Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Fraser Cameron | NZ | 1988 | RYA | English, Spanish |
| Crew | Olivia Cameron | NZ |
Fraser started out dingy sailing, and then coastal cruising on small sail boats and power boats on the northeastern coast of New Zealand. Boating, fishing, spear fishing, surfing, living off the land and adventure in general runs in Fraser’s blood. In his late teens and then early 20’s, Fraser worked as crew aboard various private luxury motor and sailing vessels ranging from 80 ft to 180 ft in length based in locations such as, New Zealand, Fiji, Australia, the Bahamas and the Mediterranean. After five years in the super yacht industry, Fraser returned to New Zealand to complete his Bachelor of Science in Marine and Coastal Ecology which is where he met Olivia.
Olivia started cooking at a young age and through the years has developed a wholesome culinary style that is sure to satisfy after a busy day on the water. With more than 10 years experience in the hospitality industry and through managerial roles she has developed great customer service skills. Olivia became fluent in Spanish while living there at 18 and is keen to practice her skills with any Spanish speaking guests. As a family, Fraser and Olivia sailed their previous catamaran, an Outremer 45, from NZ to Fiji which they then circumnavigated and then returned to NZ. Over the six month trip Olivia developed great practical sailing knowledge. Olivia is also a marine biologist and a keen water woman who is currently learning to surf and spearfish when she isn’t either homeschooling their three gorgeous kids or completing the many daily tasks she is responsible for with a life at sea.
Captain
Fraser
Chef/Mate
Olivia
Specifications
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|---|
| Summer 2024 | Inclusive | $25,000 | $26,000 | $27,000 | $28,000 | $29,000 | $30,000 | $31,000 |
| Winter 2024 to 2025 | Inclusive | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 | $36,000 |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
Christmas/ New Years weeks: Up to 6 guests: US$37,000, 8 guests: US$39,000, 10 guests: US$41,000
Location Details
Summer Area: Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (BVI)
Fraser started out dingy sailing, and then coastal cruising on small sail boats and power boats on the northeastern coast of New Zealand. Boating, fishing, spear fishing, surfing, living off the land and adventure in general runs in Fraser’s blood. In his late teens and then early 20’s, Fraser worked as crew aboard various private luxury motor and sailing vessels ranging from 80 ft to 180 ft in length based in locations such as, New Zealand, Fiji, Australia, the Bahamas and the Mediterranean. After five years in the super yacht industry, Fraser returned to New Zealand to complete his Bachelor of Science in Marine and Coastal Ecology which is where he met Olivia.
Olivia started cooking at a young age and through the years has developed a wholesome culinary style that is sure to satisfy after a busy day on the water. With more than 10 years experience in the hospitality industry and through managerial roles she has developed great customer service skills. Olivia became fluent in Spanish while living there at 18 and is keen to practice her skills with any Spanish speaking guests. As a family, Fraser and Olivia sailed their previous catamaran, an Outremer 45, from NZ to Fiji which they then circumnavigated and then returned to NZ. Over the six month trip Olivia developed great practical sailing knowledge. Olivia is also a marine biologist and a keen water woman who is currently learning to surf and spearfish when she isn’t either homeschooling their three gorgeous kids or completing the many daily tasks she is responsible for with a life at sea.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Fraser Cameron | NZ | 1988 | English, Spanish |
| Crew | Olivia Cameron | NZ |
Captain
Fraser
Chef/Mate
Olivia
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Wingfoil
3 x sea scooters + attachments for SUP
Floating dock
Wakesurfer
Drone
4 folding bicycles
Quality snorkel gear (mask, snorkel, fins) for all guests
A sampler from Olivia’s galley aboard AWATEA
Breakfast
French crepes (selection of savoury and sweet options)
- Ham and gruyere cheese with a side of hollandaise sauce
- Strawberries, blueberries, maple syrup and whipped cream
- Classic lemon and sugar
Handcrafted muesli served with Greek yogurt and a medley of fresh, seasonal fruits.
Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.
Shakshouka – gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.
Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.
Classic Eggs Benedict – poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.
Lunch
Spiced fish tacos served on a toasted corn tortilla, topped with fresh salsa, cheese, avocado cream and greens grown on the Awatea.
Loaded Mediterranean Falafel Bowl – falafel on a bed of hummus, served with labneh, pita bread and a couscous salad
Grilled chicken skewers served with a zesty ricotta, heirloom tomato and caper salad and freshly baked artisan bread
Tortilla Española (Spanish potato tortilla) served with a simple, green, tuna salad
Spaghetti alla puttanesca served with an arugula, shaved parmesan and balsamic reduction salad and crusty bread.
Chicken katsu – crispy panko chicken, steamed rice, shredded cabbage salad, tonkatsu sauce and Japanese mayo
Appetizers
Chacuterie board – a selection of cheeses, crostini, cured meats, olives and fruit
Mini hash browns topped with salmon, cream cheese and capers
Pickled chilli, anchovy, olive, mozzarella mini skewers
Bruschetta – grated garlic, crushed tomato, ricotta, basil, olive oil
Smoked salmon rillettes served in a crispy tortilla shell Ceviche tostadas
Dinner
Paella – chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon and served with a crisp green salad.
Japanese tasting menu – tuna tartare on thinly sliced cucumber, sashimi, crispy rice cakes topped with spicy tuna, teriyaki chicken sushi, karaage chicken, pork gyoza
Pizza night
- Classic margherita (mozzarella, fresh tomato slices, freshly picked basil)
- Anchovy, garlic and extra cheese
- Roasted aubergine, zucchini, onion and mushroom with feta
- Pepperoni
Classic New Zealand pie – a slow roasted beef stew, topped with cheese, wrapped in homemade flaky puff pastry. Served with a simple green salad
BBQ pulled pork on a tangzhong burger bun with melted cheese and zesty coleslaw, served with hand cut wedges.
Sesame crusted seared tuna served with a fresh green salad topped with crispy noodles and an Asian inspired dressing
Dessert
Chocolate torte served with strawberries and whipped cream
Mango sorbet with an almond crumb and passionfruit coulis
Sticky date pudding with vanilla ice cream and butterscotch sauce
Vanilla and ground almond cake with blueberry drizzle and crème fraiche
Classic Tiramisu
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