OYA
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Nanni N4 135HP Generator 19 KVA | |
| Fuel Consumption: | 70 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 10.2 Metres |
| Draft: | 1.8 Metres |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Sunreef Yachts |
| JetSkis: | No |
| Flag: | Poland |
| Engines: | 2 x Nanni N4 135HP Generator 19 KVA |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), 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: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | No |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | No |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain: Helene Hedenstrand
Position: Captain
Nationality: Swedish
Description:
With more than eight years of professional yachting experience, Captain Helene Hedenstrand brings together confident seamanship, warm hospitality and a genuine passion for creating exceptional experiences on the water.
A native of Sweden, Helene has extensive experience aboard both monohulls and catamarans, cruising and chartering throughout the Mediterranean and Caribbean. Her career has taken her through Croatia, Greece, Turkey, the British Virgin Islands, US Virgin Islands, St. Martin, St. Barth, Anguilla, St. Vincent & the Grenadines and Grenada.
Helene holds a commercially endorsed RYA Yachtmaster Offshore qualification and is also a certified PADI Divemaster. Her background as a professional chef, combined with experience in high-end events, hospitality and guest service, gives her a particularly well-rounded approach to life on board.
As a captain, Helene places great importance on safety, professionalism and attention to detail while maintaining a relaxed and welcoming atmosphere for her guests. She loves tailoring each charter to those on board—whether discovering secluded anchorages, planning memorable days ashore, sharing her passion for sailing or introducing guests to the underwater world.
Energetic, personable and highly service-oriented, Helene takes pride in creating effortless, memorable journeys and ensuring every guest leaves with unforgettable experiences from their time on board.
Name: Morgan Keeley
Nationality: British
Languages: English
Description:
Chef Morgan is passionate and personable, with over 10 years of hospitality experience, and working in professional kitchens. With a love for good food and genuine hospitality, Morgan enjoys creating delicious dishes and making guests feel relaxed and well cared for.
Having recently moved into yachting, Morgan is excited to combine a love of cooking with a passion for travel and life at sea, creating enjoyable and memorable experiences for every guest on board.
Name: Sunny Wheatley
Position: Deckhand
Nationality: British
Description:
Sunny is a dedicated and enthusiastic deckhand with a strong passion for life at sea and delivering exceptional experiences for guests on board. With a positive attitude and a hands-on approach, Sunny brings energy, professionalism, and reliability to every aspect of deck operations. From watersports and guest activities to maintaining the yacht's exterior to the highest standards, she takes pride in ensuring everything runs smoothly and safely on board.
She thrives in the dynamic environment of yachting, where teamwork and attention to detail are essential. Her friendly nature and proactive mindset make her a valuable part of the crew, always ready to assist guests and contribute to creating memorable days on the water. Whether preparing the yacht for a day of adventure or helping guests enjoy the ocean, Sunny brings enthusiasm and professionalism to every journey.
Sample Menu
Breakfast service:
For breakfast, I love to bake fresh bread or scones, in combination with a big fruit platter, some local charcuterie delicacies and maybe some American pancakes or chia pudding. The next day I will present you with some creamy scrambled eggs with chives and parmesan cheese, and after a run to the bakery some fresh croissants. Your favourite type of freshly pressed juice with fruits that I got from the local fruit market, and any kind of coffee desired.
Lunch service:
After a dip in the ocean, you will be served a fresh local, Mediterranean-style lunch, often based on a salad and a nicely cooked protein. My specialities are quinoa salad with fresh vegetables, feta cheese and sun-dried tomato pesto, served with fresh herbs, salty cashews and a lemon-marinated chicken. Or maybe a salmon salad with basil, mini cucumbers, avocado, strawberries and a tzatziki sauce.
Dinner and FIKA service:
You will have a cosy afternoon snack to go with your coffee. Sometimes I serve home-baked goods from my grandmother's recipes, like a red currant cake with a light vanilla cream or a rich chocolate mousse served with salty roasted pistachios and some local, high-quality olive oil. If you are craving a savoury snack and an Aperitivo before dinner, I’ll happily prepare that as well.
For dinner, we have the fresh tuna you caught during our passage, thinly sliced and dressed with some soya sauce. Or maybe it will be an Italian theme dinner with Bruschetta to start, a homemade pizza and a fresh tiramisu for dessert?.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
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
$ 52.000 + 25% APA + taxes (if applicable) - High season rate applies for Christmas & NYE charters ; Christmas must end no later than 27 December and New Years to begin no earlier than 29 December.
$ 46.000 + 25% APA + taxes (if applicable) - Low season rate.
Summer 2026:
€ 46.000 + 25% APA + VAT - High season rate applies from 15th of June to 15th of September, as well as for all events.
€ 42.000 + 25% APA + VAT - Low season rate applies during all the other months.
Please consider a 72h turn-around requested in between two charters.
Note that taxes can also be charged on the APA. Positioning fee may apply depending on the precise embarkation and
disembarkation points.
