REVA NUI - salon

REVA NUI - master cabin

REVA NUI - master cabin bathroom

REVA NUI - master cabin walk-in closet

REVA NUI - Guests cabin

REVA NUI at anchor

REVA NUI sailing

REVA NUI at anchor

REVA NUI - Master terrace view

REVA NUI - Aft platform with toys

REVA NUI - Aerain view

REVA NUI cockpit

REVA NUI - jacuzzi on the fly

REVA NUI - High level services

REVA NUI

Guests: 8
Cabins: 4
Price Range: $60,000 - $69,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

REVA NUI yacht is a 78.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Lagoon in 2025. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins, 2 twin cabins.

The sailboat features 2 NANNI diesel engines 235HP 2 Cummins Onan 27Kwa generators engines and a generator.

Accommodation

REVA NUI is accommodating up to 8 guests in 4 cabins:

All cabins have separated heads and shower and are equipped with TV, private control AC, Hi-Fi set radio and plugs

FORWARD STARBOARD - 1 Master cabin, King size bed 180 x 2m equipped with a sofa, a desk, a walk-in closet and a private terrace (hydraulic platform)

AFT STARBOARD - 1 VIP cabin, Queen size bed 160x 2m,equipped with a desk

AFT PORTSIDE & MIDSHIP - 2 Double cabins, size bed 160x 2m, convertible in twin cabins

Separate crew quarters: 1 peak + 1 cabin

Guests: 8

Maxspeed: 10

Draft: 2.5

Cruising Speed: 8

Helipad: No

Ac: Full

Ac Night: No

Built: 2025

Turnaround: 48 HOURS

Cabins: 4

King: 1

Queen: 3

Twin: 2

Showers: 4

Electric Heads: 4

Jacuzzi: No

Flag: MALTA

Homeport: Flexible - South of Corsica / Sardinia / Italy

Yacht Permit: 2

Yacht License: 2

Features

BBQ: Yes

AC: Full

Generator: 2 Cummins Onan 27Kwa

Internet: Onboard WIFI

Cruising Speed: 8

Max Speed: 10

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Multimedia System: Yes

Nude: Inq

Crew Pets: No

Guest Pets: No

Water Maker: 2 540 l/h

Ice Maker: Yes

Board Games: Yes

Sun Awning: Yes

Bimini: Yes

Special Diets: Inq

Kosher: Inq

Bbq: Yes

Gay Charters: Inq

YachtNudeCharters: Inq

Hairdryers: No

Crew Smokes: Inq

Children Ok: Yes

Generator: 2 Cummins Onan 27Kwa

Voltages: Plugs: type C and European soc

Price Details

Price from: $60,000

High season rate: $69,000

MEDITERRANEAN - SUMMER 2026:
July - August: 69 000 €
June - September: 65 000 €
May - October: 60 000 €

MYBA terms: + 30% APA + VAT

One week minimum required - on request : 5 days might be accepted depending on the calendar.

CARIBBEAN - WINTER: 2026-2027
Dec to April: €69 000
Xmas rate: €79 350
New Year: €82 800 (10 days minimum required)

MYBA terms: + 30% APA
Pick up Martinique/Guadeloupe + 8,5% VAT if applicable

One week minimum required - on request : 5 days might be accepted depending on the calendar.

Layout

Water Sports

Dinghy Size: 1 Williams 505 Jet tender

Dinghy Pax: 5.03m - 8 + 1

Swim Platform: yes

Water Skis Adult: Yes

Boarding Ladder: yes

Snorkel Gear: Yes

Wake Board: Yes

Paddleboard: Yes

Other Entertainment

TV and Apple TV in the salon
Radio/Bluetooth in the saloon with speakers inside, at cockpit, fore cockpit and flybridge.
Spotify premium
Apple TV - HDMI cable TV & HI-FI set radio in the master cabin
Apple TV – HDMI cable & HI-FI set radio in the other 3 cabins
1 x Playstation 5

Expresso coffee machine

Crew

Crew Information

CAPTAIN

CHEF

STEWARDESS

MATE

Captain: JAIME GONZÁLEZ

CAPTAIN: JAIME GONZÁLEZ
Degree in Navigation Science | Yacht Master 3000
Spanish, English and basic French

With a Degree in Navigation Science and a Yacht Master 3000 license, Jaime is a highly experienced Spanish sailor with over 20 years in the maritime industry.

Multiple ocean crossings (Atlantic/Pacific), and experience in both Caribbean and Mediterranean seasons, he accumulates more than 130.000 miles sailed under his belt. Capable of overcoming any difficulty on board.

