EXCESS

from 38450€ per week
21.00 m
Crew: 4
Cabins: 4
Guests: 9
Port: YHG, STT

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

This beautiful 70′ Sunreef, Excess accommodates up to 9 guests in 4 spacious well-appointed cabins with 4 ensuite bathrooms. Ideal for families and couples, she has a galley up creating a unique and welcoming living space. Lounging, relaxing and dining area have all been designed with focus on comfort and showcasing the tranquil surroundings. She is the seventh of the eleven Sunreef 70′ sails ever built and just went through a refit in 2018. She has 1 larger master suite with pullman plus 2 spacious queen cabins, and 1 bunk room all with private ensuite heads with stalls showers and electric toilets fresh water flush. All cabins have individual A/C controls. Crew stays in the port aft room and it is not available to guests.

The yacht is strikingly and uniquely styled and certainly has a presence no matter what bay it’s anchored in. With her 70 ft. length and 34 ft. beam EXCESS boasts tremendous exterior and interior space which includes a full dining area for alfresco dining in the cockpit, flybridge with 360 degree view and dining area plus sun pads, and an elegant salon with formal dining option. The salon seating area has a 65 inch flat screen TV along with updated top of the line surround sound in all common areas. The fore deck has bean bag seating, cocktail teak table, and large trampolines with pillows for relaxing in the sun. The fly bridge has a large teak dining table with wrap around seating as well as surrounding seating for sun lounging. She is a perfect example of a Caribbean charter yacht awaiting guests’ excitement!

TOYS: 3 Stand Up Paddle Boards, Snorkeling Gear, Floating Chairs , 2 2-Person Kayaks, 1 Adult Water Ski Set, 1 Kids Water Ski Set, 1 Kneeboard, 1 Wakeboard, 1 Subwing, & Onshore Games.

DIVING: Offered Rendezvous Only

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : No
  • Hairdryers : Yes
  • Port Hatches : 20
  • Crew Smokes : No
  • Guests Smokes : NO SMOKING
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : Two 19Kw Cummings
  • Inverter : Four 3,000W inverters
  • Ice Maker : 2 @ 60GP
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

ASA instruction through 202 inquire for fee
Apple TV in master and salon

Watersports

Watersports

  • Dinghy size : 20′ Zodiac Center Console
  • Dinghy hp : 150
  • Dinghy Pax : 8
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : Yes
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : 2
  • SU Paddle Boards : 3
  • Fishing Gear : No
  • Rods :
  • Deep Sea Fish : No
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : No
  • Sea Scooters : No

Sub-wing
floating chairs

Accommodations & Specs

  • Length : 21.00 m
  • Cabins : 4
  • Guests : 9
  • Crew : 4
  • Make : Sunreef Yachts
  • Built : 2011
  • Cruising Speed : 7
  • Fuel Consumption : 8
  • EXCESS is one of the very few builds from Sunreef Luxury Yachts in the region. She is the seventh of the eleven Sunreef 70′ sails ever built and just went through a refit in 2018. EXCESS is an up galley, owners edition. She has 1 larger master suite with pullman plus 2 spacious queen cabins, and 1 bunk room all with private ensuite heads with stalls showers and electric toilets fresh water flush. All cabins have individual A/C controls. Crew stays in the port aft room and it is not available to guests.

    The yacht is strikingly and uniquely styled and certainly has a presence no matter what bay it’s anchored in. With her 70 ft. length and 34 ft. beam EXCESS boasts tremendous exterior and interior space which includes a full dining area for alfresco dining in the cockpit, flybridge with 360 degree view and dining area plus sun pads, and an elegant salon with formal dining option. The salon seating area has a 65 inch flat screen TV along with updated top of the line surround sound in all common areas. The fore deck has bean bag seating, cocktail teak table, and large trampolines with pillows for relaxing in the sun. The fly bridge has a large teak dining table with wrap around seating as well as surrounding seating for sun lounging.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:2

    Dan Szymczak|Captain
    Born: 0 Nation: USA | Languages: English
    Michelle Hannemann|Chef
    Born: 0 | Nation: USA

    Crew Profile:

    Captain Dan Szymczak has been enamored of the sea since his grandfather, a fisherman and clammer, first showed him a chart of Long Island Sound. Dan spent his youth in southern Connecticut on both fresh and saltwater kayaking, sailing, and fishing. His love of water sports, craft cocktails, and trivia will help make your vacation unparalleled.

    While teaching English literature and public speaking at several colleges in New York City, Dan couldn’t help but feel the desire to be on the water, and this led to his career in yachting, working on a schooner in Manhattan. He then transitioned into eco-tourism, where he wowed guests by driving them to see cracking glaciers and breeching whales in Southeast Alaska and mega pods with thousands of dolphins in the Baja peninsula. He’s also an accomplished expedition leader, leading hikes to spot local wildlife, and he has extensive knowledge of both birds and sea life alike.

    Michelle Hannemann (Foglesong)

    Michelle is known for her kind nature and positive outlook, “in optimism there is magic” she often says.
    Born on the Central East Coast of Florida, Michelle grew up with saltwater coursing through her veins. She spent the weekends cruising the waters of the intercoastal with her family who taught her all about boating, sea life and fishing. Although boating was the highlight of every week, she never imagined it one day becoming a part of her career.

    Cooking also became a passion for Michelle at a young age. She spent every Christmas break in Pennsylvania with her Italian grandmother and great grandmother. This time spent was invaluable as she learned all about the foundation of her families’ secret recipes. “Even now when I visit we still spend 80% of the time in the kitchen (the other 20% eating)”, Michelle says. She continues, “It’s so great that I can now give my grandmother a rest; cooking for her and proving that I was paying close attention all these years.”
    Michelle loves to cook with fresh herbs, vegetables and lean proteins. Her favorite challenge is turning something some consider boring into something magnificent! She loves experimenting with combinations of French and Asian flavors that send the taste buds spinning. Guests aboard Excess are in for a tasty experience that will be remembered long after their charter.

    When not in the galley you can find Michelle leading snorkel excursions, planning memorable events for any occasion or shaking up delicious cocktails. Basically, anything to make chartering on Excess the vacation of a lifetime.

    Crew’s Dog – Marley

    Marley is a 12yr old, very relaxed puggle. She has been chartering since November 2020 and guests love her!

    Guest Reviews

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