OKEANA Yacht Charter
Yacht Description
OKEANA yacht is a 49.00 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 Bali Catamarans in 2020. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.
The sailboat features Engine - 2 x 57hp engines .
Accommodation
Cabin Breakdown
OKEANA Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
OKEANA 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 2023 to 2024 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $0 | $0 | $0 | $0 |
Summer 2024 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $0 | $0 | $0 | $0 |
Winter 2024 to 2025 | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $0 | $0 | $0 | $0 |
OKEANA yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
40,000
to
46,000
8,000 to
13,800
48,000 to 59,800
Discounts outside the main season are common.
7 day charter
20,000
to
23,000
4,000 to
6,900
24,000 to 29,900
Standard charter rate, base for all calculations.
3 day charter
10,000
to
11,500
2,000 to
3,450
12,000 to 14,950
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
20,000 / 6 * 3 days = 10,000
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 | 40,000 to 46,000 | 8,000 to 13,800 | 48,000 to 59,800 | Discounts outside the main season are common. | |
7 day charter | 20,000 to 23,000 | 4,000 to 6,900 | 24,000 to 29,900 | Standard charter rate, base for all calculations. | |
3 day charter | 10,000 to 11,500 | 2,000 to 3,450 | 12,000 to 14,950 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,000 / 6 * 3 days = 10,000 |
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: 20,000
High season rate: 23,000
XMAS/NEW YEAR’S: 7 nights over Christmas $29,500 and New Year’s flat rate $31,000 for 2-8 guests. 2023 and 2024 New Year’s charters must start December 27th or later.
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
XMAS/NEW YEAR’S: 7 nights over Christmas $29,500 and New Year’s flat rate $31,000 for 2-8 guests. 2023 and 2024 New Year’s charters must start December 27th or later.
Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
Price Terms
InclusiveOKEANA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain
Chef
Captain: Daniel
Captain Dal comes from Yorkshire, in the North of England, and has been sailing since childhood, serving as a professional Captain for 11 years through the Mediterranean, Caribbean and Bahamas. Specialising almost exclusively in crewed yachts and luxury crewed charters, onboard sailing catamarans, and monohulls upto 76 feet, Dal's love for sailing and the yachting lifestyle as a whole has extended into a passion for new adventures, immersing himself in a variety of cultures, meeting new and unlikely people, and hospitality.
Ensuring that he and his team provide their clients the absolute best possible experience on and offboard is a top priority, whilst providing a guest-focused, engaging, friendly and fun atmosphere. Dal is a keen and enthusiastic free diver, scuba diver, sailor, engineer, motorsports and soccer lover, and exceptionally laid-back and easygoing.
Florence's love for boats and the water began during her childhood when she used to visit her grandparents on their yacht. After a decade of traveling the world and working on various yachts, she decided to settle down in her hometown of Quebec City, Canada. It was there that her culinary journey began. While working in restaurants and exploring different countries, Florence's experiences inspired her cooking. Her secret ingredient? Love! She believes it's the key to making each meal extraordinary and full of flavor. Florence's connection to the water runs deep; it's like a second nature to her. She's passionate about free diving, scuba diving, and all things related to underwater life. She's not just a chef; she's an adventurous spirit. Florence loves activities like hiking, exploring, and swimming, and she's eager to create unforgettable memories with the people who come on board.
