OCEAN VIBES Yacht Charter
Yacht Description
OCEAN VIBES yacht is a 74.00 ft long sailboat catamaran and spends the summer season in Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI). It was built by Sunreef Yachts in 2020. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The sailboat features 2 X John Deere 4045AFM85 168 KW (225hp) 2 x Parallel working gensets 18kw Koehler engines and a generator.
Accommodation
Air conditioning system Frigomar 100 000 btu/h
The hulls of this new Sunreef 70 catamaran provide impressive volumes to set up a custom layout including airy, luxurious guest cabins and an opulent master suite with a walk-in dressing, desk, sofa, retractable TV, and an immense bathroom. A perfect setting to unwind and relax after a long day in the sun.
Cabin Breakdown
OCEAN VIBES Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
OCEAN VIBES 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 |
Winter 2024 to 2025 | $65,000 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $0 | $0 | $0 | $0 |
Summer 2025 | $65,000 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $0 | $0 | $0 | $0 |
Winter 2025 to 2026 | $65,000 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $0 | $0 | $0 | $0 |
Summer 2026 | $65,000 | $65,500 | $66,000 | $66,500 | $67,000 | $67,500 | $68,000 | $0 | $0 | $0 | $0 |
OCEAN VIBES yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
129,400
to
136,000
25,880 to
40,800
155,280 to 176,800
Discounts outside the main season are common.
7 day charter
64,700
to
68,000
12,940 to
20,400
77,640 to 88,400
Standard charter rate, base for all calculations.
3 day charter
32,350
to
34,000
6,470 to
10,200
38,820 to 44,200
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
64,700 / 6 * 3 days = 32,350
1 day charter
10,783
to
13,600
2,157 to
3,400
12,940 to 17,000
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
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 | 129,400 to 136,000 | 25,880 to 40,800 | 155,280 to 176,800 | Discounts outside the main season are common. | |
7 day charter | 64,700 to 68,000 | 12,940 to 20,400 | 77,640 to 88,400 | Standard charter rate, base for all calculations. | |
3 day charter | 32,350 to 34,000 | 6,470 to 10,200 | 38,820 to 44,200 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 64,700 / 6 * 3 days = 32,350 | |
1 day charter | 10,783 to 13,600 | 2,157 to 3,400 | 12,940 to 17,000 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
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: 64,700
High season rate: 68,000
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD OPTION:
7 nights ($150 off per person)
Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$64,700 | 3@$65,050 | 4@$65,400 | 5@$65,750 | 6@$66,100 | 7@$66,450 | 8@$66,800
LOCAL-FARE OPTION:
7 nights ($75 off per person)
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$64,850 | 3@$65,275 | 4@$65,700 | 5@$66,125 | 6@$66,550 | 7@$66,975 | 8@$67,400
25/26 HOLIDAYS:
7 night minimum.
* Must have a 48 hour turn between Christmas and New Year's Charters *
CHRISTMAS: 1-8 guests @$78,000
NEW YEARS: 1-8 guests @ $82,000
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No on sleep aboard.
HALF-BOARD OPTION:
7 nights ($150 off per person)
Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$64,700 | 3@$65,050 | 4@$65,400 | 5@$65,750 | 6@$66,100 | 7@$66,450 | 8@$66,800
LOCAL-FARE OPTION:
7 nights ($75 off per person)
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$64,850 | 3@$65,275 | 4@$65,700 | 5@$66,125 | 6@$66,550 | 7@$66,975 | 8@$67,400
25/26 HOLIDAYS:
7 night minimum.
* Must have a 48 hour turn between Christmas and New Year's Charters *
CHRISTMAS: 1-8 guests @$78,000
NEW YEARS: 1-8 guests @ $82,000
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Price Terms
InclusiveOCEAN VIBES Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
2 x USB socket in each cabin
Dining table in cockpit to accommodate 10 persons around table
Composite hardtop Bimini on the flybridge with integrated lights
SEA RECOVERY Watermaker 50/gph
Wine cooler for 32 bottles
Stainless steel BBQ
Bar module in cockpit without top hatch
Bar module on flybridge including top hatch
2 x Additional freezers on floor in hull.
Gym equipment includes yoga mats and a stationary bike.
