OMAKASE
OMAKASE Crewed Yacht Charter
Luxury Features
Step aboard OMAKASE, the crown jewel of the 2024 BVI Charter Show and winner of the coveted “Best in Show Motor Yacht” award. Designed with the discerning traveler in mind, OMAKASE redefines what it means to enjoy a luxury yacht charter. Every corner of this exquisite vessel radiates sophistication, offering an unparalleled escape where elegance meets modern convenience.
The Primary Wyoming King Stateroom
Indulge in ultimate comfort in the Primary Wyoming King Stateroom, a haven of tranquility featuring an impressive 7-foot-by-7-foot walk-around bed. Thoughtful details such as soft reading lights, bedside USB and US outlets, and a Fushion sound system elevate your experience. A 32-inch smart TV ensures you can unwind with your favorite shows, while tinted UV-rated windows provide privacy and protect against the sun’s glare.
The ensuite bathroom is a masterpiece of design, boasting a walk-in shower, separate toilet, dual basins, and ample cabinetry. The vanity adds a touch of glamour to your mornings. A full-height closet and generous 6’8” headroom enhance the stateroom’s spacious feel, making it your private retreat on the sea.
The VIP Stateroom
The VIP Stateroom promises a stay just as luxurious. The room mirrors the Wyoming King setup with the same expansive bed, refined lighting, and high-tech amenities, including a 32-inch smart TV and USB/US plugs at your fingertips. Its tinted windows offer breathtaking views and a soothing ambiance.
The attached ensuite rivals the comforts of a five-star hotel, complete with a walk-in shower, separate toilet, and a sleek basin with storage for all your essentials. The full-height closet and 6’8” headroom ensure a clutter-free and comfortable experience throughout your journey.
The Twin Stateroom
Versatility meets luxury in the Twin Stateroom, featuring two single beds that can be seamlessly converted into a king-sized bed (6.5-foot-by-6.6-foot). The room maintains the same thoughtful touches—reading lights, bedside charging ports, and tinted windows for comfort and style.
The ensuite bathroom doubles as a day head, offering a walk-in shower, separate toilet, and modern basin. With 6’8” headroom and a full-height closet, this stateroom ensures your stay is as functional as it is elegant. Whether used as a twin or king setup, the room adapts to your needs, maintaining a luxurious feel in every detail.
Indulgent Amenities
Each stateroom comes equipped with hairdryers and is stocked with premium Molton Brown toiletries, ensuring that your every need is met with sophistication. From the gentle scent of luxury soaps to the plush softness of freshly laundered linens, every moment onboard OMAKASE is designed to pamper and delight.
Water Toys and Amenities:
- 16 feet Walker Bay Venture (100hp Honda outboard) 8 pax
2 x Seabobs
1 x Wakeboard
1 x Waterski’s
2 x SUP
10 x Snorkelling Gear
1 x Fliteboard Pro
1 x Tube
2 x Bean Bags
Board Games: Bananagram, Backgammon, Cards, Uno, Upside Down Game, Exploding Kittens, Dominos, Yahtzee, This or That, Monopoly cards, Mini poker set and Codenames.
GoPro Hero 12 & drone
Swim Platform
Sun Awning with 3 Lounge Chairs
3 x Yoga mats
10′ x 10′ Bote Inflatable Hangout Water Hammock
2 x Inflatable Hangout ChairFishing Gear
2 x Trolling Rods
2 x Casting Rods
- Communications
STARLINK
Secure Your Spot Today!
Experience the epitome of luxury and adventure aboard OMAKASE. Whether you’re cruising through the sun-kissed waters of the Caribbean or anchoring at a secluded bay, this award-winning yacht promises an unforgettable escape. Reserve your dream vacation today and create memories that will last a lifetime!
