79°F | , Soggy Dollar, BVI
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SUR L’EAU Yacht Description

SUR L’EAU yacht is a 75.00 ft long sailboat catamaran and spends the summer and winter season in British Virgin Islands. It was built by PRIVILEGE ALLIAURA MARINE GROUP in 2008. A refit was done in 2019. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

and a generator.

Accommodation

1 MASTER QUEEN, PORT MIDSHIP QUEEN, PORT AFT QUEEN, STARBOARD AFT QUEEN

Cabin Breakdown

Queen Cabins: 4

SUR L’EAU Yacht Details

8

Guests

4

Cabins

4

Crew

PRIVILEGE ALLIAURA MARINE GROUP

Built by

$44,000 - $50,000

Weekly price low-high season

5 US Gall/Hr

Consumption

8 KNOTS

Cruising Speed

12 KNOTS

Max. Speed

2019

Refit

SUR L'EAU 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
Summer 2020 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000 $0 $0 $0 $0
Winter 2020 to 2021 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000 $0 $0 $0 $0
Summer 2021 $44,000 $45,000 $46,000 $47,000 $48,000 $49,000 $50,000 $0 $0 $0 $0

Price Terms

All Inclusive

Price Details

Price from: $44,000

High season rate: $44,000

CHRISTMAS & NEW YEAR 2019/20:> 1-8 pax @ $57,500 - 7 night minimum. No specials apply.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

SUR L’EAU yacht charter price

# of charter days Base Price Total Note
14 day charter 88,000$ to 88,000$ 88,000$ to 88,000$ Discounts outside the main season are common.
7 day charter 44,000$ to 44,000$ 44,000$ to 44,000$ Standard charter rate, base for all calculations.
3 day charter 22,000$ to 22,000$ 22,000$ to 22,000$ The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
44,000$ / 6 * 3 days = 22,000$
1 day charter 7,333$ to 8,800$ 7,333$ to 8,800$ Please inquire, the possibility/availability of a 1 day charter needs to be verified.

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.

SUR L’EAU Sailing Areas

Summer Season

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: Inq
Books: Yes
Crew Pets: No
Camcorder: Yes
Number Dine In: 8 g
Water Maker: YES
Water Capacity: 344 GALLONS
Ice Maker: Yes
Number Of Cds: YES
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: No
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: Aft Deck
Crew Smokes: No
Children Ok: Yes
Generator: 29 kw
Inverter: 5 KW & 2.5 KW
Voltages: 110V & 220V
Hammock: Yes

Specifications

Tube: 1
Guests: 8
Maxspeed: 12 KNOTS
Pref Pickup: Virgin Islands
Other Pickup: Grenadines
Draft: 8
Cruising Speed: 8 KNOTS
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2008
Turnaround: 48 hours
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 29 kw
Cruising Speed: 8 KNOTS
Max Speed: 12 KNOTS

Layout

Layout of SUR L’EAU

More Specifications

Flag: CAYMAN ISLANDS
Homeport: Grenadines
Resort Course: NA
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: Steamship Mutual

Diving Yacht offers Rendezvous Diving only

Full Course: NA
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear: Yes
Rods: 4

Green Initiatives

Green Initiative: Yes
Reusable Bottles: Yes

Water Sports

Dinghy Size: 15 ft
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Dinghy Hp: 70
Floating Mats: 1
Dinghy Pax:
Swim Platform: AFT DECK
Water Skis Adult: 1
Boarding Ladder: port & stbd ladder
Water Skis Kids: 1
Sailing Dinghy: no
Jet Skis: No
Beach Games: 0
Wave Runners: No
Kneeboard: 1
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: 1
Paddleboard: 4

Other Entertainment

**2019 $2mil Re-Fit including but not limited to :

19KW Onan Generators
Watermaker
Icemaker
Wine Fridge
AC Chillers
North Sails and Rigging
70HP Tender
Mattresses & Soft linens
TV"S in all cabins
Class A First Aid Kit with on-call doctor & Defibrillator
Walk on Water Hobie peddles
SUPS


**Please email for the complete list of refurbishments.

Crew

Crew Information

Captain: Rick Burrage

Captain Rick Burrage
Master 3000
Rick was born and schooled in the UK. He graduated with a business degree at university in Edinburgh. After university, he sailed in the Solent, taking a variety of courses and in 2004, Rick was offered a position as a deckhand on a yacht in the Caribbean. They then went on to the Galapagos and many islands in the Pacific. Since then and after many miles at sea, sailing to a wide variety of destinations, he has risen through the ranks to become a captain. During his time at sea, Rick met his wife Alexandra. They have sailed together on several boats and married in Costa Rica on the beach. Whenever he has some spare time Rick actively seeks out new challenges on and off the water.
Rick, Alexandra and the crew will go out of their way to make each charter on board Sur L’eau a fantastic experience and a memory guests will treasure forever.

