Yacht Description
Deck Space That Works Flybridge seating and lounging pair with a large foredeck and trampolines, so six guests need not crowd one spot.
Water Time, Sorted Two paddleboards, two windsurfers and a wakeboard keep active days varied. Plenty to launch.
Refit And Ready This 62-foot Sunreef sailing catamaran was built in 2008 and refit in 2023, with three cabins sleeping six.
Specifications
- Length overall
- 62ft / 18 m
- Beam
- 9.75m
- Draft
- 1.58m
- Builder
- Sunreef Yachts
- Year built
- 2008
- Refit
- 2023
- Type
- Sailing Catamaran
- Cruising speed
- 8 knots
- Top speed
- 12 knots
- Engines
- 2 inboard engines (2 x 11
- Generator
- 17Kw
- Fuel
- - Litres/Hr (US Gall/Hr)
- Guests
- 6
- Cabins
- 3
- Crew
- 2
Charter Price
From $16,900 to $23,900 per week, plus 30% APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity is at the charterer’s discretion. APA rate as published in the yacht’s rate sheet.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
Summer Season
Winter Season
- Total guests
- 6
- Total cabins
- 3
- Queen cabins
- 2
- Double cabins
- 1
- A/C
- Full
3 staterooms for 6 guests.
| Cabin | Bed size | Bathroom | AC |
|---|---|---|---|
| Master starboard suite | Queen | — | — |
| Port aft suite | Queen | — | — |
| Forward guest suite | Double | — | — |
- Captain
- Georges Bruno
- Nationality
- Swiss
- Languages
- English, French, German, Spanish
- License
- Yachtmaster
Bruno's mechanical engineering background and proficiency with onboard electronics support safe, efficient navigation. His experience with delivery crews and transatlantic crossings supports capable passage planning.
- Regularly sailing as a qualified skipper and crew member since 2016
- Experience with boat deliveries and transatlantic crossings
- Background in mechanical engineering and onboard electronic instruments
- Competitive windsurfing and 420 dinghy regattas
Nathalie prepares meals from fresh seasonal products, adapting dishes to guest tastes and preferences. Her responsibility for provisioning and meal preparation supports organized service throughout the charter.
- Began pastry baking in adolescence before expanding into cooking
- French and Italian Mediterranean cuisine with traditional Norman influences
- Recipes inspired by Oriental and Asian cuisine
- Responsible for provisioning, meal preparation, and general onboard maintenance
-
Varied water sports:
Two paddleboards, two windsurfers, a wakeboard and tube offer several ways onto the water. -
Flybridge seating and lounging:
The flybridge provides another open-air spot for breakfast, seating and relaxed time together. -
Large foredeck and trampolines:
Generous forward deck space gives guests another place to spread out above the water.
- Air Conditioning
- Yes
- Wi Fi
- Yes
- BBQ
- Yes
- Bimini
- Yes
- Deck Shower
- Yes
- Ice Maker
- Yes
- Vcr/dvd Player
- Yes
- Internet
- Onboard WIFI
| Toy | Description |
|---|---|
| Tube | Tube. |
| Water skis | Adult water skis. |
| Wakeboard | Wakeboard. |
| Windsurfers | 2 windsurfers. |
| Stand up paddle boards | 2 stand up paddle boards. |
| Two-person kayak | Two-person kayak. |
| Snorkeling gear | Snorkeling gear. |
| Fishing gear | Fishing gear. |
- Cereals, milk, yogurt, toast, bread, butter, jam, and honey
- Seasonal fruit platter, fruit juices, tea, coffee, and hot chocolate
- Pastries
- Oat pancakes
- Waffles with chocolate or salted caramel coulis
- Upon request: English muffins, eggs, crispy bacon, and cheese platter
- Sicilian Eggplant Caponata
- Zucchini and Parmesan Flan – red pepper sauce
- Fresh Buffalo Mozzarella – tomatoes, basil, and extra virgin olive oil
- Red Pepper, Black Olive, and Feta Cake
- Creamy Curry Chicken Salad
- Veal Terrine – pistachios, candied tomatoes, green salad, and balsamic dressing
- Octopus Salad – spring onions, olives, and extra virgin olive oil
- Turkey Roll – mozzarella and candied tomatoes
- Caesar Salad – anchovy and caper dressing
- Two-Salmon Pie
- Watermelon Chopped Salad
- Cheese Platter – black cherry or Espelette pepper jam
Starters
- Homemade Green Olive Tapenade
- Chorizo Cream
- Lonzo and Pancetta Platter
- Spicy Melon and Shrimp Verrine
- Spicy Tomato and Mango Velouté
- Smoked Salmon Toast
Main Courses
- Tuna Tataki – sesame, soy sauce, wild rice, and asparagus
- Cod Fillet – fennel and lemon cream with flat beans
- Grilled Fish of the Day – vegetable tian
- Fresh Spaghetti Carbonara – guanciale and spinach balls
- Eggplant Parmigiana – fresh basil
- Beef Fillet – creamy mushroom sauce and Italian polenta
- Lamb Shoulder – herb crust and baked potatoes
- Veal Saltimbocca – tomato crumble
- Strawberry Shortbread – ginger pastry cream
- Lemon Meringue Pie
- Banana Bread – salted butter caramel ice cream
- Dark Chocolate Pie
- Traditional Tiramisu
- Chocolate Mousse – lemon zest
- Cheesecake – strawberry coulis
- Brown Rum Cannelé
- Almond Cake – salted caramel coulis
- Panna Cotta – red fruit coulis
No snack selections are specified in the sample menu.
Chef’s Style & Influences
French, Italian, Mediterranean, and Asian influences shape a varied menu with seasonal ingredients.
Fishing
Sustainability
Registry & Permits
- Flag
- San Marino
- Homeport
- Riviera, Corsica, Sardinia
- License
- 2
- Permit
- 2
- Insurance
- Transmer Assurances
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