Valentine

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	60 Ft / 18.3 m
Beam	34.0 Ft / 10.39 m
Draft	6.0 Ft / 1.83 m
Builder	Sunreef Yachts
Built - Refit:	2021 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

No accommodation information available.

WATERSPORTS

Dinghy	ZAR 49SL
Dinghy HP	90 hp
Paddle Boards	2
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard

OTHER TOYS
1 x Tender ZAR 49 SL 90 HP - 8 Pax
1 x Wakeboard
1 x Set of Waterski's
2 x Stand Up Paddleboards
Snorkeling Gear

CREW PROFILE

Stephen Powell

Celia "CC" Corbin

Amber King

Capt. Stephen Powell
Captain Stephen Powell grew up sailing in Newport Beach, California. "My brother and I would spend the summer sailing in Newport Harbor, like a modern version of Tom Sawyer and Huckleberry Finn. My entire family were lifeguards, sailors, scuba divers, pilots, and general Bon Vivants", he said.

After graduating from the University of Southern California, Stephen traveled down to South Africa, to race and deliver sailboats, where he earned his Yachtmaster Ocean certification. Captain Stephen has sailed in all of the great oceans of the world and has logged in excess of 50,000 miles offshore, including two trans-Atlantic crossings and two Indian Ocean passages.

He holds a USCG 200 ton Master license and is also a PADI Divemaster and a private pilot. In 2017 he purchased his very own 41' sloop in Palma de Mallorca, which he sailed across the Atlantic, through the Caribbean, and up the east coast of the USA. As a result of his extensive travels, Captain Stephen speaks fluent Spanish and can generally get by in a couple other languages as well. He will keep you entertained with tales of the high seas and even teach you a few sailing knots if you so choose.

Chef Celia “CC” Corbin

Chef and First Mate Celia, who goes by the nickname “CC”, was born and raised most of her life near the ocean in Southern California. It wasn’t until 2015 that CC gave up her corporate career as a Meeting & Event Planner and started traveling the world spending three of those months sailing across the South Pacific on a Lagoon 450. Traveling brought CC to earning her PADI Dive Instructor certification which then led her into the superyacht and luxury liveaboard industry where she worked in a variety of roles - one of them more recently being a chef cooking for 25 guests and crew combined in the Bahamas and Turks & Caicos.

After nearly 7 years working in the yachting industry, she’s now able to combine her passion for the ocean and focus on her creativity skills preparing modern fare cuisine. When CC is not on charter, you’ll likely find her traversing through mountains and enjoying the culinary delights of the country she’s in or continuing her education working toward her sommelier certification and yoga teacher training.

We’re pleased to have Celia onboard with her shared passion for the ocean and enthusiasm for food.

Stephen & Celia have crewed on the same vessel together for three seasons and are very much looking forward to their 4th season as professional crew on Valentine, delivering excellent service and guest experiences to discrete clientele. They both share their shared passion for the ocean with their guests, Celia with her Pan Pacific cuisine and Stephen by identifying sea life and their habitat on snorkeling excursions. Both are excellent divers, and have experienced some of the world’s best dive sites from Komodo, Indonesia, to the Seychelles, French Polynesia, and the Caribbean.

Stephen and Celia tailor each charter to the unique desires of each family. Some may choose an active charter that includes hiking, diving, wake boarding, and snorkeling, while others may be happy with a cold Caribbean cocktail and a good book. During diving expeditions Stephen & Celia find wild life to enhance the guests experience, and snap picture with a Go Pro so the clients have photographs to go along with their memories. On many occasions, they have organized boat concerts with local three piece bands, or steel pan players, that play on the aft deck while the guests float in the warm sea enjoying the music and a cold beer. The concerts have been a huge hit with guests for birthday’s, and other special occasions. Stephen particularly enjoys after dinner games with families, especially teens and children that need a good alternative form of entertainment to distract them from their Iphones.

While sailing from place to place Stephen will entertain guests with tales of ship wrecks, or the golden age of piracy, or history about the local islands. Celia loves to share her passion for food with clients, especially foodies and those who love the nuances in her amazing dishes. Previous guests frequently comment on how much value the crew adds to the charter experience, and their client reviews are universally outstanding.

Stewardess Amber King

Born and raised in Texas, Amber embodies southern hospitality. Her passion for the ocean began off the coast of Corpus Christi. After working as a full-time beautician for several years, she pursued further studies in Massage Therapy. Her love for connecting with others and her excitement for travel propelled her into a successful yachting career. With years of experience as a stewardess in the Great Exumas Islands and as a snorkeling guide in the Caribbean, Amber excels in providing exceptional guest services tailored to your personal preferences. From creative table designs, delicious cocktails to beautician and massage services, she has you covered.

YACHT DESCRIPTION
Sunreef Yachts is the industry standard bearer when it comes to designing and building high-end sailing multihulls. Valentine is one of Sunreef Yachts' latest creations, and she was meticulously crafted to provide all her guests with the highest levels of performance, luxury, and security on their charter. This premium sailing yacht comes with all the bells and whistles to guarantee your every comfort and, most importantly, your safety. Because of the meticulous attention to detail in the Valentine's construction and design, you can look forward to setting sail on a high-end, multi-level luxury catamaran and experiencing adventures you'll never forget. TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 Adult Water Ski Set, 1 Wakeboard, 1 Seabob, 2 Electric Bikes, & Onshore Games.

ADDITIONAL INFORMATION

No extra accommodation information available.

