ANTIGUA AND BARBUDA
A Week Around Antigua
A 7-day crewed Antigua sailing itinerary — Nelson's Dockyard, Cades Reef, the North Sound and Green Island, all under steady trade winds with no long passages.
49
FT — SAILING CATAMARAN
8
GUESTS
4
CABINS
2
CREW
From
$24,000
Per Week
48 reviews48 reviews
The Yacht
'Oceana' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter.
Oceana Description and Charter Summary Information
The Ocean Calls
Oceana will accommodate 8 charter guests in 4 spacious queen cabins. She is a 2021 sailing catamaran offering soft foam decking that encompasses the entire deck and flybridge, lithium batteries and solar panels that allow the air conditioning to run without the generator, a water maker, ice maker, full sized refrigerator, a fully customizable menu, ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, subwing, wakeboard, stand up paddle board, towable water tube, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, Fusion 3 Bluetooth enabled sound system and Oceana giveaways. Oceana is an award-winning yacht, having taken home the following awards: 2022 USVI Charter Yacht Show - Best Yacht Under 50 ft Runner Up; and 2023 USVI Charter Yacht Show - Best Yacht Under 50 ft Runner Up.
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Specifications
At a Glance
- Length
- 49 ft
- Beam
- 26 ft
- Guests
- 8
- Cabins
- 4
- Heads
- 4
- Queen Beds
- 4
- Year Built
- 2021
Yacht Information
From the Logbook
Our take: Oceana
Oceana is an excellent choice for those seeking a yacht on the smaller end of the range without sacrificing comfort or space. The Bali 4.8 layout is brilliantly designed, with features like the signature garage door that opens the saloon to the cockpit, creating a spacious and breezy indoor/outdoor living area. Despite its size, Oceana feels larger thanks to its smart use of space, including a generously sized flybridge and a foredeck lounge for sunbathing or socializing.
With four well-appointed queen cabins, each with its own en-suite bathroom, Oceana ensures every guest enjoys both comfort and privacy. Whether you’re relaxing on the flybridge or taking advantage of the yacht’s thoughtful layout, Oceana delivers a big experience in a smaller package—perfect for exploring the Caribbean in style.
Additional yacht details including amenities and standard equipment for Oceana
Explore Oceana
Nov 1, 2025 – Apr 30, 2026
Winter 2025 to 2026
$24,000–$27,000 / week
Inclusive
- 2 guests
- $24,000
- 3 guests
- $24,500
- 4 guests
- $25,000
- 5 guests
- $25,500
- 6 guests
- $26,000
- 7 guests
- $26,500
- 8 guests
- $27,000
Base: Soper's Hole Marina, Tortola, BVI · Pickup: Soper's Hole Marina, Tortola, BVI
May 1, 2026 – Oct 31, 2026
Summer 2026
$24,000–$27,000 / week
Inclusive
- 2 guests
- $24,000
- 3 guests
- $24,500
- 4 guests
- $25,000
- 5 guests
- $25,500
- 6 guests
- $26,000
- 7 guests
- $26,500
- 8 guests
- $27,000
Base: Soper's Hole Marina, Tortola, BVI · Pickup: Soper's Hole Marina, Tortola, BVI
Nov 1, 2026 – Apr 30, 2027
Winter 2026 to 2027
$25,000–$28,000 / week
Inclusive
- 2 guests
- $25,000
- 3 guests
- $25,500
- 4 guests
- $26,000
- 5 guests
- $26,500
- 6 guests
- $27,000
- 7 guests
- $27,500
- 8 guests
- $28,000
Base: Soper's Hole Marina, Tortola, BVI · Pickup: Soper's Hole Marina, Tortola, BVI
May 1, 2027 – Oct 31, 2027
Summer 2027
$25,000–$28,000 / week
Inclusive
- 2 guests
- $25,000
- 3 guests
- $25,500
- 4 guests
- $26,000
- 5 guests
- $26,500
- 6 guests
- $27,000
- 7 guests
- $27,500
- 8 guests
- $28,000
Base: Soper's Hole Marina, Tortola, BVI · Pickup: Soper's Hole Marina, Tortola, BVI
Additional Pick-up & Drop-off areas:
- Village Cay
- Trellis Bay
Rate Notes & Conditions
GENERAL:
- MINIMUM NIGHTS: 5
- 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.
Turnaround time:
- 48 HOURS REQUIRED
- Please inquire if you need a cabin change.
SLEEP ABOARD:
- The yacht does not offer sleep aboards.
LOCAL FARE:
- Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person.
