Special

Sunreef Yachts 74

Ocean Vibes

74.00 Ft / 22.00 M 8 Guests 4 Suites

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Starting from $65,500 Per week

Check Availability

Summary

Sunreef Yachts - Ocean Vibes

Special

OCEAN VIBES - OUR CHRISTMAS GIFT TO YOU

🎄𝑶𝑼𝑹 𝑪𝑯𝑹𝑰𝑺𝑻𝑴𝑨𝑺 𝑮𝑰𝑭𝑻 𝑻𝑶 𝒀𝑶𝑼 Celebrate Christmas in the Caribbean with reduced holiday rates + extra savings. Santa’s swapping his sleigh for a sailing cat, and your clients get the gift—Christmas premium reduced to 10% (down from 15%) plus an extra $500 off the posted Christmas rate in the brochure. Booking Details: • Christmas Week charters defined as Dec 20–27, 2025 (7-night trips may also begin Dec 18, 19, or 20) • 10% holiday premium reflected in posted Christmas brochure rate • $500 discount deducted from posted Christmas rate at booking • Minimum 7-night charter required • Cannot be combined with other promotions

Special

SET SAIL ☀️ OCEAN VIBES 3K OFF

𝑺𝑬𝑻 𝑺𝑨𝑰𝑳 ☀️ 𝟑𝑲 𝑶𝑭𝑭 Save $3,000 on full 7-night charters sailing November 1 – December 15. Kick off the season with $3,000 off any full 7-night charter aboard our select fleet when your clients sail between November 1 and December 15, 2025. This limited-time promotion delivers peak-season luxury at unprecedented savings. Booking Details: • $3,000 discount off the standard charter rate • Valid only for full 7-night charters embarking and disembarking between November 1 and December 15, 2025 • Offer cannot be combined with other discounts or promotions • Availability is limited—place a courtesy hold today!

This stunning 2020 74' Sunreef sailing catamaran is nothing short of extraordinary. Ocean Vibes takes sailing charter yacht luxury to the next level as she boasts four large queen berths each with private ensuite baths including electric heads, vanity and separate showers. Cabins and yacht common areas offer wonderful natural lighting and great ventilation with full custom air-conditioning. The salon will seat all guests in comfort for lounging or dining with the exterior offering an alfresco dining experience to remember. Top deck seating and villa-style aft lounge area make this charter yacht one-of-a-kind. With numerous lounging areas to stretch out, there is plenty of space for gathering as a group or finding a private place for one or two to take all the Caribbean in.

TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 2 Adult Water Ski Sets, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 3 Fishing Rods, Exercise Equipment, Yoga Mats & Onshore Games.

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 3
  • Suites 4 (4x Queen)
  • Bathrooms 4
  • Manufactured Year 2020
  • Length 74.00 Ft / 22.00 M
  • Scuba Rdv. Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for OCEAN VIBES

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Summer 2025 $65,500 $66,000 $66,500 $67,000 $67,500 $68,000 $68,500
Winter 2025 to 2026 $65,500 $66,000 $66,500 $67,000 $67,500 $68,000 $68,500
Summer 2026 $65,500 $66,000 $66,500 $67,000 $67,500 $68,000 $68,500
Winter 2026 to 2027 $65,500 $66,000 $66,500 $67,000 $67,500 $68,000 $68,500

Special

OCEAN VIBES - OUR CHRISTMAS GIFT TO YOU

🎄𝑶𝑼𝑹 𝑪𝑯𝑹𝑰𝑺𝑻𝑴𝑨𝑺 𝑮𝑰𝑭𝑻 𝑻𝑶 𝒀𝑶𝑼 Celebrate Christmas in the Caribbean with reduced holiday rates + extra savings. Santa’s swapping his sleigh for a sailing cat, and your clients get the gift—Christmas premium reduced to 10% (down from 15%) plus an extra $500 off the posted Christmas rate in the brochure. Booking Details: • Christmas Week charters defined as Dec 20–27, 2025 (7-night trips may also begin Dec 18, 19, or 20) • 10% holiday premium reflected in posted Christmas brochure rate • $500 discount deducted from posted Christmas rate at booking • Minimum 7-night charter required • Cannot be combined with other promotions

