Blue Octane Yacht Description
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Underwater scooters:
Zip around reefs and bays faster than snorkeling, great for all-day water time. -
Underwater still camera & video:
Capture snorkeling moments and reef life without relying on phones near the water. -
Kayaks, paddleboards & floating mats:
Easy, low-effort fun for families and calm lagoon exploring straight from the yacht.
Eight guests, four queens. BLUE OCTANE is a 52-foot Lagoon sailing catamaran built in 2019, set up to sleep 8 across four queen cabins, each with its own en-suite. Simple, private, and no one draws the short straw.
Easy outdoor living. Full air conditioning when you want it, then back outside for the BBQ, sun pads, and a quick rinse at the outdoor shower. The indoor and outdoor audio systems cover both moods.
Water time, sorted. Paddleboards, a 2-person kayak, floating mats, swimming noodles, and beach games keep everyone busy between swims. Add snorkeling gear and underwater scooters for longer laps and less surface chatting.
Comfort bits that matter. Wi‑Fi, a TV in the saloon, plus an ice maker and coffee machine. Hydration and caffeine. The two true pillars of a good charter.
Captain Only
Captain Only Rate: $17,500 Does not include provisions but we can do so at an extra cost.What is the cabin arrangement of Blue Octane?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Primary Suite | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin 1 | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin 2 | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin 3 | Queen size bed | Private en-suite bathroom | Full |
Blue Octane
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Weekly price: $25,000 - $27,000
Low Season | High Season
- Length: 52'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Lagoon
- Built Year: 2019
- Turnaround: 24 Hours
Related Videos
Blue Octane 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 2025 | $25,000 | $25,000 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | ||||
| Winter 2025 to 2026 | $25,000 | $25,000 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | ||||
| Summer 2026 | $25,000 | $25,000 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | ||||
| Winter 2026 to 2027 | $25,000 | $25,000 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 |
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.Blue Octane Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 50,000USD to 54,000USD | 50,000USD to 54,000USD | Discounts outside the main season are common. | |
| 7 day charter | 25,000USD to 27,000USD | 25,000USD to 27,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 12,500USD to 13,500USD | 12,500USD to 13,500USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 25,000USD / 6 * 3 days = 12,500USD |
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: USD25,000
High season rate: USD27,000
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $29,000, New Years - Flat rate $30,000 for 2-8 guests. New Year's charters must start 12/28 or later.
Embarkation Noon / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 4 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Base Port: Nanny Cay, BVI
Summer Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Base Port: Nanny Cay, BVI
Winter Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Location Details:Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.
7 night minimum over Christmas - Flat rate $29,000, New Years - Flat rate $30,000 for 2-8 guests. New Year's charters must start 12/28 or later.
Embarkation Noon / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.
HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.
LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.
The rates include:
• Private Yacht & Service of the crew (captain, chef/first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 4 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, clearance and customs fees, park fees
The rates do not include:
• Cancellation Insurance and private insurance
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.
Summer Base Port: Tortola, BVI
Summer Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Base Port: Nanny Cay, BVI
Summer Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Base Port: Nanny Cay, BVI
Winter Operating Area: Caribbean Leewards, Caribbean Virgin Islands (BVI)
Location Details:
Blue Octane Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Underwater scooters | Underwater scooters for powered towing through the water. |
| Dinghy | Dinghy is carried onboard. |
| Kayak | Kayak for paddling. |
| Paddleboard | Paddleboard for stand-up paddling. |
| Floating mats | Floating mats for relaxing on the water. |
| Swimming noodles | Swimming noodles for floating in the water. |
| Snorkeling gear | Snorkeling gear for guests. |
| Fishing gear | Fishing gear for guest use. |
| Underwater still camera | Underwater still camera for taking photos underwater. |
| Underwater video | Underwater video for filming underwater. |
| Beach games | Beach games for use ashore. |
Crew
Romain
Captain: Fransisco
Runs the yacht across sailboats, motorboats, and tenders, and can teach you to sail during the trip. As a photojournalist with 15+ years experience, he can capture moments while you are underway.
