• Guests: 10
  • Cabins: 5
  • Price Range: €38,000 - €45,000


This yacht is based in Croatia.

Yacht Description

MAYRILOU yacht is a 68.00 ft long motor yacht catamaran and spends the summer and winter season in Croatia. It was built by Sunreef Yachts in 2017. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 3 queen cabins, 2 twin cabins.

The motor yacht features 2 x 5000 HP - John Deere engines and a generator.


MAYRILOU is accomodating up to 10 guests in 5 cabins as follow:

Main deck: 1 VIP cabin (frontside)

Starboard: 1 Master cabin (aftboard) + 1 double cabin converted in twin 80 x 200 cm size beds (frontside)

Portside: 1 double cabin (aftboard) + 1 double cabin converted in twin 80 x 200 cm size beds (frontside)

All Guests cabins are equipped with Queen size beds.

Each Guests cabin has separate heads & shower and air conditionning with private control.

Also TV sets, sono Surround 5.1, plugs (1 x 110V-60Hz + 1 x 220V-50Hz + 2 USB ports), hair dryer and safe.

Separate crew quarter: aft portside cabin + starboard peak
Tube: No
Guests: 10
Maxspeed: 18
Pref Pickup: Dubrovnik
Draft: 4.5
Cruising Speed: 10
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2017
Turnaround: 48 hours
Cabins: 5
Queen: 3
Twin: 2
Showers: 5
Electric Heads: 5
Jacuzzi: Yes

Flag: French
Homeport: CROATIA
Yacht Permit: 2
Yacht License: 2
Yacht Insurance: ONLY YACHTS - MONACO


BBQ: Yes
AC: Full
Generator: 2 Synchronized KOEHLER: 35 KVA
Internet: Onboard WIFI


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Water Capacity: 1000 L
Ice Maker: Yes
Number Of Dvds: Yes
Number Of Cds: Yes
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: 2 Synchronized KOEHLER: 35 KVA
Voltages: no need adapators

Price Details

Price from: €38,000

High season rate: €45,000

June-September / 2-5 guests: 38 000 EUROS / 6-10 guests: 40 000 EUROS
July-August / 2-5 guests: 43 000 EUROS / 6-10 guests: 45 000 EUROS

MYBA Terms: + 30% APA + VAT to cover all expenses
One week minimum required - Depending of the calendar and at low season 5 days could be considered.

November to April: 2-6 guests: USD 38 000 / 7-10 guests: USD 40 000
MYBA Terms: + 30% APA to cover all expenses
For Virgin Islands: $ 2 500 of delivery fees round trip to cover the fuel
For Antigua: $ 3 500 of delivery fees round trip to cover the fuel

One week minimum required - Depending of the calendar and at low season 5 days could be considered.

CHRISTMAS WEEK: December 22-29 (drop off at 10:00 AM) / 2-10 guests: USD 45 000 + 30% APA
NEW YEAR WEEK : December 30 - January 6 (Boarding at 2:00 PM) / 2-10 guests: USD 50 000 + 30% APA

ANY OTHER DATES OVER HOLIDAY: 10 days minimum charged at the New Year rate.:71 429 USD + 30% of APA – MYBA terms
+ Delivery fee if any other port from Saint Martin


Water Sports

Dinghy Size: semi rigid
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 50
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: Yes
Jet Skis: Yes
Beach Games: Yes
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: No
Underwater Video: No
Wake Board: Yes
Paddleboard: Yes

Other Entertainment

In the saloon, Radio MP3, LCD TV & DVD equipped with ANDROID & AIRPLAY systems working with Bluetooth.

