Little Giant

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 3

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	4
Length	88 Ft / 26.9 m
Beam	38.0 Ft / 11.61 m
Draft	8.0 Ft / 2.44 m
Builder	Sunreef Yachts
Built - Refit:	2017 - 2024
Cruising Speed	8.5 knots

ACCOMMODATION INFORMATION

Full-beam owner stateroom with King size bed, positioned forward on the main deck, offers exceptional space and natural light, creating a bright and airy ambiance.
Below there are 3 oversize queen berths all ensuite with ample storage and amenities expected on a luxury yacht.

WATERSPORTS

Dinghy	16'
Dinghy HP	115
Paddle Boards	2
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS
E FOIL
STAND UP JET SKI - **NOT FOR USE IN THE BVI

CREW PROFILE

Guy

Sofiya

Minty

Guy Abramovici - Captain
With over 20 years of experience sailing around the world, Captain Guy Abramovici brings a wealth of knowledge, skill, and passion to every trip. He has a strong background with sailing yachts, having captained both private and charter vessels throughout the Mediterranean, Caribbean, and Indian Ocean. His expertise under sail, combined with his calm leadership style, ensures guests enjoy safe, smooth, and memorable journeys at sea.

Beyond his professional sailing career, Guy is deeply passionate about water sports and has a wide range of experience to match. He has worked as a dive and kiteboarding instructor in Thailand and is equally confident guiding guests through activities such as wakeboarding, e-foiling, paddleboarding, and snorkeling. His hands-on, encouraging approach makes him an excellent teacher—whether guests are trying something new or building on existing skills.
Guy’s background spans both busy charter programs and long-term private operations, giving him a well-rounded understanding of how to deliver exceptional, guest-centered experiences.
Friendly, approachable, and highly professional, Captain Guy enjoys crafting custom itineraries and helping guests make the most of their time onboard—making sure every guest enjoys the perfect balance of adventure, relaxation, and exceptional service.

Sofiya Bereza – Chef
Originally from Ukraine and raised in northern Spain, Sofiya brings a unique blend of cultures, flavors, and energy to her role as chef. With a background in hospitality, she began her career managing one of Mallorca’s top restaurants, where she discovered her love for the kitchen and developed her skills from the ground up.

Her journey into yachting began when a chef and close friend recognized her potential and encouraged her to explore the charter world. She started as a stew/deck on a yacht between Ibiza and Mallorca, and quickly transitioned into the galley under the guidance of the onboard chef. That experience led her to study gastronomy at CESAE Business & Tourism School and fully commit to a culinary career at sea.
Her cooking style is inspired by Mediterranean traditions, international cuisine, and a deep passion for crafting personalized menus that reflect the tastes and needs of each guest.
Beyond the galley, she has a strong connection to the sea, with a love for sailing, diving, and exploring new destinations. What she enjoys most about working on charter yachts is the opportunity to create memorable experiences through food—seeing guests smile, feel at home, and leave with unique moments is what truly drives her. For her, this lifestyle is the perfect mix of adventure, creativity, and the joy of making people happy.

Minnette Gous - Stewardess
Minnette, better known as Minty, is originally from the beautiful city of Cape Town, South Africa. With two years of yachting experience and a strong foundation in hospitality built over four years, she brings both professionalism and personality to every charter.

Minty is known for her fun, bubbly energy and natural ability to make guests feel welcome and at ease. Whether she’s preparing an inviting table setting, mixing a signature cocktail, or keeping the interior in top shape, she always does it with a smile.
Off the clock, you’ll often find her with a book in hand, stretching it out in Pilates, enjoying good company—or jumping at any chance to get out on the water for some watersports fun. Her enthusiasm is contagious and she’s always ready to help create unforgettable memories at sea.

Deck hand: TBA

YACHT DESCRIPTION
Little Giant underwent a major one-year refit from April 2023 to April 2024, with over $1.5 million invested to enhance her performance and condition. The refit took place at the renowned Derecktor shipyard in Ft Lauderdale. Key upgrades include new engines, a tender lift platform for the ZODIAC 5.5m, copper coating, bottom paint, new Flexiteek decking, and a full overhaul of the generators and air-conditioning systems. With extensive documentation available, Little Giant is now in prime condition, offering exceptional maneuverability and an expansive living area as an innovative flybridge sloop-rigged catamaran.

