SERENITY 4.8

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YACHT TYPE: CATAMARANS

SERENITY 4.8

  • 22,700 / Week
  • 29,000 (High Weekly Price)
  • 22,700 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • 8 Guests
  • 4 Cabins
  • 4 Queen
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 49.00 Ft
  • Beam: 26
  • Draft: 4.43
  • Engine: 2 x 57HP Yanmar diesels Onan genset 13.5KW with sound shield and 110V
  • AC: Full
  • Year Built: 2021
  • Builder: Bali Catamarans
  • 10 ft. floating dock
  • Underwater lights
  • Subwing
  • Floats / Noodles

Accommodations

4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually controlled air-conditioning for each cabins comfort.
Top deck fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

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SERENITY 4.8 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.

BREAKFASTS 

- Served with coffee, tea and juice, and a hearty fruit platter -

Crepes – Filled with vanilla pudding and homemade berry coulis 

Coconut pancakes – Served with Nutella and roasted nuts 

French toast – Topped with syrup, whipped cream and berries 

Overnight oats – Made with coconut yogurt and chia seeds, topped with homemade granola and berries 

Eggs Benedict – Served on a fresh croissant, with homemade hollandaise sauce, bacon slices and spinach leaves 

Shakshuka – Topped with feta cheese, served with avocado slices and fresh bread 

Omelet – Filled with mushrooms, bell peppers and tomatoes, served with sausages 

Avocado toast – Topped with grilled mushrooms, poached egg and feta cheese 

 

LUNCHES 

- Served with juice, soda, beer or wine, and a hefty salad -

Truffle trofie – Pasta with mushrooms in a creamy truffle sauce 

Quesedillas – Served with homemade guacamole and Greek yogurt sauce 

Vegan curry – Thai yellow vegetable curry served with wild rice, cashews and lime 

Falafel salad bowls – Rich Mediterranean salad with homemade falafel, drizzled with homemade tzatziki sauce 

Vegetarian lasagna – Can’t believe it’s not meat lasagna 

Squid in red sauce – Served with mushroom and tomato baked polenta 

Shrimp bisque – Topped with cream and freshly chopped parsley, served with warm garlic bread 

 

SNACKS 

- Served with juice, soda, beer, wine or a cocktail -

Charcuterie board – With artisan bread 

Smoked salmon crostinis – With capers and anchovies 

Chocolate pastry twists – With homemade chocolate sauce 

Summer rolls – With homemade peanut sauce 

Bruschetta – With 3 different tomato based toppings 

Hummus bowl – With pita chips and vegetable sticks 

Baked Camembert bread bowl – With homemade strawberry sauce 

 

 

DINNERS 

- Served with juice, soda, beer or wine, and a hefty salad -

Stuffed bell peppers – Traditional Balkan dish, served with creamy mashed potatoes 

Salmon with roasted vegetables – Served with quinoa and drizzled with homemade garlic sauce 

Shrimp fettuccine – Pasta with shrimp in creamy tomato sauce 

Smoked salmon risotto – Served with grilled asparagus and butternut squash puree 

Flank steak and rosemary potato wedges – Served with creamy garlic mushroom sauce 

Black squid risotto – Topped with homemade Parmigiano crisps and ink tuiles 

Seared scallops over pea puree – Topped with crispy bacon pieces and roasted carrots 

 

DESSERTS 

Fritule – Traditional Mediterranean small doughnuts 

Homemade chocolate nut bark – Served with vanilla ice cream and peanut sauce 

Baked pears – With walnuts, pecans and maple drizzle 

Homemade nice cream – Healthy banana based ice cream served with chocolate chip cookie crumbs 

Deconstructed apple crumble – Served with vanilla ice cream and maple drizzle 

Brownies – Served with whipped cream and chocolate shavings 

Summer cherry cake – Topped with powdered sugar and glaced cherries 

Peach and pecan pastries – Served with vanilla ice cream and maple drizzle 

 

COCKTAILS 

Tom Collins 

Mojito 

Cuba Libre 

Margarita 

Cosmopolitan 

Aperol Spritz 

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