Yacht Description
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.
Specifications
- Length overall
- 46ft / 14.02 m
- Beam
- 8.23m
- Draft
- 1.22m
- Builder
- Lagoon
- Year built
- 2021
- Type
- Sailing Catamaran
- Cruising speed
- 8.5 knots
- Top speed
- 10 knots
- Generator
- Yes
- Guests
- 6
- Cabins
- 3
- Crew
- 2
Charter Price
From $22,000 per week (2 guests), all-inclusive.
All-Inclusive arrangement — expenses covered.
Weekly rate varies by guest count — $22,000 to $24,000 for 2 to 6 guests. Shorter stays: weekly rate ÷ 7 × nights. All prices generated as a guide. Availability subject to confirmation. Gratuity is at the charterer’s discretion.
This yacht charters on all-inclusive terms — fuel, food, drinks and standard running expenses are covered in the charter price, so no APA deposit is added.
- Total guests
- 6
- Total cabins
- 3
- Queen cabins
- 3
- Electric heads
- 3
- Showers
- 3
- Basins
- 3
- A/C
- Full
- A/C at night
- yes
3 staterooms for 6 guests.
| 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 |
- Captain
- Alex Joll
- Nationality
- British
- Languages
- English, Spanish
- Crew size
- 2
Alex Joll
Captain
Captain Alex Joll Captain Alex Joll brings more than 30 years of sailing experience to the helm, with an extensive background in skippering, yacht deliveries, and competitive racing. His voyages have taken him throughout the British Virgin Islands, along the U.S. Eastern Seaboard, across the Mediterranean from Portugal and Spain to Croatia, Greece, and Turkey, and as far as the Gulf of Oman. Specializing in sailing catamarans ranging from 45 to 65 feet, Alex has completed multiple charter seasons aboard Lagoon 52s. His practical understanding of yacht systems, sails, rigging, and onboard maintenance makes him a resourceful, hands-on captain who approaches challenges with confidence and composure. Beyond the water, Alex brings a distinctive background in food and hospitality. He spent eight years as a managing director in the industry, founding and operating a wedding catering company that successfully managed up to three weddings in a single day across England and Wales. His experience also includes running a café-bar within an arts and music venue, operating a street food restaurant, and developing an award-winning food brand distributed through major British retailers. This combination of maritime expertise and hospitality leadership gives Alex a well-rounded understanding of what makes a successful charter, from smooth vessel operations and thoughtful provisioning to attentive guest service. Now living in France, he speaks fluent Spanish and conversational French, bringing an international perspective and a calm, capable presence to every voyage.
Maria Salome Ramirez Sanchez
Chef/First Mate
Chef Maria Salome Ramirez Sanchez Chef Maria Salome Ramirez Sanchez combines a passion for Mediterranean cuisine with a genuine love of connecting with people through food. Originally from Spain, she brings the flavors and culinary traditions of her heritage to the galley, creating thoughtfully prepared dishes that complement the relaxed atmosphere of life at sea. Her professional background in finance and production management has given her strong organizational and planning skills, which she now applies to managing provisions, coordinating menus, and tailoring dining experiences to her guests' preferences. With a particular eye for presentation, Maria believes every meal should appeal to both the palate and the senses. Her yachting experience has taken her to Croatia, Greece, Spain, and the United States, where she has developed an appreciation for the high standards of service expected aboard charter catamarans. These international experiences have further shaped her approach to hospitality, combining traditional Mediterranean influences with careful preparation and personalized attention. For Maria, cooking is as much about connection as it is about cuisine. She enjoys learning what her guests love, creating meals that reflect their tastes, and bringing people together around the table. Her warm approach, creativity, and dedication to quality help make dining a memorable part of every charter experience.
-
Crew
-
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.
- Salon stereo
- Yes
- Multimedia
- Yes
- Nude charters
- Yes
- Books
- Yes
- Dine-in capacity
- 6
- Watermaker
- Yes
- Special diets
- Yes
- Kosher
- On inquiry
- BBQ
- Yes
- Gay charters
- On inquiry
- Crew smokes
- On inquiry
- Children welcome
- Yes
- Generator
- Yes
- Inverter
- Yes
- Internet
- Onboard WIFI
| 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. |
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.
Diving
Yacht offers Rendezvous Diving only
Sustainability
Registry & Permits
- Flag
- USA
- Homeport
- St Thomas USVI
- License
- 1
- Permit
- 1
- Insurance
- One Global
- Turnaround
- 48 hrs, Inquire for less
Charter 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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