OCEANA 48 Yacht Description
Offered by DMA Yachting, the impressive charter yacht OCEANA 48 is a 49 ft sailing catamaran. The key elements of OCEANA 48 are her generous space and fantastic layout. OCEANA 48 spends the summer and winter season in St. Maarten/St. Martin. She was delivered by the renowned boatbuilder Bali Catamarans in 2021. The expansive yacht layout features 4 generous cabins and easily accommodates a group of 8 guests.
OCEANA 48 is classified primarily as a sailing catamaran. The yacht layout radiates from the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the delicious meals are served. The tastefully decorated cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes connect you with the outside world.
The sailboat features 2x57HP Yanmar 13.5Kw Onan Generator engines and a generator.
Accommodation
4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.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, please inquire for a crew cabin change, there is a fee associated.
BERTH SIZES:
All queen berths are 5'w X 6.6"L
What is the cabin arrangement of OCEANA?
- 4 VIP cabins
OCEANA
-
Weekly price: $22,500 - $28,000
Low Season | High Season
- Length: 49'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 2
- Builder: Bali Catamarans
- Cruising Speed: 8 Knots
- Built Year: 2021
Related Videos
OCEANA Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2024 to 2025 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $0 | $0 | $0 | $0 |
| Summer 2025 | $22,500 | $23,000 | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 | $0 | $0 | $0 | $0 |
| Winter 2025 to 2026 | $24,000 | $24,500 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $0 | $0 | $0 | $0 |
| Summer 2026 | $25,000 | $25,500 | $26,000 | $26,500 | $27,000 | $27,500 | $28,000 | $0 | $0 | $0 | $0 |
OCEANA Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 45,000$ to 56,000$ | 9,000$ to 16,800$ | 54,000$ to 72,800$ | Discounts outside the main season are common. | |
| 7 day charter | 22,500$ to 28,000$ | 4,500$ to 8,400$ | 27,000$ to 36,400$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 11,250$ to 14,000$ | 2,250$ to 4,200$ | 13,500$ to 18,200$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 22,500$ / 6 * 3 days = 11,250$ |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: $22,500
High season rate: $28,000
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($29,700) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($32,400)
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 NOTES:
MINIMUM NIGHTS: 4
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.
48 HOURS REQUIRED FOR TURNAROUND
Please inquire if you need a cabin change
SLEEP ABOARD: The yacht does not offer sleepaboards
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS ('25/'26):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2025: 1-8 guests @ +10% surcharge over 8 pax rate ($29,700) - charter must end no later than 12/27
NEW YEARS 25/26: 1-8 guests @ +20% surcharge over 8 pax rate ($32,400)
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.
Price Terms
Inclusive
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Chef
Captain: Cam Criegh
CAPTAIN
Cam Criegh
Cam started sailing as a three-year-old tethered to a Hobie Cat with his grandfather sailing in his home state of New South Wales, Australia. Fast forward some years and when Cam wasn't working for one of Australia's largest real estate companies, you'd find him racing yachts on Sydney Harbour or delivering boats up and down Australia's east coast.
After a brief sabbatical in Croatia in 2022, Cam decided to trade his corporate desk for yacht decks and he hasn't looked back since. He has since sailed in some of the world's best sailing destinations including Croatia, Greece and French Polynesia, but he is now happy to call the Virgin Islands home. He has spent the last two years in the BVI managing one of the Caribbean's highest-rated sailing schools and he loves nothing more than sharing his passion for the ocean with everyone he meets. If guests want to learn a bit more about sailing, Cam is always happy to show them the ropes or get them behind the wheel.
CERTIFICATES
• RYA Yachtmaster Offshore
• STCW
• Marine Radio Operator Certificate of Proficiency (MROPC)
• Safety and Sea Survival (SSS)
• Basic First Aid + CPR
• ASA Instructor
CHEF
Julia Criegh
Coming across the seas from the inner city of Sydney, Australia – Julia grew up baking alongside her mother and grandmother learning the home classics and passed down family recipes. After a challenging few years working as pediatric nurse during the global pandemic, she took the opportunity of the world opening back up to explore the world, tasting culinary delights in many parts of Asia and Europe before landing herself in Croatia as a chef onboard flotilla charter yachts for the European summer. This experience ignited a flame for Julia to chase her dream of working as a chef on the water full-time.
Julia comes from a strong hospitality background working in several established venues in Sydney both behind the bar and front of house. She has completed a number of culinary courses with Le Cordon Bleu and the Australian Patisserie Academy and is so passionate about delivering delicious food and a unique hospitality experience.
Outside of the galley there is nothing more relaxing to Julia than perching in the sun with a good book or finding new walks along the coastlines around the world. Coming from a large family, bringing people together around a table to enjoy a meal and share stories is one of life’s greatest moments in her eyes and she cannot wait to welcome you onboard and share this with you all.
CERTIFICATES
• STCW 95 - Basic Blended Training
• Fondements de la Cuisine - Le Cordon Bleu
• Patisserie Intensive - Australian Patisserie Academy
• Cake Decorating Intensive - Australian Patisserie Academy
• Bachelor of Nursing - University of Notre Dame
Menu
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.