Chef Charlotte Rousselot
Maxim International School Culinary
Charlotte is from France. A lifelong passionate sailor she has worked on a variety of vessels from classic sailing yachts to modern motor yachts. Having worked in gastronomic restaurants and five star hotels, she is equipped to deliver the highest food standards onboard.


Stewardess: Alexandra Burrage
Yachtmaster Offshore, AEC, Divemaster, Yoga teacher
Alexandra was born and raised in South Africa. After her schooling she graduated with a diploma in interior design. She started sailing at the age of five and competed in her first race by the age of eight and fell in love with sailing.
With 19 years of yachting experience, Alexandra has visited many different destinations including Americas, Africa, Asia, Mediterranean and the Caribbean. She’s passionate about her career and striving to always give the highest level. She is very creative, organized and attentive to guests and crew. Alexandra has a genuine love of life, adventure, travel and people. In her free time, you’ll find her in the water, taking photographs, hiking a mountain or exploring local cultures.

NICO JANSE VAN RENSBURG - Deck/Eng
Born and raised in the southern tip of Africa, I spent many a holiday on safari with my family where my love for the outdoors has grown deeper with every trip. But even in these early days the attraction of water was strong, and I ended up pursuing that as an open water swimmer. After school the oceans started calling and I soon realised where my true passion lay. I started my journey of yacht training and diving courses. I worked for a time on The Sustainable Seas Trust vessel, Boaz. This enabled me to accumulate not only invaluable experience but also notch up some sea miles. Following this an opportunity opened up for me working for a fleet of large charter catamarans in the fascinating country of Turkey. Today, learning not only yachtsmanship but the skills required in the hospitality industry.

I am a now a qualified RYA Offshore skipper and also an enthusiastic PADI Dive Master. Enjoying every moment above and below the waves and I can’t wait to share the wonders of the Caribbean and the reefs with our guests.






Menu

BREAKFAST


SELECTION OF MUFFINS & FRESH PASTRIES, FRESH FRUIT PLATTER, YOGHURT & HOMEMADE ROASTED GRANOLA, CHEESE PLATTER, FRESH JUICE


DAILY HOT CHOICES


FRENCH TOAST MASCARPONE WITH FRESH BERRIES


ONION RICOTTA & SAGE OMELETTE


BAKED EGG “PORTHOLES” WITH BACON, ROASTED TOMATO & SPINACH


DANISH PANCAKES


PANCAKES WITH TROPICAL FRUIT & COCONUT


BANANA PANCAKES WITH VANILLA YOGHURT & FRESH BERRIES


SMOKED SALMON FRITTATA


EGGS BENEDICT WITH SMOKED SALMON & ZESTY HOLLANDAISE


EGGS BENEDICT WITH SAUTÉED MUSHROOMS AND CRISPY BACON


SPINACH & PANCETTA BREAKFAST QUICHE


ROASTED TOMATO, BACON & ASPARAGUS EGG MUFFINS


WILD MUSHROOM, THYME & GOATS CHEESE FRITTATA


VEGGIE OMELETTE


Optional Extras Made To Order:


FRIED OR SCRAMBLED EGGS, BACON, SAUSAGE, PANCETTA ROSTI, WILTED SPINACH, TOMATO, MUSHROOMS


SMOOTHIES ON REQUEST


____________________________________________________________________________________________


LUNCH


Dessert & Fresh Bread Served Daily


SHRIMP & ZUCCHINI RISOTTO: WITH A FRESH HERBED TOMATO SALAD & FOCACCIA BREAD


THAI BEEF SALAD: WITH A LIME, GINGER & CILANTRO DRESSING


ROASTED TOMATO & BASIL SOUP: WITH HERB PARMESAN FRESHLY BAKED BREAD


BLOODY MARY SEAFOOD PLATTER: PRAWNS, BROWN SHRIMP & SALMON WITH GRILLED AVOCADO SERVED ON
ROMAINE, RADICCHIO & ICEBERG LETTUCE DRIZZLED WITH A ZESTY TOMATO & VODKA DRESSING

TOMATO & FRESH BASIL BRUSCHETTA


SUMMER CHICKEN SALAD: WATERCRESS, BABY SPINACH, SPROUTS, RED ONION & MANGE TOUT TOPPED WITH CITRUS


GRILLED CHICKEN DRIZZLED WITH A WHITE BALSAMIC & MANGO DRESSING


NICOISE SALAD: CRISP LETTUCE WITH CHERRY TOMATOES, HARICOT VERTS, REDSKIN POTATO, BOILED ORGANIC
FREE RANGE EGGS, OLIVES, RADISHES TOPPED WITH SEARED AHI TUNA DRIZZLED WITH A DIJON MUSTARD & PARSLEY DRESSING

