Odyssea - Sailing Catamaran - 2012 - Photo 1
Odyssea - Sailing Catamaran - 2012 - Photo 2
Odyssea - Sailing Catamaran - 2012 - Photo 3
Odyssea - Sailing Catamaran - 2012 - Photo 4
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Odyssea

sailing catamaran • 2012 • 9 GUESTS • 5 cabins • 59 ft.

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Specifications

Length: 59 ft.

Builder: Fountaine Pajot

Year: 2012

Beam: 29.1 ft.

Draft: 4.6 ft.

From $29,500 to $35,000 per week

See Price Details for premium holiday rates
RATES & availability

Need help?

Call us (954) 980 9281

description

Odyssea is a spacious, 2012-built 59-foot Fountaine Pajot sailing catamaran delivering an inviting charter experience across the British Virgin Islands. Ideally suited for large family groups or couples, she accommodates up to eight guests across four ensuite cabins featuring an enlarged primary master suite. Supported by an energetic crew of two, guests enjoy custom family-style meals and an outdoor full-service bar alongside an active water toy setup including onboard scuba diving, sea scooters, a ping-pong table, and paddleboards.

amenities & features

  • Max Guests: 9
  • Total Cabins: 5
  • Queen Cabins: 4
  • Single Cabins: 1
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.

▶ 9th pax by enquiry only. This is a bed-only berth and would share a bathroom with the starboard forward cabin.

 

Amenities

  • AC: Full
  • Hairdryer: 1 per cabin
  • Water Capacity: 1000.0
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No
  • Other Amenities:

    We love to have children aboard! We have many household name board game, puzzles, and interests for our more mature guests.

    We are also equipped with:

    - Barista set up with a superb coffee machine.
    - 3 X domestics fridges with wines and beers
    - Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
    - Outdoor bar fridge and ice machine.
    - Ping-pong table

    All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.
     

Entertainment

  • Kids okay: No
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: No
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: 15
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: No
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Only on Aft deck.

Water Sports

  • Dinghy: 15.5ft RIB
  • Dinghy Horsepower: 70
  • Dinghy Pax: 8
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: 10
  • Underwater Camera: Yes
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: 3
  • Jetskis: No
  • Other Toys:

    Other Toys:
    - 2x Sea Scooters
    - Various beach games and activities.
    - Beach games include spike ball and bottle smash, mini football

Diving

  • License: Master
  • Costs: Refer to rates page
  • Number of Dives: 3 included
  • Tanks: 21
  • Scuba: Onboard
  • Air Compressor: Not Onboard

  • Location Details:

    Relocation fees apply to islands out of the BVI, please inquire for costs. Grenadines availability 2026 24th July to 15th August 16th October to 8th November For Grenadine Charters: Please enquire before booking to confirm rates and availability Available from July only.

  • Summer Base Port: Tortola, Village Cay, BVI
  • Summer Operating Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Base Port: Tortola, Village Cay, BVI
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Tortola, Village Cay, BVI
  • Turnaround: 24 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Summer 2026 $31,000 $32,000 $33,000 $33,500 $34,000 $34,500 $35,000
Winter 2026 to 2027 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000 $33,500 $34,000
Summer 2027 $29,500 $30,000 $30,500 $31,000 $31,500 $32,000 $33,500 $34,000

PRICE DETAILS

Booked

On Hold (not yet booked, can be challenged)

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

show Availability details

August 20, 2026-November 7, 2026: Unavailable: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

November 9, 2026-November 14, 2026: Boat Show: Tortola - Nanny Cay to Tortola - Nanny Cay

November 21, 2026-November 28, 2026: Hold: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

December 20, 2026-December 27, 2026: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

December 28, 2026-January 4, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

January 6, 2027-January 27, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

February 14, 2027-February 21, 2027: Hold: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

March 13, 2027-March 20, 2027: Booked: Tortola, Nanny Cay, BVI to Tortola, Nanny Cay, BVI

March 25, 2027-April 1, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

April 2, 2027-April 9, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

April 17, 2027-April 24, 2027: Booked: Tortola - Nanny Cay to Tortola - Nanny Cay

May 8, 2027-May 15, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

May 23, 2027-May 30, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

June 18, 2027-June 24, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

June 26, 2027-July 3, 2027: Booked: Tortola, Village Cay, BVI to Tortola, Village Cay, BVI

the crew

RICK & ROXANNE

We joined Yacht Odyssea in February 2025, and can't wait to have you aboard with us! We are fully committed to Yacht Odyssea until September 2028. 

