NALANI

2024 • 10 GUESTS • 5 cabins

Specifications

Length: 23.87 ft.

Builder: Sunreef Yachts

Year: 2024

Beam: 11.53 ft.

Draft: 2.2 ft.

From $94,000 to $130,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 10
  • Total Cabins: 5
  • Queen Cabins: 4
  • Showers: 6
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: Yes

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: No Minimum Age
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 10
  • BBQ: No
  • Crew Smokes: Inq
  • Guest Smoke: Ok

Water Sports

  • Dinghy: Williams Sportjet 520
  • Dinghy Pax: 7
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: Yes
  • Stand Up Paddle Boards: Yes
  • Floating Mats: No
  • Jetskis: Yes
  • Other Toys:

    • NEW Wingfoil
    • NEW Electric surfboard
    • 2 eFoils (beginner/advanced)
    • 2 Seabobs
    • SUP
    • Wakeboard
    • Waterskis (Adult)
    • Jetski Sea Doo RXT 300 Triple Black (Only with PWC license in the Med)
    • Williams Sportjet 520 Tender (7 x pax)
    • Snorkel Gear & fins
    • Kayak
    • Beach games
    • Fishing (casting/trawling)

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Winter 2025/2026: Caribbean Summer 2026: Balearics to start the season, then from July 2026, repositioning to Sardinia/Corsica/Amalfi
  • Summer Base Port: Palma (June 2026), Olbia (from July 2026 onwards)
  • Summer Operating Area: W. Med -Riviera/Cors/Sard., W. Med - Spain/Balearics
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Corsica/Sardinia
  • Flag: MALTA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10
Winter 2025 to 2026 $94,000 $95,000 $96,000 $97,000 $98,000 $99,000 $100,000 $105,000 $110,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

Captain: Stefan Huebbe
Nationality: German
Languages: German, English, Spanish

Stefan has over three decades of global sailing expertise and over 60,000nm logged as captain. Since 2016, he has captained private luxury charter catamarans, offering guests safe, seamless and high-end experiences. A German Master Engineer with a strong background in aerospace and civil projects, Stefan is also an accomplished boatbuilder and published technical author. Stefan fosters an upbeat, guest-focused atmosphere on board and is also a musician, PADI dive instructor, surfer, kite-surfer and free-diver. Fluent in English and German, with good Spanish, he is both personable and professional—making every voyage one of joy, reliability, and excellence.

First Mate: Chloe Chand
Nationality: British
Languages: Spanish, English

Chloe brings both heart and hustle to Nalani in her multifaceted role as Deckhand, liaison and concierge. With over 40,000 nautical miles under her belt and nearly a decade of charter experience across the Caribbean, South America, the Mediterranean, and Pacific. She’s the kind of crew member who knows instinctively when to step up, step in, or make magic happen behind the scenes. Born in the UK but shaped by the world, Chloe has worked with tribes in the jungles of Borneo, lead wellness retreats in off-grid locations, and sailed across oceans with only a guitar and yoga mat. She speaks English and Spanish. What truly sets Chloe apart is her intuitive hospitality and warm, grounded energy. As a yoga therapist, freediver, and writer, she offers guests a rich palette of experience – and her joie de vivre and eye for detail transform charters into treasured lifetime memories.

Chef: Leanne Ho-Chung
Nationality: British
Languages: English

Leanne is an experienced charter chef with a strong background in all-inclusive charter operations, particularly in the Caribbean. She is known for delivering high-quality, personalised cuisine while adapting menus to guest preferences and dietary requirements.

Alongside her role in the galley, Leanne brings solid deck and sailing experience, supporting daily operations, mooring, tender driving, and guest activities. Certified in STCW, RYA Day Skipper, Powerboat Level 2, and PADI Divemaster, she is a reliable and versatile crew member.

Professional, calm, and highly adaptable, Leanne contributes positively to the onboard atmosphere and consistently enhances the charter experience for guests.

Stewardess: Georgiana Sabau
Nationality: Romanian
Languages: English, Italian, Romanian

Georgiana is an experienced yacht stewardess with a strong background in charter operations and hospitality. She brings a calm, guest-focused approach to service, with experience supporting all aspects of interior operations, including housekeeping, table setting, guest service, and daily organisation onboard.

With a solid hospitality foundation and an attentive eye for detail, Georgiana is known for maintaining high standards while creating a warm and welcoming atmosphere for guests. Adaptable, professional, and service-driven, she works well within a team and contributes positively to the overall charter experience.

