Awatea

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 2

QUEEN BEDS 2

DOUBLE BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	2
Length	63 Ft / 19.3 m
Beam	28.5 Ft / 8.71 m
Draft	5.0 Ft / 1.53 m
Builder	Custom
Built - Refit:	2019 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

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

WATERSPORTS

Dinghy	13 ft
Dinghy HP	50
Paddle Boards	3
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS

E Foil
Wingfoil
2x sea scooters
Floating dock with centre net
Wakesurfer
Drone
4 folding bicycles (available upon request pre charter)
Quality snorkel gear (mask, snorkel, fins) for all guests

CREW PROFILE

Fraser

Olivia

Captain | Fraser Cameron

With an insatiable appetite for adventure, Fraser is a captain that is well suited to guests looking to get off the beaten track to search for adventure and adrenaline. After a lifetime on and in the ocean, it's hard to know whether Fraser is more comfortable on or under the water as in both places he makes it look effortless. Learning to sail in the challenging yachting conditions of the South Pacific and navigating the hazardous passes of coral atolls has left him unflappable even in stressful situations. He is a natural captain, a qualified marine engineer and has a Bachelor of Science in Marine and Coastal Ecology. He is also an avid water sportsman, so 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. After a lifetime of tinkering and time spent engineering in the tug and barge industry there is little that Fraser cannot fix, so rest easy knowing your long-awaited vacation will not be ruined due to unforeseen breakdowns!

Fraser has a curious mind and thoroughly enjoys connecting with guests and learning about their field of expertise. He has a typical laid back New Zealand attitude and prefers to take the charters day by day, taking the lead from guests by seeing what they are in the mood for all while getting off the beaten track and showing guests some of the lesser known but often more beautiful locations of the BVI.

As a young child in Auckland, New Zealand, Fraser started out dingy sailing, and then coastal cruising on small sail boats and power boats. After a childhood of recreational and commercial experience he headed offshore to work in the superyacht industry. With five years' experience in the private luxury yacht charter scene, he is well seasoned in what it takes to provide a high quality, luxury charter.

Following his superyacht years, he returned to NZ to pursue a bachelor's degree in marine and coastal ecology, which is where he met his wife, Chef Olivia. After graduating, the two went on to live a life of adventure. Starting out renovating their home and living a self-sufficient life on 10 acres in the remote bush of West Coast, NZ. They spent 3 years renovating their property and learning to grow enough food to feed their new family. Their first child, Ivy was born there followed by another, Angus. By the time the third was due the pair had had their fill of the wild country and were ready to return to the pristine beaches and ideal boating grounds of the winterless North (of NZ that is). They had their third child there and spent the next couple years enjoying all that Northland had to offer. Fraser got a job as engineer on a coastal tug and barge then was handpicked by the company owner to run their oyster farm operation. However Fraser soon began to get itchy feet and felt as though he was starting to dry out so he began to search for catamarans.

A year later Fraser found himself in French Polynesia where a 2001 Outremer 45 catamaran called Capella awaited him to sail back to NZ. 4 months later, after a breakage a day and many stories filed away, Fraser and three friends spent 22 days sailing Capella back to NZ.
Another year of repairs and many sailing holidays in NZ later the family packed up their home and left NZ waters bound for Fiji where they spent the next 6 months, spearfishing, surfing and exploring.

Not ones to sit back and let life past them by, they soon began dreaming up the next adventure which is how a month after their Fiji trip they found themselves on a 63ft Balance Catamaran in America. After a six-month set up in Florida the family departed for the Bahamas where they spent the next six months exploring and running marine science research charters, hosting scientists from the Perry Institue of Marine Science and assisting with their coral disease research.

Fast forward to October 2025 and the family has established themselves comfortably in the BVI, found an apartment to rent while Fraser and Olivia run charters, adopted a dog, bought a true island car and made many wonderful new friends. A wildly successful first season will soon be followed by a second season that is looking to be increasingly busy.

—Yachting Experience—
South Pacific (New Zealand, Australia, Great Barrier Reef, Fiji, New Caledonia, French Polynesia)
Mediterranean Sea (Greece, Turkey, Straits of Gibraltar, Spain)
Bahamas, BVI, St Martin, Panama Canal, Costa Rica,
USA Eastern Seaboard

—Previous Boats Worked On—
SailNZ ex Americans Cup racing charter yacht (deckhand)
95ft expedition motor yacht Maverick (deckhand)
82ft Choy Lee (first mate)
170ft private motor yacht (deckhand/dive/fishing guide)
120ft alloy yachts private motor yacht (mate/fishing/diving guide)
180ft private motor yacht (deckhand)
82ft Oyster Sailing Vessel (mate)
50m tuna longline (deckhand)
24m tug and barge (engineer)
Cable patrol vessels and large fishing trawlers (relief engineer)

