Sunreef Eco 80 2024

80.00 Ft
8 pax
4 cabins
4 crew
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Cpt. Paruszewski Meet the crew
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Sunreef Eco 80 2024
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
80.00 Ft 8 pax 4 cabins 4 crew
Location:
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Charter date:
Number of guests:
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Weekly Charter Rate: € 99,000
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APA: € {{ yachtExtendedPricing.apa.amount.toLocaleString('en-US') }}
Estimated Charter Total: € {{ (yachtExtendedPricing.total ?? 0).toLocaleString('en-US') }}
All amounts are indicative. Final cost depends on yacht availability, signed contract, actual expenses and applicable tax law. VAT/Tax is based on embarkation port and itinerary. APA is an advance deposit, reconciled against actual costs at the end of the charter.
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Sunreef Eco 80 2024

80.00 Ft
8 pax
4 cabins
4 crew
Ask us for reviews
Cpt. Paruszewski Meet the crew
Ask us for reviews

What this yacht offers

Galley is down in the port hull aft.
Cabins comprise 4 double cabins: 1 King and 3 queen size beds

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ACCOMMODATION

Air conditioning
Grill on board
4x Shower
8x Toilets

Deck plan

Deck plan

ENTERTAINMENT

Audio System
WiFi

WATER ACTIVITIES

SUP board
Fishing gear
Scuba

Other toys

Tiwal Inflatable Sailing Dinghy
2 x Seabobs
Efoil
4 x SUPs (2 x adult windsurf rigs and 1 x children's windsurf rig)
Waterskis (adults and kids + beginner versions)
Wakeboard
Towable Hotdog
Towable Donut
12 x Snorkelling Gear
Beach Games (Volleyball, bat and ball)
2 x Scuba Jets
1 x Evo Inflatable Wing
Full beach barbecue and camp set up
Portable speakers
Water Hammock
10 x hammock floats
Floating pool
Beach loungers
Projector
Water shoes
Fishing Gear: 30lb and 50lb trolling reels, spinning reel, spinning rod
information

Delight served on deck

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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Meet your crew

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Meet your crew

Captain Adam Paruszewski

Adam has a very calm and composed personality. His first foray into luxury hospitality was as a charter pilot from 2003-2012. After which he specialised in physics, hydrodynamics and yacht design to pursue a decade long career as a naval architect. Responsible for the design of over 70 Sunreef catamarans; his knowledge of Sunreef systems is unparalleled. 2024 saw Adam return to the luxury market as a charter and delivery captain, gaining experience in the Med and Caribbean.
With a wonderfully positive attitude, Adam will always go over and above to accommodate charter requests. He is a respected leader, a hard worker and a great team player. In his spare time Adam enjoys learning and gaining new qualifications as well as spending time with his grandchildren.

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.

First Mate 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.

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