OKINAWA

Guests: 10
Cabins: 5
Price Range: $47,000 - $63,000

Base

This yacht is based in the British Virgin Islands.

Yacht Description

OKINAWA 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 Fountaine Pajot in 2024. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 5 double cabins.

The sailboat features generator fuel consumption: 10 l/h engines .

Tube: Yes

Guests: 10

Maxspeed: 12

Draft: 5.41

Cruising Speed: 8

Helipad: No

Ac: Full

Ac Night: No

Built: 2024

Cabins: 5

Double: 5

Showers: 5

Heads: 5

Electric Heads: 5

Jacuzzi: No

Flag: Maltese

Homeport: West Mediterrannean

Yacht Permit: 1

Yacht License: 1

Features

BBQ: Yes

AC: Full

Internet: Onboard WIFI

Cruising Speed: 8

Max Speed: 12

Amenities

Salon Tv: Yes

Nude: Inq

Crew Pets: No

Ice Maker: Yes

Board Games: Yes

Special Diets: Inq

Kosher: Inq

Bbq: Yes

Gay Charters: Yes

YachtNudeCharters: Inq

Hairdryers: Yes

Crew Smokes: Inq

Price Details

Price from: $47,000

High season rate: $63,000

WINTER 2026-2027:

CARIBBEAN - Leeward & Windward Islands - BVI
DECEMBER – APRIL :

2 Pax : $47,000
3 Pax : $47,000
4 Pax : $47,000
5 Pax : $50,000
6 Pax : $50,000
7 Pax : $51,000
8 Pax : $51,000
9 Pax : $52,000
10 Pax : $52,000

Christmas / 2026/27: 1-10 Guests $59,000
New Year's 2026/27: 1-10 Guests $63,000

(+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe)

Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (5% APA is recommended)

WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100 (via APA)

Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board.
The entire yacht must choose either half board or full board.

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children

Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500

For other ports, please contact the Central Agent.

SUMMER WEEKLY RATES 2026:
Operating area: SOF, Corsica, Sardinia, Italy, Sicily

MAY - OCTOBER: €29,000 + VAT & APA
JUNE - SEPTEMBER: €29,000 + VAT & APA
1st -10th JULY : €36,500 + VAT + VAT & APA
11th JULY - 20th AUGUST: € 38,500 + VAT & APA
21st - 31 AUGUST : € 36,500 + VAT + VAT & APA

VAT:
20% in France
22% in Italy

WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100

Delivery fee:
Cannes - Ajaccio: €500
Cannes - Bonifacio: €750
Cannes - Olbia: €1500
Ajaccio - Bonifacio: €250
Ajaccio - Olbia: €500
Bonifacio - Olbia: €250

For other ports, please contact the Central Agent.

Layout

Water Sports

Dinghy Size: 1

Dinghy Hp: 60

Floating Mats: Yes

Water Skis Adult: Yes

Water Skis Kids: No

Snorkel Gear: 14

Underwater Camera: No

Wake Board: Yes

Paddleboard: Yes

Crew

Crew Information

Captain

Cook

Deckhand / Stew

Captain: Serge Milliard

Captain: Serge Milliard

Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.
Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.

Cook: Emma Lokonadinpoulle

Creative and dynamic cook with strong hands-on experience at sea, including work as a PADI Diving Instructor across international waters. Comfortable in fast-paced, guest-oriented environments, she brings a natural ease onboard and a strong sense of service shaped by extensive maritime and hospitality experience.
With a creative background in photography and visual storytelling, she brings attention to detail and a refined aesthetic to life onboard a catamaran. Trained in Cook/Stew roles and completing cooking courses, she creates fresh meals inspired by Mediterranean and Asian flavors, tailored to guests’ preferences.

Adaptable, positive, and highly organized, she ensures smooth daily operations while contributing to a warm, professional, and welcoming onboard atmosphere for both guests and crew.

Deckhand/Stew: Nikita Boireau

Deckhand and multilingual PADI Instructor with strong international experience in diving operations and onboard yacht support. Experienced across Croatia, Senegal, and Colombia, he is confident in both guest-facing and technical roles, including dive instruction, small boat handling, safety briefings, and equipment maintenance.
He combines a strong maritime background with hospitality experience, ensuring high standards of safety, service, and teamwork onboard. Adaptable and reliable, he thrives in multicultural crews and dynamic yacht environments, with a clear goal of progressing toward Captain 200.

