2022 BEST YACHT IN SHOW OVER 61' BVI & USVI
Style. Stunning. Seaduction. Simple elegance. SEACLUSION
Sunreef 80 Sailing Catamaran. Up to 8 guests sailing the Caribbean, in 4 large guests cabins with two that can be converted to twin cabins as needed.
Pay half of the price and hold for 2 days. Get 100% return if cancelled.
Crew consists of: Captain, Gourmet Chef, First Mate and a Steward
Captain Ricky and Chef Jess, originating from South Africa are the first friendly faces to welcome you onboard SY Seaclusion for your dream vacation.
Being a natural water adventurer as a young man Ricky loved surfing, fishing, he spent plenty of time on the beach being a life saver and has also completed his Scuba Diving Divemaster qualification.
Ricky’s passion and love for sailing on the ocean began in 2008 when took the adventure of a life time sailing a 48” Catamaran from South Africa to Australia via the Caribbean and Panama Canal. During this time Ricky obtained the knowledge and skillset that has molded him to be the quality of yacht master ocean he is today. After completing approximately 18 000 NM he was hooked to the beauty of sailing yachts and wanted nothing more but to share this experience with all of you.
Chef Jess found her love for food and creating mouthwatering dishes during her first couple of trips hosting guests onboard charter yachts in the Caribbean. She quickly realized that this is where she wanted to put her roots down and become a professional chef onboard luxury charter yachts. She completed multiple short cooking courses to further her knowledge that included a Plant base course with Leiths London and yacht chef course with Ashburton. Jess is experienced in various culinary styles and cuisines that include and are not limited to Vegan, Plant Based, Mediterranean and local Caribbean dishes.
This team duo has been working together since 2009 both in the corporate and yachting industry as Captain and Chef team and have run many successful charter seasons in the Caribbean and Mediterranean. Together they have completed 2 Atlantic Crossing over the past years and have both extensive experience of the Caribbean waters including the British Virgin Islands, USVI, Bahamas, St Martin, Antigua and more.
They are both incredibly passionate about their careers and take great pride in providing their guests onboard with a memorable, adventurist and enriched experience onboard. Their professional approach to tending to your every need will ensure that your sailing vacation ticks all the boxes and expectations.
Ricky and Jess look forward to welcoming you onboard and ensuring that your vacation is everything you have ever dreamed of.
Jacob Telford - First Mate
1st Mate Jacob was born and raised in Newport, Rhode Island, one of the sailing capitals of the world. Starting at age 10, he began competing in local regattas, both solo and as crew aboard his family's J/120. After attending the University of Rhode Island, Jacob managed hotels, restaurants, and events, honing the skills of hospitality and entertainment. It was in 2020 that he decided to make yachting his life's career and became a 1st Mate in Newport's fleet of vintage America's Cup competitors, the International 12 Meter Class. Today, Jacob combines high-performance sailing and luxury service to provide each charter with first-class adventure and accommodation.
Nyla Dugle- Stewardess
Born and raised on a farm in southern Indiana, Nyla decided to change the scenery and invest in her career on the ocean as a stewardess and Sous Chef. Nyla completed her culinary arts degree at Johnson & Wales University in Denver Colorado and spent two years working at some of the best restaurants in Denver as a cook.
Nyla started her yachting career on a 58ft Catamaran and has worked up towards reaching her goal on a beautiful sunreef 80. Along with being an impeccable stew and Sous chef, Nyla continues to grow her capabilities at see by working to become an adequate sailor.
Her eye for detail and passion for quality service ensures that your time on board Seaclusion will be well taken care of.
