Adea

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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	3
Length	62 Ft / 18.9 m
Beam	30.0 Ft / 9.17 m
Draft	6.0 Ft / 1.83 m
Builder	Sunreef Yachts
Built - Refit:	2017 - No Refit Date Set

ACCOMMODATION INFORMATION

**The crew cabins are aft port side and forepeak.

WATERSPORTS

Dinghy	Center Console
Dinghy HP	90
Paddle Boards	Yes
Double Kayaks	Yes
Adult Water-skis	Yes
Wakeboards	2
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS

E Foil
Wing Foil

CREW PROFILE

Luka

Alyssa

Captain Luka welcomes guests aboard Adea for luxury yacht charters throughout the Caribbean, with a focus on the British Virgin Islands. A native of Dublin, Ireland, Captain Luka brings extensive maritime expertise.
His experience includes two transatlantic passages aboard Adea and charter operations throughout the Mediterranean, encompassing destinations such as the Amalfi coast, Capri, and the Greek Islands.
Holding a Higher National Diploma in Outdoor Adventure Management, Captain Luka possesses a comprehensive skill set encompassing sailing, kite surfing, wing foiling, and is also a certified Dive Master.
Captain Luka is dedicated to providing a safe and engaging charter experience, sharing his nautical knowledge and creating personalized itineraries. Aboard Adea, guests can expect exceptional service and a well-planned voyage through the Caribbean.

Chef Alyssa brings a globally influenced approach to the galley. She began her career in the yachting industry as a deckhand and stewardess, gaining three years of valuable experience in vessel operations, guest service, and maintaining high standards of professionalism on board. This foundation has given her a comprehensive understanding of yacht dynamics and an exceptional ability to work efficiently in demanding environments.
Her transition into the culinary field was shaped by a season spent working as a chef in Greece, where she further developed her skills and embraced Mediterranean cuisine, with a particular focus on fresh, locally sourced ingredients and seafood. Alyssa’s extensive background in travel, surfing, freediving, and snorkeling has broadened her perspective and continues to influence her culinary style, inspiring dishes that reflect the coastal cultures she has encountered around the world.
Dedicated, disciplined, and continually striving for excellence, Alyssa brings both creativity and reliability to her role as chef. She is committed to delivering high-quality, well-balanced meals and providing guests with an elevated dining experience on board.

YACHT DESCRIPTION
Experience the elegance of Adea, now in pristine condition following a 2024 refit that enhanced its luxury, comfort, and performance. All systems of the yacht were overhauled and upgraded as needed. There is an upgraded efficient generator as well as a new 14 solar panel array with battery bank for sustainable energy consumption. Adea has all new cushions as well as trampolines and a refurbished teak deck. The galley was renovated with new appliances and a larger extended island. Adea has a new code 0 sail for optimized light wind sailing. The mainsail, genoa and solent were all refurbished as well as entirely new standing rigging for the full carbon mast and boom. Supported by a professional crew dedicated to personalized service, this newly-refurbished yacht is ready to offer an unforgettable charter experience.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY 1

Lunch

Poke bowl with salmon

or Miso Chicken

Dinner

Starter: Vitello Tonnato

Main course: Risotto Carbonara

Dessert: Tiramisu

DAY 2

Breakfast

Scramble Eggs

Smoked Salmon

Pancakes

Lunch

Bruschetta Goat cheese-Honey-Arugula

Camembert Roti

Crudites, Baguette

Dinner

Starter: Tartare Tuna/Beef

Main course: Marbled Paprika Mahi

Red Pepper Sauce, Fondant Potatoes

Dessert: Creme Brule

DAY 3

Breakfast

Crepes with Spinach & Feta, Fried Eggs

Croissant

Lunch

Greek Salad, Grilled Octopus

Tzatziki, Pitas

Feta Fried in Phyllo Dough

Dinner

Starter: Crab cakes/ Zucchini Feta Cakes

Main course: Red Snapper Filet

Green Beans, Beurre Blanc Sauce

Dessert: Chocolate Mousse with Red Fruits

DAY 4

Breakfast

Eggs Benedict

Waffles

Lunch

Tacos Beef & Lobster

Quesadillas Chicken

Guacamole, Cheese Nachos

Dinner

Starter: Grouper Gravlax, Mango, Chili Oil

Main course: Lamb Chops, Red Lentils with

Olives, Shallot/Wine Sauce

Dessert: Rasberry Souffle

DAY 5

Breakfast

Avocado Toast

Scambled Eggs

Pain au Chocolat

Lunch

Gyosa Chicken & Veggie

Soy Garlic Crispy Eggplant

Sliders Chicken Teryaki

Dinner

Starter: Carpaccio Wahoo or Beef

Main course: Lobster Pasta with Bisque Sauce

Dessert: Passion Fruit-Vanilla Pavlova

DAY 6

Breakfast

Ham and Cheese Omelettes

Cinammon rolls

Lunch

Focaccia

Burrata Salad

Melon-Prosciutto Skewers

Gnocchi with Blue Cheese Sauce

Dinner

Amuse Bouche: Zucchini-Mint Cold Soup

Starter: Blinis Foie Gras, Chutney Mango

Main course: Cote de Boeuf, Roasted corn

Chilli-Espresso Sauce

Dessert: NY Cheesecake with Caramel

DAY 7

Breakfast

Eggs Mimosa

Cheese and Ham Platter

Banana Bread

Lunch

Jerk Pork Ribs, Fries

Ceasar Salad

Dinner

Starter: Avocado Roll with Shrimps & Lemon Creme

Main course: Tenderloin Beef with Pistachio Croute

Mashed Potatoes-Parsnip

Dessert: Tarte with Almond Creme and Fruits

PRICING DETAILS
Adea INQUIRE

Pricing

From: 35,700 per week
To: 47,400 per week
Winter 2026 to 2027

2 Guests	36,000
3 Guests	37,000
4 Guests	37,500
5 Guests	38,000
6 Guests	38,500
7 Guests	39,000
8 Guests	39,500

Summer 2027

2 Guests	36,000
3 Guests	37,000
4 Guests	37,500
5 Guests	38,000
6 Guests	38,500
7 Guests	39,000
8 Guests	39,500

Pricing Details

GENERAL:

MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters: Divide weekly rate by 7 nights X 6 nights.
For 5 nights or less: Divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD:

Sleep aboard the night before charter dates.
Available for 1/2 the daily rate.
Includes boarding after 4pm, welcome cocktail and canapés plus a light breakfast the next morning.
Dinner is to be taken ashore at client expense.

HALF-BOARD:

Includes: 7 breakfasts, 4 lunches & 3 dinners.
Requires 3 lunches & 4 dinners ashore at client expense.
2/$35,700
3/$36,550
4/$36,900
5/$37,250
6/$37,600
7/$37,950
8/$38,300

LOCAL FARE MEAL PLAN:

Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$35,850
3/$36,775
4/$37,200
5/$37,625
6/$38,050
7/$38,475
8/$38,900

CHRISTMAS 2026: