Length: | 52 ft |
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Builder: | Lagoon |
Year Built: | 2016 |
Max Guests: | 6 |
Cabins: | 3 |
# Crew: | 2 |
Beam: | 28.8 ft |
Draft: | 5.1 ft |
Base Port: | BVI |
"Shangri-La" refers to a mythical paradise—an idyllic, hidden sanctuary untouched by time or the troubles of the world... True to her name, Shangri La is a stunning 2016 52' Lagoon sailing catamaran that offers a floating escape unlike any other. She features three beautifully appointed queen cabins, each with a private ensuite bath complete with electric head, vanity, and separate shower, blending comfort and tranquility for every guest. Her spacious salon provides the perfect setting for lounging or dining, while her generous outdoor spaces invite you to bask in the Caribbean trade winds. Enjoy alfresco dining, unwind on the top deck seating area, lay out on the floating mat with a cocktail, or retreat to the forward lounge behind the trampolines—a hidden nook made for true relaxation. Whether gathering as a group or seeking a quiet moment alone, Shangri La offers space, serenity, and luxury—an unforgettable haven on the sea that brings the legend of paradise to life. TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Large Floating Mat, Tubes, 1 Subwing, 2 Fishing Rods & Onshore Games. DIVING: Offered via rendezvous only LAYOUT OPTION: The crew quarters are in the port aft deck cabin and bunk. Both crew will move to the bunk cabin for an additional $1,000 with approval. |
3 queen cabins, private en-suite bath (electric head, wash basin and large stall shower), lots of storage and separate access directly to the aft deck. BERTH MEASUREMENTS: 160cm X 205cm 63" X 81" 5.3' X 6.7' ** Shangri La is no longer accepting 8 pax for the 2024/2025 season. She has reached MAX number of 8 pax for the season. ** | |
Queens: | 3 |
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Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 14' RIB |
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Dinghy HP: | 50hp |
Dinghy Pax: | 8 |
Snorkel Gear: | Yes |
Tube: | Yes |
PaddleBoard: | 2 |
Float Mats: | Yes |
Swim Platform: | Scoop steps |
Boarding Ladder: | off scoop steps, s/s |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 2 spinning rods, 1 trolling ro |
# Fish Rods: | N/A |
Sail Instruct.: | Yes |
Other Toys: | |
Floating pad Noodles Football Frisbee Subwing 2 beanbags 2 Kayak Paddles to use the SUP as a kayak REFIT DETAILS: During the 2022/2023 season, Shangri La has had these items replaced or upgraded: Starlink Internet/Wi-Fi, solar installation, new wind turbines |
Internet: | Onboard WIFI |
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BBQ: | Yes |
Salon Stereo: | Yes |
Num CDs: | Onboard sy |
Board Games: | Yes |
iPod: | Yes |
Amenities | |
Voltages: | 110v via adapter |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | No |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | 8 years old and water safe |
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Together, Captain Arthur and Chef Shawna Scarr are known for their seamless teamwork, warm hospitality, and love of life on the water. With over five years living aboard and hosting private charters and events in Kemah, Texas, they bring southern hospitality, energy, and joy to every voyage. Their shared passions for sailing, snorkeling, fishing, and water sports create a dynamic, adventure-filled atmosphere, while their personalized itineraries highlight the natural beauty and hidden gems of the Virgin Islands.
Captain Arthur Scarr brings seasoned leadership and calm confidence to every voyage aboard Shangri-La. A USCG-licensed 100 Ton Captain with TWIC and medical certifications, Arthur draws on a 30-year career as a Senior Telecom Engineer known for innovation and precision. For the past five years, he and Chef Shawna have lived aboard their Lagoon 400, SV Imagine, cruising the Texas Gulf Coast, leading boat parades, and offering private charters. His technical expertise, local knowledge, and approachable style ensure every guest feels safe, relaxed, and in capable hands.
Chef Shawna Scarr pairs culinary creativity with a background in science and seamanship. A licensed 100-ton Captain and former physicist for the State of Texas, Shawna brings precision, adaptability, and a passion for hospitality to every meal aboard Shangri-La. From fresh seafood feasts to casual beachside barbecues, she crafts flavorful, guest-focused dishes with enthusiasm and heart, making every dining experience memorable.