PORK TENDERLOIN & PEACH KEBABS: WITH ROASTED PEARS, ROQUEFORT CHEESE, TOASTED WALNUTS ON ARUGULA WITH OLIVE & THYME CIABATTA


RED SNAPPER WITH ROASTED RED PEPPER & PINE-NUT SALSA: SERVED WITH WHITE TRUFFLE MASH & ORANGE HAZELNUT SNOW PEAS


PARMESAN CHICKEN FILLET: SERVED WITH CHICKPEA SALAD & COCONUT DRESSING


LOBSTER & ORZO SALAD: DELICATELY DRESSED WITH A FRESH DILL & CITRUS VINAIGRETTE


GRILLED MAHI-MAHI WITH MUSHROOM & THYME RISOTTO: FINISHED WITH CILANTRO LIME AOLI


 


__________________________________________________________________________________________


DINNER


SEARED SCALLOPS & HERBED BUTTER SAUCE SERVED WITH PARSNIP PUREE


FILLET MIGNON WITH A PORT WINE SAUCE, CILANTRO & LIME SWEET POTATO, ROASTED ASPARAGUS & BALSAMIC RED PEPPERS


WHITE CHOCOLATE CHEESE CAKE WITH FRESH BERRIES


***


BEEF CARPACCIO


LOBSTER THERMIDOR, WITH HERBED POTATO CROUTONS & GREEN GARDEN SALAD


COFFEE CRÈME BRULEE


***


MOZZARELLA, AVOCADO, TOMATO AND BASIL SALAD


VEAL SALTIMBOCCA ALLA ROMANA, WITH PROSCIUTTO HAM & SAGE COOKED IN A MARSALA SAUCE, WITH TAGLIATELLE ALFREDO & STEAMED GREEN VEGETABLES


MERLOT POACHED PEARS SERVED WITH WARM DARK CHOCOLATE SAUCE & TOASTED ALMONDS AND SERVED WITH SALTED CARAMEL ICE CREAM


***


CHANTERELLE MUSHROOM SALAD OVER ARUGULA WITH PARMESAN CHEESE SHAVINGS & SERVED WITH A CHAMPAGNE DRESSING.


MACADAMIA NUT & DIJON MUSTARD CRUSTED RACK OF LAMB WITH A HONEY VINEGAR SAUCE, SERVED WITH 
RICE PILAF & STEAMED GREEN BEANS WITH GLAZED CARROTS

CHOCOLATE MOLTEN CAKE WITH VANILLA BEAN GELATO


***


PAN-SEARED ASPARAGUS WITH BURRATA, MUSTARD & BALSAMIC GLAZE STEAMED TURBOT WITH SPINACH & 
A TIAN OF GRILLED AUBERGINE, ROASTED PEPPERS & PORTOBELLO MUSHROOM WITH A TOMATO, FRESH BASIL
& CORIANDER SEED VINAIGRETTE

CARAMELIZED PEAR TARTE TATIN SERVED WITH VANILLA FRESH CREAM, THYME & LEMON INFUSED EXOTIC MUSHROOM RISOTTO


SEARED VENISON FILLET WITH A BLUEBERRY JUS SERVED WITH GARLIC & THYME BAKED POTATO ROSES & CARROT PUREE


MANGO & BLACK PEPPER PANNA COTTA TOPPED WITH MANGO GRANITA


***


CROSTINI OF SMOKED SALMON BUTTER & POACHED LEEKS TOPPED WITH CRISPY POPPED CAPERS


RED PRAWN CURRY WITH COCONUT & CILANTRO JASMINE RICE


PAVLOVA WITH GRANADILLA & CHANTILLY CREAM


***


WATERCRESS SOUP


SLOW ROASTED LAMB SHANK WITH WASABI MASH & BALSAMIC ASPARAGUS


BAKLAVA CHEESECAKE & LEMON GLAZE


***


TUNA TARTARE


THAI BUTTERNUT & PRAWN SOUP, VEGETABLE SUMMER ROLLS WITH ALMOND BUTTER DIPPING SAUCE


VANILLA POACHED FIGS WITH CHERRY & PISTACHIO PARFAITS


***


MELON & PROSCIUTTO SALAD


CAPRESE STUFFED CHICKEN WITH ROASTED ROSEMARY BABY VEGETABLES


CAPPUCCINO LINDT CHOCOLATE MOUSSE WITH A WHITE CHOCOLATE COFFEE BEAN


CRUMBLE


***


CHILLED AVOCADO & ZESTY CUCUMBER SOUP


CREAMY LOBSTER & SUNDRIED TOMATO PAPPARDELLE


CHOCOLATE MOLTEN CAKE WITH FRESH RASPBERRY’S &


VANILLA BEAN GELATO


Bon Appetit


 


 

Reviews:

February Charter Grenada To St. Kitts
I was recently onboard the Sur L’eau for a trip from Grenada to St. Kitts. I am writing to tell you about my experience on the trip in hopes that it might assist you with suiting travelers with the boat.

