79°F | , English Harbour, Antigua
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Yacht Description

REE yacht is a 115.00 ft long sailboat monohull and spends the winter season in Antigua. It was built by Valdettaro Shipyards, Italy in 1996. A refit was done in 2011. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 king cabins, 4 twin cabins.

The sailboat features Main Engine - MTU Generator - Northern Lights engines .

Accommodation

S/Y REE offers accommodation for up to 10 guests in 5 -air conditioned cabins with multi standard TVs, stereos, CDs, DVD.



The full-width owners stateroom aft has King-size walk-around bed and settee to both port and starboard. A very large ensuite with twin sinks and a walk-in shower. Large flat screen TV with surround sound system.



The four additional staterooms offer great flexibility as they can be configured with either a king-sized bed or 2 twin beds. Each stateroom has ensuite facilities and personal entertainment systems

REE Yacht Details

10

Guests

5

Cabins

6

Crew

Valdettaro Shipyards, Italy

Built by

$52,000 - $68,250

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: Yes x 2
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Voltages: 380/220/24
Hammock: Yes

Price Details

Price from: $52,000

High season rate: $68,250

Summer 2019:
$52000 per week plus all

Winter 2019/20 (Caribbean): 10 guests - $52,000 + all expenses

Christmas & New Years 2019/20 (Caribbean): 10 guests- $68,250 + all expenses

Rates are subject to change without notice. Please verify rates.

Specifications

Tube: Yes
Guests: 10
Draft: 10
Cruising Speed: 10
Helipad: No
Maxspeed: 12
Built: 1996
Turnaround: 48
Cabins: 5
King: 5
Twin: 4
Showers: 5
Heads: 5
Electric Heads: 5
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI

Gallery

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Zodiac
Kayaks 1 Pax: Yes
Kayaks 2 Pax: 0
Dinghy Hp: 70
Floating Mats: 0
Dinghy Pax:
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: Yes
Sailing Dinghy: Las
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type:
Windsurfer: No
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: Yes
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain

First Mate/Engineer

Chef

Chief Stewardess

Deck/Stew

Mate

Captain: Laurance Ottley

Laurance Ottley

Captain Laurance Ottley started sailing in his early teens, some would say a bit late for a Brit, progressing from dinghies to off shore cruising and racing in both modern and traditional vessels. After a career int he decorating trade he took up sailing professionally in 1996. For the next 6 years he was employed first as mate, then as captain, aboard the 30 meter traditional wooden sailing ship IRENE in the Caribbean charter trade.

From 2004 to 2006 Laurance was full-time captain aboard another period wooden sailing ship, Thames Sailing Barge Kitty, doing corporate charters with up to 46 passengers before moving into the superyacht sector. In 2008 he took command of the Hoek-designed 30 meter ketch APHRODITE cruising extensively in the Med and Caribbean with the owner and guests over a period of three years. 2012 presented the opportunity for Captain Ottley to return to IRENE on a voyage around the Atlantic with sail trainees and cargo as part of a sustainable transport initiative.

On land Laurance loves to be 'let loose in the galley'practicing skills he has learned from working with great charter chefs over the years. Cycling is another passion. He rides road, cyclo cross and mountain bikes and tours on two wheels. He once completed a 1,500km six week ride through Europe including the Swiss Alps and Pyrenees mountain ranges.

Having been on board SY REE since May 2013, Captain Ottley takes pride in his excellent crew management skills and maintaining the vessel she commands to the highest possible standards to ensure owners and guests experience the fullest enjoyment wherever they cruise.

Mate Soren Knight

Our easy-going Aussie Mate, Soren, hailing from the sailing paradise of the Witsunday’s in Australia’s tropical Queensland has been involved with watersports since he was old enough to walk. After serving a full apprenticeship with the family carpentry/joinery firm specialized in bespoke houses for the well-heeled, he took to the road with his perfect skillset for yachting. His competence will inspire your confidence and his quick and dry down-under wit will keep you smiling.

Chief Stewardess Svenja Katinka Bohm

Born in Germany but raised in Namibia from her teens, its fair to say Kati has lived a very full life. Her service skills where honed during her years looking after high end safari Park guests. When the time came to leave Africa and explore the rest of the world it was her athleticism that paid the bills after she entered to movie industry as a stuntwoman. Credited with dozens of Hollywood productions this career lead to a second one as personal trainer and dietary adviser. A relative newcomer to professional yachting this move has nevertheless been taken in her stride with an impressive sailing CV already accumulated in a few short years. A safe pair of hands for sure.

