Okinawa

by | Jun 5, 2026

9480 OKINAWA https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure99.jpg Cat 59 N 59.00 Ft 17.00 m 31.03 5.41 Feet 10 5 0 0 0 5 0 0 No No No No No No Full Saint Martin Martinique 2024 Fountaine Pajot https://www.cyabrochure.com/ebn/2434/pcdcX/9480/1 https://www.youtube.com/embed/LOqsAVpjIe8?si=2id0AjMczC1cOwQo 8 12 $63,000 $47,000 47000 63000 USD $ Inclusive Yes 0 Yes 0 0 Yes 0 Inq Inq Yes Yes Inq Yes 0 0 generator fuel consumption: 10 l/h 25 Yes 1 60 Yes No 0 0 0 Yes 0 14 Yes 0 Yes 0 0 No Yes Yes 0 0 No 0 Yacht offers Rendezvous Diving only – Not Onboard 0 0 0 0 0 0 0 0 https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure1.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure2.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure3.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure4.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure5.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure6.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure7.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure8.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure9.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure10.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure11.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure12.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure13.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure14.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure15.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure16.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure17.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure18.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure19.jpg https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht9480/9480brochure88.jpg https://www.cyabrochure.com/ebn/2434/pcdcX/9480/3 https://www.cyabrochure.com/ebn/2434/pcdcX/9480/4 Tender with 60HP
2 x Paddleboards
1 x Sea scooter
Waterski
Wakeboard
Snorkeling gears
Fishing gears
Sea Mattress
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) 5 0 5 5 https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure1.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure2.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure3.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure4.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure5.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure6.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure7.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure8.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure9.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure10.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure11.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure12.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure13.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure14.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure15.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure16.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure17.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure18.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480brochure19.jpg <p style="text-align: center;"><span style="text-decoration: underline;"><span style="font-size: 14pt;"><strong>SAMPLE MENU</strong></span></span><br /><br /><span style="text-decoration: underline;">Breakfast</span><strong><br /></strong>-<span style="font-size: 10pt;">Tapioca porridge with coconut milk, cinnamon, cardamom, granola, banana</span><br /><span style="font-size: 10pt;">- Egg Benedict: poached eggs, toasted bread, smoked v&auml;sterbottensost hollandaise, nduja butter, Danish skinke, saut&eacute;ed spinach</span><br /><span style="font-size: 10pt;">-regular waffle</span><br /><span style="font-size: 10pt;">- Shakshuka with poached egg and sliced grilled bread</span><br /><span style="font-size: 10pt;">- toasted avocado toast with feta, piment d&rsquo;espelette, seed cracker crumble, chives, coriander, and lemon zest</span><br /><span style="font-size: 10pt;">- English breakfast: scrambled eggs, bacon, baked beans, sausage</span><br /><span style="font-size: 10pt;">- Types of eggs: poached eggs, scrambled eggs, boiled eggs, omelette with toppings: tomato, onion, mushroom, peppers, spinach</span><br /><span style="font-size: 10pt;">- croissant</span><br /><span style="font-size: 10pt;">- chia pudding base</span><br /><span style="font-size: 10pt;">- charcuterie platter (2 types of meat, 1 type of cheese)</span><br /><span style="font-size: 10pt;">- fruit platter (3 different types)</span></p>
<p style="text-align: center;" data-start="963" data-end="972"><strong>Day 1</strong><br /><span style="text-decoration: underline;">Lunch</span><br /><span style="font-size: 10pt;">- Roasted peppers with salsa verde, fried capers, aged cheese</span><br /><span style="font-size: 10pt;">- Roast carrot with white bean cream, tahini, pomegranate, and mustard vinaigrette</span><br /><span style="font-size: 10pt;">- red mullet with saut&eacute;ed cherry tomatoes, olives, capers, and lemon glaze</span><br /><span style="font-size: 10pt;">- coffee veils, almond cremoso, vanilla ice cream, pralines</span></p>
<p style="text-align: center;" data-start="1282" data-end="1295"><span style="text-decoration: underline;">Dinner</span><br /><span style="font-size: 10pt;">- tuna with wasabi emulsion, melon in lemon oil, tomato water</span><br /><span style="font-size: 10pt;">- quinoa salad with edamame beans, soybeans, and miso dressing</span><br /><span style="font-size: 10pt;">- Wagyu beef with coconut black rice, soy mirin glaze, and gomasio nori</span><br /><span style="font-size: 10pt;">- Japanese namelaka with matcha, coconut, chocolate crumble, and rhubarb</span></p>
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<p style="text-align: center;" data-start="1586" data-end="1595"><strong>Day 2</strong></p>
<p style="text-align: center;" data-start="1597" data-end="1609"><span style="text-decoration: underline;">Lunch</span><strong><br /></strong><span style="font-size: 10pt;">-grilled leeks, crispy buckwheat, black garlic cream, cold olive soup</span><br /><span style="font-size: 10pt;">- Caesar salad</span><br /><span style="font-size: 10pt;">- linguine pasta with lobster and caviar</span><br /><span style="font-size: 10pt;">- quasi panna cotta with coffee, salted caramel, and granola</span></p>
<p style="text-align: center;" data-start="1809" data-end="1822"><span style="text-decoration: underline;">Dinner</span><br /><span style="font-size: 10pt;">-Grilled octopus with ajo blanco sauce and pickled red onion</span><br /><span style="font-size: 10pt;">- lentil salad with rocket, sun-dried tomato, and vinaigrette</span><br /><span style="font-size: 10pt;">- Grilled cauliflower steak with gochujang sauce, cured egg yolk, salted crunchy almonds, herbs, labneh, and pomegranate</span><br /><span style="font-size: 10pt;">- mint and white chocolate tart with crumble and cinnamon ice cream</span></p>
