Catamaran · Italy

REVA NUI | 2025

Lagoon

8 guests
4 cabins
4 crew
2025 built
78ft (24m)

REVA NUI

REVA NUI · Italy

About REVA NUI

Best for: groups of friends or couples seeking a high-spec, active Mediterranean charter, with multi-generational families a close second.

REVA NUI is a brand-new 2025 Lagoon catamaran, 23.84 metres, accommodating up to 8 guests across 4 cabins. The standout is the master cabin: a genuinely private suite with its own relaxation area, walk-in closet, and private terrace, a rare feature at this scale. Open deck space is generous throughout, with indoor and outdoor areas flowing into one another and panoramic views from almost every position aboard.

A crew of four, including Captain Jaime Gonzalez Garcia, handles everything from navigation to fine dining on the water. The toy list is serious: a Williams 505 jet tender, a Seabob, two sea scooters, an inflatable e-foil, wakeboard, waterskis, SUPs, and full snorkelling kits for eight. Groups who want to be active on the water all day and eat well in the evenings will find REVA NUI well set up for exactly that.

Specifications

8Guests

4Cabins

4Crew

78ftLength

2025Year

Water sports & toys

1 Williams 505 Jet tender / 5.03m / 8 guests + 1 crew
1 x Seabob F9
2 x Sea scooters Jobe infinity pro
1 x Waterski Adult (bi & mono)
1 x Wakeboard
2 x Inflatable SUP
1 x Inflatable e-foil with booster charge (1 hour)
1 x Inflatable sofa tube (3 people)
1 X Donut (1 people)
8 x Snorkeling kits
Fishing gear

Onboard amenities

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

Guest policy

PetsNo

Meet the crew

Captain · SpanishJaime GONZALEZ GARCIARead bio

Stewardess · SpanishCristina GONZALEZ GARCIARead bio

Chef · FRENCHJeremy RITRead bio

Mate · SpanishLuca SPINDLERRead bio

Chef · FRENCHJean-Baptiste REDREAURead bio

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

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

Download menu

Gallery

Exterior

Interior

Lifestyle

Details

Dive programme

Scuba onboardYacht offers Rendezvous Diving only

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew0

Night dives0

Dive lights0

Green initiatives

No
No
Stainless steel and paper straws No disposable crockery Macerator Ecological cleaning products, clothes Refillable bathroom set Local and organic food products

General rates

Winter 2026/2027 (Oct 01 – Apr 30, 2027)MYBA
Summer 2026 (May 01 – Sep 30, 2026)MYBA

+ VAT (approx. 22%) + APA (30%)

Locations

Summer operationsCorsica, French Riviera & Monaco, Provence Coast & Marseille, Italy - North (mainland), Italy - South (mainland), Italy - Sardinia, Italy - Sicily

Winter operationsBritish Virgin Islands, Leeward Islands, Windward Islands

Guest reviews

“

Broker’s feedback : We are very happy to report that the clients disembarked extremely satisfied and provided excellent feedback about the entire crew. A special mention goes to the chef, who delighted everyone with his dishes throughout the charter. We would also like to extend our sincere thanks to Captain Jaime and the whole crew for making this charter possible. The clients truly had a fantastic experience and left super happy. We will certainly keep REVA NUI in mind and recommend her to clients.

Charter from June 14 -23, 2026 around Corsica & Sardinia / A group of 8 from BrazilJune 2026

Very popular

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Summer base · Flexible - South of Corsica / Sardinia / ItalyRelocates seasonally — winter base in Flexible - Caribbean.

Dates:Select below

In demand — 21 weeks already reserved. Popular dates go quickly.

August 2026

Booked On hold Turnaround

Number of Guests:8 guests

Low season rate: €60,000 per week

+VAT (approx. 22%) +APA (30%)

High season rate: €82,800 per week

+VAT (approx. 22%) +APA (30%)

Personal advice Vetted crew Replies within the hour

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Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which will generally be a bank transfer to top up the funds.

We recommend 10-15% of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.