• 30,700 / Week
  • 37,000 (High Weekly Price)
  • 30,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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  • Size: 54.00 Ft
  • Beam: 29
  • Draft: 4.85
  • Engine: 2x80HP Yanmar 21.5Kw Onan Generator
  • AC: Full
  • Year Built: 2021
  • Builder: Bali Catamarans
  • 10 ft. floating dock
  • Underwater lights
  • Subwing
  • Floats / Noodles


4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.
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 and lounge 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.

Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request.

All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

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WINDWARD 5.4 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)
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)
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)
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)

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)

Creme Brûlée
Sticky date pudding with butterscotch sauce
Mini raspberry cheesecake
Decadent Chocolate brownie with ice cream
Chocolate mousse
Chocolate self saucing pudding served with whipped cream or ice cream

Pina Colada
Bloody Mary
Strawberry Daiquiri
Clover Club
Gin Fizz

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