SERENITY NOW
SERENITY NOW
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.
Crew are fully vaccinated for Covid 19.
Specifications
| Type | Catamaran |
|---|---|
| Builder | Lagoon |
| Year Built | 2012 |
| Size | 62.00 Ft |
| Beam | 33 Feet |
| Draft | 5.1 Feet |
| Guests | 6 |
Boat Details
| Cabins: | 3 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 3 |
| Heads: | - |
| Electric Heads: | 3 |
Pick Up Locations
| Pref. Pick-up: | Nanny Cay, BVI |
| Other Pick-up: | Tortola |
Details
| Refit: | 2018 All New Soft Furnishings 2015 Engines remounted, new Genoa Furling System |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
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: | 10kt US Gall/Hr |
Locations
| Winter Area: | Caribbean Virgin Islands |
| Summer Area: | Caribbean Virgin Islands |
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: | 8 |
| 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 |
Scuba Diving Details
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.
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | ||||
|---|---|---|---|---|---|---|---|---|
| Summer 2021 | $26,000 | $27,000 | $27,500 | $28,000 | $28,500 | |||
| Winter 2021 to 2022 | $26,000 | $27,000 | $27,500 | $28,000 | $28,500 | |||
| Summer 2022 | $26,000 | $27,000 | $27,500 | $28,000 | $28,500 | |||
| Please inquire for 7/8 pax rates Please add $250 for each USVI port ($500 round trip). UPDATE 2021 NO USVI PORTS AT THIS TIME SERENITY NOW is a BVI based yacht and crew Christmas/New Years 1-6 pax RATE OF $33,725 for Christmas. Dates ending by December 26 1-6 pax RATE OF $36,700 New Years. Dates starting December 27th. 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. Permits and cruising fees are included in the BVI ONLY. Other locations fees will be extra if applicable. |
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| MCA Compliant | ||||||||
| All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat | ||||||||
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No Yatch Insight Available.
