Ed Hamilton & Co. Yacht Charter Agents

OKEANA

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

Accommodations

Four well appointed queen staterooms and the crew takes the twin bunk cabin.

Sample Menu

***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.***

Day 1

Breakfast

Blueberry Pancakes

Lunch

Salmon Nicoise Salad

Mango Panna Cotta

Dinner

Zuchini soup

Slow roasted Lamb served with Ratatouille

Lavender creme brulee (dairy free)

Day 2

Breakfast

Fruity chai seed breakfast bowls

Lunch

Roasted veg tartlets, mint yogurt and baby greens

Tiramisu

Dinner

Moroccan cous cous salad

Spiced seabass accompanied with caramelized fennel

Saffron poached pears

Day 3

Breakfast

Mushroom and spinach muffins

Lunch
Thai beef salad

Roasted Strawberry Pavlova

Dinner

Smoked Salmon Dalad with Poached Quail Egg

Chicken Kiev served with Fresh Summer Vegetables

Key Lime Pie

Day 4

Breakfast

Shakshuka

Lunch

Red onion & goats cheese quiche served with tomato chutney and fresh greens

Prosecco berry jelly serves with spicy creme

Dinner

Beef gazpacho with truffle oil and capers

Wild mushroom Ravioli

Chocolate fondant

Day 5

Breakfast

Chocolate Rugelach & fruit platter

Lunch

Asian inspired Seared Tuna Salad

White Chocolate & Raspberry Cheesecake

Dinner

Mezze board

Pan seared salmon, celeriac mash & steamed asparagus

Homemade berry & lime Sorbet

Day 6

Breakfast

Smoked salmon & cream cheese bagels

Lunch

Chicken Ceasar salad

Blueberry Parfait

Dinner

Caprese Salad

Red wine braised filet mignon with baby potatoes and sauted summer vegetable parcels

Dark chocolate truffle ganache topped with fresh raspberries

Day 7

Breakfast

Banana pancakes

Lunch

Mediterranean quinoa salad

Lemon Ripple Tart

Dinner

Sushi Rolls

Thai basil asain Stir fry with Cashews

Baked apple Rose pastries

Canapés

Smoked Salmon Rolls

Fruit Skewers & Chocolate

Cheese Platter

Smoked Salmon & Horseradish Brochette

Gazpacho Shots

Crudite with hummus & mint yogurt

Baked Camembert with Rosemary Croutons

Involtini

Cocktails

Peach Bellini

Watermelon Glory

Gin Basil Smash

Rossini

Mint & Raspberry Julep

Minty Mojito

Cosmopolitan

Pina Colada

Margarita

Vodka or Espresso Martini

Aperol Spritz

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.

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.

Additional Rate Information

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

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Summer 2024 Inclusive $20,000 $20,500 $21,000 $21,500 $22,000 $22,500 $23,000
Winter 2024 to 2025 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 standard 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

Captain Dal comes from Yorkshire, in the North of England, and has been sailing since childhood, serving as a professional Captain for 11 years through the Mediterranean, Caribbean and Bahamas. Specialising almost exclusively in crewed yachts and luxury crewed charters, onboard sailing catamarans, and monohulls upto 76 feet, Dal’s love for sailing and the yachting lifestyle as a whole has extended into a passion for new adventures, immersing himself in a variety of cultures, meeting new and unlikely people, and hospitality.

Ensuring that he and his team provide their clients the absolute best possible experience on and offboard is a top priority, whilst providing a guest-focused, engaging, friendly and fun atmosphere. Dal is a keen and enthusiastic free diver, scuba diver, sailor, engineer, motorsports and soccer lover, and exceptionally laid-back and easygoing.

Chef Lauren was born and raised on the east coast of South Africa where fishing, sailing and everything ocean was her way of life. She has been a chef on yachts for the past 8 years and loves everything ocean related. Her passion is cooking and guest satisfaction where she can show case her artistic flare in the galley. She’s an avid surfer with a love for the outdoors, traveling and meeting interesting people on the way.

