OKEANA
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engine - 2 x 57hp | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 25.85 Feet |
| Draft: | 4.3 Feet |
| Pax: | 8 |
| YearBuilt: | 2020 |
| Builder: | Catana |
| Engines: | Engine - 2 x 57hp |
| Flag: | BVI |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands, Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | 110V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | On sugar scoops only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 13 Ft. Highfield Center Console |
| Dinghy hp: | 40 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes/Stern |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
He partook in the Oyster round the world rally that took him from Mallorca, Spain all the way to Thailand, via the gems of the Pacific Ocean. It was this trip that caused him to fall in love with all things Ocean and he promptly obtained his RYA Yachtmaster.
During this time, he also acquired his bachelor's degree at the University of Leeds but the pull of getting paid to do something he loved was too strong and he returned to a life on the Ocean.
To date he has completed 4 Atlantic Crossings, 1 Pacific crossing and over 50 charters, so as well as being a fun, friendly and easy-going addition to your group, know you’ll be in extremely safe and experienced hands too.
Growing up sailing in the British Virgin Islands with her parents, Michelle has spent much of her time on the water. Sailing in the Caribbean and motor yachting in the US north east contributed to her desire to work in the industry.
She has completed 3 yachting seasons as a chef in Croatia and Montenegro working primarily with flotilla companies. Within that role she managed several other yacht chefs, helping set the bar for the culinary and guest experience standards. She has also worked as a private charter chef in Croatia, Greece, the Bahamas and the British Virgin Islands.
Her culinary background sprouted from her Italian American family who gave her an instant love for food and pure ingredients. She later went on to study under the founder of one of the United States’ leading restaurant consultant agencies.
Adapting her cooking on sailing yachts for the last 4 years has been her passion, as well as spending time gaining nautical miles while taking time off from work. She has completed over 3000 miles on a delivery crossing from Las Palmas, Spain to Antigua on a 42 ft catamaran. During that time she made meals for the crew while helping sail during the day. She also spent several months on a sailing yacht on the west coast of Mexico, growing her understanding of long passages and maintaining a private boat.
With a background in event planning with the Australian Venue Company, Michelle is proud to go above and beyond the experience her guests are looking for. She joins food and overall ambience for her guests to make their holiday perfect.
Aside from sailing, Michelle is a certified free diver and loves exploring sea life below the surface. She is also an avid yogi and enjoys keeping an active lifestyle while traveling and exploring new cultures.
BREAKFAST
Miniature Spinach & Feta Quiche
Served with loaded veggie and bacon home fries (*GF)
Smoothie Bowls
Banana and mixed berry base topped with homemade
granola, fresh fruit, and almond butter drizzle (V,*GF,DF)
New York Salmon Bagel
Everything bagel with cream cheese, smoked salmon,
capers and red onion served with breakfast sausage
Vegetable Frittata with Grilled Halloumi
Mushrooms, red onion, spinach, and tomatoes served
with honey and pepper grilled halloumi on the side (V,GF)
Steak and Eggs
Grilled flank steak with scrambled eggs, roasted cherry
tomatoes and potatoes (GF, DF)
Avocado Toast
Smashed avocado on sourdough with deviled eggs, red
pepper flakes, feta and lime (V, *GF, *DF)
French Toast Casserole
Baked French Toast topped with honey drizzled
mascarpone and fresh seasonal fruit, served with crispy bacon
LUNCH
Pulled Pork or Steak Tacos
Slow cooked pork shoulder or grilled NY strip with grilled
pineapple, pickled red cabbage, and homemade crispy onion (*GF)
Ahi Tuna Poke Bowls
Served over rice with a mango salsa, cabbage, and
avocado with a homemade chipotle mayo or teriyaki sauce (GF, *DF)
Grilled Chicken & Quinoa Salad
Honey lemon chicken with rocket, organic cherry
tomatoes, feta, roasted potatoes, and quinoa with a creamy garlic and lemon dressing (GF)
Grilled Chicken Skewers with an Antipasto Spread
Garlic rubbed chicken skewed with portobello mushrooms and bell peppers served with a modern
