GYRFALCON Yacht Charter Catamaran
About
Superb and elegant, GYRFALCON is a luxurious sailing Sunreef 60 catamaran launched in 2019. Destined for sailing adventures in ultimate comfort, GYRFALCON boasts a combination of exterior and interior areas easily flowing into one another. Her smart and well-designed layout offers sumptuous accommodation for 10 guests. Perfect to unwind and relax after a long day in the sun, five elegantly appointed en suite cabins with comfortable queen beds are designed in a soothing white and grey colour pallet. A generous saloon combined with a functional galley opens both onto the bow terrace and cockpit creating one huge lounging area. Decorated with bright powder blue accents, the saloon is equipped with a big unfoldable table and comfortable seating for 10, allowing guests to dine in comfort and relax in a homelike atmosphere. GYRFALCON features exterior spaces that are impressively vast and perfectly equipped for an unforgettable charter experience. The yacht’s flybridge is ideal for revelling in pleasant sea breeze and spectacular views. Fitted with large sun pads, coffee tables, pouffes and a bar, it is the ultimate place to spend relaxing afternoons. Guests will also enjoy an additional terrace in the front benefitting from a cosy lounge which can be shielded from the sun. Operated by three outstanding crew members, GYRFALCON gifts an unparalleled experience in the world’s most attractive yachting destinations.
Guests
10Cabins
5Crew
3Size / Year Built / Builder
60.0 Ft / 2019 / Sunreef Yachts
Accommodations
1 x Master Cabin
4 x Guests Cabins
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Summer 2024 |
| Winter 2023 to 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
| $46,000 | $46,000 | $47,000 | $48,000 | $49,000 |
| $45,000 | $45,000 | $46,000 | $47,000 | $48,000 |
| $46,000 | $46,000 | $47,000 | $48,000 | $49,000 |
| $46,000 | $46,000 | $47,000 | $48,000 | $49,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
Rob a keen Sailor, Artist and Chef has been a Captain in the BVI since 1994. “You could say the BVI is my home. I have been touring guests all over our beautiful islands for many years showing them the best we have to offer.”
Marycruz, your stewardess aboard Gyrfalcon, brings her background of working as a stewardess and deckhand aboard motoryachts up to 80 ft in length (even doing some of the dirty work such as oil changes!). She is your bartender, dinghy driver, child chaperone, and guest support person.
Al Broderick (popularly know as the Singing Chef in the BVI), your chef aboard Gyrfalcon -
Menu
GYRFALCON SAMPLE MENU
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*There is a daily breakfast station of coffee, tea, cereals, biscuits, milks and fresh cut fruit. * Lunches are served with fresh baked breads
* Appetizers are served around sunset with cocktails
DAY 1
Breakfast
Poached eggs and crispy bacon with pan fried rosemary tomatoes and mushrooms
Lunch
Caribbean chicken salad tossed in a mango/cilantro dressing, topped with avocado drizzled with lime.
Appetizer
Filo wrapped brie cheese served with a duo of spicy tomato sauce and a cranberry sauce
Dinner
Grilled Mahi Mahi /w fresh Pineapple cilantro salsa, yellow rice and asian inspired vegetable stir fry
Desert
Selection of tropical sorbet
DAY 2
Breakfast
Ham, mushroom and cheese omelet, topped with basil and cherry tomatoes
Lunch
Asian Rice paper wrap, filled with sauteed shrimp and fresh veg served with a side salad.
Appetizer
Warm artichoke and cheese bruschetta
Dinner
Grilled tenderloin (marinated in chimichurri) served with mushroom red wine reduction, lemon & herb baked baby potatoes and roasted vegetables.
Desert
CreÌ?me bruÌ?leÌe.
DAY 3
Breakfast
Smoked salmon bagel & cream cheese, capers, red onion and baby spinach & avocado salad.
Lunch
Chicken or vegetable roti served with salad, fruit chutney and homemade hotsauce.
Appetizers
Lobster butter cookies
Dinner
Grilled chicken breast w/ mango coconut sauce, cuban styled rice, nutmeg/honey roasted carrots and snap peas
Desert
Panna cotta and berries
DAY 4
Breakfast
French toast with crispy bacon and maple syrup served with bulgarian yogurt and berries.
Lunch
Cous Cous & pan fried red snapper salad with butternut, feta cheese, sun-dried tomato and spring onion.
Appetizers
Zucchini roll ups with lemon zest cream cheese and basil.
Dinner
Shrimp Alfredo with creamed spinach.
Desert
New York cheese cake with chocolate ice cream
DAY 5
Breakfast
Mini quiche wrapped in bacon, filled with baby spinach, cheese and baby tomatoes.
Lunch
Tuna sashimi poke bowl, with edamame beans, carrot, cucumber, radish, pine apple, avocado, topped with spring onion.
Appetizers
Selection of canapes and cucumber bites with special cream cheese filling
Dinner
Grilled pork tenderloin and creamy mash with a tamarind glaze sided with sauteed vegetables
Desert
Keylime pie with vanilla ice cream.
DAY 6
Breakfast
Eggs Benedict with smoked salmon or canadian bacon
Lunch
Pure beef burger, topped with melted cheese, pickles, red onion and tomato and lettuce garnish served with a tossed side salad
Appetizer
Caprice salad skewers drizzled with balsamic glaze
Dinner
Rosemary stuffed New Zealand rack of lamb, paprika roasted potatoes, cauliflower cheese and pan fried green beans drizzled with fresh lemon.
Desert
Chocolate decadence – warm chocolate brownies with chocolate fudge ice cream and chocolate brittle
DAY 7
Breakfast
Continental pastries served with cheeses, berry preserves, eggs and crispy bacon.
Lunch
Seared fresh tuna salad nicoise, with chili, mango, cilantro and ginger vinaigrette topped with egg and avocado.
Appetizer
Jalapeno, pear and brie cheese skewers
Dinner
Red snapper with roasted red pepper and sweet potato & mushroom risotto.
Desert
Apple crumble with vanilla ice cream
Guests
10Cabins
5Crew
3Size / Year Built / Builder
60.0 Ft / 2019 / Sunreef Yachts
Catamaran specifications
Beam
33' 6 FeetDraft
5' 11 FeetType
CatamaranSpeed
Cruising Speed 8, Max Speed 10Cabin beds
5 Queen(s)Layout
Select currency
- 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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