Rates Per Week
Crew Profiles
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 |
|---|---|---|---|---|---|---|---|---|
| Summer 2023 | Inclusive | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 |
| Winter 2023 to 2024 | Inclusive | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 |
| Summer 2024 | Inclusive | $20,000 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 |
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 norm for good service is 15%-20% of the charter fee.
XMAS/NEW YEAR’S: 7 nights over Christmas $29,500 and New Year’s flat rate $31,000 for 2-8 guests. New Year’s charters must start December 27th or later.
HALF-BOARD RATES: Discount of $150 per person
Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense.
LOCAL FARE MEAL PLAN: Discount of $75 per person
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Location Details: BVI Based Vessel, available for USVI pickups/dropoffs
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.
Isabel has been chef/mate for almost five years now, in between the Caribbean and the Mediterranean sea. Growing up by the coast sailing with family and friends she became passionate about the ocean and nature.
She has a background in Geography with master degree research on sustainable agriculture working on eco lodge farms developing food products, specially cocoa and chocolate. After 10 years dedicated to that, she decided to pursue her dream of sailing. Cooking became naturally her passion on board exploring local ingredients, researching culinary uses and organic producers around the places she visits for work including many vineyards in Italy Tuscany, France, Portugal and Croatia.
Now she has more than 10000 miles on board of many private and charter boats. Always happy to provide meals made with her love and care for her guests. So far she has hosted more than 300 guests on over 50 charters and always had the blissful moment when everyone is going home full of amazing memories and missing what they had experienced on board.
With their shared love for adventure and hospitality, Raph and Isabel make a great team to ensure the best experience aboard Okeana.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Raphael Marshall | British | 1993 | English |
| Crew | Isabel Sollberg | Brazilian |
Captain
Raph Marshall
Chef/Mate
Isabel Sollberg
Chef/Mate
Isabel Sollberg
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
Noodles and Floating Mat
Custom sun awning on the bow.
Four well appointed queen staterooms and the crew takes the twin bunk cabin.
***The menu is only a sample of what to expect on board, modifications are made in accordance with the ingredients availability on each location and season.***
Breakfast
Everyday coffee, tea, sorted pastry, bread or baked goods, and a fruit platter will be served
Spinach, parmesan cheese, and ham omelet, served with side mushrooms and fruit stack
Avocado toasts with bacon, tomato, and feta cheese served with scrambled eggs and overnight oats topped with berries and nuts
Ham & cheese, banana & Nutella, or strawberry & Nutella french crepes served with yogurt parfait
Baked hash brown potatoes, egg cups topped bacon cheddar and parsley
Shakshuka poached eggs in tomato sauce, topped with feta cheese, served with sausage and pita bread
French Toast with fresh fruit salad, topped with nuts, syrup, and honey
Bagel sandwiches or bagel spread
Lunch
Brochettes (kebobs) beef or chicken protein with greek salad and tzatziki
Fish sandwich with tartar sauce, corn on the cob, and a side salad
Carnitas tacos with pickled cabbage and cotija cheese, black bean salad, avo sourcream and spicy mayo sauces
Fresh chicken salad made with carrots, raisins, celery, seasoned roast chicken, and homemade mayo mustard sauce, served with crunchy potatoes sticks and cucumber and tomatoes
Mexican seasoned shrimp cocktail with cucumber, tomatoes, radish and avocado, sour cream and a side of nachos
Ahi tuna poke bowl with a rice or quinoa base, veggies of the season, fresh mango, and chutney
Crab cake over green papaya salad with remoulade and tartar sauce options
Dinner Menu 1
Brie and bacon or brie and apricot marmalade canapés
Baked Provencal catch of the day fish with baked potatoes, garnished with arugula and cherry tomatoes
Brownie with ice cream and strawberries
Dinner Menu 2
Tomato and fresh mozzarella bruschetta
Creamy pesto risotto, garnished with pistachio and basil served with a choice of shrimp, smoked salmon, or prosciutto VG grilled zucchini
Panna cotta with berries coulis
Dinner Menu 3
Garlic bread, sausage cuts and vinaigrette (pico de gallo) sauce
Filet Mignon steak with oregano-rosemary roasted potatoes and parmesan brussels sprouts
Passion fruit mousse
Dinner Menu 4
Hummus dip with mini pita breads and celery and carrots sticks
Caribbean Chicken curry with coconut milk, pineapple, and chickpeas on a bed of jasmine rice
Mango, pineapple, coconut tropical crumble served with sorbet or vanilla ice cream
Dinner Menu 5
Mini quiches with green salad yogurt sauce
Grilled Snapper over pearl couscous Mediterranean style
Shortcake with whipped cream and strawberries
Dinner Menu 6
Cheese and charcuterie board with fruits and nuts
Seared scallops over a cheesy creamed corn, topped with crispy bacon crumbles and pickled red onions, served with fresh corn and tomatoes
Banana flambe with vanilla ice cream
Dinner Menu 7
Caprese Salad
Spaghetti a Bolognesa
Banana, cardamom sorbet with crunchy almond praline
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. Please contact us for the most current yacht information, availability and rate details.