ODYSSEA has one of the best smaller-catamaran cockpit layouts around, especially outdoors — the cockpit dining area and bar are fantastic. Inside, the galley-focused saloon is finished in warm wood that gives it a real homely feel, a nice change from the usual all-white interior. The AC works beautifully, and there are plenty of games onboard for downtime.
ODYSSEA Yacht Description
Offered by DMA Yachting, the impressive charter yacht ODYSSEA is a 59 ft yacht. The main attractions of ODYSSEA are her elegant profile and inviting socializing areas. ODYSSEA spends the season in Saint Barthélemy (St. Barts) . She was delivered by the famous yacht builder Fountaine Pajot in 2012. A well-done refit was completed in Annually. The well-planned yacht layout features 5 generous cabins and comfortably accommodates a group of 9 guests.
The features 2 x Yanmar 110HP Inboard Diesels for propulsion 2 Generators - 1 x 17.5kw and 1 x 12.5kw Life saving Equipment 1 x 10 person liferaft Satellite communications engines and a generator.
Accommodation
3 large queen cabins and an enlarged Primary cabin, all with walk around queen size beds, all fully en suite. FULL A/C throughout the yacht.
▶ 9th pax by enquiry only. This is a bed-only berth and would share a bathroom with the starboard forward cabin.
What is the cabin arrangement of ODYSSEA?
- 4 VIP cabins
- 1 Single cabin
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: 2
- Builder: Fountaine Pajot
- Consumption: 2 US Gall/Hr
- Cruising Speed: 8
- Max. Speed: 10
- Built Year: 2012
- Refit: Annually
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ODYSSEA 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 |
| Summer 2026 | $31,000 | $32,000 | $33,000 | $33,500 | $34,000 | $34,500 | $35,000 | ||||
| Winter 2026 to 2027 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,500 | $34,000 | |||
| Summer 2027 | $29,500 | $30,000 | $30,500 | $31,000 | $31,500 | $32,000 | $33,500 | $34,000 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.ODYSSEA Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 59,000USD to 62,000USD | 59,000USD to 62,000USD | Discounts outside the main season are common. | |
| 7 day charter | 29,500USD to 31,000USD | 29,500USD to 31,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 14,750USD to 15,500USD | 14,750USD to 15,500USD | 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
Winter rates start 1 November 2026
PICK UPS: BVI Ports Only Keep 48 hours between charters please
6 Night Minimum. Please Inquire first for short charters
HALF BOARD: Inquire for rates please
SLEEP ABOARD: Sleep aboard on Odyssea is offered to a minimum of 4 pax and is charged at $500 per cabin. Initial boarding time is from 16h30 onwards. Drinks and dinner are ashore at guests’ expense. A continental breakfast will be served the following morning before leaving the dock.
7 NIGHT MINIMUM ONLY. Please ask for sleep aboard terms and conditions.
FISHING Please inquire
SCUBA DIVING: Each Full Board charter includes three guided dives per person, gear rental is at the guests’ expense. The weekly fee to rent diving gear is $230 per person. Gear includes: BCD, regulator, weights, and tanks. If the guests would like to participate in more than three dives, an additional charge of $100 per person per dive applies.
HURRICANE SEASON: Please press client to purchase trip insurance, and add a hurricane clause to your contract. The yacht will allow client to rebook unused dates within 6 months of cancellation, excluding holidays. The yacht is not responsible for clients’ shore side expenses if charter is cancelled for a named storm (this includes meals, hotels, transportation as well as air transport).
2026/27 Season
Weddings: 1 to 8 guests $36,000
Thanksgiving week: 1 to 8 guests $35,000
Christmas week: 1 to 8 guests $35,000
New Years week: 1 to 8 guests $39,000
Minimum 7 nights. BVI ports only.
Christmas charters must end no later than the 26th December. New Years week charters cannot begin earlier than 27th December.
▶ 9th pax by enquiry only. This is a bed-only berth and would share a bathroom with the starboard forward cabin.
Please check specials board for any offers that may apply
Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable.
ODYSSEA Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
Three dives are offered from the yacht gear rental at guests' expense at the fee $230 for the week - per diver.
Additional dives after dive number 3 are at $100 per dive
High speed satellite internet available in all anchorages and locations
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
Chef/1st Mate
Captain: Rick Roerink
RICK & ROXANNE
We joined Yacht Odyssea in February 2025, and can't wait to have you aboard with us! We are fully committed to Yacht Odyssea until September 2028.
CAPTAIN RICK
After more than a decade working as a mechanical draughtsman in the mining industry, I made the decision to trade the office for the ocean and pursue a more adventurous lifestyle. Yachting, for me, is not simply a career change but a lifestyle shift. One that allows me to combine my technical background, lifelong connection to the sea, and passion for travel to create memorable experiences on the water.
I’ve been drawn to the ocean from a young age. Based in Mossel Bay, much of my free time revolves around wind and water. When the wind is up, my wife and I can be found kitesurfing; on calmer days, we’re spearfishing or scuba diving with friends. As a certified Divemaster, I enjoy sharing knowledge of anchorages and marine life, discovering new dive sites, and helping others build confidence when kitesurfing and diving.
As a Captain, my approach is calm, organised, and guest-focused. I prioritise safety, clear communication, and strong teamwork, with the goal of delivering smooth, seamless charters where guests can fully relax and enjoy their time onboard.
