Nalani

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

QUEEN BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	4
Length	78 Ft / 23.8 m
Beam	39.3 Ft / 12.01 m
Draft	6.5 Ft / 1.99 m
Builder	Sunreef Yachts
Built - Refit:	2024 - No Refit Date Set
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

8 + 2 guests accommodated in:
4 double cabins
1 small cabin with bunk bed and small bathroom with wet head – suitable for kids/teenagers

WATERSPORTS

Dinghy	Williams Sportjet 520
Paddle Boards	Yes
Jet Skis	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
• NEW Wingfoil
• NEW Electric surfboard
• 2 eFoils (beginner/advanced)
• 2 Seabobs
• SUP
• Wakeboard
• Waterskis (Adult)
• Jetski Sea Doo RXT 300 Triple Black (Only with PWC license in the Med)
• Williams Sportjet 520 Tender (7 x pax)
• Snorkel Gear & fins
• Kayak
• Beach games
• Fishing (casting/trawling)

CREW PROFILE

Stefan Huebbe

Chloe Chand

Leanne Ho-Chung

Georgiana Sabau

Captain: Stefan Huebbe
Nationality: German
Languages: German, English, Spanish

Stefan has over three decades of global sailing expertise and over 60,000nm logged as captain. Since 2016, he has captained private luxury charter catamarans, offering guests safe, seamless and high-end experiences. A German Master Engineer with a strong background in aerospace and civil projects, Stefan is also an accomplished boatbuilder and published technical author. Stefan fosters an upbeat, guest-focused atmosphere on board and is also a musician, PADI dive instructor, surfer, kite-surfer and free-diver. Fluent in English and German, with good Spanish, he is both personable and professional—making every voyage one of joy, reliability, and excellence.

First Mate: Chloe Chand
Nationality: British
Languages: Spanish, English

Chloe brings both heart and hustle to Nalani in her multifaceted role as Deckhand, liaison and concierge. With over 40,000 nautical miles under her belt and nearly a decade of charter experience across the Caribbean, South America, the Mediterranean, and Pacific. She’s the kind of crew member who knows instinctively when to step up, step in, or make magic happen behind the scenes. Born in the UK but shaped by the world, Chloe has worked with tribes in the jungles of Borneo, lead wellness retreats in off-grid locations, and sailed across oceans with only a guitar and yoga mat. She speaks English and Spanish. What truly sets Chloe apart is her intuitive hospitality and warm, grounded energy. As a yoga therapist, freediver, and writer, she offers guests a rich palette of experience - and her joie de vivre and eye for detail transform charters into treasured lifetime memories.

Chef: Leanne Ho-Chung
Nationality: British
Languages: English

Leanne is an experienced charter chef with a strong background in all-inclusive charter operations, particularly in the Caribbean. She is known for delivering high-quality, personalised cuisine while adapting menus to guest preferences and dietary requirements.

Alongside her role in the galley, Leanne brings solid deck and sailing experience, supporting daily operations, mooring, tender driving, and guest activities. Certified in STCW, RYA Day Skipper, Powerboat Level 2, and PADI Divemaster, she is a reliable and versatile crew member.

Professional, calm, and highly adaptable, Leanne contributes positively to the onboard atmosphere and consistently enhances the charter experience for guests.

Stewardess: Georgiana Sabau
Nationality: Romanian
Languages: English, Italian, Romanian

Georgiana is an experienced yacht stewardess with a strong background in charter operations and hospitality. She brings a calm, guest-focused approach to service, with experience supporting all aspects of interior operations, including housekeeping, table setting, guest service, and daily organisation onboard.

With a solid hospitality foundation and an attentive eye for detail, Georgiana is known for maintaining high standards while creating a warm and welcoming atmosphere for guests. Adaptable, professional, and service-driven, she works well within a team and contributes positively to the overall charter experience.

YACHT DESCRIPTION
The Magic of "NALANI" – Your Ocean Oasis Discover "NALANI," the brand new award-winning Sunreef 80 Eco sailing catamaran where sustainable luxury meets unmatched style. Named after the Hawaiian term for 'serenity under the sky,' NALANI is your ultimate escape on the open sea. Equipped with cutting-edge solar panels, this eco-friendly marvel offers a unique blend of tranquility and sophistication - say goodbye to generator noise, vibrations, and petrol odors while anchored. Board NALANI and immerse yourself in a chic, bohemian-inspired haven. Spanning 340 square meters of space, this floating home radiates warmth and elegance with its fine wooden accents, designer furniture, and cozy textiles. Hosting up to 10 guests in four stunning en suite cabins, plus a charming children's bunk room, NALANI ensures everyone has their own slice of paradise. The master cabin boasts a walk-in wardrobe and a private balcony with breathtaking views of the endless horizon. Outside, NALANI turns heads with a bubbling jacuzzi and an open-air cinema on the flybridge, perfect for movie nights under the stars. With a dedicated crew of four delivering top-notch service, premium cuisine, and expert seamanship, your holiday is in the best hands. Explore private beaches, dive into crystal-clear waters, or indulge in water sports with an extensive array of water toys, including a top-notch Jetski, two eFoils, two SUPs, water ski, wakeboard, and two Seabobs. NALANI guarantees non-stop fun and excitement for everyone on board. Experience the future of luxury yachting and make waves with NALANI - where every moment is an unforgettable adventure.

