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  • 31,100 / Week
  • 32,000 (High Weekly Price)
  • 31,100 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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This stunning Sunreef is a superb example of a luxury charter sailing catamaran. She has 3 queen cabins each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas for all 6 guests to sit and relax or sip a cocktail and enjoy the cool trade winds of the beautiful Caribbean! Furthermore, the salon has more than enough space for all guests to be comfortable for lounging or dining. The exterior aft deck also offers alfresco dining for 6 guests, top deck seating and a lounge area in front of the helm. Your guests will have their expectations exceeded time and time again while on charter on Euphoria!


  • Size: 60.00 Ft
  • Beam: 30
  • Draft: 6
  • Engine: 2x110HP diesels 19Kw generator
  • AC: Full
  • Year Built: 2016
  • Builder: Sunreef Yachts
  • 1 Subwing
  • Noodles
  • Underwater hull lights for fish watching
  • Top deck lounge
  • 2 Hammocks
  • Floating island
  • Lobstering Gear
  • 4 Bean Bags
  • Yoga Mats
  • Skim Board
  • REFIT DETAILS: During the 2022/2023 season, Euphoria has had these items replaced or upgraded: New dishwasher, New woodwork in galley
  • Defibrillator
  • Egg grill in photos is no longer onboard


1 Master queen cabin with extra large bath including walk-in large shower, individual a/c control etc. 2 queen cabins each with individual a/c control, private ensuite electric head and stall shower.

Ceiling heights:
Aft Deck- 6’7
Salon- 6’10
Master Cabin 6’6
Master Bath 6’5

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EUPHORIA 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.

Sample 7-day Trip Menu

Chef Stacy strives to source local, seasonal produce whenever available, as well as highlight local and sustainable seafood throughout her menu.


Day 1

Breakfast: Scrambled Eggs with Queso Fresco, Black Beans, Plant-based Chorizo, Tostada

Lunch: Tuna Tiradito, Causa Nikkei, Toasted Corn + Avocado + Tomato + Quinoa Salad

Happy Hour Canapé + Cocktail: Grilled Wahoo Anticuchos with a Rocoto Sauce, Jungle Bird


Main course: Roasted Peruvian Chicken with Sauteéd Vegetables + Sweet Potato Medley

Dessert: Coconut, Strawberry & Lime Panna Cotta


Day 2

Breakfast: Dragonfruit Smoothie Bowl, Pastelitos de Guayaba y Queso

Lunch: Fish Tacos on Homemade Tortillas with Curtidos Mexicanos

Happy Hour Canapé + Cocktail: Caribbean Avocado Guacamole, Homemade Salsa, Totopos, Mezcal Hibiscus Rosemary Margarita


Main Course: Mexican Corn-Seafood Stew with Avocado & Chiles

Dessert: Mexican Chocolate Pots de Crème


Day 3

Breakfast: Caribbean Avocado & Chili Crunch Eggs on Homemade Toast

Lunch: Thai Larb Lettuce Wraps

Happy Hour Canapé + Cocktail: Garlicky Sautéed Bok Choy + Oyster Sauce, Thai Basil Fizz


Main Course: Khao Soi Gai (Northern Thai Coconut-Curry Noodles with Braised Chicken & Seasonal Vegetables)

Dessert: Key Lime Pie


Day 4

Breakfast: Brioche Cinnamon & Vanilla French Toast, Bacon, Scrambled Eggs

Lunch: Fennel and Citrus Salad with Mint, Grilled Shrimp

Happy Hour Canapé + Cocktail: Grilled Peach + Burrata Flatbread, Cucumber Thyme Spritz


Main Course: Seafood Carbonara with Lemons & Capers, Homemade Pasta

Dessert: Dark Chocolate Strawberry Mousse Cake


Day 5

Breakfast: Banana Pancakes, Sausage

Lunch: Blackened Grouper Sandwich with Horseradish, Lemon + Cornichons Tartar Sauce

Happy Hour Canapé + Cocktail: Charcuterie Board, Mango Mojito


Main Course: Coconut Curry Mahi Mahi Fish Bake, Boniato Mashed Potatoes

Dessert: Seasonal Fruit Popsicles


Day 6

Breakfast: Homemade Banana Bread, Overnight Chia Oats + Yogurt Parfait

Lunch: Kale Caesar Salad

Happy Hour Canapé + Cocktail: Caramelized Onion Dip with Crudités, Clementine Vodka Smash


Main Course: Surf + Turf with Chimichurri Sauce, Fondant Potatoes

Dessert: Swirled Blackberry Lavender Sheet Cake


Day 7

Breakfast: Homemade Bagel & Egg Sandwich with Smoked Salmon with Pickled Red Onions and Capers

Lunch: Coconut-Lime Shrimp and Cabbage Salad

Happy Hour Cocktail + Canapé: Tostones with Mojo Verde Sauce, Painkiller


Main Course: Caribbean Jerk Chicken with a Pineapple Salsa, Rice + Peas, Green Banana Escabeche

Dessert: Bananas Flambé with Homemade Vanilla Ice Cream

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