Specialized in catamarans, he loves fishing and all aspects of the sea.

CHEF: Jean-Baptiste REDREAU
STCW, ENG 1, HACCP Certification
French, English

Rotational Chef onboard REVA NUI from June to July.

Jean-Baptiste has been working in the maritime industry for nearly 20 years. He started as a racing sailor aboard traditional tall ships and later on modern sailing yachts, which gave him the opportunity to participate in offshore races, including transatlantic crossings.

Having always been passionate about cooking, he decided to become a self-taught chef.

For almost 12 years, he has been offering his culinary expertise as a chef aboard private and charter yachts such as S/Y OTOCTONE and S/Y IPHARRA . A cuisine inspired by his travels throughout the Caribbean, the Pacific Ocean, and most of the Mediterranean Sea.

He loves to create memorable dining experiences and sharing his passion through flavorful, and personalized cuisine tailored to each guest's preferences.

‘I never grow tired of being in the galley, whether on board or at home with family and friends’

CHEF: JÉRÉMY RIT
STCW, ENG 1, HACCP Certification
French, English and Spanish

Rotational Chef from August to October.

After graduating from Business School, he followed his true calling at 24, honing his craft in Michelin-starred restaurants across France, Portugal and England.

His combined high-end knowledge in pastry, fish monger and plant-based cuisine, allows him to transform every meal into a celebration of authentic flavors.

As a devoted father who raised his daughters single-handedly, he possesses an exceptional sense of responsibility and a calm, thoughtful demeanor. His mission is to provide a first-class experience and his dedication to guest well-being shine through every plate.

Having built his career in high-pressure top rated restaurants, now seeks the yachting industry as his next challenge.

CHIEF STEWARDESS: CRISTINA RODRÍGUEZ
STCW, ENG 1 & Food Hygiene and Safety II
Spanish, English and basic French

Linked to commercial management and sales since her beginnings, in the last 8 years the maritime tourism industry has become the core of her professional development.

With Food Hygiene/Safety and PADI Advanced Open Water diver license, this Sevillian has already accumulated over 40.000 nautical miles sailed, assuming responsibilities for budgeting, special food supplies, guest service, crew management, design high-value travel itineraries, yacht interior furnishings accessories, cooking and housekeeping.

MATE: LUCA SPINDLER
STCW, ENG 1, Yacht Master Offshore
English, Italian and Spanish

Originally from Tarifa, Spain with sailing background in windsurfing, other water-sports, sail making and hands-on experience with mechanical engineering systems, maintenance, and navigation.

Luca is versatile in both sailing and motor yachts. Trilingual in English, Spanish, and Italian, he has worked on vessels across the Mediterranean including Atlantic crossing.

Along with practical skills in antifouling, rigging and watersports-videography. With a calm and proactive approach, he brings both technical expertise and positive energy to the crew, ensuring smooth and safety operations.

BREAKFAST
Fresh fruit platter, granola, cheese and cured meat served every morning
Salmon Benedict, Kaffir lime hollandaise sauce
Herb & feta omelet, Heirloom tomato salad
Tortang Talong (baked aubergine omelette) with scalion & ricotta
Coconut & chia seed power bowl with freshly cut mango, flaxseed, blueberry and cashewnuts
Homemade crêpes filled with banana and strawberries
French toast: Thick brioche, sea salt caramel and passion fruit

LUNCH
Lobster salad, citrus and crunchy fennel, and passion fruit dressing
Tataki de boeuf: Served with ponzu sauce, black radish and fresh herbs
Scallop carpaccio, lime, pink peppercorns, and vanilla oil
Grilled sea bass, vegetable vierge, provence herbs, and Thai rice
Crab salad, pomelo, charred avocado, fresh herbs and chili oil
Tahitian raw fish, red tuna, fresh coconut milk, crunchy vegetables
Chicken thigh skewers served in a pitta with a tabbouleh, Greek yoghurt sauce and red onion picckles

APERITIFS
Buckwheat blinis with trout roe - Tomato and raspeberry gazpacho
Shrimp tempura, black garlic aioli - Calamari carbonara, sage fritter
Bream ceviche - Sea bass sashimi
Comté gougères - Mini fish burgers
Radish with seaweed butter - Caviar chawamushi - Sea rillettes toast
Cod fritter, shalots and gerkins relish
Parmegianno short bread and tuna tataki

