Olivia Charles Yacht Charter
Yacht Description
Olivia Charles yacht is a 58.00 ft long sailboat catamaran and spends the summer season in Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (BVI). It was built by Fountaine Pajot in 2018. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.
The sailboat features Engine 2x Volvo D3-110hp 1x onan 13.5 kw Generator 220v Circuits & Outlets 220VAC engines and a generator.
Cabin Breakdown
Olivia Charles Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Olivia Charles Charter Price Details
Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
Summer 2024 | $25,500 | $27,000 | $28,500 | $30,000 | $31,500 | $34,500 | $36,000 | $0 | $0 | $0 | $0 |
Winter 2024 to 2025 | $25,500 | $27,000 | $28,500 | $30,000 | $31,500 | $34,500 | $36,000 | $0 | $0 | $0 | $0 |
Summer 2025 | $25,500 | $27,000 | $28,500 | $30,000 | $31,500 | $34,500 | $36,000 | $0 | $0 | $0 | $0 |
Olivia Charles yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
51,000
to
72,000
10,200 to
21,600
61,200 to 93,600
Discounts outside the main season are common.
7 day charter
25,500
to
36,000
5,100 to
10,800
30,600 to 46,800
Standard charter rate, base for all calculations.
3 day charter
12,750
to
18,000
2,550 to
5,400
15,300 to 23,400
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
25,500 / 6 * 3 days = 12,750
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 51,000 to 72,000 | 10,200 to 21,600 | 61,200 to 93,600 | Discounts outside the main season are common. | |
7 day charter | 25,500 to 36,000 | 5,100 to 10,800 | 30,600 to 46,800 | Standard charter rate, base for all calculations. | |
3 day charter | 12,750 to 18,000 | 2,550 to 5,400 | 15,300 to 23,400 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 25,500 / 6 * 3 days = 12,750 |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 25,500
High season rate: 36,000
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.
SPECIAL for 6 - 8 pax charters only:
May 2024 – Feb 2025 for 7 nights | Booked by 31 July 2024
8 guests for 7 nights $32,400 | 7 guests for 7 nights $31,200 | 6 guests for 7 nights just $30,000
7-night min
BVI only
NOT including Christmas / New Year Weeks
Christmas Week: $41,400 (1-8 PAX)
New Year's Week: $41,400 (1-8 PAX)
Thanksgiving Week: $36,000 (1-8 PAX)
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.
SPECIAL for 6 - 8 pax charters only:
May 2024 – Feb 2025 for 7 nights | Booked by 31 July 2024
8 guests for 7 nights $32,400 | 7 guests for 7 nights $31,200 | 6 guests for 7 nights just $30,000
7-night min
BVI only
NOT including Christmas / New Year Weeks
Christmas Week: $41,400 (1-8 PAX)
New Year's Week: $41,400 (1-8 PAX)
Thanksgiving Week: $36,000 (1-8 PAX)
Price Terms
InclusiveAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain: Thomas Hemsley
TOMMY
Tommy has enjoyed being on boats for the last 19 years both for pleasure and then professionally since 2010.
Power, sail and motor, Tommy has a wealth of knowledge and has spent 8 years full time teaching yachting throughout his career.
With Emma, he has worked from 2015-2018 and now back since March 2022 offering luxurious catamaran charters in the BVI, Bahamas and St Maarten.
With a long list of delicious cocktails up his sleeve, a passion for watersports and a great knowledge of the Caribbean, Tommy will ensure you the best time aboard whilst staying safe, comfortable and relaxed.
EMMA
Emma grew up sailing in England, on her father's yacht. 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.
Emma has a real passion for cooking which started from a young age. She has taken a number of courses at Ashburton Cookery School and most recently in 2022 she enrolled in the specialist Yacht Chef Course. During her travels she has also taken cooking classes in places such as Thailand and Bali, where she enjoyed shopping for fresh local ingredients in the market and producing authentic Thai and Balinese cuisine.
Emma first came out to the BVIs in 2013 to learn to scuba dive and she fell in love with the islands, the people and the way of life. Emma has been working on charter yachts since 2014.
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 wing foil.
Menu
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
Reviews
Way beyond expectations! What a wonderful sailing a culinary experience! It was a definite “must do again” because both of you are amazing! The energy, laughs, and the effort you both made to create the perfect “esprit du couer’.
