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  • 16,900 / Week
  • 19,900 (High Weekly Price)
  • 16,900 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Hull number 1 of Beneteau’s new line of 62 ft sloops, Serena is style, grace and comfort under sail.


  • Size: 63.00 Ft
  • Beam: 17.5
  • Draft: 10
  • AC: Full
  • Year Built: 2017
  • Builder: Beneteau


Master queen forward and two aft queen suites

Draft Beer Aboard! Automatic Cocktail machine!

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SERENA Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


Yacht Serena Charter Menus

Sample Breakfasts:

Classic Eggs Benedict with Canadian Bacon & Tarragon Hollandaise Grenadian Coconut-Infused Banana Rum French Toast with Fresh Berries Eggs Royale: Eggs Benedict with Smoked Salmon & Dill Hollandaise Citrus Pancakes/ Orange Glaze/ Banana/ Pineapple

Eggs Florentine – Eggs any style, with sauteed garlic spinach

Granola Parfait: small batch Granola, Berries, Greek Yoghurt

Serena “Pain Perdu” French Toast Bake

Yacht Serena Breadbasket, Assortment of Chef Vivi’s home-made preserves, Salted Beurre D’Isigny Butter

Truffled Slow Cooked Scrambled Eggs with Sauteed Portobello Mushrooms Nutella French Toast with Yacht-made Vanilla Bean Iced Cream

Huevos Rancheros Serena - Mexican-Style Fried Eggs on a Tortilla with Queso Oaxaca, Salsa Ranchera, Crema, and Cilantro

Tuscan Farmer’s Roasted Vegetable Frittata/ Basil Cherry Tomatoes/ French Baguette

Classic Smoked Salmon and Bagel Platter/Capers, Onions, Tomatoes, and Cream Cheese

Smashed Avocado Toast on Whole Grain Bread/Microgreens/ Plain or with Smoked Salmon

Greek Yoghurt Parfait: Toasted Walnuts, Yoghurt, Honey

Chocolate Chip or Plain Buttermilk Pancakes with Whipped Cream and Cherry Maple Syrup

Austrian Palatschinken Crepes filled with homemade Mango Ginger Jam, Strawberry Jam, or Nutella/Vanilla Whipped Cream

Serena Crab Omelet – Lump Crab Meat, Spinach, Lemon Mascarpone/ Toasted Sour Dough Bread

Air-fried Bacon-Wrapped Croissant with Egg and Cheese/ Fruit Medley

Sample Lunches:

Seared Sesame-crusted Big Eye Tuna / Ponzu-Roasted Asparagus / Tri-Color Orzo Salad

Insalata Caprese – Burrata, Heirloom Tomatoes, Basil Drizzle/ served with Prosciutto San Daniele / Tuscan Bread

Caribbean Lobster Roll, New England-style / Yacht-made French Fries Thai Ginger Grass-fed Minced Beef in Chilled Romaine Lettuce Wraps

Smoked Salmon Or Chicken Club Sandwich/ Dill Mayo/Tomato/ Iceberg/ Tarragon Potato Salad/ Oriental Cucumber Relish

Mahi-Mahi Jerk Tacos/Avocado/Pico de Gallo/ Latin American Cole Slaw

Tahitian “Poisson Cru” Ahi Tuna Ceviche/ Coconut Milk/ Cucumbers/ Peppers/ Mixed Baby Greens

Charcuterie, Cheeses, and Pâté Grazing Boards for Lunch: Prosciutto, Assorted Hard Salamis, Pâté de Campagne, Mousse de Fois Gras, Assorted Cheeses, Cornichons, Cherry Tomatoes, Assorted Breads

Vitello Tonnato – Thinly Sliced Sous Vide Pork Tenderloin layered with Tuna Caper Aioli Sauce, served cold/ Balsamic Cherry Tomatoes/ Tuscan Bread

Thai Papaya Shrimp Spinach Salad/Grilled Jumbo Shrimp/ Lime, Cilantro, Ginger Vinaigrette

Lobster Couscous Salad: Poached Local Caribbean Lobster Tails with Ginger Vinaigrette / served over Pearl Couscous/ Cucumber/ Tomato/ Fresh Mint & Basil /

Peruvian Ceviche: Catch of the Day, Lime, Red Onion, Rocoto Chile, Corn, Sweet Potato/ Blue Corn Chips

Individual Caramelized Onion and Gruyere Tarts/ Field Greens Cherry Tomato Salad/ Balsamic Vinaigrette

Classic Tijuana Caesar Salad with Grilled Rosemary Chicken/ Shaved Parmigiano- Reggiano/Anchovies/ Yacht-made Croutons

Niçoise Salad – Albacore Tuna, Potatoes, Haricots Verts, Tomatoes, Capers, Olives, Boiled Egg/ Greens with Lemon Dijon Vinaigrette

Traditional Greek Salad - Tomatoes, Cucumber, Feta Cheese, Red Onions, Kalamata Olives/ Oregano Vinaigrette/ served with Grilled Shrimp or Octopus/ Crusty Country Bread

