2021 60’ SUNREEF “VALENTINE”
- From :
- $ 38,667
SUNREEF YACHTS VIRGIN ISLAND CATAMARAN CHARTER
Sunreef Yachts is the industry standard bearer when it comes to designing and building high-end sailing multihulls. Valentine is one of Sunreef Yachts’ latest creations, and she was meticulously crafted to provide even the all her guests with the highest levels of performance, luxury, and security on their charter. This premium sailing yacht comes with all the bells and whistles to guarantee your every comfort and, most importantly, your safety. Because to the meticulous attention to detail in the Valentine’s construction and design, you can look forward to setting sail on a high-end, multi-level luxury catamaran and experiencing adventures you’ll never forget.
TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 Adult Water Ski Set, 1 Wakeboard, 1 Seabob, 2 Electric Bikes, & Onshore Games.
DIVING: Offered via rendezvous only
CRUISING GROUNDS: British Virgin Islands & U.S. Virgin Islands. BVI customs & cruising permit fees are included in the rate.
BOOKING OPTIONS & AVAILABILITY
*To book a charter we have a 5-night minimum, but feel free to inquire for less.
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$46,000 | 3@$47,000 | 4@$48,000 | 5@$49,000 | 6@$50,000 | 7@$51,000 | 8@$52,000
7 night minimum
Full-board option only
Guests: 1-8 @ $62,000
Must end on or before 12/26
Please contact us for more information.
7 night minimum
Full-board option only
Guests: 1-8 @ $64,000
May not start prior to 12/27
Please contact us for more information.
Sleep aboard the night before charter dates. Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year’s weeks.
MEET YOUR CREW
Capt. Stephen Powell
Captain Stephen Powell grew up sailing in Newport Beach, California. “My brother and I would spend the summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots, and general Bon Vivants”, he said.
After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Captain Stephen has sailed in all of the great oceans of the world and has logged in excess of 50,000 miles offshore, including two trans-Atlantic crossings and two Indian Ocean passages.
He holds a USCG 200 ton Master license and is also a PADI Divemaster and a private pilot. In 2017 he purchased his very own 41′ sloop in Palma de Mallorca, which he sailed across the Atlantic, through the Caribbean, and up the east coast of the USA. As a result of his extensive travels, Captain Stephen speaks fluent Spanish and can generally get by in a couple other languages as well. He will keep you entertained with tales of the high seas and even teach you a few sailing knots if you so choose.
Chef Celia “CC” Corbin
Chef and First Mate Celia, who goes by the nickname “CC”, was born and raised most of her life near the ocean in Southern California. It wasn’t until 2015 that CC gave up her corporate career as a Meeting & Event Planner and started traveling the world spending three of those months sailing across the South Pacific on a Lagoon 450. Traveling brought CC to earning her PADI Dive Instructor certification which then led her into the superyacht and luxury liveaboard industry where she worked in a variety of roles – one of them more recently being a chef cooking for 25 guests and crew combined in the Bahamas and Turks & Caicos.
After nearly 7 years working in the yachting industry, she’s now able to combine her passion for the ocean and focus on her creativity skills preparing modern fare cuisine. When CC is not on charter, you’ll likely find her traversing through mountains and enjoying the culinary delights of the country she’s in or continuing her education working toward her sommelier certification and yoga teacher training.
We’re pleased to have Celia onboard with her shared passion for the ocean and enthusiasm for food.
Stephen & Celia have crewed that same vessel, Esperanza II, together for two seasons and are very much looking forward to their third season in 2023-24 as professional crew on Valentine, delivering excellent service and guest experiences to discrete clientele. They both share their shared passion for the ocean with their guests, Celia with her Pan Pacific cuisine and Stephen by identifying sea life and their habitat on snorkeling excursions. Both are excellent divers, and have experienced some of the world’s best dive sites from Komodo, Indonesia, to the Seychelles, French Polynesia, and the Caribbean.
Stephen and Celia tailor each charter to the unique desires of each family. Some may choose an active charter that includes hiking, diving, wake boarding, and snorkeling, while others may be happy with a cold Caribbean cocktail and a good book. During diving expeditions Stephen & Celia find wild life to enhance the guests experience, and snap picture with a Go Pro so the clients have photographs to go along with their memories. On many occasions, they have organized boat concerts with local three piece bands, or steel pan players, that play on the aft deck while the guests float in the warm sea enjoying the music and a cold beer. The concerts have been a huge hit with guests for birthday’s, and other special occasions. Stephen particularly enjoys after dinner games with families, especially teens and children that need a good alternative form of entertainment to distract them from their Iphones.
While sailing from place to place Stephen will entertain guests with tales of ship wrecks, or the golden age of piracy, or history about the local islands. Celia loves to share her passion for food with clients, especially foodies and those who love the nuances in her amazing dishes. Previous guests frequently comment on how much value the crew adds to the charter experience, and their client reviews are universally outstanding.
DINING WITH CHEF CELIA “CC” CORBIN
2-egg omelette stuffed with shitake mushrooms, prosciutto, truffle cheddar cheese and buttery mushroom jus over a bed of lightly dressed salad greens
Crispy goat cheese salad with toasted hazelnuts, confit tomatoes, and a honey rosemary dressing
Appetizer Lamb and feta balls
Baked mahi topped with romesco sauce over cous- cous and broccolini
Nutmeg custard tart with fresh strawberries, basil candy, and lime sugar
Hawaiian-style macadamia nut and banana-rum compote pancakes dusted with powdered sugar and served with streaky bacon
Baked then charred branzino with ancient grains, and smoked eggplant
Appetizer Mezze Platter
Dinner Bordeaux-braised beef short rib ragu deli- cately folded in pappardelle, parsley, and fresh shaved parmesan
Mud pie topped with hot fudge and toasted hazel- nuts
Breakfast Crab Benedict on top of butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise sauce
Korean-spiced and 24-hour marinated beef tender- loin bulgogi meat served on top of short grain brown rice and kimchi
Appetizer Caviar wonton tacos
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, parsnip puree and crisps
White chocolate and coconut creme brûlée
Quiche or frittata with chef choice of meats and vegetables with parfaits on the side
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades
Cheese and charcuterie board
Pan-seared chilean sea bass on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc
Key lime pie with passion fruit whip
Caribbean rum brioche toast with nutmeg maple syrup and breakfast sausage
Chilled green tea soba noodles, massaged kale, cherry tomatoes, avocado, microgreens, sunflower seeds, and honey ginger soy dressing. Served with crispy salmon skin
Parisian gnocchi bites with duck confit
Herb-crusted rack of lamb served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri
Chocolate guava cake covered in coconut ganache
Spinach and feta crepes with andouille sausage
Buratta salad with proscuitto, arugula, truffles, tamarind glaze, and balsamic pearls
Appetizer Manchego-crusted BBQ pork quesadillas
Pan-seared duck breast served with sauteed haricot verts, thyme-roasted fingerling potatoes and velvety-citrus rosemary sauce
Soggy Dollar Tiramisu
Avocado stacked on sourdough toast with arugula, poached eggs, micro greens, pickled onions, cojita cheese, and fresh oregano with a side of streaky bacon
Lunch Marinated ahi served on top furikaki sushi rice, wakame salad, avocado, edamame, mango, and watermelon radishes topped with sesame seeds and chef-made lava sauce
Coconut and lime scallop crudo served with plantain chips
Pork tenderloin with apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds
Cheesecake with a berry compote