SERENITY NOW

$26,000 - $28,500 / WEEK
JUST FLOATING
POWER (SEADOO) TUBING/ EXPLORING
SLING SHOT
BULL RIDING
TRIP ITINERARY PLANING WITH CPT. JOHN
DELICIOUS MEALS BY CHEF SHIRELLE

This luxury catamaran accommodates 6 guests in 3 queens. The crew can swap 1 twin cabin for a queen if required. Each cabin has an individual shower, head, A/C control, and TV. The master suite is oversized with extra storage, twin sinks, and private entry.

BUILT/REFIT
YEAR
2018 All New Soft Furnishings 2015 Engines remounted, new Genoa Furling System
YACHT
LENGTH
62 Ft
NUMBER OF
CABINS
3
NUMBER OF
GUESTS
6
TOTAL
CREW
2
CHARGES
FROM
$26,000
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Electric Heads: 3
Engine Details
Engine 1: Engine Brand: Volvo Year Built: 2012 Engine Model: D3-150 Engine Type: Inboard Engine/Fuel Type: Diesel Propeller: Folding propeller Engine 2: Engine Brand: Volvo Year Built: 2012 Engine Model: D3-150 Engine Type: Inboard Engine/Fuel Type: Diesel Propeller: Folding propeller Generator 19 KW new 2020
Fuel Consumption: 2
Cruising Speed: 8 kt
Max Speed: 10ktUS Gall/Hr
Details
Type: Cat
Beam: 33 Feet
Draft: 5.1 Feet
Pax: 6
Refit: 2018 All New Soft Furnishings 2015 Engines remounted, new Genoa Furling System
YearBuilt: 2012
Builder: Lagoon
Engines: Engine 1: Engine Brand: Volvo Year Built: 2012 Engine Model: D3-150 Engine Type: Inboard Engine/Fuel Type: Diesel Propeller: Folding propeller Engine 2: Engine Brand: Volvo Year Built: 2012 Engine Model: D3-150 Engine Type: Inboard Engine/Fuel Type: Diesel Propeller: Folding propeller Generator 19 KW new 2020
Flag: BVI
SatTv: No
RegNum: 747802
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Onboard WIFI varies with location.
Communications: cellular, VHF, Sat phone
Camcorder: Yes
Books: 30
Board Games: Yes
Deck Shower: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
Minimum Age: 2+
Inverter: 5000 watt
Voltages: 110/220
Water Maker: Yes
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Hairdryers: Yes
Guests Smokes: Yes/starboard aft deck
Crew Smokes: No
Pets Aboard: No
Hammock: Yes
Water Sports
Dinghy size: Walker Bay Generation 450; 15' with 70 hp Yamaha
Dinghy hp: 70hp
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: 8
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: 1
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling/Casting
Rods: 4
General Diving Info
Both PADI: John Instructor and Shirelle Master

Diving Costs information
Regular dives: up to 3 dives included for certified divers this Winter/Summer 2020/2021 season. $35 per dive there after.
Weight sets; 6
Tanks: 6
BC's: 2- crew
Regulators: 2 - crew
# Divers: 5
Dives: 3 included
Night Dives: No
Dive lights: No

Yacht can coordinate rental gear from local dive shops for BCDs and Regulators at guest expense.

Redhookdivecenter
www.redhookdivecenter.com
Captain
John Crafford
License: USCG; Yachtmaster; PADI Certified
Languages: English
Years Sailing: 10
Chef
Shirelle Paris
License: STCW & Cookery Certificates
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


DAY 1:

LUNCH: MEXICAN STYLE CHICKEN SALAD, SERVED WITH CRISPY TORTILLAS

SNACK: CHEESE AND MEAT PLATER

STARTER: CARROT ORANGE GINGER SOUP

MAIN: SOLE AND SALMON FISH ROLLS WITH DILL SAUCE, ROASTED GARLIC POTATOES, GLAZED VEGETABLES AND LEAFY SALAD.

DESSERT: WHITE CHOCOLATE AND BERRY CHEESE CAKE

DAY 2:

BREAKFAST: CREAMY SPINACH EGG FLORENTINE, SERVE WITH CRISPY

 BACON

LUNCH: TUNA /LOBSTER NICOISE SALAD

SNACKS: HUMMUS AND CRUDITIES

STARTER: CARAMELIZED ONION AND BRIE FILO TART

MAIN: SWEET AND SPICY GRILLED PORK TENDERLOIN, CHILI MAPLE SWEET POTATOES, SAUTEED MUSHROOMS AND SPINACH FETA  SALAD.

