Season	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests	9 Guests
Summer 2026	$31,000	$32,000	$33,000	$33,500	$34,000	$34,500	$35,000
Winter 2026 to 2027	$29,500	$30,000	$30,500	$31,000	$31,500	$32,000	$33,500	$34,000
Summer 2027	$29,500	$30,000	$30,500	$31,000	$31,500	$32,000	$33,500	$34,000

All menus are created specifically for each charter. 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.

Canapés/Starters:

Freshly baked focaccia bread

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, 70 HP engine, with room for 8
Water skis for adults
Water skis for kids
Kneeboard
2 standup paddleboards
Inflatable tube
Wakeboard
Underwater camera/video

Resort Course Available	PADI Course Available	Compressor Onboard	Dive Tanks Onboard	Max Guests Per Dive
No	No	No	21	8

Scuba Overview

Odyssea now offers diving onboard for certified divers.
Three dives are offered from the yacht gear rental at guests' expense at the fee $230 for the week - per diver.
Additional dives after dive number 3 are at $100 per dive

Dive Pricing Details

Refer to rates page

Captain Rick Roerink — Captain

Rick Roerink

Captain Dylan Fairfield — Captain

Dylan Fairfield

Chef/1st Mate Roxanne Roerink — Chef/1st Mate

Roxanne Roerink

CAPTAIN DYLAN

Dylan brings an enthusiasm and experience to life on the water that sets the tone for every charter. With his easy-going charm and love of hospitality, your trip aboard is sure to be one of a lifetime. Dylan guides you to perfect bays and secret spots, pairing your expectations with his extensive knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for his guests, whether that means sun tanning on the flybridge with a cocktail in hand or getting involved in the sailing Odyssea. He grew up sailing the Indian and Atlantic Oceans with his family, covering more than 20,000 NM over six years after leaving South Africa at the age of six. Fully qualified and commercially endorsed as an MCA/RYA Yacht Master Offshore 200GT, Dylan also holds a full STCW and is a certified PADI Dive Master.

INTRODUCING RICK & ROXANNE

This fantastic charter couple joins Yacht Odyssea in February 2025, operating with 3 crew for the 2025/2026 season with Captain Dylan remaining aboard. Rick will be in the capacity of 1st Mate for the remainder of the season, taking over as Captain full time at the start of the 2026/2027 season. Roxanne joins the yacht as Chef, bringing with her a host of culinary and hospitality experience. Rick and Roxanne will welcome you aboard as a 2 crew yacht and they are looking forward to meeting brokers at the 2026 BVI Fall Charter Yacht Show! They 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