Please know how much we appreciated all your work in making our voyage a very memorable experience! I look forward to seeing you again under sail.
What a fabulous voyage! Thank you for making our first sailing trip so wonderful. The sailing was marvellous and the cuisine was exquisite. Never have we felt so pampered! It will be very difficult to leave.
Tommy- Painkillers will now be a family tropical staple.
Your attention to detail, kindness and sense of humour (and putting up with two young boys) made this trip our best ever. We hope to see you in the BVIs next year! All the best the Rees family
Cliffe & Margaret
Dear Emma and Tommy,
Not sure where to begin, but what a fabulous sail! The food was 5 star and the service the same. Thank you for all you did to make our vacation so special. A sail to
Remember!
Tracy and Frank
Terri & Larry"
From our first conversation on the phone, I knew we were in store for a fabulous charter. Thank you for everything. Your genuine warmth and caring to see that all of our wishes were met and exceeded. This was our first charter, something we have talked about for years, you’ve set the bar high.
We will be back to see the BVI with you, I’m already looking forward to it. We will see you both again.
Dear Tommy and Emma,
Thank you for the most amazing week! No better way to experience the Caribbean than aboard The Olivia Charles with you two. As soon as we saw this gorgeous yacht, beautiful flowers and champagne toast, we knew we were in for a special week. All the meals were exceptional and beautifully plated. Tommy your drinks were delish!
Thanks for all the laughs. We hope to see you in the BVI soon.
We have enjoyed every moment of our trip! The food, sailing and company was amazing.
Thank you for creating so many adventures for our family. We can’t wait to come back.
Gallery
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- wpcf_price_details: MINIMUM NIGHTS: 5, Inquire for less 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>SPECIAL</b> for 6 - 8 pax charters only: May 2024 – Feb 2025 for 7 nights | Booked by 31 July 2024 8 guests for 7 nights $32,400 | 7 guests for 7 nights $31,200 | 6 guests for 7 nights just $30,000 7-night min BVI only NOT including Christmas / New Year Weeks <b>Christmas Week</b>: $41,400 (1-8 PAX) <b>New Year's Week</b>: $41,400 (1-8 PAX) <b>Thanksgiving Week</b>: $36,000 (1-8 PAX)
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- wpcf_menu: <p style="text-align: center;"><span style="font-size: 14pt;"><strong>Chef Emma Clark </strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>SAMPLE MENU</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>BREAKFAST <br /></strong>Eggs Benedict with hot buttered English muffins, crispy bacon and </span><br /><span style="font-size: 14pt;">poached eggs, topped with hollandaise sauce </span><br /><span style="font-size: 14pt;">Crepes with a compote of mixed berries and whipped cream, served with </span><br /><span style="font-size: 14pt;">a fresh fruit platter </span><br /><span style="font-size: 14pt;">Caribbean lobster omelette with feta cheese and asparagus </span><br /><span style="font-size: 14pt;">Smoked salmon and scrambled egg on a toasted bagel with cream cheese </span><br /><span style="font-size: 14pt;">Blueberry and banana pancakes with smoked bacon and maple syrup, </span><br /><span style="font-size: 14pt;">served with a fruit salad </span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>LUNCH <br /></strong>Grilled rack of lamb with provencal vegetables, olive tapenade and basil </span><br /><span style="font-size: 14pt;">pesto </span><br /><span style="font-size: 14pt;">Blackened shrimp Caesar salad with a parmesan crisp </span><br /><span style="font-size: 14pt;">Tuna Tartare in a sesame ginger sauce </span><br /><span style="font-size: 14pt;">Seared beef and green papaya salad</span><br /><span style="font-size: 14pt;">Fresh crab cakes with sweet chilli aioli and cucumber and dill salad</span><br /><span style="font-size: 14pt;">Stuffed Wahoo fillets with roasted red peppers served with saffron sauce </span><br /><span style="font-size: 14pt;">& sautéed scallops</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>APPETIZER</strong></span><br /><span style="font-size: 14pt;">Fresh Caribbean lobster ceviche with crispy plantain chips </span><br /><span style="font-size: 14pt;">Filet mignon and herbed goats cheese bruschetta </span><br /><span style="font-size: 14pt;">Scallops cooked with chorizo