Odyssea, un Sailing Catamaran de 59 pies, disponible para charter de lujo con tripulación

SAILING CATAMARAN · 59FT · BRITISH VIRGIN ISLANDS | GRENADINES

Odyssea

Yate privado con tripulación

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59

FT — SAILING CATAMARAN

9

GUESTS

5

CABINS

2

CREW

✓

SCUBA ONBOARD

British Virgin Islands | Grenadines

HOME PORT

From

$29,500

Per Week

99 reseñas99 reseñas

The Yacht

'Odyssea' es un Sailing Catamaran con capacidad para 9 huéspedes, disponible para charter con tripulación con base en British Virgin Islands | Grenadines.

Odyssea Description and Charter Summary Information

Odyssea is a beautiful 59' Fontaine Pajot chartering the BVI in the Caribbean.

Guests can relax in her spacious salon and enjoy watching all the delicious meals being prepared in the up galley. Dining on the aft deck offers alfresco dinging and relaxing on the sun-bed watching the sun set. Since we offer a wet bar, a cold beverage is never too far away; whether you are floating on the inflatable island, going for a sundowner cruise in our 15' tender or merely lying on the nets under the stars. A large sky lounge on salon roof where guests can enjoy sun bathing is a favourite spot to enjoy happy hour treats and some of the Captain's delicious cocktails all the while enjoying a 360° view and a soft sea breeze.

Come and join us in the British Virgin Islands onboard Odyssea!

Special Offer

ODYSSEA – 20% Off.

**BVI Charters** 26 May to 20 June and 7 July to 26 July: 20% off standard rate. Includes free airport pickup, 3 scuba dives with gear for certified divers on week-long charters, and 3 crew members. **Grenadines Charters** 2 August to 15 August: 20% off standard rate.

Descuento: 20%

Especificaciones

At a Glance

Longitud
59 ft
Manga
29 ft
Huéspedes
9
Cabinas
5
Baños
4
Camas queen
4
Cabinas individuales
1
Año de construcción
2012
Año de refit
Annually

Información del yate

Odyssea en video

Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Odyssea

Explorá Odyssea

May 1, 2026 – Oct 31, 2026

Summer 2026

$31,000–$35,000 / week

Inclusive
2 guests
$31,000
3 guests
$32,000
4 guests
$33,000
5 guests
$33,500
6 guests
$34,000
7 guests
$34,500
8 guests
$35,000

Base: British Virgin Islands | Grenadines · Pickup: Village Cay

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$29,500–$34,000 / week

Inclusive
2 guests
$29,500
3 guests
$30,000
4 guests
$30,500
5 guests
$31,000
6 guests
$31,500
7 guests
$32,000
8 guests
$33,500
9 guests
$34,000

Base: British Virgin Islands | Grenadines · Pickup: Village Cay

May 1, 2027 – Oct 31, 2027

Summer 2027

$29,500–$34,000 / week

Inclusive
2 guests
$29,500
3 guests
$30,000
4 guests
$30,500
5 guests
$31,000
6 guests
$31,500
7 guests
$32,000
8 guests
$33,500
9 guests
$34,000

Base: British Virgin Islands | Grenadines · Pickup: Village Cay

Relocation fees apply to islands out of the BVI, please inquire for costs. Grenadines availability 2026 24th July to 15th August 16th October to 8th November For Grenadine Charters: Please enquire before booking to confirm rates and availability Available from July only.
Rate Notes & Conditions
Winter rates start 1 November 2026

PICK UPS: BVI Ports Only Keep 48 hours between charters please

6 Night Minimum. Please 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).

2026/27 Season
Weddings: 1 to 8 guests $36,000
Thanksgiving week: 1 to 8 guests $35,000
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 26th December. New Years week charters cannot begin earlier than 27th December.

▶ 9th pax by enquiry only. This is a bed-only berth and would share a bathroom with the starboard forward cabin.




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.

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    All menus are created specifically for each charter, taking into account each guests preferences and dietary requiremenst. On occasion, a meal may be swapped to a different day to allow for the best use of fresh ingredients and time.

    DAY 1

    Lunch: Grilled Shrimp with Crispy Roasted Chickpeas, served with a fresh mango salad and finished with a cilantro lime vinaigrette.

    Dinner: Garlic and Lemon Butter Roasted Mahi Mahi, finished with a creamy parmesan lemon butter sauce, served with baby potatoes, lemon zest asparagus, and a parmesan tuile.

