OKINAWA
Okinawa Yacht Charter
Step aboard Okinawa, a 59-foot Fountaine Pajot catamaran built in 2024. Accommodating up to 10 guests in five double cabins and supported by a professional crew of three, Okinawa offers a comfortable setting for a private group charter.
Accommodation for 10 Guests
Okinawa has five double cabins, along with five showers and five bathrooms with electric toilets. Full air conditioning is available aboard, although overnight air conditioning is not listed as available.
Onboard Comfort
Guests can enjoy a salon television, board games, and Wi-Fi between activities. A barbecue, ice maker, hairdryers, and deck shower add convenience throughout the charter.
Adventure on the Water
Okinawa’s listed water toys include:
Tender with a 60-horsepower outboard
Two stand-up paddleboards
Underwater scooter
Adult water skis
Wakeboard
Towable tube
Floating sea mattress
Snorkelling equipment
Fishing equipment
Water-toy use remains subject to weather, equipment availability, guest experience, and the captain’s discretion.
Rendezvous Scuba Diving
Rendezvous scuba diving may be arranged through an independent dive operator. Okinawa does not carry an onboard air compressor or dedicated scuba equipment.
Dive locations, operator availability, equipment rental, qualifications, medical requirements, and costs should be confirmed before booking.
Cruising aboard Okinawa
Okinawa cruises at approximately eight knots and has a listed maximum speed of 12 knots. Her 31-foot beam provides generous space aboard for a group of up to 10 guests.
The yacht’s charter destination and embarkation point were not included in the supplied information, so the available itinerary should be confirmed for the requested dates.
Personalized Crewed Service
Okinawa’s professional crew of three looks after guests throughout the charter, supporting yacht operations, meals, and activities on the water.
Begin Your Okinawa Yacht Charter
With five double cabins, a three-person crew, onboard Wi-Fi, and a selection of water toys, Okinawa offers an inviting way to spend time together at sea.
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| generator fuel consumption: 10 l/h | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 31.03 Feet |
| Draft: | 5.41 Feet |
| Pax: | 10 |
| YearBuilt: | 2024 |
| Builder: | Fountaine Pajot |
| JetSkis: | No |
| Flag: | Maltese |
| Engines: | generator fuel consumption: 10 l/h |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | No |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 1 |
| Dinghy hp: | 60 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 14 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.
Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.
Cook: Emma Lokonadinpoulle
Creative and dynamic cook with strong hands-on experience at sea, including work as a PADI Diving Instructor across international waters. Comfortable in fast-paced, guest-oriented environments, she brings a natural ease onboard and a strong sense of service shaped by extensive maritime and hospitality experience.
With a creative background in photography and visual storytelling, she brings attention to detail and a refined aesthetic to life onboard a catamaran. Trained in Cook/Stew roles and completing cooking courses, she creates fresh meals inspired by Mediterranean and Asian flavors, tailored to guests’ preferences.
Adaptable, positive, and highly organized, she ensures smooth daily operations while contributing to a warm, professional, and welcoming onboard atmosphere for both guests and crew.
Deckhand/Stew: Nikita Boireau
Deckhand and multilingual PADI Instructor with strong international experience in diving operations and onboard yacht support. Experienced across Croatia, Senegal, and Colombia, he is confident in both guest-facing and technical roles, including dive instruction, small boat handling, safety briefings, and equipment maintenance.
He combines a strong maritime background with hospitality experience, ensuring high standards of safety, service, and teamwork onboard. Adaptable and reliable, he thrives in multicultural crews and dynamic yacht environments, with a clear goal of progressing toward Captain 200.
SAMPLE MENU
Breakfast
-Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana
- Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach
-regular waffle
- Shakshuka with poached egg and sliced grilled bread
- toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest
- English breakfast: scrambled eggs, bacon, baked beans, sausage
- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach
- croissant
- chia pudding base
- charcuterie platter (2 types of meat, 1 type of cheese)
- fruit platter (3 different types)
Day 1
Lunch
- Roasted peppers with salsa verde, fried capers, aged cheese
- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette
- red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze
- coffee veils, almond cremoso, vanilla ice cream, pralines
Dinner
- tuna with wasabi emulsion, melon in lemon oil, tomato water
- quinoa salad with edamame beans, soybeans, and miso dressing
- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori
- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb
Day 2
Lunch
-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup
- Caesar salad
- linguine pasta with lobster and caviar
- quasi panna cotta with coffee, salted caramel, and granola
Dinner
-Grilled octopus with ajo blanco sauce and pickled red onion
- lentil salad with rocket, sun-dried tomato, and vinaigrette
- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate
- mint and white chocolate tart with crumble and cinnamon ice cream
Day 3
Lunch
-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar
- cabbage salad with apple and roasted walnuts
- ibérico pork with chimichurri, leeks, and celeriac brown butter cream
- goat cheese mousse with strawberries in aged vinegar
Dinner
-beef tataki with garlic chips, fresh spring onion, and ponzu
- Thai mango salad with coriander and cashew nuts
- lamb rack with pistachio crust, mushroom foam, and sautéed celeriac
- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream
Day 4
Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Smashed cucumber asian salad with chili and ginger emulsion
- Truffle risotto
- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust
Dinner
- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil
- potato salad with radish and pickled trout eggs, crème fraîche
- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Day 5
Lunch
- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing
- frisée salad with capers, dried tomato, plums, and vinaigrette
- Grilled veal and bacon skewers brushed with spiced miso paste
- cheesecake with seasonal fruit
Dinner
- Lamb and beef tartare with miso dressing and crispy rice galette
- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil
- paccheri pasta with sweetbread ragù
- malt crumble with licorice mousse and tuile biscuit
Day 6
Lunch
- squid salad with white strawberries, celery emulsion, and pickled coriander seeds
- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette
- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Dinner
- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber
- watermelon salad with olives, feta, and basil
-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam
- cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream
Day 7
Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Beetroot salad with goat cheese and roasted seeds
- Pan-fried octopus with chickpea cream and confit cherry tomatoes
- granola with poached blackberries, elderflower crème fraîche, and lemon oil
Dinner
- Fresh pea salad with pea granita and fresh cheese
- endive and fennel salad with orange, olives, and orange dressing
- monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce
- tiramisu with caramelized chocolate and mascarpone ice cream
Thank you! We can not begin to think of all the appropriate ways to say thank you for making this the best trip of our lives
Thank you for a fabulous week of snorkeling, dining, dancing and laughs
The boat was lovely; The captain calm and experienced.
