Ocean Vibes is the first of the new 70 series with galley down, 4 cabins plus crew, and forepeak built. While housing the main helm, the 600 sqft flybridge is dedicated to leisure with more than enough space for movable furniture, a fully equipped wet bar, a barbecue, and large sun pads.
Air conditioning system Frigomar 100 000 btu/h
The hulls of this new Sunreef 70 catamaran provide impressive volumes to set up a custom layout including airy, luxurious guest cabins and an opulent master suite with a walk-in dressing, desk, sofa, retractable TV, and an immense bathroom. A perfect setting to unwind and relax after a long day in the sun.
Below is a list of dishes that Elise loves to cook— inspired by the food we ate growing up, the places she visited, and the products of successful kitchen experiments. The result is an eclectic and nutritious menu featuring international inspiration from South Asia, Central America, the Mediterranean, and North Africa.
DAY BREAK
Patatas Bravas with Lemon Garlic Aioli and Chorizo
Crispy potatoes in a tangy tomato-based sauce with lemon garlic aioli, scrambled eggs, and chorizo sausage. Served with homemade sourdough bread.
Mushroom Omelet
Omelet with crimini and portobello mushrooms cooked in red wine, three-cheese blend, topped with rosemary, served with home fries and Gouda grits.
Eggs Benedict
Homemade hollandaise, homemade English muffin, crispy woven bacon squares.
Huevos Rancheros
Eggs served atop freshly made corn tortillas, topped with black beans, chorizo, sautéed onions, bell peppers, tomatoes, and avocado. Served with chipotle salsa & sour cream.
Gallo Pinto
Traditional Costa Rican breakfast dish—black beans and rice served with cheesy scrambled eggs, fried plantains, avocado, and homemade corn tortillas.
Quiche
With onions, leeks, mushrooms, smoked ham, and Swiss cheese.
Egg Strata
Toasted bread pieces soaked in egg and baked with cheese, mushrooms, and sausage.
Homemade Bagels & Smoked Salmon
Freshly baked everything bagels served with cream cheese, smoked salmon, onions, egg, capers, fresh dill, and lemon wedges.
Crepes
Traditional thin French crepes served with cinnamon sugar, maple syrup, mascarpone, and fresh berries.
Breakfast Pastries
Homemade muffins, pain au chocolat, croissants, and cinnamon rolls.
MIDDAY
Ahi Tuna with Chimichurri & Arugula
Seared ahi tuna steak with fresh chimichurri, quinoa, arugula, and avocado.
Four Cheese and Mushroom Flatbread
Asiago, Romano, Parmesan, and goat cheese with portobello, crimini, and button mushrooms on a homemade garlic crust, finished with arugula and balsamic reduction.
Five Spice Chicken Bánh Mì
Chicken sandwich made with homemade French bread and topped with a fried egg. Served with a ginger sesame salad.
Tuna Niçoise Salad
Mixed greens salad with pan-seared tuna, hard-boiled eggs, green beans, potatoes, and capers, served with a lemon-garlic vinaigrette.
Spicy Grilled Shrimp Tacos
Served on homemade corn tortillas, topped with a cilantro lime slaw and served with Mexican street corn.
Yellow Submarine
Inspired by a sandwich my parents would get in Atlanta, Georgia—Muenster, Havarti, fresh sprouts, served in a whole wheat roll with mustard and homemade “rainbow” mayonnaise.
Mediterranean Pita Bar
Homemade falafel, chicken kabobs, grilled vegetables, served with homemade tzatziki, lemon tahini sauce, hummus, olives, and homemade pita.
HORS D'OEUVRES
Caprese Salad
Fresh mozzarella and tomatoes drizzled with basil oil and a balsamic reduction, topped with Maldon salt and roasted pine nuts.
Indian Sampler
Homemade garlic naan, fried paneer, and vegetable samosa served with raita, mint chutney, and tamarind chutney.
Homemade Hummus Platter
Hummus four ways: classic Israeli, lemon, za’atar, and roasted red pepper, served with pita triangles, mini sweet peppers, cucumbers, and baby carrots.
