Excess 70ft Catamaran

Low Season Rate
$33,000 Per Week
High Season Rate
$41,000 Per Week
Boat Length
70 ft Sunreef Yacht
Number of Cabins
4 Queen(s), 1 Pullman
Number of People
1 - 8 Guests

EXCESS is one of the very few builds from Sunreef Luxury Yachts in the region. As a result Excess is the seventh of the eleven Sunreef 70′ sails ever built and just went through a refit in 2018. EXCESS is an owners edition, which has 1 larger master suite with pullman plus 3 spacious queen cabins, all with private ensuite heads and  showers and electric fresh water flush toilets . An addition the cabins have individual A/C controls. The crew usually stays in the twin bunk room but is flexible if client needs bunk room crew will use 1 queen, this cabin is small and suitable for children.

The yacht is strikingly and uniquely styled and certainly has a presence no matter what bay it’s anchored in. With her 70 ft length and 34 ft beam Excess boasts tremendous exterior and interior space which includes a full dining area for alfresco dining in the cockpit, flybridge with 360 dgree view and dining area plus sun pads, and an elegant salon with formal dining option. The salon seating area has a 65 inch flat screen TV along with updated top of the line surround sound in all common areas. The fore deck has bean bag seating, cocktail teak table, and large trampolines with pillows for relaxing in the sun. The fly bridge has a large teak dining table with wrap around seating as well as surrounding seating for sun lounging.The yacht has an extensive array of water toys such as sea scooters, diving board, stand up paddle boards, scuba diving, kayaks, wake boards, knee boards, free diving, various floats, and more.

Excess accommodates up to 9 guests in 4 spacious well-appointed cabins with 4 ensuite bathrooms. Ideal for families and couples. Excess has a galley up creating a unique and welcoming living space. Lounging, relaxing and dining area have all been designed with focus on comfort and showcasing the tranquil surroundings.

Image of yacht layout for Excess 70ft Catamaran

Cruising Area

Pref. Pick-up Yacht Haven G in St Thomas, Other Pick-up BVI inquire limited to 7, Summer & Winter Ports USVI, Summer & Winter Operations Caribbean Virgin Islands/Caribbean Leewards/ Caribbean Windwards

Full Yacht Amenities

  • Salon Tv/ Stereo
  • iPod/Device Hookups
  • Sun Awning
  • Hammock
  • Deck Shower
  • Bimini
  • Special Diets
  • Kosher Inq
  • BBQ
  • Hairdryers
  • 20 Port Hatches
  • Guests Smoking allowed on sugar scoop
  • Children are Welcome water safe
  • Water Maker
  • Ice Maker
  • Sailing Instructions ASA
  • Onboard WIFI
  • Green Initiatives- Make purified drinking water
  • Re-usable water bottles
  • Organic & Locally sourced produce when available
  • solar panels to decrease the reliance on generators. Green cleaning products
  • 15ft Walker Bay Dinghy with center console & 70 hp engine
  • Water Skis for Adult & kids
  • Kneeboard
  • Snorkel Gear
  • Tube
  • Wake Board
  • 2 x 2 man Kayaks
  • Swim Platform with Boarding Ladder
  • Beach Games
  • 3 x SU Paddle Boards
  • Fishing Gear
  • U/Water Camera & video
  • Fishing Permit for BVI in process
  • Sea Scooters
  • Sub-wing 3 person float

Charter Information

All rates are for the entire boat and are subject to change without notice prior to actual reservation, Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter, All guests over 18 yrs wishing to fish in BVI must purchase a BVI license prior to boarding ask us for information, Marina dockage if applicable upon the request of the charter guests is not included, Fine wines champagnes and top shelf liquors are not included and can be purchased upon request of the charter guests at their expense, Hurricane Season is from 1st June to end of November and it is imperative that all guests purchase trip insurance. Yacht's are not responsible for clients shore side expenses if charter cancelled for named storm (this includes meals hotels transportation as well as air transport) Most yachts will allow client to rebook unused dates within 6 months of cancellation (excluding holidays).

Yacht Rates in USD

 2 pax3 pax4 pax5 pax6 pax7 pax8 pax9 pax
W 2020/21 36,000 37,000 38,00039,00040,00041,00042,00042,500
S 2021 36,000 37,000 38,00039,00040,00041,00042,00042,500
W 2021/22 36,000 37,000 38,00039,00040,00041,00042,00042,500

All inclusive rates are based on a 7 night charter (1 week) with food, beverages and standard bar, cruising permits and licenses are paid by boat
Taxes, relocation fees may be extra, see below for Charter Information

Charter Fee does not include a customary gratuity in the amount of 15-20% of the total charter fee payable to a deserving Captain and Crew upon the completion of a successful charter.

