Guests
6Cabins
3Crew
2Size / Year Built / Builder
60.0 Ft / 2016 / Sunreef Yachts
Winter Area
Virgin IslandsAbout
Elegant and graceful, EUPHORIA offers three queen staterooms each with private ensuite electric heads, wash basins and stall showers. All guest cabins have individually controlled air conditioning for the guests comfort. There is formal dining in the beautifully appointed salon, a spacious aft deck plus the top flybridge with a stunning 360 degree view.
Accommodations
1 Master queen cabin with extra large bath including walk-in large shower, individual a/c control etc. 2 queen cabins each with individual a/c control, private ensuite electric head and stall shower.
Amenities
Onboard Entertainment
Water Entertainment
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating island
Scuba Diving
Try Scuba (up to 10)' - $75 per person per dive
Certified divers - $25 per person per dive
Refresher course - $100 per person
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2019 to 2020 |
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $22,500 | $23,500 | $24,500 | $25,500 | $26,500 |
| $22,500 | $23,500 | $24,500 | $25,500 | $26,500 |
| $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
| $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
| $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
| $26,500 | $27,000 | $27,500 | $28,000 | $28,500 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Captain
Crew
Brief
Cory and Emily both have a strong love for the water and anything fun in the sun. Together they make a magnificent team and will go above and beyond to make your vacation memories last a lifetime.
Cory's passion for water sports started at a young age while growing up on the Chesapeake Bay, a few miles from Annapolis, Maryland, the Nation's sailing capital. He has over 20 years of experience skippering, racing, teaching and captaining sailboats and is willing to show anyone the ins and outs of the sport. He has been cruising the Caribbean since the late 90’s aboard large sailing catamarans and can share his extensive knowledge of the islands, restaurants and culture with you. With a passion for cooking and 3 years in the restaurant service industry as a craft cocktail bartender, he and Emily will provide first class dining and beverages while accommodating any customer requests or needs. As a team, they share responsibilities in the galley preparing meals and catering to their guests.
Emily comes from a family of charter boat captains. While being raised on Tybee Island, Georgia, she was taught from a young age everything about the charter industry; inshore/ offshore fishing, dolphin eco-tours, fossil hunts and enjoys educating others about the natural eco-systems. She has always had a passion for the water which began behind a boat, wakeboarding and water-skiing. She has 15 years' experience in the restaurant service industry, working at one of the nation's top restaurants, learning from award winning chef's, managers and wine sommeliers. Emily is also a certified Yoga instructor and loves leading practices on the beach, paddle boards and sailboats. She'll help center your mind during one of her practices in the world's most beautiful setting.
Cory and Emily fell in love the summer of 2012 and have been attached at the hip ever since. Together, they ran a successful standup paddle board and kiteboarding retail store in St. Augustine, Florida and married in 2017. Their passion for travel, kitesurfing and scuba diving lead them to chartering catamarans for their clients in the Bahamas where they quickly realized they wanted a lifestyle change. They are both USCG Certified Captains; Cory with his Master License, Auxiliary Sailing Endorsement and STCW, Emily with her 6-Pack and STCW.
They would love to have you aboard one of their sailing vacations. Their unique experiences, certifications and qualities will ensure you have the best possible vacation in the Virgin Islands with a laid back, professional couple who put safety and customer satisfaction first.
If you're interested in adding kitesurf lessons or yoga into your vacation, please see their additional rates:
Kitesurf Lessons:
Ground School | Introduction to Kiteboarding | Learn basic flying skills, safety systems, theory | FREE
Private Pilot | One on one water time | Power strokes, kite re-launch, body drag, water starts | $150/ Hour
For proficient kitesurfers, Cory and Emily will take you to the best spots in the Virgin Islands. You can expect steady 18-25mph trade winds, flat water and endless sessions.
Yoga:
Paddle board, beach or on the sailboat | $20 per person per class.
Menu
Sample Menu
This menu is a small sample of our abilities. We enjoy cooking many varieties of cuisine and love to be challenged with different dishes and cooking styles. Please note any recommendations, preferences or allergies and we’ll be sure to meet your needs.
Breakfast
~ Acai Bowl
Served with granola, fresh berries, bananas, chia seeds and coconut.
~ Eggs Benedict
Poached eggs, Canadian bacon on an English muffin with home-made lemon paprika hollandaise sauce.
~ Bacon and Spinach or Vegetable Quiche
Cheesy bacon and spinach with peppers and onions or mushroom and spinach quiche.
