ODYSSEA
Odyssea Crewed Yacht Charter
Unrivaled Luxury Afloat in the Caribbean
Step aboard Odyssea, a stunning 59-foot Fontaine Pajot designed to make your British Virgin Islands (BVI) charter experience unforgettable. With sleek lines, a spacious layout, and thoughtful amenities, this luxury catamaran blends elegance and comfort, inviting you to bask in the warm Caribbean breeze. Whether you’re lounging with a refreshing drink in hand or savoring a five-star meal prepared fresh onboard, Odyssea offers a perfect balance of adventure and serenity.
Lavish Comfort and Inviting Spaces
Inside the expansive salon, you’ll find plush seating and panoramic windows that flood the space with natural light, creating an inviting atmosphere for relaxation or entertainment. The open-concept up galley allows you to watch as mouthwatering meals are crafted by the chef, filling the air with delicious aromas that heighten your anticipation for the next culinary delight.
As you step out onto the aft deck, the alfresco dining area becomes your personal haven for savoring Caribbean sunsets. Picture yourself reclining on the sunbed, the sky painted in hues of gold and pink as you unwind with your favorite cocktail from the wet bar—a convenient touch that ensures a cold drink is always within reach.
The Ultimate Outdoor Escape
Odyssea boasts an expansive sky lounge perched on the salon roof—an ideal retreat for sunbathing or enjoying a leisurely happy hour. Feel the soft sea breeze as you soak in the 360-degree views of crystal-clear waters and emerald islands. This elevated space is the perfect backdrop for indulging in gourmet appetizers and signature cocktails prepared by the Captain. Whether you’re watching the sails catch the wind or stargazing under the vast Caribbean sky, the sky lounge offers unforgettable moments.
Your Private Oasis
Odyssea features three spacious queen cabins and an oversized primary suite, each designed for unparalleled comfort. With walk-around queen-size beds and en-suite bathrooms, every cabin is a luxurious sanctuary. The yacht’s full air conditioning ensures a cool and refreshing retreat after a day of adventure. Wake up to the gentle sway of the sea and let the promise of another perfect day unfold.
Caribbean Adventures Await
Whether you’re floating on the inflatable island, gliding across the water in the 15-foot tender for a scenic cruise, or simply relaxing on the forward nets beneath a sky full of stars, Odyssea offers endless ways to connect with the beauty of the BVI. The calm, turquoise waters invite you to snorkel, swim, and explore hidden coves brimming with marine life. Every moment onboard is designed to immerse you in the magic of the Caribbean
Plentiful Water Toys and Amenities Included in Charter Fee
Other Toys:
– 2x Sea Scooters
– Various beach games and activities.
– Beach games include spike ball and bottle smash, mini football
Other Amenities
We love to have children aboard! We have many household name board game, puzzles, and interests for our more mature guests.
We are also equipped with:
– Barista set up with a superb coffee machine.
– 3 X domestics fridges with wines and beers
– Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
– Outdoor bar fridge and ice machine.
– Ping-pong table
All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.
- Communications
High speed satellite internet available in all anchorages and locations
Secure Your Unforgettable Escape Today
Ready to experience the vacation of your dreams? Let Odyssea be your gateway to the stunning British Virgin Islands. With luxurious amenities, world-class service, and breathtaking views at every turn, this is your chance to create memories that will last a lifetime. Book your spot today and set sail toward paradise!
3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Yanmar 110HP Inboard Diesels for propulsion 2 Generators - 1 x 17.5kw and 1 x 12.5kw Life saving Equipment 1 x 10 person liferaft Satellite communications | |
| Fuel Consumption: | 2 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29.1 Feet |
| Draft: | 4.6 Feet |
| Pax: | 8 |
| Refit: | Annually |
| YearBuilt: | 2012 |
| Builder: | Fountaine Pajot |
| Engines: | 2 x Yanmar 110HP Inboard Diesels for propulsion 2 Generators - 1 x 17.5kw and 1 x 12.5kw Life saving Equipment 1 x 10 person liferaft Satellite communications |
| JetSkis: | No |
| Flag: | BVI |
| SatTv: | No |
| RegNum: | 750590 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | No |
| Sat Tv: | High speed satellite internet available in all anchorages and locations |
| Camcorder: | Yes |
| Books: | 12 |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | All Kids Welcome! |
| Inverter: | Yes |
| Voltages: | 220v |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Only on Aft deck. |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 15.5ft RIB |
| Dinghy hp: | 70 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | On Transoms |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Odyssea now offers diving onboard.
