Nalani

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	4
Length	78 Ft / 23.8 m
Beam	39.3 Ft / 12.01 m
Draft	6.5 Ft / 1.99 m
Builder	Sunreef Yachts
Built - Refit:	2024 - No Refit Date Set
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

8 + 2 guests accommodated in:
4 double cabins
1 small cabin with bunk bed and small bathroom with wet head – suitable for kids/teenagers

WATERSPORTS

Dinghy	Williams Sportjet 520
Paddle Boards	Yes
Jet Skis	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
• NEW Wingfoil
• NEW Electric surfboard
• 2 eFoils (beginner/advanced)
• 2 Seabobs
• SUP
• Wakeboard
• Waterskis (Adult)
• Jetski Sea Doo RXT 300 Triple Black (Only with PWC license in the Med)
• Williams Sportjet 520 Tender (7 x pax)
• Snorkel Gear & fins
• Kayak
• Beach games
• Fishing (casting/trawling)

CREW PROFILE

Stefan Huebbe

Chloe Chand

Alexandra Duggan

James Temple

Captain: Stefan Huebbe
Nationality: German
Languages: German, English, Spanish

Stefan has over three decades of global sailing expertise and over 60,000nm logged as captain. Since 2016, he has captained private luxury charter catamarans, offering guests safe, seamless and high-end experiences. A German Master Engineer with a strong background in aerospace and civil projects, Stefan is also an accomplished boatbuilder and published technical author. Stefan fosters an upbeat, guest-focused atmosphere on board and is also a musician, PADI dive instructor, surfer, kite-surfer and free-diver. Fluent in English and German, with good Spanish, he is both personable and professional—making every voyage one of joy, reliability, and excellence.

First Mate: Chloe Chand
Nationality: British
Languages: Spanish, English

Chloe brings both heart and hustle to Nalani in her multifaceted role as Deckhand, liaison and concierge. With over 40,000 nautical miles under her belt and nearly a decade of charter experience across the Caribbean, South America, the Mediterranean, and Pacific. She’s the kind of crew member who knows instinctively when to step up, step in, or make magic happen behind the scenes. Born in the UK but shaped by the world, Chloe has worked with tribes in the jungles of Borneo, lead wellness retreats in off-grid locations, and sailed across oceans with only a guitar and yoga mat. She speaks English and Spanish. What truly sets Chloe apart is her intuitive hospitality and warm, grounded energy. As a yoga therapist, freediver, and writer, she offers guests a rich palette of experience - and her joie de vivre and eye for detail transform charters into treasured lifetime memories.

Chef: James Temple
Nationality: British
Languages: English

With over 17 years of culinary mastery and the past five years spent exclusively aboard some of the world’s most prestigious motor and sailing yachts, James Temple is a seasoned professional renowned for transforming fresh, global ingredients into unforgettable gourmet experiences at sea. From the Balearics to the Caribbean, James has helmed the galley on all types of vessels, consistently exceeding the expectations of discerning guests. Whether preparing refined French fine dining, global fusion, vibrant plant-based cuisine, an exciting multi-course tasting menu or a comforting, yet refined meal, James does everything with style, creativity, genuine passion and love for his craft. James is also an avid kitesurfer, snowboarder and skateboarder.

Stewardess: Alexandra Duggan
Nationality: American
Languages: Spanish, English

With over five years in yachting and a lifetime of international travel behind her, American Stew Alexandra brings a rare blend of refined service, poise, precision, genuine warmth and positive energy to every charter experience. A former liveaboard sailor, fluent Spanish speaker and international traveller, she has fostered a deeply intuitive understanding of guest needs and international etiquette, always going above and beyond to ensure guests are happy and well taken care of. Beyond her professional skills, Alexandra is an avid sailor who also loves diving, kitesurfing, photography, dancing, snowboarding, and horse riding.

YACHT DESCRIPTION
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.

ADDITIONAL INFORMATION

SAMPLE MENU

SAMPLE MENU

DAY 1

BREAKFAST

(Usually served on embarkation day or the following morning)

Freshly baked French pastries, artisan breads & house preserves
Greek yoghurt parfait with saffron-poached apricots & toasted pistachios
Seasonal fruit platter
Cold-pressed juice of the day & speciality coffees
Fine herb omelette with crème fraîche

LUNCH

Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing

Suggested pairing: Light, chilled red wine

HORS D’OEUVRES (PRE-DINNER CANAPÉS)

Mini tartlets with whipped goat cheese & roasted figs

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

Citrus butter crêpes with maple syrup & candied zest
Tropical fruit smoothie bowl with granola & toasted coconut
Cold-pressed juice of the day
Smoked salmon & watercress salad with soft-poached egg

LUNCH

Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction

Suggested pairing: Crisp Pinot Gris

HORS D’OEUVRES

King crab, lime & crème fraîche canapés

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

White peach Bellini
Selection of freshly baked muffins
Cold-pressed juice of the day
Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano

LUNCH

Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga

Warm roasted beet & goat cheese salad, black garlic crostini

HORS D’OEUVRES

Chicken Caesar croquettes

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

Buttermilk pancakes with roasted vanilla berries
Chia pudding with mango compote & tropical fruits
Fresh green juice
Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes

LUNCH

Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions

HORS D’OEUVRES

Fresh oysters with mignonette & lemon
Shrimp ceviche

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

Matcha & banana breakfast smoothie
Cold-pressed juice selection
Chilli-fried eggs, avocado & kimchi breakfast stack

LUNCH

Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime

Chilled soba noodle salad with ginger-sesame dressing

HORS D’OEUVRES

Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin

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

Banana Foster Belgian waffles
Dragon fruit & tropical fruit bowl
Cold-pressed juice of the day
Baked eggs in spicy tomato sugo with sausage & cannellini beans

LUNCH

Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia

HORS D’OEUVRES

“Dragon eggs” with pickled beetroot & smoked fish

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

Champagne & berry sabayon
Eggs Benedict with hollandaise
Cold-pressed juice
Selection of artisan pastries

LUNCH

Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp

HORS D’OEUVRES

Foie gras parfait with port wine gel

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

PRICING DETAILS
Nalani INQUIRE

Pricing

From: 74,000 per week
To: 130,000 per week

Pricing Details

Summer 2025:

High Season: €84 000 + APA 25% + VAT
Mid-Season: €79 000 + APA 25% + VAT
Low Season: €74 000 + APA 25% + VAT

High season: 15 June - 15 September
Medium Season: 15 May - 14 June & 16 September - 15 October
Low Season: until 14 May & after 16 October

Winter 2025/2026: Caribbean

All Inclusive rates:

2 guests: $94 000
3 guests: $95 000
4 guests: $96 000
5 guests: $97 000
6 guests: $98 000
7 guests: $99 000
8 guests: $100 000
9 guests: $105 000
10 guests: $110 000

Christmas/NYs: $130 000