HALF-BOARD:
- Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinner ashore at client expense. Discount of $150 per person
CHRISTMAS (2025/2026 season):
- 7 night minimum
- 1-8 guests @ +10% surcharge over 8 pax rate ($29,700)
- Charter must end no later than Dec 27th
NEW YEARS(2025/2026 season):
- 7 night minimum
- 1-8 guests + 20% surcharge over 8 pax rate ($32,400)
Relocations:
- SAINT MARTIN / SAINT BARTHS RELOCATION FEE: Relocation fee of $3,000
- Minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround).
- Please inquire for availability.
GENERAL:
- MINIMUM NIGHTS: 5
- 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.
Turnaround time:
- 48 HOURS REQUIRED
- Please inquire if you need a cabin change.
SLEEP ABOARD:
- The yacht does not offer sleep aboards.
LOCAL FARE:
- Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person.
HALF-BOARD:
- Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinner ashore at client expense. Discount of $150 per person
CHRISTMAS (2026/2027 season):
- 7 night minimum
- 1-8 guests @ +10% surcharge over 8 pax rate ($29,700)
- Charter must end no later than Dec 27th
NEW YEARS(2026/2027 season):
- 7 night minimum
- 1-8 guests + 20% surcharge over 8 pax rate ($32,400)
Relocations:
- SAINT MARTIN / SAINT BARTHS RELOCATION FEE: Relocation fee of $3,000
- Minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround).
- Please inquire for availability.
GENERAL:
- MINIMUM NIGHTS: 5
- 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.
Turnaround time:
- 48 HOURS REQUIRED
- Please inquire if you need a cabin change.
SLEEP ABOARD:
- The yacht does not offer sleep aboards.
LOCAL FARE:
- Includes 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person.
HALF-BOARD:
- Includes 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinner ashore at client expense. Discount of $150 per person
CHRISTMAS (2027/2028 season):
- 7 night minimum
- 1-8 guests @ +10% surcharge over 8 pax rate
- Charter must end no later than Dec 27th
NEW YEARS(2026/2027 season):
- 7 night minimum
- 1-8 guests + 20% surcharge over 8 pax rate
Relocations:
- SAINT MARTIN / SAINT BARTHS RELOCATION FEE: Relocation fee of $3,000
- Minimum 48 hours required on either side of charter dates for boat transit (in addition to normal turnaround).
- Please inquire for availability.
- PANCAKES - TOPPED WITH FRESH BERRIES, BACON AND ORGANIC MAPLE SYRUP
- AVOCADO TOAST - SOURDOUGH | AVOCADO | FETA | RED ONIONS | SESAME SEEDS | BALSAMIC REDUCTION | POMEGRANATES
- DUCK CONFIT BENEDICT - TOASTED ENGLISH MUFFIN | POACHED EGGS | FRESH ARUGULA | HASH | PAPRIKA ORANGE HOLLANDAISE SAUCE
- SALMON BAGEL - TOASTED BAGEL | CREAM CHEESE | SCRAMBLED EGG | SMOKED SALMON | CAPER BERRIES & FRESH DILL
- ITALIAN EGGS - SOURDOUGH | BASIL PESTO | TOMATO'S | PROSCIUTTO | FRIED EGG | PROVOLONE CHEESE & BALSAMIC REDUCTION
- HONEY HALLOUMI - FRESHLY BAKED BREAD | WHIPPED ROSEMARY BUTTER | HONEYCOMB | HALLOUMI
- HUEVOS RANCHEROS - MEXICAN SALSA BEANS | FRIED ONION | FRIED EGG | GUACAMOLE | SOUR CREAM | SERVED WITH FRESH TORTILLA & FRESH CORIANDER
- PASTRIES & QUICK GRABS - CROISSANT | PAIN AU CHOCOLAT I BANANA & NUTELLA TWISTS | DEVILLED EGGS | MINI QUICHES
- TUNA POKE BOWL - SUSHI RICE | WASABI SESAME CRUSTED SEARED TUNA I PURPLE CABBAGE | AVOCADO | EDAMAME | GRATED CARROTS | FRESH MANGO SLICES | NORI WAKAME | FRIED WONTON CHIPS | HOMEMADE SPICY MAYO
- GREEK SALAD - PEARLED COUSCOUS | CUCUMBER | CHERRY TOMATO'S | FETA | FRESH ARUGULA | HOMEMADE GREEK DRESSING | MINT INFUSED TZATZIKI | SERVED WITH GREEK MEATBALLS, GRILLED CHICKEN & PITA BREAD
