Onboard catamaran ODYSSEA - one of my favorite smaller catamaran cockpit layouts - especially outdoor. The cockpit dining area and bar is fantastic.
The main saloon is is galley focused. The light warm wood throughout gives it a homely feeling. A nice change from the white plastic fantastic.
The he AC is working beautifully. Lots of games.
ODYSSEA Yacht Description
Presented by DMA Yachting, the impressive charter yacht ODYSSEA is a 59 ft yacht featuring a jetski and a hot tub. The most attractive features of ODYSSEA are her impeccable styling and alfresco dining areas. ODYSSEA spends the season in Antigua. She was constructed by recognized shipbuilder Fountaine Pajot in 2012. A succesful refit was completed in Annually. The ingenious yacht layout features 5 large cabins and comfortably accommodates up to 9 guests.
The features Engines: 2 x MTU V8 4000 M70 Generators: 2 x 99KW KILOPAK MARINE 85 GPH @ 15.5 knots engines and a generator.
Accommodation
ODYSSEA is an award winning Super Yacht built by the renowned Heesen shipyard and originally for Frans Heesen himself. Having just completed a major refit in and out, the yacht is transformed to a whole new level of beauty. She exudes sophistication with sleek exterior lines and new exterior colors. An edgy, urban interior design creates a unique identity that sets her apart thanks to the expertise of Bannenberg & Rowell of London in coordination with the Owner. Artfully combined wood, leather, and artistic steel accents achieve a modern aesthetic with a warm, inviting arrangement throughout the interior spaces.One of ODYSSEA's most unique features is an expansive private Owner's Suite situated on the bridge deck, providing a secluded yet supremely scenic sanctuary that opens onto an aft deck lounge. The exclusive portside owner's observation lounge, also allows for a quiet space to read, take personal calls or sip morning coffee undisturbed. Beyond the owner's quarters, ODYSSEA offers an additional five lavishly appointed staterooms accommodating up to 12 guests total in sublime comfort. The yacht's voluminous main salon and dining area seamlessly connect to a state-of-the-art full beam cinema forward, while the recently remodeled Queen stateroom also located forward on the main deck provides a peaceful private retreat. Below deck, four more staterooms stand ready to pamper guests. In all, ODYSSEA provides over 240 square meters / 491 GRT of living space distributed across three spacious decks, each offering ample opportunities to relax in luxury while taking in spectacular ocean vistas. From bow to stern, ODYSSEA's sophisticated style and generous amenities create a super yacht experience like no other.
Salon & Dining salon
The main salon offers a comfortable seating area positioned centrally which leads seamlessly to the formal dining; slightly lighter in color scheme with all new furnishings and leather panels. New touch control blinds throughout.
On deck guest Queen stateroom
This main deck stateroom located forward just off the starboard foyer used to have two twin beds and now features a new Queen bed with all new look of this room. It is inclusive of a large ensuite bathroom with glass shower.
Cinema/Media room
Forward of the Queen guest on the main deck is a full-beam media lounge and adjoined high top bar plus Peloton space. Custom built furniture, floor and wall panels have been updated creating a sophisticated atmosphere versatile as a family room for fun or a meeting place. A 100 inch screen is connected to the Kaleidescape entertainment system.
Master Stateroom
Panoramic views can be enjoyed from the vast luxurious master suite, now with a completely new bed, touch controlled curtains and adjoining private observation lounge. Aside from the king size bed facing aft, the stateroom features an oversized walk-in wardrobe, marble bathroom with double sinks and steam shower featuring a stunningly intricate timber wall art piece and custom lighting. A stew pantry is positioned just outside of the observation lounge amdship and convenient for serving the next level up to the sundeck.
Guest Staterooms
On the lower deck you will find 4 guest staterooms, 2 Queen and 2 Twin, each with pullmans. All benefiting from the creativeness of a soft and elegant décor with plenty of natural light and ensuite bathrooms with glass enclosed showers.
Al fresco dining can be offered on each level with versatility of oval and rectangular tables to suit the meal time and group. A well-designed sliding door enclosure on the sun deck forward offers protection from the elements if needed during cocktails at the bar or dinner, while the comfortable areas on this deck spread from the forward most seating adjoined to the Jacuzzi to the versatile lounge area farthest aft. All counter surfaces on this level have been updated with opaque crystal granite which has stunning backlit options to set the evening mood and which can be controlled by the crew in a single touch. On the foredeck is additional sunpad lounging as well as U-shaped seating. Request for shade or sun anytime from the crew as each area can easily transform with sail shades customized forward or aft on all decks.
