VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
FEEL THE BLUE
| Length: | 60 ft |
|---|---|
| Builder: | Sunreef Yachts |
| Year Built: | 2018 |
| Refit: | 2022 |
| Max Guests: | 10 |
| Cabins: | 5 |
| # Crew: | 3 |
| Cruising: | 8 |
| Fuel Use: | 30 Litres/Hr |
| Beam: | 33.5 ft |
| Draft: | 5.2 ft |
| Base Port: | Unavailable |
| A luxurious charter yacht, FEEL THE BLUE is one of the newest pearls of the Sunreef Yachts Charter fleet which boasts spacious indoor and outdoor areas, an innovative design and unparalleled onboard comfort. FEEL THE BLUE comes with 5 elegant en suite cabins designed in modern nautical décor with soft relaxing colours that can comfortably accommodate up to 10 guests. The yacht’s vast saloon and spacious cockpit create an ample semi-open lounging area combined with a stylish and functional galley. For maximum relaxation, the yacht features a remarkable front terrace an impressive flybridge equipped with a dining table for 8 guests, large sun pads and a wet bar with barbecue. With all her amenities and a professional crew of 3, FEEL THE BLUE will exceed all expectations and is an ideal choice for those seeking an unforgettable yachting experience in comfort and style. |
Accomodations:
| 4 cabins (5 on request) | |
| Double Cabins: | 5 |
|---|---|
Charter Yacht FEEL THE BLUE : 2018 60 ft Sunreef Yachts Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
Water Toys
| Dinghy: | Williams SportJet 395 |
|---|---|
| Dinghy HP: | 92 |
| Knee Board: | Yes |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | Yes |
| 2 Man Kayak: | Yes |
| Fishing Gear: | Yes |
| Other Toys: | |
| • Tender : Grand 500 with 100hp • 2 x Jobe Wakeboards • Inflatable Canoe f/ 2 Persons • Tow Banana f/ 2 Persons • Tow Floater • Jobe Scout Towable 3 (new) • Jobe Towable Binar Lunar 3 (new) • 6 x Sets of Snorkling Equipment • 2 x Fishing Rod • Fishing Gear • 2 x Jobe Paddle Board • 2 x Sets of Diving Equipment • Seabob F5S (new) | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Num CDs: | Yes |
| iPod: | Yes |
| Other: | |
| • Air conditioning | |
Amenities | |
| AC: | Full |
| Hair Dryer: | Yes |
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Crew Smokes: | Inq |
| Children?: | Yes |
- Booked
- On Hold
- Available
- Unavailable
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Crew Profile
Captain (rotational) - Jose Gomez
Coming from a family of sailors he has been doing it his all life, and what used to be a hobby became a life commitment. He is a confident, skilled and very helpful captain that has as his main concern the comfort and safety of the people on board.
Captain (rotational) - Goncalo Brito
With the passion of sports and professional navigator, completed by his experience working in the Mediterranean as a skipper, Goncalo is a lover of nautical sports.
One of his greatest passions is to explore marine fauna during diving trips. Having PADI license, he is the person that can help you to explore the bottom of the sea. While combining good communication skills with a welcoming attitude, he will be the person that can help you in everything you need on board.
Chef - Gani Pavlov
Originally from Bulgaria, Gani has always had a passion for cooking. After training in pastry, he worked in various restaurants, where he enhanced his culinary style and skills over the years. He also completed a course at the International Academy of Italian Cuisine in Lucca and continued to combine flavors in his own way along with new proficiencies.
Blending his expertise in Mediterranean and Balkan cuisine, while ensuring guests delicious desserts, Gani is a versatile Chef who won’t ever run out of creativity. His catamaran charter experience, professionalism and culinary mastery will delight guests of FEEL THE BLUE.
