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: | Instructor |
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. Captain Jaden is a Dive Instructor | |
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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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
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 2025 to 2026 | $27,000 | $28,000 | $29,000 | $30,000 |
Summer 2026 | $27,000 | $28,000 | $29,000 | $30,000 |