24.40 m/ 80.05 Ft Matrix Yachts
Galley is down in the port hull aft.
Cabins comprise 4 double cabins: 1 King and 3 queen size beds
.
Water Activities
Sunreef Eco 80 2024 has the following Water Activities available:
No 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.
30th May to 30th September Mediterranean Rate for 2026
€95,000 + 30% APA + VAT
Minimum 4 night booking - enquire for rate
ECO mode available - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
30th May to 30th September Mediterranean Rate for 2026
€95,000 + 30% APA + VAT
Minimum 4 night booking - enquire for rate
ECO mode available - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.
Caribbean Leewards, Caribbean Windwards
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
+View Additional Rate Details
Charter Costs Explained
To charter this luxury yacht contact Harper Yachting
To charter this luxury yacht contact Harper Yachting
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Captain Adam Paruszewski
Adam has a very calm and composed personality. His first foray into luxury hospitality was as a charter pilot from 2003-2012. After which he specialised in physics, hydrodynamics and yacht design to pursue a decade long career as a naval architect. Responsible for the design of over 70 Sunreef catamarans; his knowledge of Sunreef systems is unparalleled. 2024 saw Adam return to the luxury market as a charter and delivery captain, gaining experience in the Med and Caribbean.
With a wonderfully positive attitude, Adam will always go over and above to accommodate charter requests. He is a respected leader, a hard worker and a great team player. In his spare time Adam enjoys learning and gaining new qualifications as well as spending time with his grandchildren.
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 Kasia Lewinska
Kasia is an adventurous, reliable, and service-driven professional with a passion for hospitality and guest satisfaction. As a qualified clinical psychologist, she approaches every situation with calmness, empathy, and positivity. Her love for baking, mixology, and water activities allows her to deliver exceptional, hands-on service in all areas onboard. Known for her strong work ethic, attention to detail, and warm personality, Kasia consistently creates an inviting and memorable experience for every guest.
Deck/Stew Emma Harrison
Originally from Canada, Emma joined the yachting industry in 2023 and has gained experience as a Deck/Stewardess on larger motor yachts. Fluent in both English and French, she is known for her warm, friendly nature, strong work ethic, and excellent teamwork, creating a welcoming and attentive experience for every guest.
In her free time, Emma enjoys water sports, skiing, and crochet, bringing the same enthusiasm and positive attitude to life on board as she does to her hobbies.
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
Caribbean Virgin Islands (BVI)
Size: 59.00 Ft
From $43000 per Week
W. Med - Spain/Balearics
Size: 55.61 Ft
From $31350 per Week
Caribbean Virgin Islands (US/BVI)
Size: 49.00 Ft
From $24000 per Week
Caribbean Virgin Islands (BVI)
Size: 47.00 Ft
From $22000 per Week
https://harperyachting.com/
https://harperyachting.com
24.40 m/ 80.05 Ft Matrix Yachts
Galley is down in the port hull aft.
Cabins comprise 4 double cabins: 1 King and 3 queen size beds
.
Water Activities
Sunreef Eco 80 2024 has the following Water Activities available:
No 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.
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
https://harperyachting.com
Captain Adam Paruszewski
Adam has a very calm and composed personality. His first foray into luxury hospitality was as a charter pilot from 2003-2012. After which he specialised in physics, hydrodynamics and yacht design to pursue a decade long career as a naval architect. Responsible for the design of over 70 Sunreef catamarans; his knowledge of Sunreef systems is unparalleled. 2024 saw Adam return to the luxury market as a charter and delivery captain, gaining experience in the Med and Caribbean.
With a wonderfully positive attitude, Adam will always go over and above to accommodate charter requests. He is a respected leader, a hard worker and a great team player. In his spare time Adam enjoys learning and gaining new qualifications as well as spending time with his grandchildren.
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 Kasia Lewinska
Kasia is an adventurous, reliable, and service-driven professional with a passion for hospitality and guest satisfaction. As a qualified clinical psychologist, she approaches every situation with calmness, empathy, and positivity. Her love for baking, mixology, and water activities allows her to deliver exceptional, hands-on service in all areas onboard. Known for her strong work ethic, attention to detail, and warm personality, Kasia consistently creates an inviting and memorable experience for every guest.
Deck/Stew Emma Harrison
Originally from Canada, Emma joined the yachting industry in 2023 and has gained experience as a Deck/Stewardess on larger motor yachts. Fluent in both English and French, she is known for her warm, friendly nature, strong work ethic, and excellent teamwork, creating a welcoming and attentive experience for every guest.
In her free time, Emma enjoys water sports, skiing, and crochet, bringing the same enthusiasm and positive attitude to life on board as she does to her hobbies.
https://harperyachting.com/
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
30th May to 30th September Mediterranean Rate for 2026
€95,000 + 30% APA + VAT
Minimum 4 night booking - enquire for rate
ECO mode available - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.
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