UNWAVERING Yacht Charter - Luxury Fully Crewed Yacht Charters

UNWAVERING

from 35000€ per week
15.00 m
Crew: 2
Cabins: 3
Guests: 6
Port: Nanny Cay

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

UNWAVERING will be Sunreef’s latest 50ft Luxury catamaran to come out of their factory in 2022.
3 cabin layout to accommodate 6 guests in luxury and style.

The Sunreef 50 is an all-around luxury sailing yacht ideal for exclusive getaways, charter and transoceanic adventures. Her clever bridge deck and superstructure design allow for a superior level of comfort onboard whereas the generous teak use, high bulwarks and classy lines underscore her modern style with a classic edge. Her saloon opens both onto the comfortable bow terrace and the yacht’s cockpit which is extended with a hydraulic aft platform. The hulls provide impressive volumes to set up a custom layout including airy, luxurious guest cabins and an opulent master suite and an immense bathroom. While housing the main helm, the large flybridge is definitely dedicated to leisure with more than enough space for 6 guests, a fully-equipped wet bar and large sunpads.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : 6
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : No
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 19KW
  • Inverter : 2 x 3000watts
  • Ice Maker : Yes 280L P
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

• Luxury linens
• Molton Brown brand toileties in each cabin – Shampoo, conditioner, body wash, body lotion, mouthwash, soap.
• Sunscreen will be provided – Please no spray or oil sunscreen used
• Guest treat bags; branded bottles, tshirts and hats.
• Washer
• 32 bottle wine fridge.

Watersports

  • Dinghy size : 13 ft
  • Dinghy hp : 60HP
  • Dinghy Pax : 7
  • Water Skis Adult : 0
  • Water Skis Kids : 0
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : No
  • Scurfer : 0
  • Wake Board : 0
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : Yes
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : No
  • Sea Scooters : Yes

• 2022 Luxury Sunreef 50 Catamaran with 1800 sf of living space
• Fully covered flybridge with wet bar
• Front terrace lounge with sunshade
• Spacious 30 foot beam
• Teak deck throughout

• Highfield 390 sport tender
• 2 Yamaha Jet Pod Pro sea scooters
• Flite Fliteboard PRO high performance Efoil
• Paddle board
• Teak Hydraulic lift lounge

Accommodations & Specs

  • Length : 15.00 m
  • Cabins : 3
  • Guests : 6
  • Crew : 2
  • Make : Sunreef Yachts
  • Built : 2022
  • Cruising Speed :
  • Fuel Consumption :
  • Unwavering offers 3 cabins for guest use. A 4th cabin can be available to accommodate those not wanting to share a cabin. Please inquire.

    3 Queens – 78″ X 62.63″ All cabins have A/C, fans, USB ports and toiletries.

    • Showers : 3
    • Tubs : 0
    • Wash Basins : 3
    • Heads : 3
    • Elec. Heads : 3
    • 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

    Adam Hughes|Captain
    Born: 1988 Nation: British | Languages: English
    Rosemary Kirk|Chef
    Born: 1988 | Nation: British

    Captain: Adam Hughes
    Chef/First Mate: Rosie Kirk

    Rosie & Adam met in Croatia whilst both working as Yacht Captains. Their personal and professional relationships blossomed and they became the ultimate Crewed Yacht Team.

    Adam grew up in Lancashire and was lucky to get into Dinghy Sailing from a young age. After completing his degree in International Computer Science, he soon realized that “office life” was not for him. Adam enjoyed the outdoor life and worked as a Watersports Instructor in the Mediterranean. Adam moved into the yachting industry in 2015 and worked as a Captain and Yacht Team Manager. He spent many years combining his summers working on yachts with winters’ managing hotels and bars in European Ski resorts. His love of cocktails blossomed here.

    Rosie lives in Cowes, Isle of Wight, the home to UK sailing and therefore has been very fortunate to spend all of her life on the water. Rosie studied Fashion at University, however, was always drawn back to the sea! After Rosie completed her Yachtmaster Offshore in 2017, she decided to take a few months out of her office job to work as a Yacht Captain in Croatia, this was the moment Rosie knew a career in Yachting was for her! Rosie attended Professional Yacht Chef Training at Ashburton Chefs Academy and now uses her creativity in her food where she loves to use fresh and local ingredients whenever she can. During COVID times Rosie kept herself busy with a 16 week online pastry course and went on to write and publish her first cookbook app “Baking on Boats”

    Rosie & Adam first sailed the Caribbean in 2019 and have been found there ever since and have extensive knowledge of the BVI. They love to combine their love of adventure and passion for food which creates an unforgettable experience for all guests who choose to travel with them.

    Crew are vaccinated for COVID19

    Guest Reviews

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