Special

SET SAIL ☀️ OCEAN VIBES 3K OFF

𝑺𝑬𝑻 𝑺𝑨𝑰𝑳 ☀️ 𝟑𝑲 𝑶𝑭𝑭 Save $3,000 on full 7-night charters sailing November 1 – December 15. Kick off the season with $3,000 off any full 7-night charter aboard our select fleet when your clients sail between November 1 and December 15, 2025. This limited-time promotion delivers peak-season luxury at unprecedented savings. Booking Details: • $3,000 discount off the standard charter rate • Valid only for full 7-night charters embarking and disembarking between November 1 and December 15, 2025 • Offer cannot be combined with other discounts or promotions • Availability is limited—place a courtesy hold today!

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

Cruising Grounds: ​​British Virgin Islands
​Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI Home Based.  Crew have annual work permits. BVI Pick up and Drop off preferred, with maximum 4 USVI pick ups allowed (please check with CA for availability).
​BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.

25/26 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-8 guests @$78,000 Must end on or before 12/26
NEW YEARS: 1-8 guests @ $82,000 May not start prior to 12/29
* Must have a 48 hour turn between Christmas and New Year's Charters *


**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

*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 (Min Age: Water Safe)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking Aft Scoop Steps Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire

Tender

  • Info 14’ 8” ZAR ZF5 with Suzuki outboard
  • HP 60
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Single Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

1 E-Foil
2 Sea Scooters
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating dock
Subwing

1 Defibrillator

  • Cruising Speed 8 knots
  • Pref Pick-Up Tortola
  • Bimini Yes
  • Generator 2 x Parallel working gensets
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.

 

DAY BREAK
Patatas Bravas with Lemon Garlic Aioli and Chorizo
Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.

Mushroom Omelet
Omelet with crimini and portobello mushrooms cooked in red wine, three-cheese blend, topped with rosemary, served with home fries and Gouda grits.

Eggs Benedict
Homemade hollandaise, homemade English muffin, crispy woven bacon squares.

Huevos Rancheros
Eggs served atop freshly made corn tortillas, topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream.

Gallo Pinto
Traditional Costa Rican breakfast dish—black beans and rice served with cheesy scrambled eggs, fried plantains, avocado, and homemade corn tortillas.

Quiche
With onions, leeks, mushrooms, smoked ham, and Swiss cheese.

Egg Strata
Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage.

Homemade Bagels & Smoked Salmon
Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill, and lemon wedges.

Crepes
Traditional thin French crepes served with cinnamon sugar, maple syrup, mascarpone, and fresh berries.

Breakfast Pastries
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls.

MIDDAY
Ahi Tuna with Chimichurri & Arugula
Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, and avocado.

Four Cheese and Mushroom Flatbread
Asiago, Romano, Parmesan, and goat cheese with portobello, crimini, and button mushrooms on a homemade garlic crust, finished with arugula and balsamic reduction.

Five Spice Chicken Bánh Mì
Chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad.

Tuna Niçoise Salad
Mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers, served with a lemon-garlic vinaigrette.

Spicy Grilled Shrimp Tacos
Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn.

Yellow Submarine
Inspired by a sandwich my parents would get in Atlanta, Georgia—Muenster, Havarti, fresh sprouts, served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.

Mediterranean Pita Bar
Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita.

HORS D'OEUVRES
Caprese Salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pine nuts.

Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.

Homemade Hummus Platter
Hummus four ways: classic Israeli, lemon, za’atar, and roasted red pepper, served with pita triangles, mini sweet peppers, cucumbers, and baby carrots.

Bruschetta
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic.

Gazpacho
Served refreshingly chilled with fresh bread.

Marinated Tuna Poke
Hawaiian-style with sticky rice and plum sauce.

Ceviche
Peruvian-style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro.

Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey.

MAIN
Ginger Marinated Pork Tenderloin
Served with peanut sesame noodles, roasted bok choy, and mixed vegetables.