When it comes to water toys, this yacht does not miss a beat. A large, well organized lazarette allows for crew to easily and discretely provide guests their picks of the day for watersports activities, while enjoying the beach club and view at waterline level.
2024:
Full interior update including on deck stateroom conversion from Twin to Queen, electronic blinds, all soft goods, including overheads, carpets, new master furniture including bed, all leather goods and all salon furniture. Full Led lighting refit (int and exterior).
Exterior: Custom exterior furniture, all exterior cushions, reconditioned jacuzzi, all new granite, new awnings and umbrellas
What is the cabin arrangement of ODYSSEA?
- 1 Master cabin
- 3 VIP cabins
- 4 Single cabins
- 4 Double cabins
- 2 Pullman cabins
ODYSSEA
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Weekly price: $29,500 - $31,000
Low Season | High Season
- Length: 59'
- # of Guests: 9
- # of Cabins: 5
- # of Crew: 10
- Builder: Fountaine Pajot
- Consumption: 50 US Gall/Hr
- Cruising Speed: 8
- Max. Speed: 10
- Built Year: 2012
- Refit: Annually
Related Videos
Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
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Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a yacht like ODYSSEA, the expected APA is not defined for this type of yacht. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
ODYSSEA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 59,000USD to 62,000USD | 11,800USD to 18,600USD | 70,800USD to 80,600USD | Discounts outside the main season are common. | |
| 7 day charter | 29,500USD to 31,000USD | 5,900USD to 9,300USD | 35,400USD to 40,300USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,750USD to 15,500USD | 2,950USD to 4,650USD | 17,700USD to 20,150USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 29,500USD / 6 * 3 days = 14,750USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD29,500
High season rate: USD31,000
10 night minimum for Christmas/ NYE
High Rate applies to Thanksgiving, Christmas, New Years and other major events. Please confirm before presenting.
ODYSSEA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
We love to have children aboard! We have many household name board game, puzzles, and interests for our more mature guests.
We are also equipped with:
- Barista set up with a superb coffee machine.
- 3 X domestics fridges with wines and beers
- Outdoor full service bar with exciting cocktails (and virgin cocktails) to choose from.
- Outdoor bar fridge and ice machine.
- Ping-pong table
All available amenities are current and up-to-date. While we strive to maintain this, unforeseen circumstances may necessitate substitutions or temporary unavailability.
Crew
Captain
Captain: Chris Seago
Captain | Chris Seago | South African
BIO: A KwaZulu-Natal born and raised adrenaline junkie, who spent his high school years building a 32ft sailboat with his family and set sail to greater horizons after high school. From island hopping in the Caribbean, Bahamas and South Atlantic to settling in Fort Lauderdale. Chris joined the yachting industry late 1993 where he met his wife of 18 years & still happily married and in love. Chris got out of yachting for 6 years to raise a family and moved to Canada where he flipped houses. He has since moved back with his family and has resided in Fort Lauderdale for the past 8 years. When Chris is not at home spending time with his wife, 2 kids, 2 cats and 2 dogs – you’ll most certainly find him kiteboarding, cycling or dirt biking. Chris joined M/Y Como in April 2017 in France, after now owners, Mike and Terri bought the boat, Como was renamed M/Y ODYSSEA.
Captain | Duncan Stephenson | Rotational Cptn.
BIO: Duncan was born and raised in Cape Town , South Africa. Duncan's love of the water started at a young age when he learned to sail on dinghies. He has been hooked on the water ever since. He joined the yachting industry in 2003. When he's not pottering around on the water, he's rebuilding homes and spending time with his wife and young daughter. Duncan is easygoing and has a calm, genuine personality. His experience, meticulous attention to detail, excellent communication skills, and keen understanding of the charter industry means that MY ODYSSEA and her guests are in safe hands at all time and will have an amazing charter experience.
Head Chef | Roderick Williams | British
BIO: Rod grew up in the beautiful Derbyshire dales. Bordering greater Manchester and Yorkshire, UK. After part time jobs in restaurants from 14 years old a culinary education beckoned from 16-18. After receiving his culinary diploma Rod trained in some of the best restaurants in London for the next ten years. Working under Ramsay, Aikens and more, Rod thrived in the fast paced London restaurant scene. Since then, he has lived in the Mediterranean for ten years and now resides in Thailand and has travelled Asia extensively. When not in the galley, Rod is probably on the golf course.
