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OKEANA

$20,000 - $23,000 / WEEK

Master Cabin

Four well appointed queen staterooms and the crew takes the twin bunk cabin.

BUILT/REFIT
YEAR
2020
YACHT
LENGTH
49 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
CHARGES
FROM
$20,000
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: Bali Catamarans
Engines: Engine - 2 x 57hp
Flag: BVI
RegNum: 750141
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
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: Yes
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: No
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: Yes
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
Captain
Daniel
Nation: British
Born: 1989
Languages: English
Chef/Mate
Florence Gagnon
Nation: Canadian
Captain Dal comes from Yorkshire, in the North of England, and has been sailing since childhood, serving as a professional Captain for 11 years through the Mediterranean, Caribbean and Bahamas. Specialising almost exclusively in crewed yachts and luxury crewed charters, onboard sailing catamarans, and monohulls upto 76 feet, Dal's love for sailing and the yachting lifestyle as a whole has extended into a passion for new adventures, immersing himself in a variety of cultures, meeting new and unlikely people, and hospitality.

Ensuring that he and his team provide their clients the absolute best possible experience on and offboard is a top priority, whilst providing a guest-focused, engaging, friendly and fun atmosphere. Dal is a keen and enthusiastic free diver, scuba diver, sailor, engineer, motorsports and soccer lover, and exceptionally laid-back and easygoing.

Florence's love for boats and the water began during her childhood when she used to visit her grandparents on their yacht. After a decade of traveling the world and working on various yachts, she decided to settle down in her hometown of Quebec City, Canada. It was there that her culinary journey began. While working in restaurants and exploring different countries, Florence's experiences inspired her cooking. Her secret ingredient? Love! She believes it's the key to making each meal extraordinary and full of flavor. Florence's connection to the water runs deep; it's like a second nature to her. She's passionate about free diving, scuba diving, and all things related to underwater life. She's not just a chef; she's an adventurous spirit. Florence loves activities like hiking, exploring, and swimming, and she's eager to create unforgettable memories with the people who come on board.

***The menu is only a sample of what to expect on board, modifications are made in accordance with the ingredients availability on each location and season.***

Breakfast

Everyday coffee, tea, sorted pastry, bread or baked goods, and a fruit platter will be served

Spinach, parmesan cheese, and ham omelet, served with side mushrooms and fruit stack

Avocado toasts with bacon, tomato, and feta cheese served with  scrambled eggs and overnight oats topped with berries and nuts

Ham & cheese, banana & Nutella, or strawberry & Nutella french crepes served with yogurt parfait

Baked hash brown potatoes, egg cups topped bacon cheddar and parsley 

Shakshuka poached eggs in tomato sauce, topped with feta cheese, served with sausage and pita bread 

French Toast with fresh fruit salad, topped with nuts, syrup, and honey 

Bagel sandwiches or bagel spread


Lunch    

Brochettes (kebobs) beef or chicken protein with greek salad and tzatziki

Fish sandwich with tartar sauce, corn on the cob, and a side salad

Carnitas tacos with pickled cabbage and cotija cheese, black bean salad, avo sourcream and spicy mayo sauces 

Fresh chicken salad made with carrots, raisins, celery, seasoned roast chicken, and homemade mayo mustard sauce, served with crunchy potatoes sticks and cucumber and tomatoes

Mexican seasoned shrimp cocktail with cucumber, tomatoes, radish and avocado, sour cream and a side of nachos 

Ahi tuna poke bowl with a rice or quinoa base, veggies of the season, fresh mango, and chutney

Crab cake over green papaya salad with remoulade and tartar sauce options

 

Dinner Menu 1

Brie and bacon or brie and apricot marmalade canapés

Baked Provencal catch of the day fish with baked potatoes, garnished with arugula and cherry tomatoes

Brownie with ice cream and strawberries

Dinner Menu 2

Tomato and fresh mozzarella bruschetta 

Creamy pesto risotto, garnished with pistachio and basil served with a choice of shrimp, smoked salmon, or prosciutto VG grilled zucchini

Panna cotta with berries coulis

Dinner Menu 3

Garlic bread, sausage cuts and vinaigrette (pico de gallo) sauce

Filet Mignon steak with oregano-rosemary roasted potatoes and parmesan brussels sprouts

Passion fruit mousse

Dinner Menu 4

Hummus dip with mini pita breads and celery and carrots sticks

Caribbean Chicken curry with coconut milk, pineapple, and chickpeas on a bed of  jasmine rice

