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Elevator Summary

This remarkable 60' Sunreef yacht boasts an exquisite blend of elegance and functionality. The yacht provides an astonishing array of amenities, ensuring both relaxation and adventure are catered to. Specifically designed for luxurious sailing charters, she features three queen-sized cabins with private en-suites suitable to accommodate up to 6 guests comfortably. Spanning a beam of 30' and a draft of 6', her dimensions offer stability and ample space for leisure activities. Specializing in voyages across the Caribbean Virgin Islands, her cruising capabilities are seamlessly integrated with high-tier entertainment and relaxation facilities, rendering her the epitome of maritime sophistication.

Accommodation

This yacht presents a grand master stateroom with a queen-sized bed and generous bath featuring an oversized walk-in shower. Two additional queen cabins are uniquely appointed, each with individual air conditioning controls, private en-suite electric heads, and stall showers. Ceiling heights are noted generously around 6'5" to 6'10", providing a spacious environment throughout the vessel. The yacht is equipped with salon stereo and TV, Onboard WIFI, as well as full air-conditioning ensuring comfort irrespective of the external weather conditions.

Toys

  • 1 Subwing
  • 2 Hammocks
  • Floating island
  • Lobstering Gear
  • 4 Bean Bags
  • Yoga Mats
  • Skim Board

Amenities

The yacht is furnished with everything required for opulent enjoyment. From the Ice maker and BBQ grill on board to professional grade kitchen appliances including a new dishwasher, the yacht facilitates both casual snacks and elaborate meal preparations. Additionally, leisure is prioritized with the availability of a comprehensive multimedia system, over 50 DVDs, and various board games.

Crew

Captain Kyle Foster and Chef Stacy Ulmer make a seasoned team with years of professional experience in sailing and hospitality. Fluent in English and Spanish, Captain Kyle is a USCG Master Near Coastal licensed captain with deep knowledge of the Caribbean's best routes. Chef Stacy brings an exceptional culinary prowess with a focus on sustainable and local cuisine. Together, they aim to deliver an unparalleled experience on high seas, combining luxury, adventure, and personalized service.

Preferential Booking

Season Name 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2023 to 2024 $30,000 $30,500 $31,000 $31,500 $32,000
Summer 2024 $30,000 $30,500 $31,000 $31,500 $32,000

For an immersive preview of what awaits aboard this luxury charter, you can explore a detailed 3D tour available via this link.

Accommodation

1 Master queen cabin with extra large bath including walk-in large shower, individual a/c control etc. 2 queen cabins each with individual a/c control, private ensuite electric head and stall shower.

Ceiling heights:
Aft Deck- 6'7
Salon- 6'10
Master Cabin 6'6
Master Bath 6'5

What is the cabin arrangement of EUPHORIA?

  • 3 VIP cabins

EUPHORIA

  • Weekly price:
    $31,100 - $32,000

    Low Season | High Season

  • Length: 60'
  • # of Guests: 6
  • # of Cabins: 3
  • # of Crew: 2
  • Builder: Sunreef Yachts
  • Built Year: 2016

Related Videos

EUPHORIA Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Winter 2023 to 2024 $30,000 $30,500 $31,000 $31,500 $32,000 $0 $0 $0 $0 $0 $0
Summer 2024 $30,000 $30,500 $31,000 $31,500 $32,000 $0 $0 $0 $0 $0 $0
Winter 2023 to 2024 $30,000 $30,500 $31,000 $31,500 $32,000 $0 $0 $0 $0 $0 $0
Summer 2025 $30,000 $30,500 $31,000 $31,500 $32,000 $0 $0 $0 $0 $0 $0

EUPHORIA Yacht Charter Price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 62,200$ to 64,000$ 12,440$ to 19,200$ 74,640$ to 83,200$ Discounts outside the main season are common.
7 day charter 31,100$ to 32,000$ 6,220$ to 9,600$ 37,320$ to 41,600$ Standard charter rate, base for all calculations.
3 day charter 15,550$ to 16,000$ 3,110$ to 4,800$ 18,660$ to 20,800$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
31,100$ / 6 * 3 days = 15,550$

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: $31,100

High season rate: $32,000

​​BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: ​​British Virgin Islands & U.S. Virgin Islands
​Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included


GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$29,700 | 3@$30,050 | 4@$30,400 | 5@$30,750 | 6@$31,100

LOCAL FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$29,850 | 3@$30,275 | 4@$ 30,700 | 5@$31,125 | 6@$31,550

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.

CHRISTMAS 2024: 7 night minimum, full-board option only. 2-6 pax $40,000.00

NEW YEARS 2024: 7 night minimum, full-board option only. 2-6 pax $40,000.00

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver



​​BVI COMPLIANCE FOR THE 2023/2024 SEASON:
Cruising Grounds: ​​British Virgin Islands & U.S. Virgin Islands
​Pick Up/Drop Off: St. Thomas or Tortola
Yacht: BVI-Based
Crew: Permanent Annual Work Permits
​BVI Customs & Cruising Permit Fees: Included


GENERAL NOTES:
MINIMUM NIGHTS: 5
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.

HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$29,700 | 3@$30,050 | 4@$30,400 | 5@$30,750 | 6@$31,100

LOCAL FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$29,850 | 3@$30,275 | 4@$ 30,700 | 5@$31,125 | 6@$31,550

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.

CHRISTMAS 2024: 7 night minimum, full-board option only. 2-6 pax $40,000.00

NEW YEARS 2024: 7 night minimum, full-board option only. 2-6 pax $40,000.00

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver



Price Terms

Inclusive

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Inq
Books: No
Crew Pets: No
Pet Type: N/A
Guest Pets: No
Camcorder: Yes
Number Dine In: 7
Ice Maker: Yes
Number Of Dvds: 50+
Number Of Cds: iPod - via
Board Games: Yes
Sun Awning: No
Bimini: Yes
Special Diets: Yes
Kosher: No
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Hairdryers: Yes
Number Of Port Hatches: Full A/C
Smoking: Scoop steps only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: 17kw
Inverter: 5000w
Voltages: 110v/220v
Hammock: Yes
Windscoops: No

Specifications

Tube:
Guests: 6
Draft: 6
Helipad: No
Ac: Full
Ac Night: No
Built: 2016
Turnaround: 48 hrs
Cabins: 3
King:
Queen: 3
Double:
Single:
Twin:
Pullman:
Showers: 3
Basins: 3
Heads:
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 17kw
Internet: Onboard WIFI

Layout

Layout of EUPHORIA

More Specifications

Flag: JAMAICAN
Homeport: St. Thomas, USVI
Resort Course: N/A
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 0
Yacht Insurance: MHG - London Marine

Diving Yacht offers Rendezvous Diving only

Full Course: N/A
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type: Trolling and Casting
Rods: 4 trolling 1 casting
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts: Chef purchases local and/or organic produce when available. Yacht uses eco-friendly cleaning products. Crew strives to eliminate single use plastic onboard, participates in recycling programs on island.

Water Sports

Dinghy Size: 15' RIB center console
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 70HP
Floating Mats: 1
Dinghy Pax: 7
Swim Platform: Scoop steps
Water Skis Adult:
Boarding Ladder: Ladder off scoop steps
Water Skis Kids:
Sailing Dinghy: No
Jet Skis: No
Beach Games:
Wave Runners: No
Kneeboard:
Windsurfer: No
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board: 1
Paddleboard: 3
Seabob: No
Sea Scooter: No

