Endless Horizon
Where the sky meets the sea
Catamaran
Are You Ready to Start Your Journey?
I am happy to assist you in your search. Please call or email me.
Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$100,000/week
British Virgin Islands
80 ft sailing catamaran
Accommodates up to 8
1 King and 3 queen ensuite cabins
Luxury accommodations
SPECIAL OFFER
Enjoy a $20,000 discount for charters in St Vincent and The Grenadines through to end of September, 2024. Must book before May 31.
ENDLESS HORIZON is a 80 ft Sunreef sailing catamaran with luxury accommodations for 8 guests.
Experience ultimate luxury on the Sunreef 80’ catamaran, ENDLESS HORIZON. This masterpiece, delivered by Sunreef Yachts in 2022, seamlessly blends contemporary design with intelligent layout solutions.
Her 4 spacious cabins can host up to 8 guests. The master suite offers a generous bathroom, sofa and dressing room. An open galley in the living area give the guests the possibility of live cooking experiences by her wonderful chef. Beyond the luxurious interiors, she provides a TV in each cabin, a strong Wi-Fi connectivity with Yamaha Sound system, air conditioning, and an impressive array of water toys and accessories for your enjoyment. Dive into the deep with your own dive gear, glide with two seabobs & fliteboards, and enjoy wakeboarding, inflatables, paddleboards, and snorkeling gear for fun in the water. She offers exceptional stability and comfortably cruises at 8 knots, with a maximum speed of 11 knots in clear blue waters.
Set sail with ENDLESS HORIZON and her amazing crew of 4 and you will be in good hands.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please inquire!
Galleries
Layout
Your Crew
CAPTAIN JONATHAN
I began sailing at a young age as I come from a family of avid sailors. I became a Commercial Captain in 2016, immediately commencing work in the Mediterranean. For the following 5 years I worked throughout the Mediterranean, Thailand, Pacific and Caribbean working on various types of catamarans and monohulls in both a charter, private and delivery capacity up to 64 feet. For the past 3 years I have been working in the British Virgin Islands, running busy charter catamarans. I am a very sociable Captain and I always manage to build strong relationships with guests. I take a huge amount of pride in my boat and my crew.
CHEF MATTHEW
I have over 15 years’ experience in the hospitality industry with my most current position being on a 28m yacht. I have worked in various high-end restaurants and I have also appeared on various television programmes in Malta. I have completed both the Mediterranean and the Caribbean season, this has allowed me to discover new ingredients and learn about different cultures. It has also allowed me to experiment and create new flavour combinations and improve my culinary skills. I’m very passionate about my job. I also know when and how to approach people in different situations and am a proactive person.
CHIEF STEWARDESS TRACY
I first began working in the hospitality industry on land, where I worked in several restaurants and cafes in Australia over the span of 8 years including working in Manager roles. I grew up on speed boats and fishing boats although Jon was the one who introduced me to sailing yachts when we met in early 2020. I have now been working in the yachting industry for the past 3 years, working on a number of busy charter catamarans and several long deliveries. A willingness to go above and beyond to make others feel happy. When you come on board as guests, you will leave as friends with lifelong memories.
DECKHAND MITCHEL
Mitchel acquired his seafaring skills from a young age under the guidance of his father. With a background working on various catamarans and super yachts, he has honed his expertise over the years. Known for his youthful energy and infectious smile, Mitchel exudes a vibrant personality, always ready to attend to guests and maintain the yacht’s pristine condition. His can-do attitude and adaptability in diverse situations make him the ideal deckhand, embodying the essence of South African hospitality on board.
Cuisine
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BREAKFAST
- Poached egg with smashed chilli avocado and prosciutto on toast.
- Homemade granola berry bowls with yogurt, honey and chia seeds.
- Eggs Benedict with hollandaise sauce.
- American pancakes with crispy bacon and maple syrup or fresh fruit.
- Brioche french toast with vanilla and raspberry compote.
- Blueberry muffins with crumble topping and pastries.
- Waffles with almond butter and roasted peaches.
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LUNCH
- Soy and honey cayenne chicken salad in pineapple bowls.
- Spiced tomato and gruyere tartlets with fennel jam.
- Fish tacos with apple, and red cabbage slaw and buttered corn on cob
- Ham and gruyere pithivier.
- Slow cooked pork belly with 5 spice peach and raspberry salad.
- Watermelon, green apple and lime salad with herb and onion focaccia.
- Tuna niscoise salad.
- Mixed bagel board platters.
- Mango and avocado salmon stack served with fougasse bread.
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APPETIZERS
- Fresh fish tartare with pickled vegetables and quail egg.
- Melon, proscuitto gouda salad with lime dressing.
- Ham hock ballotine with duck egg yolk and celeriac puree.
- Double baked cheese souffle.
- Leek and potato soup with potato nests.
- Burnt mackerel with blinis and creme fraiche.
- Chargrilled grapes with burrata.
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DINNER
- Spiced rub pork tenderloin with BBQ sauce, sweet potato mash, spinach and pepper soy sauce salad.
- Chickpea, sweet potato and spinach curry with vegetable bhajis.
- Butternut squash risotto with parma ham, poached chicken breast and caramelised onion skin.
- Steak with pont neufs and a green bean walnut salad.
- Grilled sea bream in ginger beurre blanc and potato rosti.
- Almond pesto and butternut lasagne stack.
- Confit duck leg with red rice, pumpkin seed salad with lime and soy vinaigrette.
- Pan fried sirloin, carrot puree, with asparagus and marinated pelati tomatoes.
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DESSERT
- Strawberry delice.
- Deconstructed passionfruit cheesecake.
- Vanilla and berry panna cotta.
- Rum babas with whipped cream and fresh fruit.
- Dark chocolate fondants and ice cream.
- Key lime pie.
- Lemon tart with chocolate soil and raspberry sorbet.
- Summer fruit cup trifle cake.
