ANKAWER VI
Step aboard Sunreef 70 ANKAWER VI, a sophisticated sailing catamaran designed for both relaxation and adventure on the open sea. With a smart galley-down layout, this vessel maximizes the saloon space, creating a bright and airy environment ideal for socializing or unwinding. Accommodating up to eight guests, ANKAWER VI features four elegant guest cabins, including a spacious master suite, all thoughtfully appointed for comfort and privacy. Dedicated crew quarters ensure seamless, discreet service throughout your voyage. Navigation is effortless with helm stations both on the flybridge and inside the saloon, allowing for smooth sailing in all conditions. Whether you’re lounging on deck, taking in the views from the flybridge, or enjoying quiet moments in your private cabin, ANKAWER VI offers a refined, unforgettable experience at sea.
4 Double cabins
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 10.87 Metres |
| Draft: | 2.3 Metres |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Sunreef Yachts |
| Flag: | Poland |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, Caribbean Leewards, Caribbean Windwards, Dominican Republic, Bermuda, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | - |
| Salon Stereo: | - |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | 70 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Nationality: Polish
Languages: English, Polish
Grzegorz is a dedicated and professional yacht captain with over a decade of sailing experience. Raised in northern Poland, he began sailing at age 10 and quickly developed a strong passion for life at sea and yacht maintenance. He holds an RYA Yachtmaster Offshore license along with multiple Polish sailing and powerboat captain certifications.
As the captain of Ankawer VI, Grzegorz brings a wealth of experience from his work across the Caribbean, Mediterranean, and U.S. East Coast aboard Bali, Lagoon, Sunreef Yachts, and Azimut yachts. He is known for his calm leadership, technical skills, and guest-focused approach that ensures smooth and safe voyages.
Beyond sailing, Grzegorz enjoys mountain climbing, mechanics, and water sports. Friendly, organized, and always eager to share his passion, he creates a welcoming and professional atmosphere on board Ankawer VI.
Chef: Jéan-Richard Knipe
Nationality: South African
Languages: English, Afrikaans
Chef Jéan-Richard is a versatile and highly trained culinary professional with extensive experience across private homes, luxury hospitality, and the yachting industry. Known for his precision, creativity, and calm execution under pressure, he has cooked for high-profile families, managed galley operations on new-build yachts, and delivered refined menus on vessels ranging from 60–100 ft.
With a Culinary Arts Diploma, comprehensive food-safety training, and a strong background in international cuisines, Jéan-Richard excels in menu development, provisioning, and adapting dishes to diverse dietary needs. His structured approach, strong communication skills, and commitment to high standards make him a reliable and elevated addition to any charter experience.
Deckhand: Alyssa Jefferis
Nationality: American
Languages: English
Alyssa is an enthusiastic and fast-advancing deckhand with hands-on experience across sailing yachts, catamarans, and motor yachts up to 100 ft. After rising from deckhand to captain within two years, she now brings captain-level discipline, strong seamanship, and exceptional attention to detail to every role.
With experience ranging from Caribbean solo charters to yacht detailing in Miami and deckhand duties aboard a Sunreef Yacht, Alyssa excels in line handling, tender driving, navigation support, vessel upkeep, and guest assistance. Known for her calm under pressure, tidy work habits, and problem-solving mindset, she is a reliable and motivated addition to any crew.
Stewardess: Kornelia Maj
Nationality: Polish
Languages: English, Polish
Kornelia is a dedicated and detail-oriented Stewardess with strong experience across luxury catamarans and crewed charters, delivering warm hospitality and impeccably maintained interiors. With four years in the yachting industry, she excels in guest service, housekeeping, table settings, provisioning, and event support, always ensuring a welcoming and beautifully presented onboard atmosphere.
Known for her cheerful personality, professionalism, and adaptability, Kornelia brings additional strengths in barista work, bartending, cooking, and creative presentation. Her combination of service expertise, a guest-focused approach, and a genuine love for life at sea makes her a valuable and versatile addition to any charter program.