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<p style="text-align: center;" data-start="104" data-end="115"><strong>Day 3</strong></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Lunch</span><strong data-start="116" data-end="125"><br /></strong><span style="font-size: 10pt;">-ceviche of sea bass with ribes leche de tigre, zucchini brushed in lemon oil, and caviar</span><br /><span style="font-size: 10pt;">- cabbage salad with apple and roasted walnuts</span><br /><span style="font-size: 10pt;">- ib&eacute;rico pork with chimichurri, leeks, and celeriac brown butter cream</span><br /><span style="font-size: 10pt;">- goat cheese mousse with strawberries in aged vinegar</span></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Dinner<br /></span><span style="font-size: 10pt;">-beef tataki with garlic chips, fresh spring onion, and ponzu<br /></span><span style="font-size: 10pt;">- Thai mango salad with coriander and cashew nuts<br /></span><span style="font-size: 10pt;">- lamb rack with pistachio crust, mushroom foam, and saut&eacute;ed celeriac<br /></span><span style="font-size: 10pt;">- poached pears with pistachio snow, yuzu meringue, red wine sauce, and yogurt ice cream</span></p>
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<p style="text-align: center;" data-start="701" data-end="712"><strong><span style="font-size: 12pt;">Day 4</span></strong></p>
<p style="text-align: center;"><span style="text-decoration: underline;">Lunch<br /></span><span style="font-size: 10pt;">- carne salad with pickled kumquat, fris&eacute;e salad, and limoncello dressing</span><br /><span style="font-size: 10pt;">- Smashed cucumber asian salad with chili and ginger emulsion</span><br /><span style="font-size: 10pt;">- Truffle risotto</span><br /><span style="font-size: 10pt;">- deconstructed banoffee pie with banana mousse, butterscotch sauce, cashew tuile, buttermilk ice cream, and raspberry dust</span></p>
<p style="text-align: center;"><span style="font-size: 10pt;"><span style="text-decoration: underline; font-size: 12pt;">Dinner</span><strong data-start="1012" data-end="1022"><br /></strong>- smoked duck breast ham with figs, pickled mustard seeds, and horseradish oil</span><br /><span style="font-size: 10pt;">- potato salad with radish and pickled trout eggs, cr&egrave;me fra&icirc;che</span><br /><span style="font-size: 10pt;">- beef filet with seasonal baby vegetables, hazelnut cream, and port glaze</span><br /><span style="font-size: 10pt;">- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream</span></p>
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<p style="text-align: center;" data-start="1336" data-end="1347"><strong>Day 5</strong></p>
<p class="" style="text-align: center;" data-start="1348" data-end="1359"><span style="text-decoration: underline;">Lunch</span><strong data-start="1348" data-end="1357"><br /></strong><span style="font-size: 10pt;">- Celeriac carpaccio with crispy buckwheat, dry-baked tomato, and buttermilk dressing</span><br /><span style="font-size: 10pt;">- fris&eacute;e salad with capers, dried tomato, plums, and vinaigrette</span><br /><span style="font-size: 10pt;">- Grilled veal and bacon skewers brushed with spiced miso paste</span><br /><span style="font-size: 10pt;">- cheesecake with seasonal fruit</span></p>
<p class="" style="text-align: center;" data-start="1616" data-end="1628"><span style="text-decoration: underline;">Dinner<br /></span><span style="font-size: 10pt;">- Lamb and beef tartare with miso dressing and crispy rice galette</span><br /><span style="font-size: 10pt;">- tomato and red onion with balsamic vinegar, stracciatella cheese, and fresh basil</span><br /><span style="font-size: 10pt;">- paccheri pasta with sweetbread rag&ugrave;</span><br /><span style="font-size: 10pt;">- malt crumble with licorice mousse and tuile biscuit</span></p>
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<p style="text-align: center;" data-start="1886" data-end="1897"><strong>Day 6</strong></p>
<p class="" style="text-align: center;" data-start="1898" data-end="1909"><span style="text-decoration: underline;">Lunch</span><strong data-start="1898" data-end="1907"><br /></strong><span style="font-size: 10pt;">- squid salad with white strawberries, celery emulsion, and pickled coriander seeds</span><br /><span style="font-size: 10pt;">- pea salad with sugar snap peas, green beans, fresh mint, and red wine vinaigrette</span><br /><span style="font-size: 10pt;">- medium-rare tuna with smoked aubergine cream, broad beans, and red pepper cold salad</span><br /><span style="font-size: 10pt;">- chocolate fondant with chocolate sauce, cashew tuile, and vanilla ice cream</span></p>
<p class="" style="text-align: center;" data-start="2252" data-end="2264"><span style="text-decoration: underline;">Dinner&nbsp;</span><strong data-start="2252" data-end="2262"><br /></strong><span style="font-size: 10pt;">- cured mackerel with figs, green oil, buttermilk, broken sauce, fish roe, and pickled cucumber</span><br /><span style="font-size: 10pt;">- watermelon salad with olives, feta, and basil</span><br /><span style="font-size: 10pt;">-duck breast with blackberry sauce, braised onion, cauliflower cream, and parsnip foam</span><br /><span style="font-size: 10pt;">- cheese mousse with sweet beetroot pur&eacute;e, candied beetroot, and olive bread ice cream</span></p>
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<p style="text-align: center;" data-start="2597" data-end="2608"><strong>Day 7</strong></p>
<p class="" style="text-align: center;" data-start="2609" data-end="2620"><span style="text-decoration: underline;">Lunch&nbsp;</span><strong data-start="2609" data-end="2618"><br /></strong><span style="font-size: 10pt;">- carne salad with pickled kumquat, fris&eacute;e salad, and limoncello dressing</span><br /><span style="font-size: 10pt;">- Beetroot salad with goat cheese and roasted seeds</span><br /><span style="font-size: 10pt;">- Pan-fried octopus with chickpea cream and confit cherry tomatoes</span><br /><span style="font-size: 10pt;">- granola with poached blackberries, elderflower cr&egrave;me fra&icirc;che, and lemon oil</span></p>
<p class="" style="text-align: center;" data-start="2901" data-end="2913"><span style="text-decoration: underline;">Dinner</span><strong data-start="2901" data-end="2911"><br /></strong><span style="font-size: 10pt;">- Fresh pea salad with pea granita and fresh cheese</span><br /><span style="font-size: 10pt;">- endive and fennel salad with orange, olives, and orange dressing</span><br /><span style="font-size: 10pt;">- monkfish with smashed pea salad, saut&eacute;ed baby carrots, and pil pil sauce</span><br /><span style="font-size: 10pt;">- tiramisu with caramelized chocolate and mascarpone ice cream</span></p> https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480menu1.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480menu2.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480menu3.jpg 3 Inq No Serge Milliard French 1967 0 0 French, English Emma Lokonadinpoulle Chef French 0 0 0 Captain: Serge Milliard

