Available For Charter
EUPHORIA
60 ft
6 Guests
3 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
EUPHORIA is a 2016 60’ Sunreef Yachts sailing catamaran that delivers true luxury charter comfort with a sleek, modern feel. Her inviting layout gives guests multiple spaces to spread out, from an airy salon for lounging or dining to an aft deck set for open-air meals for six, plus top-deck seating with a lounge just forward of the helm for cocktails in the trade winds.
Accommodating up to 6 guests, EUPHORIA offers 3 queen cabins, including a spacious master queen with an extra-large bath and walk-in shower. The 2 additional queen cabins each feature individual A/C control, a private ensuite electric head, and stall shower. Ceiling heights are 6’7” on the aft deck, 6’10” in the salon, 6’6” in the master cabin, and 6’5” in the master bath. Refined, comfortable, and easy to enjoy, EUPHORIA makes every moment feel elevated.
From $26,000 to $26,000
St Thomas USVI
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Refit
Cabins
Crew
Stabilizers
Experience the Yacht in Action
Chef Kez can accommodate a wide range of dietary preferences and requirements, with the exception of kosher menus.
DAY BREAK
Fruit Platter, Greek Yogurt, Granola & Honey
Served with scrambled eggs, smoked salmon, and cream cheese bagels.
Fruit Salad & Mango Chia Pudding Pots
Served with poached eggs, smashed avocado, bacon, and arugula on toast.
Melon Fruit Kebabs, Overnight Oat Pots with Berries, Yogurt & Honey
Served with Turkish breakfast eggs, toast, and harissa cherry tomatoes.
Sliced Fruit, Granola, Greek Yogurt & Honey Pots
Served with green smoothies and breakfast egg muffins with bacon, cheese, cherry tomatoes, and peppers with toast.
Fruit Salad, Cereal, Greek Yogurt & Honey
Served with banana muffins and shakshuka with crusty bread.
Fruit Platter & Strawberry Cheesecake Overnight Oats
Served with Mediterranean omelets with bacon, feta, peppers, and cherry tomatoes.
Sliced Fruit & Breakfast Smoothie
Served with pancake stacks, bacon, maple syrup, and blueberries.
Fruit Platter, Granola, Greek Yogurt & Honey
Served with English breakfast of fried eggs, bacon, mushrooms, tomatoes, and fried potatoes with toast.
MIDDAY
Coconut Chicken Salad
Served with a honey soy ginger dressing, crispy peanuts, and rosemary cherry tomato focaccia.
Teriyaki Tuna Poke Bowls
With rainbow vegetables, sushi rice, crispy onions, and sriracha mayo sauce.
BBQ Ribs
Served with Greek salad and beer bread.
Taco Tuesday
Chili beef tacos with Mexican salsa, diced avocado, and sour cream.
Broccoli & Chili Steak Salad
Served with satay dressing and fresh bread.
Slow-Cooked Greek Souvlaki Wraps
With tzatziki, shredded lettuce, red onion, feta, and tomatoes.
Red Snapper
Baked with feta, cherry tomatoes, olives, lemon, and red onion. Served with garlic lemon couscous and broccoli, red pepper, and pine nut salad.
Beef Burgers
Served with sweet potato fries.
HORS D’OEUVRES
Coconut Shrimp
Served with sweet chili sauce.
Ceviche
Served with pineapple salsa and tortillas.
Loaded Nachos
Served with guacamole, salsa, and sour cream.
Buffalo Chicken Wings
Served with celery and blue cheese dipping sauce.
Rice Paper Rolls
Served with sweet chili and soy dipping sauce.
Mediterranean Cold Meat & Cheese Board
A selection of cured meats and cheeses.
Mini Pulled Pork Sliders
Caprese Bruschetta
Diced tomato, mozzarella, and basil.
MAIN
Grilled Mahi-Mahi with Caprese Stacks Starter
Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.
Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.
Catch of the Day with Tomato & Red Pepper Soup Starter
Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.
Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.
Chicken Thai Curry with Asian-Style Mussels Starter
Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.
Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.
Greek Lemon Chicken with Prawn Saganaki Starter
Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.
