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Sunreef Eco 80 2024 Yacht Charter

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Sunreef Eco 80 2024 Yacht Description

Presented by DMA Yachting, the majestic charter yacht Sunreef Eco 80 2024 is a 80 ft sailing catamaran. The primary distinction of Sunreef Eco 80 2024 are her generous space and experienced crew. Sunreef Eco 80 2024 spends the summer and winter season in St Vincent & Grenadines. She was delivered by recognized shipbuilder Sunreef Yachts in 2024. The ingenious yacht layout features 4 cozy cabins and comfortably accommodates a maximum of 8 guests.

Sunreef Eco 80 2024 is presented 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 usually it is where you, as a charter guest, spend most of your time. The immersive cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. The cabins are located in the 2 massive hulls. 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

  • 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

Price Terms

Plus Expenses - add APA to the price you see

Plus Expenses arrangement includes the boat and crew only (without tip).

All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.

The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).

For a sailing catamaran like Sunreef Eco 80 2024, the expected APA is 20% to 35% of the charter price (€18,000 - €31,500), making the charter cost €108,000 to €121,500. Exact amount will be confirmed after inquiry.

You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).

The remainder of the APA is returned after charter.

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 180,000EUR to 198,000EUR 36,000EUR to 59,400EUR 216,000EUR to 257,400EUR Discounts outside the main season are common.
7 day charter 90,000EUR to 99,000EUR 18,000EUR to 29,700EUR 108,000EUR to 128,700EUR Standard charter rate, base for all calculations.
3 day charter 45,000EUR to 49,500EUR 9,000EUR to 14,850EUR 54,000EUR to 64,350EUR The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
90,000EUR / 6 * 3 days = 45,000EUR

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: EUR90,000

High season rate: EUR99,000

Available in the Caribbean from 1st December 2024 to 30th April 2025
Low Rate: €90,000 + 30% APA
High Rate (Christmas and New year, minimum 2 week booking) - €99,000 +30% APA

7th June to 31st August Mediterranean Rate for Italy 2025
€90,000 + 22% VAT + 30% APA

ECO mode - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.Available in the Caribbean from 1st December 2024 to 30th April 2025
Low Rate: €90,000 + 30% APA
High Rate (Christmas and New year, minimum 2 week booking) - €99,000 +30% APA

7th June to 31st August Mediterranean Rate for Italy 2025
€90,000 + 22% VAT + 30% APA

ECO mode - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.

Sunreef Eco 80 2024 Yacht Charter Locations

Winter Season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Ice Maker: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
YachtNudeCharters: Inq
Crew Smokes: Inq
Children Ok: Yes
Hammock: Yes

Specifications

Tube:
Guests: 8
Draft: 2.2
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: No
Built: 2024
Cabins: 4
King: 1
Queen: 3
Double:
Single:
Twin:
Pullman:
Showers: 4
Basins:
Heads: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 8

Layout

Layout of Sunreef Eco 80 2024

More Specifications

Flag: Guernsey
Homeport:
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Onboard

Communication: Starlink
Air Compressor: Not Onboard
Scuba On Board: Onboard

Fishing

Fishing Gear:
Fishing Gear Type:
Rods: 3
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts: Fully electric propulsion 3di sails for harnessing wind in very light sailing conditions Coated in solar panels - hull, fixed bimini, mast Bean to Cup Coffee Machines Quooker taps for filtered, sparkling and boiling water

Water Sports

Dinghy Size: Williams Sport Jet 520
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy: Tiw
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer: 2
Snorkel Gear: 12
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 4
Seabob: No
Sea Scooter:

Other Entertainment

Projector

Crew

Crew Information

Crew of Sunreef Eco 80 2024|Captain Captain

Crew of Sunreef Eco 80 2024|Chef Chef

Crew of Sunreef Eco 80 2024|Stewardess Stewardess

Crew of Sunreef Eco 80 2024|Deckhand Deckhand

Captain: Ollie Curran

Captain Ollie Curran

Ollie grew up around boats, having started sailing aged six; it has been a constant in his life ever since, devoting his personal and working life to yachting. Ollie has crossed multiple oceans and spent most of lockdown in the South Pacific on board his own yacht. He is so excited to join The Idler and brings with him a wonderful energy. Ollie is a very competent engineer and cook so is happy to muck in wherever he is needed. He is an excellent problem solver and has great rapport with guests. He is proud to lead by example and his positive energy is infectious. In his spare time Ollie loves wind and kite surfing and when he’s on land you can catch him playing padel or running with a dog in tow.

Chef Dalmaine Blignaut
Dalmaine is a talented, dependable and friendly member of crew with a remarkable work ethic. After 21 years of cooking experience across 5 continents alongside some of the top chefs in the industry, he is highly experienced in his field and his dishes are exceptional. Dalmaine’s positive and professional attitude allows him to excel in any environment. As well as being a great team player with an award winning background in patisserie and baking, he is also a qualified nutritionist. He enjoys creating new and tasty dishes and strives to provide the best possible service. Dalmaine also enjoys watersports and is a qualified scuba instructor.

Stewardess Tessa Pillay
Tessa is a highly skilled and knowledgable team member. Not only does she have a wonderful warm manner, she is also incredibly calm and measured. She will always greet you with a smile and no task is too big or too small. She adapts to all situations and guests which is what makes her a great asset to the team on board. She respects the world view of every client and makes their wishes her highest priority. Tessa is also a registered dietitian and personal trainer so comes with an arsenal of expertise.

