Yacht Description
Built for water time. This 80-foot Sunreef catamaran (built 2024) sleeps 8 guests in 4 double cabins, and it is set up for days that revolve around getting in and out of the sea. Fast transitions. Less faff.
Toys with range. You have two Seabobs, an eFoil, a Tiwal inflatable sailing dinghy, and a proper spread of tow sports including wakeboard, adult and kids waterskis, plus hotdog and donut inflatables. Add 4 SUPs with windsurf rigs (including a children’s rig) and 12 snorkelling sets, and the “what are we doing now?” problem goes away.
Beach days, handled. There is a full beach barbecue and camp set up, beach loungers, beach games, and even a floating pool and hammock floats for a low-effort afternoon on the water. A deck shower helps everyone reset before heading back inside.
Simple, comfortable cabins. The layout is straightforward: one king and three queen cabins, all doubles, with four showers and four electric heads. Full air conditioning and onboard WiFi keep life civilized when you want it.
Specifications
- Length overall
- 80.05ft / 24.4 m
- Beam
- 11.5m
- Draft
- 2.2m
- Builder
- Sunreef Yachts
- Year built
- 2024
- Type
- Sailing Catamaran
- Cruising speed
- 6.5 knots
- Engines
- Electric motors
- Generator
- No
- Guests
- 8
- Cabins
- 4
- Crew
- 4
Charter Price
From €95,000 to €99,000 per week, plus 30% APA.
Plus Expenses arrangement — boat and crew only, without tip.
Shorter stays: weekly rate ÷ 7 × nights. All prices generated as a guide. Availability subject to confirmation. Gratuity is at the charterer’s discretion.
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
- Heads
- 4
- Electric heads
- 4
- Showers
- 4
- Basins
- 4
- A/C
- Full
- A/C at night
- yes
4 staterooms for 8 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin | King size bed | Private en-suite bathroom (shower, electric head) | Full |
| Guest Cabin 1 | Queen size bed | Private en-suite bathroom (shower, electric head) | Full |
| Guest Cabin 2 | Queen size bed | Private en-suite bathroom (shower, electric head) | Full |
| Guest Cabin 3 | Queen size bed | Private en-suite bathroom (shower, electric head) | Full |
- Captain
- Adam Paruszewski
- Nationality
- Polish
- Languages
- English and Polish
- Crew size
- 4
Started sailing at age six and has crossed multiple oceans, keeping passages planned and controlled. Also a competent engineer and cook, helping keep operations steady day to day.
- British nationality
- Born 1992
- Licenses: YM Offshore, MCA Advanced Engines Course, GMDSS, RYA Advance
- Language: English
Brings 21 years of cooking experience across five continents, keeping meal timing consistent through the day. Qualified as a nutritionist and can support special-diet planning.
- British nationality
- 21 years cooking experience across 5 continents
- Pastry chef with an award-winning patisserie and baking background
- Qualifications: nutrition diploma; scuba instructor
Runs interior service with a calm, measured approach that keeps the day on pace. Also a registered dietitian and personal trainer, helpful for health-focused requests.
- Registered dietitian
- Personal trainer
PADI Instructor with a watersports background, focused on running activities safely in the water. Has guided clients in world-renowned scuba diving areas and brings that experience on board.
- Raised on South Africa's eastern coastline in the Indian Ocean
- PADI Instructor
- Guided clients in world-renowned scuba diving areas
- Experience on deck on several large motoryachts
-
E-foil:
The most popular new toy for flying above the water, with minimal wake. -
2 Seabobs:
Premium Seabob sea-scooters for fast snorkel laps and easy underwater exploring. -
Starlink:
More reliable connection for work and streaming when cruising between Greek islands.