Tomato Risotto with Watermelon & Feta Salad Starter
Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.
DESSERT
Bailey’s Crème Brûlée
Classic crème brûlée infused with Bailey’s.
Strawberry Fool
Light cream dessert layered with fresh strawberries.
Key Lime Pie
Classic key lime pie with a bright citrus finish.
Grilled Pineapple in Rum
Served with homemade ice cream.
Mango Royale
Creamy mango dessert served chilled.
Tiramisu
Classic layered dessert with coffee-soaked ladyfingers and mascarpone cream.
Greek Yogurt Surprise
Greek yogurt dessert finished with a sweet surprise.
Malva Pudding
Served with ice cream or custard.
SHIP’S BAR SPECIALTIES
Painkiller
Green Iguana
Paloma with Fresh Lime
Strawberry Margarita
Lychee Mai Tai
Aperol Spritz
Piña Colada
Bozzie’s Famous Vodka Rock-Shandy.
Breakfast
Day Break Inspirations
DAY BREAK
Fruit Platter, Greek Yogurt, Granola & Honey
Served with scrambled eggs, smoked salmon, and cream cheese bagels.
Fruit Salad & Mango Chia Pudding Pots
Served with poached eggs, smashed avocado, bacon, and arugula on toast.
Melon Fruit Kebabs, Overnight Oat Pots with Berries, Yogurt & Honey
Served with Turkish breakfast eggs, toast, and harissa cherry tomatoes.
Sliced Fruit, Granola, Greek Yogurt & Honey Pots
Served with green smoothies and breakfast egg muffins with bacon, cheese, cherry tomatoes, and peppers with toast.
Fruit Salad, Cereal, Greek Yogurt & Honey
Served with banana muffins and shakshuka with crusty bread.
Fruit Platter & Strawberry Cheesecake Overnight Oats
Served with Mediterranean omelets with bacon, feta, peppers, and cherry tomatoes.
Sliced Fruit & Breakfast Smoothie
Served with pancake stacks, bacon, maple syrup, and blueberries.
Fruit Platter, Granola, Greek Yogurt & Honey
Served with English breakfast of fried eggs, bacon, mushrooms, tomatoes, and fried potatoes with toast.
Breakfast
Day Break Inspirations
DAY BREAK
Fruit Platter, Greek Yogurt, Granola & Honey
Served with scrambled eggs, smoked salmon, and cream cheese bagels.
Fruit Salad & Mango Chia Pudding Pots
Served with poached eggs, smashed avocado, bacon, and arugula on toast.
Melon Fruit Kebabs, Overnight Oat Pots with Berries, Yogurt & Honey
Served with Turkish breakfast eggs, toast, and harissa cherry tomatoes.
Sliced Fruit, Granola, Greek Yogurt & Honey Pots
Served with green smoothies and breakfast egg muffins with bacon, cheese, cherry tomatoes, and peppers with toast.
Fruit Salad, Cereal, Greek Yogurt & Honey
Served with banana muffins and shakshuka with crusty bread.
Fruit Platter & Strawberry Cheesecake Overnight Oats
Served with Mediterranean omelets with bacon, feta, peppers, and cherry tomatoes.
Sliced Fruit & Breakfast Smoothie
Served with pancake stacks, bacon, maple syrup, and blueberries.
Fruit Platter, Granola, Greek Yogurt & Honey
Served with English breakfast of fried eggs, bacon, mushrooms, tomatoes, and fried potatoes with toast.
Lunch
Midday Favorites
MIDDAY
Coconut Chicken Salad
Served with a honey soy ginger dressing, crispy peanuts, and rosemary cherry tomato focaccia.
Teriyaki Tuna Poke Bowls
With rainbow vegetables, sushi rice, crispy onions, and sriracha mayo sauce.
BBQ Ribs
Served with Greek salad and beer bread.
Taco Tuesday
Chili beef tacos with Mexican salsa, diced avocado, and sour cream.
Broccoli & Chili Steak Salad
Served with satay dressing and fresh bread.
Slow-Cooked Greek Souvlaki Wraps
With tzatziki, shredded lettuce, red onion, feta, and tomatoes.
