Sunreef Yachts 78

Nalani
Luxury Crewed Yacht Charter

78 Ft / 23.87 M 10 Guests 5 Suites

W. Med - Spain/Balearics, W. Med -Riviera/Cors/Sard.

Starting from $88,577 Per week

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Luxury Crewed Yacht Charters With Nalani

Sunreef Yachts - Nalani

The Magic of "NALANI" – Your Ocean Oasis

Discover "NALANI," the brand new award-winning Sunreef 80 Eco sailing catamaran where sustainable luxury meets unmatched style. Named after the Hawaiian term for 'serenity under the sky,' NALANI is your ultimate escape on the open sea. Equipped with cutting-edge solar panels, this eco-friendly marvel offers a unique blend of tranquility and sophistication - say goodbye to generator noise, vibrations, and petrol odors while anchored.

Board NALANI and immerse yourself in a chic, bohemian-inspired haven. Spanning 340 square meters of space, this floating home radiates warmth and elegance with its fine wooden accents, designer furniture, and cozy textiles. Hosting up to 10 guests in four stunning en suite cabins, plus a charming children's bunk room, NALANI ensures everyone has their own slice of paradise. The master cabin boasts a walk-in wardrobe and a private balcony with breathtaking views of the endless horizon.

Outside, NALANI turns heads with a bubbling jacuzzi and an open-air cinema on the flybridge, perfect for movie nights under the stars. With a dedicated crew of four delivering top-notch service, premium cuisine, and expert seamanship, your holiday is in the best hands.

Explore private beaches, dive into crystal-clear waters, or indulge in water sports with an extensive array of water toys, including a top-notch Jetski, two eFoils, two SUPs, water ski, wakeboard, and two Seabobs. NALANI guarantees non-stop fun and excitement for everyone on board.

Experience the future of luxury yachting and make waves with NALANI - where every moment is an unforgettable adventure.

Accommodation Details

8 + 2 guests accommodated in:
4 double cabins
1 small cabin with bunk bed and small bathroom with wet head - suitable for kids/teenagers
  • Location W. Med - Spain/Balearics, W. Med -Riviera/Cors/Sard.
  • Yacht Type Catamaran
  • Max Guests 10
  • Crew 4
  • Suites 5 (4x Queen)
  • Bathrooms 5
  • Manufactured Year 2024
  • Length 78 Ft / 23.87 M
  • Scuba Rdv. Scuba

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  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for NALANI

Pricing

Season Dates Price APA
2025 to 2026 01 Nov 2025 - 15 Sep 2026 $94,183 -
Winter 2026 - 2027 16 Sep 2026 - 14 Jun 2027 $88,577 25%
Summer 2027 15 Jun 2027 - 15 Sep 2027 $105,396 -

Caribbean Terms

Summer 2026:
High Season: €89.000 + APA 25% + VAT
Mid-Season: €84.000 + APA 25% + VAT
Low Season: €79.000 + APA 25% + VAT

High season: 15 June to 15 September (+all major events)
Medium Season: 15 May to 14 June & 16 September to 15 October
Low Season: until 14 May & after 16 October

Positioning fee may apply depending on the precise embarkation and disembarkation points.

Contracts: French Transport contract available.

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes
  • WiFi Onboard WIFI
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi Yes
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking Ok
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire
  • DVDs Cinema
  • CDs Yes
  • iPod/MP3 Yes
  • Board Games Yes
  • Dining Yes
  • Sailing Instruction Yes

Tender

  • size: Williams Sportjet 520, paxes: 7

Toys

  • Water Skis Adult
  • Jet Skis
  • Wakeboards
  • Tube
  • Stand-up Paddle Boards
  • Kayaks (1 Man)
  • Snorkel Gear
  • Sea Bobs
  • Swim Platform
  • Boarding Ladder
  • Beach Games
  • Fishing Gear
  • Fishing Permit #

Other Toys

• NEW Wingfoil
• NEW Electric surfboard
• 2 eFoils (beginner/advanced)
• 2 Seabobs
• SUP
• Wakeboard
• Waterskis (Adult)
• Jetski Sea Doo RXT 300 Triple Black (Only with PWC license in the Med)
• Williams Sportjet 520 Tender (7 x pax)
• Snorkel Gear & fins
• Kayak
• Beach games
• Fishing (casting/trawling)

  • Cruising Speed 8.00
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No
  • Sun Awning Yes
  • Hammock Yes

SAMPLE MENU 

DAY 1

BREAKFAST

(Usually served on embarkation day or the following morning)