~ All American Breakfast
Chocolate chip or blueberry pancakes, cinnamon and nutmeg whipped cream, scrambled eggs and bacon.
~ Yogurt Parfait
Served with granola and fresh berries.
~ Assorted Baked Goods & Pastries
Croissants, bagels, pound cake, tarts and fresh fruit.
~ Sweet Potato Hash
Served with sausage, peppers, onions and a fried egg.
~ Southern Classic
Eggs cooked your way, cheese grits served with bacon, sausage or ham.
Lunch
~ Chicken or Shrimp Salad
Homemade chicken or shrimp salad with onions, peppers, celery, mayonnaise and seasonings. Served on a sandwich or over a field green salad.
~ Fresh Fish Sandwich
Lightly breaded, pan-seared fish fillet served with lettuce, tomato, pickled onion and a home-made tartar sauce served with a corn and black bean salad.
~ Ceviche’ Nachos
Fresh seafood marinated in lime juice, onions and peppers served cold over cheesy nachos with a cilantro sour cream.
~ Fish or Shrimp Tacos
Blackened or grilled served with peas & rice, salsa and all the fixings.
~ BBQ Chicken Sandwich
Served on a roll with bacon, melted cheese, lettuce, tomato, onion and pasta salad.
~ Iceberg Ahead Salad
Catch of the day over a lettuce wedge served with blue cheese, pickled onion, bacon and a balsamic drizzle.
Appetizers
~ Caprese Skewers
Mozzarella, tomato, basil, EVOO and balsamic.
~ Charcuterie Board
Assortment of cheese, meats, berries and fruit. Served with crackers and honey.
~ Guacamole
Freshly made guacamole served with chips and salsa.
~ Bacon Wrapped Scallops
Pan seared scallops wrapped in bacon served with an orange marmalade.
~ Pimento Cheese Bruschetta
Pimento and American cheese baked on a baguette topped with fresh herbs.
Dinner
~ Grilled Steak and Risotto
Marinated grilled steak served with a mushroom and cheese risotto accompanied by a grilled Caesar salad.
~ Pesto Pasta with Fresh Seafood
Catch of the day served over veggie pasta with a basil pesto sauce with garlic bread.
~ Pan Seared Stuffed Pork Chop
Stuffed with apples and assorted cheeses served with potatoes au gratin and creamed spinach.
~ Mongolian Fried Rice
Chicken, steak or shrimp pan seared in a soy, garlic, ginger sauce with veggie fried rice and zucchini.
~ All Italian Dinner
Homemade sauce and meatballs served over pasta with a spinach salad.
~ Chicken and Rice
Marinated grilled chicken served with an arugula, sun-dried tomato orzo.
~ Grilled Rack of Lamb
Frenched rack of lamb grilled with a rosemary herb crust, polenta and broccoli.
Dessert
~ Chocolate Soufflé’
Dark chocolate, orange and Grand Marnier. Served with fresh berries.
~ Banana Cream or Key Lime Pie
Freshly baked with a graham cracker crust and almond whipped cream topping.
~ Cinnamon Apple Tart
Marinated apples, phyllo dough, baked to perfection.
~ Gluten & Dairy Free Brownie Cake
Brown sugar, coconut oil, almond flour and dark chocolate.
STANDARD SHIPS BAR
Vodka: Stolichnaya, Titos
Rum: Cruzan Dark|Crusan Light|Cruzan Pineapple|Cruzan Coconut|Gooslings
Burbon: Woodford
Gin: Tanqueray
Scotch: Dewars
Tequila: Milagro Silver|Milagro Reposado|Don Julio Blanco
Red Wine: Italian Mix: Cabernet|Merlot|Pinot Noir|Melbec|Rosso Di Montepulciano|Chianti
White Wine: Chardonnay (Butter/Oaky)|Pinot Grigio (Crisp)|Sauvignon Blanc (New Zealand style)
Rose: French style-dry
Sparkling wine: Prosecco
Welcoming CHampagne: Veuve Clicquot
House beer: Corona|Carib|Local IPA|Light beer per request
Embarcation
Red Hook, St. Thomas, USVI
on 2019-06-01
Disembarcation
Red Hook, St. Thomas, USVI
on 2019-06-08
Guests
6Cabins
3Crew
2Size / Year Built / Builder
60.0 Ft / 2016 / Sunreef Yachts
SCUBA
Onboard
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
30 FeetDraft
5 FeetType
CatamaranCabin beds
3 Queen(s)Layout
Select currency
- USD
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
SIMILAR YACHTS TO EUPHORIA 60
