VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
GYRFALCON
| Length: | 60 ft |
|---|---|
| Builder: | Sunreef Yachts |
| Year Built: | 2019 |
| Max Guests: | 10 |
| Cabins: | 5 |
| # Crew: | 3 |
| Max Speed: | 10 |
| Cruising: | 8 |
| Fuel Use: | 30 Litres/Hr |
| Beam: | 33' 6 ft |
| Draft: | 5' 11 ft |
| Base Port: | Nanny Cay, BVI |
| Superb and elegant, GYRFALCON is a luxurious sailing Sunreef 60 catamaran launched in 2019. Destined for sailing adventures in ultimate comfort, GYRFALCON boasts a combination of exterior and interior areas easily flowing into one another. Her smart and well-designed layout offers sumptuous accommodation for 10 guests. Perfect to unwind and relax after a long day in the sun, five elegantly appointed en suite cabins with comfortable queen beds are designed in a soothing white and grey colour pallet. A generous saloon combined with a functional galley opens both onto the bow terrace and cockpit creating one huge lounging area. Decorated with bright powder blue accents, the saloon is equipped with a big unfoldable table and comfortable seating for 10, allowing guests to dine in comfort and relax in a homelike atmosphere. GYRFALCON features exterior spaces that are impressively vast and perfectly equipped for an unforgettable charter experience. The yacht’s flybridge is ideal for revelling in pleasant sea breeze and spectacular views. Fitted with large sun pads, coffee tables, pouffes and a bar, it is the ultimate place to spend relaxing afternoons. Guests will also enjoy an additional terrace in the front benefitting from a cosy lounge which can be shielded from the sun. Operated by three outstanding crew members, GYRFALCON gifts an unparalleled experience in the world’s most attractive yachting destinations. |
Accomodations:
| 1 x Master Cabin 4 x Guests Cabins | |
| Queens: | 5 |
|---|---|
Charter Yacht GYRFALCON : 2019 60 ft Sunreef Yachts Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
Water Toys
| Dinghy: | ZAR 490 |
|---|---|
| Dinghy HP: | 90 |
| Dinghy Pax: | 9 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | Yes |
| 2 Man Kayak: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Beach Games: | Yes |
| DeepSea Fishing: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Offshore |
| # Fish Rods: | 2 |
| Sail Instruct.: | Yes |
| Other Toys: | |
| starlink Foil board underwater scooters SUMMER 2023 REFIT DETAILS: 1) New engines Yanmar 150, with 2 new electric stations, installation Sept 25th 2) New transmissions ZF 68IV drive Installation Sept 25th 3) Complete overhaul of the port generator including, fluids flush, belts, filters, water pumps, heat exchangers, valve adjustments, and electrical sensors 4) Complete overhaul of the Starboard generator including, fluids flush, belts, filters, water pumps, heat exchangers, valve adjustments, and electrical sensors 5) New electrical contactors for reliability of power delivery from Genset/Shore power to vesel 6) Bow thruster reconditioning, including refurbished motor new bearings, brushes, and springs, new solenoid, new temp sensor, new clutch,and new controller 7) New batteries for the entire vessel:14 victron AGM 200 amp hour for house, 2 group 31 AGM engine and genset start batteries 8) New AC chillers, including raw water pumps, chiller water circulation pump, 3 new remote screens, and reconditioned air handlers, pressure tested. 9) Watermaker new raw water boost pump and high pressure pump seals installed and new data cable for remote panel and pickled, Tested and proved 10) New 100 liter Dometic freezer for larger storage capacity of food, Installation Sept 30th 11) Dinghy fully patched and rewired , engine completely serviced with new OCA custom splash cover 12) Dinghy steering throttle and shifting redone, entire fuel system gone through, new bilge pump and transom dive ladder 12) Starlink installation with router and modem linked and tested 13) Canvas for shades redone exterior shade off of stern. 14) Canvas for exterior seat redone, Installation Sept 30th 15) Anchor windlass motor refurbished with new brushes, bearings, and fully serviced with new chain counter sensor 16) New anchor chain 250' 1/2 inch G4 high tensile with rhode 17) New trampolines with new trim pieces. 18) Hydraulic ram seals redone and fluid changed on steering rams, Sept 30th 19) New Navigation lights 20) New underwater lights 21) Roller furler motor done on inner staysail with new bushings 22) New rug liner for saloon area 23) New bilge pumps and control module for entire vessel 4 stations with Automatic and manual features 24) New Tecma head components including, macerators, display screens, valve solenoids and brain modules 25) New Johnson black water pump out system for holding tanks 26) New Johnson grey water sump boxes and pumps 27) Teak restored with snappy teak and Simco throughout entire vessel 28) New boat graphics and decals, including new paint job spring 2023 29) Saloon Door parts replaced and functioning 30) Vessel upholstery cleaned with machine 31) Forward waterproof door to bow repaired and operating 32) Wago system for multiplexing repaired and operating normally 33) Water heater heating elements and thermostats replaced and tested. 