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
Amenities
Onboard Entertainment
Water Entertainment
POLE SPEARS
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2021 |
| Winter 2021 to 2022 |
| Summer 2022 |
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax |
| $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
| $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
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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Captain
Crew
Brief
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!
Michelle began her career in the restaurant and hospitality industry landing a position with an exclusive catering company known for their high-profile weddings, concerts and corporate functions. Michelle’s love for the water began when was hired as Sole Stewardess on a Private Motor Yacht cruising the South of France and Italy during the Summer season. Always up for a new adventure Michelle joined MSC Cruise Lines for the South African summer season as part of the entertainment and animation team and continued to travel the high seas.
Although first hired for her high-end service skills as 1st Stewardess on a Private Mega Yacht cruising the Mediterranean, Michelle was quickly drawn to exquisite chef creations and her passion for cooking was ignited
Michelle's formal chef training began at Antoinette's Cookery School, a small school in South Africa known for its culinary themed courses focusing on different cultures, countries and gastronomic experiences.
Michelle's reputation for impeccable service and emerging chef skills led her to her first job as chef/mate on a luxury catamaran in the Caribbean. For the last 6 years she has chartered in some of the most spectacular locations around the Mediterranean and Caribbean.
In a few words Michelle is easy going and sociable with a flair for making new guests feel like old friends in no time.
David and Michelle are a vibrant energetic team enthusiastic about chartering and ready to share paradise with you!
Menu
Michelle Collins Sample
Breakfast
Fruit platter, toast, bagels, cereals and yoghurts are served with a different hot dish every day
Selection of quiches
Toasted croissant, smoked salmon and creamy scrambled eggs
English muffin, crispy bacon, poached egg, hollandaise sauce
Smoked salmon lox and bagels
Fresh pancakes with an array of toppings
Sautéed wild mushrooms, crispy bacon and fried egg on sourdough toast
Avocado toast with cherry tomatoes, arugula and a poached egg
Lunch
Spicy grilled chicken salad topped with sweet and soy grilled pineapple served with ciabatta rolls
Sesame seared Ahi Tuna with a fresh red onion, mango and avocado salad
Slow cooked pulled pork taco’s with all the trimmings
Cold basil pesto pasta salad with Tequila lime shrimp skewers
Peri-peri Frenched chicken leg served with a zucchini orzo salad
Chefs crispy bacon and cheese beef burgers with homemade French fries
Blackened Mahi-Mahi tortilla wraps with a chickpea salad
Asian crispy duck breast salad
Appetizer
Creamy spinach and leek dip served in a bread bowl
Cranberry, brie and prosciutto crostini's
Homemade hummus with crudités and pita chips
Shrimp taco bites
Cheese, black bean, corn and avocado quesadillas
Starter
Caramelized onion and brie tartlets
Heirloom tomato Gazpacho with French baguette
Fresh melon, prosciutto and gorgonzola salad
Caribbean spicy callaloo soup with steamed mussels
Spicy tuna tartar lettuce cups with avocado, wasabi mayo
Steamed beetroot, avocado and orange summer salad
Grilled eggplant rollatini
Main
Red wine and rosemary filet mignon, crispy roasted baby potatoes, balsamic glazed asparagus and a creamy Shitake mushroom sauce
Apricot glazed mahi-mahi, served with black rice and cauliflower puree
Mozzarella & jalapeño stuffed chicken breast, wrapped in prosciutto served with herbed couscous and caramelized butternut squash
Creamy tomato and white wine pappardelle pasta with a garlic butter poached lobster tail
Grilled Sea bass filet with lemon and pea risotto topped with garlic butter cherry tomatoes
Grilled rack of lamb, creamy sweet potato mash, steamed broccoli and a brandy pepper sauce
Mediterranean flavored red snapper filet en papillote served with slow roasted vegetables
Dessert
Rum fudge pie
Chocolate lava cakes
Traditional South African Malva pudding with vanilla ice cream
Homemade Key lime pie
Rosé poached pear with mascarpone cream and fresh berries
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
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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