OHANA
Ohana can accommodate 6 people in 3 cabins..
King with ensuite
Queen with ensuite
Twin can convert to a king
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| GENERATOR 21.5KW Engines: 2 x Caterpillar 715s Cruise Speed: 20 Knots & Max Speed: 24 knots Consumption at Cruising: 18 knots /40 gallons/hour 15 knots /33 gallons/hour 8 knots /8 gallons/hour | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 18 |
| Max Speed: | 24US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 24.5 Feet |
| Draft: | 4.5 Feet |
| Pax: | 6 |
| Refit: | N/A |
| YearBuilt: | 2014 |
| Builder: | Horizon |
| Engines: | GENERATOR 21.5KW Engines: 2 x Caterpillar 715s Cruise Speed: 20 Knots & Max Speed: 24 knots Consumption at Cruising: 18 knots /40 gallons/hour 15 knots /33 gallons/hour 8 knots /8 gallons/hour |
| JetSkis: | No |
| Flag: | Jamaica |
| SatTv: | Yes |
| RegNum: | JMP 20106 |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | SAT PHONE |
| Camcorder: | Yes |
| Books: | YES |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | YES |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | NO |
| Inverter: | YES |
| Voltages: | 110 AND 220 |
| Water Maker: | YES |
| Ice Maker: | Yes |
| Sailing Instructions: | NO |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | OUTSIDE |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14 feet |
| Dinghy hp: | 70HP |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 6 |
| Swim Platform: | YES |
| Boarding Ladder (Loc/Type): | YES |
| Sailing Dinghy: | NO |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| Rods: | 8 |
As a youth David spent time both in and on the water and has since taken to teaching various sailing courses all over the world. He enjoys sailing, water skiing, kite boarding and diving. David’s fun loving nature combined with his knowledge and extensive experience of life afloat make a perfect combination to spearhead a dream vacation with memories to last a lifetime!
Tayla grew up on the East Coast of South Africa. She has always had a fondness for hospitality. Her yachting career began in France aboard super yachts and she has since completed a number of professional hospitality courses: WSET Level 1 Wine and Spirits course and a Bartending and Mixology course. A professionally trained chef, Tayla has attained her Level 2 CTH Certificate In Culinary Arts at the accredited Ashburton Cookery School in Devon. She has worked as the sole chef on both sailing and motor catamarans as well as a private in house chef.
She was a children’s swim schoolteacher earlier in her career and enjoys any water activity. Tayla will combine her knowledge of service and hospitality with her passion for cuisine to create a tantalizing taste experience.
David and Tayla are a vibrant energetic team enthusiastic about chartering and ready to share paradise with you!
Breakfast:
All served with optional fresh fruit smoothies, granola, cereals, yogurt, freshly ground
coffee, espresso, tea and a selection of toast
:Lemon and blueberry Muffins, whipped cream, fresh fruit and yogurt parfaits.
:Home-made cinnamon and almond butter granola bars
:“The All American” - Fried eggs, crispy bacon, beef sausage, mushrooms and grilled tomatoes with
hash browns.
:Phyllo egg cups filled with julienned vegetables, cream cheese and chives.
:Traditional Eggs Benedict - Toasted English muffins, Canadian bacon and poached eggs with
avocado and a creamy hollandaise sauce.
:French toast with maple glazed bacon, fresh berries and Greek yogurt.
:Bagels, salmon cream cheese with cheesy scrambled eggs.
Lunch:
:Bacon wrapped scallops with bourbon mango glaze.
:Shrimp, couscous and avocado salad with feta, cucumber, baby tomatoes, snap peas and yellow
bell peppers.
:Taco Tuesday! Soft flour tortillas with an assortment of chicken strips, grilled fish, salad
ingredients, sour cream, grated cheddar, homemade guacamole and a delicious pineapple,
black bean and cilantro salsa.
:Gourmet burgers: choice of beef, chicken or veggie patty topped with a homemade mango
chutney, melted cheddar, tomato, arugula, caramelized onions with sweet potato wedges.
:Buffalo mozzarella salad with lemon and poppy seed dressing, a Mediterranean couscous salad
served with an assortment freshly baked breads with cold meats, smoked salmon and a selection of
gourmet cheeses paired with a selection of chutney’s and jam preserves.
:A variety of sushi platters
:Chicken Satay with peanut sauce
:Home Made Shoyu Ramen
Appetizers:
:Freshly caught Cevicche
:Caprese Crostini drizzled in aged balsamic.
:Compressed Watermelon topped with basil, feta and a balsamic reduction.
