OCEANA 48

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YACHT TYPE: CATAMARANS

OCEANA 48

  • 22,700 / Week
  • 26,000 (High Weekly Price)
  • 22,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 49.00 Ft
  • Beam: 26
  • Draft: 4.43
  • Engine: 2x57HP Yanmar 13.5Kw Onan Generator
  • AC: Full
  • Year Built: 2021
  • Builder: Bali Catamarans
  • 10 ft. floating dock
  • Subwing
  • Floats / Noodles
  • Underwater lights

Accommodations

4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually contract air-conditioning for each cabins comfort.
Top desk fly-bridge with lounging and seating with a 360-degree view.
Forward cockpit with solid sun deck and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
In true Bali catamaran style, the salon back wall lifts up and side widows slide forward to open up the entire space for an alfresco dining experience and panoramic views.
Crew use bunk cabin.
BERTH SIZES:
All queen berths are 5’w X 6.6″L


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OCEANA 48 Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Day 1
Breakfast
Sweet and savory American pancake platter
Yoghurt with homemade granola
Platter of fresh, seasonal fruits 
Lunch
Crab cakes accompanied with taboulé, tahini sauce and seasonal greens 
Canapé
Filo dough, honey glazed feta & fig camembert from the oven 
Dinner
Cucumber mint soup
Ricotta & spinach cannelloni with bechamel sauce, a parmesan crust and shredded truffle
Merengue roll with cream and summerfruit

Day 2
Breakfast
Shakshuka with crumbled feta and fresh herbs 
Carrot cake with icing and walnuts 
Chia pudding with fresh berries 
Platter of fresh, seasonal fruits 
Lunch
Sushi platter with a fresh mango & edame salad
Canapé
Happy hour flatbread with blue cheese, figs and fresh herbs 
Dinner
Seabass ceviche with mango, tomato and avocado
Caribbean lobster paella
Chocolate covered strawberries 

Day 3
Breakfast
Bagel platter with smoked salmon, eggs, cream cheese, avocado, cucumber and more toppings.
Overnight oats
Platter of fresh, seasonal fruits
Chocolate chip cookies
Lunch
Hawaiian chicken skewers with avocado & green salad
Canapé
Hummus & Tzatziki platter with veggies and pitabread with a watermelon canapé with whipped feta & walnuts
Dinner
Watermelon & tomato gazpacho with basil oil and croutons
Surf 'n Turf with grilled vegetables and potatoes
Scroppino

Day 4
Breakfast
Avocado toast with bacon & fried egg, pickled onion, sesame seeds and micro greens
Greek yoghurt parfaits with blueberries, nuts and a honey drizzle
Nutella filled french crepes with cream on top
Lunch
Swordfish taco's with avocado cream and spicy salsa
Canapé
Summer rolls with shrimp, avocado, carrot, cucumber and rice noodles with a peanut-soy sauce
Dinner
Steak tartare with crostini and tomato salsa
Saffron risotto, parmesan and marinated shrimps
Passionfruit pavlova with white chocolate

Day 5
Breakfast
Eggs Benedict with salmon on croissants
Oatmeal, chocolate energy balls
Fresh fruit skewers
White chocolate & raspberry muffin
Lunch
Peach and burrata salad with basil, tomato and lemon vinaigrette with roasted sourdough
Canapé
Charcuterie platter with a selection of cheeses and meat accompanied with olives and crackers
Dinner
Mackerel, fennel & orange starter
Cauliflower pureé, lobster tail on a bed of orange zested risotto with hazelnut
Chocolate mouse

Day 6
Breakfast
English breakfast with bacon, scrambled eggs with parmesan cheese, sausage and tomatoes
Smoothie bowls loaded with granola, fresh fruit & mint
Platter of fresh seasonal fruits
Lunch
Loaded chicken caesar salad with croutons, anchovies, bacon and fresh vegetables - accompanied by fresh focacci
Canapé
Trio of skewers: caprese, cantaloupe & prosciutto, salmon & cucumber & lemon cream 
Dinner
Buttery scallops with apple and hazelnut
Herb crusted lamb chops with pearl couscous, spinach & pomegranates
Key lime pie

Day 7
Breakfast
Haloumi, zucchini & corn fritters with a poached egg
Banana bread
Papaya fruit loaded with greek yoghurt and fruits
Lunch
Shrimp & crab seafood bisque
Canapé
Loaded mahi-mahi tartare nachos with rice paper chips & nori sheets 
Dinner
Caprese salad
Rib-eye steak with salsa verde, roasted tomatoes & rosemary hassleback potato
Summer tiramisu with strawberries

Selection of cocktails
Moscow Mule
Espresso Martini
Gin & Tonics
Aperol Spritz
Mojito

Allergies
I have accommodated several allergies, intolerances and dietary restrictions as a yacht chef.
These include but are not limited to:
-Pescatarian
-Vegetarian
-Veganism
-Lactose-intolerance
-Gluten intolerance
-Nut allergies
Furthermore, I am confident working with diets such as the Ketogenic diet and the Paleo diet.

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