Lars Lindstrom

Lars hails from Texas but his family roots are Swedish. A lifelong sailor, he paid his way teaching sailing for seven years before gaining his Bachelor of Science in Mechanical Engineering. On graduating Lars tried to settle down working for a test engineering company for a number of years until the call of sea lead him to acquiring his own yacht and embarking on a year long voyage with a revolving cast of volunteer crew he organized to help offset the bills. After this, career at sea was a logical and desirable step and yacht engineering the obvious way in. Lars is our technology geek and currently his new toy is a drone he will be using to capture our adventures along the way.

Akané Monavon

Akané’s cuisine is the meeting or the clash between the French terroir and Japanese artesian delicacy. Her French butcher father and Japanese mother influenced and shaped her taste buds in the heart of Burgundy. After studying art and architecture it is through her travels that Akané has discovered her culinary passion. Cooking became the perfect art to express her own creativity.

Akané has spent the last 10 years travelling the world gaining valuable, multi-national experience, enhancing her repertoire by meeting and learning from new chefs, experiencing new flavours, fragrancies, colours and textures. Akané has been a nomadic chef, constantly looking for new inspiration to develop her skill-set, with her knives always well packed in her backpack. She has been trained and nurtured by talented and starred chefs in Tokyo, London, New York, Paris and recently Lima. Her last stopover of 3 years in Iceland has led to a developed knowledge of Scandinavian new Nordic cuisine.

​After a decade of devotion for cooking in restaurant, she has left kitchens and stoves to cook for luxurious adventure tourism company in Iceland. It is her first time on sea but she is ready to affirm her style and to share with us her knowledge and the treasures acquired from her travels.

Deck/Stewardess Melissa du Toit

27 year old South African Melissa is firmly an outdoor girl, a competitive horse rider from her youth she has more recently traded the turf for the surf by including scuba, Kitesurfing, and sailing amongst her passions. After graduating with a degree in History, politics and marketing nothing as mundane as settling down to an office job would do when the world was waiting to be explored. An easy learner, Mel has collected all the skills needed to find work along the way including high level service training, which combined with her naturally happy disposition and self-confidence makes her a real asset to the Ree team.

Menu

 


Welcome Aboard Lunch - a ‘Culinary Preview Tasting’
Mezze selection:  Sliced meats, lamb koftas, marinated olives,
Local French cheeses, tomato bruschetta, fresh homemade dips
Grilled wholemeal pitas
Dinner
Scallops wrapped in prosciutto served with butternut puree, asparagus, fresh salsa.
Pan-fried red snapper on lemon risotto with purple basil pesto and smoked garlic
Mango parfait with coconut sorbet


Lunch
Spicy Thai chicken and mango salad, ginger-lime dressing.
Rice paper spring rolls with fresh coriander,soba noodles,
shitake mushrooms and crunchy beansprouts
Passionfruit cheesecake
Dinner
Gorgonzola tart with roasted figs, caramelised onion and walnuts
Seared lamb loin, salsa verde, roasted beetroot
Crème brulée with honeycomb and vanilla bean ice cream


Lunch
Sea salt-crusted cherry tomato/rosemary focaccia.
Crab linguine tossed with chilli, lemon zest and slow-roasted garlic.
‘Insalata Caprese di Ree’
Tomatoes, mozzarella di buffala, purple basil, sundried tomatoes and parmesan curls
Raspberry mascarpone tart
Dinner
Salmon ‘mi-cuit’ on a bed of roasted vegetables
Duck breast with passion fruit sauce, wilted greens, crushed new potatoes
Chocolate tart with raspberry compote


Lunch
Caesar salad marinara with pan-seared tuna
Homemade croutons, creamy anchovy dressing
Basket of freshly baked breads with a selection of  local cheeses
Warm chocolate fudge brownie, mascarpone and berry compote
  Dinner
Kaffir lime-scented coconut soup with
tiger prawns and fresh peas
Beef fillet, Madeira sauce, sweet potato mash and parsley purée
Caramel panna cotta, homemade gingerbread


Lunch
Asian platter:  Satay chicken skewers with peanut sauce,
Japanese pork buns, spicy Thai fish cakes, green papaya salad vermicelli noodles.
Fresh watermelon with lime/pineapple salsa
Dinner
Thai Beef salad with cashew nuts
Coconut curry with mahi mahi, shrimp, fresh cilantro served jasmine rice.
Chocolate fondant with nougatine biscuit and toffee sauce.


Lunch
Open-face grilled chicken on toasted whole wheat buns,
avocado, caramelised onions and grilled haloumi cheese
Balsamic glazed beetroot salad with feta
and sunflower seeds
Asparagus, lemon, chilli and olive oil pappardelle, mixed garden greens
Chocolate Torte à la mode with home-made vanilla bean ice cream
Dinner
Goats cheese tart, pear and rocket salad with balsamic-raspberry glaze.
Full English Roast Pork with all the trimmings
A birthday surprise!

    • REE

      Price from $52,000

      High season $68,250

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    • Date Format: MM slash DD slash YYYY
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