and lemon oil on a bed of arugula </span><br /><span style="font-size: 14pt;">Spiced crab and smoked salmon tian with a lemon and coriander </span><br /><span style="font-size: 14pt;">vinaigrette served with avocado sorbet </span><br /><span style="font-size: 14pt;">Lemon and thyme salted cod, watercress veloute and poached quail eggs </span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MAIN COURSE </strong></span><br /><span style="font-size: 14pt;">Rib-eye steaks with peppercorn sauce and grilled asparagus, served with </span><br /><span style="font-size: 14pt;">dauphinoise potatoes </span><br /><span style="font-size: 14pt;">Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and </span><br /><span style="font-size: 14pt;">beetroot glaze </span><br /><span style="font-size: 14pt;">Mahi Mahi with an onion, capers and lemon sauce, served on a bed of </span><br /><span style="font-size: 14pt;">wild rice with butternut squash and leeks </span><br /><span style="font-size: 14pt;">Chicken breast stuffed with boursin, sundried tomatoes and basil, </span><br /><span style="font-size: 14pt;">wrapped with streaky bacon in a white wine sauce and served with sweet </span><br /><span style="font-size: 14pt;">potato mash </span><br /><span style="font-size: 14pt;">Grilled salmon, marinated in a soy, ginger and honey sauce, served with </span><br /><span style="font-size: 14pt;">double cooked new potatoes and roasted sweet cherry tomatoes </span><br /><span style="font-size: 14pt;"> </span><br /><span style="font-size: 14pt;"><strong>DESSERT</strong></span><br /><span style="font-size: 14pt;">Zesty lemon and key lime cream pots with a shortbread biscuit </span><br /><span style="font-size: 14pt;">Pears poached in red wine, cinnamon and guava juice reduction </span><br /><span style="font-size: 14pt;">Coconut milk & lemon grass sorbet with tuille biscuits</span><br /><span style="font-size: 14pt;">Banana crème brûlée with crunchy caramelised sugar </span><br /><span style="font-size: 14pt;">Chocolate fondant served with peanut butter and salted caramel ice cream</span></p> <p> </p>
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asparagus </span><br /><span style="font-size: 14pt;">Smoked salmon and scrambled egg on a toasted bagel with cream cheese </span><br /><span style="font-size: 14pt;">Blueberry and banana pancakes with smoked bacon and maple syrup, </span><br /><span style="font-size: 14pt;">served with a fruit salad </span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>LUNCH <br /></strong>Grilled rack of lamb with provencal vegetables, olive tapenade and basil </span><br /><span style="font-size: 14pt;">pesto </span><br /><span style="font-size: 14pt;">Blackened shrimp Caesar salad with a parmesan crisp </span><br /><span style="font-size: 14pt;">Tuna Tartare in a sesame ginger sauce </span><br /><span style="font-size: 14pt;">Seared beef and green papaya salad</span><br /><span style="font-size: 14pt;">Fresh crab cakes with sweet chilli aioli and cucumber and dill salad</span><br /><span style="font-size: 14pt;">Stuffed Wahoo fillets with roasted red peppers served with saffron sauce </span><br /><span style="font-size: 14pt;">& sautéed scallops</span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>APPETIZER</strong></span><br /><span style="font-size: 14pt;">Fresh Caribbean lobster ceviche with crispy plantain chips </span><br /><span style="font-size: 14pt;">Filet mignon and herbed goats cheese bruschetta </span><br /><span style="font-size: 14pt;">Scallops cooked with chorizo and lemon oil on a bed of arugula </span><br /><span style="font-size: 14pt;">Spiced crab and smoked salmon tian with a lemon and coriander </span><br /><span style="font-size: 14pt;">vinaigrette served with avocado sorbet </span><br /><span style="font-size: 14pt;">Lemon and thyme salted cod, watercress veloute and poached quail eggs </span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MAIN COURSE </strong></span><br /><span style="font-size: 14pt;">Rib-eye steaks with peppercorn sauce and grilled asparagus, served with </span><br /><span style="font-size: 14pt;">dauphinoise potatoes </span><br /><span style="font-size: 14pt;">Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and </span><br /><span style="font-size: 14pt;">beetroot glaze </span><br /><span style="font-size: 14pt;">Mahi Mahi with an onion, capers and lemon sauce, served on a bed of </span><br /><span style="font-size: 14pt;">wild rice with butternut squash