ADDITIONAL INFORMATION

SAMPLE MENU

7-Day Signature Menu

Breakfast Options

•Piña Colada Pancakes – pineapple & coconut pancakes with rum-maple syrup
•Buttermilk Pancakes with Berries & Mascarpone Cream
•Matcha Pancakes with Vanilla Yogurt & Black Sesame
•New York-Style Bagels with cream cheese, smoked salmon, capers & dill
•Croissant Sandwiches with ham, gruyère & egg
•Artisan Toast Flight – avocado, ricotta-honey, and tomato-basil options
•Shakshuka – eggs poached in spiced tomato and pepper sauce
•Truffle Scrambled Eggs on Toasted Sourdough
•Spanish Tortilla with Caramelized Onion & Paprika Aioli
•Eggs Benedict with smoked salmon or prosciutto
•Tropical Smoothie Bowl – banana, mango, coconut, topped with chia and granola
•Greek Yogurt with Pistachio, Honey & Fresh Figs
•Chia Pudding with Coconut Milk & Passion Fruit
•Seasonal Fruit Platter with Mint & Lime Zest
•Overnight Oats with Almond Butter, Berries & Maple Syrup

Day 1

Lunch 
Mahi-Mahi with Creole Sauce and Coconut Rice
▷A tropical favorite with bold, savory flavors and fluffy coconut-infused rice.
Dinner
Grilled Octopus with Alioli & Hasselback Sweet Potato
▷Perfectly charred octopus with smooth garlic aioli and golden-crisp sweet potatoes.
Dessert
Lemon Lush Cheesecake
▷Light, creamy, and citrusy with a touch of graham crunch.

Day 2
Lunch
Salmon Poke Bowl
▷Fresh salmon, avocado, sesame, and jasmine rice — served in a vibrant, balanced bowl.
Dinner
Lamb Chops with Herb Sauce, Mashed Potato & Grilled Vegetables
▷Succulent lamb paired with velvety mash and charred seasonal vegetables.
Dessert
Berry Panna Cotta
▷Silky cream dessert topped with fresh berries and mint.

Day 3
Lunch
Mediterranean Mezze Platter
▷Baked falafel, beef kofta, homemade hummus, tahini, fresh salads, and warm pita bread.
Dinner
Lobster Risotto with Lemon Zest & Asparagus
▷Creamy risotto with tender lobster, bright citrus notes, and spring asparagus
Dessert
Passion Fruit “Maracuyá” Boat
▷Refreshing tropical mousse served in its natural shell.

Day 4
Lunch
Sea bass with White Wine Sauce, Mashed Potatoes & Raisin Vinaigrette Salad
▷Delicate fish with a velvety sauce, accompanied by a sweet-savory salad.
Dinner
Traditional Spanish Seafood Paella
▷A feast of saffron rice, prawns, mussels, and Mediterranean aromatics.
Dessert
Crème Brûlée Cheesecake
▷The richness of cheesecake with a caramelized, crackling top.

Day 5
Lunch
Red Cabbage & Chicken Asian Salad with Basmati Rice
▷Colorful, crisp, and full of umami — served warm or chilled.
Dinner
Slow-Cooked Beef Ragù with Pappardelle
▷Rich, comforting and full of depth — a timeless Italian classic.
Dessert
Truffle Trio
▷A decadent tasting of dark chocolate, hazelnut, and coconut truffles.

Day 6
Lunch
Grilled Shrimp Tacos with Mango Slaw, Grilled Pineapple & Watermelon-Feta Salad
▷A sunny combination of sweet, savory, and smoky island flavors.
Dinner
Grilled Ribeye Steak with Chimichurri & Brie-Topped Baby Potatoes
▷Juicy ribeye finished with herbed oil and creamy melted Brie.
Dessert
Mini Chocolate Lava Cakes
▷Molten-centered and dusted with powdered sugar, served warm.

Day 7
Lunch
Eggplant alla Parmigiana
▷Layered with rich tomato sauce, fresh basil, and melting mozzarella.
Dinner
Lemon Orzo with Pistachio-Crusted Salmon
▷A fragrant, elegant finish — light lemon pasta with a crisp, nutty salmon crust.
Dessert
Mango Cheesecake
▷Bright tropical mango topping a silky cheesecake base.

PRICING DETAILS
Little Giant INQUIRE

Special

SPECIAL: 10% off Winter/Spring 2026 for 7 or more nights, excluding Easter.

Pricing

From: 84,600 per week
To: 125,000 per week
Winter 2025 to 2026

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

Summer 2026

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

Winter 2026 to 2027

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

Pricing Details

*Please note that for the Caribbean we work with CYBA E Contracts.
*Rate includes all food and drinks including wines and alcohols (except special requests such as: fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption), fuel for 4 hours daily on engine.

CHRISTMAS / NEW YEARS: 7 night minimum
Christmas week 1-8 Guests $120,000
New Year Week 1-8 Guests $125,000
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 28th December or 48 hour turn.

Little Giant

Special

Pricing

Pricing Details

Destinations

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