- Salon stereo
- Yes
- Salon TV
- Yes
- Nude charters
- On inquiry
- Watermaker
- Yes
- Ice maker
- Yes
- Special diets
- Yes
- Kosher
- Yes
- BBQ
- Yes
- Gay charters
- Yes
- Crew smokes
- On inquiry
- Children welcome
- Yes
- Hammock
- Yes
| Toy | description |
|---|---|
| Seabobs | 2 Seabobs for underwater propulsion. |
| E-foil | Efoil for powered hydrofoil riding above the water. |
| Scuba Jets | 2 Scuba Jets for handheld underwater propulsion. |
| Electric scooters | 2 Electric scooters for shore use. |
| Gocycle electric bikes | 2 Gocycle electric bikes for shore use. |
| Towable hotdog | Towable hotdog for being towed behind the tender. |
| Towable donut | Towable donut for being towed behind the tender. |
| Stand-up paddleboards (SUPs) | 4 SUPs, with 2 adult windsurf rigs and 1 children's windsurf rig. |
| Inflatable sailing dinghy | Tiwal inflatable sailing dinghy. |
| Inflatable wing | 1 Evo inflatable wing. |
| Waterskis | Waterskis for adults and kids, including beginner versions. |
| Wakeboard | Wakeboard for towed riding. |
| Snorkelling gear | 12 snorkelling gear sets. |
| Fishing gear | Fishing gear including 30lb and 50lb trolling reels, plus a spinning reel and spinning rod. |
| Beach games | Beach games including volleyball plus bat and ball. |
| Water hammock | Water hammock for floating on the water. |
| Hammock floats | 10 hammock floats. |
| Floating pool | Floating pool for in-water lounging. |
Day 1
- Shakshuka – whipped feta, crusty sourdough
- Honey and Greek yogurt – caramelised figs
Day 2
- Smoked salmon – avocado, bagel, caper, sour cream
- Chia pudding – fresh berries, caramelised coconut
Day 3
- Lobster benedict – chilli béarnaise
- Crêpes – roasted cinnamon, orange
Day 4
- Caviar blinis – crème fraiche
- Belgian waffles – whipped maple butter
Day 5
- Curried eggs – heirloom tomatoes, sourdough
- Cinnamon brioche French toast – macerated berries
Day 1
- Selection of bread – butter and oils
- Chilled cucumber gazpacho – saffron aioli
- Tagliatelle Bolognese
- Confit sea trout – lemon, leeks, roe velouté
- Heirloom tomato salad – burrata, basil
- Courgette ribbons – garlic, herb oil
Day 2
- Selection of bread – butter and oils
- Grilled octopus – romesco sauce, smoked paprika oil
- Beef short rib – white asparagus, kumquats, salt caramel
- Baked whole salmon – harissa, sweet potato, lime yogurt
- Mixed greens salad – champagne vinaigrette
- Golden beet walnut salad – horseradish, dill
Day 3
- Selection of bread – butter and oils
- Endive & roquefort salad
- Chicken fillet satay – cucumber relish
- Stone bass – truffle, citrus cream
- Poached chicken – spaghetti squash, chilli
- Watermelon – feta, mint
- Grilled asparagus – yellow romesco, roasted hazelnuts
Day 4
- Selection of bread – butter and oils
- Grilled calamari – lemon garlic, sriracha mayo
- Aged ribeye – salsa Verde, duck fat potatoes
- Aged soy ‘KFC’ strips – chilli, kimchi mayo
- Red cabbage slaw – cumin, coriander, lime
- Quinoa salad – roasted vegetables, herbs, lime dressing
Day 5
- Selection of bread – butter and oils
- Heirloom tomato basil bruschetta
- Grilled shrimp skewers
- Wild boar pappardelle
- Salt baked celeriac – sweet and sour sauce
- Baby carrots – ginger, agave, sesame
- Bell peppers – capers, olives, oregano
Day 1
- Selection of bread – butter and oils
- Seared scallops – spiced cauliflower, damson, seaweed puffed rice
- Grilled lamb chops – mint pistachio pesto, roasted eggplant
- Saffron and amaretti risotto
- Roasted sweet potatoes, harissa, lime, yogurt, pistachios
- Charred broccoli, tahini, lemon, almonds
Day 2
- Selection of bread – butter and oils
- Scorched mackerel tartare – cucumber pickle, nori
- Penne Arrabbiata
- Braised beef cheek – parsnip cream, beets, carrots
- Arugula – parmesan, lemon vinaigrette
- Grilled eggplant – yogurt, sumac, pomegranate
Day 3
- Selection of bread – butter and oils
- Steamed mussels – white wine, saffron
- Orecchiette cime di rapa
- Venison fillet – beets, chicory, juniper
- Smashed potatoes – garlic, rosemary, Aleppo pepper
- Green beans – shallots, lemon, sesame
Day 4
- Selection of bread – butter and oils
- Oysters mignonette – lemon pearls
- Nasi goreng
- Wagyu sirloin steak – black bean, sesame
- Couscous – roasted cauliflower, herbs, lemon
- Parsnips – maple syrup, thyme, pistachios
Day 5
- Selection of bread – butter and oils
- Duck liver – sour cherry, puffed rice paper
- 1/2 roasted chicken – morrell, sherry reduction
- Red mullet – blood orange escabeche, lobster sauce
- Sautéed kale – garlic, chili flakes, lemon
- Baby courgette – pine nut, grapefruit
Day 1
- Spiced pear and walnut crumble – cardamom creme fraiche
Day 2
- Olive oil cake – sheep yoghurt, yuzu
Day 3
- Calamansi posset – toasted citrus marshmallow, caramel coconut flakes, coconut meringue, calamansi powder
Day 4
- Lavender maple panna cotta – black pepper strawberries
Day 5
- Popcorn creme brulee – caramelised popcorn
No separate snacks menu items were provided in the source content.
Chef’s Style & Influences
Mediterranean-forward dishes with saffron, citrus, yogurt, herbs, seafood, and Italian pasta classics.
Onboard Entertainment
Projector
Fishing
Sustainability
Registry & Permits
- Flag
- Malta
- License
- 2
- Permit
- 2
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