Euphoria, un Sailing Catamaran de 60 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 60FT

Euphoria

Yate privado con tripulación

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60

FT — SAILING CATAMARAN

6

GUESTS

3

CABINS

2

CREW

From

$26,000

Per Week

73 reseñas73 reseñas

The Yacht

'Euphoria' es un Sailing Catamaran con capacidad para 6 huéspedes, disponible para charter con tripulación.

Euphoria Description and Charter Summary Information

Euphoria, 2016 Sunreef Yachts Sailing Catamaran — crewed yacht charter
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Especificaciones

At a Glance

Longitud
60 ft
Manga
30 ft
Huéspedes
6
Cabinas
3
Baños
3
Camas queen
3
Año de construcción
2016
Año de refit
2022

Información del yate

From the Logbook

Our take: Euphoria

Euphoria is a luxurious Sunreef sailing catamaran accommodating up to 6 guests, making it an excellent choice for an elegant getaway in the British Virgin Islands. Featuring 3 queen cabins, including a larger master suite with private en-suite baths, this yacht offers an exceptional level of comfort. The galley-down layout creates a spacious salon ideal for lounging, complemented by an expansive aft deck for alfresco dining.

Euphoria's standout feature is its large flybridge, perfect for relaxing, taking in stunning Caribbean views, or enjoying cocktails. Despite being an older Sunreef model, it boasts refined finishes and a modern feel, surpassing other yachts in its class.

Led by the experienced Captain Thomas and Chef Johann, who brings fine dining expertise with a Caribbean twist, Euphoria combines impeccable service with luxurious amenities. For those seeking both relaxation and adventure, this yacht provides an unforgettable charter experience.

Euphoria en video

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Euphoria

Explorá Euphoria

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$27,500–$29,500 / week

Inclusive
2 guests
$27,500
3 guests
$28,000
4 guests
$28,500
5 guests
$29,000
6 guests
$29,500

Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI

May 1, 2027 – Oct 31, 2027

Summer 2027

$27,500–$29,500 / week

Inclusive
2 guests
$27,500
3 guests
$28,000
4 guests
$28,500
5 guests
$29,000
6 guests
$29,500

Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI

Nov 1, 2027 – Apr 30, 2028

Winter 2027 to 2028

$27,500–$29,500 / week

Inclusive
2 guests
$27,500
3 guests
$28,000
4 guests
$28,500
5 guests
$29,000
6 guests
$29,500

Base: St Thomas USVI · Pickup: Red Hook, St. Thomas, USVI

Rate Notes & Conditions

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in St. Thomas, USVI

• STT-Foreign Based Restricted
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights

Christmas Week
• $32,000 | 2–6 guests
• Must end on or before December 26

New Year’s Week
• $35,000 | 2–6 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

    Colorful Mediterranean cooking with an island twist: fresh local catch, house-made sauces, and bread and desserts baked aboard. The selections below are a sample; every menu is tailored to guests’ tastes, dietary needs and the day’s plans.

    Allergies and dietary needs, including gluten-free, vegetarian and kids’ menus, are planned into the week before guests board.

    DAY BREAK

    Eggs Benedict
    Poached eggs on toasted muffins with ham or smoked salmon, topped with Clara’s lemon, Greek yoghurt and smoked paprika sauce with fresh dill.

    French Toast & Berries
    Thick-cut golden toast, fresh berries, berry coulis and whipped mascarpone.

    Tropical Fruit Boat
    Mango, papaya, kiwi and berries in a fresh pineapple, with passion fruit and mint syrup.

    Papaya Granola Bowl
    Greek yoghurt, homemade granola and strawberries with a honey-lime drizzle.

    Shakshuka
    Eggs baked in red pepper and tomato sauce, finished with feta and green herb yoghurt.

    Mediterranean Breakfast Table
    Eggs to order, Serrano ham, Manchego and pan con tomate with olive oil.

    Avocado & Smoked Salmon Toast
    Poached egg, pickled red onion and lemon-dill crème fraîche.

    Banana Pancakes
    Toasted coconut, with salted caramel or local honey.

    Banana Bread
    Baked aboard and served warm with whipped honey butter.

    MIDDAY

    Crunchy Chicken Bowl
    Panko chicken over rice with mango, edamame, red cabbage and avocado, finished with spicy honey-sesame sauce.

    Yellowfin Tuna Bowl
    Local tuna, avocado, orange and pickled red onion with a citrus-soy dressing.

    Avocado & Prawn Salad
    Grilled prawns, crisp greens, cherry tomatoes and croutons with honey-mustard vinaigrette.

    Chicken, Chickpea & Beetroot Salad
    Grilled chicken and roasted chickpeas with lemon-tahini yoghurt.

    Rainbow Tabbouleh
    Fresh herbs, tomato, cucumber, pomegranate and almonds with lemon-mint dressing.

    Gazpacho & Tortilla de Patatas
    Chilled Andalusian gazpacho with a classic Spanish potato omelette and garlic aioli.

    Paella at Anchor
    Chicken and garden vegetables with saffron and a crisp socarrat crust, served with fresh lemon.

    Pizza Night
    Dough made aboard and fired in two minutes, with chilli and garlic oils. The Captain takes the peel.

    HORS D’OEUVRES

    Tuna Tartare
    Hand-cut yellowfin over avocado with citrus-soy and wasabi cream.

    Burrata & Grilled Peaches
    Creamy burrata with grilled peaches or ripe island mango, basil and aged balsamic.

    Spanish Croquetas
    Golden and creamy inside, filled with ham or slow-cooked meat in béchamel, with lemon aioli.

