Ohana 80 | All-Inclusive BVI Catamaran Charter
A 2023 Sunreef 80 sailing catamaran in the British Virgin Islands — five ensuite cabins for up to twelve guests, fully crewed and all-inclusive.
Cabins: 5 · Length: 80 feet
Preferred pick-up: British Virgin Islands · Flag: USA
Rate: From $94,000/week (2 guests)
Preferred pick-up: British Virgin Islands · Flag: USA
Rate: From $94,000/week (2 guests)
About This 2023 Sunreef 80
The 2023 Sunreef 80 Ohana 80 is a fully custom luxury sailing catamaran accommodating up to ten guests in five king staterooms. Built by Sunreef Yachts, she ranks among the largest and most refined catamarans in the BVI fleet, featuring an expansive flybridge, sun-soaked deck spaces, and a spacious aft platform for easy access to the water. Bespoke, yacht-grade interiors give her a residential sense of space and style. Fully crewed and all-inclusive, Ohana 80 delivers a superyacht-caliber sailing vacation in the British Virgin Islands. Ohana sleeps ten in comfort, and can take an eleventh and twelfth guest when they are children under ten, with the owner’s prior approval: a pack-and-play fits in two of the five cabins, or a child can share a parent’s king bed. Every guest sleeps in a cabin.
What’s Aboard
Included
Full rotational crew of four (captain, chef, chief stewardess, mate/dive instructor) and all onboard mealsOpen bar stocked to guest preferenceBVI cruising taxes and port fees included in the base rate (plus 5% APA)Three fully-equipped wet bars, two wine fridges, and three ice makersDay head in the aft cockpit with a wall-mounted baby changing table
Watersports & toys
Onboard dive compressor with dedicated tank and gear storage; up to 5 guided dives per week for certified divers includedComplimentary Discovery Scuba Dive for non-certified guestsWater toys: 4 Seabobs, 4 stand-up paddleboards, wakeboard, water skis, snorkel gear, and a 110 hp jet tender
Onboard amenities
Full air conditioning, water maker, generator, and Starlink high-speed internet
Worth Knowing
- Minimum charter length is 7 nights; inquire for shorter charters
- Standard capacity is 10 adults; 11-12 guests allowed only if the extra guests are under 10 years old and prior approval is granted
- 72-hour turnaround required between charters
- Additional certified dives beyond the included 5/week are $100 per dive per diver
- Holiday flat rates for 2026/27: Christmas and New Year’s weeks are $130,000 for up to 10 guests (7-night minimum), $134,000 for 12 guests
- Crew gratuity is customary at 20% of the total charter fee, paid directly to the crew
Discounts
Meet the Crew
Ohana 80 runs a rotational crew so the same people come back rested rather than burnt out. The captains work two weeks on, two off: Brian Schott and Piers Helm, who is a BVIslander. The chefs work three on, three off: Dominic Hörl and Sam Middeke. Candace Flatley is stewardess and Connor Gregg is mate. The rotation usually turns over mid-month and does shift, so ask us who is aboard for your dates and we will confirm with the boat.
Brian Schott
Captain – Rotational
Nationality: USA
Languages: English
Languages: English
Piers Helm
Captain – Rotational
Nationality: British Virgin Islands
Languages: English
Languages: English
Dominic Hörl
Chef – Rotational
Nationality: Germany
Languages: English, German
Languages: English, German
Sam Middeke
Chef – Rotational
Nationality: USA
Languages: English
Languages: English
Candace Flatley
Stewardess
Nationality: USA
Languages: English
Languages: English
Connor Gregg
Mate
Nationality: South Africa
Languages: English
Languages: English
Sample Menu
A week in Chef Dominic Hörl’s galley
Dominic Hörl, Chef aboard Ohana 80
1 / 9Breakfast
A buffet of house-made granolas, bircher muesli, Caribbean fruit salad and yogurt every morning, with a cooked dish to order: soufflé pancakes with marinated berries, pecan brittle and nutmeg-miso caramel · Caribbean Benedict with butter-poached lobster, tamarind hollandaise and mango-raisin chutney on a cassava crumpet · PBJ french toast with pecan butter, raspberry jam, whipped ricotta and candied orange · cacio e pepe rösti with tomato marmalade, artisan sausages and pesto · smoked salmon and gravlax with chive cream cheese, pickled shallots, capers and fresh bagels · huevos rancheros with roasted red pepper chutney and cotija
Lunch
Lunch comes up to the cockpit, usually bright and coastal: coconut passionfruit ceviche with local mutton snapper, iced onions and boat-made tostadas · salad niçoise with swordfish, onsen egg, la ratte potatoes and olive focaccia from the galley oven · shaved fennel salad with saffron, orange and taggiasca olives, shrimp toast and ginger-pickled carrots · a Vietnamese barbecue spread of grilled meat and fish skewers with dips, vinaigrettes and salads · stracciatella with red endive, roasted beets, fig vinaigrette, seared scallops and Parma ham crisps · a taco bar with caramelized pork belly, grilled mahi, green mango slaw and local hot sauces
Dinner
Dinner runs to three courses; these are the mains. Halibut supreme with scallop mousseline, green bean cassoulet and pineapple-sauerkraut velouté · German zwiebelrostbraten, beef tenderloin with onion marmalade, crisp shallots, sauce périgourdine and pomme fondant · seared local grouper with mussel-saffron sabayon, braised leek and barley risotto with guanciale · saltimbocca Sakura pork loin stuffed with shrimp, with buttermilk polenta and radicchio · Anegada lobster poached in curry butter with sweet potato mousseline, fava beans and yuzu beurre blanc · seared duck breast with hasselback butternut, parmesan crème and duck jus · lamb shanks braised with spices and dried fruit, mint goat yogurt and honey-braised carrots
Dessert
Guanaja chocolate mousse with mango-passionfruit salad and brownie crumble · a Banana Snickers of banana-peanut ice cream, miso caramel, milk chocolate mousse and caramelized bananas · apricot frangipane tart with thyme and tonka bean ice cream · chocolate ganache tart with ginger, hazelnuts and cherry sorbet · matcha tea ganache with ginger-vanilla kiwi and yogurt sorbet · mascarpone-coffee mousse with rosemary-macerated berries, salted caramel ice cream and a honey tuile
A taste of what Chef Dominic Hörl cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.
Guest Reviews
“Very amazing trip! thank you so much! Best trip I could ask for! -John”
John · 2026
“Thank you guys so much for an amazing trip and helping get over my fear of scuba diving, hopefully next time I'll be certified! -Russell”
Russell · 2026
“We cannot thank you all enough for such an incredible trip! Every one of you made this vacation truly unforgettable. Dom, your meals were absolutely phenomenal. Maddy your attentive service and amazing cocktails made every day even better. Fabian, thank you for always keeping us active, laughing and making every scuba adventure memorable. Brian your ability to create the perfect plan each day made the entire experience seamless. Getting to know each of you was one of the highlights of our trip. Thank you for welcoming our family so warmly and for creating memories that we will cherish for a lifetime. We cannot wait to be back on board and explore the BVI/St Vincent with you all again. Until…”
Charter Guest · 2026
Nights
Guests
Available
Booked
Hold
Unavailable
48h turnaround
Your charter
Boarding / departure day (half day)
Closed — hurricane season
Added to your proposal