Menu
***The menu is only a sample of what to expect on board, modifications are made in accordance with the ingredients availability on each location and season.***
Breakfast
Everyday coffee, tea, sorted pastry, bread or baked goods, and a fruit platter will be served
Spinach, parmesan cheese, and ham omelet, served with side mushrooms and fruit stack
Avocado toasts with bacon, tomato, and feta cheese served with scrambled eggs and overnight oats topped with berries and nuts
Ham & cheese, banana & Nutella, or strawberry & Nutella french crepes served with yogurt parfait
Baked hash brown potatoes, egg cups topped bacon cheddar and parsley
Shakshuka poached eggs in tomato sauce, topped with feta cheese, served with sausage and pita bread
French Toast with fresh fruit salad, topped with nuts, syrup, and honey
Bagel sandwiches or bagel spread
Lunch
Brochettes (kebobs) beef or chicken protein with greek salad and tzatziki
Fish sandwich with tartar sauce, corn on the cob, and a side salad
Carnitas tacos with pickled cabbage and cotija cheese, black bean salad, avo sourcream and spicy mayo sauces
Fresh chicken salad made with carrots, raisins, celery, seasoned roast chicken, and homemade mayo mustard sauce, served with crunchy potatoes sticks and cucumber and tomatoes
Mexican seasoned shrimp cocktail with cucumber, tomatoes, radish and avocado, sour cream and a side of nachos
Ahi tuna poke bowl with a rice or quinoa base, veggies of the season, fresh mango, and chutney
Crab cake over green papaya salad with remoulade and tartar sauce options
Dinner Menu 1
Brie and bacon or brie and apricot marmalade canapés
Baked Provencal catch of the day fish with baked potatoes, garnished with arugula and cherry tomatoes
Brownie with ice cream and strawberries
Dinner Menu 2
Tomato and fresh mozzarella bruschetta
Creamy pesto risotto, garnished with pistachio and basil served with a choice of shrimp, smoked salmon, or prosciutto VG grilled zucchini
Panna cotta with berries coulis
Dinner Menu 3
Garlic bread, sausage cuts and vinaigrette (pico de gallo) sauce
Filet Mignon steak with oregano-rosemary roasted potatoes and parmesan brussels sprouts
Passion fruit mousse
Dinner Menu 4
Hummus dip with mini pita breads and celery and carrots sticks
Caribbean Chicken curry with coconut milk, pineapple, and chickpeas on a bed of jasmine rice
Mango, pineapple, coconut tropical crumble served with sorbet or vanilla ice cream
Dinner Menu 5
Mini quiches with green salad yogurt sauce
Grilled Snapper over pearl couscous Mediterranean style
Shortcake with whipped cream and strawberries
Dinner Menu 6
Cheese and charcuterie board with fruits and nuts
Seared scallops over a cheesy creamed corn, topped with crispy bacon crumbles and pickled red onions, served with fresh corn and tomatoes
Banana flambe with vanilla ice cream
Dinner Menu 7
Caprese Salad
Spaghetti a Bolognesa
Banana, cardamom sorbet with crunchy almond praline
Reviews
Gallery
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- wpcf_year: 2020
- wpcf_builder: Bali Catamarans
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- wpcf_price_details: 2023/2024 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only XMAS/NEW YEAR’S: 7 nights over Christmas $29,500 and New Year’s flat rate $31,000 for 2-8 guests. 2023 and 2024 New Year’s charters must start December 27th or later. Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations. HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. LOCAL FARE MEAL PLAN: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
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- wpcf_menu: <p><span style="font-weight: 400; font-size: 10pt;">***The menu is only a sample of what to expect on board, modifications are made in accordance with the ingredients availability on each location and season.***</span></p> <p><strong><span style="font-size: 14pt;">Breakfast</span></strong></p> <p>Everyday coffee, tea, sorted pastry, bread or baked goods, and a fruit platter will be served</p> <p>Spinach, parmesan cheese, and ham omelet, served with side mushrooms and fruit stack</p> <p>Avocado toasts with bacon, tomato, and feta cheese served with scrambled eggs and overnight oats topped with berries and nuts</p> <p>Ham & cheese, banana & Nutella, or strawberry & Nutella french crepes served with yogurt parfait</p> <p>Baked hash brown potatoes, egg cups topped bacon cheddar and parsley </p> <p>Shakshuka poached eggs in tomato sauce, topped with feta cheese, served with sausage and pita bread </p> <p>French Toast with fresh fruit salad, topped with nuts, syrup, and honey </p> <p>Bagel sandwiches or bagel spread</p> <p><br /><strong><span style="font-size: 14pt;">Lunch</span></strong> </p> <p>Brochettes (kebobs) beef or chicken protein with greek salad and tzatziki</p> <p>Fish