SAILING CATAMARAN · 46FT · STT-FOREIGN BASED RESTRICTED
OCEANS 8
Yate privado con tripulación
Descubrir46
FT — SAILING CATAMARAN
6
GUESTS
3
CABINS
2
CREW
STT-Foreign Based Restricted
HOME PORT
From
$20,500
Per Week
9 reseñas9 reseñas
The Yacht
'OCEANS 8' es un Sailing Catamaran con capacidad para 6 huéspedes, disponible para charter con tripulación con base en STT-Foreign Based Restricted.
OCEANS 8 Description and Charter Summary Information
OCEANS 8 is a sleek 2021 Lagoon 46 sailing catamaran built for effortless Virgin Islands adventure with a polished, modern feel. Sleeps up to 6 in 3 spacious Queen cabins, each with a private ensuite—perfect for couples, friends, or a small family who want comfort without compromise. A highlight is her expansive aft cockpit, seamlessly integrated into the deck line for panoramic views, easy flow, and relaxed alfresco dining. The flybridge doubles as helm and sun lounge—your go-to spot for sea breezes, sail watching, and sunset cocktails. Inside, she feels surprisingly roomy for her class, filled with natural light and refined finishes that invite you to unwind and connect. Simple, stylish, and made for island-hopping—OCEANS 8 is the kind of charter that feels easy from day one.
Especificaciones
At a Glance
- Longitud
- 46 ft
- Manga
- 27 ft
- Huéspedes
- 6
- Cabinas
- 3
- Baños
- 3
- Camas queen
- 3
- Año de construcción
- 2021
Información del yate
Detalles adicionales del yate, incluyendo amenities y equipamiento estándar para OCEANS 8
Embárcate y explorá OCEANS 8
| Temporada | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|
| Winter 2025 to 2026 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 |
| Summer 2026 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 |
| Winter 2026 to 2027 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 |
| Summer 2027 | $20,500 | $21,000 | $21,500 | $22,000 | $22,500 |
DAY BREAK
Eggs Benedict
Served on a toasted English muffin with hollandaise sauce.
Turkish Shakshuka
Spiced tomato and egg dish served with feta, avocado, and buttery naan.
Brioche French Toast
Served with coconut whipped cream and maple syrup.
Potato Egg Basket
Crispy potato basket filled with egg and topped with avocado.
MIDDAY
Island Chicken Salad Croissant
Chicken salad served on a buttery croissant.
Mahi Fish Tacos
Fresh mahi topped with mango salsa, pickled onions, and avocado.
Slow-Cooked Pulled Pork Sliders
Served with coleslaw and potatoes.
Greek Salad with Jumbo Shrimp
Crisp greens topped with jumbo shrimp and classic Greek accompaniments.
MAIN
Caribbean Tomahawk
Served with rosemary potatoes and fire-kissed asparagus.
Sun-Dried Tomato & Artichoke Stuffed Chicken Breast
Chicken breast filled with sun-dried tomatoes and artichokes.
Thai Creamy Coconut Curry Shrimp
Shrimp simmered in a rich coconut curry sauce.
Island Ember Pork Loin
Pork loin with pineapple glaze, black rice, and zucchini.
DESSERT
Key Lime Pie
Classic tart and creamy key lime pie.
Death by Chocolate Fudge Cake
Rich chocolate cake layered with fudge.
Tres Leches
Traditional milk-soaked sponge cake.
Almond Cream Cake
Light almond cake with cream filling.
- TENDER: Highfield CL 380 FCT, 25 HP engine, with room for 6
- 2 standup paddleboards
- Floating mat
From Texas trails to tropical tides, Captain Shawn’s journey has always flowed between two worlds. Raised in a quaint Texas town, she grew up with a blend of equestrian grace and aquatic adventure, spending her childhood either on horseback or at anchor in quiet coves. At her family’s hunting lodge, she discovered her love for cooking and hospitality, preparing meals for guests and learning the art of creating comfort through food and warmth.
Her professional path began in education, with summers devoted to water sports and exploring the cultures that shaped her passion for life on the water. Eventually, the call of the Virgin Islands became impossible to ignore. Leaving behind a career in the oil and gas sector, Shawn charted a new course — transforming a lifelong dream into a thriving reality.
As a yacht owner, captain, chef, and island guide, she first brought her talents to the jointly owned and chartered sailing catamaran, SV Cashmere, blending seamanship, service, and soul. Today, she pours that same dedication into SV Oceans 8, where her servant-hearted approach, culinary creativity, and deep local knowledge come together to craft unforgettable guest experiences.
Whether guiding guests through turquoise bays, preparing fresh island-inspired dishes, or sharing the hidden gems of the Virgin Islands, Shawn invites you to savor the beauty of the sea and the thrill of adventure. A journey aboard Oceans 8 isn’t just a vacation — it’s a memory in the making.
Chef Julian Ayala
A native Texan with a lifelong connection to the water, Julian’s love of cooking began alongside his love of the outdoors. Raised on Gulf Coast fishing trips and family gatherings centered around food, he developed a passion for fresh ingredients, bold flavors, and the kind of meals that bring people together.
Before transitioning fully to life at sea, Julian built a successful 28-year career in the energy sector after earning his degree from the University of Houston. His entrepreneurial drive led him to operate his own consulting firm, where leadership, organization, and attention to detail were essential. Those same qualities now define his approach in the galley.
As an owner-operator aboard a 50’ sailing catamaran in the Virgin Islands, Julian served as captain, first mate, and chef — managing provisioning, creating customized menus, and delivering full charter experiences for guests. He holds a USCG 100 GRT Master’s License with Sailing Endorsement, along with STCW, ENG1, TABC, and Food Handling certifications.
In the galley, Julian focuses on fresh, flavorful meals inspired by coastal living — from expertly grilled seafood and Texas-inspired specialties to island favorites and handcrafted cocktails. He enjoys creating relaxed, memorable dining experiences that reflect the beauty of the Caribbean.
With calm confidence and genuine hospitality, Chef Julian looks forward to welcoming guests aboard and sharing the simple pleasures of great food and life on the water.
April
~Karen
08 / Availability