Engineer | Gary Wienburg | South African
BIO: Gary grew up in the sunny Cape Town suburb of Sea Point, South Africa. As a child Gary would have been found taking apart the microwave, the lawnmower, and other household machines, just to see what was inside before putting them back together. He spent holidays water skiing, afternoons swimming or playing water polo, and weekends volunteering for the National Sea Rescue. Once he finished studying, Gary spent 10 years working as a marine engineer and moved up the ranks to Chief Engineer in 2018; after joining the superyacht industry. If Gary isn’t home in Cape Town or out at sea, he’s likely visiting family and exploring the world with his Florida native wife.
Engineer | Craig Pryde | Scottish
BIO: Craig is from Motherwell, Scotland. He joined a local company and entered the motor industry after leaving school. He entered yachting in 2013 and transferred the skills learned there to working on boats, he then further progressed his career working on older vessels. He developed his love for the sea from his Grandfather, who worked in the royal navy. When not working, you will find Craig hunting haggis in his kilt or playing golf.
First Officer | Hayden Laubscher | South African
BIO: Hayden is from Johannesburg, South Africa. He grew up fishing, cycling, and pretty much doing any sport he could get his hands on. As time went on golf and fishing soon became his favorites, but it doesn't stop him from having a friendly game of football or touch-rugby whenever the opportunity arises. After school he followed in his father and brother’s footsteps and studied Accounting. A craving for the outdoors always had him staring out the window, looking for his next big adventure. Now, living his dream of working outdoors, Hayden has enjoyed every minute of his yachting career, and always pushes himself to learn more and give all guests the best possible experience. Hayden joined ODYSSEA in May 2018 and has loved every minute ever since.
Bosun | Michael Burt | American
BIO: Hailing from Scituate, Massachusetts, a small coastal town south of Boston, Michael’s love for the water began early. Graduating from University in spring of 2019, Michael quickly realized an office job wasn’t for him and found himself pursuing a career in yachting. When the work day is over, Michael is eager to get behind a boat on the wake surf or wakeboard. However, he is currently in the process of mastering the hydrofoil. In the rare occurrence you find him off the water, Michael is An avid skier, chasing the best powder days. Michael looks forward to welcoming you onboard and making every experience a memorable one!
Deckhand | Jarrod Jamieson | South African
BIO: JJ was born and raised in South Africa in a little city called Durban near the coastal line. He grew up spending half his life in college and the better half in the ocean. Finding out that a job behind a desk was not as exciting as he thought it would b, he turned to the ocean and found himself in yachting. After mastering wakeboarding, skiing and pretty much any water sport you could think of, he knew this was the job for him. Getting to meet new people and being part of the reason guests get to experience what he loves about being on the ocean is one of his greatest pleasures.
Chief Stewardess | Hayley de Jager | South African
BIO: Hayley is from Johannesburg, South Africa, where she completed her Honors degree in Psychology. She worked in a Center for Autism for 2 years and spent a lot of time volunteering at a Crisis Call Centre and a Community Youth Development Organization. Hayley started her yachting career in April 2018 in the beautiful city of Antibes. Like many of the crew aboard, Hayley loves being active and chooses to lead a healthy lifestyle filled with outdoor explorations. Hayley has a passion for animals and loves every moment spent with a furry friend. She developed a great love for travel and the ocean while on family vacations, which were mostly oriented around scuba diving and learning about new cultures. She takes great pride in her work and hopes to use her passion in hospitality to ensure all guests have a once-in-a-lifetime experience onboard.
Stewardess | Holly Bicknell | South African
BIO: Holly was born and raised in a small town called Mazowe surrounded by lakes in Zimbabwe, and attended boarding school from the age of 5 where she developed a passion for rowing and went on to represent her country competing in the sport. Growing up around the water Holly is very enthusiastic about all kinds of water sports, swimming and diving and also enjoys skiing, snowboarding and any sort of adventure in her free time. Shortly after finishing high school in 2020, Holly made her move into the yachting industry and has been working on boats ever since.