Other Entertainment

Defibrillator
Egg grill in photos is no longer onboard

Crew

Crew Information

Crew of EUPHORIA|Captain Captain

Crew of EUPHORIA|Chef/First Mate Chef/First Mate

Captain: Kyle Foster

Kyle Foster
As a seasoned boat captain and waterman, I've successfully navigated over 300 charters in the US Virgin Islands. My primary goal is to ensure that every guest leaves with cherished memories and a beaming smile. Beyond sailing, I enjoy moments spent surfing, spearfishing, and free diving, all while fine-tuning my personal sailboat. Additionally, I enjoy honing my mixology skills, holding a bartender's certification, I enjoy crafting the perfect cocktails to enhance the flavors of a meal or elevate any island occasion. Fueling my love for exploration, the great outdoors, and the feeling of adrenaline rushes are passions I'll never let go of. As a PADI Master Diver, I am always avid to swim into the ocean's depths, on the lookout for exotic marine life, whether equipped with scuba gear or relying solely on free diving. My expertise in free diving extends beyond conventional reefs; you'll often find me 50 feet under, in pursuit of a lobster dinner! I grew up surrounded by water, but I first began sailing in the British Virgin Islands during my teenage years. The experience embedded a mark on me, igniting my need for adventure. Years later, I left for my hometown in Maryland and enrolled in an ASA catamaran sailing course based out of St. Thomas. This decision rekindled my passion, propelling me to work as a sailing yacht technician on vessels ranging from 44 to 70 feet. After months of dedication, I acquired my very own 40-foot sailboat, established my presence within the local community, and began living my dream.
Now, with my USCG Master Near Coastal captain's license and a wealth of experience and expertise, I am thrilled to share my profound love for adventure and the islands with all the guests I have the privilege of welcoming aboard.


Stacy Ulmer
Hailing from the Chesapeake Bay in Southern Maryland, Stacy has always been drawn to living by the water. Having spent time living in the bustling cities of Valparaiso, Chile, Washington, DC and Oakland, CA, she was looking for a slower pace of life. Originally planning to only spend her teacher summer in the USVI, she quickly fell in love with the natural wonders both on land and underwater, and decided to make this her new home. While she misses the food scenes in such culturally diverse cities and dramatic coastlines of the West Coast, she has settled into her relaxing Caribbean lifestyle here on the west end of St. Thomas

With over 15 years of hospitality experience in both fine dining and fast paced casual environments, Stacy wanted to combine her hospitality skills with her love for the water and pursued her STCW license at the local captains school in 2021. As part of her STCW and teacher training, Stacy is CPR, First Aid and Basic Firefighting certified. She holds a B.A in Spanish/Latin American Studies as well as a Masters in Education, and is fluent in Spanish. She has taken culinary courses with a focus on seafood with Le Cordon Bleu: Lima, Peru, and from scratch bread making courses with Turner Farms. Chef Stacy is excited for her 3rd season chartering catamarans in the USVI and BVIs, and delighting guests of all ages with her customized menus, fresh cocktails and local beer & wine pairings.

In her spare time, you can find Stacy hiking to off-the-beaten path beaches with her island dogs, reading, daydreaming about her next travel destination, volunteering at the local Humane Society, testing new recipes in her kitchen, and searching for the next best snorkel adventure. While dining on board Euphoria, expect to see food inspired by Stacy’s extensive travels throughout Latin America, Europe and Asia, as well as healthy, from scratch cooking that she grew up loving while cooking alongside her mom and grandmother. Both Captain Kyle and Chef Stacy share a passion for our natural world and strive to be “green” and eco-friendly on our charter trips by eliminating single-use plastics onboard, participating in local recycling programs and buying locally sourced products whenever possible. And as the wise Anthony Bourdain once said, “If I’m an advocate for anything, it’s to move, as far as you can, as much as you can, across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody.” Hope to see you in the beautiful USVI & BVIs!

Menu

Aboard Euphoria, wake up to a fresh fruit plate with your espresso coffee or tea before a sit down breakfast that ranges from light to heavy depending on our itinerary for the day. A sit down lunch is served between 12:30pm - 2pm. Lunch ranges from tacos to burgers to salads, wraps and more. Around sunset we serve an appetizer in the “loft” followed by a salad course, entree accompanied with a starch and vegetable followed by Chef Emily’s homemade desserts. Dinner is served between 7pm and 8pm unless otherwise noted.
Please note any recommendations, preferences or allergies and we’ll be sure to meet your needs.