take on the classic Italian Antipasto spread
Mushroom & Feta Flatbreads with Grilled Steak
Sauteed balsamic glazed portobello mushroom and feta
flatbread served with quinoa salad and grilled steak strips (*GF)
Parmesan Crusted Chicken
Served with basmati rice, roasted vegetables, and garlic aioli
Customised Beach Picnic
Various salads, grilled chicken wraps, local fruits, charcuterie and finger sandwiches
DINNER
Shrimp Coconut Red Curry (GF, DF)
• Starter; summer rolls (GF, DF)
• Desert; Chocolate chip cookies from scratch with vanilla ice cream (V)
Ravioli Alla Vodka
• Starter; Caprese salad (V, GF)
• Desert; Espresso creme brulee (V, GF)
Poulet Provencal (GF)
• Starter; Goat cheese and caramelized onion crostini (V)
• Desert; Affogato, an espresso shot over gelato with shaved chocolate topping (V)
Filet Mignon
• Starter; Caesar salad (V)
• Desert; Fudge brownie with vanilla ice cream (V)
Beef Pad Thai (*GF, DF)
• Starter; Shrimp cocktail (GF, DF)
• Desert; Key lime pie custard (V)
Blackened Mahi Mahi (GF)
• Starter; Fresh guacamole and corn chips (GF, V,DF)
• Desert; Assorted fruit and clotted cream (V, GF)
Brown Buttered Scallops over Vegetable Risotto (GF)
• Starter; Antipasto spread
• Desert; Chocolate chip banana cake (V)
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2020 to 2021 | $17,000 | $17,500 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
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: 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
Okeana special discount $1500 off charter rates for BVI only charters before July 15th, 2021.
All dates excluding holidays, 6 night minimum
2019/2020 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only
CHRISTMAS: 1-8 guests @ $24,000
NEW YEARS: 1-8 guests @ $26,000
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 25.85 Feet
- : 4.3 Feet
- : 8
- : 2020
- : Catana
- : Engine - 2 x 57hp
- : Yacht offers Rendezvous Diving only
- : Rafael Marshall
- : BVI
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engine - 2 x 57hp | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands, Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | 110V |
| Water Maker: | Yes |
| Water Cap: | 2 - 1000 Liter Tanks |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | On sugar scoops only |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 13 Ft. Highfield Center Console |
| Dinghy hp: | 40 |
| Dinghy # pax: | 10 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes/Stern |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling and Casting |
| Rods: | 2 |
He partook in the Oyster round the world rally that took him from Mallorca, Spain all the way to Thailand, via the gems of the Pacific Ocean. It was this trip that caused him to fall in love with all things Ocean and he promptly obtained his RYA Yachtmaster.
During this time, he also acquired his bachelor's degree at the University of Leeds but the pull of getting paid to do something he loved was too strong and he returned to a life on the Ocean.
To date he has completed 4 Atlantic Crossings, 1 Pacific crossing and over 50 charters, so as well as being a fun, friendly and easy-going addition to your group, know you’ll be in extremely safe and experienced hands too.
Growing up sailing in the British Virgin Islands with her parents, Michelle has spent much of her time on the water. Sailing in the Caribbean and motor yachting in the US north east contributed to her desire to work in the industry.
She has completed 3 yachting seasons as a chef in Croatia and Montenegro working primarily with flotilla companies. Within that role she managed several other yacht chefs, helping set the bar for the culinary and guest experience standards. She has also worked as a private charter chef in Croatia, Greece, the Bahamas and the British Virgin Islands.
Her culinary background sprouted from her Italian American family who gave her an instant love for food and pure ingredients. She later went on to study under the founder of one of the United States’ leading restaurant consultant agencies.
Adapting her cooking on sailing yachts for the last 4 years has been her passion, as well as spending time gaining nautical miles while taking time off from work. She has completed over 3000 miles on a delivery crossing from Las Palmas, Spain to Antigua on a 42 ft catamaran. During that time she made meals for the crew while helping sail during the day. She also spent several months on a sailing yacht on the west coast of Mexico, growing her understanding of long passages and maintaining a private boat.
