ITALY · 7 DAYS
Naples to Amalfi: A 7-Day One-Way Italian Sailing Itinerary
Naples to Amalfi by yacht — Procida, Ischia, two days at Capri, Nerano, Positano, the Fiordo di Furore, the Emerald Grotto. A one-way Amalfi Coast week.
59
FT — SAILING CATAMARAN
10
GUESTS
5
CABINS
3
CREW
From
$47,000
Per Week
15 reseñas15 reseñas
The Yacht
'Okinawa' es un Sailing Catamaran con capacidad para 10 huéspedes, disponible para charter con tripulación.
Okinawa Description and Charter Summary Information
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Especificaciones
At a Glance
- Longitud
- 59 ft
- Manga
- 31 ft
- Huéspedes
- 10
- Cabinas
- 5
- Baños
- 5
- Cabinas dobles
- 5
- Año de construcción
- 2024
Información del yate
Okinawa en video
Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para Okinawa
Explorá Okinawa
Nov 1, 2026 – Apr 30, 2027
Winter 2026 to 2027
$47,000–$52,000 / week
Inclusive
+ 8.5% VAT
- 2 guests
- $47,000
- 3 guests
- $47,000
- 4 guests
- $47,000
- 5 guests
- $50,000
- 6 guests
- $50,000
- 7 guests
- $51,000
- 8 guests
- $51,000
- 9 guests
- $52,000
- 10 guests
- $52,000
Rate Notes & Conditions
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 : $53,000
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.
- SAMPLE MENU
- -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)
Breakfast
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
Tender
1 · 60 HP
2 x Paddleboards
Fishing gears
Floating Mats
Sea Mattress
Sea Scooters
Snorkel Gear ×14
Snorkeling gears
Stand-up Paddleboards
Tube
Wakeboards
Water Skis (Adult)
Air Conditioning
BBQ
Board Games
Deck Shower
Hair Dryer
Ice Maker
Internet/WiFi— Onboard WIFI
VCR/DVD
Captain
Serge Milliard
French · English
Cook
Emma Lokonadinpoulle
Deckhand / Stew
Nikita Boireau
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.
June 2026 (Top Yacht, excellent crew)
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07 / Semanas disponibles
Disponibilidad de 'Okinawa'
Cruising Grounds
Where Okinawa voyages
Sample Itineraries
Sample crewed charter itineraries
ANTIGUA AND BARBUDA
A Week Around Antigua
A 7-day crewed Antigua sailing itinerary — Nelson's Dockyard, Cades Reef, the North Sound and Green Island, all under steady trade winds with no long passages.
ST. MARTIN, ANGUILLA & ST. BARTS · 7 DAYS
St. Martin Sailing Itinerary: A 7-Day Crewed Week with St. Barts
St. Martin sailing itinerary with a St. Barts swing — Gustavia, Colombier Beach, Tintamarre, Anguilla, and Grand Case at golden hour. Crewed week, day by day.
SICILY & AEOLIAN ISLANDS
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BRITISH VIRGIN ISLANDS · 4 DAYS
4-Day BVI Itinerary: A Crewed Long-Weekend Charter
Four days in the BVI, crewed — Norman Island caves, The Baths, Soggy Dollar at White Bay, the Sir Francis Drake Channel. The short-week BVI itinerary.
FRENCH RIVIERA
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ITALY · 7 DAYS
Sardinia Itinerary: A 7-Day Bonifacio Loop from Olbia
A Sardinia itinerary that crosses to Corsica — Costa Smeralda, La Maddalena, the Strait of Bonifacio, the medieval citadel. Seven days from Olbia, ~100 nm.
ANTIGUA AND BARBUDA
Antigua & Barbuda
A 7-day crewed Antigua & Barbuda yacht charter itinerary — the open-water crossing to Barbuda's empty pink sand and the Codrington frigate bird sanctuary.
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