Primary Wyoming King Stateroom
Featuring a Wyoming King Primary Stateroom (Bed Size 7ftx7ft) walk-around bed, reading lights, bedside USB and US plugs, a Fushion sound system, and a 32” smart TV. The stateroom has tinted, UV-rated windows and a luxurious ensuite with a walk-in shower, separate toilet, his and hers basins, cabinets, and vanity. The space is complete with a full-height closet and 6’8” headroom for added comfort.
VIP Stateroom
Equipped with a Wyoming King Primary Stateroom (Bed Size 7ftx7ft) walk-around bed, reading lights, bedside USB and US plugs, and a 32” smart TV. The stateroom also features tinted UV-rated windows and a luxury ensuite with a walk-in shower, separate toilet, basin, cabinets, and vanity. A full-height closet with 6’8” headroom provides ample storage.
Twin Stateroom
The Twin Stateroom (Convert to King Bed Size: 6.5ft x 6.6ft) with a walk-through center, reading lights, bedside USB and US plugs. It also includes tinted UV-rated windows, a walk-in shower, separate toilet, basin, cabinets, and vanity. The full-height closet with 6’8” headroom ensures convenience. The single beds can convert King Bed, though it reduces space, and the ensuite also functions as a day head.
Each Cabin is equipped with Hairdryers and stocked with Molton Brown toiletries.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| Twin MAN i6 850HP Onan 21.5 kW (60Hz) | |
| Fuel Consumption: | 48 |
| Cruising Speed: | 18 |
| Max Speed: | 23US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 24 Feet |
| Draft: | 5 Feet |
| Pax: | 6 |
| YearBuilt: | 2023 |
| Builder: | Horizon |
| Engines: | Twin MAN i6 850HP Onan 21.5 kW (60Hz) |
| JetSkis: | No |
| Flag: | BVI |
| 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: | STARLINK |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 2 |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | Inquire |
| Inverter: | - |
| Voltages: | 110V |
| Water Maker: | 2 |
| 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: | 16 feet Walker Bay Venture (100hp Honda outboard) |
| Dinghy hp: | 100hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling Rods & Casting Rods |
| Rods: | 4 |
Hailing from South Africa, Wouter Hanekom, affectionately known as "Wouts," has spent his life navigating the shimmering waters of the world. Born with a passion for aquatic adventures, he cultivated his love for the sea during idyllic weekends spent on family retreats, where watersports became an integral part of his upbringing.
Wouter's journey into the world of sailing began with these cherished family outings. His knack for mastering the waves and imparting his skills to others soon led him to a career in sailing. He embarked on his maritime odyssey by navigating the pristine waters of the Mediterranean and the Caribbean, working for a renowned flotilla company.
In his pursuit of the perfect wind and waves, Wouter became a sailing instructor. Over the years, he had the privilege of teaching and kindling the same fervour for sailing in others that had ignited his own. His dedication to fostering a love for the sport reached its zenith as he honed his expertise and shared his wisdom.
Not one to be tethered to a single horizon, Wouter's recent exploits have seen him undertake remarkable journeys. From the southern tip of Cape Town, he set sail on a remarkable voyage that stretched all the way to the enchanting shores of Grenada. He delivered several yachts across the Caribbean along the way, proving his mettle as a seasoned seafarer.
When he's not navigating the open waters, Wouter finds solace in chartering yachts in the serene havens of The Bahamas and the British Virgin Islands. His extensive experience isn't just anecdotal; he holds the prestigious RYA Yachtmaster Offshore ticket and is a fully Certified ASA instructor, demonstrating his unwavering commitment to excellence in sailing.
Captain Wouter Hanekom, with his wealth of knowledge and his infectious passion for the sea, welcomes every opportunity to share his expertise and love of sailing with those fortunate enough to sail under his command. Onboard Wouts inspires a shared sense of adventure, making every voyage an unforgettable experience.
Chef|First Mate KELLY SARGENT
Kelly Sargent's journey into the world of yachting is a testament to the transformative power of serendipitous adventures. In 2016, she stumbled upon her inaugural charter experience in the breathtaking Whitsunday Islands while on a solo sojourn to Australia. Little did she know that this encounter with the open sea would chart the course of her life.
