ANTIGUA AND BARBUDA
A Week Around Antigua
A 7-day crewed Antigua sailing itinerary — Nelson's Dockyard, Cades Reef, the North Sound and Green Island, all under steady trade winds with no long passages.
78
FT — SAILING CATAMARAN
10
GUESTS
5
CABINS
4
CREW
From
$94,000
Per Week
34 reviews34 reviews
The Yacht
'Nalani' is a Sailing Catamaran, accommodating up to 10 guests, available for crewed charter.
Nalani Description and Charter Summary Information
The Magic of "NALANI" – Your Ocean Oasis
Discover "NALANI," the brand new award-winning Sunreef 80 Eco sailing catamaran where sustainable luxury meets unmatched style. Named after the Hawaiian term for 'serenity under the sky,' NALANI is your ultimate escape on the open sea. Equipped with cutting-edge solar panels, this eco-friendly marvel offers a unique blend of tranquility and sophistication - say goodbye to generator noise, vibrations, and petrol odors while anchored.
Board NALANI and immerse yourself in a chic, bohemian-inspired haven. Spanning 340 square meters of space, this floating home radiates warmth and elegance with its fine wooden accents, designer furniture, and cozy textiles. Hosting up to 10 guests in four stunning en suite cabins, plus a charming children's bunk room, NALANI ensures everyone has their own slice of paradise. The master cabin boasts a walk-in wardrobe and a private balcony with breathtaking views of the endless horizon.
Outside, NALANI turns heads with a bubbling jacuzzi and an open-air cinema on the flybridge, perfect for movie nights under the stars. With a dedicated crew of four delivering top-notch service, premium cuisine, and expert seamanship, your holiday is in the best hands.
Explore private beaches, dive into crystal-clear waters, or indulge in water sports with an extensive array of water toys, including a top-notch Jetski, two eFoils, two SUPs, water ski, wakeboard, and two Seabobs. NALANI guarantees non-stop fun and excitement for everyone on board.
Experience the future of luxury yachting and make waves with NALANI - where every moment is an unforgettable adventure.
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Specifications
At a Glance
- Length
- 78 ft
- Beam
- 11 ft
- Guests
- 10
- Cabins
- 5
- Heads
- 5
- Queen Beds
- 4
- Twin Cabins
- 1
- Year Built
- 2024
Yacht Information
Additional yacht details including amenities and standard equipment for Nalani
Explore Nalani
| Season | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests | 9 Guests | 10 Guests |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $94,000 | $95,000 | $96,000 | $97,000 | $98,000 | $99,000 | $100,000 | $105,000 | $110,000 |
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Freshly baked French pastries, artisan breads & house preserves
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Greek yoghurt parfait with saffron-poached apricots & toasted pistachios
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Seasonal fruit platter
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Cold-pressed juice of the day & speciality coffees
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Fine herb omelette with crème fraîche
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Mini tartlets with whipped goat cheese & roasted figs
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Citrus butter crêpes with maple syrup & candied zest
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Tropical fruit smoothie bowl with granola & toasted coconut
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Cold-pressed juice of the day
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Smoked salmon & watercress salad with soft-poached egg
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King crab, lime & crème fraîche canapés
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White peach Bellini
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Selection of freshly baked muffins
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Cold-pressed juice of the day
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Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano
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Chicken Caesar croquettes
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Buttermilk pancakes with roasted vanilla berries
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Chia pudding with mango compote & tropical fruits
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Fresh green juice
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Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes
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Fresh oysters with mignonette & lemon
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Shrimp ceviche
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Matcha & banana breakfast smoothie
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Cold-pressed juice selection
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Chilli-fried eggs, avocado & kimchi breakfast stack
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Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin
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Banana Foster Belgian waffles
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Dragon fruit & tropical fruit bowl
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Cold-pressed juice of the day
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Baked eggs in spicy tomato sugo with sausage & cannellini beans
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“Dragon eggs” with pickled beetroot & smoked fish
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Champagne & berry sabayon
