Yacht Description
Fresh off the build. CIRRUS is a 68ft sailing yacht delivered in 2024 by Stephens, designed by Stephen Waring. She sleeps 6 guests in 3 cabins, so it stays comfortably small-group and easy to run.
Water access, sorted. The aft transom deck unfolds into a multi-purpose platform for straightforward swimming and tender access. Simple. Effective.
Classic lines, modern living. Inside, the open main salon brings in plenty of natural light, with an interactive galley forward so the group actually stays together between sailing and downtime. Air conditioning and Wi-Fi are onboard when you want comfort and connectivity.
Cabins with flexibility. CIRRUS has three queen guest cabins with en-suite bathrooms, including a forward master with a sofa and generous storage. The two aft cabins can convert from queen to twins if needed.
Specifications
- Length overall
- 68ft / 20 m
- Beam
- 5.21m
- Draft
- 2.77m
- Builder
- Stephens
- Year built
- 2024
- Type
- Sailing Yacht
- Cruising speed
- 5 knots
- Top speed
- 10 knots
- Consumption
- 2.5g per hr US Gall/Hr
- Guests
- 6
- Cabins
- 3
- Crew
- 2
Charter Price
From $29,500 to $34,000 per week, plus APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price.
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
- 3
- Electric heads
- 3
- Showers
- 2
- Basins
- 3
- A/C
- Full
- A/C at night
- Yes
3 staterooms for 6 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin (Forward) | Queen berth | Private en-suite head; oversized separate shower | Full |
| Aft Cabin (Starboard) | Convertible queen/twin | En-suite head; shower (shared access arrangement noted) | Full |
| Aft Cabin (Port) | Convertible queen/twin | En-suite head with shower; shower accessible from salon or via port cabin head | Full |
- Captain
- Erik Samuels
- Nationality
- American
- Languages
- English, conversational Spanish
- License
- Yachtmaster Offshore, AEC, Powerboat II, STCW 10, US Sailing
Holds Yachtmaster Offshore and focuses on safety and smooth itineraries across the Caribbean, New England, and Europe. Can include guests of any sailing skill level in hands-on sailing as much as they want.
- American nationality
- Languages: English, conversational Spanish
- Licenses/certifications: Yachtmaster Offshore, AEC, Powerboat II, STCW 10, US Sailing
Classically trained chef who keeps menus practical for life underway, using fresh seasonal ingredients. Covers dietary requests including gluten-free, vegan, keto, and paleo.
- American nationality
- Graduate of Austin Culinary Institute; Food Safety Certified (focus in Baking and Patisserie)
- Cuisine focus: French, Mediterranean, Japanese, plus global cuisines
- Certification: STCW 10
-
Drop-down aft transom platform:
Unfolds into a multi-purpose deck for easy water access, lounging, cooking, and fishing. -
4 snorkel sets onboard:
Simple, ready-to-go exploring for reefs and bays straight from the swim platform. -
BBQ on deck:
Enjoy relaxed lunches and sunset dinners outside without heading ashore.
- Nude charters
- On inquiry
- Watermaker
- Yes
- Water capacity
- 135
- Ice maker
- Yes
- Bimini
- Yes
- Special diets
- On inquiry
- Kosher
- On inquiry
- BBQ
- Yes
- Gay charters
- On inquiry
- Hairdryers
- Yes
- Crew smokes
- On inquiry
- Inverter
- Yes
- Internet
- Onboard WIFI
| Toy | description |
|---|---|
| Snorkeling gear | 4 sets of snorkeling gear for guests. |
Day 1
- Fresh fruit salad
- Chia yogurt parfait
- Warm banana muffins – GF option available
Day 2
- Scrambled eggs – chives, roasted sweet potatoes, sautéed greens
Day 3
- Smoothie bowls – coconut, fresh mango, granola
Day 4
- Avocado toast – poached eggs, microgreens, GF sourdough
Day 5
- Omelets made to order – cheese, herbs, seasonal vegetables
Day 6
- Almond flour pancakes – maple syrup, berry compote
Day 7
- Greek yogurt bar – toppings: nuts, seeds, honey, fruit
Day 1
- Grilled chicken salad – avocado, heirloom tomatoes, lemon vinaigrette
Day 2
- Zucchini noodle bowl – shrimp, cherry tomatoes, basil pesto
Day 3
- Seared ahi tuna salad – cucumber, radish, sesame dressing
Day 4
- Roasted vegetable and quinoa bowl – lemon tahini dressing
Day 5
- Shrimp tacos – cabbage slaw, avocado-lime crema
Day 6
- Grilled vegetable and hummus wrap – arugula salad
Day 7
- Cold soba noodle salad – edamame, carrots, sesame vinaigrette
Day 1
- Pan-seared halibut – cauliflower purée, asparagus, citrus beurre blanc
Day 2
- Herb-crusted rack of lamb – truffle mash, roasted root vegetables
Day 3
- Grilled filet mignon – wild mushroom risotto, broccolini
Day 4
- Baked salmon – dill cream, sautéed spinach, lemon rice
Day 5
- Chicken roulade – goat cheese, baby carrots, herb jus
Day 6
- Lobster tail – garlic butter, corn purée, grilled zucchini
Day 7
- Braised short ribs – parsnip mash, glazed carrots
Day 1
- Vanilla bean panna cotta – berry compote
Day 2
- Flourless chocolate cake – whipped cream, raspberries
Day 3
- Honey-roasted peach tartlets – almond crust (GF)
Day 4
- Coconut crème brûlée
Day 5
- Chocolate-dipped strawberries
- Pistachio shortbread
Day 6
- Lemon mousse – blackberry coulis
Day 7
- Salted caramel pots de crème
No specific snacks were listed in the provided sample menu.
Chef’s Style & Influences
Fresh, seasonal cooking with global touches; Mediterranean and Japanese cues, plus gluten-free options.
Onboard Entertainment
Microwave Refrigerator Freezer Washer/Dryer Dodger Sail Awning Sailing Bimini TV Salon
Diving
Yacht offers Rendezvous Diving only
Registry & Permits
- Flag
- USA
- License
- 2
- Permit
- 2
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