VIRGIN ISLANDS CHARTER YACHTS:
1-800-596-0594
SERENITY 4.8
| Length: | 49 ft |
|---|---|
| Builder: | Bali Catamarans |
| Year Built: | 2022 |
| Max Guests: | 8 |
| Cabins: | 4 |
| # Crew: | 2 |
| Cruising: | 8 Knots |
| Beam: | 26 ft |
| Draft: | 4.43 ft |
| Base Port: | BVI |
| Introducing Serenity, a stunning 49’ catamaran launched in 2022, designed to embody the essence of Bali in every detail. Step aboard this floating paradise to discover four luxurious queen guest cabins, each offering a sanctuary of relaxation. With four well-appointed heads, guests are guaranteed convenience and privacy, enhancing their overall experience. The fully equipped galley boasts modern appliances, including a full-sized refrigerator, catering to all your culinary needs. Outside, the solid deck features an expansive seating area and a serene lounge deck, perfect for creating cherished memories. On the flybridge, an inviting table and lounge area await, offering panoramic views and the soothing touch of the sea breeze. Serenity's unique tilt-and-turn rear wall in the salon, when opened, seamlessly blends the interior with the exterior, creating an unmatched and unforgettable environment. Reflecting Bali's unparalleled style and focus on livability, Serenity promises an extraordinary experience for all who come aboard. Those fortunate enough to sail on Serenity can expect their expectations to be exceeded, making them eager to return time and time again. |
Accomodations:
| 4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers. All cabins have individually controlled air-conditioning for each cabins comfort. Top deck fly-bridge with lounging and seating with a 360 degree view. Forward cockpit and lounge and dining area. Aft cockpit with seating and dining accommodations. Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area. Crew takes midship bunk cabin. Inquire if requested for crew to switch cabins. BERTH SIZES: All queen berths are 5'w X 6'6"L Bunks: Top bunk 32"W x 75"L; bottom bunk 36"W x 75"L | |
| Queens: | 4 |
|---|---|
Charter Yacht SERENITY 4.8 : 2022 49 ft Bali Catamarans Catamaran
Scuba Diving
| Scuba: | Yacht offers Rendezvous Diving only |
|---|---|
| Compressor: | Not Onboard |
Water Toys
| Dinghy: | 12 Ft |
|---|---|
| Dinghy HP: | 40 HP |
| Dinghy Pax: | 6 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| WakeBoard: | Yes |
| PaddleBoard: | 2 |
| Float Mats: | Yes |
| Swim Platform: | Scoop steps |
| Boarding Ladder: | S/S ladder of scoop steps |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | 1 trolling rod |
| # Fish Rods: | 1 |
| UnderWater Cam: | Yes |
| UnderWater Video: | Yes |
| Other Toys: | |
| 1 Subwing 1 Wakeboard 2 Stand Up Paddle Boards Tube Snorkeling Gear 10’ Floating Dock Floats/Noodles Underwater Camera Underwater Lights Fishing Gear Onshore Games. | |
Entertainment
| Internet: | Onboard WIFI |
|---|---|
| BBQ: | Yes |
| VCR DVD: | Yes |
| Salon Stereo: | Yes |
| Num DVD: | Yes |
| Board Games: | Yes |
| Num Books: | Yes |
| iPod: | Yes |
Amenities | |
| Voltages: | 120V |
| AC: | Full |
| AC Night: | Yes |
| Hair Dryer: | Yes |
| Special Diets: | Inq |
| Kosher Diets: | Inq |
| Nude Charters: | Inq |
| Guest Smoke: | No |
| Crew Smokes: | Inq |
| Guest Pet: | No |
| Children?: | Yes |
| Min Age: | Water Safe |
- Booked
- On Hold
- Available
- Unavailable
| S | M | T | W | T | F | S |
|
|
|
|
|
|
||
|
|
|
|
|
|
|
|
|
|
14 | 15 | 16 | 17 | 18 | 19 |
| 20 |
|
|
23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | ||||
| 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 11 | 12 | 13 | 14 | 15 | 16 | 17 |
|
|
|
|
|
|
|
|
|
|
|
|
|
29 | 30 | 31 |
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 |
|
|
|
|
|
|
|
|
13 | 14 |
| 15 | 16 | 17 | 18 | 19 |
|
21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
|
|
30 | |||||