DESSERT: BANANA CRUMBLE SERVED WITH BERRY SORBET ICE CREAM.

DAY 3:

BREAKFAST: FRESH BANANA BREAD, SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: GORGONZOLA, RIB EYE AND CRISPY ONION RING SALAD

SNACK: MELTING NACHOS

STARTER: WATER MELON, RICOTTA, TAMPENADE CORISTINI AND BALSAMIC PEARLS

MAIN: ITALIAN SHRIMP AND CRAB TAGLIATELLE ROSE PASTA SERVED WITH FRESHLY BAKED FOCACCIA BREAD.

DESSERT: MELTING HOT CHOCOLATE FONDANT SERVED WITH VANILLA ICE CREAM.

DAY 4:

BREAKFAST: LEEK, ZUCCHINI AND TOMATO FRITTATA, SERVED WITH GRILLED SAUSAGES.

LUNCH: CRAB CAKES, BACON POTATOES, AND REFRESHING VINAIGRETTE GARDEN SALAD

SNACKS: FLAT BREAD PIZZA

STARTER: TUNA CEVICHE

MAIN: RACK OF LAMB WITH RED WINE JUS, STUFFED BABY PEPPERS , ROASTED ABORIGINES AND LEMON MINT COUSCOUS

DESSERT: KEY LIME PIE

DAY 5:

BREAKFAST: SELECTION OF FRESH CROISSANT SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: BLACKENED MAHI MAHI TACO BOWL'S SERVED WITH FRESH MANGO-JALAPENO SALSA AND GUACAMOLE CREAM.

SNACKS: HOT SPINACH ARTICHOKE DIP

STARTER: PAN SEARED SCALLOPS ON BED OF TRUFFLE PEA MASH

MAIN:  CHICKEN STUFFED WITH HEREBY CHEESE WRAPPED IN PROSCIUTTO, SAGE GNOCCHI AND ANTI PASTI

DESSERT: CAPPUCCINO CREAM CAKE.

DAY 6:

BREAKFAST:  EGG BENEDICT SERVED WITH BACON.

LUNCH: TWISTED CHICKEN BACON CAESAR SALAD

SNACKS: FRENCH ONION MARMALADE &SEARED CAMEMBERT

STARTER: TANGY VIETNAMESE SPRING ROLLS

MAIN: ASIAN STYLE GLAZED SALMON, RICE NOODLES AND TERIYAKI STIR FRY VEGGIES

DESSERT: APPLE TART SERVED WITH SALTED CARAMEL ICE CREAM

DAY 7:

BREAKFAST: FRENCH TOAST WITH BERRY'S SAUCE AND VANNILA CREAM SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: SEAFOOD MEDITERRANEAN PASTA SALAD

SNACK: SPICY JALAPENO AND CHORIZO DIP

STARTER: GOAT CHEESE, BEETROOT AND MAPLE WALNUT SALAD

MAIN:  BEEF TENDERLOIN FILLET WITH PEPPERCORN SAUCE SERVED WITH DAUPHINOISE POTATOES & ROASTED ASPARAGUS AND CHERRY TOMATO

DESSERT: PROFITEROLES STUFFED  WITH RICH VANILLA CREAM TOPPED   WITH CHOCOLATE GANASH

 

-ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL,GRANOLA, BREADS, FRUIT PLATTER, CHEESE, JAM, YOGURTS.

- I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KIDS, ETC...

- THE MENU IS FLEXIBLE FOR CHANGES ACCORDING TO DIETARY REQUESTS AND AVAILABLE PRODUCTS.

Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $26,000 $27,000 $27,500 $28,000 $28,500
Summer 2021 $26,000 $27,000 $27,500 $28,000 $28,500

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: 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
Please inquire for 7/8 pax rates

<span style="color:#9900cc;">Please add $250 for each USVI port ($500 round trip).</span></b> NO USVI PORTS AT THIS TIME

<b>Christmas/New Years 2020/21</b>
1-6 pax RATE OF $33,725 for Christmas. <span style="color:#9900cc;">Dates ending by December 26</span></b>
1-6 pax RATE OF $36,700 New Years. <span style="color:#9900cc;"> Dates starting December 27th</span></b>.
BVI Ports

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Serenity Now requires a 48 hour turnaround in between charters.


