Yacht Description
Big cat, smart layout. OHANA is an 80ft Sunreef sailing catamaran built in 2023, set up to sleep 10 guests in five king-size ensuite cabins. Walk-around, floor-level berths in every cabin means nobody is doing the sideways shuffle at bedtime.
Easy water access. The hydraulic swim platform turns water time into a clean on-and-off routine for swimming and tender boarding. Small detail, big payoff. There are also outdoor showers, including two outdoor waterfall showers, so the salt rinse does not become a bathroom queue.
Hot tub, then toys. Head up to the flybridge for the deck jacuzzi and proper lounging space, then drop back down for the toy lineup: 4 Seabobs, a Lift e-foil, Subwing, wakeboard, adult and kids waterskis, tubes, floating mats, and 4 paddleboards, plus a 110hp Williams jet tender to keep the pace up.
Dive-ready onboard. OHANA is set up for scuba diving with an onboard air compressor and full kit support (including tanks, BCDs and regulators), with snorkeling gear and underwater camera and video options for the non-bubble crowd. Underwater lights also do their best work after dark.
Specifications
- Length overall
- 80ft / 24.38 m
- Beam
- 11.89m
- Draft
- 2.16m
- Builder
- Sunreef Yachts
- Year built
- 2023
- Type
- Sailing Catamaran
- Cruising speed
- 10 knots
- Generator
- 28 KW
- Consumption
- 6 1
- Guests
- 12
- Cabins
- 5
- Crew
- 4
Charter Price
From $94,000 per week, all-inclusive.
All-Inclusive arrangement — expenses covered.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price.
This yacht charters on all-inclusive terms — fuel, food, drinks and standard running expenses are covered in the charter price, so no APA deposit is added.
- Total guests
- 12
- Total cabins
- 5
- King cabins
- 5
- Heads
- 5
- Electric heads
- 5
- Showers
- 5
- Basins
- 5
- A/C
- Full
- A/C at night
- yes
- Jacuzzi
- Yes
5 staterooms for 12 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Primary Suite | King size bed (floor-level berth; walk-around access) | Private en-suite head with spa-like waterfall shower head and full-size commode | Full (individually controlled) |
| Guest Cabin 1 | King size bed (floor-level berth; walk-around access) | Private en-suite head with spa-like waterfall shower head and full-size commode | Full (individually controlled) |
| Guest Cabin 2 | King size bed (floor-level berth; walk-around access) | Private en-suite head with spa-like waterfall shower head and full-size commode | Full (individually controlled) |
| Guest Cabin 3 | King size bed (floor-level berth; walk-around access) | Private en-suite head with spa-like waterfall shower head and full-size commode | Full (individually controlled) |
| Guest Cabin 4 | King size bed (floor-level berth; walk-around access) | Private en-suite head with spa-like waterfall shower head and full-size commode | Full (individually controlled) |
- Captain
- Tyler Boruff
- Nationality
- USA
- Languages
- English, French, German
Plans active island days around water time, with a strong focus on dive operations and safety. As a former windsurfing and scuba instructor, he can brief and run water sports with clear structure.
- USA nationality
- USCG Master 200 GT Oceans Captain's License (endorsements: STCW II/3, Sailing, Towing)
- Scuba Diving Course Director (NAUI) and Scuba Diving Gold Level Instructor (SSI)
- English, French, German
Runs multi-day charters with calm navigation and clear planning, shaped by a background in hospitality and hotel management. Helps keep timing and route decisions steady across varied cruising grounds.
- USA nationality
- USCG Master 500 GT Near Coastal Captain's License
- Royal Yachting Association Offshore Yachtmaster License (Commercial endorsement)
- Dive Instructor (PADI)
Delivers fine-dining structure onboard with Michelin kitchen training, keeping meal pacing tight for full charter days. His style blends Mediterranean technique with Asian influences and a Caribbean touch.
- From Germany
- Sommelier Degree (ISC)
- Michelin Star Award - Restaurant Carrousel Head Chef (2015)
- 18+ years experience in hospitality and fine dining
Builds ingredient-driven menus shaped by his culinary school training and time as an Executive Chef in Nashville. Supports varied preferences with scratch cooking in a private, small-group setting.
- From St. Louis, Missouri, USA
- Degree of Culinary Art (STLCC)
- Advanced Scuba Diver (NAUI)
- Best Crew In Show 2022 (USVI VIPCA Charter Yacht Show)
Leads guided diving and water activities with structured briefings and clear safety checks. Supports deck operations across a range of vessel sizes, including engineering tasks underway.
