OUT OF OFFICE Yacht Description
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Inflatable floating island:
Easy hangout platform for kids and adults, right off the stern at anchor. -
Wakeboard & towables:
Mix it up with wakeboarding, kneeboarding, and tubing behind the 70HP tender. -
Top deck flybridge (360° views):
Ideal for sunset cocktails, stargazing, and spotting the next BVI anchorage.
Ten guests, five kings. OUT OF OFFICE is a 65-foot Voyage Yachts multihull that sleeps 10 in 5 guest cabins, all set up with king berths and en-suite bathrooms. Everyone gets equal billing. No “who drew the twin?” drama.
Easy indoor-outdoor flow. The fully air-conditioned main salon handles proper sit-down dining for the whole group, plus a lounge and bar, and it opens straight onto the aft deck. Add the spiral staircase up to the flybridge and you have three distinct hangout zones. Useful.
Flybridge living. A top-deck flybridge with 360-degree views is where the day tends to end up, with a covered setup for BBQ lunches and happy hour bites. Shade, breeze, repeat.
Water time is sorted. You’ve got scoop steps for quick in-and-out swimming, plus a 14' center console tender (70HP) to get everyone moving. Then pick your pace: 2 stand-up paddleboards, 2 two-person kayaks, floating mats, an inflatable floating island, tube towing, kneeboard, wakeboard, beach games, and snorkeling gear, with rendezvous diving available by arrangement.
Modern build. Delivered in 2016, OUT OF OFFICE also keeps downtime simple with two large-screen TVs in the salon and a TV in each cabin with Bluetooth connections, plus onboard WiFi.
Accommodation
5 spacious guest cabins each with a king berth and an ensuite bath, TV and individualy controlled air-conditioning units.Top deck flybridge with 360 degree view.
Main salon offers "Formal" dining for all meals, beautiful lounge area with sit down bar and huge galley for the chef to create works of art. The yacht is fully air-conditioned for clients comfort. Main salon opens onto aft deck and has spiral staircase to top deck.
Informal (no dining table) covered flybridge: for BBQ lunches and happy hour hors d'oeuvres.
HEADROOM:
Main saloon 80" throughout
Cabins minimum 72"
Bunks to ceiling 39"
Cabin doorway 71"
Heads 79"
Flybridge 80"
BEDS:
All beds are 70" wide at the head, 53" wide at the foot and 80" long which makes them much larger than a queen and just shy of a king.
Captain Only
Captained-Only Rate: US$35,000 for up to 12 guests - includes fuel and local taxes, plus other running expenses.What is the cabin arrangement of OUT OF OFFICE?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Primary Suite | King size bed | Private en-suite bathroom | Full (individually controlled) |
| VIP Suite | King size bed | Private en-suite bathroom | Full (individually controlled) |
| Guest Cabin 1 | King berth (approx. 70" wide at head, 53" at foot, 80" long) | Private en-suite bathroom | Full (individually controlled) |
| Guest Cabin 2 | King berth (approx. 70" wide at head, 53" at foot, 80" long) | Private en-suite bathroom | Full (individually controlled) |
| Guest Cabin 3 | King berth (approx. 70" wide at head, 53" at foot, 80" long) | Private en-suite bathroom | Full (individually controlled) |
OUT OF OFFICE
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Weekly price: $43,500 - $46,500
Low Season | High Season
- Length: 65'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 2
- Builder: VOYAGE
- Consumption: 9 US Gall/Hr
- Cruising Speed: 20
- Built Year: 2016
- Turnaround: 48 hours
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OUT OF OFFICE 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 |
| Winter 2025 to 2026 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $45,500 | $46,500 | ||
| Summer 2025 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $45,500 | $46,500 | ||
| Summer 2026 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $44,500 | $45,500 | $46,500 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.OUT OF OFFICE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 87,000USD to 93,000USD | 87,000USD to 93,000USD | Discounts outside the main season are common. | |
| 7 day charter | 43,500USD to 46,500USD | 43,500USD to 46,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 21,750USD to 23,250USD | 21,750USD to 23,250USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 43,500USD / 6 * 3 days = 21,750USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD43,500
High season rate: USD46,500
GENERAL NOTES:
CHRISTMAS Week: Up to 10 guests - US$ $53,350, 7 night minimum
NEW YEARS Week: Up to 10 guests - US$ $55,775, 7 night minimum
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6, times the number of nights.
MINIMUM NIGHTS: 3 night
TANDEMS: must be approved by owner, provide names of yachts for tandem with request
BVI Ports please use Soper's Hole (West End).
GENERAL NOTES:
CHRISTMAS Week: Up to 10 guests - US$ $53,350, 7 night minimum
NEW YEARS Week: Up to 10 guests - US$ $55,775, 7 night minimum
LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6, times the number of nights.
MINIMUM NIGHTS: 3 night
TANDEMS: must be approved by owner, provide names of yachts for tandem with request
BVI Ports please use Soper's Hole (West End).
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Tube - towable | Towable tube for being towed behind the tender. |
| Paddleboards | 2 stand-up paddle boards. |
| Water skis (adult) | Adult water skis for waterskiing. |
| Wakeboard | Wakeboard for wakeboarding. |
| Kneeboard | Kneeboard for kneeboarding. |
| Kayaks (2-person) | 2 two-person kayaks. |
| Floating mats | Floating mats for relaxing on the water. |
| Inflatable floating island | Tropical Breeze inflatable floating island for lounging on the water. |
| Beach games | Beach games for shore-based fun. |
| Snorkeling gear | Snorkeling gear for guests. |
| Fishing gear | 4 rods for trolling and casting. |
Other Entertainment
Two large screen TV's in salon area, TV with bluetooth connections in each cabin to play items from your iPhad or other bluetooth device.
