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Catamaran Odyssea

Where Luxury meets adventure!

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 and enjoy all the jewels of the British Virgin Islands onboard Odyssea.

7-Night Charter Rates
From
$29,500 (2 passengers 7 nights)
To
$34,000 (9 passengers 7 nights)*
Details
Guests
Up to 9
Guest Cabins
5
Length
59
Cabin Layout
3 Queens en-suite with A/C
Designer
Fountaine Pajot
Launched
2012
Home Port
Village Cay Marina, Tortola, BVI
Scuba
SCUBA available on board Available onboard (see Specs tab)

Meet the Crew

Crew photo

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

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
Jul 202612345678910111213141516171819202122232425262728293031
Aug 202612345678910111213141516171819202122232425262728293031
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Nov 2026123456789101112131415161718192021222324252627282930 
Dec 202612345678910111213141516171819202122232425262728293031
Jan 202712345678910111213141516171819202122232425262728293031
Feb 202712345678910111213141516171819202122232425262728   
Mar 202712345678910111213141516171819202122232425262728293031
Apr 2027123456789101112131415161718192021222324252627282930 
May 202712345678910111213141516171819202122232425262728293031
Jun 2027123456789101112131415161718192021222324252627282930 

Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8 9
Summer
2026
$31,000 $32,000 $33,000 $33,500 $34,000 $34,500 $35,000 NA
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
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
59
Beam
29.1
Draft
4.6
Designer
Fountaine Pajot
Air Conditioning
Yes
Flag
BVI
Guests
9
Max. Speed
10
Wash basins
4
Heads
4
Tp in heads
Yes
Engines
2 x Yanmar 110HP Inboard Diesels for propulsion 2 Generators - 1 x 17.5kw and 1 x 12.5kwLife saving Equipment 1 x 10 person liferaftSatellite communications
Refit
Annually
Range
NA
Fuel
2
Cruising speed
8
Accomodation
Guest Cabins
5
Guest Electric Heads
4
Accommodation Description

3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.

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

Location
Home Port
Village Cay Marina, Tortola, BVI
Winter Cruising Area

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.

Summer Cruising Area

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.

Preferred Port
Village Cay Marina, BVI
Hours Between Charters
24
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
Yes
Hammock
No
Deck Shower
Yes
Hair Dryer
Yes
Water Maker
No
Ice Maker
Yes
BBQ
Yes
Stereo System
No
iPod Hookup
Yes
DVD Player
Yes
Board Games
Yes
Satellite tv
No
Bimini
Yes
Kosher
Inq
Nude
Yes
Guests smokes
Yes
Gym exercise
No
Wheelchair access
No
Inverter
Yes
Water capacity (gallons)
1000
Stabilizers
No
Water Sports
Adult Waterskis
Yes
Kids Waterskis
Yes
Stand Up Paddle Board
Yes
Snorkeling Gear
Yes
Tow Tube
Yes
Scurfer
No
Wake Board
Yes
1-Person Kayak
No
2-Person Kayak
Yes
Float Mats
Yes
Sailing Dinghy
No
Beach Games
Yes
Fishing Gear
No
Other Water Toys

Other Toys:
– 2x Sea Scooters
– Various beach games and activities.
– Beach games include spike ball and bottle smash, mini football

Sea scooters
Yes
Kneeboard
Yes
Windsurfer
No
Swim platform
Yes
Boarding ladder
Yes
Sea bobs
No
Kite boarding
No
Scuba & Crew
Scuba Info
Onboard
Number of Divers
8
Dives per Week
3 included
Air Compressor
Not Onboard
Crew Smokes
No
Caters to Special Diets
Yes
Menu

SAMPLE MENU

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.

Interested in booking?

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