Yacht Description
Sunreef 60, refreshed. DAWN is a 60-foot Sunreef sailing catamaran built in 2019 and refit in 2023, set up for 8 guests who want modern, bright interiors without sacrificing deck space.
Deck flow that works. Bow lounge with trampolines, a big aft cockpit for proper alfresco meals, and a flybridge that doubles as the daily hangout. Jacuzzi included.
Toys for busy days. Launch quickly on the Jet Tender Zar 4.9SL, then rotate through wakeboard, towables, water skis (adult and child), snorkeling kit, and underwater dive scooters. Simple plan. Repeat.
Eight sleep comfortably. Four ensuite cabins: one master plus three double guest cabins. Air conditioning and WiFi keep the off-water hours easy.
Specifications
- Length overall
- 60ft / 18
- Beam
- 10.06m
- Draft
- 1.83m
- Builder
- Sunreef Yachts
- Year built
- 2019
- Refit
- 2023
- Type
- Sailing Yacht
- Cruising speed
- 8 knots
- Engines
- 2 x Volvo D3 110 HP
- Fuel
- 35 Litres/Hr (Litres/Hr)
- Guests
- 8
- Cabins
- 4
Charter Price
From $40,000 to $43,000 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 discretionary, typically 5%–25% of the base price. 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
- 8
- Total cabins
- 4
- King cabins
- 1
- Queen cabins
- 3
4 staterooms for 8 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | King size bed | Private en-suite bathroom | Full |
| Guest Cabin 1 | Queen size bed | Private en-suite bathroom with toilet and shower | Full |
| Guest Cabin 2 | Queen size bed | Private en-suite bathroom with toilet and shower | Full |
| Guest Cabin 3 | Queen size bed | Private en-suite bathroom with toilet and shower | Full |
Focuses on safe sailing operations while keeping the day moving on plan. Also assists guests with water activities, drawing on his background as a dive instructor and lifeguard.
- Argentinian nationality
- Languages: Spanish, English, Portuguese, Italian, French
- Background as a dive instructor and lifeguard
Supports both deck operations and interior service to keep guest areas running smoothly during the day.
- South African nationality
- Role: Deck-stew
Prepares onboard meals for the charter week to keep dining consistent and on schedule.
- Role: Chef
- Crew member name not provided in the crew data
-
Flybridge jacuzzi:
Soak with panoramic sea views, plus easy sunset cocktails and stargazing after dinner. -
Underwater dive scooters:
Explore coves and reefs with extra range, great for snorkelers of all abilities. -
Wakeboard, skis & towables:
Action-packed days on the water for adults and kids, with options for all levels.
- Air Conditioning
- Yes
- Wi Fi
- Yes
| Toy | description |
|---|---|
| Underwater dive scooters | Underwater dive scooters for underwater propulsion. |
| Towables | Towables for being towed behind the tender. |
| Paddleboards | 2 stand-up paddle boards. |
| Wakeboard | Wakeboard. |
| Water skis | Water skis for adults and children. |
| Snorkeling gear | Snorkeling equipment for guests. |
- Continental breakfast – cold cuts of meat and cheese, jams and spreads, fresh bread and croissants, fruit plate.
- Spinach and feta frittata – with freshly baked banana bread and a fresh fruit plate.
- Avocado toast – poached eggs, feta, roasted cherry tomatoes and pine nuts; homemade muffins; fruit plate.
- Fresh fruit yoghurt parfait – with fresh bread and eggs to order.
- Eggs Benedict – with ham or salmon and a fruit plate.
- Marinated grilled meats and shrimp skewers – served with salad variations.
- Creamy leek potato soup – poached egg on a crostini with mushroom and tarragon ragu.
- Local oven baked fish fillet – Chermoula marinade; med style tabbouleh; roasted aubergine with yoghurt.
- Prosciutto and fresh mozzarella salad – followed by chicken shrimp sausage stew with fresh baked focaccia.
- Seared tuna and green olives – on pesto linguine, served with a caprese salad.
Starters
- Beetroot carpaccio – goat cheese and walnut.
- Fish and pink grapefruit ceviche
- Mussels – in white wine sauce.
- Ravioli – with sage and butter.
- Red curry – with scallops and tiger prawns.
Mains
- Pan seared salmon – spring pea puree, wild mushrooms and truffle oil.
- Fillet mignon – parsnip puree, shallot tarte tatin.
- Lobster – thermidor butter and roasted root vegetables.
- Lemon basil risotto – pan seared sea bass, arugula and pine nuts.
- Herb crusted lamb rack – Moroccan style couscous with apricots and fresh herbs.
- Tiramisu
- Panna cotta – star anise and cinnamon, coffee brandy.
- Creme brulee
- Chocolate mousse
- Apple pie – with vanilla ice cream.
- Phyllo wrapped smoked salmon and asparagus
- Shrimp and chorizo skewers
- Crostini – with homemade olive tapenade.
- Bacon wrapped stuffed figs
- Crab and avocado phyllo baskets
Chef’s Style & Influences
Mediterranean-led menu with seafood, fresh herbs, phyllo canapés, and Moroccan chermoula flavors.
Onboard Entertainment
Hi-Fi system, LED TV 32' in the cabin, Widescreen LED TV 55'
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