SERENITY NOW

YACHT TYPE: CATAMARANS

SERENITY NOW

  • 25,000 / Week
  • 27,500 (High Weekly Price)
  • 25,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands, Caribbean Leewards
  • Summer Port: Caribbean Virgin Islands, Caribbean Leewards
  • Speed: 10kt Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 3 Queen
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Specifications

  • Size: 62.00 Ft
  • Beam: 33
  • Draft: 5.1
  • Engine: 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
  • AC: Full
  • Year Built: 2012
  • Builder: Lagoon
  • Noodles, Inflatable unicorns, mermaid tails, and a few onboard surprises.
  • The owner is open to requests for toys not listed! Please ask.
  • Onboard WIFI varies with location.
  • Communications: cellular, VHF, Sat phone

Accommodations

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.

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SERENITY NOW 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.

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.

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