ON THE HORIZON
The concept yacht Mystique includes hydroponics, fish tanks and food labs.
FISH AND FARM TO TABLE
The 246-foot (75-meter) Mystique concept yacht from New York-based Gill Schmid Design is an Ice Class expedition yacht with a twist: onboard hydroponics, fish tanks and food labs designed to add sustainable ocean foraging to the farm-to-table dining experience.
Mystique would be a high-volume, steel-hull vessel with a 45-foot (13.8-meter) beam and a 12-foot-6inch (3.8-meter) draft. The design combines a no-nonsense exterior with interior luxury. Gill Schmid teamed with Germany-based Dörries Yachts on feasibility and engineering studies; Dörries would be the builder.
Mystique would have seven guest staterooms including an owner’s suite with a private outdoor deck. Quarters would accommodate 25 crew. Communal spaces would include salons, a cocktail lounge, hot tubs, a spa and a gymnasium. An optional helipad could double as a dance floor or basketball court.
For off-the-yacht fun, Mystique would be able to house a Triton submersible, Icon aircraft, various tenders, a sailing catamaran, personal watercraft and a Damen Interceptor tender, which is a commercialgrade workboat that can top 55 knots and operate in the kinds of rugged environments where an Ice Class yacht like Mystique might cruise.
“Mystique was designed for the adventurous owner who is seeking sustainability, adaptability and exploration to any part of the globe,” says Veronika Schmid, co-owner/director of Gill Schmid Design. “She offers all the luxuries of a high-volume superyacht but with all the extreme capabilities of an explorer yacht—the perfect yacht for single ownership or charter.”
Optional features could include a helicopter garage, a double-height beach club and a pool that transforms into open-air tender storage.