Year Built

2020

Length

63 ft.

Designer

Lagoon

Cabins

5

Guests

10

Rates From

$37,000


Introducing Atlantia, a stunning 63’ power catamaran with an impressive 33-foot beam. Designed for both luxury and performance, Atlantia offers five beautifully appointed staterooms, each with its own en-suite bathroom, plus dedicated crew quarters. She comfortably accommodates up to 10 guests overnight, ensuring an unforgettable experience on the water.

This exceptional yacht delivers a smooth and stable ride, making every journey as relaxing as it is exhilarating. Inside, the spacious, fully equipped galley is a chef’s dream, featuring a large island, an industrial-grade dishwasher, a newly enhanced hood over a full-sized range and oven, and a double-bay sink. The salon is equally inviting, boasting a large retractable TV, a stylish lounge and dining area with two convertible tables, and an unparalleled level of comfort.

Atlantia’s all-teak decks create an elegant setting, while her expansive bow and stern lounge areas provide the perfect spaces to unwind. Outdoor amenities are second to none, with two refrigerators, sinks, and an ice maker to ensure guests are always refreshed. At the helm, cutting-edge navigational equipment and state-of-the-art technology ensure a seamless and safe voyage.

Whether hosting an intimate gathering or an unforgettable celebration, Atlantia is the ultimate yacht for entertaining in style.

TOYS: eFoils, Scooters, Subnados, Wakeboard, Stand-Up Paddle Boards, Sunchill, Floating Mats, Tubes, Snorkeling gear and Fishing Gear

DIVING: Offered via rendezvous only

TURN AROUND TIME: We prefer 48 hours in between charter drop off and pick ups, but feel free to inquire for 24. We will do our best to accommodate.

CRUISING GROUNDS: British Virgin Islands, U.S. Virgin Islands & Bahamas

 
 

Booking Options & Availability

 

FULL-BOARD

Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$40,000 | 3@$41,000 | 4@$42,000 | 5@$43,000 | 6@$44,000 | 7@$45,000 | 8@$46,000 | 9@$47,000 | 10@$48,000

LOCAL FARE

Includes 7 breakfasts, 5 lunches and 6 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$39,850 | 3@$40,775 | 4@$41,700 | 5@$42,625 | 6@$43,550 | 7@$44,475 | 8@45,400 | 9@46,325 | 10@47,250

HALF-BOARD

Includes 7 breakfasts, 4 lunches and 3 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.

2@$39,700 | 3@$40,550 | 4@$41,400 | 5@$42,250 | 6@$43,100 | 7@$43,950 | 8@44,800 | 9@45,650 | 10@46,500 

 

CHRISTMAS

7 night minimum
Full-board option only
Guests: 1-10 @ $53,000
Must end on or before 12/27
Please contact us for more information.

NEW YEARS

7 night minimum
Full-board option only
Guests: 1-10 @ $58,000
May not start prior to 12/28
Please contact us for more information.

SLEEP ABOARD

Sleep aboard the night before charter dates. Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks.

 

BAHAMAS RATES

FULL-BOARD
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$37,000 | 3@$37,500 | 4@$38,000 | 5@$38,500 | 6@$39,000 | 7@$39,500 | 8@$40,000

RATES ARE NOT INCLUSIVE OF 14% TAX AND FEES
Yacht will only relocate for charters 6 nights or longer. Please inquire for availability.
Relocation fees are + 14% tax
Nassau - 2025 Base
Marsh Harbor - $750 one-way - $1,500 round-trip
Staniel Cay - $700 one-way - $1,500 round-trip
Georgetown - $1,000 one-way - $2,000 round-trip

ARRIVAL/DEPARTURE TIMES:
Yacht offers a 3pm arrival and departure option. From Nassau especially, the later start works well for a short sail from the marina to a close island for a following morning start on the longer sail. On return, a later departure enables the crew to have a more leisure morning with the guests before departing on the return sail from the Exumas to Nassau. The yacht will provide lunch on the day of departure if they opt to leave at 3pm. They offer standard noon-noon arrival/departure time if preferred.

 

*To book a charter we have a 5-night minimum, but feel free to inquire for less.

 

Let’s Get Underway!

Does this yacht meet all of your requirements? Great! Let’s make your dream vacation a reality!