:Smoked Salmon, cream cheese and chives pâté served on Melba toast.
:Jalepeno Poppers stuffed with blue cheese wrapped in honey drizzled bacon.
:Charcuterie Board with a variety of cheeses, phyllo wrapped brie, preserves and cured meats
:Prosciutto and melon ball salad on a bed of baby arugula drizzled with balsamic glaze
:Cilantro lime chicken meat balls served with a homemade heirloom tomato flatbread
:Tuna Tartar
Dinner:
:Sesame crusted Tuna served with colourful ahi vegetable skewers, black rice parcels and topped
with a citrus dressing.
:Fillet Mignon on a bed of baby potatoes surrounded by pan fried brussel sprouts with a red wine reduction
:BBQ Ribs served with home-made buttery mash and bourbon brown sugar carrots
:Al dente linguine with a tomato and shrimp infused cream topped with fresh muscles and shrimp.
:Teriyaki marinaded pork tenderloin, sauté potatoes and broccolini with citrus butter
:Blackened Mahi-Mahi served with rice and a pineapple & red onion salsa
:Creamy Parmesan risotto with roasted shrimp and zucchini
Dessert:
:Sticky dark chocolate and peanut butter brownies served with death by chocolate ice cream.
:Red wine poached pears with cinnamon and a sticky toffee sauce served with vanilla ice cream
:Dulce de Leche cheesecake with an Oreo crust.
:“Dom Pedros”- a South African Decadency.
:Chocolate Fondue with a platter of fresh fruits and berries.
:Key lime Pie with a coconut and pecan crust
<b>New Years week</b>: up to 6 guests, 7 nights: US$30,000 plus expenses
BAHAMAS 2020/21 - <font color="red">PLUS ALL EXPENSES,</font> + 35% APA and + 4% BAHAMIAN TAX</b>
2-6 Guests $25,000
BASE RATE ABOVE PLUS FOOD, BAR, FUEL, ETC.
Please allow 48 hours between charters.
CREW GRATUITY IS CUSTOMARY AND IS USUALLY BETWEEN 15-20% OF THE CHARTER RATE
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 24.5 Feet
- : 4.5 Feet
- : 6
- : N/A
- : 2014
- : Horizon
- : 18
- : 24
- : GENERATOR 21.5KW Engines: 2 x Caterpillar 715s Cruise Speed: 20 Knots & Max Speed: 24 knots Consumption at Cruising: 18 knots /40 gallons/hour 15 knots /33 gallons/hour 8 knots /8 gallons/hour
- : Yes
- : No
- : Yacht offers Rendezvous Diving only
- : David Scallan
- : Jamaica
- : Yes
- : JMP 20106
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
| Engine Details | |
|---|---|
| GENERATOR 21.5KW Engines: 2 x Caterpillar 715s Cruise Speed: 20 Knots & Max Speed: 24 knots Consumption at Cruising: 18 knots /40 gallons/hour 15 knots /33 gallons/hour 8 knots /8 gallons/hour | |
| Fuel Consumption: | 40 |
| Cruising Speed: | 18 |
| Max Speed: | 24US Gall/Hr |
| Details | |
|---|---|
| Refit: | N/A |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas |
| Summer Area: | Bahamas |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | SAT PHONE |
| # of Videos: | - |
| # DVDs/Movies: | Netflix |
| # CD's: | YES |
| Camcorder: | Yes |
| Books: | YES |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | YES |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | NO |
| Generator: | YES |
| Inverter: | YES |
| Voltages: | 110 AND 220 |
| Water Maker: | YES |
| Water Cap: | 60 GAL PER HOUR |
| Ice Maker: | Yes |
| Sailing Instructions: | NO |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | 12 |
| Guests Smokes: | OUTSIDE |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | N/A |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14 feet |
| Dinghy hp: | 70HP |
| Dinghy # pax: | 7 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | Yes |
| Windsurfer: | No |
| Snorkel Gear: | 10 |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | 6 |
| Swim Platform: | YES |
| Boarding Ladder (Loc/Type): | YES |
| Sailing Dinghy: | NO |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling & Casting |
| Rods: | 8 |
As a youth David spent time both in and on the water and has since taken to teaching various sailing courses all over the world. He enjoys sailing, water skiing, kite boarding and diving. David’s fun loving nature combined with his knowledge and extensive experience of life afloat make a perfect combination to spearhead a dream vacation with memories to last a lifetime!
