- Guests 8
- Cabins 4
- Model Cat
- Year Built 2021
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2021 to 2022||Inclusive||$17,000||$17,500||$18,000||$18,500||$19,000||$19,500||$20,000|
|Winter 2022 to 2023||Inclusive||$17,000||$17,500||$18,000||$18,500||$19,000||$19,500||$20,000|
Additional Rate Information
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum. Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
2/$16,700 3/$17,050 4/$17,400 5/$17,750 6/$18,100 7/$18,450 8/$18,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2/$16,850 3/$17,275 4/$17,700 5/$18,125 6/$18,550 7/$18,975 8/$19,400
CHRISTMAS/NEW YEARS: 7 night minimum
CHRISTMAS: 1-8 guests @ $24,000 – charter must end on 12/27/22 or earlier
NEW YEARS: 1-8 guests @ $26,000 – charter may not start prior to 12/28/22
Summer Area: Caribbean Virgin Islands
Winter Area: Caribbean Virgin Islands
Born and raised in Cape Town, South Africa, it wasn’t until Jonathan and his family moved to Australia where his passion for the outdoors and adventure began. He comes from a family of avid sailors which is where the intrigue for sailing started. Jonathan began his working career as an engineering Tradesperson in Heavy Fabrication & Welding. That experience gave him a broad background for all things mechanical.
In 2015, he decided to turn his dream of working as a Professional Yacht Captain into a reality and he obtained his Offshore Yacht Master’s in South Africa. Jonathan has since had a vast amount of experience working on charter yachts in the Mediterranean, Caribbean, French Polynesia, Thailand, Australia and South Africa, working as both a Charter Captain, Delivery Captain and Lead Skipper of a flotilla company.
In his free time, between charter seasons, Jonathan also started a Safari company taking guests through South Africa, Namibia and Botswana. Experiencing the vast landscapes, animal safari’s and 4wding (which is definitely not for the faint hearted). Jonathan’s first love however, will always be sailing, feeling most at home being in and around the water!
Jonathan spends his spare time participating in water sports, diving, fishing and travelling (anything that involves water really). Jonathan self-admits that he much prefers the relaxed lifestyle that comes with yachting and would eventually like to purchase a yacht of his own and sail around the world with his partner, Tracy.
Born in the coastal South West of Australia, this is where Tracy’s love of the great outdoors began. Tracy grew up on a farm and started boating from a young age. Living on the coast allowed her to flourish on the beach and in the water.
Over the years Tracy has worked in several cafes and restaurants in Western Australia, well known for it’s famous wine regions. Tracy worked as a supervisor, chef and barista with over eight years experience in the hospitality industry.
Tracy also studied Occupational Therapy, at Curtin University, which lead to a career in the disability sector supporting adults with Autism. Tracy has always had the urge to support other’s in need. She has since returned to working in the hospitality industry, having travelled overseas to a vast variety of countries, Tracy fell in love with the yachting lifestyle. After all, what could be better than travelling from place to place whilst working onboard a yacht!
Tracy has sailed around the western and eastern coasts of Australia, Mediterranean and French Polynesia. Her broad cooking style incorporates an array of seafood, Asian delicacies and comforting Italian cuisines to make you feel like you’re experiencing different cultures.
|Captain||Jonathan Crews||So. African||0||English|
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.
All queen berths are 5’w X 6.6″L
Chef and First Mate Aboard S/V Oceana
(V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)
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.
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
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)
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
Sticky date pudding with butterscotch sauce
Mini French vanilla cheesecake topped with fresh strawberries
Decadent Chocolate brownie with ice cream
Selection of fresh fruits (GF)
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.