Red Snapper
Baked with feta, cherry tomatoes, olives, lemon, and red onion. Served with garlic lemon couscous and broccoli, red pepper, and pine nut salad.
Beef Burgers
Served with sweet potato fries.
Lunch
Midday Favorites
MIDDAY
Coconut Chicken Salad
Served with a honey soy ginger dressing, crispy peanuts, and rosemary cherry tomato focaccia.
Teriyaki Tuna Poke Bowls
With rainbow vegetables, sushi rice, crispy onions, and sriracha mayo sauce.
BBQ Ribs
Served with Greek salad and beer bread.
Taco Tuesday
Chili beef tacos with Mexican salsa, diced avocado, and sour cream.
Broccoli & Chili Steak Salad
Served with satay dressing and fresh bread.
Slow-Cooked Greek Souvlaki Wraps
With tzatziki, shredded lettuce, red onion, feta, and tomatoes.
Red Snapper
Baked with feta, cherry tomatoes, olives, lemon, and red onion. Served with garlic lemon couscous and broccoli, red pepper, and pine nut salad.
Beef Burgers
Served with sweet potato fries.
Dinner
Hors d’Oeuvres Aboard
MAIN
Grilled Mahi-Mahi with Caprese Stacks Starter
Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.
Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.
Catch of the Day with Tomato & Red Pepper Soup Starter
Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.
Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.
Chicken Thai Curry with Asian-Style Mussels Starter
Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.
Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.
Greek Lemon Chicken with Prawn Saganaki Starter
Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.
Tomato Risotto with Watermelon & Feta Salad Starter
Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.
Dinner
Hors d’Oeuvres Aboard
MAIN
Grilled Mahi-Mahi with Caprese Stacks Starter
Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.
Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.
Catch of the Day with Tomato & Red Pepper Soup Starter
Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.
Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.
Chicken Thai Curry with Asian-Style Mussels Starter
Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.
Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.
Greek Lemon Chicken with Prawn Saganaki Starter
Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.
Tomato Risotto with Watermelon & Feta Salad Starter
Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.
Dinner
Main Course Features
MAIN
Grilled Mahi-Mahi with Caprese Stacks Starter
Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.
Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.
Catch of the Day with Tomato & Red Pepper Soup Starter
Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.
Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.
Chicken Thai Curry with Asian-Style Mussels Starter
Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.
Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.
Greek Lemon Chicken with Prawn Saganaki Starter
Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.
Tomato Risotto with Watermelon & Feta Salad Starter
Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.
Dinner
Main Course Features
MAIN
Grilled Mahi-Mahi with Caprese Stacks Starter
Fresh caprese stacks finished with balsamic glaze, followed by grilled mahi-mahi seasoned with jerk spices and served with lemon butter citrus sauce, coconut savory rice, and seasonal vegetables.
Ribeye Steak with Phyllo Brie, Thyme & Honey Tarts Starter
Flaky phyllo pastry filled with brie, thyme, and honey, followed by ribeye steak served with brandy mushroom sauce, butternut and carrot purée, rosemary roasted potatoes, and asparagus.
Catch of the Day with Tomato & Red Pepper Soup Starter
Tomato and red pepper soup served with crispy croutons, followed by catch of the day with Asian chopped salad and baby potatoes in garlic butter with parsley.
Pork Tenderloin with Mushrooms Stuffed with Onion Ricotta Starter
Mushrooms stuffed with onion ricotta on a bed of arugula, followed by pork tenderloin served with mustard sauce, mashed potatoes, and fresh green beans.
Chicken Thai Curry with Asian-Style Mussels Starter
Asian-style mussels served with crusty bread, followed by chicken Thai curry with jasmine rice.
Prawn & Lobster Linguine with Aubergine, Tomato & Mozzarella Stacks Starter
Layered aubergine, tomato, and mozzarella, followed by prawn and lobster linguine served with lemon garlic butter sauce, grated parmesan, and a green side salad.
Greek Lemon Chicken with Prawn Saganaki Starter
Prawn saganaki served with crusty bread, followed by Greek lemon chicken served with roasted potatoes and a medley of Mediterranean vegetables.
