Rates Per Week
Crew Profiles
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Robert Bentley | South African | English |
| Chef | Katie Brown | British | English |
Captain Rob, Chief Stewardess Belinda “B,” and Chef Katie Brown combine decades of experience in sailing, hospitality, and culinary excellence to create an exceptional charter experience. Together, they bring a warm, welcoming atmosphere shaped by adventure, genuine care, and a shared passion for helping guests make unforgettable memories on the water.
Rob’s extensive offshore experience and adventurous spirit are complemented by Belinda’s calm, intuitive approach to service and Katie’s creative, globally inspired cuisine. Their combined talents ensure every charter is seamless—from expertly planned itineraries and attentive hospitality to beautifully prepared meals crafted with fresh ingredients and thoughtful attention to detail.
Whether exploring secluded anchorages, sharing stories from a lifetime of adventure, or gathering around the table for memorable dining experiences, this dedicated crew is committed to making every guest feel completely at home aboard.
Click each crew profile to learn more about their background, experience, and personal story.
Captain
Robert Bentley
Chef
Katie Brown
Stewardess
Belinda Bentley
Specifications
Accommodations
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 |
|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | Inclusive | $73,000/week | $73,500/week | $74,000/week | $74,500/week | $75,000/week | $75,500/week | $76,000/week |
| Summer 2027 | Inclusive | $73,000/week | $73,500/week | $74,000/week | $74,500/week | $75,000/week | $75,500/week | $76,000/week |
| Winter 2027 to 2028 | Inclusive | $73,000/week | $73,500/week | $74,000/week | $74,500/week | $75,000/week | $75,500/week | $76,000/week |
Additional Rate Information
Location Details
Summer Area: BVI
Winter Area: BVI
Operating Areas: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Captain Rob, Chief Stewardess Belinda “B,” and Chef Katie Brown combine decades of experience in sailing, hospitality, and culinary excellence to create an exceptional charter experience. Together, they bring a warm, welcoming atmosphere shaped by adventure, genuine care, and a shared passion for helping guests make unforgettable memories on the water.
Rob’s extensive offshore experience and adventurous spirit are complemented by Belinda’s calm, intuitive approach to service and Katie’s creative, globally inspired cuisine. Their combined talents ensure every charter is seamless—from expertly planned itineraries and attentive hospitality to beautifully prepared meals crafted with fresh ingredients and thoughtful attention to detail.
Whether exploring secluded anchorages, sharing stories from a lifetime of adventure, or gathering around the table for memorable dining experiences, this dedicated crew is committed to making every guest feel completely at home aboard.
Click each crew profile to learn more about their background, experience, and personal story.
| Title | Name | Nation | Languages |
|---|---|---|---|
| Captain | Robert Bentley | South African | English |
| Chef | Katie Brown | British | English |
Captain
Robert Bentley
Chef
Katie Brown
Stewardess
Belinda Bentley
General
Accommodation
Amenities
Charter Preferences
Electronics
Green Initiatives
Leisure
Scuba Diving
Other Specs
Dining table in cockpit to accommodate 10 persons around table
Composite hardtop Bimini on the flybridge with integrated lights
SEA RECOVERY Watermaker 50/gph
Wine cooler for 32 bottles
Stainless steel BBQ
Bar module in cockpit without top hatch
Bar module on flybridge including top hatch
2 x Additional freezers on floor in hull.
Gym equipment includes yoga mats and a stationary bike.
1 Defibrillator
Ocean Vibes’ crew is happy to arrange fishing charters for guests interested in fishing
OCEAN VIBES is a 2020 74’ Sunreef sailing catamaran that takes Caribbean charter luxury to the next level, pairing expansive living spaces with a bright, effortlessly elegant atmosphere. As the first of Sunreef’s new 70 series to feature a galley-down configuration, she offers exceptional volume throughout, allowing the main salon and outdoor areas to remain open, airy, and focused on guest comfort.
Her impressive 600 sq. ft. flybridge serves as both the main helm and a dedicated leisure space, with generous room for movable furniture, large sun pads, a fully equipped wet bar, and barbecue. Below, the villa-style aft lounge feels like a private seaside terrace, while additional top-deck seating and multiple relaxation zones make it easy to gather together or retreat to a quiet corner.
Accommodating up to 8 guests, OCEAN VIBES offers 4 spacious queen cabins, each with a private ensuite. The luxurious master suite includes a walk-in dressing area, desk, sofa, retractable TV, and an expansive bathroom, creating a peaceful retreat after days in the sun. A custom Frigomar 100,000 BTU air-conditioning system and excellent natural ventilation keep the yacht comfortable throughout. Spacious, refined, and designed for effortless escape, OCEAN VIBES delivers luxury on a grand scale.
All breakfasts are served with freshly baked breads, a daily sweet bake, fresh fruit platters, natural yogurt with house-made granola, freshly squeezed juices, and barista-style coffee.
