Ocean Vibes, a 74 ft Sailing Catamaran, available for luxury crewed charter

SAILING CATAMARAN · 74FT · BRITISH VIRGIN ISLANDS

Ocean Vibes

Private Crewed Yacht

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Deck plan and layout for Ocean Vibes Deck Plan · Ocean Vibes

74

FT — SAILING CATAMARAN

8

GUESTS

4

CABINS

3

CREW

British Virgin Islands

HOME PORT

Summer Cruising

Winter Cruising

From

$73,000

Per Week

112 reviews112 reviews

The Yacht

'Ocean Vibes' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter with a home base in British Virgin Islands.

Ocean Vibes Description and Charter Summary Information

Ocean Vibes, 2020 Sunreef Yachts Sailing Catamaran — crewed yacht charter
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Specifications

At a Glance

Length
74 ft
Beam
35 ft
Guests
8
Cabins
4
Heads
4
Queen Beds
4
Year Built
2020

Yacht Information

Ocean Vibes on Film

Additional yacht details including amenities and standard equipment for Ocean Vibes

Explore Ocean Vibes

May 1, 2026 – Oct 31, 2026

Summer 2026

$73,000–$76,000 / week

Inclusive
2 guests
$73,000
3 guests
$73,500
4 guests
$74,000
5 guests
$74,500
6 guests
$75,000
7 guests
$75,500
8 guests
$76,000

Base: British Virgin Islands · Pickup: British Virgin Islands

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$73,000–$76,000 / week

Inclusive
2 guests
$73,000
3 guests
$73,500
4 guests
$74,000
5 guests
$74,500
6 guests
$75,000
7 guests
$75,500
8 guests
$76,000

Base: British Virgin Islands · Pickup: British Virgin Islands

May 1, 2027 – Oct 31, 2027

Summer 2027

$73,000–$76,000 / week

Inclusive
2 guests
$73,000
3 guests
$73,500
4 guests
$74,000
5 guests
$74,500
6 guests
$75,000
7 guests
$75,500
8 guests
$76,000

Base: British Virgin Islands · Pickup: British Virgin Islands

Rate Notes & Conditions

Cruising Area
• Virgin Islands (USVI & BVI)

Base Port
• Tortola, BVI
• Inquire for additional pick-up/drop-off available in Tortola, BVI
• USVI ports available on request (Contact us for details)

Yacht Status & Operations
• Based in Tortola, BVI
• BVI pick-up/drop-off preferred
• USVI pick-ups/drop-offs accepted with advance approval

Customs Fees & Cruising Permits
• Included

Rates & Terms
Minimum Charter Nights
• 5-night minimum
• Shorter charters considered on request

Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights

Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks

Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate

Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount

Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount

Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights and a 48 turn is required.

Christmas Week
• $84,000 | 2–8 guests
• Must end on or before December 26

New Year’s Week
• $91,000 | 2–8 guests
• May not start prior to December 27

Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit

    All breakfasts are served with freshly baked breads, a daily sweet bake, fresh fruit platters, natural yogurt with house-made granola, freshly squeezed juices, and barista-style coffee.

    DAY BREAK

    Turkish Eggs
    Whipped yogurt, poached eggs, Aleppo chili butter, and fresh herbs.

    Eggs Benedict
    Toasted English muffin with soft poached eggs and hollandaise sauce, with the option of smoked salmon or crispy bacon.

    Smoked Duck Scrambled Eggs
    Silky scrambled eggs with smoked duck breast and chive oil.

    Shakshuka
    Spiced tomatoes with baked eggs, feta, and toasted sourdough.

    Bagel Board
    House-cured gravlax served with cream cheese, capers, red onion, and dill.

    Huevos Rancheros
    Tortillas topped with fried eggs, black beans, avocado, and fresh salsa.

    French Toast
    Brioche served with vanilla mascarpone, berry compote, and maple syrup.

    Avocado Toast
    Smashed avocado with lime, chili flakes, and a poached egg.

    MIDDAY

    Tuna Poke Bowl
    Sushi-grade tuna served with sesame, pickled vegetables, avocado, and jasmine rice.

    Grilled Chicken Salad
    Mango, avocado, mixed leaves, toasted pecans, and citrus dressing.

    Warm Flatbreads
    Filled with lamb kofta, tzatziki, pickled red onion, and fresh mint.

    Blue Cheese Ribeye Salad
    Seared ribeye with crisp leaves, toasted walnuts, and blue cheese dressing.

    Crab Cakes
    Golden crab cakes served with lemongrass and white wine butter sauce, finished with micro herbs.

    Duck Salad
    Shredded crispy duck with hoisin, orange segments, fresh coriander, and sesame seeds.

    Teriyaki Salmon
    Glazed salmon fillet served with Asian slaw and a sesame soy dressing.

