GYRFALCON

  • Guests: 10
  • Cabins: 5
  • Price Range: €45,000 - $48,000

Base

This yacht is based in Croatia.

Yacht Description

GYRFALCON yacht is a 60.00 ft long sailboat catamaran and spends the summer and winter season in Croatia. It was built by Sunreef Yachts in 2019. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 queen cabins.

The sailboat features • Engines: 2 x Volvo D3 110 HP • Generator: Onan 19 KVA, 50Hz, 230V engines and a generator.


Accommodation

1 x Master Cabin

4 x Guests Cabins
Tube: Yes
Guests: 10
Maxspeed: 10
Pref Pickup: Nanny Cay, BVI
Other Pickup: Sint Maartin
Draft: 5' 11
Cruising Speed: 8
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2019
Turnaround: 24 Hours
Cabins: 5
Queen: 5
Showers: 5
Basins: 5
Electric Heads: 5
Jacuzzi: No

Flag: Bulgaria
Homeport: Croatia, Greece, Spain, Italy
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1

Features

BBQ: Yes
AC: Full
Generator: Onan 19 KVA, 50Hz, 230V
Internet: Onboard WIFI

Amenities

Salon Tv: Yes
Nude: Inq
Crew Pets: No
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: Onan 19 KVA, 50Hz, 230V

Price Details

Price from: €45,000

High season rate: $48,000

Additional Rate Details:
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

7 night minimum over Christmas - Flat rate $52,000, New Years - Flat rate $55,000 for 2-10 guests. New Year's 2021 charters must start 12/28/21 or later.

Embarkation Noon / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.

HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

The rates include:

• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, park fees



The rates do not include:

• Cancellation Insurance and private insurance
• Clearance and customs fees
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.


Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Summer 2022:
Summer Operating Area: Spain, Croatia, Italy, Greece
High season (July and August): €37 000 + APA 25% + VAT
Medium season (June and September): €35 000 + APA 25% + VAT
Low season (May and October): €33 000 + APA 25% + VAT





Layout

Water Sports

Dinghy Size: ZAR 490
Dinghy Hp: 90
Dinghy Pax: 9
Swim Platform: Yes
Kneeboard: Yes
Snorkel Gear: Yes
Underwater Camera: Yes
Underwater Video: Yes
Wake Board: Yes
Paddleboard: Yes

Crew

Crew Information

Chef/First Mate

Stew

Captain: Jacob Albano

Captain: Jake Albano
Nationality: US
Languages: Italian, English, Spanish

Jacob is an adventurous soul who has spent the last 10 years sailing and traveling around the world. After graduating from the University of Scranton with a degree in Finance, Jacob decided to change career paths and joined a sailboat on a 4000NM journey traveling from Hawaii to Fiji. This trip led to Jacob getting his captains license, organizing offshore sailing rallies, and dedicating his time to exploring the coasts of the Caribbean and Europe. Jacob has a deep passion for exploration and sailing and loves to share the experiences with his charter guests. He currently resides half the year in Italy, and half the year in the USA.



Chef: Tanya Rosenberg
Nationality: US
Languages: English, Spanish
Tanya is a creative and talented chef with a broad culinary repertoire and a calm personality. She offers a well-developed genuine passion for food and the highest level of service. She is also a proven, capable leader (on land and sea) providing a positive, immaculate galley with a good understanding of chain of command, a can-do attitude and outstanding work ethic. Tanya specializes in French, Italian and Mediterranean cuisine, but can also create fusion seafood, vegan and gluten free menus. Client’s satisfaction is her main priority, assuring a memorable experience for the guests of Sunreef 60 GYRFALCON. 

Stew: Valentina Bregoli
Nationality: Italian
Languages: Italian, English, Spanish

Valentina is a highly motivated young professional having graduated from Studiorium of Bologna in fashion management and Lci Felicidad Duce
Barcelona in luxury management. She started her career in modeling for fashion brands in Milan. Later, she gained her first experience in the yachting industry on board a 70ft sailing catamaran. She is passionate about travelling and discovering new cultures, therefore being a yacht professional is a dream job for her. Valentina enjoys challenges and is not afraid of hard work. She is filled with positive energy and keen on providing friendly atmosphere onboard S/Y GYRFALCON.


Menu

Breakfast


Every morning there will be a selection of fruit, yogurt, cereals, fresh bread and spreads.


Eggs Benedict with Hollandaise sauce and crispy bacon


Spinach frittata with cherry tomatoes, bacon and feta cheese


English breakfast with scrambled eggs sausage, bacon, oven roasted tomatoes, mushrooms and baked beans


French toast with maple syrup, caramelized figs and ricotta


Scrambled eggs, avocado and smoked salmon on ciabatta bread


Mini pancakes board with savoury and sweet toppings


Huevos Rancheros with tortillas and homemade salsa.


Breakfast BLT with mustard-goat cheese spread and arugula.


 


Lunch


Seared tuna Niçoise Salad with homemade garlic bread


Barbecued chicken with honey soy grilled corn and pineapple salad


Herbed mahi mahi with a fresh barley, beets and mint salad


Mini burgers with caramelized onions, crunchy bacon, arugula, flavoured mayo and served with sweet potato fries


Garlic butter Lobster tails with crispy Caesar salad


Coconut shrimp curry served with Naan and Rice.


Chicken gyros served with pita bread, tzatziki and a fresh Mediterranean salad


Mexican tacos with fresh toppings and homemade salsa.


 


Starters


Smoked salmon and chives cream cheese wrapped in grilled zucchini with horseradish.


Figs and brie tart


Prosciutto and cantaloupe salad with honey dressing


Caprese salad with balsamic vinegar reduction and basil pesto


Spicy sweet potato soup with fresh bread


Beetroot and goat cheese salad topped with roasted walnuts


Fresh ceviche with mango, cucumber and red onion, served with tortilla chips


Falafel on zesty avocado cream


 


Main


Garlic shrimp fettucine pasta with white wine creamy sauce and roasted tomatoes


Fillet mignon with wild mushroom mustard sauce, served with roasted vegetables and garlicy potato puree


Chicken cordon bleu with gruyere sauce, green peas puree and roasted broccoli


Lamb ragu on creamy polenta and roasted tomatoes


Baked lemony salmon with mango salsa and roasted asparagus


Grilled steak with chimichurri sauce, buttery roasted potatoes and balsamic bacon green beans.


Rosemary Pork tenderloin with cauliflower puree and glazed figs


Mushroom risotto with cilantro pesto and crunchy kale


 


Dessert


Chocolate fondant with vanilla ice cream


Banoffee pie


White chocolate mousse with passionfruit and pistachio


Black forest cupcakes


Cheesecake and red berries coulis


Tiramisu


Rum fudge pie


Key lime pie


 


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