NALANI
Nalani Yacht Charter
Step into a world of elegance and sustainability aboard Nalani, an award-winning Sunreef 80 Eco sailing catamaran where modern luxury meets eco-conscious innovation. Named after the Hawaiian word for serenity under the sky, this breathtaking yacht offers the perfect blend of tranquility, adventure, and sophistication. Designed for those who seek a seamless balance between comfort and environmental responsibility, Nalani’s advanced solar panel technology allows guests to enjoy the open sea without the hum of generators or the scent of fuel.
A Chic and Spacious Floating Retreat
Spanning 340 square meters, Nalani’s interior is a masterclass in contemporary design with bohemian-inspired decor, rich wooden accents, designer furnishings, and plush textiles that create an inviting atmosphere. The yacht accommodates up to 10 guests, with four luxurious en suite cabins and an additional cozy bunk cabin perfect for children or teenagers. The master suite is a private sanctuary, complete with a walk-in wardrobe and an exclusive balcony offering uninterrupted ocean views. Whether lounging indoors or stepping out onto the deck, every space aboard Nalani is designed for comfort and relaxation.
Water Toys And Amenities
1 E-Foil
• 2 Seabobs
• SUP
• Wakeboard
• Waterskis
• Jetski Sea Doo RXT 300 Triple Black
• Williams Sportjet 520 Tend
Indulgent Outdoor Living
Nalani is designed to impress, offering an open-air cinema on the flybridge, where you can watch your favorite films under the stars, and a bubbling jacuzzi that invites you to unwind with a glass of champagne as you take in panoramic ocean views. Whether you’re dining alfresco, sunbathing on the deck, or sharing stories with loved ones in the shaded lounge, every moment aboard is one to cherish.
Adventure Awaits on the Open Sea
For those who crave excitement, Nalani delivers with an extensive selection of water toys. Take to the waves on a Jet Ski, glide effortlessly over the water with two eFoils, or dive into the ocean with two Seabobs. Stand-up paddleboards, water skis, wakeboards, and other thrilling activities ensure that every guest finds their perfect adventure. When it’s time to explore, the yacht’s dedicated crew of four is ready to guide you to hidden beaches, vibrant snorkeling spots, and breathtaking anchorages.
Secure Your Eco-Luxury Getaway Today
Nalani is more than just a yacht—it’s a statement of sustainable luxury and adventure. Whether you’re seeking ultimate relaxation or heart-pounding water sports, this Sunreef 80 Eco delivers an unmatched yachting experience. Book your charter today and set sail on a journey where every moment is a memory in the making.
8 + 2 guests accommodated in:
4 double cabins
1 small cabin with bunk bed and small bathroom with wet head - suitable for kids/teenagers
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x John Deere 280 HP 2 x 20.5kW | |
| Fuel Consumption: | 45 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 11.53 Metres |
| Draft: | 2.20 Metres |
| Pax: | 10 |
| YearBuilt: | 2024 |
| Builder: | Sunreef Yachts |
| Engines: | 2 x John Deere 280 HP 2 x 20.5kW |
| JetSkis: | Yes |
| Flag: | MALTA |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Internet Access: Starlink & Onboard Wifi |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | No Minimum Age |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Ok |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Williams Sportjet 520 |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | Yes |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | casting/trawling |
| Rods: | - |
Nationality: German
Languages: German, English, Spanish
Stefan has over three decades of global sailing expertise and over 60,000nm logged as captain. Since 2016, he has captained private luxury charter catamarans, offering guests safe, seamless and high-end experiences. A German Master Engineer with a strong background in aerospace and civil projects, Stefan is also an accomplished boatbuilder and published technical author. Stefan fosters an upbeat, guest-focused atmosphere on board and is also a musician, PADI dive instructor, surfer, kite-surfer and free-diver. Fluent in English and German, with good Spanish, he is both personable and professional—making every voyage one of joy, reliability, and excellence.
First Mate: Chloe Chand
Nationality: British
Languages: Spanish, English
Chloe brings both heart and hustle to Nalani in her multifaceted role as Deckhand, liaison and concierge. With over 40,000 nautical miles under her belt and nearly a decade of charter experience across the Caribbean, South America, the Mediterranean, and Pacific. She’s the kind of crew member who knows instinctively when to step up, step in, or make magic happen behind the scenes. Born in the UK but shaped by the world, Chloe has worked with tribes in the jungles of Borneo, lead wellness retreats in off-grid locations, and sailed across oceans with only a guitar and yoga mat. She speaks English and Spanish. What truly sets Chloe apart is her intuitive hospitality and warm, grounded energy. As a yoga therapist, freediver, and writer, she offers guests a rich palette of experience - and her joie de vivre and eye for detail transform charters into treasured lifetime memories.
