Length: | 51 ft |
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Builder: | Lagoon |
Year Built: | 2023 |
Max Guests: | 8 |
Cabins: | 4 |
# Crew: | 2 |
Max Speed: | 14 knots |
Cruising: | 8 knots |
Beam: | 27 ft |
Draft: | 5 ft |
Base Port: | Virgin Islands |
La Sirena is not just a beautifully-appointed 2023 Lagoon 51, but so much more: She is the siren that will guide guests to ultimate relaxation, boundless adventure and limitless luxury. Up to eight VIP guests will enjoy the splendor of the Caribbean in superior comfort, whether enjoying meals al fresco in her spacious cockpit or enjoying a sundowner with loved ones on her one-of-a-kind flybridge. The interior is intentionally crafted with decor and amenities reminiscent of the world's finest resorts. Topside you will find all of the toys and gear to be expected on a premium sailing yacht. Her crew are true professionals, both seasoned mariners and gracious hosts, capable of leading experiences all while providing five star service. No detail is overlooked and no expense is spared to ensure guests of La Sirena a vacation experience that will leave them feeling rested, renewed and eager to sail with her again. |
Accommodates 8 guests in 4 cabins with 3 ensuite heads | |
Queens: | 3 |
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Double Cabins: | 1 |
Scuba: | Onboard |
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Resort Course: | $200 |
Full Course: | $400 |
License Info: | Master |
Compressor: | Onboard |
Dive Tanks: | 8 |
BCs: | 8 |
Regs: | 8 |
Dives: | 6 |
Dive Info: | |
3 dives included per certified diver Diving group number depends on certified divers experience. | |
Dive Costs: | |
3 dives per week included for certified divers - charters 6 nights or more. Additional dives $50 per dive per person. |
Dinghy: | Highfield |
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Dinghy HP: | 30 |
Dinghy Pax: | 8 |
Snorkel Gear: | Yes |
Tube: | 1 |
WakeBoard: | Yes |
PaddleBoard: | 1 |
Float Mats: | Yes |
Swim Platform: | yes |
Fishing Gear: | Yes |
Gear Type: | 1 trolling and 1 casting rod |
# Fish Rods: | 2 |
Sail Instruct.: | Yes |
Other Toys: | |
2 Paddles board 1 zup board 2 scuba jet 1 sea wing 1 floating platform 2 floating chairs 2 men tube to pull behind dingy Diving gear Snorkeling gear |
BBQ: | Yes |
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VCR DVD: | Yes |
Salon Stereo: | Yes |
Num CDs: | Streaming |
CamCorder: | Yes |
iPod: | Yes |
Other: | |
Complementary USVI and BVI map to track your charter Stream2Sea Products Including- Shampoo Body Wash Leave-In Conditioner Body Lotion Reef Safe 30SPF Sunscreen | |
Amenities | |
AC: | Full |
AC Night: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | Transom please |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
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Originally from South Africa, Kirsten discovered her passion for the ocean through scuba diving at a young age. Her love for the sea led her to pursue a career on the water, eventually becoming a qualified RYA Offshore Yachtmaster and PADI Staff Instructor. She began her journey as a captain running fishing charters in South Africa before relocating to the Caribbean in 2023 in search of warmer waters and new adventures. Now based in the British Virgin Islands, Kirsten specializes in luxury charters and has sailed extensively throughout the Lesser Antilles. Whether navigating turquoise bays or introducing guests to the vibrant underwater world, Kirsten brings experience, professionalism, and a genuine love for the ocean to every charter. She believes that being on the water is about freedom, connection, and a deep respect for nature.
Cova is a proud native of Málaga in southern Spain with a deep-rooted passion for the ocean. Her love for the sea led her to embrace a life filled with adventure, discovery and the pursuit of culinary excellence. Since 2018, Cova has been fully immersed in a variety of ocean-centric passions—surfing, fishing, Brazilian Jiu-Jitsu and of course, cooking.
Cooking has been in her blood since childhood, inspired by the rich Mediterranean flavors and the timeless recipes passed down from her grandmother and mother. She aims to keep their culinary traditions alive by adding her own touch to the vibrant and flavorful Mediterranean
cuisine she serves on board.