ADDITIONAL INFORMATION

SAMPLE MENU

SAMPLE MENU

DAY 1

BREAKFAST

(Usually served on embarkation day or the following morning)

Freshly baked French pastries, artisan breads & house preserves
Greek yoghurt parfait with saffron-poached apricots & toasted pistachios
Seasonal fruit platter
Cold-pressed juice of the day & speciality coffees
Fine herb omelette with crème fraîche

LUNCH

Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing

Suggested pairing: Light, chilled red wine

HORS D’OEUVRES (PRE-DINNER CANAPÉS)

Mini tartlets with whipped goat cheese & roasted figs

DINNER

Starter
Creamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket

Main
Mediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant

Dessert
Warm chocolate cake with vanilla crème anglaise

DAY 2

BREAKFAST

Citrus butter crêpes with maple syrup & candied zest
Tropical fruit smoothie bowl with granola & toasted coconut
Cold-pressed juice of the day
Smoked salmon & watercress salad with soft-poached egg

LUNCH

Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction

Suggested pairing: Crisp Pinot Gris

HORS D’OEUVRES

King crab, lime & crème fraîche canapés

DINNER

Starter
Chilled gazpacho with stracciatella, charred pine nuts & herb oil

Main
Roasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus

Dessert
Almond semifreddo, praline, freeze-dried raspberries & fresh pomegranate

DAY 3

BREAKFAST

White peach Bellini
Selection of freshly baked muffins
Cold-pressed juice of the day
Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano

LUNCH

Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga

Warm roasted beet & goat cheese salad, black garlic crostini

HORS D’OEUVRES

Chicken Caesar croquettes

DINNER

Starter
Wagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil

Main
Classic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon

Dessert
Lemon–yuzu cream, white chocolate crumble

DAY 4

BREAKFAST

Buttermilk pancakes with roasted vanilla berries
Chia pudding with mango compote & tropical fruits
Fresh green juice
Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes

LUNCH

Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions

HORS D’OEUVRES

Fresh oysters with mignonette & lemon
Shrimp ceviche

DINNER

Starter
Compressed melon & stone fruit salad, aged prosciutto & herb oil

Main
Crispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment

Dessert
Blood orange granita with burnt-caramel chocolate truffles

DAY 5

BREAKFAST

Matcha & banana breakfast smoothie
Cold-pressed juice selection
Chilli-fried eggs, avocado & kimchi breakfast stack

LUNCH

Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime

Chilled soba noodle salad with ginger-sesame dressing

HORS D’OEUVRES

Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin

DINNER

Starter
Tuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile

Main
Miso-marinated black cod, shiitake dashi, baby bok choy

Dessert
Port-roasted pineapple, pecan brittle & matcha ice cream

DAY 6

BREAKFAST

Banana Foster Belgian waffles
Dragon fruit & tropical fruit bowl
Cold-pressed juice of the day
Baked eggs in spicy tomato sugo with sausage & cannellini beans

LUNCH

Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia

HORS D’OEUVRES

“Dragon eggs” with pickled beetroot & smoked fish

DINNER

Starter
Prosciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette

Main
8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil

Dessert
Classic crème brûlée

DAY 7

BREAKFAST

Champagne & berry sabayon
Eggs Benedict with hollandaise
Cold-pressed juice
Selection of artisan pastries

LUNCH

Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp

HORS D’OEUVRES

Foie gras parfait with port wine gel

DINNER

Starter
Diver scallops, cauliflower purée, smoked pancetta & trout roe

Main
Beef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus

Dessert
Warm chocolate fondant, vanilla crème anglaise

PRICING DETAILS
Nalani INQUIRE

Pricing

From: 79,000 per week
To: 130,000 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
9 Guests	105,000
10 Guests	110,000

Pricing Details

Winter 2025/26:
All-inclusive rates:
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
9 guests: $105.000
10 guests: $110.000

Christmas/NYs: $130 000 All inclusive - regardless the number of guests.

Summer 2026:
High Season: €89.000 + APA 25% + VAT
Mid-Season: €84.000 + APA 25% + VAT
Low Season: €79.000 + APA 25% + VAT

High season: 15 June to 15 September (+all major events)
Medium Season: 15 May to 14 June & 16 September to 15 October
Low Season: until 14 May & after 16 October

Positioning fee may apply depending on the precise embarkation and disembarkation points.

Please note that, in addition to the all-inclusive charter rate, a small Advance Provisioning Allowance (APA) of 5% applies to
cover external expenses not included in the package, such as port fees, local taxes, cruising permits and similar third-party
charges. This APA is fully accounted for at the end of the charter and any unused amount is refunded to the charterer.

Contracts: French Transport contract available.

Please note that, in addition to the all-inclusive charter rate, a small Advance Provisioning Allowance (APA) of 5% applies to
cover external expenses not included in the package, such as port fees, local taxes, cruising permits and similar third-party
charges. This APA is fully accounted for at the end of the charter and any unused amount is refunded to the charterer.