Deckhand Mike Waller
Raised in the warm waters of the Indian Ocean on South Africa’s eastern coastline by a family integrated in the water-sports community, Michael developed into a confident waterman at a young age. After undertaking studies at the countries top universities in the fields of History and Law, he turned away from a corporate career to pursue a path closer to his passions. Having guided clients in world renowned scuba diving and ‘Big 5’ Safari areas he has transitioned to the yachting industry. An accomplished PADI Instructor and experienced surfer Michael prides himself in leading guests safely in any environment. Having worked on deck on several large motoryachts he will be bringing his attention to detail and organisation to The Idler. He loves researching all the best dive spots as such he brings a huge respect of the ocean and wildlife. He is excited to be working alongside his partner Tessa.

Menu





Day 1


Breakfast


Shakshuka, whipped feta, crusty sourdough


Honey and Greek yogurt, caramelised figs


Lunch


Selection of bread, butter and oils


Starters


Chilled cucumber gazpacho, saffron aioli


Mains


Tagliatelle Bolognese


Confit sea trout, lemon, leeks, roe velouté


Sides


Heirloom tomato salad, burrata, basil


Courgette ribbons, garlic, herb Oil


Dinner


Selection of bread, butter and oils


Starters


Seared scallops, spiced cauliflower, damson, seaweed puffed rice


Mains


Grilled lamb chops, mint pistachio pesto, roasted eggplant


Saffron and amaretti risotto


Sides


Roasted sweet potatoes, harissa, lime, yogurt, pistachios Charred broccoli, tahini, lemon, almonds


Desserts
Spiced pear and walnut crumble, cardamom creme fraiche






Day 2


Breakfast


Smoked salmon, avocado, bagel, caper, sour cream Chia pudding, fresh berries, caramelised coconut


Lunch


Selection of bread, butter and oils


Starters


Grilled octopus, romesco sauce, smoked paprika oil


Mains


Beef short rib, white asparagus, kumquats, salt caramel


Baked whole salmon, harissa, sweet potato, lime yogurt


Sides


Mixed greens salad, champagne vinaigrette


Golden beet walnut salad, horseradish, dill


Dinner


Selection of bread, butter and oils


Starters
Scorched mackerel tartare, cucumber pickle, nori


Mains


Penne Arrabbiata


Braised beef cheek, parsnip cream, beets, carrots


Sides


Arugula, parmesan, lemon vinaigrette


Grilled eggplant, yogurt, sumac, pomegranate


Dessert


Olive oil cake, sheep yoghurt, yuzu






Day 3


Breakfast


Lobster benedict, chilli béarnaise


Crêpes, roasted cinnamon, orange


Lunch


Selection of bread, butter and oils


Starters


Endive & roquefort salad Chicken fillet satay, cucumber relish


Mains


Stone bass, truffle, citrus cream


Poached chicken, spaghetti squash, chilli


Sides


Watermelon, feta, mint


Grilled asparagus, yellow romesco, roasted hazelnuts


Dinner


Selection of bread, butter and oils


Starters


Steamed mussels, white wine, saffron


Mains


Orecchiette cime di rapa


Venison fillet, beets, chicory, juniper


Sides


Smashed potatoes, garlic, rosemary, Aleppo pepper


Green beans, shallots, lemon, sesame


Desserts


Calamansi posset, toasted citrus marshmallow, caramel coconut flakes, coconut meringue, calamansi powder






Day 4


Breakfast


Caviar blinis with crème fraiche


Belgian Waffles, whipped maple butter


Lunch


Selection of bread, butter and oils


Starters
Grilled calamari, lemon garlic, sriracha mayo


Mains


Aged ribeye, salsa Verde, duck fat potatoes


Aged soy ‘KFC’ strips, chilli, kimchi mayo


Sides
Red cabbage slaw, cumin, coriander, lime


Quinoa salad, roasted vegetables, herbs, lime dressing


Dinner


Selection of bread, butter and oils


Starters


Oysters mignonette, lemon pearls


Mains


Nasi goreng


Wagyu sirloin steak, black bean, sesame


Sides


Couscous, roasted cauliflower, herbs, lemon


Parsnips, maple syrup, thyme, pistachios


Desserts


Lavender maple panna cotta, black pepper strawberries






Day 5


Breakfast


Curried eggs, heirloom tomatoes, sourdough


Cinnamon brioche French toast, macerated berries


Lunch


Selection of bread, butter and oils


Starters


Heirloom tomato basil bruschetta


Grilled shrimp skewers


Mains


Wild boar pappardelle


Salt baked celeriac, sweet and sour sauce


Sides


Baby carrots, ginger, agave, sesame


Bell peppers, capers, olives, oregano


Dinner


Selection of bread, butter and oils


Starters


Duck liver, sour cherry, puffed rice paper


Mains
1/2 roasted chicken, morrell, sherry reduction


Red mullet, blood orange escabeche, lobster sauce


Sides


Sautéed kale, garlic, chili flakes, lemon


Baby courgette, pine nut, grapefruit


Desserts


Popcorn creme brulee, caramelised popcorn





















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  • Sunreef Eco 80 2024

    Price Terms: Plus Expenses

    Price from $90,000/week

    High season $99,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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