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Awatea

sailing catamarans • 2019 • 10 GUESTS • 5 cabins • 63 ft.

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Specifications

Length: 63 ft.

Builder: Custom

Year: 2019

Beam: 28.5 ft.

Draft: 5 ft.

From $33,500 to $42,000 per week

See Price Details for premium holiday rates
RATES & availability

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Call us (954) 980 9281

description

Catamaran Awatea offers luxury, crewed yacht charters in the BVI. She features a crew of 2, on-board scuba diving, and accommodations for up to 10 guests in 2 King cabins, 2 Queen cabins, plus 1 Double cabin.

amenities & features

  • Max Guests: 10
  • Total Cabins: 5
  • King Cabins: 2
  • Queen Cabins: 2
  • Double Cabins: 1
  • Showers: 5
  • Heads: 5
  • Electric Heads: 5
View Yacht Layout

Each bunk able to be partitioned into two with wooden dividers to accommodate two singles

Amenities

  • AC: Full
  • Voltages: 220v
  • Hairdryer: No
  • Water Capacity: 2000 liters
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities: Starlink internet
    Projector for outdoor movies

Entertainment

  • Kids okay: Yes
  • Minimum Age of Kids: all ages welcome
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: 8+
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: transoms

Water Sports

  • Dinghy: 13 ft
  • Dinghy Horsepower: 50
  • Dinghy Pax: 5
  • Water Skis: (Adult)
  • Wake Board: 1
  • Tube: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: (2 Man)
  • Stand Up Paddle Boards: 3
  • Floating Mats: Yes
  • Beach Games: Yes
  • Other Toys: E Foil
    Wingfoil
    3 x sea scooters + attachments for SUP
    Floating dock with centre net
    Wakesurfer
    Drone
    4 folding bicycles (available upon request pre charter
    Quality snorkel gear (mask, snorkel, fins) for all guests

Diving

  • License: Master
  • Costs: $230 per person, includes all the gear rental for up to 3 dives during the week, no more than 1 dive a day and all have to be certified divers (If guests bring their own bcd, regulator, it will be $100 per person for the 3 dives)
    Any extra dives will be $100 per person
  • Number of Dives: 3
  • Tanks: 5
  • BCs: 5
  • Regulators: 5
  • Scuba: Onboard
  • Air Compressor: Onboard
  • Dive Lights: 3

  • Summer Base Port: Trellis Bay
  • Summer Operating Area: Caribbean Virgin Islands (BVI)
  • Winter Base Port: Trellis Bay
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: BVI
  • Turnaround: 48 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2025 $30,000 $31,000 $32,000 $33,000 $34,000 $35,000 $36,000 $38,000 $40,000 $0 $0
Winter 2025 to 2026 $33,500 $33,500 $33,500 $34,500 $35,500 $36,500 $37,500 $39,750 $42,000 $0 $0
Summer 2026 $33,500 $33,500 $33,500 $34,500 $35,500 $36,500 $37,500 $39,750 $42,000 $0 $0
PRICE DETAILS

Christmas/ New Years weeks: Up to 8 guests: US$43,125 10 guests: US$48,300

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

November 22, 2025-November 29, 2025: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

December 28, 2025-January 4, 2026: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

January 14, 2026-January 17, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 17, 2026-February 23, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

March 21, 2026-March 28, 2026: Booked: British Virgin Islands* to British Virgin Islands*

June 29, 2026-July 5, 2026: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

July 11, 2026-July 18, 2026: Hold: Tortola, Trellis Bay, BVI to Tortola, Trellis Bay, BVI

December 28, 2026-January 4, 2027: Booked: Tortola, Trellis Bay, BVI to Tortola, Trellis Bay, BVI

the crew

Sailing, fishing, spear fishing, surfing, living off the land and adventure in general runs in Fraser’s blood. Fraser started out dingy sailing, and then coastal cruising on small sail boats and power boats on the northeastern coast of New Zealand before heading offshore to work in the superyacht industry. He is a natural captain, a qualified marine engineer and has a Bachelor of Science in Marine and Coastal Ecology. With an insatiable appetite for adventure, this captain is well suited to guests looking to get off the beaten track to search for adventure and adrenaline. Whether you are new to water sports or want to improve your skills, Fraser has a knack for identifying the correct tips to pass on to those wanting to learn surfing, freediving, e-foiling or wake surfing. After his time engineering in the tug and barge industry there is seldom anything that Fraser cannot fix, so rest easy knowing your long awaited vacation will not be ruined due to unforeseen breakdowns! After five years in the private luxury yacht charter scene, he is well seasoned in what it takes to provide a high quality, luxury charter.

Olivia started cooking at a young age and through the years has developed a wholesome culinary style that is sure to satisfy after a busy day on the water. With more than 10 years experience in the hospitality industry and through managerial roles she knows what it takes to provide quality service. Olivia became fluent in Spanish while living in Spain at 18 and is keen to practice her skills with any Spanish speaking guests. As a family, Fraser and Olivia sailed their previous catamaran, an Outremer 45, from NZ to Fiji which they then circumnavigated and then returned to NZ. Over the six month trip Olivia developed great practical sailing knowledge. Olivia is also a marine biologist and a keen water woman who is currently learning to surf and spearfish when she isn’t either homeschooling their three gorgeous kids or completing the many daily tasks she is responsible for with a life at sea.

menu

*Inquire about customized or special menus.

A sampler from Olivia's galley aboard AWATEA

NB. Menu may vary subject to availability

Breakfast

Freshly baked ham and gruyere cheese croissant

Brioche French Toast with whipped mascarpone cream and berry compote

Silky scrambled eggs with toasted artisan bread, sliced tomatoes and microgreens

Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.