BVI Pick-up and Drop-off $250 each way

DELIVERY FEE: For charters outside of the Virgin Islands, delivery fees may apply for St. Martin or down island.
9 PAX FAMILY CHARTERS: 9th berth is a pullman attached to the master suite, sharing the master bath.

HALF-BOARD: Includes 7 breakfasts, 4 lunches & 3 dinners, other meals to be taken ashore at client expense.
2/$35,700 3/$36,550 4/$37,400 5/$38,250 6/$39,100 7/$39,950 8/$40,800 9/$41,150 (see note on 9 pax charters above)


1-9 guests @ $45,000

1-9 guests @ $50,000

Scuba Onboard

$50 per person per dive, $75 per person per night dive
Up to 3 dives per day
$125 per person for Discover Scuba, minimum age 10

Crew Information

Image of crew for Excess 70ft Catamaran

Captain: Dan Szymczak & Chef: Elise Lindbergh both hail from US

Captain Dan Szymczak has been enamored of the sea since his grandfather, a fisherman and clammer, first showed him a chart of Long Island Sound. Dan spent his youth in southern Connecticut on both fresh and saltwater kayaking, sailing, and fishing. His love of water sports, craft cocktails, and trivia will help make your vacation unparalleled.

While teaching English literature and public speaking at several colleges in New York City, Dan couldn’t help but feel the desire to be on the water, and this led to his career in yachting, working on a schooner in Manhattan. He then transitioned into eco-tourism, where he wowed guests by driving them to see cracking glaciers and breeching whales in Southeast Alaska and mega pods with thousands of dolphins in the Baja peninsula. He’s also an accomplished expedition leader, leading hikes to spot local wildlife, and he has extensive knowledge of both birds and sea life alike.

Chef Elise Lindbergh

Elise was initiated into the culinary world by her food-centered family. As a child, she would help cultivate the garden, and her family would invite friends to join them in the spacious kitchen to help make homemade pasta. Elise’s father then would select the best tomatoes and basil leaves from the garden to make the sauce. Everyone would then gather outside to enjoy the meal as the sun was setting. This was a beloved social event. Elise’s devotion to food blossomed, and at the age of 14 she started a baking business where she would be commissioned to bake elaborate specialty fondant cakes. She continued this business throughout high school. While studying anthropology and philosophy at Bowdoin College in Maine, she started selling her homemade hummus and cooking weekly meals with her friends. After she graduated, she received a scholarship to attend an 8-week culinary course in Virginia, taught by recognized Swiss Master Chef Rolf Strub, and under the direction of Chef Antwon Brinson. Her culinary interests are informed by her world travels, which include a 9-month stay in India, a month in Nepal, and multiple stays in Europe and Central America. She further honed her culinary skills in the three seasons she worked in the Caribbean as a yacht chef.

Her cuisine is strongly influenced by Asian, French, and Central American methods, ingredients, and philosophies of food. She believes a meal should be both a social event and an experience that titillates all of the senses. Her food is flavorful, colorful, and uses the freshest ingredients. She prides herself on making her own bread, pastries, sauces, and fermented goods to enhance every meal and make every dining experience homemade. She wakes up well before sunrise and uses time as her specialty ingredient— allowing her bread to rise, sauces to marinate, and flavors to infuse. Your meals on board will both excite you and nourish you. Elise’s dishes are exquisite; some of them can be found on her Instagram page, @galley_of_Elise.

Additionally, Elise is as comfortable at the helm as in running the galley: she holds a 200gt Master of Yachts Unlimited ticket, which includes celestial navigation— please ask her about constellations!

Sample Menu

Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.


Patatas Bravas with lemon garlic aioli and chorizo
Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.
Mushroom Omelet
Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary and served with home fries and Gouda grits.
Eggs Benedict
Homemade Hollandaise, homemade English muffin, crispy woven bacon squares.
Huevos Rancheros
Eggs served atop freshly made corn tortillas topped with black beans, chorizo, saute?ed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream
Gallo Pinto
Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas
With onions, leeks, mushroons, smoked ham, and swiss cheese
Egg Strata
Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage
Homemade Bagels & Smoked Salmon
Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill and lemon wedges
Traditional thin French crepes with served with cinnamon sugar, maple syrup, mascarpone, and fresh berries
Breakfast Pastries
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls


Ahi tuna with Chimichurri Arugula
Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, avocado
Four Cheese and Mushroom Flatbread
Asiago, romano, and Parmesan with portobello, crimini and button mushrooms on a homemade garlic crust finished with arugula, goat cheese and balsamic reduction
Five Spice Chicken Ba?hn Mi?
Chicken sandwich made with homemade french bread and topped with a fried egg. Served with a ginger sesame salad.
Tuna Nic?oise salad
Colorful mixed greens salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon- garlic vinaigrette
Spicy grilled shrimp tacos
Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn
Yellow Submarine
Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.
Mediterranean Pita Bar
Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita


Caprese salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pinenuts.
Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.
Homemade hummus platter
Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots.
Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic
Served refreshingly chilled with fresh bread
Marinated tuna poke
Hawaiian style with sticky rice and plum sauce
Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro
Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey


Ginger marinated pork tenderloin with peanut sesame noodles
Served with roasted bok choy and mixed vegetables
Roast Chicken Breast and Butternut fettuccine
Topped with Gorgonzola and toasted walnuts
Roasted Vegetable Hummus bowl
Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives
West African Peanut Soup
Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts
Black Bean Soup
Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations
From the Sea
Tarka mahi mahi
Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with basmati rice and aloo gobi
Chilean sea bass With spaghetti squash and scampi butter
Smoked tea red snapper With tangy mango salsa and butterfly pea flower rice
Grilled lobster and porcini port wine risotto
Butterflied lobster, on top of a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter


Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with homemade vanilla ice cream.
White chocolate cheesecake
Drizzled with a blueberry coulee.
Traditionally prepared and topped with dark chocolate shavings and dark chocolate covered espresso beans.
Pecan, pumpkin, apple, sweet potato, blueberry, peanut buttter. All with homemade crust and served with homemade ice cream.
Vegan Flourless chocolate cake
This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and its sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.
Almond Kringle
Danish American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.
Sorbets and Sorbettos
Dairy free lemon, raspberry, watermelon, or dark chocolate.


During charter, I prepare all baked goods from scratch.
Homemade sourdough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
English muffins, artisan no knead loaf, burger buns, crossaints.


Vodka: Tito’s
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Milagroa
Champagne: La Marca Prosecco
Red/White Wine
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer’s, Leatherback Brewery, Corona

Testimonials from guests on Excess 70ft Catamaran

April 2023
Thank you so much for an amazing week letting us the discover the beauty of the Virgin Islands. With super knowledgeable Captain an at the helm and amazingly talented Chef Elise in the galley, so much fun was had above and below water for the little helpers in the kitchen and discovering gorgeous islands. A huge thank you from the Batistas!
April 2023
What an amazing way to spend my 50th birthday! Dan and Elise made this week a dream come true. This trip was on all of our bucket lists and it is an experience we will never forget. Dan, we loved your stories, the adventures you took us on, the games at night, and even our trips on the tender. You love your job and it shows. Elise, the food was amazing! Every meal was better than the one before. You are so talented and so kind. We can’t thank you enough for making this a trip we will never forget. We will be back!
April 2023
What an amazing adventure to celebrate some of our 60th birthdays and a wonderful friendship! We will never forget all of the fun we had with Captain Dan and Elise! The food was some of the best we’ve ever had and so delicious everyday! We truly enjoyed playing “Three” at night, snorkeling, sailing. All the stops at islands like Bitter End, Soggy Dollar, Foxy’s – too many to mention, all of them! It was truly a trip of a lifetime and we truly appreciate everything!
April 2023
Dan and Elise,
Can’t thank you enough for the superb experience. The food was magnificent…better than we could find in fine restaurants. Capt. Dan was fun, professional, and quite knowledgable. Of course, the anchorages were beautiful and fun, all together it was a life-memorable trip!
April 2023
Elise..your culinary skills are unsurpassed and your precious personality is infectious. We will always love you for being wonderful to this crazy group! Dan…BVI BBBB2023 dash with a group of life-long best friends saying yes to a fulfilling life-long dream. And it was an epic success thanks to you. For the perfect combination of fun and responsible professionalism! Needless to say, we will never forget you…and can’t wait to see you again next year! Here’s to lying, cheating, stealing and drinking. If you’re going to lie, lie for a friend…If you’re going to steal, steal a heart…if you’re going to cheat, cheat death..and if you’re going to drink, DRINK TO EXCESS! Thank you!
April 2023

Thank you both! It was amazing!

Trip of a lifetime!

Boat, stops, food, and fun beyond expectations. Thanks!