Stewardess | Ashley McWilliams | South African
BIO: All the way from sunny South Africa, Ashley was born in a small city called Port Elizabeth. After finishing school, she moved to Stellenbosch and then Cape Town to complete her honors in Psychology. While completing her masters is her end goal she decided to pursue yachting as she grew up on sailing holidays with her family. Being on the sea is her ultimate happy place, as well as going on adventures in her free time and living an active lifestyle. She’s also worked in the hospitality industry for 10 years and is dedicated to giving guests onboard M/Y Odyssea the best experience possible.
Menu
All menus are created specifically for each charter. On occasion, a meal may be swapped to a different day to allow for the best use of fresh ingredients and time.
DAY 1
Lunch: Grilled chicken skewers served with a rich peanut sauce, crisp pickled vegetables, and light vermicelli noodles: Finished with fresh coriander, lime, and toasted peanuts.
Canapés/Starters: Golden fried calamari, delicately crisp and served with a zesty citrus aioli; Pulled BBQ chicken spooned into mini brioche with slaw; Crisp polenta bites topped with whipped ricotta, roasted cherry tomatoes, and basil oil.
Dinner: Flakey pan-seared mahi mahi, finished with fresh lime butter and served with lightly charred courgette ribbons and roasted garlic baby potatoes. Accompanied by a smooth mint and pea purée, finished with fresh island herbs and cracked white pepper.
Dessert: A decadent peanut butter and dark chocolate mousse, layered with rich brownie pieces and finished with honeycomb crumble.
DAY 2
Breakfast: A layered parfait of creamy Greek yoghurt, blackberry compote, fresh strawberries, and cinnamon-honey granola, finished with frozen raspberries and lightly toasted sliced almonds. Toasted ciabatta spread with peanut butter, hummus, and honeyed tahini, topped with flash-fried green tomato slices, smoked bacon, and fresh arugula, drizzled with a white balsamic reduction.
Lunch: Roasted butternut and beetroot stacked with a fragrant walnut pesto, served over peppery rocket and finished with a generous spoon of creamy labneh, toasted nuts, and a light drizzle of olive oil. Accompanied by herb-grilled chicken breast, sliced and finished with olive oil and cracked black pepper.
Canapés/Starters: Mini mahi mahi bites with citrus zest, fresh herbs, and a light lime crema on crisp crostini; Bacon and apple bites with sage and honey glaze; Cucumber, feta, and olive skewers with oregano oil.
Dinner: Seasoned pork tenderloin, seared until golden and served on a roasted garlic and squash purée, accompanied by fluffy couscous, baked apple slices, and braised red cabbage. Finished with a light white wine pan sauce and crisp fried sage.
Dessert: Zesty lemon squares with a delicate crumb base, dusted with powdered sugar and served with fresh berries.
DAY 3
Breakfast: Eggs Florentine served on a toasted, buttered English muffin with gently poached eggs set over wilted garlic and white pepper–spiced spinach, finished with a spoon of smoked hollandaise. Accompanied by soy- and chili-scorched mushrooms topped with micro herbs.
Lunch: Golden spiced fresh fish goujons served with smoky chipotle mayo, a fresh tropical salsa, and smooth avocado crema. Accompanied by a crisp citrus slaw of shredded cabbage, carrot, and coriander, lightly dressed with lime and olive oil.
Canapés/Starters: Whipped feta piped onto crisp crostini, topped with lightly pickled beetroot, orange zest, and fresh herbs; Salmon tartare with avocado, lime, and sesame served on toasted rye crisps; Pear and prosciutto skewers with cream cheese, finished with cracked black pepper and a drizzle of honey.
Dinner: Fillet mignon, perfectly seared and served on a bed of wilted spinach with a smooth potato purée and roasted pumpkin slices. Finished with sautéed wild mushrooms, scorched vine tomatoes, charred asparagus spears, and a rich mushroom and sherry bordelaise.
Dessert: Warm, fudgy chocolate brownies served with smooth vanilla ice cream.
DAY 4
Breakfast: Overnight oats and chia seeds soaked in coconut milk, finished with stewed pears and plump raisins. In the centre, classic cinnamon crêpes lightly dusted with sugar and finished with a squeeze of fresh lemon.
Lunch: Herb-marinated Greek chicken served alongside creamy feta, tzatziki, and garlic-free hummus. Accompanied by warm flatbreads, fresh tomato, peppery arugula, sliced red onion, cucumber, and lemon-roasted potatoes for sharing.