    HORS D’OEUVRES

    Caramelised Onion & Brie Filo Tart
    Crisp filo pastry filled with creamy brie and sweet caramelised onions.

    Bruschetta
    Freshly baked sourdough topped with vine tomatoes, basil, and balsamic glaze.

    Shrimp Fritters
    Golden crispy fritters served with zesty lime aioli.

    Maple-Roasted Butternut Squash Soup
    Silky smooth soup finished with crispy chorizo and golden halloumi croutons.

    Freshly Baked Focaccia
    Served warm with sea salt and rosemary.

    Wild Mushroom Arancini
    Crispy risotto balls served with parmesan and truffle aioli.

    Beetroot & Goat's Cheese Salad
    Roasted beets with whipped goat's cheese, candied walnuts, and micro herbs.

    Stuffed Mussels
    Baked with herbed breadcrumbs, garlic butter, and parmesan.

    Crispy Calamari Salad
    Tender calamari served with rocket, fennel, and citrus dressing.

    MAIN

    Duck Confit
    Slow-cooked duck leg served with silky cauliflower purée and pomegranate reduction.

    Filet Mignon
    Tender beef fillet served with dauphinoise potatoes, honey-glazed heritage carrots, and red wine jus.

    Pan-Seared Sea Bass
    Crispy skin sea bass served with romesco sauce, broccoli purée, and toasted almonds.

    Pistachio-Crusted Rack of Lamb
    Served with minted pea purée and beetroot reduction.

    Slow-Cooked Lamb Ragù
    Rich, slow-braised lamb folded through freshly made pasta with parmesan and herbs.

    Pork Tenderloin
    Perfectly cooked pork finished with a honey soy glaze and served with roasted seasonal vegetables.

    Grilled Lobster Tail
    Served with silky lobster bisque sauce, buttered greens, and saffron potatoes.

    DESSERT

    White Chocolate & Raspberry Tart
    Buttery crust filled with smooth white chocolate ganache and fresh raspberry coulis.

    Chocolate Aero Mint Cheesecake
    Light and airy cheesecake with refreshing mint notes and a rich chocolate base.

    Sticky Toffee Pudding
    Moist sponge served with warm toffee sauce and Amarula ice cream.

    Lemon Meringue Pie
    Tangy lemon curd topped with fluffy toasted meringue in a crisp pastry shell.

    Espresso Martini Mousse
    Silky coffee mousse with a hint of vodka and chocolate shards.

    Chocolate Brownie
    Rich fudgy brownie topped with miso caramel and sea salt.

    Lemon or Raspberry Soufflé
    Delicate and light soufflé served with crème fraîche.

    Crème Brûlée
    Classic vanilla custard with a torched caramel top, paired with honey yogurt.

1 e-Foil

Tender

14’ 8” ZAR ZF5 with Suzuki outboard · seats 8 · 100 HP

2 Adult Water Skis Beach Game Boarding Ladder— Stern Sugar Scoops Deep Sea Fishing Fishing Gear— type: Spinning, rods: 2 Casting Floating Mats Kneeboard Noodles Sea Scooters Snorkel Gear Stand-up Paddleboards Subwing Swim Platform Top Deck Lounge Tube Underwater Hull Lights Wakeboards Water Skis (Adult) Yoga Mats

Air Conditioning Water Maker BBQ Bimini Deck Shower Dining ×10 Generator— 2 x Parallel working gensets Gym Hair Dryer Ice Maker Internet/WiFi— Onboard WIFI Salon Stereo Smoking Allowed— aft scoop steps only VCR/DVD iPod/MP3

Chef Katie Brown

Chef

Katie Brown

British · English

  • Captain

    Robert Bentley

    South African · English

  • Stewardess

    Belinda Bentley

    South African · English

Crew Review from Previous Yacht

To our dear Seahome 2 squad,

 

Sometimes in this world, at the right place, at the right time, two perfect spontaneous crew’s come together at once. I can say with no hesitation that this is one of those special unions. From the very start we felt safe and secure with the absolute professionalism of the team. Every second of this trip felt warm and genuine. To get to know that we might even have a slight chance to be able to get to do this again makes me feel like the luckiest guy in the world. Every single one of the drinks were unbelievably perfect and felt like they were made with heart, soul, and perfect execution. And that can also be said about each and every one of the meals. The charm, the taste, and the texture of every bite of food on the trip has been on another level. Living in the Capital of Texas, the last thing we ever expected was to have our minds blown with food. And to the Captain, your ability to roll with our sense of humour and our wild jokes made us feel at home. We can’t believe how perfect this trip was. Safe and happy. One of the highlights of my life. Thank you! Can’t wait to host y’all in Texas.

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07 / Open Weeks

'Ocean Vibes' Availability

Cruising Grounds

Where Ocean Vibes voyages

Sample Itineraries

Sample crewed charter itineraries