Bruschetta
Made with homemade Italian bread, drenched in olive oil with fresh tomatoes and diced garlic.
Gazpacho
Served refreshingly chilled with fresh bread.
Marinated Tuna Poke
Hawaiian-style with sticky rice and plum sauce.
Ceviche
Peruvian-style raw fish cured in lemon and lime juice, spiced with chili peppers, chopped onions, and cilantro.
Stuffed Endive Boats
With pear and gorgonzola, topped with walnuts and honey.
MAIN
Ginger Marinated Pork Tenderloin
Served with peanut sesame noodles, roasted bok choy, and mixed vegetables.
Roast Chicken Breast and Butternut Fettuccine
Topped with gorgonzola and toasted walnuts.
Roasted Vegetable Hummus Bowl
Roasted zucchini and grape tomatoes with tofu seasoned with za’atar spices, served with freekeh and refreshing cucumber salad, topped with homemade lemon hummus and olives.
West African Peanut Soup
Thick, nutritious soup made from sweet potatoes and peanuts, topped with tofu, scallions, and crushed peanuts.
Black Bean Soup
A protein-rich, flavorful version of a recipe that has been in my family for generations.
From the Sea
Tarka Mahi Mahi
Seared mahi mahi topped with tarka made of sautéed mustard seeds, garlic, slivered almonds, and olive oil, served with basmati rice and aloo gobi.
Chilean Sea Bass
Served with spaghetti squash and scampi butter.
Smoked Tea Red Snapper
With tangy mango salsa and butterfly pea flower rice.
Grilled Lobster and Porcini Port Wine Risotto
Butterflied lobster atop a decadent porcini mushroom risotto, served with grilled lemon and herbed compound butter.
DESSERT
Molten Chocolate Lava Cake
Crisp sugar on the outside, thick warm dark chocolate lava on the inside. Served fresh from the oven with homemade vanilla ice cream.
White Chocolate Cheesecake
Drizzled with a blueberry coulis.
Tiramisu
Traditionally prepared and topped with dark chocolate shavings and dark chocolate-covered espresso beans.
Pies
Pecan, pumpkin, apple, sweet potato, blueberry, peanut butter. All with homemade crust and served with homemade ice cream.
Vegan Flourless Chocolate Cake
A rich, plant-based, gluten-free cake made with Dutch cocoa and melted dark chocolate, sweetened with dates and coconut oil. Served with dairy-free vanilla ice cream.
Almond Kringle
Danish-American pastry with a rich almond filling and buttery crust, served with fresh fruit and homemade whipped cream.
Sorbets and Sorbettos
Dairy-free options including lemon, raspberry, watermelon, and dark chocolate.
BAKERY
During charter, I prepare all baked goods from scratch.
Sourdough- Homemade souradough cinnamon rolls, sourdough artisan loaf, sourdough bagels.
Yeast- English muffins, artisan no knead loaf, burger buns, crossaints.
