Elation
2016 Lagoon 52F in very good condition, professionally maintained and operating as a proven charter platform in the BVI. Elation offers the space, stability, and comfort that make the Lagoon 52F one of the most desirable catamarans in her class, with a large flybridge, expansive exterior living areas, comfortable salon, and well-appointed guest accommodations. She presents extremely well for charter use, combines strong guest appeal with practical cruising functionality, and is turnkey ready with ongoing professional maintenance support.
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Electric Heads: | 6 |
| Engine Details | |
|---|---|
| Twin inboard engines provide reliable performance and maneuverability for both charter and private cruising. Elation is professionally maintained, with systems kept in active service and supported through ongoing vessel management in the BVI. Engine room access and onboard systems are arranged for practical operation, routine maintenance, and dependable Caribbean use. Generator and house-power systems support comfortable liveaboard and charter functionality. | |
| Fuel Consumption: | 21 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 8.60 Metres |
| Draft: | 1.50 Metres |
| Pax: | 12 |
| Refit: | 2025 |
| YearBuilt: | 2015 |
| Builder: | Lagoon |
| Engines: | Twin inboard engines provide reliable performance and maneuverability for both charter and private cruising. Elation is professionally maintained, with systems kept in active service and supported through ongoing vessel management in the BVI. Engine room access and onboard systems are arranged for practical operation, routine maintenance, and dependable Caribbean use. Generator and house-power systems support comfortable liveaboard and charter functionality. |
| JetSkis: | No |
| Flag: | British Virgin Islands |
| SatTv: | Yes |
| RegNum: | Elation Sails & Char |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Cayman Islands, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Cayman Islands, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | None |
| Inverter: | Yes |
| Voltages: | 110/220V |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Designated Areas Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 20 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Aft Swim Ladder |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Rods: | 2 |
As owners, Jesse and Jennifer know Elation intimately and have built their charter approach around comfort, safety, hospitality, and creating memorable guest experiences. Jesse brings leadership, operational oversight, and deep hands-on knowledge of the vessel, while Jennifer adds a warm, guest-focused presence with a strong emphasis on service, hospitality, and onboard experience. Together, they offer a highly authentic owner-operated charter style that combines professionalism, local knowledge, and genuine passion for life at sea.
DAY BREAK
Fresh fruit platter served daily.
Scramble egg with bacon, mini croissant, Greek yogurt, granola, maple syrup. Banana milk shake.
Tortilla omelette filled with bacon, onion, potato, cheddar & mozzarella cheese served with bread, butter, jam & honey.
Bacon and fried egg served with toast bread, butter and jam, Greek yogurt, granola & honey. Tropical fruit smoothie.
Toast with cream cheese, roast beef, yellow zucchini, tomato, fresh herbs, cheddar & mozzarella cheese. Berry smoothie.
Smoked salmon bagel with cream cheese, lemon juice & fresh dill on top. Homemade guacamole bagel with fried egg in bell pepper ring and fresh bell pepper.
Bacon roll with potato, red onion, egg, mozzarella cheese & green onion on top with mini croissant or bread on the side. Red berry smoothie.
French toast topped with icing sugar, cinnamon with breakfast sausage, maple syrup and Nutella on the side. Banana & chocolate milk shake.
MID DAY
Tuna poke bowl with carrot, cabbage, radish, edamame, avocado, mango topped with fresh herbs & spicy ginger sauce.
Baby spinach salad topped with grilled shrimp in garlic & parsley butter sauce with white onion, cherry tomato, cucumber, radish, strawberry & roasted pecan nut on top.
Wahoo tacos with red & white cabbage, tomato, cucumber, yellow bell pepper & fresh cilantro. - Coleslaw on the side.
Crab cake with white cabbage salad with pink lady apple, roasted sesame seed in French vinaigrette sauce with homemade seed crackers.
Porc tenderloin in red Thai curry with egg plant, red onion, red bell pepper, yellow zucchini, habanero chili & basil leave on top with white rice.
Chicken (mayonnaise & cajun spice) roll wrap with lettuce, tomato, cucumber, yellow bell pepper with spinach, strawberry, roasted pecan nut.
Flatbread pizza topped with tomato sauce, chorizo, yellow bell pepper, white onion, green olive & mozzarella cheese. Flatbread pizza topped with sour cream, goat cheese, yellow zucchini, red bell pepper, white onion, black olive, pine nut & honey.
HORS D'OEUVRES
Shrimp summer roll with carrot, red cabbage, cucumber, fresh mint and fresh cilantro with peanut butter sauce.
Fried dim sum with sweet chili sauce.
Hummus with celery, cucumber and carrot stick.
Smoked salmon with Greek Feta cheese sauce on crackers.
Charcuterie board, melted brie in honey & rosemary with homemade breadstick.
