






































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
Built (Year)
2024
Length
24.4 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
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
Adam Paruszewski
CaptainDalmaine Blignaut
ChefKasia Lewinska
StewardessChiara Matthews
First MateDawid Gondek
CaptainAdam 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.
Rotational Captain Dawid Gondek
Captain Dawid is an experienced and dedicated professional with over 12 years in the yachting industry and more than 100,000 nautical miles under his belt. As a rotational Captain working closely with Captain Adam, the two share a strong friendship and seamless partnership that ensures smooth operations and exceptional guest experiences on every voyage.
Dawid’s respect for the ocean and love of wildlife, nature, and fishing are reflected in his thoughtful approach to both navigation and guest enjoyment.
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.
First Mate Chiara Matthews
Chiara is a self-motivated and determined individual who, while relatively new to the yachting industry, brings an infectious enthusiasm and a strong desire to learn and grow. Adaptable and team-oriented, Chiara’s positive attitude and proactive nature make her a valuable addition to the crew.
A certified dive instructor with over 500 dives to her name, Chiara is passionate about the ocean, nature, and marine life. She’s excited to explore the Bahamas and try out the hydrophone to listen out for whales and dolphins. In her spare time, Chiara enjoys diving, watersports, and hiking, always seeking new ways to connect with the natural world.
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
Similar Luxury Yachts For Charter
PERFECT LANDING
Caribbean Virgin Islands (BVI)
Size: 59.00 Ft
From $59900 per Week
BAREFOOT COWBOY
Caribbean Virgin Islands (US/BVI)
Size: 58.00 Ft
From $36000 per Week
Yacht Name Here
Length
33.40 mm
Volume
186 GT
Year
2008
Built by
Company Name
Overview
Photos
Sign up with your email address to receive news and updates.
Quicklinks
- Home
- Our Story
- FAQs
- Contact
- Privacy Policy
- Terms & Conditions
https://harperyachting.com/








https://harperyachting.com/
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.
Built (Year)
2024
Length
24.4 FT
Type
Cat
No. of Guests
8
No. of Cabins
4
Total Crew
4
CABIN CONFIGURATION
0 Master 0 Double 1 Convertible
RATES:
https://harperyachting.com/
Crew




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.
Rotational Captain Dawid Gondek
Captain Dawid is an experienced and dedicated professional with over 12 years in the yachting industry and more than 100,000 nautical miles under his belt. As a rotational Captain working closely with Captain Adam, the two share a strong friendship and seamless partnership that ensures smooth operations and exceptional guest experiences on every voyage.
Dawid’s respect for the ocean and love of wildlife, nature, and fishing are reflected in his thoughtful approach to both navigation and guest enjoyment.
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.
First Mate Chiara Matthews
Chiara is a self-motivated and determined individual who, while relatively new to the yachting industry, brings an infectious enthusiasm and a strong desire to learn and grow. Adaptable and team-oriented, Chiara’s positive attitude and proactive nature make her a valuable addition to the crew.
A certified dive instructor with over 500 dives to her name, Chiara is passionate about the ocean, nature, and marine life. She’s excited to explore the Bahamas and try out the hydrophone to listen out for whales and dolphins. In her spare time, Chiara enjoys diving, watersports, and hiking, always seeking new ways to connect with the natural world.
https://harperyachting.com/
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
Specifications
Onboard Comfort & Entertainment
Crew
Sample Menu
Reviews
Availability/Rates
Video/Tours
PDF/PRINT