8 passengers | 4 cabins

SUNREEF ECO 80 2024

Galley is down in the port hull aft.
Cabins comprise 4 double cabins: 1 King and 3 queen size beds

From €85,000 / week

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4 Cabins
8 Guests
2024 Year Built/Refit
80 5 FT Length
4 Crew

About this Yacht

More Details

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Water Sports and Amenities

Water Sports & Toys

Tiwal Inflatable Sailing Dinghy
2 x Seabobs
Efoil
4 x SUPs (2 x adult windsurf rigs and 1 x children's windsurf rig)
Waterskis (adults and kids + beginner versions)
Wakeboard
Towable Hotdog
Towable Donut
12 x Snorkelling Gear
Beach Games (Volleyball, bat and ball)
2 x Scuba Jets
1 x Evo Inflatable Wing
Full beach barbecue and camp set up
Portable speakers
Water Hammock
10 x hammock floats
Floating pool
Beach loungers
Projector
Water shoes
Fishing Gear: 30lb and 50lb trolling reels, spinning reel, spinning rod

Amenities & Entertainment

Air conditioning (Full)
Wi-Fi
Salon stereo
BBQ grill
Deck shower
Ice maker
Hair dryers
Gym
Hammock
Sun awning
Swim platform
Watermaker

Projector

Meet the Crew

Adam Paruszewski Captain
Marcin Sapieha First Mate
Dalmaine Blignaut Chef

Captain Adam Paruszewski

Adam has a very calm and composed personality. His first foray into luxury hospitality was as a charter pilot from 2003-2012. After which he specialised in physics, hydrodynamics and yacht design to pursue a decade long career as a naval architect. Responsible for the design of over 70 Sunreef catamarans; his knowledge of Sunreef systems is unparalleled. 2024 saw Adam return to the luxury market as a charter and delivery captain, gaining experience in the Med and Caribbean.
With a wonderfully positive attitude, Adam will always go over and above to accommodate charter requests. He is a respected leader, a hard worker and a great team player. In his spare time Adam enjoys learning and gaining new qualifications as well as spending time with his grandchildren.

Chef Dalmaine Blignaut
Dalmaine is a talented, dependable and friendly member of crew with a remarkable work ethic. After 21 years of cooking experience across 5 continents alongside some of the top chefs in the industry, he is highly experienced in his field and his dishes are exceptional. Dalmaine’s positive and professional attitude allows him to excel in any environment. As well as being a great team player with an award winning background in patisserie and baking, he is also a qualified nutritionist. He enjoys creating new and tasty dishes and strives to provide the best possible service. Dalmaine also enjoys watersports and is a qualified scuba instructor.

First Mate Marcin Sapieha

An accomplished sailor with more than 60,000 nautical miles logged, Marcin brings a wealth of experience from countless passages, including extensive time aboard numerous Sunreef yachts. Calm, capable, and safety-focused, he is a trusted crew member whose expertise and teamwork help ensure every journey is both secure and enjoyable.

Chef’s Table

Special diets: Yes Kosher: Yes

Day 1

Breakfast

Shakshuka, whipped feta, crusty sourdough

Honey and Greek yogurt, caramelised figs

Lunch

Selection of bread, butter and oils

Starters

Chilled cucumber gazpacho, saffron aioli

Mains

Tagliatelle Bolognese

Confit sea trout, lemon, leeks, roe velouté

Sides

Heirloom tomato salad, burrata, basil

Courgette ribbons, garlic, herb Oil

Dinner

Selection of bread, butter and oils

Starters

Seared scallops, spiced cauliflower, damson, seaweed puffed rice

Mains

Grilled lamb chops, mint pistachio pesto, roasted eggplant

Saffron and amaretti risotto

Sides

Roasted sweet potatoes, harissa, lime, yogurt, pistachios Charred broccoli, tahini, lemon, almonds

Desserts
Spiced pear and walnut crumble, cardamom creme fraiche

Day 2

Breakfast

Smoked salmon, avocado, bagel, caper, sour cream Chia pudding, fresh berries, caramelised coconut