Chef: James Temple
Nationality: British
Languages: English
With over 17 years of culinary mastery and the past five years spent exclusively aboard some of the world’s most prestigious motor and sailing yachts, James Temple is a seasoned professional renowned for transforming fresh, global ingredients into unforgettable gourmet experiences at sea. From the Balearics to the Caribbean, James has helmed the galley on all types of vessels, consistently exceeding the expectations of discerning guests. Whether preparing refined French fine dining, global fusion, vibrant plant-based cuisine, an exciting multi-course tasting menu or a comforting, yet refined meal, James does everything with style, creativity, genuine passion and love for his craft. James is also an avid kitesurfer, snowboarder and skateboarder.
Stewardess: Alexandra Duggan
Nationality: American
Languages: Spanish, English
With over five years in yachting and a lifetime of international travel behind her, American Stew Alexandra brings a rare blend of refined service, poise, precision, genuine warmth and positive energy to every charter experience. A former liveaboard sailor, fluent Spanish speaker and international traveller, she has fostered a deeply intuitive understanding of guest needs and international etiquette, always going above and beyond to ensure guests are happy and well taken care of. Beyond her professional skills, Alexandra is an avid sailor who also loves diving, kitesurfing, photography, dancing, snowboarding, and horse riding.
SAMPLE MENU
DAY 1
BREAKFAST
(Usually served on embarkation day or the following morning)
-
Freshly baked French pastries, artisan breads & house preserves
-
Greek yoghurt parfait with saffron-poached apricots & toasted pistachios
-
Seasonal fruit platter
-
Cold-pressed juice of the day & speciality coffees
-
Fine herb omelette with crème fraîche
LUNCH
Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing
Suggested pairing: Light, chilled red wine
HORS D’OEUVRES (PRE-DINNER CANAPÉS)
-
Mini tartlets with whipped goat cheese & roasted figs
DINNER
Starter
Creamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket
Main
Mediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant
Dessert
Warm chocolate cake with vanilla crème anglaise
DAY 2
BREAKFAST
-
Citrus butter crêpes with maple syrup & candied zest
-
Tropical fruit smoothie bowl with granola & toasted coconut
-
Cold-pressed juice of the day
-
Smoked salmon & watercress salad with soft-poached egg
LUNCH
Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction
Suggested pairing: Crisp Pinot Gris
HORS D’OEUVRES
-
King crab, lime & crème fraîche canapés
DINNER
Starter
Chilled gazpacho with stracciatella, charred pine nuts & herb oil
Main
Roasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus
Dessert
Almond semifreddo, praline, freeze-dried raspberries & fresh pomegranate
DAY 3
BREAKFAST
-
White peach Bellini
-
Selection of freshly baked muffins
-
Cold-pressed juice of the day
-
Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano
LUNCH
Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga
Warm roasted beet & goat cheese salad, black garlic crostini
HORS D’OEUVRES
-
Chicken Caesar croquettes
DINNER
Starter
Wagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil
Main
Classic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon
Dessert
Lemon–yuzu cream, white chocolate crumble
DAY 4
BREAKFAST
-
Buttermilk pancakes with roasted vanilla berries
-
Chia pudding with mango compote & tropical fruits
-
Fresh green juice
-
Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes
LUNCH
Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions
HORS D’OEUVRES
-
Fresh oysters with mignonette & lemon
-
Shrimp ceviche
DINNER
Starter
Compressed melon & stone fruit salad, aged prosciutto & herb oil
Main
Crispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment
Dessert
Blood orange granita with burnt-caramel chocolate truffles
DAY 5
BREAKFAST
-
Matcha & banana breakfast smoothie
-
Cold-pressed juice selection
-
Chilli-fried eggs, avocado & kimchi breakfast stack
LUNCH
Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime
Chilled soba noodle salad with ginger-sesame dressing
HORS D’OEUVRES
-
Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin
DINNER
Starter
Tuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile
Main
Miso-marinated black cod, shiitake dashi, baby bok choy
Dessert
Port-roasted pineapple, pecan brittle & matcha ice cream
DAY 6
BREAKFAST
-
Banana Foster Belgian waffles
-
Dragon fruit & tropical fruit bowl
-
Cold-pressed juice of the day
-
Baked eggs in spicy tomato sugo with sausage & cannellini beans
LUNCH
Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia
HORS D’OEUVRES
-
“Dragon eggs” with pickled beetroot & smoked fish
DINNER
Starter
Prosciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette
Main
8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil
Dessert
Classic crème brûlée
DAY 7
BREAKFAST
-
Champagne & berry sabayon
-
Eggs Benedict with hollandaise
-
Cold-pressed juice
-
Selection of artisan pastries
LUNCH
Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp
HORS D’OEUVRES
-
Foie gras parfait with port wine gel
DINNER
Starter
Diver scallops, cauliflower purée, smoked pancetta & trout roe
Main
Beef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus
Dessert
Warm chocolate fondant, vanilla crème anglaise
| 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
High Season: €84 000 + APA 25% + VAT
Mid-Season: €79 000 + APA 25% + VAT
Low Season: €74 000 + APA 25% + VAT
High season: 15 June - 15 September
Medium Season: 15 May - 14 June & 16 September - 15 October
Low Season: until 14 May & after 16 October
Winter 2025/2026: Caribbean
All Inclusive rates:
2 pax: $94 000
3 pax: $95 000
4 pax: $96 000
5 pax: $97 000
6 pax: $98 000
7 pax: $99 000
8 pax: $100 000
9 pax: $105 000
10 pax: $110 000
Christmas/NYs: $130 000
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 11.53 Metres
- : 2.20 Metres
- : 10
- : 2024
- : Sunreef Yachts
- : 8 knots
- : 10 knots
- : 2 x John Deere 280 HP 2 x 20.5kW
- : Yes
- : Yacht offers Rendezvous Diving only
- : Stefan Huebbe
- : MALTA
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | 7 |
| Heads: | - |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| 2 x John Deere 280 HP 2 x 20.5kW | |
| Fuel Consumption: | 45 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Internet Access: Starlink & Onboard Wifi |
| # of Videos: | - |
| # DVDs/Movies: | Cinema |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | 10 |
| Minimum Age: | No Minimum Age |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 150 Gal/hr |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Ok |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Williams Sportjet 520 |
| Dinghy hp: | - |
| Dinghy # pax: | 7 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | Yes |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | casting/trawling |
| Rods: | - |
Nationality: German
Languages: German, English, Spanish
Stefan has over three decades of global sailing expertise and over 60,000nm logged as captain. Since 2016, he has captained private luxury charter catamarans, offering guests safe, seamless and high-end experiences. A German Master Engineer with a strong background in aerospace and civil projects, Stefan is also an accomplished boatbuilder and published technical author. Stefan fosters an upbeat, guest-focused atmosphere on board and is also a musician, PADI dive instructor, surfer, kite-surfer and free-diver. Fluent in English and German, with good Spanish, he is both personable and professional—making every voyage one of joy, reliability, and excellence.
First Mate: Chloe Chand
Nationality: British
Languages: Spanish, English
Chloe brings both heart and hustle to Nalani in her multifaceted role as Deckhand, liaison and concierge. With over 40,000 nautical miles under her belt and nearly a decade of charter experience across the Caribbean, South America, the Mediterranean, and Pacific. She’s the kind of crew member who knows instinctively when to step up, step in, or make magic happen behind the scenes. Born in the UK but shaped by the world, Chloe has worked with tribes in the jungles of Borneo, lead wellness retreats in off-grid locations, and sailed across oceans with only a guitar and yoga mat. She speaks English and Spanish. What truly sets Chloe apart is her intuitive hospitality and warm, grounded energy. As a yoga therapist, freediver, and writer, she offers guests a rich palette of experience - and her joie de vivre and eye for detail transform charters into treasured lifetime memories.
Chef: James Temple
Nationality: British
Languages: English
With over 17 years of culinary mastery and the past five years spent exclusively aboard some of the world’s most prestigious motor and sailing yachts, James Temple is a seasoned professional renowned for transforming fresh, global ingredients into unforgettable gourmet experiences at sea. From the Balearics to the Caribbean, James has helmed the galley on all types of vessels, consistently exceeding the expectations of discerning guests. Whether preparing refined French fine dining, global fusion, vibrant plant-based cuisine, an exciting multi-course tasting menu or a comforting, yet refined meal, James does everything with style, creativity, genuine passion and love for his craft. James is also an avid kitesurfer, snowboarder and skateboarder.
Stewardess: Alexandra Duggan
Nationality: American
Languages: Spanish, English
With over five years in yachting and a lifetime of international travel behind her, American Stew Alexandra brings a rare blend of refined service, poise, precision, genuine warmth and positive energy to every charter experience. A former liveaboard sailor, fluent Spanish speaker and international traveller, she has fostered a deeply intuitive understanding of guest needs and international etiquette, always going above and beyond to ensure guests are happy and well taken care of. Beyond her professional skills, Alexandra is an avid sailor who also loves diving, kitesurfing, photography, dancing, snowboarding, and horse riding.
