OCEANS ONE
Oceans One
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Nanni N4-115HP engines 17.5-20kVA 230 V 50 Hz generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 29.8 Feet |
| Draft: | 4.1 Feet |
| Pax: | 8 |
| YearBuilt: | 2026 |
| Builder: | Bali Catamarans |
| JetSkis: | No |
| Flag: | BVI |
| Engines: | 2 x Nanni N4-115HP engines 17.5-20kVA 230 V 50 Hz generator |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | - |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Deck Shower: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Yes |
| Hairdryers: | No |
| Guests Smokes: | No |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Awards:
- Best crew in show 2023 USVI boat show
- Cocktail competition runner up 2023 USVI boat show
- Best in show 50-60ft runner up 2023 USVI boat show
- Water competition 1st place 2025 USVI boat show
CAPTAIN
Brynn Moultrie
Originally from the subtropical coastline of Durban, South Africa, Brynn has always felt most at home on the water. Growing up camping at the dams, water skiing behind his parents' ski boat, competing in lifesaving, and chasing waves whenever he could, it's safe to say Brynn is ocean inclined.
Brynn’s sailing journey has taken him extensively around the South African coast, two seasons exploring the entire Croatian coastline in the Adriatic, a season in the Bahamas, and by 2027, he’ll be heading into his 5th season cruising the BVI. Having spent the past four seasons aboard award-winning Atlas, Brynn now brings his experience to Oceans One alongside his partner and Chef, Olivia, continuing the partnership they’ve built over the past two seasons.
CHEF
Olivia Paine
Originally from the coastal village of Mumbles in Wales, Olivia has always felt at home by the sea. Raised in a family rooted in hospitality, she developed an early appreciation for exceptional food and the art of bringing people together. She began her yachting career in Croatia, quickly discovering a passion for delivering memorable dining experiences at sea.
Now in her fourth season in the British Virgin Islands, Olivia blends a warm, attentive service style with a flair for fresh, vibrant cuisine. Inspired by her travels through the Mediterranean, Asia and the Caribbean’s, she focuses on seasonal and good quality ingredients, crafting elegant, guest-tailored menus with a strong emphasis on presentation and flavour.
A qualified Yacht Chef from Ashburton Cookery School, Olivia is committed to delivering restaurant-quality cuisine in a relaxed onboard setting. Having worked closely with Captain Brynn for two seasons, she is part of a well-synced team that ensures smooth, seamless charters, with a warm, easygoing energy onboard that helps guests feel instantly comfortable and well looked after.
Off duty, Olivia enjoys snorkeling, paddle boarding, and exploring secluded beaches, always drawing inspiration from life on the water.
Breakfast
- French Toast
- Golden brioche, caramelised apples, whipped marscapone
- Eggs Benedict
- Toasted English muffin, smoked salmon or Canadian bacon, citrus hollandaise
- Avocado Toast
- Smashed avocado, pomegranate jewels, feta, pancetta crisp, poached egg
- Bagel & Lox board
- Cured salmon, capers, cream cheese, pickled red onion, capers, lemon, dill
- Shakshuka
- Slow-simmered spiced tomatoes, baked eggs, herbs, crumbled feta
- Pancake Stack
- Berry compote, Biscoff crumble, warm maple drizzle
- Acai Bowl
- Topped with fresh fruit, home made granola and peanut butter
Lunch
- Tuna Poke Bowl
- Ginger and Soy ahi tuna, poke rice, mango, edamame, avocado, cucumber, crispy onion, sweet soy drizzle
- Mediterranean Spread
- Lemon-herb chicken skewers, spiced lamb kofta, marinated feta & olive greek salad, home-made hummus & tzatziki
- Tacos
- Choice of marinated steak or prawns, avocado-lime crema, chipotle slaw, pico de gallo, pineapple salsa, charred corn ribs
- Chicken Caesar Salad
- Herbed grilled chicken, crispy pancetta, baby romaine, fresh made Caesar dressing, rosemary and sea salt focaccia
- Teriyaki Salmon
- Baked salmon, cucumber & carrot ribbons, toasted peanuts, fresh herbs, citrus vinaigrette
- Pistachio Pesto Gnocchi
- Courgette, broad beans, peas, whipped buffalo ricotta
- Rose Harissa Chicken
- Spiced chicken, fluffy couscous, pomegranate, butternut squash, almond crunch, lemon-ricotta dressing.
