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Luxury Charter

LUXURY CATAMARAN | AWATEA

TRELLIS BAY

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Luxury catamaran AWATEA, built in 2019 is anchored in the Caribbean Virgin Islands (BVI). It has 5 cabins, can accommodate 10 people.

Crewed Yacht Charter
Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Caribbean Virgin Islands (BVI)
Winter Cruising Areas Caribbean Virgin Islands (BVI)
Marina Trellis Bay
W Base Port Trellis Bay
Prefered Pickup BVI
Boat Type Luxury catamaran
Flag Bahamas
Shipyard Custom
Boat name AWATEA
Year 2019
Length 18.00 m (60.00 Ft)
Width 28.5 m
Draft 5 m
Engine Yanmar 4JH110 x2 Northern Lights 15 kVA
Crusing speed 8
Max speed 10
Boat ID 9437
Cabins 5
King(s) 2
Queen(s) 2
Showers 5
Wash Basins 5
Electric Heads 5

DETAILED PRICING VIEW- CLOSE


Christmas/ New Years weeks:
Up to 8 guests: US$43,125
10 guests: US$48,300


CREW INFO VIEW- CLOSE

Fraser Cameron
Captain

Born in: 1988
Nation: NZ
Speaking Languages: English, Spanish (Olivia)

Olivia Cameron
Chef

Born in: 1990
Nation: NZ

Captain | Fraser Cameron

With an insatiable appetite for adventure, Fraser is a captain that is well suited to guests looking to get off the beaten track to search for adventure and adrenaline. After a lifetime on and in the ocean, it's hard to know whether Fraser is more comfortable on or under the water as in both places he makes it look effortless. Learning to sail in the challenging yachting conditions of the South Pacific and navigating the hazardous passes of coral atolls has left him unflappable even in stressful situations. He is a natural captain, a qualified marine engineer and has a Bachelor of Science in Marine and Coastal Ecology. He is also an avid water sportsman, so whether you are new to water sports or want to improve your skills, Fraser has a knack for identifying the correct tips to pass on to those wanting to learn. After a lifetime of tinkering and time spent engineering in the tug and barge industry there is little that Fraser cannot fix, so rest easy knowing your long-awaited vacation will not be ruined due to unforeseen breakdowns!

Fraser has a curious mind and thoroughly enjoys connecting with guests and learning about their field of expertise. He has a typical laid back New Zealand attitude and prefers to take the charters day by day, taking the lead from guests by seeing what they are in the mood for all while getting off the beaten track and showing guests some of the lesser known but often more beautiful locations of the BVI.

As a young child in Auckland, New Zealand, Fraser started out dingy sailing, and then coastal cruising on small sail boats and power boats. After a childhood of recreational and commercial experience he headed offshore to work in the superyacht industry. With five years' experience in the private luxury yacht charter scene, he is well seasoned in what it takes to provide a high quality, luxury charter.

Following his superyacht years, he returned to NZ to pursue a bachelor's degree in marine and coastal ecology, which is where he met his wife, Chef Olivia. After graduating, the two went on to live a life of adventure. Starting out renovating their home and living a self-sufficient life on 10 acres in the remote bush of West Coast, NZ. They spent 3 years renovating their property and learning to grow enough food to feed their new family. Their first child, Ivy was born there followed by another, Angus. By the time the third was due the pair had had their fill of the wild country and were ready to return to the pristine beaches and ideal boating grounds of the winterless North (of NZ that is). They had their third child there and spent the next couple years enjoying all that Northland had to offer. Fraser got a job as engineer on a coastal tug and barge then was handpicked by the company owner to run their oyster farm operation. However Fraser soon began to get itchy feet and felt as though he was starting to dry out so he began to search for catamarans.

A year later Fraser found himself in French Polynesia where a 2001 Outremer 45 catamaran called Capella awaited him to sail back to NZ. 4 months later, after a breakage a day and many stories filed away, Fraser and three friends spent 22 days sailing Capella back to NZ.
Another year of repairs and many sailing holidays in NZ later the family packed up their home and left NZ waters bound for Fiji where they spent the next 6 months, spearfishing, surfing and exploring.

Not ones to sit back and let life past them by, they soon began dreaming up the next adventure which is how a month after their Fiji trip they found themselves on a 63ft Balance Catamaran in America. After a six-month set up in Florida the family departed for the Bahamas where they spent the next six months exploring and running marine science research charters, hosting scientists from the Perry Institue of Marine Science and assisting with their coral disease research.

Fast forward to October 2025 and the family has established themselves comfortably in the BVI, found an apartment to rent while Fraser and Olivia run charters, adopted a dog, bought a true island car and made many wonderful new friends. A wildly successful first season will soon be followed by a second season that is looking to be increasingly busy.


—Yachting Experience—
South Pacific (New Zealand, Australia, Great Barrier Reef, Fiji, New Caledonia, French Polynesia)
Mediterranean Sea (Greece, Turkey, Straits of Gibraltar, Spain)
Bahamas, BVI, St Martin, Panama Canal, Costa Rica,
USA Eastern Seaboard

—Previous Boats Worked On—
SailNZ ex Americans Cup racing charter yacht (deckhand)
95ft expedition motor yacht Maverick (deckhand)
82ft Choy Lee (first mate)
170ft private motor yacht (deckhand/dive/fishing guide)
120ft alloy yachts private motor yacht (mate/fishing/diving guide)
180ft private motor yacht (deckhand)
82ft Oyster Sailing Vessel (mate)
50m tuna longline (deckhand)
24m tug and barge (engineer)
Cable patrol vessels and large fishing trawlers (relief engineer)

—Yachting Qualifications—
Yacht Master Offshore
Inshore Launch Master
Marine Engineer Class 5

—Water Safety + Scuba Diving—
NZ certified Lifeguard
Dive Master | PADI

—Education—
Bachelor of Marine Science -Majoring in marine and Coastal Ecology | University of Auckland

—Wellness—
Interests: Surfing, Spearfishing, Fishing, Hunting, Board Sports

_______________________________________________________________________________________________________________________________________________________________

Chef | Olivia Cameron

Olivia started cooking at a young age, taking inspiration from the influential cooks around her and learning quickly to focus on flavour above all else. Years of working in the hospitality industry taught her to work well under pressure, to take notice of the details and the importance of providing an unforgettable experience for guests.

A gap year in Spain not only meant Olivia became fluent in Spanish but it also introduced her to the flavours of Europe. That and further overseas travel is reflected in her culinary style which infuses global influences. Guests frequently comment on the variety of cuisine as well as the abundance of meal components that are made from scratch. After her years living on the ocean, she understands what people crave after a full day in the sun.

Olivia has two degrees: a Bachelor of Biological Science specializing in Marine Science and a Bachelor of Arts, with a double major in Spanish and Geography. She is a keen water woman who enjoys surfing and spearfishing. When not on charter, her days are full, running the charter business as well as homeschooling their three children and completing the many daily tasks she is responsible for with a life at sea.

https://www.bebluesailing.com/ https://www.bebluesailing.com/

MENU INFO VIEW- CLOSE





A sampler from Olivia's galley aboard AWATEA


NB. Menu may vary subject to availability








Breakfast


Freshly baked ham and gruyere cheese croissant


Brioche French Toast with whipped mascarpone cream and berry compote


Silky scrambled eggs with toasted artisan bread, sliced tomatoes and microgreens


Smashed avocado on toasted focaccia with crispy bacon strips, crumbled feta and cherry tomatoes.


Shakshouka - gently poached eggs cooked in a fragrant, spiced, bell pepper, spinach and tomato sauce. Served with crusty bread.


Freshly baked bagels served with a selection of cheese, cured meats, salmon, cream cheese, basil pesto and preserves.


Classic Eggs Benedict – poached egg sitting on an English muffin with crispy bacon, drizzled with homemade hollandaise sauce with a side of spinach.


 


Lunch


Spiced fish tacos on a toasted corn tortilla, topped with fresh mango salsa, cheese, avocado cream, jalapenos and greens grown on the Awatea.


