Catamaran Ocean Vibes

Catamaran Ocean Vibes is a 2020, 74' Sunreef Yachts catamaran offering crewed yacht charters in the BVI and USVI. She features a fly-bridge deck, a crew of 3, on-board scuba diving for certified guests, and accommodations for up to 8 guests in 1 Master Queen cabin plus 3 Queen cabins. Catamaran Ocean Vibes is a Carefree Yacht Charters high-end, exclusive suggestions for families, couples, divers or special occasions.

Noteworthy Details: Chef Neen won the 2022 Culinary Competition at the US Virgin Islands crewed charter yacht show! Ask us about our phenomenal dinner aboard during this show and Neen's unique approach to her local farm to table menus aboard.

Rates from $68,850 to $75,000. View availability and rate details.

Contact Us

To learn more about this crew or for further details about OCEAN VIBES, call us in our South Florida office at (954) 980-9281 or fill out our Quick Request Form.

Pictures

Rates

Season	Passengers
Season	2	3	4	5	6	7	8	9	10	11	12
Winter 2023 to 2024	$69,000.00	$70,000.00	$71,000.00	$72,000.00	$73,000.00	$74,000.00	$75,000.00	$0.00	$0.00	$0.00	$0.00
Summer 2024	$69,000.00	$70,000.00	$71,000.00	$72,000.00	$73,000.00	$74,000.00	$75,000.00	$0.00	$0.00	$0.00	$0.00
Winter 2024 to 2025	$69,000.00	$70,000.00	$71,000.00	$72,000.00	$73,000.00	$74,000.00	$75,000.00	$0.00	$0.00	$0.00	$0.00
Summer 2025	$69,000.00	$70,000.00	$71,000.00	$72,000.00	$73,000.00	$74,000.00	$75,000.00	$0.00	$0.00	$0.00	$0.00

Price Details

Availability

To find the best dates for your charter, call us in our South Florida office at (954) 980-9281 or fill out our Quick Request Form.

Calendar

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.

Dates Color Key

If no color is noted on calendar or in the detailed list below, the dates are available for your charter. Dates can change quickly, so please contact us as soon as possible to begin booking your charter. Highlighted colors mean:

Booked (Booked by another client group already)
Hold (Held by another client group, not yet booked, and can be challenged)
Unavailable (Blocked out by the Owner and unavailable to challenge)

View details on this yacht's availability.

Locations

Summer Base Port: St. Thomas, USVI
Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Base Port: St. Thomas, USVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Preferred Pickups: STT
Other Pickups: Tortola
Turnaround: 72 hrs, Inquire for less

Crew

Capt. Max Craven
Max's love affair with the sea began early in life, and it's been a lifelong journey of adventure and discovery. Born and raised in the UK near the water, Max's passion for sailing grew as he did. He is Yacht master qualified and happiest at when at sea.

Although Max initially pursued a career in the banking in the city, the call of the open water was too strong to resist and so he decided to leave the corporate world behind and embarked on a new adventure as a yacht charter captain. It was a life-altering decision that allowed him to prioritize his passion.

With extensive experience in the Mediterranean, Caribbean and Polynesia. These vibrant and diverse cruising grounds have become his second home, and knows many hidden gems and secret coves that these regions have to offer. For Max, the British Virgin Islands are more than just a destination; they're his home. Nestled among these pristine islands, Max has cultivated deep connections with the local community, ensuring that every charter feels like a warm and inviting journey through his own backyard.

Growing up in a big, close-knit family, Max understands the importance of creating a sense of family and belonging on every charter. He strives to infuse every voyage with a welcoming atmosphere, where guests can forge lasting memories with loved ones, friends and us.

Chef Elise Lindbergh
Elise was initiated into the culinary world by her food-centered family. As a child, she would help cultivate the garden, and her family would invite friends to join them in the spacious kitchen to help make homemade pasta. Elise’s father then would select the best tomatoes and basil leaves from the garden to make the sauce. Everyone would then gather outside to enjoy the meal as the sun was setting. This was a beloved social event. Elise’s devotion to food blossomed, and at the age of 14 she started a baking business where she would be commissioned to bake elaborate specialty fondant cakes. She continued this business throughout high school. While studying anthropology and philosophy at Bowdoin College in Maine, she started selling her homemade hummus and cooking weekly meals with her friends. After she graduated, she received a scholarship to attend an 8-week culinary course in Virginia, taught by recognized Swiss Master Chef Rolf Strub, and under the direction of Chef Antwon Brinson. Her culinary interests are informed by her world travels, which include a 9-month stay in India, a month in Nepal, and multiple stays in Europe and Central America. She further honed her culinary skills in the three seasons she worked in the Caribbean as a yacht chef.

Her cuisine is strongly influenced by Asian, French, and Central American methods, ingredients, and philosophies of food. She believes a meal should be both a social event and an experience that titillates all of the senses. Her food is flavorful, colorful, and uses the freshest ingredients. She prides herself on making her own bread, pastries, sauces, and fermented goods to enhance every meal and make every dining experience homemade. She wakes up well before sunrise and uses time as her specialty ingredient— allowing her bread to rise, sauces to marinate, and flavors to infuse. Your meals on board will both excite you and nourish you. Elise’s dishes are exquisite; some of them can be found on her Instagram page, @galley_of_Elise.

Additionally, Elise is as comfortable at the helm as in running the galley: she holds a 200gt Master of Yachts Unlimited ticket, which includes celestial navigation— please ask her about constellations!

Third StewardessSusanna Rice
Susanna was born in England and has lived in Tortola since she was 6 weeks old. She considers herself to be a true island girl! She enjoys sailing, archery, swimming, wakeboarding, snorkeling, diving, volunteering at the Humane Society, hiking, snowboarding, and traveling. She has been very fortunate to travel to many parts of the world but her heart belongs in Tortola.

Susanna grew up around yachts. Her parents owned and operated an Irwin 65 called Endless Summer II, and she would be down on the docks helping prep for charter and eventually moved on to work on the yacht as stewardess and cook. She loves interacting with people from many parts of the world – yachting and hospitality flow in her blood! She has worked on many boats ranging from 40’ to 100’ both in the BVI and in the Mediterranean. She has sailed boats from the BVI to Baltimore, from Monaco to the Balearic Islands and from Florida to the BVI.
She enjoys giving people a vacation of a lifetime, whether it is by tantalizing your taste buds with a special cocktail, giving you an island tour, taking you on a snorkel adventure or simply by telling you stories about the British Virgin Islands.

Capt. Max Craven
Max's love affair with the sea began early in life, and it's been a lifelong journey of adventure and discovery. Born and raised in the UK near the water, Max's passion for sailing grew as he did. He is Yacht master qualified and happiest at when at sea.

Although Max initially pursued a career in the banking in the city, the call of the open water was too strong to resist and so he decided to leave the corporate world behind and embarked on a new adventure as a yacht charter captain

Read More

Crew Pictures

Cabins & Amenities

Accomodation Details

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.

Guest Cabins

Max Guests: 8
Total Cabins: 4
King Cabins: 0
Queen Cabins: 4
Double Cabins: 0
Single Cabins: 0
Twin Cabins: 0
Pullman Cabins: 0
Showers: 4
Heads: 4
Electric Heads: 4

Amenities

AC: Full

Hairdryer: Yes

Water Capacity: 425

Water Maker: Yes

Ice Maker: Yes

Deck Shower: Yes

Jacuzzi: No

Other Amenities:
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.

Specifications

Size: 74 feet
Builder: Sunreef Yachts
Year Built: 2020
Beam: 35.4
Draft: 6.3

Entertainment

Kids okay: Yes

Minimum Age of Kids: Water Safe

Internet Access: Onboard WIFI

iPod/Device Hookups: Yes

Salon Stereo: Yes

Salon TV/DVD: Yes

Sat TV: No

Board Games: 0

Special Diets: Yes

Kosher: No

# Dine In: 10

BBQ: Yes

Crew Smokes: No

Guest Smoke: aft scoop steps only

On-board Water Sports and Diving

Diving

License: -
Tanks: 0
BCs: 0
Regulators: 0
Scuba:Yacht offers Rendezvous Diving only
Air Compressor: Not Onboard
Wet Suits: 0
Dive Lights: 0
Night Dives: 0

On-board Water Sports

Dinghy: 14’ 8” ZAR ZF5 with Suzuki outboard
Dinghy Horsepower: 60
Dinghy Pax: 8
Water Skis: 2 (Adult) No (Kids)
Wake Board: 1
Tube: 2
Knee Board: 1
Snorkel Gear: Yes
Underwater Camera: Yes
Kayak: 1 (1 Man) No (2 Man)
Stand Up Paddle Boards: 2
Floating Mats: 1
Beach Games: Yes
Jetskis: No
Other Toys: E-foil Rental available
Professional event photographer on board (Stew Britnie Frizzle)
Piano on board

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

1 Defibrillator

Sample Menu

Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.

DAY BREAK

Patatas Bravas with lemon garlic aioli and choriz

Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.

Mushroom Omelet

Omelet with crimini and portobello mushrooms cooked in red wine, three cheese blend, topped with rosemary and served with home fries and Gouda grits.

Eggs Benedict

Homemade Hollandaise, homemade English muffin, crispy woven bacon squares.