In the following year, Kelly's thirst for exploration led her to Croatia and the Caribbean, where she set sail on several unforgettable journeys. These voyages became more than just vacations; they sparked the inspiration for a monumental life change. Driven by a newfound passion, Kelly bid adieu to her career as a designer in London and embarked on a new odyssey – a career in yachting.
In 2019, Kelly embarked on a culinary adventure on the water, weaving her culinary magic around the picturesque landscapes of Greece and Croatia. Her culinary skills and penchant for crafting delectable dishes earned her a place on prestigious yachts. More recently, she extended her culinary expertise to the paradisiacal shores of The Bahamas and the British Virgin Islands, solidifying her reputation as a culinary virtuoso.
Born into a family with an innate talent for cooking, Kelly's love for the kitchen blossomed from an early age. It was no surprise to her loved ones when she decided to hone her culinary prowess. Kelly's commitment to her craft led her to attend culinary schools of distinction, including The Avenue Cookery School and Ashburton Cookery School. These institutions only refined her culinary skills and intensified her passion for concocting dishes that marry flavours and textures, often with a delightful Mediterranean twist.
What sets Kelly apart is her extraordinary adaptability and dedication to guest satisfaction. She has the unique ability to cater to a diverse range of dietary requirements, crafting menus as unique as the individuals on board. Whether it's a preference for vegetarian cuisine, gluten-free fare, or any other dietary consideration, Kelly's culinary creations are sure to delight the palate.
Kelly Sergent, the maestro of the galley, brings not only her culinary expertise but also her boundless enthusiasm for creating gastronomic marvels to every voyage. Aboard the yacht, she transforms the dining experience into a culinary journey, infusing every dish with passion and creativity, ensuring that every guest's culinary desires are not only met but exceeded.
OMAKASE | Sample Menu
Breakfast
A fresh fruit platter, yogurt/parfaits and baked goods are served with breakfast every morning
The classic Eggs Benedict is served with Canadian bacon atop English muffins and finished off with a homemade hollandaise sauce
Whipped cream cheese stuffed French toast with fresh berries
Sourdough toast with smashed avocado, feta crumbs, crispy bacon bits and marinated red onions
Shakhuka: a North-African dish of eggs gently poached in a chunky tomato and bell pepper based sauce, topped with fresh herbs and enjoyed with crusty bread
Bagel Board: a breakfast charcuterie of smoked salmon, deli meats, eggs, cucumber, tomatoes and various spreads and toppings
The family fry: a delectable and hearty spread served family style including bacon, sausages, eggs, hashbrowns and more
Spanish tortilla topped with spicy chorizo and local greens
Baked goods
A variety of freshly baked muffins
Fluffy pancakes or waffles
Banana bread
Cinnamon apple turnovers
Pain au chocolat
Lunches
Panko-crusted crispy chicken Caesar salad with homemade dressing and freshly baked focaccia
Mediterranean mezze: homemade hummus serves as the base for turkey or lamb koftas served on a bed
of quinoa alongside halloumi cheese, a greek salad, homemade tzatziki and warm pita bread
Balsamic marinated NY strip salad with a zesty gremolata, Italian vinaigrette, grilled corn and garlic bread
Spicy tuna poke: sushi rice, mango, cucumber, radish, carrot and sriracha mayo, topped with seaweed salad, crushed peanuts and sesame seeds
Greek-inspired king prawns served with a mediterranean pearl couscous salad and red bell pepper sauce
Light and creamy, yoghurt-based lobster salad garnished with a squid-ink tuile and lemon zest
Pizza day: a variety of pizzas are prepared from scratch and baked in our Ooni pizza oven
Appetizers
Seared scallops in a silky corn sauce, pancetta crumb topping, basil oil and local microgreens