    Patatas Bravas
    Crispy fried potatoes with spicy brava sauce and garlic aioli.

    Gambas al Ajillo
    Prawns sizzled in garlic, chilli and olive oil, with bread to mop up the pan.

    Stuffed Piquillo Peppers
    Sweet roasted peppers filled with goat cheese and herbs, on romesco sauce.

    Pan con Tomate & Jamón
    Toasted country bread, ripe tomato, cured ham and olive oil.

    Aperitif Board
    Cured meats, aged cheeses, olives, almonds and fruit with fig jam and honey.

    Sundowner Spread
    Classic and beetroot hummus, guacamole and crudités for the cockpit.

    MAIN

    Catch of the Day
    Grilled local mahi-mahi or wahoo with saffron rice, charred peppers and mango-citrus salsa.

    Whole Local Snapper
    Roasted with lemon, garlic and herbs, plated for the table with crushed potatoes and salsa verde.

    Herb & Lemon Crusted Salmon
    Creamy mashed potatoes and asparagus with lemon-caper butter.

    Grilled Caribbean Lobster
    Split tails with grilled corn, roasted vegetables and garlic-herb butter.

    Duck Magret
    Pink-roasted duck breast over softened onions with a red wine and orange reduction.

    Aged Entrecôte
    Panadera potatoes, roasted fennel and chimichurri.

    Herb Roast Chicken
    Lemon, garlic and thyme over golden potatoes and cherry tomatoes, with its own pan jus.

    Slow-Cooked Pork Ribs
    Braised until falling off the bone, with a smoky tomato glaze.

    Arroz Meloso
    Creamy Spanish rice with secreto pork and wild mushrooms, slow-cooked in the pot and served at the table.

    DESSERT

    Berries & Cream
    Fresh berries over whipped cream, one glass for every guest, with mint and berry coulis.

    Tiramisu
    Espresso-soaked ladyfingers, mascarpone and cocoa, the Italian way.

    Crema Catalana
    Spain’s citrus and cinnamon custard under a crackling caramel top.

    Apple Tart
    Thin-sliced apples on crisp puff pastry with butter, sugar and cinnamon, warm from the oven.

    Flourless Chocolate Cake
    Rich and gluten-free, with raspberry coulis; birthday candles on request.

    Lemon & Watermelon Sorbet
    Light and icy for the hottest evenings, with fresh mint syrup.

    Homemade Cookies
    Warm from the oven for night sails and stargazing, with a chocolate dip.

    Passion Fruit Panna Cotta
    Silky vanilla cream under a tart passion fruit coulis.

    Key Lime Pie
    Tangy lime filling on a buttery biscuit base, with Chantilly cream.

    Coconut Bread Pudding
    A Virgin Islands favourite, served warm with rum caramel sauce.

    Cheesecake
    Creamy no-bake cheesecake on a buttery biscuit base, with fresh berry coulis.

    Warm Brownie
    Fudgy and baked aboard, with vanilla ice cream and hot chocolate sauce.

    SHIP’S COCKTAILS

    ALCOHOLIC
    Painkiller · Caribbean Rum Punch · Mojito · Daiquiri (mango, strawberry or passion fruit) · Margarita · Paloma · Aperol Spritz · Moscow Mule · Espresso Martini · Bloody Mary
    NON-ALCOHOLIC
    San Francisco (orange, pineapple, peach and grenadine) · Fresh mint lemonade · Tropical fruit smoothies · Fresh juices · Iced hibiscus tea · Coffee made to order

Tender

15' RIB center console, for 7ppl with a 70hp outboard

1 Floating Island 1 Subwing  2 Bean Bags  2 Hammocks  Adult Water Skis Beach Games Boarding Ladder— Ladder off scoop steps Deep Sea Fishing Fishing Gear— 4 Trolling and 1 Casting Fishing Permit— USVI only Floating Mats Kids Water Skis Kneeboard Lobstering Gear Noodles Scurfer Snorkel Gear Stand-up Paddleboards Swim Platform— Scoop steps Tube Water Skis (Adult) Water Skis (Kids) Yoga Mats

Air Conditioning Water Maker BBQ Bimini Board Games CDs— iPod - via Deck Shower Dining Generator— 17kw Hair Dryer ×2 Hammock Hatches— Full A/C Ice Maker Internet/WiFi— Onboard WIFI Inverter— 5000w Salon Stereo Smoking Allowed— Sugar Scoops Only iPod/MP3

Captain Jorge Rodríguez

Captain

Jorge Rodríguez

Spanish · EngliSpanish · English

Chef/First Mate Clara Paredes

Chef/First Mate

Clara Paredes

Paraguayan · Italian · Spanish

Euphoria crew
The crew of Euphoria

July 2026

Our new friends Bozzie & Kez —
This trip has been all about coming full circle in my Caribbean story and sharing this special place with my family. Poetic that we would meet such great people about to embark on their own Caribbean journey.
I'm truly grateful that our paths crossed. I couldn't have imagined two better spirits to share our journey with.
Bringing Chloe and Miller and Heather here meant everything to me and it was fantastic!
Thank you Bozzie.
Thank you Kez.
Thank you!
Euphoria!
Hick, Heather, Chloe, Miller ❤️
BVI 2026

P.S. Best poke bowl ever!

Favorite Bozzie sayings:
A bit sharkeee
A bit swellee
A bit bloweee
"Good morning" (huge smile on his face)
"It's a bit terrible today!"

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Disponibilidad de 'Euphoria'

Cruising Grounds

Where Euphoria voyages

Sample Itineraries

Sample crewed charter itineraries