Roast Chicken Breast and Butternut Fettuccine
Topped with gorgonzola and toasted walnuts.

Roasted Vegetable Hummus Bowl
Roasted zucchini and grape tomatoes with tofu seasoned with za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives.

West African Peanut Soup
Thick, nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts.

Black Bean Soup
A protein-rich, flavorful version of a recipe that has been in my family for generations.

From the Sea
Tarka Mahi Mahi
Seared mahi mahi topped with tarka made of sautéed mustard seeds, garlic, slivered almonds, and olive oil, served with basmati rice and aloo gobi.

Chilean Sea Bass
Served with spaghetti squash and scampi butter.

Smoked Tea Red Snapper
With tangy mango salsa and butterfly pea flower rice.

Grilled Lobster and Porcini Port Wine Risotto
Butterflied lobster atop a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter.

DESSERT
Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served fresh from the oven with homemade vanilla ice cream.

White Chocolate Cheesecake
Drizzled with a blueberry coulis.

Tiramisu
Traditionally prepared and topped with dark chocolate shavings and dark chocolate-covered espresso beans.

Pies
Pecan, pumpkin, apple, sweet potato, blueberry, peanut butter. All with homemade crust and served with homemade ice cream.

Vegan Flourless Chocolate Cake
A rich, plant-based, gluten-free cake made with Dutch cocoa and melted dark chocolate, sweetened with dates and coconut oil. Served with dairy-free vanilla ice cream.

Almond Kringle
Danish-American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.

Sorbets and Sorbettos
Dairy-free options including lemon, raspberry, watermelon, and dark chocolate.

 

BAKERY
During charter, I prepare all baked goods from scratch.

Sourdough- Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.

Yeast- English muffins, artisan no knead loaf, burger buns, crossaints.

 

SHIP'S BAR
Vodka: Tito's

Rum: Zacapa, Flor de Caña, Cruzan and Mt. Gay

Bourbon: Makers Mark, Bullet, Crown Royal

Gin: Hendricks and Bombay

Tequila: Casa Amigos

Champagne: Moët

Prosecco: Ruffino

Red/White Wine ($30-$40 bottles typically)

Cordials: Grand Marnier, Disaronno, Grahams Port

Beers: Corona, Carib, Red Stripe, Ciders, High Noons

Amenities

  • Children Yes (Min Age: Water Safe)
  • WiFi Onboard WIFI
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise Yes
  • Smoking Aft Scoop Steps Only
  • Deck Shower Yes
  • Hairdryer Yes
  • Voltage Enquire

Activities

Tender

  • Info 14’ 8” ZAR ZF5 with Suzuki outboard
  • HP 60
  • Number of passengers 8

Toys

  • Tube
  • Sea Scooter
  • Adult Waterskis
  • Floating Mats
  • Kneeboard
  • Wakeboard
  • Single Kayak
  • Beach Games
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

1 E-Foil
2 Sea Scooters
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating dock
Subwing

1 Defibrillator

Specifications

  • Cruising Speed 8 knots
  • Pref Pick-Up Tortola
  • Bimini Yes
  • Generator 2 x Parallel working gensets
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Yes
  • Guest Pet No

Menu

Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.

 

DAY BREAK
Patatas Bravas with Lemon Garlic Aioli and Chorizo
Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.

Mushroom Omelet
Omelet with crimini and portobello mushrooms cooked in red wine, three-cheese blend, topped with rosemary, served with home fries and Gouda grits.

Eggs Benedict
Homemade hollandaise, homemade English muffin, crispy woven bacon squares.

Huevos Rancheros
Eggs served atop freshly made corn tortillas, topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream.

Gallo Pinto
Traditional Costa Rican breakfast dish—black beans and rice served with cheesy scrambled eggs, fried plantains, avocado, and homemade corn tortillas.

Quiche
With onions, leeks, mushrooms, smoked ham, and Swiss cheese.

Egg Strata
Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage.

Homemade Bagels & Smoked Salmon
Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill, and lemon wedges.

Crepes
Traditional thin French crepes served with cinnamon sugar, maple syrup, mascarpone, and fresh berries.