—Yachting Qualifications—
Yacht Master Offshore
Inshore Launch Master
Marine Engineer Class 5

—Water Safety + Scuba Diving—
NZ certified Lifeguard
Dive Master | PADI

—Education—
Bachelor of Marine Science -Majoring in marine and Coastal Ecology | University of Auckland

—Wellness—
Interests: Surfing, Spearfishing, Fishing, Hunting, Board Sports

_______________________________________________________________________________________________________________________________________________________________

Chef | Olivia Cameron

Olivia started cooking at a young age, taking inspiration from the influential cooks around her and learning quickly to focus on flavour above all else. Years of working in the hospitality industry taught her to work well under pressure, to take notice of the details and the importance of providing an unforgettable experience for guests.

A gap year in Spain not only meant Olivia became fluent in Spanish but it also introduced her to the flavours of Europe. That and further overseas travel is reflected in her culinary style which infuses global influences. Guests frequently comment on the variety of cuisine as well as the abundance of meal components that are made from scratch. After her years living on the ocean, she understands what people crave after a full day in the sun.

Olivia has two degrees: a Bachelor of Biological Science specializing in Marine Science and a Bachelor of Arts, with a double major in Spanish and Geography. She is a keen water woman who enjoys surfing and spearfishing. When not on charter, her days are full, running the charter business as well as homeschooling their three children and completing the many daily tasks she is responsible for with a life at sea.

YACHT DESCRIPTION
Awatea is not your average charter yacht. Seamlessly blending luxury and performance, she is the ideal yacht for the more adventurous clientele who also seek a high-end experience. A 2019, 63ft Balance, built in South Africa, she was custom built as an expedition charter yacht for one of the founders of Balance catamarans. No detail went unmissed in the design stage, and all was executed perfectly during the build. Awatea is truly a work of art that anyone can appreciate. If you enjoy smooth sailing, exquisite food, and a variety of adventurous activities then Awatea is the boat for you. _________________________________________________________________________________________________ With a central, open plan galley, a fully-equipped bar, a café quality barista set up, duel gas/charcoal BBQ, pizza oven and seamless indoor-outdoor flow, with the perfect al fresco dining area, sheltered from the sun and wind, Awatea provides the perfect dining experience from dawn till dusk. The interior of Awatea boasts clean lines and a calming colour palette, creating a serene and modern atmosphere. The interior design gives a nod to the owner's South Pacific roots, which are subtly woven throughout the boat in pieces of art, handcrafted wood items and thoughtful details. Awatea provides ample lounging space, from day beds in the cockpit, to beanbags on the huge bow under the shade sail, to the multitudes of hammocks able to be strung up to enjoy a warm breeze and a cool cocktail. After a full day in the sun and a beautiful meal, you can cozy in and enjoy a movie or the game on the drop down projector screen. Awatea has a built in scuba diving compressor with multiple sets of scuba gear. Awatea boasts one of the most varied water sports inventory of the BVI charter boats. From tow sports to beach games to game fishing, Awatea is sure to keep everyone busy. The challenge will be to find enough time to try everything out! The hulls provide deceiving volume to this sleek yacht. Airy, spacious guest cabins provide a comfortable oasis with ample storage spaces as well as sizeable ensuites with separate shower and head. Both sides of the boat, port and starboard are mirror images of each other with the aft cabins boasting king beds, the mid ships offering queen beds and the port forward providing a double bed. The port forward cabin can be accessed either through the midships cabin or through a top hatch above the bed, perfect for children or teenagers. Awatea sleeps up to ten guests in five cabins, with each bed being able to be partitioned in two to accommodate singles. A perfect setting to rest your body after a long day _________________________________________________________________________________________________ Awatea (pronounced ah-wah-TAY-ah) is a Māori word from New Zealand, meaning dawn of a new day or new beginnings. The word can be seen as a symbol of hope, with the term signifying a transition from darkness to light, embodying hope and new beginnings. The owners renamed the boat to Awatea after their purchase to pay tribute to their New Zealand roots and as a representation of the new venture they have embarked on; both physically and metaphorically. The name has also proved fitting for guests. When they board Awatea, they often arrive not knowing what to expect as it is their first true experience living on the water. Once the week is up, they leave, having pushed themselves outside their comfort zones, discovered new passions and built stronger bonds with their families. _________________________________________________________________________________________________

ADDITIONAL INFORMATION

SAMPLE MENU

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

_______________

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

Absolute Vodka

Grey Goose Vodka
Tito’s Vodka

Tanqueray Gin
Bombay Gin
Beefeater Gin

Don Julio Tequila

Milagro Tequila

Tanteo Tequila

Mount Gay Rum
Cruzan Gold Rum (flavoured rums too)
Bacardi Rum
Malibu Coconut 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

Corona

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