EXCESS

EXCESS is one of the very few builds from Sunreef Luxury Yachts in the region. She is the seventh of the eleven Sunreef 70′ sails ever built and just went through a refit in 2018. EXCESS is an up galley, owners edition. She has 1 larger master suite with pullman plus 2 spacious queen cabins, and 1 bunk room all with private ensuite heads with stalls showers and electric toilets fresh water flush. All cabins have individual A/C controls. Crew stays in the port aft room and it is not available to guests.

The yacht is strikingly and uniquely styled and certainly has a presence no matter what bay it’s anchored in. With her 70 ft. length and 34 ft. beam EXCESS boasts tremendous exterior and interior space which includes a full dining area for alfresco dining in the cockpit, flybridge with 360 degree view and dining area plus sun pads, and an elegant salon with formal dining option. The salon seating area has a 65 inch flat screen TV along with updated top of the line surround sound in all common areas. The fore deck has bean bag seating, cocktail teak table, and large trampolines with pillows for relaxing in the sun. The fly bridge has a large teak dining table with wrap around seating as well as surrounding seating for sun lounging.

B R E A K F A S T   | Served with coffee, espresso, cappuccino, tea, juices, and fresh fruit.

Lump crab cake eggs benedict with lemon garlic hollandaise sauce

Brioche French toast with orange honey-flavored custard and mixed berries

Classic Italian frittata with pancetta, roasted onions, spinach, and potatoes

Smoked salmon lox with caper cream cheese, fresh heirloom tomatoes, and fresh-baked everything bagels

Vanilla cinnamon buttermilk pancakes with bourbon banana butter and pure maple syrup

Farm fresh corn beef hash with Irish potato cakes

Creamy avocado spread over artisanal toast with pico de gallo, prosciutto, runny eggs, and fresh herbs

Old Charleston-style shrimp and cheesy grits with bacon, andouille sausage, and roasted peppers

L U N C H

Ahi tuna stack with cucumber mango salsa, ginger soy avocado spread, toasted sesame seaweed salad, spicy yum yum sauce, and crispy wontons

Fish tacos with cilantro-lime slaw and Mexican street corn

Honey jerk salmon summer salad with fresh mango, radishes, cucumber, heritage tomatoes, red onion, avocado, feta cheese, and minty white wine vinaigrette

Crab cake cobb salad with crispy bacon, hard-boiled eggs, cherry tomatoes, crumbled blue cheese, and avocado ranch dressing

Chili lime Mahi Mahi salad with black bean and corn salsa, fresh cilantro, avocado, crispy fried wonton strips, and sweet honey-lime vinaigrette

Spicy shrimp Cubans with white truffle potato salad

Teriyaki steak/chicken veggie roll-ups with bok choy stir fry and fried rice

A P P E T I Z E R S

• Tuna crudo with papaya & lemon soy
• Spinach feta tarte soliel
• Flatbreads (BLT, wild mushroom, pesto Caprese)
• Crab stuffed garlic mushrooms
• Bacon-wrapped scallops with lemon garlic vinaigrette
• Crab Rangoon with sweet chili sauce
• Lobster bisque
• Pear carpaccio salad with blackened walnuts 
• Feta watermelon salad in a honey dijon vinaigrette
• Heirloom tomato bruschetta
• Caprese salad with raspberry balsamic reduction and garlic pesto
• Samosas

D I N N E R

Fresh caught Caribbean Spiny Lobster, roasted red pepper puree, creamy goat cheese mashed potatoes, and roasted lemon garlic asparagus

Red wine braised short ribs with creamy polenta and roasted broccolini

Surf and turf with filet mignon and jumbo prawns, garlic parmesan potato stacks, and green beans almondine

Seafood boil, paella, or pasta (crab legs, shrimp, andouille sausage, mussels, clams)

Curried red snapper over coconut-infused Jasmine rice and honey ginger roasted carrots 

Scallop Marsala with buttery egg noodles and crispy honey balsamic brussel sprouts

Blackened Mahi with pineapple mango salsa, lemon herb-infused Israeli couscous

Honey Dijon pork tenderloin with Duchess sweet potatoes and cranberry lentil quinoa salad

Pancetta, Leek, Asparagus Risotto

 D E S S E R T  | Served with coffee cocktails or port wine

• Tiramisu
• Cheesecake
• Cherry back pepper sorbet
• Mango lime sherbet
• Chocolate ganache torte
• Beignets
• Cream cheese mousse filled Phyllo pastries
• Chocolate covered strawberries and chocolate mousse

GENERAL NOTES:
MINIMUM NIGHTS: 5
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.
Charters of less than 5 nights available depending on schedule use divide by 6 rule X nights of charter for less than 6N charters.
DELIVERY FEE: For charters outside of the Virgin Islands, delivery fees may apply for St. Martin or down island.

9 PAX FAMILY CHARTERS: 9th berth is a pullman attached to the master suite, sharing the master bath. This pullman is only suitable for SMALL children

HALF-BOARD: Includes 7 breakfasts, 4 lunches & 3 dinners, other meals to be taken ashore at client expense.
2/$35,700 3/$36,550 4/$37,400 5/$38,250 6/$39,100 7/$39,950 8/$40,800 9/$41,150 (see note on 9 pax charters above)

CHRISTMAS / NEW YEARS: 7 NIGHT MINIMUM APPLIES

•CHRISTMAS:
1-9 guests @ $45,000

•NEW YEARS:
1-9 guests @ $50,000

BVI Pick-up and Drop-off $250 each way.

Summer Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands, Caribbean Leewards