Sunreef Eco 80 2024 Yacht Description
Offered by DMA Yachting, the breathtaking charter yacht Sunreef Eco 80 2024 is a 80 ft sailing catamaran. The promiment features of Sunreef Eco 80 2024 are her elegant profile and interconnection with the sea. Sunreef Eco 80 2024 spends the summer and winter season in Antigua. She was delivered by the ship builder Sunreef Yachts in 2024. The ingenious yacht layout features 4 cozy cabins and easily accommodates a maximum of 8 guests.
Sunreef Eco 80 2024 is offered primarily as a sailing catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck features a variety of seating areas and that's where most of the delicious meals are served. The modern cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins offer unbeatable views in the morning and are located just below deck. Multiple portholes add to the feeling of connection with the discovered environment.
Accommodation
Galley is down in the port hull aft.Cabins comprise 4 double cabins: 1 King and 3 queen size beds
What is the cabin arrangement of Sunreef Eco 80 2024?
- 1 Master cabin
- 3 VIP cabins
Sunreef Eco 80 2024
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Weekly price: $90,000 - $99,000
Low Season | High Season
- Length: 80'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Sunreef Yachts
- Cruising Speed: 8
- Built Year: 2024
Sunreef Eco 80 2024 Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 180,000$ to 198,000$ | 36,000$ to 59,400$ | 216,000$ to 257,400$ | Discounts outside the main season are common. | |
| 7 day charter | 90,000$ to 99,000$ | 18,000$ to 29,700$ | 108,000$ to 128,700$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 45,000$ to 49,500$ | 9,000$ to 14,850$ | 54,000$ to 64,350$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 90,000$ / 6 * 3 days = 45,000$ |
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: $90,000
High season rate: $99,000
Minimum 5 night booking
Available in the Caribbean from 1st December 2024 to 30th April 2025
Low Rate: €90,000 + 30% APA
High Rate (Christmas and New year) - €99,000 +30% APA
21st June to 31st August Mediterranean Rate for Italy 2025
€90,000 + 22% VAT + 30% APAMinimum 5 night booking
Available in the Caribbean from 1st December 2024 to 30th April 2025
Low Rate: €90,000 + 30% APA
High Rate (Christmas and New year) - €99,000 +30% APA
21st June to 31st August Mediterranean Rate for Italy 2025
€90,000 + 22% VAT + 30% APA
Price Terms
Plus Expenses
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Fishing
Green Initiatives
Water Sports
Other Entertainment
Projector
Crew Information
Captain
Chef
Stewardess
Deckhand
Captain: Lisa Roland
Captain Lisa Roland
Captain Lisa grew up sailing in Nova Scotia Canada where she fell in love with the sea. Her years on the water prepared her for an exciting career in yachting and her true love for her work is apparent to anyone onboard. There are few things she loves more than sharing her enthusiasm for the sea, both above it and below with others through sailing, diving, educating, learning, and experiencing. Beginning with a passion for the art of seafaring and unending adventure, Lisa spent much of her career exploring many exciting parts of this world. She began her career on tall ships, where she learned that the only thing to understand about life at sea is that you will spend every single day learning, and she has sailed many miles with this knowledge. This has led her well, through a fantastic career, and most recently to a world record, for the fastest female pair to row unsupported across the Atlantic Ocean.
"The greatest joy in my job is being able to create exceptional moments which simply couldn't be re-created.”
Chef Jade Konst
Born and raised nestled between the mountains and the sea on Canada’s West Coast, Jade found a love for all things ocean at an early age. Her hometown of Vancouver is known for it’s multinational cuisine and spectacular seafood fresh from the Pacific Ocean. There she honed her culinary talents while working in some of the most exclusive resorts the area has to offer. As a Chef, Divemaster and Captain, Jade has worn many hats over a decade of working on yachts, traveling the Caribbean, Eastern Mediterranean and New England. Over the years she has obtained many culinary accolades placing top 3 in 5 different competitions and in multiple chef categories. Every new destination she has gathered fresh flavours and new recipes to add to her ever evolving menus. A true mermaid, when not in the galley or on watch you can find her leading the snorkel trip in one of her many colourful tails! Jade is bilingual in English and French and speaks basic/conversational Spanish.