Breakfast
~ Acai Bowl
Served with granola, fresh berries, bananas, chia seeds and coconut.
~ Eggs Benedict
Poached eggs, Canadian bacon on an English muffin with home-made lemon paprika hollandaise sauce.
~ Bacon and Spinach or Vegetable Quiche
Bacon, spinach and cheese with peppers and onions or mushroom and spinach quiche.
~ French Toast
Cinnamon and vanilla french toast with bacon and homemade whipped cream.
~ Yogurt Parfait
Served with granola and fresh berries.
~ Bagels and Lox
Bagels served with cream cheese, north atlantic smoked salmon, capers and red onion.
~ Sweet Potato Hash
Served with sausage, peppers, onions and a fried egg.
~ Southern Breakfast
Eggs cooked your way, cheese grits served with bacon or sausage and toast.
~ Pancakes
Macadamia nut and date pancakes with maple sausage links.
~ Avocado Toast
Twelve grain toast with prosciutto, avocado, poached egg and sprouts topped with sesame seeds.

Lunch
~ Lobster, Chicken or Shrimp Salad Lettuce Wraps
Homemade salad with onions, peppers, celery, mayonnaise and seasonings served in bibb lettuce.
~ Caribbean Smoked Baby Back Ribs
5 Hour smoked Caribbean seasoned pork ribs glazed in a mango and rum BBQ sauce served with a french potato salad and baked beans.
~ Fresh Fish Sandwich
Lightly breaded, pan-seared fish filet served with lettuce, tomato, pickled onion and a home-made tartar sauce served with a corn and black bean salad.
~ Fish or Shrimp Tacos
 Blackened or grilled served with peas & rice, salsa and all the fixings.
~ BBQ Pork Sliders
Served on a roll with bacon, melted cheese, lettuce, tomato, crispy onions and pasta salad.
~ Iceberg Ahead Salad
Catch of the day over a lettuce wedge served with blue cheese, pickled onion, bacon and a balsamic drizzle.
~ Cheeseburger in Paradise
Hand pattied burger grilled to perfection on a brioche bun with swiss cheese, LTO and homemade chips.
~ Curried Chicken Roti
West Indies curry marinated chicken with peppers, onions, chickpeas and brussel sprouts wrapped in a roti wrap served with an arugula salad.
 ~ Burrata Salad
Whole burrata over a warm spinach salad with a pancetta vinaigrette served with pickled red onion, mandarin oranges, cucumber and crispy pancetta.

Appetizers
~ Charcuterie Board
Assortment of meats and cheeses served with truffled mushrooms, olives and cheese stuffed peppers.
~ Guacamole & Homemade Salsa
 Freshly made guacamole served with chips and salsa.
~ Crab Stuffed Mushrooms
Maryland style crab filling stuffed in baby bella mushrooms topped with panko breadcrumbs and parsley.
~ Buffalo Lobster Bites
Fresh caught lobster, lightly fried and tossed in Franks buffalo sauce served with celery, carrots, blue cheese and ranch.
~ Baked Brie
Wrapped in a puff pastry topped with honey and toasted pecans served with apples and berries.
~ Spinach and Artichoke Dip
Mixed with sundried tomatoes, hearts of palm, parmesan and cream cheese served with pita chips.
~ Tenderloin Bruschetta
Filet strips served on toasted french bread topped with shallot, arugula whipped goat cheese.
~ Sundried Tomato Hummus
Homemade hummus served with assorted vegetables and crackers.

Salad
~ Classic Cesar
Homemade dressing, grilled romaine, parmesan and toasted croutons.
~ Tomato Caprese
Local heirloom tomatoes, buffalo mozzarella, fresh basil with evoo and white balsamic reduction.
~ House Salad
Mixed greens tossed in a vidalia onion vinaigrette wrapped in english cucumber with pickled red onions, shaved carrots and cherry tomatoes.
~ Hert Covert Salad
Blanched green beans in a creamy balsamic vinaigrette with pickled  red onion, golden raisins, sunflower seeds, cucumbers and tomatoes.
~ Watermelon Salad
Watermelon, arugula and fresh mint and goat cheese drizzled with a fig balsamic reduction.
~ Mixed Green Salad
Tossed in a maple vinaigrette, avocado, roasted golden and red beets, gorgonzola cheese and walnuts.
~ Kale Salad
Fresh kale mixed with a banana vinaigrette with toasted walnuts, apples and grapes with blue cheese crumbles.