Our charter concierge is standing by ready to assist and answer any questions you may have so feel free to start a Live Chat (in the bottom right corner), submit an Inquiry Form or Call Us today!

Promo Video

Enjoy all that this yacht has to offer with this promo video.


Meet Your Crew

Capt. John Emlet

With over 50 years of boating experience, including four decades as a boat owner, Captain John R. Emlet is a seasoned maritime professional specializing in boat delivery, chartering, and international navigation. He has expertly handled vessels ranging from 36 to 125 feet, successfully navigating the waters of the Southeast U.S., the Caribbean, and South America.

John’s expertise extends beyond the helm—he has served as a contract captain for private charters, managed vessels up to 72 feet, and spent nine years as an international navigation instructor. His ability to teach both practical and theoretical navigation techniques has guided students and professionals alike, solidifying his reputation as a trusted mentor in the maritime industry.

Known for his meticulous navigation skills, deep understanding of maritime safety regulations, and hands-on experience in vessel maintenance and crew management, John ensures every journey is executed with precision and professionalism. Whether delivering boats across vast distances or leading a crew on an unforgettable charter, he is committed to safety, efficiency, and creating seamless experiences on the water.

 

First Mate Amanda Emlet

From hairstyling to handling dock lines, Amanda has mastered the art of adaptability—both on land and at sea. As the First Mate aboard Atlantia in the Virgin Islands, she blends technical expertise with exceptional hospitality, ensuring every guest enjoys a safe, comfortable, and unforgettable experience on the water.

With years of hands-on experience in mooring operations, line handling, anchoring techniques, and vessel maintenance, Amanda plays a key role in keeping the yacht running smoothly. But beyond the deck, she’s equally passionate about guest service—whether it’s creating a welcoming atmosphere, assisting with excursions, or ensuring every detail is taken care of with precision.

Before embracing the yachting lifestyle, Amanda ran a successful hairstyling business, honing her skills in organization, customer service, and attention to detail. After moving to Florida, she expanded her maritime knowledge while working at a marina in Vero Beach and later spent seven years living aboard, gaining invaluable firsthand experience in yacht operations.

Now based in the Virgin Islands, Amanda is dedicated to making every charter exceptional. From assisting with docking and safety procedures to providing top-tier service to guests, she takes pride in ensuring smooth sailing and memorable moments for all on board.

 

Chef Ed Stauffer

Ed is a self-taught chef whose passion for seafood and cooking has been the driving force of his career. In 1981, he turned his love for the ocean’s bounty into a thriving seafood business, dedicating the next 25 years to refining his culinary skills and deepening his appreciation for fresh, high-quality ingredients.

His fascination with sushi led him to California, where he immersed himself in the art of sushi-making, learning from some of the best in the craft. Since then, he has shared his expertise by teaching countless sushi classes and catering an array of events, always delighting guests with his skillful presentation and attention to detail.

Ed’s love for hospitality extends far beyond the kitchen. For eight years, he managed his church’s kitchen, preparing and serving meals for several hundred people each week, ensuring that each dish was made with care and generosity. A passionate traveler, he believes that food is the heart of every culture, and he seeks out authentic culinary experiences wherever he goes, always eager to learn, taste, and connect with people through the universal language of food.

 

Chef Jason Hook

Chef Jason’s culinary journey is nothing short of remarkable. With an extensive background in the world’s most prestigious kitchens, he has refined his craft in renowned Michelin-starred and New York Times-acclaimed restaurants both in the United States and France. His training began in the elite kitchens of some of the industry's finest chefs, including Alain Ducasse, Jean-Georges, Christian Delouvier, and Philippe Legendre. These experiences laid the foundation for a career that would continue to ascend in some of the world’s most esteemed establishments.

Chef Jason's passion for excellence led him to work at the top-tier hotel chains, including the Four Seasons, Ritz Carlton, and St. Regis, where he progressed through the ranks, perfecting his skills and leading the culinary direction of their high-end restaurants. His expertise and impeccable attention to detail made him a sought-after chef, blending innovation with time-honored techniques.