sandwich with tartar sauce, corn on the cob, and a side salad</p> <p>Carnitas tacos with pickled cabbage and cotija cheese, black bean salad, avo sourcream and spicy mayo sauces </p> <p>Fresh chicken salad made with carrots, raisins, celery, seasoned roast chicken, and homemade mayo mustard sauce, served with crunchy potatoes sticks and cucumber and tomatoes</p> <p>Mexican seasoned shrimp cocktail with cucumber, tomatoes, radish and avocado, sour cream and a side of nachos </p> <p>Ahi tuna poke bowl with a rice or quinoa base, veggies of the season, fresh mango, and chutney</p> <p>Crab cake over green papaya salad with remoulade and tartar sauce options</p> <p> </p> <p><strong><span style="font-size: 14pt;">Dinner Menu 1</span></strong></p> <p>Brie and bacon or brie and apricot marmalade canapés</p> <p>Baked Provencal catch of the day fish with baked potatoes, garnished with arugula and cherry tomatoes</p> <p>Brownie with ice cream and strawberries</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 2</span></strong></p> <p>Tomato and fresh mozzarella bruschetta </p> <p>Creamy pesto risotto, garnished with pistachio and basil served with a choice of shrimp, smoked salmon, or prosciutto VG grilled zucchini</p> <p>Panna cotta with berries coulis</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 3</span></strong></p> <p>Garlic bread, sausage cuts and vinaigrette (pico de gallo) sauce</p> <p>Filet Mignon steak with oregano-rosemary roasted potatoes and parmesan brussels sprouts</p> <p>Passion fruit mousse</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 4</span></strong></p> <p>Hummus dip with mini pita breads and celery and carrots sticks</p> <p>Caribbean Chicken curry with coconut milk, pineapple, and chickpeas on a bed of jasmine rice</p> <p>Mango, pineapple, coconut tropical crumble served with sorbet or vanilla ice cream</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 5</span></strong></p> <p>Mini quiches with green salad yogurt sauce</p> <p>Grilled Snapper over pearl couscous Mediterranean style</p> <p>Shortcake with whipped cream and strawberries</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 6</span></strong></p> <p>Cheese and charcuterie board with fruits and nuts</p> <p>Seared scallops over a cheesy creamed corn, topped with crispy bacon crumbles and pickled red onions, served with fresh corn and tomatoes</p> <p>Banana flambe with vanilla ice cream </p> <p><strong><span style="font-size: 14pt;">Dinner Menu 7</span></strong></p> <p>Caprese Salad </p> <p>Spaghetti a Bolognesa </p> <p>Banana, cardamom sorbet with crunchy almond praline </p> <p> </p>
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- wpcf_captain_only:
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- wpcf_doublecabins: 0
- wpcf_twincabins: 0
- wpcf_pullmancabins: 0
- wpcf_refit:
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- wpcf_bimini: Yes
- wpcf_voltages: 110V
- wpcf_homecountry: Greece
- wpcf_fuel:
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berries coulis</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 3</span></strong></p> <p>Garlic bread, sausage cuts and vinaigrette (pico de gallo) sauce</p> <p>Filet Mignon steak with oregano-rosemary roasted potatoes and parmesan brussels sprouts</p> <p>Passion fruit mousse</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 4</span></strong></p> <p>Hummus dip with mini pita breads and celery and carrots sticks</p> <p>Caribbean Chicken curry with coconut milk, pineapple, and chickpeas on a bed of jasmine rice</p> <p>Mango, pineapple, coconut tropical crumble served with sorbet or vanilla ice cream</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 5</span></strong></p> <p>Mini quiches with green salad yogurt sauce</p> <p>Grilled Snapper over pearl couscous Mediterranean style</p> <p>Shortcake with whipped cream and strawberries</p> <p><strong><span style="font-size: 14pt;">Dinner Menu 6</span></strong></p> <p>Cheese and charcuterie board with fruits and nuts</p> 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Our captain was Raphael (“Raph”) Marshall-Naef, and our chef was Isabel Sollberg. Everything about the trip was perfect. Raph is a great captain with lots of experience sailing in the BVI, and he took us to all of the best snorkeling spots and fun locations like Soggy Dollar and Willy T’s. Isabel’s cooking was amazing. Best of all, Raph and Isabel are two of the nicest and most fun people you could meet. Our family has done a lot of traveling and everyone thought it was the best trip ever. We all highly recommend Raph and Isabel, 10 out of 10 stars!!";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:23:"Amazing Week on Okeana!";s:8:"yachtGC2";s:658:"We spent an amazing week sailing the islands of the BVIs on a 49 foot catamaran, the