EXCESS

YACHT TYPE: CATAMARANS

EXCESS

  • 38,450 / Week
  • 45,250 (High Weekly Price)
  • 38,450 (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)
  • Speed: 12 Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Description

This beautiful 70′ Sunreef, Excess accommodates up to 8 guests in 4 spacious well-appointed queen cabins with 4 ensuite bathrooms. One of those queens being a master cabin. Ideal for families and couples, she has a galley up creating a unique and welcoming living space. Lounging, relaxing and dining area have all been designed with focus on comfort and showcasing the tranquil surroundings. She is the seventh of the eleven Sunreef 70′ sails ever built and just went through a refit in 2018. All cabins have individual A/C controls. The yacht is strikingly and uniquely styled and certainly has a presence no matter what bay it’s anchored in. With her 70 ft. length and 34 ft. beam EXCESS boasts tremendous exterior and interior space which includes a full dining area for alfresco dining in the cockpit, flybridge with 360 degree view and dining area plus sun pads, and an elegant salon with formal dining option. The salon seating area has a 65 inch flat screen TV along with updated top of the line surround sound in all common areas. The fore deck has bean bag seating, cocktail teak table, and large trampolines with pillows for relaxing in the sun. The fly bridge has a large teak dining table with wrap around seating as well as surrounding seating for sun lounging. She is a perfect example of a Caribbean charter yacht awaiting guests’ excitement! TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Chairs , 1 2-Person Kayaks, 1 Adult Water Ski Set, 1 Kids Water Ski Set, 1 Kneeboard, 1 Wakeboard, 1 Subwing, & Onshore Games. DIVING: Offered Rendezvous Only

Specifications

  • Size: 70.00 Ft
  • Beam: 34
  • Draft: 6
  • Engine: 2 x Yanmar 240hp 2 x 19kw Onan
  • AC: Full
  • Year Built: 2011
  • Builder: Sunreef Yachts
  • Sub-wing
  • floating chairs
  • Apple TV in master and salon
  • REFIT DETAILS: During the 2022/2023 season, Excess has had these items replaced or upgraded: new dinghy, new batteries, 2 new generators, new harken gear box, new lift muffler, new veneer throughout interior

Accommodations

EXCESS is one of the very few builds from Sunreef Luxury Yachts in the region. She is the seventh of the eleven Sunreef 70′ sails ever built and just went through a refit in 2018. EXCESS is an up galley, owners edition. She has 1 larger master queen suite plus 3 other spacious queen cabins, all with private ensuite heads with stalls showers and electric toilets fresh water flush. All cabins have individual A/C controls.

The yacht is strikingly and uniquely styled and certainly has a presence no matter what bay it’s anchored in. With her 70 ft. length and 34 ft. beam EXCESS boasts tremendous exterior and interior space which includes a full dining area for alfresco dining in the cockpit, flybridge with 360 degree view and dining area plus sun pads, and an elegant salon with formal dining option. The salon seating area has a 65 inch flat screen TV along with updated top of the line surround sound in all common areas. The fore deck has bean bag seating, cocktail teak table, and large trampolines with pillows for relaxing in the sun. The fly bridge has a large teak dining table with wrap around seating as well as surrounding seating for sun lounging.

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EXCESS 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.

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 and 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 and fried plantains, avocado, and homemade corn tortillas

Quiche

With onions, leeks, mushroons, 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 with 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, avocado

Four Cheese and Mushroom Flatbread

Asiago, romano, and Parmesan with portobello, crimini and button mushrooms on a homemade garlic crust finished with arugula, goat cheese and balsamic reduction

Five Spice Chicken Báhn Mì

Chicken sandwich made with homemade french bread and topped with a fried egg. Served with a ginger sesame salad.

Tuna Niçoise salad

Colorful mixed greens salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers 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— Munster, 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'EOUVRES

Caprese salad

Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pinenuts.

Indian Sampler

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

Homemade hummus platter

Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots.

Indian Sampler

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

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 with peanut sesame noodles

Served with 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

Protein rich and flavorful, my black bean soup is a 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 sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with basmati rice and aloo gobi

Chilean sea bass

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, on top of a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter

 

DESSERTS

Molten Chocolate Lava Cake

Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with homemade vanilla ice cream.

White chocolate cheesecake

Drizzled with a blueberry coulee.

Tiramisu

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

Pies

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

Vegan Flourless chocolate cake

This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and its sweetness from 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 lemon, raspberry, watermelon, or dark chocolate.

 

BAKERY

During charter, I prepare all baked goods from scratch.

Sourdough

Homemade sourdough cinnamon rolls, sourdough artisan loaf, sourdough bagels.

Yeast

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

 

SHIP'S BAR

Vodka: Tito's

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagroa

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer's, Leatherback Brewery, Corona

 

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