and leeks </span><br /><span style="font-size: 14pt;">Chicken breast stuffed with boursin, sundried tomatoes and basil, </span><br /><span style="font-size: 14pt;">wrapped with streaky bacon in a white wine sauce and served with sweet </span><br /><span style="font-size: 14pt;">potato mash </span><br /><span style="font-size: 14pt;">Grilled salmon, marinated in a soy, ginger and honey sauce, served with </span><br /><span style="font-size: 14pt;">double cooked new potatoes and roasted sweet cherry tomatoes </span><br /><span style="font-size: 14pt;"> </span><br /><span style="font-size: 14pt;"><strong>DESSERT</strong></span><br /><span style="font-size: 14pt;">Zesty lemon and key lime cream pots with a shortbread biscuit </span><br /><span style="font-size: 14pt;">Pears poached in red wine, cinnamon and guava juice reduction </span><br /><span style="font-size: 14pt;">Coconut milk & lemon grass sorbet with tuille biscuits</span><br /><span style="font-size: 14pt;">Banana crème brûlée with crunchy caramelised sugar </span><br /><span style="font-size: 14pt;">Chocolate fondant served with peanut butter and salted caramel ice cream</span></p> <p> 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She sailed all around the Southwest Coast of England and has always loved being in and around water from a very young age.<br /> 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.<br /> Emma has a real passion for cooking which started from a young age. She has taken a number of courses at Ashburton Cookery School and most recently in 2022 she enrolled in the specialist Yacht Chef Course. During her travels she has also taken cooking classes in places such as Thailand and Bali, where she enjoyed shopping for fresh local ingredients in the market and producing authentic Thai and Balinese cuisine.<br /> Emma first came out to the BVIs in 2013 to learn to scuba dive and she fell in love with the islands, the people and the way of life. Emma has been working on charter yachts since 2014. <br /> 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. 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What a wonderful sailing a culinary experience! It was a definite “must do again” because both of you are amazing! The energy, laughs, and the effort you both made to create the perfect “esprit du couer’.<br /> Please know how much we appreciated all your work in making our voyage a very memorable experience! I look forward to seeing you again under sail.<br /> <br /> What a fabulous voyage! Thank you for making our first sailing trip so wonderful. The sailing was marvellous and the cuisine was exquisite. Never have we felt so pampered! It will be very difficult to leave. <br /> ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:10:"March 2024";s:8:"yachtGC2";s:664:"It’s fair to say we have been blown away by this week spent on the Olivia Charles sailing the Windward islands with you both. From the moment we met you, we knew we were in good hands and Tommy and Emma delivered exceptional service from the start. Thank you for accommodating the dairy intolerance Emma, your ability to work around it and make incredible meals every day was amazing! <br /> Tommy- Painkillers will now be a family tropical staple. <br /> Your attention to detail, kindness and sense of humour (and putting up with two young boys) made this trip our best ever. We hope to see you in the BVIs next year! All the best the Rees family<br /> ";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:13:"yachtGC3Title";s:24:"February 2024 Grenadines";s:8:"yachtGC3";s:693:"Tommy and Emma, what a wonderful experience! Having previously been on at least 10 sailing charters, you two are unquestionably the best crew that we have ever had! Tommy your maritime management skills are exemplary and Emma, your culinary skills are commensurate with the finest restaurants that we have ever experienced. It was a trip that we will remember for a lifetime. Come visit us in New Orleans!