34) Port and starboard engine room ventilation louvers repaired and blower motor extractors replaced 35) House water pump and accumulator redesigned and installed, headhunter system 10 gallons per minute 67 psi 36) Fireboy fire control system repaired and tested with certification 37) Exterior courtesy lights on transom repaired and replaced 38) Haulout and bottom paint job on vessel to be performed Oct 10-15th 39) Saloon electric table repaired and operational 40) Saloon Television control for lift raising and lowering repaired and operational 41) Forward bow area tent shade repaired and functioning 42) Main refrigerator and freezer overhaul including seals and latches 43) Interior cabinet slides and hinges done with locking mechanisms 44) New fenders with covers, October 10th 45) New cushions in Main saloon area 46) Tender lift remote and system checked 47) New fire extinguishers with tags 48) Electric winch servicing 49) Life rafts removed and repacked with inspections and new tags 50) Running rigging inspection and new preventer line 51) Exterior deck wash shower with Hot and cold mixer installed 52) B and G electronics tested and updated. 53) head sail to quantum for restitching of suncover 54) interior decor and table settings 55) galley appliances 56) glasses/plates and dining linens | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num CDs: | Yes |
| Board Games: | Yes |
Amenities | |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Nude Charters: | Yes |
| Crew Smokes: | Inq |
| Guest Pet: | No |
| Children?: | Yes |
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Click on Images to Enlarge
Crew Profile
Captain Syl
Syl was truly blessed to grow up on the shores of the Northumberland Strait on Canada’s Atlantic Coast, where life revolves around the sea. As a child, he developed a deep passion for sailing, spending nine consecutive summers at his local sailing school. He liked racing dinghies, but more than anything, he simply loved to sail.
For Syl, the salty Atlantic air awakens a sixth sense, and sailing has always been the answer to many of life’s questions. After a successful career as an entrepreneur and seeing his boys off to college, Sylvio charted a new course in life and transitioned into professional yachting. Armed with his RYA Yachtmaster Certification and other essential qualifications, he embarked on this new journey and has never looked back.
Syl is a kind and generous captain who engages with his guests with a calm and relaxed demeanor. He excels at creating customized charter experiences, collaborating closely with his guests to bring their dream itineraries to life. Whether it’s cruising to a secluded beach, exploring must-see island spots, or anything in between, Sylvio ensures every moment is unforgettable.
Chef Helen
Born and raised near Los Angeles in a family with a rich culinary heritage, Helen started cooking in her grandmother's kitchen at a very young age. She learned about butchery, organic gardening, and American Southwest ancestral cooking.
Family vacations consisted of camping, boating, and deep-sea fishing in Baja California, where she would catch and prepare fresh seafood for large groups of family and friends.
Helen graduated from Le Cordon Bleu French Cooking School in 2007 and continued to fine-tune her craft as a chef at Passages Malibu Addiction Treatment Center and as a chef for top NFL players at their training institute in Irvine, CA. She has prepared food for many high-profile clients and for the most discriminating palates in private estates, corporations, and clubs.
She was the Executive Chef at the Los Angeles International Airport Private Lounges, overseeing the Delta Club, Virgin Atlantic First Class, and the award-winning ("Skytrax Lounge of the Year") Star Alliance Lounge. She also served as Executive Chef at the American Express Centurion Lounge at Miami International Airport, where she worked alongside celebrity chef Michelle Bernstein.
Helen eventually combined her passions for cooking and being at sea by working as a professional yacht chef. She has worked on many yachts, cooking in various parts of the world, inspired by the adventure, the guests, the locale, and unique culinary finds. She loves what she does, and it shows.
Third Mate Liz Beal
Growing up in North Carolina, Liz's was drawn to water and adventure from an early age—it was hard to pull her out of the water on family trips filled with boating and beaching, and summers as a white water canoe guide and camp counselor. After graduating from college in 2009, Liz developed a plan around a dream and moved to the Virgin Islands.
Liz honed her skills through a mosaic of opportunities in the watersports industry including scuba diving, sailing, and owning/operating a kayaking, paddleboarding, snorkeling, and hiking tour guide business on St. John, USVI. After 14 years of experience creating meaningful, fun, and safe adventures for all types of travelers, she still feels such gratitude for the opportunity to facilitate special moments and recognizes the sacredness and joy inherent in exploring a new place or learning a new skill.
Fueled by black coffee and bad jokes, Liz is excited and motivated to work with a high caliber team and use her skills and experience to build the best charter experience possible.
