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

May 1, 2026 – Oct 31, 2026

Summer 2026

$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, 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

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

    Chef Kez can accommodate a wide range of dietary preferences and requirements, with the exception of kosher menus.

    DAY BREAK

    Fruit Platter, Greek Yogurt, Granola & Honey
    Served with scrambled eggs, smoked salmon, and cream cheese bagels.

    Fruit Salad & Mango Chia Pudding Pots
    Served with poached eggs, smashed avocado, bacon, and arugula on toast.

    Melon Fruit Kebabs, Overnight Oat Pots with Berries, Yogurt & Honey
    Served with Turkish breakfast eggs, toast, and harissa cherry tomatoes.

    Sliced Fruit, Granola, Greek Yogurt & Honey Pots
    Served with green smoothies and breakfast egg muffins with bacon, cheese, cherry tomatoes, and peppers with toast.

    Fruit Salad, Cereal, Greek Yogurt & Honey
    Served with banana muffins and shakshuka with crusty bread.

    Fruit Platter & Strawberry Cheesecake Overnight Oats
    Served with Mediterranean omelets with bacon, feta, peppers, and cherry tomatoes.

    Sliced Fruit & Breakfast Smoothie
    Served with pancake stacks, bacon, maple syrup, and blueberries.

    Fruit Platter, Granola, Greek Yogurt & Honey
    Served with English breakfast of fried eggs, bacon, mushrooms, tomatoes, and fried potatoes with toast.

    MIDDAY

    Coconut Chicken Salad
    Served with a honey soy ginger dressing, crispy peanuts, and rosemary cherry tomato focaccia.

    Teriyaki Tuna Poke Bowls
    With rainbow vegetables, sushi rice, crispy onions, and sriracha mayo sauce.

    BBQ Ribs
    Served with Greek salad and beer bread.

    Taco Tuesday
    Chili beef tacos with Mexican salsa, diced avocado, and sour cream.

    Broccoli & Chili Steak Salad
    Served with satay dressing and fresh bread.

    Slow-Cooked Greek Souvlaki Wraps
    With tzatziki, shredded lettuce, red onion, feta, and tomatoes.

    Red Snapper
    Baked with feta, cherry tomatoes, olives, lemon, and red onion. Served with garlic lemon couscous and broccoli, red pepper, and pine nut salad.

    Beef Burgers
    Served with sweet potato fries.

    HORS D’OEUVRES

    Coconut Shrimp
    Served with sweet chili sauce.

    Ceviche
    Served with pineapple salsa and tortillas.

    Loaded Nachos
    Served with guacamole, salsa, and sour cream.

    Buffalo Chicken Wings
    Served with celery and blue cheese dipping sauce.

    Rice Paper Rolls
    Served with sweet chili and soy dipping sauce.

    Mediterranean Cold Meat & Cheese Board
    A selection of cured meats and cheeses.

    Mini Pulled Pork Sliders

    Caprese Bruschetta
    Diced tomato, mozzarella, and basil.

    MAIN

    Grilled Mahi-Mahi with Caprese Stacks Starter
    Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.

    Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
    Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.

    Catch of the Day with Tomato & Red Pepper Soup Starter
    Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.

    Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
    Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.

    Chicken Thai Curry with Asian-Style Mussels Starter
    Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.

    Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
    Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.

    Greek Lemon Chicken with Prawn Saganaki Starter
    Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.

    Tomato Risotto with Watermelon & Feta Salad Starter
    Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.

    DESSERT

    Bailey’s Crème Brûlée
    Classic crème brûlée infused with Bailey’s.

    Strawberry Fool
    Light cream dessert layered with fresh strawberries.

    Key Lime Pie
    Classic key lime pie with a bright citrus finish.

    Grilled Pineapple in Rum
    Served with homemade ice cream.

    Mango Royale
    Creamy mango dessert served chilled.

    Tiramisu
    Classic layered dessert with coffee-soaked ladyfingers and mascarpone cream.

    Greek Yogurt Surprise
    Greek yogurt dessert finished with a sweet surprise.

    Malva Pudding
    Served with ice cream or custard.

    SHIP’S BAR SPECIALTIES

    Painkiller

    Green Iguana

    Paloma with Fresh Lime

    Strawberry Margarita

    Lychee Mai Tai

    Aperol Spritz

    Piña Colada

    Bozzie’s Famous Vodka Rock-Shandy.

Tender

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

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 Island Floating Mats Kids Water Skis Kneeboard Lobstering Gear Noodles Scurfer Skim Board 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 Dave “Bozzie” Bosman

Captain

Dave “Bozzie” Bosman

South African · English

Chef/First Mate Kerry "Kez" Dickinson

Chef/First Mate

Kerry "Kez" Dickinson

South African · English

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