SHANGRI LA

SHANGRI LA

BUILT/REFITYEAR 2016
YACHTLENGTH 52.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 2
RATESFROM $17,500

Captain Keith grew up boating, fishing, and waterskiing on the lakes in South Dakota and Minnesota. He was bitten by the sailing bug as a teenager; he first sailed a Sunfish14 and a Hobie Cat 16 on Big Stone Lake in South Dakota of all places! He is an accomplished freshwater and saltwater angler. As a youth he marveled at the adventures of Jacques Cousteau and “Calypso” and dreamed of becoming a scuba diver. Now he shares his love of diving by leading tours as PADI Divemaster.

In 1998 he joined friends on bareboat charter in the BVI and discovered his “sailor within”! His passion for sailing led him to dream of owning his own yacht. In 2002, he put a picture of a 43’ Jeanneau Decks Salon on his refrigerator – 18 months later, he bought “Daddy’s Girl” – a sister ship of the one depicted on his fridge! In 2005, he earned his USCG Captain’s license and began delivering yachts along the Atlantic coast and between the US and the Caribbean, gathering over 50,000 blue water miles. Keith has had the pleasure of skippering luxury yacht charters in the Chesapeake Bay and the Caribbean. Keith enjoys helping others discover their own “sailor within” and hone their skills. Keith is entering his third year as a luxury term charter yacht captain with Paradise Yacht Management in the Virgin Islands.

Keith also has a hospitality background; he loves grilling and bartending. He takes great pride in delivering an exceptional experience to guests. He is an accomplished amateur sous chef, mixologist, and oenophile.


Hailing from Virginia Beach, VA, Amanda was born and raised by the sea, and introduced to the water at an early age at her grandparents lake house and also sailing the Chesapeake on her uncle’s sloop. This inspired her to take to a life on the sea after college brought her to Florida. She has spent the last three years working on sailing catamarans, which have taken her across the Atlantic, up the east coast and all around the Caribbean. All the while she developed her love of cooking and refined her culinary knowledge at the Ashburton Chef’s Academy in Devon, England.

She is passionate about healthful and delicious meals, trying to source only the best ingredients from local and organic sources. Her creative flair is always present working with what is available to provide comforting, wholesome, and satisfying fare with island infusions, and exciting flavors from different parts of the world. With knowledge of vegan and raw food traditions, stepping out of the box is easy for her to do. Although catering traditional meals in a nutritious and delicious way is what she enjoys best!

As a PADI Rescue Diver, and watersports enthusiast, Amanda loves to encourage her guests in the water be it snorkeling, paddleboarding, wakeboarding, kayaking, surfing, or kiteboarding! Her kind and gentle demeanor makes it easy for her to understand what guests need and want to make their vacation exemplary, all while they relax onboard in between unforgettable meals, sunsets, and their favorite sundowners! Keep Calm and Sail On!





Specifications

Type Catamaran
BuilderLagoon
Year Built2016
Size52.00 Ft
Beam28.8 Feet
Draft5.1 Feet
Guests8

Boat Details

Cabins: 4
Queen: 4
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Red Hook, USVI
Other Pick-up: BVI, limit 7

Details

Refit: -
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

2x Yanmar 80hp Diesels 17.5 Kw generator 3000w inverter Volatage 110v via adapter
Fuel Consumption: -
Cruising Speed: -
Max Speed: -

Locations

Winter Area: Caribbean Virgin Islands
Summer Area: Caribbean Virgin Islands, Caribbean Windwards

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: WiFi: Unlimited
# of Videos: -
# DVDs/Movies: -
# CD's: Onboard sy
Camcorder: Yes
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes, 50GPH
Special Diets: Yes
Kosher: No
BBQ: Yes
# Dine In: 10
Minimum Age: None, we love children
Generator: 17.5 Kw & 3Kw backup
Inverter: 3000w
Voltages: 110v via adapter
Water Maker: Yes, 50GPH
Water Cap: 1,776 per day
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Lots
Guests Smokes: Yes, after scoop steps only pl
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: 14' RIB center console
Dinghy hp: 50hp
Dinghy # pax: 8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Scoop steps
Boarding Ladder (Loc/Type): off scoop steps, s/s
Sailing Dinghy: No
Beach Games: Yes
Fishing Gear: No
Gear Type: No fishing please
Rods: N/A

Breakfast

Mix of Hot Breakfasts & Continental Style Including:

Spinach and Feta Frittata with Bacon & Sausages

Fresh Smoothie Bowls with Toasted Granola

Coconut French Toast with Sausages & Scrambled Eggs

Eggs Benedict with Smoked Salmon, Arugula, Avocado & Grapefruit Hollandaise

Baked Omelette with Ham, Goat's Cheese,Tomatoes, Mushrooms & Peppers

Banana Oat Breakfast Cookies with Continental Breakfast

Fresh Tropical Fruit Platter & Homemade Blueberry Scones

 

