ODYSSEA Yacht Description
Odyssea, previously named Slivochka, 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.
Offered by DMA Yachting, the impressive charter yacht ODYSSEA is a 59 ft sailing catamaran. The highlights of ODYSSEA are her generous space and interconnection with the sea. ODYSSEA spends the season in the Caribbean. She was completed by the ship builder Fontaine Pajot in 2012. A well-done refit was completed in Annually. The well-planned yacht layout features 4 large cabins and easily accommodates a group of 8 guests.
ODYSSEA is introduced primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is expansive, with a comfortable dining and seating area and that's where most of the meals are served. The fascinating cabins are located below the main saloon, connected by stairs (inquire about handicapped access). The cabins are connected by stairs to the main saloon - roomy, comfortable and pleasant. Multiple portholes connect you with the outside world.
The sailboat features 2 X Volvo D3 110; 1 X 8 & 1 X 10 man life rafts - EPIRB; Iridium Satellite; Garmin GPS engines and a generator.
Accommodation
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.What is the cabin arrangement of ODYSSEA?
- 4 VIP cabins
ODYSSEA
-
Weekly price: $29,000 - $34,000
Low Season | High Season
- Length: 59'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 3
- Builder: Fountaine Pajot
- Consumption: 2 US Gall/Hr
- Cruising Speed: 8 knots
- Max. Speed: 10 knots
- Built Year: 2012
- Refit: Annually
Related Videos
ODYSSEA Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2024 | $29,000 | $29,500 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $0 | $0 | $0 | $0 |
| Winter 2024 to 2025 | $29,000 | $29,500 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $0 | $0 | $0 | $0 |
| Summer 2025 | $29,000 | $29,500 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $0 | $0 | $0 | $0 |
ODYSSEA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 58,000$ to 68,000$ | 11,600$ to 20,400$ | 69,600$ to 88,400$ | Discounts outside the main season are common. | |
| 7 day charter | 29,000$ to 34,000$ | 5,800$ to 10,200$ | 34,800$ to 44,200$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,500$ to 17,000$ | 2,900$ to 5,100$ | 17,400$ to 22,100$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 29,000$ / 6 * 3 days = 14,500$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $29,000
High season rate: $34,000
PICK UPS: BVI Ports Only Keep 48 hours between charters please
6 Night Minimum or for shorter charters 6 night rate applies. Inquire first for short charters
SPECIAL: ODYSSEA is offering Christmas week 2024 at standard rates. No Holiday surcharge will apply.
HALF BOARD: Includes all breakfasts, 4 lunches and 3 dinners aboard. The remaining 3 lunches and 4 dinners as well as associated beverages are to be taken ashore at guests’ expense. Rates are as follows:
2 pax : $28,790; 3 pax : $29,185; 4 pax : $29,580; 5 pax : $30,475; 6 pax : $31,370 $; 7 pax : $32,765; 8 pax : $33,160
SLEEP ABOARD: Sleep aboard on Odysseas is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock.
7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions.
FISHING Please inquire
SCUBA DIVING: Each charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $230 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $100 per person per dive applies.
HURRICANE SEASON: Please press client to purchase trip insurance, and add a hurricane clause to your contract. The yacht will allow client to rebook unused dates within 6 months of cancellation, excluding holidays. The yacht is not responsible for clients’ shore side expenses if charter is cancelled for a named storm (this includes meals, hotels, transportation as well as air transport).
Weddings: 1 to 8 guests $36,500
Thanksgiving week: 1 to 8 guests $36,500
Christmas week: 1 to 8 guests $36,500 (Please check specials board for any offers that may apply)
New Years week: 1 to 8 guests $39,000
Minimum 7 nights. BVI ports only.
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December.
Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.
PICK UPS: BVI Ports Only Keep 48 hours between charters please
6 Night Minimum or for shorter charters 6 night rate applies. Inquire first for short charters
SPECIAL: ODYSSEA is offering Christmas week 2024 at standard rates. No Holiday surcharge will apply.
HALF BOARD: Includes all breakfasts, 4 lunches and 3 dinners aboard. The remaining 3 lunches and 4 dinners as well as associated beverages are to be taken ashore at guests’ expense. Rates are as follows:
2 pax : $28,790; 3 pax : $29,185; 4 pax : $29,580; 5 pax : $30,475; 6 pax : $31,370 $; 7 pax : $32,765; 8 pax : $33,160
SLEEP ABOARD: Sleep aboard on Odysseas is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock.
7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions.
FISHING Please inquire
SCUBA DIVING: Each charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $230 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $100 per person per dive applies.
HURRICANE SEASON: Please press client to purchase trip insurance, and add a hurricane clause to your contract. The yacht will allow client to rebook unused dates within 6 months of cancellation, excluding holidays. The yacht is not responsible for clients’ shore side expenses if charter is cancelled for a named storm (this includes meals, hotels, transportation as well as air transport).
