Ocelot – Catamaran

*Please enquire about increased rates for Holiday weeks and other destinations

PRICE INCLUDES:

• Use of the yacht with our Professional Captain and Chef and additional crew
• All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner, and Dessert
• Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates and more
• Beverages – Water, Juices, Sodas, Coffee, Beer, Wine, and a Fully Stocked Bar
• Water Sport activities
• Broadband Wireless Internet Access
• Air Conditioning
• Fuel for the yacht and dinghy

PRICE DOES NOT INCLUDE:

• If the charter area includes the BVI; cruising permits, national parks fees, fishing permits, taxes, and port fees are not included.
• Shore activities such as dining, shopping, or special off yacht excursions
• Premium Beverages/Wines not normally stocked and excessive alcohol consumption
• Airport Transfers
• Crew gratuity; 15-20% of the charter cost

Availability

Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.

CAPTAIN DEVAN & CHEF/MATE TIM

Devan was born and raised on Long Island. Having a father who was a captain and growing up with boats right in the backyard, being out on the water very quickly became her escape. She started dreaming about sailing around the world around the age of 10 before she’d ever stepped foot onto a sailboat. Little did she know where life would take her.
She went to college at UNC Charlotte in NC where she pursued a degree in Civil Engineering. After she graduated she spent 2 years in the highly competitive NYC construction industry as a project manager, utilizing her skills both in the office and out on the job sites. Then one Friday evening, after an especially exhausting 60+ hour work week, she had an epiphany. She quit her job and within two weeks, moved out to Hawaii where she was able to get a job as a deckhand on a sailing catamaran. And that was it; she was hooked. She spent a couple of years doing term charters in the Hawaiian Islands, some time sailing around Southeast Asia and the South Pacific, and then moved to NZ for a year to work on a private motor yacht. When she’s not working or playing on boats, you can find her scuba diving, cliff jumping, hiking, or playing beach volleyball. Anything to get her adrenaline pumping.

And then we have First Mate/Chef, Tim Montgomery, who has finally found a way to combine his passions for cooking, traveling, and making friends from all walks of life a reality. After working nearly a decade in landlocked, stressful kitchens, he decided to pursue a more relaxed living situation in the Caribbean. Tim prides himself on preparing high-end meals dedicated to sourcing fresh quality local ingredients for his guests.

Tim began his career working under one of the United States top chefs, Carl McConnell. During this time, Tim honed his skills by working endless hours preparing James Beard-nominated dishes at the widely acclaimed restaurant Stone Soup Cottage in St. Louis Missouri. After attending culinary school and furthering his education, he decided to leave the nest to go and see the world. He landed an incredible job working for the global eco-tourism company partnered with National Geographic, Lindblad Expeditions. He spent two years taking advantage of Nat Geo’s extensive itineraries sailing up and down the west coast, cooking in places he had never dreamed he’d see and traveling between stints on their boats.

For the past two years, Tim’s been living and working on sailing catamarans in the Caribbean. He takes pleasure in bringing guests together with his family-style dining approach or by wowing them with exquisitely plated dishes. An avid scuba diver, adventurer, and naturalist join him by snorkeling the Caribbean reefs and helping him snare lobster for that night’s appetizer. A passionate musician, you can usually find him at night on the aft deck with a dark n’ stormy strumming a few tunes or playing a gig with friends at local bars when not on charter. At the end of the day, his goal is to ensure everyone is having an amazing time leading to lifelong friendships by the end of the trip.

Watch the crew interview HERE!

BREAKFAST

• Breakfast served with your choice of coffee or tea, juices and fresh fruit. Bloody Mary’s and Mimosa’s upon request
• Frittata – Choice of red pepper and spinach or the meat lovers ham and bacon
• Custard French Toast – Served with bourbon maple syrup
• Shakshuka – Dish of eggs poached in sauce of tomatoes, chili peppers, onions, and topped with feta cheese
• Eggs Benedict – Classic Benedict of english muffin layered with ham, poached egg, and rich hollandaise sauce
• Banana Pancakes – Sweet house made pancakes served with mango compote
• Omelette Bar – Assortment of meats, vegetables, and cheeses made to order
• Sweet or Savory Crepes – Choice of made to order fruit and cream cheese or egg and bacon filled crepes

LUNCH

• Enjoy chilled water, cold beer or soft drink, your favorite cocktail or a glass of wine
• Caribbean Jerk Chicken – Jamaican style chicken served with traditional pilaf and mango salsa
• Shrimp Coconut Curry – Sautéed shrimp and vegetable medley served with curry coconut sauce
• Marinated Flank Steak with Chimichurri Sauce – Sliced thin on a bed of stir-fried garlic green beans
• Crispy Fried Fish Tacos – With cilantro lime aioli, Mexican slaw, and smoky black beans
• Greek Style Chicken – Greek marinated chicken with fresh pita and crispy fried falafel
• Seafood Paella – Traditional Spanish style rice and seafood dish couple with Mediterranean flavors
• Japanese Style Pork Kabobs – Accompanied by Asian slaw and rice noodle salad

APPETIZERS

• Lobster Avocado Crostini’s
• Herb Goat Cheese Stuffed Gougèrs
• Potato Blinis with Smoked Salmon and Crème Fraiche
• Croquettes with Pineapple Chutney
• Crudo with Chiles and Sesame Flatbread
• Leek and Mushroom Tartlets with Brandy Reduction
• Seafood and Cheese Stuffed Mushroom with Scotch Bonnet Bechamel

DINNER

• Enjoy your meal with wine, water, a cocktail or the beverage of your choice
• Catch of the Day En Papillote – Fresh Caribbean fish wrapped in parchment and steamed in white wine, butter, and lemon
• Braised Lamb Shanks – Poached in red wine, stock, and mirepoix served with polenta cakes and reduced poaching liquid
• Maryland Crab Cakes – Crispy fried cakes on top white bean puree and tangy remoulade sauce
• Jamaican Pork Chops – Tangy, sweet, and smoky chops served over traditional pineapple rice
• Bouillabaisse – Classic stew is loaded with shellfish and seafood in a broth delicately flavored with fennel and herbs with fresh toasted bread and rouille
• Beef Tenderloin – Broiled tenderloin medallions sauced with demi-glace and bearnaise accompanied with horseradish mashed potatoes
• Seared Scallops – Pan seared diver scallops with passion fruit beurre blanc and Mediterranean style couscous

DESSERT

• Orange Cardamom Crème Brule
• Pineapple Upside Down Cake
• Passion Fruit Sorbet Granita
• Coconut Tres Leche’s
• Chocolate Pots de Crème
• Kirsch Cherry Flan
• Pecan Cake with Chocolate Ganache and Candied Orange
• Enjoy an after-dinner drink, coffee or tea with dessert

Walkthrough with crew