Now, as the chef-owner of H2O Kitchen, Jason has returned to his roots, creating a dynamic and contemporary culinary experience. He also offers his expertise as a freelance restaurant consultant, helping elevate dining experiences for other establishments. Outside the kitchen, Chef Jason's artistic flair shines through as a professional food photographer and food stylist, showcasing his creations with the same creativity and precision he applies to his dishes. Based in Philadelphia, with influence extending to Berks County, Lancaster, and the Lehigh Valley, Chef Jason continues to push the boundaries of gastronomy, bringing a wealth of experience and artistry to every project he touches.

 

Dining With Chef Ed & Chef Jason

  • DAY BREAK

    Farm Eggs
    Country ham, Yukon Gold potato hash, and tomato confit.

    Oyster, Half Shell
    Yuzu-mimosa flavors, shiso, and crisp enoki mushroom.

    Profiteroles
    Foie gras ganache, apricot jam, and smoked sea salt.

    Deviled Eggs
    Kewpie mayo, sriracha, and Chinese mustard.

    White Asparagus
    House granola, breakfast sausage, and croissant.

    Salmon Gravlax
    Red beet stain, citrus, fennel, and bagel chips.

    Fresh Bacon
    Cured Berkshire belly, white bean, and collards.

    Fried Mac + Cheese
    Crème fraîche, mascarpone, and leek béchamel.

    Shrimp Cocktail
    Maine shrimp, Bloody Mary gazpacho, and avocado.

    Waffle Panzanella
    Fried chicken, buttermilk-white chocolate, and Tabasco.

    Benedict
    Iberico ham, mizuna, and brown butter hollandaise.

    Hash
    Duck confit, spring onion soubise, and black truffle.

    Olive Oil-Poached Halibut
    Creamy grits, applewood bacon, and lobster dulce.

    Warm Cobbler
    Nectarine, vanilla bean, and iced local milk from Klein Farms.

  • STARTERS

    Sea Scallop Crudo
    Preserved lemon gelée, caramelized cream, and green apple.

    Belgian Endive Caesar
    Stages of Parmesan-Reggiano age, 18-month creamy dressing, 24-month grate, 36-month microplane, and focaccia bread crumbs.

    Mixed Garden Lettuces
    Maytag bleu cheese, candied walnuts, grape tomatoes, and white balsamic.

    Oysters on the Half Shell
    Kumamoto West Coast oysters, classic shallot mignonette, and yuzu foam.

    Shrimp Cocktail
    Jumbo shrimp poached and chilled in a court bouillon with layers of “cocktail.”

    Tuna Tartare
    Avocado and kaffir lime, English cucumber, radish, ginger-caramel, and red chili.

    Jumbo Lump Crab Cake
    Shrimp mousse binder, fines herbes, and pickled jalapeño-lime tartar sauce.

    Boston Clam Chowder
    Applewood bacon, fried parsley, and oyster crackers.

    Roasted Farm Vegetables
    Seasonal varieties and textures, sourdough crumble, smoked labne, and fried egg.

    Maine Lobster Roll Sliders
    House-baked brioche rolls, local cultured butter, and chives.

    Grilled Octopus
    Potato-garlic purée, tomato confit, piquillo pepper, and green garlic-mussel froth.

  • MAIN

    Parchment-Seared Halibut
    Cauliflower textures, Lancaster oyster mushrooms, and preserved truffle vinaigrette.

    Slow-Roasted Loch Duart Salmon
    Cast iron corn pudding, shaved fennel, teardrop tomatoes, and basil broth.

    Braised Red Snapper
    Coconut basmati, spring peas, hearts of palm barigoule, and lobster-curry.

    Seared Sushi Grade Tuna
    Porcini crust, stewed white bean-miso cassoulet, arugula, and smoked tomato.

    Sautéed Diver Sea Scallops
    Creamy white polenta, sautéed baby spinach, garlic confit, and lemon brûlée.

    GoFish & Chips
    Lager-battered Chatham Bay cod, rosemary frites, house tartar and cocktail, and lemon.

    Dover Sole for Two
    Table-side service, potato gratin, pearl onions, Swiss chard, and sauce Choron (MP).

    Pastured PA Chicken
    Meyer lemon tabbouleh, broccoli rabe shoots, and cider gastrique.

    Beef Ribeye
    Whipped Yukon Gold potatoes, baby spinach, cipollini onions, and black truffle bearnaise.

    Braised Crispy Pork Belly
    Heirloom grit cake, grilled broccolini, espelette pepper, and black lime.

    Roasted Jurgieliwicz Duck Breast
    Kohlrabi purée, salt-roasted beet, local chicories, and blackberry gastrique.

    Ricotta Gnocchi
    Chorizo bolognese, fresh mozzarella, pecorino, and basil chimichurri.


Previous Guest Testimonials

  • February 2025

    Our experience with John and Amanda was great! They made sure to keep things running smoothly and safely. Very smooth ride. Highly recommend!

    Meira

  • January 2025 - Crew Review From Previous Yacht

    Our week on the Grand Admiral was amazing thanks to Jeff, John, Tom, and Sue!! I couldn't thank these folks more for helping our family make memories to last a lifetime! Jeff really came through with fabulous snorkeling spots and even got a group of dolphins to chase our wake. All hearts are happy!!

    Can't wait to see you all again!!

  • December 2024

    John and Amanda are amazing. Took us to see beautiful reefs. Had an absolute blast with these two.

    1000% Recommend!

  • November 2024 - Crew Review From Previous Yacht

    We had a fantastic time on Andiamo with Capt John and Amanda. They were so kind and laid back while being totally professional. We were lucky enough to find a couple of pods of Bottlenose Dolphins that hung out around Andiamo for quite a while. Truly magical.

  • September 2024

    Captain John and Amanda were great, super knowledgeable about the area and insanely kind while out on our charter.

    We even had a small issue with our AC unit and Captain John was back at the boat at 11 o'clock at night helping us rip apart the unit to get it working again.

    We have nothing but amazing things to say about Captain John and Amanda and we hope you too get lucky enough to have them show you around this beautiful island they call home.

  • August 2024

    We rented a 62 ft yacht for 4 days. Boat was Par T On. Sue helped us with our reservation and pre travel paperwork. She was great.

    Hannah checked us in and was very professional and friendly. Turns out she was from our own home town. Great service.

    Then on 20 August 2024 we had this pleasure of meeting Captain John Emlet and Mate Amanda.

    We cruised around Key West all afternoon and finished up at sunset. Not only were they informative and professional but a great couple.

    Was if we had been friends for years. We had the most fun day at sea ever, and a great time staying with Blue Ocean Yacht Charters. The company and people are amazing and everyone needs to experience what we have. Highly recommended.

  • August 2024

    My fiance, two friends, and myself had such a wonderful time with John and Amanda on our day charter of the Florida Keys. They were pleasant hosts that allowed us to have a good time on our own while also being informative and flexible with our agenda for the day. Would highly recommend them for a wholesome boat experience with John and Amanda and Blue Ocean Yacht Charters

  • December 2024

    Blue Ocean knows how much these experiences mean to their customers and do not take that lightly! Captain John is one of those captains that if anything unfortunate were to happen you feel you're in good hands, not to mention he's captained some of the largest vessels in the water and in the sky!! Team him up with Daniel, who we can't wait to see become a captain himself, and it is an experience of a lifetime! Daniel served great drinks, helped the chef, very knowable of the island and great stories plus an awesome deck hand! Blue Ocean and their staff are the only option, do not work with anyone else..no need to!!

    PS book Key West catering and make sure Zach Wolf is your guy, talk about someone finding their calling "chefs kiss" the food was the best and local with great stories and descriptions of the culinary process! Loved it!

  • Crew Review From Previous Yacht

    We spent a week long charter on Andiamo captained by the wonderful John Emlet and his beautiful wife, Amanda. John and Amanda were amazingly knowledgeable, accommodating, and kind. It was obvious from the start how much experience John has as a captain, and we always felt safe and at ease. By the end of the week they felt like family to us! They knew the best snorkeling spots, and we were blessed to see THOUSANDS of fish, sea turtles, sting ray, and even a shark! Our son (10) is a die hard fisherman, and Captain John and Amanda made sure to make sure he had a blast catching lots! We were even blessed to have John make us his famous seafood fettuccine, which was incredible!! We would recommend them to anyone, and we are already making plans to charter and use them again. The catamaran, Andiamo, that we chartered worked perfectly for our family of four, was clean, and was stocked with everything we needed for the week. We had the best vacation and can't wait to return!

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