WINDWARD 5.4 Yacht Charter Catamaran
Guests
8Cabins
4Crew
2Size / Year Built / Builder
54.0 Ft / 2021 / Bali Catamarans
Winter Area
Virgin IslandsAccommodations
4 queen berth guest cabins each with a private en-suite electric head, stall shower and sink/vanity. All cabins with exception of starboard aft cabin are dry heads.
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 and lounge 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.
Crew take starboard mid-ship cabin (twin cabin), but will move to starboard aft cabin on request.
BERTH SIZES:
All queen berths are 5'w X 6'6"L
Bunks: Top bunk 32"W x 75"L; bottom bunk 36"W x 75"L
Amenities
Onboard Entertainment
Water Entertainment
Underwater lights
Subwing
Floats / Noodles
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Winter 2022 to 2023 |
| Summer 2023 |
| Winter 2023 to 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $31,000 | $32,000 | $33,000 | $34,000 |
| $34,000 | $35,000 | $36,000 | $37,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final rate and availability.
Calendar
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Captain
Crew
Brief
CAPTAIN
Jonathan Crews
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.
CHEF
Tracy Shepherd
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.
Menu
Tracy Shepherd
Chef and First Mate Aboard S/V Oceana
(V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)
BREAKFAST
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Eggs Benedict, poached eggs, smoked ham and hollandaise sauce on a bagel (GFO)
Smashed avocado, sprinkled with feta, arugula and pinenuts on 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)
Waffles with caramelized banana, fresh strawberries, maple syrup and whipped cream (V)
Eggs on sourdough toast (poached, fried, scrambled) with halloumi and bacon (GFO, VO)
LUNCH
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Mahi Mahi with lemon garlic sauce, coconut rice and a mango cilantro salsa (GF)
Fresh Garlic butter lobster tail with a rose Fettuccine (GFO)
Pork Sliders with apple slaw and barbecue sauce in a brioche bun
Pineapple fried rice with coconut shrimp (VO, GFO)
Grilled fish tacos with red cabbage, pico de gallo, cilantro and guacamole
Homemade creamy pesto pasta with slithered almonds (V, G.F)
Pearled Israeli couscous salad with king prawns (VO)
Fresh Mediterranean salad with fried wontons and chicken skewers (GFO, VO)
APPETIZERS
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Baked filo pastry with brie, fig and walnuts (V)
Creamy garlic prawns (GF)
Stuffed mushrooms in a cheese sauce (V)
Bruschetta with pesto, tomato, red onion, shaved parmesan and a drizzle of balsamic glaze (V)
Arancini balls (V)
Butternut soup with cracked pepper served with a side of sourdough bread (GFO, VO)
Seared Scallops with a garlic and basil butter (GF)
Caprese salad with a drizzle of olive oil, basil and balsamic glaze (GF, V)
DINNER
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Fillet Mignon with mushroom or peppercorn sauce, creamy mash and portobello mushrooms (GFO)
Wild mushroom risotto with shaved parmesan (GF, VO)
Rack of lamb with a red wine jus, roast potatoes and herbed baby carrots (GFO)
Teriyaki salmon with broccolini and creamy mash (GF)
Slow cooked baby back ribs with a sticky barbecue sauce, served with corn (GF)
Creamy butter chicken with a side of white rice and homemade garlic naan (GF)
Traditional Beef Lasagne
Thai coconut red curry with a side of jasmine rice (GF, VO)
Duck breast with an orange sauce served with root vegetables (GFO)
Fettuccine Carbonara (GFO)
DESSERTS
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Creme Brûlée
Sticky date pudding with butterscotch sauce
Mini raspberry cheesecake
Decadent Chocolate brownie with ice cream
Chocolate mousse
Tiramisu
Chocolate self saucing pudding served with whipped cream or ice cream
SPECIALTY COCKTAILS
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Pina Colada
Mojito
Margarita
Painkiller
Bloody Mary
Strawberry Daiquiri
Paloma
Clover Club
Gin Fizz
Guests
8Cabins
4Crew
2Size / Year Built / Builder
54.0 Ft / 2021 / Bali Catamarans
Winter Area
Virgin IslandsWinter Area
Virgin IslandsCatamaran specifications
Beam
29 FeetDraft
4.85 FeetType
CatamaranCabin beds
4 Queen(s)Layout
Select currency
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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