E-Brochure
Sunreef Eco 80 2024
Catamaran •Sunreef Yachts •Malta •Built 2024
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Built / Refit
2024
Length
24.4 m
Cabins
4
Guests
8
Crew
3
From
$85,000
Boat Details
| Type | Catamaran |
| Length | 24.4 m |
| Beam | 11.5 m |
| Draft | 2.2 m |
| Year Built | 2024 |
| Refit | - |
| Builder | Sunreef Yachts |
| Flag | Malta |
Performance
| Cruising Speed | 6.5 knots |
| Max Speed | - |
| Fuel Consumption | - |
| Engines | Electric motors |
| Air Conditioning | Full |
| Water Maker | yes |
Accommodations
| King Cabins | 1 |
| Queen Cabins | 3 |
| Double Cabins | 0 |
| Twin Cabins | 0 |
| Pullman Berths | 0 |
| Showers | 4 |
| Heads | 4 |
Children Welcome Stabilizers
Watersports
Beach Games
Boarding Ladder (Loc/Type)
-
Dinghy
size: Williams Sport Jet 520
Fishing Gear
-
rods: 3
Foil board
Sailing Dinghy
Tiw
Sea Bobs
-
Sea Scooters
Snorkel Gear
12
Stand-up Paddle Boards
4
Swim Platform
-
Tube
Wakeboards
Water Skis Adult
Water Skis Kids
Windsurfer
2
Amenities
BBQ
Deck Shower
Gym/Exercise
-
Hair Dryers
-
Hammock
Ice Maker
Onboard Internet
-
Onboard WIFI
Salon Stereo/Music
Salon TV/DVD
Sun Awning
-
Green Initiatives
| Water Maker | Yes |
| Reusable Bottles | No |
| Other | Fully electric propulsion 3di sails for harnessing wind in very light sailing conditions Coated in solar panels - hull, fixed bimini, mast Bean to Cup Coffee Machines Quooker taps for filtered, sparkling and boiling water |
Layout & Deck Plans
Accommodation Details
| Total Cabins | 4 |
| Max Guests | 8 |
| Wash Basins | 4 |
| Tubs | 0 |
| Electric Heads | 4 |
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.
First Mate Marcin Sapieha
An accomplished sailor with more than 60,000 nautical miles logged, Marcin brings a wealth of experience from countless passages, including extensive time aboard numerous Sunreef yachts. Calm, capable, and safety-focused, he is a trusted crew member whose expertise and teamwork help ensure every journey is both secure and enjoyable.
Adam Paruszewski
Captain
Polish
Languages: English and Polish
<p>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. Qualifications: Yachtmaster Offshore, STCW</p>
Marcin Sapieha
First Mate
Polish
Languages: English, Polish
<p>An accomplished sailor with more than 60,000 nautical miles logged, Marcin brings a wealth of experience from countless passages, including extensive time aboard numerous Sunreef yachts. Calm, capable, and safety-focused, he is a trusted crew member whose expertise and teamwork help ensure every journey is both secure and enjoyable.</p><p> </p><p>Qualifications: YM sail and power, OOW<500GT, Master <200GT, STCW, Long Range and Short Range VHF certificate, Radar Certificate</p>
Dalmaine Blignaut
Chef
British
Languages: English
<p>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. Qualifications: NVQ Level 3 in Catering and Hospitality, Diploma in Nutrition, Food Preparation and Cooking, Level 3 Food Safety in Catering, Health and Safety in the Workplace, Powerboat Level 2, PADI Open Water Scuba Instructor, STCW</p>
| Season | Period | Base Price | Charter Type | Terms | Locations |
|---|---|---|---|---|---|
|
Summer Mediterranean 2027 (Low Rate May) Low Season |
May 01, 2027 to May 31, 2027 |
$85,000 EUR |
Plus Expenses | MYBA | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
|
