Captain: Jake Albano
Languages: Italian, English, Spanish
Jacob is an adventurous soul who has spent the last 10 years sailing and traveling around the world. After graduating from the University of Scranton with a degree in Finance, Jacob decided to change career paths and joined a sailboat on a 4000NM journey traveling from Hawaii to Fiji. This trip led to Jacob getting his captains license, organizing offshore sailing rallies, and dedicating his time to exploring the coasts of the Caribbean and Europe. Jacob has a deep passion for exploration and sailing and loves to share the experiences with his charter guests. He currently resides half the year in Italy, and half the year in the USA.
Chef: Tanya Rosenberg
Languages: English, Spanish
Tanya is a creative and talented chef with a broad culinary repertoire and a calm personality. She offers a well-developed genuine passion for food and the highest level of service. She is also a proven, capable leader (on land and sea) providing a positive, immaculate galley with a good understanding of chain of command, a can-do attitude and outstanding work ethic. Tanya specializes in French, Italian and Mediterranean cuisine, but can also create fusion seafood, vegan and gluten free menus. Client’s satisfaction is her main priority, assuring a memorable experience for the guests of Sunreef 60 GYRFALCON.
Stew: Valentina Bregoli
Languages: Italian, English, Spanish
Valentina is a highly motivated young professional having graduated from Studiorium of Bologna in fashion management and Lci Felicidad Duce
Barcelona in luxury management. She started her career in modeling for fashion brands in Milan. Later, she gained her first experience in the yachting industry on board a 70ft sailing catamaran. She is passionate about travelling and discovering new cultures, therefore being a yacht professional is a dream job for her. Valentina enjoys challenges and is not afraid of hard work. She is filled with positive energy and keen on providing friendly atmosphere onboard S/Y GYRFALCON.
33' 6 Feet
5' 11 Feet
Pick Up Locations
Nanny Cay, BVI
• Engines: 2 x Volvo D3 110 HP
• Generator: Onan 19 KVA, 50Hz, 230V
W. Med -Naples/Sicily, Greece, W. Med - Spain/Balearics, Croatia
• WiFi connection on board
# of Videos:
# Dine In:
Onan 19 KVA, 50Hz, 230V
# Port Hatches:
Dinghy # pax:
Water Skis Adult:
Water Skis Kids:
Kayaks 1 Pax:
Kayaks (2 Pax):
Boarding Ladder (Loc/Type):
Every morning there will be a selection of fruit, yogurt, cereals, fresh bread and spreads.
Eggs Benedict with Hollandaise sauce and crispy bacon
Spinach frittata with cherry tomatoes, bacon and feta cheese
English breakfast with scrambled eggs sausage, bacon, oven roasted tomatoes, mushrooms and baked beans
French toast with maple syrup, caramelized figs and ricotta
Scrambled eggs, avocado and smoked salmon on ciabatta bread
Mini pancakes board with savoury and sweet toppings
Huevos Rancheros with tortillas and homemade salsa.
Breakfast BLT with mustard-goat cheese spread and arugula.
Seared tuna Niçoise Salad with homemade garlic bread
Barbecued chicken with honey soy grilled corn and pineapple salad
Herbed mahi mahi with a fresh barley, beets and mint salad
Mini burgers with caramelized onions, crunchy bacon, arugula, flavoured mayo and served with sweet potato fries
Garlic butter Lobster tails with crispy Caesar salad
Coconut shrimp curry served with Naan and Rice.
Chicken gyros served with pita bread, tzatziki and a fresh Mediterranean salad
Mexican tacos with fresh toppings and homemade salsa.
Smoked salmon and chives cream cheese wrapped in grilled zucchini with horseradish.
Figs and brie tart
Prosciutto and cantaloupe salad with honey dressing
Caprese salad with balsamic vinegar reduction and basil pesto
Spicy sweet potato soup with fresh bread
Beetroot and goat cheese salad topped with roasted walnuts
Fresh ceviche with mango, cucumber and red onion, served with tortilla chips
Falafel on zesty avocado cream
Garlic shrimp fettucine pasta with white wine creamy sauce and roasted tomatoes
Fillet mignon with wild mushroom mustard sauce, served with roasted vegetables and garlicy potato puree
Chicken cordon bleu with gruyere sauce, green peas puree and roasted broccoli
Lamb ragu on creamy polenta and roasted tomatoes
Baked lemony salmon with mango salsa and roasted asparagus
Grilled steak with chimichurri sauce, buttery roasted potatoes and balsamic bacon green beans.
Rosemary Pork tenderloin with cauliflower puree and glazed figs
Mushroom risotto with cilantro pesto and crunchy kale
Chocolate fondant with vanilla ice cream
White chocolate mousse with passionfruit and pistachio
Black forest cupcakes
Cheesecake and red berries coulis
Rum fudge pie
Key lime pie
Winter 2021 to 2022
Winter 2022 to 2023
Additional Rate Details:
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $53,000, New Years - Flat rate $56,000 for 2-10 guests. New Year's charters must start 12/28 or later.
Embarkation Noon / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 5 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Clearance and customs fees
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Operating Area: Spain, Croatia, Italy, Greece
High season (July and August): €37 000 + APA 25% + VAT
Medium season (June and September): €35 000 + APA 25% + VAT
Low season (May and October): €33 000 + APA 25% + VAT
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat