OHANA 59
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 3 |
| # Of Crew | 2 |
| Length | 59 Ft / 18 m |
| Beam | 31.0 Ft / 9.47 m |
| Draft | 5.0 Ft / 1.53 m |
| Builder | Fountaine Pajot |
| Built - Refit: | 2021 - No Refit Date Set |
3 Queens
Starboard V-Berth available for children upon request
| Dinghy | 12' |
| Dinghy HP | 40 |
| Paddle Boards | 2 |
| Wakeboards | 1 |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
Captain Sean O’Grady and Chef/First Mate Daryl Hanna bring a strong mix of seamanship, island experience, culinary talent, and relaxed Caribbean hospitality to every charter. Sean’s background spans racing, charter work, commercial fishing, and yacht operations, while Daryl pairs nearly two decades in the Virgin Islands with a celebrated chef career and his own deep love of sailing. Together, they create a charter experience filled with great food, easygoing adventure, and plenty of time to soak in the beauty of the islands.
Click each crew profile to learn more about their background, experience, and personal story.
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
DAY BREAK
Eggs Benedict
Poached eggs with hollandaise over toasted English muffin.
Croissants with Bacon, Egg & Cheddar
Flaky croissants layered with savory breakfast fillings.
Açaí Smoothie Bowl
Blended açaí with fresh fruit, granola, and coconut.
Pancakes with Chorizo and Maple Syrup
Fluffy pancakes topped with spicy chorizo and sweet maple syrup.
Breakfast Quesadillas & Burritos
Eggs, cheese, and savory fillings wrapped in tortillas.
Smoked Gouda Frittata
Cast-iron baked with sausage, peppers, and onions.
Toasted Bagels with Smoked Salmon
Served with capers and cream cheese.
MIDDAY
Yellowfin Tuna Poke Bowl
Marinated tuna with rice, vegetables, and sesame.
Peruvian Mahi Mahi Ceviche
Citrus-cured mahi with onions, cilantro, and peppers.
French Dip Baguette Sandwich
Served with au jus and truffle parmesan fries.
Grilled Sweet & Spicy Chicken Wings
Glazed with tangy-sweet marinade.
Chicken Caesar Salad
Classic Caesar with grilled chicken and parmesan.
Local Arugula Salad
With roasted beets, peppered goat cheese, and candied walnuts.
HORS D’OEUVRES
Bonzai Burger
Tuna poke, wakame, and wasabi aioli on fried wonton chips.
Smoked Bacon & Sundried Tomato Bruschetta
Toasted baguette with savory toppings.
Pan-Fried Gnocchi
With romesco sauce and shaved parmesan.
Ground Pork & Chèvre Ravioli
House-made ravioli with creamy filling.
Mahi/Wahoo Ceviche
Fresh catch cured in citrus.
Conch Critters
Fried conch fritters with chipotle-lime aioli.
MAIN
Braised Beef Short Ribs
With horseradish whipped potatoes and asparagus.
Pan-Roasted Rack of Lamb
With gnocchi, toasted walnut pesto, and pomodoro sauce.
Duck Two Ways
Seared breast and confit leg with black cherry pan jus.
Blackened Mahi or Wahoo
With chimichurri, saffron risotto, and lemon thyme butter.
Seared Yellowfin Tuna
With white miso-honey broth and herb vegetable rice noodles.
Lazy Lobster
With toasted coconut jasmine rice and grilled broccolini.
Grilled Chicken Thigh Tikka Masala
With chickpeas, carrots, russet potato hash, and fresh herbs.
DESSERT
aKey Lime Pie
Tangy lime custard with whipped cream.
Frozen Peanut Butter Pie
Creamy peanut butter filling on a chocolate crust.
New York-Style Cheesecake
With mixed berry compote.
Chocolate Mousse
Rich and airy dark chocolate dessert.
Carrot Cake
With walnuts and cream cheese frosting.
Brownies & Ice Cream
Warm chocolate brownies with vanilla ice cream.
Chocolate Lava Cake
Molten-centered chocolate cake.
Rum Cake
Classic or chocolate version.
Frozen Toasted Coconut Pecan Pie
Sweet frozen pie with coconut and pecans.
| 2 Guests | 37,000 |
|---|---|
| 3 Guests | 37,500 |
| 4 Guests | 38,000 |
| 5 Guests | 38,500 |
| 6 Guests | 39,000 |
| 2 Guests | 37,000 |
|---|---|
| 3 Guests | 37,500 |
| 4 Guests | 38,000 |
| 5 Guests | 38,500 |
| 6 Guests | 39,000 |
| 2 Guests | 37,000 |
|---|---|
| 3 Guests | 37,500 |
| 4 Guests | 38,000 |
| 5 Guests | 38,500 |
| 6 Guests | 39,000 |