<br /> Cliffe & Margaret<br /> <br /> Dear Emma and Tommy,<br /> Not sure where to begin, but what a fabulous sail! The food was 5 star and the service the same. Thank you for all you did to make our vacation so special. A sail to<br /> Remember! <br /> Tracy and Frank<br /> ";s:10:"yachtGC3P1";s:0:"";s:10:"yachtGC3P2";s:0:"";s:10:"yachtGC3P3";s:0:"";s:13:"yachtGC4Title";s:33:"February 2024 Dominica - St Lucia";s:8:"yachtGC4";s:515:""This was a special adventure to share with our dearest friends, to celebrate birthdays, anniversaries and our favourite pastime, traveling! It was made so special for all of us with your kind attention, fun stories, and we loved discovering some new and old destinations with you. We have chartered a lot and always love the food, but Emma, you are a very talented chef! This week was like eating at a Michelin starred restaurant everyday! Thank you so much for a wonderful time. <br /> Terri & Larry"<br /> ";s:10:"yachtGC4P1";s:0:"";s:10:"yachtGC4P2";s:0:"";s:10:"yachtGC4P3";s:0:"";s:13:"yachtGC5Title";s:13:"December 2023";s:8:"yachtGC5";s:894:"Dear Emma and Tommy, <br /> From our first conversation on the phone, I knew we were in store for a fabulous charter. Thank you for everything. Your genuine warmth and caring to see that all of our wishes were met and exceeded. This was our first charter, something we have talked about for years, you’ve set the bar high.<br /> We will be back to see the BVI with you, I’m already looking forward to it. We will see you both again.<br /> <br /> Dear Tommy and Emma,<br /> Thank you for the most amazing week! No better way to experience the Caribbean than aboard The Olivia Charles with you two. As soon as we saw this gorgeous yacht, beautiful flowers and champagne toast, we knew we were in for a special week. All the meals were exceptional and beautifully plated. Tommy your drinks were delish!<br /> Thanks for all the laughs. We hope to see you in the BVI soon.<br /> ";s:10:"yachtGC5P1";s:0:"";s:10:"yachtGC5P2";s:0:"";s:10:"yachtGC5P3";s:0:"";s:13:"yachtGC6Title";s:13:"November 2023";s:8:"yachtGC6";s:228:"Captain Tommy and Miss Emma,<br /> We have enjoyed every moment of our trip! The food, sailing and company was amazing. <br /> Thank you for creating so many adventures for our family. We can’t wait to come back.<br /> ";s:10:"yachtGC6P1";s:0:"";s:10:"yachtGC6P2";s:0:"";s:10:"yachtGC6P3";s:0:"";s:15:"yachtInsCompany";s:3:"CSR";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:16:"EXP 20 July 2024";s:17:"yachtContractName";s:18:"Blasty Boat 1, LLC";s:20:"yachtContractAddress";s:66:"1776 PEACHTREE STREET NW, , SUITE 423 SOUTH, , ATLANTA, GA, 30309,";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:3:"BVI";s:16:"yachtInsHomeport";s:11:"Gorda Sound";s:11:"yachtRegNum";s:6:"752860";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:14:"Regency // BVI";s:16:"yachtManagerName";s:12:"Heather Wood";s:17:"yachtManagerPhone";s:14:"1.284.495.1970";s:16:"yachtManagerToll";s:14:"1.800.524.7676";s:17:"yachtManagerEmail";s:29:"calendar@regencyvacations.com";}
- location_details: BVI based yacht / BVI ports only
- helipad: No
- sailing_instructor:
- lengthm: 17.00 m
- consumption: 15
- consumption_units: Litres/Hr
- yachtRange:
- price_details: MINIMUM NIGHTS: 5, Inquire for less 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>SPECIAL</b> for 6 - 8 pax charters only: May 2024 – Feb 2025 for 7 nights | Booked by 31 July 2024 8 guests for 7 nights $32,400 | 7 guests for 7 nights $31,200 | 6 guests for 7 nights just $30,000 7-night min BVI only NOT including Christmas / New Year Weeks <b>Christmas Week</b>: $41,400 (1-8 PAX) <b>New Year's Week</b>: $41,400 (1-8 PAX) <b>Thanksgiving Week</b>: $36,000 (1-8 PAX)
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: calendar@regencyvacations.com
- ca: Regency // BVI
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7787/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
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- fishing: a:4:{s:12:"fishing_gear";s:1:"0";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: BVI
- captain_nation: British
- crew_nationality: British
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>Olivia Charles Charter Price Details</h2> <div class="table-responsive"> <table class="table table-striped"> <tr> <td>Season Name</td> <td>2 guests</td> <td>3 guests</td> <td>4 guests</td> <td>5 guests</td> <td>6 guests</td> <td>7 guests</td> <td>8 guests</td> <td>9 guests</td> <td>10 guests</td> <td>11 guests</td> <td>12 guests</td> </tr> <tr> <td>Summer 2024 </td> <td>$25,500</td> <td>$27,000</td> <td>$28,500</td> <td>$30,000</td> <td>$31,500</td> <td>$34,500</td> <td>$36,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$25,500</td> <td>$27,000</td> <td>$28,500</td> <td>$30,000</td> <td>$31,500</td> <td>$34,500</td> <td>$36,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2025 </td> <td>$25,500</td> <td>$27,000</td> <td>$28,500</td> <td>$30,000</td> <td>$31,500</td> <td>$34,500</td> <td>$36,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1723339383
