DOUBLE HAPPINESS
Double Happiness, a magnificent Sunreef 60 Eco Power, strikes the perfect balance between luxury, performance, and eco-friendly cruising. This newly built catamaran, launched in 2024, offers an unparalleled charter experience in the stunning waters of the Bahamas and British Virgin Islands. Designed with both comfort and sustainability in mind, Double Happiness boasts a spacious layout that provide a haven of tranquility, while the expansive living areas offer ample space for relaxation and entertainment. The yacht's interiors exude contemporary elegance, featuring refined decor, designer furniture, and light natural fabrics. Panoramic glazing in the main salon floods the space with natural light, enhancing the feeling of openness and connection with the surrounding seascape. Outdoor living is a true highlight aboard Double Happiness. The full-beam aft cockpit presents a fantastic alfresco dining area with breathtaking ocean views, complemented by a daybed, bar, and a hydraulic platform perfect for sunbathing and easy access to water activities. A serene bow terrace and a well-equipped flybridge with modular seating and barbecue complete the outdoor spaces, perfect for entertaining and relaxation. Double Happiness promises an exhilarating yet relaxing charter experience and invites you to explore the crystal-clear waters and pristine beaches of the Caribbean, offering a perfect blend of luxury, adventure, and eco-conscious sailing. The professional crew of three ensures impeccable service throughout your journey.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 10.7 Metres |
| Draft: | 1.5 Metres |
| Pax: | 8 |
| YearBuilt: | 2024 |
| Builder: | Sunreef Yachts |
| JetSkis: | No |
| Flag: | Cayman |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Captain Julien brings over 30 years of experience in coastal and ocean navigation, with an extensive background commanding both private and charter yachts across the Mediterranean, Caribbean, and beyond. Holding an MCA Master 500 GT license, Julien is a seasoned and multi-talented captain with deep expertise in yacht refits, deliveries, and technical management.
Fluent in five languages and passionate about watersports—including kitesurfing, wingfoiling, and diving—Julien brings both technical proficiency and a vibrant energy to every charter. His prior roles span an impressive range of vessels, including Perini Navi, Swan, Lagoon, and Sunseeker yachts, and he has successfully completed multiple Atlantic crossings.
Beyond his maritime credentials, Julien has a formal education in marketing and digital communication, and brings a refined sense of service and guest satisfaction to his leadership on board. Known for his calm demeanour, problem-solving skills, and attention to detail, Julien ensures a smooth, luxurious, and memorable experience for all guests.
Stewardess & Cook: Nuria Muñoz Garrido
Nuria is a passionate and versatile stewardess and cook who brings a warm, guest-focused energy to life on board. With a rich background in Mediterranean and Andalusian cuisine, she designs flavorful, health-conscious menus tailored to guests’ preferences and dietary needs. Her dedication to culinary excellence ensures each meal becomes a memorable part of the charter experience.
In addition to her galley skills, Nuria has over 23 years of experience as a personal trainer and wellness coach, which enhances her ability to provide holistic, attentive care to guests. She holds certifications in STCW Basic Safety Training, Food Handling, and Health Consulting, and is always committed to maintaining the highest standards of cleanliness, organization, and service.
Fluent in Spanish and proficient in both English and French, Nuria is known for her adaptability, reliability, and positive attitude. Her goal is to create an atmosphere on board where guests feel truly cared for—through thoughtful service, delicious food, and attention to every detail.
Stewardess: Kaylan Bekker
Kaylan is a professional Stewardess with hands-on experience working on board a catamaran. She is confident managing all aspects of guest care and interior service, while also supporting deck operations to ensure a smooth and enjoyable charter experience.
With a background that includes teaching and childcare experience, Kaylan is particularly comfortable working with families while maintaining a polished and professional approach suited to all charter guests. She brings a calm, adaptable, and energetic presence on board, creating a welcoming and well-organised environment.
Her experience includes high-standard housekeeping, table service, cocktail and wine preparation, speciality coffee service, tender operations, and guest excursions. Known for her attention to detail and proactive mindset, Kaylan takes pride in anticipating guest needs and delivering thoughtful service throughout each charter.
Kaylan also enjoys capturing guests’ experiences through photography and drone videography, creating lasting memories of their time onboard. Professional, reliable, and personable, she is committed to contributing to memorable and seamless charter experiences.