Appetizers
- Baked Artichoke Dip
- Warm feta, sundried tomato, parmesan, toasted pine nuts
- Tropical Ceviche
- Fresh fish cured in lime, mango & red pepper, served with crisp plantain chips
- Chorizo & Prawn Skewers
- Grilled tiger prawns & spiced chorizo
- Charcuterie Board
- Curated selection of cured meats, artisan cheeses & local fruits
- Baked Camembert
- Oven-baked with rosemary & garlic, served with fruit crackers
- Tuna Tataki
- Fresh Tuna, charred citrus, radish, jalapeno, crispy shallots & ponzu dressing.
- Chicken Wings
- Sweet chilli glaze, sesame & scallions
Dinner:
- Red Wine–Braised Short Rib
- Garlic pomme purée, honey-glazed carrots, orange-herb crumb
- Pan-Seared Mahi Mahi
- Lemon cream, herb oil, tarragon asparagus, fluffy rice
- Spiced Lamb Chops
- Marinated & grilled, with tabbouleh, freshly made baba ganoush & roasted cauliflower
- Filet Mignon
- Pan seared with butter and rosemary, bourbon peppercorn sauce, pomme puree, asparagus spears and roasted vine tomatoes
- Crispy Skin Snapper
- Romesco, smashed potatoes, buttered vegetables, pine nut chermoula
- Charred Peruvian chicken
- Aje verde (jalapeno, cilantro & lime sauce), charred corn & feta salsa, cilantro-lime rice.
- Caribbean Jerk Ribs
- Fall-off-the-bone ribs, pineapple slaw, rice & beans, sweet plantain
Dessert:
- Bourbon Vanilla Panna Cotta
- Burnt orange, pistachio - sesame - honey brittle
- Raspberry & Macadamia Brownie
- Dark chocolate, raspberry coulis, silky piped ganache
- Classic Tiramisu
- Layered espresso-soaked sponge, mascarpone cream, cocoa dusting
- Caramelised Pineapple
- Coconut sorbet, lime syrup, biscuit crumble
- Individual Meringue
- Fresh fruit, rosewater cream, garden mint
- Crème Brûlée
- Vanilla custard, caramelised sugar crust, fresh berries
- Sticky Toffee Pudding
- Warm medjool date sponge, muscovado toffee sauce and vanilla bean icecream
June 13–20, 2026
Brynn & Olivia are the best! I could not imagine having another crew onboard. Y'all have felt like family to us this week! We had so much fun getting to know you and joke around. The food, the daily tequila shots and cocktails — all amazing and with the best company! We are going to miss y'all — let's do this again!
Love,
Bella & Aaron Recko
The absolute best week with the best crew ever! We made so many core memories this week because of the amazing service, snorkel spots, and top notch food!! We will always remember this perfect week in paradise!!
♡ ♡ ♡ Matt & Lauren Swann
April 30 – May 4, 2026
Brynn + Olivia,
Our time with you was nothing short of spectacular. This crew has traveled together many times, and it will be hard to beat these five days. The food, the company, the destinations, the patience, the teaching about where we are — all outstanding. You all don't need to read that Unreasonable Hospitality book — you're already living it every day. I hope we will stay in touch so we can join you again sometime on a trip. All the best in the coming weeks through the rest of the season.
All the best,
Elizabeth + Sam
Emily + Joe
Eleanor + John
Kaky + Carter
VA + SC crew
April 16–22, 2026
Our week aboard Atlas with Brynn and Olivia has been nothing short of amazing, exceeding all expectations. The service, the food, the camaraderie has all made this trip an experience none of us will ever forget. Thank you both for the attention to detail you put into every aspect of the cruise. We could not have asked for, and we certainly didn't expect, the week to be as great as it was. I hope we will someday be able to cruise with you again.
The Salty Codger crew — Julie, Jason, Aaron, Katie, Brandon, Amy, James & Jamie.
DECEMBER 28, 2025 – JANUARY 3, 2026
BRYNN AND OLIVIA,
WE DID NOT KNOW EXACTLY WHAT TO EXPECT FROM OUR FIRST-EVER CATAMARAN EXPERIENCE. THERE'S NOT ENOUGH SPACE ON THIS PAGE TO EXPRESS OUR GRATITUDE FOR YOUR WORLD-CLASS SERVICE, FOOD AND HOSPITALITY. THE PERFECT WEATHER WAS EQUALLY MATCHED BY OUR PERFECT CREW. THANK YOU FOR MAKING US FEEL IMMEDIATELY SAFE, COMFORTABLE AND CARE-FREE.