Tomato Risotto with Watermelon & Feta Salad Starter
Watermelon and feta salad finished with balsamic dressing, followed by tomato risotto served with lemon ricotta stuffed chicken breast and fresh broccoli.
Sweets
Sweet Finishes
DESSERT
Bailey’s Crème Brûlée
Classic crème brûlée infused with Bailey’s.
Strawberry Fool
Light cream dessert layered with fresh strawberries.
Key Lime Pie
Classic key lime pie with a bright citrus finish.
Grilled Pineapple in Rum
Served with homemade ice cream.
Mango Royale
Creamy mango dessert served chilled.
Tiramisu
Classic layered dessert with coffee-soaked ladyfingers and mascarpone cream.
Greek Yogurt Surprise
Greek yogurt dessert finished with a sweet surprise.
Malva Pudding
Served with ice cream or custard.
Captain Dave “Bozzie” Bosman and Chef Kerry “Kez” Dickinson bring a warm, adventurous, and hospitality-driven spirit to every charter. Both originally from South Africa, they share a love for nature, the ocean, travel, and creating meaningful guest experiences. With Bozzie’s calm leadership and luxury catamaran experience paired with Kez’s fresh, vibrant cuisine and thoughtful service, they create a charter atmosphere that feels relaxed, personal, and full of adventure.
Click each crew profile to learn more about their background, experience, and personal story.
Dave “Bozzie” Bosman
Captain
South African
Languages: English
Captain Dave “Bozzie” Bosman
Captain Dave grew up on a farm in the foothills of the Drakensberg Mountains in South Africa, where his passion for nature, adventure, and the outdoors first took root. Surrounded by wide-open spaces and rugged landscapes, he developed a deep appreciation for exploration and the natural world from an early age.
At 21, Bozzie moved to London with his high school sweetheart, Kez, where he built a successful 10-year career as a corporate executive in the investment management industry. Despite his professional success, his adventurous spirit continued to call him toward something more meaningful and exciting.
In pursuit of that adventure, Bozzie stepped away from the corporate world and embarked on an extraordinary journey, skateboarding 1,000 miles from the top to the bottom of the United Kingdom to raise money for charity. Shortly afterward, he discovered his true calling in the yachting industry.
Since then, Bozzie has earned his RYA Yachtmaster qualification and spent the past five years captaining luxury catamarans ranging from 50 to 70 feet throughout Europe, Central America, and the Caribbean. His calm leadership, professionalism, and passion for creating unforgettable guest experiences have made him a trusted and sought-after captain.
Bozzie is deeply passionate about the ocean, nature, and a wide range of water sports. Whether guiding guests through crystal-clear Caribbean waters, discovering hidden anchorages, or delivering luxury adventures at sea, he brings energy, authenticity, and a genuine love for hospitality to every charter.
Kerry "Kez" Dickinson
Chef/First Mate
South African
Languages: English
Chef Kerry “Kez” Dickinson
Chef Kerry grew up in a small farming town nestled in the Southern Drakensberg Mountains of South Africa, where her love for the outdoors, nature, and fresh, locally sourced food first began. Surrounded by farmland and wide-open spaces, she developed a deep appreciation for wholesome ingredients, simple living, and the connection between food and community.
At 21, Kez moved to London with her partner, Bozzie, where she built a successful career in risk and compliance within the financial industry. After 12 years in the corporate world, she felt drawn toward a more adventurous and fulfilling path.
Following a transformative 350km journey walking the Camino de Santiago trail in Spain, Kez made the decision to leave corporate life behind and enter the yachting industry as a stewardess aboard a luxury superyacht. There, she discovered the perfect blend of her passions for hospitality, travel, the ocean, and exceptional cuisine.
Kez has since transitioned into her role as a yacht chef, combining her love of fresh, locally sourced produce with vibrant, healthy, and beautifully balanced cuisine designed for life at sea. Her approach focuses on nourishing, flavorful meals that enhance the guest experience while embracing the unique cultures and ingredients of each destination.
When she is not in the galley, Kez can usually be found paddleboarding, snorkeling, or exploring nature trails with guests, bringing warmth, energy, and an adventurous spirit to every charter she helps create.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
Let's Get In touch
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (954) 933-8097 for immediate assistance.