Mango, pineapple, coconut tropical crumble served with sorbet or vanilla ice cream

Dinner Menu 5

Mini quiches with green salad yogurt sauce

Grilled Snapper over pearl couscous Mediterranean style

Shortcake with whipped cream and strawberries

Dinner Menu 6

Cheese and charcuterie board with fruits and nuts

Seared scallops over a cheesy creamed corn, topped with crispy bacon crumbles and pickled red onions, served with fresh corn and tomatoes

Banana flambe with vanilla ice cream 

Dinner Menu 7

Caprese Salad 

Spaghetti a Bolognesa 

Banana, cardamom sorbet with crunchy almond praline 

 

Amazing Week on Okeana!
We spent an amazing week sailing the islands of the BVIs on a 49 foot catamaran, the Okeana! She is a beautiful yacht with a great open design. The best part of the Okeana is the crew. The Skipper, Raph is knowledgeable of the waters and attractions, super competent and confident. He made sure we had a safe, fun and relaxing adventure. Isabel, the chef catered to our every culinary and dietary need. Each meal was beautifully presented and delicious! Isabel took great effort to accommodate to each of our dietary restrictions and tastes. This was a first sailing charter for most of our party and everyone had a great time! We will definitely be back!
Trip was perfect!
Our family of 5 and my sister in law spent a week sailing in the BVI on the “Okeana” in July 2021. Our captain was Raphael (“Raph”) Marshall-Naef, and our chef was Isabel Sollberg. Everything about the trip was perfect. Raph is a great captain with lots of experience sailing in the BVI, and he took us to all of the best snorkeling spots and fun locations like Soggy Dollar and Willy T’s. Isabel’s cooking was amazing. Best of all, Raph and Isabel are two of the nicest and most fun people you could meet. Our family has done a lot of traveling and everyone thought it was the best trip ever. We all highly recommend Raph and Isabel, 10 out of 10 stars!!
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2023 to 2024 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000
Summer 2024 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000
Winter 2024 to 2025 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000

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
2023/2024 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only

XMAS/NEW YEAR’S: 7 nights over Christmas $29,500 and New Year’s flat rate $31,000 for 2-8 guests. 2023 and 2024 New Year’s charters must start December 27th or later.

Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.

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
  • : Bali Catamarans
  • : Engine - 2 x 57hp
  • : Yacht offers Rendezvous Diving only
  • : Daniel
  • : BVI
  • : 750141
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 (US/BVI), Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: Netflix
# CD's: Yes
Camcorder: -
Books: Yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
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: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: On sugar scoops only
Crew Smokes: No
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: Yes
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
Captain
Daniel
Nation: British
Born: 1989
Languages: English
Chef/Mate
Florence Gagnon
Nation: Canadian
Captain Dal comes from Yorkshire, in the North of England, and has been sailing since childhood, serving as a professional Captain for 11 years through the Mediterranean, Caribbean and Bahamas. Specialising almost exclusively in crewed yachts and luxury crewed charters, onboard sailing catamarans, and monohulls upto 76 feet, Dal's love for sailing and the yachting lifestyle as a whole has extended into a passion for new adventures, immersing himself in a variety of cultures, meeting new and unlikely people, and hospitality.

Ensuring that he and his team provide their clients the absolute best possible experience on and offboard is a top priority, whilst providing a guest-focused, engaging, friendly and fun atmosphere. Dal is a keen and enthusiastic free diver, scuba diver, sailor, engineer, motorsports and soccer lover, and exceptionally laid-back and easygoing.

Florence's love for boats and the water began during her childhood when she used to visit her grandparents on their yacht. After a decade of traveling the world and working on various yachts, she decided to settle down in her hometown of Quebec City, Canada. It was there that her culinary journey began. While working in restaurants and exploring different countries, Florence's experiences inspired her cooking. Her secret ingredient? Love! She believes it's the key to making each meal extraordinary and full of flavor. Florence's connection to the water runs deep; it's like a second nature to her. She's passionate about free diving, scuba diving, and all things related to underwater life. She's not just a chef; she's an adventurous spirit. Florence loves activities like hiking, exploring, and swimming, and she's eager to create unforgettable memories with the people who come on board.

