$26,000 - $34,000 / per Week
Summer Base Port: | British Virgin Islands | Grenadines |
Summer Operating Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Winter Base Port: | Britsih Virgin Islands |
Winter Operating Area: | Caribbean Virgin Islands (BVI) |
Price: $26,000 - $34,000 / Per Week
Length: 59.00 Ft
Guests: 8
Speed: 10 knots Knots
Cabins: 4
Build year: 2012
Refit year: Annually
Crew: 3
King Cabin: N/A
Queen Cabin: 4
Double Cabin: N/A
Twin Cabin: N/A
Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
PICK UPS: BVI Ports Only Keep 48 hours between charters please
6 Night Minimum or for shorter charters 6 night rate applies. Inquire first for short charters
HALF BOARD: Inquire for rates please
SLEEP ABOARD: Sleep aboard on Odyssea is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock.
7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions.
FISHING Please inquire
SCUBA DIVING: Each Full Board charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $230 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $100 per person per dive applies.
HURRICANE SEASON: Please press client to purchase trip insurance, and add a hurricane clause to your contract. The yacht will allow client to rebook unused dates within 6 months of cancellation, excluding holidays. The yacht is not responsible for clients’ shore side expenses if charter is cancelled for a named storm (this includes meals, hotels, transportation as well as air transport).
2024/25 Season
Weddings: 1 to 8 guests $36,000
Thanksgiving week: 1 to 8 guests $36,000
Christmas week: 1 to 8 guests $35,000
New Years week: 1 to 8 guests $39,000
Minimum 7 nights. BVI ports only.
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December.
2026/27 Holiday period
Christmas to end by 26th December
New Year to begin no earlier then 27th December
Please check specials board for any offers that may apply
Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.
Relocation fees apply to islands out of the BVI, please inquire for costs.
Grenadines availability
2025
15th July to 10th August
15th October to 9th November
2026
24th July to 15th August
16th October to 8th November
For Grenadine Charters: Please enquire before booking to confirm rates and availability
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Chef
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Captain
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1st Mate
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Breakfast
Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg
and drizzled with hollendaise sauce
Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &
served with eggs, over easy
Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream
Greek yoghurt, toasted granola and fresh fruit served with assorted seeds
Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil
shoots and course ground black pepper
Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and
garnished with red bell peppers
Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,
fresh berries & maple syrup
Lunch
Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress
salad, classic asian dressing
Spicy grilled chicken with roasted paprika and garlic hummus in
naan wraps served with guacamole and sour cream
Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese
Honey - glazed salmon fillets served on crispy potato rostis topped with
goat's cheese mousse and baby leaf salad
Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction
Ginger & Miso marinated rump steak served with baby bok choy and topped with
oven roasted butternut cubes and pine nuts
Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad
Canapés
Cranberry and camembert puffs
Risotto arancini balls with a creamy mushroom dip
Kale and quinoa patties with sour cream mousse and crumbed chicken strips
Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots
Mini goats’ cheese quiches with caprese salad skewers
Grilled calamari stuffed with lemon chilli and garlic
Steak tartare served in roasted thyme phyllo cups
Dinner
Filet Mignon, sous vide and served with cauliflower and truffle mash topped with
a soy cream sauce and garnished with crispy shimeji
Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and
surrounded by a pea, mint and white pepper puree, and ganished with lime slices
Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of
purple cauliflower puree and garnished with baby beet shoots
Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans
Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with
diced bell peppers and baby peas and garnished with charred grill corn cut
from the cob and lemon dill cream on the side
Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced
butternut and pommes fondant, garnished with micro herbs
Dessert
French vanilla crème Brulee with coral tuile
Mango & Lime curd drops served on torched Italian meringue
Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds
Chai Panna Cotta served with a berry compote
Passionfruit cheesecake served with rum syrup and whipped cream
Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream
Classic cream tarte topped with slices of rum caramalised pineapple
3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.
#Pax:8
Draft:4.6
Cabin Configuration:4Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:8 knots
Length:59 Feet
Make:Fountaine Pajot
Showers:4
Heads:4
Helipad:No
Max Speed:10 knots
Beam:29.1
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2012
Dinghy hp:70
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):On Transoms
Gear Type:
U/Water Camera:Yes
Kite Boarding:
Dinghy # pax:8
Water Skis Adult:Yes
Kneeboard:Yes
Tube:Yes
Kayaks 1 Pax:2
Floating Mats:Yes
Beach Games:Yes
Rods:
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:No
Water Skis Kids:Yes
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:No
Fishing Permit :None
Sea Bobs:No
Resort Course:
Air Compressor:Not Onboard
Tanks:21
BCs:0
Regulators:0
Wet Suits:0
Weight Sets:0
# of Divers:8
Dives/wk:3 included
Night Dives:0
Dive Lights:0
Diving Info:
Odyssea now offers diving onboard.
Three dives are offered from the yacht gear rental at guests' expense at the fee $230 for the week - per diver.
Additional dives after dive number 3 are at $100 per dive
Diving Costs:
Refer to rates page
Other Toys:
- 2x Sea Scooters
- Various beach games and activities.
- Beach games include spike ball and bottle smash, mini football