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ODYSSEA

  • Guests: 8
  • Cabins: 4
  • Price Range: $25,000 - $31,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

ODYSSEA yacht is a 59.00 ft long sailboat catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Fontaine Pajot in 2012. A refit was done in Annually. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 4 queen cabins.

The sailboat features 2 X Volvo D3 110; 1 X 8 & 1 X 10 man life rafts - EPIRB; Iridium Satellite; Garmin GPS engines and a generator.


Accommodation

3 large queen cabins and an enlarged master cabin, all with walk around queen size beds, all fully en suite.. FULL A/C throughout the yacht.




Tube: Yes
Guests: 8
Maxspeed: 10 knots
Pref Pickup: BVI
Other Pickup: BVI
Draft: 4.6
Cruising Speed: 8 knots
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2012
Turnaround: 48 hour / Inquire for 24 hr.
Cabins: 4
Queen: 4
Showers: 4
Basins: 4
Heads: 4
Electric Heads: 4
Jacuzzi: No

Flag: BVI
Homeport: Virgin Islands
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1
Yacht Insurance: Navigate

Features

BBQ: Yes
AC: Full
Generator: Yes-13.5 kwh
Internet: Onboard WIFI
Cruising Speed: 8 knots
Max Speed: 10 knots

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: No
Multimedia System: Yes
Nude: Yes
Books: 12
Crew Pets: No
Pet Type: None
Guest Pets: No
Camcorder: Yes
Number Dine In: yes
Water Maker: Yes
Water Capacity: 1000 liters
Ice Maker: Yes
Number Of Dvds: yes
Number Of Cds: na
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: 17
Smoking: Only on Aft deck.
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: All Kids Welcome!
Generator: Yes-13.5 kwh
Inverter: Yes
Voltages: 220v
Hammock: No
Windscoops: No

Price Details

Price from: $25,000

High season rate: $31,000

PICK UPS: BVI Ports
Not able to complete a USVI ONLY charter

HALF BOARD: Includes all breakfasts, 4 lunches and 3 dinners aboard. The remaining 3 lunches and 4 dinners as well as associated beverages are to be taken ashore at guests’ expense. Rates are as follows:
2 pax : $22,790; 3 pax : $24,185; 4 pax : $24,580; 5 pax : $25,975; 6 pax : #26,370 $; 7 pax : $27,765; 8 pax : $28,160

SLEEP ABOARD: Sleep aboard on Odysseas is offered to a minimum of 4 pax and is charged at a per person rate of $230 each. 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 charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $150 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 $50 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).


Christmas week: 1 to 8 guests $36,000
New Years week: 1 to 8 guests $38,000
Minimum 7 nights. BVI ports only.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.

SHORT CHARTERS DIVIDE BY 6 AND MULTIPLY BY 4 OR 5 NIGHTS. No charters less than 4 nights.

Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.


Layout

Water Sports

Dinghy Size: 15.5ft RIB
Kayaks 1 Pax: No
Kayaks 2 Pax: 2
Dinghy Hp: 70
Floating Mats: Yes
Dinghy Pax: 8
Swim Platform: Yes
Water Skis Adult: Yes
Boarding Ladder: On Transoms
Water Skis Kids: Yes
Sailing Dinghy: No
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Kneeboard: Yes
Windsurfer: No
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: No
Underwater Video: Yes
Wake Board: Yes
Paddleboard: 2

Other Entertainment

We love to have children aboard! We have many household name board game, puzzles, ping pong and interests for our more mature guests.

We are also equipped with:

- Barista set up with a superb coffee machine.
- 2 outdoor ice boxes filled with drinks to choose from.
- Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
- Outdoor bar fridge and ice machine.
- Ping-pong table


Crew

Crew Information

Chef/1st Mate

Captain

Captain: Dylan Fairfield

Captain Dylan and Chef Gi have an enthusiasm and passion for life on the water. With their easy going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!

Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Slivochka. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.

Gi grew up in Mozambique, a country on the east coast of Africa, famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari. In 2017 she made the decision to advance her skills by completing the Capital Culinary School Diploma in Professional Cookery, affording her the opportunity to return to Mozambique to delight guests with her refined culinary skills. She now looks forward to welcoming you aboard Odysseas and creating delicious meals for you and your friends and family.

Both Dylan and Gi enjoy families and children, and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.

They both look forward to making this vacation everything you hope for.

Crew are fully vaccinated for Covid 19


Menu

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. 


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