Burrata caprese salad with seasonal tomatoes and fruit, balsamic pearls, local basil and shaved crostini
Beetroot and goats cheese salad in a cucumber bowl
Clams in a garlic and white wine sauce with local fresh herbs
Beef carpaccio, arugula and parmesan shavings
Cocktail stone crab claws with mustard dipping sauce
Cauliflower veloute with chorizo oil
Entrees
Baked cod fillet, creamy vegetable orzo and pea puree topped with tomato tartar and local sprouts
Local snapper or mahi-mahi served with cilantro rice in a coconut red curry sauce
Miso sea bass, purple cauliflower puree, garlicky-spicy sauteed bok choy and glazed carrots
Halibut in a mango beurre blanc served over black rice with charred leeks, pepper drops and topped with a fresh mango salsa
Braised beef cheeks/short rib served with a carrot puree, crispy kale and potato fondant accompanied by a sherry sauce
Sweet potato puree with pistachio-crusted lamb rack served with charred brussel sprouts, fresh salsa verde and pomegranate seeds
Filet mignon with roasted garlic potato mash, charred broccolini, blistered cherry tomatoes, parmesan tuile and a delicious creamy peppercorn sauce
Desserts
Brazilian passion fruit and pineapple mousse
Panna cotta with pink chocolate ganache and cookie crumble
Eton Mess with seasonal fruit
Raspberry and graham cracker cheesecake
Decadent tres leches cake
Chocolate lava cake with homemade pistachio ice cream
Lemon posset with a white biscuit soil
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $48,000 | $49,500 | $51,000 | $52,500 | $54,000 | ||||||
| Summer 2026 | $48,000 | $49,500 | $51,000 | $52,500 | $54,000 | ||||||
| Winter 2025 to 2026 | $49,900 | $51,400 | $52,900 | $54,400 | $55,900 | ||||||
| Summer 2026 | $49,900 | $51,400 | $52,900 | $54,400 | $55,900 |
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
Christmas (Dec 19-26) $60,000 all-inclusive & New Year (Dec 28-Jan 4) $62,900 all-inclusive.
48 hours between charters (not including drop off/pick up days)
LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights. 5 nights is typically the minimum number accepted, charters under 5 nights are considered on a case-by-case basis.
OMAKASE is available for families with children at least 10 years of age or older (children 8 and older with prior charter experience can be considered on a case-by-case basis)
No Day Charters
No Sleep Aboards
No Captain-Only charters
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 24 Feet
- : 5 Feet
- : 6
- : 2023
- : Horizon
- : 18
- : 23
- : Twin MAN i6 850HP Onan 21.5 kW (60Hz)
- : No
- : Yacht offers Rendezvous Diving only
- : Wouter Hanekom
- : BVI
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| Twin MAN i6 850HP Onan 21.5 kW (60Hz) | |
| Fuel Consumption: | 48 |
| Cruising Speed: | 18 |
| Max Speed: | 23US Gall/Hr |
| 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: | STARLINK |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | 2 |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | Inquire |
| Generator: | x2 Cummins Onan 21.5 KVA |
| Inverter: | - |
| Voltages: | 110V |
| Water Maker: | 2 |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 16 feet Walker Bay Venture (100hp Honda outboard) |
| Dinghy hp: | 100hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling Rods & Casting Rods |
| Rods: | 4 |
Hailing from South Africa, Wouter Hanekom, affectionately known as "Wouts," has spent his life navigating the shimmering waters of the world. Born with a passion for aquatic adventures, he cultivated his love for the sea during idyllic weekends spent on family retreats, where watersports became an integral part of his upbringing.
Wouter's journey into the world of sailing began with these cherished family outings. His knack for mastering the waves and imparting his skills to others soon led him to a career in sailing. He embarked on his maritime odyssey by navigating the pristine waters of the Mediterranean and the Caribbean, working for a renowned flotilla company.