Shakshouka - gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.

Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.

Classic Eggs Benedict – poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.

 

Lunch

Spiced fish tacos on a toasted corn tortilla, topped with fresh mango salsa, cheese, avocado cream, jalapenos and greens grown on the Awatea.

Mediterranean Mezze Platter – Turkish chicken and falafel on a bed of hummus with tabouleh, tzatziki and pita.

Lobster rolls – a zesty, citrus lobster mix made with herbs picked fresh from Awatea’s garden served on a crusty baguette.

Tortilla Española (Spanish potato tortilla) paired with a simple, green, tuna salad

Flame fired Pizza

Classic margherita (mozzarella, fresh tomato slices, freshly picked basil) Pepperoni Roasted aubergine, zucchini, onion and mushroom with feta Anchovy, garlic and extra cheese

Sushi Platter

Sushi Rolls (raw tuna with wasabi cream, seared teriyaki chicken, fried chicken with avocado and cucumber) Spicy tuna on crispy rice cakes Nigiri – raw fish slices (sashimi) served on top of bites of sushi rice

Awatea beef burgers (all handmade) – juicy beef patty on an airy burger bun, served with twice cooked rustic French fries and aioli.

 

Hors D'oeuvres

Charcuterie board – a selection of cheeses, crackers, cured meats, olives and fruit

Bruschetta  - whipped ricotta and feta with sundried tomatoes

Hummus and Baba Ganoush with crispy pita and crudites

Guacamole and corn chips

Salmon and cream cheese crostini

 

Appetizer and Main

Pinchos Morunos – Moorish Pork kebabs with Mojo Picon, a spicy red pepper sauce

Paella - chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon.

 

Ceasar Salad Croquettes – crumbed morsels of chicken thigh in a thickened béchamel sauce served with a light Caesar salad and house made dressing

Ricotta and Spinach ravioli with a creamy portobello mushroom sauce drizzled with truffle oil and parmesan flakes.

 

Yakitori Lobster with Ponzu Mayonnaise

Pan seared Mahi Mahi, fondant potatoes and crunchy green beans drizzled with a creamy, caper, white wine sauce.

 

Thai style crispy beef spring rolls

Vietnamese Sticky Pork Stir fry – caramelized pork mince paired with stir fried mushroom and bok choy and Jasmine Rice

 

Roasted tomato, artichoke and burrata with crostini

Rib Eye steak, potato gratin stack and grilled asparagus with a creamy red wine sauce

 

Japanese tasting menu

Tuna Tataki – sesame crusted, seared tuna with a soy, ginger, lime sauce

Pork gyoza (dumplings) with a chunky Asian salsa

Karaage chicken – fried portions of marinated then floured chicken

Sweet and spicy garlic edamame

Japanese cabbage and cucumber salad

 

Pear, walnut, shaved parmesan and arugula salad with a balsamic vinaigrette

Chicken Marbella – baked chicken thighs in an olive and caper sauce, paired with creamy mash and pan fried green beans.

 

Dessert

Chocolate almond torte served with Greek yogurt and seasonal berries

Snow egg meringues with mango sorbet, almond crumb, caramelized pineapple and passionfruit coulis on crème pâtissière

Pistachio cake with chocolate ganache and whipped vanilla cream

Vanilla and ground almond cake with blueberry drizzle and crème fraiche

Classic Tiramisu – a layered dessert of espresso-soaked ladyfingers and rich mascarpone

Vegan chocolate mousse with orange, almond crumb

Vanilla and Lime baked cheesecake

 

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Awatea stocks up the bar aboard to guests' preferences.  
Our "ship's bar" list includes these fine brands:

Absolute Vodka
Finlandia Vodka
Tito’s Vodka

Tanqueray Gin
Bombay Gin
Beefeater Gin

José Cuervo Gold Tequila

Mount Gay Rum
Cruzan Gold Rum (flavoured rums too)
Bacardi Rum
Old Nick Rum
Malibu Coconut Rum
Captain Morgan Spiced Rum

Johnny Walker Black Label Scotch Whisky
J & B Scotch Whisky
Seagram’s VO Canadian Whisky
Crown Royal Canadian Whisky
Jameson Irish Whiskey
Jack Daniels Tennessee Whiskey

Martell VS Cognac
Kahlua liqueur
Bailey’s Irish Cream
Grand Marnier liqueur
Amaretto Di Saranno

Budweiser
Bud Light
Heineken
Amstel Light
Carib
Coors Light
Red Stripe
Presidente

Standard wine list below. Standard practice is to have 3x each bottle on board. May be adapted based on the guests’ preferences. Wines wholesale from between $12 and $25 a bottle, with the whites typically being lower end of the scale and the reds on the higher end.

AWATEA WINE LIST

ROSÉ

Château Minuty, Provence, France

Rosé d’anjou, Sauvion, France

Ferry Lacombe Haedus 2023

WHITE

Bottega Vinaia (Pinot Grigio) Trentino, Italy

Marnier lapostolle (Sancerre) Château de Sancerre, France

Pipoli Vigneti del Vulture, Bianco Basilicata IGT

RED

Louis Jadot Beaujolais Villages, Burgundy, France

Catena Malbec, Argentina

Campo Viejo Tempranillo, Rioja, Spain

Thelema Cabernet Sauvignon, South Africa

Le Different Château de Ferrand

Travaglini, Coste della Sesia, Nebbiolo

BUBBLES

Torresella Prosecco

Thelema Brut Methode Cap Classique

NV Segura Viudas Brut 'Reserva' (Spain)

 

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