- mo_youtube: a:2:{s:7:"updated";i:1726072902;s:5:"links";a:0:{}}
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> May 2024</div><div class='clr'></div><div style='text-align:left;'><br /> Way beyond expectations! What a wonderful sailing a culinary experience! It was a definite “must do again” because both of you are amazing! The energy, laughs, and the effort you both made to create the perfect “esprit du couer’.<br /> Please know how much we appreciated all your work in making our voyage a very memorable experience! I look forward to seeing you again under sail.<br /> <br /> What a fabulous voyage! Thank you for making our first sailing trip so wonderful. The sailing was marvellous and the cuisine was exquisite. Never have we felt so pampered! It will be very difficult to leave. <br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> March 2024</div><div class='clr'></div><div style='text-align:left;'>It’s fair to say we have been blown away by this week spent on the Olivia Charles sailing the Windward islands with you both. From the moment we met you, we knew we were in good hands and Tommy and Emma delivered exceptional service from the start. Thank you for accommodating the dairy intolerance Emma, your ability to work around it and make incredible meals every day was amazing! <br /> Tommy- Painkillers will now be a family tropical staple. <br /> Your attention to detail, kindness and sense of humour (and putting up with two young boys) made this trip our best ever. We hope to see you in the BVIs next year! All the best the Rees family<br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> February 2024 Grenadines</div><div class='clr'></div><div style='text-align:left;'>Tommy and Emma, what a wonderful experience! Having previously been on at least 10 sailing charters, you two are unquestionably the best crew that we have ever had! Tommy your maritime management skills are exemplary and Emma, your culinary skills are commensurate with the finest restaurants that we have ever experienced. It was a trip that we will remember for a lifetime. Come visit us in New Orleans!<br /> Cliffe & Margaret<br /> <br /> Dear Emma and Tommy,<br /> Not sure where to begin, but what a fabulous sail! The food was 5 star and the service the same. Thank you for all you did to make our vacation so special. A sail to<br /> Remember! <br /> Tracy and Frank<br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> February 2024 Dominica - St Lucia</div><div class='clr'></div><div style='text-align:left;'>"This was a special adventure to share with our dearest friends, to celebrate birthdays, anniversaries and our favourite pastime, traveling! It was made so special for all of us with your kind attention, fun stories, and we loved discovering some new and old destinations with you. We have chartered a lot and always love the food, but Emma, you are a very talented chef! This week was like eating at a Michelin starred restaurant everyday! Thank you so much for a wonderful time. <br /> Terri & Larry"<br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> December 2023</div><div class='clr'></div><div style='text-align:left;'>Dear Emma and Tommy, <br /> From our first conversation on the phone, I knew we were in store for a fabulous charter. Thank you for everything. Your genuine warmth and caring to see that all of our wishes were met and exceeded. This was our first charter, something we have talked about for years, you’ve set the bar high.<br /> We will be back to see the BVI with you, I’m already looking forward to it. We will see you both again.<br /> <br /> Dear Tommy and Emma,<br /> Thank you for the most amazing week! No better way to experience the Caribbean than aboard The Olivia Charles with you two. As soon as we saw this gorgeous yacht, beautiful flowers and champagne toast, we knew we were in for a special week. All the meals were exceptional and beautifully plated. Tommy your drinks were delish!<br /> Thanks for all the laughs. We hope to see you in the BVI soon.<br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> November 2023</div><div class='clr'></div><div style='text-align:left;'>Captain Tommy and Miss Emma,<br /> We have enjoyed every moment of our trip! The food, sailing and company was amazing. <br /> Thank you for creating so many adventures for our family. We can’t wait to come back.<br /> </div><div class='clr'></div> </div>
- reviewscount: 8