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
• Cruising taxes and permits, BVI licenses and port fees
• Fuel for the yacht and dinghy

PRICE DOES NOT INCLUDE:

• Shore activities such as dining, shopping or special off yacht excursions
• Premium Beverages/Wines not normally stocked and excessive alcohol consumption
• Airport Transfers
• BVI individual fishing permits
• 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 RICH & CHEF/MATE KATE

Captain Rich hails from a small coastal town on the Atlantic Ocean. Growing up on the ocean, he has spent his entire life on the water. He was introduced to sailing after high school, when he crewed on a boat headed for the Virgin Islands. Immediately he was hooked and spent the next two years sailing and surfing the Caribbean. After meeting Kate, the two of them purchased and rebuilt their own boat to cruise the islands. A few years later he decided to pursue sailing professionally. After obtaining his 50 ton masters license with the UCSG, Rich and Kate have worked on boats along the East coast, Caribbean, and Mediterranean. With years of experience sailing together and an extensive knowledge of Virgin Islands waters, you will be in great hands.

Rich’s main passion in life is being in the ocean and enjoying the outdoors. As an active member of the Surfrider foundation, he is always looking for ways to live a more sustainable life. He looks forward to sharing his passion for water sports with guests, whether it’s tracking down waves along Tortola’s north shore, stand up paddle boarding, or water skiing.
His favorite part of the day is entertaining guests with craft cocktails and tales of the days adventures while the boat effortlessly sails off into the sunset.

Growing up in a landlocked city in Russia, the idea of sailing the ocean had never crossed Kate’s mind. It wasn’t until a summer exchange program brought her to the Atlantic coast where she met Rich. Now married for 8 years and after many sailing trips on their own boat, she couldn’t imagine life any other way.
With a degree in Nutrition and Dietetics from San Diego State University, her fresh culinary style reflects throughout a healthy fare. She channels all her incredible energy and brilliant ability to think outside the box into creating delicious masterpieces for guests to enjoy.

Having had the opportunity to travel the world, including Egypt, Thailand, Greece, and Italy, she has had the chance to sample many of the world’s cuisines. She takes great delight in sharing these flavors with you. Quality of produce and locally sourced fresh foods remain the mainstay of her cooking. Vegetarians and vegans are very welcome with Chef Kate!

Kate seamlessly marries her talent in the galley with her natural ability to entertain. She is very flexible with a lively, outgoing, and bubbly personality. Kate aims to make your vacation as enjoyable and as fun as possible.

BREAKFAST

• Smashed avocado toast with a fried egg
• Açaí bowl with tropical fruit, coconut, and honey
• Tomato, onion, and herb omelet
• Pineapple rum French toast or pancakes
• Italian sausage frittata with peppers and onions
• Coconut mango overnight oat parfaits
• Breakfast burritos

LUNCH

• Nicoise Salad
• Mozzarella, sun dried tomato, and grilled zucchini bruschetta
• Shrimp Louie Salad or Sandwich
• Ahi tuna poke bowls
• Walnut Pesto pasta salad with artichoke, olives, chickpeas, balsamic reduction, side of warm garlic bread topped with grilled chicken
• Grilled Shrimp Caesar salad with cashew dressing and homemade herb croutons
• Mediterranean quinoa bowl with feta and arugula topped with grilled eggplant and lemon vinaigrette

APPETIZERS

• Ceviche taco sliders
• Charcuterie board
• Chips and Homemade guacamole
• Antipasto skewers
• Crispy Parmesan polenta with roasted pepper spread
• Green Papaya Gazpacho

DINNER

• Meatless Monday: beyond beef burgers, homemade paprika potato wedges, Kate’s secret sauce, and all the fixings
• Taco Tuesday: Blackened Mahi tacos with mango salsa, cilantro lime slaw, chipotle crema, (bottomless margaritas…!?!)
• Caribbean Jerk Chicken, rice and beans, plantain tostones
• Teriyaki pineapple and shrimp kebabs , coconut lime rice, sesame veggies
• Almond encrusted catch of the day served with baby greens and orzo
• Seared sesame tuna on a bed of Thai peanut zoodles
• Sushi night, fresh caught Tuna Maki rolls, edamame, miso soup

DESSERT

• Passion fruit macaroons
• Green tea tapioca pudding
• No bake lemon tartlets
• Dark chocolate raspberry truffles
• Tropical Sicilian granita with coconut cream
• Coconut key lime popsicles
• Bushwhacker milkshake (yes, please)