Guests
6Cabins
3Crew
2Size / Year Built / Builder
60.0 Ft / 2014 / Horizon
Accommodations
Ohana can accommodate 6 people in 3 cabins..
King with ensuite
Queen with ensuite
Twin can convert to a king
Charter Types
Green Initiatives
Technical Details
Water Entertainment
POLE SPEARS
Scuba Diving
Onboard Entertainment
Rates
| Winter 2019 to 2020 |
| Summer 2020 |
| Winter 2020 to 2021 |
| Summer 2021 |
| No Results |
| Winter 2020 to 2021 |
| Summer 2021 |
| Winter 2021 to 2022 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
| $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| $30,500 | $31,000 | $31,500 | $32,000 | $32,500 |
| $24,000 | $24,500 | $25,000 | $25,500 | $26,000 |
| $25,000 | $25,000 | $25,000 | $25,000 | $25,000 |
| $25,000 | $25,000 | $25,000 | $25,000 | $25,000 |
| $25,000 | $25,000 | $25,000 | $25,000 | $25,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each
yacht in our listing, however some yachts reserve the right to make last
minute
changes to their availability and rates. With this in mind, please note that
premium rates may be attached to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final
rate and availability.
Calendar
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Crew Profile
David has 10 year’s experience sailing and working aboard vessels in the Caribbean as well as in the Mediterranean. He has over 35000nm under his belt as a Captain and loves to share his experience with all around him. The past Caribbean season was spent working aboard a prominent and successful catamaran with a full schedule of charters.
As a youth David spent time both in and on the water and has since taken to teaching various sailing courses all over the world. He enjoys sailing, water skiing, kite boarding and diving. David’s fun loving nature combined with his knowledge and extensive experience of life afloat make a perfect combination to spearhead a dream vacation with memories to last a lifetime!
Tayla grew up on the East Coast of South Africa. She has always had a fondness for hospitality. Her yachting career began in France aboard super yachts and she has since completed a number of professional hospitality courses: WSET Level 1 Wine and Spirits course and a Bartending and Mixology course. A professionally trained chef, Tayla has attained her Level 2 CTH Certificate In Culinary Arts at the accredited Ashburton Cookery School in Devon. She has worked as the sole chef on both sailing and motor catamarans as well as a private in house chef.
She was a children’s swim schoolteacher earlier in her career and enjoys any water activity. Tayla will combine her knowledge of service and hospitality with her passion for cuisine to create a tantalizing taste experience.
David and Tayla are a vibrant energetic team enthusiastic about chartering and ready to share paradise with you!
Menu
Breakfast:
All served with optional fresh fruit smoothies, granola, cereals, yogurt, freshly ground
coffee, espresso, tea and a selection of toast
:Lemon and blueberry Muffins, whipped cream, fresh fruit and yogurt parfaits.
:Home-made cinnamon and almond butter granola bars
:“The All American” - Fried eggs, crispy bacon, beef sausage, mushrooms and grilled tomatoes with
hash browns.
:Phyllo egg cups filled with julienned vegetables, cream cheese and chives.
:Traditional Eggs Benedict - Toasted English muffins, Canadian bacon and poached eggs with
avocado and a creamy hollandaise sauce.
:French toast with maple glazed bacon, fresh berries and Greek yogurt.
:Bagels, salmon cream cheese with cheesy scrambled eggs.
Lunch:
:Bacon wrapped scallops with bourbon mango glaze.
:Shrimp, couscous and avocado salad with feta, cucumber, baby tomatoes, snap peas and yellow
bell peppers.
:Taco Tuesday! Soft flour tortillas with an assortment of chicken strips, grilled fish, salad
ingredients, sour cream, grated cheddar, homemade guacamole and a delicious pineapple,
black bean and cilantro salsa.
:Gourmet burgers: choice of beef, chicken or veggie patty topped with a homemade mango
chutney, melted cheddar, tomato, arugula, caramelized onions with sweet potato wedges.
:Buffalo mozzarella salad with lemon and poppy seed dressing, a Mediterranean couscous salad
served with an assortment freshly baked breads with cold meats, smoked salmon and a selection of
gourmet cheeses paired with a selection of chutney’s and jam preserves.
:A variety of sushi platters
:Chicken Satay with peanut sauce
:Home Made Shoyu Ramen
Appetizers:
:Freshly caught Cevicche
:Caprese Crostini drizzled in aged balsamic.
:Compressed Watermelon topped with basil, feta and a balsamic reduction.
:Smoked Salmon, cream cheese and chives pâté served on Melba toast.
:Jalepeno Poppers stuffed with blue cheese wrapped in honey drizzled bacon.
:Charcuterie Board with a variety of cheeses, phyllo wrapped brie, preserves and cured meats
:Prosciutto and melon ball salad on a bed of baby arugula drizzled with balsamic glaze
:Cilantro lime chicken meat balls served with a homemade heirloom tomato flatbread
:Tuna Tartar
Dinner:
:Sesame crusted Tuna served with colourful ahi vegetable skewers, black rice parcels and topped
with a citrus dressing.
:Fillet Mignon on a bed of baby potatoes surrounded by pan fried brussel sprouts with a red wine reduction
:BBQ Ribs served with home-made buttery mash and bourbon brown sugar carrots
:Al dente linguine with a tomato and shrimp infused cream topped with fresh muscles and shrimp.
:Teriyaki marinaded pork tenderloin, sauté potatoes and broccolini with citrus butter
:Blackened Mahi-Mahi served with rice and a pineapple & red onion salsa
:Creamy Parmesan risotto with roasted shrimp and zucchini
Dessert:
:Sticky dark chocolate and peanut butter brownies served with death by chocolate ice cream.
:Red wine poached pears with cinnamon and a sticky toffee sauce served with vanilla ice cream
:Dulce de Leche cheesecake with an Oreo crust.
:“Dom Pedros”- a South African Decadency.
:Chocolate Fondue with a platter of fresh fruits and berries.
:Key lime Pie with a coconut and pecan crust
Guests
6Cabins
3Crew
2Size / Year Built / Builder
60.0 Ft / 2014 / Horizon
Catamaran specifications
Beam
24.5 FeetDraft
4.5 FeetType
CatamaranRefit
N/ASpeed
Cruising Speed 18, Max Speed 24Cabin beds
1 King(s), 1 Queen(s), 1 Twin(s)Layout
Select currency
- USD
- EUR
- AUD
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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