Serenity Now – Catamaran

Space and Luxury

  • 62 foot sailing yacht catamaran
  • Accommodates 6 guests
  • 3 queen cabins each with ensuite bathroom
  • SCUBA diving on board

Serenity Now is a Lagoon 620 catamaran accommodating 6 guests in 3 queen cabins. The yacht’s vertical saloon windows offer not only a spectacular view from inside the yacht but give the yacht a feeling of being outside. There is plenty seating inside for dining and outside for dining with fully opening sliding doors making the inside and the outside of the yacht flow together. And with the addition of the upstairs flybridge, Serenity Now is the perfect yacht for a large family vacation. With a dive instructor onboard, you will love the underwater life as you Scuba dive right from your charter yacht. The crew of 2 (Capt. John and Chef/Mate Shirelle) match the perfection of this yacht. They also have a shipmate Coco (pet fish) and won the designer water contest this last boat show.
This boat and crew is the EPIC crewed yacht for your vacation!

*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!

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  • Air conditioning and fans
  • Swim platforms and showers
  • Heated deck showers
  • Watermaker and generator
  • Free Broadband WiFi Internet Access
  • Videos on computer
  • CD’s on flash drive
  • iPod docking station
  • Cockpit and flydeck speakers
  • Games
  • Barbecue

Water Fun

  • 15’ rigid inflatable boat w/70hp engine
  • Water skis for adults & trick skis
  • 2 person tube & giant tube/island
  • 3 GTI Sea Scooters
  • Wakeboard
  • 2 x 1 person kayaks
  • Snorkeling gear
  • SCUBA equipment w/ underwater camera/video


Model: Lagoon 620 Catamaran
Year: 2012 – soft refit 2018
LOA: 62’
Beam: 32’
Draft: 6’
Engines: Volvo
Flag: BVI

Your Crew


My name is John Crafford. I grew up in Cape Town South Africa. As a child I fell in love with the ocean surfing and sailing around Cape Town. After 11 years of having my own construction company I decided to follow my dreams and go sailing as a career. As a captain I have worked on sailing yachts and power boats from 11m to 30m. Even went to France to work on super yachts but could not get my sense of adventure satisfied until I started doing deliveries. Crossing the Atlantic a few times I got introduced to the Caribbean and chartering. I fell in love with the industry. In 2012 I started chartering from 11m to 30m yachts. My love for the ocean led me to become a PADI dive instructor. I met Shirelle as a suggestion as a new 1st mate and chef. I was not only blown away by her professionalism and culinary expertise but her warm, caring personality and love for life and the ocean also stole my heart.

My name is Shirelle Paris, I grew up in a small green town in Israel. I always loved nature. When I was 20 I started studying natural medicine therapy and moved to a small beautiful town on the beach full of surfers and sailors and started sailing. Since then I’m in love with the ocean. When I graduated from college I decides to go with my heart and went sailing in the Pacific ocean. I saw beautiful places and worked on different kinds of boats doing everything that needed doing like first mate, deckhand, cooking and hosting. I came to the Caribbean, to focus my career on what I really loved doing and I’m thankful for the opportunity. I love everything about the Caribbean and this is where I met John, my love and the most charming, considerate, knowledgeable, kind man and Captain I ever met. Cooking was always a natural thing for me. My mother is an amazing chef and she taught me how to cook from the day I was born. We used to invite a lot of guests and making meals a celebration of life and international culinary experience. For me cooking is art and a way to give love and joy to people

Sample Menu


  • Creamy spinach egg florentine served with crispy bacon
  • Fresh banana bread, scrambled eggs, breakfast meat and cheese platter
  • Leek, zucchini and tomato frittata served with grilled sausages
  • Selection of fresh croissant served with scrambled eggs, breakfast meat and cheese platter
  • Eggs benedict served with bacon
  • French toast with berry sauce and vanilla cream served with scrambled eggs, breakfast meat and cheese.


  • Mexican style chicken salad served with crispy tortillas
  • Tuna and lobster nicoise salad
  • Gorgonzola ribeye steak with onion ring salad
  • Crab cakes, bacon potatoes and refreshing vinaigrette salad
  • Blackened Mahi-Mahi taco bowls served with fresh mango-jalapeno salsa and guacamole cream
  • Twisted chicken bacon caesar salad
  • Seafood Mediterranean pasta salad


  • Carrot orange ginger soup
  • Caramelized onion and brie filo tart
  • Watermelon, ricotta, tapenade crostini and balsamic pearls
  • Tuna ceviche
  • Pan seared scallops on a bed of truffle pea mash
  • Tangy vietnamese spring rolls
  • Goats cheese, beetroot and maple walnut salad


  • Sole and salmon fish rolls with dill sauce, roasted garlic potatoes, glazed vegetables and leafy salad
  • Sweet and spicy grilled pork tenderloin, chili maple sweet potatoes, sauteed mushrooms and spinach feta salad
  • Italian shrimp and crab tagliatelle rose pasta served with freshly baked focaccia bread
  • Rack of lamb with red wine jus, stuffed baby peppers, roasted aborigines and lemon mint couscous
  • Chicken stuffed with herb cheese wrapped in prosciutto, sage gnocchi and anti-pasti
  • Asian style glazed salmon, rice noodles and teriyaki stir fry veggies
  • Beef tenderloin filet with peppercorn sauce served with dauphinoise potatoes & roasted asparagus and cherry tomato


  • White chocolate and berry cheesecake
  • Banana crumble served with berry sorbet ice cream
  • Melting hot chocolate fondant served with vanilla ice cream
  • Key lime pie
  • Cappuccino cream cake
  • Apple tart served with salted caramel ice cream
  • Profiteroles stuffed with rich vanilla cream topped with chocolate ganache
Season2 Pax3 Pax4 Pax5 Pax6 Pax
Summer 2019$25,000$26,000$26,500$27,000$27,500
Winter 2019 to 2020$25,000$26,000$26,500$27,000$27,500
Summer 2020$25,000$26,000$26,500$27,000$27,500

*Please enquire about increased rates for Holiday weeks and other destinations


  • Use of the yacht with our Professional Captain and Chef and additional crew
  • All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner and Dessert
  • Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolates and more
  • Beverages – Water, Juices, Sodas, Coffee, Beer, Wine and a Fully Stocked Bar
  • Water Sport activities
  • Broadband Wireless Internet Access
  • Air Conditioning
  • Cruising taxes and permits, BVI licenses and port fees
  • Fuel for the yacht and dinghy


  • Shore activities such as dining, shopping or special off yacht excursions
  • Premium Beverages/Wines not normally stocked and excessive alcohol consumption
  • Airport Transfers
  • BVI individual fishing permits
  • Crew gratuity; 15-20% of the charter cost


Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.

Dates Color Key
If no color is noted on calendar or in the detailed list below, the dates are available for your charter

  • Booked (Booked by another client group already)
  • Hold (Held by another client group, not yet booked, and can be challenged)
  • Unavailable (Blocked out by the Owner and unavailable to challenge)
  • Transit

** Epic Yacht Charters BVI provides the most updated information on yachts available but cannot guarantee any details are 100% correct until we verify with the specific yacht.

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