- Dive Instructor (PADI)
- AEC 1 and AEC 2 (MCA)
- Powerboat Level 2 (Royal Yachting Association)
- ENG 1 (MCA)
Runs interior service with a water-safety background that suits family charters and swim-heavy itineraries. Supports bar service and wine pairing with formal beverage training.
- From Canada
- National Lifeguard (Lifesaving Society) and Water Safety Instructor (Canadian Red Cross)
- Food + Wine Level 1 (WSET) and Food + Wine Level 2 (listed as WEST)
- Dive Master (NAUI)
-
Lift E-Foil:
Try the most in-demand new water toy for quick thrills right off the swim platform. -
4 Seabobs:
Seabob is the premium seascooter brand, great for zipping along reefs together. -
Starlink High Speed Internet:
Reliable connection for work, streaming, and sharing photos while cruising the islands.
- Salon stereo
- Yes
- Salon TV
- Yes
- Multimedia
- Yes
- Books
- Yes
- Watermaker
- Yes
- Water capacity
- 425
- Ice maker
- x 4
- DVDs
- Yes
- CDs
- Yes
- Board games
- Yes
- Sun awning
- Yes
- Bimini
- Yes
- Special diets
- On inquiry
- BBQ
- Yes
- Gay charters
- Yes
- Hairdryers
- 1 for each cabin
- Children welcome
- Yes
- Generator
- 28 KW
- Inverter
- 18 KW
- Internet
- Onboard WIFI
| Toy | description |
|---|---|
| E-foil | Lift E-Foil for powered hydrofoil riding. |
| Seabobs | 4 Seabobs for underwater propulsion. |
| Tube - towable | 2 towable tubes. |
| Subwing | Subwing towable underwater glider. |
| Wakeboards | 2 wakeboards. |
| Paddleboards | 4 stand-up paddleboards. |
| Water skis - adult | Adult water skis for guests. |
| Water skis - child | Child water skis for guests. |
| Floating mats | Floating mats for relaxing on the water. |
| Floats | Floats for use in the water. |
| Noodles | Noodles for use in the water. |
| Beach games | Beach games for shore activities. |
| Snorkeling gear | Snorkel gear for guests. |
| Fishing gear | Fishing gear for trolling/casting with 2 rods. |
- Bacon & Leek Quiche – chicken sausage; locally grown kale microgreens salad
- Passionfruit Eggs Benedict – poached egg, sweet plantain cakes, pork belly, passionfruit hollandaise
- French Omelet – fresh baked croissant; thick cut applewood smoked bacon
- Stuffed Sweet Potato – sautéed apple, cinnamon, banana; sliced brie; thick cut applewood smoked bacon
- Bacon Egg & Cheese Bagels – applewood smoked bacon, aged cheddar, egg; hash browns
- Huevos Rancheros – black bean & roasted red pepper puree, pico de gallo, roasted salsa, cotija, avocado, corn tortilla
- Pancakes – buttermilk pancakes, fruit topping choice, Canadian maple syrup; applewood smoked chicken sausage
- Scotch Eggs – soft boiled eggs in breakfast sausage; savory porridge; sautéed spinach
- Frangelico French Toast – maple whipped ricotta; bacon crumble
- Lox & Bagel – everything bagels, smoked lox, herb cream cheese, capers, pickled red onions, cucumbers, tomatoes, kale microgreens
- Duck Confit Hash – Caribbean sweet potato, duck confit, herbs, parmesan; thick cut bacon; toasted loaf
- Mahi & Burrata Salad – ovation greens, burrata, cherry tomatoes, asparagus tips, basil pesto, radish
- Hand Rolled Sushi with Edamame & Seaweed Salad
- Seared Wild Caught Salmon & Grapefruit Salad – ovation greens, grapefruit, shaved green apples, fennel, fire roasted kumquats, avocado creme & feta, grapefruit vinaigrette
- Roasted Beet Salad – red & golden beets, arugula, red onion, zhoug, puffed quinoa, whipped labneh, pistachio crumble
- Marinated Ahi Tuna Bowls – ginger/soy/honey marinated sake tuna, carrots, red cabbage, radish, sticky rice, shiitake sesame dressing, avocado
- Cuban – thick cut ham, slow roasted pork, Swiss, boat-made pickles, Dijon on grilled loaf; sweet potato parmesan fries
- Sea Bass – garlic whipped pomme puree, asparagus, beurre blanc, passion fruit butter
- Filet Mignon – New Zealand tenderloin medallions, smoked gouda polenta, heirloom carrots, fondant potato, port red wine reduction
- Snapper – pea risotto, radish, sweet corn foam, prosciutto
- Braised Short Rib Tagliatelle – boat-made tagliatelle, red wine short rib ragu, shaved spring truffles, basil microgreens
