BUNDALONG
2019 80ft Catamaran Sleeps 10 Guests In 5 Cabins, "Join together" for the trip of a lifetime!
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From $67,000/week
Special Terms
Holiday weeks may differ, please enquire!
Guests: 10
Length: 80ft
Cabins: 5
Built: 2019
Crew: 4
Builder: Sunreef Yachts
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-heigh...
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Accommodations
10 Guests
4 Queen Beds
5 Wash Basins
5 Cabins
5 Showers
5 Electric Heads
Boasting a total of five en-suite cabins finished in a “Hampton's style” detailing and finishing. 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 en-suites allow more comfort for longer stays - hence further enjoyment!
2 x VIP mid-ships double cabins with en-suite and enclosed showers
2 x Forward double cabins with en-suite and enclosed showers
1 x Twin bed cabin (convertible) Starboard aft with en-suite and enclosed shower
Features: all cabins include leather top be...
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Amenities
WiFi internet access
Generator:
Sun Awning
Ice maker
Ipod/device docking station
Air conditioning and fans
Inverter
Bimini Top
BBQ
Cockpit and flybridge speakers
Night Air conditioning and fans
Water Maker
Deck showers
Salon TV with satellite tv
Swim Platforms
Water fun
Williams 505 diesel jet tender Dinghy
Wakeboard
Stand Up Paddle
Floating Mats
Beach Games
Adult Water Skis
Kneeboard
1 Man Kayak
Snorkeling Gear
Underwater Camera
Kids Water Skis
Tube
2 Man Kayak
Fishing Gear
Williams 505 diesel jet tender (10pax)
1x Mini Cat Evoke 14 foot Hobie Cat style Sail boat (4 person)
2x solid paddle boards with carbon fiber paddles
2x inflatable paddle boards
1x Paddle North 8 person giant paddle board which doubles as floating water platform
2x Seabobs
1x efoil Lyft board
Selections of fishing gear
Selection of snorkel gear
Pull behind "big bertha" tube
Water skis
Wake board
Noodles and floats
Inflatable jet floaty by funboy
Yoga mats and blocks
Extensive fishing gear:
3x Tiagra big game salt water fishing rod and reel set ups. (for fishing under way)
2x small spinner reels for fishing on anchor.
2x Deep sea Hawaiian hand lines (for fishing under way)
Gaff
Dedicated Fish cooler
Complete set of tackle and deep sea lures for Mahi, Wahoo, Tuna, and Marlin
Other:
Full Professional DJ setup onboard for parties and special occasions. Including industry standard Pioneer DJ deck and Bose L1 speaker system with bass module and sound sensitive disco light. Captain can arrange for a "Club Bundalong" night or you have the option to hire a professional DJ who need only bring their USB stick onboard to plug into our system and perform their show. This board is the board that is the industry standard in most clubs and all professional DJ are typically familiar with the system.
Crew
Captain 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 Championshi...
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Cuisine
<p>SAMPLE MENU</p> <p><strong><em><u>BREAKFAST</u></em></strong></p> <p>Broccoli & Swiss Cheese Frittata served with Roasted Breakfast Potatoes</p> <p>Avocado & Goat Cheese Bagel with Poached Egg on a bed of Arugula</p> <p>French Toast Casserole topped with Fresh Fruits and Grand Marnier Whipped Cream</p> <p>Poached Eggs with Bacon Mushrooms & Homemade Artisan Bread</p> <p>Goat Cheese & Truffle Scrambled Eggs with Croissants & Fresh Fruits</p> <p>Sun-dried Tomatoes and Ricotta Omelette with Sausage and Homemade Artisan Bread</p> <p>Lox Benedict with Arugula Salad in a Balsamic Reduction</p> <p><strong><em><u>LUNCH</u></em></strong></p> <p>Grilled Fish Tacos served on Corn Tortilla finished with Mango Salsa, fresh Guacamole, Sour Cream, Pickled Red Onion and Cabbage</p> <p>Pulled Pork Sliders Presented with a Pineapple Slaw and Sweet Potato Wedges</p> <p>MEZZE Board of Spicy Sesame Hummus, Meatballs, Roasted Eggplant Dip, Pita Bread, Fresh Vegetables, Pickled Red Onion and a Parsley and Tomato Salad</p> <p>Fragrant Grilled Chicken on a Caesar Kale Salad</p> <p>Poke Bowl of Fresh Tuna on Sushi Rice with a Japanese Mayonnaise Grilled Thai Beef on Garden Salad</p> <p>Fresh Ceviche served with Plantain Chips</p> <p> </p> <p><strong><em><u>DINNER</u></em></strong></p> <p><em>Starter</em>: Spring Rolls</p> <p><em>Main</em>: Sesame & Lime Zest Crusted Tuna on a bed of Quinoa and Cucumber Salad</p> <p><em>Dessert</em>: Homemade Triple Berry & Basil Sorbet in Elderflower Liquor</p> <p> </p> <p><em>Starter</em>: Baked Brie platter topped with Honey, Figs, and Pistachios</p> <p><em>Main</em>: Filet Mignon with Roasted Brussel Sprouts & Truffled Pommes Purée</p> <p><em>Dessert</em>: Hazelnut Cheesecake</p> <p> </p> <p><em>Starter</em>: Crab Cake on Tossed Arugula</p> <p><em>Main</em>: Scallops in Carrot Butter and Crispy Capers paired with Turmeric Cauliflower Risotto and Crunchy Almonds</p> <p><em>Dessert</em>: Ginger Infused Crème-Brulée</p> <p> </p> <p><em>Starter</em>: Greek Salad</p> <p><em>Main</em>: Grilled Shrimp with Mediterranean Sun-dried Tomato & Basil Fettuccine</p> <p><em>Dessert</em>: Chocolate Fondue & Fresh Fruits</p> <p> </p> <p><em>Starter</em>: Zesty Orange and Fennel Goat Cheese Salad</p> <p><em>Main</em>: Champagne Chicken Piccata served over Palmini and Spinach</p> <p><em>Dessert</em>: Chocolate Lava Cake</p> <p> </p> <p><em>Starter</em>: Gazpacho</p> <p><em>Main</em>: Blackened Mahi with Pear Chutney over Black Rice presented with Puréed Butternut Squash and Grilled Asparagus.</p> <p><em>Dessert</em>: Raspberry Mousse Tourelle</p> <p> </p> <p><em>Starter</em>: Cauliflower Velouté</p> <p><em>Main</em>: Miso Salmon with Charred Bok Choy on Asian Noodles</p> <p><em>Dessert</em>: Black Sesame Ice Cream Cone</p> <p><strong><em>Julie Vigneault – Chef.</em></strong> </p> <p> </p>
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