SAMPLE MENU

Breakfast
-Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana
- Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach
-regular waffle
- Shakshuka with poached egg and sliced grilled bread
- toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest
- English breakfast: scrambled eggs, bacon, baked beans, sausage
- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach
- croissant
- chia pudding base
- charcuterie platter (2 types of meat, 1 type of cheese)
- fruit platter (3 different types)

Day 1
Lunch
- Roasted peppers with salsa verde, fried capers, aged cheese
- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette
- red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze
- coffee veils, almond cremoso, vanilla ice cream, pralines

Dinner
- tuna with wasabi emulsion, melon in lemon oil, tomato water
- quinoa salad with edamame beans, soybeans, and miso dressing
- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori
- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb

Day 2

Lunch
-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup
- Caesar salad
- linguine pasta with lobster and caviar
- quasi panna cotta with coffee, salted caramel, and granola

Dinner
-Grilled octopus with ajo blanco sauce and pickled red onion
- lentil salad with rocket, sun-dried tomato, and vinaigrette
- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate
- mint and white chocolate tart with crumble and cinnamon ice cream

Day 3

Lunch
-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar
- cabbage salad with apple and roasted walnuts
- ibérico pork with chimichurri, leeks, and celeriac brown butter cream
- goat cheese mousse with strawberries in aged vinegar

Dinner
-beef tataki with garlic chips, fresh spring onion, and ponzu
- Thai mango salad with coriander and cashew nuts
- lamb rack with pistachio crust, mushroom foam, and sautéed celeriac
- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream

Day 4

Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Smashed cucumber asian salad with chili and ginger emulsion
- Truffle risotto
- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust

Dinner
- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil
- potato salad with radish and pickled trout eggs, crème fraîche
- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream

Day 5

Lunch
- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing
- frisée salad with capers, dried tomato, plums, and vinaigrette
- Grilled veal and bacon skewers brushed with spiced miso paste
- cheesecake with seasonal fruit

Dinner
- Lamb and beef tartare with miso dressing and crispy rice galette
- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil
- paccheri pasta with sweetbread ragù
- malt crumble with licorice mousse and tuile biscuit

Day 6

Lunch
- squid salad with white strawberries, celery emulsion, and pickled coriander seeds
- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette
- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream

Dinner
- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber
- watermelon salad with olives, feta, and basil
-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam
- cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream

Day 7

Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Beetroot salad with goat cheese and roasted seeds
- Pan-fried octopus with chickpea cream and confit cherry tomatoes
- granola with poached blackberries, elderflower crème fraîche, and lemon oil

Dinner
- Fresh pea salad with pea granita and fresh cheese
- endive and fennel salad with orange, olives, and orange dressing
- monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce
- tiramisu with caramelized chocolate and mascarpone ice cream