- Argentinia nationality
- Languages: English, French, Argentinian, Spanish
- License: RYA/MCA Master OCEAN 200 gt. sail
- 12+ years on cruise ships, sailboats, motorboats, and tenders
Cooks across hot and cold stations and builds menus for the week so meal timing stays easy on board. Brings nearly 10 years cooking professionally, with training from Hyacinthe Friant Chef School in Arbois.
- French nationality
- Nearly 10 years cooking professionally
- Training: Hyacinthe Friant Chef School in Arbois
Menu
Day 2
Baked German pancake served with sausage and fresh fruit
Day 3
Greek Yogurt Parfait Bar - granola, honey, fresh and dried fruits
Day 4
Scrambled eggs with maple glazed bacon, breakfast potatoes, and fresh fruit
Day 5
Build Your Own Toast Bar - avocado toast with sunny side eggs and honey whipped ricotta toast
Day 6
Pastry filled quiches - veggie and meat with cheese options
Day 7 - Send Off Breakfast
Breakfast sandwiches and fresh fruit
Day 2
Grilled shrimp veggie kebab wraps served with chips and fruit
Day 3
Mediterranean kale salads with shredded chicken, sun-dried tomato, feta, scallion, artichoke and chickpeas
Day 4
Fresh guacamole & homemade salsa with chips
Mahi Mahi fish tacos on corn tortillas with cabbage, pickled onion, queso, served with black beans
Day 5
Tropical spinach salad topped with fruit, vegetables, and sautéed shrimp served with fried sweet plantains
Day 6
Mediterranean pasta salad with chicken, feta, and veggies in a lemon dressing
Day 1
Charcuterie board, fruits, veggies, etc
Tropical mixed greens salad
Blackened Mahi Mahi topped with avocado smash with balsamic roasted brussels sprouts and sweet potato wedges
Day 2
Bufala mozzarella with tomato and red onion salad with balsamic drizzle
Filet Mignon with caramelized onions
Grilled lemon asparagus and hassleback baked potato
Day 3
Watermelon Feta Balsamic salad
Grilled marinated local fish on pineapple planks topped with salsa served with grilled zucchini and roasted potatoes
Day 4
Grilled Caribbean Lobster served with grilled squash and yucca in garlic sauce
Day 5
Cucumber yogurt sauce with freshly baked pita chips
Watermelon feta salad
Lamb chops with sauté spinach and lemon potatoes
Day 6
Ginger-soy glazed tuna steaks with peppers, onions served with scallion rice
Day 1
Key Lime pie
Day 2
Assortment of fresh fruit and gourmet cheeses
Day 3
Plantain bananas foster served over vanilla ice cream
Day 4
Brownie crumble ice cream sundaes
Day 5
NY Style cheesecake topped with fruit and caramel drizzle
Welcome Spread including Charcuterie board, fruits, veggies, fresh guacamole & homemade salsa with chips.
Chef Romain brings nearly 10 years of experience, crafting creative dishes inspired by global travels and teamwork.
Reviews
Chef Cirra's culinary skills were absolutely fantastic. Every meal was a culinary delight, and she catered perfectly to our dietary preferences. From breakfast to dinner, each dish was beautifully presented and bursting with flavor. Cirra's attention to detail and creativity in the kitchen truly elevated our experience.
Together, Captain Lon and Chef Cirra formed an incredible team. Their passion for their roles was evident, and they went above and beyond to ensure that every aspect of our charter exceeded our expectations. We can't wait to sail with them again in the future!
Captain Lon's knowledge of the sea and sailing expertise were truly impressive. He navigated us through various weather conditions with ease and always kept safety as his top priority. Lon's friendly demeanor and willingness to share his knowledge about the destinations we visited added an extra layer of enjoyment to our journey.
Chef Cirra's culinary creations were nothing short of extraordinary. Each meal was a masterpiece, expertly crafted with fresh ingredients and bursting with flavor. Cirra's ability to accommodate dietary restrictions without compromising on taste was commendable, and her passion for cooking shone through in every dish.
Together, Lon and Cirra formed a dynamic duo that made our yacht charter experience truly unforgettable. Their professionalism, attention to detail, and genuine care for their guests made us feel pampered and well taken care of throughout the trip. We cannot recommend them highly enough and look forward to sailing with them again in the future!