WEEKLY SAMPLE MENU
Day 1
LUNCH
Greek chicken salad with pita bread and tzatziki
DINNER
Starter: Tomato & roasted red pepper soup
Main meal: Beef tataki with onigiri, seaweed & rocket salad
Dessert: Caribbean Zabaglione
____________________________________________________________
DAY 2
LUNCH
Croque Madam with cucumber ribbon salad, lemon and cracked black pepper dressing
DINNER
Starter: Chilled avocado and cucumber soup
Main meal: Pan-fried Mahi-Mahi with coconut mash, green beans with garlic butter and Tomato, nectarine and basil salad
Dessert: Key lime pie
____________________________________________________________
DAY 3
LUNCH
Teriyaki chicken skewers with summer cous-cous and asparagus salad
DINNER
Starter: Deep-fried brie, brioche toast & orange shot
Main meal: Beef tenderloin, cognac cream, pommes puree and Arugula salad with parmesan
Dessert: Coffee & chocolate mousse
___________________________________________________________________
Day 4
LUNCH
Pan-fried sole with capers, lemon & Parsley butter. Sesame roasted broccoli and couscous salad
DINNER
Starter: Hummus mousse with layered vegetables
Main meal: Herb-crusted rack of lamb with Greek salad and mint yoghurt
Dessert: Greek honey and cheese pie
___________________________________________________________________
DAY 5
LUNCH
Carbonara pasta with sauteed greens and roasted vegetables
DINNER
Starter: Mushroom and white truffle risotto
Main meal: Seared wahoo, mango and kiwi salsa with baby spinach salad
Dessert: Berry and vanilla semifreddo
___________________________________________________________________
DAY 6
LUNCH
Thai green chicken and cauliflower coconut curry with fragrant basmati rice
DINNER
Starter: Thai melon and coconut soup
Main meal: Sesame-crusted seared tuna with salsa Verde
Dessert: Fruit salad with homemade custard
___________________________________________________________________
Day 7
LUNCH
Baked cod with lemon and garlic, patatas bravas and cucumber & radish salad
DINNER
Starter: Vegetarian rice paper rolls with satay sauce
Main meal: Chicken roulade, cream of asparagus gnocchi and roasted vegetables
Dessert: Chocolate strawberries and cream
| Season | 2 PAX |
|---|
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
Holiday season: $90, 000 ALL INC
Regular season: $75, 000 ALL INC
CYBA contract available
* Christmas and NYE, minimum of 7 nights
Summer 2026:
High Season (July-August): €70, 000 + APA 25% + VAT
Low Season (rest of the year): €60, 000 + APA 25% + VAT
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 10.87 Metres
- : 2.3 Metres
- : 8
- : 2025
- : Sunreef Yachts
- : Yacht offers Rendezvous Diving only
- : Grzegorz Kotlęga
- : Poland
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, Caribbean Leewards, Caribbean Windwards, Dominican Republic, Bermuda, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | - |
| Salon Stereo: | - |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | inquire |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | 70 |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Nationality: Polish
Languages: English, Polish
Grzegorz is a dedicated and professional yacht captain with over a decade of sailing experience. Raised in northern Poland, he began sailing at age 10 and quickly developed a strong passion for life at sea and yacht maintenance. He holds an RYA Yachtmaster Offshore license along with multiple Polish sailing and powerboat captain certifications.
As the captain of Ankawer VI, Grzegorz brings a wealth of experience from his work across the Caribbean, Mediterranean, and U.S. East Coast aboard Bali, Lagoon, Sunreef Yachts, and Azimut yachts. He is known for his calm leadership, technical skills, and guest-focused approach that ensures smooth and safe voyages.
Beyond sailing, Grzegorz enjoys mountain climbing, mechanics, and water sports. Friendly, organized, and always eager to share his passion, he creates a welcoming and professional atmosphere on board Ankawer VI.
Chef: Jéan-Richard Knipe
Nationality: South African
Languages: English, Afrikaans
Chef Jéan-Richard is a versatile and highly trained culinary professional with extensive experience across private homes, luxury hospitality, and the yachting industry. Known for his precision, creativity, and calm execution under pressure, he has cooked for high-profile families, managed galley operations on new-build yachts, and delivered refined menus on vessels ranging from 60–100 ft.