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wpcf_summerarea: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
wpcf_winterarea: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
wpcf_length: 59.00
wpcf_beam: 31.03
wpcf_draft: 5.41
wpcf_toys: Tender with 60HP<br /> 2 x Paddleboards<br /> 1 x Sea scooter<br /> Waterski<br /> Wakeboard<br /> Snorkeling gears<br /> Fishing gears<br /> Sea Mattress<br />
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wpcf_ac: Full
wpcf_bbq: Yes
wpcf_internet: Onboard WIFI
wpcf_generator:
wpcf_engines: generator fuel consumption: 10 l/h
wpcf_year: 2024
wpcf_builder: Fountaine Pajot
wpcf_accommodation:
currency: USD
yachtCurrencySymbol: $
property_price: 47000
mo_price: 47000
wpcf_high_price: 63000
wpcf_price_details: WINTER 2026-2027: CARIBBEAN - Leeward & Windward Islands - BVI DECEMBER – APRIL : 2 Pax : $47,000 3 Pax : $47,000 4 Pax : $47,000 5 Pax : $50,000 6 Pax : $50,000 7 Pax : $51,000 8 Pax : $51,000 9 Pax : $52,000 10 Pax : $52,000 Christmas / 2026/27: 1-10 Guests $59,000 New Year's 2026/27: 1-10 Guests $63,000 (+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe) Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (5% APA is recommended) WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100 (via APA) Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board. CHILDREN'S DISCOUNT: $200 discount per child under aged 12 up to a max of 3 children Delivery fee: Saint Martin - Antigua: $500 Saint Martin - Guadeloupe: $ 1000 Saint Martin- Martinique: $1500 Saint Martin - Saint Vincent: $2000 Saint Vincent - Martinique: $500 For other ports, please contact the Central Agent. SUMMER WEEKLY RATES 2026: Operating area: SOF, Corsica, Sardinia, Italy, Sicily MAY - OCTOBER: €29,000 + VAT & APA JUNE - SEPTEMBER: €29,000 + VAT & APA 1st -10th JULY : €36,500 + VAT + VAT & APA 11th JULY - 20th AUGUST: € 38,500 + VAT & APA 21st - 31 AUGUST : € 36,500 + VAT + VAT & APA VAT: 20% in France 22% in Italy WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100 Delivery fee: Cannes - Ajaccio: €500 Cannes - Bonifacio: €750 Cannes - Olbia: €1500 Ajaccio - Bonifacio: €250 Ajaccio - Olbia: €500 Bonifacio - Olbia: €250 For other ports, please contact the Central Agent.
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wpcf_menu: <p style="text-align: center;"><span style="text-decoration: underline;"><span style="font-size: 14pt;"><strong>SAMPLE MENU</strong></span></span><br /><br /><span style="text-decoration: underline;">Breakfast</span><strong><br /></strong>-<span style="font-size: 10pt;">Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana</span><br /><span style="font-size: 10pt;">- Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach</span><br /><span style="font-size: 10pt;">-regular waffle</span><br /><span style="font-size: 10pt;">- Shakshuka with poached egg and sliced grilled bread</span><br /><span style="font-size: 10pt;">- toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest</span><br /><span style="font-size: 10pt;">- English breakfast: scrambled eggs, bacon, baked beans, sausage</span><br /><span style="font-size: 10pt;">- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach</span><br /><span style="font-size: 10pt;">- croissant</span><br /><span style="font-size: 10pt;">- chia pudding base</span><br /><span style="font-size: 10pt;">- charcuterie platter (2 types of meat, 1 type of cheese)</span><br /><span style="font-size: 10pt;">- fruit platter (3 different types)</span></p> <p style="text-align: center;" data-start="963" data-end="972"><strong>Day 1</strong><br /><span style="text-decoration: underline;">Lunch</span><br /><span style="font-size: 10pt;">- Roasted peppers with salsa verde, fried capers, aged cheese</span><br /><span style="font-size: 10pt;">- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette</span><br /><span style="font-size: 10pt;">- red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze</span><br /><span style="font-size: 10pt;">- coffee veils, almond cremoso, vanilla ice cream, pralines</span></p> <p style="text-align: center;" data-start="1282" data-end="1295"><span style="text-decoration: underline;">Dinner</span><br /><span style="font-size: 10pt;">- tuna with wasabi emulsion, melon in lemon oil, tomato water</span><br /><span style="font-size: 10pt;">- quinoa salad with edamame beans, soybeans, and miso dressing</span><br /><span style="font-size: 10pt;">- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori</span><br /><span style="font-size: 10pt;">- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb</span></p> <hr class="" data-start="1581" data-end="1584" /> <p style="text-align: center;" data-start="1586" data-end="1595"><strong>Day 2</strong></p> <p style="text-align: center;" data-start="1597" data-end="1609"><span style="text-decoration: underline;">Lunch</span><strong><br /></strong><span style="font-size: 10pt;">-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup</span><br /><span style="font-size: 10pt;">- Caesar salad</span><br /><span style="font-size: 10pt;">- linguine pasta with lobster and caviar</span><br /><span style="font-size: 10pt;">- quasi panna cotta with coffee, salted caramel, and granola</span></p> <p style="text-align: center;" data-start="1809" data-end="1822"><span style="text-decoration: underline;">Dinner</span><br /><span style="font-size: 10pt;">-Grilled octopus with ajo blanco sauce and pickled red onion</span><br /><span style="font-size: 10pt;">- lentil salad with rocket, sun-dried tomato, and vinaigrette</span><br /><span style="font-size: 10pt;">- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate</span><br /><span style="font-size: 10pt;">- mint and white chocolate tart with crumble and cinnamon ice cream</span></p> <hr class="" data-start="2151" data-end="2154" /> <p style="text-align: center;" data-start="104" data-end="115"><strong>Day 3</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span><strong data-start="116" data-end="125"><br /></strong><span style="font-size: 10pt;">-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar</span><br /><span style="font-size: 10pt;">- cabbage salad with apple and roasted walnuts</span><br /><span style="font-size: 10pt;">- ibérico pork with chimichurri, leeks, and celeriac brown butter cream</span><br /><span style="font-size: 10pt;">- goat cheese mousse with strawberries in aged vinegar</span></p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner<br /></span><span style="font-size: 10pt;">-beef tataki with garlic chips, fresh spring onion, and ponzu<br /></span><span style="font-size: 10pt;">- Thai mango salad with coriander and cashew nuts<br /></span><span style="font-size: 10pt;">- lamb rack with pistachio crust, mushroom foam, and sautéed celeriac<br /></span><span style="font-size: 10pt;">- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream</span></p> <hr class="" data-start="696" data-end="699" /> <p style="text-align: center;" data-start="701" data-end="712"><strong><span style="font-size: 12pt;">Day 4</span></strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch<br /></span><span style="font-size: 10pt;">- carne salad with pickled kumquat, frisée salad, and limoncello dressing</span><br /><span style="font-size: 10pt;">- Smashed cucumber asian salad with chili and ginger emulsion</span><br /><span style="font-size: 10pt;">- Truffle risotto</span><br /><span style="font-size: 10pt;">- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><span style="text-decoration: underline; font-size: 12pt;">Dinner</span><strong data-start="1012" data-end="1022"><br /></strong>- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil</span><br /><span style="font-size: 10pt;">- potato salad with radish and pickled trout eggs, crème fraîche</span><br /><span style="font-size: 10pt;">- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze</span><br /><span style="font-size: 10pt;">- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream</span></p> <hr class="" data-start="1331" data-end="1334" /> <p style="text-align: center;" data-start="1336" data-end="1347"><strong>Day 5</strong></p> <p class="" style="text-align: center;" data-start="1348" data-end="1359"><span style="text-decoration: underline;">Lunch</span><strong data-start="1348" data-end="1357"><br /></strong><span style="font-size: 10pt;">- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing</span><br /><span style="font-size: 10pt;">- frisée salad with capers, dried tomato, plums, and vinaigrette</span><br /><span style="font-size: 10pt;">- Grilled veal and bacon skewers brushed with spiced miso paste</span><br /><span style="font-size: 10pt;">- cheesecake with seasonal fruit</span></p> <p class="" style="text-align: center;" data-start="1616" data-end="1628"><span style="text-decoration: underline;">Dinner<br /></span><span style="font-size: 10pt;">- Lamb and beef tartare with miso dressing and crispy rice galette</span><br /><span style="font-size: 10pt;">- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil</span><br /><span style="font-size: 10pt;">- paccheri pasta with sweetbread ragù</span><br /><span style="font-size: 10pt;">- malt crumble with licorice mousse and tuile biscuit</span></p> <hr class="" data-start="1881" data-end="1884" /> <p style="text-align: center;" data-start="1886" data-end="1897"><strong>Day 6</strong></p> <p class="" style="text-align: center;" data-start="1898" data-end="1909"><span style="text-decoration: underline;">Lunch</span><strong data-start="1898" data-end="1907"><br /></strong><span style="font-size: 10pt;">- squid salad with white strawberries, celery emulsion, and pickled coriander seeds</span><br /><span style="font-size: 10pt;">- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette</span><br /><span style="font-size: 10pt;">- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad</span><br /><span style="font-size: 10pt;">- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream</span></p> <p class="" style="text-align: center;" data-start="2252" data-end="2264"><span style="text-decoration: underline;">Dinner </span><strong data-start="2252" data-end="2262"><br /></strong><span style="font-size: 10pt;">- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber</span><br /><span style="font-size: 10pt;">- watermelon salad with olives, feta, and basil</span><br /><span style="font-size: 10pt;">-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam</span><br /><span style="font-size: 10pt;">- cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream</span></p> <hr class="" data-start="2592" data-end="2595" /> <p style="text-align: center;" data-start="2597" data-end="2608"><strong>Day 7</strong></p> <p class="" style="text-align: center;" data-start="2609" data-end="2620"><span style="text-decoration: underline;">Lunch </span><strong data-start="2609" data-end="2618"><br /></strong><span style="font-size: 10pt;">- carne salad with pickled kumquat, frisée salad, and limoncello dressing</span><br /><span style="font-size: 10pt;">- Beetroot salad with goat cheese and roasted seeds</span><br /><span style="font-size: 10pt;">- Pan-fried octopus with chickpea cream and confit cherry tomatoes</span><br /><span style="font-size: 10pt;">- granola with poached blackberries, elderflower crème fraîche, and lemon oil</span></p> <p class="" style="text-align: center;" data-start="2901" data-end="2913"><span style="text-decoration: underline;">Dinner</span><strong data-start="2901" data-end="2911"><br /></strong><span style="font-size: 10pt;">- Fresh pea salad with pea granita and fresh cheese</span><br /><span style="font-size: 10pt;">- endive and fennel salad with orange, olives, and orange dressing</span><br /><span style="font-size: 10pt;">- monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce</span><br /><span style="font-size: 10pt;">- tiramisu with caramelized chocolate and mascarpone ice cream</span></p>