Summer Mediterranean 2027 (Mid Rate June) Medium Season |
Jun 01, 2027 to Jun 30, 2027 |
$90,000 EUR |
Plus Expenses | MYBA | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
|
Summer Mediterranean 2027 (High Rate July & August) High Season |
Jul 01, 2027 to Aug 31, 2027 |
$95,000 EUR |
Plus Expenses | MYBA | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
|
Summer Mediterranean 2027 (Mid Rate September) Medium Season |
Sep 01, 2027 to Sep 30, 2027 |
$90,000 EUR |
Plus Expenses | MYBA | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
Overview (3)
Interior (14)
Deck (2)
Main (1)
The Idler BF video
<div class="page" title="Page 3">
<div class="section">
<div class="layoutArea">
<div class="column">
<p><em>Day 1</em></p>
<p><strong>Breakfast</strong></p>
<p>Shakshuka, whipped feta, crusty sourdough</p>
<p>Honey and Greek yogurt, caramelised figs</p>
<p><strong>Lunch</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em></p>
<p>Chilled cucumber gazpacho, saffron aioli</p>
<p><em><strong>Mains</strong></em></p>
<p>Tagliatelle Bolognese</p>
<p>Confit sea trout, lemon, leeks, roe velouté</p>
<p><em><strong>Sides</strong></em></p>
<p>Heirloom tomato salad, burrata, basil</p>
<p>Courgette ribbons, garlic, herb Oil</p>
<p><strong>Dinner</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em></p>
<p>Seared scallops, spiced cauliflower, damson, seaweed puffed rice</p>
<p><em><strong>Mains</strong></em></p>
<p>Grilled lamb chops, mint pistachio pesto, roasted eggplant</p>
<p>Saffron and amaretti risotto</p>
<p><em><strong>Sides</strong></em></p>
<p>Roasted sweet potatoes, harissa, lime, yogurt, pistachios Charred broccoli, tahini, lemon, almonds</p>
<p><em><strong>Desserts</strong></em><br />Spiced pear and walnut crumble, cardamom creme fraiche</p>
<div class="page" title="Page 4">
<div class="section">
<div class="layoutArea">
<div class="column">
<p><em>Day 2</em></p>
<p><strong>Breakfast</strong></p>
<p>Smoked salmon, avocado, bagel, caper, sour cream Chia pudding, fresh berries, caramelised coconut</p>
<p><strong>Lunch</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em></p>
<p>Grilled octopus, romesco sauce, smoked paprika oil</p>
<p><em><strong>Mains</strong></em></p>
<p>Beef short rib, white asparagus, kumquats, salt caramel</p>
<p>Baked whole salmon, harissa, sweet potato, lime yogurt</p>
<p><em><strong>Sides</strong></em></p>
<p>Mixed greens salad, champagne vinaigrette</p>
<p>Golden beet walnut salad, horseradish, dill</p>
<p><strong>Dinner</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em><br />Scorched mackerel tartare, cucumber pickle, nori</p>
<p><em><strong>Mains</strong></em></p>
<p>Penne Arrabbiata</p>
<p>Braised beef cheek, parsnip cream, beets, carrots</p>
<p><em><strong>Sides</strong></em></p>
<p>Arugula, parmesan, lemon vinaigrette</p>
<p>Grilled eggplant, yogurt, sumac, pomegranate</p>
<p><em><strong>Dessert</strong></em></p>
<p>Olive oil cake, sheep yoghurt, yuzu</p>
<div class="page" title="Page 6">
<div class="section">
<div class="layoutArea">
<div class="column">
<p><em>Day 3</em></p>
<p><strong>Breakfast</strong></p>
<p>Lobster benedict, chilli béarnaise</p>
<p>Crêpes, roasted cinnamon, orange</p>
<p><strong>Lunch</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em></p>
<p>Endive & roquefort salad Chicken fillet satay, cucumber relish</p>
<p><em><strong>Mains</strong></em></p>
<p>Stone bass, truffle, citrus cream</p>
<p>Poached chicken, spaghetti squash, chilli</p>
<p><em><strong>Sides</strong></em></p>
<p>Watermelon, feta, mint</p>
<p>Grilled asparagus, yellow romesco, roasted hazelnuts</p>
<p><strong>Dinner</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em></p>
<p>Steamed mussels, white wine, saffron</p>
<p><em><strong>Mains</strong></em></p>
<p>Orecchiette cime di rapa</p>
<p>Venison fillet, beets, chicory, juniper</p>
<p><em><strong>Sides</strong></em></p>
<p>Smashed potatoes, garlic, rosemary, Aleppo pepper</p>
<p>Green beans, shallots, lemon, sesame</p>
<p><em><strong>Desserts</strong></em></p>
<p>Calamansi posset, toasted citrus marshmallow, caramel coconut flakes, coconut meringue, calamansi powder</p>
<div class="page" title="Page 7">
<div class="section">
<div class="layoutArea">
<div class="column">
<p><em>Day 4</em></p>
<p><strong>Breakfast</strong></p>
<p>Caviar blinis with crème fraiche</p>
<p>Belgian Waffles, whipped maple butter</p>
<p><strong>Lunch</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em><br />Grilled calamari, lemon garlic, sriracha mayo</p>
<p><em><strong>Mains</strong></em></p>
<p>Aged ribeye, salsa Verde, duck fat potatoes</p>
<p>Aged soy ‘KFC’ strips, chilli, kimchi mayo</p>
<p><em><strong>Sides</strong></em><br />Red cabbage slaw, cumin, coriander, lime</p>
<p>Quinoa salad, roasted vegetables, herbs, lime dressing</p>
<p><strong>Dinner</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em></p>
<p>Oysters mignonette, lemon pearls</p>
<p><em><strong>Mains</strong></em></p>
<p>Nasi goreng</p>
<p>Wagyu sirloin steak, black bean, sesame</p>
<p><em><strong>Sides</strong></em></p>
<p>Couscous, roasted cauliflower, herbs, lemon</p>
<p>Parsnips, maple syrup, thyme, pistachios</p>
<p><em><strong>Desserts</strong></em></p>
<p>Lavender maple panna cotta, black pepper strawberries</p>
<div class="page" title="Page 9">
<div class="section">
<div class="layoutArea">
<div class="column">
<p><em>Day 5</em></p>
<p><strong>Breakfast</strong></p>
<p>Curried eggs, heirloom tomatoes, sourdough</p>
<p>Cinnamon brioche French toast, macerated berries</p>
<p><strong>Lunch</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em></p>
<p>Heirloom tomato basil bruschetta</p>
<p>Grilled shrimp skewers</p>
<p><em><strong>Mains</strong></em></p>
<p>Wild boar pappardelle</p>
<p>Salt baked celeriac, sweet and sour sauce</p>
<p><em><strong>Sides</strong></em></p>
<p>Baby carrots, ginger, agave, sesame</p>
<p>Bell peppers, capers, olives, oregano</p>
<p><strong>Dinner</strong></p>
<p>Selection of bread, butter and oils</p>
<p><em><strong>Starters</strong></em></p>
<p>Duck liver, sour cherry, puffed rice paper</p>
<p><em><strong>Mains</strong></em><br />1/2 roasted chicken, morrell, sherry reduction</p>
<p>Red mullet, blood orange escabeche, lobster sauce</p>
<p><em><strong>Sides</strong></em></p>
<p>Sautéed kale, garlic, chili flakes, lemon</p>
<p>Baby courgette, pine nut, grapefruit</p>
<p><em><strong> Desserts</strong></em></p>
<p>Popcorn creme brulee, caramelised popcorn</p>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
Lunch
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Available
Hold/Option
Booked
Unavailable
Cruising Areas: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
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