With a background in event planning with the Australian Venue Company, Michelle is proud to go above and beyond the experience her guests are looking for. She joins food and overall ambience for her guests to make their holiday perfect.
Aside from sailing, Michelle is a certified free diver and loves exploring sea life below the surface. She is also an avid yogi and enjoys keeping an active lifestyle while traveling and exploring new cultures.
BREAKFAST
Miniature Spinach & Feta Quiche
Served with loaded veggie and bacon home fries (*GF)
Smoothie Bowls
Banana and mixed berry base topped with homemade
granola, fresh fruit, and almond butter drizzle (V,*GF,DF)
New York Salmon Bagel
Everything bagel with cream cheese, smoked salmon,
capers and red onion served with breakfast sausage
Vegetable Frittata with Grilled Halloumi
Mushrooms, red onion, spinach, and tomatoes served
with honey and pepper grilled halloumi on the side (V,GF)
Steak and Eggs
Grilled flank steak with scrambled eggs, roasted cherry
tomatoes and potatoes (GF, DF)
Avocado Toast
Smashed avocado on sourdough with deviled eggs, red
pepper flakes, feta and lime (V, *GF, *DF)
French Toast Casserole
Baked French Toast topped with honey drizzled
mascarpone and fresh seasonal fruit, served with crispy bacon
LUNCH
Pulled Pork or Steak Tacos
Slow cooked pork shoulder or grilled NY strip with grilled
pineapple, pickled red cabbage, and homemade crispy onion (*GF)
Ahi Tuna Poke Bowls
Served over rice with a mango salsa, cabbage, and
avocado with a homemade chipotle mayo or teriyaki sauce (GF, *DF)
Grilled Chicken & Quinoa Salad
Honey lemon chicken with rocket, organic cherry
tomatoes, feta, roasted potatoes, and quinoa with a creamy garlic and lemon dressing (GF)
Grilled Chicken Skewers with an Antipasto Spread
Garlic rubbed chicken skewed with portobello mushrooms and bell peppers served with a modern
take on the classic Italian Antipasto spread
Mushroom & Feta Flatbreads with Grilled Steak
Sauteed balsamic glazed portobello mushroom and feta
flatbread served with quinoa salad and grilled steak strips (*GF)
Parmesan Crusted Chicken
Served with basmati rice, roasted vegetables, and garlic aioli
Customised Beach Picnic
Various salads, grilled chicken wraps, local fruits, charcuterie and finger sandwiches
DINNER
Shrimp Coconut Red Curry (GF, DF)
• Starter; summer rolls (GF, DF)
• Desert; Chocolate chip cookies from scratch with vanilla ice cream (V)
Ravioli Alla Vodka
• Starter; Caprese salad (V, GF)
• Desert; Espresso creme brulee (V, GF)
Poulet Provencal (GF)
• Starter; Goat cheese and caramelized onion crostini (V)
• Desert; Affogato, an espresso shot over gelato with shaved chocolate topping (V)
Filet Mignon
• Starter; Caesar salad (V)
• Desert; Fudge brownie with vanilla ice cream (V)
Beef Pad Thai (*GF, DF)
• Starter; Shrimp cocktail (GF, DF)
• Desert; Key lime pie custard (V)
Blackened Mahi Mahi (GF)
• Starter; Fresh guacamole and corn chips (GF, V,DF)
• Desert; Assorted fruit and clotted cream (V, GF)
Brown Buttered Scallops over Vegetable Risotto (GF)
• Starter; Antipasto spread
• Desert; Chocolate chip banana cake (V)
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2020 to 2021 | $17,000 | $17,500 | $18,000 | $18,500 | $19,000 | $19,500 | $20,000 |
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: 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
Okeana special discount $1500 off charter rates for BVI only charters before July 15th, 2021.
All dates excluding holidays, 6 night minimum
2019/2020 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only
CHRISTMAS: 1-8 guests @ $24,000
NEW YEARS: 1-8 guests @ $26,000
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