- BURGER - BRIOCHE BUN | BACON ONION MARMALADE | SWISS CHEESE | HOMEMADE POTATO WEDGES
- THAI BEEF NOODLE SALAD - ASIAN MARINATED STEAK | SWEET POTATO NOODLES | ROCKET | WATERCRESS | FINELY SHREDDED CARROTS & CABBAGE | AVOCADO | FRESH CORIANDER & MINT | ROASTED CASHEW NUTS | TOPPED WITH SPICY ASIAN DRESSING
- CAESAR SALAD - GRILLED CHICKEN | SOURDOUGH CROUTONS | HOMEMADE CASER DRESSING | PARMESAN SHAVINGS
- BLACKED SHRIMP TACOS - SOFT SHELL TORTILLAS | MEXICAN SLAW | GUACAMOLE | SOUR CREAM | SERVED WITH CHAR GRILLED SWEETCORN & JALAPENO DRESSING
- SIRLOIN STEAK - SLICED AND TOPPED ON A ROCKET PINE NUT PESTO PASTA | GRILLED PEACH & BURRATA SALAD
- SMOKED CUISINE - VARIETY OF PROTEINS | POTATO BAKE | COLESLAW | SWEETCORN | FRESHLY BAKED GARLIC BREAD (CONTINGENT UPON THE CHARTER GROUP'S PREFERENCES)
- CHARCUTERIE BOARD - SELECTION OF FINEST MEATS 6 CHEESES |CRACKERS | OLIVES | BERRIES NUTS
- WAHOO CEVICHE - AVOCADO | MELON | FRIED WONTON CHIPS
- OYSTER PATE - HOMEMADE BUTTERY & FLAVORFUL PATE ACCOMPANIED BY TOASTED GARLIC BREAD AND LEMON TWIRLS
- VIETNAMESE SPRING ROLLS - RAW VEGETARIAN SPRING ROLLS | SERVED WITH A SPICY PEANUT SATAY SAUCE
- SHRIMP COCKTAIL - BUTTER GARLIC SHRIMP | HOMEMADE THOUSAND ISLAND SAUCE | ON A BED OF CRUNCHY ROMAIN
- CAPRESE MY WAY - FRESHLY TOASTED CIABATTA | BALSAMIC ROASTED CHERRY TOMATOES | FRESH BASIL PESTO | ROASTED GARLIC | RICOTTA CHEESE I TOPPED WITH BALSAMIC PEARLS
- BOA BUNS - PULLED PORK | SPICY LIME CABBAGE
- TIGER PRAWN BISQUE - SLOW COOKED RICH BISQUE | BUTTER PARMESAN ORZO| FRIED LEAK | HOMEMADE GARLIC AIOLI
- FILET MIGNON - STEAK MARINATED & COOKED TO PERFECTION | MADAGASCAN GREEN PEPPERCORN & COGNAC SAUCE | TRUFFLE GARLIC POMME PURÉE | BACON WRAPPED ASPARAGUS, DOLLOP OF CHIMCHURRI
- SEABASS - PISTACHIO CRUSTED SEABASS | GARLIC BUTTER BROCCOLINI | CAULIFLOWER PUREE | TOPPED WITH PARSNIP CHIPS
- SLOW COOKED BEEF SHORT RIBS - POTATO PUREE | GREEN BEAN SALAD
- CRISPY PORK BELLY - SLOWED COOKED IN APPLE CIDER & STAR ANIS | PARSNIP PUREE | ROASTED CARROTS
- SEAFOOD PASTA - SCALLOPS | CLAMS | LOBSTER TAIL | TOMATO CREAM SAUCE
- SUSHI - FINEST SELECTION OF FRESH FISH | MAKI ROLLS | TUNA & SALMON SASHIMI PRAWN & EEL NIGIRI'S | SERVED WITH GYOZA
- CHEESECAKE - DECONSTRUCTED CHEESECAKE | RASPBERRY COULEE | RASPBERRY TUILLE | CRUSHED GRAHAM CRACKERS
- FUDGY-CRISP BROWNIES - SERVED WARM WITH MELTED MARSHMALLOW I COOKIES AND CREAM ICE-CREAM
- PANNA COTTA - ITALIAN CUSTARD | PASSIONFRUIT PUREE | PASSIONFRUIT TUILLE
- LEMON MERINGUE PIE - LUSCIOUS LEMON-INFUSED DESSERT | SWEET BUTTERY CRUST | SOFT GOLDEN MERINGUE FINISH
- BANANA PARFAIT - BANANA FLAMBÉED IN RUM & SUGAR | CARAMEL | BANANA CREAM | HAZELNUT WAFER, CRUMBLED CRUNCHIE
- PEPPERMINT CRISP - CARAMEL CREAM | HONEY CRUMBLE BISCUITS | CRUSHED PEPPERMINT CHOCOLATE
- CRÈME BRULLE - FRENCH VANILLA CUSTARD | CARAMELIZED SUGAR | TOPPED WITH FLAMBÉED BLUEBERRIES
Sample Menu
ALL MEALS CAN BE ADAPTED TO DIFFERENT DIETARY REQUIREMENTS
BREAKFAST
-ALL BREAKFASTS ARE SERVED WITH GREEK YOGURT HOMEMADE GRANOLA AND A FRUIT PLATTER-
LUNCH
-LUNCH SERVED WITH HOMEMADE FOCACCIA BREAD-
APPETIZERS
DINNER
DESSERT
Tender
12 Ft · seats 5 · 40 HP
- 10 ft. floating dock
- Caribbean made ecofriendly and reef safe toiletries
- Floats / Noodles
- Underwater lights
- bar stocked to guest preferences
- board and card games
- coffee/espresso machine
- rendezvous diving
- subwing
Boarding Ladder— S/S ladder of scoop steps
Fishing Gear— type: 1 trolling rod, 1 casting, rods: 2
Fishing Permit— Yes
Kneeboard
Sea Scooters
Snorkel Gear
Stand-up Paddleboards ×2
Swim Platform— Scoop steps
Tube
Wakeboards
Air Conditioning
Water Maker
BBQ
Bimini
Deck Shower
