OCEAN VIBES Yacht Charter - Luxury Fully Crewed Yacht Charters

OCEAN VIBES

from 68850€ per week
22.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: YHG

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

This stunning 2020 74′ Sunreef sailing catamaran is nothing short of extraordinary. Ocean Vibes takes sailing charter yacht luxury to the next level as she boasts four large queen berths each with private ensuite baths including electric heads, vanity and separate showers. Crewed with Captain Sergio, Chef and First Mate Neen, and Stewardess Britnie, guests will have all their expectations continuously exceeded. Some unique elements aboard Ocean Vibes include Britnie being a professional event photographer and can offer media packages to guests, Chef Neen has a strong focus on local organic provisions, they offer e-Foil rentals, and there is a piano onboard for that much more entertainment! Cabins and yacht common areas offer wonderful natural lighting and great ventilation with full custom air-conditioning. The salon will seat all guests in comfort for lounging or dining with the exterior offering an alfresco dining experience to remember. Top deck seating and villa-style aft lounge area make this charter yacht one-of-a-kind. With numerous lounging areas to stretch out, there is plenty of space for gathering as a group or finding a private place for one or two to take all the Caribbean in.

TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 1 2-Person Kayak, 2 Adult Water Ski Sets, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 2 Sea Scooters, 3 Fishing Rods, Exercise Equipment, Yoga Mats & Onshore Games.

DIVING: Ocean Vibes offers onboard diving with both captain and chef being PADI Divemasters. Diving is available for up to 4 guests at a time, max 3 dives per week at no cost. Crew will discuss details on preference calls with guests.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : 10
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes : aft scoop steps only
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : Yes
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2 x Parallel working gensets
  • Inverter :
  • Ice Maker : Yes
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

2 x USB socket in each cabin

Dining table in cockpit to accommodate 10 persons around table

Composite hardtop Bimini on the flybridge with integrated lights

SEA RECOVERY Watermaker 50/gph

Wine cooler for 32 bottles

Stainless steel BBQ

Bar module in cockpit without top hatch

Bar module on flybridge including top hatch

2 x Additional freezers on floor in hull.

Gym equipment includes yoga mats and a stationary bike.

Ocean Vibes’ crew is happy to arrange fishing charters for guests interested in fishing

Alex is certified fitness instructor and is happy to provide streching and/ or exercise sessions aboard.

Watersports

  • Dinghy size : 14’ 8” ZAR ZF5 with Suzuki outboard
  • Dinghy hp : 60
  • Dinghy Pax : 8
  • Water Skis Adult : 2
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : 1
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : 2
  • Scurfer : No
  • Wake Board : 1
  • Kayaks 1 Pax : 1
  • Kayaks (2 Pax) : 1
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 1 trolling 1 casting
  • Deep Sea Fish : Yes
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : No
  • Sea Scooters : Yes

E-foil Rental available
Professional event photographer on board (Stew Britnie Frizzle)
Piano on board

2 Sea Scooters
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating dock
Subwing

1 Defibrillator

Accommodations & Specs

  • Length : 22.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Sunreef Yachts
  • Built : 2020
  • Cruising Speed : 8 knots
  • Fuel Consumption : 3997.39 / 10
  • Ocean Vibes is the first of the new 70 series with galley down, 4 cabins plus crew, and forepeak built. While housing the main helm, the 600 sqft flybridge is dedicated to leisure with more than enough space for movable furniture, a fully equipped wet bar, a barbecue, and large sun pads.
    Air conditioning system Frigomar 100 000 btu/h

    The hulls of this new Sunreef 70 catamaran provide impressive volumes to set up a custom layout including airy, luxurious guest cabins and an opulent master suite with a walk-in dressing, desk, sofa, retractable TV, and an immense bathroom. A perfect setting to unwind and relax after a long day in the sun.

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:3

    Sergio Gomez|Captain
    Born: 0 Nation: | Languages: English
    Neen Reynolds|Chef / First Mate
    Born: 0 | Nation:

    BOAT SHOW AWARDS
    Chef Neen Reynolds – 1st Place Best Culinary – VIPCA YACHT SHOW 2022

    Capt. Sergio Gomez
    Sergio is a young, fun and adventurous sailor.
    Growing up in South America, it was during his summer beach vacations that he fell in love with the sea and made a promise to himself that someday he would live near the ocean.

    After graduating high school he relocated to Puerto Rico where he completed his degree in marketing and pursued sailing. His passion for sailing grew extensively which led to the purchase of his own sailboat and many hours of sailing in his spare time.

    5 years ago, Sergio decided that sailing was what really ‘fueled his soul’ and decided to make a career change and sail full-time. He is a licensed RYA Yachtmaster, offshore commercially endorsed, USCG captain and Dive Master. He has delivered outstanding charter vacations in Greece, Croatia, Florida and the Caribbean. Sergio speaks fluent English and Spanish, enjoys water sports, and loves a good conversation while guests enjoy his most favored creation, Captain’s Old Fashions!!

    Chef Neen Reynolds
    A seven year resident of the Virgin Islands, Neen, is now Chef and First Mate aboard her beautiful home, S/V Ocean Vibes.

    As a Midwest Ohio native and lifelong traveler, she enjoys creating a wide and exciting array of dishes for your enjoyment. Her creations and methodology have been influenced by cuisines of Lebanon, Japan, Italy, Korea, Denmark, Austria, France, the Philippines, the American South, Southwest, and Midwest and of course, her current home, the Caribbean Islands.

    In addition to traveling and experimenting with food, Neen dedicated much of her life to the study of fine art. Upon moving to the Caribbean, she found an intense love for life on the water, and so, transitioned her work from paper to plate. “In the past I created art you simply looked at, now I create art you smell, touch, see, taste, devour and even sometimes hear..”

    One of the most rewarding elements of life on the water for Neen is life IN THE WATER! As a certified Dive Master and avid snorkeler, she will be your guide in the breathtaking underwater world of the Virgin Islands. You may even be lucky enough to snare a lobster for lunch! If not, try your hand at catching a Mahi Mahi, Tuna or Wahoo to be enjoyed as ceviche, tartare, tacos… the options are limitless with Chef and First Mate Neen.

    Stewardess Britnie Frizzle
    Britnie is an adventurous and creative individual who was born in Upstate New York and grew up all over the country. She found herself living in the Virgin Islands eight years ago. She spent many years in the service industry as a bartender, cocktail waitress, and server throughout and after her college career while also freelancing as a photographer. Britnie got her STCW in 2016 and worked as a first mate and tour guide on day charter boats throughout the islands. After experiencing hurricanes Irma and Maria she left Island to enter the yachting industry and worked her way up to Chief Stew due to her attention to detail and dedication to guest’s needs. The call of the islands was too great and she’s back to her home with us here in St. Thomas.

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