Though her academic background includes a Bachelor's in Social Sciences and a Master’s in Governance, in 2022, she embarked on her sailing journey and hasn’t looked back. Over the course of 8 exhilarating months, she has sailed from Grenada to the Bahamas, refining her seamanship and deepening her connection with the sea. Cova has also worked as a stew/deckhand in Saint Tropez and successfully crossed the Atlantic in December 2023—an unforgettable adventure that further fueled her passion for the oceanic lifestyle.
Cova's journey is far from over. She is currently honing her sailing skills, aiming to become a certified Yachtmaster. Every day on the water is a chance to learn, grow and savor the freedom that the ocean offers.
Captain Kirsten Kloppers
MARINE QUALIFICATIONS
RYA/MCA Yachtmaster Offshore (Sailing)
Commercial Endorsement 200GT
SAS Yachtmaster Coastal
RYA Personal Watercraft
RYA Power Boat Level II
SAMSA SRC/VHF Radio
RYA Competent Crew
RYA Super Yacht Training
Level 2 Food Safety at Sea
Seaman Book
ENG 1 Medical
STCW10
Security Duties, Elementary First Aid, Personal Survival Techniques
Fire Prevention and Fire Fighting
Personal Safety and Social Responsibility
DIVING QUALIFICATIONS
PADI IDC Staff Instructor (PADI # 431690)
Emergency First Response Instructor: CPR/AED/First Aid -Infant/Child/Adult
PADI Specialty Instructor
Emergency Oxygen Provider, Enriched Air (Nitrox Max 40% O2), Deep Diver, Night Diver,
Search & Rescue Diver, Wreck Diver
PADI Core Course Instructor
Open Water, Advanced Open Water, Rescue Diver, Dive Master, Assistant Instructor
Instructor Development Course Staff Assistant to PADI Course Directors.
PADI Specialty Qualifications Full Face Mask, Side-mount Diver
Chef Cova San Emeterio
QUALIFICATIONS
STCW 10
MCA ENG 1
SEAMAN BOOK
RYA VHF
RYA DAY SKIPPER MOTOR
RYA PERSONAL WATER CRAFT
RYA PROFESSIONAL PRACTICES AND
RESPONSIBILITIES
RYA POWER BOAT LEVEL 2
MCA FOOD SAFETY AND HYGIENE 2
PADI ADVANCED WATER
2025-2026 Season Crew
Captain Jaden Butterworth
Captain Jaden Butterworth grew up along the vibrant shores of South Africa’s north coast, where his passion for the ocean was sparked through years of hands-on experience with family-run fishing charters. His journey led him into the world of superyachts, where he honed his skills as a Marine Engineer and First Mate on luxury vessels across the globe. He later spent several years as a scuba diving instructor in Thailand, guiding divers through some of the world’s most stunning marine environments while prioritizing safety and sustainability. Now based in the Caribbean, Jaden brings together his engineering background, leadership at sea, and adventurous spirit to offer guests smooth sailing and unforgettable memories. His calm demeanor, attention to detail, and deep respect for the sea make every charter both safe and exceptional.
First Mate & Chef Anita Gerber was raised in the coastal town of Plettenberg Bay along South Africa’s stunning Garden Route. Surrounded by natural beauty and vibrant local culture, she developed a deep appreciation for fresh ingredients, warm hospitality, and life by the sea. Anita now brings her passion for flavorful, globally inspired cuisine and guest care to the Caribbean charter scene. Her dishes reflect both her roots and her travels, always crafted with creativity and heart. With her approachable nature and dedication to creating a welcoming atmosphere, Anita ensures every guest feels at home from the moment they step aboard.
Jaden and Anita look forward to welcoming you aboard and sharing an unforgettable journey filled with adventure, great food, and laid-back luxury.