Three dives are offered from the yacht gear rental at guests' expense at the fee $230 for the week - per diver.
Additional dives after dive number 3 are at $100 per dive
Diving Costs information
Refer to rates page
Dylan guides you to perfect bays and secret spots, pairing your expectations with his extensive knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for his guests, whether that means sun tanning on the flybridge with a cocktail in hand or getting involved in the sailing Odyssea.
He grew up sailing the Indian and Atlantic Oceans with his family, covering more than 20,000 NM over six years after leaving South Africa at the age of six. Fully qualified and commercially endorsed as an MCA/RYA Yacht Master Offshore 200GT, Dylan also holds a full STCW and is a certified PADI Dive Master.
Fantastic new additions to the crew will be announced soon; bringing fresh energy and ensuring every detail of your charter experience is taken care of! Together, the Odyssea Crew look forward to creating a vacation that exceeds your expectations and leaves lasting memories.
"It's not the number of years in your life, but the life in your years."
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Summer 2025 | $26,000 | $27,000 | $28,500 | $30,000 | $31,500 | $32,500 | $33,500 | ||||
| Winter 2025 to 2026 | $26,500 | $27,500 | $29,000 | $30,500 | $32,000 | $33,000 | $34,000 | ||||
| Summer 2026 | $26,500 | $27,500 | $29,000 | $30,500 | $32,000 | $33,000 | $34,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
6 Night Minimum or for shorter charters 6 night rate applies. Inquire first for short charters
HALF BOARD: Inquire for rates please
SLEEP ABOARD: Sleep aboard on Odyssea is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock.
7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions.
FISHING Please inquire
SCUBA DIVING: Each Full Board charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $230 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $100 per person per dive applies.
HURRICANE SEASON: Please press client to purchase trip insurance, and add a hurricane clause to your contract. The yacht will allow client to rebook unused dates within 6 months of cancellation, excluding holidays. The yacht is not responsible for clients’ shore side expenses if charter is cancelled for a named storm (this includes meals, hotels, transportation as well as air transport).
2025/26 Season
Weddings: 1 to 8 guests $36,000
Thanksgiving week: 1 to 8 guests $36,000
Christmas week: 1 to 8 guests $35,000
New Years week: 1 to 8 guests $39,000
Minimum 7 nights. BVI ports only.
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December.
2026/27 Holiday period
Inquire for rates
Christmas to end by 26th December
New Year to begin no earlier then 27th December
Please check specials board for any offers that may apply
Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29.1 Feet
- : 4.6 Feet
- : 8
- : Annually
- : 2012
- : Fountaine Pajot
- : 8 knots
- : 10 knots
- : 2 x Yanmar 110HP Inboard Diesels for propulsion 2 Generators - 1 x 17.5kw and 1 x 12.5kw Life saving Equipment 1 x 10 person liferaft Satellite communications
- : Yes
- : No
- : Onboard
- : Dylan Fairfield
- : BVI
- : No
- : 750590
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Yanmar 110HP Inboard Diesels for propulsion 2 Generators - 1 x 17.5kw and 1 x 12.5kw Life saving Equipment 1 x 10 person liferaft Satellite communications | |
| Fuel Consumption: | 2 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | Annually |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | No |
| Sat Tv: | High speed satellite internet available in all anchorages and locations |
| # of Videos: | - |
| # DVDs/Movies: | yes |
| # CD's: | na |
| Camcorder: | Yes |
| Books: | 12 |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | yes |
| Minimum Age: | All Kids Welcome! |
| Generator: | Yes-17.5 kwh |
| Inverter: | Yes |
| Voltages: | 220v |
| Water Maker: | Yes |
| Water Cap: | 1000 liters |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | 17 |
| Guests Smokes: | Only on Aft deck. |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | None |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 15.5ft RIB |
| Dinghy hp: | 70 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | On Transoms |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Odyssea now offers diving onboard.