X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 33 Feet
  • : 5.1 Feet
  • : 6
  • : 2018 All New Soft Furnishings 2015 Engines remounted, new Genoa Furling System
  • : 2012
  • : Lagoon
  • : 8 kt
  • : 10kt
  • : Engine 1: Engine Brand: Volvo Year Built: 2012 Engine Model: D3-150 Engine Type: Inboard Engine/Fuel Type: Diesel Propeller: Folding propeller Engine 2: Engine Brand: Volvo Year Built: 2012 Engine Model: D3-150 Engine Type: Inboard Engine/Fuel Type: Diesel Propeller: Folding propeller Generator 19 KW new 2020
  • : Yes
  • : Onboard
  • : John Crafford
  • : BVI
  • : No
  • : 747802
Accommodations
Cabins: 3
Queen: 3
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: -
Electric Heads: 3
Engine Details
Engine 1: Engine Brand: Volvo Year Built: 2012 Engine Model: D3-150 Engine Type: Inboard Engine/Fuel Type: Diesel Propeller: Folding propeller Engine 2: Engine Brand: Volvo Year Built: 2012 Engine Model: D3-150 Engine Type: Inboard Engine/Fuel Type: Diesel Propeller: Folding propeller Generator 19 KW new 2020
Fuel Consumption: 2
Cruising Speed: 8 kt
Max Speed: 10ktUS Gall/Hr
Details
Refit: 2018 All New Soft Furnishings 2015 Engines remounted, new Genoa Furling System
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Caribbean Virgin Islands, Caribbean Leewards
Summer Area: Caribbean Virgin Islands, Caribbean Leewards
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Onboard WIFI varies with location.
Communications: cellular, VHF, Sat phone
# of Videos: -
# DVDs/Movies: Digital
# CD's: Sonos Surr
Camcorder: Yes
Books: 30
Board Games: Yes
Sun Awning: No
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 10
Minimum Age: 2+
Generator: Onan 17.5kw
Inverter: 5000 watt
Voltages: 110/220
Water Maker: Yes
Water Cap: 250 gallons
Ice Maker: Yes
Sailing Instructions: -
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: No
Hairdryers: Yes
# Port Hatches: 16
Guests Smokes: Yes/starboard aft deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -
Water Sports
Dinghy size: Walker Bay Generation 450; 15' with 70 hp Yamaha
Dinghy hp: 70hp
Dinghy # pax: 8
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: -
Wave Runners: No
Kneeboard: -
Windsurfer: -
Snorkel Gear: 8
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: 1
Kayaks (2 Pax): Yes
Floating Mats: -
Swim Platform: Yes
Boarding Ladder (Loc/Type): Yes
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Trolling/Casting
Rods: 4
General Diving Info
Both PADI: John Instructor and Shirelle Master

Diving Costs information
Regular dives: up to 3 dives included for certified divers this Winter/Summer 2020/2021 season. $35 per dive there after.
Weight sets; 6
Tanks: 6
BC's: 2- crew
Regulators: 2 - crew
# Divers: 5
Dives: 3 included
Night Dives: No
Dive lights: No

Yacht can coordinate rental gear from local dive shops for BCDs and Regulators at guest expense.

Redhookdivecenter
www.redhookdivecenter.com
Captain
John Crafford
License: USCG; Yachtmaster; PADI Certified
Languages: English
Years Sailing: 10
Chef
Shirelle Paris
License: STCW & Cookery Certificates
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


DAY 1:

LUNCH: MEXICAN STYLE CHICKEN SALAD, SERVED WITH CRISPY TORTILLAS

SNACK: CHEESE AND MEAT PLATER

STARTER: CARROT ORANGE GINGER SOUP

MAIN: SOLE AND SALMON FISH ROLLS WITH DILL SAUCE, ROASTED GARLIC POTATOES, GLAZED VEGETABLES AND LEAFY SALAD.

DESSERT: WHITE CHOCOLATE AND BERRY CHEESE CAKE

DAY 2:

BREAKFAST: CREAMY SPINACH EGG FLORENTINE, SERVE WITH CRISPY

 BACON

LUNCH: TUNA /LOBSTER NICOISE SALAD

SNACKS: HUMMUS AND CRUDITIES

STARTER: CARAMELIZED ONION AND BRIE FILO TART

MAIN: SWEET AND SPICY GRILLED PORK TENDERLOIN, CHILI MAPLE SWEET POTATOES, SAUTEED MUSHROOMS AND SPINACH FETA  SALAD.