Lunch

BBQ Grilled Shrimp over Caribbean Salad with Pineapple Dressing

Asian Sesame Seared Tuna with Ginger Slaw & Forbidden Rice

Smoked Salmon Fishcakes with Mediterranean Salad

Roasted Steak & Vegetable Skewers atop Greek Salad

Pea and Mint Risotto with Grilled Chicken

Baja Mahi Tacos with Pickled Cabbage and Chipotle Crema

 

Snacks

Charcuterie Board with Assorted Cured Meats, Cheeses & Olives

Smoked Salmon and Dill Cream Cheese Canapés

Homemade Red Pepper Hummus with Crudités

Oven Roasted Bacon Wrapped Blue Cheese Stuffed Dates

Fresh Fish Goujons with Creamy Tartar Sauce

Tex Mex Nachos with Homemade Guacamole

Cucumber, Watermelon, Feta & Mint Bites

Spinach and Artichoke Dip with Toast Points

 

Starters

Sundried Tomato Mozzarella Balls

Roasted Beet Arugula and Goat cheese crostini with drizzled honey

Creamy Curried Butternut Pumpkin Soup

Zesty White Fish Ceviche

Melon, Prosciutto & Rocket Salad with Mint Basil Vinaigrette

Baked Brie with Carmelized Onions & Pepper Jelly

 

Dinner

Thai Coconut Shrimp Curry over Aromatic Rice

Grilled Mahi-Mahi with Pineapple Mango Salsa & Roasted Veggies

Best Rack of Lamb with Ratatouille and Dauphinoise Potatoes

Cashew Coconut Crusted Sea Bass with Parsnip Puree and Roasted Swiss chard

Creamy White Chicken and Spinach Lasagna with Garden Salad

Parmesan and Herb Crusted Grouper with Sweet Potato Mash and Squash

Filet Mignon with Peppercorn Sauce, Asparagus and Fluffy Mashed Potatoes

Citrus Honey Glazed Salmon with Pan Seared Kale and Orange Carrots

Pan Roasted Duck with a Port Brandy sauce and Dijon Brussel Sprouts

 

Dessert

Raspberry Mousse in Chocolate Teardrop

Homemade Coconut Sorbet topped with Cacao Nibs

Key Lime Pie with Raspberry Coulis

Red Wine Poached Pears with Chocolate Sauce

Amaretto, Baileys, & Frangelico Tiramisu dusted with Cacao

Caribbean Rum Fudge Pie

Red Velvet Cake with Cream Cheese Icing

Brownie Sundae with Vanilla Ice Cream and Cherrie

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2020 to 2021 $21,500 $22,250 $23,000 $23,750 $24,500 $25,250 $26,000
Summer 2021 $21,500 $22,250 $23,000 $23,750 $24,500 $25,250 $26,000
Winter 2021 to 2022 $21,500 $22,250 $23,000 $23,750 $24,500 $25,250 $26,000
Summer 2022 $21,500 $22,250 $23,000 $23,750 $24,500 $25,250 $26,000
GENERAL NOTES:
MINIMUM NIGHTS: Inquire for less than 6
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
BVI PORT FEE: Add $400 each end for BVI ports other than West End or Jost

If cruising area includes BVI, rates are PLUS permits, licenses and fees which are to be paid by client.



SLEEP ABOARD Sleep aboard the night before charter dates. Available for $250 per cabin per night, with a 3 cabin minimum. Includes snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense. EXCLUDES: Christmas and New Year's weeks.

HALF-BOARD OPTION: Includes 7 breakfasts, 4 lunches & 3 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2/$21,200 3/$21,800 4/$22,400 5/$23,000 6/$23,600 7/$24,200 8/$24,800

LOCAL FARE OPTION: Includes 7 breakfasts, 5 lunches & 6 dinners, happy hour canapes, standard ships bar and snacks. Other meals ashore at client expense.
2/$21,350 3/$22,025 4/$22,700 5/$23,375 6/$24,050 7/$24,725 8/$25,400

CHRISTMAS/NEW YEARS:
CHRISTMAS: 1-8 pax @ $30,000, 7 night minimum. Christmas must end by 12/26.
NEW YEARS: 1-8 pax @ $35,000, 7 night minimum. New Years must start no earlier than 12/27.


***SPECIAL OFFERS ***

None at this time.




MCA Compliant
All Inclusive.Cruising Permit: Paid by ClientLicenses: Paid by Client

(15 December -30 April)
Caribbean Virgin Islands
(1 May - 14 December)
Caribbean Virgin Islands, Caribbean Windwards


Available:
Hold/Option:
Booked:
Unavailable:

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