Three dives are offered from the yacht gear rental at guests' expense at the fee $230 for the week - per diver.
Additional dives after dive number 3 are at $100 per dive
Diving Costs information
Refer to rates page
Dylan guides you to perfect bays and secret spots, pairing your expectations with his extensive knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for his guests, whether that means sun tanning on the flybridge with a cocktail in hand or getting involved in the sailing Odyssea.
He grew up sailing the Indian and Atlantic Oceans with his family, covering more than 20,000 NM over six years after leaving South Africa at the age of six. Fully qualified and commercially endorsed as an MCA/RYA Yacht Master Offshore 200GT, Dylan also holds a full STCW and is a certified PADI Dive Master.
Fantastic new additions to the crew will be announced soon; bringing fresh energy and ensuring every detail of your charter experience is taken care of! Together, the Odyssea Crew look forward to creating a vacation that exceeds your expectations and leaves lasting memories.
"It's not the number of years in your life, but the life in your years."
Please note that although the menu items are unlikely to change during your charter week, there may be days when items switch around to accommodated my fresh produce and time allowances.
DAY 1
Lunch: Crispy fried chicken coasted in sesame seeds and tossed in a honey citrus glaze, wrapped in a tortilla wrap with a smear of cream cheese, fresh baby spinach, cucumber ribbons, green bell peppers and sliced tomatoes with a cilantro and lime dressing; served with a mango, pineapple, black bean and chili salsa and drizzled with pomegranate balsamic reduction.
~
Starters: Crispy battered calamari served with citrus mayo and drizzled with a soy, honey and sesame warmed dressing.
Dinner: Flakey Mahi Mahi, finished with butter in the pan and served with charred courgette ribbons, roasted garlic new potatoes and surrounded by a mint, ginger and white pepper pea puree, finished with brunoise green bell peppers and beetroot shoots.
Dessert: Peanut butter and dark chocolate mousse with chunks of chocolate fudge brownie within, topped with honey comb brittle.
DAY 2
Breakfast: A strawberry, papaya and banana smoothie. Caramelized onion and manchego omelettes with crispy bacon bits and sliced spinach, accented with fresh thyme and basil, and served with fire roasted vine tomatoes. In the center, a stack of fluffy pancakes topped with salted and whipped butter, and dollops of maple cream with a drizzle of vanilla bean syrup.
Lunch: Soft flour, fish tacos topped with an asian slaw, julienne red bell pepper and diced fresh pineapple, accompanied with thinly sliced avocado and tomato, drizzled with a spicy mayo and garnished with fresh cilantro leaves.
~
Starters: Cream of carrot, butternut squash and ginger soup, lightly curried with a parmesan foam and dollop of sour cream, served with a slice of garlic and butter toasted baguette.
Dinner: Fillet steak served on a bed of wilted spinach with cream of potato and spiced pumpkin slices, topped with wild mushrooms and fire roasted vine tomatoes and charred asparagus spears, finished with a sherry and mushroom Bordelaise.
Dessert: Meringues topped with Chantilly cream and strawberry coulis, topped with fresh berries and garnished in sugar art.
DAY 3
Breakfast: A parfait with layers of greek yogurt, black berry compote, fresh strawberries, cinnamon honey granola and topped with frozen raspberries and toasted, sliced almonds. Toasted ciabatta with peanut butter, hummus and honeyed tahini paste, topped with flash fried, sliced green tomatoes, smoked bacon and bunched arugula, and drizzled with white balsamic reduction. In the center, crispy buttermilk waffles with all the toppings.
Lunch: Freshly baked rolls, buttered and toasted, and filled with succulent chunks of lobster tossed in a tomato and chipotle aioli and turned with diced red bell peppers, celery, and scallions on a bed of butter lettuce; and topped with rough chopped chives, brunoise cucumber and lemon with a generous crack of black pepper. Served with a tomato salad incorporating sun tomatoes, green tomatoes and cherry tomatoes coated in a white balsamic reduction and finely diced red onion, fresh basil and sliced corn.