SAMPLE MENU
DAY 1
BREAKFAST
(Usually served on embarkation day or the following morning)
-
Freshly baked French pastries, artisan breads & house preserves
-
Greek yoghurt parfait with saffron-poached apricots & toasted pistachios
-
Seasonal fruit platter
-
Cold-pressed juice of the day & speciality coffees
-
Fine herb omelette with crème fraîche
LUNCH
Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing
Suggested pairing: Light, chilled red wine
HORS D’OEUVRES (PRE-DINNER CANAPÉS)
-
Mini tartlets with whipped goat cheese & roasted figs
DINNER
Starter
Creamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket
Main
Mediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant
Dessert
Warm chocolate cake with vanilla crème anglaise
DAY 2
BREAKFAST
-
Citrus butter crêpes with maple syrup & candied zest
-
Tropical fruit smoothie bowl with granola & toasted coconut
-
Cold-pressed juice of the day
-
Smoked salmon & watercress salad with soft-poached egg
LUNCH
Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction
Suggested pairing: Crisp Pinot Gris
HORS D’OEUVRES
-
King crab, lime & crème fraîche canapés
DINNER
Starter
Chilled gazpacho with stracciatella, charred pine nuts & herb oil
Main
Roasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus
Dessert
Almond semifreddo, praline, freeze-dried raspberries & fresh pomegranate
DAY 3
BREAKFAST
-
White peach Bellini
-
Selection of freshly baked muffins
-
Cold-pressed juice of the day
-
Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano
LUNCH
Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga
Warm roasted beet & goat cheese salad, black garlic crostini
HORS D’OEUVRES
-
Chicken Caesar croquettes
DINNER
Starter
Wagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil
Main
Classic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon
Dessert
Lemon–yuzu cream, white chocolate crumble
DAY 4
BREAKFAST
-
Buttermilk pancakes with roasted vanilla berries
-
Chia pudding with mango compote & tropical fruits
-
Fresh green juice
-
Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes
LUNCH
Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions
HORS D’OEUVRES
-
Fresh oysters with mignonette & lemon
-
Shrimp ceviche
DINNER
Starter
Compressed melon & stone fruit salad, aged prosciutto & herb oil
Main
Crispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment
Dessert
Blood orange granita with burnt-caramel chocolate truffles
DAY 5
BREAKFAST
-
Matcha & banana breakfast smoothie
-
Cold-pressed juice selection
-
Chilli-fried eggs, avocado & kimchi breakfast stack
LUNCH
Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime
Chilled soba noodle salad with ginger-sesame dressing
HORS D’OEUVRES
-
Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin
DINNER
Starter
Tuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile
Main
Miso-marinated black cod, shiitake dashi, baby bok choy
Dessert
Port-roasted pineapple, pecan brittle & matcha ice cream
DAY 6
BREAKFAST
-
Banana Foster Belgian waffles
-
Dragon fruit & tropical fruit bowl
-
Cold-pressed juice of the day
-
Baked eggs in spicy tomato sugo with sausage & cannellini beans
LUNCH
Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia
HORS D’OEUVRES
-
“Dragon eggs” with pickled beetroot & smoked fish
DINNER
Starter
Prosciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette
Main
8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil
Dessert
Classic crème brûlée
DAY 7
BREAKFAST
-
Champagne & berry sabayon
-
Eggs Benedict with hollandaise
-
Cold-pressed juice
-
Selection of artisan pastries
LUNCH
Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp
HORS D’OEUVRES
-
Foie gras parfait with port wine gel
DINNER
Starter
Diver scallops, cauliflower purée, smoked pancetta & trout roe
Main
Beef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus
Dessert
Warm chocolate fondant, vanilla crème anglaise
| 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
High Season: €84 000 + APA 25% + VAT
Mid-Season: €79 000 + APA 25% + VAT
Low Season: €74 000 + APA 25% + VAT
High season: 15 June - 15 September
Medium Season: 15 May - 14 June & 16 September - 15 October
Low Season: until 14 May & after 16 October
Winter 2025/2026: Caribbean
All Inclusive rates:
2 pax: $94 000
3 pax: $95 000
4 pax: $96 000
5 pax: $97 000
6 pax: $98 000
7 pax: $99 000
8 pax: $100 000
9 pax: $105 000
10 pax: $110 000
Christmas/NYs: $130 000