Huevos Rancheros

Eggs served atop freshly made corn tortillas topped with black beans, chorizo, sauteÌed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream

Gallo Pinto

Traditional Costa Rican breakfast dish— black beans and rice served with cheesy scrambled eggs and fried plantains, avocado, and homemade corn tortillas

Quiche

With onions, leeks, mushroons, smoked ham, and swiss cheese

Egg Strata

Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage

Homemade Bagels & Smoked Salmon

Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill and lemon wedges

Crepes

Traditional thin French crepes with served with cinnamon sugar, maple syrup, mascarpone, and fresh berries

Breakfast Pastries

Homemade muffins, pain au chocolat, croissants, and cinnamon rolls

MIDDAY

Ahi tuna with Chimichurri Arugula

Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, avocado

Four Cheese and Mushroom Flatbread

Asiago, romano, and Parmesan with portobello, crimini and button mushrooms on a homemade garlic crust finished with arugula, goat cheese and balsamic reduction

Five Spice Chicken BaÌhn MiÌ€

Chicken sandwich made with homemade french bread and topped with a fried egg. Served with a ginger sesame salad.

Tuna NicÌ§oise salad

Colorful mixed greens salad with pan seared tuna, hard boiled eggs, green beans, potatoes, and capers with a lemon- garlic vinaigrette

Spicy grilled shrimp tacos

Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn

Yellow Submarine

Inspired by a sandwich my parents would get in Atlanta, Georgia— Munster, havarti, fresh sprouts served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.

Mediterranean Pita Bar

Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita

HORS D'EOURVES

Caprese salad

Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pinenuts.

Indian Sampler

Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.

Homemade hummus platter

Hummus four ways: creamy Israeli, lemon, Za’atar, roasted red pepper, enjoyed with pita triangles, sweet mini peppers, cucumbers, and baby carrots.

Indian Sampler

Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney

Bruschetta

Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic

Gazpacho

Served refreshingly chilled with fresh bread

Marinated tuna poke

Hawaiian style with sticky rice and plum sauce

Ceviche

Peruvian style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro

Stuffed Endive Boats

With pear and gorgonzola, topped with walnuts and honey

MAIN

Ginger marinated pork tenderloin with peanut sesame noodles

Served with roasted bok choy and mixed vegetables

Roast Chicken Breast and Butternut fettuccine

Topped with Gorgonzola and toasted walnuts

Roasted Vegetable Hummus bowl

Roasted zucchini and grape tomatoes with tofu seasoned with Za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives

West African Peanut Soup

Thick nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts

Black Bean Soup

Protein rich and flavorful, my black bean soup is a version of a recipe that has been in my family for generations

From the Sea

Tarka mahi mahi

Seared mahi mahi topped with tarka made of sauteed mustard seeds, garlic, slivered almonds, and olive oil and served with basmati rice and aloo gobi

Chilean sea bass

With spaghetti squash and scampi butter

Smoked tea red snapper

With tangy mango salsa and butterfly pea flower rice

Grilled lobster and porcini port wine risotto

Butterflied lobster, on top of a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter

DESSERT

Molten Chocolate Lava Cake

Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served still warm from the oven with homemade vanilla ice cream.

White chocolate cheesecake

Drizzled with a blueberry coulee.

Tiramisu

Traditionally prepared and topped with dark chocolate shavings and dark chocolate covered espresso beans.

Pies

Pecan, pumpkin, apple, sweet potato, blueberry, peanut buttter. All with homemade crust and served with homemade ice cream.

Vegan Flourless chocolate cake

This decadent plant-based gluten free chocolate cake earns its rich chocolatey flavor from Dutch cocoa and melted dark chocolate, and its sweetness from dates and coconut oil. Served with dairy-free vanilla ice cream.

Almond Kringle

Danish American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.

Sorbets and Sorbettos

Dairy free lemon, raspberry, watermelon, or dark chocolate.

BAKERY

During charter, I prepare all baked goods from scratch.

Sourdough

Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.

Yeast

English muffins, artisan no knead loaf, burger buns, crossaints.

SHIP'S BAR

Vodka: Tito's

Rum: Cruzan (3-4 Flavors, a Dark, and a Light)

Bourbon: Bulleit

Gin: Bombay Sapphire

Tequila: Milagro

Champagne: La Marca Prosecco

Red/White Wine

($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay

Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica

Beers: ST. John Brewer's, Leatherback Brewery, Corona

Contact Us

At Carefree Yacht Charters®, we specialize in arranging extraordinary crewed yacht charters in the BVI as well as other Caribbean destinations. For full details, call us in our South Florida office at (954) 980-9281 or fill out our Quick Request Form.

Contact Us To Book Your Charter