ODYSSEY Yacht Description
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Seabob:
Premium seascooter fun for quick reef exploring and easy runs between swim spots. -
Onboard scuba diving (instructor onboard):
Includes a complimentary Discover Scuba session, plus up to four dives for certified divers. -
16' Highfield tender with Honda 100hp:
Fast island hops, beach drop-offs, and towing for wakeboard and adult water skis.
Modern big cat. ODYSSEY is a 77-foot Lagoon catamaran built in 2022, set up to sleep 8 guests in 4 cabins. With a 36-foot beam, it is the kind of platform where everyone can spread out without negotiating for a seat.
Cabins that work. You get an ensuite master with seating and a walk-in closet, plus three additional ensuite queen cabins. One cabin can convert from a queen into two individual berths. Useful.
Easy water time. A swim platform, boarding ladder, and deck shower make the in-and-out routine painless, so the day does not stall when everyone wants a rinse and round two. There is also a sun awning and bimini for shade, plus a BBQ for low-effort lunches that somehow turn into long dinners.
Toys and bubbles. For play: 2 paddleboards, a SEABOB, wakeboard, adult water skis, snorkel gear, and an underwater camera and video kit to prove you actually did it. Diving is onboard, with gear available and up to four dives for certified divers during the charter.
Accommodation
Odyssey has luxury accommodations for eight guests with an ensuite master stateroom including seating and walk-in closet. There are 3 additional ensuite queen cabins that are elegantly appointed. For additional flexibility, one cabin can be converted from a queen bed into 2 individual berths.Captain Only
No Captain OnlyWhat is the cabin arrangement of ODYSSEY?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Stateroom | Queen bed | Private en-suite bathroom | Full |
| Queen Cabin 1 | Queen bed | Private en-suite bathroom | Full |
| Queen Cabin 2 | Queen bed | Private en-suite bathroom | Full |
| Queen/Twin Convertible Cabin | Convertible: queen bed or 2 single berths | Private en-suite bathroom | Full |
ODYSSEY
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Weekly price: $84,000 - $90,000
Low Season | High Season
- Length: 77'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Lagoon
- Consumption: 5.5 US Gall/Hr
- Cruising Speed: 9 kts
- Built Year: 2022
- Turnaround: 72hrs
Related Videos
ODYSSEY 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 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 | ||||
| Winter 2026 to 2027 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 | ||||
| Summer 2027 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 | ||||
| Winter 2027 to 2028 | $84,000 | $85,000 | $86,000 | $87,000 | $88,000 | $89,000 | $90,000 |
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.ODYSSEY Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 168,000USD to 180,000USD | 168,000USD to 180,000USD | Discounts outside the main season are common. | |
| 7 day charter | 84,000USD to 90,000USD | 84,000USD to 90,000USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 42,000USD to 45,000USD | 42,000USD to 45,000USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 84,000USD / 6 * 3 days = 42,000USD |
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: USD84,000
High season rate: USD90,000
BAHAMIAN TAXES
RATES ARE PLUS 14% TAX (4% Bahamian tax and 10%VAT. Not subject to )
**** Relocation fees $2,000 one way, $4,000 return to Staniel Cay
***BOAT Prefers 72 HOUR TURNS
***5 night minimum charter.
CHILD DISCOUNTS: Discount Applied First
$250 FOR EACH CHILD
***must be 15 or under at the time of charter***
6 NIGHT CHARTERS:
Rate divided by 7x 6nights
5 NIGHT CHARTERS:
Rate divided by 6 x 5 nights
HOLIDAYS 2026
Christmas Week 2025 $95,000
New Years Week 2025 $100,000
Amenities
Specifications
Features
Layout
More Specifications
Diving Onboard
OW Referral Course Offered
Night Dives - Upon Request
Diving Info
James Webb is a Dive Instructor.
Certified divers must send a copy of their diver certification card prior to the trip.
Odyssey offers a complimentary Discover Scuba Dive (Resort Course) to guests that are not certified divers (10 year old minimum age). This includes a ~1 hour safety and theory course along with a ~30 minute shallow water dive.
Certified divers can dive up to four times throughout the charter.
Odyssey offers diving education including PADI Open Water Referral and Advanced courses. All E-Learning will need to be completed prior to the charter and and complete the confined water sections with a local shop prior to the trip. This allows you to finish out the course with the open water dives and not consume too much of the trip!
All the necessary dive gear is complimentary onboard Odyssey. If you have preferred gear that works for you, we recommend bringing it along!
Open Water Referral Course: $400pp
Advanced Open Water Course: $300pp
Additional DSD Dives: $100pp
Payment for diving is preferable as Venmo or Cash to the Instructor.