WEEKLY MENU
Monday
LUNCH
- Melon with Serrano ham
- Seafood paella
- Fruit sorbet
DINNER
- Tomato and mozzarella salad
- Pork loin with vegetable ratatouille
- Tiramisu
Tuesday
LUNCH
- Exotic salad with tomatoes, pineapple, orange, avocado, and chives
- Spanish tortilla
- Watermelon mousse
DINNER
- Grilled peppers stuffed with rosemary feta
- Swordfish steak with sweet potato purée and green beans
- Fruit salad
Wednesday
LUNCH
- Andalusian gazpacho
- Oriental tabbouleh with tomatoes, cucumber, mint, lemon, and olive oil
- Strawberries marinated with sugar and lemon
DINNER
- Beets with olive oil and oregano, topped with fresh goat cheese
- Chicken skewers marinated with lemon and oregano, served with basmati rice and grilled vegetables
- Pineapple carpaccio with yogurt and honey
Thursday
LUNCH
- Niçoise salad
- Grilled scallops served with coconut quinoa and mixed vegetables
- Chocolate mousse
DINNER
- Warm goat cheese toast on mesclun salad
- Pan-seared duck breast with sautéed potatoes
- Red berry crumble
Friday
LUNCH
- Arugula salad with parmesan shavings and sun-dried tomatoes
- Grilled prawns with garlic and sautéed vegetables
- Rice pudding
DINNER
- Zucchini caviar with fresh cheese
- Oven-baked sea bream with vegetables
- Fresh figs stuffed with dark chocolate and hazelnuts
Saturday
LUNCH
- Green salad and tomatoes with Roquefort cheese and walnut kernels
- Squid ink rice with calamari
- Banana oat and honey blinis
DINNER
- Sautéed mushrooms with ricotta, garlic, and herbs
- Pork tenderloin with mesclun and mashed potatoes
- Apple tart with cinnamon
Sunday
LUNCH
- Pasta salad with pesto, sun-dried tomatoes, and parmesan shavings
- Tuna tataki with wakame
- Soft almond and orange cake
DINNER
- Bruschetta with tomatoes, basil, and garlic
- Mussels in white wine and parsley, served with zucchini and eggplant gratin
- Ice cream cup
Notes:
Menus can be adapted to individual preferences, taking into account food intolerances (lactose, celiac, etc.), as well as specific diets such as vegetarian or vegan.
Special meals for children can also be offered based on their tastes.
TAPAS SUGGESTIONS FOR THE APERITIF
- Torillita de crevette
- Marinated potato salad with olive oil, parsley, and onions
- Chickpeas with spinach and mild Espelette pepper
- Whole wheat toast with avocado and grated tomato
- Olive tapenade toast
- Tzatziki with breadsticks
- Hummus
- Guacamole
- Charcuterie platter
CONTINENTAL-STYLE BREAKFAST
- Freshly squeezed orange juice
- Coffee, tea…
- Assorted fruits
- Yogurt
- Cereals
- Pastries
- Toasted bread with butter and jam
- Cheese, ham
10% off all bookings confirmed now through 31 Dec 2025 for charters starting from 7 Jan 2026 onwards.
Summer 2026:
High Season: €52 000 + APA 25% + VAT
Low Season: €48 000 + APA 25% + VAT
Winter 2025/26
Holiday season: $59 000 + MYBA terms
Regular season: $55 000 + MYBA terms
CYBA contract available
CHRISTMAS & NEW YEAR'S EVE (minimum of 7 nights)
Note: Christmas charter must end by Dec 27 - 48h turnover & NYE may not start prior to Dec 29 - 48h turnover
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 10.7 Metres
- : 1.5 Metres
- : 8
- : 2024
- : Sunreef Yachts
- : 8
- : No
- : Yacht offers Rendezvous Diving only
- : Julien Roudeau
- : Cayman
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | No |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Captain Julien brings over 30 years of experience in coastal and ocean navigation, with an extensive background commanding both private and charter yachts across the Mediterranean, Caribbean, and beyond. Holding an MCA Master 500 GT license, Julien is a seasoned and multi-talented captain with deep expertise in yacht refits, deliveries, and technical management.
Fluent in five languages and passionate about watersports—including kitesurfing, wingfoiling, and diving—Julien brings both technical proficiency and a vibrant energy to every charter. His prior roles span an impressive range of vessels, including Perini Navi, Swan, Lagoon, and Sunseeker yachts, and he has successfully completed multiple Atlantic crossings.
Beyond his maritime credentials, Julien has a formal education in marketing and digital communication, and brings a refined sense of service and guest satisfaction to his leadership on board. Known for his calm demeanour, problem-solving skills, and attention to detail, Julien ensures a smooth, luxurious, and memorable experience for all guests.
Stewardess & Cook: Nuria Muñoz Garrido
Nuria is a passionate and versatile stewardess and cook who brings a warm, guest-focused energy to life on board. With a rich background in Mediterranean and Andalusian cuisine, she designs flavorful, health-conscious menus tailored to guests’ preferences and dietary needs. Her dedication to culinary excellence ensures each meal becomes a memorable part of the charter experience.
In addition to her galley skills, Nuria has over 23 years of experience as a personal trainer and wellness coach, which enhances her ability to provide holistic, attentive care to guests. She holds certifications in STCW Basic Safety Training, Food Handling, and Health Consulting, and is always committed to maintaining the highest standards of cleanliness, organization, and service.