DAY BREAK
Baked Brioche French Toast
Served with sausage links and fresh fruit.
Classic Breakfast
Eggs, bacon, homestyle fries, toast, and jam.
Blueberry Pancakes
Drizzled with maple syrup, served with sausage and fresh fruit.
Specialty Quiche
Served with crispy bacon and toasted English muffins.
Breakfast Tostada
Topped with egg, ground sausage, pico de gallo, queso fresco, and cilantro.
Flaky Croissant Breakfast Sandwich
Paired with fresh fruit.
Yogurt Parfait
Topped with freshly made coconut granola, served with homemade muffins.
MIDDAY
Strawberry Almond Salad
Mixed greens with chicken, candied almonds, strawberries, craisins, and goat cheese, served with warm bread.
Chicken Caesar Wrap
Served with crispy plantain chips and fresh fruit.
Southwest Chicken Salad
Tossed with black bean and corn salsa, tortilla strips, and homemade buttermilk ranch.
Bacon Cheeseburger
Accompanied by broccoli salad and fresh fruit.
Shrimp & Grapefruit Spinach Salad
Feta, pine nuts, and fresh dill red wine vinaigrette.
Gourmet Chicken Sandwich
Arugula, muenster, and strawberry chipotle spread on seeded bread, served with chips and fruit.
Shrimp Tacos
Spicy slaw on warm flour tortillas, served with fresh fruit.
HORS D’OEUVRES
Charcuterie Board
A selection of cheeses, meats, spreads, and seasonal fruits.
Crab-Stuffed Puff Pastry
Flaky pastry filled with lump crab and herbs.
Fresh Guacamole
Served with crispy tortilla chips.
Artisan Flatbread Pizza
Topped with artichoke, sun-dried tomato, feta, prosciutto, and fresh basil.
Caprese Salad
Fresh tomatoes, mozzarella, and basil, drizzled with balsamic glaze.
Tuna Nachos
Topped with avocado and local hot peppers.
Coconut Shrimp Ceviche
A tropical twist on a classic favorite.
MAIN
Blackened Mahi-Mahi
Served with coconut rice and haricots verts.
Grilled Steak
Accompanied by mashed redskin potatoes, roasted broccolini, and blistered tomatoes.
Bourbon-Glazed Salmon
Paired with parmesan risotto and steamed asparagus.
Peach Barbecue Pork Medallions
Served with sweet potato and roasted local carrots.
Cajun Shrimp Tortellini
Tossed in a creamy sauce, served with garlic toast points.
Seared Scallops
Plated with pureed cauliflower and carrot, mixed greens, and citrus balsamic dressing.
Sesame Tuna Poke
Served with rice noodles and a light sesame dressing.
DESSERTS
Banana Turnover
Drizzled with chocolate and caramel.
Chocolate-Dusted Peanut Butter Pie
A rich and creamy indulgence.
S’mores Pie
Topped with toasted marshmallow.
Frosted Fudge Brownie
Decadent and irresistible.
Hummingbird Cake
Layered with cream cheese frosting.
Pavlova
Topped with fresh cream and berries.
Key Lime Pie
Finished with fresh whipped cream.
Each charter menu is custom designed based on guest preferences!
SHIP'S BAR
Vodka- Absolute/Titos
Rum- Paradise/Cruzan Dark
Bourbon- Jim Beam/Bullet
Whiskey- Jack Daniels/Makers Mark
Tequila-Suaza/Patron
Gin-Bombay/Hendricks
Wine
Basic red/white - Josh
Sparkling- La Marca
SEASON: | 2 Guests | 4 Guests | 6 Guests |
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Winter 2024 to 2025 | $23,500 | $24,500 | $25,500 |
Summer 2025 | $23,500 | $24,500 | $25,500 |
Winter 2025 to 2026 | $23,500 | $24,500 | $25,500 |
Summer 2026 | $23,500 | $24,500 | $25,500 |