OCEANA 48

YACHT TYPE: CATAMARANS

OCEANA 48

  • 16,700 / Week
  • 20,000 (High Weekly Price)
  • 16,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands
  • Summer Port: Caribbean Virgin Islands
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • 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, stall shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet shows.
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.

 

Tracy Shepherd
Chef and First Mate Aboard S/V Oceana
(V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)
 
BREAKFAST
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Bacon benedict w/poached eggs & hollandaise sauce on a bagel or sourdough toast (GFO)
Smashed avocado, sprinkled with feta and roasted pine nutson 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)
Cinnamon French toast with berry compote and powdered sugar (V)
Scrambled eggs, roasted asparagus and bacon on sourdough toast (GFO)
Continental selection of fresh fruit, yogurt, granola, a variety of cold meats and cheeses.
 
LUNCH
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Traditional Beef Lasagne served with a fresh side salad
Chicken bacon Caesar salad with crispy croutons
Pulled Pork Sliders with apple slaw and barbeque sauce in brioche buns
Pineapple fried rice with coconut shrimp
Grilled fish tacos with red cabbage, cilantro, guacamole, sour cream and lime
Fettuccine carbonara with homemade garlic focaccia (GFO)
Pearled Israeli couscous salad


 
APPETIZERS
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Bruschetta with pesto, tomato, red onion, shaved parmesan a drizzle of balsamic glaze (V)
Butternut soup with cracked pepper served with a side of sourdough bread (GFO, VO)
Seared Scallops with a garlic and basil sauce (GF)
Caprese salad with a drizzle of olive oil, balsamic glaze topped with pesto (GF, V)
Antipasto platter with olives, cold meat, cheese, dips and flat bread (GFO, VO)


 
DINNER
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Teriyaki salmon with broccolini and creamy mash (GF)
Thai coconut red curry with a side of jasmine rice (GF, VO)
Beef filled ravioli with a creamy rosé sauce
Fillet Mignon with mushroom sauce, broccolini and a creamy parmesan mash (GF)
Wild mushroom risotto with spinach, sweet potato and shaved parmesan (GF, VO)
Creamy chicken in white wine sauce 

DESSERTS
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Sticky date pudding with butterscotch sauce
Mini French vanilla cheesecake topped with fresh strawberries
Decadent Chocolate brownie with ice cream
Chocolate mousse
Selection of fresh fruits (GF)
 
DRINKS
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Specialty Cocktails
Mojito
Margarita
Pina Colada
Bloody Mary
Strawberry Daiquiri 

 

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