Olivia Charles
Unwind in luxury and style aboard this stunning 2018 Fountain Pajot sailing catamaran, meticulously crafted to accommodate up to 8 guests in the lap of comfort. Step into the master cabin, where a plush king-size bed awaits, complemented by a spacious work desk and a cozy lounge area, perfect for unwinding after a day of adventure. Three additional well-appointed cabins offer ample space and comfort, each boasting a queen-size berth, ensuring that every guest can retreat to their own private sanctuary. Embark on unforgettable voyages, surrounded by breathtaking scenery and the tranquility of the open seas, aboard this exceptional catamaran.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engine Volvo D3-110 Generator - Circuits & Outlets 220VAC | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | 12 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29 Feet |
| Draft: | 4.6 Feet |
| Pax: | 8 |
| YearBuilt: | 2018 |
| Builder: | Fountaine Pajot |
| Engines: | Engine Volvo D3-110 Generator - Circuits & Outlets 220VAC |
| Flag: | BVI |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | 200L/ hour |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | All kids are welcome |
| Inverter: | - |
| Voltages: | 220VAC |
| Water Maker: | 200L/ hour |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | Smoking on deck and down wind |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | HighFiel |
| Dinghy hp: | 50HP |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | No |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Since 2010 Tom has worked on motor and sail yachts professionally and completed a very thorough and extensive internship, which allowed him to gain a wide range of experience on different motor and sail boats.
After his internship, Tom worked full time as a freelance instructor and as maintenance support for 3 years.
From 2015-2018 he worked in the Caribbean and the Bahamas, running motor and sail yachts. The work included refits, deliveries and busy charter seasons.
From 2019-2022 Tom was a Lifeboat trainer for the RNLI
EMMA
Emma grew up sailing in England, on her father's18ft Drascombe Lugger. She sailed all around the Southwest Coast of England and has always loved being in and around water from a very young age.
Her career started in the hospitality industry, working in bars and restaurants as a server and a sous chef during the holidays, between studying for her degree in Education and Art. She then took a Gap year and worked as a Ski Chalet Hostess in the French Alps. This was a valuable experience for the role she has today.
Emma possess a real passion for cooking which started from a young age. She loves to organise dinner parties for friends and family. During her travels she has taken cooking classes in Thailand and Bali, where she enjoyed shopping for fresh local ingredients in the market and producing authentic Thai and Balinese cuisine.
When Emma is out of the galley she enjoys teaching scuba diving, taking guests snorkelling and sharing her knowledge of the marine life and the local area. She is currently learning to kite board.
Chef Emma Clark
SAMPLE MENU
BREAKFAST
Eggs Benedict with hot buttered English muffins, crispy bacon and
poached eggs, topped with hollandaise sauce
Crepes with a compote of mixed berries and whipped cream, served with
a fresh fruit platter
Caribbean lobster omelette with feta cheese and asparagus
Smoked salmon and scrambled egg on a toasted bagel with cream cheese
Blueberry and banana pancakes with smoked bacon and maple syrup,
served with a fruit salad
LUNCH
Grilled rack of lamb with provencal vegetables, olive tapenade and basil
pesto
Blackened shrimp Caesar salad with a parmesan crisp
Tuna Tartare in a sesame ginger sauce
Seared beef and green papaya salad
Fresh crab cakes with sweet chilli aioli and cucumber and dill salad
Stuffed Wahoo fillets with roasted red peppers served with saffron sauce
& sautéed scallops
APPETIZER
Fresh Caribbean lobster ceviche with crispy plantain chips
Filet mignon and herbed goats cheese bruschetta
Scallops cooked with chorizo and lemon oil on a bed of arugula
Spiced crab and smoked salmon tian with a lemon and coriander
vinaigrette served with avocado sorbet
Lemon and thyme salted cod, watercress veloute and poached quail eggs
MAIN COURSE
Rib-eye steaks with peppercorn sauce and grilled asparagus, served with
dauphinoise potatoes
Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and
beetroot glaze
Mahi Mahi with an onion, capers and lemon sauce, served on a bed of
wild rice with butternut squash and leeks
Chicken breast stuffed with boursin, sundried tomatoes and basil,
wrapped with streaky bacon in a white wine sauce and served with sweet
potato mash
Grilled salmon, marinated in a soy, ginger and honey sauce, served with
double cooked new potatoes and roasted sweet cherry tomatoes
DESSERT
Zesty lemon and key lime cream pots with a shortbread biscuit
Pears poached in red wine, cinnamon and guava juice reduction
Coconut milk & lemon grass sorbet with tuille biscuits
Banana crème brûlée with crunchy caramelised sugar
Chocolate fondant served with peanut butter and salted caramel ice cream
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2023 | $34,400 | $34,400 | $34,400 | $34,900 | $35,400 | $35,900 | $36,400 |
| Winter 2023 to 2024 | $34,400 | $34,400 | $34,400 | $34,900 | $35,400 | $35,900 | $36,400 |
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
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Christmas Week: $41,900 (1-8 PAX)
New Year's Week: $43,400 (1-8 PAX)
Thanksgiving Week: $39,900 (1-8 PAX)
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29 Feet
- : 4.6 Feet
- : 8
- : 2018
- : Fountaine Pajot
- : 8 knots
- : 12 knots
- : Engine Volvo D3-110 Generator - Circuits & Outlets 220VAC
- : Yacht offers Rendezvous Diving only
- : Thomas Hemsley
- : BVI
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engine Volvo D3-110 Generator - Circuits & Outlets 220VAC | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 knots |
| Max Speed: | 12 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | 200L/ hour |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | All kids are welcome |
| Generator: | - |
| Inverter: | - |
| Voltages: | 220VAC |
| Water Maker: | 200L/ hour |
| Water Cap: | 1000L |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | Smoking on deck and down wind |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | HighFiel |
| Dinghy hp: | 50HP |
| Dinghy # pax: | 8 Persons |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | - |
| Floating Mats: | No |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Since 2010 Tom has worked on motor and sail yachts professionally and completed a very thorough and extensive internship, which allowed him to gain a wide range of experience on different motor and sail boats.
