OCEANS 8 Yacht Description
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Subwing:
Glide underwater on snorkel stops for a fun, low-effort thrill for all ages. -
2 Stand Up Paddle Boards:
Great for exploring calm bays, quick beach landings, and sunset paddles together. -
Snorkeling gear for 6:
Everyone can jump in at once to spot turtles and reef fish.
Easy six-guest platform. OCEANS 8 is a 46-foot Lagoon sailing catamaran built in 2021, set up for up to 6 guests in 3 queen cabins, each with its own en-suite. It is a clean, modern choice for three couples or a small family group that wants real privacy at night.
Outside living, sorted. A BBQ for lazy lunches, an outdoor shower for quick salt rinses, and full air conditioning when you want to retreat inside. Simple pleasures. They add up.
Water time is baked in. You have two stand up paddleboards, a floating mat, and snorkel gear for six, plus a boarding ladder for easy in-and-out. There is also a Subwing onboard for mixing up the usual “swim, float, repeat.”
Stay connected if needed. Wi-Fi, an indoor audio system with iPod dock, and a saloon TV cover downtime without turning the boat into a floating sports bar.
What is the cabin arrangement of OCEANS 8?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Primary Suite | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin 1 | Queen size bed | En-suite bathroom | Full |
| Guest Cabin 2 | Queen size bed | En-suite bathroom | Full |
OCEANS 8
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Weekly price: $20,500 - $22,500
Low Season | High Season
- Length: 46'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 2
- Builder: Lagoon
- Cruising Speed: 8.5 knots
- Max. Speed: 10 knots
- Built Year: 2021
- Turnaround: 48 hrs, Inquire for less
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OCEANS 8 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 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 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.OCEANS 8 Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 41,000USD to 45,000USD | 41,000USD to 45,000USD | Discounts outside the main season are common. | |
| 7 day charter | 20,500USD to 22,500USD | 20,500USD to 22,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 10,250USD to 11,250USD | 10,250USD to 11,250USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 20,500USD / 6 * 3 days = 10,250USD |
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: USD20,500
High season rate: USD22,500
Cruising Area
• Virgin Islands (USVI & BVI)
Base Port
• Yacht Haven Grande (YHG) – St. Thomas, USVI
• Additional pick-up/drop-off available at American Yacht Harbor (AYH), St. Thomas
• BVI ports available on request (Contact us for details)
Yacht Status & Operations
• Based in St. Thomas, USVI
• USVI pick-up/drop-off preferred
• BVI pick-ups/drop-offs accepted with advance approval
Customs Fees & Cruising Permits
• Included
Rates & Terms
Minimum charter nights
• 5-night minimum
• Shorter charters considered on request
Short-Term Charter Rate Calculations
• 6 nights = weekly rate ÷ 7 × 6
• 5 nights or less = weekly rate ÷ 6 × number of nights
Sleep Aboard Option
Enjoy a relaxed evening onboard before your charter begins.
• Offered at 50% of the daily rate
• Boarding available after 4:00 PM
• Includes snacks, welcome cocktails & continental breakfast
• Dinner ashore at guest expense
• Excludes Christmas & New Year’s weeks
Dining Options – The number of meals listed are based on a 7 night charter
Full-Board Plan – Great for guests who want a fully onboard culinary experience
• 7 breakfasts, 7 lunches & 7 dinners onboard
• Standard plan included in your charter rate
Half-Board Plan – Ideal for guests who enjoy dining ashore
• 7 breakfasts, 4 lunches & 3 dinners onboard
• 3 lunches & 4 dinners ashore (guest expense)
• $150 per person discount
Local Fare Meal Plan – A taste of Caribbean cuisine
• 7 breakfasts, 5 lunches & 6 dinners onboard
• 2 lunches & 1 dinner ashore (guest expense)
• $75 per person discount
Holiday Rates 2026 / 2027 Season
Holiday season pricing is full-board only, 7 nights
Christmas Week
• $23,000 | 2–6 guests
• Must end on or before December 26
New Year’s Week
• $25,000 | 2–6 guests
• May not start prior to December 27
Important Notes
• Charter waiver required in addition to standard contract
• Please inquire for BVI port availability due to annual limit
*Gratuities For Crew Accepted Directly Via - Venmo, Cash, PayPal
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Sailing Instruction - Will let guests help a bit - No Full instructon Available - No Certification Available
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| Subwing | Subwing for underwater gliding while being towed. |
| Floating mats | 1 floating mat for relaxing on the water. |
| Paddleboards | 2 stand-up paddleboards. |
| Noodles | Noodles for floating in the water. |
| Snorkeling Equipment | 6 snorkel sets for guests. |
Crew
Captain
Chef/First Mate
Captain: Shawn Henderson
Runs the charter as captain, chef, and island guide, using local Virgin Islands knowledge to plan days around the best bays and conditions. Brings a hospitality background from her family's hunting lodge into meal planning and onboard hosting.
- American nationality
- Virgin Islands cruising and guiding background
Cooks coastal-inspired menus focused on fresh ingredients, grilled seafood, Texas specialties, and island favorites, with handcrafted cocktails. Brings owner-operator charter experience in the Virgin Islands, handling provisioning and customized menus.
- American nationality
- USCG 100 GRT Master's License with Sailing Endorsement
- Certifications: STCW, ENG1, TABC, Food Handling
- 28-year career in the energy sector; University of Houston degree
Menu
All breakfasts served with fresh fruit and assorted breads or muffins.