WE WILL BE BACK... AND WE WILL RECOMMEND YOU BOTH TO ALL OF OUR FRIENDS AND CO-WORKERS.
WE WISH YOU BOTH NOTHING BUT THE BEST IN THIS NEW YEAR — GOOD FORTUNE AND GREAT HEALTH.
— THE IBRAHIM FAMILY (NEW YORK)
THANK YOU! — KELLY, RAMY, BISHOP, JAMESON, VAUGHN, SUSAN
| 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 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | ||||
| Summer 2027 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 | ||||
| Winter 2027 to 2028 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
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
GENERAL:
- MINIMUM NIGHTS: 5
- 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.
- 48 HOURS REQUIRED FOR TURNAROUND
- No commission on sleep aboard or delivery fees.
LOCAL FARE:
- Includes 7 breakfasts, 5 lunches & 6 dinners.
- Requires 2 lunches and 1 dinner ashore at client expense.
- Discount of $75 per person.
HALF-BOARD:
- Includes 7 breakfasts, 4 lunches & 3 dinners.
- Requires 3 lunches and 4 dinner ashore at client expense.
- Discount of $150 per person
CHRISTMAS 2026:
- 7 night minimum
- 1-8 guests @ +10% surcharge over 8 pax rate ($52800)
- Charter must end no later than Dec 27th
NEW YEARS 26/27:
- 7 night minimum
- 1-8 guests @ +20% surcharge over 8 pax rate ($57,600)
Special Conditions
- Oceans One is a non smoking vessel.
- A customary crew gratuity is not included in the charter fee. The standard amount for a gratuity is 15 - 20% of the total charter fee at the discretion of the charterer. This gratuity should be given to the captain of the vessel at the end of the charter.
- Children are to be under direct supervision by an adult from the charter party at all times - Subject to the captain's discretion
- .The Charterer acknowledges that only contracted guests are to sail and dine aboard the yacht and have use of the watersports equipment.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 29.8 Feet
- : 4.1 Feet
- : 8
- : 2026
- : Bali Catamarans
- : 8
- : 11
- : No
- : No
- : Rendezvous Not Included
- : Brynn Moultrie
- : BVI
- : 2 x Nanni N4-115HP engines 17.5-20kVA 230 V 50 Hz generator
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x Nanni N4-115HP engines 17.5-20kVA 230 V 50 Hz generator | |
| Fuel Consumption: | - |
| Cruising Speed: | 8 |
| Max Speed: | 11US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | - |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | No |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | No |
| Sun Awning: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | yes |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | No |
| Voltages: | - |
| Water Maker: | yes |
| Water Cap: | 332 |
| Ice Maker: | No |
| Sailing Instructions: | - |
| Internet Access: | Yes |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | No |
| # Port Hatches: | Yes |
| 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: | Yes |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | No |
| 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): | Yes |
| Floating Mats: | No |
| Swim Platform: | No |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Awards:
- Best crew in show 2023 USVI boat show
- Cocktail competition runner up 2023 USVI boat show
- Best in show 50-60ft runner up 2023 USVI boat show
- Water competition 1st place 2025 USVI boat show
CAPTAIN
Brynn Moultrie
Originally from the subtropical coastline of Durban, South Africa, Brynn has always felt most at home on the water. Growing up camping at the dams, water skiing behind his parents' ski boat, competing in lifesaving, and chasing waves whenever he could, it's safe to say Brynn is ocean inclined.
Brynn’s sailing journey has taken him extensively around the South African coast, two seasons exploring the entire Croatian coastline in the Adriatic, a season in the Bahamas, and by 2027, he’ll be heading into his 5th season cruising the BVI. Having spent the past four seasons aboard award-winning Atlas, Brynn now brings his experience to Oceans One alongside his partner and Chef, Olivia, continuing the partnership they’ve built over the past two seasons.
CHEF
Olivia Paine
Originally from the coastal village of Mumbles in Wales, Olivia has always felt at home by the sea. Raised in a family rooted in hospitality, she developed an early appreciation for exceptional food and the art of bringing people together. She began her yachting career in Croatia, quickly discovering a passion for delivering memorable dining experiences at sea.
Now in her fourth season in the British Virgin Islands, Olivia blends a warm, attentive service style with a flair for fresh, vibrant cuisine. Inspired by her travels through the Mediterranean, Asia and the Caribbean’s, she focuses on seasonal and good quality ingredients, crafting elegant, guest-tailored menus with a strong emphasis on presentation and flavour.