~
Starters: A halo salad of arugula topped with warm cubes of butternut squash and cherry tomatoes, served with a relish of mint, cilantro and red onion in a sugared red wine vinegar, doused in rosemary oil and topped with crumbled feta and roasted pine nuts.
Dinner: Al dente linguine tossed in salt and extra virgin olive oils, rolled and placed, with steamed lobster, pan seared with garlic and butter and sliced; surrounded with a rich seafood cream syphoned from shell stock, tomato, chili and marjoram; and garnished with concasse red bell peppers and charred corn slabs, and a drizzled with a spicy seafood oil.
Dessert: Classic Crepe Suzettes, flambéed and flipped into triangles filled with orange zest, caramelized sugar and cinnamon, served with a “Madagascan vanilla bean” ice cream on a fudge crumble and fresh orange segments.
DAY 4
Breakfast: A kiwi, lime and kale smoothie with coconut milk. Eggs Florentine with a toasted and buttered English muffin topped with perfectly poached and seasoned eggs on a bed of wilted garlic and white pepper spinach, smoked hollandaise spooned on top, with a side of scorched mushrooms in soy and chili, topped with micro herbs. In the center, wheat bran and sultana muffins with honey butter and ginger preserve.
Lunch: A gourmet cheese board of soft, hard and veined cheeses with a variety of fresh and preserved fruits and nuts, served with an assortment of local and international chutneys and dips. Accompanied by a charcuterie board of smoked and roasted cold cuts and deli meats, as well as salmon platter with smoked salmon pate, lemon and peppered salmon fillets and slices of smoked salmon with capers, chili oil and orange. Complimented by a green salad of arugula, cucumber and green apple, topped with feta and dried cranberries, with a coriander and lime dressing. Served with freshly baked loaves and an assortment of cheese crackers.
~
Starters: A Portobello mushroom, hollowed and filled with a blend of cream cheese, chives, spring onion, mushroom and gruyere; coated in bread crumbs and baked. Garnished with a parmesan tuile, deep fried basil and herbed oil.
Dinner: A succulent chicken breast, sliced and served on a parsnip and smoked celeriac puree with crispy potatoes, seared baby bok choy and honey glazed rainbow carrots with a port and citrus reduction and garnished with kale shoots and pomegranate.
Dessert: Mango terrine with layers of cream, salted caramel ice cream and mango puree topped with cubes of fresh mango and mint.
DAY 5
Breakfast: Overnight oats and chai seeds soaked in coconut milk and topped with stewed pears and raisins. A breakfast salad of charred sweet potato, picked cucumber ribbons, soft boiled eggs and fried baby tomatoes, served on a bed of baby spinach and topped with caramelized onions, fried halloumi and crispy bacon bits. In the center, classic cinnamon crepes sprinkled with sugar and drizzled in lemon.
Lunch: Freshly baked and floured rolls with a smear of tomato pesto mayonnaise, served with a sticky BBQ chicken breast, melted Swiss cheese and topped with fresh slices of tomato, caramelized onions and baby leaves, accompanied with a plum and fennel chutney; served with loaded sweet potato fries with chili black beans, quartered baby tomatoes, avocado cubes and drizzled with sour cream.
~
Starters: A Beetroot and pear tartlet with slices with caramelized onions on a pastry base, topped with goats cheese and garnished with micro chard and beet shoots.
Dinner: Flambéed Shrimp served with a classic parmesan risotto with butter steamed snap peas and fire roasted bell peppers, surrounded by a parmesan cream, drizzled with a red pepper and cayenne oil and garnished with micro herbs.
Dessert: Dulce de Leche and Nutella pots of white chocolate cream, layered salted caramel, Nutella crème and with battered and fried plantains spiced with sugar and nutmeg for dipping.
DAY 6
Breakfast: A mango, pineapple and stone fruit smoothie. A toasted bagel with whipped cream cheese topped with generous slices of smoked salmon, shavings of red onion and garnished with capers and micro herbs, finished with cold pressed olive oil, balsamic reduction and a grind of black pepper. In the center, sticky cinnamon buns with a warm cinnamon and nutmeg sugared center and smothered in cream cheese frosting.
