Born and raised in Cape Town, South Africa, it wasn’t until Jonathan and his family moved to Australia where his passion for the outdoors and adventure began. He comes from a family of avid sailors which is where the intrigue for sailing started. Jonathan began his working career as an engineering Tradesperson in Heavy Fabrication & Welding. That experience gave him a broad background for all things mechanical.
In 2015, he decided to turn his dream of working as a Professional Yacht Captain into a reality and he obtained his Offshore Yacht Master’s in South Africa. Jonathan has since had a vast amount of experience working on charter yachts in the Mediterranean, Caribbean, French Polynesia, Thailand, Australia and South Africa, working as both a Charter Captain, Delivery Captain and Lead Skipper of a flotilla company.
In his free time, between charter seasons, Jonathan also started a Safari company taking guests through South Africa, Namibia and Botswana. Experiencing the vast landscapes, animal safari’s and 4wding (which is definitely not for the faint hearted). Jonathan’s first love however, will always be sailing, feeling most at home being in and around the water!
Jonathan spends his spare time participating in water sports, diving, fishing and travelling (anything that involves water really). Jonathan self-admits that he much prefers the relaxed lifestyle that comes with yachting and would eventually like to purchase a yacht of his own and sail around the world with his partner, Tracy.
Born in the coastal South West of Australia, this is where Tracy’s love of the great outdoors began. Tracy grew up on a farm and started boating from a young age. Living on the coast allowed her to flourish on the beach and in the water.
Over the years Tracy has worked in several cafes and restaurants in Western Australia, well known for it’s famous wine regions. Tracy worked as a supervisor, chef and barista with over eight years experience in the hospitality industry.
Tracy also studied Occupational Therapy, at Curtin University, which lead to a career in the disability sector supporting adults with Autism. Tracy has always had the urge to support other’s in need. She has since returned to working in the hospitality industry, having travelled overseas to a vast variety of countries, Tracy fell in love with the yachting lifestyle. After all, what could be better than travelling from place to place whilst working onboard a yacht!
Tracy has sailed around the western and eastern coasts of Australia, Mediterranean and French Polynesia. Her broad cooking style incorporates an array of seafood, Asian delicacies and comforting Italian cuisines to make you feel like you’re experiencing different cultures.
Tracy Shepherd Chef and First Mate Aboard S/V Oceana (V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)
BREAKFAST _______________________________________________________________________________________ Eggs Benedict, poached eggs, smoked ham and hollandaise sauce on a bagel (GFO) Smashed avocado, sprinkled with feta, arugula and pinenuts on sourdough toast (GFO, V) Moroccan Shakshuka, baked eggs with tomato, sautéed spinach and crumbled feta served to share (GFO, V) Sautéed mushrooms, with spinach and shaved parmesan on sourdough toast (GFO, V) Waffles with caramelized banana, fresh strawberries, maple syrup and whipped cream (V) Eggs on sourdough toast (poached, fried, scrambled) with halloumi and bacon (GFO, VO)
LUNCH _______________________________________________________________________________________ Mahi Mahi with lemon garlic sauce, coconut rice and a mango cilantro salsa (GF) Fresh Garlic butter lobster tail with a rose Fettuccine (GFO) Pork Sliders with apple slaw and barbecue sauce in a brioche bun Pineapple fried rice with coconut shrimp (VO, GFO) Grilled fish tacos with red cabbage, pico de gallo, cilantro and guacamole Homemade creamy pesto pasta with slithered almonds (V, G.F) Pearled Israeli couscous salad with king prawns (VO) Fresh Mediterranean salad with fried wontons and chicken skewers (GFO, VO)
APPETIZERS _____________________________________________________________________________ Baked filo pastry with brie, fig and walnuts (V) Creamy garlic prawns (GF) Stuffed mushrooms in a cheese sauce (V) Bruschetta with pesto, tomato, red onion, shaved parmesan and a drizzle of balsamic glaze (V) Arancini balls (V) Butternut soup with cracked pepper served with a side of sourdough bread (GFO, VO) Seared Scallops with a garlic and basil butter (GF) Caprese salad with a drizzle of olive oil, basil and balsamic glaze (GF, V)
DINNER _____________________________________________________________________________ Fillet Mignon with mushroom or peppercorn sauce, creamy mash and portobello mushrooms (GFO) Wild mushroom risotto with shaved parmesan (GF, VO) Rack of lamb with a red wine jus, roast potatoes and herbed baby carrots (GFO) Teriyaki salmon with broccolini and creamy mash (GF) Slow cooked baby back ribs with a sticky barbecue sauce, served with corn (GF) Creamy butter chicken with a side of white rice and homemade garlic naan (GF) Traditional Beef Lasagne Thai coconut red curry with a side of jasmine rice (GF, VO) Duck breast with an orange sauce served with root vegetables (GFO) Fettuccine Carbonara (GFO)
DESSERTS _______________________________________________________________ Creme Brûlée Sticky date pudding with butterscotch sauce Mini raspberry cheesecake Decadent Chocolate brownie with ice cream Chocolate mousse Tiramisu Chocolate self saucing pudding served with whipped cream or ice cream
Pina Colada Mojito Margarita Painkiller Bloody Mary Strawberry Daiquiri Paloma Clover Club Gin Fizz
Winter 2022 to 2023
Winter 2023 to 2024
GENERAL NOTES: MINIMUM NIGHTS: 5, Inquire for less For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.