CAPTAIN RICK
After more than a decade working as a mechanical draughtsman in the mining industry, I made the decision to trade the office for the ocean and pursue a more adventurous lifestyle. Yachting, for me, is not simply a career change but a lifestyle shift. One that allows me to combine my technical background, lifelong connection to the sea, and passion for travel to create memorable experiences on the water.

I’ve been drawn to the ocean from a young age. Based in Mossel Bay, much of my free time revolves around wind and water. When the wind is up, my wife and I can be found kitesurfing; on calmer days, we’re spearfishing or scuba diving with friends. As a certified Divemaster, I enjoy sharing knowledge of anchorages and marine life, discovering new dive sites, and helping others build confidence when kitesurfing and diving.

As a Captain, my approach is calm, organised, and guest-focused. I prioritise safety, clear communication, and strong teamwork, with the goal of delivering smooth, seamless charters where guests can fully relax and enjoy their time onboard.

Qualifications & Skills
- STCW & PDSD
- SAMSA Medical
- RYA Yachtmaster Offshore
- RYA Powerboat Level 2
- RYA PWC
- RYA Diesel Engine
- SAMSA SRC
- PADI Divemaster
- Freediving & spearfishing
- Kitesurfing
- Experience teaching freediving and kitesurfing


CHEF ROXANNE
I’m a South African born creative with a strong hospitality background, now bringing that same energy and passion into the world of yachting. As a certified PADI Divemaster, I have a deep connection to the ocean and a genuine love for exploration, adventure, and learning new skills. 

Food is at the heart of what I do and I love creating menus. My style flows naturally through the day, from nourishing breakfasts and beach-style lunches to elegant dinners and special celebrations. I enjoy working with fresh, local ingredients whenever possible and pride myself on being flexible, intuitive, and attentive to guest preferences and dietary requirements.

Outside the galley, I’m highly active on the water. My husband introduced me to kitesurfing, which has quickly become my favorite sport. When the wind isn’t blowing, we spend our time freediving and scuba diving, making the most of life at sea.

Qualifications & Skills
- STCW & PDSD
- SAMSA Medical
- RYA Day Skipper
- RYA Powerboat Level 2
- SAMSA VHF Radio
- Superyacht Stewardess Course
- IAMI GUEST Intro to Yacht Chef & Superyacht Chef
- Food Safety Level 2
- PADI Divemaster
- Scuba diving, freediving & kitesurfing

Culinary Skills
- Wine pairing
- Barbecue cooking
- Family-style dining
- Meal prep & menu planning
- Snack platters

menu

*Inquire about customized or special menus.

All menus are created specifically for each charter, taking into account each guests preferences and dietary requiremenst. On occasion, a meal may be swapped to a different day to allow for the best use of fresh ingredients and time.

DAY 1 

Lunch: Grilled Shrimp with Crispy Roasted Chickpeas, served with a fresh mango salad and finished with a cilantro lime vinaigrette.

Dinner: Garlic and Lemon Butter Roasted Mahi Mahi, finished with a creamy parmesan lemon butter sauce, served with baby potatoes, lemon zest asparagus, and a parmesan tuile.

Dessert: Dark chocolate brownies with toasted nuts and a touch of sea salt, served with creamy vanilla ice cream.

DAY 2 

Breakfast: Smashed avocado on freshly baked bread with fried eggs, chilli oil, served with bacon and and pickled red onions on the side.

Lunch: Chargrilled beef burgers with cheddar, arugula, pickles, and chipotle mayo. Served with rosemary potato wedges and citrus slaw.

Dinner: Seasoned pork tenderloin, seared until golden and served on a roasted garlic and squash purée, accompanied by fluffy couscous, baked apple slices, and braised red cabbage. Finished with a light white wine pan sauce.

