GENNY Sunreef 80

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from 55000€ per week
24.00 m
Crew: 6
Cabins: 5
Guests: 10

Yacht
Description

Amenities
& Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

S/Y GENNY is Sunreef 80 currently under construction and will be available this summer to cruise the Greek islands on board this exclusive leisure yacht. An ideal yacht for luxurious getaways, charter and transoceanic adventures. The yacht combines both elegance and superior style. Her exterior spaces are beyond imagination.

S/Y GENNY has classy lines and her modern style with a classic edge. With a completely fresh superstructure concept. A vast, central lounging space with a panoramic view which opens both onto the bow terrace and cockpit. The bow benefits from a cozy lounge, well shielded from sun and wind. To the aft, the saloon merges with the generous cockpit extended with a large aft platform.

All the areas combined form a universal, open environment where flexibility and freedom reign.

 

 

Amenities & Watersports

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : Yes
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : On deck
  • Guest Pets : Yes
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2 X 27 KW GENERATORS
  • Inverter : Yes
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles :

32′ SAMSUNG TV IN EVERY CABINS,
55′ SAMSUNG TV IN SALON,
WI-FI STEREO SYSTEM IN 3 INDEPENDENT AREAS(FLY, FORWARD, AND AFT)
DIGITAL CLOUD
SKY TELEVISION
7 X HAIRDRYERS
1 X IRON
WASHING MACHINE/ DRYER (LIGHT LAUNDRY)
BATHROBES
SLIPPERS
BABY LIFE VESTS
3 PILLOWS FOR EACH BED
HANDS SOAP, SHAMPOO, CONDITIONER, SHOWER GEL

 

 

Watersports

  • Dinghy size : AXOPAR 28’ T-TOP TENDER FOR GUESTS SERVICE
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : 1
  • Water Skis Kids : Yes
  • Jet Skis :1
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : Yes
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 3
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : Yes

AXOPAR 28 for guest service
SUN MARINE 12′ OPEN TENDER CREW SERVICES
Baby life jackets
Seabob (1)
Wakeboard (1)
Water ski adults (1)
Inflatable platform (1)
Inflatable couch
Inflatable donut 2 pax (1)
Jet ski 90hp (1)
Kayak (1)
Paddleboard (3)
Sea wings (3)
Windsurf (1)
Snorkeling gear

 

 

Broker Notes

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Accommodations & Specs

  • Length : 24.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 6
  • Make : Sunreef Yachts
  • Built : 2021
  • Cruising Speed : 8
  • Fuel Consumption : 130
  • 2 MASTER CABINS W/ WALK – IN CLOSET, [RIVATE BATHROOM PROVIDED W/ SHOWER
    3 VIP CABINS PROVIDED W/ QUEEN SIZE BED, PRIVATE BATHROOM W/ SHOWER
    32′ SAMSUNG TV IN EACH CABIN

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 0
    • Elec. Heads : 5
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

     

     

    Interior Layout

    GENNY Sunreef 80 - Boat Interior Layout

    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:6

    ANGELO MARINUCCI|Captain
    Born: 1972 Nation: Italian | Languages: English, Italian, Greek, Russian
    Savvas Lihanidis|Chef
    Born: 1972 | Nation: Greek

    Captain ANGELO MARINUCCI

    Captain Angelo was born in 1972 in Termoli, a little town by the Adriatic Sea.

    He learned to love the sea from a very young age since his family owned a little jetty in the Termoli harbor. When he was only 10 years old, he sailed together with his father from Termoli to Ortona.

    Since then, he participated in numerous races over the years, deepening his sailing experience, his passion for the sea, and his knowledge constantly. He attended the Nautical Institute of Termoli and received his certification at the Naval Academy of Livorno. Since 2006, Angelo manages two companies in Termoli together with his brothers: the Inmare Srl, a company dealing with work at sea, and the Marinucci Yachting Club, a company in charge of marina management. During his years as captain, he has sailed all over the Mediterranean (Italy, Croatia, Greece in particular) and has passed the Atlantic Ocean to sail in the Caribbean as well. Angelo is passionate about the sea and sailing; a true sea lover with the motto: “If it floats and has sailed, you can have fun!” He was the Captain on M/Y Don Michele since 2016 when the yacht first was launched.

    He is now happily returning to sailing yachts to be the captain of Genny. He loves new challenges, is hard-working and responsible. His communicative and friendly character will undoubtedly ensure guests an unforgettable sailing experience onboard. In his spare time, he enjoys wind and kite surf. Angelo speaks Italian and English fluently.

    Chef Savvas Lihanidis

    Chef Savvas is Greek, born in 1989 and is one of the most promising chef’s in Greece. He completed his training in in culinary art at the professional school OAED also holds a degree in Fast Pace cooking and has completed seminars in Japanese and molecular cuisine. Chef Savvas started his internships in 2005 at the prestigious King George Palace Hotel and he worked his way up over the years. He participated in the Master Chef in Greece and took 4th place in 2018. The next two years he has the Chef at Juju Bar Restaurant holding the FNL Star award for 2 years. He has worked along side with some of the best chefs. Savvas enjoys creating Fusion cuisine incorporating Greek local ingredients and making enticing dishes.

    Languages: Greek, English and Russian

    Chef Errico Spada (from 1st of August 2022)

    Chef Errico is from Venafro, Molise. Errico has a sunny and hard working attitude. He has worked in all areas of food and drink preparations, including bars, conferences and event organising and has over 10 years of cooking experience. He is a very talented chef and has participated successfully in 3 different cooking competition shows on TV in Italy, being one of them «4 RISTORANTI», a very popular Italian TV program run by chef Alessandro Borghese, as well as «Profumi e sapori dall’alto Molise alla Puglia» and «Mare e Monti». He has worked on yachts since 2017 and has delighted his guests with his culinary delicacies for many years. He decided to join the team of Genny and to widen his culinary horizons even more. Be amazed by his excellent cuisine and high kitchen standards while on board Genny!

    Languages: Italian and basic English.

    Chief Stewardess GISELLA VASTA

    Giselle is 30 years old and is from Imperia. Before heading to the yachting industry, Gisella traveled and worked around the world for 3 years. She worked mainly in the tourism industry learning languages and showing her great enthusiasm and hard-working attitude. She finally made the jump to the yachting industry in 2017 when she started working on the motor yacht, Don Michele.

    There she became a vital part of the crew, irreplaceable and always helpful in her job. With her happy and smiley attitude, she is the stewardess every guest wants to have on board. Gisella is a true sea lover and speaks fluent Italian and English.

    Federica Zennaro- Stewardess

    Federica is 23 and from Northern Italy. She fell in love with the sea and traveling while sailing with her family when she was young. From these early experiences, she decided to pursue a yachting career. She is kind, helpful and excited to be part of the Genny crew. She is eager to welcome guests and offer exceptional service and care on their charter holidays.

    Languages: Italian (native) ; English (good)

    Luigi Ferrazzano- Deckhand/ Engineer

    Luigi is 46 and from Italy- he is quiet, calm, thoughtful, and very hard-working. Since joining the crew of Genny, he and Captain Angelo have a great working relationship and are able to maintain the yacht to the very highest of standards. When he was young, he served in the Italian marine military division and is now very happy to be back on the sea. As a long-time mechanic, he loves to solve technical problems and is excited for his role as the engineer onboard Genny.

    Languages: Italian (native) ; English (basic)

     

     

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