Size / Year Built / Builder
128.0 Ft / 1996 / Oceanfast
On deck Master Stateroom with King bed
VIP Stateroom with Queen bed (above main salon)
Lower deck Twin Stateroom (Starboard)
Lower deck Twin Stateroom (Forward Starboard Convertible to King bed)
Lower deck Queen Stateroom (Port)
65” Samsung smart TV in the Salon
55” Samsung smart TV in the on deck master, Twin stateroom, queen stateroom and the VIP.
65” in the twin convertible stateroom
3 Seadoo Spark Jetskis
Rock climbing wall
Spear fishing gear
Kite surfing gear for low/high wind
4 Inflatable Paddleboards
1 Giant 7 person Inflatable Paddleboard
Full set of fishing equipment
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.
Paul Garfield I Captain
Paul grew up in South Africa and began racing sailing dinghies (optimists) at 6 years old, leading to yachts at 19. He has worked on various yachts, settling into the 40m range. He was most recently at the helm of M/Y SWEET ESCAPE where he performed numerous successful charters in the Bahamas. Paul has captained 40m yachts for 7 years and has completed 14 Atlantic crossings. Paul loves water sports and swimming, he is a PADI dive master, jet ski instructor, and has recently taken up kite surfing. As the Captain of MY/ OCLUS Paul goal is to create a fun and progressive work environment while providing the highest quality of service for charter guests.
Fiona Last I Chief Stew
Certifications: PADI Divemaster Certificate.
Languages Spoken: English
Fiona hails from Oxford, UK and grew up in a small country village next door to a farm. She has a degree in television production, but has worked in the hospitality industry since she was 14. Following a few years in event management in London, she moved to Australia and fell in love with the sea. She spent two years working on a dive boat in the Great Barrier Reef before moving to the yacht industry, and started her career on superyachts in the Mediterranean and the Bahamas. Her passion for diving started when she was still at home in the UK, and started her PADI training in Northern England’s Coldwater lakes. She also loves reading, snorkeling and wakeboarding. Now, this friendly, bubbly Stew has joined the crew of OCULUS.
Taylor de Jong I 2nd Stewardess
Education/Certificates: STCW, ENG1, Security Awareness and Designated Duties, Food Safety and Hygiene Level 2
Taylor grew up in Chesapeake, Virginia with her two brothers and sister. Travelling became an early passion of hers as she would often take trips with her family. Taylor recently joined the yachting industry after working in hospitality and being a hairstylist for many years. Taylor works tirelessly to ensure the interior of the boat is kept at the highest of standards. Her positive and vibrant attitude has proven to be a favorite amongst guests.
When Taylor is not busy ensuring an amazing guest experience she enjoys running, surfing, travelling and practicing yoga. Taylor can’t wait to welcome guests onboard 128’ OCULUS for a relaxed and unforgettable experience.
D'Andre Hepburn | Chef
Chef DAndre Hepburn was born and raised in Nassau Bahamas. D’Andre begin cooking with his mom at an early age and developed a love for culinary arts. From there he made a career path and received formal training at Monroe College, working alongside some of the world's most renowned chefs, in New York, which is where my culinary career began. His creativity and culinary skills have brought him international recognition. Chef D’Andre artistic style and infectious passion for food has carried him throughout the world. Following formal training, he decided to take things to the next level and became focused on experiencing different cuisine to soon incorporate into his inventive style of cooking. Chef D’Andre take pride in the ability to adapt formal training and techniques into a role as a visionary. In New York he spent a lot of time working with Daniel Boulud who helped shaped and molded his career. For the past two years D’Andre worked on various Motor Yachts as a private Chef traveling the world and experiencing different food culture. Chef D’Andre can’t wait to welcome guests aboard his table on 128’ OCULUS.
Lachlan Josland I Mate
Education/Certificates: Outdoor Education Degree, Yacht Master Offshore, GMDSS, Nav and Radar, Efficient Deckhand, First Aid, STCW, Security Awareness, PSCRB, ECDIS, GSK, Padi Open Water, ENG1 medical, SRC, Advanced Fire Fighting, PB2, Sailing Day Skippers, ARPA
Lachlan hails from Christchurch, New Zealand. Growing up he lived very close to the beach where he quickly fell in love with the ocean. In 2012, Lachlan entered yachting after he bought a one-way ticket to Europe, landing his first job on a sailing yacht cruising around the Mediterranean. He has now worked in the industry for over eight years on yachts ranging from 98’ to 282’. Prior to entering yachting, Lachlan was in the hospitality industry for many years – even as a chef! Lachlan has over five years of experience on charter boats. He loves being able to enhance the guest experience by providing a safe and exciting adventure through water toys. As much as Lachlan loves being Mate, he is currently working his way up the ranks to eventually become Captain one day.
When you can’t find Lachlan onboard, you can find him surfing, snowboarding, fishing, diving, or playing water sports. He can even teach surfing, kite surfing, spear fishing, rock-climbing and white-water rafting. Lachlan gets excited when he sees guests excited so he constantly pushes himself to show them the best experience possible onboard 128’ OCULUS.
Remy Viard I Engineer
Education/Certificates: Industrial Electronics and Software Engineer
Languages: Native French, English, Spanish
Remy hails from Marseille, a port city in the South of France. After growing up by the Mediterranean Sea, he eventually entered the yachting industry in the summer of 2002 right in his own backyard, the South of France. Since then, Remy has worked as a Mate and Engineer on both motor and sailing yachts, ranging from 100’ to 144’. During his time at sea, he has cruised the Mediterranean, Caribbean, and the East Coast of the US. Remy is excited to continue his career onboard 128’ OCULUS aiding in a safe and pleasant charter experience for every guest who comes onboard.
Darko Jovanovski I Bosun
Education/Certificates: Senior Coach of Fitness and Recreation, Yacht Rating, PBL2, PDSD, PWC, STCW, ENG1, Crowd Management, Crisis Management & Human
Languages: English, Native Serbian, Macedonian
Darko was born in Tetovo, Serbia and grew up in Macedonia. Playing semi pro soccer and working as a Personal Trainer since 2008, he has always had a huge love for sports. In 2016, Darko decided to join the yachting industry as he was drawn to the dynamic environment. Darko prides himself on being a team player and is always there when help is needed. Since the start of his yachting career, he has been onboard, M/Y Xerxseas, M/Y Papi Papa, M/Y Silvana, M/Y Touch, and M/Y At Last.
When you can’t find Darko offering a helping hand, you can find him playing soccer, basketball, tennis or working out in the gym. Darko can’t wait to give guests an adventure of a lifetime onboard 128’ OCULUS.
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.