After his internship, Tom worked full time as a freelance instructor and as maintenance support for 3 years.
From 2015-2018 he worked in the Caribbean and the Bahamas, running motor and sail yachts. The work included refits, deliveries and busy charter seasons.
From 2019-2022 Tom was a Lifeboat trainer for the RNLI
EMMA
Emma grew up sailing in England, on her father's18ft Drascombe Lugger. She sailed all around the Southwest Coast of England and has always loved being in and around water from a very young age.
Her career started in the hospitality industry, working in bars and restaurants as a server and a sous chef during the holidays, between studying for her degree in Education and Art. She then took a Gap year and worked as a Ski Chalet Hostess in the French Alps. This was a valuable experience for the role she has today.
Emma possess a real passion for cooking which started from a young age. She loves to organise dinner parties for friends and family. During her travels she has taken cooking classes in Thailand and Bali, where she enjoyed shopping for fresh local ingredients in the market and producing authentic Thai and Balinese cuisine.
When Emma is out of the galley she enjoys teaching scuba diving, taking guests snorkelling and sharing her knowledge of the marine life and the local area. She is currently learning to kite board.
Chef Emma Clark
SAMPLE MENU
BREAKFAST
Eggs Benedict with hot buttered English muffins, crispy bacon and
poached eggs, topped with hollandaise sauce
Crepes with a compote of mixed berries and whipped cream, served with
a fresh fruit platter
Caribbean lobster omelette with feta cheese and asparagus
Smoked salmon and scrambled egg on a toasted bagel with cream cheese
Blueberry and banana pancakes with smoked bacon and maple syrup,
served with a fruit salad
LUNCH
Grilled rack of lamb with provencal vegetables, olive tapenade and basil
pesto
Blackened shrimp Caesar salad with a parmesan crisp
Tuna Tartare in a sesame ginger sauce
Seared beef and green papaya salad
Fresh crab cakes with sweet chilli aioli and cucumber and dill salad
Stuffed Wahoo fillets with roasted red peppers served with saffron sauce
& sautéed scallops
APPETIZER
Fresh Caribbean lobster ceviche with crispy plantain chips
Filet mignon and herbed goats cheese bruschetta
Scallops cooked with chorizo and lemon oil on a bed of arugula
Spiced crab and smoked salmon tian with a lemon and coriander
vinaigrette served with avocado sorbet
Lemon and thyme salted cod, watercress veloute and poached quail eggs
MAIN COURSE
Rib-eye steaks with peppercorn sauce and grilled asparagus, served with
dauphinoise potatoes
Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and
beetroot glaze
Mahi Mahi with an onion, capers and lemon sauce, served on a bed of
wild rice with butternut squash and leeks
Chicken breast stuffed with boursin, sundried tomatoes and basil,
wrapped with streaky bacon in a white wine sauce and served with sweet
potato mash
Grilled salmon, marinated in a soy, ginger and honey sauce, served with
double cooked new potatoes and roasted sweet cherry tomatoes
DESSERT
Zesty lemon and key lime cream pots with a shortbread biscuit
Pears poached in red wine, cinnamon and guava juice reduction
Coconut milk & lemon grass sorbet with tuille biscuits
Banana crème brûlée with crunchy caramelised sugar
Chocolate fondant served with peanut butter and salted caramel ice cream
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Summer 2023 | $34,400 | $34,400 | $34,400 | $34,900 | $35,400 | $35,900 | $36,400 |
| Winter 2023 to 2024 | $34,400 | $34,400 | $34,400 | $34,900 | $35,400 | $35,900 | $36,400 |
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
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
<b>Christmas Week</b>: $41,900 (1-8 PAX)
<b>New Year's Week</b>: $43,400 (1-8 PAX)
<b>Thanksgiving Week</b>: $39,900 (1-8 PAX)
