OHANA

2014 60ft Catamaran Sleeps 6 Guests In 3 Cabins, Experience speed and luxury

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Accommodations

Ohana can accommodate 6 people in 3 cabins.

King with en-suite

Queen with en-suite

Twin can convert to a king...

Amenities

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Water fun

FLOATING ISLAND
POLE SPEARS

Crew

David has 10 year’s experience sailing and working aboard vessels in the Caribbean as well as in the Mediterranean. He has over 35000nm under his belt as a Captain and loves to share his experience with all around him. The past Caribbean season was spent working aboard a prominent and successful catamaran with a full schedule of charters.

As a youth David spent time both in and on the water and has since taken to teaching various sailing courses all over the world. He enjoys sailing, water skiing, kite boarding and diving. David’s fun loving nature combined with his knowledge and extensive experience of life afloat make a perfect combinatio...

Cuisine

<p> </p><p><span style="font-weight:bold">Breakfast</span>:</p><p>All served with optional fresh fruit smoothies, granola, cereals, yogurt, freshly ground<br/>coffee, espresso, tea and a selection of toast</p><p>:Lemon and blueberry Muffins, whipped cream, fresh fruit and yogurt parfaits.<br/>:Home-made cinnamon and almond butter granola bars<br/>:“The All American” - Fried eggs, crispy bacon, beef sausage, mushrooms and grilled tomatoes with<br/>hash browns.<br/>:Phyllo egg cups filled with julienned vegetables, cream cheese and chives.<br/>:Traditional Eggs Benedict - Toasted English muffins, Canadian bacon and poached eggs with<br/>avocado and a creamy hollandaise sauce.<br/>:French toast with maple glazed bacon, fresh berries and Greek yogurt.<br/>:Bagels, salmon cream cheese with cheesy scrambled eggs.<br/><br/><span style="font-weight:bold">Lunch:</span><br/><br/>:Bacon wrapped scallops with bourbon mango glaze.<br/>:Shrimp, couscous and avocado salad with feta, cucumber, baby tomatoes, snap peas and yellow<br/>bell peppers.<br/>:Taco Tuesday! Soft flour tortillas with an assortment of chicken strips, grilled fish, salad<br/>ingredients, sour cream, grated cheddar, homemade guacamole and a delicious pineapple,<br/>black bean and cilantro salsa.<br/>:Gourmet burgers: choice of beef, chicken or veggie patty topped with a homemade mango<br/>chutney, melted cheddar, tomato, arugula, caramelized onions with sweet potato wedges.<br/>:Buffalo mozzarella salad with lemon and poppy seed dressing, a Mediterranean couscous salad<br/>served with an assortment freshly baked breads with cold meats, smoked salmon and a selection of<br/>gourmet cheeses paired with a selection of chutney’s and jam preserves.<br/>:A variety of sushi platters<br/>:Chicken Satay with peanut sauce<br/>:Home Made Shoyu Ramen<br/><br/><span style="font-weight:bold">Appetizers:</span><br/><br/>:Freshly caught Cevicche<br/>:Caprese Crostini drizzled in aged balsamic.<br/>:Compressed Watermelon topped with basil, feta and a balsamic reduction.<br/>:Smoked Salmon, cream cheese and chives pâté served on Melba toast.<br/>:Jalepeno Poppers stuffed with blue cheese wrapped in honey drizzled bacon.<br/>:Charcuterie Board with a variety of cheeses, phyllo wrapped brie, preserves and cured meats<br/>:Prosciutto and melon ball salad on a bed of baby arugula drizzled with balsamic glaze<br/>:Cilantro lime chicken meat balls served with a homemade heirloom tomato flatbread<br/>:Tuna Tartar<br/><br/><span style="font-weight:bold">Dinner:</span><br/><br/>:Sesame crusted Tuna served with colourful ahi vegetable skewers, black rice parcels and topped<br/>with a citrus dressing.<br/>:Fillet Mignon on a bed of baby potatoes surrounded by pan fried brussel sprouts with a red wine reduction<br/>:BBQ Ribs served with home-made buttery mash and bourbon brown sugar carrots<br/>:Al dente linguine with a tomato and shrimp infused cream topped with fresh muscles and shrimp.<br/>:Teriyaki marinaded pork tenderloin, sauté potatoes and broccolini with citrus butter<br/>:Blackened Mahi-Mahi served with rice and a pineapple &amp; red onion salsa<br/>:Creamy Parmesan risotto with roasted shrimp and zucchini<br/><br/><span style="font-weight:bold">Dessert:</span><br/><br/>:Sticky dark chocolate and peanut butter brownies served with death by chocolate ice cream.<br/>:Red wine poached pears with cinnamon and a sticky toffee sauce served with vanilla ice cream<br/>:Dulce de Leche cheesecake with an Oreo crust.<br/>:“Dom Pedros”- a South African Decadency.<br/>:Chocolate Fondue with a platter of fresh fruits and berries.<br/>:Key lime Pie with a coconut and pecan crust</p><p> </p>

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