






































Sunreef Eco 80 2024
24.00 m/ 80.00 Ft Matrix Yachts
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16’9″
- Shallow draft and fast speeds for reef exploration

GUEST ACCOMMODATION:
Galley is down in the port hull aft.
Cabins comprise 4 double cabins: 1 King and 3 queen size beds.
PERFORMANCE & RANGE:
.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue

Wi-Fi

Air Conditioning

Wheelchair Accessible

Games Consoles

Water Activities
Sunreef Eco 80 2024 has the following Water Activities available:

0 Person Kayaks

Water-Skis

1 x Wake Board

4 x Paddleboard

1 x Inflatable water toy

10 x Scuba Diving Equipment

Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Sunreef Eco 80 2024′ CHARTER RATES & DESTINATIONS

SUMMER SEASON
Cruising Regions
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

WINTER SEASON
Cruising Regions
Caribbean Leewards, Caribbean Windwards

2024

24.4 FT

Cat

8

4

4
CABIN CONFIGURATION
0 Master 0 Double 1 Convertible
RATES:
+View Additional Rate Details
Charter Costs Explained
CHARTER Sunreef Eco 80 2024
To charter this luxury yacht contact Harper Yachting
CHARTER Sunreef Eco 80 2024
To charter this luxury yacht contact Harper Yachting
Crew
Ollie Curran
CaptainDalmaine Blignaut
ChefTessa Pillay
StewardessMike Waller
DeckhandOllie grew up around boats, having started sailing aged six; it has been a constant in his life ever since, devoting his personal and working life to yachting. Ollie has crossed multiple oceans and spent most of lockdown in the South Pacific on board his own yacht. He is so excited to join The Idler and brings with him a wonderful energy. Ollie is a very competent engineer and cook so is happy to muck in wherever he is needed. He is an excellent problem solver and has great rapport with guests. He is proud to lead by example and his positive energy is infectious. In his spare time Ollie loves wind and kite surfing and when he’s on land you can catch him playing padel or running with a dog in tow.
Chef Dalmaine Blignaut
Dalmaine is a talented, dependable and friendly member of crew with a remarkable work ethic. After 21 years of cooking experience across 5 continents alongside some of the top chefs in the industry, he is highly experienced in his field and his dishes are exceptional. Dalmaine’s positive and professional attitude allows him to excel in any environment. As well as being a great team player with an award winning background in patisserie and baking, he is also a qualified nutritionist. He enjoys creating new and tasty dishes and strives to provide the best possible service. Dalmaine also enjoys watersports and is a qualified scuba instructor.
Stewardess Tessa Pillay
Tessa is a highly skilled and knowledgable team member. Not only does she have a wonderful warm manner, she is also incredibly calm and measured. She will always greet you with a smile and no task is too big or too small. She adapts to all situations and guests which is what makes her a great asset to the team on board. She respects the world view of every client and makes their wishes her highest priority. Tessa is also a registered dietitian and personal trainer so comes with an arsenal of expertise.
Deckhand Mike Waller
Raised in the warm waters of the Indian Ocean on South Africa’s eastern coastline by a family integrated in the water-sports community, Michael developed into a confident waterman at a young age. After undertaking studies at the countries top universities in the fields of History and Law, he turned away from a corporate career to pursue a path closer to his passions. Having guided clients in world renowned scuba diving and ‘Big 5’ Safari areas he has transitioned to the yachting industry. An accomplished PADI Instructor and experienced surfer Michael prides himself in leading guests safely in any environment. Having worked on deck on several large motoryachts he will be bringing his attention to detail and organisation to The Idler. He loves researching all the best dive spots as such he brings a huge respect of the ocean and wildlife. He is excited to be working alongside his partner Tessa.