Dinner
~ Caribbean Lobster
Fresh caught spiny lobster smoked on the green egg with a baked potato and grilled broccolini.
~ Grilled Steak and Mushroom Risotto
Marinated grilled steak served with a mushroom and cheese risotto and caramelized brussel sprouts, homemade bearnaise sauce.
~ Fresh Catch
Catch of the day served over toasted coconut rice, honey glazed sugar snap peas with a lemon caper beurre blanc.
~ Spanish Paella
Variety of seafood served family style over saffron rice and tomatoes.
~ Mongolian Fried Rice
Chicken, steak or shrimp pan seared in a soy, garlic, ginger sauce with veggie fried rice.
~ Spaghetti and Meatballs
Captain Cory’s famous meatballs with homemade marinara, fresh sourdough loaf and cesar salad.
~ Caribbean Jerk Chicken
Marinated grilled chicken smoked on the green egg served with sweet potato puree and asparagus topped with a pineapple salsa.
~ Grilled Rack of Lamb
Frenched rack of lamb grilled with a rosemary herb crust, roasted baby potatoes and broccoli.
~ Seared Scallops
Seared U10 scallops over sauteed zucchini paired with a pomme puree and romesco sauce.
~ Blackened Tuna
Served rare over sauteed spinach and a potato pancake with a creamy gorgonzola sauce.
~ Snapper Carbonara
Crispy skin seared snapper served over fettuccine and homemade carbonara sauce with bacon lardon.
~ Crispy Duck Breast
Pan seared, crispy skin duck breast with a cauliflower puree, maple glazed carrots and a cranberry reduction.

Dessert
~ Chocolate Soufflé
Dark chocolate, orange and Grand Marnier. Served with fresh berries.
 ~ Bananas Foster
Flambeed bananas in a local rum, brown sugar served in a phyllo cup with vanilla ice cream.
~ Bread Pudding
Brioche bread with bourbon, pecans and butterscotch topped with a caramel glaze.
~ Sorbet
Assorted local fruit sorbet with fresh mint.
~ Poached Pears
Red wine poached pears with caramelized oranges, whipped cream and a chocolate tuile.
~ Key Lime Pie
Pecan and graham cracker crust, fresh lime custard topped with a lime zest whipped cream.
~ Reese's Peanut Butter Pie
Oreo cookie crust, Reese's cup pieces, peanut butter infused whipped filling topped with caramel and chocolate sauce.
~ Cinnamon Apple Tart
Marinated apples, phyllo dough, baked to perfection.
~ Gluten & Dairy Free Brownie Cake
Brown sugar, coconut oil, almond flour and dark chocolate.

STANDARD SHIPS BAR
Vodka:  Stolichnaya, Titos
Rum:  Cruzan Dark, Light, Pineapple, Coconut | Goslings
Bourbon:  Woodford
Gin:  Tanqueray
Scotch:  Dewars
Tequila:  Milagro Silver | Milagro Reposado | Don Julio Blanco
Red Wine:  Italian: Cabernet | Merlot | Pinot Noir | Malbec | Rosso Di Montepulciano | Chianti
White Wine:  Chardonnay (Butter/Oaky) | Pinot Grigio (Crisp) | Sauvignon Blanc (New Zealand)
Rose:  French style - dry
Sparkling wine:  Prosecco
Welcoming Campagne:  Veuve Clicquot

House beer: Carib | Reef Life IPA | Beach Blonde Ale | Light beer per request

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  • EUPHORIA

    Price Terms: Inclusive

    Price from $31,100/week

    High season $32,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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