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Catamaran Euphoria

Where Luxury meets adventure!

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. 

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7-Night Charter Rates
From
$26,000 (2 passengers 7 nights)
To
$28,000 (6 passengers 7 nights)*
Details
Guests
Up to 6
Guest Cabins
3
Length
60
Cabin Layout
3 Queens en-suite w/AC
Designer
Sunreef
Launched
2016
Home Port
Red Hook, St. Thomas, USVI
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Photo Gallery

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!
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Meet the Crew

Captain Corey
Born in sunny Boca Raton, Florida, on April 7, 1989, Captain Corey grew up in Broward County with a deep-rooted love for the sea. He attended Coconut Creek Elementary, where he was active in gymnastics, soccer, and cross-country running. At age ten, his lifelong connection to the ocean began aboard his family’s 26’ Boston Whaler Outrage, where he learned to fish, navigate, and respect the rhythms of the sea.

Raised in a multicultural household with an American mother and Swiss father, Corey developed a global outlook from an early age. His family later relocated to Miami, where he attended St. Peter and Paul for middle school and then Coral Gables Senior High. There, he played four years of football as an outside linebacker, further developing his discipline and team spirit.

Corey’s maritime career launched at the Miami Yacht Club, where he took over a commercial diving company for two years. Encouraged by fellow club members to captain their vessels, he earned his USCG Captain’s License and quickly found his true calling on the water. Participation in sailing regattas—such as the Abaco Race Week and Miami to Key Largo—cemented his passion for boating and chartering.


Over the years, Corey has upgraded his license to meet the growing demands of larger yachts and more complex itineraries. His experience spans the crystal-clear waters of the Bahamas and Virgin Islands to the full length of the U.S. East Coast, from Boston to Miami.

As captain, Corey puts safety above all else—for both guests and vessel. His mission is to create unforgettable experiences, where guests can relax, explore, and truly enjoy life at sea. He thrives on crafting moments of joy and adventure, and is always eager to introduce new destinations and activities.

Now at the helm of Euphoria, Captain Corey is excited for what lies ahead. With his steady hand and passion for the ocean, you can expect nothing short of magic on the horizon.

Chef Dom
Born and raised in the vibrant heart of New York City, Domenico Laurenti developed a strong sense of responsibility and a deep love for cooking from an early age. Growing up in a close-knit family that encouraged creativity and exploration, he cultivated a passion for both the culinary arts and the expressive nature of food as a cultural experience.

A seasoned chef with years of experience in high-pressure kitchens, Dom has found his true calling in the galley of a yacht—where creativity meets open water. Life at sea allows him to blend his culinary artistry with his love for travel and adventure. “There’s something deeply satisfying about crafting gourmet meals while surrounded by ocean views,” he says. From adapting to the rhythm of the waves to designing menus that reflect the spirit of each journey, Dom curates unforgettable dining experiences in some of the world’s most stunning locations.

Whether sourcing fresh ingredients from coastal markets or tailoring dishes to the tastes of discerning guests, Dom thrives in the challenge of being inventive, resourceful, and intentional. For him, cooking is more than a skill—it’s a form of storytelling through flavor, with each dish capturing the essence of the voyage.

Throughout his career, Dom has played a role in opening various restaurants alongside award-winning chefs, demonstrating leadership, resilience, and a commitment to excellence. His culinary journey continues to inspire others in both the hospitality and yachting worlds, as he brings passion, professionalism, and an unwavering standard of quality to every plate he serves.

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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Note: this calendar is not always 100% current. Please Contact us contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6
Winter
2025 to 2026 		$26,000 $26,500 $27,000 $27,500 $28,000
Summer
2026 		$26,000 $26,500 $27,000 $27,500 $28,000
Winter
2026 to 2027 		$26,000 $26,500 $27,000 $27,500 $28,000
Summer
2027 		$26,000 $26,500 $27,000 $27,500 $28,000
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Specifications

Length
60
Designer
Sunreef
Flag
BVI
Guests
6
Accomodation
Guest Cabins
3
Location
Home Port
Red Hook, St. Thomas, USVI
Menu

SAMPLE MENU

DAY BREAK
Yogurts, butter, jams etc. and cereal with every breakfast

Boiled Egg, Cheese & Ham Platter- Sliced yellow and white cheddar, Gypsy ham, smoked salmon with lemon and capers, served with cream cheese and baby tomatoes.

Scrambled Eggs & Fruit Platter- Accompanied by homemade banana oat cinnamon muffins, a brie and white cheddar platter, breakfast sausages, and crispy bacon.

 

MID DAY
BBQ Baby Pork Ribs- Served with a smoky sesame seed teriyaki and brandy sauce, accompanied by a sweet & spicy Asian slaw made from white cabbage, carrot, dill, and yellow pepper, garnished with fresh thyme and tossed in a honey and soy dressing.

Sesame Seed Seared Tuna Poke Bowls- Featuring sushi rice, drizzled with a delightful combination of sriracha mayo and sweet soy sauce. Topped with fresh cucumbers, carrots, split peas, pickled onions, and sliced avocado.

 

HORS D’OEUVRES
Bruschetta Trinity (3 Types of Bruschetta)- A toasted baguette slice topped with finely diced tomato, onion, and carrot, drizzled with a balsamic glaze. Another baguette slice spread with basil pesto and topped with chopped sundried tomatoes. The third features melted brie cheese and sweet red grapes, finished with a balsamic glaze.

Freshly Caught & Lightly Seared Yellowfin Tuna Sashimi- Caribbean-caught fillets, soaked in a chili soy sauce, then lightly seared and thinly sliced. Served with a side of spicy sriracha mayo and finely diced green onions, garnished with a touch of salt and a drizzle of balsamic glaze.

 

MAIN
BBQ Jerk Pork Chop with Garlic Butter Mashed Potatoes- Served alongside dauphinoise potatoes, baked in a creamy mushroom sauce and garnished with paprika. Complimented by a light apple, cranberry, and walnut salad, dressed with a honey and olive oil balsamic vinaigrette.

Beef Wellington- Seared beef tenderloin wrapped in puff pastry, lined with duxelles (a mixture of finely diced, sautéed mushrooms). Served with sautéed garlic butter carrots, zucchini, and turnip, and complemented by a rich demi-glace red wine sauce.

Pan-Fried Duck Breast with Red Wine Sauce- Served alongside fresh herb and coconut basmati rice, accompanied by steamed broccoli and potato fondant balls roasted in beef jus.

 

DESSERTS
Tiramisu- A fluffy mascarpone and cottage cheese base layered with coffee-soaked ladyfingers infused with Baileys liqueur, topped with a dusting of cocoa and cinnamon. This delightful dessert can be served with a side of ice cream or espresso.

Freshly Baked Cinnamon Rolls- Homemade cinnamon rolls infused with a hint of vanilla essence, lined with butter and cinnamon sugar. Served warm with a cream cheese frosting and a drizzle of chocolate sauce.

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