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Seabob | Seabob underwater scooter for exploring below the surface. |
| Tube - towable | Towable tube for being towed behind the tender. |
| Wakeboard | Wakeboard for towing behind the tender. |
| Water skis (adult) | Adult water skis for towing behind the tender. |
| Paddleboards | 2 stand-up paddleboards. |
| Floating mats | Floating mats for relaxing on the water. |
| Snorkeling gear | Snorkeling gear for guests. |
| Fishing gear | Fishing gear for trolling and casting. |
| Underwater camera | Underwater camera for capturing photos in the water. |
| Underwater video | Underwater video for capturing video in the water. |
Other Entertainment
Multimedia System,
Salon Stereo
Crew
Captain
First Mate
Chef
Stewardess
Captain
Captain: Bruce Whitehead & Pieter Van Steenis
Brings race-level sailing experience to keep passages efficient and well-timed. Has captained charter and delivery yachts for 8 years across the Mediterranean, Caribbean, South Pacific, and Indian Oceans.
- Over 15 years in the maritime industry
- Campained for the 2016 Olympics in the sport of sailing
- 8 years captaining charter and delivery yachts (Mediterranean, Caribbean, South Pacific, Indian Oceans)
- Has spent multiple winter seasons in the Bahamas and British Virgin Islands
Uses Yachtmaster Ocean training and Caribbean know-how to pick protected anchorages and adjust plans as conditions change. As an ASA Instructor, he can also help guests build sailing skills during the trip.
- Dutch nationality
- Yachtmaster Ocean certification
- ASA Instructor
- Experience in the North Sea, Mediterranean, Caribbean, and the Bahamas
Runs onboard diving with formal instructor credentials, keeping briefings and in-water sessions controlled. Brings expedition experience from Thailand to Mexico, plus 5 years working on charter vessels and dive liveaboards.
- UK nationality
- PADI Master Scuba Diver Trainer and SSI Advanced Open Water Instructor
- Yachtmaster Offshore certification
- Over a decade in the diving industry
Plans full-board menus for 8-12 guests with clear pacing, tailored to preference. Her cooking spans Mediterranean, Asian, Latin American, and modern coastal styles, backed by formal culinary and pastry training.
- USA nationality
- Trained at the Institute of Culinary Education (New York)
- Advanced pastry studies with the Culinary Institute of America and Escoffier School of Culinary Arts
- Sole Chef experience on multiple Bali 5.4 catamarans and an 86ft motor yacht in the Caribbean
Keeps service moving with a hospitality background that started at age 14, including serving and bartending. Holds a Yachtmaster Offshore Sailing license and PADI Advanced Open Water certification for added support during active days on the water.
- Grew up in New York; attended the University of Tampa in Florida
- Hospitality career began at age 14 (serving and bartending)
- Yachtmaster Offshore Sailing license (earned in Australia)
- PADI Advanced Open Water certification
Menu
CASSIE'S SAMPLE MENU
BREAKFAST
Individual Shakshukas & mediterranean sausage accompanied by fresh pita bread, labneh, & fresh fruit
Lobster Benedict on a potato rosti with hollandaise sauce fresh blueberry muffins & tropical fruit
Scrambled eggs and bacon with fresh sourdough avocado toast, assorted fruits with yogurts & granola
Cinnamon Brioche French Toast, scrambled eggs & breakfast sausage. Glazed banana & whipped mascarpone. Soft boiled eggs, bacon & yogurt parfaits
Bagels, fresh hot smoked salmon, cream cheese, onions, capers, tomato & fried eggs. Fresh fruit plate & overnight oats
LUNCH
Korean slow cooked pork belly lettuce wraps, scallion pancakes & steamed rice with traditional sauces and pickled veggies
Peruvian grouper ceviche with sweet potatoes & plantains
Middle eastern inspired lamb kofta with grilled zucchini & tzatziki
Brisket & fish tacos on fresh corn tortillas with fresh toppings and elote
Poke bowls
APPETIZERS
Assorted charcuterie
Seared scallops with parmesan espuma
Carciofi alla romana
Stuffed grape leaves & mediterranean crudite
Truffle grilled cheese slices on fresh brioche
Shredded duck lettuce wraps
DINNER
Moqueca; Brazilian Seafood stew of lobster, mussels, and sea bass in a roasted red pepper & coconut sauce served with rice served with brazilian cheese bread with nduja herb butter
63 degree sous vide egg in miso soup accompanied by an assortment of traditional Japanese omakase plates; Steamed gyoza, fresh nigiri and hand rolls, bao buns and a herby salad
Agnolotti del Plin in a brisket sauce with ricotta crema & crispy sage
Hamachi crudo with blood orange, chermoula, olive oil, preserved lemon & chili
Chiacchiere with vanilla olive oil ice cream and Moroccan chicken tagine, tahdig, & whole roasted cauliflower with tahini sauce
Steak tartare with confit duck egg yolk & caviar. Seared duck breast, with foie gras burnt cauliflower puree, carrot miso puree & rainbow chard
Homemade gnocchi with caramelized kombu & maitake mushrooms. Seabass mosaic in a tom kha broth with crispy enoki mushrooms
DESSERT
Passionfruit Pavlova
Black Sesame Ice Cream with Nian Gao (steamed rice cake)
Orange and Cardamom Portokalopita with Pistachio Buttercream
Chamomile Creme Brulee
Yuzu Sorbet Baked Alaska