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Eggs Benedict with hollandaise
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Cold-pressed juice
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Selection of artisan pastries
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Foie gras parfait with port wine gel
SAMPLE MENU
DAY 1
BREAKFAST
(Usually served on embarkation day or the following morning)
LUNCH
Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing
Suggested pairing: Light, chilled red wine
HORS D’OEUVRES (PRE-DINNER CANAPÉS)
DINNER
Starter
Creamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket
Main
Mediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant
Dessert
Warm chocolate cake with vanilla crème anglaise
DAY 2
BREAKFAST
LUNCH
Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction
Suggested pairing: Crisp Pinot Gris
HORS D’OEUVRES
DINNER
Starter
Chilled gazpacho with stracciatella, charred pine nuts & herb oil
Main
Roasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus
Dessert
Almond semifreddo, praline, freeze-dried raspberries & fresh pomegranate
DAY 3
BREAKFAST
LUNCH
Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga
Warm roasted beet & goat cheese salad, black garlic crostini
HORS D’OEUVRES
DINNER
Starter
Wagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil
Main
Classic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon
Dessert
Lemon–yuzu cream, white chocolate crumble
DAY 4
BREAKFAST
LUNCH
Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions
HORS D’OEUVRES
DINNER
Starter
Compressed melon & stone fruit salad, aged prosciutto & herb oil
Main
Crispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment
Dessert
Blood orange granita with burnt-caramel chocolate truffles
DAY 5
BREAKFAST
LUNCH
Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime
Chilled soba noodle salad with ginger-sesame dressing
HORS D’OEUVRES
DINNER
Starter
Tuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile
Main
Miso-marinated black cod, shiitake dashi, baby bok choy
Dessert
Port-roasted pineapple, pecan brittle & matcha ice cream
DAY 6
BREAKFAST
LUNCH
Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia
HORS D’OEUVRES
DINNER
Starter
Prosciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette
Main
8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil
Dessert
Classic crème brûlée
DAY 7
BREAKFAST
LUNCH
Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp
HORS D’OEUVRES
DINNER
Starter
Diver scallops, cauliflower purée, smoked pancetta & trout roe
Main
Beef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus
Dessert
Warm chocolate fondant, vanilla crème anglaise
- TENDER: Williams Sportjet 520, with room for 7
- Water skis for adults
- Jet ski
- Standup paddleboards
- Snorkeling gear
- Inflatable tube
- Wakeboard
- 1-person kayak
- Seabob
- Fishing Gear
- Seabob
- E-foil
Captain
Alan Collinge
Chief Stewardess
Alexandra Duggan
Deckhand
Davide Matta
Name: Alan Collinge
Position: Captain
Nationality: South African/Irish
Languages: English
Alan is an experienced and versatile Captain with over 10 years managing charter and private sailing vessels ranging from 14 to 24 metres. Irish/South African and born in 1991, he has logged more than 50,000 nautical miles across the Caribbean and Mediterranean. Alan brings a comprehensive skill set with great detail and care added to every trip. His background as a PADI Scuba Instructor and SPA Surf Lifesaver adds a valuable dimension to the guest experience. Alan is known for his calm adaptability, professional approach, and ability to deliver seamless charters.
Qualifications: RYA Yachtmaster 200GT | STCW | ENG1 | PADI Scuba Instructor | 50,000+ nm
Name: Alexandra Duggan
Position: Chief Stewardess
Nationality: American
Languages: English, Spanish
Alexandra is a warm, highly capable Chief Stewardess with experience spanning 18 to 50-metre sailing and motor yachts since 2018. American by nationality and a native English speaker with advanced Spanish, she comes from a family of sailors and has lived aboard and cruised extensively, giving her a genuine passion for the sea and an intuitive understanding of the guest experience. Her skill set is broad, covering silver service, floristry, interior detailing, provisioning and wine service. Alexandra combines professionalism and meticulous attention to detail with a naturally easygoing, adventurous personality that guests consistently respond to.
Qualifications: STCW | ENG1 | RYA Powerboat Level 2 | G.U.E.S.T. Interior | Advanced Spanish
Name: Davide Matta
Position: Deckhand
Nationality: Italian
Languages: English, Italian
Davide is an enthusiastic and hardworking deckhand from Italy. Born in 2002, he brings lots of hands-on experience to the deck. Fluent in Italian and English, Davide will be on hand managing the deck and water toys on board, a skilled tender driver and RYA Jet Ski Instructor. Polite, hands-on and full of energy, he brings real enthusiasm to every aspect of life on board, whether that's getting guests up on a surf foil for the first time or honing their jet ski skills. Davide brings his love of freediving, fishing and the sea to each day on board, making him a versatile and engaging member of the crew.
Qualifications: STCW | RYA Powerboat Level 2 | RYA Jetski Instructor | PADI Advanced Open
Chef: To Be Advised
January 2026
VANTASTIC WEEK!
Thank you!
B.S
Thank you!
B.S
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06 / Open Weeks
'Nalani' Availability
Cruising Grounds
Where Nalani voyages
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