Julianna Leskie
Julianna’s passion for adventure began when she moved to San Francisco to pursue her career in ballet and fell in love with the Bay Area and all it had to offer. After retiring from her career as a ballet dancer, it was time to eat and drink some of the world’s best food and wine! She enthusiastically entered the world of hospitality, gaining experience in all areas of service, from craft bartending in posh lounges and Michelin dining rooms, to obtaining a sommelier certification and entering restaurant management and wedding coordinating. Expanding on her ability to deliver a memorable guest experience, she decided to pursue the study of massage therapy – where she has undoubtedly found her life’s work, helping clients escape, unwind and relax. This unique combination of skills has led Julianna to find her newest adventure aboard luxury sailing yachts, allowing her to pursue her personal mission of creating a first class relaxation experience at sea.
Chiara Matthews
Chiara is a self motivated and determined individual who is relatively new to the yachting industry but brings with her a zest for life and a keenness to learn. She prides herself on attention to detail and willingness to get the job done to the highest level. She is adaptable and a team player so will be a valuable addition to the team.
Chiara is a dive instructor with over 500 dives under her belt; she is a very active individual and in her spare time enjoys water sports, hiking and diving of course!
Menu
Jade's menu is constantly evolving and adapting, this sample menu gives an idea of the kind of options guests will be presented with.
BREAKFAST
Always includes boat-made Canadian Maple Granola, Natural Greek Yogurt, Tropical Fruit Platter, Freshly Squeezed Orange Juice, Selection of Coffee, Decaf and Teas served daily.
Shakshuka Skillet;
North African Tomato Egg Bake with Lamb Sausage, Roasted Red Peppers, Fresh Herbs and Feta
Classic Eggs Benedict;
Canadian Bacon, Boat-made Herbed Biscuits, Lemon Hollandaise
West Coast Salmon Hash;
Alaskan Wild Smoked Salmon, New Potato Hash, Lemon Dill Emulsion, Caribbean Avocado
Grilled Grapefruit;
Honey & Grand Marnier, Toasted Coconut, Bacon Chips
Belgian Waffles;
Vanilla Chantilly Whip, Warm Summer Berry Compote
Pain Perdu;
Boat-made Brioche French Toast, Nutmeg & Passionfruit Syrup
Dutch Babies;
German Style Pancakes with Lemon Mascarpone, Fresh Blueberries
Full American Breakfast
Eggs Any Style, Pan Fries, Thick-cut Maplewood Smoked Bacon, Grilled Tomato
Toast & Confiture
LUNCH
Always followed by a cookie of the day!
Braised Beef Short Rib Sandwich;
Caramelised Dijon Onions , Blistered Cherry Tomatoes, Roquefort Melt on Toasted Sourdough
Thai Grilled Chicken Skewers;
Spicy Sprout Salad, Pickled Carrot Ribbons, Handmade Roti, Zesty Peanut Satay
Bison Beef Sliders;
Boat-made Challah Mini Buns, Aged Gouda, Cassava Truffle Frîtes
Cochinita Pibil;
Yucatan Style Tacos, Purple Slaw, Salsa Verde, Grilled Pineapple and Chili Lime Mexican Street Corn
House Speciality Sushi Platter;
Selection of Ahi Tuna, Atlantic Salmon, King Prawns, or Vegetarian Maki Rolls with Lotus Root Chips, Wakame Salad & Steamed Edamame
Polenta Crusted Chicken Breast;
Fennel Pollen, Romesco Sauce, Grilled Romaine Hearts, Yogurt Caesar Dressing, Parmesan Crisp
Fusion Tuna Niçoise;
Sesame Seared Ahi Tuna, Poached Purple Potatoes & French Green Beans, Miso Aioli, Wasabi Foam
Mango Prosciutto Flatbread;
Fresh Burrata, Rocket Salad, Maple Balsamic Vinaigrette
HORS D'OEUVRES
Happy hour delights paired with Julianna’s signature Cocktails!
Filo Baked Brie; Boat-made Crusty Baguette, Onion Confiture
Blue Crab Rangoon; Scallion Cream Cheese, Sweet Chili Dip
Italian Charcuterie and Olive Board; Boat-made Rosemary Focaccia
Fresh Catch Ceviche; Avocado and Roasted Salsa Roja
Spanish Chorizo; Fried Plantain & Boat-made Pickled Cucumbers
House Sesame Crackers; Beetroot Hummus, Olive Tapenade, Toasted Chickpeas
Chèvre and Grapes; Rolled in Pistachios and Gold Foil with Pomegranate Molasses
Rainbow Salad Rolls; Rice Wraps, Edible Flowers, Cashew Nuoc Nam
Foie Gras; Pear pearls, Thyme Filo Pillows
Dinner
STARTERS
Caribbean Spiny Lobster Carpaccio;
Lemon Dill Infused Olive Oil, Pickled Shallots, Hawaiian Black Salt
Avocado Cucumber Vichyssoise;
Parmesan Tuile, Herb oil
Californian Vera Cruz;
With Lime Poached Shrimp, Crème Fraîche
Watermelon Feta Salad;
Rocket and Roasted Pumpkin Seeds, Lime Mint Vinaigrette
Tuna à la Tahïtienne;
Lime and Coconut Milk, Roasted Garlic Crostini, Cilantro Caviar
Caribbean Cracked Conch Chowder;
Smoked Tomatoes, Sweet Corn Bisque, Dill Foam
Islands Curried Pumpkin Soup:
Garam Masala Spiced with Coconut Cream & Papadum
Melon Caprese Ensalata
Prosciutto, Baby Bocconcini, Basil Oil, Balsamic Pearls
MAIN COURSE
Jamaican Jerk Pork Tenderloin Medallions;
Apple Glazed Red Cabbage, Pea Purée, Plantain Crisps, Orange Thyme Jus
Five Spice Duck Magret;
Crispy skin, Passionfruit Caramel, Polenta Cake, Scorched Bok Choy
Dukkah Crusted Rack of Lamb;
Cauliflower Mash, Labneh, Pomegranate Molasses, Cilantro Mint Espuma
Prosciutto Wrapped Sous-vide Chicken Breast;
Boat-made Parsley Linguine, White Wine Parmesan Cream, Basil Tuiles
Hemp Heart Crusted Mahi Mahi;
Apple Saffron Butter, Broccolini, Roasted Sunchokes, Squid Ink Tuile
Sous-vide Angus Beef Filet Mignon;
Mushroom Merlot Demi-Glaze, Truffle Mashed Potatoes, Asparagus Spears, Parsnip Crisps
Sous-Vide Butter Poached Lobster Tail,
Apple Celeriac velouté, Braised Baby Fennel , Nasturtium Leaf, Leek Foam
DESSERT
Grilled Pineapple, Lime Coconut Mousse, Spiced Rum Caramel
Poached Pears, Maple Walnuts, Port Reduction, Blue Cheese Mousse
Flourless Chocolate Cake, Black Currant Glaze, Candied Ginger, Gold Leaf
Espresso Martini Crème Brûlée, Chocolate Covered Coffee Beans
Key Lime Semi-Freddo, Graham Cookie Crumble, Marshmallow Whip
Grenadian Chocolate Mousse “mud”, Edible Almond “Dirt”, Fresh Flowers, Chocolate Rocks
Red Delicious Apple Rosettes, Dulce de Leche, Vanilla Ice Cream
Bon Appétit!
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