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
Ocean Vibes is the first of the new 70 series with galley down, 4 cabins plus crew, and forepeak built. While housing the main helm, the 600 sqft flybridge is dedicated to leisure with more than enough space for movable furniture, a fully equipped wet bar, a barbecue, and large sun pads.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
-
Weekly price: 64,700 - 68,000
Low Season | High Season
- Length: 74'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Sunreef Yachts
- Consumption: 3997.39 / 10 US Gall/Hr
- Cruising Speed: 8 knots
- Max. Speed: 10
- Built Year: 2020
- Turnaround: 72 hrs, Inquire for less
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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 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.OCEAN VIBES Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 129,400USD to 136,000USD | 129,400USD to 136,000USD | Discounts outside the main season are common. | |
| 7 day charter | 64,700USD to 68,000USD | 64,700USD to 68,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 32,350USD to 34,000USD | 32,350USD to 34,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 64,700USD / 6 * 3 days = 32,350USD |
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: USD64,700
High season rate: USD68,000
Cruising Grounds: British Virgin Islands
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.
CHRISTMAS: 1-8 guests @$78,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $82,000 May not start prior to 12/29
* Must have a 48 hour turn between Christmas and New Year's Charters *
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiverCruising Grounds: British Virgin Islands
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.
CHRISTMAS: 1-8 guests @$78,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $82,000 May not start prior to 12/29
* Must have a 48 hour turn between Christmas and New Year's Charters *
**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
OCEAN VIBES Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
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
Chef/First Mate
Third Mate
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 Chorizo
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, 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, fried plantains, avocado, and homemade corn tortillas.
Quiche
With onions, leeks, mushrooms, 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 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, and avocado.
Four Cheese and Mushroom Flatbread
Asiago, Romano, Parmesan, and goat cheese with portobello, crimini, and button mushrooms on a homemade garlic crust, finished with arugula and balsamic reduction.
Five Spice Chicken Bánh Mì
Chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad.
Tuna Niçoise Salad
Mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers, served 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—Muenster, 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'OEUVRES
Caprese Salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pine nuts.
Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.
Homemade Hummus Platter
Hummus four ways: classic Israeli, lemon, za’atar, and roasted red pepper, served with pita triangles, mini sweet peppers, cucumbers, and baby carrots.
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
With pear and gorgonzola, topped with walnuts and honey.
MAIN
Ginger Marinated Pork Tenderloin
Served with peanut sesame noodles, 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
A protein-rich, flavorful 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 sautéed mustard seeds, garlic, slivered almonds, and olive oil, served with basmati rice and aloo gobi.
Chilean Sea Bass
Served 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 atop 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 fresh from the oven with homemade vanilla ice cream.
White Chocolate Cheesecake
Drizzled with a blueberry coulis.
Tiramisu
Traditionally prepared and topped with dark chocolate shavings and dark chocolate-covered espresso beans.
Pies
Pecan, pumpkin, apple, sweet potato, blueberry, peanut butter. All with homemade crust and served with homemade ice cream.
Vegan Flourless Chocolate Cake
A rich, plant-based, gluten-free cake made with Dutch cocoa and melted dark chocolate, sweetened with 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 options including lemon, raspberry, watermelon, and 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: Zacapa, Flor de Caña, Cruzan and Mt. Gay
Bourbon: Makers Mark, Bullet, Crown Royal
Gin: Hendricks and Bombay
Tequila: Casa Amigos
Champagne: Moët
Prosecco: Ruffino
Red/White Wine ($30-$40 bottles typically)
Cordials: Grand Marnier, Disaronno, Grahams Port
Beers: Corona, Carib, Red Stripe, Ciders, High Noons
Reviews
- Gordan
– Lars
Happy 2025!
- Lawson
Love Wendy
- Sage
- Nate
:- Caroline
-Betsy
-Petie
-Peter
Sue: coffee delivery in the morning without a word spoken!
Max: ability to answer all questions about boating with a smile!
Elise: every bite that came out of the galley!
THANK YOU!
XOXO Grace and Tim
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
God Bless,
Chris & Ann Marie
Kelly & Anthony
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!
At a time in our lives when everything is a constant challenge – this escape was a breath of fresh air! Beautiful views, food, friends, and memories: Thank you for making this a highlight of 2022!
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