A qualified Yacht Chef from Ashburton Cookery School, Olivia is committed to delivering restaurant-quality cuisine in a relaxed onboard setting. Having worked closely with Captain Brynn for two seasons, she is part of a well-synced team that ensures smooth, seamless charters, with a warm, easygoing energy onboard that helps guests feel instantly comfortable and well looked after.
Off duty, Olivia enjoys snorkeling, paddle boarding, and exploring secluded beaches, always drawing inspiration from life on the water.
Breakfast
- French Toast
- Golden brioche, caramelised apples, whipped marscapone
- Eggs Benedict
- Toasted English muffin, smoked salmon or Canadian bacon, citrus hollandaise
- Avocado Toast
- Smashed avocado, pomegranate jewels, feta, pancetta crisp, poached egg
- Bagel & Lox board
- Cured salmon, capers, cream cheese, pickled red onion, capers, lemon, dill
- Shakshuka
- Slow-simmered spiced tomatoes, baked eggs, herbs, crumbled feta
- Pancake Stack
- Berry compote, Biscoff crumble, warm maple drizzle
- Acai Bowl
- Topped with fresh fruit, home made granola and peanut butter
Lunch
- Tuna Poke Bowl
- Ginger and Soy ahi tuna, poke rice, mango, edamame, avocado, cucumber, crispy onion, sweet soy drizzle
- Mediterranean Spread
- Lemon-herb chicken skewers, spiced lamb kofta, marinated feta & olive greek salad, home-made hummus & tzatziki
- Tacos
- Choice of marinated steak or prawns, avocado-lime crema, chipotle slaw, pico de gallo, pineapple salsa, charred corn ribs
- Chicken Caesar Salad
- Herbed grilled chicken, crispy pancetta, baby romaine, fresh made Caesar dressing, rosemary and sea salt focaccia
- Teriyaki Salmon
- Baked salmon, cucumber & carrot ribbons, toasted peanuts, fresh herbs, citrus vinaigrette
- Pistachio Pesto Gnocchi
- Courgette, broad beans, peas, whipped buffalo ricotta
- Rose Harissa Chicken
- Spiced chicken, fluffy couscous, pomegranate, butternut squash, almond crunch, lemon-ricotta dressing.
Appetizers
- Baked Artichoke Dip
- Warm feta, sundried tomato, parmesan, toasted pine nuts
- Tropical Ceviche
- Fresh fish cured in lime, mango & red pepper, served with crisp plantain chips
- Chorizo & Prawn Skewers
- Grilled tiger prawns & spiced chorizo
- Charcuterie Board
- Curated selection of cured meats, artisan cheeses & local fruits
- Baked Camembert
- Oven-baked with rosemary & garlic, served with fruit crackers
- Tuna Tataki
- Fresh Tuna, charred citrus, radish, jalapeno, crispy shallots & ponzu dressing.
- Chicken Wings
- Sweet chilli glaze, sesame & scallions
Dinner:
- Red Wine–Braised Short Rib
- Garlic pomme purée, honey-glazed carrots, orange-herb crumb
- Pan-Seared Mahi Mahi
- Lemon cream, herb oil, tarragon asparagus, fluffy rice
- Spiced Lamb Chops
- Marinated & grilled, with tabbouleh, freshly made baba ganoush & roasted cauliflower
- Filet Mignon
- Pan seared with butter and rosemary, bourbon peppercorn sauce, pomme puree, asparagus spears and roasted vine tomatoes
- Crispy Skin Snapper
- Romesco, smashed potatoes, buttered vegetables, pine nut chermoula
- Charred Peruvian chicken
- Aje verde (jalapeno, cilantro & lime sauce), charred corn & feta salsa, cilantro-lime rice.
- Caribbean Jerk Ribs
- Fall-off-the-bone ribs, pineapple slaw, rice & beans, sweet plantain
Dessert:
- Bourbon Vanilla Panna Cotta
- Burnt orange, pistachio - sesame - honey brittle
- Raspberry & Macadamia Brownie
- Dark chocolate, raspberry coulis, silky piped ganache
- Classic Tiramisu
- Layered espresso-soaked sponge, mascarpone cream, cocoa dusting
- Caramelised Pineapple
- Coconut sorbet, lime syrup, biscuit crumble
- Individual Meringue
- Fresh fruit, rosewater cream, garden mint
- Crème Brûlée
- Vanilla custard, caramelised sugar crust, fresh berries
- Sticky Toffee Pudding
- Warm medjool date sponge, muscovado toffee sauce and vanilla bean icecream
June 13–20, 2026
Brynn & Olivia are the best! I could not imagine having another crew onboard. Y'all have felt like family to us this week! We had so much fun getting to know you and joke around. The food, the daily tequila shots and cocktails — all amazing and with the best company! We are going to miss y'all — let's do this again!