Ocean Vibes’ crew is happy to arrange fishing charters for guests interested in fishing
Crew Information
Captain: Max Craven
Capt. Max Craven
Max's love affair with the sea began early in life, and it's been a lifelong journey of adventure and discovery. Born and raised in the UK near the water, Max's passion for sailing grew as he did. He is Yacht master qualified and happiest at when at sea.
Although Max initially pursued a career in the banking in the city, the call of the open water was too strong to resist and so he decided to leave the corporate world behind and embarked on a new adventure as a yacht charter captain. It was a life-altering decision that allowed him to prioritize his passion.
With extensive experience in the Mediterranean, Caribbean and Polynesia. These vibrant and diverse cruising grounds have become his second home, and knows many hidden gems and secret coves that these regions have to offer. For Max, the British Virgin Islands are more than just a destination; they're his home. Nestled among these pristine islands, Max has cultivated deep connections with the local community, ensuring that every charter feels like a warm and inviting journey through his own backyard.
Growing up in a big, close-knit family, Max understands the importance of creating a sense of family and belonging on every charter. He strives to infuse every voyage with a welcoming atmosphere, where guests can forge lasting memories with loved ones, friends and us.
Chef Elise Lindbergh
Elise was initiated into the culinary world by her food-centered family. As a child, she would help cultivate the garden, and her family would invite friends to join them in the spacious kitchen to help make homemade pasta. Elise’s father then would select the best tomatoes and basil leaves from the garden to make the sauce. Everyone would then gather outside to enjoy the meal as the sun was setting. This was a beloved social event. Elise’s devotion to food blossomed, and at the age of 14 she started a baking business where she would be commissioned to bake elaborate specialty fondant cakes. She continued this business throughout high school. While studying anthropology and philosophy at Bowdoin College in Maine, she started selling her homemade hummus and cooking weekly meals with her friends. After she graduated, she received a scholarship to attend an 8-week culinary course in Virginia, taught by recognized Swiss Master Chef Rolf Strub, and under the direction of Chef Antwon Brinson. Her culinary interests are informed by her world travels, which include a 9-month stay in India, a month in Nepal, and multiple stays in Europe and Central America. She further honed her culinary skills in the three seasons she worked in the Caribbean as a yacht chef.
Her cuisine is strongly influenced by Asian, French, and Central American methods, ingredients, and philosophies of food. She believes a meal should be both a social event and an experience that titillates all of the senses. Her food is flavorful, colorful, and uses the freshest ingredients. She prides herself on making her own bread, pastries, sauces, and fermented goods to enhance every meal and make every dining experience homemade. She wakes up well before sunrise and uses time as her specialty ingredient— allowing her bread to rise, sauces to marinate, and flavors to infuse. Your meals on board will both excite you and nourish you. Elise’s dishes are exquisite; some of them can be found on her Instagram page, @galley_of_Elise.
Additionally, Elise is as comfortable at the helm as in running the galley: she holds a 200gt Master of Yachts Unlimited ticket, which includes celestial navigation— please ask her about constellations!
Third Stewardess Susanna Rice
Susanna was born in England and has lived in Tortola since she was 6 weeks old. She considers herself to be a true island girl! She enjoys sailing, archery, swimming, wakeboarding, snorkeling, diving, volunteering at the Humane Society, hiking, snowboarding, and traveling. She has been very fortunate to travel to many parts of the world but her heart belongs in Tortola.
Susanna grew up around yachts. Her parents owned and operated an Irwin 65 called Endless Summer II, and she would be down on the docks helping prep for charter and eventually moved on to work on the yacht as stewardess and cook. She loves interacting with people from many parts of the world – yachting and hospitality flow in her blood! She has worked on many boats ranging from 40’ to 100’ both in the BVI and in the Mediterranean. She has sailed boats from the BVI to Baltimore, from Monaco to the Balearic Islands and from Florida to the BVI.
She enjoys giving people a vacation of a lifetime, whether it is by tantalizing your taste buds with a special cocktail, giving you an island tour, taking you on a snorkel adventure or simply by telling you stories about the British Virgin Islands.
Menu
Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.
DAY BREAK
Patatas Bravas with
lemon garlic aioli and choriz- Crispy potatoes in a tangy
tomato-based sauce with lemon garlic aioli, scrambled eggs, and
chorizo sausage. Served with homemade sourdough bread.
