OCEANA 48

2021 49ft Catamaran Sleeps 8 Guests In 4 Cabins, Upper deck lounging

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From $22,700/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 8

Length: 49ft

Cabins: 4

Built: 2021

Crew: 2

Builder: Bali Catamarans

2022 RUNNER UP BEST YACHT IN SHOW UP TO 50' USVI...

Accommodations

8 Guests

4 Queen Beds

4 Wash Basins

4 Cabins

4 Showers

4 Electric Heads

Four 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 s...

Amenities

WiFi internet access

Generator:13.5Kvw

Bimini Top

BBQ

Cockpit and flybridge speakers

Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms

Night Air conditioning and fans

Sun Awning

Ice maker

Ipod/device docking station

Amenties

Water fun

12 Ft 40 HP Dinghy

Stand Up Paddle

Fishing Gear

Wakeboard

2 Man Kayak

Beach Games

Tube

Snorkeling Gear

10 ft. floating dock
Subwing
Floats / Noodles
Underwater lights

Crew

Captain Umberto

Born and raised in Sicily in the south of Italy, Umberto has spent a great deal of time around the water. Even as a young child he was passionate about watersports, fishing and outdoor activities. After he received his bachelor’s degree in business administration in Milan, he traveled to Australia to work in hospitality at the famous Sydney Opera House, he also lived in Hong Kong for 4 months while interning for a digital start-up.

In 2017 he found himself back in Italy and decided to spend more time on the water and thus started working for The Yacht Week, a popular flotilla company that operates in the Mediterranean but al...

Cuisine

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.