REVA NUI
Rooted in the spirit of Easter Island Rapa Nui, the name REVA NUI evokes a profound sense of abundance (Nui) and an enthusiastic call to adventure (Reva). This elegant, refined yacht is designed to be your “home at sea” a sophisticated sanctuary where the soul of Polynesia blends harmoniously with timeless French chic. Featuring truly impressive open spaces, her design allows for complete freedom of movement. The outdoor decks blend seamlessly with the interior, offering panoramic views that make the yacht feel like your own private island. REVA NUI can accommodate up to 8 guests in 4 luxurious cabins, including the master cabin a true haven of privacy with its dedicated relaxation area, large walk-in closet, and private terrace. Her dedicated and professional crew of 4 ensures that every cruise is an exceptional experience. Whether you’re soaking up the Mediterranean sun or exploring the Caribbean, REVA NUI is the perfect setting to savor fine cuisine, enjoy excellent company, and experience the freedom of the open ocean.
REVA NUI is accommodating up to 8 guests in 4 cabins:
All cabins have separated heads and shower and are equipped with TV, private control AC, Hi-Fi set radio and plugs
FORWARD STARBOARD - 1 Master cabin, King size bed 180 x 2m equipped with a sofa, a desk, a walk-in closet and a private terrace (hydraulic platform)
AFT STARBOARD - 1 VIP cabin, Queen size bed 160x 2m,equipped with a desk
AFT PORTSIDE & MIDSHIP - 2 Double cabins, size bed 160x 2m, convertible in twin cabins
Separate crew quarters: 1 peak + 1 cabin
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 NANNI diesel engines 235HP 2 Cummins Onan 27Kwa generators | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 11 Metres |
| Draft: | 2.5 Metres |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | MALTA |
| Engines: | 2 NANNI diesel engines 235HP 2 Cummins Onan 27Kwa generators |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink internet Wifi / Bluetooth connection onboard Autopilot / GPS Navigation station / Radar / Sonar |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 2 540 l/h |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | 2 540 l/h |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 1 Williams 505 Jet tender |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Degree in Navigation Science | Yacht Master 3000
Spanish, English and basic French
With a Degree in Navigation Science and a Yacht Master 3000 license, Jaime is a highly experienced Spanish sailor with over 20 years in the maritime industry.
Multiple ocean crossings (Atlantic/Pacific), and experience in both Caribbean and Mediterranean seasons, he accumulates more than 130.000 miles sailed under his belt. Capable of overcoming any difficulty on board.
Specialized in catamarans, he loves fishing and all aspects of the sea.
CHEF: Jean-Baptiste REDREAU
STCW, ENG 1, HACCP Certification
French, English
Rotational Chef onboard REVA NUI from June to July.
Jean-Baptiste has been working in the maritime industry for nearly 20 years. He started as a racing sailor aboard traditional tall ships and later on modern sailing yachts, which gave him the opportunity to participate in offshore races, including transatlantic crossings.
Having always been passionate about cooking, he decided to become a self-taught chef.
For almost 12 years, he has been offering his culinary expertise as a chef aboard private and charter yachts such as S/Y OTOCTONE and S/Y IPHARRA . A cuisine inspired by his travels throughout the Caribbean, the Pacific Ocean, and most of the Mediterranean Sea.
He loves to create memorable dining experiences and sharing his passion through flavorful, and personalized cuisine tailored to each guest's preferences.
‘I never grow tired of being in the galley, whether on board or at home with family and friends’
CHEF: JÉRÉMY RIT
STCW, ENG 1, HACCP Certification
French, English and Spanish
Rotational Chef from August to October.
After graduating from Business School, he followed his true calling at 24, honing his craft in Michelin-starred restaurants across France, Portugal and England.
His combined high-end knowledge in pastry, fish monger and plant-based cuisine, allows him to transform every meal into a celebration of authentic flavors.
As a devoted father who raised his daughters single-handedly, he possesses an exceptional sense of responsibility and a calm, thoughtful demeanor. His mission is to provide a first-class experience and his dedication to guest well-being shine through every plate.
Having built his career in high-pressure top rated restaurants, now seeks the yachting industry as his next challenge.
CHIEF STEWARDESS: CRISTINA RODRÍGUEZ
STCW, ENG 1 & Food Hygiene and Safety II
Spanish, English and basic French
Linked to commercial management and sales since her beginnings, in the last 8 years the maritime tourism industry has become the core of her professional development.
With Food Hygiene/Safety and PADI Advanced Open Water diver license, this Sevillian has already accumulated over 40.000 nautical miles sailed, assuming responsibilities for budgeting, special food supplies, guest service, crew management, design high-value travel itineraries, yacht interior furnishings accessories, cooking and housekeeping.
