OKINAWA
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OKINAWA

Fountaine Pajot · Sailing Catamaran

Starting at $47,000 base charter rate
  • Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI) +1 more
  • 59 ft (18.0 m) Sailing Catamaran
  • Accommodates up to 10 guests
  • 5 cabins · 5 Double
  • 3 crew
  • Rendezvous diving with a local dive operator

About OKINAWA

OKINAWA is a 59 ft Fountaine Pajot sailing catamaran accommodating up to 10 guests in 5 cabins. Built in 2024. Cruising areas: Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards.

Destinations & cruising areas

  • Bahamas
  • Caribbean Leewards
  • Caribbean Virgin Islands (BVI)
  • Caribbean Windwards

Charter rates & seasons

Winter 2026 to 2027

Nov 1, 2026 – Apr 30, 2027

$47,000Base charter rate

Area
Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards
Charter terms
Inclusive · MYBA
Rate by number of guests
2 guests$47,000
3 guests$47,000
4 guests$47,000
5 guests$50,000
6 guests$50,000
7 guests$51,000
8 guests$51,000
9 guests$52,000
10 guests$53,000
Rate details

WINTER 2026-2027:

CARIBBEAN - Leeward & Windward Islands - BVI
Weekly rates :

2 Pax : $47,000
3 Pax : $47,000
4 Pax : $47,000
5 Pax : $50,000
6 Pax : $50,000
7 Pax : $51,000
8 Pax : $51,000
9 Pax : $52,000
10 Pax : $53,000

Christmas / 2026/27: 1-10 Guests $59,000
New Year's 2026/27: 1-10 Guests $63,000

(+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe)

GENERAL:

For 6 night charters: Divide weekly rate by 7 nights X 6 nights.

For 5 nights or less: Divide weekly rate by 6 nights X number of nights.

48 HOURS REQUIRED FOR TURNAROUND

INCLUDED :
FULL-BOARD: Food (7 breakfasts, 7 lunches and 7 dinners), Standard bar ( a selection of wines, beers and non-alcoholic beverages), Leisure activities onboard, Use of communication on board (excluding satellite communications) and Fuel for engines & tender for the standard 4 hours of sailing per day.

IN EXTRA :
Cruising permits (if any), all taxes, Agents' port (if any), license/fishing permit (if any), marina (if any), fine alcohol & special requests
5% APA is recommended

HALF-BOARD OPTION: $150 per person discount
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

LOCAL FARE MEAL PLAN: $75.00 per person discount
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

The entire yacht must choose either local fare or half board or full board.



WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100

 (via APA)

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children

Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500

For other ports, please contact the Central Agent.

A customary crew gratuity is not included in the charter fee. The standard amount for a gratuity is 15 - 20% of the total charter fee at the discretion of the charterer. This gratuity should be given to the captain of the vessel at the end of the charter.

Summer 2027

May 1, 2027 – Sep 30, 2027

$47,000Base charter rate

Area
Bahamas, Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Windwards
Charter terms
Inclusive · MYBA
Rate by number of guests
2 guests$47,000
3 guests$47,000
4 guests$47,000
5 guests$50,000
6 guests$50,000
7 guests$51,000
8 guests$51,000
9 guests$52,000
10 guests$53,000
Rate details

SUMMER 2027:

CARIBBEAN - Leeward & Windward Islands - BVI -BAHAMAS

2 Pax : $47,000
3 Pax : $47,000
4 Pax : $47,000
5 Pax : $50,000
6 Pax : $50,000
7 Pax : $51,000
8 Pax : $51,000
9 Pax : $52,000
10 Pax : $53,000

(+ VAT 8,5% in case of embarkation in Martinique or Guadeloupe, +14% VAT in the BAHAMAS)

GENERAL:

For 6 night charters: Divide weekly rate by 7 nights X 6 nights.

For 5 nights or less: Divide weekly rate by 6 nights X number of nights.

48 HOURS REQUIRED FOR TURNAROUND

INCLUDED :
FULL-BOARD: Food (7 breakfasts, 7 lunches and 7 dinners), Standard bar ( a selection of wines, beers and non-alcoholic beverages), Leisure activities onboard, Use of communication on board (excluding satellite communications) and Fuel for engines & tender for the standard 4 hours of sailing per day.

IN EXTRA :
Cruising permits (if any), all taxes, Agents' port (if any), license/fishing permit (if any), marina (if any), fine alcohol & special requests
5% APA is recommended

HALF-BOARD OPTION: $150 per person discount
Includes; 7 breakfasts, 4 lunches & 3 dinners, all other meals to be eaten ashore at client's expense.

LOCAL FARE MEAL PLAN: $75.00 per person discount
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.

The entire yacht must choose either local fare or half board or full board.



WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100

 (via APA)

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children

Delivery fee:
Saint Martin - Antigua: $500
Saint Martin - Guadeloupe: $ 1000
Saint Martin- Martinique: $1500
Saint Martin - Saint Vincent: $2000
Saint Vincent - Martinique: $500

For other ports, please contact the Central Agent.

A customary crew gratuity is not included in the charter fee. The standard amount for a gratuity is 15 - 20% of the total charter fee at the discretion of the charterer. This gratuity should be given to the captain of the vessel at the end of the charter.

Rates are as published by the yacht and may exclude expenses, taxes and gratuities depending on the charter terms. Final pricing is confirmed in your charter quote.

Availability

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Specifications

Type
Sailing Catamaran
Builder
Fountaine Pajot
Year built
2024
Length
59 ft (18.0 m)
Beam
31 ft (9.5 m)
Draft
5 ft (1.6 m)
Flag
Maltese
Cruising speed
8.0 knots
Max speed
12.0 knots
Fuel consumption
25 Litres/Hr
Engines
generator fuel consumption: 10 l/h
Air conditioning
Full
A/C at night
No
Stabilizers
No

Accommodation & cabin layout

Cabins
5
Guests
10
Double cabins
5
Heads
5
Showers
5
Children welcome
No

Charter preferences

Kosher meals
On request
Special diets
On request
LGBTQ+ charters
Yes
Clothing-optional charters
On request
Crew smokes
On request

Amenities & onboard facilities

  • VCR/DVD
  • Board Games
  • BBQ
  • Deck Shower
  • Hair Dryer
  • Ice Maker
  • Internet/WiFiOnboard WIFI

Tender & water toys

  • Water Skis Adult
  • Dinghysize: 1, engine: 60
  • Wakeboards
  • Tube
  • Floating Mats
  • Stand-up Paddle Boards
  • Snorkel Gear × 14
  • Sea Scooters
Tender with 60HP
2 x Paddleboards
1 x Sea scooter
Waterski
Wakeboard
Snorkeling gears
Fishing gears
Sea Mattress

Scuba diving

Scuba diving
Yacht offers Rendezvous Diving only
Air compressor
Not Onboard

Meet the crew

The crew of OKINAWA

Captain: Serge Milliard

Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.
Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.

Cook: Emma Lokonadinpoulle

Creative and dynamic cook with strong hands-on experience at sea, including work as a PADI Diving Instructor across international waters. Comfortable in fast-paced, guest-oriented environments, she brings a natural ease onboard and a strong sense of service shaped by extensive maritime and hospitality experience.
With a creative background in photography and visual storytelling, she brings attention to detail and a refined aesthetic to life onboard a catamaran. Trained in Cook/Stew roles and completing cooking courses, she creates fresh meals inspired by Mediterranean and Asian flavors, tailored to guests’ preferences.

Adaptable, positive, and highly organized, she ensures smooth daily operations while contributing to a warm, professional, and welcoming onboard atmosphere for both guests and crew.

Deckhand/Stew: Nikita Boireau

Deckhand and multilingual PADI Instructor with strong international experience in diving operations and onboard yacht support. Experienced across Croatia, Senegal, and Colombia, he is confident in both guest-facing and technical roles, including dive instruction, small boat handling, safety briefings, and equipment maintenance.
He combines a strong maritime background with hospitality experience, ensuring high standards of safety, service, and teamwork onboard. Adaptable and reliable, he thrives in multicultural crews and dynamic yacht environments, with a clear goal of progressing toward Captain 200.

Emma Lokonadinpoulle, Cook

Emma Lokonadinpoulle

Cook

Nikita Boireau, Deckhand / Stew

Nikita Boireau

Deckhand / Stew

Cuisine & sample menus

SAMPLE MENU

Breakfast
-Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana
- Egg Benedict: poached eggs, toasted bread, smoked västerbottensost hollandaise, nduja butter, Danish skinke, sautéed spinach
-regular waffle
- Shakshuka with poached egg and sliced grilled bread
- toasted avocado toast with feta, piment d’espelette, seed cracker crumble, chives, coriander, and lemon zest
- English breakfast: scrambled eggs, bacon, baked beans, sausage
- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach
- croissant
- chia pudding base
- charcuterie platter (2 types of meat, 1 type of cheese)
- fruit platter (3 different types)

Day 1
Lunch
- Roasted peppers with salsa verde, fried capers, aged cheese
- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette
- red mullet with sautéed cherry tomatoes, olives, capers, and lemon glaze
- coffee veils, almond cremoso, vanilla ice cream, pralines

Dinner
- tuna with wasabi emulsion, melon in lemon oil, tomato water
- quinoa salad with edamame beans, soybeans, and miso dressing
- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori
- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb

Day 2

Lunch
-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup
- Caesar salad
- linguine pasta with lobster and caviar
- quasi panna cotta with coffee, salted caramel, and granola

Dinner
-Grilled octopus with ajo blanco sauce and pickled red onion
- lentil salad with rocket, sun-dried tomato, and vinaigrette
- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate
- mint and white chocolate tart with crumble and cinnamon ice cream

Day 3

Lunch
-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar
- cabbage salad with apple and roasted walnuts
- ibérico pork with chimichurri, leeks, and celeriac brown butter cream
- goat cheese mousse with strawberries in aged vinegar

Dinner
-beef tataki with garlic chips, fresh spring onion, and ponzu
- Thai mango salad with coriander and cashew nuts
- lamb rack with pistachio crust, mushroom foam, and sautéed celeriac
- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream

Day 4

Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Smashed cucumber asian salad with chili and ginger emulsion
- Truffle risotto
- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust

Dinner
- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil
- potato salad with radish and pickled trout eggs, crème fraîche
- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream

Day 5

Lunch
- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing
- frisée salad with capers, dried tomato, plums, and vinaigrette
- Grilled veal and bacon skewers brushed with spiced miso paste
- cheesecake with seasonal fruit

Dinner
- Lamb and beef tartare with miso dressing and crispy rice galette
- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil
- paccheri pasta with sweetbread ragù
- malt crumble with licorice mousse and tuile biscuit

Day 6

Lunch
- squid salad with white strawberries, celery emulsion, and pickled coriander seeds
- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette
- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad
- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream

Dinner
- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber
- watermelon salad with olives, feta, and basil
-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam
- cheese mousse with sweet beetroot purée, candied beetroot, and olive bread ice cream

Day 7

Lunch
- carne salad with pickled kumquat, frisée salad, and limoncello dressing
- Beetroot salad with goat cheese and roasted seeds
- Pan-fried octopus with chickpea cream and confit cherry tomatoes
- granola with poached blackberries, elderflower crème fraîche, and lemon oil

Dinner
- Fresh pea salad with pea granita and fresh cheese
- endive and fennel salad with orange, olives, and orange dressing
- monkfish with smashed pea salad, sautéed baby carrots, and pil pil sauce
- tiramisu with caramelized chocolate and mascarpone ice cream

Guest reviews

26 July 2026 Corsica

Guest review Guest review

15-22 August 2026 Corsica

Guest review Guest review Guest review

June 2026 (Top Yacht, excellent crew)

Guest review Guest review

What a beautiful week! (July 2026)

Guest review

Grenadines April 2026

Thank you! We can not begin to think of all the appropriate ways to say thank you for making this the best trip of our lives

Guest review

Grenadines march 2026

Thank you for a fabulous week of snorkeling, dining, dancing and laughs

Guest review

Charter week 12/01 - 19/01/2026, Saint Vincent

The boat was lovely; The captain calm and experienced.

Guest review

Xmas 2025 charter in Saint Martin

. American family.
Thank you for a spectacular week

Guest review

August 2025

So many beautiful moments. What an amazing week aboard Okinawa

Guest review

July 26- Aug 2

Thanks a for a lovely crew.

Guest review Guest review Guest review

March 2025 Charter

Our 2 families ha the most amazing week sailing Saint Martin and saint Barth. The crew were amazing making our trip extra special

Guest review

February Charter

A l'équipage exceptionnel de cette croisière, un immense merci pour votre professionnalisme, votre bienveillance et vos sourires.

Guest review

January 2025

Your Friendiness and kindness made this trip spectacular. We leave enriched by this week of wonders.
Happy sailing to you until we meet again.

Guest review Guest review

Xmas charter 2025

Thank you for such a spectacular week.

Guest review

NYE 2025/2026 charter

I cannot express how amazing our trip onboard Okinawa was for the week.

Guest review

14/02 - 24/02/2026

10-day charter from/to Saint Martin.

Guest review Guest review

Sardinia August 2025

The 2024 Okinawa catamaran is in excellent condition. Although the bathrooms are a bit small, I think that, given the overall size and number of cabins, it's hard to do better.

In any case, the crew did an excellent job, demonstrating great availability, especially considering the presence of two very young children on board, with special needs (bottle feeding, special lunches and dinners for the two-year-old, etc.).

Guest review

Ready to sail aboard OKINAWA?

Tell us your dates and group size and a charter specialist will confirm availability and send a tailored quote.

Request yacht details

Yacht information is supplied by the yacht’s central agent and may change. We verify every detail with the yacht before you book. Listing last updated October 16, 2026.

Yacht data provided by Central Yacht Agent.