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  • 37,000 / Week
  • 40,000 (High Weekly Price)
  • 37,000 (Low Weekly Price)
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • Air Conditioning

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  • Size: 60.00 Ft
  • Beam: 10.2
  • Draft: 1.8
  • AC: Full
  • Year Built: 2019
  • Builder: Sunreef Yachts
  • Jet Tender Zar 4.9SL 115hp
  • 2 x Stand up paddle boards
  • Wakeboard
  • Skis
  • Snorkeling
  • Towables
  • Underwater Dive Scooters
  • * optional e-surf upon confirmation
  • There are widescreen LED TV 55', hi-fi system in the saloon and LED TV 32' in the cabin.
  • Large Flybridge is equipped with BBQ and large stylish Flexform lounging sofas, cushions and sunbeds.
  • Spacious cockpit featuring a big dining table for 8, a cozy sofa, combined with a stylish and functional galley create a semi-open lounging area.
  • Yoga mats & basic gym weights
  • Wifi connection on board


1 x master cabin
3 x double guest cabins

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DAWN 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.


A continental breakfast with cold cuts of meat and cheese, jams and spreads with fresh bread and croissants. Accompanied with a fruit plate.

Spinach and feta frittata with freshly baked banana bread and a fresh fruit plate.

Avocado toast with poached eggs, feta, roasted cherry tomatoes and pine nuts. Homemade muffins and a fresh fruit plate.

Fresh Fruit yoghurt parfait with fresh bread and eggs to order.

Eggs Benedict with ham or salmon and a fruit plate.



Mix of marinated grilled meats and shrimp skewers, accompanied by salad variations.

Creamy leek potato soup, poached egg served on a crostini with mushroom and tarragon ragu. 

Local oven baked fish fillet in a Chermoula marinade, served on med style tabbouleh with roasted aubergine with yoghurt.

Prosciutto and fresh mozzarella salad followed by chicken shrimp sausage stew served with fresh baked focaccia.

Seared tuna and green olives served on pesto linguine, served with a caprese salad.


Phyllo wrapped smoked salmon and asparagus.

Shrimp and chorizo skewers.

Crostini with homemade olive tapenade.

Bacon wrapped stuffed figs.

Crab and avocado phyllo baskets


Beetroot carpaccio with goat cheese and walnut.

Fish and pink grapefruit ceviche.

Mussels in white wine sauce.

Ravioli with sage and butter

Red curry with scallops and tiger prawns


Pan seared salmon with spring pea puree and wild mushrooms and truffle oil.

Fillet mignon with parsnip puree, shallot tarte tatin.

Lobster with thermidor butter and roasted root vegetables.

Lemon basil risotto with pan seared sea bass fillet dressed with arugula and pine nuts.

Herb crusted lamb rack served with Moroccan style couscous with apricots and fresh herbs.



Panna cotta with star anise and cinnamon and coffee brandy.

Creme brulee.

Chocolate mousse.

Apple pie with vanilla ice cream.

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