MATE: LUCA SPINDLER
STCW, ENG 1, Yacht Master Offshore
English, Italian and Spanish
Originally from Tarifa, Spain with sailing background in windsurfing, other water-sports, sail making and hands-on experience with mechanical engineering systems, maintenance, and navigation.
Luca is versatile in both sailing and motor yachts. Trilingual in English, Spanish, and Italian, he has worked on vessels across the Mediterranean including Atlantic crossing.
Along with practical skills in antifouling, rigging and watersports-videography. With a calm and proactive approach, he brings both technical expertise and positive energy to the crew, ensuring smooth and safety operations.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2026 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | ||||
| Winter 2026 to 2027 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 |
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
July - August: 69 000 €
June - September: 65 000 €
May - October: 60 000 €
MYBA terms: + 30% APA + VAT
One week minimum required - on request : 5 days might be accepted depending on the calendar.
CARIBBEAN - WINTER: 2026-2027
Dec to April: €69 000
Xmas rate: €79 350
New Year: €82 800 (10 days minimum required)
MYBA terms: + 30% APA
Pick up Martinique/Guadeloupe + 8,5% VAT if applicable
One week minimum required - on request : 5 days might be accepted depending on the calendar.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 11 Metres
- : 2.5 Metres
- : 8
- : 2025
- : Lagoon
- : 8
- : 10
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : JAIME GONZÁLEZ
- : MALTA
- : 2 NANNI diesel engines 235HP 2 Cummins Onan 27Kwa generators
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 NANNI diesel engines 235HP 2 Cummins Onan 27Kwa generators | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, 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: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Starlink internet Wifi / Bluetooth connection onboard Autopilot / GPS Navigation station / Radar / Sonar |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 2 540 l/h |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | 2 Cummins Onan 27Kwa |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | 2 540 l/h |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 1 Williams 505 Jet tender |
| Dinghy hp: | - |
| Dinghy # pax: | 5.03m - 8 + 1 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Degree in Navigation Science | Yacht Master 3000
Spanish, English and basic French
With a Degree in Navigation Science and a Yacht Master 3000 license, Jaime is a highly experienced Spanish sailor with over 20 years in the maritime industry.
Multiple ocean crossings (Atlantic/Pacific), and experience in both Caribbean and Mediterranean seasons, he accumulates more than 130.000 miles sailed under his belt. Capable of overcoming any difficulty on board.
Specialized in catamarans, he loves fishing and all aspects of the sea.
CHEF: Jean-Baptiste REDREAU
STCW, ENG 1, HACCP Certification
French, English
Rotational Chef onboard REVA NUI from June to July.
Jean-Baptiste has been working in the maritime industry for nearly 20 years. He started as a racing sailor aboard traditional tall ships and later on modern sailing yachts, which gave him the opportunity to participate in offshore races, including transatlantic crossings.
Having always been passionate about cooking, he decided to become a self-taught chef.
For almost 12 years, he has been offering his culinary expertise as a chef aboard private and charter yachts such as S/Y OTOCTONE and S/Y IPHARRA . A cuisine inspired by his travels throughout the Caribbean, the Pacific Ocean, and most of the Mediterranean Sea.
He loves to create memorable dining experiences and sharing his passion through flavorful, and personalized cuisine tailored to each guest's preferences.
‘I never grow tired of being in the galley, whether on board or at home with family and friends’
CHEF: JÉRÉMY RIT
STCW, ENG 1, HACCP Certification
French, English and Spanish
Rotational Chef from August to October.
After graduating from Business School, he followed his true calling at 24, honing his craft in Michelin-starred restaurants across France, Portugal and England.
His combined high-end knowledge in pastry, fish monger and plant-based cuisine, allows him to transform every meal into a celebration of authentic flavors.
As a devoted father who raised his daughters single-handedly, he possesses an exceptional sense of responsibility and a calm, thoughtful demeanor. His mission is to provide a first-class experience and his dedication to guest well-being shine through every plate.
Having built his career in high-pressure top rated restaurants, now seeks the yachting industry as his next challenge.
CHIEF STEWARDESS: CRISTINA RODRÍGUEZ
STCW, ENG 1 & Food Hygiene and Safety II
Spanish, English and basic French
Linked to commercial management and sales since her beginnings, in the last 8 years the maritime tourism industry has become the core of her professional development.
With Food Hygiene/Safety and PADI Advanced Open Water diver license, this Sevillian has already accumulated over 40.000 nautical miles sailed, assuming responsibilities for budgeting, special food supplies, guest service, crew management, design high-value travel itineraries, yacht interior furnishings accessories, cooking and housekeeping.
MATE: LUCA SPINDLER
STCW, ENG 1, Yacht Master Offshore
English, Italian and Spanish
Originally from Tarifa, Spain with sailing background in windsurfing, other water-sports, sail making and hands-on experience with mechanical engineering systems, maintenance, and navigation.