Dining ×8
Generator— 13.5Kvw
Hair Dryer
Hatches— Lots
Ice Maker
Internet/WiFi— Onboard WIFI
Inverter
Salon Stereo
Smoking Allowed— Yes, only off transom
Sun Awning
VCR/DVD
iPod/MP3
Captain
Gavin Post
South African · English
Chef
Dani Willows
South African
-Captain Gavin and Chef Dani will still be onboard for the 2026/2027 season.-
I am your Captain, Gavin
It is my pleasure to introduce myself to you and welcome you onto the sensational sailing yacht Oceana!
I love sailing! I learned this about myself at aged 16 when I first caught the breeze off the beautiful but harsh South African coastline. My journey has taken me past Pirate infested coastline, to rubbing shoulders with the rich and famous in Monaco, to having my very own "Wilson" experience sailing across the Atlantic Ocean (with many stories in-between), ALL leading up to the moment I get to charter for you!
I am a captain by profession with a passion for entertaining! In addition to sailing and entertainment, I am a very avid Scuba diver with years of professional experience leading dives and instructing students around the Caribbean.
This year marks my 5th season in the Caribbean. The fish are my friends, the coral reefs contours are my familiar neighborhoods and the evening anchorages provide the front row seats for some of the best sunsets you have ever seen!
Let's all step foot off the rock, leave our shoes on the dock, and forget about the clock. It's 5 o'clock somewhere!
With all sincerity, I am looking forward to boarding time with all of you! From me to you, have a safe journey and we will see you all onboard soon! Best wishes from Captain Gav.
I am your Chef, Dani
Growing up on the coast of South Africa, the ocean was my first love—its rhythm, mystery, and boundless horizon always called to me. But it was my roots in the service industry that instilled in me a deep appreciation for creating memorable experiences and genuine connections.
From a young age, cooking has always been a passion of mine. Whether helping in the kitchen at my family’s guest lodge or experimenting with flavors on my own, food has always been my way of expressing creativity and bringing people together.
My path took an exciting turn when I joined a yacht crew in Europe, attending the Palma Super yacht Cup. I quickly fell in love with the sense of freedom and adventure it offered. Life at sea gave me the chance to combine my passions—crafting meals in the galley while enjoying the sound of the sails.
I decided to make the leap to the British Virgin Islands—and that’s where everything clicked. The island lifestyle, rich with culture, flavor, and natural beauty, captured my heart completely. It deepened my love for hospitality, community, and, of course, food.
I am now blending my lifelong passion for cooking with my love of adventure, service, and the sea. Whether it's through a thoughtfully prepared dish or a shared sunset sail, I strive to create experiences that leave people with a sense of wonder—and a full heart (and belly).
AMAZE AMAZE AMAZE!
OMG! What an amazing week!
AMAZE AMAZE AMAZE!
Thank you for your hard work, organization, friendly attitude + positive vibes. Its not often my sisters + I can get together & we treasure every minute. You made it special. Thanks also for the birds - even the pearly eyed thrasher who visited at "Turtle Cove". Here's to a summer of smooth sailing.
Warmest regards,
Joan Tell 🙂
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07 / Open Weeks
'Oceana' Availability
Cruising Grounds
Where Oceana voyages
Sample Itineraries
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