NALANI
VIEW PHOTOS| 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 |
8 + 2 guests accommodated in:
4 double cabins
1 small cabin with bunk bed and small bathroom with wet head – suitable for kids/teenagers
| Dinghy | Williams Sportjet 520 |
| Paddle Boards | Yes |
| Jet Skis | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Name: Alan Collinge
Position: Captain
Nationality: South African/Irish
Languages: English
Alan is an experienced and versatile Captain with over 10 years managing charter and private sailing vessels ranging from 14 to 24 metres. Irish/South African and born in 1991, he has logged more than 50,000 nautical miles across the Caribbean and Mediterranean. Alan brings a comprehensive skill set with great detail and care added to every trip. His background as a PADI Scuba Instructor and SPA Surf Lifesaver adds a valuable dimension to the guest experience. Alan is known for his calm adaptability, professional approach, and ability to deliver seamless charters.
Qualifications: RYA Yachtmaster 200GT | STCW | ENG1 | PADI Scuba Instructor | 50,000+ nm
Name: Alexandra Duggan
Position: Chief Stewardess
Nationality: American
Languages: English, Spanish
Alexandra is a warm, highly capable Chief Stewardess with experience spanning 18 to 50-metre sailing and motor yachts since 2018. American by nationality and a native English speaker with advanced Spanish, she comes from a family of sailors and has lived aboard and cruised extensively, giving her a genuine passion for the sea and an intuitive understanding of the guest experience. Her skill set is broad, covering silver service, floristry, interior detailing, provisioning and wine service. Alexandra combines professionalism and meticulous attention to detail with a naturally easygoing, adventurous personality that guests consistently respond to.
Qualifications: STCW | ENG1 | RYA Powerboat Level 2 | G.U.E.S.T. Interior | Advanced Spanish
Name: Davide Matta
Position: Deckhand
Nationality: Italian
Languages: English, Italian
Davide is an enthusiastic and hardworking deckhand from Italy. Born in 2002, he brings lots of hands-on experience to the deck. Fluent in Italian and English, Davide will be on hand managing the deck and water toys on board, a skilled tender driver and RYA Jet Ski Instructor. Polite, hands-on and full of energy, he brings real enthusiasm to every aspect of life on board, whether that's getting guests up on a surf foil for the first time or honing their jet ski skills. Davide brings his love of freediving, fishing and the sea to each day on board, making him a versatile and engaging member of the crew.
Qualifications: STCW | RYA Powerboat Level 2 | RYA Jetski Instructor | PADI Advanced Open
Chef: To Be Advised
With a diverse culinary background spanning superyachts, charter seasons and private residences across the Mediterranean, Chef Valentina brings a fresh, creative and highly personalized approach to every menu. Her cuisine is rooted in Mediterranean flavours, complemented by classical techniques and international influences, with a particular passion for plant-based, healthy and vibrant dishes.
Experienced in catering to a wide range of dietary preferences, including vegan and gluten-free cuisine, Valentina creates menus that balance refined presentation with relaxed, generous dining. Her calm, adaptable approach and strong attention to detail ensure every meal is tailored to the individual tastes and expectations of her guests.
(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
Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing
Suggested pairing: Light, chilled red wine
Mini tartlets with whipped goat cheese & roasted figs
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
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
Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction
Suggested pairing: Crisp Pinot Gris
King crab, lime & crème fraîche canapés
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
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
Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga
Warm roasted beet & goat cheese salad, black garlic crostini
Chicken Caesar croquettes
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
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
Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions
Fresh oysters with mignonette & lemon
Shrimp ceviche
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
Matcha & banana breakfast smoothie
Cold-pressed juice selection
Chilli-fried eggs, avocado & kimchi breakfast stack
Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime
Chilled soba noodle salad with ginger-sesame dressing
Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin
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
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
Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia
“Dragon eggs” with pickled beetroot & smoked fish
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
Champagne & berry sabayon
Eggs Benedict with hollandaise
Cold-pressed juice
Selection of artisan pastries
Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp
Foie gras parfait with port wine gel
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
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.
Contracts: French Transport contract available.