Catamaran · Italy

Sunreef Eco 80 2024 | 2024

Sunreef Yachts

8 guests
4 bathrooms
4 crew
2024 built
80ft (24m)

Sunreef Eco 80 2024

Sunreef Eco 80 2024 · Italy

About Sunreef Eco 80 2024

Best for: active families, with groups of friends who love watersports a close second.

Built in 2024, the Sunreef Eco 80 is one of the most capable watersports platforms available for charter in Italy. What makes her genuinely distinctive is the man who designed her: Captain Adam Paruszewski spent a decade as a naval architect responsible for the design of over 70 Sunreef catamarans before stepping back into charter. His command of every system aboard is simply without equal.

She accommodates up to 8 guests across four double cabins (one king, three queen) and carries a crew of four including Chef Dalmaine Blignaut, whose 21 years of cooking across five continents include award-winning patisserie work and a nutritionist qualification. Stewardess Kasia brings a background in clinical psychology and mixology to the interior. The toy list is exceptional: Seabobs, an efoil, waterskis for adults and children, a Tiwal sailing dinghy, wakeboards, SUPs with windsurf rigs, two scuba jets, snorkelling gear for 12, and a full beach barbecue setup. Dalmaine is also a qualified scuba instructor, making water-led itineraries genuinely well supported from bow to stern.

Specifications

8Guests

0Cabins

4Bathrooms

4Crew

80ftLength

2024Built

BBQ

Water sports & toys

Tiwal Inflatable Sailing Dinghy
2 x Seabobs
Efoil
4 x SUPs (
2 x adult windsurf rigs and
1 x children's windsurf rig)
Waterskis (adults and kids + beginner versions)
Wakeboard
Towable Hotdog
Towable Donut
1
2 x Snorkelling Gear
Beach Games (Volleyball, bat and ball)
2 x Scuba Jets
1 x Evo Inflatable Wing
Full beach barbecue and camp set up
Portable speakers
Water Hammock
1
0 x hammock floats
Floating pool
Beach loungers
Projector
Water shoes
Fishing Gear: 30lb and 50lb trolling reels, spinning reel, spinning rod

Onboard amenities

Entertainment

Projector

Connectivity

Starlink

Accommodations

Galley is down in the port hull aft.
Cabins comprise 4 double cabins: 1 King and 3 queen size beds

Guest policy

PetsNo

Meet the crew

Captain · PolishAdam ParuszewskiRead bio

Chef · BritishDalmaine BlignautRead bio

Stewardess · PolishKasia LewinskaRead bio

Deck/Stew · CanadianEmma HarrisonRead bio

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

Day 1

Breakfast

Shakshuka, whipped feta, crusty sourdough

Honey and Greek yogurt, caramelised figs

Lunch

Selection of bread, butter and oils

Starters

Chilled cucumber gazpacho, saffron aioli

Mains

Tagliatelle Bolognese

Confit sea trout, lemon, leeks, roe velouté

Sides

Heirloom tomato salad, burrata, basil

Courgette ribbons, garlic, herb Oil

Dinner

Selection of bread, butter and oils

Starters

Seared scallops, spiced cauliflower, damson, seaweed puffed rice

Mains

Grilled lamb chops, mint pistachio pesto, roasted eggplant

Saffron and amaretti risotto

Sides

Roasted sweet potatoes, harissa, lime, yogurt, pistachios Charred broccoli, tahini, lemon, almonds

Desserts
Spiced pear and walnut crumble, cardamom creme fraiche

Day 2

Breakfast

Smoked salmon, avocado, bagel, caper, sour cream Chia pudding, fresh berries, caramelised coconut