Dessert: Classic Tiramisu layered with espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder.

DAY 3 

Breakfast: Delicate crêpes served with whipped mascarpone, fresh berries, caramelised banana and Nutella.

Lunch: Grilled Chicken Satay served with a rich peanut sauce, vermicelli noodles, crisp peppers, and a crunchy Asian slaw with sesame and fresh herbs.

Dinner: Baked salmon glazed with teriyaki and honey,served with rice and broccolini tossed with lime and cracked black pepper.

Dessert: Traditional Key lime pie with a buttery biscuit crust, topped with whipped cream and fresh lime zest.

DAY 4 

Breakfast: Eggs Benedict served on toasted English muffins with crispy bacon, fried balsamic cherry tomatoes, and classic hollandaise.

Lunch: Grilled lemon herb chicken served with a beetroot and feta salad, whipped feta, lemon herb rice, and warm pita.

Dinner: Slow-simmered beef ragù served with pasta and fresh herbs: Finished with shaved parmesan, cracked black pepper, and a fresh gremolata.

Dessert: Classic crème brûlée with a caramelised sugar crust.

DAY 5 

Breakfast: Brioche French toast bake served with seasonal fruit, warm maple syrup, and crispy bacon.

Lunch: Mediterranean Meze Platter for sharing with grilled beef koftas, creamy hummus, tzatziki, roasted vegetables, cucumber, tomato and feta salad, warm pita, and marinated olives.

Dinner: Grilled Flank Steak Carne Asada served with Spanish rice, a vibrant Brussels sprout salad, sweet corn and black bean salsa, sour cream, and shredded cheese.

Dessert: Silky lemon posset, delicately set and served with a crisp almond shortbread crumb, fresh berries, and a light citrus syrup.

DAY 6 

Breakfast: Bagel & Lox Station featuring toasted bagels with whipped cream cheese, smoked salmon, prosciutto, pickled red onion, capers, fresh herbs, jams and preserves, and a balsamic reduction.

Lunch: Soft tacos filled with chicken, served with fresh mango and pineapple salsa, creamy Mexican-style slaw, avocado crema, and smoky chipotle mayo.

Dinner: Parmesan-crusted mahi mahi fillet, baked until golden and served with a medley of roasted seasonal vegetables and a smooth potato purée. Finished with a delicate lemon beurre blanc and fresh herbs.

Dessert: Rich, sticky malva pudding served warm with whipped cream.

DAY 7 

Breakfast: Warm breakfast burritos with scrambled eggs, crispy bacon, breakfast sausages, cheese, and roasted peppers.

Lunch: Fresh Tuna Poke Bowl with sushi rice, marinated tuna, avocado, mango, edamame, cucumber, carrot, seaweed salad, sesame, crispy wontons, and a drizzle of chili mayo.

Dinner: Seared Filet Mignon served with creamy mashed potatoes, thyme mushroom sauce, roasted carrots, and blistered vine tomatoes.

Dessert: Creamy oreo cheesecake.

DAY 8 

Breakfast: Freshly baked banana cinnamon rolls with cream cheese frosting, served alongside a spinach and feta breakfast frittata.

EXCEPTIONAL EXPERIENCES

"Everything was perfect. Dylan is so professional and top of his game with safety and knowledge. Rick is so friendly, so helpful, the best cocktail maker and overall great guy. Rox is the mvp - we all loved her cooking and we all got inspired."

Kathy S - California

"Hi Lynne, The charter was fantastic. This might have been the best one yet! The food was fantastic, and the drinks were absolutely great! The service level on the odyssea is always high, but I think Rick and Rox have actually raised it a notch. And that’s impresssive on their second charter. Dylan remains the absolute best, but I think these two are a perfect addition. And as always, your service has been exceptional!"

Michael E - Tennessee

"Hi Lynne. We had the most incredible time. The trip far exceeded our expectations. I couldn’t imagine a better captain or chef. Dylan and Autumn were amazing! ​It was a great trip where we made memories for a lifetime."

Jan M- Maryland

Inquire about Odyssea

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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