- Duck – cauliflower puree, tatsoi, asparagus, bunashimeji, duck fat potato terrine, duck demi-glace
- Octopus – heirloom tomato mole, charred corn ribs, hasselback potatoes, broccolini, chimichurri, toasted almond
- Caribbean Lobster – butter poached lobster tails, sweet corn puree, haricot vert, cherry “bomb” tomatoes
- Lamb – chimichurri encrusted lamb lollipops, grilled vegetable couscous, labneh
- Scallops – pancetta & tomato corn salad, warm bacon vinaigrette, crispy prosciutto, avocado foam
- Pork – pork schnitzel, celeriac & apple remoulade, fried local egg
- Award Winning Vegan Chocolate Torte with strawberries & chocolate shavings
- Lemon curd with raspberries, bee pollen, raspberry dust & 14K gold
- Pavlova kisses with strawberries, kiwi, strawberry coulis & strawberry dust
- Flourless chocolate torte with chocolate ganache & fresh berries
- Browned butter chocolate chunk ice cream cookie sandwiches
- Classic tiramisu
- Lemon posset with mint & berries
- Spice Island carrot cake
- Chilled red wine poached pears with pistachio crumble & boat-made vanilla ice cream
- Arancini – mozzarella & herbs; roasted red pepper & goat cheese puree
- Crispy Tuna Wonton Nachos – marinated tuna, edamame, radish, green onion, purple cabbage, soy marinade, sriracha & wasabi aioli
- Baked Brie – brie & fig in filo; fresh fruit & crackers
- Rocket & Strawberry Salad – strawberries, shaved almonds, strawberry vinaigrette, feta, lemon zest
- Foie Gras – pan seared; red wine port sauce, green grapes, crusty loaf
- Shrimp & Tuna Tartare – spicy marinated shrimp & tuna, avocado, cucumber coulis
Chef’s Style & Influences
Caribbean ingredients with global influences: sushi, Italian, French sauces, bright citrus, and local greens.
Onboard Entertainment
<p>Starlink High Speed Internet Three Fully-Equipped Wet Bars Two Designated Wine Fridges Five Designated Drink/Beer Fridges Three Ice Makers: Two Crescent Ice Machines and One Nugget Ice Machine YETI Cups and Coolers Day Head with Wall-Mounted Baby Changing Table Wireless Charging Pads located in Salon, Bar Areas and Cabins 110v and 220v Outlets USB/USB-C Ports Supplied in Each Cabin Along with Wireless Apple Charger Pads Luxury, Hypoallergenic Linens and Towels Reef-Safe and Organic Toiletries Two Outdoor Waterfall Showers Two Showers on Sugar Scoop Hot Tub on Flybridge 85-100F Large Screen Smart TV on Flybridge Large Screen Smart TV in Salon Prime and Netflix Accessible on Seven TVs Onboard Dive Compressor Tender Lift Extends for a Boat Width Deck at the Waterline Williams Jet Tender 🔷All amenities available at this time and up to date. While every effort will be made to stay up to date, unforeseen circumstances may result in substitutions or unavailability. </p>
Diving
Onboard
Fishing
Sustainability
Registry & Permits
- Flag
- USA
- Homeport
- Tortola, Village Cay, BVI
- License
- 1
- Permit
- 1
- MCA
- 1
- Insurance
- Steamship Mutual
- Resort course
- $150
- Turnaround
- 72 Hours
Charter Reviews
P.S. You rock!
You guys rocked service in a smooth fashion and delivered 5 star service, care + fun!
Thank you! Ohana for Ohana, you made us feel like Ohana!
Thank you, Jim + Dawn <3
Thank you chef for feeding my man Brian with double goodies :)
Thank you Emily, you are awesome, you make me feel very welcome and happy.
Thank you to all the amazing crew for a beautiful experience that we are going to keep in our memories.
Our best wishes for 2024 -Diana+ Brian
Tyler - thanks for knowing I could do anything that made me hesitate. Cory - you're truly a jack of all trades + an inspiration to always keep learning! Emily - I will strive to be half the hostess + kind heart person you are! Erika - thank you is woefully inadequate for what you did this week. The gift of being taken care of that you gave us is truly priceless + I will always remember how hard you worked, whenever I think I can't spend one more minute in my kitchen! I am also going to keep it much more organized now that I've seen yours!
Thank you, Bill + Meredith
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