DINNER STARTERS
Cuttlefish confit and grilled, roasted cauliflower cream with tahini & chicken juice with liquorice
Asparagus and parmegiano tartelette with pistachio sabayon and bottarga
Sea trout cooked with polenta in leeks leaves, buttersquash, trout eggs & chives sauce
Tomatoe and white miso velouté, shellfish & mustard seeds
Beef tataki, caviar from Aquitaine & toum sauce
Red snapper crudo, sobressade savory custard, Xeres mirror and jalapenos pepper
Bluefin tuna tartar, confit egg yolk in soy sauce, fresh cucumber, juniper powder & crispy tapioca

DINNER MAIN
Scallop, some fresh and raw, others marinated in XO and semi-dried.
Fresh fennel and lime salad, pilpil sauce of their coral & preserved lemon
Lamb saddle stuffed Provençal-style, served with thyme-infused sauce and garlic, sautéed spinach and potato mille-feuille
Lobster, poached in red butter, smoked potatoes, stired pakchoï, grilled pamplemousse & hollandaise champagne sauce
Beef filet chargrilled, crispy canelloni of the brisket, beluga lentils, roasted aubergine served with a truffle & beef sauce
Dover sole filet, cooked “meunière” with voatsypiferi pepper, oyster cream and oyster leaves, potatoe & algae gnocchi
Bresse chicken breast with yellow wine, chicken thighs croquettes with ras el hanout, herbs, fig oil, and mango vinegar
Duck breast, seared and gently smoked, porcini tatin tart, foie gras shavings, black olives & cocoa sauce & hazelnut oil

DINNER DESSERTS
Orange greek yogurt, semolina and Kalamata olive oil short bread, blood & supreme orange blossom water meringue
Figs tartelette, mascarpone and vanilla light chantilly & balsamic caramel
Lemon gateau infused with limoncello, lemon cream & raspberry coulis
Almonds, freshly picked, Basque cheesecake & minute made cherry marmelade
Honey, pollen, chantilly cream, honey financier & fresh peaches
Chocolate mousse quenelle, crunchy peanuts & salty banana caramel
Pistachio biscuit and nougatine, Iranian safran cream & rose custard
Hazelnut, caramelized and sliglty salted, praliné, hazelnut biscuit & sprinkled with miso caramel