With a Culinary Arts Diploma, comprehensive food-safety training, and a strong background in international cuisines, Jéan-Richard excels in menu development, provisioning, and adapting dishes to diverse dietary needs. His structured approach, strong communication skills, and commitment to high standards make him a reliable and elevated addition to any charter experience.
Deckhand: Alyssa Jefferis
Nationality: American
Languages: English
Alyssa is an enthusiastic and fast-advancing deckhand with hands-on experience across sailing yachts, catamarans, and motor yachts up to 100 ft. After rising from deckhand to captain within two years, she now brings captain-level discipline, strong seamanship, and exceptional attention to detail to every role.
With experience ranging from Caribbean solo charters to yacht detailing in Miami and deckhand duties aboard a Sunreef Yacht, Alyssa excels in line handling, tender driving, navigation support, vessel upkeep, and guest assistance. Known for her calm under pressure, tidy work habits, and problem-solving mindset, she is a reliable and motivated addition to any crew.
Stewardess: Kornelia Maj
Nationality: Polish
Languages: English, Polish
Kornelia is a dedicated and detail-oriented Stewardess with strong experience across luxury catamarans and crewed charters, delivering warm hospitality and impeccably maintained interiors. With four years in the yachting industry, she excels in guest service, housekeeping, table settings, provisioning, and event support, always ensuring a welcoming and beautifully presented onboard atmosphere.
Known for her cheerful personality, professionalism, and adaptability, Kornelia brings additional strengths in barista work, bartending, cooking, and creative presentation. Her combination of service expertise, a guest-focused approach, and a genuine love for life at sea makes her a valuable and versatile addition to any charter program.
WEEKLY SAMPLE MENU
Day 1
LUNCH
Greek chicken salad with pita bread and tzatziki
DINNER
Starter: Tomato & roasted red pepper soup
Main meal: Beef tataki with onigiri, seaweed & rocket salad
Dessert: Caribbean Zabaglione
____________________________________________________________
DAY 2
LUNCH
Croque Madam with cucumber ribbon salad, lemon and cracked black pepper dressing
DINNER
Starter: Chilled avocado and cucumber soup
Main meal: Pan-fried Mahi-Mahi with coconut mash, green beans with garlic butter and Tomato, nectarine and basil salad
Dessert: Key lime pie
____________________________________________________________
DAY 3
LUNCH
Teriyaki chicken skewers with summer cous-cous and asparagus salad
DINNER
Starter: Deep-fried brie, brioche toast & orange shot
Main meal: Beef tenderloin, cognac cream, pommes puree and Arugula salad with parmesan
Dessert: Coffee & chocolate mousse
___________________________________________________________________
Day 4
LUNCH
Pan-fried sole with capers, lemon & Parsley butter. Sesame roasted broccoli and couscous salad
DINNER
Starter: Hummus mousse with layered vegetables
Main meal: Herb-crusted rack of lamb with Greek salad and mint yoghurt
Dessert: Greek honey and cheese pie
___________________________________________________________________
DAY 5
LUNCH
Carbonara pasta with sauteed greens and roasted vegetables
DINNER
Starter: Mushroom and white truffle risotto
Main meal: Seared wahoo, mango and kiwi salsa with baby spinach salad
Dessert: Berry and vanilla semifreddo
___________________________________________________________________
DAY 6
LUNCH
Thai green chicken and cauliflower coconut curry with fragrant basmati rice
DINNER
Starter: Thai melon and coconut soup
Main meal: Sesame-crusted seared tuna with salsa Verde
Dessert: Fruit salad with homemade custard
___________________________________________________________________
Day 7
LUNCH
Baked cod with lemon and garlic, patatas bravas and cucumber & radish salad
DINNER
Starter: Vegetarian rice paper rolls with satay sauce
Main meal: Chicken roulade, cream of asparagus gnocchi and roasted vegetables
Dessert: Chocolate strawberries and cream
| Season | 2 PAX |
|---|
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
Holiday season: $90, 000 ALL INC
Regular season: $75, 000 ALL INC
CYBA contract available
* Christmas and NYE, minimum of 7 nights
Summer 2026:
High Season (July-August): €70, 000 + APA 25% + VAT
Low Season (rest of the year): €60, 000 + APA 25% + VAT