Freshly baked French pastries, artisan breads & house preserves

Greek yoghurt parfait with saffron-poached apricots & toasted pistachios

Seasonal fruit platter

Cold-pressed juice of the day & speciality coffees

Fine herb omelette with crème fraîche

LUNCH

Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing

Suggested pairing: Light, chilled red wine

HORS D’OEUVRES (PRE-DINNER CANAPÉS)

Mini tartlets with whipped goat cheese & roasted figs

DINNER

Starter
Creamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket

Main
Mediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant

Dessert
Warm chocolate cake with vanilla crème anglaise

DAY 2

BREAKFAST

Citrus butter crêpes with maple syrup & candied zest

Tropical fruit smoothie bowl with granola & toasted coconut

Cold-pressed juice of the day

Smoked salmon & watercress salad with soft-poached egg

LUNCH

Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction

Suggested pairing: Crisp Pinot Gris

HORS D’OEUVRES

King crab, lime & crème fraîche canapés

DINNER

Starter
Chilled gazpacho with stracciatella, charred pine nuts & herb oil

Main
Roasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus

Dessert
Almond semifreddo, praline, freeze-dried raspberries & fresh pomegranate

DAY 3

BREAKFAST

White peach Bellini

Selection of freshly baked muffins

Cold-pressed juice of the day

Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano

LUNCH

Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga

Warm roasted beet & goat cheese salad, black garlic crostini

HORS D’OEUVRES

Chicken Caesar croquettes

DINNER

Starter
Wagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil

Main
Classic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon

Dessert
Lemon–yuzu cream, white chocolate crumble

DAY 4

BREAKFAST

Buttermilk pancakes with roasted vanilla berries

Chia pudding with mango compote & tropical fruits

Fresh green juice

Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes

LUNCH

Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions

HORS D’OEUVRES

Fresh oysters with mignonette & lemon

Shrimp ceviche

DINNER

Starter
Compressed melon & stone fruit salad, aged prosciutto & herb oil

Main
Crispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment

Dessert
Blood orange granita with burnt-caramel chocolate truffles

DAY 5

BREAKFAST

Matcha & banana breakfast smoothie

Cold-pressed juice selection

Chilli-fried eggs, avocado & kimchi breakfast stack

LUNCH

Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime

Chilled soba noodle salad with ginger-sesame dressing

HORS D’OEUVRES

Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin

DINNER

Starter
Tuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile

Main
Miso-marinated black cod, shiitake dashi, baby bok choy

Dessert
Port-roasted pineapple, pecan brittle & matcha ice cream

DAY 6

BREAKFAST

Banana Foster Belgian waffles

Dragon fruit & tropical fruit bowl

Cold-pressed juice of the day

Baked eggs in spicy tomato sugo with sausage & cannellini beans

LUNCH

Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia

HORS D’OEUVRES

“Dragon eggs” with pickled beetroot & smoked fish

DINNER

Starter
Prosciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette

Main
8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil

Dessert
Classic crème brûlée

DAY 7

BREAKFAST

Champagne & berry sabayon

Eggs Benedict with hollandaise

Cold-pressed juice

Selection of artisan pastries

LUNCH

Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp

HORS D’OEUVRES

Foie gras parfait with port wine gel

DINNER

Starter
Diver scallops, cauliflower purée, smoked pancetta & trout roe

Main
Beef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus

Dessert
Warm chocolate fondant, vanilla crème anglaise

Amenities

  • Children Yes
  • WiFi Onboard WIFI
  • TV Yes
  • Air Conditioning Full
  • Jacuzzi Yes
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking Ok
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire
  • DVDs Cinema
  • CDs Yes
  • iPod/MP3 Yes
  • Board Games Yes
  • Dining Yes
  • Sailing Instruction Yes

Activities

Tender

  • size: Williams Sportjet 520, paxes: 7

Toys

  • Water Skis Adult
  • Jet Skis
  • Wakeboards
  • Tube
  • Stand-up Paddle Boards
  • Kayaks (1 Man)
  • Snorkel Gear
  • Sea Bobs
  • Swim Platform
  • Boarding Ladder
  • Beach Games
  • Fishing Gear
  • Fishing Permit #

Other Toys

• NEW Wingfoil
• NEW Electric surfboard
• 2 eFoils (beginner/advanced)
• 2 Seabobs
• SUP
• Wakeboard
• Waterskis (Adult)
• Jetski Sea Doo RXT 300 Triple Black (Only with PWC license in the Med)
• Williams Sportjet 520 Tender (7 x pax)
• Snorkel Gear & fins
• Kayak
• Beach games
• Fishing (casting/trawling)