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wpcf_mainimg_description: Rooted in the spirit of Easter Island Rapa Nui, the name REVA NUI evokes a profound sense of abundance (Nui) and an enthusiastic call to adventure (Reva). This elegant, refined yacht is designed to be your “home at sea” a sophisticated sanctuary where the soul of Polynesia blends harmoniously with timeless French chic. Featuring truly impressive open spaces, her design allows for complete freedom of movement. The outdoor decks blend seamlessly with the interior, offering panoramic views that make the yacht feel like your own private island. REVA NUI can accommodate up to 8 guests in 4 luxurious cabins, including the master cabin a true haven of privacy with its dedicated relaxation area, large walk-in closet, and private terrace. Her dedicated and professional crew of 4 ensures that every cruise is an exceptional experience. Whether you’re soaking up the Mediterranean sun or exploring the Caribbean, REVA NUI is the perfect setting to savor fine cuisine, enjoy excellent company, and experience the freedom of the open ocean.
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wpcf_menu: S/Y REVA NUI Sample menu by Chef Jérémy RIT BREAKFAST Fresh fruit platter, granola, cheese and cured meat served every morning Salmon Benedict, Kaffir lime hollandaise sauce Herb & feta omelet, Heirloom tomato salad Tortang Talong (baked aubergine omelette) with scalion & ricotta Coconut & chia seed power bowl with freshly cut mango, flaxseed, blueberry and cashewnuts Homemade crêpes filled with banana and strawberries French toast: Thick brioche, sea salt caramel and passion fruit LUNCH Lobster salad, citrus and crunchy fennel, and passion fruit dressing Tataki de boeuf: Served with ponzu sauce, black radish and fresh herbs Scallop carpaccio, lime, pink peppercorns, and vanilla oil Grilled sea bass, vegetable vierge, provence herbs, and Thai rice Crab salad, pomelo, charred avocado, fresh herbs and chili oil Tahitian raw fish, red tuna, fresh coconut milk, crunchy vegetables Chicken thigh skewers served in a pitta with a tabbouleh, Greek yoghurt sauce and red onion picckles APERITIFS Buckwheat blinis with trout roe  - Tomato and raspeberry gazpacho Shrimp tempura, black garlic aioli - Calamari carbonara, sage fritter Bream ceviche - Sea bass sashimi Comté gougères - Mini fish burgers Radish with seaweed butter - Caviar chawamushi - Sea rillettes toast Cod fritter, shalots and gerkins relish Parmegianno short bread and tuna tataki DINNER STARTERS Cuttlefish confit and grilled, roasted cauliflower cream with tahini & chicken juice with liquorice Asparagus and parmegiano tartelette with pistachio sabayon and bottarga Sea trout cooked with polenta in leeks leaves, buttersquash, trout eggs & chives sauce Tomatoe and white miso velouté, shellfish & mustard seeds Beef tataki, caviar from Aquitaine & toum sauce Red snapper crudo, sobressade savory custard, Xeres mirror and jalapenos pepper Bluefin tuna tartar, confit egg yolk in soy sauce, fresh cucumber, juniper powder & crispy tapioca DINNER MAIN Scallop, some fresh and raw, others marinated in XO and semi-dried. Fresh fennel and lime salad, pilpil sauce of their coral & preserved lemon Lamb saddle stuffed Provençal-style, served with thyme-infused sauce and garlic, sautéed spinach and potato mille-feuille Lobster, poached in red butter, smoked potatoes, stired pakchoï, grilled pamplemousse & hollandaise champagne sauce Beef filet chargrilled, crispy canelloni of the brisket, beluga lentils, roasted aubergine served with a truffle & beef sauce Dover sole filet, cooked “meunière” with voatsypiferi pepper, oyster cream and oyster leaves, potatoe & algae gnocchi Bresse chicken breast with yellow wine, chicken thighs croquettes with ras el hanout, herbs, fig oil, and mango vinegar Duck breast, seared and gently smoked, porcini tatin tart, foie gras shavings, black olives & cocoa sauce & hazelnut oil DINNER DESSERTS Orange greek yogurt, semolina and Kalamata olive oil short bread, blood & supreme orange blossom water meringue Figs tartelette, mascarpone and vanilla light chantilly & balsamic caramel Lemon gateau infused with limoncello, lemon cream & raspberry coulis Almonds, freshly picked, Basque cheesecake & minute made cherry marmelade Honey, pollen, chantilly cream, honey financier & fresh peaches Chocolate mousse quenelle, crunchy peanuts & salty banana caramel Pistachio biscuit and nougatine, Iranian safran cream & rose custard Hazelnut, caramelized and sliglty salted, praliné, hazelnut biscuit & sprinkled with miso caramel
wpcf_video:
wpcf_video3d:
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wpcf_yachtLogo:
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wpcf_captain_only:
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wpcf_queencabins: 3
wpcf_singlecabins: 0
wpcf_doublecabins: 0
wpcf_twincabins: 2
wpcf_pullmancabins: 0
wpcf_refit:
wpcf_deck_shower: Yes
wpcf_bimini: Yes
wpcf_voltages: Plugs: type C and European soc
wpcf_homecountry:
wpcf_fuel: 40
cruising_speed: 8
max_speed: 10
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location_details: SUMMER 2026: CORSICA - SARDINIA - ITALY WINTER 2026-2027: CARIBBEAN SEASON - LEEWARD - WINDWARD ISLANDS - home port TBA
helipad: No
sailing_instructor:
lengthm: 23.00 m
consumption: 40
consumption_units: Litres/Hr
yachtRange: 70
price_details: MEDITERRANEAN - SUMMER 2026: July - August: 69 000 € June - September: 65 000 € May - October: 60 000 € MYBA terms: + 30% APA + VAT One week minimum required - on request : 5 days might be accepted depending on the calendar. CARIBBEAN - WINTER: 2026-2027 Dec to April: €69 000 Xmas rate: €79 350 New Year: €82 800 (10 days minimum required) MYBA terms: + 30% APA Pick up Martinique/Guadeloupe + 8,5% VAT if applicable One week minimum required - on request : 5 days might be accepted depending on the calendar.
terms: Plus Expenses
yachtTermsTypeNum: 2
caemail: [email protected]
ca: Blue Latitude Yachting
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/10633/4
special_conditions:
contracts:
nude: Inq
green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:165:"Stainless steel and paper straws No disposable crockery Macerator Ecological cleaning products, clothes Refillable bathroom set Local and organic food products";}
diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:133:"Starlink internet Wifi / Bluetooth connection onboard Autopilot / GPS Navigation station / Radar / Sonar";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
flag: MALTA
captain_nation: SPANISH
crew_nationality: FRENCH
jacuzzi:
scubaonboard: Yacht offers Rendezvous Diving only
mo_sync_modified: 1783024669