Born in 1967, Captain Serge has been navigating the world’s seas with expertise and passion since 1992. With over three decades of experience as a professional skipper on both monohulls and multihulls, he has commanded sailing yachts ranging from 50 to 100 feet across the Caribbean and the Mediterranean.
Known for his steady leadership, technical mastery, and warm professionalism, he has built a distinguished reputation for delivering exceptional guest experiences while maintaining impeccable safety and crew management. Seasoned, trustworthy, and deeply dedicated to his craft, Captain Serge stands among the finest captains you can find on the water.

Cook: Emma Lokonadinpoulle

Creative and dynamic cook with strong hands-on experience at sea, including work as a PADI Diving Instructor across international waters. Comfortable in fast-paced, guest-oriented environments, she brings a natural ease onboard and a strong sense of service shaped by extensive maritime and hospitality experience.
With a creative background in photography and visual storytelling, she brings attention to detail and a refined aesthetic to life onboard a catamaran. Trained in Cook/Stew roles and completing cooking courses, she creates fresh meals inspired by Mediterranean and Asian flavors, tailored to guests’ preferences.

Adaptable, positive, and highly organized, she ensures smooth daily operations while contributing to a warm, professional, and welcoming onboard atmosphere for both guests and crew.

Deckhand/Stew: Nikita Boireau

Deckhand and multilingual PADI Instructor with strong international experience in diving operations and onboard yacht support. Experienced across Croatia, Senegal, and Colombia, he is confident in both guest-facing and technical roles, including dive instruction, small boat handling, safety briefings, and equipment maintenance.
He combines a strong maritime background with hospitality experience, ensuring high standards of safety, service, and teamwork onboard. Adaptable and reliable, he thrives in multicultural crews and dynamic yacht environments, with a clear goal of progressing toward Captain 200. https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480crew1.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480crew2.jpg https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht9480/9480crew3.jpg Serge Milliard Emma Lokonadinpoulle Nikita Boireau Captain Cook Deckhand / Stew Maltese West Mediterrannean CARIBBEAN No 0 MYBA Litres/Hr 1 1 0 0 Onboard WIFI Economic fuel rate: 25 l/h
Cruising fuel rate: 30 l/h
Max fuel rate: 60 l/h Windward Yachts Lisa Salleron +33493381214 cia@windward-islands.net