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
24 | 25 | 26 |
| 27 | 28 | 29 | 30 |
|
||
| S | M | T | W | T | F | S |
| 1 | 2 | |||||
| 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 10 | 11 | 12 | 13 | 14 | 15 | 16 |
| 17 | 18 | 19 | 20 | 21 | 22 | 23 |
| 24 | 25 | 26 | 27 | 28 | 29 | 30 |
| 31 | ||||||
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | 5 | 6 | |
| 7 | 8 | 9 | 10 | 11 | 12 | 13 |
| 14 | 15 | 16 | 17 | 18 | 19 | 20 |
| 21 | 22 | 23 | 24 | 25 | 26 | 27 |
| 28 | 29 | 30 | ||||
| S | M | T | W | T | F | S |
| 1 | 2 | 3 | 4 | |||
| 5 | 6 | 7 | 8 | 9 | 10 | 11 |
| 12 | 13 | 14 | 15 | 16 | 17 | 18 |
| 19 | 20 | 21 | 22 | 23 | 24 | 25 |
| 26 | 27 | 28 | 29 | 30 | 31 | |
| S | M | T | W | T | F | S |
| 1 | ||||||
| 2 | 3 | 4 |
|
6 | 7 | 8 |
| 9 | 10 | 11 | 12 | 13 |
|
15 |
| 16 | 17 | 18 | 19 | 20 | 21 | 22 |
|
|
|
|
|
|
|
|
|
|
||||||
| S | M | T | W | T | F | S |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|||
| S | M | T | W | T | F | S |
|
|
|
|
||||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| S | M | T | W | T | F | S |
|
|
2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 |
|
|
|
|
|
|
|
|
|
18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 |
|
|
|
| S | M | T | W | T | F | S |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
|
|
|
|
||||
Crew Profile
Captain John Yoxall
Originally from England, John has embraced a truly international lifestyle, having lived in seven different countries. His love for sailing blossomed while studying at the University of Toronto, leading him to transition from a corporate career to professional sailing. John has expertly navigated yachts across the Caribbean and the stunning waters of Greece.
In addition to his passion for sailing, John is a wine enthusiast with extensive experience in the wine industry. He once managed Canada’s largest wine auction and holds a sommelier certification, allowing him to expertly pair exquisite wines with the chef’s culinary creations.
A lover of the ocean, John takes pride in guiding guests to the best snorkeling and diving spots. With a degree in history, he also enjoys sharing the colourful stories of the British Virgin Islands, enriching the experience for those he hosts.
Chef Bryny Van Wyk
Bryny grew up along the beautiful coastlines of South Africa, as a passionate surfer, chasing waves at dawn and spending countless hours in the water. This ignited a lifelong love and deep connection for the ocean.
Blending her love for the sea with the joy of cooking meals on the water. “There’s something magical about preparing food while being surrounded by endless blue, where the oceans energy fuels my creativity”
Later in life Bryny discovered the thrill of dinghy sailing, a new way to explore the natural forces of wind and water. This experience sparked a deep passion for sailing and navigating the open seas. Constantly inspired by its power, beauty and unpredictability.
As a surfer, sailor & chef every wave, journey & meal is a reminder of life’s simple, yet profound pleasures. “The ocean is not just my playground, but my home”
Sample Menu
DAY BREAK
Served with a tropical fruit platter.
Eggs Benedict
Toasted English muffin with your choice of smoked salmon or crispy bacon, topped with homemade hollandaise and fresh chives.
Scrambled Eggs
Fluffy scrambled eggs with crispy bacon or breakfast sausages, golden hash browns, and toasted homemade bread.
Frittata Fiesta
A flavorful frittata served with fresh, toasted homemade bread.
Golden Waffles
Drizzled with maple syrup and accompanied by seasonal fruit.
Stacked Pancakes
Topped with maple syrup and served with fresh fruit and/or crispy bacon.
Açaí Bowl
A refreshing blend of frozen açaí berries, topped with granola and fresh fruit.
Freshly Baked Pastries
Served with jam, cream, and cheese.
