ADEA Yacht Charter Catamaran
Guests
8Cabins
4Crew
3Size / Year Built / Builder
62.0 Ft / 2017 / Sunreef Yachts
Accommodations
**The crew cabins are aft port side and forepeak.
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| Winter 2024 to 2025 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $35,000 | $35,000 | $36,000 | $37,000 |
| $36,000 | $37,500 | $38,500 | $39,500 |
| $30,000 | $30,000 | $30,000 | $30,000 |
| $36,000 | $37,500 | $38,500 | $39,500 |
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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Available
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Booked
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Hold
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Unavailable
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Captain
Crew
Brief
Captain
Captain Luka hails from Dublin, Ireland and brings a wealth of sailing and outdoor sports experience to the team. He has a Higher National Diploma in Outdoor Adventure Management where he learned to teach sailing, windsurfing and whitewater kayaking from some of Ireland’s most experienced outdoor leaders. Luka has a passion for teaching and instructing in many outdoor sports, including leading wilderness canoe trips in Canada, raft guiding and kayaking on Irish rivers and seas, sailing and windsurfing in Corsica and up and down Ireland’s west coast. Luka is a big believer in self-development and experiential learning, and has a passion for teaching and sharing outdoor sports with others.
Menu
Day 1
Welcome Spread & Dinner
Baked brie coated in honey with fresh thyme and grapes
Assortment of Italian meats and cheese platter
Homemade sun-dried tomato hummus with crackers
Tomato-Mozzarella salad with onion and balsamic drizzle
Beef Bolognese pasta
Freshly roasted garlic parmesan bread
Dessert
Local fruit and cheese pastries with raspberry preserves
Day 2
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Served with assortment of pastries and breads
Lunch
Feta spinach burgers on pita with cucumber yogurt sauce with roasted
vegetables
Dinner
Avocado-tomato salad
Mango-lime fresh catch fish with roasted onions and peppers served with rice
Dessert
Coconut custard pie with a pancake crust
Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Ginger-soy glazed shredded chicken lettuce wraps
Dinner
Cucumber yogurt sauce with freshly baked pita chips
Watermelon feta mint salad
Lamb chops with garlic broccoli and lemon potatoes
Dessert
Ice Cream brownie sundaes
Day 4
Breakfast
Scrambled eggs with maple glazed bacon and freshly baked assorted muffins
Dinner
Gourmet pizzas - meat and veggie options
Dinner
Fresh guacamole & homemade salsa with chips
Fish tacos w/ cabbage, pickled onion, queso, w/ black beans and tomato rice
Dessert
Fruit Pizza
Day 5
Breakfast
Baked German pancake with sausage and fresh fruit salad
Lunch
Jerk shrimp mango salad with vinaigrette dressing
Dinner
Lemon-herb roasted chicken with roasted vegetables and potatoes
Dessert
Greek rice pudding topped with cinnamon and golden raisins
Day 6
Breakfast
Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana
Lunch
Wraps- Honey citrus chicken salad or buffalo chicken with chips and
tri-color bean salad
Dinner
Pear and Gorgonzola salad
Hand cut 1.5” ribeye topped with caramelized onions served with lemon
parmesan asparagus and baked potato
Dessert – NY style cherry cheesecake
Day 7
Breakfast
Breakfast burrito- scrambled eggs with fresh salsa, queso, sour cream and
bacon on warm flour tortillas
Cuban coffee with sweet condensed milk
Lunch
Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and
chickpeas, and a bread twist
Dinner
Goat cheese, fresh raspberry spinach salad with citrus dressing
Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice
Dessert
Assortment of fresh fruit and gourmet cheeses
Day 8
Send Off Breakfast
Blueberry cream cheese baked croissants with sausage and fruit
ASSORTED SNACKS THROUGHOUT THE DAY
Mixed nuts & dried fruits
Meat and cheese plates
Veggie & fruit platters
Dips & cracker plates
Chips, granola bars, chocolates, etc
*Other breakfast options throughout the week will be bagels w/ cream cheese,
toast, cereal, eggs, and English muffins
*Some ingredients may flex based on fresh options available while provisioning
Guests
8Cabins
4Crew
3Size / Year Built / Builder
62.0 Ft / 2017 / Sunreef Yachts
Catamaran specifications
Beam
30 FeetDraft
6 FeetType
CatamaranCabin beds
1 King(s), 3 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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