Luca is versatile in both sailing and motor yachts. Trilingual in English, Spanish, and Italian, he has worked on vessels across the Mediterranean including Atlantic crossing.
Along with practical skills in antifouling, rigging and watersports-videography. With a calm and proactive approach, he brings both technical expertise and positive energy to the crew, ensuring smooth and safety operations.
S/Y REVA NUI
Sample menu by Chef Jérémy RIT
BREAKFAST
Fresh fruit platter, granola, cheese and cured meat served every morning
Salmon Benedict, Kaffir lime hollandaise sauce
Herb & feta omelet, Heirloom tomato salad
Tortang Talong (baked aubergine omelette) with scalion & ricotta
Coconut & chia seed power bowl with freshly cut mango, flaxseed, blueberry and cashewnuts
Homemade crêpes filled with banana and strawberries
French toast: Thick brioche, sea salt caramel and passion fruit
LUNCH
Lobster salad, citrus and crunchy fennel, and passion fruit dressing
Tataki de boeuf: Served with ponzu sauce, black radish and fresh herbs
Scallop carpaccio, lime, pink peppercorns, and vanilla oil
Grilled sea bass, vegetable vierge, provence herbs, and Thai rice
Crab salad, pomelo, charred avocado, fresh herbs and chili oil
Tahitian raw fish, red tuna, fresh coconut milk, crunchy vegetables
Chicken thigh skewers served in a pitta with a tabbouleh, Greek yoghurt sauce and red onion picckles
APERITIFS
Buckwheat blinis with trout roe - Tomato and raspeberry gazpacho
Shrimp tempura, black garlic aioli - Calamari carbonara, sage fritter
Bream ceviche - Sea bass sashimi
Comté gougères - Mini fish burgers
Radish with seaweed butter - Caviar chawamushi - Sea rillettes toast
Cod fritter, shalots and gerkins relish
Parmegianno short bread and tuna tataki
DINNER STARTERS
Cuttlefish confit and grilled, roasted cauliflower cream with tahini & chicken juice with liquorice
Asparagus and parmegiano tartelette with pistachio sabayon and bottarga
Sea trout cooked with polenta in leeks leaves, buttersquash, trout eggs & chives sauce
Tomatoe and white miso velouté, shellfish & mustard seeds
Beef tataki, caviar from Aquitaine & toum sauce
Red snapper crudo, sobressade savory custard, Xeres mirror and jalapenos pepper
Bluefin tuna tartar, confit egg yolk in soy sauce, fresh cucumber, juniper powder & crispy tapioca
DINNER MAIN
Scallop, some fresh and raw, others marinated in XO and semi-dried.
Fresh fennel and lime salad, pilpil sauce of their coral & preserved lemon
Lamb saddle stuffed Provençal-style, served with thyme-infused sauce and garlic, sautéed spinach and potato mille-feuille
Lobster, poached in red butter, smoked potatoes, stired pakchoï, grilled pamplemousse & hollandaise champagne sauce
Beef filet chargrilled, crispy canelloni of the brisket, beluga lentils, roasted aubergine served with a truffle & beef sauce
Dover sole filet, cooked “meunière” with voatsypiferi pepper, oyster cream and oyster leaves, potatoe & algae gnocchi
Bresse chicken breast with yellow wine, chicken thighs croquettes with ras el hanout, herbs, fig oil, and mango vinegar
Duck breast, seared and gently smoked, porcini tatin tart, foie gras shavings, black olives & cocoa sauce & hazelnut oil
DINNER DESSERTS
Orange greek yogurt, semolina and Kalamata olive oil short bread, blood & supreme orange blossom water meringue
Figs tartelette, mascarpone and vanilla light chantilly & balsamic caramel
Lemon gateau infused with limoncello, lemon cream & raspberry coulis
Almonds, freshly picked, Basque cheesecake & minute made cherry marmelade
Honey, pollen, chantilly cream, honey financier & fresh peaches
Chocolate mousse quenelle, crunchy peanuts & salty banana caramel
Pistachio biscuit and nougatine, Iranian safran cream & rose custard
Hazelnut, caramelized and sliglty salted, praliné, hazelnut biscuit & sprinkled with miso caramel
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2026 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 |
| Winter 2026 to 2027 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 |
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
July - August: 69 000 €
June - September: 65 000 €
May - October: 60 000 €
MYBA terms: + 30% APA + VAT
One week minimum required - on request : 5 days might be accepted depending on the calendar.
CARIBBEAN - WINTER: 2026-2027
Dec to April: €69 000
Xmas rate: €79 350
New Year: €82 800 (10 days minimum required)
MYBA terms: + 30% APA
Pick up Martinique/Guadeloupe + 8,5% VAT if applicable
One week minimum required - on request : 5 days might be accepted depending on the calendar.
