The Idler

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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	4
Length	80 Ft / 24.4 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 (nautical miles per hour)

ACCOMMODATION INFORMATION

Galley is down in the port hull aft.
Cabins comprise 4 double cabins: 1 King and 3 queen size beds

WATERSPORTS

Dinghy	Williams Sport Jet 520
Paddle Boards	4
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	12
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
Tiwal Inflatable Sailing Dinghy
2 x Seabobs
Efoil
4 x SUPs (2 x adult windsurf rigs and 1 x children's windsurf rig)
2 x Electric Scooters
Waterskis (adults and kids + beginner versions)
Wakeboard
Towable Hotdog
Towable Donut
12 x Snorkelling Gear
Beach Games (Volleyball, bat and ball)
2 x Gocycle electric bikes
2 x Scuba Jets
1 x Evo Inflatable Wing
Full beach barbecue and camp set up
Portable speakers
Water Hammock
10 x hammock floats
Floating pool
Beach loungers
Projector
Water shoes
Fishing Gear: 30lb and 50lb trolling reels, spinning reel, spinning rod

CREW PROFILE

Ollie Curran

Dalmaine Blignaut

Tessa Pillay

Mike Waller

Captain Ollie Curran

Ollie grew up around boats, having started sailing aged six; it has been a constant in his life ever since, devoting his personal and working life to yachting. Ollie has crossed multiple oceans and spent most of lockdown in the South Pacific on board his own yacht. He is so excited to join The Idler and brings with him a wonderful energy. Ollie is a very competent engineer and cook so is happy to muck in wherever he is needed. He is an excellent problem solver and has great rapport with guests. He is proud to lead by example and his positive energy is infectious. In his spare time Ollie loves wind and kite surfing and when he’s on land you can catch him playing padel or running with a dog in tow.

Chef Dalmaine Blignaut
Dalmaine is a talented, dependable and friendly member of crew with a remarkable work ethic. After 21 years of cooking experience across 5 continents alongside some of the top chefs in the industry, he is highly experienced in his field and his dishes are exceptional. Dalmaine’s positive and professional attitude allows him to excel in any environment. As well as being a great team player with an award winning background in patisserie and baking, he is also a qualified nutritionist. He enjoys creating new and tasty dishes and strives to provide the best possible service. Dalmaine also enjoys watersports and is a qualified scuba instructor.

Stewardess Tessa Pillay
Tessa is a highly skilled and knowledgable team member. Not only does she have a wonderful warm manner, she is also incredibly calm and measured. She will always greet you with a smile and no task is too big or too small. She adapts to all situations and guests which is what makes her a great asset to the team on board. She respects the world view of every client and makes their wishes her highest priority. Tessa is also a registered dietitian and personal trainer so comes with an arsenal of expertise.

Deckhand Mike Waller
Raised in the warm waters of the Indian Ocean on South Africa’s eastern coastline by a family integrated in the water-sports community, Michael developed into a confident waterman at a young age. After undertaking studies at the countries top universities in the fields of History and Law, he turned away from a corporate career to pursue a path closer to his passions. Having guided clients in world renowned scuba diving and ‘Big 5’ Safari areas he has transitioned to the yachting industry. An accomplished PADI Instructor and experienced surfer Michael prides himself in leading guests safely in any environment. Having worked on deck on several large motoryachts he will be bringing his attention to detail and organisation to The Idler. He loves researching all the best dive spots as such he brings a huge respect of the ocean and wildlife. He is excited to be working alongside his partner Tessa.

ADDITIONAL INFORMATION

SAMPLE MENU

Day 1

Breakfast

Shakshuka, whipped feta, crusty sourdough

Honey and Greek yogurt, caramelised figs

Lunch

Selection of bread, butter and oils

Starters

Chilled cucumber gazpacho, saffron aioli

Mains

Tagliatelle Bolognese

Confit sea trout, lemon, leeks, roe velouté

Sides

Heirloom tomato salad, burrata, basil

Courgette ribbons, garlic, herb Oil

Dinner

Selection of bread, butter and oils

Starters

Seared scallops, spiced cauliflower, damson, seaweed puffed rice

Mains

Grilled lamb chops, mint pistachio pesto, roasted eggplant

Saffron and amaretti risotto

Sides

Roasted sweet potatoes, harissa, lime, yogurt, pistachios Charred broccoli, tahini, lemon, almonds

