ODYSSEA
59' SAIL CATAMARAN
Home Port | Tortola, BVI
ODYSSEA
59' SAIL CATAMARAN
Home Port | Tortola, BVI
ABOUT
Crewed Charter Yacht, Odyssea, previously named Slivochka, is a beautiful 59′ Fontaine Pajot chartering the BVI in the Caribbean.
Guests can relax in her spacious salon and enjoy watching all the delicious meals being prepared in the up galley. Dining on the aft deck offers alfresco dinging and relaxing on the sun-bed watching the sun set. Since we offer a wet bar, a cold beverage is never too far away; whether you are floating on the inflatable island, going for a sundowner cruise in our 15′ tender or merely lying on the nets under the stars. A large sky lounge on salon roof where guests can enjoy sun bathing is a favourite spot to enjoy happy hour treats and some of the Captain’s delicious cocktails all the while enjoying a 360° view and a soft sea breeze.
All Inclusive week charters in the British Virgin Islands available. Inquire below for specific dates, location and itinerary.
Model: Fontaine Pajot
Year: 2012
LOA: 59.0 ft
Beam: 29.1 ft
Draft: 4.6 ft
Flag: BVI
Year: 2012
LOA: 59.0 ft
Beam: 29.1 ft
Draft: 4.6 ft
Flag: BVI
70 HP TENDER
TOWABLE TUBE
SUP BOARDS
TOWABLE TUBE
SUP BOARDS
SCUBA DIVING ONBOARD
KNEEBOARD
WAKEBOARD
KNEEBOARD
WAKEBOARD
WATER SKIS
KAYAKS
FLOATING ISLAND
KAYAKS
FLOATING ISLAND
SCUBA DIVING
SCUBA Diving Available Onboard. The Crew on Odyssea are certified divers.
R A T E S
$230 dive gear rental fee, per certified diver.
3 dives included for week long charters. Additional dives are $100 p/dive p/diver.
R A T E S
$230 dive gear rental fee, per certified diver.
3 dives included for week long charters. Additional dives are $100 p/dive p/diver.
CREW
C A P T A I N | Dylan Fairfield
MCA/RYA Yacht Master Offshore 200GT
C H E F | Gi Van Zyl
Diploma in Professional Cookery
Captain Dylan and Chef Gi have an enthusiasm and passion for life on the water. With their easy going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!
Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Slivochka. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.
Gi grew up in Mozambique, a country on the east coast of Africa, famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari. In 2017 she made the decision to advance her skills by completing the Capital Culinary School Diploma in Professional Cookery, affording her the opportunity to return to Mozambique to delight guests with her refined culinary skills. She now looks forward to welcoming you aboard Odysseas and creating delicious meals for you and your friends and family.
Both Dylan and Gi enjoy families and children, and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.
They both look forward to making this vacation everything you hope for.
MCA/RYA Yacht Master Offshore 200GT
C H E F | Gi Van Zyl
Diploma in Professional Cookery
Captain Dylan and Chef Gi have an enthusiasm and passion for life on the water. With their easy going charm and love of hospitality, your trip aboard its sure to be that of a lifetime!
Dylan guides you to perfect bays and secret spots, pairing your expectations and his knowledge to make exploring the Islands all the more enjoyable. Nothing is too much for any of his guests, be that sun tanning on the flybridge with a cocktail in hand, or getting you involved in sailing Slivochka. Dylan grew up sailing the Indian and Atlantic Oceans with his family, totaling 20 000 NM over six years, having left his home of South Africa at age 6. Fully qualified and commercially endorsed as a MCA/RYA Yacht Master Offshore 200GT, he has a full STCW and is a certified PADI Dive Master.
Gi grew up in Mozambique, a country on the east coast of Africa, famous for its tropical beaches, fresh seafood and Portuguese influences. At 16 years old she began leading guests on private safari tours where she specialized in identifying birds and expanded on her knowledge and love of animals. Later on she would discover her interest in local and international cooking, learning from seasoned chefs operating within the Safari. In 2017 she made the decision to advance her skills by completing the Capital Culinary School Diploma in Professional Cookery, affording her the opportunity to return to Mozambique to delight guests with her refined culinary skills. She now looks forward to welcoming you aboard Odysseas and creating delicious meals for you and your friends and family.