Weddings: 1 to 8 guests $36,500
Thanksgiving week: 1 to 8 guests $36,500
Christmas week: 1 to 8 guests $36,500 (Please check specials board for any offers that may apply)
New Years week: 1 to 8 guests $39,000
Minimum 7 nights. BVI ports only.
Christmas charters must end no later than the 27th December. New Years week charters cannot begin earlier than 28th December.
Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
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
Fishing
Green Initiatives
Water Sports
Other Entertainment
We love to have children aboard! We have many household name board game, puzzles, ping pong and interests for our more mature guests.
We are also equipped with:
- Barista set up with a superb coffee machine.
- 3 X domestics fridges with wines and beers
- Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
- Outdoor bar fridge and ice machine.
- Ping-pong table
All amenities available at this time and up to date. While every effort will be made to stay upto date, unforseen circumstances may result in substitutions.
Crew Information
Chef
Captain
1st Mate
Captain: Dylan Fairfield
Captain Dylan, First Mate Mario and Chef Gi have an enthusiasm and passion for life on the water. With their easy-going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!
Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Odyssea. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.
Gi grew up in Mozambique, a country famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on, she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari industry. In 2016 she made the decision to advance her skills by completing her three-year professional cookery diploma, where she specialized in dietary requirements, diets and allergies.
Before joining the yachting industry, Mario completed his training in hospitality management where he gained experience in high end restaurants, hotels and luxury trains. Mario further refined his skills by training to be a barista and mixologist before making the choice to use his skills in the charter yachting industry by completing his yachtmaster and yachting courses.
As the 1st Mate onboard yacht Odyssea, with an attentive and easy-going nature, Mario combines his hospitality management skills and attention to detail to give our guests the elevated luxury experience that they seek.
Mario loves to experiment with the variety cocktail preferences and is always up for the challenge by creating a special cocktail-of-the-day menu customized for each group.
Dylan and Gi have been onboard since 2017 and 2019 respectively, with Mario being the most recent addition to the team, they all pride themselves on longevity. Dylan, Mario and Gi enjoy families and children and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They are great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.
They all look forward to making this vacation everything you hope for.
Crew are fully vaccinated for Covid 19
Menu
Breakfast
Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg
and drizzled with hollendaise sauce.
Herbed blinis served with balsamic glazed and roasted tomato layered with fresh mozzarella &
served with eggs, over easy.
Chai - Spiced French Toast topped with glazed & fried bananas and served with a whipped rum cream.
Greek yoghurt, toasted granola and fresh fruit served with assorted seeds.
Butter-toasted English muffins served with fresh salmon, whipped crème fraiche, basil
shoots and course ground black pepper.
Egg & cheese Breakfast springrolls served with zesty Bulgarian yoghurt and
garnished with red bell peppers.
Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,
fresh berries & maple syrup.
Lunch
Fresh Yellow Fin Tuna seared with toasted seasame seeds and served with a fennel and watercress
salad, classic asian dressing.
Spicy grilled chicken with roasted paprika and garlic hummus in
naan wraps served with guacamole and sour cream.
Grilled Spicy Shrimp on Italian salsa served with baby kale ceasar salad and shaved parmesan cheese.
Honey - glazed salmon fillets served on crispy potato rostis topped with
goat's cheese mousse and baby leaf salad.
Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction.
Ginger & Miso marinated rump steak served with baby bok choy and topped with
oven roasted butternut cubes and pine nuts.
Flame grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad.
Canapés
Cranberry and camembert puffs.
Risotto arancini balls with a creamy mushroom dip.
Kale and quinoa patties with sour cream mousse and crumbed chicken strips.
Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots.
Mini goats’ cheese quiches with caprese salad skewers.
Grilled calamari stuffed with lemon chilli and garlic.
Steak tartare served in roasted thyme phyllo cups.
Dinner
Filet Mignon, sous vide and served with cauliflower and truffle mash topped with
a soy cream sauce and garnished with crispy shimeji.
Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and
surrounded by a pea, mint and white pepper puree, and ganished with lime slices.
Roasted rack of lamb served with beetroot rosti, roasted aubergine and a drag of
purple cauliflower puree and garnished with baby beet shoots.
Al dente Linguine served with a seafood cream and topped with chilli prawns and garnished with broad beans.
Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron infused wild rice tossed with
diced bell peppers and baby peas and garnished with charred grill corn cut
from the cob and lemon dill cream on the side.
Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced
butternut and pommes fondant, garnished with micro herbs.
Dessert
French vanilla crème Brulee with coral tuile
Mango & Lime curd drops served on torched Italian meringue.
Rose flavoured raindrop cake served with whipped coconut cream and toasted almonds.
Chai Panna Cotta served with a berry compote.
Passionfruit cheesecake served with rum syrup and whipped cream.
Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream.
Classic cream tarte topped with slices of rum caramalised pineapple.
Gallery
