the US and the Caribbean as well as running my own catering company in St Martin (FWI)
My private experience includes cooking for high profile clients on luxury motor yachts, in villas Cap d'Antibes, chalets in Courchevel & Megève, and a private residence in Indiana, America, and of course for various clients on the island of St Martin where I lived for 10 years.
When I was young my father ran a restaurant, so I practically grew up in the kitchen. It was only natural therefore that I decided to follow in my father's footsteps and become a professional chef. I attended culinary college in me home town of Nièvre after which I worked in a number of local restaurants before moving down to Cannes to open a restaurant with my father witch we ran together for three years.
I went to work in Nounou restaurant, the sister of the famous Tetou in Golf Juan, best know for it's fantastic bouillabaisse. To this day, I still loves to cook fish and the techniques I learned there have been invaluable.
After nearly three years I decided to move on the boats and subsequently spent several seasons working in temporary positions on a few different motor and sailing yacht ranging in size from 27 to 50 meters.
In 1998 I got a job in Indianapolis with an American family who travelled to St Martin for their holidays and the more time I spent there, the more I began to realize there was a gap in the market for a local company. I eventually decided to take a plunge and with the backing of this clients, in 2003 I set up my own business " Chefs de France " .
Through this company I provided a broad range of catering options including personal chef services for clients at home or in their villas, inflight catering for NetJets, AirChef, ASN, and many private jets, even catering for large functions and I also ran a café and juice bar under the name of MathisCafé.
Ten years later and with a wealth of experience behind me, I decided to return to my native France. In the summer of 2013 I worked for a high profile Russian client in their villa in Cap d'Antibes and was so appreciated that I was asked to work for them again the following summer, 2014 and also for the winter seasons 2014/2015 at their chalet in Courchevel.
As you can read on my resumé I worked for many VIP families, and few time for a Russian Families.
I will be very happy to cook for your clients, I love cooking healthy food, light and varied , including Asian, Italian, French with a touch a vegan.

Chief Stewardess: Kateryna Fasii - Ukrainian

Interests/languages: English, Ukranian and Russian
Kateryna has been in the yachting industry for about six years. She can adapts herself to all situations, very flexible and self motivated. She greatly enjoy being in multinational environment and she reckon herself hardworking and enthusiastic in path chosen what would definitely help to progress in both.

2nd Stewardess: TBA

1st Mate - Emil Galvin - Croatian
Emil has been on boats since he was born, As a child he drove his family fishing boat and has now spent 3 years in Cargo Ships and over twenty four years in the yachting industry, working his way up the rangs from deck hand to Captain, he is very experienced in refits and also Engineering so has the experience & knowledge to complete all tasks on running the boat smoothly – Having worked on some of the most Iconic charter yachts such as « FULMARA » and « Les Girls Delfino » he has gained a vast experience in static and VIP event Charters
Emil speaks, English, French Croatian and Italian

Deckhand - TBA

Chief Engineer - TBA

2nd Engineer Jake SLOCOMBE - British
Born and raised in France with English parents Jake is completely bilingual, after obtaining his professional Bac in nautical maintenance he worked for some of the leading engineering companies such as LNC Monaco and Navigair gaining a huge experience in the yachting industry. He then went to work as deckhand on “MY LAZY ME” and “MY DXB” and deck engineer on “MY CLICIA”. Jake is very sociable, hard working with an easygoing fun personality with a passion for cars and the sea







Young pouss salad, avocado & shrimp,

Brandy cocktail dressing – grilled sesame


Roasted breast of chicken, Provençale “tian”

Duo of sweet potatoes and amandine



Brownies and pecan walnuts

Vanilla sauce


b - a b - a b - a b - a




Trio of roasted peppers on a rocket salad

Quail eggs & parmesan shaving




Back of codd fish, Japanese dressing and green onions

Sautéed vegy & fresh coriander

Wild rice & sesame




Peaches tiramisu













Young pouss salad, avocado & shrimp,

Brandy cocktail dressing – grilled sesame


Roasted breast of chicken, Provençale “tian”

Duo of sweet potatoes and amandine



Brownies and pecan walnuts

Vanilla sauce


b - a b - a b - a b - a




Trio of roasted peppers on a rocket salad

Quail eggs & parmesan shaving




Back of codd fish, Japanese dressing and green onions

Sautéed vegy & fresh coriander

Wild rice & sesame




Peaches tiramisu





Beef carpaccio on a rucola salad

Parmesan shavers & truffles oil




Jumbo shrimp “on the plancha “ créoline dressing  

Skewers of veggie, roasted polenta with herbs




Raspberries Pana Cotta


b - a b - a b - a b - a




 “Minestrone” soup




Veal medallion with rosemary

Spaghetti “al pomodoro crudo”

(basilic & tomatoes)



Italian crêpes on Limoncello & lemon zest






Caesar salad & crunchy bacon

Trio of quinoa & crunchy veggie

Refreshing salad citrus and dill

Sea bass & Salmon scallop  “on the plancha “

Roasted fennel with curcuma

Chicken & veggie skewers




Cheeses board, walnuts and fig jam


Carpaccio of pineapple, red berries & wiping cream


b - a b - a b - a b - a





“Maryland Crab Cake “& meli-melo of crunchy veggie



Shrimp raviolis “Chinese’s style “ (har gow)

Lobster Bisk



Apple and pear crumble, vanilla coulis




Octopus ceviche, lime & pink peppers

Caprese salad – mozzarella basil and blueberries

Salmon gravlax & herbs with mango spicy chutney

Provencal or bacon quiche

Tuna & potatoes salad

Seared green asparagus, quail eggs, balsamic dressing and parmesan

Lobster salad & tropical fruits

Andalusia gazpacho  

Avocado & cucumber soup

Carotte, coconut et ginger soup




b - a b - a b - a b - a


Veal medallion, sautéed mushrooms, cooked juice  

Roasted baby chicken, honey & Rosemary

Rach of lamb seared in herbs, thyme reduction

Vitello tonnato – caper & olive dressing

Red chicken Thai curry & pineapple - basmati rice

Lobster raviolis, julienne of veggie, sea food bisk

Sea scallops sautéed, celery compote

Sea bass, or Royale dorado, better sauce

Beef tenderloin on a “Mathis Burger”

Pesto caprese penne pasta, pine nuts & parmesan cheese




b - a b - a b - a b - a


Pears & apples « Tatin tart »

Vanilla & lime soufflé, icing sugar

Lemon & Limoncello tart meringue

Crunchy “Eton Mess” & red berries coulis

Profiteroles & vanilla ice cream, hot chocolat

Mango & Pineapple carpaccio, home-made wiping cream

Tuscany tiramisu

  • Gems II

    Price Terms: Plus Expenses

    Price from €160,000/week

    High season €180,000/week

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    MM slash DD slash YYYY

    Yachts in France for Summer 2023 are 35% reserved. If you are considering a charter in this time period, inquire now!

  • Inquire