Guests
9Cabins
4Crew
3Size / Year Built / Builder
74.0 Ft / 2017 / Sunreef Yachts
Accommodations
1 master cabin with king size bed
2 guests cabins with queen size beds
1 twin guest cabin with pullman bed
Amenities
Onboard Entertainment
Water Entertainment
• 2 x paddle board
• 2 x double kayaks
• Airstream 3P Towable
• donut single
• wake board
• water skis
• Snorkelling equipment
• Stationary bike
• Yamaha Under Water scooter
• 1 x Jet Ski available for charter guests @ 2 500€ per week (only in the Mediterranean)
Scuba Diving
Technical Details
Charter Types
Rates
| Minimum | Maximum |
| €39,000 | €43,000 |
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
Captain: Mario Arias Canivell
Nationality: Spanish
Languages: Spanish, English, basic French and Catalan
Mario started sailing dinghies and cruiser racers with his father and grandfather at the age of seven. During the last 20 years he has been working on a wide variety of vessels - from charter catamarans to racing yachts in the Caribbean, Greece, France and Ibiza. Apart from his maritime certificate, Mario holds a Bachelor degree in Communicational Sciences from Malaga University. With rich maritime backgroundand a positive and trustworthy personality, he will create the best sailing experience for guests on board Sunreef 74 Calmao.
In his free time Mario truly enjoys sailing and water sports. In addition, he loves travelling, spending time with his dog, playing retro video games and basketball.
Chef: Daniel Chacon
Nationality: Venezuela
Languages : Spanish, good English and basic French
Daniel has over 15 years of professional experience and has worked with some of the world’s renowned chefs. He has vast cooking knowledge, including among others South American, Mediterranean (especially Italian), French, Japanese and Arabic cuisine. Daniel is also proficient in pastry, with special love for ‘nouvelle cuisine’ and its innovative techniques.
Describing himself as extremely methodical, clean and passionate about what he does, he has a proven track of leading large teams and opening new restaurants. So it doesn’t come as a surprise that in Daniel’s galley, everything works like clockwork. His experience working in different countries and accommodating guests of any nationality will allow him to provide the highest level of service and to create a great experience on board Sunreef 74 Calmao. In his free time, Daniel plays the acoustic guitar and has a keen interest in extreme sports and water activities.
Deckhand/Stewardess: Alba Trullenque Pardo
Nationality: Spanish
Languages: Spanish, English
Alba is passionate about yachts and has been sailing on dinghies since a very young age. Not only is she a qualified yachtswoman with a passion for racing but also a STCW and sailing instructor and a port operator. She holds a Master’s degree in Nautical Science and Certificate of Competence as Chief Mate unlimited. She has worked as First Mate on 40m+ vessels. Alba is an enthusiastic and generous person, with a great sense of order and teamwork. 
Menu
DAY 1
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” wholemeal bread, fresh tomatoes dressing and extra virgin olive oil.
Jams
Bread
Seasonal fruit platter
Zucchini and organic feta cheese omelette
LUNCH
Bread / olive oil
Duck ham and pomegranate salad
Roasted peach with lavender custard
DINNER
Avocado nest with crispy prawns, green sprouts and fresh basil mayo sauce
Papillote Sea Bream with lime, garlic and sun dried tomatoes
Lemon and cinnamon ice cream “leche merengada”
DAY 2
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Croissants
Jams
Bread
Seasonal fruit platter
Eggs on demand: fried, poach, scrambled, omelet
LUNCH
Goat cheese and spinach croquets
Free range chicken breast with Moroccan aroma barbecue grilled
Mango sorbet
DINNER
Spanish cold tomato soup with crunchy ham and quail egg “Salmorejo”
Grilled squid with parsley sauce and backed potatoes
Limoncello mousse
DAY 3
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Avocados on toast with poach egg
Pan au chocolate
Jams
Bread
Seasonal fruit platter
LUNCH
Quinoa salad with grilled seasonal vegetables and fresh pesto
Crunchy skin salmon with garlic mayo and new baby potatoes
Strawberry and white chocolate tiramisu
DINNER
Cherry and almond soup
Marinated beef filet with basil and mustard, roasted sweet potatoes
Cappuccino tartlet
DAY 4
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Honey and lemon pancakes
Pistachio muffins
Jams / Breads
Seasonal fruit platter
LUNCH
Zucchini Carpaccio with lemon and red pepper
Seafood Paella
Orange pannacotta
DINNER
Baby heart lettuce with fried garlic and serrano ham dices
Roasted lamb chops with potatoes and fresh mint
Chocolate volcano
DAY 5
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Sponge apricot cake
Spanish omelet
Jams
Bread
Seasonal fruit platter
LUNCH
Burrata salad with green tomatoes, rocket leaves, olive oil and fresh truffle
Sautéed clams “a la marinera” parsley, white wine and garlic
Fresh fruit bites
DINNER
Butternut squash and leek soup
Roasted chicken thigh with oregano and lemon juice,
Cheese flan with cream caramel
DAY 6
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
Banana muffins
Turkey, cherry tomatoes, and Manchego cheese omelet
Jams
Bread
Seasonal fruit platter
LUNCH
Seafood ceviche with mango vinaigrette and fresh chillies
Grilled red tuna with quinoa and butternut squash risotto
Lemon sorbet
DINNER
Traditional Japonaise vegetarian Ramen
Salty Edamame
Crunchy pork belly
Matcha Tiramisú
DAY 7
BREAKFAST
Coffee /Tea
Natural freshly squeezed fruit juice
“Boat made” seed bread
Eggs Benedict
Jams
Bread
Seasonal fruit platter
LUNCH
Salmon and avocados tartar
Breaded chicken breast stuffed with local cheese and prosciutto, fresh alioli sauce
Coconut chocolate truffles
DINNER
Traditional French onion soup with croutons and melted cheese
Grilled entrecote, mushrooms sauce, roasted potatoes with peppers and onions
Chocolate soufflé with macadamia
Guests
9Cabins
4Crew
3Size / Year Built / Builder
74.0 Ft / 2017 / Sunreef Yachts
Catamaran specifications
Beam
34' 5 FeetDraft
7' 3 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 13Cabin beds
3 Double(s), 1 Twin(s), 1 Pullman(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.
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