Both Dylan and Gi enjoy families and children, and aim to maximize the fun and adventure in each charter, whilst providing a relaxed atmosphere for you to unwind. They great at creating a vibe and throwing a party, perfect for couples or those looking to visit in island style! They believe that attention to detail and personal touches make all the difference! This is part of what sets them up as a top crew in the Islands.
They both look forward to making this vacation everything you hope for.
DINING ON ODYSSEA
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
B R E A K F A S T
•Sautéed green asparagus with shaved parmesan wrapped in crispy bacon, topped with a poached egg
and drizzled with hollandaise sauce.
•Herbed blinis served with balsamic glaze and roasted tomato layered with fresh mozzarella &
served with eggs, over easy.
•Chai – Spiced French Toast topped with glazed & fried bananas and served with whipped rum cream.
Greek yoghurt, toasted granola and fresh fruit served with assorted seeds.
•Butter-toasted English muffins served with fresh salmon, whipped crème Fraiche, basil
shoots and coarse ground black pepper.
•Egg & cheese Breakfast spring rolls served with zesty Bulgarian yoghurt and
garnished with red bell peppers.
•Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,
fresh berries & maple syrup.
and drizzled with hollandaise sauce.
•Herbed blinis served with balsamic glaze and roasted tomato layered with fresh mozzarella &
served with eggs, over easy.
•Chai – Spiced French Toast topped with glazed & fried bananas and served with whipped rum cream.
Greek yoghurt, toasted granola and fresh fruit served with assorted seeds.
•Butter-toasted English muffins served with fresh salmon, whipped crème Fraiche, basil
shoots and coarse ground black pepper.
•Egg & cheese Breakfast spring rolls served with zesty Bulgarian yoghurt and
garnished with red bell peppers.
•Crispy bacon encrusted in a fluffy pancake stack served with a knob of butter,
fresh berries & maple syrup.
L U N C H
•Fresh Yellow Fin Tuna seared with toasted sesame seeds and served with a fennel and watercress
salad, classic Asian dressing.
•Spicy grilled chicken with roasted paprika and garlic hummus in
naan wraps served with guacamole and sour cream.
•Grilled Spicy Shrimp on Italian salsa served with baby kale Caesar salad and shaved parmesan cheese.
Honey – glazed salmon fillets served on crispy potato rostis topped with
goat’s cheese mousse and baby leaf salad.
•Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction.
•Ginger & Miso marinated rump steak served with baby bok choy and topped with
oven-roasted butternut cubes and pine nuts.
Flame-grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad.
salad, classic Asian dressing.
•Spicy grilled chicken with roasted paprika and garlic hummus in
naan wraps served with guacamole and sour cream.
•Grilled Spicy Shrimp on Italian salsa served with baby kale Caesar salad and shaved parmesan cheese.
Honey – glazed salmon fillets served on crispy potato rostis topped with
goat’s cheese mousse and baby leaf salad.
•Smoked prosciutto, baby radish leaves, toasted almonds and yellow peach salad with balsamic reduction.
•Ginger & Miso marinated rump steak served with baby bok choy and topped with
oven-roasted butternut cubes and pine nuts.
Flame-grilled honey & mustard pork kebabs, carrot puree and baby beet and carrot salad.
A P P E T I Z E R S
• Cranberry and camembert puffs.
• Risotto arancini balls with a creamy mushroom dip.
• Kale and quinoa patties with sour cream mousse and crumbed chicken strips.
• Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots.
• Mini goats’ cheese quiches with Caprese salad skewers.
• Grilled calamari stuffed with lemon chili and garlic.
• Steak tartare served in roasted thyme phyllo cups.
• Risotto arancini balls with a creamy mushroom dip.