Unfamiliar with this type of travel, I wasn’t sure what to expect and somewhat anxious but I was amazed at the accommodations, activities, and hospitality on the boat. Whether underway or on anchor, the 4-member crew was attentive to make sure all of Sur L’eau’s amenities were available for our pleasure. It was obvious they had planned ahead for every event but weren’t so rigid that they didn’t take advantage of entertainment they thought we would enjoy. Advanced planning was evidenced by live entertainment onboard for birthday and anniversary celebrations, while alterations to the schedule allowed us to take in a blues festival on Mustique and a jazz festival on Bequia. It is this type of engagement with the guests and attention to the guest’s experience that sets this crew apart. Other excursions included lobster BBQ lunch on the beach, waterfalls, lunch on St. Lucia in view of the Pitons, shopping excursions, tour of a chocolate factory, boat ride up Indian River and I’m sure I’ve forgotten some others.

Dining is always a big part of a vacation and I have to say the chef on this boat did a fantastic job. Each and every meal was well prepared. Lunch prepared with a tuna caught while traveling between the islands was greatly appreciated by the guests.

Lastly, I would like to point out the size of the amenities in the staterooms. The bed, along with the shower, restroom and stowage were a very nice size, able to accommodate us very comfortably.

All in all, I can’t think of a thing I would change about my trip or the way these guys manage the boat and the guest’s experience.
Photo 1
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January 2020 The Grenadines
Feedback to their broker:

"Our trip was spectacular! We had high expectations and those expectations were surpassed. It was truly an amazing and idyllic trip.

The yacht was clean (sparkly!) every day, decorated beautifully (beyond perfect), with amazing space that we all used as we wished and loved every inch of it. We all used the beanbag chairs throughout the trip at various times and all over the boat. And the hammock was a lovely surprise that we all sat in. The couches and settees everywhere were comfortable and we all used them in various places depending on the weather and our need to be in or out of the sun. There were excellent water sports available and we used them all! We snorkeled, went wake boarding and tubing behind the zodiac, paddle boarded and kayaked and used the Hobie paddle boards as well (my mom LOVED those things!). And, we floated and had fun on the rainbow unicorn and pink flamingo floaty toys. Great fun. The swim platform was very handy and fun to sit on as well. The towels to dry off were clean and fluffy and always available as we emerged from the water. And, they were often WARM for us at just the right moment.

The crew was beyond attentive. We felt like royalty! The service was spot on and friendly. The crew was there when we needed them and invisible when they sensed we should be alone. They were friendly and kind and fun. They seemed to know what we needed when we needed something.

The food was amazing. The chef worked magic with the food and knew exactly what we liked! She was particularly attentive to my food restrictions and always prepared something a little different for me, but along the same lines as what she served everyone else. We ate so well and loved every bite! And, it was nutritious and the plates were always very pretty. As was the table! A different beautiful table setting for every meal. Everything was better than expected and I can’t imagine how they could improve on anything.

And, the wine and cocktails were spectacular! We enjoyed delicious wine with our meals and a fun, unique cocktail every day at cocktail time.

We were celebrating several milestone birthdays and they surprised us with a fun, decorated yacht upon our return one afternoon, along with a special dinner for the celebration. And, the chef made a special birthday coffee cake for one guest on our last morning for breakfast. She was incredible.

I don’t think I could gush any more about our experience. It was perfect. I would go back tomorrow if I could, and I know all of my family feels the same way. I would highly recommend this yacht along with the amazing crew to anyone wishing an amazing yachting experience in the Caribbean.

I'm glad they loved having us as much as we loved being with them all week."


2019/20 New Year's Charter
The Crew of Sur L'eau,
Thank you for a wonderful vacation! Everything was amazing and we enjoyed getting to know all og you. We hope we can do another trip with you all.
-The Caress Family

We had such a great time! Thanks for everything
- Hailey

Thank you for an amazing
- Cole

Thank you for an amazing for vacation
- Callie
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    • SUR L’EAU

      Price Terms: All Inclusive

      Price from $44,000/week

      High season $50,000/week

    • Date Format: MM slash DD slash YYYY
    • Date Format: MM slash DD slash YYYY

    Yachts in British Virgin Islands for Winter Season are 60% reserved. If you are considering a charter in this time period, inquire now!

  • Inquire

    1. Date

    2.1. Boat Type

    3.2. Hulls

    5.5. Minimum Cabins (2 guests/cabin)

    6.5. Max Price