In his pursuit of the perfect wind and waves, Wouter became a sailing instructor. Over the years, he had the privilege of teaching and kindling the same fervour for sailing in others that had ignited his own. His dedication to fostering a love for the sport reached its zenith as he honed his expertise and shared his wisdom.
Not one to be tethered to a single horizon, Wouter's recent exploits have seen him undertake remarkable journeys. From the southern tip of Cape Town, he set sail on a remarkable voyage that stretched all the way to the enchanting shores of Grenada. He delivered several yachts across the Caribbean along the way, proving his mettle as a seasoned seafarer.
When he's not navigating the open waters, Wouter finds solace in chartering yachts in the serene havens of The Bahamas and the British Virgin Islands. His extensive experience isn't just anecdotal; he holds the prestigious RYA Yachtmaster Offshore ticket and is a fully Certified ASA instructor, demonstrating his unwavering commitment to excellence in sailing.
Captain Wouter Hanekom, with his wealth of knowledge and his infectious passion for the sea, welcomes every opportunity to share his expertise and love of sailing with those fortunate enough to sail under his command. Onboard Wouts inspires a shared sense of adventure, making every voyage an unforgettable experience.
Chef|First Mate KELLY SARGENT
Kelly Sargent's journey into the world of yachting is a testament to the transformative power of serendipitous adventures. In 2016, she stumbled upon her inaugural charter experience in the breathtaking Whitsunday Islands while on a solo sojourn to Australia. Little did she know that this encounter with the open sea would chart the course of her life.
In the following year, Kelly's thirst for exploration led her to Croatia and the Caribbean, where she set sail on several unforgettable journeys. These voyages became more than just vacations; they sparked the inspiration for a monumental life change. Driven by a newfound passion, Kelly bid adieu to her career as a designer in London and embarked on a new odyssey – a career in yachting.
In 2019, Kelly embarked on a culinary adventure on the water, weaving her culinary magic around the picturesque landscapes of Greece and Croatia. Her culinary skills and penchant for crafting delectable dishes earned her a place on prestigious yachts. More recently, she extended her culinary expertise to the paradisiacal shores of The Bahamas and the British Virgin Islands, solidifying her reputation as a culinary virtuoso.
Born into a family with an innate talent for cooking, Kelly's love for the kitchen blossomed from an early age. It was no surprise to her loved ones when she decided to hone her culinary prowess. Kelly's commitment to her craft led her to attend culinary schools of distinction, including The Avenue Cookery School and Ashburton Cookery School. These institutions only refined her culinary skills and intensified her passion for concocting dishes that marry flavours and textures, often with a delightful Mediterranean twist.
What sets Kelly apart is her extraordinary adaptability and dedication to guest satisfaction. She has the unique ability to cater to a diverse range of dietary requirements, crafting menus as unique as the individuals on board. Whether it's a preference for vegetarian cuisine, gluten-free fare, or any other dietary consideration, Kelly's culinary creations are sure to delight the palate.
Kelly Sergent, the maestro of the galley, brings not only her culinary expertise but also her boundless enthusiasm for creating gastronomic marvels to every voyage. Aboard the yacht, she transforms the dining experience into a culinary journey, infusing every dish with passion and creativity, ensuring that every guest's culinary desires are not only met but exceeded.