Lunch

Selection of bread, butter and oils

Starters

Grilled octopus, romesco sauce, smoked paprika oil

Mains

Beef short rib, white asparagus, kumquats, salt caramel

Baked whole salmon, harissa, sweet potato, lime yogurt

Sides

Mixed greens salad, champagne vinaigrette

Golden beet walnut salad, horseradish, dill

Dinner

Selection of bread, butter and oils

Starters
Scorched mackerel tartare, cucumber pickle, nori

Mains

Penne Arrabbiata

Braised beef cheek, parsnip cream, beets, carrots

Sides

Arugula, parmesan, lemon vinaigrette

Grilled eggplant, yogurt, sumac, pomegranate

Dessert

Olive oil cake, sheep yoghurt, yuzu

Day 3

Breakfast

Lobster benedict, chilli béarnaise

Crêpes, roasted cinnamon, orange

Lunch

Selection of bread, butter and oils

Starters

Endive & roquefort salad Chicken fillet satay, cucumber relish

Mains

Stone bass, truffle, citrus cream

Poached chicken, spaghetti squash, chilli

Sides

Watermelon, feta, mint

Grilled asparagus, yellow romesco, roasted hazelnuts

Dinner

Selection of bread, butter and oils

Starters

Steamed mussels, white wine, saffron

Mains

Orecchiette cime di rapa

Venison fillet, beets, chicory, juniper

Sides

Smashed potatoes, garlic, rosemary, Aleppo pepper

Green beans, shallots, lemon, sesame

Desserts

Calamansi posset, toasted citrus marshmallow, caramel coconut flakes, coconut meringue, calamansi powder

Day 4

Breakfast

Caviar blinis with crème fraiche

Belgian Waffles, whipped maple butter

Lunch

Selection of bread, butter and oils

Starters
Grilled calamari, lemon garlic, sriracha mayo

Mains

Aged ribeye, salsa Verde, duck fat potatoes

Aged soy ‘KFC’ strips, chilli, kimchi mayo

Sides
Red cabbage slaw, cumin, coriander, lime

Quinoa salad, roasted vegetables, herbs, lime dressing

Dinner

Selection of bread, butter and oils

Starters

Oysters mignonette, lemon pearls

Mains

Nasi goreng

Wagyu sirloin steak, black bean, sesame

Sides

Couscous, roasted cauliflower, herbs, lemon

Parsnips, maple syrup, thyme, pistachios

Desserts

Lavender maple panna cotta, black pepper strawberries

Day 5

Breakfast

Curried eggs, heirloom tomatoes, sourdough

Cinnamon brioche French toast, macerated berries

Lunch

Selection of bread, butter and oils

Starters

Heirloom tomato basil bruschetta

Grilled shrimp skewers

Mains

Wild boar pappardelle

Salt baked celeriac, sweet and sour sauce

Sides

Baby carrots, ginger, agave, sesame

Bell peppers, capers, olives, oregano

Dinner

Selection of bread, butter and oils

Starters

Duck liver, sour cherry, puffed rice paper

Mains
1/2 roasted chicken, morrell, sherry reduction

Red mullet, blood orange escabeche, lobster sauce

Sides

Sautéed kale, garlic, chili flakes, lemon

Baby courgette, pine nut, grapefruit

Desserts

Popcorn creme brulee, caramelised popcorn

Vessel Specs

Cabins & Berths: 1 King
3 Queen
Type: Cat
Builder: Sunreef Yachts
Year built: 2024
Length: 80.05 Ft / 24.40 m
Beam: 11.5
Draft: 2.2
Cruising speed: 6.5 kn
Cabins: 4 (1 King, 3 Queen)
Heads / showers: 4 / 4
Engines: Electric motors
Generator: No
Flag: Malta
Turnaround: 72 hours
Children: Yes
Smoking: No
Pets: No
Scuba: Onboard

SUNREEF ECO 80 2024 layout — Yacht layout — click to enlarge

Happy Clients

Guest Reviews

Charter location: Bahamas
Yacht chartered: SUNREEF ECO 80 2024

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Availability

Rates & Booking

What is included in an All Inclusive Charter? What is NOT included?

Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:

Standard check-in/check-out of 12pm
Light daily housekeeping
Breakfast, lunch, canapés/afternoon tea, dinner and snacks
Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
Water toys such as floating islands, and air mattresses
Separate bathroom and living quarters for crew
Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages

What Is Not Included in Standard All-Inclusive Charters:

Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
Meals and beverages at restaurants and bars
Rendezvous diving, ASA sailing certification courses and any other offshore excursions
Premium wines and spirits

Additional Rate Details

Summer 2027 Rates

Low Season - €85,000 (May)

Mid Season - €90,000 (June & September)

High Season - €95,000 (July & August)

+ VAT + 30-35% APA

Minimum 4 night booking - enquire for rate

ECO mode available - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.

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