USB plusg In the salon and in all cabins are making mobiles, iPhone, iPod, iPad recharge possible. Also possible for any other audio equipment through Bluetooth and/or WiFi;

Speakers connected to lounge HI-FI set (Saloon, cockpit & flybridge)

Swimming ladders
Deck shower
Garage for nautic toys
Fly bridge with large sunpads and cushions
Cockpit lights

BBQ - Expresso


Crew Information



Deck Hand


Captain: Caroline BOURDIN

200 & 500 STCW 95
Languages: French, English conversational

Caroline’s father was an airplane pilot with a real passion for sailing and the sea. She was very lucky to travel around the world from her youngest age.
She discovered sailing during family cruises, exploring the West Indies, French Polynesia and the Mediterranean.
She studied management in La Rochelle in Atlantic coast of France and used to make lot of regatta on famous sailing yachts like TUIGA or MOONBEAM.
She worked during 10 years on her own in the organization of events and nautical training.
Then 6 years ago Caroline chose to change her life and became finally a sailor which was her ever dream.
She got all proper diploma & mechanics certificate and did start a new career in yachting!
Caroline has worked on the Mangousta 108 NAISCA V, on the Princess 64 JTM999 and as on the Turkish Gulet VITA DOLCE.
Warm hearted and friendly, she will make client’s expectations her priority ensuring safety and best atmosphere cruise.

Ship’s Cook certificate / Catering Food Safety level 2 & 3
Languages: Italian, French and English

I’ll start from long time ago, my first experience in a kitchen has been at a young age, my dad is a chef and he run his own restaurant since I was a kid, that’s why at 6 years old I found myself busy pealing off potatoes. At the age of 14 I was already able to prepare a good variety of dishes.
I worked in my family’s restaurant in Genova till the age of 22 when, at the end of University I decided to get some more chef experience in London where I worked in a great restaurant as Pasta Chef. Back in Italy after 6 months in the city, I moved to San Remo and I start working as Head Chef in a very busy restaurant in the center. At this point arrived the offer I was waiting for, my uncle asked me to join his business, I wanted to get out the kitchen and I started as agent in his company.
At the end of 2016, I decided to take my chance and jump on board, the yachties life-style was really attractive and my chef soul, after along rest, was knocking at the back of my head. I didn’t have to wait long time to find my first job onboard a 60 m private yacht called Capella C.
After 2 years as Sole Chef and the Europe’s circumnavigation, I received a phone call from my ex colleague and great friend Cedric, he told me that he was looking for a chef for the where he was working on, together with Caroline, to do charters in the Caribbean Sea. That was exactly the challenge I was looking for! and here I am, on board Mayrilou, looking forward to offer my best food to our guests.

Languages: French, fluent english

After spending three years in St Martin in the Caribbean islands as a bartender and waitress Dorine decided to go see the world and had the opportunity to embark on a private boat as a stewardess to go up Maine from St Martin, for one year.
This experience changed her life and she decided to make it her life’s work.
Back in St Martin she worked as chef or stewardess on different S/Y charter yachts like BARBUDA BELLE, NAEJ, LADY ALLIAURA .
Dorine is curious and passionate, responsible, warm and friendly, her creativity and her sweetness have been always appreciated by the crew and guests.

Languages: French, basic English

Cedric is born in Nice area. He grew up between the sea and the mountain with trips in the islands overseas.
Pushed by his family who always worked in this field, he started his young career working in some famous restaurants and hotels in the French Riviera and in La Reunion Island,
While visiting le Meridien Hotel in Monaco he had the opportunity to start working in the safety field which did bring him to develop various skills including maintenance of mechanical machinery and to volunteer at the SNSM for the safety committee of the yacht club of Monaco, the safety and the security of the marina.
Cedric met Caroline when he was working for the Port master of Golfe Juan. He decided to do everything possible to embark and live on the sea with her. He returned to school to pass his certificates. He took the position of 3rd engineer & deckhand on CAPELLA C, an amazing 60m exploration vessel during nearly 2 years.
Aboard MAYRILOU, he will be available for everyone, dedicated to high-end service and a keen sense of details.

