OHANA Yacht Charter Catamaran
OHANA Yacht Charter Catamaran
Accommodations
Ohana can accommodate 6 people in 3 cabins..
King with ensuite
Queen with ensuite
Twin can convert to a king
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 5 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 decided to pursue a career together, and after a season in Turkey, came to the British Virgin Islands to work on charter catamarans.
Having grown up in Scotland, a stone’s throw from the sea, Stu has loved being on and around the water since childhood. In 2011 he decided to pursue his dream of sailing. After training for a year including 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 during 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 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 focus your charter around your ideas. They want you to do the things you enjoy most at your preferred pace - relaxed or what's next. Whether it is your first or fifth time to the BVI or the Bahamas, Stu and Hannah will help you explore the unique locations from the 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 Benedict
Toasted English muffin topped with crispy bacon, lightly wilted spinach and a soft poached egg, finished with freshly made hollandaise sauce
Avocado Smash
Fresh toast, smashed avocado. heirloom tomatos,radish, feta, beet hummus topped with a poached egg fiished with a drizzled of chili oil.
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
Baked eggs with grated cheese and finished under the grill served with freshly baked bread
Freshly Baked Croissants and Pastries
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
BLLT (Like a BLT but with Lobster!)
Bacon, grilled Lobster, Lettuce and Tomato served in a soft wrap with a chipotle mayo.
Salmon Nicoise
Salmon flaked over salad leaves, crisp green beans, cherry tomatoes, black olives, soft boiled egg, baby potatoes all topped with freshly shaved parmesan and finished with a lemon French dressing
Greek Salad with Meatballs
Hannah's homemade meatballs served with tomatoes, cucumber, black olives and feta with a Greek dressing. Served with Hannah's flatbread and fresh tzatziki.
Caribbean Shrimp Salad
Mango, Pineapple and Lychee salad served in a taco bowl, dressed with Honey Chili shrimp, coated in a creamy lime dressing
Asian Style Beef Salad
Seared fillet of beef with a salad of red cabbage, carrot, snow peas and Asian noodles smothered in a toasted sesame and soy dressing
Ohana Cheeseburger in Paradise
Hannah's Homemade beef burger oozing with mozzarella, served with truffle fries
Classic Caesar Salad
Succulent chicken with charred baby gem, coconutty croutons, egg, Caesar dressing and a bacon crumb. All served in a parmesan basket.
Charcuterie Board
Cheeses and meats served on a wooden board with olives, fruit, nuts, chutneys, crackers and homemade bread.
Starters
Tuna Tartare
Pieces of fresh tuna with a cucumber salsa in an Asian ginger dressing. Served with an avocado sorbet and a spicy sauce.
Butternut, Sweet Potato and Coconut Soup
Roasted butternut squash and sweet potato soup with a hint of coconut, Served with toasted pinenuts and a drizzle of cream.
Caprese Salad
Succulent tomatoes served with mozzarella and fresh basil finished with pearls of balsamic and a light drizzle of olive oil.
Scallops
Seared scallops with a curry cauliflower puree and a crispy bacon crumb.
Pea, Asparagus and Feta Salad
Fresh peas, feta, crispy asparagus and mint all combined in a lemon dressing.
Classic British Shrimp Cocktail
Jumbo shrimp in a classic Marie Rose sauce, served with baby gem and avocado. Topped with a sprinkle of cayenne pepper and fresh lemon juice.
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 Tagliatelle
Fresh lobster served with tagliatelle in a creamy tarragon and herb sauce, topped with parmesan and served with gooey garlic bread sticks.
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 and caramel
Salted Caramel Pot
Topped with chocolate ganache and 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 |
| No Results | ||||||
| Winter 2019 to 2020 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $0 |
| Summer 2020 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $0 |
| Winter 2020 to 2021 | $30,500 | $31,000 | $31,500 | $32,000 | $32,500 | $0 |
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.
-
Available
-
Booked
-
Hold
-
Unavailable
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
| 18 | 19 | 20 | 21 | 22 | 23 | 24 |
| 25 | 26 | 27 | 28 | 29 | 30 |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 | 14 | 15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
| 23 | 24 | 25 | 26 | 27 | 28 | 29 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 |
SIMILAR YACHTS TO OHANA
LEGEND & SOUL
Size: 62.0 Ft
Builder: Rodriguez Yachts
Year: 2007
Number of Crew: 2
$25,000 - $29,000 / Week Plus ExpensesLearn more
DELPHINE
Size: 60.0 Ft
Builder: FOUNTAINE PAJOT
Year: 2006
Number of Crew: 2
$18,200 - $20,500 / Week All InclusiveLearn more
OCEAN VIEW
Size: 62.0 Ft
Builder: Lagoon
Year: 2014
Number of Crew: 2
$27,000 - $29,000 / Week All InclusiveLearn more
GYRFALCON
Size: 60.0 Ft
Builder: Sunreef Yachts
Year: 2019
Number of Crew: 3
€33,000 - €35,000 / Week Learn more
