Guests
8Cabins
4Crew
2Size / Year Built / Builder
49.0 Ft / 2020 / Catana
Winter Area
Virgin IslandsAccommodations
Crew takes bunk midship cabin though available to switch to the port stern cabin upon request.
Amenities
Onboard Entertainment
Water Entertainment
Noodles and Floating Mat
Anna is a certified Pilates instructor. Pilates classes available upon request in advance. (Additional fees apply)
Customs sun awning on the bow.
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2020 to 2021 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $19,500 | $20,500 | $21,500 | $22,500 |
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
-
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 | 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 |
| 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 | 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 |
| 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 |
Captain
Crew
Brief
London born, Raph grew up dinghy sailing from a tender age in UK waters but it wasn’t until 2012 that his career in sailing was truly launched.
He partook in the Oyster round the world rally that took him from Mallorca, Spain all the way to Thailand, via the gems of the Pacific Ocean. It was this trip that caused him to fall in love with all things Ocean and he promptly obtained his RYA Yachtmaster.
During this time, he also acquired his bachelor's degree at the University of Leeds but the pull of getting paid to do something he loved was too strong and he returned to a life on the Ocean.
To date he has completed 4 Atlantic Crossings, 1 Pacific crossing and over 50 charters, so as well as being a fun, friendly and easy-going addition to your group, know you’ll be in extremely safe and experienced hands too.
Anna, originally from Michigan, always had a passion for travel and adventure. During the pandemic, she relocated to the USVI after living in New York City for 5 years. Whilst in New York, she was a professional Modern dancer and Assistant Rehearsal Director for world renown company, Jennifer Muller/The Works. Being a dancer, fitness was always important, driving her to complete her 600 hour Pilates certification from New York Pilates. Once Covid struck, the dance world was put on hold and Anna dove head first into a full time career change.
Anna’s love for sailing started in 2018, when she experienced her first trip in Greece. Immediately after, she realized her desire for the industry and began working for a sailing company as a freelance charter chef in Greece, Croatia and the British Virgin Islands.
Raph and Anna met in the Caribbean islands in 2017 while Anna’s family was on vacation, where she met her forever favorite captain, Raph. Since then, Anna and Raph have been inseparable, spending most of their time on sailing yachts, New York and London. With their shared love for adventure and hospitality, they make a great team to ensure the best experience aboard Okeana.
Menu
BREAKFAST
Every morning: coffee, tea, juice, sorted pastry bread or baked goods and fruit platter will be served
Mediterranean Shakshuka poached eggs, topped with feta and fresh cilantro, served with sausage and pita
Avocado Toast with bacon, tomato, radish, sprouts and feta cheese, served with scrambled eggs and yogurt parfait
Vegetable Frittata stuffed with onion, broccoli, peppers and spinach, served with mini blueberry muffins, bacon and toast
Lemon and Ricotta Pancakes topped with berries, syrup and powdered sugar served with baked ham and cheese croissants
Eggs Benedict served on an english muffin
NYC Style Bagel Breakfast: your choice of..
1. Smoked salmon, cream cheese, tomato, cucumber, capers and lemon
2. Bacon egg and cheese
Challah French Toast served with fresh berries and bacon
LUNCH
Mahi Tacos topped with pickled cabbage, avocado, cotija cheese, cilantro, lime and chipotle mayo, served with a side of black bean and corn salad
Garlic Shrimp with Isreali couscous salad
Black Bean Sliders topped with guacamole and caramelized onions, served with coleslaw
Caprese Pasta Salad & Greek Chicken Wraps
Ahi Tuna Poke Bowl with spicy aioli
Deep Chevre Goat Cheese salad with fresh lemon vinaigrette
Crab Cakes over salad of the season and tartar sauce
Gourmet Grilled Cheese stuffed with gruyere, prosciutto, tomato served on brioche
APPETIZERS
Baked Camenmbert
Burrata and Tomato Caprese Salad with homemade pesto, olive oil and balsamic vinegar
Mexican Seasoned Shrimp Cocktail with cucumber, tomatoes, radish and avocado
Brie & Bacon or Brie & Apricot marmalade canapés
Cheese & Charcuterie board with fruits and nuts
Trio Mediterranean Dip with mini pita bread
Veggie Spring Rolls
Chicken Saute Skewers & Steamed Dumplings
Grilled Sausages with garlic bread
Spinach Puffs
DINNER
Baked Provincial Catch of the Day with coconut rice and mango salsa
Filet Mignon served on a bed of brussel sprouts and potatoes au gratin
Seared Scallops with Mushroom & Pea Risotto and a side of asparagus
Creamy Lobster Linguine topped with fresh parsley
Tuscan Salmon with pearl couscous and green bean almondine
Mongolian Beef & Broccoli Lo Mein
Coconut Curry Shrimp served over pilau rice
Nduja Sausage Gnocchi with roasted peppers, garlic and spinach
Seafood Paella
Caribbean Chicken Curry with coconut, pineapple and chickpeas served with jasmine rice
DESSERT
Cocoa Dark Brownie with chocolate chips and vanilla ice cream
Crème Brûlée
Strawberry Pavlova
Key Lime Custard
Mango & Pineapple Crumble with vanilla ice cream and coconut shavings
Mochi
Guests
8Cabins
4Crew
2Size / Year Built / Builder
49.0 Ft / 2020 / Catana
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
25.85 FeetDraft
4.3 FeetType
CatamaranCabin beds
4 Queen(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.
SIMILAR YACHTS TO OKEANA