DESSERT: BANANA CRUMBLE SERVED WITH BERRY SORBET ICE CREAM.

DAY 3:

BREAKFAST: FRESH BANANA BREAD, SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: GORGONZOLA, RIB EYE AND CRISPY ONION RING SALAD

SNACK: MELTING NACHOS

STARTER: WATER MELON, RICOTTA, TAMPENADE CORISTINI AND BALSAMIC PEARLS

MAIN: ITALIAN SHRIMP AND CRAB TAGLIATELLE ROSE PASTA SERVED WITH FRESHLY BAKED FOCACCIA BREAD.

DESSERT: MELTING HOT CHOCOLATE FONDANT SERVED WITH VANILLA ICE CREAM.

DAY 4:

BREAKFAST: LEEK, ZUCCHINI AND TOMATO FRITTATA, SERVED WITH GRILLED SAUSAGES.

LUNCH: CRAB CAKES, BACON POTATOES, AND REFRESHING VINAIGRETTE GARDEN SALAD

SNACKS: FLAT BREAD PIZZA

STARTER: TUNA CEVICHE

MAIN: RACK OF LAMB WITH RED WINE JUS, STUFFED BABY PEPPERS , ROASTED ABORIGINES AND LEMON MINT COUSCOUS

DESSERT: KEY LIME PIE

DAY 5:

BREAKFAST: SELECTION OF FRESH CROISSANT SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: BLACKENED MAHI MAHI TACO BOWL'S SERVED WITH FRESH MANGO-JALAPENO SALSA AND GUACAMOLE CREAM.

SNACKS: HOT SPINACH ARTICHOKE DIP

STARTER: PAN SEARED SCALLOPS ON BED OF TRUFFLE PEA MASH

MAIN:  CHICKEN STUFFED WITH HEREBY CHEESE WRAPPED IN PROSCIUTTO, SAGE GNOCCHI AND ANTI PASTI

DESSERT: CAPPUCCINO CREAM CAKE.

DAY 6:

BREAKFAST:  EGG BENEDICT SERVED WITH BACON.

LUNCH: TWISTED CHICKEN BACON CAESAR SALAD

SNACKS: FRENCH ONION MARMALADE &SEARED CAMEMBERT

STARTER: TANGY VIETNAMESE SPRING ROLLS

MAIN: ASIAN STYLE GLAZED SALMON, RICE NOODLES AND TERIYAKI STIR FRY VEGGIES

DESSERT: APPLE TART SERVED WITH SALTED CARAMEL ICE CREAM

DAY 7:

BREAKFAST: FRENCH TOAST WITH BERRY'S SAUCE AND VANNILA CREAM SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: SEAFOOD MEDITERRANEAN PASTA SALAD

SNACK: SPICY JALAPENO AND CHORIZO DIP

STARTER: GOAT CHEESE, BEETROOT AND MAPLE WALNUT SALAD

MAIN:  BEEF TENDERLOIN FILLET WITH PEPPERCORN SAUCE SERVED WITH DAUPHINOISE POTATOES & ROASTED ASPARAGUS AND CHERRY TOMATO

DESSERT: PROFITEROLES STUFFED  WITH RICH VANILLA CREAM TOPPED   WITH CHOCOLATE GANASH

 

-ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL,GRANOLA, BREADS, FRUIT PLATTER, CHEESE, JAM, YOGURTS.

- I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KIDS, ETC...

- THE MENU IS FLEXIBLE FOR CHANGES ACCORDING TO DIETARY REQUESTS AND AVAILABLE PRODUCTS.

Rates are All Inclusive
Season 2 PAX 3 PAX 4 PAX 5 PAX 6 PAX
Winter 2020 to 2021 $26,000 $27,000 $27,500 $28,000 $28,500
Summer 2021 $26,000 $27,000 $27,500 $28,000 $28,500

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: 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
Please inquire for 7/8 pax rates

<span style="color:#9900cc;">Please add $250 for each USVI port ($500 round trip).</span></b> NO USVI PORTS AT THIS TIME

<b>Christmas/New Years 2020/21</b>
1-6 pax RATE OF $33,725 for Christmas. <span style="color:#9900cc;">Dates ending by December 26</span></b>
1-6 pax RATE OF $36,700 New Years. <span style="color:#9900cc;"> Dates starting December 27th</span></b>.
BVI Ports

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Serenity Now requires a 48 hour turnaround in between charters.


CONTACT US