OMAKASE | Sample Menu
Breakfast
A fresh fruit platter, yogurt/parfaits and baked goods are served with breakfast every morning
The classic Eggs Benedict is served with Canadian bacon atop English muffins and finished off with a homemade hollandaise sauce
Whipped cream cheese stuffed French toast with fresh berries
Sourdough toast with smashed avocado, feta crumbs, crispy bacon bits and marinated red onions
Shakhuka: a North-African dish of eggs gently poached in a chunky tomato and bell pepper based sauce, topped with fresh herbs and enjoyed with crusty bread
Bagel Board: a breakfast charcuterie of smoked salmon, deli meats, eggs, cucumber, tomatoes and various spreads and toppings
The family fry: a delectable and hearty spread served family style including bacon, sausages, eggs, hashbrowns and more
Spanish tortilla topped with spicy chorizo and local greens
Baked goods
A variety of freshly baked muffins
Fluffy pancakes or waffles
Banana bread
Cinnamon apple turnovers
Pain au chocolat
Lunches
Panko-crusted crispy chicken Caesar salad with homemade dressing and freshly baked focaccia
Mediterranean mezze: homemade hummus serves as the base for turkey or lamb koftas served on a bed
of quinoa alongside halloumi cheese, a greek salad, homemade tzatziki and warm pita bread
Balsamic marinated NY strip salad with a zesty gremolata, Italian vinaigrette, grilled corn and garlic bread
Spicy tuna poke: sushi rice, mango, cucumber, radish, carrot and sriracha mayo, topped with seaweed salad, crushed peanuts and sesame seeds
Greek-inspired king prawns served with a mediterranean pearl couscous salad and red bell pepper sauce
Light and creamy, yoghurt-based lobster salad garnished with a squid-ink tuile and lemon zest
Pizza day: a variety of pizzas are prepared from scratch and baked in our Ooni pizza oven
Appetizers
Seared scallops in a silky corn sauce, pancetta crumb topping, basil oil and local microgreens
Burrata caprese salad with seasonal tomatoes and fruit, balsamic pearls, local basil and shaved crostini
Beetroot and goats cheese salad in a cucumber bowl
Clams in a garlic and white wine sauce with local fresh herbs
Beef carpaccio, arugula and parmesan shavings
Cocktail stone crab claws with mustard dipping sauce
Cauliflower veloute with chorizo oil
Entrees
Baked cod fillet, creamy vegetable orzo and pea puree topped with tomato tartar and local sprouts
Local snapper or mahi-mahi served with cilantro rice in a coconut red curry sauce
Miso sea bass, purple cauliflower puree, garlicky-spicy sauteed bok choy and glazed carrots
Halibut in a mango beurre blanc served over black rice with charred leeks, pepper drops and topped with a fresh mango salsa
Braised beef cheeks/short rib served with a carrot puree, crispy kale and potato fondant accompanied by a sherry sauce
Sweet potato puree with pistachio-crusted lamb rack served with charred brussel sprouts, fresh salsa verde and pomegranate seeds
Filet mignon with roasted garlic potato mash, charred broccolini, blistered cherry tomatoes, parmesan tuile and a delicious creamy peppercorn sauce
Desserts
Brazilian passion fruit and pineapple mousse
Panna cotta with pink chocolate ganache and cookie crumble
Eton Mess with seasonal fruit
Raspberry and graham cracker cheesecake
Decadent tres leches cake
Chocolate lava cake with homemade pistachio ice cream
Lemon posset with a white biscuit soil
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $48,000 | $49,500 | $51,000 | $52,500 | $54,000 |
| Summer 2026 | $48,000 | $49,500 | $51,000 | $52,500 | $54,000 |
| Winter 2025 to 2026 | $49,900 | $51,400 | $52,900 | $54,400 | $55,900 |
| Summer 2026 | $49,900 | $51,400 | $52,900 | $54,400 | $55,900 |
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
Christmas (Dec 19-26) $60,000 all-inclusive & New Year (Dec 28-Jan 4) $62,900 all-inclusive.
48 hours between charters (not including drop off/pick up days)
LESS THAN 7 NIGHT CHARTER RATES: For 6-night charters, divide the weekly rate by 7 nights X 6 nights. For 5 nights or less, divide the weekly rate by 6 nights X number of nights. 5 nights is typically the minimum number accepted, charters under 5 nights are considered on a case-by-case basis.
OMAKASE is available for families with children at least 10 years of age or older (children 8 and older with prior charter experience can be considered on a case-by-case basis)
No Day Charters
No Sleep Aboards
No Captain-Only charters