Breakfast Pastries
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls.

MIDDAY
Ahi Tuna with Chimichurri & Arugula
Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, and avocado.

Four Cheese and Mushroom Flatbread
Asiago, Romano, Parmesan, and goat cheese with portobello, crimini, and button mushrooms on a homemade garlic crust, finished with arugula and balsamic reduction.

Five Spice Chicken Bánh Mì
Chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad.

Tuna Niçoise Salad
Mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers, served with a lemon-garlic vinaigrette.

Spicy Grilled Shrimp Tacos
Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn.

Yellow Submarine
Inspired by a sandwich my parents would get in Atlanta, Georgia—Muenster, Havarti, fresh sprouts, served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.

Mediterranean Pita Bar
Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita.

HORS D'OEUVRES
Caprese Salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pine nuts.

Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.

Homemade Hummus Platter
Hummus four ways: classic Israeli, lemon, za’atar, and roasted red pepper, served with pita triangles, mini sweet peppers, cucumbers, and baby carrots.

Bruschetta
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic.

Gazpacho
Served refreshingly chilled with fresh bread.

Marinated Tuna Poke
Hawaiian-style with sticky rice and plum sauce.

Ceviche
Peruvian-style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro.

Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey.

MAIN
Ginger Marinated Pork Tenderloin
Served with peanut sesame noodles, roasted bok choy, and mixed vegetables.

Roast Chicken Breast and Butternut Fettuccine
Topped with gorgonzola and toasted walnuts.

Roasted Vegetable Hummus Bowl
Roasted zucchini and grape tomatoes with tofu seasoned with za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives.

West African Peanut Soup
Thick, nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts.

Black Bean Soup
A protein-rich, flavorful version of a recipe that has been in my family for generations.

From the Sea
Tarka Mahi Mahi
Seared mahi mahi topped with tarka made of sautéed mustard seeds, garlic, slivered almonds, and olive oil, served with basmati rice and aloo gobi.

Chilean Sea Bass
Served with spaghetti squash and scampi butter.

Smoked Tea Red Snapper
With tangy mango salsa and butterfly pea flower rice.

Grilled Lobster and Porcini Port Wine Risotto
Butterflied lobster atop a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter.

DESSERT
Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served fresh from the oven with homemade vanilla ice cream.

White Chocolate Cheesecake
Drizzled with a blueberry coulis.

Tiramisu
Traditionally prepared and topped with dark chocolate shavings and dark chocolate-covered espresso beans.

Pies
Pecan, pumpkin, apple, sweet potato, blueberry, peanut butter. All with homemade crust and served with homemade ice cream.

Vegan Flourless Chocolate Cake
A rich, plant-based, gluten-free cake made with Dutch cocoa and melted dark chocolate, sweetened with dates and coconut oil. Served with dairy-free vanilla ice cream.

Almond Kringle
Danish-American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.

Sorbets and Sorbettos
Dairy-free options including lemon, raspberry, watermelon, and dark chocolate.

 

BAKERY
During charter, I prepare all baked goods from scratch.

Sourdough- Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.

Yeast- English muffins, artisan no knead loaf, burger buns, crossaints.

 

SHIP'S BAR
Vodka: Tito's

Rum: Zacapa, Flor de Caña, Cruzan and Mt. Gay

Bourbon: Makers Mark, Bullet, Crown Royal

Gin: Hendricks and Bombay

Tequila: Casa Amigos

Champagne: Moët

Prosecco: Ruffino

Red/White Wine ($30-$40 bottles typically)

Cordials: Grand Marnier, Disaronno, Grahams Port

Beers: Corona, Carib, Red Stripe, Ciders, High Noons

Meet the Ocean Vibes Crew

Capt. Max Craven
Max's love affair with the sea began early in life, and it has been a lifelong journey of adventure and discovery. Born and raised in the UK near the water, Max's passion for sailing grew as he did. He holds a 200gt Yacht master and is happiest when at sea.

Although Max initially pursued a career in banking in the city, the call of the open water was too strong to resist and so he left the corporate world behind and embarked on a new quest as a yacht charte...

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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