Specifications
Type
Catamaran
Builder
Sunreef Yachts
Year Built
2020
Size
80.00 Ft
Beam
38.5 Feet
Draft
6.9 Feet
Guests
8
Boat Details
Cabins:
4
Queen:
3
Single Cabins:
1
Showers:
4
Wash Basins:
4
Heads:
4
Electric Heads:
4
Pick Up Locations
Pref. Pick-up:
BVI
Other Pick-up:
BVI
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2 x John Deere 280hp diesels
2 x electric bow thrusters
2 x parallel working gensets 28KVA
120V and 230V inverters
Fuel Consumption:
-
Cruising Speed:
-
Max Speed:
-
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
No
Books:
-
Board Games:
Yes
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
280L per h
Special Diets:
Yes
Kosher:
Inq
BBQ:
Yes
# Dine In:
8
Minimum Age:
Water safe
Generator:
Two 50KVA
Inverter:
Multiple
Voltages:
120v and 230v
Water Maker:
280L per h
Water Cap:
1600L
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
No
Hairdryers:
Yes
# Port Hatches:
-
Guests Smokes:
Stern only
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
N/A
Guest Pets:
No
Children Ok:
Yes
Hammock:
-
Windscoops:
No
Water Sports
Dinghy size:
Williams 520
Dinghy hp:
230
Dinghy # pax:
8
Water Skis Adult:
4
Water Skis Kids:
4
Jet Skis:
-
Wave Runners:
-
Kneeboard:
2
Windsurfer:
-
Snorkel Gear:
12
Tube:
12
Scurfer:
-
Wake Board:
2
Kayaks 1 Pax:
-
Kayaks (2 Pax):
1
Floating Mats:
Yes
Swim Platform:
Yes
Boarding Ladder (Loc/Type):
Yes
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
Yes
Gear Type:
-
Rods:
-
Scuba Diving Details
Crew License
Resort Course
Full Course
-
-
-
Divers
-
Tanks
-
BCs
-
Regulators
-
Dive Lights
-
Air Compressor
Not Onboard
Wet Suits
-
Weight Sets
-
Dives/wk
-
Night Dives
-
General Diving Info
-
Diving Costs information
-
- DAY 1 - BREAKFAST: Poached Egg served on top of toasted Sourdough with smoked Salmon, Avocado roses, Rocket & Capers LUNCH: Sesame seared Tuna Niçoise Salad, Wasabi Cream, Seaweed Salad & freshly baked rosemary, cracked salt focaccia COCKTAIL SNACK: Gorgonzola & Prosciutto bites DINNER: Moroccan spiced chicken breast, fig & pistachio boudin, squash, turnips and chicken jus DESSERT: Poached Apple & Pear Jelly with crumble Topping and Fig Cream
- DAY 2 - BREAKFAST: Traditional Spanish Shakshuka served with Feta and chilli tomato relish LUNCH: Tender grilled chicken & pineapple served with fresh local greens COCKTAIL CANAPES: Crab salad wrapped in Cucumber cannelloni topped with caviar and microgreens DINNER: Pan seared local fresh catch with chorizo velouté served with an assortment of local fresh green vegetables
- DAY 3 - BREAKFAST: French Apricot & Walnut Crepes, Chia Seed Pudding served with fresh berries and homemade granola LUNCH: Mediterranean Grazing Table – Olives – Crudites - Italian Bread, Melon Prosciutto & Burrata Salad – Tomato, Sourdough, Red Pepper and Basil Salad – Lemon Butter Prawn Skewers DINNER: Fillet of Beef, Shallot Tart Tatin, Parsnip Puree, Seasonal Greens & Madeira Jus DESSERT: Classic Crème Brule
- DAY 4 - BREAKFAST: Traditional German Breakfast with sliced meats, bread rolls, fresh baked bread rolls, selection of cheese, boiled eggs and various other options LUNCH: Individual Courgettes, Sun Blushed Tomato, Thyme & Feta Tart with fresh 3 leaf salad COCKTAIL SNACK: Refreshing Watermelon, Feta, Red Onion and Black Olive Salad DINNER: Sweet & Spicy Grilled Mahi Mahi served with traditional Caribbean Coconut & Black Bean Rice, Mango Salsa and crunchy Broccolini
- DAY 5 - BREAKFAST: Classic Eggs Benedict with Hollandaise Sauce LUNCH: BBQ Grazing Table: Slow cooked Baby Back Ribs, Grilled Butternut Squash Goats Cheese & Olive Salad, Sliced Tomatoes with Mint and Lemon Dressing, Chickpea Shawarma Dip and Pita Pockets COCKTAIL SNACKS: Curried Gratinated Mussels DINNER: Whole stuffed Lemon Sole/Cod, Souffle Mousseline, Grapes, Shrimps, Girolles & Pine Nut Beurre Noisette DESSERT: Greek Yogurt Panna Cotta with Caribbean fresh fruit and glass biscuit
- DAY 6 - BREAKFAST: Traditional English Breakfast LUNCH: Asparagus, Peas and Basil Barley Salad with fresh French Vinaigrette COCKTAIL SNACKS: Charcuterie Board DINNER: Slow cooked Pork Belly, Raisin puree, Cauliflower puree, Roasted cauliflower, Caramelized pan fried Scallops and Curry Oil
- DAY 7 - BREAKFAST: Fresh fruit platter, Coconut Chocolate Ganache, French toast with fresh berries and smoothies LUNCH: Caramelized Goat Cheese Wheels with roasted beets and fresh greens COCKTAIL SNACK: Brick Pastry Parcels with smoked Tofu, Lemongrass & Fennel Filling DINNER: Lobster Thermidor with young vegetables and side salad options DESSERT: White Chocolate, Cardamon and Berries Tart
- DAY 8 - BREAKFAST: Spinach Mushroom baked frittata LUNCH: Local Caribbean Chicken Salad served with fresh breads COCKTAIL SNACK: Caramelized Onion & Brie tarts DINNER: Butter Bean Marsala with crispy Angel hair DESSERT: Optional ice cream