CIRRUS Yacht Description
S/Y CIRRUS was custom-designed by Stephens & Waring, Belfast, ME, built by James Betts Enterprises in Anacortes, WA, in a newly designed Spirit of Tradition architectural style, and launched at the end of 2024, ready for adventure!
She is sparkling new, having been the effort of a dedicated owner for the last seven years with a few add-ons, inspirations, and mind changes later!. There is some lovely attention to detail, the boat has loads of storage and is very well equipped.
Cirrus emerged with a classic style hull design, blended with a spacious and modern interior, and ease of operation for sailing to become a high-performance and luxurious sailing yacht. This amazing yacht has many creature comforts such as full air-con, washer/dryer, luxurious interior wood paneling, and much more, plus the aesthetics of beautiful teak decks.
One special feature of Cirrus is the aft transom deck, which unfolds into a multi-purpose platform that can be used for easy access to the water or tender, cooking, lounging, and fishing.
The decks are a beautiful light teak with light-colored Sikaflex. The hull, mast, and boom were constructed in carbon-fibre composite structures. The Bimini and cabin top are solidly built into the yacht, and there are a noticeable number of handholds. The wheel is large, with all the sail trim feeding to the helm. The drop-down transom gives good water access and provides storage for the tender on long passages.
As you enter the main companionway, you arrive in the spacious open main salon with plenty of natural light. The large open interior means the ventilation system allows air to circulate freely, providing great comfort to guests spending time in the salon. The dining table is to the left, and on the right is a full-sized settee. The galley, being just forward, is open to the salon, which is very interactive and accessible.
Cirrus welcomes 6 guests with 3 delightful queen cabins and ensuite bathrooms. The master cabin at the front of the yacht has a comfortable sofa with lots of storage space. The two aft cabins are identical and can easily be converted from queen berths to twin berths if required.
Accommodation
Cirrus accommodates 6 pax in 3 queen cabins. Forward of the galley is the master, with a queen berth and a comfortable sofa. There is a lot of storage for guests and the head is large for a vessel of this size. The shower is oversized as well and separate.Aft of the salon is a navigation station on the starboard side, aft of that is a day head and a convertible queen/twin cabin. The port side has a similar convertible cabin, and the head also has a shower which can be accessed from either the salon or the port cabin head.
The crew quarters are forward with a separate companionway entrance.
What is the cabin arrangement of CIRRUS?
- 3 VIP cabins
CIRRUS
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Weekly price: $29,500 - $34,000
Low Season | High Season
- Length: 68'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder:
- Consumption: 2.5g per hr US Gall/Hr
- Cruising Speed: 5 knots
- Max. Speed: 10 knots
- Built Year: 2024
Price Details
Price from: USD29,500
High season rate: USD34,000
Christmas / New year rates - $34,000 plus expensesChristmas / New year rates - $34,000 plus expenses
CIRRUS Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Microwave
Refrigerator
Freezer
Washer/Dryer
Dodger
Sail Awning
Sailing Bimini
TV Salon
Crew
CAPTAIN
CHEF
Captain: Erik Samuels
Leads a hands-on sailing program so guests can participate at any skill level, based on his background as a sailing instructor. Plans safe, smooth routes with experience captaining sailing yachts up to 35 meters in the Caribbean, New England, and Europe.
- American nationality
- Languages: English, conversational Spanish
- License/certifications: Yachtmaster Offshore, AEC, Powerboat II, STCW 10, US Sailing
- Captained classic and modern sailing yachts up to 35 meters
Classically trained and focused on fresh, seasonal cooking, with specialties that include French, Mediterranean, and Japanese. Can accommodate dietary preferences including gluten-free, vegan, keto, and paleo.
- American nationality
- Graduate of the Austin Culinary Institute
- Food Safety Certified (emphasis in Baking and Patisserie)
- Certification: STCW 10
Menu
7-Day Charter Sample Menu - Chef Elizabeth Deringer
Day 1
Breakfast: Fresh fruit salad, chia yogurt parfait, warm banana muffins (GF option available)
Lunch: Grilled chicken salad with avocado, heirloom tomatoes & lemon vinaigrette
Dinner: Pan-seared halibut with cauliflower purée, asparagus & citrus beurre blanc
Dessert: Vanilla bean panna cotta with berry compote
Day 2
Breakfast: Scrambled eggs with chives, roasted sweet potatoes, and sautéed greens
Lunch: Zucchini noodle bowl with shrimp, cherry tomatoes & basil pesto
Dinner: Herb-crusted rack of lamb, truffle mash, and roasted root vegetables
Dessert: Flourless chocolate cake with whipped cream and raspberries
Day 3
Breakfast: Smoothie bowls with coconut, fresh mango & granola
Lunch: Seared ahi tuna salad with cucumber, radish, and sesame dressing
Dinner: Grilled filet mignon with wild mushroom risotto & broccolini
Dessert: Honey-roasted peach tartlets with almond crust (GF)
Day 4
Breakfast: Avocado toast with poached eggs and microgreens on GF sourdough
Lunch: Roasted vegetable and quinoa bowl with lemon tahini dressing
Dinner: Baked salmon with dill cream, sautéed spinach & lemon rice
Dessert: Coconut crème brûlée
Day 5
Breakfast: Omelets made to order with cheese, herbs, and seasonal vegetables
Lunch: Shrimp tacos with cabbage slaw and avocado-lime crema
Dinner: Chicken roulade with goat cheese, baby carrots, and herb jus
Dessert: Chocolate-dipped strawberries and pistachio shortbread
Day 6
Breakfast: Almond flour pancakes with maple syrup and berry compote
Lunch: Grilled vegetable and hummus wrap with arugula salad
Dinner: Lobster tail with garlic butter, corn purée, and grilled zucchini
Dessert: Lemon mousse with blackberry coulis
Day 7
Breakfast: Greek yogurt bar with toppings: nuts, seeds, honey, and fruit
Lunch: Cold soba noodle salad with edamame, carrots & sesame vinaigrette
Dinner: Braised short ribs with parsnip mash and glazed carrots
Dessert: Salted caramel pots de crème