SHIP'S BAR
Vodka: Tito's
Rum: Zacapa, Flor de Caña, Cruzan and Mt. Gay
Bourbon: Makers Mark, Bullet, Crown Royal
Gin: Hendricks and Bombay
Tequila: Casa Amigos
Champagne: Moët
Prosecco: Ruffino
Red/White Wine ($30-$40 bottles typically)
Cordials: Grand Marnier, Disaronno, Grahams Port
Beers: Corona, Carib, Red Stripe, Ciders, High Noons
#Pax:8
Draft:6.3
Cabin Configuration:4 Queen(s)
Wash Basins:4
TP in Heads:Yes
A/C:Full
Cruising Speed:8 knots
Length:74.8 Feet
Make:Sunreef Yachts
Showers:4
Heads:4
Helipad:No
Engines/Generators:2 X John Deere 4045AFM85 168 KW (225hp) 2 x Parallel working gensets 18kw Koehler
Max Speed:10
Beam:35.4
# Cabins:4
Tubs:0
Elec. Heads:4
Jacuzzi:No
Year Built:2020
Pref. Pick-up:Tortola
C. Permit:Included
Other Pick-up:Inquire
License:Included
Turn-around:72 hrs, Inquire for less
MCA Compliance:No
Salon Stereo:Yes
Device Hookups:
Deck Shower:Yes
Kosher:No
Hairdryers:Yes
Pets Aboard:No
Minimum Age:Water Safe
Wheel Chair Access:No
Water Maker:Yes
Sailing Instructions:
Salon TV:Yes
Hammock:
Bimini:Yes
BBQ:Yes
Nude:Inq
Guest Pets:No
Gym/Exercise:Yes
Inverter:
Water Cap.:425
Internet Access:Onboard WIFI
Sat Tv:No
Windscoops:
Special Diets:Yes
# Dine In:10
Guests Smokes:aft scoop steps only
Children Ok:Yes
Elevators:No
Voltages:
Stabilizers:No
Make purified drinking water?:Yes
Re-usable water bottles:Yes
Other Green Initiatives:Strong focus on local organic provisions. Eco friendly cleaning products, bath products, sunscreen. Water maker
Dinghy hp:60
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:Yes
Wake Board:1
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Stern Sugar Scoops
Gear Type:Trolling and spinning
U/Water Camera:Yes
Kite Boarding:No
Dinghy # pax:8
Water Skis Adult:2
Kneeboard:1
Tube:2
Kayaks 1 Pax:1
Floating Mats:1
Beach Games:Yes
Rods:1 trolling 1 casting
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
Other Toys
1 E-Foil
2 Sea Scooters
Noodles
Underwater hull lights for fish watching
Top deck lounge
Floating dock
Subwing
1 Defibrillator
Rates are Caribbean Terms: Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
HALF-BOARD OPTION:
7 nights ($150 off per person)
Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$64,700 | 3@$65,050 | 4@$65,400 | 5@$65,750 | 6@$66,100 | 7@$66,450 | 8@$66,800
LOCAL-FARE OPTION:
7 nights ($75 off per person)
Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$64,850 | 3@$65,275 | 4@$65,700 | 5@$66,125 | 6@$66,550 | 7@$66,975 | 8@$67,400
25/26 HOLIDAYS:
7 night minimum.
CHRISTMAS: 1-8 guests @$78,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $82,000 May not start prior to 12/29
* Must have a 48 hour turn between Christmas and New Year's Charters *
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Summer Base Port:Tortola, BVI
Summer Operating Area:Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Winter Base Port:Tortola, BVI
Winter Operating Area:Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
Loved Every minute!
Brenda and Tim
Thank you so much fot making a special birthday – very special.
The beautiful set tables & Superb food was so good
Taking us to shore in the tender to even provide more enjoyments and experiances
The trip was way more than we imagained.
Mary & Mike
Audury & Greg
Lynn and Greg
Thank you – Mike
P.s thanks for taking us to the willi T
Kristan
Gary and Charlene
Everlyn and James
- Gordan
– Lars
Happy 2025!
- Lawson
Love Wendy
- Sage
- Nate
:- Caroline
-Betsy
-Petie
-Peter
Sue: coffee delivery in the morning without a word spoken!
Max: ability to answer all questions about boating with a smile!
Elise: every bite that came out of the galley!
THANK YOU!
XOXO Grace and Tim
Thank you so much for hosting me on the beautiful Ocean Vibes for the broker luncheon on Tuesday, and for the super fun Dock Hop last night. You are a dream team and I enjoyed getting to know each of you on a personal level.
Captain Max - you make a mean Espresso Martini. I vote you the best “shaker" in all of the BVI’s.
Chef Elise - Every course of your luncheon was perfected executed with stunning plate presentation, flavor profiles and creativity.
Stewardess Susanna - Your genuine kindness and natural hospitality were a joy to experience. I loved hearing about your garden and harvesting from your own property on Tortola.
The attention to detail, top notch hospitality and delicious cuisine set you apart in your class of luxury crewed charters. You earned 5 Stars all around and deserve to be celebrated!
I hope you have a spectacular season ahead and I hope I have the privilege of booking guests with you.
