BRITISH VIRGIN ISLANDS · 7 DAYS
BVI Itinerary: A Perfect 7-Day Week Starting at Trellis Bay
BVI itinerary that starts at Trellis Bay (the Tortola airport, no ferry) — White Bay, The Baths, North Sound, Haulover Bay. A perfect 7-day week, crewed.
49
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
2
CREW
From
$22,000
Per Week
11 reviews11 reviews
The Yacht
'OKEANA' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter.
OKEANA Description and Charter Summary Information
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Specifications
At a Glance
- Length
- 49 ft
- Beam
- 25 ft
- Guests
- 8
- Cabins
- 4
- Heads
- 4
- Queen Beds
- 4
- Year Built
- 2020
Yacht Information
Additional yacht details including amenities and standard equipment for OKEANA
Explore OKEANA
| Season | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
| Summer 2026 | $21,000 | $21,500 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 |
| Winter 2026 to 2027 | $22,000 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 |
- Eggs Benedict
- Croissant with Bacon, Egg, & Avocado
- Açaí Smoothie Bowl
- Bagel Buffet Spread
- Pancakes with Fresh Berries & Maple Syrup
- Brioche French Toast & Fresh Fruit
- Breakfast Burritos
- English Breakfast
- Avocado Toast
- Ahi Tuna Poke Bowls
- Cheeseburgers & Truffle Fries
- Tuna & Salmon Sashimi Salad
- Surf & Turf Tacos
- Ceviche
- Jerk Chicken Quesadillas
- Chicken Caesar Salad
- Pulled Pork Sandwiches
- Tuna Tartare
- Edamame Beans
- Sweet & Sour Halloumi
- Jalapeño Poppers
- Brie Poppers
- Sushi Stacks
- Bruschetta
- Burrata with Roasted Peppers
- Scallops & Beurre Blanc
- Bacon-Wrapped Asparagus
- Stuffed Mushrooms
- Pan-Roasted Teriyaki Salmon
- Surf & Turf
- Sticky BBQ Ribs
- Carbonara Alfredo
- Grilled Mahi-Mahi with Mango Salsa
- South African BBQ
- Seafood Boil
- Smoked Lamb Rack
- Jalapeño-Crusted Grouper
***The menu is only a sample of what to expect on board, modifications are made in accordance with the ingredients availability on each location and season.***
BREAKFASTS
LUNCHES
APPETIZERS
DINNERS
Cocktails
Peach Bellini
Watermelon Glory
Gin Basil Smash
Rossini
Mint & Raspberry Julep
Minty Mojito
Cosmopolitan
Pina Colada
Margarita
Vodka or Espresso Martini
Aperol Spritz
- TENDER: 13 Ft. Highfield Center Console, 40 HP engine, with room for 10
- 2 standup paddleboards
- Snorkeling gear
- Inflatable tube
- Wakeboard
- 2-person kayak
- Sea scooter
- Fishing Gear
- Underwater camera/video
- Floating dock
Captain
Dal Flynn
Chef/Mate
Anna Vann
-
Captain
Daniel
Captain Dal and Chef Anna share the same philosophy: when one gives 100%, together they deliver 200%. Their combined care, energy, and dedication ensure every charter is smooth, joyful, and unforgettable — keeping guests happy, relaxed, and effortlessly entertained.
_________________________________________________________________________________________________________________________
Captain Dal comes from Yorkshire, in the North of England, and has been sailing since childhood, serving as a professional Captain for 11 years through the Mediterranean, Caribbean and Bahamas. Specialising almost exclusively in crewed yachts and luxury crewed charters, onboard sailing catamarans, and monohulls upto 76 feet, Dal's love for sailing and the yachting lifestyle as a whole has extended into a passion for new adventures, immersing himself in a variety of cultures, meeting new and unlikely people, and hospitality.
Ensuring that he and his team provide their clients the absolute best possible experience on and offboard is a top priority, whilst providing a guest-focused, engaging, friendly and fun atmosphere. Dal is a keen and enthusiastic free diver, scuba diver, sailor, engineer, motorsports and soccer lover, and exceptionally laid-back and easygoing.
_________________________________________________________________________________________________________________________
Chef Anna is a private yacht chef and experienced sailor who has completed a full circumnavigation, blending global flavours with the effortless luxury of life at sea.
Her cuisine brings together vibrant Asian influences with the light, elegant spirit of the French Riviera — perfect for long, sunlit days onboard. Guests can expect fresh, Asian-inspired lunches full of colour and energy, followed by relaxed, refined three-course dinners crafted in a modern French style.
For Anna, cooking is both joy and meditation. She loves creating clean, flavour-forward dishes, including vegan and keto-friendly desserts that feel indulgent yet nourishing.
As a yoga teacher, she brings balance, mindfulness, and a sense of wellbeing into her galley. Every plate is prepared with care, intention, and a genuine desire to make guests feel pampered, satisfied, and at home on the water.
_________________________________________________________________________________________________________________________
Wonderful Week
"Dal, who took such good care of us throughout our stay. Both Anna and he have been very kind during the entire trip, thinking of every detail to make sure we felt comfortable (which we truly did).
I’d also like to take this opportunity to thank Dal and Anna for the wonderful week we had, it couldn’t have been any better! We had the best captain and the best chef in the world! And Dal was by far the best dive master."
• R, G & Family - 9th February 2026
I’d also like to take this opportunity to thank Dal and Anna for the wonderful week we had, it couldn’t have been any better! We had the best captain and the best chef in the world! And Dal was by far the best dive master."
• R, G & Family - 9th February 2026
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06 / Open Weeks
'OKEANA' Availability
Cruising Grounds
Where OKEANA voyages
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