Tuna Tartare Tower/ Avocado/ Citrus Soy Reduction/ Oriental Cucumber Relish/ Shrimp Chips

Tri-color Quinoa Salad: Quinoa, Angel Hair Slaw, Red Bell peppers, Mango, Cilantro, Avocado, Pickled Red Onions with Basil Vinaigrette

Sample Dinners:

Sous Vide Filet Mignon/ Garlic Rosemary Roasted Potatoes/ Sauteed Spinach/ Malbec Jus French West Indian Grilled Snapper with Caper Shallot Sauce/ Asparagus/ Jasmine Rice Drunken Shrimp La Fourchette: three-times drunk Jumbo Shrimp/ Pinenut Garlic Couscous Fresh Linguine tossed with Lump Crab, Lemon Zest, Watercress and Chili

Herb-marinated Sous Vide Chicken Breast stuffed with Goat Cheese/ Sun-dried & Fresh Tomato Salsa/ Pinenut Orzo/ Grilled Basil Zucchini

Mahi Mahi or Salmon a lo Macho: Pan friend and topped with Peruvian Aji Amarillo, Shrimp, Calamari, Shrimp Cream Pernod Sauce/Jasmine Rice

Thai Basil Green Curry of Pork Tenderloin/ Grilled Oriental Eggplant/ Jasmine Rice

Stanley Tucci’s Spaghetti Alla Nerano: Zucchini/Fresh Basil/Parmigiano Reggiano

Chef Vivi’s Pizza night: customized pizzas made in Ooni Pizza oven

Marinated Sous Vide Outside Skirt Steak /Jalapeno Beurre Blanc / Potatoes Au Gratin/ Arugula, Tomato, Fennel Salad/ Thyme Vinaigrette

Yacht-smoked Ribs and Brisket/ Kansas City BBQ Sauce/ Corn Bread/ Potato Salad/ Cole Slaw Fresh Linguine with Seared Scallops/ Lemon Tarragon Cream Sauce/ Sauteed Summer Squash Pan-seared Pork Chops/ Mango-Ginger Chutney/ Cilantro Citrus Rice/ Tomato & Avocado Salad Grilled Lemon-Ginger Mahi Mahi/ Curried Pineapple Rice/ Beurre Blanc Asparagus

NZ Lamb Chops/ Pomegranate Red-Wine Reduction/ Mustard & Rosemary Roasted Potatoes/ Shitake Mushroom Stir-Fry

Creamy Chicken Breasts simmered in Smoky Chipotle, White Wine, Parmesan Cream Sauce/ Basmati Rice/ Butter Sauteed Chayote

Panko-crusted Mahi Mahi Fingers/ Mango Pepper Salsa/ Plantains/ Calypso Rice

Pan-Sauteed Red Snapper/ Cilantro-Lime Butter/ Basmati Rice/ Steamed Broccoli with Oriental Hollandaise

Brazilian Moqueca Seafood: Shrimp, Scallops, Mahi Mahi simmered in Tomatoes/ Peppers/ Coconut Milk/ Lemon Basmati Rice

Porcini-Rubbed Roasted Pork Tenderloin/ Sauteed Mushrooms & Arugula/ Irish Mashed Potatoes Roasted Summer Vegetables

Sample Desserts:

Chocolate Orange Macadamia Nut Torte/ Whipped Cream
Poached Pears in Caramelized Laurel Leaf-Red Wine Reduction/ Crème Fraiche Flourless Fallen Chocolate Cake/ Yacht-made Vanilla Bean Gelato
Yacht-made Iced Creams/ Choice of Toppings
Lemon Panna Cotta/ Fresh Blueberries & Strawberries
Nutella Cheesecake with Ganache Frosting
Ginger Crème Brulée
Panna Cotta/Chocolate Balsamic Drizzle/ Fresh Strawberries
Tortola Rum Cake/ Coconut Rum/ Tropical Fruits
Grenadian Coconut Rum Bananas Flambe/Yacht-made Vanilla Rum Iced Cream Five-Spice Roasted Peach Tartes/ Yacht-made Ginger Iced Cream
Key West Key Lime Pie/Whipped Cream
Venezuelan ‘’Quesillo’’ Flan
Coconut Crème Caramel
Sour Cream Streusel Apple Pie/ Yacht-made Salted Caramel Iced Cream
Sliced Fresh Mango with Stracciatella/ Rosemary Syrup Drizzle
Caribbean Pain Perdu Bread Pudding/ Vanilla Butter Rum Anglaise
Coconut Raisin Rice Pudding
Lemongrass Crème Brulée
Creamy Lemon Parfait with Berries/ Crumbled Biscotti
Classic Chocolate Mousse/ Whipped Cream
Mexican Chocolate Brownies/ Yacht-made Dulce de Leche Gelato Raspberry-Apricot Buckle/ Whipped Cream
Chocolate Cinnamon Brownies with Chili Honey Drizzle, Yacht-made Vanilla Bean or Dark Chocolate Gelato

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