Mediterranean Mezze Platter – Turkish chicken and falafel on a bed of hummus with tabouleh, tzatziki and pita.


Lobster rolls – a zesty, citrus lobster mix made with herbs picked fresh from Awatea’s garden served on a crusty baguette.


Tortilla Española (Spanish potato tortilla) paired with a simple, green, tuna salad


Flame fired Pizza



  • Classic margherita (mozzarella, fresh tomato slices, freshly picked basil)

  • Pepperoni

  • Roasted aubergine, zucchini, onion and mushroom with feta

  • Anchovy, garlic and extra cheese


 


Sushi Platter



  • Sushi Rolls (raw tuna with wasabi cream, seared teriyaki chicken, fried chicken with avocado and cucumber)

  • Spicy tuna on crispy rice cakes

  • Nigiri – raw fish slices (sashimi) served on top of bites of sushi rice


 


Awatea beef burgers (all handmade) – juicy beef patty on an airy burger bun, served with twice cooked rustic French fries and aioli.


 


Hors D'oeuvres


Charcuterie board – a selection of cheeses, crackers, cured meats, olives and fruit


Bruschetta  - whipped ricotta and feta with sundried tomatoes


Hummus and Baba Ganoush with crispy pita and crudites


Guacamole and corn chips


Salmon and cream cheese crostini


 


Appetizer and Main


Pinchos Morunos – Moorish Pork kebabs with Mojo Picon, a spicy red pepper sauce


Paella - chicken, chorizo and artichoke sitting in a bed of saffron infused bomba rice, finished with a hearty squeeze of lemon.


 


Ceasar Salad Croquettes – crumbed morsels of chicken thigh in a thickened béchamel sauce served with a light Caesar salad and house made dressing


Ricotta and Spinach ravioli with a creamy portobello mushroom sauce drizzled with truffle oil and parmesan flakes.


 


Yakitori Lobster with Ponzu Mayonnaise


Pan seared Mahi Mahi, fondant potatoes and crunchy green beans drizzled with a creamy, caper, white wine sauce.


 


Thai style crispy beef spring rolls


Vietnamese Sticky Pork Stir fry – caramelized pork mince paired with stir fried mushroom and bok choy and Jasmine Rice


 


Roasted tomato, artichoke and burrata with crostini


Rib Eye steak, potato gratin stack and grilled asparagus with a creamy red wine sauce


 


Japanese tasting menu


Tuna Tataki – sesame crusted, seared tuna with a soy, ginger, lime sauce


Pork gyoza (dumplings) with a chunky Asian salsa


Karaage chicken – fried portions of marinated then floured chicken


Sweet and spicy garlic edamame


Japanese cabbage and cucumber salad


 


Pear, walnut, shaved parmesan and arugula salad with a balsamic vinaigrette


Chicken Marbella – baked chicken thighs in an olive and caper sauce, paired with creamy mash and pan fried green beans.


 


Dessert


Chocolate almond torte served with Greek yogurt and seasonal berries


Snow egg meringues with mango sorbet, almond crumb, caramelized pineapple and passionfruit coulis on crème pâtissière


Pistachio cake with chocolate ganache and whipped vanilla cream


Vanilla and ground almond cake with blueberry drizzle and crème fraiche


Classic Tiramisu – a layered dessert of espresso-soaked ladyfingers and rich mascarpone


Vegan chocolate mousse with orange, almond crumb


Vanilla and Lime baked cheesecake


 


_______________


Awatea stocks up the bar aboard to guests' preferences.  
Our "ship's bar" list includes these fine brands:


Absolute Vodka


Grey Goose Vodka
Tito’s Vodka



Tanqueray Gin
Bombay Gin
Beefeater Gin

Don Julio Tequila


Milagro Tequila


Tanteo Tequila

Mount Gay Rum
Cruzan Gold Rum (flavoured rums too)
Bacardi Rum
Malibu Coconut Rum


Johnny Walker Black Label Scotch Whisky
J & B Scotch Whisky
Seagram’s VO Canadian Whisky
Crown Royal Canadian Whisky
Jameson Irish Whiskey
Jack Daniels Tennessee Whiskey

Martell VS Cognac
Kahlua liqueur
Bailey’s Irish Cream
Grand Marnier liqueur
Amaretto Di Saranno

Budweiser
Bud Light
Heineken
Amstel Light
Carib
Coors Light
Red Stripe
Presidente


Corona

Standard wine list below. Standard practice is to have 3x each bottle on board. May be adapted based on the guests’ preferences. Wines wholesale from between $12 and $25 a bottle, with the whites typically being lower end of the scale and the reds on the higher end.