Okeana! She is a beautiful yacht with a great open design. The best part of the Okeana is the crew. The Skipper, Raph is knowledgeable of the waters and attractions, super competent and confident. He made sure we had a safe, fun and relaxing adventure. Isabel, the chef catered to our every culinary and dietary need. Each meal was beautifully presented and delicious! Isabel took great effort to accommodate to each of our dietary restrictions and tastes. This was a first sailing charter for most of our party and everyone had a great time! We will definitely be back!";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:36:"Veselinova Maritime Enterprises, LLC";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:3:"BVI";s:16:"yachtInsHomeport";s:9:"Road Town";s:11:"yachtRegNum";s:6:"750141";s:14:"yachtConPhone1";s:12:"954-947-5311";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:24:"info@yachtcollective.com";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:16:"Yacht Collective";s:16:"yachtManagerName";s:22:"Yacht Collective Team ";s:17:"yachtManagerPhone";s:12:"954-947-5311";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:24:"info@yachtcollective.com";}
- location_details: BVI Based Vessel, available for USVI pickups/dropoffs
- helipad: No
- sailing_instructor: Yes
- lengthm: 14.00 m
- consumption:
- consumption_units: US Gall/Hr
- yachtRange:
- price_details: 2023/2024 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only XMAS/NEW YEAR’S: 7 nights over Christmas $29,500 and New Year’s flat rate $31,000 for 2-8 guests. 2023 and 2024 New Year’s charters must start December 27th or later. Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations. HALF-BOARD RATES: Discount of $150 per person Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. LOCAL FARE MEAL PLAN: Discount of $75 per person Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
- terms: Inclusive
- yachtTermsTypeNum: 1
- caemail: info@yachtcollective.com
- ca: Yacht Collective
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6823/4
- 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:3:"Yes";s:17:"fishing_gear_type";s:20:"Trolling and Casting";s:4:"rods";s:1:"2";s:16:"deep_sea_fishing";s:3:"Yes";}
- flag: BVI
- captain_nation: British
- crew_nationality: Canadian
- jacuzzi:
- scubaonboard: Yacht offers Rendezvous Diving only
- pricetable: <div class="row"> <div class="col-md-12 whitediv"> <h2>OKEANA 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>Winter 2023 to 2024 </td> <td>$20,000</td> <td>$20,500</td> <td>$21,000</td> <td>$21,500</td> <td>$22,000</td> <td>$22,500</td> <td>$23,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Summer 2024 </td> <td>$20,000</td> <td>$20,500</td> <td>$21,000</td> <td>$21,500</td> <td>$22,000</td> <td>$22,500</td> <td>$23,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> <tr> <td>Winter 2024 to 2025 </td> <td>$20,000</td> <td>$20,500</td> <td>$21,000</td> <td>$21,500</td> <td>$22,000</td> <td>$22,500</td> <td>$23,000</td> <td>$0</td> <td>$0</td> <td>$0</td> <td>$0</td> </tr> </table> </div> </div> </div>
- mo_sync_modified: 1705191363
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> Trip was perfect!</div><div class='clr'></div><div style='text-align:left;'>Our family of 5 and my sister in law spent a week sailing in the BVI on the “Okeana” in July 2021. Our captain was Raphael (“Raph”) Marshall-Naef, and our chef was Isabel Sollberg. Everything about the trip was perfect. Raph is a great captain with lots of experience sailing in the BVI, and he took us to all of the best snorkeling spots and fun locations like Soggy Dollar and Willy T’s. Isabel’s cooking was amazing. Best of all, Raph and Isabel are two of the nicest and most fun people you could meet. Our family has done a lot of traveling and everyone thought it was the best trip ever. We all highly recommend Raph and Isabel, 10 out of 10 stars!!</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Amazing Week on Okeana!</div><div class='clr'></div><div style='text-align:left;'>We spent an amazing week sailing the islands of the BVIs on a 49 foot catamaran, the Okeana! She is a beautiful yacht with a great open design. The best part of the Okeana is the crew. The Skipper, Raph is knowledgeable of the waters and attractions, super competent and confident. He made sure we had a safe, fun and relaxing adventure. Isabel, the chef catered to our every culinary and dietary need. Each meal was beautifully presented and delicious! Isabel took great effort to accommodate to each of our dietary restrictions and tastes. This was a first sailing charter for most of our party and everyone had a great time! We will definitely be back!</div><div class='clr'></div> </div>
- reviewscount: 4
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