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CALMA

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YACHT TYPE: CATAMARANS

CALMA

  • 38,500 / Week
  • 44,500 (High Weekly Price)
  • 38,500 (Low Weekly Price)
  • Summer Port: W. Med - Spain/Balearics
  • 10 Guests
  • 5 Cabins
  • 5 Queen
  • 5 Showers
  • Air Conditioning

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Description

Launched in September 2020, luxurious Sunreef 60 sailing catamaran CALMA offers 225 m² of living space to enjoy life on board. CALMA’s layout features five exclusive double ensuite cabins for ten guests, a stylish saloon with cosy lounging and dining areas, and a functional galley up, giving the chance to watch a professional chef in action. Thanks to the sliding saloon door the interior blends naturally with the outside, opening onto the large, sheltered aft deck and the splendid front terrace. The spacious flybridge features a BBQ, a wet bar and plenty of seating for enjoying the beautiful panoramic views. Operated by an experienced crew of 3, this grey-hulled beauty is available in the Caribbean in winter and in the Balearics in summer.

Specifications

  • Size: 60.00 Ft
  • Beam: 10.2
  • Draft: 1.6
  • Engine: • Engines: 2 x Volvo D3 150 HP • Generator: Kohler 22.5 KVA, 50Hz, 230V
  • AC: Full
  • Year Built: 2020
  • Builder: Sunreef Yachts
  • • AB with yamaha 70 HP
  • • Paddle surf
  • • Wakeboard
  • • Seabob x 2
  • • Towable inflate matress
  • • Fishing rods
  • *All particulars are given in good faith and are believed to be correct but cannot be guaranteed.
  • Bang & Olufsen sound system
  • Wifi

Accommodations

1 x Master Cabin
4 x Guests Cabins

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CALMA Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Weekly Sample Menu

Breakfast: Awakening at Sea

A service designed to support recovery and provide precise antioxidant nutrition.

Detox & Speciality Drinks

  • Green Smoothie: Granny Smith apple, spinach, cucumber, and a touch of ginger
  • Red Smoothie: Beetroot extract with wild berries and pomegranate
  • Dual Citrus Juice: Valencia orange combined with seasonal blood orange
  • Speciality Coffee: Nitrogen cold brew (silky texture) or naturally roasted espresso

Premium Fruit Platter

  • Selection of figs, peaches, nectarines, watermelon, and Muscat grapes from the Valencian orchards

Eco Bowls (Choice of)

  • Organic sheep yoghurt with rosemary honey and toasted Marcona almonds
  • Goat yoghurt with walnuts, blueberries, banana, coconut chips, chia seeds, and honey

Sourdough Toast Selection

  • Iberian Bellota ham (5J) with extra virgin olive oil
  • Ripe avocado with smoked salmon and dill oil

Signature Dish

  • Low-temperature egg (63°C) on truffled potato espuma with parmesan shavings

Aperitifs: Deck Cocktail

Precision based on haute cuisine standards.

Technical Cured Specialities

  • Brioche with anchovy and smoked butter
  • Gilda skewer with anchovy, piparra peppers, bluefin tuna, and confit cherry tomato

Avant-Garde Raw Bites

  • Blinis with caviar and chives
  • Mini bluefin tuna tartare with lime
  • Raw scallop with corn tiger’s milk
  • Gillardeau oyster with Granny Smith apple and celery granita

 Signature Bites

  • Steak tartare on Sardinian crisp bread
  • Cucumber roll with salmon and cream cheese
  • Watermelon gazpacho shot with Bloody Mary seasoning

Lunch: Mediterranean Midday

A reinterpretation of traditional cuisine using contemporary techniques.

Pre-Starter

  • Marcona almond ajoblanco with Dénia red prawn tartare and grapes infused with Fino sherry

Starter

  • Bluefin tuna carpaccio marinated in soy and wasabi, with pine nut emulsion and Cieza peach tartare

Main Course

  • Wild sea bass with cava fennel sauce and trout roe

Dessert

  • Fresh fig with mascarpone mousse, Moscatel reduction, and goat cheese ice cream

Dinner: Fine Dining at Anchor

A gala menu focused on product purity and technical elegance.

Pre-Starter

  • Clarified cold tomato consommé with basil extra virgin olive oil

Starter

  • Scallops with cauliflower cream, dill oil, and Oscietra caviar

Main Course

  • Beef tenderloin with foie gras, reduced natural jus, and celeriac purée with green asparagus

Dessert

  • Strawberries marinated in Modena balsamic vinegar with vanilla Chantilly cream

 

 

Select Yachts Testimonials

“I just wanted to thank you for all of your assistance in coordinating everything during our trip. The planning and logistics were seamless and made the trip even more enjoyable. As we told the crew, we spent a lot of time planning this trip and our expectations were very high but we were not prepared to have them exceeded to the degree they were. Thank you for all of your help in making our week so special. We will all be spreading the word!”
Ben
“It’s freaking awesome. You made a great a recommendation !!!! Just a quick note to tell you we are having a fabulous vacation. The crew are just amazing. They have made the trip. And the boat is great as well. Such a great time!”
Susan
“I want to thank you for your time and your education. I was a novice “boat person” and your attention was extremely helpful. We loved the yacht, the crew, and the trip. Everything was seamless. Consider me a loyal customer. I look forward to chartering again and to recommending you to my friends. Warmest regards!”
Jill
“We have loved chartering and really enjoyed working with you and everyone at Select Yachts. We would recommend you to anyone as we are always impressed by your efficiency and professionalism.”
Sally

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