    Dessert: Dark chocolate brownies with toasted nuts and a touch of sea salt, served with creamy vanilla ice cream.

    DAY 2

    Breakfast: Smashed avocado on freshly baked bread with fried eggs, chilli oil, served with bacon and and pickled red onions on the side.

    Lunch: Chargrilled beef burgers with cheddar, arugula, pickles, and chipotle mayo. Served with rosemary potato wedges and citrus slaw.

    Dinner: Seasoned pork tenderloin, seared until golden and served on a roasted garlic and squash purée, accompanied by fluffy couscous, baked apple slices, and braised red cabbage. Finished with a light white wine pan sauce.

    Dessert: Classic Tiramisu layered with espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder.

    DAY 3

    Breakfast: Delicate crêpes served with whipped mascarpone, fresh berries, caramelised banana and Nutella.

    Lunch: Grilled Chicken Satay served with a rich peanut sauce, vermicelli noodles, crisp peppers, and a crunchy Asian slaw with sesame and fresh herbs.

    Dinner: Baked salmon glazed with teriyaki and honey,served with rice and broccolini tossed with lime and cracked black pepper.

    Dessert: Traditional Key lime pie with a buttery biscuit crust, topped with whipped cream and fresh lime zest.

    DAY 4

    Breakfast: Eggs Benedict served on toasted English muffins with crispy bacon, fried balsamic cherry tomatoes, and classic hollandaise.

    Lunch: Grilled lemon herb chicken served with a beetroot and feta salad, whipped feta, lemon herb rice, and warm pita.

    Dinner: Slow-simmered beef ragù served with pasta and fresh herbs: Finished with shaved parmesan, cracked black pepper, and a fresh gremolata.

    Dessert: Classic crème brûlée with a caramelised sugar crust.

    DAY 5

    Breakfast: Brioche French toast bake served with seasonal fruit, warm maple syrup, and crispy bacon.

    Lunch: Mediterranean Meze Platter for sharing with grilled beef koftas, creamy hummus, tzatziki, roasted vegetables, cucumber, tomato and feta salad, warm pita, and marinated olives.

    Dinner: Grilled Flank Steak Carne Asada served with Spanish rice, a vibrant Brussels sprout salad, sweet corn and black bean salsa, sour cream, and shredded cheese.

    Dessert: Silky lemon posset, delicately set and served with a crisp almond shortbread crumb, fresh berries, and a light citrus syrup.

    DAY 6

    Breakfast: Bagel & Lox Station featuring toasted bagels with whipped cream cheese, smoked salmon, prosciutto, pickled red onion, capers, fresh herbs, jams and preserves, and a balsamic reduction.

    Lunch: Soft tacos filled with chicken, served with fresh mango and pineapple salsa, creamy Mexican-style slaw, avocado crema, and smoky chipotle mayo.

    Dinner: Parmesan-crusted mahi mahi fillet, baked until golden and served with a medley of roasted seasonal vegetables and a smooth potato purée. Finished with a delicate lemon beurre blanc and fresh herbs.

    Dessert: Rich, sticky malva pudding served warm with whipped cream.

    DAY 7

    Breakfast: Warm breakfast burritos with scrambled eggs, crispy bacon, breakfast sausages, cheese, and roasted peppers.

    Lunch: Fresh Tuna Poke Bowl with sushi rice, marinated tuna, avocado, mango, edamame, cucumber, carrot, seaweed salad, sesame, crispy wontons, and a drizzle of chili mayo.

    Dinner: Seared Filet Mignon served with creamy mashed potatoes, thyme mushroom sauce, roasted carrots, and blistered vine tomatoes.

    Dessert: Creamy oreo cheesecake.

    DAY 8

    Breakfast: Freshly baked banana cinnamon rolls with cream cheese frosting, served alongside a spinach and feta breakfast frittata.

