Ed Hamilton & Co.

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.***

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

Additional Rate Information

2019/2020 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only
CHRISTMAS: 1-8 guests @ $29,000
NEW YEARS: 1-8 guests @ $31,000

Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.

SUMMER 2023: OKEANA IS OFFERING CHARTERS in SARDINIA
EUR 17,500/week plus 22% VAT plus 25% APA

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: W. Med -Riviera/Cors/Sard.

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Location Details: Summer of 2023 – Please inquire as Okeana will be offering charters in Sardinia, Italy.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $21,000 $21,500 $22,000 $22,500 $23,000 $23,500 $24,000
Summer 2023 Plus Expenses €17,500 €17,500 €17,500 €17,500 €17,500 €17,500 €17,500

Additional Rate Information

2019/2020 CHRISTMAS/NEW YEARS: 7-night minimum, full-board only
CHRISTMAS: 1-8 guests @ $29,000
NEW YEARS: 1-8 guests @ $31,000

Cruising Permits, Fees, and Taxes to be paid by the Charterer upon entry to Cruising Grounds or Ports for all locations.

SUMMER 2023: OKEANA IS OFFERING CHARTERS in SARDINIA
EUR 17,500/week plus 22% VAT plus 25% APA

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: W. Med -Riviera/Cors/Sard.

Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)

Location Details: Summer of 2023 – Please inquire as Okeana will be offering charters in Sardinia, Italy.

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
Okeana crewed Bali 4.8 catamaran charter captain Raph Marshall

Captain

Raph Marshall
Okeana crewed Bali 4.8 catamaran charter chef Isabel Solberg

Chef/Mate

Isabel Sollberg

Chef/Mate

Isabel Sollberg

Accomodation

Electric Heads 4

Ammenities

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 (Seaport depe
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.***

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

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.