Specifications

  • Cruising Speed 8.00
  • Bimini Yes
  • Inverter Yes
  • Generator Yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No
  • Sun Awning Yes
  • Hammock Yes

Menu

SAMPLE MENU 

DAY 1

BREAKFAST

(Usually served on embarkation day or the following morning)

Freshly baked French pastries, artisan breads & house preserves

Greek yoghurt parfait with saffron-poached apricots & toasted pistachios

Seasonal fruit platter

Cold-pressed juice of the day & speciality coffees

Fine herb omelette with crème fraîche

LUNCH

Beef & Watercress Salad
Aged beef strips, peppery watercress, pickled walnut dressing

Suggested pairing: Light, chilled red wine

HORS D’OEUVRES (PRE-DINNER CANAPÉS)

Mini tartlets with whipped goat cheese & roasted figs

DINNER

Starter
Creamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket

Main
Mediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant

Dessert
Warm chocolate cake with vanilla crème anglaise

DAY 2

BREAKFAST

Citrus butter crêpes with maple syrup & candied zest

Tropical fruit smoothie bowl with granola & toasted coconut

Cold-pressed juice of the day

Smoked salmon & watercress salad with soft-poached egg

LUNCH

Blackened Grilled Mahi-Mahi
Mango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction

Suggested pairing: Crisp Pinot Gris

HORS D’OEUVRES

King crab, lime & crème fraîche canapés

DINNER

Starter
Chilled gazpacho with stracciatella, charred pine nuts & herb oil

Main
Roasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus

Dessert
Almond semifreddo, praline, freeze-dried raspberries & fresh pomegranate

DAY 3

BREAKFAST

White peach Bellini

Selection of freshly baked muffins

Cold-pressed juice of the day

Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano

LUNCH

Vitello Tonnato
Slow-roasted veal, tuna-caper emulsion, shaved bottarga

Warm roasted beet & goat cheese salad, black garlic crostini

HORS D’OEUVRES

Chicken Caesar croquettes

DINNER

Starter
Wagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil

Main
Classic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon

Dessert
Lemon–yuzu cream, white chocolate crumble

DAY 4

BREAKFAST

Buttermilk pancakes with roasted vanilla berries

Chia pudding with mango compote & tropical fruits

Fresh green juice

Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes

LUNCH

Herb-Grilled Chicken Paillard
Lemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions

HORS D’OEUVRES

Fresh oysters with mignonette & lemon

Shrimp ceviche

DINNER

Starter
Compressed melon & stone fruit salad, aged prosciutto & herb oil

Main
Crispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment

Dessert
Blood orange granita with burnt-caramel chocolate truffles

DAY 5

BREAKFAST

Matcha & banana breakfast smoothie

Cold-pressed juice selection

Chilli-fried eggs, avocado & kimchi breakfast stack

LUNCH

Sticky Asian Pork Salad
Fresh herbs, roasted peanuts & lime

Chilled soba noodle salad with ginger-sesame dressing

HORS D’OEUVRES

Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin

DINNER

Starter
Tuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile

Main
Miso-marinated black cod, shiitake dashi, baby bok choy

Dessert
Port-roasted pineapple, pecan brittle & matcha ice cream

DAY 6

BREAKFAST

Banana Foster Belgian waffles

Dragon fruit & tropical fruit bowl

Cold-pressed juice of the day

Baked eggs in spicy tomato sugo with sausage & cannellini beans

LUNCH

Seared Tuna Tataki
Charred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia

HORS D’OEUVRES

“Dragon eggs” with pickled beetroot & smoked fish

DINNER

Starter
Prosciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette

Main
8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil

Dessert
Classic crème brûlée

DAY 7

BREAKFAST

Champagne & berry sabayon

Eggs Benedict with hollandaise

Cold-pressed juice

Selection of artisan pastries

LUNCH

Salmon Tartare
Avocado cream, wasabi pearls, sesame & nori crisp

HORS D’OEUVRES

Foie gras parfait with port wine gel

DINNER

Starter
Diver scallops, cauliflower purée, smoked pancetta & trout roe

Main
Beef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus

Dessert
Warm chocolate fondant, vanilla crème anglaise

Meet the Nalani Crew

Name: Alan Collinge
Position: Captain
Nationality: South African/Irish
Languages: English

Alan is an experienced and versatile Captain with over 10 years managing charter and private sailing vessels ranging from 14 to 24 metres. Irish/South African and born in 1991, he has logged more than 50,000 nautical miles across the Caribbean and Mediterranean. Alan brings a comprehensive skill set with great detail and care added to every trip. His background as a PADI Scuba Instructor ...

Read more


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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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