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 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
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.***
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
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.