Qualifications & Skills
- STCW & PDSD
- SAMSA Medical
- RYA Yachtmaster Offshore
- RYA Powerboat Level 2
- RYA PWC
- RYA Diesel Engine
- SAMSA SRC
- PADI Divemaster
- Freediving & spearfishing
- Kitesurfing
- Experience teaching freediving and kitesurfing
CHEF ROXANNE
I’m a South African born creative with a strong hospitality background, now bringing that same energy and passion into the world of yachting. As a certified PADI Divemaster, I have a deep connection to the ocean and a genuine love for exploration, adventure, and learning new skills.
Food is at the heart of what I do and I love creating menus. My style flows naturally through the day, from nourishing breakfasts and beach-style lunches to elegant dinners and special celebrations. I enjoy working with fresh, local ingredients whenever possible and pride myself on being flexible, intuitive, and attentive to guest preferences and dietary requirements.
Outside the galley, I’m highly active on the water. My husband introduced me to kitesurfing, which has quickly become my favorite sport. When the wind isn’t blowing, we spend our time freediving and scuba diving, making the most of life at sea.
Qualifications & Skills
- STCW & PDSD
- SAMSA Medical
- RYA Day Skipper
- RYA Powerboat Level 2
- SAMSA VHF Radio
- Superyacht Stewardess Course
- IAMI GUEST Intro to Yacht Chef & Superyacht Chef
- Food Safety Level 2
- PADI Divemaster
- Scuba diving, freediving & kitesurfing
Culinary Skills
- Wine pairing
- Barbecue cooking
- Family-style dining
- Meal prep & menu planning
- Snack platters
Menu
All menus are created specifically for each charter, taking into account each guests preferences and dietary requiremenst. 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 Shrimp with Crispy Roasted Chickpeas, served with a fresh mango salad and finished with a cilantro lime vinaigrette.
Dinner: Garlic and Lemon Butter Roasted Mahi Mahi, finished with a creamy parmesan lemon butter sauce, served with baby potatoes, lemon zest asparagus, and a parmesan tuile.
Dessert: Dark chocolate brownies with toasted nuts and a touch of sea salt, served with creamy vanilla ice cream.
DAY 2
Breakfast: Smashed avocado on freshly baked bread with fried eggs, chilli oil, served with bacon and and pickled red onions on the side.
Lunch: Chargrilled beef burgers with cheddar, arugula, pickles, and chipotle mayo. Served with rosemary potato wedges and citrus slaw.
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.
Dessert: Classic Tiramisu layered with espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder.
DAY 3
Breakfast: Delicate crêpes served with whipped mascarpone, fresh berries, caramelised banana and Nutella.
Lunch: Grilled Chicken Satay served with a rich peanut sauce, vermicelli noodles, crisp peppers, and a crunchy Asian slaw with sesame and fresh herbs.
Dinner: Baked salmon glazed with teriyaki and honey,served with rice and broccolini tossed with lime and cracked black pepper.
Dessert: Traditional Key lime pie with a buttery biscuit crust, topped with whipped cream and fresh lime zest.
DAY 4
Breakfast: Eggs Benedict served on toasted English muffins with crispy bacon, fried balsamic cherry tomatoes, and classic hollandaise.
Lunch: Grilled lemon herb chicken served with a beetroot and feta salad, whipped feta, lemon herb rice, and warm pita.
Dinner: Slow-simmered beef ragù served with pasta and fresh herbs: Finished with shaved parmesan, cracked black pepper, and a fresh gremolata.
Dessert: Classic crème brûlée with a caramelised sugar crust.
DAY 5
Breakfast: Brioche French toast bake served with seasonal fruit, warm maple syrup, and crispy bacon.
Lunch: Mediterranean Meze Platter for sharing with grilled beef koftas, creamy hummus, tzatziki, roasted vegetables, cucumber, tomato and feta salad, warm pita, and marinated olives.
Dinner: Grilled Flank Steak Carne Asada served with Spanish rice, a vibrant Brussels sprout salad, sweet corn and black bean salsa, sour cream, and shredded cheese.
Dessert: Silky lemon posset, delicately set and served with a crisp almond shortbread crumb, fresh berries, and a light citrus syrup.
DAY 6
Breakfast: Bagel & Lox Station featuring toasted bagels with whipped cream cheese, smoked salmon, prosciutto, pickled red onion, capers, fresh herbs, jams and preserves, and a balsamic reduction.
Lunch: Soft tacos filled with chicken, served with fresh mango and pineapple salsa, creamy Mexican-style slaw, avocado crema, and smoky chipotle mayo.
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: Rich, sticky malva pudding served warm with whipped cream.
DAY 7
Breakfast: Warm breakfast burritos with scrambled eggs, crispy bacon, breakfast sausages, cheese, and roasted peppers.
Lunch: Fresh Tuna Poke Bowl with sushi rice, marinated tuna, avocado, mango, edamame, cucumber, carrot, seaweed salad, sesame, crispy wontons, and a drizzle of chili mayo.
Dinner: Seared Filet Mignon served with creamy mashed potatoes, thyme mushroom sauce, roasted carrots, and blistered vine tomatoes.
Dessert: Creamy oreo cheesecake.
DAY 8
Breakfast: Freshly baked banana cinnamon rolls with cream cheese frosting, served alongside a spinach and feta breakfast frittata.