** GYRFALCON has their own preference sheet. Please request from CA. **
Sample Menu
DAY BREAK
Fresh local fruit plate and a variety of fresh baked muffins and pastries
Vegan overnight oats with honey and chia
Granola and breakfast cereal bar with Greek yogurt
Bacon and Sausage
Eggs and omelets cooked to order
Toast and variety of jam
Rotating Specials:
Crispy Potato pancakes with applesauce and chive sour cream dipping sauces
Waffles w/ topping bar, fruit compotes, fresh whipped cream
Sausage and Sweet Potato hash
Crab Cake Eggs Benedict
Bagel and Lox plate, red onion, tomato, capers
Avocado toast with tomato, feta, olive oil, herbs
Blueberry pancakes with lemon curd
MIDDAY
Citrus Marinated grilled chicken Caesar salad, tomato, cucumber, house made cilantro Caesar dressing, fresh made crouton, shaved Parmesan
Blackened Wahoo fish tacos, tangy Cabbage Slaw, mango salsa. Charro black beans, chips and salsa
Tuna poke Noodle Salad, bacon wrapped shrimp and glazed pineapple skewers
Grilled Steak Caprese Salad, with pesto and balsamic drizzle. Grilled crostini
Teriyaki Baked Salmon, chilled spinach and farro salad with berry vinaigrette and toasted pecans
Grilled Shrimp salad, mixed greens, sliced red onion, baby heirloom tomatoes, crispy bacon, capers, maple Dijon vinaigrette. Garlic toast points
Gourmet Beef Sliders, Grilled Chicken Sausages with peppers and onions. Seasoned baked potato wedges, fresh garden salad
HORS D'EOURVES
Charcuterie board, assorted cheeses, nuts, fruits, and jams
Hummus and Whipped Ricotta Served with Mediterranean pickled veg, Fresh crudite and warm pita
Mini lump Blue Crab Cakes with remoulade dipping sauce
Fresh Shrimp and Vegetarian Spring Rolls with hoisin and peanut dipping sauces
Baked Brie and Caramelized onion fig jam, herbed puff pastry. Fresh Crudite and Assorted crackers
Sausage and Fontina stuffed baby portobello mushrooms with pesto ranch dipping sauce
Salmon and goat cheese tartlets, micro greens, spicy Sriracha crema
Flatbread with Fig, Manchego, Arugula, Balsamic Glaze, Walnut
MAIN
Chicken picata, tomato herb linguine, sauteed yellow squash
Miso baked Cod, coconut ginger basmati rice, charred baby bok Choi with sesame oil
Barbecue pork ribs, truffle Mac and cheese, roasted broccolini
Caribbean style fried red snapper, purple cauliflower mash, garlic green beans, fresh pico de gallo
Chicken parmesan with marinara house, zucchini ricotta involtini, and roasted brussel sprouts with balsamic and onion
Seared garlic butter scallop and shrimp duo, mushroom risotto, prosciutto wrapped haricot verts
Surf and turf of Filet Mignon and butter poached lobster tail, red potato mash, glazed baby rainbow carrots, red wine reduction sauce
DESSERTS
Salted Caramel Brownie a la Mode, vanilla ice cream, brownie crisp
Lemon cake with blueberry coulis and fresh made whipped cream
Creme Brulee with fresh berries
Flourless chocolate cake with raspberry sauce and vanilla ice cream
Key Lime domed cheesecake, white chocolate sauce, graham cracker crumble
Godiva Bananas Foster - Caramelized banana, chocolate ice cream, Rum butter sauce, Godiva Chocolate Liqueur
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
|---|---|---|---|---|---|
| Winter 2024 to 2025 | $50,000 | $50,000 | $51,000 | $52,000 | $53,000 |
| Summer 2025 | $50,000 | $50,000 | $51,000 | $52,000 | $53,000 |
| Winter 2025 to 2026 | $50,000 | $50,000 | $51,000 | $52,000 | $53,000 |
| Summer 2026 | $50,000 | $50,000 | $51,000 | $52,000 | $53,000 |
Turn Around: 48 hrs preferred, Inquire for
Preferred Pickup: Nanny Cay, BVI
Other Pickup: West End, Tortola
Price Details:
Cruising Grounds: British Virgin IslandsPick Up/Drop Off: Tortola preferred, inquire about other options
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
ALL OF MARCH, ALL OF APRIL & FOR THANKSGIVING
Add $3,000 to the charter rate
FULL-BOARD:
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$50,000 | 3@$50,000 | 4@$50,000 | 5@$50,500 | 6@$51,000 | 7@$51,500 | 8@$52,000 | 9@$52,500 | 10@$53,000
LOCAL FARE:
Discount of $75.00 per person
Includes 7 breakfasts, 5 lunches and 6 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$49,850 | 3@$49,775 | 4@$49,700 | 5@$50,125 | 6@$50,550 | 7@$50,975 | 8@$51,400 | 9@$51,825 | 10@$52,250
HALF-BOARD:
Discount of $150.00 per person
Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$49,700 | 3@$49,550 | 4@$49,400 | 5@$49,750 | 6@$50,100 | 7@$50,450 | 8@$50,800 | 9@$51,150 | 10@$51,500
25/25 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-10 @ $60,000
NEW YEARS: 1-10 @ $65,000
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Standard Caribbean Terms, all-inclusive.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Local taxes
• 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, SUP
• Mooring fees, cruising taxes, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Dockage
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Rate Terms:
(Caribbean Terms) InclusiveAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.