. American family.
Thank you for a spectacular week
So many beautiful moments. What an amazing week aboard Okinawa
Thanks a for a lovely crew.
Our 2 families ha the most amazing week sailing Saint Martin and saint Barth. The crew were amazing making our trip extra special
A l'équipage exceptionnel de cette croisière, un immense merci pour votre professionnalisme, votre bienveillance et vos sourires.
Your Friendiness and kindness made this trip spectacular. We leave enriched by this week of wonders.
Happy sailing to you until we meet again.
Thank you for such a spectacular week.
I cannot express how amazing our trip onboard Okinawa was for the week.
10-day charter from/to Saint Martin.
The 2024 Okinawa catamaran is in excellent condition. Although the bathrooms are a bit small, I think that, given the overall size and number of cabins, it's hard to do better.
In any case, the crew did an excellent job, demonstrating great availability, especially considering the presence of two very young children on board, with special needs (bottle feeding, special lunches and dinners for the two-year-old, etc.).
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $47,000 | $47,000 | $47,000 | $50,000 | $50,000 | $51,000 | $51,000 | $52,000 | $53,000 | ||
| Summer 2027 | $47,000 | $47,000 | $47,000 | $50,000 | $50,000 | $51,000 | $51,000 | $52,000 | $53,000 |
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
WINTER 2026-2027:
CARIBBEAN - Leeward & Windward Islands - BVI
DECEMBER – APRIL :
2 Pax : $47,000
3 Pax : $47,000
4 Pax : $47,000
5 Pax : $50,000
6 Pax : $50,000
7 Pax : $51,000
8 Pax : $51,000
9 Pax : $52,000
10 Pax : $53,000
Christmas / 2026/27: 1-10 Guests $59,000
New Year's 2026/27: 1-10 Guests $63,000
(+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe)
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (5% APA is recommended)
WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100 (via APA)
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board.
The entire yacht must choose either half board or full board.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children
Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500
For other ports, please contact the Central Agent.
WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 31.03 Feet
- : 5.41 Feet
- : 10
- : 2024
- : Fountaine Pajot
- : 8
- : 12
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Serge Milliard
- : Maltese
- : generator fuel consumption: 10 l/h
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 5 |
| Wash Basins: | - |
| Heads: | 5 |
| Electric Heads: | 5 |
| Engine Details | |
|---|---|
| generator fuel consumption: 10 l/h | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | No |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 1 |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 14 |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | No |
| Gear Type: | - |
| Rods: | - |
Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.
Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.
Cook: Emma Lokonadinpoulle
Creative and dynamic cook with strong hands-on experience at sea, including work as a PADI Diving Instructor across international waters. Comfortable in fast-paced, guest-oriented environments, she brings a natural ease onboard and a strong sense of service shaped by extensive maritime and hospitality experience.
With a creative background in photography and visual storytelling, she brings attention to detail and a refined aesthetic to life onboard a catamaran. Trained in Cook/Stew roles and completing cooking courses, she creates fresh meals inspired by Mediterranean and Asian flavors, tailored to guests’ preferences.
Adaptable, positive, and highly organized, she ensures smooth daily operations while contributing to a warm, professional, and welcoming onboard atmosphere for both guests and crew.
Deckhand/Stew: Nikita Boireau
Deckhand and multilingual PADI Instructor with strong international experience in diving operations and onboard yacht support. Experienced across Croatia, Senegal, and Colombia, he is confident in both guest-facing and technical roles, including dive instruction, small boat handling, safety briefings, and equipment maintenance.