QUALIFICATIONS
RYA-YACHTMASTER OFFSHORE COC
RYA-STCW 2010
RYA-POWER BOAT LEVEL 2
RYA-TENDER OPERATOR
RYA-PERSONAL WATER CRAFT
MPT- AEC1
MPT- AEC2
PADI- OPEN WATER SCUBA INSTRUCTOR
Chef Anita Gerber
QUALIFICATIONS
RYA Competent Crew- Superyacht Training Academy
STYC
Food and Hygiene Level 2
*attending culinary courses this off season
Cova's Sample Menu
Breakfast
Benedict Elegance: Poached eggs on crispy bacon with creamy hollandaise on a toasted muffin
Turkish Morning Feast: spiced menemen with pita bread and yogurt
Mediterranean Sunrise: feta & tomato omelette with fresh herbs and Greek yogurt
Smoky Avocado Bliss: smashed avocado on toast, with smoked salmon or bacon
Spanish Delight: traditional spanish omelette with chorizo and salsa verde
Oatmeal Dream: creamy oatmeal topped with berries, nuts, and honey
Banana Bread Bliss: warm banana bread with whipped cream and fresh berries
Golden French Toast: brioche french toast with powdered sugar and maple syrup
Spanish Olive Oil Cake: moist cake with orange or lemon zest and olive oil
*Eggs any style with bacon or sausage and fruits available daily
Lunch
Valencian Paella: spanish rice with seafood or pork ribs
Poke Bowl Paradise: tuna or salmon with fresh veggies and a soy-ginger dressing
Shrimp Caesar Salad: grilled shrimp with romaine, caesar dressing, and parmesan
Pulled Pork Tacos: soft tortillas with slow-braised pork, slaw, and avocado
Handmade Burger: juicy beef patty with jalapeño sauce and crispy fries
Honey Mustard Chicken: roasted chicken with couscous and a fresh salad
Citrus-Glazed Salmon: grilled salmon with passion fruit sauce and coconut rice
Gazpacho Andaluz: ghilled tomato soup with serrano ham and egg
Snacks
Smoked Salmon Canapés: bread with cream cheese, smoked salmon, and dill
Caprese Skewers: tomato, mozzarella, basil, and balsamic glaze
Tuna Tartare: tuna and avocado on crispy wonton chips
Mini Quiches: lorraine, spinach or smoked salmon
Tapas Board: cheese, olives, chorizo, and Iberian ham
Mezze Platter: hummus, babaganoush, olives, and pita
Tortilla Española: spanish potato omelette
Focaccia & Bruschetta: fresh focaccia and tomato-basil bruschetta
Nutella Waffle with Strawberries: warm waffle with Nutella and fresh strawberries
Dinner
Grilled Sea Bass: sea bass with lemon butter sauce and greens
Steak Supreme: grilled steak with chimichurri and baked potatoes
Swordfish Pisto: swordfish with mediterranean vegetable stew
Gnocchi Volcano: soft gnocchi in rich tomato sauce
Beef Tenderloin: tenderloin with red wine sauce and asparagus
Linguini Shrimp: pasta with shrimp tartare and olive oil
BBQ Pork Ribs: smoky ribs with coleslaw
Lobster Risotto: creamy risotto with lobster
Desserts
White Chocolate Cheesecake: creamy Basque-style cheesecake
Condensed Milk Brownies: fudgy, rich brownies
Key Lime Pie: tangy lime pie with a buttery crust
Passion Fruit Sorbet: tropical sorbet with passion fruit
Crème Brûlée: silky custard with a caramelized sugar top
Pistachio Tiramisu: nutty twist on the classic tiramisu
Kinder or Raffaello Cake: indulgent cake inspired by Kinder or Raffaello chocolates
Anita's Sample Menu
Breakfast
Tropical Fruit Salad
A colourful mix of pineapple, mango, papaya, and banana, drizzled with lime juice and sprnkled with fresh mint
Breakfast Buffet
Scrambled eggs, bacon, breakfast sausages, home fries, pancakes, French toast, mini bagels, mini muffins, croissants
Avocado Toast with Poached Eggs
Wholegrain toast with smashed avocado topped with perfectly poached eggs and micro greens
Greek Yogurt Parfait
Layered with granola, mixed berries, and a drizzle of honey
Banana Pancakes
Topped with fresh berries, whipped cream, and a hint of maple syrup
Tropical Smoothie Bowl
A refreshing blend of frozen tropical fruits, coconut milk, and banana, topped with granola, sliced kiwi, and toasted coconut flakes
Papaya Boats with Yogurt and Tropical Fruits
Fresh papaya halves filled with creamy yogurt and topped with seasonal tropical fruits and a sprinkle of granola and coconut flakes
Lunch
Jerk Chicken Salad
Grilled jerk chicken served on a bed of mixed greens with avocado, mango, and a citrus vinaigrette
Grilled Lobster with Garlic and Herbs
Lobster tails grilled with a garlic-herb butter, accompanied by sweet potato mash and sautéed green beans
Grilled Shrimp Tacos
Soft corn tortilla’s filled with marinated grilled shrimp, cabbage slaw, and avocado crema.