- Bay Bake Quiche – Flaky phyllo crust with spinach, feta, fresh herbs; served with crispy bacon.
- Tortola Tostada – Sunny-side eggs over crispy corn shells with chorizo, chili-lime sauce, tomatoes, chives, pomegranate seeds.
- Twin City – Mashed sweet potato with choice of savory (poached egg, avocado, sautéed greens) or sweet (almond butter, chia, walnuts, blueberries).
- Captain Crunch – Crispy fried chicken over waffle with fried egg and coconut haupia syrup.
- Jost Toast – Hash browns with avocado, poached eggs, crumbled cheese, prosciutto, chili honey.
- First Watch – Lemon ricotta pancakes with whipped butter and maple-agave syrup; soft scrambled eggs and house-made veggie sausage.
- The Baths Blend – Smoothie bowl: spinach, banana, matcha; topped with pumpkin seeds, sweetened ginger, coconut, almonds, fresh berries.
- Love City Sammie – English muffin with tomato, spinach, egg, caramelized onions, mustard aioli, mozzarella; served with fresh fruit smoothie.
- Rock City Salad – Grilled chicken, crisp vegetables, feta, herbs over mixed greens; served with flatbread, hummus, falafel.
- Cannonball Rock – Grilled Caribbean catch tacos with papaya slaw, guacamole, pineapple pico de gallo.
- Beef Island – Grilled all-beef burger on brioche with lettuce, tomato, onion; served with chilled leek-potato salad.
- Coral Bay Club – Turkey, ham, lettuce, tomato, herb mayo on toasted bread; served with chips and broccoli slaw.
- Calypso Thai – Chilled noodles with carrots, red cabbage, edamame, crispy tofu, herbs; creamy soy-peanut dressing.
- Water Island Wrap – Grilled steak, greens, roasted peppers, chimichurri aioli; served with golden beet salad.
- Bubbly Pool Poke – Seared tuna over jasmine rice with edamame, pickled carrots, avocado, wasabi-lime aioli.
- BVI*LT – Thick-cut bacon, tomato, iceberg lettuce, vadouvan aioli on sourdough; dill pickles and sea salt & vinegar chips.
- Sea Glass – Chilled watermelon with arugula, feta, balsamic drizzle.
- Tamarind Wings – Crispy chicken wings glazed in tamarind and honey-lime.
- Jolly Roger – Roasted bone marrow with sea salt, herbs, toasted baguette.
- Starboard – Artisan cheeses with toasted nuts, fresh fruit, house-made crackers.
- Driftwood Fries – Hand-cut fries with prosciutto, melted brie, herbs, truffle aioli.
- Regatta Bites – Fried plantain rounds with trio dips: spiced aioli, cilantro-lime crema, roasted pepper hummus.
- Sundeck – Flatbread with lemon ricotta, mozzarella, roasted asparagus, olive oil, herbs, cracked pepper.
- Wonton Tide – Wonton chips with marinated ahi tuna, avocado, lime crema, sesame drizzle.
- 18°64′ – Local lobster with herb butter; pumpkin rice and steamed island vegetables.
- Spanish Town – Grilled chicken breast with cilantro-lime cabbage, rice, black beans, pico de gallo, cotija.
- Pasta di Mutiny – Grilled ribeye with spaghetti (Pecorino Romano, black pepper, cream); mixed greens, tomato, kalamata olives, balsamic vinaigrette.
- Salt Pond Bolognese – Roasted spaghetti squash with vegetable bolognese, tomato, herbs, parmesan.
- Riptide Ribs – Kansas City–style dry-rub ribs with Gates BBQ sauce; jalapeño goat cheese bread and apple wedge salad.
- Antilles Chicken – Half-roast chicken with roasted pumpkin, mint-pea purée; warm sailor’s bread and herb-whipped butter.
- Tradewinds Tenderloin – Pork tenderloin with rosemary-Dijon cream; root vegetables and olive-oil brushed baguette slices.
- O8 Risotto – Coconut risotto with roasted peppers, herbs, chili oil; served with grilled beef medallions.
- Two Brothers – Dark chocolate cakes with blackberry ice cream centers and sea salt.
- Midnight at Magens – Espresso-soaked ladyfingers with whipped mascarpone and cocoa dust.
- Tree O’ Dem – Mango, blueberry, lemon sorbet with white-chocolate-dipped waffle crisp and sea salt.
- Painkiller Pizza – Sugar cookie crust with Cruzan rum–soaked pineapple and orange; nutmeg frosting.
- Bonfire Bay – Dark chocolate cheesecake with toasted marshmallow cream and sea-salt fudge drizzle.
- Full Moon – Key lime bar on graham cracker crust, lightly toasted.
- Sugar Bird – Grilled pineapple with spiced honey and coconut whipped cream.
- Devil’s Bay Sundae – Non-dairy vanilla bean ice cream with hot fudge and salted caramel pecans.
No separate snacks list is provided in the menu content.
Chef’s Style & Influences
Caribbean flavors with tropical fruit, seafood, bright citrus, and comfort-food classics.
Reviews
The Oceans 8 is an incredible vessel.
Shawn + Julian were incredible hosts + captains. The food on board was amazing.
Thanks for the incredible service and making our family feel — just like family!
~Happy Sailing Mark, Mari, Parker + Sailor BURCH
~Karen
~Mary
~Jenn, Brooks & Kyle
-Margaret Addison
Love Katie, Ly God, Christian, Elise, Manavet Addison
-Elise
~David I
~Alanna
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