Sample Menu
Day 1
Breakfast
Shakshuka, whipped feta, crusty sourdough
Honey and Greek yogurt, caramelised figs
Lunch
Selection of bread, butter and oils
Starters
Chilled cucumber gazpacho, saffron aioli
Mains
Tagliatelle Bolognese
Confit sea trout, lemon, leeks, roe velouté
Sides
Heirloom tomato salad, burrata, basil
Courgette ribbons, garlic, herb Oil
Dinner
Selection of bread, butter and oils
Starters
Seared scallops, spiced cauliflower, damson, seaweed puffed rice
Mains
Grilled lamb chops, mint pistachio pesto, roasted eggplant
Saffron and amaretti risotto
Sides
Roasted sweet potatoes, harissa, lime, yogurt, pistachios Charred broccoli, tahini, lemon, almonds
Desserts
Spiced pear and walnut crumble, cardamom creme fraiche
Day 2
Breakfast
Smoked salmon, avocado, bagel, caper, sour cream Chia pudding, fresh berries, caramelised coconut
Lunch
Selection of bread, butter and oils
Starters
Grilled octopus, romesco sauce, smoked paprika oil
Mains
Beef short rib, white asparagus, kumquats, salt caramel
Baked whole salmon, harissa, sweet potato, lime yogurt
Sides
Mixed greens salad, champagne vinaigrette
Golden beet walnut salad, horseradish, dill
Dinner
Selection of bread, butter and oils
Starters
Scorched mackerel tartare, cucumber pickle, nori
Mains
Penne Arrabbiata
Braised beef cheek, parsnip cream, beets, carrots
Sides
Arugula, parmesan, lemon vinaigrette
Grilled eggplant, yogurt, sumac, pomegranate
Dessert
Olive oil cake, sheep yoghurt, yuzu
Day 3
Breakfast
Lobster benedict, chilli béarnaise
Crêpes, roasted cinnamon, orange
Lunch
Selection of bread, butter and oils
Starters
Endive & roquefort salad Chicken fillet satay, cucumber relish
Mains
Stone bass, truffle, citrus cream
Poached chicken, spaghetti squash, chilli
Sides
Watermelon, feta, mint
Grilled asparagus, yellow romesco, roasted hazelnuts
Dinner
Selection of bread, butter and oils
Starters
Steamed mussels, white wine, saffron
Mains
Orecchiette cime di rapa
Venison fillet, beets, chicory, juniper
Sides
Smashed potatoes, garlic, rosemary, Aleppo pepper
Green beans, shallots, lemon, sesame
Desserts
Calamansi posset, toasted citrus marshmallow, caramel coconut flakes, coconut meringue, calamansi powder
Day 4
Breakfast
Caviar blinis with crème fraiche
Belgian Waffles, whipped maple butter
Lunch
Selection of bread, butter and oils
Starters
Grilled calamari, lemon garlic, sriracha mayo
Mains
Aged ribeye, salsa Verde, duck fat potatoes
Aged soy ‘KFC’ strips, chilli, kimchi mayo
Sides
Red cabbage slaw, cumin, coriander, lime
Quinoa salad, roasted vegetables, herbs, lime dressing
Dinner
Selection of bread, butter and oils
Starters
Oysters mignonette, lemon pearls
Mains
Nasi goreng
Wagyu sirloin steak, black bean, sesame
Sides
Couscous, roasted cauliflower, herbs, lemon
Parsnips, maple syrup, thyme, pistachios
Desserts
Lavender maple panna cotta, black pepper strawberries
Day 5
Breakfast
Curried eggs, heirloom tomatoes, sourdough
Cinnamon brioche French toast, macerated berries
Lunch
Selection of bread, butter and oils
Starters
Heirloom tomato basil bruschetta
Grilled shrimp skewers
Mains
Wild boar pappardelle
Salt baked celeriac, sweet and sour sauce
Sides
Baby carrots, ginger, agave, sesame
Bell peppers, capers, olives, oregano
Dinner
Selection of bread, butter and oils
Starters
Duck liver, sour cherry, puffed rice paper
Mains
1/2 roasted chicken, morrell, sherry reduction
Red mullet, blood orange escabeche, lobster sauce
Sides
Sautéed kale, garlic, chili flakes, lemon
Baby courgette, pine nut, grapefruit
Desserts
Popcorn creme brulee, caramelised popcorn
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Yacht Name Here
Length
33.40 mm
Volume
186 GT
Year
2008
Built by
Company Name
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Sunreef Eco 80 2024
24.00 m/ 80.00 Ft Matrix Yachts
SPECIAL FEATURES:
- Sleeps 10 guests
- 5.1m/16'9"
- Shallow draft and fast speeds for reef exploration