Love,
Bella & Aaron Recko
The absolute best week with the best crew ever! We made so many core memories this week because of the amazing service, snorkel spots, and top notch food!! We will always remember this perfect week in paradise!!
♡ ♡ ♡ Matt & Lauren Swann
April 30 – May 4, 2026
Brynn + Olivia,
Our time with you was nothing short of spectacular. This crew has traveled together many times, and it will be hard to beat these five days. The food, the company, the destinations, the patience, the teaching about where we are — all outstanding. You all don't need to read that Unreasonable Hospitality book — you're already living it every day. I hope we will stay in touch so we can join you again sometime on a trip. All the best in the coming weeks through the rest of the season.
All the best,
Elizabeth + Sam
Emily + Joe
Eleanor + John
Kaky + Carter
VA + SC crew
April 16–22, 2026
Our week aboard Atlas with Brynn and Olivia has been nothing short of amazing, exceeding all expectations. The service, the food, the camaraderie has all made this trip an experience none of us will ever forget. Thank you both for the attention to detail you put into every aspect of the cruise. We could not have asked for, and we certainly didn't expect, the week to be as great as it was. I hope we will someday be able to cruise with you again.
The Salty Codger crew — Julie, Jason, Aaron, Katie, Brandon, Amy, James & Jamie.
DECEMBER 28, 2025 – JANUARY 3, 2026
BRYNN AND OLIVIA,
WE DID NOT KNOW EXACTLY WHAT TO EXPECT FROM OUR FIRST-EVER CATAMARAN EXPERIENCE. THERE'S NOT ENOUGH SPACE ON THIS PAGE TO EXPRESS OUR GRATITUDE FOR YOUR WORLD-CLASS SERVICE, FOOD AND HOSPITALITY. THE PERFECT WEATHER WAS EQUALLY MATCHED BY OUR PERFECT CREW. THANK YOU FOR MAKING US FEEL IMMEDIATELY SAFE, COMFORTABLE AND CARE-FREE.
WE WILL BE BACK... AND WE WILL RECOMMEND YOU BOTH TO ALL OF OUR FRIENDS AND CO-WORKERS.
WE WISH YOU BOTH NOTHING BUT THE BEST IN THIS NEW YEAR — GOOD FORTUNE AND GREAT HEALTH.
— THE IBRAHIM FAMILY (NEW YORK)
THANK YOU! — KELLY, RAMY, BISHOP, JAMESON, VAUGHN, SUSAN
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
| Summer 2027 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
| Winter 2027 to 2028 | $45,000 | $45,500 | $46,000 | $46,500 | $47,000 | $47,500 | $48,000 |
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
GENERAL:
- MINIMUM NIGHTS: 5
- 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.
- 48 HOURS REQUIRED FOR TURNAROUND
- No commission on sleep aboard or delivery fees.
LOCAL FARE:
- Includes 7 breakfasts, 5 lunches & 6 dinners.
- Requires 2 lunches and 1 dinner ashore at client expense.
- Discount of $75 per person.
HALF-BOARD:
- Includes 7 breakfasts, 4 lunches & 3 dinners.
- Requires 3 lunches and 4 dinner ashore at client expense.
- Discount of $150 per person
CHRISTMAS 2026:
- 7 night minimum
- 1-8 guests @ +10% surcharge over 8 pax rate ($52800)
- Charter must end no later than Dec 27th
NEW YEARS 26/27:
- 7 night minimum
- 1-8 guests @ +20% surcharge over 8 pax rate ($57,600)
Special Conditions
- Oceans One is a non smoking vessel.
- A customary crew gratuity is not included in the charter fee. The standard amount for a gratuity is 15 - 20% of the total charter fee at the discretion of the charterer. This gratuity should be given to the captain of the vessel at the end of the charter.
- Children are to be under direct supervision by an adult from the charter party at all times - Subject to the captain's discretion
- .The Charterer acknowledges that only contracted guests are to sail and dine aboard the yacht and have use of the watersports equipment.
