Blue Octane

2019 • 8 GUESTS • 4 cabins

Specifications

Length: 52 ft.

Builder: Lagoon

Year: 2019

Beam: 28 ft.

Draft: 5 ft.

From $25,000 to $27,000 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • BBQ: Yes
  • Crew Smokes: No

Water Sports

  • Dinghy: Yes
  • Dinghy Horsepower: 20HP
  • Dinghy Pax: 8
  • Wake Board: No
  • Tube: No
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: Yes
  • Kayak: No
  • Stand Up Paddle Boards: Yes
  • Floating Mats: Yes
  • Jetskis: No
  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Summer Base Port: BVI
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Village Cay, BVI
  • Other Pickups: Yacht Haven Grand, USVI
  • Turnaround: 24 Hours Hours
  • Flag: British Virgin Islands

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Summer 2025 $25,000 $25,000 $25,000 $25,500 $26,000 $26,500 $27,000
Winter 2025 to 2026 $25,000 $25,000 $25,000 $25,500 $26,000 $26,500 $27,000
Summer 2026 $25,000 $25,000 $25,000 $25,500 $26,000 $26,500 $27,000
Winter 2026 to 2027 $25,000 $25,000 $25,000 $25,500 $26,000 $26,500 $27,000
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)

Chef Romain

the crew

Captain Fransisco
Ahoy there! I’m a sailor with a serious case of wanderlust that seeks adventure on the high seas. I’m a Swiss Army Knife of the high seas. Over 12+ years, I’ve honed my skills on cruise ships, sailboats, motorboats, and tenders. I can handle boat systems with ease, keep things shipshape with
equipment knowledge, and even whip up some hospitality magic to ensure guests have an unforgettable experience. But hey, I’m not all work and no play. I’m easy-going who can add a dash of fun who is more than willing to teach you to sail while you’re on board!

Another big extra is that I am a proven photojournalist with more than 15 years of experience so you would have some photos in the process of sailing and feel free to imagine me heroically fixing a tangled mess of lines with a smile (and maybe a sea shanty on my lips).

Chef Romain

Passionate about cooking since my childhood, I have been lucky enough to make it my job for almost 10 years. I am autonomous in my work and a master of the hot and cold station. I also really enjoy teamwork, creating dishes, menus and managing the work of a brigade. I also like to travel, both in my plates and in life. Hobbies include handball, skiing, & cycling. I will ensure a fabulous culinary experience throughout the course of your stay on Blue Octane!

Sample Menu

SAMPLE CHARTER MENUBlue OctaneDay 1Welcome Spread & DinnerCharcuterie board, fruits, veggies, etcTropical mixed greens saladBlackened Mahi Mahi topped with avocado smash with balsamic roastedbrussels sprouts and sweet potato wedgesDessertKey Lime pie
Day 2BreakfastBaked German pancake served with sausage and fresh fruitLunchGrilled shrimp veggie kebab wraps served with chips and fruitDinnerBufala mozzarella with tomato and red onion salad with balsamic drizzleFilet Mignon with caramelized onionsGrilled lemon asparagus and hassleback baked potatoDessertAssortment of fresh fruit and gourmet cheeses
Day 3BreakfastGreek Yogurt Parfait Bar- granola, honey, fresh and dried fruitsLunchMediterranean kale salads with shredded chicken, sun-dried tomato, feta,scallion, artichoke and chickpeasDinnerWatermelon Feta Balsamic saladGrilled marinated local fish on pineapple planks topped with salsa served withgrilled zucchini and roasted potatoesDessertPlantain bananas foster served over vanilla ice cream
Day 4BreakfastScrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruitLunchFresh guacamole & homemade salsa with chipsMahi Mahi fish tacos on corn tortillas w/ cabbage, pickled onion, queso,served with black beansDinnerGrilled Caribbean Lobster served with grilled squash and yucca in garlic sauceDessertBrownie crumble ice cream sundaes
Day 5BreakfastBuild Your Own Toast Bar- avocado toast with sunny side eggs and honeywhipped ricotta toastLunchTropical spinach salad topped with fruit, vegetables, and sautéed shrimpserved with fried sweet plantainsDinnerCucumber yogurt sauce with freshly baked pita chips, Watermelon feta saladLamb chops with sauté spinach and lemon potatoesDessertNY Style cheesecake topped with fruit and caramel drizzle
Day 6BreakfastPastry filled quiches- veggie and meat with cheese optionsLunchMediterranean pasta salad with chicken, feta, and veggies in a lemon dressingDinnerGinger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 7Send Off BreakfastBreakfast sandwiches and fresh fruit

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