Length: | 80 ft |
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Builder: | Sunreef Yachts |
Year Built: | 2022 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 4 |
Cruising: | 8 kts |
Fuel Use: | 60 Litres/Hr |
Beam: | 37.7 ft |
Draft: | 9.5 ft |
Base Port: | St. Maarten/Canouan |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Onboard |
Dive Tanks: | 4 |
BCs: | 4 |
Dinghy: | 16ft |
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Dinghy HP: | 100 |
Snorkel Gear: | Yes |
Tube: | 1 |
WakeBoard: | 1 |
PaddleBoard: | 2 |
2 Man Kayak: | Yes |
Boarding Ladder: | Aft |
Fishing Gear: | Yes |
Gear Type: | Trolling |
# Fish Rods: | 2 |
Other Toys: | |
Tender: Highfield Patrol 520 100hp Honda Toys: 2 x Seadoo seabobs 2 x SUP 2 x E-foil boards 1 x Wakeboard Inflatable Towable Toys 4 x Diving Tanks + Compressor, Diving and Snorkelling gear 3 x Foldable Mountain Bikes |
Internet: | Onboard WIFI |
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VCR DVD: | Yes |
Salon Stereo: | Yes |
Other: | |
TV in each cabin Wi-Fi Yamaha sound system throughout the yacht Pop-up TV in saloon | |
Amenities | |
AC: | Full |
AC Night: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Not Allowed |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | Water safe |
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JONATHAN | CAPTAIN | SOUTH AFRICAN / AUSTRALIAN
EXPERIENCE
I began sailing at a young age as I come from a family of avid sailors. I became a Commercial Captain in 2016, immediately commencing work in the Mediterranean. For the following 5 years I worked throughout the Mediterranean, Thailand, Pacific and Caribbean working on various types of catamarans and monohulls in both a charter, private and delivery capacity up to 64 feet. For the past 3 years I have been working in the British Virgin Islands, running busy charter catamarans. I am now happy to be the new captain of ENDLESS HORIZON.
HOBBIES
E-foiling, Sailing, Diving, Wakeboarding, Drone Videography and Camping
CRUISING AREAS:
Croatia, Greece, Montenegro, DodecaneseIslands, Canaries, French Polynesia, Tonga, Thailand, Australia, Caribbean, Bahamas, South Florida, South Africa.
WHAT CAN GUESTS EXPECT FROM YOU:
I am a very sociable Captain and I always manage to build strong relationships with guests. I take a huge amount of pride in my boat and my crew.
WHAT ARE YOUR MOST POSITIVE POINTS:
I have a high attention to detail and I am capable of doing anything I set my mind to.
WHAT DO OTHERS SAY ABOUT YOU:
I make others feel at ease, and in safe hands. I’m adventurous and easy going.
WHAT IS YOUR FAVOURITE QUOTE:
"You only have ONE life. So live it right, do what your heart tells you, and go for the one thing in the world that will make you truly happy."
MATTHEW SPITERI | CHEF | MALTESE
EXPERIENCE:
I have over 15 years’ experience in the hospitality industry with my most current position being on a 28m yacht. I have worked in various high-end restaurants and I have also appeared on various television programmes in Malta. I have completed both the Mediterranean and the Caribbean season, this has allowed me to discover new ingredients and learn about different cultures. It has also allowed me to experiment and create new flavour combinations and improve my culinary skills.
HOBBIES:
Football, music, diving, fishing
CRUISING AREA:
Mediterranean, Caribbean
WHAT CAN GUESTS EXPECT FROM YOU:
Innovation and different flavour combinations.
WHAT IS YOUR FAVOURITE COOKING STYLE?
Asian.
WHAT ARE YOUR MOST POSITIVE POINTS:
I’m very passionate about my job. I also know when and how to approach people in different situations and am a proactive person.
WHAT DO OTHERS SAY ABOUT YOU:
That I’m a nice guy.
FAVOURITE QUOTE:
"Dreams without goals are just dreams, and they ultimately fuel disappointment"
TRACY | CHIEF STEWARDESS | AUSTRALIAN
EXPERIENCE:
I first began working in the hospitality industry on land, where I worked in several restaurants and cafes in Australia over the span of 8 years including working in Manager roles. I grew up on speed boats and fishing boats although Jon was the one who introduced me to sailing yachts when we met in early 2020. I have now been working in the yachting industry for the past 3 years, working on a number of busy charter catamarans and several long deliveries.
