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.
Specifications
Type
Catamaran
Builder
Bali Catamarans
Year Built
2021
Size
49.00 Ft
Beam
26 Feet
Draft
4.43 Feet
Guests
8
Boat Details
Cabins:
4
Queen:
4
Single Cabins:
1
Showers:
4
Wash Basins:
4
Heads:
4
Electric Heads:
4
Pick Up Locations
Pref. Pick-up:
West End, BVI
Other Pick-up:
BVI only at this time
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2x57HP Yanmar
13.5Kw Onan Generator
Fuel Consumption:
-
Cruising Speed:
8 Knots
Max Speed:
-
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
No
Books:
-
Board Games:
No
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
Yes
Special Diets:
Yes
Kosher:
Inq
BBQ:
Yes
# Dine In:
8
Minimum Age:
Water Safe
Generator:
13.5Kvw
Inverter:
No
Voltages:
120V
Water Maker:
Yes
Water Cap:
264 Gal
Ice Maker:
Yes
Sailing Instructions:
No
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
Lots
Guests Smokes:
No
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
N/A
Guest Pets:
No
Children Ok:
Yes
Hammock:
No
Windscoops:
No
Water Sports
Dinghy size:
12 Ft
Dinghy hp:
40 HP
Dinghy # pax:
5
Water Skis Adult:
No
Water Skis Kids:
No
Jet Skis:
No
Wave Runners:
No
Kneeboard:
No
Windsurfer:
No
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
No
Wake Board:
Yes
Kayaks 1 Pax:
No
Kayaks (2 Pax):
1
Floating Mats:
No
Swim Platform:
Scoop steps
Boarding Ladder (Loc/Type):
S/S ladder of scoop steps
Sailing Dinghy:
No
Beach Games:
Yes
Fishing Gear:
-
Gear Type:
Inquire
Rods:
N/A
Tracy Shepherd Chef and First Mate Aboard S/V Oceana (V=Vegetarian, VO=Vegetarian option, GF=Gluten Free, GFO=Gluten Free option)
BREAKFAST _______________________________________________________________________________________ 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 _______________________________________________________________________________________ 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 _____________________________________________________________________________ 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 _____________________________________________________________________________ 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 _______________________________________________________________ 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
