GYRFALCON
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 10 |
| Staterooms | 5 |
| # Of Crew | 3 |
| Length | 60 Ft / 18.3 m |
| Beam | 33.5 Ft / 10.24 m |
| Draft | 5.9 Ft / 1.8 m |
| Builder | Sunreef Yachts |
| Built - Refit: | 2019 - No Refit Date Set |
| Cruising Speed | 8 knots (nautical miles per hour) |
Five beautifully appointed en suite cabins feature plush queen beds and a serene white-and-grey color palette, creating a calm and restful atmosphere. Each cabin is equipped with USB charging ports, and thoughtfully provided yacht toiletries.
| Dinghy | ZAR 490 |
| Dinghy HP | 100 |
| Paddle Boards | Yes |
| Double Kayaks | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | Yes |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Tides & Thyme: A Culinary Journey with Elena Bellotti
DAY BREAK
Served with coffee, tea, juice, champagne cocktail, and a hearty fruit platter.
Yogurt Parfait
With granola and berries.
Multigrain Toast with Scrambled Eggs & Bacon
Served with chocolate muffins.
French Toast
Dusted with icing sugar, served with maple syrup, roasted macadamia nuts, and a strawberry salad.
Eggs Benedict
With Italian coppa, smoked salmon, or spinach leaves over English muffins and homemade Hollandaise.
Bananas Foster Pancake Stack
With toasted pecans, maple syrup, crispy bacon, and sausages.
Bagels
With guacamole, sundried tomato, feta dust, cream cheese, and rocket salad.
Waffles
With carved fresh fruit, hazelnuts, chocolate sauce, and Nutella crepes.
Smoked Salmon Quiche
Savory and satisfying.
Pesto & Sundried Tomato Omelette
Mediterranean-inspired.
Swiss Cheese Omelette
A classic breakfast favorite.
MIDDAY
Caesar Salad
With bacon, sous-vide chicken breast, croutons, and parmesan shaves.
Sesame-Crusted Tuna Tataki
Served with Greek salad and black olive ratatouille.
Roast Beef Mini Baguettes
With béarnaise sauce and fried plantains.
Salmon Tartare
Over chickpea purée.
Chicken Skewers
With cherry gazpacho, shaved eggs, and Spanish ham tile.
Thai Prawns Salad
With crunchy Asian slaw.
Lobster Croissant
With shallot-wasabi sauce, served with burrata Caprese salad and pesto.
HORS D’OEUVRES
Creamy Truffle & Black Pepper Spoon
Decadent and aromatic.
Pea Velouté
With toasted sesame seeds.
Smoked Paprika Hummus
With pita, dates, nuts, and raisins.
Spicy Shrimp Cocktail
A zesty classic.
Spanish Tapas
Served with sangria.
Italian Bruschetta Selection
Served with Aperol Spritz.
French Cheese & Charcuterie Platter
Assorted cheeses, cured meats, and accompaniments.
MAIN
Beef Fillet in Dijon Sauce
With caramelized onions and creamy mashed potato.
Red Snapper in White Wine Sauce
Over eggplant parmigiana.
Coconut Shrimp Taco
With crème fraîche, mango chutney, and guacamole, served with egg salad.
Caribbean Jerk Chicken Thighs
Served with sweet potato fries.
Pan-Fried Scallops
With garlic cream and prosciutto-wrapped asparagus bouquet.
Homemade Fettuccine
With lobster sauce and charred tomato.
Mahi-Mahi in Romesco Sauce
Over roasted tomato and bell peppers.
DESSERT
Mango Panna Cotta
With pistachio dust.
Chocolate Mousse
Rich and silky.
Grand Marnier Affogato
Over vanilla ice cream with caramelized macadamia crumble.
Kahlúa Tiramisu
A coffee lover’s delight.
Key Lime Pie
With lime zest and torched meringue.
Berries New York Cheesecake
Creamy and fruity.
Amalfi Lemon & Polenta Muffins
With mascarpone cream.
(Updated September 2025)
| 2 Guests | 53,000 |
|---|---|
| 3 Guests | 53,000 |
| 4 Guests | 53,000 |
| 5 Guests | 53,500 |
| 6 Guests | 54,000 |
| 7 Guests | 54,500 |
| 8 Guests | 55,000 |
| 9 Guests | 55,500 |
| 10 Guests | 56,000 |
| 2 Guests | 53,000 |
|---|---|
| 3 Guests | 53,000 |
| 4 Guests | 53,000 |
| 5 Guests | 53,500 |
| 6 Guests | 54,000 |
| 7 Guests | 54,500 |
| 8 Guests | 55,000 |
| 9 Guests | 55,500 |
| 10 Guests | 56,000 |
| 2 Guests | 55,000 |
|---|---|
| 3 Guests | 55,500 |
| 4 Guests | 56,000 |
| 5 Guests | 56,500 |
| 6 Guests | 57,000 |
| 7 Guests | 57,500 |
| 8 Guests | 58,000 |
| 9 Guests | 58,500 |
| 10 Guests | 59,000 |
| 2 Guests | 55,000 |
|---|---|
| 3 Guests | 55,500 |
| 4 Guests | 56,000 |
| 5 Guests | 56,500 |
| 6 Guests | 57,000 |
| 7 Guests | 57,500 |
| 8 Guests | 58,000 |
| 9 Guests | 58,500 |
| 10 Guests | 59,000 |