Bundalong
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- Bundalong
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.
Captain
BRAD WINSLET
Brad started his sailing career when he was 10 years old. He didn’t realize that it was going to be a way of life at that age but has made his way around the world sailing and working on various type of sailboats, ships, yachts. Growing up racing sailboats on a national level, he quickly moved up the leader board. Racing on the Varsity Team at Texas A&M at Galveston, he secured a Sloop National Championship, and was a podium finisher at numerous National Events. Outside of college sailing, he has been involved in multiple JBoat World Championship campaigns, Olympic class Regattas and qualifiers (Laser Class), many National Championship’s (dinghy’s and keelboats), offshore big boat racing (including a Traspac), and still loves to take a sunfish out on a Sunday Afternoon.
After a taking sabbatical he attended the Merchant Marine Academy, obtaining a Merchant Mariners Officers License, where he began working on commercial ships. Having completed a few Pacific crossings on cargo vessels, he realized he belonged back on the sunnier side of the industry- sailing vessels and private yachts. Since then, he has worked on private yachts and sailboats, the latest ones being on AD ASTRA, a 55ft catamaran, where he ran surf charters off of the Pacific side of Nicaragua for two years
Safety culture is second nature to him and you will feel comfortable and confident as you cruise the islands with Brad, he is currently an active Navy Reserve Lt. Brad has also spent years teaching and coaching sailing, and loves to share his knowledge to all of his guests, so feel free to get some sailing lessons while you are onboard!
When not on a boat, you can find him Kitesurfing, Surfing, diving (PADI certified), fishing, and spearfishing. If you catch him on land, he loves to ride motorcycles, bicycles, and enjoys to stay healthy, active, being surrounded by good music, people, and dogs!
Chef
JULIE VIGNEAULT
Experience / Qualifications:
Chef Julie Vigneault began her journey in the Hospitality Industry as a Flight Attendant. Over the following 10 years she expanded her skills, working in the Food and Beverage industry as a waitress and restaurant manager. More recently her talents have been featured in the Film & Set design world, working on many commercials, movies and series as an Assistant Food Stylist and Prop Master.
Her passion for cooking was fortified while operating her own B&B on the Pacific coast of Costa Rica. Living near Quepos town, the capital of sport fishing, she has also been cooking on charters and for professional fishing teams. Creativity is what makes Julie such a wonderful chef and host. For her, creating a mouth-watering menu is just half of the battle, she also offers highly attentive service to guests, a great ambiance and has an eye for detail. Julie speaks French, English and Spanish, enjoys photography and is always eager to learn new things.
Additionally, she has Co-Founded a now Nationally renowned NGO for Ocean Conservation and created the first National Clean-Up Day in Costa Rica. As a passionate Ocean lover Julie maintains an active lifestyle in water sports including; surfing, kite surfing, free diving, stand-up paddling or practicing yoga on the beach. She is a fitness enthusiast and is adventure-ready at all times.
Brad and Julie are so excited to have you join them on board Bundalong and they look forward to sharing their love of the water with you and yours!
Stewardess/Deck
Cameron Keefe
Being born and raised on the Maine coast, Cameron (Cam) is no stranger to the ocean. She grew up on the salt water, exploring Casco Bay and the Downeast islands on small sailboats. After spending many winters in the dark and cold, however, she decided to opt for more of a permanent summer lifestyle. She joined the yachting industry two years ago to pursue her love of travel and the sea. This led her to several jobs as a deckhand on board some of the largest motor yachts- traveling throughout South Florida, Bahamas, Caribbean, and Central America. It was then that a spontaneous sail trip aboard a very small boat around the Leeward Islands that she was hooked. Cameron is excited to utilize her deck and high end service experience to provide the smoothest and happiest experience for the guests. Besides that, she could spend all day at the beach surfing, diving, swimming, or any other adventure that presents itself. She believes that life is too short not to enjoy and so far this industry has combined her spirit for adventure with an unforgettable career. Oh, and if you need a backflip lesson or want to practice speaking Spanish… Just ask her!
Water Sports Engineer
Jeremy Pleydell-Bouverie
Jeremy holds passports from three countries and has visited over thirty. He met Captain Brad as a student in sailing school in the Abacos Bahamas. He has grown up on the water and is an expert fisherman. After completing school in Switzerland, he attended culinary school in Ireland and when not attending to deck-side duties, he occasionally serves as guest chef aboard Bundalong. He is in the Guinness book of world records for his part on a team that circumnavigated Britain on a kite board. He is energetic and always ready for adventure on water or on land. Jeremy is dedicated to keeping Bundalong in show shape at all times, and his constant smile and calm demeanor are always there to greet guests. We call him the water sports engineer because he is most comfortable in and around the water, and he is an excellent teacher for anyone looking to learn the ropes on the many water toys on board Bundalong.
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.