March 2023
Excess and the crew made sure we had the trip of a lifetime! Captain Dan & Elise were amazing and the food was outstanding. We had the perfect amount of relaxation and adventure. Loved every minute!
February 2023
We had an absolutely PERFECT trip. We could not have imagined anything better.
Captain Dan was amazing. He was professional, made us feel safe and suggested a great itinerary based on our requests. We did everything on our list and more. He made extra efforts to make sure we were having a great time and to get us to destinations so we could enjoy. He has a great personality and was very welcoming. He organized island transportation and provided a great experience at each location. We made a request to watch an NFL playoff game while on the boat. He went to every effort to make that happen. He made reservations for us at SABA rock bar to watch it there and was able to get the game projected on the boat so we could finish watching while eating dinner. Very impressed with him.Chef Vanessa prepared delicious meals that exceeded our expectations. She catered to several dietary requests of our group and succeeded in making everything delicious. She had coffee waiting for us in the morning. She prepared healthy and delicious meals and included local fresh herbs, fruits and vegetables. She was very professional and readily available if we had any requests.
The yacht was in pristine condition. It was clean and well kept. The tender, paddle boards, and floating dock were also in pristine condition. Snorkel gear was able to be fitted to each person and was very clean. Towels and sunscreen were always readily available.
December 2022

The trip was a lot better than we could dream of. The crew was fantastic, Very attentive. The food was incredible. We saw lots of sights and the boat was much bigger than we expected.

I would highly recommend this charter to anyone wanting a fabulous trip

May 2022
Was the yacht comfortable and clean?
The yacht was exceptionally clean and comfortable. We were shocked at the space in our rooms and bathrooms.
Was the yacht well ventilated?
The yacht was incredibly well ventilated. It was cool and smelled of the delicious meals being prepared.
Was the crew friendly and accommodating?
The crew was the best part. They gave us the local knowledge and guided through the best vacation we’ve ever had.
Was the food good and well presented?
The food was unbelievable. It was like eating at a 5 star restaurant every meal.
8. Additional comments about the yacht and crew?
Michelle, Ian and Blair were amazing. I cannot wait to go on a charter with them again.
Cruising Area
Did you like the area you chartered in?
March 2022

Michelle & Ian,

You two were absolutely the best. We came in with high expectations, and this exceeded all of them. The food was beautiful and delicious, especially all the vegan creations that could be served in a Michelin star restaurant. Nothing will beat waking up in the most beautiful bays. You both were so kind and flexible – giving us space to have a memorable father – daughter trip while also laughing at the dad jokes and entertaining our stunts. Thank you so much and hopefully see you back soon! Clare, Dana, and Kev.

March 2022
It’s with love and gratitude that we thank you for your attention to detail – your attention to our needs and wants! Sincerely – thoughtful and fun! I could not imagine this trip with any other crew! With peace and love!
March 2022
Thank you for the most amazing vacation! The locations, food, and company were the best! Look forward to sharing our memories with friends and family. Spreading the good IBM word wide and far! Xoxo
March 2022
Thank you so much for the most amazing vacation! We truly loved every moment. The food, beautiful water and beaches and especially the crew are simply the best. We will never forget this wonderful time. See you in Philly, Tahoe soon!
March 2022

Michelle & Ian,

OMG! You both made what we knew would be an incredible trip OVER THE TOP. The food was insane. EVERY MEAL. The captaining was at the same time so professional and FUN! Now the problem is we can only go on a catamaran trip if you both are on it! Please stay in touch! We loved having Marley on board and will miss sneaking her sausages.

February 2022


Thank you so much for a wonderful, relaxing, and much needed vacay! The food was amazing, only to be out done by the scenery. We will always remember this special week.

February 2022

Michelle & Ian,

The two of you could not have done a better job. Just the best! Thanks so very much!

January 2022

Michelle & Ian,

What a wonderful, relaxing trip with such beautiful scenery. The food and itinerary were excellent and fun. And Marley was great fun to. Thank you for an amazing trip. With Love, Steve, Katia, & Peter.

January 2022

Michelle & Ian,

This has been a vacation of a lifetime! The food is incredible, the accommodations very comfy of course. Michelle and Ian, you are now part of our family and part of wonderful memories. Thank you for all you have done to make this so wonderful! Fondly, Chris & Tom. PS. Thank you to Marley too!

January 2022

Michelle & Ian,

Thank you for a wonderful week. Your teamwork, collaboration, kindness, competence and calm made the week a delight and memorable experience. May you have a joyful season ahead! With Gratitude, Stephanie.

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