Cantaloupe ball with Italian black pepper salami. Cantaloupe ball with Feta cheese. Cherry tomato with mozzarella ball cheese. Olive with sun-dried tomato and pickles.
Smoked salmon on slice of cucumber and yellow zucchini with Feta Greek yogurt sauce with fresh herbs & a squeeze of lime on top. Toast with roasted cherry tomato, bell pepper, onion, basil leave & Feta cheese.
Charcuterie & cheese board with crackers. - Dried fruit & nuts. - Olive & pickles.
Chicken wings in spicy & asian sauce.
Crab dip with mozzarella cheese & cajun spices with crisp.
MAIN
Black’in (cumin & massalé) wahoo steak topped with mango salsa, blanched sweet snap pea and coconut milk rice on the side. -
Grounded beef lasagna with homemade tomato and béchamel sauce. - Lettuce salad on the side with French vinaigrette. -
Champignon risotto with sour cream, butter, parmigiana cheese, white onion & baby spinach. - Fried scallop in butter sauce with a drizzle of parsley sauce on top.
Lettuce salad with cherry tomato, roasted pecan nut, mozzarella cheese ball & fresh herbs with Feta Greek yogurt sauce on top to start, followed with baked chicken leg in BBQ sauce with thyme, rosemary and garlic with Brussel sprout, ruby potato, red onion and yellow zucchini.
Chinese beaten cucumber salad to start, followed with a Tuna steak in black & white sesame crusted, with sobba noodle in soy sauce, blend of sesame seeds & oil and green onion on top. - Blanched bok choy on the side.
Tomato salad with burrata & basil leave to start, followed by Italian carbonara with linguini, fried guanciale, garlic, habanero, parmigiana cheese & fresh parsley on top.
Seared steak in « sous-vide » with rosemary, thyme, garlic with a ring of parsley butter on top with baked green & white asparagus in olive oil. Mashed of gold & sweet potatoes with butter and sour cream.
DESSERT
Chocolate lava cake with sugar icing & vanilla ice cream on the side.
Strawberry pie with vanilla whipping cream on butter and sugar crust.
Roasted pear with butter, honey, sugar cane, cinnamon with roasted pecan nut and dark chocolate flakes on top & vanilla ice cream.
Chocolate desert cream with Amaretti & roasted hazelnut on top.
Banana & coconut milk flan pie with roasted black and white sesame seed on top.
Apple crumble with vanilla ice cream and salted butter caramel on top.
Chocolate mousse with coconut milk, whipping cream and roasted pecan nut praline on top.
| Season | 2 PAX |
|---|
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 8.60 Metres
- : 1.50 Metres
- : 12
- : 2025
- : 2015
- : Lagoon
- : 8 knots
- : 10 knots
- : Twin inboard engines provide reliable performance and maneuverability for both charter and private cruising. Elation is professionally maintained, with systems kept in active service and supported through ongoing vessel management in the BVI. Engine room access and onboard systems are arranged for practical operation, routine maintenance, and dependable Caribbean use. Generator and house-power systems support comfortable liveaboard and charter functionality.
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jesse Cisneros
- : British Virgin Islands
- : Yes
- : Elation Sails & Char
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | 6 |
| Heads: | 6 |
| Electric Heads: | 6 |
| Engine Details | |
|---|---|
| Twin inboard engines provide reliable performance and maneuverability for both charter and private cruising. Elation is professionally maintained, with systems kept in active service and supported through ongoing vessel management in the BVI. Engine room access and onboard systems are arranged for practical operation, routine maintenance, and dependable Caribbean use. Generator and house-power systems support comfortable liveaboard and charter functionality. | |
| Fuel Consumption: | 21 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2025 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Cayman Islands, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Cayman Islands, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | None |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110/220V |
| Water Maker: | Yes |
| Water Cap: | 800-1000 Litres |
| Ice Maker: | Yes |
| Sailing Instructions: | No |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | Designated Areas Only |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | N/A |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 20 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | 8 |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Aft Swim Ladder |
| Sailing Dinghy: | No |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Light Tackle |
| Rods: | 2 |
As owners, Jesse and Jennifer know Elation intimately and have built their charter approach around comfort, safety, hospitality, and creating memorable guest experiences. Jesse brings leadership, operational oversight, and deep hands-on knowledge of the vessel, while Jennifer adds a warm, guest-focused presence with a strong emphasis on service, hospitality, and onboard experience. Together, they offer a highly authentic owner-operated charter style that combines professionalism, local knowledge, and genuine passion for life at sea.
DAY BREAK
Fresh fruit platter served daily.
Scramble egg with bacon, mini croissant, Greek yogurt, granola, maple syrup. Banana milk shake.
Tortilla omelette filled with bacon, onion, potato, cheddar & mozzarella cheese served with bread, butter, jam & honey.
Bacon and fried egg served with toast bread, butter and jam, Greek yogurt, granola & honey. Tropical fruit smoothie.
Toast with cream cheese, roast beef, yellow zucchini, tomato, fresh herbs, cheddar & mozzarella cheese. Berry smoothie.
Smoked salmon bagel with cream cheese, lemon juice & fresh dill on top. Homemade guacamole bagel with fried egg in bell pepper ring and fresh bell pepper.
Bacon roll with potato, red onion, egg, mozzarella cheese & green onion on top with mini croissant or bread on the side. Red berry smoothie.
French toast topped with icing sugar, cinnamon with breakfast sausage, maple syrup and Nutella on the side. Banana & chocolate milk shake.
MID DAY
Tuna poke bowl with carrot, cabbage, radish, edamame, avocado, mango topped with fresh herbs & spicy ginger sauce.
Baby spinach salad topped with grilled shrimp in garlic & parsley butter sauce with white onion, cherry tomato, cucumber, radish, strawberry & roasted pecan nut on top.
Wahoo tacos with red & white cabbage, tomato, cucumber, yellow bell pepper & fresh cilantro. - Coleslaw on the side.
Crab cake with white cabbage salad with pink lady apple, roasted sesame seed in French vinaigrette sauce with homemade seed crackers.
Porc tenderloin in red Thai curry with egg plant, red onion, red bell pepper, yellow zucchini, habanero chili & basil leave on top with white rice.
Chicken (mayonnaise & cajun spice) roll wrap with lettuce, tomato, cucumber, yellow bell pepper with spinach, strawberry, roasted pecan nut.
Flatbread pizza topped with tomato sauce, chorizo, yellow bell pepper, white onion, green olive & mozzarella cheese. Flatbread pizza topped with sour cream, goat cheese, yellow zucchini, red bell pepper, white onion, black olive, pine nut & honey.
HORS D'OEUVRES
Shrimp summer roll with carrot, red cabbage, cucumber, fresh mint and fresh cilantro with peanut butter sauce.
Fried dim sum with sweet chili sauce.
Hummus with celery, cucumber and carrot stick.
Smoked salmon with Greek Feta cheese sauce on crackers.
Charcuterie board, melted brie in honey & rosemary with homemade breadstick.
Cantaloupe ball with Italian black pepper salami. Cantaloupe ball with Feta cheese. Cherry tomato with mozzarella ball cheese. Olive with sun-dried tomato and pickles.
Smoked salmon on slice of cucumber and yellow zucchini with Feta Greek yogurt sauce with fresh herbs & a squeeze of lime on top. Toast with roasted cherry tomato, bell pepper, onion, basil leave & Feta cheese.
Charcuterie & cheese board with crackers. - Dried fruit & nuts. - Olive & pickles.
Chicken wings in spicy & asian sauce.
Crab dip with mozzarella cheese & cajun spices with crisp.
MAIN
Black’in (cumin & massalé) wahoo steak topped with mango salsa, blanched sweet snap pea and coconut milk rice on the side. -
Grounded beef lasagna with homemade tomato and béchamel sauce. - Lettuce salad on the side with French vinaigrette. -
Champignon risotto with sour cream, butter, parmigiana cheese, white onion & baby spinach. - Fried scallop in butter sauce with a drizzle of parsley sauce on top.
Lettuce salad with cherry tomato, roasted pecan nut, mozzarella cheese ball & fresh herbs with Feta Greek yogurt sauce on top to start, followed with baked chicken leg in BBQ sauce with thyme, rosemary and garlic with Brussel sprout, ruby potato, red onion and yellow zucchini.
Chinese beaten cucumber salad to start, followed with a Tuna steak in black & white sesame crusted, with sobba noodle in soy sauce, blend of sesame seeds & oil and green onion on top. - Blanched bok choy on the side.
Tomato salad with burrata & basil leave to start, followed by Italian carbonara with linguini, fried guanciale, garlic, habanero, parmigiana cheese & fresh parsley on top.
Seared steak in « sous-vide » with rosemary, thyme, garlic with a ring of parsley butter on top with baked green & white asparagus in olive oil. Mashed of gold & sweet potatoes with butter and sour cream.
DESSERT
Chocolate lava cake with sugar icing & vanilla ice cream on the side.
Strawberry pie with vanilla whipping cream on butter and sugar crust.
Roasted pear with butter, honey, sugar cane, cinnamon with roasted pecan nut and dark chocolate flakes on top & vanilla ice cream.
Chocolate desert cream with Amaretti & roasted hazelnut on top.
Banana & coconut milk flan pie with roasted black and white sesame seed on top.
Apple crumble with vanilla ice cream and salted butter caramel on top.
Chocolate mousse with coconut milk, whipping cream and roasted pecan nut praline on top.
| Season | 2 PAX |
|---|
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
