Oya

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

DOUBLE BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	3
Length	60 Ft / 18.3 m
Beam	32.7 Ft / 9.99 m
Draft	6.5 Ft / 1.99 m
Builder	Sunreef Yachts
Built - Refit:	2025 - No Refit Date Set
Cruising Speed	8 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

4 x Double guests cabins

WATERSPORTS

Scuba Diving

Yacht offers Rendezvous Diving only

OTHER TOYS
S.U.P BOARD Fusion Aqua Marina
S.U.P BOARD Breeze Aqua Marina
8x Cressi Snorkeling Full Kit
Ronix Wakeboard Set
Ronix Wakefoil Set
JOBE Wakesurf Board
JOBE Water Ski
JOBE Towing Donut for 2
JOBE Towing deck for 2
8x Swimming Noodles
Sytt Floating Sea Pool
2x Yachtbeach Sun Lounger
2x Yachtbeach Sun Roof
2L Small Diving Tank
2x Swimming Buoy
Seabob F9 + hanging tool (to be delivered mid August)
2x Fishing rod and holder
2x Kitesurfing twintip boards
3 x Nexus5 Kites
3x XR8 Kites
SLC KiteFoil set

CREW PROFILE

Captain: David Cherrett
Nationality: British
Languages: English (fluent), Spanish (advanced), French & Greek (basic)

David is a seasoned and highly respected yacht Captain and Engineer with over 30 years of experience navigating the globe aboard sailing yachts, motor yachts, and catamarans. With more than 100,000 nautical miles logged and a wealth of charter, private, and shipyard experience, he brings an unparalleled depth of technical knowledge, leadership, and professionalism to OYA.

Known for his calm command and commitment to safety and quality, David has overseen numerous new builds, refits, and transoceanic deliveries. His expertise extends to solar and hybrid technology aboard eco-catamarans, advanced navigation, and engineering systems. Backed by decades of work alongside his wife Ruth, he is dedicated to ensuring every voyage is seamless, safe, and deeply enjoyable for guests and crew alike.

Chef: Ines Härström
Nationality: Swedish
Languages: Swedish & English (fluent), Norwegian, Spanish, Italian, Danish (basic)

Ines is a motivated and versatile Swedish chef with seven years of global hospitality experience and proven longevity across multiple charter seasons in Europe and the Caribbean. Growing up by the ocean, she developed an early passion for boating, watersports, and life at sea — a passion that naturally evolved into a career in yachting.

With hands-on experience across deck, interior, and galley roles, Ines brings a rare blend of seamanship, service excellence, and culinary skill. Her background includes charter work on sailing catamarans and monohulls, private yacht service aboard a 44m motor yacht, and high-volume hospitality roles on a 122m cruise vessel. She is known for her adaptability, strong work ethic, and commitment to creating memorable guest experiences in every environment.

Deckhand: Matthew Ballantyne
Nationality: Irish
Languages: English (fluent)

Matthew is a motivated and hands-on deckhand/engineer with a robust sailing background and technical expertise in mechanical, electrical, and hydraulic systems. Certified as an RYA Yachtmaster Offshore and AEC 1 & 2 Engineer, he brings a versatile skill set and youthful energy to OYA.

With experience on high-performance sailing yachts and extensive refit projects, he thrives under pressure and quickly adapts to challenges on board. Matthew’s racing credentials and watchkeeping experience make him a dependable crew member both on deck and below. Passionate, detail-oriented, and always ready to learn, he is a valuable asset to the OYA team.

ADDITIONAL INFORMATION

SAMPLE MENU

Sample Menu

Breakfast service:
For breakfast, I love to bake fresh bread or scones, in combination with a big fruit platter, some local charcuterie delicacies and maybe some American pancakes or chia pudding. The next day I will present you with some creamy scrambled eggs with chives and parmesan cheese, and after a run to the bakery some fresh croissants. Your favourite type of freshly pressed juice with fruits that I got from the local fruit market, and any kind of coffee desired.

Lunch service:
After a dip in the ocean, you will be served a fresh local, Mediterranean-style lunch, often based on a salad and a nicely cooked protein. My specialities are quinoa salad with fresh vegetables, feta cheese and sun-dried tomato pesto, served with fresh herbs, salty cashews and a lemon-marinated chicken. Or maybe a salmon salad with basil, mini cucumbers, avocado, strawberries and a tzatziki sauce.

Dinner and FIKA service:
You will have a cosy afternoon snack to go with your coffee. Sometimes I serve home-baked goods from my grandmother's recipes, like a red currant cake with a light vanilla cream or a rich chocolate mousse served with salty roasted pistachios and some local, high-quality olive oil. If you are craving a savoury snack and an Aperitivo before dinner, I’ll happily prepare that as well.

For dinner, we have the fresh tuna you caught during our passage, thinly sliced and dressed with some soya sauce. Or maybe it will be an Italian theme dinner with Bruschetta to start, a homemade pizza and a fresh tiramisu for dessert?.

PRICING DETAILS
Oya INQUIRE