OKINAWA | 2024 
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#Pax:10
Draft:5.41
Cabin Configuration:5Double(s)
Wash Basins:0
TP in Heads:No
A/C:Full
Cruising Speed:8
Length:59 Feet
Make:Fountaine Pajot
Showers:5
Heads:5
Helipad:No
Max Speed:12
Beam:31.03
# Cabins:5
Tubs:0
Elec. Heads:5
Jacuzzi:
Year Built:2024
Dinghy hp:60
Sea Scooters:Yes
Wave Runners hp:No
Snorkel Gear:14
Wake Board:Yes
SU Paddle Boards:Yes
Boarding Ladder (Loc/Type):No
Gear Type:
U/Water Camera:No
Kite Boarding:No
Dinghy # pax:
Water Skis Adult:Yes
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:No
Floating Mats:Yes
Beach Games:No
Rods:
U/Water Video:No
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:No
Windsurfer:No
Scurfer:No
Kayaks (2 Pax):No
Swim Platform:No
Fishing Gear:No
Fishing Permit :
Sea Bobs:No
Tender with 60HP
2 x Paddleboards
1 x Sea scooter
Waterski
Wakeboard
Snorkeling gears
Fishing gears
Sea Mattress
Cook: Emma Lokonadinpoulle
Deckhand / Stew: Nikita Boireau
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.
Delicious cuisine, prepared fresh on board
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
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Rates are : Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house
N/A
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)
Fine wines et liquors, taxes, re-location fees, cruising permits and licenses, communications in extra (5% APA is recommended)
WI-FI (Starlink) available with extra - opening service with 50 Go costs $250 and additional 50 Go costs $100 (via APA)
Half Board Option: Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Deduct $150/per person from the all-inclusive charter rate for half board.
The entire yacht must choose either half board or full board.
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.
WI-FI (Starlink) available with extra - opening service with 50 Go costs €250 and additional 50 Go costs €100
OKINAWA will be cruising in the BVI, Leeward Islands, Windward Islands and The Bahamas for the Winter 2026–2027 and Summer 2027 seasons, with availability in The Bahamas from April 2027.
OKINAWA – 20% Off Remaining Caribbean Dates
Enjoy a 20% discount on OKINAWA for the last available charter days in the Caribbean.
Guests consistently provide excellent feedback, highlighting the great crew, relaxed atmosphere, and overall charter experience.A proven favourite with repeat interest and strong charter reputation—now available with a special rate.
Enquire now for details.
OKINAWA – 20% Off Remaining Caribbean Dates
Enjoy a 20% discount on OKINAWA for the last available charter days in the Caribbean.
Guests consistently provide excellent feedback, highlighting the great crew, relaxed atmosphere, and overall charter experience.A proven favourite with repeat interest and strong charter reputation—now available with a special rate.
Enquire now for details.
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to crew gratuity and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
Yacht Type
Catamaran
Length
59.00 Ft
Crew
3
Cabins
5
Do you have questions about this yacht?
Get in TouchFrom packing tips to provisioning advice, here's everything you need to know before your charter begins.
7 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
4 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
4 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
4 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
4 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
4 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
4 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
4 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
4 Crew
Plus Expenses
The charter rate covers your yacht and professional crew, but running costs — fuel, provisions, taxes and any additional expenses — are charged separately. We recommend budgeting an Advance Provisioning Allowance (APA) of 20–30% on top of the base rate for sailing yachts, or 30–40% for motor yachts. This is paid upfront to the captain, who manages all onboard spending and provides a full account of every expense. Any unspent funds are returned to you at the end of the charter.
4 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
4 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
4 Crew
All Inclusive
Everything is taken care of with an all-inclusive charter — from provisioning and fuel to the ship's bar and daily running costs. Your captain and crew handle every detail so you can focus entirely on enjoying your trip, while your onboard chef delivers restaurant-quality, personalised meals tailored to your tastes. Please note that local taxes, cruising permits, premium beverages and scuba activities may be listed separately. Get in touch for full details.
Above Deck is a concept born out of a love for travel and sailing – we believe everyone should get intimate with the big blue, at least once.
© 2026 by Above Deck Sailing
