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

Alan Collinge

Alexandra Duggan

Davide Matta

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

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
Pax11	Array
Pax12	Array