OCULUS

from 99000€ per week
39.00 m
Crew: 5
Cabins: 5
Guests: 10

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

Amenities

Amenities

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

Direct tv
Apple TV
Noble tech
Garmings
65” Samsung smart TV in the Salon
55” Samsung smart TV in the on deck master, Twin stateroom, queen stateroom and the VIP.
65” in the twin convertible stateroom

Watersports

Watersports

  • Dinghy size : 37′ Axopar
  • Dinghy hp :
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : 0
  • Jet Skis :3
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : Yes
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 0
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

37′ Axopar Sun Top (2020)
3 Seadoo Spark Jetskis
Water slide
Rock climbing wall
Snorkeling gear
Spear fishing gear
Kite surfing gear for low/high wind
Wake board
Waterskis
Tube
Surfboards
4 Inflatable Paddleboards
1 Giant 7 person Inflatable Paddleboard
Full set of fishing equipment

Accommodations & Specs

  • Length : 39.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Oceanfast
  • Built : 1996
  • Cruising Speed : 10
  • Fuel Consumption : 50
  • On deck Master Stateroom with King bed

    VIP Stateroom with Queen bed (above main salon)

    Lower deck Twin Stateroom (Starboard)

    Lower deck Twin Stateroom (Forward Starboard Convertible to King bed)

    Lower deck Queen Stateroom (Port)

    • Showers : 5
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 6
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • 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:7

    Paul Garfield |Captain
    Born: 0 Nation: South African | Languages:
    |
    Born: 0 | Nation:

    Paul Garfield I Captain
    Languages: English

    Paul grew up in South Africa and began racing sailing dinghies (optimists) at 6 years old, leading to yachts at 19. He has worked on various yachts, settling into the 40m range. He was most recently at the helm of M/Y SWEET ESCAPE where he performed numerous successful charters in the Bahamas. Paul has captained 40m yachts for 7 years and has completed 14 Atlantic crossings. Paul loves water sports and swimming, he is a PADI dive master, jet ski instructor, and has recently taken up kite surfing. As the Captain of MY/ OCLUS Paul goal is to create a fun and progressive work environment while providing the highest quality of service for charter guests.

    Paul Nelson – Chief Officer

    Born and raised in Plymouth, England, Paul Nelson grew up in the city but loves to hike in the great outdoors. Prior to embarking on a yachting career in 2012, Paul spent more than a decade as a dive instructor on both small and large vessels. He also spent six months sailing on liveaboards, delivered a yacht across the Pacific, and worked as a white boat captain for a luxury island resort on the Great Barrier Reef in Australia When not at sea, Paul enjoys hiking, rock climbing and solo travel. A marine Biologist, his favorite place to be in the world is underwater, where you’ll find him cave diving or teaching others how to scuba dive. He is happy to bring his skills and enthusiasm to his role aboard Oculus.

    Fiona Last I Chief Stew
    Certifications: PADI Divemaster Certificate.
    Languages Spoken: English

    Fiona hails from Oxford, UK and grew up in a small country village next door to a farm. She has a degree in television production, but has worked in the hospitality industry since she was 14. Following a few years in event management in London, she moved to Australia and fell in love with the sea. She spent two years working on a dive boat in the Great Barrier Reef before moving to the yacht industry, and started her career on superyachts in the Mediterranean and the Bahamas. Her passion for diving started when she was still at home in the UK, and started her PADI training in Northern England’s Coldwater lakes. She also loves reading, snorkeling and wakeboarding. Now, this friendly, bubbly Stew has joined the crew of OCULUS.

    Elri Horner – Stewardess

    From sunny South Africa, Elri grew up in a culturally diverse country, which has led to a great love of travelling and exploring different cultures. Her travels have seen her visiting the Mediterranean, Caribbean, Bahamas and USA all aboard yachts. Her travel bucket list is ever growing as the people she meets onboard always share travel tips and destinations. Elri studied hotel management and has worked on game reserves, managed guest houses, conference centres and a bistro. Along her life adventures, Elri found a true passion for flavours and cooking and has previously also worked as a chef. Her love of the ocean, keeps her on-board, ever expanding her travels and cultural and cuisine repertoire. In her private time she enjoys film and the theatre, exploring her local surroundings and travelling. She makes it a point to try a cooking class at every destination she visits. She is also teaching herself to play the ukulele. It’s not going well…Having worked with Fi and Paul before she decided to join the team.

    Thomas Rider – Chef

    Chef Thomas Rider is American Born from Washington D.C. From an early age Thomas had a passion for Cooking, being inspired by both his grandfather and Step father who was a well known chef in Washington D.C. Thomas was accepted in o the Culinary Arts program and The Culinary Institute of America in N.Y and also studied at Le cordon Bleu. Thomas trained at many high end restaurants in Washington D.C and Maryland and has worked at several resorts and restaurants up and down the east coast as well as the US Virgin Islands. Thomas began his career as a chef yachts for over 5 years ago. He loves to prepare guests with a taste of the cuisine in the areas they are cruising as well as incorporating other flavors and styles to give it a unique twist. In his spare time he loves to be on the water, fishing, swimming and boating with his wife Alyssa and two children Charles and Thomas Jr. Having worked with Paul before, he joined the team.

    D’Andreo – Deckhand

    ‘D’ is born and bred in the Bahamas and has intimate knowledge of the islands especially the Exumas. As Captain he led excursions from two of the exuma islands resorts for several years. D loves deep sea fishing and has an intuition as to where the best fish are to be found on most occasions. He is known as the shark whisper of compass Cay, with an uncanny ability to relax the man size harmless, nurse sharks. He has aspiration of running his own charter boat in the near future, D has worked with Paul and Fiona before and is an integral part of the team.

    Johnathan Luszcz – Engineer

    Growing up in new England USA, in the brisk, abundant waters off the Atlantic, Rhode Island, Johnathan was drawn to the ocean. Graduating from New England Institute of Technology (NEIT) with a degree in Electrical Engineering (4 Year associates).
    His passion for the sea grew and his expertise took him to the Bahamas, Caribbean, South America, Mexico, the West Coast, and the South Pacific. Learning how to fish, scuba dive, Free diving and salvage boats, was just the fundamentals for beginning a life on the high seas. 12 years in the industry to date. His vast experience and knowledge ensures that Oculus runs smoothly.

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