Desserts
Spiced pear and walnut crumble, cardamom creme fraiche

Day 2

Breakfast

Smoked salmon, avocado, bagel, caper, sour cream Chia pudding, fresh berries, caramelised coconut

Lunch

Selection of bread, butter and oils

Starters

Grilled octopus, romesco sauce, smoked paprika oil

Mains

Beef short rib, white asparagus, kumquats, salt caramel

Baked whole salmon, harissa, sweet potato, lime yogurt

Sides

Mixed greens salad, champagne vinaigrette

Golden beet walnut salad, horseradish, dill

Dinner

Selection of bread, butter and oils

Starters
Scorched mackerel tartare, cucumber pickle, nori

Mains

Penne Arrabbiata

Braised beef cheek, parsnip cream, beets, carrots

Sides

Arugula, parmesan, lemon vinaigrette

Grilled eggplant, yogurt, sumac, pomegranate

Dessert

Olive oil cake, sheep yoghurt, yuzu

Day 3

Breakfast

Lobster benedict, chilli béarnaise

Crêpes, roasted cinnamon, orange

Lunch

Selection of bread, butter and oils

Starters

Endive & roquefort salad Chicken fillet satay, cucumber relish

Mains

Stone bass, truffle, citrus cream

Poached chicken, spaghetti squash, chilli

Sides

Watermelon, feta, mint

Grilled asparagus, yellow romesco, roasted hazelnuts

Dinner

Selection of bread, butter and oils

Starters

Steamed mussels, white wine, saffron

Mains

Orecchiette cime di rapa

Venison fillet, beets, chicory, juniper

Sides

Smashed potatoes, garlic, rosemary, Aleppo pepper

Green beans, shallots, lemon, sesame

Desserts

Calamansi posset, toasted citrus marshmallow, caramel coconut flakes, coconut meringue, calamansi powder

Day 4

Breakfast

Caviar blinis with crème fraiche

Belgian Waffles, whipped maple butter

Lunch

Selection of bread, butter and oils

Starters
Grilled calamari, lemon garlic, sriracha mayo

Mains

Aged ribeye, salsa Verde, duck fat potatoes

Aged soy ‘KFC’ strips, chilli, kimchi mayo

Sides
Red cabbage slaw, cumin, coriander, lime

Quinoa salad, roasted vegetables, herbs, lime dressing

Dinner

Selection of bread, butter and oils

Starters

Oysters mignonette, lemon pearls

Mains

Nasi goreng

Wagyu sirloin steak, black bean, sesame

Sides

Couscous, roasted cauliflower, herbs, lemon

Parsnips, maple syrup, thyme, pistachios

Desserts

Lavender maple panna cotta, black pepper strawberries

Day 5

Breakfast

Curried eggs, heirloom tomatoes, sourdough

Cinnamon brioche French toast, macerated berries

Lunch

Selection of bread, butter and oils

Starters

Heirloom tomato basil bruschetta

Grilled shrimp skewers

Mains

Wild boar pappardelle

Salt baked celeriac, sweet and sour sauce

Sides

Baby carrots, ginger, agave, sesame

Bell peppers, capers, olives, oregano

Dinner

Selection of bread, butter and oils

Starters

Duck liver, sour cherry, puffed rice paper

Mains
1/2 roasted chicken, morrell, sherry reduction

Red mullet, blood orange escabeche, lobster sauce

Sides

Sautéed kale, garlic, chili flakes, lemon

Baby courgette, pine nut, grapefruit

Desserts

Popcorn creme brulee, caramelised popcorn

PRICING DETAILS
The Idler INQUIRE

Pricing

From: 90,000
To: 99,000

Pricing Details

Available in the Caribbean from 1st December 2024 to 30th April 2025
Low Rate: €90,000 + 30% APA
High Rate (Christmas and New year, minimum 2 week booking) - €99,000 +30% APA

7th June to 31st August Mediterranean Rate for Italy 2025
€90,000 + 22% VAT + 30% APA

ECO mode - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.

The Idler

Pricing

Pricing Details

Destinations

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