HOBBIES:
Diving, Sailing, Hiking, Water sports, Camping, Horse riding, Tennis
CRUISING AREA:
Australia, French Polynesia, Tonga, Caribbean, Bahamas, South Florida
WHAT CAN GUESTS EXPECT FROM YOU:
A willingness to go above and beyond to make others feel happy. When you come on board as guests, you will leave as friends with lifelong memories.
WHAT ARE YOUR MOST POSITIVE POINTS:
Compassionate, organised, ambitious
WHAT DO OTHERS SAY ABOUT YOU:
Kindhearted, approachable, genuine.
FAVOURITE QUOTE:
"To desire nothing beyond what you have is surely happiness.”
MITCHEL | DECKHAND | SOUTH AFRICAN
EXPERIENCE:
I started working on boats when my father purchased his boat about 10 years ago. I learnt to service, drive and clean the vessel which is where my love of boats and then yachting began. I’ve worked on 54-58ft charter catamarans in the Caribbean as well as larger superyachts.
HOBBIES:
Water Sports, fishing and surfing
CRUISING AREA:
Caribbean, Bahamas, South Africa
WHAT CAN GUESTS EXPECT FROM YOU:
A young, fun individual with a huge smile. Being present when needed by guests and ensuring the yacht is spotless.
WHAT ARE YOUR MOST POSITIVE POINTS:
Adaptable to situations, working well under pressure, nothing is too hard.
WHAT DO OTHERS SAY ABOUT YOU:
Fun, hard working person that is willing to do anything to make others happy.
FAVOURITE QUOTE:
"A dream doesn’t become reality through magic; it takes sweat, determination and hard work.”
Breakfast
Served with coffee, tea, juices and fresh fruit
- Poached egg with smashed chilli avocado and prosciutto on toast -
- Homemade granola berry bowls with yogurt, honey and chia seeds -
- Eggs Benedict with hollandaise sauce -
- American pancakes with crispy bacon and maple syrup or fresh fruit -
- Brioche french toast with vanilla and raspberry compote -
- Blueberry muffins with crumble topping and pastries -
- Waffles with almond butter and roasted peaches -
Lunch
- Soy and honey cayenne chicken salad in pineapple bowls -
- Spiced tomato and gruyere tartlets with fennel jam -
- Fish tacos with apple, and red cabbage slaw and buttered corn on cob -
- Ham and gruyere pithivier -
- Slow cooked pork belly with 5 spice peach and raspberry salad -
- Watermelon, green apple and lime salad with herb and onion focaccia -
- Tuna niscoise salad -
- Mixed bagel board platters -
- Mango and avocado salmon stack served with fougasse bread -
Appetizers
- Fresh fish tartare with pickled vegetables and quail egg -
- Melon, proscuitto gouda salad with lime dressing -
- Ham hock ballotine with duck egg yolk and celeriac puree -
- Double baked cheese souffle -
- Leek and potato soup with potato nests -
- Burnt mackerel with blinis and creme fraiche -
- Chargrilled grapes with burrata -
Mains
- Spiced rub pork tenderloin with BBQ sauce, sweet potato mash, spinach and pepper soy sauce salad -
- Chickpea, sweet potato and spinach curry with vegetable bhajis -
- Butternut squash risotto with parma ham, poached chicken breast and caramelised onion skin -
- Steak with pont neufs and a green bean walnut salad -
- Grilled sea bream in ginger beurre blanc and potato rosti -
- Almond pesto and butternut lasagne stack -
- Confit duck leg with red rice, pumpkin seed salad with lime and soy vinaigrette -
- Pan fried sirloin, carrot puree, with asparagus and marinated pelati tomatoes -
Desserts
- Strawberry delice -
- Deconstructed passionfruit cheesecake -
- Vanilla and berry panna cotta -
- Rum babas with whipped cream and fresh fruit -
- Dark chocolate fondants and ice cream -
- Key lime pie -
- Lemon tart with chocolate soil and raspberry sorbet -
- Summer fruit cup trifle cake -