TOP CHARTER YACHTS | GOURMET CHARTERS                                                                                     ...
Sunreef Luxury Catamaran CHE - Top Gourmet Charter Yacht Featured in Eite Superyachts
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Sunreef Luxury Catamaran CHE - Top Gourmet Charter Yacht Featured in Eite Superyachts

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Sunreef Luxury Catamaran CHE featured as a top gourmet charter yacht in the Summer 2012 issue of Elite Traveler Superyachts

Noted for its unconventional design, the 114-foot Sunreef Yacht CHE retains guest privacy, while bringing those with interest behind the scenes. A spacious saloon and state-of-the-art galley share the main deck, and as a kitchen is the heart of many a home, the galley infuses life into the yacht’s center; guests enjoy the buzz of the chef’s creativity (whose specialty is macrobiotic cuisine),wandering in freely for a sample of whatever’s being cooked up.

For more information on chartering this superb luxury catamaran, please contact Sunreef Yachts Charter at charter@sunreef-charter.com and visit us at www.sunreef-charter.com.

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Sunreef Luxury Catamaran CHE - Top Gourmet Charter Yacht Featured in Eite Superyachts

  1. 1. TOP CHARTER YACHTS | GOURMET CHARTERS OUTDOOR DINING / HUNTRESS SHAVED VEGETABLE SALAD / PASSIONRED SNAPPER TERRINE WITH SURIMI / SUNREEF 114 CHE DINING ROOM / VA BENE DINING ROOM / GALAXY DECADENT TRUFFLES / LADY J GOURMET CHARTERS HUNTRESS VA BENE Chef Tim MacDonald was a first-prize winner in the prestigious Antigua Charter Chef Gabrielle Scott brings award-winning cuisine to the 157-foot Kees Cor- Yacht Show’s culinary competition just a few months ago. He brings his nelissen Va Bene, which in and of itself is an interesting yacht for charter. Va gourmet skills to all meals aboard the 180-foot Feadship Huntress, where Bene underwent a dramatic refit in 2008 that essentially turned the 1992 build charter guests are treated to fine dining either outdoors or within a formal into an entirely new yacht. The interior décor is now just as contemporary as seating area conceived by world-renowned interior designer Terence Disdale. Scott’s cooking, offering charter guests a luxurious atmosphere in which to 10 guests, 14 crew, weekly base rate $275,000 enjoy the chef’s delicious creations. 12 guests, 13 crew, weekly base rate from $179,000 PASSION Chef Thomas Francque of the 173-foot Swedeship Passion is an award-winning GALAXY chef who hails from the West Coast of the United States. He later trained in Chef Hamish Watson is a New Zealand native who worked as a shepherd London and Dublin, where he cooked at a Michelin-star restaurant, and went before training at top-notch restaurants from Christchurch to London. He on to earn the title “Chef de Cuisine” from the prestigious Culinary Institute of brings a unique farm-to-table perspective to the gourmet meals aboard America. He specializes in Asian, Indian, Caribbean and Latin American food the 184-foot Benetti Galaxy, where he has earned a reputation for delicious and has earned top honors in culinary competitions at several leading charter tasting menus of seven to nine courses. In his spare time, Watson volunteers yacht shows. as a chef for charities working to help rebuild Christchurch in the wake of 12 guests, 15 crew, weekly base rate from $195,000 recent earthquakes. 12 guests, 15 crew, weekly base rate about $300,134 LADY J Chef Emma Beckett was an award winner at the most recent Antigua Charter SUNREEF 114 CHE Yacht Show, taking first prize in the culinary competition among yachts in the Noted for its unconventional design, the 114-foot Sunreef Yacht CHE retains size range of the 142-foot Palmer Johnson Lady J. In addition to serving guest privacy, while bringing those with interest behind the scenes. A spacious impressive savory dishes, Beckett is also a genius with sweets. She owns her saloon and state-of-the-art galley share the main deck, and as a kitchen is the own chocolate company and creates gourmet bites for charter guests to enjoy. heart of many a home, the galley infuses life into the yacht’s center; guests Be sure to ask for her chocolate mousse with green chilies, Thai basil and enjoy the buzz of the chef’s creativity (whose specialty is macrobiotic cuisine), thyme, served alongside a papaya and mint sauce. wandering in freely for a sample of whatever’s being cooked up. 12 guests, 9 crew, weekly base rate from $109,000 8 guests, 5 to 6 crew, weekly base rate about $77,484 26

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