OKEANA

YACHT TYPE: CATAMARANS

OKEANA

  • 19,500 / Week
  • 22,500 (High Weekly Price)
  • 19,500 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
  • Summer Port: W. Med -Riviera/Cors/Sard.
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 49.00 Ft
  • Beam: 25.85
  • Draft: 4.3
  • Engine: Engine - 2 x 57hp
  • AC: Full
  • Year Built: 2020
  • Builder: Bali Catamarans
  • Yoga Mats
  • Noodles and Floating Mat
  • Custom sun awning on the bow.

Accommodations

Four well appointed queen staterooms and the crew takes the twin bunk cabin.

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OKEANA 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.

***The menu is only a sample of what to expect on board, modifications are made in accordance with the ingredients availability on each location and season.***

Breakfast

Everyday coffee, tea, sorted pastry, bread or baked goods, and a fruit platter will be served

Spinach, parmesan cheese, and ham omelet, served with side mushrooms and fruit stack

Avocado toasts with bacon, tomato, and feta cheese served with  scrambled eggs and overnight oats topped with berries and nuts

Ham & cheese, banana & Nutella, or strawberry & Nutella french crepes served with yogurt parfait

Baked hash brown potatoes, egg cups topped bacon cheddar and parsley 

Shakshuka poached eggs in tomato sauce, topped with feta cheese, served with sausage and pita bread 

French Toast with fresh fruit salad, topped with nuts, syrup, and honey 

Bagel sandwiches or bagel spread


Lunch    

Brochettes (kebobs) beef or chicken protein with greek salad and tzatziki

Fish sandwich with tartar sauce, corn on the cob, and a side salad

Carnitas tacos with pickled cabbage and cotija cheese, black bean salad, avo sourcream and spicy mayo sauces 

Fresh chicken salad made with carrots, raisins, celery, seasoned roast chicken, and homemade mayo mustard sauce, served with crunchy potatoes sticks and cucumber and tomatoes

Mexican seasoned shrimp cocktail with cucumber, tomatoes, radish and avocado, sour cream and a side of nachos 

Ahi tuna poke bowl with a rice or quinoa base, veggies of the season, fresh mango, and chutney

Crab cake over green papaya salad with remoulade and tartar sauce options

 

Dinner Menu 1

Brie and bacon or brie and apricot marmalade canapés

Baked Provencal catch of the day fish with baked potatoes, garnished with arugula and cherry tomatoes

Brownie with ice cream and strawberries

Dinner Menu 2

Tomato and fresh mozzarella bruschetta 

Creamy pesto risotto, garnished with pistachio and basil served with a choice of shrimp, smoked salmon, or prosciutto VG grilled zucchini

Panna cotta with berries coulis

Dinner Menu 3

Garlic bread, sausage cuts and vinaigrette (pico de gallo) sauce

Filet Mignon steak with oregano-rosemary roasted potatoes and parmesan brussels sprouts

Passion fruit mousse

Dinner Menu 4

Hummus dip with mini pita breads and celery and carrots sticks

Caribbean Chicken curry with coconut milk, pineapple, and chickpeas on a bed of  jasmine rice

Mango, pineapple, coconut tropical crumble served with sorbet or vanilla ice cream

Dinner Menu 5

Mini quiches with green salad yogurt sauce

Grilled Snapper over pearl couscous Mediterranean style

Shortcake with whipped cream and strawberries

Dinner Menu 6

Cheese and charcuterie board with fruits and nuts

Seared scallops over a cheesy creamed corn, topped with crispy bacon crumbles and pickled red onions, served with fresh corn and tomatoes

Banana flambe with vanilla ice cream 

Dinner Menu 7

Caprese Salad 

Spaghetti a Bolognesa 

Banana, cardamom sorbet with crunchy almond praline 

 

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