Micheale
Words cannot express how grateful our family of six is to have spent the week with you on Ocean Vibes! The three of you are the most kind, fun, energetic and professional team a charter boat could ever have! Thank you for making Brook’s graduation trip so special and one we will always remember! The memories we are taking home with us because of your endless hospitality our priceless. You will forever be a part of the Phelan Family! We can’t wait to do this trip with you again! Until next time our dear friends…
All our love,
The Phelan Family
XOXOXOXO
Linda
Amanda
-Connor
There is no better company on the seven seas!
-Zachary and Joshua
From the bottom of my heart,
Thank you
Sharon x
Thank you so much!
Dean and family xxx
Forever grateful, full of memories, full belly, full heart.
With love and gratitude,
Alex xxxx
God Bless,
Chris & Ann Marie
Kelly & Anthony
There were 8 of us that chose Ocean Vibes as our magnificent vessel. We utilized every space on the boat and could not have been more pleased! The Crew! Elise, Max & Sue! They made this adventure absolutely perfect.
The food was off the chart delicious. Every morsel was prepared to perfection by Elise. She takes such pride in her presentation and preparation. Sue kept our rooms neat and fulfilled every request we had. She made us feel at home. Then there was our fearless Captain, Max! He navigated the boat to destinations we could have only imagined. The 3 of them worked so hard, yet, made it seem effortless! Our every need was met and we truly had a perfect vacation- Proper Classic! Well— with the exception of Bill not. Driving the dingy :) I guess we will be forced to return!
We are so blessed to have experienced such perfection! God is Good!
Many Thanks!
Bill & Rhonda
Joseph & Donna
- Madison
We're late to the dinghy, our scrabbles are shifty, we saw an octopus thrice, almost as good as Elise's bike ride.
Sue, we wish you good luck on your big wedding day, but don't forget how fun scattergories was to play.
Maxtivities a plenty and painkillers too, the Cannons are beyond grateful for this wonderful crew! :) - Mary, Molly, Willy
- Molly
Outstanding captain Max
Chef Elise is the best pastry chef. We need her in NYC!
E ran fell in the water
A vocado toast was our favorite
N ecker (little) palms fit in the MoMA
V olleyball at Bitter End
I nfluneer sighting at Soggy Dollar
B eware of late night Tarpon
E xplorea Peter Island & Villa
S ue's mojitos are the best!
Cliff and Debbie Jackson,
Georgia Peaches
David and Denis Landis
Jefferson, GA
We feel so lucky to have rung in the new year with y'all! We were spoiled beyond belief! Thank you for taking such good care of us, being so attentive to details & making us feel welcomed all week long. You upbeat, helpful attitudes have floored us. We were so grateful! We loved getting to know y'all. I hope to be back soon! The Sheehans
The boat, the crew, the view, the food...absolutely incredible...truly an awesome experience and a trip of a lifetime, can't wait to do it again!
<3 The TN Birthday Crew, John & Elesha Reid.
It was one of our best trips! Such a dream! The captain and our crews were fabulous!
Thank you! Thank you! Thank you!
You made our trip even more incredible than we could have dreamed. Your hospitality is top both! Your friends, Joe and Kristie
Lisa and Shawn
Thank you for creating such an amazing vacation for our family! Each of you are spectacular at your trade and together you are the best trio on the seas! So relaxed, authentic, creative, fun, warm and kind all the time. We feel so lucky to have spent 5 days aboard the Valhalla and leave with relaxed, happy memories, and a few more lbs. Thanks to Neens' incredible culinary skills. We wish each of you all the best and hope our paths cross again!
Thank you! This is a beautiful place and a beautiful boat. But mostly, we'll remember your hospitality and care. The food and service were simply out-of-this world! We're so glad to welcome you as new members of our wolfpack! Thank you again and God bless you! P.S. A special thank you for our memorable vow renews on the beach. We'll never forget those moments. You really helped us make that special!
At a time in our lives when everything is a constant challenge – this escape was a breath of fresh air! Beautiful views, food, friends, and memories: Thank you for making this a highlight of 2022!