Oceana | All-Inclusive BVI Catamaran Charter
A 2021 Bali 4.8 sailing catamaran in the British Virgin Islands — four ensuite cabins for up to eight guests, fully crewed and all-inclusive.
Cabins: 4 · Length: 49 feet
Preferred pick-up: Soper’s Hole Marina, Tortola, BVI · Flag: BVI
Rate: From $25,000/week (2 guests)
Preferred pick-up: Soper’s Hole Marina, Tortola, BVI · Flag: BVI
Rate: From $25,000/week (2 guests)
About This 2021 Bali 4.8
Oceana is a 2021 Bali 4.8 with four ensuite cabins for up to eight guests. This 49-foot sailing catamaran pairs full air conditioning around the clock, an onboard water maker and generator power with a full watersports lineup and attentive, all-inclusive crewed service across the British Virgin Islands.
What’s Aboard
Full-board dining plan — 7 breakfasts, 7 lunches, and 7 dinners onboard, prepared by the yacht’s chef (standard in the charter rate)Full air conditioning, including overnight ACOnboard water makerGenerator powerWater toys and sports gear (dinghy, kneeboard, wakeboards, tube, stand-up paddle boards, snorkel gear, sea scooters, and more)
Worth Knowing
- Four ensuite cabins — up to eight guests
- Full air conditioning including overnight AC, an onboard water maker and generator power
- Minimum charter length is 5 nights
- For 6-night charters, divide the weekly rate by 7 and multiply by 6; for 5 nights or fewer, divide by 6 and multiply by the number of nights
- Preferred pick-up and drop-off is Soper’s Hole Marina, Tortola, BVI
- Full lineup of water toys and snorkel gear
Discounts
- Half-Board Meal Plan: $150 per person discount off the charter rate — includes 7 breakfasts, 4 lunches & 3 dinners aboard; requires 3 lunches and 4 dinner ashore at guest expense
- Local Fare Meal Plan: $75 per person discount off the charter rate — includes 7 breakfasts, 5 lunches & 6 dinners aboard; requires 2 lunches and 1 dinner ashore at guest expense
Discounts are per-person deductions from the standard full-board weekly rate for guests who choose to dine ashore for some meals, based on a 7-night charter.
Meet the Crew
Oceana sails with a professional crew of two: Captain Gavin Post and Chef Dani Willows.
Gavin Post
Captain
Nationality: South African
Languages: English
Languages: English
Dani Willows
Chef
Nationality: South African
Sample Menu
A week in Chef Dani Willows’s galley
Dani Willows, Chef aboard Oceana
1 / 18Breakfast
ALL BREAKFASTS ARE SERVED WITH GREEK YOGURT HOMEMADE GRANOLA AND A FRUIT PLATTER · 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
Lunch
LUNCH SERVED WITH HOMEMADE FOCACCIA BREAD · 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)
Dinner
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
Dessert
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 · PEPPERMINT CRISP – CARAMEL CREAM | HONEY CRUMBLE BISCUITS | CRUSHED PEPPERMINT CHOCOLATE · CRÈME BRULLE – FRENCH VANILLA CUSTARD | CARAMELIZED SUGAR | TOPPED WITH FLAMBÉED BLUEBERRIES
A taste of what Chef Dani Willows cooks, not a fixed menu — and some of the best nights aboard are the ones where dinner is a surprise.
Guest Reviews
“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 🙂”
Charter Guest · 2026
“7/11 – 7/18/2026Dani + Gavin -Thank you so much for your Kindness, humor, Knowledge, Professionalism and attention to detail. You made an amazing trip absolutely perfect! There is so much from this week that we will never forget: the food, smooth sailing, Taylor Swift Hour, snorkeling and Sea Turtles and so much more. Enjoy the rest of your season. We hope to see you again!💕 Sue + Tim O'Donnell”
Charter Guest · 2026
“Dani & Gavin! 7/11-7/18/26Thank you so much for your planning, humor, kindness and FANTASTIC FOOD! Some of our highlights:7/11 Snorkelling with amazing Blue tang & huge hermit crabs7/12 Cave snorkelling. Beautiful jelliesNanny Cay and Turtle CoveTurtles!!! Rays jumping and our under the sea theme night. Thanks for the great MCing and Strobe lights! Great music and fun intros.7/13 Virgin Gorda & Trunk BaySo many birds! Sweet Ice Willie took us to the amazing baths & caves. Crazy haze caused by sand storms in the Sahara made for beautiful sunset!7/14 Anegada! Fun trip in open air truck. Saw Iguana sanctuary. Greater flamingos fly overhead and watched world cup at Tipsys.7/15 Sa…”
Charter Guest · 2026
Nights
Guests
Available
Booked
Hold
Unavailable
48h turnaround
Your charter
Boarding / departure day (half day)
Closed — hurricane season
Added to your proposal