Olivia Charles
Let's go Sailing!
Catamaran
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Michelle Heyns
+1 (954) 543-1270[email protected]
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starting at
$25,500/week
British Virgin Islands
58 ft sailing catamaran
Accommodates up to 8
1 King & 3 Queen ensuite cabins
Great for families
OLIVIA CHARLES is a 58 ft Fountaine-Pajot sailing catamaran
Unwind in luxury and style aboard OLIVIA CHARLES, Fountain Pajot sailing catamaran, meticulously crafted to accommodate up to 8 guests on a luxurious 58ft catamaran.
Step into the master cabin, where a plush king-size bed awaits, complemented by a spacious work desk and a cozy lounge area, perfect for unwinding after a day of adventure. Three additional well-appointed cabins offer ample space and comfort, each boasting a queen-size berth, ensuring that every guest can retreat to their private sanctuary.
Embark on unforgettable voyages, surrounded by breathtaking scenery and the tranquility of the open seas, aboard this exceptional catamaran.
*For Rates, see the PRICING Tab below – Holiday weeks may differ, please enquire!
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Your Crew
CAPTAIN TOMMY & CHEF/MATE EMMA
Tommy has enjoyed being on boats for the last 19 years both for pleasure and then professionally since 2010. Power, sail, and motor, Tommy has a wealth of knowledge and has spent 8 years full-time teaching throughout his career.
With Emma, he has worked from 2015-2018 and now back since March 2022 offering luxurious catamaran charters in the BVI, Bahamas, and St Maarten.
With a long list of delicious cocktails up his sleeve, a passion for watersports, and a great knowledge of the Caribbean, Tommy will ensure you the best time aboard whilst staying safe, comfortable, and relaxed.
Emma grew up sailing in England, on her father’s yacht. She sailed all around the Southwest Coast of England and has always loved being in and around water from a very young age.
Her career started in the hospitality industry, working in bars and restaurants as a server and a sous chef during the holidays, between studying for her degree in Education and Art. She then took a Gap year and worked as a Ski Chalet Hostess in the French Alps.
Emma has a real passion for cooking which started from a young age. She has taken several courses at Ashburton Cookery School and most recently in 2022, she enrolled in the specialist Yacht Chef Course. During her travels, she has also taken cooking classes in places such as Thailand and Bali, where she enjoyed shopping for fresh local ingredients in the market and producing authentic Thai and Balinese cuisine.
Emma first came out to the BVIs in 2013 to learn to scuba dive and she fell in love with the islands, the people, and the way of life. Emma has been working on charter yachts since 2014. When Emma is out of the galley she enjoys teaching scuba diving, taking guests snorkeling, and sharing her knowledge of the marine life and the local area. She is currently learning to wing foil.
Cuisine
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BREAKFAST
- Eggs Benedict with hot buttered English muffins, crispy bacon and
poached eggs, topped with hollandaise sauce - Crepes with a compote of mixed berries and whipped cream served with
a fresh fruit platter - Caribbean lobster omelette with feta cheese and asparagus
- Smoked salmon and scrambled egg on a toasted bagel with cream cheese
- Blueberry and banana pancakes with smoked bacon and maple syrup,
served with a fruit salad
- Eggs Benedict with hot buttered English muffins, crispy bacon and
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LUNCH
- Grilled rack of lamb with provencal vegetables, olive tapenade and basil
pesto - Blackened shrimp Caesar salad with a parmesan crisp
- Tuna Tartare in a sesame ginger sauce
- Seared beef and green papaya salad
- Fresh crab cakes with sweet chilli aioli and cucumber and dill salad
- Stuffed Wahoo fillets with roasted red peppers served with saffron sauce
& sautéed scallops
- Grilled rack of lamb with provencal vegetables, olive tapenade and basil
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APPETIZERS
- Fresh Caribbean lobster ceviche with crispy plantain chips
- Filet mignon and herbed goats cheese bruschetta
- Scallops cooked with chorizo and lemon oil on a bed of arugula
- Spiced crab and smoked salmon tian with a lemon and coriander
vinaigrette served with avocado sorbet - Lemon and thyme salted cod, watercress veloute, and poached quail eggs
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DINNER
- Rib-eye steaks with peppercorn sauce and grilled asparagus served with
dauphinoise potatoes - Walnut-crusted pork loin, cider fondant potatoes, buttered cabbage and
beetroot glaze - Mahi Mahi with an onion, capers, and lemon sauce, served on a bed of wild rice with butternut squash and leeks
- Chicken breast stuffed with boursin, sundried tomatoes, and basil, wrapped with streaky bacon in a white wine sauce and served with sweet
potato mash - Grilled salmon, marinated in a soy, ginger, and honey sauce, served with double-cooked new potatoes and roasted sweet cherry tomatoes
- Rib-eye steaks with peppercorn sauce and grilled asparagus served with
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DESSERT
- Zesty lemon and key lime cream pots with a shortbread biscuit
- Pears poached in red wine, cinnamon, and guava juice reduction
- Coconut milk & lemon grass sorbet with tuille biscuits
- Banana crème brûlée with crunchy caramelised sugar
- Chocolate fondant served with peanut butter and salted caramel ice cream
