Bundalong

Like many Sunreef yachts, Bundalong features a complete in-house design from the Polish shipyard. Boasting five deluxe ensuite guest cabins, Bundalong has the space to host up to 10 guests onboard in style. Guests can choose among two VIP cabins, two doubles, and one twin/convertible cabin. The seller of the boat designed her with an upscale “Hamptons” style beach house feel that is both inviting and luxurious. All cabins have large living spaces and high-end finishes with large in-hull windows. The custom interior accommodation areas are finished in a plush but homely feel and is very light and bright. The main saloon is open with full-height surround windows and high ceilings, complete with comfortable sofas for cooling off in the air conditioning. Forward in the saloon is the galley and bar where you can prepare food and enjoy tea or coffee service while taking in the oncoming view.

Outside, the aft of the yacht features a breathtaking al fresco dining area and a bar overlooking the tender lift which can act as a swimming island once the tender is launched. The very private foredeck lounge and coffee table entertaining area is the perfect place for a sun-downer, especially if stern-to in a marina or even when underway under sail! Enjoy the entertainment facilities on the flybridge, including a wet bar, barbecue, and dining table. The entire space has a composite hardtop for weather protection with comfortable lighting.
Bundalong is setup with blue water sailing in mind and has everything you need to visit the far corners of the world without sacrificing comfort. Bundalong is derived from an Aboriginal word that means “join together” and that is just the experience you will have on board!

Boasting a total of five ensuite cabins finished in a “Hampton’s style” detailing and finishings. Bundalong has the space to host up to 10 guests on board. Guests can choose from the two VIP cabins amidships, two doubles forward and one twin/convertible cabin starboard to the aft. The spaciousness of the cabins and ensuites allow more comfort for longer stays – hence further enjoyment!

2 x VIP mid-ships double cabins with ensuite and enclosed showers
2 x Forward double cabins with ensuite and enclosed showers
1 x Twin bed cabin (convertible) Starboard aft with ensuite and enclosed shower

Features: all cabins include leather top bed side tables, 120V international & 110V power sockets, USB charging sockets, plush carpets, retractable blinds for hull windows. All ensuites are all-white throughout and feature pearl white mosaic tiles and large Hamptons mirrors.

Destinations: St Thomas, Virgin Islands, Caribbean Leewards, Caribbean Windwards, Bahamas, Exumas, Governor’s Harbor, Staniel Cay, Nassau.

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BREAKFAST

Broccoli & Swiss Cheese Frittata served with Roasted Breakfast Potatoes

Avocado & Goat Cheese Bagel with Poached Egg on a bed of Arugula

French Toast Casserole topped with Fresh Fruits and Grand Marnier Whipped Cream

Poached Eggs with Bacon Mushrooms & Homemade Artisan Bread

Goat Cheese & Truffle Scrambled Eggs with Croissants & Fresh Fruits

Sun-dried Tomatoes and Ricotta Omelette with Sausage and Homemade Artisan Bread

Lox Benedict with Arugula Salad in a Balsamic Reduction

LUNCH

Grilled Fish Tacos served on Corn Tortilla finished with Mango Salsa, fresh Guacamole, Sour Cream, Pickled Red Onion and Cabbage

Pulled Pork Sliders Presented with a Pineapple Slaw and Sweet Potato Wedges

MEZZE Board of Spicy Sesame Hummus, Meatballs, Roasted Eggplant Dip, Pita Bread, Fresh Vegetables, Pickled Red Onion and a Parsley and Tomato Salad

Fragrant Grilled Chicken on a Caesar Kale Salad

Poke Bowl of Fresh Tuna on Sushi Rice with a Japanese Mayonnaise Grilled Thai Beef on Garden Salad

Fresh Ceviche served with Plantain Chips

DINNER

Starter: Spring Rolls

Main: Sesame & Lime Zest Crusted Tuna on a bed of Quinoa and Cucumber Salad

Dessert: Homemade Triple Berry & Basil Sorbet in Elderflower Liquor

Starter: Baked Brie platter topped with Honey, Figs, and Pistachios

Main: Filet Mignon with Roasted Brussel Sprouts & Truffled Pommes Purée

Dessert: Hazelnut Cheesecake

Starter: Crab Cake on Tossed Arugula

Main: Scallops in Carrot Butter and Crispy Capers paired with Turmeric Cauliflower Risotto and Crunchy Almonds

Dessert: Ginger Infused Crème-Brulée

Starter: Greek Salad

Main: Grilled Shrimp with Mediterranean Sun-dried Tomato & Basil Fettuccine

Dessert: Chocolate Fondue & Fresh Fruits

Starter: Zesty Orange and Fennel Goat Cheese Salad

Main: Champagne Chicken Piccata served over Palmini and Spinach

Dessert: Chocolate Lava Cake

Starter: Gazpacho

Main: Blackened Mahi with Pear Chutney over Black Rice presented with Puréed Butternut Squash and Grilled Asparagus.

Dessert: Raspberry Mousse Tourelle

Starter: Cauliflower Velouté

Main: Miso Salmon with Charred Bok Choy on Asian Noodles

Dessert: Black Sesame Ice Cream Cone

Julie Vigneault – Chef.