Tayla grew up on the East Coast of South Africa. She has always had a fondness for hospitality. Her yachting career began in France aboard super yachts and she has since completed a number of professional hospitality courses: WSET Level 1 Wine and Spirits course and a Bartending and Mixology course. A professionally trained chef, Tayla has attained her Level 2 CTH Certificate In Culinary Arts at the accredited Ashburton Cookery School in Devon. She has worked as the sole chef on both sailing and motor catamarans as well as a private in house chef.
She was a children’s swim schoolteacher earlier in her career and enjoys any water activity. Tayla will combine her knowledge of service and hospitality with her passion for cuisine to create a tantalizing taste experience.
David and Tayla are a vibrant energetic team enthusiastic about chartering and ready to share paradise with you!
Breakfast:
All served with optional fresh fruit smoothies, granola, cereals, yogurt, freshly ground
coffee, espresso, tea and a selection of toast
:Lemon and blueberry Muffins, whipped cream, fresh fruit and yogurt parfaits.
:Home-made cinnamon and almond butter granola bars
:“The All American” - Fried eggs, crispy bacon, beef sausage, mushrooms and grilled tomatoes with
hash browns.
:Phyllo egg cups filled with julienned vegetables, cream cheese and chives.
:Traditional Eggs Benedict - Toasted English muffins, Canadian bacon and poached eggs with
avocado and a creamy hollandaise sauce.
:French toast with maple glazed bacon, fresh berries and Greek yogurt.
:Bagels, salmon cream cheese with cheesy scrambled eggs.
Lunch:
:Bacon wrapped scallops with bourbon mango glaze.
:Shrimp, couscous and avocado salad with feta, cucumber, baby tomatoes, snap peas and yellow
bell peppers.
:Taco Tuesday! Soft flour tortillas with an assortment of chicken strips, grilled fish, salad
ingredients, sour cream, grated cheddar, homemade guacamole and a delicious pineapple,
black bean and cilantro salsa.
:Gourmet burgers: choice of beef, chicken or veggie patty topped with a homemade mango
chutney, melted cheddar, tomato, arugula, caramelized onions with sweet potato wedges.
:Buffalo mozzarella salad with lemon and poppy seed dressing, a Mediterranean couscous salad
served with an assortment freshly baked breads with cold meats, smoked salmon and a selection of
gourmet cheeses paired with a selection of chutney’s and jam preserves.
:A variety of sushi platters
:Chicken Satay with peanut sauce
:Home Made Shoyu Ramen
Appetizers:
:Freshly caught Cevicche
:Caprese Crostini drizzled in aged balsamic.
:Compressed Watermelon topped with basil, feta and a balsamic reduction.
:Smoked Salmon, cream cheese and chives pâté served on Melba toast.
:Jalepeno Poppers stuffed with blue cheese wrapped in honey drizzled bacon.
:Charcuterie Board with a variety of cheeses, phyllo wrapped brie, preserves and cured meats
:Prosciutto and melon ball salad on a bed of baby arugula drizzled with balsamic glaze
:Cilantro lime chicken meat balls served with a homemade heirloom tomato flatbread
:Tuna Tartar
Dinner:
:Sesame crusted Tuna served with colourful ahi vegetable skewers, black rice parcels and topped
with a citrus dressing.
:Fillet Mignon on a bed of baby potatoes surrounded by pan fried brussel sprouts with a red wine reduction
:BBQ Ribs served with home-made buttery mash and bourbon brown sugar carrots
:Al dente linguine with a tomato and shrimp infused cream topped with fresh muscles and shrimp.
:Teriyaki marinaded pork tenderloin, sauté potatoes and broccolini with citrus butter
:Blackened Mahi-Mahi served with rice and a pineapple & red onion salsa
:Creamy Parmesan risotto with roasted shrimp and zucchini
Dessert:
:Sticky dark chocolate and peanut butter brownies served with death by chocolate ice cream.
:Red wine poached pears with cinnamon and a sticky toffee sauce served with vanilla ice cream
:Dulce de Leche cheesecake with an Oreo crust.
:“Dom Pedros”- a South African Decadency.
:Chocolate Fondue with a platter of fresh fruits and berries.
:Key lime Pie with a coconut and pecan crust
<b>New Years week</b>: up to 6 guests, 7 nights: US$30,000 plus expenses
BAHAMAS 2020/21 - <font color="red">PLUS ALL EXPENSES,</font> + 35% APA and + 4% BAHAMIAN TAX</b>
2-6 Guests $25,000
BASE RATE ABOVE PLUS FOOD, BAR, FUEL, ETC.
Please allow 48 hours between charters.
CREW GRATUITY IS CUSTOMARY AND IS USUALLY BETWEEN 15-20% OF THE CHARTER RATE
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