He combines a strong maritime background with hospitality experience, ensuring high standards of safety, service, and teamwork onboard. Adaptable and reliable, he thrives in multicultural crews and dynamic yacht environments, with a clear goal of progressing toward Captain 200.
SAMPLE MENU
Breakfast
-Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana
- Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach
-regular waffle
- Shakshuka with poached egg and sliced grilled bread
- toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest
- English breakfast: scrambled eggs, bacon, baked beans, sausage
- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach
- croissant
- chia pudding base
- charcuterie platter (2 types of meat, 1 type of cheese)
- fruit platter (3 different types)
Day 1
Lunch
- Roasted peppers with salsa verde, fried capers, aged cheese
- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette
- red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze
- coffee veils, almond cremoso, vanilla ice cream, pralines
Dinner
- tuna with wasabi emulsion, melon in lemon oil, tomato water
- quinoa salad with edamame beans, soybeans, and miso dressing
- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori
- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb
Day 2
Lunch
-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup
- Caesar salad
- linguine pasta with lobster and caviar
- quasi panna cotta with coffee, salted caramel, and granola
Dinner
-Grilled octopus with ajo blanco sauce and pickled red onion
- lentil salad with rocket, sun-dried tomato, and vinaigrette
- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate
- mint and white chocolate tart with crumble and cinnamon ice cream
Day 3
Lunch
-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar
- cabbage salad with apple and roasted walnuts
- ibérico pork with chimichurri, leeks, and celeriac brown butter cream
- goat cheese mousse with strawberries in aged vinegar
Dinner
-beef tataki with garlic chips, fresh spring onion, and ponzu
- Thai mango salad with coriander and cashew nuts
- lamb rack with pistachio crust, mushroom foam, and sautéed celeriac
- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream
Day 4
Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Smashed cucumber asian salad with chili and ginger emulsion
- Truffle risotto
- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust
Dinner
- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil
- potato salad with radish and pickled trout eggs, crème fraîche
- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Day 5
Lunch
- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing
- frisée salad with capers, dried tomato, plums, and vinaigrette
- Grilled veal and bacon skewers brushed with spiced miso paste
- cheesecake with seasonal fruit
Dinner
- Lamb and beef tartare with miso dressing and crispy rice galette
- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil
- paccheri pasta with sweetbread ragù
- malt crumble with licorice mousse and tuile biscuit
Day 6
Lunch
- squid salad with white strawberries, celery emulsion, and pickled coriander seeds
- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette
- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream
Dinner
- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber
- watermelon salad with olives, feta, and basil
-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam
- cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream
Day 7
Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Beetroot salad with goat cheese and roasted seeds
- Pan-fried octopus with chickpea cream and confit cherry tomatoes
- granola with poached blackberries, elderflower crème fraîche, and lemon oil
Dinner
- Fresh pea salad with pea granita and fresh cheese
- endive and fennel salad with orange, olives, and orange dressing
- monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce
- tiramisu with caramelized chocolate and mascarpone ice cream
Thank you! We can not begin to think of all the appropriate ways to say thank you for making this the best trip of our lives
Thank you for a fabulous week of snorkeling, dining, dancing and laughs
The boat was lovely; The captain calm and experienced.
. American family.
Thank you for a spectacular week
So many beautiful moments. What an amazing week aboard Okinawa
Thanks a for a lovely crew.
Our 2 families ha the most amazing week sailing Saint Martin and saint Barth. The crew were amazing making our trip extra special
A l'équipage exceptionnel de cette croisière, un immense merci pour votre professionnalisme, votre bienveillance et vos sourires.
Your Friendiness and kindness made this trip spectacular. We leave enriched by this week of wonders.
Happy sailing to you until we meet again.
Thank you for such a spectacular week.
I cannot express how amazing our trip onboard Okinawa was for the week.
10-day charter from/to Saint Martin.
The 2024 Okinawa catamaran is in excellent condition. Although the bathrooms are a bit small, I think that, given the overall size and number of cabins, it's hard to do better.
In any case, the crew did an excellent job, demonstrating great availability, especially considering the presence of two very young children on board, with special needs (bottle feeding, special lunches and dinners for the two-year-old, etc.).
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $47,000 | $47,000 | $47,000 | $50,000 | $50,000 | $51,000 | $51,000 | $52,000 | $53,000 |
| Summer 2027 | $47,000 | $47,000 | $47,000 | $50,000 | $50,000 | $51,000 | $51,000 | $52,000 | $53,000 |
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
WINTER 2026-2027:
CARIBBEAN - Leeward & Windward Islands - BVI
DECEMBER – APRIL :
2 Pax : $47,000
3 Pax : $47,000
4 Pax : $47,000
5 Pax : $50,000
6 Pax : $50,000
7 Pax : $51,000
8 Pax : $51,000
9 Pax : $52,000
10 Pax : $53,000
Christmas / 2026/27: 1-10 Guests $59,000
New Year's 2026/27: 1-10 Guests $63,000
(+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe)
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (5% APA is recommended)
WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100 (via APA)
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board.
The entire yacht must choose either half board or full board.
CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children
Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500
For other ports, please contact the Central Agent.
WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100
