Halcyon

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	4
Length	80 Ft /24.4 m
Beam	36 Ft /11 m
Draft	4 Ft /1.22 m
Built - Refit:	2024 - No Refit Date Set
Builder	Sunreef Yachts

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Dinghy	Yes
Dinghy HP	80
Paddle Boards	Yes
Double Kayaks	Yes
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
WaveRunners	Yes
Jet Skis	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS

CREW PROFILE

Captain Adrien

Chef Martin

Pierre

Kasia

Captain Adrien is a seasoned seafarer with a lifelong passion for the ocean. Starting as a young sailor aboard the family boat, he honed his skills and knowledge over the years. With an RYA Yachtmaster Offshore certification and a degree in nautical marketing engineering, Adrien is a skilled captain known for his meticulous boat maintenance and repair abilities.

Having navigated the waters of the Mediterranean, Caribbean, Atlantic, Indian and Brittany, Adrien ensures the safety and comfort of his passengers and crew in all conditions. His patient and approachable demeanor, coupled with his dedication to boat care, make him a trusted leader.

Combining French art de vivre with British nautical tradition, Adrien brings a unique perspective to every voyage aboard Lisa Of The Seas. Cruising with Captain Adrien guarantees an unforgettable experience filled with lasting memories.

Chef Martin will indulge in a cuisine that is both gourmet and original, crafted by the skilled hands of our young French chef, Martin Vigneron. His culinary journey, rooted in a lifelong passion for food, spans from his grandmother's kitchen to esteemed establishments in Paris and Bordeaux, as well as provincial family restaurant. Reflective of his character, his cuisine embodies both generosity and authenticity. For you, he will be showcasing his talents at sea, ensuring a culinary experience beyond compare.

1st Mate Pierre was born and raised in France, Pierre sailed since his childhood all over the Mediterranean sea on the family yacht. After college he began a career as a real estate counsellor and marketing consultant. However with a strong human relationship background fueled by a deep knowledge of boating, Pierre decided to shift gear. He naturally oriented his career toward yachting and towards the very art of making guests feel at home . Drawing on his skills gained through his former job Pierre displays a high level of attention to details and organization.
Easy going, friendly, caring and good mannered, Pierre has a natural gift for children as well. If you feel adventurous, Pierre can organize unforgettable fishing sessions and will be at his best to put up for you the best cruise ever.

Stew Kasia started her journey in the charter industry four years ago, sailing in the Caribbean, the Mediterranean, and across the Atlantic Ocean. She is a dedicated doctorate student with a deep passion for psychology which brings a unique blend of knowledge and care to her role as a stewardess aboard Halcyon. Her mindful approach ensures that each guest’s needs are met with attention and empathy, fostering an atmosphere of calm and well-being. Whether it’s through thoughtful conversations or creating a serene onboard environment, Kasia is committed to enhancing the experience for every guest. Born and raised in Poland, hospitality is in her blood

YACHT DESCRIPTION
Halcyon (idyllically happy and peaceful) is a brand new 2024 Sunreef 80 fully loaded. This magnificent yacht features all the toys and upgrades for an unparalleled experience - JetSki - SeaNXT Elite carbon fiber underwater exploration scooter with GPS - Night Mode 84kw Lithium Batteries for complete silence through the night - Starlink wifi for continuous internet access virtually anywhere - Full teak throughout the yacht Plus much much more!

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

SAMPLE MENU

Day 1

Welcome Spread & Dinner

Charcuterie board, fruits, veggies, etc

Tropical mixed greens salad

Blackened Mahi Mahi topped with avocado smash with balsamic roasted

brussels sprouts and sweet potato wedges

Dessert

Key Lime pie

Day 2

Breakfast

Baked German pancake served with sausage and fresh fruit

Lunch

Grilled shrimp veggie kebab wraps served with chips and fruit

Dinner

Bufala mozzarella with tomato and red onion salad with balsamic drizzle

Filet Mignon with caramelized onions

Grilled lemon asparagus and hassleback baked potato

Dessert

Assortment of fresh fruit and gourmet cheeses Day 3

Breakfast

Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits

Lunch

Mediterranean kale salads with shredded chicken, sun-dried tomato, feta,

scallion, artichoke and chickpeas

Dinner

Watermelon Feta Balsamic salad

Grilled marinated local fish on pineapple planks topped with salsa served with

grilled zucchini and roasted potatoes

Dessert

Plantain bananas foster served over vanilla ice cream

Day 4

Breakfast

Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit

Lunch

Fresh guacamole & homemade salsa with chips

Mahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,

served with black beans

Dinner

Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce

Dessert

Brownie crumble ice cream sundaesDay 5

Breakfast

Build Your Own Toast Bar- avocado toast with sunny side eggs and honey

whipped ricotta toast

Lunch

Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp

served with fried sweet plantains

Dinner

Cucumber yogurt sauce with freshly baked pita chips, Watermelon feta salad

Lamb chops with sauté spinach and lemon potatoes

Dessert

NY Style cheesecake topped with fruit and caramel drizzle

Day 6

Breakfast

Pastry filled quiches- veggie and meat with cheese options

Lunch

Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing

Dinner

Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice

Day 7

Send Off Breakfast

Breakfast sandwiches and fresh fruit

PRICING DETAILS
Halcyon INQUIRE

Pricing

From: 68,000
To: 125,000
Summer 2024

2 Guests	70,000
3 Guests	70,000
4 Guests	70,000
5 Guests	70,000
6 Guests	70,000
7 Guests	70,000
8 Guests	70,000
9 Guests	0
10 Guests	0
Pax11	0
Pax12	0

Winter 2024 to 2025

2 Guests	90,000
3 Guests	90,000
4 Guests	92,000
5 Guests	94,000
6 Guests	96,000
7 Guests	98,000
8 Guests	100,000

Summer 2025

2 Guests	70,000
3 Guests	70,000
4 Guests	70,000
5 Guests	70,000
6 Guests	70,000
7 Guests	70,000
8 Guests	70,000
9 Guests	0
10 Guests	0
Pax11	0
Pax12	0

Winter 2025 to 2026

2 Guests	90,000
3 Guests	90,000
4 Guests	92,000
5 Guests	94,000
6 Guests	96,000
7 Guests	98,000
8 Guests	100,000

Pricing Details

Summer Base: Naples/Sardinia/Sicily
June - September : 70,000 EUR + 25% APA + VAT
May & October: 68 000 EUR + 25% APA + VAT

Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

7 night minimum over Christmas - Flat rate $115,000, New Years - Flat rate $125,000 for 2-8 guests. New Year's charters must start 12/27 or later.

Standard Caribbean Terms, all-inclusive.

The rates include:

• Private Yacht & Service of the crew (captain, chef, first mate, stew)
• Local taxes
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 4 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, park fees

The rates do not include:

• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.

Winter Base: Manuel Reef, Tortola
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Summer Base: Naples/Sardinia/Sicily
June - September : 70,000 EUR + 25% APA + VAT
May & October: 68 000 EUR + 25% APA + VAT
Summer Base Port: Naples/Sicily, Italy
Summer Operating Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Base Port: Manuel Reef BVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Halcyon

Pricing

Pricing Details

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