Tender

15.5ft RIB · seats 8 · 70 HP

Beach Games ×3 Boarding Ladder— On Transoms Fishing Permit— None Floating Mats Kayak (2-person) ×10 Kneeboard Other Toys: Sea Scooters ×2 Snorkel Gear ×10 Stand-up Paddleboards ×2 Swim Platform Tube Underwater Camera Underwater Video Wakeboards Water Skis (Adult) Water Skis (Kids)

Air Conditioning (all night) Water Maker BBQ Bimini Board Games ×15 Books ×12 CDs— na Camcorder DVDs Deck Shower Dining Generator ×2— Yes-17.5 kwh Hair Dryer ×4— 1 per cabin Hatches ×17 Ice Maker Internet/WiFi— Onboard WIFI Inverter ×3 Sailing Instruction Smoking Allowed— Only on Aft deck. Sun Awning VCR/DVD Video iPod/MP3

Resort Course Available PADI Course Available Compressor Onboard Dive Tanks Onboard Max Guests Per Dive
No No No 21 N/A
Resumen de buceo
Master
Detalles de precios de buceo

Captain Rick Roerink

Captain

Rick Roerink

South African · English

Chef/1st Mate Roxanne Roerink

Chef/1st Mate

Roxanne Roerink

South African · English

Odyssea crew
The crew of Odyssea

RICK & ROXANNE

We joined Yacht Odyssea in February 2025, and can't wait to have you aboard with us! We are fully committed to Yacht Odyssea until September 2028. 

CAPTAIN RICK

After more than a decade working as a mechanical draughtsman in the mining industry, I made the decision to trade the office for the ocean and pursue a more adventurous lifestyle. Yachting, for me, is not simply a career change but a lifestyle shift. One that allows me to combine my technical background, lifelong connection to the sea, and passion for travel to create memorable experiences on the water.

I’ve been drawn to the ocean from a young age. Based in Mossel Bay, much of my free time revolves around wind and water. When the wind is up, my wife and I can be found kitesurfing; on calmer days, we’re spearfishing or scuba diving with friends. As a certified Divemaster, I enjoy sharing knowledge of anchorages and marine life, discovering new dive sites, and helping others build confidence when kitesurfing and diving.

As a Captain, my approach is calm, organised, and guest-focused. I prioritise safety, clear communication, and strong teamwork, with the goal of delivering smooth, seamless charters where guests can fully relax and enjoy their time onboard.

Qualifications & Skills

- STCW & PDSD
- SAMSA Medical
- RYA Yachtmaster Offshore
- RYA Powerboat Level 2
- RYA PWC
- RYA Diesel Engine
- SAMSA SRC
- PADI Divemaster
- Freediving & spearfishing
- Kitesurfing
- Experience teaching freediving and kitesurfing

CHEF ROXANNE

I’m a South African born creative with a strong hospitality background, now bringing that same energy and passion into the world of yachting. As a certified PADI Divemaster, I have a deep connection to the ocean and a genuine love for exploration, adventure, and learning new skills. 

Food is at the heart of what I do and I love creating menus. My style flows naturally through the day, from nourishing breakfasts and beach-style lunches to elegant dinners and special celebrations. I enjoy working with fresh, local ingredients whenever possible and pride myself on being flexible, intuitive, and attentive to guest preferences and dietary requirements.

Outside the galley, I’m highly active on the water. My husband introduced me to kitesurfing, which has quickly become my favorite sport. When the wind isn’t blowing, we spend our time freediving and scuba diving, making the most of life at sea.

Qualifications & Skills

- STCW & PDSD
- SAMSA Medical
- RYA Day Skipper
- RYA Powerboat Level 2
- SAMSA VHF Radio
- Superyacht Stewardess Course
- IAMI GUEST Intro to Yacht Chef & Superyacht Chef
- Food Safety Level 2
- PADI Divemaster
- Scuba diving, freediving & kitesurfing

Culinary Skills

- Wine pairing
- Barbecue cooking
- Family-style dining
- Meal prep & menu planning
- Snack platters

April 2026

What can we say other than this really did exceed all expectations!

Captain Dylan, Ric and Rox were absolutely wonderful! It was the crew who truly made this experience special for all of us. They were so attentive, knowledgable, personable, fun and so incredibly talented at what they do. The food, the sailing, the drinks...We can't ever imagine going on another charter without them. We are just so incredibly grateful it was those 3 lovely people who shared in this experience with us. We cannot thank them enough.

We were all in awe at how Rox and the crew could create such lovely meals for us all in such a small space! The food was delicious, fresh, beautifully presented and was probably the highlight of the whole trip.

There were so many aspects that we all loved on this trip. We spent quality time relaxing, exploring and Dylan was so knowledgable of the area, we relied on his expertise and it was excellent. We loved the emails and our time on board with the crew as well as exploring the BVI. The boat and crew were exceptional!
The pace was great and Dylan took all aspects of our must see islands and blended that with the weather and created special trip for us. The BVI is a lot of fun to explore and we loved it and loved this crew!
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Disponibilidad de 'Odyssea'

Cruising Grounds

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