SAMPLE MENU

SAMPLE MENU

Daily breakfast includes local fruits, eggs, tea and coffee

Saturday

Breakfast
Avocado stacked on sourdough toast with arugula, poached eggs, micro greens, pickled onions, cojita cheese, and fresh oregano with a side of streaky bacon

Lunch Marinated ahi served on top furikaki sushi rice, wakame salad, avocado, edamame, mango, and watermelon radishes topped with sesame seeds and chef-made lava sauce

Appetizer
Coconut and lime scallop crudo served with plantain chips

Dinner
Pork tenderloin with apple cider reduction over sweet potato puree, sauteed bok choy, and pomegranate seeds

Dessert
Cheesecake with a berry compote

Sunday

Breakfast
Spinach and feta crepes with andouille sausage

Lunch
Buratta salad with proscuitto, arugula, truffles, tamarind glaze, and balsamic pearls

Appetizer Manchego-crusted BBQ pork quesadillas

Dinner
Pan-seared duck breast served with sauteed haricot verts, thyme-roasted fingerling potatoes and velvety-citrus rosemary sauce

Dessert
Soggy Dollar Tiramisu

Monday

Breakfast
Caribbean rum brioche toast with nutmeg maple syrup and breakfast sausage

Lunch
Chilled green tea soba noodles, massaged kale, cherry tomatoes, avocado, microgreens, sunflower seeds, and honey ginger soy dressing. Served with crispy salmon skin

Appetizer
Parisian gnocchi bites with duck confit

Dinner
Herb-crusted rack of lamb served with creamy sun-dried tomato polenta, balsamic-glazed Brussels sprouts, and topped with mint chimichurri

Dessert
Chocolate guava cake covered in coconut ganache

Tuesday

Breakfast
Quiche or frittata with chef choice of meats and vegetables with parfaits on the side

Lunch
Sous vide herb-marinated chicken served with Mykonos salad, orzo pasta, tzatziki, and dolmades

Appetizer
Cheese and charcuterie board

Dinner
Pan-seared chilean sea bass on top of purple mashed potato, shaved asparagus, mango-papaya salsa, and shallot beurre blanc

Dessert
Key lime pie with passion fruit whip

Wednesday

Breakfast Crab Benedict on top of butter-toasted sourdough muffin, wilted greens, and homemade zesty hollandaise sauce

Lunch
Korean-spiced and 24-hour marinated beef tender- loin bulgogi meat served on top of short grain brown rice and kimchi

Appetizer Caviar wonton tacos

Dinner
Reverse seared beef tenderloin topped with red wine jus, king oyster mushrooms, parsnip puree and crisps

Dessert
White chocolate and coconut creme brûlée

Thursday

Breakfast
Hawaiian-style macadamia nut and banana-rum compote pancakes dusted with powdered sugar and served with streaky bacon

Lunch
Baked then charred branzino with ancient grains, and smoked eggplant

Appetizer Mezze Platter

Dinner Bordeaux-braised beef short rib ragu deli- cately folded in pappardelle, parsley, and fresh shaved parmesan

Dessert
Mud pie topped with hot fudge and toasted hazel- nuts

Friday

Breakfast
2-egg omelette stuffed with shitake mushrooms, prosciutto, truffle cheddar cheese and buttery mushroom jus over a bed of lightly dressed salad greens

Lunch
Crispy goat cheese salad with toasted hazelnuts, confit tomatoes, and a honey rosemary dressing

Appetizer Lamb and feta balls

Dinner
Baked mahi topped with romesco sauce over cous- cous and broccolini

Dessert
Nutmeg custard tart with fresh strawberries, basil candy, and lime sugar

SHIP'S BAR

Gin: Bomay or Tanqueray
Vodka: Tito’s
Whiskey: Jack Daniels or Bullet
Rum: Bacardi, Myers or Goslings
Tequila: Don Julio, Cassimigos or Jose Cuervos
Liqueur: Aperol, Kalhua, Baileys, Rum Chata, Peach Schnapps, Triple Sec, Vermouth, Campari, Amaretto

Red/White Wine : Pinot Noir, Cabernet, Red Blend, Dry Roses, Pinot Grigio, Chardonnay, Sauv Blanc, Prosecco

Champagne: La Marca Prosecco

Beers: ST. John Brewer's, Leatherback Brewery, Corona

PRICING DETAILS
Valentine INQUIRE

Special

During the month of May 2025, enjoy 8 nights aboard for the price of 7!

Pricing

From: 45,700
To: 64,000
Winter 2024 to 2025

2 Guests	46,000
3 Guests	47,000
4 Guests	48,000
5 Guests	49,000
6 Guests	50,000
7 Guests	51,000
8 Guests	52,000

Summer 2025

2 Guests	46,000
3 Guests	47,000
4 Guests	48,000
5 Guests	49,000
6 Guests	50,000
7 Guests	51,000
8 Guests	52,000

Winter 2025 to 2026

2 Guests	46,000
3 Guests	47,000
4 Guests	48,000
5 Guests	49,000
6 Guests	50,000
7 Guests	51,000
8 Guests	52,000

Summer 2026

2 Guests	46,000
3 Guests	47,000
4 Guests	48,000
5 Guests	49,000
6 Guests	50,000
7 Guests	51,000
8 Guests	52,000

Pricing Details

Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.

24/25 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum. Full-Board Option Only. Must have a 48 hour turn between Christmas and New Year's Charters
CHRISTMAS: 1-8 guests @$59,000
NEW YEARS: 1-8 guests @ $64,000

Valentine

Special

Pricing

Pricing Details

Destinations

Learn More AboutValentine