GUEST ACCOMMODATION:
Galley is down in the port hull aft.
Cabins comprise 4 double cabins: 1 King and 3 queen size beds.
PERFORMANCE & RANGE:
.
ONBOARD COMFORT & ENTERTAINMENT
- Air conditioning and fans
- Swim platforms
- Heated deck showers
- Watermaker and generators
- WiFi internet access
- Full surround sound system
- i/Device docking stations
- Cockpit icemaker
- Barbecue

Wi-Fi

Air Conditioning

Wheelchair Accessible

Games Consoles

Water Activities
Sunreef Eco 80 2024 has the following Water Activities available:

0 Person Kayaks

Water-Skis

1 x Wake Board

4 x Paddleboard

1 x Inflatable water toy

10 x Scuba Diving Equipment

Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.

2024

24.4 FT

Cat

8

4

4
CABIN CONFIGURATION
0 Master 0 Double 1 Convertible
RATES:

Crew




Ollie grew up around boats, having started sailing aged six; it has been a constant in his life ever since, devoting his personal and working life to yachting. Ollie has crossed multiple oceans and spent most of lockdown in the South Pacific on board his own yacht. He is so excited to join The Idler and brings with him a wonderful energy. Ollie is a very competent engineer and cook so is happy to muck in wherever he is needed. He is an excellent problem solver and has great rapport with guests. He is proud to lead by example and his positive energy is infectious. In his spare time Ollie loves wind and kite surfing and when he’s on land you can catch him playing padel or running with a dog in tow.
Chef Dalmaine Blignaut
Dalmaine is a talented, dependable and friendly member of crew with a remarkable work ethic. After 21 years of cooking experience across 5 continents alongside some of the top chefs in the industry, he is highly experienced in his field and his dishes are exceptional. Dalmaine’s positive and professional attitude allows him to excel in any environment. As well as being a great team player with an award winning background in patisserie and baking, he is also a qualified nutritionist. He enjoys creating new and tasty dishes and strives to provide the best possible service. Dalmaine also enjoys watersports and is a qualified scuba instructor.
Stewardess Tessa Pillay
Tessa is a highly skilled and knowledgable team member. Not only does she have a wonderful warm manner, she is also incredibly calm and measured. She will always greet you with a smile and no task is too big or too small. She adapts to all situations and guests which is what makes her a great asset to the team on board. She respects the world view of every client and makes their wishes her highest priority. Tessa is also a registered dietitian and personal trainer so comes with an arsenal of expertise.
Deckhand Mike Waller
Raised in the warm waters of the Indian Ocean on South Africa’s eastern coastline by a family integrated in the water-sports community, Michael developed into a confident waterman at a young age. After undertaking studies at the countries top universities in the fields of History and Law, he turned away from a corporate career to pursue a path closer to his passions. Having guided clients in world renowned scuba diving and ‘Big 5’ Safari areas he has transitioned to the yachting industry. An accomplished PADI Instructor and experienced surfer Michael prides himself in leading guests safely in any environment. Having worked on deck on several large motoryachts he will be bringing his attention to detail and organisation to The Idler. He loves researching all the best dive spots as such he brings a huge respect of the ocean and wildlife. He is excited to be working alongside his partner Tessa.