Deckhand - José Oliveira Monteiro
Zeca has always been connected to the nature and the sea. After spending some time sailing on a friend's boat, he had an opportunity to start working on board. It's been 6 years now and he can't imagine himself doing anything else. Being a very welcoming person, he will make the clients feel comfortable from the moment of embarkation. Always with a smile and ready to help, he is definitly a plus to FEEL THE BLUE
Sample Menu
Day – 1
“ Welcome “ Appetizers
Baby octopus with guacamole
Chery tomatoes with baby mozzarella
Blu cheese with grape
Emmental with strawberry
Mini bites with smoked salmon and Philadelphia
Mix of cheeses , sausages and prosciutto
Fresh fruits
Dinner
Fresh rucola with tuna tartar , quail egg and capers ,two kinds of
sesame and orange reduction
Asparagus with egg and parmesan
Sea bass fillet with tomatoes , olives and capers
Homemade profiteroles with cream Brule , fresh fruit and white – dark
Day – 2
Breakfast
Scrambled eggs with smoked salmon
Plate of cheese ,bacon and ham
Fresh vegetables
Omelet
Pancakes
Fresh fruits
Assorted croissants
Lunch
Classic “Caprese” with homemade pesto
Octopus with thyme , lentils puree and rocket emulsion
Veal steak with goose liver and black truffle
Three times chocolate
Dinner
Salad with shrimp and asparagus
Vitello – tonnato
Chicken fillet with porcini and potatoes with rosemary
Chocolate Flan with vanilla ice cream and orange peel marmalade
chocolate
Day – 3
Breakfast
Boiled eggs
Scrambled eggs
Plate of cheese ,bacon and ham
Fresh vegetables
Omelet with ham , mushrooms
Pancakes
Fresh fruits
Assorted croissants
Lunch
Mix of fresh salads with red quinoa
Cream soup with zucchini and shrimps
Lamb chops with herbs and pecorino
Deconstructed tiramisu
Dinner
Burrata cheese with cherry tomatoes ,olives and capers with fresh basil
Carpaccio of zucchini with ricotta cheese
Fillet of red Tuna-fish , black and white sesame with rucola and
finokio
Mojito-cheesecake with kiwi-lime sauce
Day – 4
Breakfast
Boiled eggs
Scrambled eggs
Plate of cheese ,bacon and ham
Fresh vegetables
Omelet with bacon
Apple Pancakes
Fresh fruits
Assorted croissants
Lunch
Salad with Octopus and squids
/celery , parsley , pepperoncino and lemon dressing /
Salmon tartar with avocado-tapenade and crispy crust with two kinds
sesame
Veal Peper steak with roasted potatoes and rosemary
Terrine of strawberry with cream sauce and caramelized walnuts
Dinner
Avocado with marinated pear with star anise , rucola and Mirabo
cheese
Veal carpaccio with green beans and parmesan
Fillet of skeletons with cherry tomatoes and aromatic crust
Panna-cotta with fresh fruit
Day – 5
Breakfast
Boiled eggs
Traditional Bulgarian Mekici / Banica
Plate of cheese ,bacon and ham
Fresh vegetables
Omelet with bacon
Apple Pancakes
Fresh fruits
Assorted croissants
Lunch
Leaf lettuce with pine nuts , cherry tomatoes and roasted goat cheese
Fish soup “Kachuko”
Risotto with porcini and parmesan
Cheesecake with blueberries
Dinner
Fresh cucumbers and radish , parsley and cherry tomatoes
Carpaccio of octopus with jam of red onion and lime
Duck fillet with red Thai curry and polenta with sheep cheese
Raw vegan dessert with red fruits emulsion
Day – 6
Breakfast
Boiled eggs
Plate of cheese ,bacon and ham
Fresh vegetables
Been toast
Benedict eggs
Apple Pancakes
Fresh fruits
Assorted croissants
Lunch
Cesar salad
Minestrone soup
Homemade Tagliatelle with black truffle sauce
Forest fruits with Brule emulsion and crispy caramel
Dinner
Salad with zucchini , spinach and sun dread tomatoes with ratatouille
vinaigrette
Asparagus with prosciutto and homemade Hollandaise Sauce
Saltimbocca Ala Romana
White chocolate mousse and yogurt with red fruits
Rates
Low Rate: €35,000High Rate: €42,000
Terms: Plus Expenses
Turn Around: 48 hours
Price Details:
Rates for 2026:High season (July, August): €42 000 + APA 30% + VAT 22%
Mid season (June, September) : €38 000 + APA 30% + VAT 22%
Low season (October, May): €35 000 + APA 30% + VAT 22%
*5 cabins available upon approval
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.