DAY BREAK
Turkish Eggs
Whipped yogurt, poached eggs, Aleppo chili butter, and fresh herbs.
Eggs Benedict
Toasted English muffin with soft poached eggs and hollandaise sauce, with the option of smoked salmon or crispy bacon.
Smoked Duck Scrambled Eggs
Silky scrambled eggs with smoked duck breast and chive oil.
Shakshuka
Spiced tomatoes with baked eggs, feta, and toasted sourdough.
Bagel Board
House-cured gravlax served with cream cheese, capers, red onion, and dill.
Huevos Rancheros
Tortillas topped with fried eggs, black beans, avocado, and fresh salsa.
French Toast
Brioche served with vanilla mascarpone, berry compote, and maple syrup.
Avocado Toast
Smashed avocado with lime, chili flakes, and a poached egg.
MIDDAY
Tuna Poke Bowl
Sushi-grade tuna served with sesame, pickled vegetables, avocado, and jasmine rice.
Grilled Chicken Salad
Mango, avocado, mixed leaves, toasted pecans, and citrus dressing.
Warm Flatbreads
Filled with lamb kofta, tzatziki, pickled red onion, and fresh mint.
Blue Cheese Ribeye Salad
Seared ribeye with crisp leaves, toasted walnuts, and blue cheese dressing.
Crab Cakes
Golden crab cakes served with lemongrass and white wine butter sauce, finished with micro herbs.
Duck Salad
Shredded crispy duck with hoisin, orange segments, fresh coriander, and sesame seeds.
Teriyaki Salmon
Glazed salmon fillet served with Asian slaw and a sesame soy dressing.
HORS D’OEUVRES
Caramelised Onion & Brie Filo Tart
Crisp filo pastry filled with creamy brie and sweet caramelised onions.
Bruschetta
Freshly baked sourdough topped with vine tomatoes, basil, and balsamic glaze.
Shrimp Fritters
Golden crispy fritters served with zesty lime aioli.
Maple-Roasted Butternut Squash Soup
Silky smooth soup finished with crispy chorizo and golden halloumi croutons.
Freshly Baked Focaccia
Served warm with sea salt and rosemary.
Wild Mushroom Arancini
Crispy risotto balls served with parmesan and truffle aioli.
Beetroot & Goat’s Cheese Salad
Roasted beets with whipped goat’s cheese, candied walnuts, and micro herbs.
Stuffed Mussels
Baked with herbed breadcrumbs, garlic butter, and parmesan.
Crispy Calamari Salad
Tender calamari served with rocket, fennel, and citrus dressing.
MAIN
Duck Confit
Slow-cooked duck leg served with silky cauliflower purée and pomegranate reduction.
Filet Mignon
Tender beef fillet served with dauphinoise potatoes, honey-glazed heritage carrots, and red wine jus.
Pan-Seared Sea Bass
Crispy skin sea bass served with romesco sauce, broccoli purée, and toasted almonds.
Pistachio-Crusted Rack of Lamb
Served with minted pea purée and beetroot reduction.
Slow-Cooked Lamb Ragù
Rich, slow-braised lamb folded through freshly made pasta with parmesan and herbs.
Pork Tenderloin
Perfectly cooked pork finished with a honey soy glaze and served with roasted seasonal vegetables.
Grilled Lobster Tail
Served with silky lobster bisque sauce, buttered greens, and saffron potatoes.
DESSERT
White Chocolate & Raspberry Tart
Buttery crust filled with smooth white chocolate ganache and fresh raspberry coulis.
Chocolate Aero Mint Cheesecake
Light and airy cheesecake with refreshing mint notes and a rich chocolate base.
Sticky Toffee Pudding
Moist sponge served with warm toffee sauce and Amarula ice cream.
Lemon Meringue Pie
Tangy lemon curd topped with fluffy toasted meringue in a crisp pastry shell.
Espresso Martini Mousse
Silky coffee mousse with a hint of vodka and chocolate shards.
Chocolate Brownie
Rich fudgy brownie topped with miso caramel and sea salt.
Lemon or Raspberry Soufflé
Delicate and light soufflé served with crème fraîche.
Crème Brûlée
Classic vanilla custard with a torched caramel top, paired with honey yogurt.
Ocean Vibes is a 2020 Sunreef 74 sailing catamaran offering private crewed charters for 8 guests in the BVI. She has 4 large en suite queen cabins, each with full custom climate control and natural ventilation throughout. The salon comfortably seats the whole group for dining or lounging, though most meals would be enjoyed outside. Flybridge seating adds another panoramic view for cocktails, breeze, and island views, while multiple lounging zones make it easy to gather as a group or disappear into your own quiet corner.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Images shown may be stock photos provided by the manufacturer. Please contact us for the most current yacht information, availability and rate details.