Fluent in Spanish and proficient in both English and French, Nuria is known for her adaptability, reliability, and positive attitude. Her goal is to create an atmosphere on board where guests feel truly cared for—through thoughtful service, delicious food, and attention to every detail.
Stewardess: Kaylan Bekker
Kaylan is a professional Stewardess with hands-on experience working on board a catamaran. She is confident managing all aspects of guest care and interior service, while also supporting deck operations to ensure a smooth and enjoyable charter experience.
With a background that includes teaching and childcare experience, Kaylan is particularly comfortable working with families while maintaining a polished and professional approach suited to all charter guests. She brings a calm, adaptable, and energetic presence on board, creating a welcoming and well-organised environment.
Her experience includes high-standard housekeeping, table service, cocktail and wine preparation, speciality coffee service, tender operations, and guest excursions. Known for her attention to detail and proactive mindset, Kaylan takes pride in anticipating guest needs and delivering thoughtful service throughout each charter.
Kaylan also enjoys capturing guests’ experiences through photography and drone videography, creating lasting memories of their time onboard. Professional, reliable, and personable, she is committed to contributing to memorable and seamless charter experiences.
WEEKLY MENU
Monday
LUNCH
- Melon with Serrano ham
- Seafood paella
- Fruit sorbet
DINNER
- Tomato and mozzarella salad
- Pork loin with vegetable ratatouille
- Tiramisu
Tuesday
LUNCH
- Exotic salad with tomatoes, pineapple, orange, avocado, and chives
- Spanish tortilla
- Watermelon mousse
DINNER
- Grilled peppers stuffed with rosemary feta
- Swordfish steak with sweet potato purée and green beans
- Fruit salad
Wednesday
LUNCH
- Andalusian gazpacho
- Oriental tabbouleh with tomatoes, cucumber, mint, lemon, and olive oil
- Strawberries marinated with sugar and lemon
DINNER
- Beets with olive oil and oregano, topped with fresh goat cheese
- Chicken skewers marinated with lemon and oregano, served with basmati rice and grilled vegetables
- Pineapple carpaccio with yogurt and honey
Thursday
LUNCH
- Niçoise salad
- Grilled scallops served with coconut quinoa and mixed vegetables
- Chocolate mousse
DINNER
- Warm goat cheese toast on mesclun salad
- Pan-seared duck breast with sautéed potatoes
- Red berry crumble
Friday
LUNCH
- Arugula salad with parmesan shavings and sun-dried tomatoes
- Grilled prawns with garlic and sautéed vegetables
- Rice pudding
DINNER
- Zucchini caviar with fresh cheese
- Oven-baked sea bream with vegetables
- Fresh figs stuffed with dark chocolate and hazelnuts
Saturday
LUNCH
- Green salad and tomatoes with Roquefort cheese and walnut kernels
- Squid ink rice with calamari
- Banana oat and honey blinis
DINNER
- Sautéed mushrooms with ricotta, garlic, and herbs
- Pork tenderloin with mesclun and mashed potatoes
- Apple tart with cinnamon
Sunday
LUNCH
- Pasta salad with pesto, sun-dried tomatoes, and parmesan shavings
- Tuna tataki with wakame
- Soft almond and orange cake
DINNER
- Bruschetta with tomatoes, basil, and garlic
- Mussels in white wine and parsley, served with zucchini and eggplant gratin
- Ice cream cup
Notes:
Menus can be adapted to individual preferences, taking into account food intolerances (lactose, celiac, etc.), as well as specific diets such as vegetarian or vegan.
Special meals for children can also be offered based on their tastes.
TAPAS SUGGESTIONS FOR THE APERITIF
- Torillita de crevette
- Marinated potato salad with olive oil, parsley, and onions
- Chickpeas with spinach and mild Espelette pepper
- Whole wheat toast with avocado and grated tomato
- Olive tapenade toast
- Tzatziki with breadsticks
- Hummus
- Guacamole
- Charcuterie platter
CONTINENTAL-STYLE BREAKFAST
- Freshly squeezed orange juice
- Coffee, tea…
- Assorted fruits
- Yogurt
- Cereals
- Pastries
- Toasted bread with butter and jam
- Cheese, ham
10% off all bookings confirmed now through 31 Dec 2025 for charters starting from 7 Jan 2026 onwards.
Summer 2026:
High Season: €52 000 + APA 25% + VAT
Low Season: €48 000 + APA 25% + VAT
Winter 2025/26
Holiday season: $59 000 + MYBA terms
Regular season: $55 000 + MYBA terms
CYBA contract available
CHRISTMAS & NEW YEAR'S EVE (minimum of 7 nights)
Note: Christmas charter must end by Dec 27 - 48h turnover & NYE may not start prior to Dec 29 - 48h turnover
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