Chef Jehanne (JJ) – Rotating Chef as needed to fill in on Okeana.

Title Name Nation Born Languages
Captain Daniel British 1989 English
Crew Lauren Maritz

Captain

Dal Flynn

Chef/Mate

Lauren Maritz

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Ipod Yes

General

Length 49 ft
Pax 8
Cabins 4
Year Built 2020
Guest Smoke On sugar scoops only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 13 Ft. Highfield Center Console
Dinghy Hp 40
Stand Up Paddle 2
Gear Snorkel Yes
Tube Yes
Wake Board Yes
Float Mats Yes
Games Beach Yes
Fishing Gear Yes

Other Specs

Beam 25.85
Draft 4.3
Queen 4
Pref Pickup Tortola, BVI
Other Pickup St. Thomas, USVI
Turn Around 48 Hours
Builder Bali Catamarans
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Netflix
Num Cds Yes
Board Games Yes
Num Books Yes
Sun Awning Yes
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Inq
Engines Engine - 2 x 57hp
Voltages 110V
Water Capacity 2 - 264 gallons Tanks
Dinghy Pax 10
Sea Bob No
Sea Scooter Yes
Kite Boarding No
Swim Platform Yes
Boarding Ladder Yes/Stern
Fish Gear Type Trolling and Casting
Num Fish Rods 2
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Yacht offers Rendezvous Diving only
Showers 4
Tp In Heads No
Ac Night Yes
Num Video Yes
Sail Instruct Yes
Other Toys Yoga Mats

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.***

Day 1

Breakfast

Blueberry Pancakes

Lunch

Salmon Nicoise Salad

Mango Panna Cotta

Dinner

Zuchini soup

Slow roasted Lamb served with Ratatouille

Lavender creme brulee (dairy free)

Day 2

Breakfast

Fruity chai seed breakfast bowls

Lunch

Roasted veg tartlets, mint yogurt and baby greens

Tiramisu

Dinner

Moroccan cous cous salad

Spiced seabass accompanied with caramelized fennel

Saffron poached pears

Day 3

Breakfast

Mushroom and spinach muffins

Lunch
Thai beef salad

Roasted Strawberry Pavlova

Dinner

Smoked Salmon Dalad with Poached Quail Egg

Chicken Kiev served with Fresh Summer Vegetables

Key Lime Pie

Day 4

Breakfast

Shakshuka

Lunch

Red onion & goats cheese quiche served with tomato chutney and fresh greens

Prosecco berry jelly serves with spicy creme

Dinner

Beef gazpacho with truffle oil and capers

Wild mushroom Ravioli

Chocolate fondant

Day 5

Breakfast

Chocolate Rugelach & fruit platter

Lunch

Asian inspired Seared Tuna Salad

White Chocolate & Raspberry Cheesecake

Dinner

Mezze board

Pan seared salmon, celeriac mash & steamed asparagus

Homemade berry & lime Sorbet

Day 6

Breakfast

Smoked salmon & cream cheese bagels

Lunch

Chicken Ceasar salad

Blueberry Parfait

Dinner

Caprese Salad

Red wine braised filet mignon with baby potatoes and sauted summer vegetable parcels

Dark chocolate truffle ganache topped with fresh raspberries

Day 7

Breakfast

Banana pancakes

Lunch

Mediterranean quinoa salad

Lemon Ripple Tart

Dinner

Sushi Rolls

Thai basil asain Stir fry with Cashews

Baked apple Rose pastries

Canapés

Smoked Salmon Rolls

Fruit Skewers & Chocolate

Cheese Platter

Smoked Salmon & Horseradish Brochette

Gazpacho Shots

Crudite with hummus & mint yogurt

Baked Camembert with Rosemary Croutons

Involtini

Cocktails

Peach Bellini

Watermelon Glory

Gin Basil Smash

Rossini

Mint & Raspberry Julep

Minty Mojito

Cosmopolitan

Pina Colada

Margarita

Vodka or Espresso Martini

Aperol Spritz

Request Info

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.