AWATEA WINE LIST


ROSÉ


Château Minuty, Provence, France


Rosé d’anjou, Sauvion, France


Ferry Lacombe Haedus 2023


WHITE


Bottega Vinaia (Pinot Grigio) Trentino, Italy


Marnier lapostolle (Sancerre) Château de Sancerre, France


Pipoli Vigneti del Vulture, Bianco Basilicata IGT


RED


Louis Jadot Beaujolais Villages, Burgundy, France


Catena Malbec, Argentina


Campo Viejo Tempranillo, Rioja, Spain


Thelema Cabernet Sauvignon, South Africa


Le Different Château de Ferrand


Travaglini, Coste della Sesia, Nebbiolo


BUBBLES


Torresella Prosecco


Thelema Brut Methode Cap Classique


NV Segura Viudas Brut 'Reserva' (Spain)


 





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DETAILS VIEW- CLOSE

Accommodation: Each bunk able to be partitioned into two with wooden dividers to accommodate two singles

Other Entertainment: Starlink internet

Projector for outdoor movies

Other Toys: E Foil

Wingfoil

3 x sea scooters + attachments for SUP

Floating dock with centre net

Wakesurfer

Drone

4 folding bicycles (available upon request pre charter

Quality snorkel gear (mask, snorkel, fins) for all guests

Dive Costs: $230 per person, includes all the gear rental for up to 3 dives during the week, no more than 1 dive a day and all have to be certified divers (If guests bring their own bcd, regulator, it will be $100 per person for the 3 dives)

Any extra dives will be $100 per person

Generator: 15Kw

Inverter: 5000 w

Water Maker: Yes

Ice Maker: Yes

Bimini: Yes

Dinghy: 13 ft

Dinghy Pax: 5

Dinghy HP: 50

Helipad: No

Jacuzzi: No

Gym: Yes

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Yes

Kosher: Inq

BBQ: Yes

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: No

Guest Smoke: transoms

Guest Pet: No

Children Allowed: Yes

Min Child Age: all ages welcome

Adult Water Skis: No

Stand Up Paddle: 3

Gear Snorkel: Yes

Tube: Yes

Scurfer: Yes

Wake Board: 1

2 Man Kayak: No

Sea Bob: No

Sea Scooter: Yes

Kite Boarding: Yes

Fishing Gear: Yes

Fishing Gear Type: big game, trolling, spinning,

Num Fish Rods: 11

Float Mats: Yes

Swim Platform: 2

Boarding Ladder: stern

Scuba Onboard: Onboard

Games Beach: Yes

Under Water Cam: Yes

Under Water Video: Yes

Green Reuse Bottle: Yes

Green Other: Ample solar panels produce sufficient power so as generator use is minimal. Garden on board producing own herbs and some vegetables. No single use plastic utensils, plates etc Yeti drink coolers and beach cups Sodastream used to make soda - reduces plastic bottles/cans

Compressor: Onboard

Num Dive Tanks: 5

Num BCS: 5

Num Regs: 5

Num Weights: 5

Num Divers: 5

Num Dives: 3

Num Dive Lights: 3

YACHT LAYOUT VIEW- CLOSE

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

  • Motor yacht for maximum comfort, excellent stability, and fast transfers.

  • Sailing yacht for an authentic, quiet experience rooted in traditional navigation.

  • Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

  • access to the entire global fleet

  • full transparency on costs

  • contractual and logistical support

  • personalised management of preferences and unexpected situations

  • high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

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