Lunch

Selection of bread, butter and oils

Starters

Grilled octopus, romesco sauce, smoked paprika oil

Mains

Beef short rib, white asparagus, kumquats, salt caramel

Baked whole salmon, harissa, sweet potato, lime yogurt

Sides

Mixed greens salad, champagne vinaigrette

Golden beet walnut salad, horseradish, dill

Dinner

Selection of bread, butter and oils

Starters
Scorched mackerel tartare, cucumber pickle, nori

Mains

Penne Arrabbiata

Braised beef cheek, parsnip cream, beets, carrots

Sides

Arugula, parmesan, lemon vinaigrette

Grilled eggplant, yogurt, sumac, pomegranate

Dessert

Olive oil cake, sheep yoghurt, yuzu

Day 3

Breakfast

Lobster benedict, chilli béarnaise

Crêpes, roasted cinnamon, orange

Lunch

Selection of bread, butter and oils

Starters

Endive & roquefort salad Chicken fillet satay, cucumber relish

Mains

Stone bass, truffle, citrus cream

Poached chicken, spaghetti squash, chilli

Sides

Watermelon, feta, mint

Grilled asparagus, yellow romesco, roasted hazelnuts

Dinner

Selection of bread, butter and oils

Starters

Steamed mussels, white wine, saffron

Mains

Orecchiette cime di rapa

Venison fillet, beets, chicory, juniper

Sides

Smashed potatoes, garlic, rosemary, Aleppo pepper

Green beans, shallots, lemon, sesame

Desserts

Calamansi posset, toasted citrus marshmallow, caramel coconut flakes, coconut meringue, calamansi powder

Day 4

Breakfast

Caviar blinis with crème fraiche

Belgian Waffles, whipped maple butter

Lunch

Selection of bread, butter and oils

Starters
Grilled calamari, lemon garlic, sriracha mayo

Mains

Aged ribeye, salsa Verde, duck fat potatoes

Aged soy ‘KFC’ strips, chilli, kimchi mayo

Sides
Red cabbage slaw, cumin, coriander, lime

Quinoa salad, roasted vegetables, herbs, lime dressing

Dinner

Selection of bread, butter and oils

Starters

Oysters mignonette, lemon pearls

Mains

Nasi goreng

Wagyu sirloin steak, black bean, sesame

Sides

Couscous, roasted cauliflower, herbs, lemon

Parsnips, maple syrup, thyme, pistachios

Desserts

Lavender maple panna cotta, black pepper strawberries

Day 5

Breakfast

Curried eggs, heirloom tomatoes, sourdough

Cinnamon brioche French toast, macerated berries

Lunch

Selection of bread, butter and oils

Starters

Heirloom tomato basil bruschetta

Grilled shrimp skewers

Mains

Wild boar pappardelle

Salt baked celeriac, sweet and sour sauce

Sides

Baby carrots, ginger, agave, sesame

Bell peppers, capers, olives, oregano

Dinner

Selection of bread, butter and oils

Starters

Duck liver, sour cherry, puffed rice paper

Mains
1/2 roasted chicken, morrell, sherry reduction

Red mullet, blood orange escabeche, lobster sauce

Sides

Sautéed kale, garlic, chili flakes, lemon

Baby courgette, pine nut, grapefruit

Desserts

Popcorn creme brulee, caramelised popcorn

Gallery

Details

Yacht plan

Dive programme

Scuba onboardOnboard

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew0

Night dives0

Dive lights0

Green initiatives

Yes
No
Fully electric propulsion 3di sails for harnessing wind in very light sailing conditions Coated in solar panels - hull, fixed bimini, mast Bean to Cup Coffee Machines Quooker taps for filtered, sparkling and boiling water

General rates

High season rate - per week

Low season rate - per week

+ VAT (approx. 22%) + APA (30%)

Rate notes

Available in the Caribbean from 1st December 2025 to 31st March 2026 Weekly Rate: €95,000 + 30% APA High Rate (Christmas and New year, minimum 2 week booking) - €99,000 +30% APA 30th May to 30th September Mediterranean Rate for 2026 €95,000 + 30% APA + VAT Minimum 4 night booking - enquire for rate ECO mode available - includes up to 800L fuel. The Idler is operated under sail between destinations, only using the electric drives to manoeuvre into anchorages and ports.

Very popular

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Dates:Select below

In demand — 7 weeks already reserved. Popular dates go quickly.

August 2026

Booked On hold Turnaround

Number of Guests:8 guests

Low season rate: €95,000 per week

+VAT (approx. 22%) +APA (30%)

High season rate: €99,000 per week

+VAT (approx. 22%) +APA (30%)

Personal advice Vetted crew Replies within the hour

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Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which wil generally be a bank transfer to top up the funds.

We recommend (10-15% for the Med) (15-20% for the Caribbean/Bahamas) of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.