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Catamaran Olivia Charles

Where Luxury meets adventure!

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 master 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.

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7-Night Charter Rates
From
$25,500 (2 passengers 7 nights)
To
$36,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
58
Cabin Layout
1 King & 3 Queens en-suite with A/C
Designer
Fountaine Pajot
Launched
2018
Home Port
Nanny Cay, Tortola, BVI
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The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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May 202712345678910111213141516171819202122232425262728293031
Jun 2027123456789101112131415161718192021222324252627282930 

Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

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 range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Specifications

Length
58
Designer
Fountaine Pajot
Guests
8
Accomodation
Guest Cabins
4
Location
Home Port
Nanny Cay, Tortola, BVI
Menu

Chef Emma Clark – SAMPLE MENU

BREAKFAST 
Eggs Benedict with hot buttered English muffins, crispy bacon and 
poached eggs, topped with hollandaise sauce 
Crepes with a compote of mixed berries and whipped cream, served with 
a fresh fruit platter 
Caribbean lobster omelette with feta cheese and asparagus 
Smoked salmon and scrambled egg on a toasted bagel with cream cheese 
Blueberry and banana pancakes with smoked bacon and maple syrup, 
served with a fruit salad 

LUNCH 
Grilled rack of lamb with provencal vegetables, olive tapenade and basil 
pesto 
Blackened shrimp Caesar salad with a parmesan crisp 
Tuna Tartare in a sesame ginger sauce 
Seared beef and green papaya salad
Fresh crab cakes with sweet chilli aioli and cucumber and dill salad
Stuffed Wahoo fillets with roasted red peppers served with saffron sauce 
& sautéed scallops

APPETIZER
Fresh Caribbean lobster ceviche with crispy plantain chips 
Filet mignon and herbed goats cheese bruschetta 
Scallops cooked with chorizo and lemon oil on a bed of arugula 
Spiced crab and smoked salmon tian with a lemon and coriander 
vinaigrette served with avocado sorbet 
Lemon and thyme salted cod, watercress veloute and poached quail eggs 

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 
 
DESSERT
Zesty 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 biscuits
Banana crème brûlée with crunchy caramelised sugar 
Chocolate fondant served with peanut butter and salted caramel ice cream

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