***The menu is only a sample of what to expect on board, modifications are made in accordance with the ingredients availability on each location and season.***

Breakfast

Everyday coffee, tea, sorted pastry, bread or baked goods, and a fruit platter will be served

Spinach, parmesan cheese, and ham omelet, served with side mushrooms and fruit stack

Avocado toasts with bacon, tomato, and feta cheese served with  scrambled eggs and overnight oats topped with berries and nuts

Ham & cheese, banana & Nutella, or strawberry & Nutella french crepes served with yogurt parfait

Baked hash brown potatoes, egg cups topped bacon cheddar and parsley 

Shakshuka poached eggs in tomato sauce, topped with feta cheese, served with sausage and pita bread 

French Toast with fresh fruit salad, topped with nuts, syrup, and honey 

Bagel sandwiches or bagel spread


Lunch    

Brochettes (kebobs) beef or chicken protein with greek salad and tzatziki

Fish sandwich with tartar sauce, corn on the cob, and a side salad

Carnitas tacos with pickled cabbage and cotija cheese, black bean salad, avo sourcream and spicy mayo sauces 

Fresh chicken salad made with carrots, raisins, celery, seasoned roast chicken, and homemade mayo mustard sauce, served with crunchy potatoes sticks and cucumber and tomatoes

Mexican seasoned shrimp cocktail with cucumber, tomatoes, radish and avocado, sour cream and a side of nachos 

Ahi tuna poke bowl with a rice or quinoa base, veggies of the season, fresh mango, and chutney

Crab cake over green papaya salad with remoulade and tartar sauce options

 

Dinner Menu 1

Brie and bacon or brie and apricot marmalade canapés

Baked Provencal catch of the day fish with baked potatoes, garnished with arugula and cherry tomatoes

Brownie with ice cream and strawberries

Dinner Menu 2

Tomato and fresh mozzarella bruschetta 

Creamy pesto risotto, garnished with pistachio and basil served with a choice of shrimp, smoked salmon, or prosciutto VG grilled zucchini

Panna cotta with berries coulis

Dinner Menu 3

Garlic bread, sausage cuts and vinaigrette (pico de gallo) sauce

Filet Mignon steak with oregano-rosemary roasted potatoes and parmesan brussels sprouts

Passion fruit mousse

Dinner Menu 4

Hummus dip with mini pita breads and celery and carrots sticks

Caribbean Chicken curry with coconut milk, pineapple, and chickpeas on a bed of  jasmine rice

Mango, pineapple, coconut tropical crumble served with sorbet or vanilla ice cream

Dinner Menu 5

Mini quiches with green salad yogurt sauce

Grilled Snapper over pearl couscous Mediterranean style

Shortcake with whipped cream and strawberries

Dinner Menu 6

Cheese and charcuterie board with fruits and nuts

Seared scallops over a cheesy creamed corn, topped with crispy bacon crumbles and pickled red onions, served with fresh corn and tomatoes

Banana flambe with vanilla ice cream 

Dinner Menu 7

Caprese Salad 

Spaghetti a Bolognesa 

Banana, cardamom sorbet with crunchy almond praline 

 

Amazing Week on Okeana!
We spent an amazing week sailing the islands of the BVIs on a 49 foot catamaran, the Okeana! She is a beautiful yacht with a great open design. The best part of the Okeana is the crew. The Skipper, Raph is knowledgeable of the waters and attractions, super competent and confident. He made sure we had a safe, fun and relaxing adventure. Isabel, the chef catered to our every culinary and dietary need. Each meal was beautifully presented and delicious! Isabel took great effort to accommodate to each of our dietary restrictions and tastes. This was a first sailing charter for most of our party and everyone had a great time! We will definitely be back!
Trip was perfect!
Our family of 5 and my sister in law spent a week sailing in the BVI on the “Okeana” in July 2021. Our captain was Raphael (“Raph”) Marshall-Naef, and our chef was Isabel Sollberg. Everything about the trip was perfect. Raph is a great captain with lots of experience sailing in the BVI, and he took us to all of the best snorkeling spots and fun locations like Soggy Dollar and Willy T’s. Isabel’s cooking was amazing. Best of all, Raph and Isabel are two of the nicest and most fun people you could meet. Our family has done a lot of traveling and everyone thought it was the best trip ever. We all highly recommend Raph and Isabel, 10 out of 10 stars!!
Rates are Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX 7 PAX 8 PAX
Winter 2023 to 2024 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000
Summer 2024 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000
Winter 2024 to 2025 $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000

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
2023/2024 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only

XMAS/NEW YEAR’S: 7 nights over Christmas $29,500 and New Year’s flat rate $31,000 for 2-8 guests. 2023 and 2024 New Year’s charters must start December 27th or later.

Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.

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.
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