1-954-271-3005

OCEANA

Rates from $22,500 per week

length.png 49.00 Ft - Sleeps 8 Guests
yacht-type.png Catamaran
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BUILT/REFIT
YEAR
2021
YACHT
Builder
Bali Catamarans
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
2
Yacht Insight

Oceana Catamaran

Bali catamarans redefine luxury sailing by merging comfort, spaciousness, and power. Their latest model features the innovative “Bali garage door,” transforming the yacht’s aft wall to connect you directly with the ocean’s splendor. This design supports seamless indoor/outdoor dining and welcomes the Caribbean breeze inside.

The yacht does away with traditional trampolines for a large sunbathing lounge on the solid foredeck, cushioned for relaxation. Direct access from this lounge into the salon facilitates easy movement onboard. The flybridge offers seating ideal for enjoying cocktails at sunset, plus an additional sunbathing spot to admire island views from the yacht’s peak.

OPEN DESIGN CATAMARAN

Oceana enhances the open design with high-quality amenities, from fine linens to complete kitchen and dining sets, ensuring luxurious living. The yacht is stocked with an array of water toys for the ultimate Caribbean adventure.

 Accommodation

Oceana accommodates 8 guests in four plush queen cabins, boasting eco-friendly amenities, a customizable bar, and endless water activities with gear included. Each cabin features a private bathroom and custom air-conditioning for personalized comfort. The yacht’s layout includes various social spaces: a sun deck, seating areas on the flybridge with a 360-degree view, and cockpit areas for dining and relaxation. The salon enhances the open feel, creating an alfresco dining ambiance with breathtaking views.

Featured highlights

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Expensive collection of water toys to float on the water
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Spacious dining to watch the stars
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Glamorous tablescaping
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Expensive collection of water toys to float on the water
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Spacious dining to watch the stars
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Glamorous tablescaping
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Yacht Details

Layout Image
Details
Beam:
26 Feet
Length:
49.00 Ft
Builder:
Bali Catamarans
Year:
2021
Rates:
$22,500 - $25,500
Guests:
8
Cabins:
4
Queen Cabins:
4
Locations
Winter Area:
Caribbean Leewards, Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Leewards, Caribbean Virgin Islands (BVI)
Other Amenities
  • Oceana Caribbean-made eco-friendly and reef-safe toiletries
  • Bar stocked to guest preferences
  • Coffee/espresso machine
  • Oceana Branded Giveaways
  • Eco-friendly and Reef Safe Toiletries
  • Bluetooth sound system
Dinghy hp:
40 HP
Kneeboard:
Yes
SU Paddle Boards:
2
Tube:
Yes
Wake Board:
Yes
Floating Mats:
Yes
Fishing Gear:
Yes
Sea Scooter:
2
Lily Pad:
1
Other Toys
  • 10 Floating Dock
  • Subwing

Gallery

Spacious dining to watch the stars
Yacht Images
Yacht Images
Yacht Images
Yacht Images
Yacht Images
Expensive collection of water toys to float on the water
Yacht Images
View Gallery 3
Menu Crew Rates Availability

OCEANA CATAMARAN SEVEN NIGHTS WEEKLY RATES

Based in the British Virgin Islands

Fully Crewed and Inclusive- The minimum number of nights is four.

2 Guests $22,500

3 Guests $23,000

4 Guests $23,500

5 Guests $24,000

6 Guests $24,500

7 Guests $25,000

8 Guests $25,500

XMAS WEEK $28,050

NEW YEARS WEEK $30,600

Local Fare Rates: A discount of $120 per person includes seven breakfasts, five lunches, and five dinners. Two lunches and two dinners ashore are at your expense..

Crew Gratuity of 15-20% adjusted as to how you feel the service you received is customary.

Available:
Hold/Option:
Booked:
Unavailable:
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OCEANA CATAMARAN CHEF JULIA SAMPLE MENU

DAYBREAK

Served Daily with a fresh fruit platter, yogurt parfait or baked goods, coffee, tea, and juice

Homemade Crumpets- Whipped honey butter and lemon berry compote
Loaded Lox Bagel- with Herby cream cheese, pickled onions, capers and lemons
Eggs Benedict- with poached eggs, smoked ham, greens, and Hollandaise sauce
Maple Pancake stacks- Caramelized bananas with fresh berries and chantilly cream
Pomegranate Avocado Toast- with Smashed avocado, poached eggs, fresh herbs and goat cheese
Spanakopita Frittata- with spinach, marinated feta, and sourdough bread

MIDDAY

Tuna Poke Bowl- Edamame, rainbow vegetables, Nori, and a wasabi wrap
Lemon Garlic Chicken Skewers- with whole Roasted cauliflower, herb grain bread, and toasted pita bread
Chili Prawn Linguine- Cherry tomatoes, fresh parsley, and peach burrata salad
Cajun Butter Shrimp Rolls- Brioche, buttermilk lettuce, dill mayonnaise and lemon
Blackened Mahi Tacos- Mango Slaw, avocado crema, pickled jalapenos and lime
Chicken Milanese- Crunchy apple slaw, rosemary potatoes, Romesco Sauce
Pulled Port Sammies- Arugula, Spicy Pickles, charred corn

APPETIZERS

Gooey Baked Brie- Honey drizzle, thyme, toasted pistachios
Prawn Ceviche- Tostadas, Guacamole, and zesty lime
Goats Cheese Tart- Caramelized onion, thyme and puff pastry
Smoked Salmon Blinis– Beetroot cream cheese and dill
Crab Rangoon- Creamy fried wontons with chili dipping sauce
Feta & Artichoke Dip- toasted pinenuts, grapes and grain crackers
Charcuterie Board- Assorted cheese and meats, crudites and pickles

MAIN

Chicken Roulande- Sun dried tomato, parmesan polenta and broccolini
Marinated Lamb Rack- Mediterranean Roasted Vegetables and Chermoula Sauce
Lemon and Pea Risotto- Crispy skin salmon with Grana Padano
Braised Beef Short Ribs- Cauliflower puree, honey-roasted carrots, and red wine au jus
Red Pepper Mahi Mahi Curry- Jerk spiced fish, coconut rice, mango salad
Surf and Turf- Garlic butter lobster with asparagus and creamy mashed potato
Sticky Asian Baked Tilapia- Sesame crusted cucumber, jasmine rice

DESSERTS

Chocolate Brownie- Chocolate ganache with berries and crushed Pistachio
Citrus Olive Oil Cake- Citrus compote with cream cheese frosting
Strawberry and cream Granita- Chantilly lace, lime and mint
Basque Cheesecake- with a berry compote
Coconut Apple Crumble- Chantilly Cream, walnuts and salted caramel
Lemon Creme Brulee- Sugar crack top with raspberries and lemon zest
Triple Chocolate Tart- Oreo crust, chocolate ganache, and white chocolate swirls

CAPTAIN- TBA

CHEF JULIA

Growing up in Sydney, Australia, Julia mastered family recipes baking with her mother and grandmother. Her journey from a pediatric nurse amidst a global pandemic to a chef on Croatian flotilla charter yachts showcases her adaptability and passion for culinary arts. With a rich hospitality experience in Sydney and culinary training from Le Cordon Bleu and the Australian Patisserie Academy, she’s dedicated to creating memorable dining experiences.

Julia finds joy in reading under the sun and exploring coastal walks. She values gatherings around the table, sharing meals and stories. Eager to bring people together, Julia looks forward to making your time on board unforgettable.


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