Olivia Charles

2018 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 58 ft.

Builder: Fountaine Pajot

Year: 2018

Terms: Inclusive

Beam: 29 ft.

Draft: 4.6 ft.

From $25,500 to $36,000 per week

See Price Details for premium holiday rates

Description

Unwind in luxury and style aboard this stunning 2018 Fountain Pajot sailing catamaran, meticulously crafted to accommodate up to 8 guests on a luxurious 58ft catamaran Step into the primary cabin, where a plush king-size bed awaits, complemented by a spacious work desk and a cozy lounge area, perfect for unwinding after a day of adventure. Three additional well-appointed cabins offer ample space and comfort, each boasting a queen-size berth, ensuring that every guest can retreat to their own private sanctuary. Embark on unforgettable voyages, surrounded by breathtaking scenery and the tranquility of the open seas, aboard this exceptional catamaran.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • King Cabins: 1
  • Queen Cabins: 3
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: 200L/ hour
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Able to swim unaided
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: On sugar scoops when stationar

Water Sports

  • Dinghy: 2024 New 14FT AB
  • Dinghy Horsepower: 60HP Yamaha
  • Dinghy Pax: 8 Persons
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: Yes
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    2024/25 season – Olivia Charles is now fitted with a full Bimini on the flybridge.

  • Water Skis: Kids (0)

Diving

  • License: Rendez-vous diving only
  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: BVI based yacht / BVI ports only
  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Nanny Cay, BVI
  • Other Pickups: BVI
  • Turnaround: 72 hours Hours
  • Flag: BVI

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $25,500 $27,000 $28,500 $30,000 $31,500 $34,500 $36,000
Summer 2026 $25,500 $27,000 $28,500 $30,000 $31,500 $34,500 $36,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

TOMMY
Tommy has enjoyed being on boats for the last 19 years both for pleasure and then professionally since 2010.
Power, sail and motor, Tommy has a wealth of knowledge and has spent 8 years full time teaching yachting throughout his career.
With Emma, he has worked from 2015-2018 and now back since March 2022 offering luxurious catamaran charters in the BVI, Bahamas and St Maarten.
With a long list of delicious cocktails up his sleeve, a passion for watersports and a great knowledge of the Caribbean, Tommy will ensure you the best time aboard whilst staying safe, comfortable and relaxed.

EMMA
Emma grew up sailing in England, on her father’s yacht. She sailed all around the Southwest Coast of England and has always loved being in and around water from a very young age.
Her career started in the hospitality industry, working in bars and restaurants as a server and a sous chef during the holidays, between studying for her degree in Education and Art. She then took a Gap year and worked as a Ski Chalet Hostess in the French Alps.
Emma has a real passion for cooking which started from a young age. She has taken a number of courses at Ashburton Cookery School and most recently in 2022 she enrolled in the specialist Yacht Chef Course. During her travels she has also taken cooking classes in places such as Thailand and Bali, where she enjoyed shopping for fresh local ingredients in the market and producing authentic Thai and Balinese cuisine.
Emma first came out to the BVIs in 2013 to learn to scuba dive and she fell in love with the islands, the people and the way of life. Emma has been working on charter yachts since 2014.
When Emma is out of the galley she enjoys teaching scuba diving, taking guests snorkelling and sharing her knowledge of the marine life and the local area. She is currently learning to wing foil.

Sample Menu

Chef Emma Clark
SAMPLE MENU
BREAKFASTΒ Eggs Benedict with hot buttered English muffins, crispy bacon andΒ poached eggs, topped with hollandaise sauceΒ Crepes with a compote of mixed berries and whipped cream, served withΒ a fresh fruit platterΒ Caribbean lobster omelette with feta cheese and asparagusΒ Smoked salmon and scrambled egg on a toasted bagel with cream cheeseΒ Blueberry and banana pancakes with smoked bacon and maple syrup,Β served with a fruit saladΒ 
LUNCHΒ Grilled rack of lamb with provencal vegetables, olive tapenade and basilΒ pestoΒ Blackened shrimp Caesar salad with a parmesan crispΒ Tuna Tartare in a sesame ginger sauceΒ Seared beef and green papaya saladFresh crab cakes with sweet chilli aioli and cucumber and dill saladStuffed Wahoo fillets with roasted red peppers served with saffron sauceΒ & sautΓ©ed scallops
APPETIZERFresh Caribbean lobster ceviche with crispy plantain chipsΒ Filet mignon and herbed goats cheese bruschettaΒ Scallops cooked with chorizo and lemon oil on a bed of arugulaΒ Spiced crab and smoked salmon tian with a lemon and corianderΒ vinaigrette served with avocado sorbetΒ Lemon and thyme salted cod, watercress veloute and poached quail eggsΒ 
MAIN COURSE Rib-eye steaks with peppercorn sauce and grilled asparagus, served with dauphinoise potatoes Walnut crusted pork loin, cider fondant potatoes, buttered cabbage and beetroot glaze Mahi Mahi with an onion, capers and lemon sauce, served on a bed of wild rice with butternut squash and leeks Chicken breast stuffed with boursin, sundried tomatoes and basil, wrapped with streaky bacon in a white wine sauce and served with sweet potato mash Grilled salmon, marinated in a soy, ginger and honey sauce, served with double cooked new potatoes and roasted sweet cherry tomatoes  DESSERTZesty lemon and key lime cream pots with a shortbread biscuit Pears poached in red wine, cinnamon and guava juice reduction Coconut milk & lemon grass sorbet with tuille biscuitsBanana crème brûlée with crunchy caramelised sugar Chocolate fondant served with peanut butter and salted caramel ice cream
Β 

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Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
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Children
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