Ocean Vibes

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	74 Ft / 22.6 m
Beam	35.4 Ft / 10.82 m
Draft	6.3 Ft / 1.93 m
Built - Refit:	2020 - No Refit Date Set
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

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.

WATERSPORTS

Dinghy	14’ 8” ZAR ZF5 with Suzuki outboard
Dinghy HP	60
Paddle Boards	2
Single Kayaks	1
Adult Water-skis	2
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	2
Fishing Gear	Yes
Scuba Diving	Onboard

OTHER TOYS
2 E-Foil
2 Sea Scooters
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating dock
Subwing

1 Defibrillator

CREW PROFILE

Max Craven

Elise Lindbergh

Susanna Rice

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 Stewardess Susanna 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.

YACHT DESCRIPTION
This stunning 2020 74' Sunreef sailing catamaran is nothing short of extraordinary. Ocean Vibes takes sailing charter yacht luxury to the next level as she boasts four large queen berths each with private ensuite baths including electric heads, vanity and separate showers. Cabins and yacht common areas offer wonderful natural lighting and great ventilation with full custom air-conditioning. The salon will seat all guests in comfort for lounging or dining with the exterior offering an alfresco dining experience to remember. Top deck seating and villa-style aft lounge area make this charter yacht one-of-a-kind. With numerous lounging areas to stretch out, there is plenty of space for gathering as a group or finding a private place for one or two to take all the Caribbean in. TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, Floating Mats, 2 Adult Water Ski Sets, 1 Kneeboard, 1 Wakeboard, 1 Subwing, 3 Fishing Rods, Exercise Equipment, Yoga Mats & Onshore Games.

ADDITIONAL INFORMATION

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 Chorizo
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, 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, sautéed 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, fried plantains, avocado, and homemade corn tortillas.

Quiche
With onions, leeks, mushrooms, 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 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, and avocado.

Four Cheese and Mushroom Flatbread
Asiago, Romano, Parmesan, and goat cheese with portobello, crimini, and button mushrooms on a homemade garlic crust, finished with arugula and balsamic reduction.

Five Spice Chicken Bánh Mì
Chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad.

Tuna Niçoise Salad
Mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers, served 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—Muenster, 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'OEUVRES
Caprese Salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pine nuts.

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

Homemade Hummus Platter
Hummus four ways: classic Israeli, lemon, za’atar, and roasted red pepper, served with pita triangles, mini sweet peppers, cucumbers, and baby carrots.

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
Served with peanut sesame noodles, 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
A protein-rich, flavorful 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 sautéed mustard seeds, garlic, slivered almonds, and olive oil, served with basmati rice and aloo gobi.

Chilean Sea Bass
Served 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 atop 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 fresh from the oven with homemade vanilla ice cream.

White Chocolate Cheesecake
Drizzled with a blueberry coulis.

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

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

Vegan Flourless Chocolate Cake
A rich, plant-based, gluten-free cake made with Dutch cocoa and melted dark chocolate, sweetened with 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 options including lemon, raspberry, watermelon, and 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: Zacapa, Flor de Caña, Cruzan and Mt. Gay

Bourbon: Makers Mark, Bullet, Crown Royal

Gin: Hendricks and Bombay

Tequila: Casa Amigos

Champagne: Moët

Prosecco: Ruffino

Red/White Wine ($30-$40 bottles typically)

Cordials: Grand Marnier, Disaronno, Grahams Port

Beers: Corona, Carib, Red Stripe, Ciders, High Noons

PRICING DETAILS
Ocean Vibes INQUIRE

Pricing

From: 64,700
To: 82,000
Winter 2024 to 2025

2 Guests	65,000
3 Guests	65,500
4 Guests	66,000
5 Guests	66,500
6 Guests	67,000
7 Guests	67,500
8 Guests	68,000

Summer 2025

2 Guests	65,000
3 Guests	65,500
4 Guests	66,000
5 Guests	66,500
6 Guests	67,000
7 Guests	67,500
8 Guests	68,000

Winter 2025 to 2026

2 Guests	65,000
3 Guests	65,500
4 Guests	66,000
5 Guests	66,500
6 Guests	67,000
7 Guests	67,500
8 Guests	68,000

Summer 2026

2 Guests	65,000
3 Guests	65,500
4 Guests	66,000
5 Guests	66,500
6 Guests	67,000
7 Guests	67,500
8 Guests	68,000

Pricing Details

Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 5, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.

HALF-BOARD OPTION:
7 nights ($150 off per person)
Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$64,700 | 3@$65,050 | 4@$65,400 | 5@$65,750 | 6@$66,100 | 7@$66,450 | 8@$66,800

LOCAL-FARE OPTION:
7 nights ($75 off per person)
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$64,850 | 3@$65,275 | 4@$65,700 | 5@$66,125 | 6@$66,550 | 7@$66,975 | 8@$67,400

25/26 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-8 guests @$78,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $82,000 May not start prior to 12/29
* Must have a 48 hour turn between Christmas and New Year's Charters *

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver

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