Dawn

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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	60 Ft / 18.3 m
Beam	32.7 Ft / 9.99 m
Draft	6.5 Ft / 1.99 m
Builder	Sunreef Yachts
Built - Refit:	2019 - 2023
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

1 x master cabin
3 x double guest cabins

WATERSPORTS

Dinghy	Jet Tender Zar 4.9SL
Dinghy HP	115hp
Paddle Boards	Yes
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Jet Tender Zar 4.9SL 115hp
2 x Stand up paddle boards
Wakeboard
Skis
Snorkeling
Towables
Underwater Dive Scooters

* optional e-surf upon confirmation

CREW PROFILE

Federico Arroyo

Camila Seiza Adrover

Agustina Rodriguez

Name: Federico Arroyo
Position: Captain
Nationality: Argentinian
Languages: Spanish, English

Federico is an Argentinian Captain who spent a big part of his life travelling around the world, working as a Captain, as well as a dive instructor and a lifeguard.

He set his choice on operating sailing yachts, his true passion.

He will easily convey his enthusiasm for the sea and sailing.

Together with his crew, he creates a spoiling luxury experience for his guests on Dawn, while always ensuring a safe environment.

His main hobbies being surfing, diving, trolling and spearfishing, as well as kite surfing, Federico gladly assists the guests in water activities with great pleasure.

Name: Camila Seiza Adrover
Position: Chef
Nationality: Uruguayan - Spanish
Languages: Portuguese, Spanish, English

With over 15 years of international culinary experience, Camila brings warmth, creativity, and deep dedication to her role as Chef. She has worked across South America and Europe, including running her own restaurant for six years.

In recent years, she has specialized in personalized private dining—crafting tailored menus that reflect both her clients’ preferences and her love for cultural fusion. Known for her adaptability, culinary finesse, and calm under pressure, Camila now brings her refined, guest-focused service to the world of yachting, blending her passion for cooking with life at sea.

Name: Agustina Rodriguez
Position: Deckhand/Stewardess
Nationality: Spanish
Languages: Spanish, English

Agustina is a motivated and dedicated yachting professional with hands-on experience across both deck and interior operations. After completing two consecutive seasons with the same charter company in the Balearic Islands, she has developed a strong foundation in guest service, watchkeeping, sail handling, logbook management, and day-to-day onboard support.

With experience on both private and charter yachts, Agustina brings a practical, adaptable, and team-oriented approach to life on board. Her background includes deck operations, line handling, mooring procedures, polishing, navigation support, and service standards, allowing her to work confidently across multiple areas while maintaining a discreet and professional attitude.

Her participation in an Atlantic crossing from the Mediterranean to the Caribbean further strengthened her seamanship, resilience, and ability to perform under pressure. Positive, proactive, and committed to a long-term career in yachting, Agustina brings a strong work ethic, versatility, and a genuine passion for the maritime industry.

YACHT DESCRIPTION
A 2019 launch and 2023 refit by AE interior, Sunreef 60 DAWN features both, a smart and charter-friendly layout as well as impressive and relaxing social areas at the bow, stern cockpit and flybridge. DAWN’s light-filled interiors provide a relaxing and harmonious feel by its neutral and calming, yet stylish decor. Up to 8 guests can enjoy sophisticated accommodation in the yacht’s three classy ensuite cabins plus the stylish master suite. The bright main saloon, generous stern cockpit and ample front terrace merge into one luminous semi-open lounge area with a functional galley, cozy settees, a widescreen LED TV and a big table for 8 guests. While the well-equipped galley provides for fine cuisine, the indoor herb garden ensures a steady supply of freshness to DAWN’s rich menu. Up on the catamaran’s impressive flybridge, guests can gather for lounging and drinks on the welcoming and pampering sofas. Versatility of this area allows it to also serve as a perfect space for yoga or light exercising, all while enjoying the spectacular sea view. A lucky find for water sports enthusiasts, DAWN boasts a great selection of all new water toys, including towables, diving scooters, drone submarine for underwater exploration, wakeboard, water skis and stand-up paddle boards. This dream yacht is operated by a dedicated and experienced crew of professionals ensuring top service and a memorable summer charter experience in the Amalfi Coast and Sardinia (contact us for the detailed schedule).

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

A continental breakfast with cold cuts of meat and cheese, jams and spreads with fresh bread and croissants. Accompanied with a fruit plate.

Spinach and feta frittata with freshly baked banana bread and a fresh fruit plate.

Avocado toast with poached eggs, feta, roasted cherry tomatoes and pine nuts. Homemade muffins and a fresh fruit plate.

Fresh Fruit yoghurt parfait with fresh bread and eggs to order.

Eggs Benedict with ham or salmon and a fruit plate.

Lunches

Mix of marinated grilled meats and shrimp skewers, accompanied by salad variations.

Creamy leek potato soup, poached egg served on a crostini with mushroom and tarragon ragu.

Local oven baked fish fillet in a Chermoula marinade, served on med style tabbouleh with roasted aubergine with yoghurt.

Prosciutto and fresh mozzarella salad followed by chicken shrimp sausage stew served with fresh baked focaccia.

Seared tuna and green olives served on pesto linguine, served with a caprese salad.

Canapes

Phyllo wrapped smoked salmon and asparagus.

Shrimp and chorizo skewers.

Crostini with homemade olive tapenade.

Bacon wrapped stuffed figs.

Crab and avocado phyllo baskets

Starters

Beetroot carpaccio with goat cheese and walnut.

Fish and pink grapefruit ceviche.

Mussels in white wine sauce.

Ravioli with sage and butter

Red curry with scallops and tiger prawns

Dinner

Pan seared salmon with spring pea puree and wild mushrooms and truffle oil.

Fillet mignon with parsnip puree, shallot tarte tatin.

Lobster with thermidor butter and roasted root vegetables.

Lemon basil risotto with pan seared sea bass fillet dressed with arugula and pine nuts.

Herb crusted lamb rack served with Moroccan style couscous with apricots and fresh herbs.

Desserts

Tiramisu.

Panna cotta with star anise and cinnamon and coffee brandy.

Creme brulee.

Chocolate mousse.

Apple pie with vanilla ice cream.

PRICING DETAILS
Dawn INQUIRE

Pricing

From: 35,000 per week
To: 42,000 per week
High Season

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Low Season (Fall/Winter)

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