Sample Menu

SAMPLE MENU 
DAY 1
BREAKFAST
(Usually served on embarkation day or the following morning)
Freshly baked French pastries, artisan breads & house preserves
Greek yoghurt parfait with saffron-poached apricots & toasted pistachios
Seasonal fruit platter
Cold-pressed juice of the day & speciality coffees
Fine herb omelette with crème fraîche
LUNCH
Beef & Watercress SaladAged beef strips, peppery watercress, pickled walnut dressing
Suggested pairing: Light, chilled red wine
HORS D’OEUVRES (PRE-DINNER CANAPÉS)
Mini tartlets with whipped goat cheese & roasted figs
DINNER
StarterCreamy burrata, heritage tomatoes, basil oil, balsamic pearls & wild rocket
MainMediterranean lemon-herb seabass, baby fennel, pea velouté, pommes fondant
DessertWarm chocolate cake with vanilla crème anglaise
DAY 2
BREAKFAST
Citrus butter crêpes with maple syrup & candied zest
Tropical fruit smoothie bowl with granola & toasted coconut
Cold-pressed juice of the day
Smoked salmon & watercress salad with soft-poached egg
LUNCH
Blackened Grilled Mahi-MahiMango salsa, herbed quinoa, sautéed seasonal vegetables, passionfruit reduction
Suggested pairing: Crisp Pinot Gris
HORS D’OEUVRES
King crab, lime & crème fraîche canapés
DINNER
StarterChilled gazpacho with stracciatella, charred pine nuts & herb oil
MainRoasted honey & sage squash, crispy asparagus tips, charred shallots, burnt apple purée & light beer jus
DessertAlmond semifreddo, praline, freeze-dried raspberries & fresh pomegranate
DAY 3
BREAKFAST
White peach Bellini
Selection of freshly baked muffins
Cold-pressed juice of the day
Creamy scrambled eggs & chives on toasted country bread with shaved Parmigiano Reggiano
LUNCH
Vitello TonnatoSlow-roasted veal, tuna-caper emulsion, shaved bottarga
Warm roasted beet & goat cheese salad, black garlic crostini
HORS D’OEUVRES
Chicken Caesar croquettes
DINNER
StarterWagyu beef carpaccio, parsnip crisps, chimichurri emulsion, confit garlic oil
MainClassic Lobster Thermidor, cognac cream, gratinéed with aged parmesan, tarragon & Dijon
DessertLemon–yuzu cream, white chocolate crumble
DAY 4
BREAKFAST
Buttermilk pancakes with roasted vanilla berries
Chia pudding with mango compote & tropical fruits
Fresh green juice
Sourdough toast with arugula, avocado, poached egg & balsamic roasted vine tomatoes
LUNCH
Herb-Grilled Chicken PaillardLemon & Dijon vinaigrette, baby gem salad, charred squash, smoked cheese & roasted onions
HORS D’OEUVRES
Fresh oysters with mignonette & lemon
Shrimp ceviche
DINNER
StarterCompressed melon & stone fruit salad, aged prosciutto & herb oil
MainCrispy roasted duck breast, cherry-balsamic glaze, pommes mousseline, glazed carrots, plum condiment
DessertBlood orange granita with burnt-caramel chocolate truffles
DAY 5
BREAKFAST
Matcha & banana breakfast smoothie
Cold-pressed juice selection
Chilli-fried eggs, avocado & kimchi breakfast stack
LUNCH
Sticky Asian Pork SaladFresh herbs, roasted peanuts & lime
Chilled soba noodle salad with ginger-sesame dressing
HORS D’OEUVRES
Steamed bao buns with shredded duck or mushrooms, spring onions & hoisin
DINNER
StarterTuna tartare, sesame-ginger soy, wasabi avocado mousse, black sesame tuile
MainMiso-marinated black cod, shiitake dashi, baby bok choy
DessertPort-roasted pineapple, pecan brittle & matcha ice cream
DAY 6
BREAKFAST
Banana Foster Belgian waffles
Dragon fruit & tropical fruit bowl
Cold-pressed juice of the day
Baked eggs in spicy tomato sugo with sausage & cannellini beans
LUNCH
Seared Tuna TatakiCharred bell pepper peperonata, olive tapenade purée, yuzu-compressed cucumber, warm rosemary focaccia
HORS D’OEUVRES
“Dragon eggs” with pickled beetroot & smoked fish
DINNER
StarterProsciutto-wrapped Medjool dates, Roquefort espuma, endive & frisée, champagne vinaigrette
Main8-hour braised short rib in red wine, fresh pappardelle, whipped chive ricotta, white truffle oil
DessertClassic crème brûlée
DAY 7
BREAKFAST
Champagne & berry sabayon
Eggs Benedict with hollandaise
Cold-pressed juice
Selection of artisan pastries
LUNCH
Salmon TartareAvocado cream, wasabi pearls, sesame & nori crisp
HORS D’OEUVRES
Foie gras parfait with port wine gel
DINNER
StarterDiver scallops, cauliflower purée, smoked pancetta & trout roe
MainBeef filet Wellington, truffled parsnip purée, caramelised shallots, red wine jus
DessertWarm chocolate fondant, vanilla crème anglaise

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Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

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