Sunreef Eco 80 2024 Yacht Charter
Yacht Description
Sunreef Eco 80 2024 yacht is a 80.00 ft long sailboat catamaran and spends the and winter season in Caribbean Leewards, Caribbean Windwards. It was built by Sunreef Yachts in 2024. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.
Accommodation
Galley is down in the port hull aft.Cabins comprise 4 double cabins: 1 King and 3 queen size beds
Cabin Breakdown
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailing catamaran like Sunreef Eco 80 2024, the expected APA is 20% to 35% of the charter price (€18,000 - €31,500), making the charter cost €108,000 to €121,500. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
Sunreef Eco 80 2024 Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 180,000EUR to 198,000EUR | 36,000EUR to 59,400EUR | 216,000EUR to 257,400EUR | Discounts outside the main season are common. | |
7 day charter | 90,000EUR to 99,000EUR | 18,000EUR to 29,700EUR | 108,000EUR to 128,700EUR | Standard charter rate, base for all calculations. | |
3 day charter | 45,000EUR to 49,500EUR | 9,000EUR to 14,850EUR | 54,000EUR to 64,350EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 90,000EUR / 6 * 3 days = 45,000EUR |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: EUR90,000
High season rate: EUR99,000
Available in the Caribbean from 1st December 2024 to 30th April 2025
Low Rate: €90,000 + 30% APA
High Rate (Christmas and New year, minimum 2 week booking) - €99,000 +30% APA
7th June to 31st August Mediterranean Rate for Italy 2025
€90,000 + 22% VAT + 30% APA
ECO mode - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.Available in the Caribbean from 1st December 2024 to 30th April 2025
Low Rate: €90,000 + 30% APA
High Rate (Christmas and New year, minimum 2 week booking) - €99,000 +30% APA
7th June to 31st August Mediterranean Rate for Italy 2025
€90,000 + 22% VAT + 30% APA
ECO mode - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.
Amenities
Specifications
Features
More Specifications
Diving Onboard
Fishing
Green Initiatives
Water Sports
Other Entertainment
Projector
Crew Information
Captain: Ollie Curran
Captain Ollie Curran
Ollie grew up around boats, having started sailing aged six; it has been a constant in his life ever since, devoting his personal and working life to yachting. Ollie has crossed multiple oceans and spent most of lockdown in the South Pacific on board his own yacht. He is so excited to join The Idler and brings with him a wonderful energy. Ollie is a very competent engineer and cook so is happy to muck in wherever he is needed. He is an excellent problem solver and has great rapport with guests. He is proud to lead by example and his positive energy is infectious. In his spare time Ollie loves wind and kite surfing and when he’s on land you can catch him playing padel or running with a dog in tow.
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.
Stewardess Tessa Pillay
Tessa is a highly skilled and knowledgable team member. Not only does she have a wonderful warm manner, she is also incredibly calm and measured. She will always greet you with a smile and no task is too big or too small. She adapts to all situations and guests which is what makes her a great asset to the team on board. She respects the world view of every client and makes their wishes her highest priority. Tessa is also a registered dietitian and personal trainer so comes with an arsenal of expertise.
Deckhand Mike Waller
Raised in the warm waters of the Indian Ocean on South Africa’s eastern coastline by a family integrated in the water-sports community, Michael developed into a confident waterman at a young age. After undertaking studies at the countries top universities in the fields of History and Law, he turned away from a corporate career to pursue a path closer to his passions. Having guided clients in world renowned scuba diving and ‘Big 5’ Safari areas he has transitioned to the yachting industry. An accomplished PADI Instructor and experienced surfer Michael prides himself in leading guests safely in any environment. Having worked on deck on several large motoryachts he will be bringing his attention to detail and organisation to The Idler. He loves researching all the best dive spots as such he brings a huge respect of the ocean and wildlife. He is excited to be working alongside his partner Tessa.
Menu
Jade's menu is constantly evolving and adapting, this sample menu gives an idea of the kind of options guests will be presented with.
BREAKFAST
Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Freshly Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.
Shakshuka Skillet;
North African Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh Herbs and Feta
Classic Eggs Benedict;
Canadian Bacon, Boat-made Herbed Biscuits, Lemon Hollandaise
West Coast Salmon Hash;
Alaskan Wild Smoked Salmon, New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado
Grilled Grapefruit;
Honey & Grand Marnier, Toasted Coconut, Bacon Chips
Belgian Waffles;
Vanilla Chantilly Whip, Warm Summer Berry Compote
Pain Perdu;
Boat-made Brioche French Toast, Nutmeg & Passionfruit Syrup
Dutch Babies;
German Style Pancakes with Lemon Mascarpone, Fresh Blueberries
Full American Breakfast
Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato
Toast & Confiture
LUNCH
Always followed by a cookie of the day!
Braised Beef Short Rib Sandwich;
Caramelised Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough
Thai Grilled Chicken Skewers;
Spicy Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay
Bison Beef Sliders;
Boat-made Challah Mini Buns, Aged Gouda, Cassava Truffle Frîtes
Cochinita Pibil;
Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn
House Speciality Sushi Platter;
Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame
Polenta Crusted Chicken Breast;
Fennel Pollen, Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp
Fusion Tuna Niçoise;
Sesame Seared Ahi Tuna, Poached Purple Potatoes & French Green Beans, Miso Aioli, Wasabi Foam
Mango Prosciutto Flatbread;
Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette
HORS D'OEUVRES
Happy hour delights paired with Julianna’s signature Cocktails!
Filo Baked Brie; Boat-made Crusty Baguette, Onion Confiture
Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip
Italian Charcuterie and Olive Board; Boat-made Rosemary Focaccia
Fresh Catch Ceviche; Avocado and Roasted Salsa Roja
Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers
House Sesame Crackers; Beetroot Hummus, Olive Tapenade, Toasted Chickpeas
Chèvre and Grapes; Rolled in Pistachios and Gold Foil with Pomegranate Molasses
Rainbow Salad Rolls; Rice Wraps, Edible Flowers, Cashew Nuoc Nam
Foie Gras; Pear pearls, Thyme Filo Pillows
Dinner
STARTERS
Caribbean Spiny Lobster Carpaccio;
Lemon Dill Infused Olive Oil, Pickled Shallots, Hawaiian Black Salt
Avocado Cucumber Vichyssoise;
Parmesan Tuile, Herb oil
Californian Vera Cruz;
With Lime Poached Shrimp, Crème Fraîche
Watermelon Feta Salad;
Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette
Tuna à la Tahïtienne;
Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar
Caribbean Cracked Conch Chowder;
Smoked Tomatoes, Sweet Corn Bisque, Dill Foam
Islands Curried Pumpkin Soup:
Garam Masala Spiced with Coconut Cream & Papadum
Melon Caprese Ensalata
Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls
MAIN COURSE
Jamaican Jerk Pork Tenderloin Medallions;
Apple Glazed Red Cabbage, Pea Purée, Plantain Crisps, Orange Thyme Jus
Five Spice Duck Magret;
Crispy skin, Passionfruit Caramel, Polenta Cake, Scorched Bok Choy
Dukkah Crusted Rack of Lamb;
Cauliflower Mash, Labneh, Pomegranate Molasses, Cilantro Mint Espuma
Prosciutto Wrapped Sous-vide Chicken Breast;
Boat-made Parsley Linguine, White Wine Parmesan Cream, Basil Tuiles
Hemp Heart Crusted Mahi Mahi;
Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuile
Sous-vide Angus Beef Filet Mignon;
Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps
Sous-Vide Butter Poached Lobster Tail,
Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam
DESSERT
Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel
Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse
Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf
Espresso Martini Crème Brûlée, Chocolate Covered Coffee Beans
Key Lime Semi-Freddo, Graham Cookie Crumble, Marshmallow Whip
Grenadian Chocolate Mousse “mud”, Edible Almond “Dirt”, Fresh Flowers, Chocolate Rocks
Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream
Bon Appétit!