Sample Menu
Day 1
Breakfast
Shakshuka, whipped feta, crusty sourdough
Honey and Greek yogurt, caramelised figs
Lunch
Selection of bread, butter and oils
Starters
Chilled cucumber gazpacho, saffron aioli
Mains
Tagliatelle Bolognese
Confit sea trout, lemon, leeks, roe velouté
Sides
Heirloom tomato salad, burrata, basil
Courgette ribbons, garlic, herb Oil
Dinner
Selection of bread, butter and oils
Starters
Seared scallops, spiced cauliflower, damson, seaweed puffed rice
Mains
Grilled lamb chops, mint pistachio pesto, roasted eggplant
Saffron and amaretti risotto
Sides
Roasted sweet potatoes, harissa, lime, yogurt, pistachios Charred broccoli, tahini, lemon, almonds
Desserts
Spiced pear and walnut crumble, cardamom creme fraiche
Day 2
Breakfast
Smoked salmon, avocado, bagel, caper, sour cream Chia pudding, fresh berries, caramelised coconut
Lunch
Selection of bread, butter and oils
Starters
Grilled octopus, romesco sauce, smoked paprika oil
Mains
Beef short rib, white asparagus, kumquats, salt caramel
Baked whole salmon, harissa, sweet potato, lime yogurt
Sides
Mixed greens salad, champagne vinaigrette
Golden beet walnut salad, horseradish, dill
Dinner
Selection of bread, butter and oils
Starters
Scorched mackerel tartare, cucumber pickle, nori
Mains
Penne Arrabbiata
Braised beef cheek, parsnip cream, beets, carrots
Sides
Arugula, parmesan, lemon vinaigrette
Grilled eggplant, yogurt, sumac, pomegranate
Dessert
Olive oil cake, sheep yoghurt, yuzu
Day 3
Breakfast
Lobster benedict, chilli béarnaise
Crêpes, roasted cinnamon, orange
Lunch
Selection of bread, butter and oils
Starters
Endive & roquefort salad Chicken fillet satay, cucumber relish
Mains
Stone bass, truffle, citrus cream
Poached chicken, spaghetti squash, chilli
Sides
Watermelon, feta, mint
Grilled asparagus, yellow romesco, roasted hazelnuts
Dinner
Selection of bread, butter and oils
Starters
Steamed mussels, white wine, saffron
Mains
Orecchiette cime di rapa
Venison fillet, beets, chicory, juniper
Sides
Smashed potatoes, garlic, rosemary, Aleppo pepper
Green beans, shallots, lemon, sesame
Desserts
Calamansi posset, toasted citrus marshmallow, caramel coconut flakes, coconut meringue, calamansi powder
Day 4
Breakfast
Caviar blinis with crème fraiche
Belgian Waffles, whipped maple butter
Lunch
Selection of bread, butter and oils
Starters
Grilled calamari, lemon garlic, sriracha mayo
Mains
Aged ribeye, salsa Verde, duck fat potatoes
Aged soy ‘KFC’ strips, chilli, kimchi mayo
Sides
Red cabbage slaw, cumin, coriander, lime
Quinoa salad, roasted vegetables, herbs, lime dressing
Dinner
Selection of bread, butter and oils
Starters
Oysters mignonette, lemon pearls
Mains
Nasi goreng
Wagyu sirloin steak, black bean, sesame
Sides
Couscous, roasted cauliflower, herbs, lemon
Parsnips, maple syrup, thyme, pistachios
Desserts
Lavender maple panna cotta, black pepper strawberries
Day 5
Breakfast
Curried eggs, heirloom tomatoes, sourdough
Cinnamon brioche French toast, macerated berries
Lunch
Selection of bread, butter and oils
Starters
Heirloom tomato basil bruschetta
Grilled shrimp skewers
Mains
Wild boar pappardelle
Salt baked celeriac, sweet and sour sauce
Sides
Baby carrots, ginger, agave, sesame
Bell peppers, capers, olives, oregano
Dinner
Selection of bread, butter and oils
Starters
Duck liver, sour cherry, puffed rice paper
Mains
1/2 roasted chicken, morrell, sherry reduction
Red mullet, blood orange escabeche, lobster sauce
Sides
Sautéed kale, garlic, chili flakes, lemon
Baby courgette, pine nut, grapefruit
Desserts
Popcorn creme brulee, caramelised popcorn