Contracts: Please consider a 72h turn-around requested in between two charters.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 10.2 Metres
- : 1.8 Metres
- : 8
- : 2025
- : Sunreef Yachts
- : 8
- : 10
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : HELENE HEDENSTRAND
- : Poland
- : 2 x Nanni N4 135HP Generator 19 KVA
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | - |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Nanni N4 135HP Generator 19 KVA | |
| Fuel Consumption: | 70 |
| Cruising Speed: | 8 |
| Max Speed: | 10US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), 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: | No |
| Salon Stereo: | No |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | No |
| Bimini: | No |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | No |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | No |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # 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: | No |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | No |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Captain: Helene Hedenstrand
Position: Captain
Nationality: Swedish
Description:
With more than eight years of professional yachting experience, Captain Helene Hedenstrand brings together confident seamanship, warm hospitality and a genuine passion for creating exceptional experiences on the water.
A native of Sweden, Helene has extensive experience aboard both monohulls and catamarans, cruising and chartering throughout the Mediterranean and Caribbean. Her career has taken her through Croatia, Greece, Turkey, the British Virgin Islands, US Virgin Islands, St. Martin, St. Barth, Anguilla, St. Vincent & the Grenadines and Grenada.
Helene holds a commercially endorsed RYA Yachtmaster Offshore qualification and is also a certified PADI Divemaster. Her background as a professional chef, combined with experience in high-end events, hospitality and guest service, gives her a particularly well-rounded approach to life on board.
As a captain, Helene places great importance on safety, professionalism and attention to detail while maintaining a relaxed and welcoming atmosphere for her guests. She loves tailoring each charter to those on board—whether discovering secluded anchorages, planning memorable days ashore, sharing her passion for sailing or introducing guests to the underwater world.
Energetic, personable and highly service-oriented, Helene takes pride in creating effortless, memorable journeys and ensuring every guest leaves with unforgettable experiences from their time on board.
Name: Morgan Keeley
Nationality: British
Languages: English
Description:
Chef Morgan is passionate and personable, with over 10 years of hospitality experience, and working in professional kitchens. With a love for good food and genuine hospitality, Morgan enjoys creating delicious dishes and making guests feel relaxed and well cared for.
Having recently moved into yachting, Morgan is excited to combine a love of cooking with a passion for travel and life at sea, creating enjoyable and memorable experiences for every guest on board.
Name: Sunny Wheatley
Position: Deckhand
Nationality: British
Description:
Sunny is a dedicated and enthusiastic deckhand with a strong passion for life at sea and delivering exceptional experiences for guests on board. With a positive attitude and a hands-on approach, Sunny brings energy, professionalism, and reliability to every aspect of deck operations. From watersports and guest activities to maintaining the yacht's exterior to the highest standards, she takes pride in ensuring everything runs smoothly and safely on board.
She thrives in the dynamic environment of yachting, where teamwork and attention to detail are essential. Her friendly nature and proactive mindset make her a valuable part of the crew, always ready to assist guests and contribute to creating memorable days on the water. Whether preparing the yacht for a day of adventure or helping guests enjoy the ocean, Sunny brings enthusiasm and professionalism to every journey.
Sample Menu
Breakfast service:
For breakfast, I love to bake fresh bread or scones, in combination with a big fruit platter, some local charcuterie delicacies and maybe some American pancakes or chia pudding. The next day I will present you with some creamy scrambled eggs with chives and parmesan cheese, and after a run to the bakery some fresh croissants. Your favourite type of freshly pressed juice with fruits that I got from the local fruit market, and any kind of coffee desired.
Lunch service:
After a dip in the ocean, you will be served a fresh local, Mediterranean-style lunch, often based on a salad and a nicely cooked protein. My specialities are quinoa salad with fresh vegetables, feta cheese and sun-dried tomato pesto, served with fresh herbs, salty cashews and a lemon-marinated chicken. Or maybe a salmon salad with basil, mini cucumbers, avocado, strawberries and a tzatziki sauce.
Dinner and FIKA service:
You will have a cosy afternoon snack to go with your coffee. Sometimes I serve home-baked goods from my grandmother's recipes, like a red currant cake with a light vanilla cream or a rich chocolate mousse served with salty roasted pistachios and some local, high-quality olive oil. If you are craving a savoury snack and an Aperitivo before dinner, I’ll happily prepare that as well.
For dinner, we have the fresh tuna you caught during our passage, thinly sliced and dressed with some soya sauce. Or maybe it will be an Italian theme dinner with Bruschetta to start, a homemade pizza and a fresh tiramisu for dessert?.
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
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
$ 52.000 + 25% APA + taxes (if applicable) - High season rate applies for Christmas & NYE charters ; Christmas must end no later than 27 December and New Years to begin no earlier than 29 December.
$ 46.000 + 25% APA + taxes (if applicable) - Low season rate.
Summer 2026:
€ 46.000 + 25% APA + VAT - High season rate applies from 15th of June to 15th of September, as well as for all events.
€ 42.000 + 25% APA + VAT - Low season rate applies during all the other months.
Please consider a 72h turn-around requested in between two charters.
Note that taxes can also be charged on the APA. Positioning fee may apply depending on the precise embarkation and
disembarkation points.
Contracts: Please consider a 72h turn-around requested in between two charters.