Mushroom Omelet- Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary and served with home fries and Gouda grits.
Eggs Benedict- Homemade Hollandaise, homemade English muffin, crispy woven bacon squares.
Huevos Rancheros- Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream
Gallo Pinto- Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas
Quiche- With onions, leeks, mushroons, smoked ham, and swiss cheese
Egg Strata- Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage
Homemade Bagels & Smoked Salmon- Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill and lemon wedges
Crepes- Traditional thin French crepes with served with cinnamon sugar, maple syrup, mascarpone, and fresh berries
Breakfast Pastries- Homemade muffins, pain au chocolat, croissants, and cinnamon rolls
MIDDAY
Ahi tuna with
Chimichurri Arugula- Seared ahi tuna steak with fresh chimichurri,
quinoa, arugula, avocado
Four Cheese and Mushroom Flatbread- Asiago, romano, and Parmesan with portobello, crimini and button mushrooms on a homemade garlic crust finished with arugula, goat cheese and balsamic reduction
Five Spice Chicken Báhn Mì- Chicken sandwich made with homemade french bread and topped with a fried egg. Served with a ginger sesame salad.
Tuna Niçoise salad- Colorful mixed greens salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon- garlic vinaigrette
Spicy grilled shrimp tacos- Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn
Yellow Submarine- Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.
Mediterranean Pita Bar- Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita
HORS
D'EOURVES
Caprese salad- Fresh mozzarella and
tomatoes drizzled with basil oil and a balsamic reduction, topped
with Maldon salt and roasted pinenuts.
Indian Sampler- Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.
Homemade hummus platter- Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots. How are you
Bruschetta- Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic
Gazpacho- Served refreshingly chilled with fresh bread
Marinated tuna poke- Hawaiian style with sticky rice and plum sauce
Ceviche- Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro
Stuffed Endive Boats- ohWith pear and gorgonzola, topped with walnuts and honey
MAIN
Ginger marinated pork
tenderloin with peanut sesame noodles. Served with roasted bok choy
and mixed vegetables.
Roast Chicken Breast and Butternut fettuccine. Topped with Gorgonzola and toasted walnuts.
Roasted Vegetable Hummus bowl- Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives
West African Peanut Soup- Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts
Black Bean Soup- Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations
From the
Sea
Tarka mahi mahi- Seared mahi mahi topped with tarka made of sauteed
mustard seeds, garlic, slivered almonds, and olive oil and served
with basmati rice and aloo gobi
Chilean sea bass- With spaghetti squash and scampi butter
Smoked tea red snapper- With tangy mango salsa and butterfly pea flower rice
Grilled lobster and porcini port wine risotto- Butterflied lobster, on top of a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter
DESSERT
Molten Chocolate Lava
Cake- Crisp sugar on the outside, thick warm dark chocolate lava on
the inside. Served still warm from the oven with homemade vanilla
ice cream.
White chocolate cheesecake- Drizzled with a blueberry coulee.
Tiramisu- Traditionally prepared and topped with dark chocolate shavings and dark chocolate covered espresso beans.
Pies- Pecan, pumpkin, apple, sweet potato, blueberry, peanut buttter. All with homemade crust and served with homemade ice cream.
Vegan Flourless chocolate cake- This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and its sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.
Almond Kringle- Danish American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.
Sorbets and Sorbettos- Dairy free lemon, raspberry, watermelon, or dark chocolate.
BAKERY
During charter, I
prepare all baked goods from scratch.
Sourdough- Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
Yeast- English muffins, artisan no knead loaf, burger buns, crossaints.
SHIP'S BAR
Vodka: Tito's
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Bourbon: Bulleit
Gin: Bombay Sapphire
Tequila: Casa Amigos
Champagne: La Marca Prosecco
Red/White Wine ($20-$30 bottles typically): Kim Crawford, Sími, Meoimi, Whispering Angel
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica, Port
Beers: Corona, Carib, Ciders are you going on the boat how to drive
Reviews
Thank you so much for hosting me on the beautiful Ocean Vibes for the broker luncheon on Tuesday, and for the super fun Dock Hop last night. You are a dream team and I enjoyed getting to know each of you on a personal level.
Captain Max - you make a mean Espresso Martini. I vote you the best “shaker" in all of the BVI’s.
Chef Elise - Every course of your luncheon was perfected executed with stunning plate presentation, flavor profiles and creativity.
