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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!

Ranges From: $ 27,500 To: $ 34,200 Per Week

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Reviews

Best Time!

★★★★★
5 5 1
We have had the BEST time on board Tell Star and can’t thank you enough for your hospitality. Some of the great memories we’ll take home with us: Hikes, paddleboarding, poker, GoPro extreme, tubing, kayaking, water skiing, eating Mallory’s yummy bread, spelling bees with the captain, sea scooter snorkeling, hot buttered rum candles, Thanksgiving dinner aboard the Tell Star, melon/cucumber sunscreen, jumping off the boat, sandbars, catching giant nurse sharks, so many amazing meals by Mallory, blow holes, Capt. Bret and his fearless sailing and his sixth sense of the weather. We are thankful for all of you. Xoxo Thank you.

Incredible Time!

★★★★★
5 5 1
We all came on this trip with the same idea: to relax with our spouses and each other in this beautiful part of the world. We had no idea what to expect from the boat, the crew, the weather, etc. We could not have predicted how profoundly you (Bret, Mallory, Susie) have affected all of us this week and how grateful we are for the tremendous effort, talent, skill, and care you have given us. YOU have made this trip what we all wanted it to be and we could not have enjoyed it more. We all look forward to many more trips, as long as you all will be there.

A Fantastic Week!

★★★★★
5 5 1
We had a fantastic week aboard the Tell Star. I have to say it was the most adventurous vaca ever. Between swimming & scuba with the sharks and hiking through mangroves, we managed to still have time to relax with the iguanas and drink the wine! We can’t wait to hopefully see you all again next year.

Thank You!

★★★★★
5 5 1
The one of a kind, fabulous, funny, creative, smart, handsome and beautiful, athletic, cool camp directors, polite, good listeners, teachers, world class sailors, better than brilliant, cute, Americans, loving family, laid back, beyond energetic, coordinated, welcoming, open, easy to be with, darling to look at, TALENTED TELL STAR CREW! Thank you! Thank you! Thank you!

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Amenities

Amenities

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 1 person kayaks
Snorkeling gear
SCUBA equipment w/ underwater camera/video

Safety Equipment

VHF radio and handheld
Radar and iridium SAT phone
Cellular phone
Autopilot
Full sailing instruments
Life raft

Specifications

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

Your Crew

catamaran serenity now

CAPTAIN JOHN & CHEF/MATE SHIRELLE

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

BREAKFAST

All breakfasts accompanied with Coffee, orange juice, cereal, granola, bread, fruit platter, cheese, jam and jogurts

  • 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.

LUNCH

  • 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

APPETIZER

  • 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

DINNER

  • 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

DESSERT

  • 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
Pricing

RATES: Ranges From: $27,500 To:  $34,200 Per Week

PRICE INCLUDES:
Use of the yacht with our Professional Captain and Chef
All Onboard Meals – Breakfast, Lunch, Appetizer, Dinner and Dessert
Snacks – Fresh Fruit, Popcorn, Granola Bars, Chips, Chocolate and more
Beverages – Water, Juices, Sodas, Coffee, Beer, Wine and a Fully Stocked Bar
Water Sports – Snorkel gear, kayak, floating water mats and pool noodles. Also tubing, kneeboarding, waterskiing, and wakeboarding behind rib.
Broadband Wireless Internet Access
Air Conditioning
Cruising taxes and permits, BVI licenses and port fees
Fuel for the yacht and dinghy

PRICE DOES NOT INCLUDE:
Shore activities such as dining, shopping or special off yacht excursions
Premium Beverages
Airport Transfers
Bahamas Taxes
Enquire about SCUBA diving charges
Crew gratuity – 15-20% of the charter cost

** 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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