Chicken Caesar Salad Wrap
Grilled chicken, romaine, parmesan, and Caesar dressing in aflour tortilla
Quinoa Bowl
Roasted vegetables, chickpeas, arugula, and tahini dressing
Cuban Black Bean Wrap
Savory black beans, roasted peppers, avocado, and cilantro lime dressing wrapped in a soft tortilla, served with a
avocado and cream dip
Mahi Mahi Fish Tacos
Blackened mahi mahi with shredded cabbage, fresh pico de gallo, and a creamy lime sauce in soft corn tortillas
Appetizers
Spicey Tuna Tartare
Freshly diced tuna mixed with avocado, sesame oil, and a hint of chili, served on wonton crisps
Prosciutto-Wrapped Melon
Sweet cantaloupe slices wrapped in savory prosciutto, garnished with fresh basil
Charcuterie Board
A selection of artisanal cheeses, cured meats, fresh fruits, nuts, olives, and crackers, elegantly arranged for a sophisticated bite
Shrimp Cocktail
Served with a spicy cocktail sauce and fresh lemon wedges
Mini Crab Cakes
Served with remoulade sauce and microgreens
Grilled Pineapple and Shrimp Skewers
Juicy shrimp marinated in a zesty lime and garlic sauce, grilled alongside sweet pineapple chunks and served with a tangy dipping sauce
Tuna Poke Bowl
Fresh ahi tuna marinated in soy and sesame, served with avocado, seaweed salad, and a sprinkle of sesame seeds
Dinner
Coconut Curry Shrimp
Shrimp cooked in a rich coconut milk curry sauce, served with jasmine rice and steamed vegetables
Rack of lamb
Oven roasted lamb with a rosemary and garlic crust, served with truffle mashed potato and
sautéed green beans
Fish and Asparagus
Grilled fish fillet, served with tender asparagus spears. Drizzled with a light lemon butter sauce
Pasta Primavera
Seasonal vegetables in a light garlic and olive oil sauce, topped with Parmesan
Lamb Chops
Herb-crusted, served with mint yogurt sauce, couscous, and roasted carrots
Mango Glazed Salmon
Pan-seared salmon fillet topped with a sweet mango glaze, served with coconut rice and sautéed bok choy
Caribbean Curry Beef
Tender beef cooked in a spiced coconut curry sauce, served with coconut rice and beans
Dessert
Chocolate Mousse
Silky Chocolate mousse topped with whipped cream and fresh berries
Classic Tiramisu
Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa
Creme Brulee
Vanilla custard with a carmalized sugar crust
Lemon Panna Cotta
Silky lemon-flavored panna cotta topped with fresh berries
Coconut Lime Chi Pudding
Creamy chia pudding made with coconut milk and lime zest, topped with fresh berries and toasted coconut for a light and refreshing treat
Rum Coconut Macaroons
Chewy macaroons made with shredded coconut and sweetened condensed milk, infused with dark rumand drizzled with rich chocolate
Tarte Tatin
Caramelized upside-down apple tart with a flaky puff pastry crust, served warm with vanilla ice cream
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
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Winter 2024 to 2025 | $27,000 | $28,000 | $29,000 | $30,000 |
Summer 2025 | $27,000 | $28,000 | $29,000 | $30,000 |
Winter 2025 to 2026 | $27,000 | $28,000 | $29,000 | $30,000 |