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


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.


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


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


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 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


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 Information

Chef/First Mate


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.



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.



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.



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



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



Chocolate fondant with vanilla ice cream

Banoffee pie

White chocolate mousse with passionfruit and pistachio

Black forest cupcakes

Cheesecake and red berries coulis


Rum fudge pie

Key lime pie


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