Crew
Captain: Johan Mocke
Brings 20 years of sailing to keep passages steady and well-timed, including an ocean crossing from Cape Town to the Caribbean on a VOYAGE 590. With a background as an electrician, he focuses on reliable onboard systems so the day runs smoothly.
- South African nationality
- Born 1995
- License: RYA Offshore
- 20 years sailing; 3 years chartering
Second crew member is currently listed as TBA; details will be confirmed once assigned. Sailing background supports day-to-day operations and guest activities onboard.
- Name: TBA
- 10 years sailing
- 3 years chartering
Menu
- Traditional Egg Benedict: Poached eggs set on a crispy English muffin with grilled Canadian bacon & delicious hollandaise
- Homemade banana bread: Pan fried and served with crispy bacon and homemade vanilla syrup
- Freshly baked croissants: Served with smoked salmon, capers and red onions
- Breakfast muffin (frittata): Ham/bacon, red bell peppers, cheese and spring onion
- French Toast: Cinnamon fried eggy bread with fresh berries and maple syrup
- Breakfast Taquitos: Scrambled eggs, cheese and sausage wrapped in a corn tortilla with a side of spicy relish
- Sloppy Jo: Homemade potato rosti topped with Caribbean flavored ground beef, fried eggs and cheese
All served with freshly cut fruit, fresh baked muffins or pastries or homemade crunchy granola
- Barbequed chicken: Served on a cold salad of quinoa, grilled zucchini and goats cheese with a citrus dressing
- BLT: Traditional bacon, lettuce and tomato sandwich served with a chickpea and artichoke salad and vegetable chips
- Thai beef wraps: With julienne carrots, feta cheese, white sesame seeds, pineapple and a spicy honey mustard dressing, wrapped in lettuce
- Salmon and citrus salad: Served with fresh romaine, pumpkin seeds, orange and grapefruit segments, homemade focaccia
- Lime and cilantro shrimp kebabs: Marinated shrimp kebabs with pineapple, cashew & coconut rice
- Chicken Quesadilla: Served with avocado, sour cream and fresh salsa
- Snapper: West Indian spiced fish with a citrus, chick pea, avocado and quinoa salad and homemade aioli
Appetizers
- ‘Mediterranean’ platter: Homemade guacamole, eggplant and blue cheese dip, warm artichoke and mushroom dip all served with garlic croutes and vegetable crudités
- Sweet corn blini: Topped with smoked salmon and crème fraise
- Home made hummus stack: Served with garlic baked pita chips and fresh salsa
- Crispy zucchini bites: With homemade garlic aioli
- Crostini: Topped with Pancetta and Gorgonzola and a honey drizzle
- Prawn cocktail shot: Garlic and lemon Prawns served in a shot glass with spicy gazpacho dipping sauce
Entrées
- Chicken Ballantine: Mushroom and feta cheese stuffed chicken, wrapped with bacon, served with garlic crushed baby potatoes
- Herb crusted rack of lamb: With pommes dauphinoise roses and mint tziki
- Creamy mussel pot: Creamy white wine poached mussels with fresh focaccia and green salad
- Grilled Mahi Mahi: Set on a bed of chili egg noodles topped with a pineapple compote
- Beef Tenderloin: Served with mushroom risotto and a white truffle oil drizzle, balsamic fried tomatoes and thyme jus
- Ravioli: Homemade ravioli topped with a white wine and sage sauce and a side of broccoli salad
- Sweet and sticky Caribbean baby back ribs: Cooked tender and covered in a sweet, slightly jerk infused sauce with fancy baked potatoes and honey glazed carrots
- Lamingtons: Vanilla cake dipped in chocolate sauce and covered with desiccated coconut
- Panacotta: Citrus infused Panacotta served with char grilled pineapple
- Crepes: TV show famous rum banana crepes with a dulche delish sauce
- Chocolate Torte: Freshly baked peppermint infused torte
- Malva pudding: Traditional South African sticky toffee pudding served with ice cream
- Spring Rolls: Banana and white chocolate spring rolls
- Pecan Pie: Decadent pecan pie made with homemade sweet pastry
Signature Cocktails:
- Stu-jito: A mojito with a twist, fresh local mint and lime using Vodka
- Lou’s mix: Deliciously sweet cocktail, infused coconut rum, freshly juiced pineapple and a splash of cranberry
Chef Louize customizes menus to guest preferences, blending local Caribbean flavors with classic comfort dishes.
Reviews
The boat is wonderful. I am very meticulous about where I stay. The cabins were comfortable, had plenty of closet space, and while I wasnt looking forward to a marine head, I dont know what the fuss was all about. Everything was clean clean clean!
I would go back to OUT OF OFFICE and sail with this crew in a heartbeat, and I plan to do that! I looked at some of the large, multi-million dollar yachts around us and I thought, Ha! I have it all right here. I wouldnt consider any other choice. We had it all on OUT OF OFFICE.
Stuart and Louize are a lovely couple. They worked so hard. I cant imagine how they did that with 9 guests, but we didnt want for anything.