Captain 200 STCW 95
Languages: French, English, Spanish

Maxime always had nomad life, grew up in differentness part of France (Anjou, Alpes, Reunion).
When he was 18 years old, he moved to England where he worked as waiter in a select & private club in London but took evening classes in London colleges as well.
2 years later he did the same in Tenerife, a Spanish island where he worked as bar tender.
When he was 21 years old, the minimum age required, Max became cabin crew member for several French airlines based in France, Africa and Middle East (Senegal Egypt, Mauritania, & Emirates). He discovered how sailing during his time off.
In 2006 he started his yachting carrier as mate; doing boat deliveries for Sunsail or Moorings, sailing mostly in the Caribbean area and in the Colombia coasts.
He crossed the Atlantic Ocean several times; twice on board Coriolan, a 77’ catamaran and once with Rose of Jericho, an 85’ catamaran.
In 2011 after completing is French captain certificate, he worked on a freelance basis on some charter yachts like Firefly, a Lagoon 620, Lady Alliaura, Privilege 745 and on Motu, a Privilege 615 sailing for her owner in Cuba in 2012.
In the Winter 2012/2013 & Summer 2013; he has been employed as first mate on Rose of Jericho 85 exploring the Caribbean but also the Corsican waters





Various Selection of Scramble Eggs

Fresh Homemade Crêpes with soft Cheese and Smoked Salmon

Fruit Salad with Cereals Muesli and Yogurt

Sunny Side Up Eggs Served with Bacon

English Breakfast

Homemade Banana Bread served with a selection of Fruit’s Jams

Detox Breakfast: Hot Green Tea, Fresh Orange Juice and Berry Smoothie
with Nuts and ChiaSeeds

Club Sandwich with Fresh Tomatoes, Avocado, Mozzarella Cheese, Bacon and Red Onions




Cheese Selection served with Berries, Honey and Jams

Pinchos Night

Avocado, Mozzarella Cheese and Cherry Tomatoes Salad

Fois Gras Served with Mango and Strawberry

Spanish Gazpacho

Quinoa Salad

Smoked Eels with Scrumble Eggs and Onions

Italian Home made Pizza



Tuna Tataki served with Basmati Rice, Ginger and Chives

Sushi and Sashimi (based on local fish market)

Greek Salad: Tomatoes, Cucumbers, Feta Cheese and Black Olives (Optional: Onions)

Stuffed Vegetables (Bell Peppers, Onions, Zucchini, Aubergine)

Salmon Poke Bowl

Buddha Bowl

Prawns Cocktail

Scalops served with Asparagus, Homemade Beetroot Mayonnaise and Mash Peas and Mint

Salmon Tartare

Octopus Salad

Roasted Veal served with Tuna Sauce and Capers



Pasta (I’m Italian, just let me know how you like your own)

Homemade Potatoes Gnocchi with Genoese Basil Pesto

The Bee: Saffron Risotto and Sepia Black Ink Risotto

Spanish Paella with Vegetables, Chicken, Chorizo and Fish

Vegetables Soup (various solution available depending on the local market)

Pilaf Rice, Julienne Vegetables and Prawns Wrapped in Filo-Pasta served with Curry Sauce

Lasagne alla Bolognese



Beef Steak Serves with Mash Potatoes, Roasted Mushroom,
Vegetables Bouquet and Gravy Sauce

Gratined Cod Fish Served with Roasted Potatoes and Vegetables

Tuna Tagliata

Cappon Magro: Tipical Italian Christmas Dish (Vegetables, Fish and Persil Sauce)

Wellington Beef

Fish & Chips

Lobster in “Bellavista”

Mix Grilled Seafood

BBQ South African Style

Poached Sea Bass Served with Saffron Sauce, Carrots, Peas and Zucchini



Chocolate Souffle served with Ice Cream and Berries

Italian Tiramisù

Crêpe Suzette

Sicilian Cannoli

Apple Pie served with Custard Cream

Catalan Cream

Cheesecake (available also as Birthday Cake)

Caramel Pannacotta

Raspberry Bavarese served with White Chocolate Flakes and Fresh Berries



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