• Kale and quinoa patties with sour cream mousse and crumbed chicken strips.
• Poached pear on cinnamon bruschetta, goat’s cheese mousse and basil shoots.
• Mini goats’ cheese quiches with Caprese salad skewers.
• Grilled calamari stuffed with lemon chili and garlic.
• Steak tartare served in roasted thyme phyllo cups.
D I N N E R
•Filet Mignon, sous vide and served with cauliflower and truffle mash topped with
a soy cream sauce and garnished with crispy shimeji.
•Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and
surrounded by a pea, mint and white pepper puree, and garnished with lime slices.
•Roasted rack of lamb served with beetroot rosti, roasted aubergine and drag of
purple cauliflower puree and garnished with baby beet shoots.
•Al dente Linguine served with a seafood cream and topped with chili prawns and garnished with broad beans.
•Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron-infused wild rice tossed with
diced bell peppers and baby peas and garnished with charred grill corn cut
from the cob and lemon dill cream on the side.
•Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced
butternut and pommes fondant, garnished with micro herbs.
a soy cream sauce and garnished with crispy shimeji.
•Fresh Mahi Mahi on a bed of buttered courgette ribbons served with a classic parmesan risotto and
surrounded by a pea, mint and white pepper puree, and garnished with lime slices.
•Roasted rack of lamb served with beetroot rosti, roasted aubergine and drag of
purple cauliflower puree and garnished with baby beet shoots.
•Al dente Linguine served with a seafood cream and topped with chili prawns and garnished with broad beans.
•Red Snapper fillets rubbed in Caribbean jerk spices, served with saffron-infused wild rice tossed with
diced bell peppers and baby peas and garnished with charred grill corn cut
from the cob and lemon dill cream on the side.
•Garlic and wild mushroom stuffed Chicken Ballotine served with nutmeg spiced
butternut and pommes fondant, garnished with micro herbs.
D E S S E R T
• French vanilla crème Brulee with coral toile
• Mango & Lime curd drops served on torched Italian meringue.
• Rose flavored raindrop cake served with whipped coconut cream and toasted almonds.
• Chai Panna Cotta served with a berry compote.
• Passionfruit cheesecake served with rum syrup and whipped cream.
• Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream.
• Classic cream tarte topped with slices of rum caramelized pineapple.
• Mango & Lime curd drops served on torched Italian meringue.
• Rose flavored raindrop cake served with whipped coconut cream and toasted almonds.
• Chai Panna Cotta served with a berry compote.
• Passionfruit cheesecake served with rum syrup and whipped cream.
• Dark chocolate brownies served with coconut rum sauce and salted caramel ice cream.
• Classic cream tarte topped with slices of rum caramelized pineapple.
RATES
7 Nights, All Inclusive:
2 GUESTS $29,000
3 GUESTS $29,500
4 GUESTS $30,000
5 GUESTS $31,000
6 GUESTS $32,000
7 GUESTS $33,000
8 GUESTS $34,000
CHRISTMAS WEEK: $36,500
NEW YEAR WEEK: $39,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
2 GUESTS $29,000
3 GUESTS $29,500
4 GUESTS $30,000
5 GUESTS $31,000
6 GUESTS $32,000
7 GUESTS $33,000
8 GUESTS $34,000
CHRISTMAS WEEK: $36,500
NEW YEAR WEEK: $39,000
Additional Rate Details:
All-inclusive rates include: yacht, crew, provisions, full ships bar, cruising permits, fuel. Rate does not include crew gratuity. Gratuity is typically 15% to 20% of the cost of the charter.
All rates are for the entire yacht and are subject to change without notice prior to actual reservation.
GUEST REVIEWS
Thank you for an amazing week! It was the best way to break free of Covid and celebrate a 50th birthday for Rich. We so appreciate you hospitality, delicious food and the wonderful way you took care of all the details big + small for us. We created so many memories and deepened the bonds of friendship over snorkeling, hiking and super moon gazing. We'll be back!
BRITISH VIRGIN ISLANDS
APRIL 2021
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