ODYSSEA Yacht Charter Catamaran
About
Odyssea, previously named Slivochka, is a beautiful 59' Fontaine Pajot chartering the BVI in the Caribbean. Guests can relax in her spacious salon and enjoy watching all the delicious meals being prepared in the up galley. Dining on the aft deck offers alfresco dinging and relaxing on the sun-bed watching the sun set. Since we offer a wet bar, a cold beverage is never too far away; whether you are floating on the inflatable island, going for a sundowner cruise in our 15' tender or merely lying on the nets under the stars. A large sky lounge on salon roof where guests can enjoy sun bathing is a favourite spot to enjoy happy hour treats and some of the Captain's delicious cocktails all the while enjoying a 360° view and a soft sea breeze. Come and join us and enjoy all the jewels of the British Virgin Islands onboard Odyssea.
Guests
8Cabins
4Crew
2Size / Year Built / Builder
59.0 Ft / 2012 / Fountaine Pajot
Winter Area
Virgin IslandsAccommodations
3 large queen cabins and an enlarged master cabin, all with walk around queen size beds, all fully en suite.. FULL A/C throughout the yacht.
Amenities
Onboard Entertainment
We are also equipped with:
- Barista set up with a superb coffee machine.
- 2 outdoor ice boxes filled with drinks to choose from.
- Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
- Outdoor bar fridge and ice machine.
- Ping-pong table
All amenities available at this time and up to date. While every effort will be made to stay upto date, unforseen circumstances may result in substitutions.
Water Entertainment
- 2 X Stand up Paddle Boards
- Various beach games and activities.
Scuba Diving
Three dives are offered from the yacht included with gear rental fee of $230 for the week - per diver.
Additional dives after dive number 3 are at $100 per dive
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $29,000 | $30,000 | $32,000 | $34,000 |
| $29,000 | $30,000 | $32,000 | $34,000 |
| $29,000 | $30,000 | $32,000 | $34,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply 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
Captain Dylan and Chef Gi have an enthusiasm and passion for life on the water. With their easy going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!
Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Slivochka. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.
Gi grew up in Mozambique, a country on the east coast of Africa, famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari. In 2017 she made the decision to advance her skills by completing the Capital Culinary School Diploma in Professional Cookery, affording her the opportunity to return to Mozambique to delight guests with her refined culinary skills. She now looks forward to welcoming you aboard Odysseas and creating delicious meals for you and your friends and family.
Both Dylan and Gi enjoy families and children, and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.
They both look forward to making this vacation everything you hope for.
Crew are fully vaccinated for Covid 19
Menu
Breakfast
Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg
and drizzled with hollendaise sauce.
Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &
served with eggs, over easy.
Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream.
Greek yoghurt, toasted granola and fresh fruit served with assorted seeds.
Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil
shoots and course ground black pepper.
Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and
garnished with red bell peppers.
Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,
fresh berries & maple syrup.
Lunch
Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress
salad, classic asian dressing.
Spicy grilled chicken with roasted paprika and garlic hummus in
naan wraps served with guacamole and sour cream.
Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese.
Honey - glazed salmon fillets served on crispy potato rostis topped with
goat's cheese mousse and baby leaf salad.
Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction.
Ginger & Miso marinated rump steak served with baby bok choy and topped with
oven roasted butternut cubes and pine nuts.
Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad.
Canapés
Cranberry and camembert puffs.
Risotto arancini balls with a creamy mushroom dip.
Kale and quinoa patties with sour cream mousse and crumbed chicken strips.
Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots.
Mini goats’ cheese quiches with caprese salad skewers.
Grilled calamari stuffed with lemon chilli and garlic.
Steak tartare served in roasted thyme phyllo cups.
Dinner
Filet Mignon, sous vide and served with cauliflower and truffle mash topped with
a soy cream sauce and garnished with crispy shimeji.
Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and
surrounded by a pea, mint and white pepper puree, and ganished with lime slices.
Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of
purple cauliflower puree and garnished with baby beet shoots.
Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans.
Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with
diced bell peppers and baby peas and garnished with charred grill corn cut
from the cob and lemon dill cream on the side.
Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced
butternut and pommes fondant, garnished with micro herbs.
Dessert
French vanilla crème Brulee with coral tuile
Mango & Lime curd drops served on torched Italian meringue.
Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds.
Chai Panna Cotta served with a berry compote.
Passionfruit cheesecake served with rum syrup and whipped cream.
Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream.
Classic cream tarte topped with slices of rum caramalised pineapple.
Guests
8Cabins
4Crew
2Size / Year Built / Builder
59.0 Ft / 2012 / Fountaine Pajot
SCUBA
Onboard
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
29.1 FeetDraft
4.6 FeetType
CatamaranRefit
AnnuallySpeed
Cruising Speed 8 knots, Max Speed 10 knotsCabin beds
4 Queen(s)Layout
Select currency
- 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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