SHANGRI LA

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Description

Shangri La is an exceptional 2016 52′ Lagoon sailing catamaran with 3 beautifully decorated queen cabins each with private ensuite baths including electric heads, vanity and separate showers. She boasts multiple areas to sit and relax or sip a cocktail and enjoy the cool trade winds of the beautiful blue Caribbean water! The well-decorated salon will seat all guests in comfort for lounging or dining. The luxurious exterior offers alfresco dining , top deck seating and lounge area in front of helm plus forward lower deck lounge area behind trampolines. With numerous areas to unwind, there is plenty of space for gathering as a group or finding a private place to really relax. TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Large Floating Mat, Tubes, 1 Subwing, 2 Fishing Rods & Onshore Games. DIVING: Offered via rendezvous only LAYOUT OPTION: The crew quarters are in the port aft deck cabin and bunk. Both crew will move to the bunk cabin for an additional $1,000 with approval.

Specifications

Size: 52.00 Ft
Beam: 28.8
Draft: 5.1
Engine: 2x Yanmar 80hp Diesels 17.5 Kw generator 3000w inverter Volatage 110v via adapter
AC: Full
Year Built: 2016
Builder: Lagoon

Floating pad
Noodles
Football
Frisbee
Subwing
2 beanbags
2 Kayak Paddles to use the SUP as a kayak
REFIT DETAILS: During the 2022/2023 season, Shangri La has had these items replaced or upgraded: Starlink Internet/Wi-Fi, solar installation, new wind turbines

Starlink

Accommodations

3 queen cabins, private en-suite bath (electric head, wash basin and large stall shower), lots of storage and separate access directly to the aft deck.

BERTH MEASUREMENTS:
160cm X 205cm
63″ X 81″
5.3′ X 6.7′

** Shangri La is no longer accepting 8 pax for the 2024/2025 season. She has reached MAX number of 8 pax for the season. **

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SHANGRI LA 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 BREAK
Baked Brioche French Toast
Served with sausage links and fresh fruit.

Classic Breakfast
Eggs, bacon, homestyle fries, toast, and jam.

Blueberry Pancakes
Drizzled with maple syrup, served with sausage and fresh fruit.

Specialty Quiche
Served with crispy bacon and toasted English muffins.

Breakfast Tostada
Topped with egg, ground sausage, pico de gallo, queso fresco, and cilantro.

Flaky Croissant Breakfast Sandwich
Paired with fresh fruit.

Yogurt Parfait
Topped with freshly made coconut granola, served with homemade muffins.

MIDDAY
Strawberry Almond Salad
Mixed greens with chicken, candied almonds, strawberries, craisins, and goat cheese, served with warm bread.

Chicken Caesar Wrap
Served with crispy plantain chips and fresh fruit.

Southwest Chicken Salad
Tossed with black bean and corn salsa, tortilla strips, and homemade buttermilk ranch.

Bacon Cheeseburger
Accompanied by broccoli salad and fresh fruit.

Shrimp & Grapefruit Spinach Salad
Feta, pine nuts, and fresh dill red wine vinaigrette.

Gourmet Chicken Sandwich
Arugula, muenster, and strawberry chipotle spread on seeded bread, served with chips and fruit.

Shrimp Tacos
Spicy slaw on warm flour tortillas, served with fresh fruit.

HORS D’OEUVRES
Charcuterie Board
A selection of cheeses, meats, spreads, and seasonal fruits.

Crab-Stuffed Puff Pastry
Flaky pastry filled with lump crab and herbs.

Fresh Guacamole
Served with crispy tortilla chips.

Artisan Flatbread Pizza
Topped with artichoke, sun-dried tomato, feta, prosciutto, and fresh basil.

Caprese Salad
Fresh tomatoes, mozzarella, and basil, drizzled with balsamic glaze.

Tuna Nachos
Topped with avocado and local hot peppers.

Coconut Shrimp Ceviche
A tropical twist on a classic favorite.

MAIN
Blackened Mahi-Mahi
Served with coconut rice and haricots verts.

Grilled Steak
Accompanied by mashed redskin potatoes, roasted broccolini, and blistered tomatoes.

Bourbon-Glazed Salmon
Paired with parmesan risotto and steamed asparagus.

Peach Barbecue Pork Medallions
Served with sweet potato and roasted local carrots.

Cajun Shrimp Tortellini
Tossed in a creamy sauce, served with garlic toast points.

Seared Scallops
Plated with pureed cauliflower and carrot, mixed greens, and citrus balsamic dressing.

Sesame Tuna Poke
Served with rice noodles and a light sesame dressing.

DESSERTS
Banana Turnover
Drizzled with chocolate and caramel.

Chocolate-Dusted Peanut Butter Pie
A rich and creamy indulgence.

S’mores Pie
Topped with toasted marshmallow.

Frosted Fudge Brownie
Decadent and irresistible.

Hummingbird Cake
Layered with cream cheese frosting.

Pavlova
Topped with fresh cream and berries.

Key Lime Pie
Finished with fresh whipped cream.

Each charter menu is custom designed based on guest preferences!

SHIP'S BAR
Vodka- Absolute/Titos

Rum- Paradise/Cruzan Dark

Bourbon- Jim Beam/Bullet

Whiskey- Jack Daniels/Makers Mark

Tequila-Suaza/Patron

Gin-Bombay/Hendricks

Wine

Basic red/white - Josh

Sparkling- La Marca

Select Yachts Testimonials

“I just wanted to thank you for all of your assistance in coordinating everything during our trip. The planning and logistics were seamless and made the trip even more enjoyable. As we told the crew, we spent a lot of time planning this trip and our expectations were very high but we were not prepared to have them exceeded to the degree they were. Thank you for all of your help in making our week so special. We will all be spreading the word!”

“It’s freaking awesome. You made a great a recommendation !!!! Just a quick note to tell you we are having a fabulous vacation. The crew are just amazing. They have made the trip. And the boat is great as well. Such a great time!”

“I want to thank you for your time and your education. I was a novice “boat person” and your attention was extremely helpful. We loved the yacht, the crew, and the trip. Everything was seamless. Consider me a loyal customer. I look forward to chartering again and to recommending you to my friends. Warmest regards!”

“We have loved chartering and really enjoyed working with you and everyone at Select Yachts. We would recommend you to anyone as we are always impressed by your efficiency and professionalism.”

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