Canapés/Starters: Falafel crumb bites with lemon tahini drizzle; Bite-sized beef taco shells filled with seasoned beef, pickled onion, and chipotle mayo; Golden Caesar croquettes with a crisp crumb and a rich chicken thigh centre, served with a zingy Caesar dressing for dipping.
Dinner: Flambéed prawns served atop a creamy Parmesan risotto, accompanied by butter-steamed snap peas and fire-roasted bell peppers. Finished with a light Parmesan cream, a drizzle of red pepper and cayenne oil, and a scattering of fresh micro herbs.
Dessert: Individual pots of silky white chocolate cream layered with salted caramel and Nutella crème, served alongside golden battered plantain fritters dusted with sugar and nutmeg for dipping.
DAY 5
Breakfast: A beautifully layered parfait of thick Greek yoghurt, jewel-toned berry compote, toasted granola, and golden honey. Crisp toasted ciabatta topped with creamy smashed avocado, perfectly poached eggs, and a light drizzle of chilli oil.
Lunch: Crisp prawn tempura served with a vibrant blossom salsa of tomato, mango, and cucumber, finished with edible flowers.
Drizzled with a glossy mirin, soy, and honey ginger glaze and finished with fresh herbs and citrus. Accompanied by a light citrus salad of mixed leaves, shaved cucumber, and sesame dressing.
Canapés/Starters: Sesame-seared tuna bites served with watermelon cubes, grapefruit pearls, and lime-dressed avocado on crisp spoons; Chicken satay filo cups filled with peanut sauce and quick-pickled vegetables; Grilled halloumi cubes finished with honey, lemon zest, and thyme.
Dinner: Teriyaki and honey-glazed salmon, pan-seared and served with couscous and lime- and black pepper-tossed broccolini. Finished with a light, spicy mussel broth and fresh micro herbs.
Dessert: Silky lemon posset, delicately set and served with a crisp almond shortbread crumb, fresh berries, and a light citrus syrup.
DAY 6
Breakfast: Spiced shakshuka of slow-simmered tomatoes, red peppers, and aromatics, gently finished with perfectly baked eggs and fresh herbs. Served with warm toasted flatbreads for dipping and a side of fresh avocado and lemon.
Lunch: Panko coated mahi mahi tacos filled with tender fish, topped with a fresh mango and pineapple salsa, crisp Asian-style slaw, ripe avocado, and a drizzle of spicy mayo, finished with fresh coriander.
Canapés/Starters: Mini filo shells filled with avocado and green apple cream, finished with aubergine confit and a hint of white truffle; Crispy golden rosti topped with creamy creme fraiche and delicate smoked salmon; Prosciutto-wrapped sushi bites filled with herbed cream cheese, cucumber, and avocado, finished with sesame and chives.
Dinner: Slow-simmered beef ragù served with pasta and fresh herbs: Finished with shaved parmesan, cracked black pepper, and a drizzle of olive oil.
Dessert: A rich triple chocolate terrine layered with chocolate sponge, dark chocolate, and espresso, garnished with pistachios and cherries.
DAY 7
Breakfast: A full island-style breakfast with blistered vine tomatoes, seared portobello mushrooms, crisp bacon and sausage, sliced avocado, and eggs cooked just the way you like. In the centre, freshly baked walnut and blueberry scones served warm with fruit preserve.
Lunch: Juicy beef burgers topped with a sweet-savory berry mayo, peppery arugula, and melted cheese. Spicy gochujang-glazed chicken burgers layered with rich kimchi bacon jam and crisp slaw. Both served with golden potato wedges and a crunchy, lightly dressed slaw for sharing.
Canapés/Starters: Citrus-marinated prawn skewers served chilled with segments of orange and grapefruit; Crisp beef ragù arancini served with parmesan and herbs; Freshly baked focaccia bread
Dinner: Parmesan-crusted mahi mahi fillet, baked until golden and served with a medley of roasted seasonal vegetables and a smooth potato purée. Finished with a delicate lemon beurre blanc and fresh herbs.
Dessert: Creamy baked cheesecake served with a vibrant berry compote and a light honey gel.
DAY 8
Breakfast: A refreshing smoothie of plum, raspberry, and elderberry. In the centre, fluffy golden French toast coated in cinnamon sugar, topped with crisp bacon and caramelised banana slices, and served with warm syrup.
Gallery