Stewardess Susanna - Your genuine kindness and natural hospitality were a joy to experience. I loved hearing about your garden and harvesting from your own property on Tortola.
The attention to detail, top notch hospitality and delicious cuisine set you apart in your class of luxury crewed charters. You earned 5 Stars all around and deserve to be celebrated! 🌟
I hope you have a spectacular season ahead and I hope I have the privilege of booking guests with you.
Micheale
Words cannot express how grateful our family of six is to have spent the week with you on Ocean Vibes! The three of you are the most kind, fun, energetic and professional team a charter boat could ever have! Thank you for making Brook’s graduation trip so special and one we will always remember! The memories we are taking home with us because of your endless hospitality our priceless. You will forever be a part of the Phelan Family! We can’t wait to do this trip with you again! Until next time our dear friends…
All our love,
The Phelan Family
XOXOXOXO
Linda
Amanda
-Connor
There is no better company on the seven seas!
-Zachary and Joshua
From the bottom of my heart,
Thank you
Sharon x
Thank you so much!
Dean and family xxx
Forever grateful, full of memories, full belly, full heart.
With love and gratitude,
Alex xxxx
There were 8 of us that chose Ocean Vibes as our magnificent vessel. We utilized every space on the boat and could not have been more pleased! The Crew! Elise, Max & Sue! They made this adventure absolutely perfect.
The food was off the chart delicious. Every morsel was prepared to perfection by Elise. She takes such pride in her presentation and preparation. Sue kept our rooms neat and fulfilled every request we had. She made us feel at home. Then there was our fearless Captain, Max! He navigated the boat to destinations we could have only imagined. The 3 of them worked so hard, yet, made it seem effortless! Our every need was met and we truly had a perfect vacation- Proper Classic! Well— with the exception of Bill not. Driving the dingy :) I guess we will be forced to return!
We are so blessed to have experienced such perfection! God is Good!
Many Thanks!
Bill & Rhonda
Joseph & Donna
- Madison
We're late to the dinghy, our scrabbles are shifty, we saw an octopus thrice, almost as good as Elise's bike ride.
Sue, we wish you good luck on your big wedding day, but don't forget how fun scattergories was to play.
Maxtivities a plenty and painkillers too, the Cannons are beyond grateful for this wonderful crew! :) - Mary, Molly, Willy
- Molly
Outstanding captain Max
Chef Elise is the best pastry chef. We need her in NYC!
E ran fell in the water
A vocado toast was our favorite
N ecker (little) palms fit in the MoMA
V olleyball at Bitter End
I nfluneer sighting at Soggy Dollar
B eware of late night Tarpon
E xplorea Peter Island & Villa
S ue's mojitos are the best!
Cliff and Debbie Jackson,
Georgia Peaches
David and Denis Landis
Jefferson, GA
We feel so lucky to have rung in the new year with y'all! We were spoiled beyond belief! Thank you for taking such good care of us, being so attentive to details & making us feel welcomed all week long. You upbeat, helpful attitudes have floored us. We were so grateful! We loved getting to know y'all. I hope to be back soon! The Sheehans
The boat, the crew, the view, the food...absolutely incredible...truly an awesome experience and a trip of a lifetime, can't wait to do it again!
<3 The TN Birthday Crew, John & Elesha Reid.
It was one of our best trips! Such a dream! The captain and our crews were fabulous!
Thank you! Thank you! Thank you!
You made our trip even more incredible than we could have dreamed. Your hospitality is top both! Your friends, Joe and Kristie
Lisa and Shawn
Thank you for creating such an amazing vacation for our family! Each of you are spectacular at your trade and together you are the best trio on the seas! So relaxed, authentic, creative, fun, warm and kind all the time. We feel so lucky to have spent 5 days aboard the Valhalla and leave with relaxed, happy memories, and a few more lbs. Thanks to Neens' incredible culinary skills. We wish each of you all the best and hope our paths cross again!
Thank you! This is a beautiful place and a beautiful boat. But mostly, we'll remember your hospitality and care. The food and service were simply out-of-this world! We're so glad to welcome you as new members of our wolfpack! Thank you again and God bless you! P.S. A special thank you for our memorable vow renews on the beach. We'll never forget those moments. You really helped us make that special!
Gallery
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