OHANA Yacht Charter Catamaran
OHANA Yacht Charter - Ritzy Charters 
OHANA Yacht Charter - Elegant al fresco dining 
OHANA Yacht Charter - The flybridge is massive 
OHANA Yacht Charter - Bow sunning area 
OHANA Yacht Charter - Master full width king suite 
OHANA Yacht Charter - Twin guest suite 
OHANA Yacht Charter - VIP guest queen suite 
OHANA Yacht Charter - Guest head and shower 
OHANA Yacht Charter - Aft deck lounging and dining area 
OHANA Yacht Charter - Looking forward to the saloon 
OHANA Yacht Charter - Saloon bar area 
OHANA Yacht Charter - O'Hana's galley 
OHANA Yacht Charter - Alternate view of the master suite 
OHANA Yacht Charter - Another view of the flybridge 
OHANA Yacht Charter - Another view of the saloon 
OHANA Yacht Charter Catamaran
Accommodations
Ohana can accommodate 7 people in 3 cabins..
King with ensuite
Queen with ensuite
Twin can convert to a king and has a pullman for a 7th guest
Layout
Ammenities
Technical Details
Charter Types
Green Initiatives
Crew Profile
Capt. Stuart Mackie and Chef/Mate Hannah Angel
Stu and Hannah have been working on charter boats for over 4 years in the BVI and Bahamas. They have a passion for hospitality and strive to do their best to give their guests a vacation of a lifetime.
Stu and Hannah met in 2013 in their home town of Southampton in the UK. Stu was working on a mega yacht, and during his second season aboard, whilst on a period of leave, he met Hannah. They both decided to pursue a career together, and after a season in Turkey, went to the British Virgin Islands to work on charter catamarans.
Having grown up in Scotland, living a stone’s throw from the sea, Stu has loved being on and around the water since a very young age. In 2011 he decided to pursue one of his dreams, sailing. After a year of training,g which included a Trans-Atlantic, he left the UK to work on 250 ft mega yacht. Stu loves to share his knowledge of yachting and the local marine life. He has a passion for free diving, spear fishing, scuba diving, game fishing and all water sports.
Hannah has worked in multiple areas of hospitality throughout her career and is a graduate of the award winning Ashburton School of Cookery in the UK, where she worked with many talented chefs. She loves creating fun, fresh foods that look and taste amazing. Hannah has a very bubbly personality and loves the social side of her work. She adores meeting new people and will make you laugh with her funny stories.
Stu and Hannah are an easy going couple that will make sure your charter is based around you. They want you to spend your time doing the things that you enjoy at a pace that you find relaxing but also stimulating. Whether it is your first or fifth time to the BVI or the Bahamas, Stu and Hannah will take you to explore all the unique locations the islands have to offer, from the must see highlights to the lesser known anchorages and private coves.
Water Entertainment
POLE SPEARS
Scuba Diving
Onboard Entertainment
Menu
Breakfast
Each morning you will be served Coffee, selection of teas, fruit juices, fresh fruit, toast and selection of preserves and cereal
Eggs Florentine
Toasted English muffin topped with wilted spinach and a soft poached egg, finished with freshly made hollandaise sauce
Smoked Salmon
Served with toasted bagels, cream cheese, capers and red onion
Grand Marnier French toast
Served with crispy bacon and maple syrup
Classic eggs and bacon
Fluffy scrambled eggs served with crispy bacon and thyme roasted cherry tomatoes
Oeufs en Cocotte
Eggs baked in a pot topped with grated cheese and finished under the grill served with freshly baked bread
Freshly Baked Croissants and Banana Bread
With ham and cheese platter
Pancakes
With fresh berries and maple syrup finished with a dusting of powdered sugar
Lunch
Mahi Mahi
Served on a soft taco with a mango, pineapple and avocado salsa topped with a ginger and lime sour cream
Salmon Nicoise
Flaked salmon served with salad leaves, crisp green beans, cherry tomatoes, black olives, topped with freshly grated parmesan and French dressing
Curried chicken kebabs
Succulent chicken marinated in curry and grilled on the BBQ served with roasted vegetable cous cous and a yoghurt mint dressing
Caribbean Shrimp Salad
Mango, Pineapple and Lychee salad served in a taco bowl, dressed with Honey Chilli shrimp, coated in a creamy lime dressing
Asian Style Beef Salad
Seared fillet of beef with red cabbage, carrot, snow peas and Asian noodles smothered in a toasted sesame and soy dressing
Cheeseburger in Paradise
Homemade beef burger oozing with mozzarella, served with lettuce, onion, crispy bacon, dill chips and relish
Classic Caesar Salad
Succulent chicken with romaine lettuce, hard boiled egg, cherry tomatoes, Avocado, Bacon finished with a creamy Caesar dressing and parmesan shavings
Appetizers
Baked Brie
Wheel of brie baked with garlic and rosemary served with a selection of crackers
Asparagus Cigars
Fresh asparagus wrapped in puff pastry topped with parmesan, baked in the oven
Mini Tarts
Caramelized red onions in a filo pastry shell topped with melted brie
Lobster Bisque
Shot of lobster bisque served with a spoon of asparagus puree, topped with lobster
Avocado Mouse with Salmon
Creamy avocado mouse with smoked salmon and fresh dill
Pear, Blue Cheese and Prosciutto
Slices of pear with creamy blue cheese, wrapped in Prosciutto Ham
Bruschetta
Topped with juicy ripe tomatoes, Garlic, mozzarella and basil with a balsamic reduction
Mains
Chicken wrapped in bacon
Filled with a garlic cheese, served with buttery mash potato, creamy leeks and tender green beans
Pork tenderloin
Stuffed with spinach, roasted red peppers and goats cheese served with roasted parmesan baby potatoes, ribbons of carrot and zucchini and an Italian tomato sauce
Seared Tuna steak
Served with a timbale of coconut rice, roasted broccoli with toasted sesame seeds, drizzled with an Asian style sticky sauce
Lobster Tail
Served on a bed of saffron infused lemon and pea risotto, finished with freshly grated parmesan and garlic butter
Filet Mignon
Served with potato dauphinoise, sautéed garlic asparagus and a pea puree, completed with a smooth peppercorn sauce
Leg of lamb
Studded with Rosemary and garlic and slow roasted, served over a bed of spinach accompanied with a sweet potato cake, braised red cabbage and a red wine jus
Fillet of Cod
Topped with a soft poached egg, served with crushed new potatoes, Wilted Spinach, Chorizo, finished with a chive butter sauce
Dessert
Crème brulee
Served with a peanut brittle
Bread and Butter Pudding
Topped with a Grand Marnier glaze, served with an orange and cranberry suzette
Lemon Possett
Crowned with a berry coulis and served with a shortbread cookie
White Chocolate Cheesecake
Served with chocolate sauce and fresh strawberries
Chocolate brownie
Served warm with vanilla ice cream
Salted Caramel Pot
Topped with chocolate ganacheand served with a vanilla Tuile
Classic English Apple Pie
Served hot with cool fresh cream
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | |
| Winter 2018 to 2019 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 |
| Summer 2019 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 |
| Winter 2019 to 2020 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $33,000 |
| Summer 2020 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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SIMILAR YACHTS TO OHANA
SEA BOSS
Size: 60.0 Ft
Builder: Horizon
Year: 2016
Number of Crew: 2
$24,000 - $32,500 / Week All InclusiveLearn more
LEGEND & SOUL
Size: 62.0 Ft
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DELPHINE
Size: 60.0 Ft
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$18,200 - $20,500 / Week All InclusiveLearn more
GYRFALCON
Size: 60.0 Ft
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