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Med -Riviera/Cors/Sard.";s:15:"yachtWinterArea";s:71:"Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)";s:12:"yachtShowers";s:1:"5";s:15:"yachtWashBasins";s:1:"0";s:10:"yachtHeads";s:1:"5";s:18:"yachtElectricHeads";s:1:"5";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:14514:"<p style="text-align: center;"><span style="text-decoration: underline;"><span style="font-size: 14pt;"><strong>SAMPLE MENU</strong></span></span><br /><br /><span style="text-decoration: underline;">Breakfast</span><strong><br /></strong>-<span style="font-size: 10pt;">Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana</span><br /><span style="font-size: 10pt;">- Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach</span><br /><span style="font-size: 10pt;">-regular waffle</span><br /><span style="font-size: 10pt;">- Shakshuka with poached egg and sliced grilled bread</span><br /><span style="font-size: 10pt;">- toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest</span><br /><span style="font-size: 10pt;">- English breakfast: scrambled eggs, bacon, baked beans, sausage</span><br /><span style="font-size: 10pt;">- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach</span><br /><span style="font-size: 10pt;">- croissant</span><br /><span style="font-size: 10pt;">- chia pudding base</span><br /><span style="font-size: 10pt;">- charcuterie platter (2 types of meat, 1 type of cheese)</span><br /><span style="font-size: 10pt;">- fruit platter (3 different types)</span></p> <p style="text-align: center;" data-start="963" data-end="972"><strong>Day 1</strong><br /><span style="text-decoration: underline;">Lunch</span><br /><span style="font-size: 10pt;">- Roasted peppers with salsa verde, fried capers, aged cheese</span><br /><span style="font-size: 10pt;">- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette</span><br /><span style="font-size: 10pt;">- red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze</span><br /><span style="font-size: 10pt;">- coffee veils, almond cremoso, vanilla ice cream, pralines</span></p> <p style="text-align: center;" data-start="1282" data-end="1295"><span style="text-decoration: underline;">Dinner</span><br /><span style="font-size: 10pt;">- tuna with wasabi emulsion, melon in lemon oil, tomato water</span><br /><span style="font-size: 10pt;">- quinoa salad with edamame beans, soybeans, and miso dressing</span><br /><span style="font-size: 10pt;">- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori</span><br /><span style="font-size: 10pt;">- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb</span></p> <hr class="" data-start="1581" data-end="1584" /> <p style="text-align: center;" data-start="1586" data-end="1595"><strong>Day 2</strong></p> <p style="text-align: center;" data-start="1597" data-end="1609"><span style="text-decoration: underline;">Lunch</span><strong><br /></strong><span style="font-size: 10pt;">-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup</span><br /><span style="font-size: 10pt;">- Caesar salad</span><br /><span style="font-size: 10pt;">- linguine pasta with lobster and caviar</span><br /><span style="font-size: 10pt;">- quasi panna cotta with coffee, salted caramel, and granola</span></p> <p style="text-align: center;" data-start="1809" data-end="1822"><span style="text-decoration: underline;">Dinner</span><br /><span style="font-size: 10pt;">-Grilled octopus with ajo blanco sauce and pickled red onion</span><br /><span style="font-size: 10pt;">- lentil salad with rocket, sun-dried tomato, and vinaigrette</span><br /><span style="font-size: 10pt;">- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate</span><br /><span style="font-size: 10pt;">- mint and white chocolate tart with crumble and cinnamon ice cream</span></p> <hr class="" data-start="2151" data-end="2154" /> <p style="text-align: center;" data-start="104" data-end="115"><strong>Day 3</strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span><strong data-start="116" data-end="125"><br /></strong><span style="font-size: 10pt;">-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar</span><br /><span style="font-size: 10pt;">- cabbage salad with apple and roasted walnuts</span><br /><span style="font-size: 10pt;">- ibérico pork with chimichurri, leeks, and celeriac brown butter cream</span><br /><span style="font-size: 10pt;">- goat cheese mousse with strawberries in aged vinegar</span></p> <p style="text-align: center;"><span style="text-decoration: underline;">Dinner<br /></span><span style="font-size: 10pt;">-beef tataki with garlic chips, fresh spring onion, and ponzu<br /></span><span style="font-size: 10pt;">- Thai mango salad with coriander and cashew nuts<br /></span><span style="font-size: 10pt;">- lamb rack with pistachio crust, mushroom foam, and sautéed celeriac<br /></span><span style="font-size: 10pt;">- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream</span></p> <hr class="" data-start="696" data-end="699" /> <p style="text-align: center;" data-start="701" data-end="712"><strong><span style="font-size: 12pt;">Day 4</span></strong></p> <p style="text-align: center;"><span style="text-decoration: underline;">Lunch<br /></span><span style="font-size: 10pt;">- carne salad with pickled kumquat, frisée salad, and limoncello dressing</span><br /><span style="font-size: 10pt;">- Smashed cucumber asian salad with chili and ginger emulsion</span><br /><span style="font-size: 10pt;">- Truffle risotto</span><br /><span style="font-size: 10pt;">- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><span style="text-decoration: underline; font-size: 12pt;">Dinner</span><strong data-start="1012" data-end="1022"><br /></strong>- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil</span><br /><span style="font-size: 10pt;">- potato salad with radish and pickled trout eggs, crème fraîche</span><br /><span style="font-size: 10pt;">- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze</span><br /><span style="font-size: 10pt;">- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream</span></p> <hr class="" data-start="1331" data-end="1334" /> <p style="text-align: center;" data-start="1336" data-end="1347"><strong>Day 5</strong></p> <p class="" style="text-align: center;" data-start="1348" data-end="1359"><span style="text-decoration: underline;">Lunch</span><strong data-start="1348" data-end="1357"><br /></strong><span style="font-size: 10pt;">- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing</span><br /><span style="font-size: 10pt;">- frisée salad with capers, dried tomato, plums, and vinaigrette</span><br /><span style="font-size: 10pt;">- Grilled veal and bacon skewers brushed with spiced miso paste</span><br /><span style="font-size: 10pt;">- cheesecake with seasonal fruit</span></p> <p class="" style="text-align: center;" data-start="1616" data-end="1628"><span style="text-decoration: underline;">Dinner<br /></span><span style="font-size: 10pt;">- Lamb and beef tartare with miso dressing and crispy rice galette</span><br /><span style="font-size: 10pt;">- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil</span><br /><span style="font-size: 10pt;">- paccheri pasta with sweetbread ragù</span><br /><span style="font-size: 10pt;">- malt crumble with licorice mousse and tuile biscuit</span></p> <hr class="" data-start="1881" data-end="1884" /> <p style="text-align: center;" data-start="1886" data-end="1897"><strong>Day 6</strong></p> <p class="" style="text-align: center;" data-start="1898" data-end="1909"><span style="text-decoration: underline;">Lunch</span><strong data-start="1898" data-end="1907"><br /></strong><span style="font-size: 10pt;">- squid salad with white strawberries, celery emulsion, and pickled coriander seeds</span><br /><span style="font-size: 10pt;">- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette</span><br /><span style="font-size: 10pt;">- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad</span><br /><span style="font-size: 10pt;">- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream</span></p> <p class="" style="text-align: center;" data-start="2252" data-end="2264"><span style="text-decoration: underline;">Dinner </span><strong data-start="2252" data-end="2262"><br /></strong><span style="font-size: 10pt;">- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber</span><br /><span style="font-size: 10pt;">- watermelon salad with olives, feta, and basil</span><br /><span style="font-size: 10pt;">-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam</span><br /><span style="font-size: 10pt;">- cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream</span></p> <hr class="" data-start="2592" data-end="2595" /> <p style="text-align: center;" data-start="2597" data-end="2608"><strong>Day 7</strong></p> <p class="" style="text-align: center;" data-start="2609" data-end="2620"><span style="text-decoration: underline;">Lunch </span><strong data-start="2609" data-end="2618"><br /></strong><span style="font-size: 10pt;">- carne salad with pickled kumquat, frisée salad, and limoncello dressing</span><br /><span style="font-size: 10pt;">- Beetroot salad with goat cheese and roasted seeds</span><br /><span style="font-size: 10pt;">- Pan-fried octopus with chickpea cream and confit cherry tomatoes</span><br /><span style="font-size: 10pt;">- granola with poached blackberries, elderflower crème fraîche, and lemon oil</span></p> <p class="" style="text-align: center;" data-start="2901" data-end="2913"><span style="text-decoration: underline;">Dinner</span><strong data-start="2901" data-end="2911"><br /></strong><span style="font-size: 10pt;">- Fresh pea salad with pea granita and fresh cheese</span><br /><span style="font-size: 10pt;">- endive and fennel salad with orange, olives, and orange dressing</span><br /><span style="font-size: 10pt;">- monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce</span><br /><span style="font-size: 10pt;">- tiramisu with caramelized chocolate and mascarpone ice cream</span></p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480menu3.jpg";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"3";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:14:"Serge Milliard";s:18:"yachtCaptainNation";s:6:"French";s:16:"yachtCaptainBorn";s:4:"1967";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:15:"French, English";s:13:"yachtCrewName";s:20:"Emma Lokonadinpoulle";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:6:"French";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:2279:"Captain: Serge Milliard<br /> <br /> Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.<br /> Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.<br /> <br /> Cook: Emma Lokonadinpoulle<br /> <br /> Creative and dynamic cook with strong hands-on experience at sea, including work as a PADI Diving Instructor across international waters. Comfortable in fast-paced, guest-oriented environments, she brings a natural ease onboard and a strong sense of service shaped by extensive maritime and hospitality experience.<br /> With a creative background in photography and visual storytelling, she brings attention to detail and a refined aesthetic to life onboard a catamaran. Trained in Cook/Stew roles and completing cooking courses, she creates fresh meals inspired by Mediterranean and Asian flavors, tailored to guests’ preferences.<br /> <br /> Adaptable, positive, and highly organized, she ensures smooth daily operations while contributing to a warm, professional, and welcoming onboard atmosphere for both guests and crew.<br /> <br /> Deckhand/Stew: Nikita Boireau<br /> <br /> Deckhand and multilingual PADI Instructor with strong international experience in diving operations and onboard yacht support. Experienced across Croatia, Senegal, and Colombia, he is confident in both guest-facing and technical roles, including dive instruction, small boat handling, safety briefings, and equipment maintenance.<br /> He combines a strong maritime background with hospitality experience, ensuring high standards of safety, service, and teamwork onboard. Adaptable and reliable, he thrives in multicultural crews and dynamic yacht environments, with a clear goal of progressing toward Captain 200.";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480crew1.jpg";s:13:"yachtCrew2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480crew2.jpg";s:13:"yachtCrew3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480crew3.jpg";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:14:"Serge Milliard";s:14:"yachtCrew2Name";s:20:"Emma Lokonadinpoulle";s:14:"yachtCrew3Name";s:15:"Nikita Boireau";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"Captain";s:15:"yachtCrew2Title";s:4:"Cook";s:15:"yachtCrew3Title";s:16:"Deckhand / Stew ";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:7:"Maltese";s:13:"yachtHomePort";s:19:"West Mediterrannean";s:14:"yachtWBasePort";s:9:"CARIBBEAN";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:2:"No";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:0:"";s:10:"yachtTerms";s:4:"MYBA";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:9:"Litres/Hr";s:10:"yachtRange";s:0:"";s:11:"yachtPermit";s:1:"1";s:12:"yachtLicense";s:1:"1";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:0:"";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:89:"Economic fuel rate: 25 l/h<br /> Cruising fuel rate: 30 l/h<br /> Max fuel rate: 60 l/h";s:10:"yachtNumGC";i:13;s:13:"yachtGC1Title";s:21:"Grenadines April 2026";s:8:"yachtGC1";s:124:"Thank you! We can not begin to think of all the appropriate ways to say thank you for making this the best trip of our lives";s:10:"yachtGC1P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests35266-1.jpg";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:21:"Grenadines