Lunch: Shrimp and Lobster cakes enhanced with parsley, lime and garlic, and served with a honey, ginger and dijon dipping sauce and accompanied with a salad of chilled green beans tossed with bacon and feta and topped with corn dressed with a poppy seed vinaigrette.
~
Starters: Seared Tuna in toasted sesame seed oil with diced chili, thinly sliced and fanned amongst chilled watermelon cubes, segmented ruby grapefruit and lime drenched avocado. Topped with a relish of dice shallot, mint and jalapeños.
Dinner: Seasoned pork tenderloin served on a roasted garlic and acorn squash puree with a cous cous and baked apple slices, accompanied with sliced red cabbage and roasted egg plant disks, topped with a white wine sauce and garnished deep fried sage.
Dessert: Baked cheese cake with a coconut biscuit base and a passionfruit gel, topped with toasted coconut shavings.
DAY 7
Breakfast: A fresh fruit salad of cubed watermelon, dragonfruit, mango and apricot with slices of grapefruit and topped with blueberries and blackberries. A full fry up with blistered vine tomatoes, sliced and seared portobello mushrooms, bacon and sausage, perfectly ripened avocados quartered, with fried eggs just the way you like ‘em and toasted rye. In the center, freshly baked walnut and blueberry scones served with jam preserve.
Lunch: Paper thin, rustic flat breads with sun-dried tomato and garlic, topped with Parma Ham, avocado slices, parmesan shavings and bunches of arugula with balsamic glaze; topped with caramelized red onion, slices of fresh fig and blue cheese crumble; topped with cherry tomatoes, artichoke hearts, wilted spinach and olives with fresh thyme and chunks of feta; topped with bacon, sun-dried tomatoes and buffalo mozzarella rounds with fresh basil and chili oil.
~
Starters: An avocado tian, with layers of green apple, egg plant and cubed avocado, enhanced with white truffle and micro herbs.
Dinner: Teriyaki and honey glazed salmon, pan seared and served with Israeli cous cous, lime and black pepper tossed broccolini; and surrounded by a spicy mussel broth and micro herbs.
Dessert: A triple chocolate terrine with layers of rich chocolate cake, dark chocolate and espresso garnished with a pistachios and cherries.
DAY 8
Breakfast: A plum, raspberry and elderberry smoothie. Avocado toast with triangles of toasted ciabatta, avocado and sour cream, with dollops of basil pesto and plenty of fresh basil. In the center, fluffy golden french toast coated in cinnamon sugar and topped with bacon, caramelized bananas disks, and drenched in syrup.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2025 | $26,000 | $27,000 | $28,500 | $30,000 | $31,500 | $32,500 | $33,500 |
| Winter 2025 to 2026 | $26,500 | $27,500 | $29,000 | $30,500 | $32,000 | $33,000 | $34,000 |
| Summer 2026 | $26,500 | $27,500 | $29,000 | $30,500 | $32,000 | $33,000 | $34,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
6 Night Minimum or for shorter charters 6 night rate applies. Inquire first for short charters
<b>HALF BOARD</b>: Inquire for rates please
<b>SLEEP ABOARD</b>: Sleep aboard on Odyssea is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock.
7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions.
<b>FISHING</b> Please inquire
<b>SCUBA DIVING</b>: Each Full Board charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $230 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $100 per person per dive applies.
<span style="color:#FF0000cc;"><b>HURRICANE SEASON</b>: Please press client to purchase trip insurance, and add a hurricane clause to your contract. The yacht will allow client to rebook unused dates within 6 months of cancellation, excluding holidays. The yacht is not responsible for clients’ shore side expenses if charter is cancelled for a named storm (this includes meals, hotels, transportation as well as air transport).</span>
<u>2025/26 Season</u>
<b>Weddings</b>: 1 to 8 guests $36,000
<b>Thanksgiving week</b>: 1 to 8 guests $36,000
<b>Christmas week</b>: 1 to 8 guests $35,000
<b>New Years week</b>: 1 to 8 guests $39,000
Minimum 7 nights. BVI ports only.
<span style="color:#9900cc;">Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December</span></b>.
<b>2026/27 Holiday period</b>
Inquire for rates
Christmas to end by 26th December
New Year to begin no earlier then 27th December
Please check specials board for any offers that may apply
Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.