FRESHLY BAKED
Fluffy French Toast
Pastry Pleasure
Pancake Pile-Up
Waffle Wonders
Bread Baskets
Bagel Boards
Banana Loaf
Granola
SEASONAL SENSATIONS
Açaí Bowl
Blissful Blends
Tropical Yogurts
Oh So Good Oatmeal
MIDDAY
Tuna Poke Bowl
Sushi rice topped with nori, edamame, radish, cucumber, purple cabbage, carrot, and mango, served with pickled ginger, wasabi, and spicy mayo.
HORS D’OEUVRES
Rosemary Roasted Flatbread
Served with a side of baba ganoush and hummus.
Cheesy Loaded Nachos
Topped with sour cream, jalapeños, and stuffed Spanish olives.
Crispy Spring Rolls
Accompanied by a sweet chili sauce.
Grilled Shrimp
Paired with a tangy cocktail sauce.
Korean BBQ Wings
Served with a side of sriracha mayo.
Bruschetta
Finished with a drizzle of balsamic glaze.
Charcuterie Board
Offered with a selection of crackers.
MAIN
Pan-Seared Salmon
Truffle mashed potatoes, lemon butter sauce, and sautéed seasonal vegetables.
Sweet & Sour Teriyaki Chicken
Fluffy jasmine rice, seasonal vegetables, and roasted sesame seeds.
Stuffed Pork Tenderloin
Spinach, sun-dried tomatoes, garlic, and goat cheese filling, roasted garlic baby potatoes, and red wine reduction.
Orange & Coconut Marinated Grouper
Sweet coconut rice, mango salsa, avocado mousse, crispy plantain, and cilantro oil.
Slow-Braised Pork Ribs
Sweet and spicy BBQ sauce, creamy potato salad, and coleslaw.
Linguine Pasta
Butter champagne shrimp, roasted tomatoes, shaved parmesan, and parsley.
Spicy Miso Ramen
Rich miso broth, ramen noodles, choice of protein, soft-boiled egg, bok choy, sautéed mushrooms, fresh scallions, and chili oil.
DESSERT
Key Lime Pie
Topped with a cloud of whipped cream.
Apple Crumble
Served with a scoop of creamy vanilla ice cream.
Spiced Poached Pear
Accompanied by a dollop of fresh cream and crushed nuts.
Tropical Mango Sorbet
Finished with coconut shavings.
Death by Chocolate Cake
Drizzled with rich chocolate sauce.
Crème Brûlée
Garnished with fresh berries.
Tiramisu
Topped with fresh mint leaves.
Rates
| SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests |
|---|---|---|---|---|
| Winter 2024 to 2025 | $24,000 | $25,000 | $26,000 | $27,000 |
| Summer 2025 | $24,000 | $25,000 | $26,000 | $27,000 |
| Winter 2025 to 2026 | $24,000 | $25,000 | $26,000 | $27,000 |
| Summer 2026 | $24,000 | $25,000 | $26,000 | $27,000 |
Turn Around: 48
Preferred Pickup: Nanny Cay
Other Pickup: Tortola, BVI
Price Details:
Cruising Grounds: British Virgin IslandsPick Up/Drop Off: Tortola; inquire for other locations
Yacht: BVI-Based
Crew: Annual Work Permits
BVI Customs & Cruising Permit Fees: Included
MINIMUM NIGHTS: 5, Inquire for less.
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.
SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.
FULL-BOARD (ALL-INCLUSIVE):
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
2@$24,000 | 3@$24,500 | 4@$25,000 | 5@$25,500 | 6@$26,000 | 7@$26,500 | 8@$27,000
HALF-BOARD OPTION:
7 nights ($150 off per person) - Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense
2@$23,700 | 3@$24,050 | 4@$24,400 | 5@$24,750 | 6@$25,100 | 7@$25,450 | 8@$25,800
LOCAL-FARE OPTION:
7 nights ($75 off per person) - Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
2@$23,850 | 3@$24,275 | 4@$24,700 | 5@$25,125 | 6@$25,550 | 7@$25,975 | 8@$26,400
25/26 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-8 guests @ $30,000 Must end on or before 12/27
NEW YEARS: 1-8 guests @ $34,000 May not start prior to 12/28
**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**
Copy link below & paste into browser to submit waiver:
https://bit.ly/cyawaiver
Rate Terms:
(Caribbean Terms) InclusiveAll rates are for the entire yacht and are subject to change without notice prior to actual reservation.
An additional premium maybe applied for Holiday Periods such as Christmas and New Year.