march 2026";s:8:"yachtGC2";s:71:"Thank you for a fabulous week of snorkeling, dining, dancing and laughs";s:10:"yachtGC2P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests35268-1.jpg";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:13:"yachtGC3Title";s:46:"Charter week 12/01 - 19/01/2026, Saint Vincent";s:8:"yachtGC3";s:55:"The boat was lovely; The captain calm and experienced. ";s:10:"yachtGC3P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34173-1.jpg";s:10:"yachtGC3P2";s:0:"";s:10:"yachtGC3P3";s:0:"";s:13:"yachtGC4Title";s:33:"Xmas 2025 charter in Saint Martin";s:8:"yachtGC4";s:59:". American family. <br /> Thank you for a spectacular week";s:10:"yachtGC4P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33823-1.jpg";s:10:"yachtGC4P2";s:0:"";s:10:"yachtGC4P3";s:0:"";s:13:"yachtGC5Title";s:11:"August 2025";s:8:"yachtGC5";s:62:"So many beautiful moments. What an amazing week aboard Okinawa";s:10:"yachtGC5P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32453-1.jpg";s:10:"yachtGC5P2";s:0:"";s:10:"yachtGC5P3";s:0:"";s:13:"yachtGC6Title";s:14:"July 26- Aug 2";s:8:"yachtGC6";s:28:"Thanks a for a lovely crew. ";s:10:"yachtGC6P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-1.jpg";s:10:"yachtGC6P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-2.jpg";s:10:"yachtGC6P3";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-3.jpg";s:13:"yachtGC7Title";s:18:"March 2025 Charter";s:8:"yachtGC7";s:129:"Our 2 families ha the most amazing week sailing Saint Martin and saint Barth. The crew were amazing making our trip extra special";s:10:"yachtGC7P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests30358-1.jpg";s:10:"yachtGC7P2";s:0:"";s:10:"yachtGC7P3";s:0:"";s:13:"yachtGC8Title";s:17:"February Charter ";s:8:"yachtGC8";s:143:"A l'équipage exceptionnel de cette croisière, un immense merci pour votre professionnalisme, votre bienveillance et vos sourires.";s:10:"yachtGC8P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests30357-1.jpg";s:10:"yachtGC8P2";s:0:"";s:10:"yachtGC8P3";s:0:"";s:13:"yachtGC9Title";s:12:"January 2025";s:8:"yachtGC9";s:150:"Your Friendiness and kindness made this trip spectacular. We leave enriched by this week of wonders. <br /> Happy sailing to you until we meet again.";s:10:"yachtGC9P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests29142-1.jpg";s:10:"yachtGC9P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests29142-2.jpg";s:10:"yachtGC9P3";s:0:"";s:14:"yachtGC10Title";s:17:"Xmas charter 2025";s:9:"yachtGC10";s:38:"Thank you for such a spectacular week.";s:11:"yachtGC10P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33872-1.jpg";s:11:"yachtGC10P2";s:0:"";s:11:"yachtGC10P3";s:0:"";s:14:"yachtGC11Title";s:22:"NYE 2025/2026 charter ";s:9:"yachtGC11";s:71:"I cannot express how amazing our trip onboard Okinawa was for the week.";s:11:"yachtGC11P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33873-1.jpg";s:11:"yachtGC11P2";s:0:"";s:11:"yachtGC11P3";s:0:"";s:14:"yachtGC12Title";s:18:"14/02 - 24/02/2026";s:9:"yachtGC12";s:36:"10-day charter from/to Saint Martin.";s:11:"yachtGC12P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34723-1.jpg";s:11:"yachtGC12P2";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34723-2.jpg";s:11:"yachtGC12P3";s:0:"";s:14:"yachtGC13Title";s:20:"Sardinia August 2025";s:9:"yachtGC13";s:436:"The 2024 Okinawa catamaran is in excellent condition. Although the bathrooms are a bit small, I think that, given the overall size and number of cabins, it's hard to do better.<br /> <br /> In any case, the crew did an excellent job, demonstrating great availability, especially considering the presence of two very young children on board, with special needs (bottle feeding, special lunches and dinners for the two-year-old, etc.).";s:11:"yachtGC13P1";s:84:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32711-1.jpg";s:11:"yachtGC13P2";s:0:"";s:11:"yachtGC13P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:15:"Windward Yachts";s:16:"yachtManagerName";s:13:"Lisa Salleron";s:17:"yachtManagerPhone";s:12:"+33493381214";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:24:"[email protected]";}
location_details:
helipad: No
sailing_instructor:
lengthm: 17.00 m
consumption: 25
consumption_units: Litres/Hr
yachtRange:
price_details: WINTER 2026-2027: CARIBBEAN - Leeward & Windward Islands - BVI DECEMBER – APRIL : 2 Pax : $47,000 3 Pax : $47,000 4 Pax : $47,000 5 Pax : $50,000 6 Pax : $50,000 7 Pax : $51,000 8 Pax : $51,000 9 Pax : $52,000 10 Pax : $52,000 Christmas / 2026/27: 1-10 Guests $59,000 New Year's 2026/27: 1-10 Guests $63,000 (+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe) Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (5% APA is recommended) WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100 (via APA) Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board. The entire yacht must choose either half board or full board. CHILDREN'S DISCOUNT: $200 discount per child under aged 12 up to a max of 3 children Delivery fee: Saint Martin - Antigua: $500 Saint Martin - Guadeloupe: $ 1000 Saint Martin- Martinique: $1500 Saint Martin - Saint Vincent: $2000 Saint Vincent - Martinique: $500 For other ports, please contact the Central Agent. SUMMER WEEKLY RATES 2026: Operating area: SOF, Corsica, Sardinia, Italy, Sicily MAY - OCTOBER: €29,000 + VAT & APA JUNE - SEPTEMBER: €29,000 + VAT & APA 1st -10th JULY : €36,500 + VAT + VAT & APA 11th JULY - 20th AUGUST: € 38,500 + VAT & APA 21st - 31 AUGUST : € 36,500 + VAT + VAT & APA VAT: 20% in France 22% in Italy WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100 Delivery fee: Cannes - Ajaccio: €500 Cannes - Bonifacio: €750 Cannes - Olbia: €1500 Ajaccio - Bonifacio: €250 Ajaccio - Olbia: €500 Bonifacio - Olbia: €250 For other ports, please contact the Central Agent.
terms: Inclusive
yachtTermsTypeNum: 1
caemail: [email protected]
ca: Windward Yachts
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/9480/4
special_conditions:
contracts:
nude: Inq
green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
fishing: a:4:{s:12:"fishing_gear";s:1:"0";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
flag: Maltese
captain_nation: French
crew_nationality: French
jacuzzi:
scubaonboard: Yacht offers Rendezvous Diving only
mo_sync_modified: 1783024462
reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> Grenadines April 2026</div><div class='clr'></div><div style='text-align:left;'>Thank you! We can not begin to think of all the appropriate ways to say thank you for making this the best trip of our lives</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests35266-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 1' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests35266-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Grenadines march 2026</div><div class='clr'></div><div style='text-align:left;'>Thank you for a fabulous week of snorkeling, dining, dancing and laughs</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests35268-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 2' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests35268-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Charter week 12/01 - 19/01/2026, Saint Vincent</div><div class='clr'></div><div style='text-align:left;'>The boat was lovely; The captain calm and experienced. </div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34173-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 3' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34173-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Xmas 2025 charter in Saint Martin</div><div class='clr'></div><div style='text-align:left;'>. American family. <br /> Thank you for a spectacular week</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33823-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 4' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33823-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> August 2025</div><div class='clr'></div><div style='text-align:left;'>So many beautiful moments. What an amazing week aboard Okinawa</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32453-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 5' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32453-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> July 26- Aug 2</div><div class='clr'></div><div style='text-align:left;'>Thanks a for a lovely crew. </div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 6' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-2.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 7' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-2.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-3.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 8' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32340-3.jpg?1730846050"></a></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> March 2025 Charter</div><div class='clr'></div><div style='text-align:left;'>Our 2 families ha the most amazing week sailing Saint Martin and saint Barth. The crew were amazing making our trip extra special</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests30358-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 9' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests30358-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> February Charter </div><div class='clr'></div><div style='text-align:left;'>A l'équipage exceptionnel de cette croisière, un immense merci pour votre professionnalisme, votre bienveillance et vos sourires.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests30357-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 10' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests30357-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> January 2025</div><div class='clr'></div><div style='text-align:left;'>Your Friendiness and kindness made this trip spectacular. We leave enriched by this week of wonders. <br /> Happy sailing to you until we meet again.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests29142-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 11' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests29142-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests29142-2.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 12' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests29142-2.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Xmas charter 2025</div><div class='clr'></div><div style='text-align:left;'>Thank you for such a spectacular week.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33872-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 13' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33872-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> NYE 2025/2026 charter </div><div class='clr'></div><div style='text-align:left;'>I cannot express how amazing our trip onboard Okinawa was for the week.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33873-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 14' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests33873-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> 14/02 - 24/02/2026</div><div class='clr'></div><div style='text-align:left;'>10-day charter from/to Saint Martin.</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34723-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 15' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34723-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34723-2.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 16' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests34723-2.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Sardinia August 2025</div><div class='clr'></div><div style='text-align:left;'>The 2024 Okinawa catamaran is in excellent condition. Although the bathrooms are a bit small, I think that, given the overall size and number of cabins, it's hard to do better.<br /> <br /> In any case, the crew did an excellent job, demonstrating great availability, especially considering the presence of two very young children on board, with special needs (bottle feeding, special lunches and dinners for the two-year-old, etc.).</div><div class='clr'></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'><a rel='prettyPhoto[9480]' title='' href='https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32711-1.jpg?1730846050' class="review_img" data-lightbox="review_image"><span></span><img src='' style='border:0px;' alt='Photo 17' class="lazyload img-responsive" data-src="https://i1.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480guests32711-1.jpg?1730846050"></a></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='ebrimg cya-width-33 cya-width-block'><div class='ebrimg2 dc_decor_img' style='display:inline-block;max-width:98%;'></div></div><div class='clr'></div> </div>
reviewscount: 15