Oyster 56, Mediterranean and Caribbean
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. Swan 59
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. Catamaran 56 - Tahiti
. Lagoon 500 - Bora Bora

. Catamaran 46

The Yacht

Oyster 56

MAGRATHEA is the first of the 'g5' deck design available for charter. She offers a unique blend of performance, comfort, accommodation and features. The interior is finished with stunning tan leather cushions and a rich teak wood. Full entertainment systems, a DVD library, and children's games are aboard for pure enjoyment

For pure sailing performace the yacht is fitted with a fully battened mainsail, asymmetric headsail,140% Genoa, and a carbon V-Boom. The spacious cockpit allows for comfortable seating while cruising or relaxing.

All our needs will be met by Nick and Sarah who will assue that you have a memorable experience aboard MAGRATHEA.

The crew (this vessel is listed in the Intelligent Charters sections, and a different crew can be chosen)

Nic holds RYA Yachtmaster and Oceanmaster certificates along with VHF DSC and STCW95 endorsements. He has sailed his whole life, cruising with family or racing with friends all over Europe and most recently the Caribbean and Mediterranean as a charter skipper. Although Nic loves to race he is equally happy cruising whilst fishing and whale watching. He also enjoys all watersports (snorkling, windsurfing and wakeboarding etc.) and diving, for which he has a PADI Rescue diver qualification.  From the age of sixteen, Nic taught sailing and is always happy to instruct and pass any tips to his guests.

Sarah is a graduate of the Rosie Davies school of cookery and takes pleasure in creating appetising and beautifully presented dishes using local ingredients – below is a sample menu.  Having sailed all her life cruising around the east coast of England, France and Holland and racing both dinghy and keel boats with Nic while competing in many championships, she has a passion for sailing and has over 16,000 nautical miles under her belt and holds an RYA Certificate of Competence and STCW95 endorsement. Sarah also enjoys scuba diving and has a PADI advanced open water qualification.

Sample Menu


  • Fresh fruit platter
  • Bagels with smoked salmon and scrambled eggs
  • American pancakes with maple syrup
  • English breakfast
  • Ham and cheese croissants
  • French toast served with crème fraiche and mixed berries


  • Coronation chicken wraps with mango salsa
  • Homemade cheese burgers, potato wedges with sour cream and chives, red cabbage & carrot coleslaw
  • Chicken Caesar salad
  • Gazpacho soup
  • Onion, gruyere and proscitto tranch
  • Crab linguini with chilli, garlic and cherry tomatoes
  • Bacon, sun dried tomato and avocado salad with roasted pine nuts


  • Canapés with smoked salmon & sour cream and mozzarella, tomato, basil and balsamic glaze
  • Chilli and garlic tiger prawns served with yogurt & coriander dip
  • Feta, red pepper and mint dip, guacamole, hot artichoke dip served with tortilla chips and crudités
  • Goat cheese and caramelised red onion crostini
  • Roasted red pepper enchiladas with salsa and sour cream
  • Smoked salmon and goat cheese tortilla wraps
  • Chicken and coconut skewers served with sweet chilli dipping sauce
  • Courgette fritters with yogurt sauce


  • Mahi Mahi fillets with hollandaise sauce, sautéed potatoes, steamed broccoli
  • Pork escalopes with garlic, chilli and caper sauce served with linguini
  • Fillet steak with béarnaise sauce, sautéed potatoes, green salad
  • Grilled Salmon with Green Goddess dressing served with wild rice and steamed asparagus
  • Roasted duck breast with a morrello cherry sauce served with spicy potato cakes and sautéed spinach
  • Rack of lamb with redcurrant, rosemary and red wine jus served with dauphinoise potatoes and roasted red peppers with cherry tomatoes and garlic
  • Roast Tenderloin of Pork with Mustard and Crème Fraiche Sauce served with garlic mashed potatoes and julienne of vegetables
  • Prosciutto wrapped chicken breast stuffed with herbed cheese and sundried tomatoes served with boulangere potatoes and steamed asparagus


  • Individual key lime pies
  • Hot chocolate soufflés
  • Raspberry cheesecake
  • Chocolate Torte
  • Flambé bananas with rum served with crème fraiche
  • Crème Brule
Prices: from 4000 to 6500 a week ,skipper included, depending on the season
LENGTH 57' 4" ft (17.49m)
BEAM 16'3" ft (4.95m)
DRAFT 8' 3" ft (2.52m)
DESIGNER Rob Humphreys
BUILDER Oyster Marine
FLAG British
SPEED 8 kts


TV  20” Flat screen in saloon and rear master cabin with remote control DVD players
Surround sound system with Anthony Gallo speakers
Approximately 80 DVD library – including titles for younger people.
PS2 with selection of games. Playable in saloon or master cabin.
Independent sound systems in saloon, master cabin and cockpit
IPOD or other MP3 sockets to connect to HiFi systems in saloon, cockpit and master cabin.
Cards, Chess, draughts and backgammon

Satellite system for telephone and internet access
WiFi for in harbour use and internal network for portable PCs

Air conditioners in all cabins
Ice maker, Watermaker, Generator
220V and 110v Sockets throughout
Assorted sizes waterproofs for guests.

Fully battened mainsail and 140% Genoa
Carbon V-Boom
Asymmetric headsail

DIMENSIONS   mt | ft
LOA 48.88 ft
LWL 43.31 ft
BEAM (max) 14.96 ft
BALLAST 9480 lbs
WATER TANK 101 gls
FUEL TANK 64 gls
SAIL AREA 1377 sqft