SERENITY NOW

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2012 62ft Catamaran Sleeps 6 Guests In 3 Cabins, Spacious and Luxurious

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From $26,000/week

Special Terms

Guests: 6

Length: 62ft

Cabins: 3

Built: 2012

Crew: 2

Builder: Lagoon

SERENITY NOW is a Lagoon 620 catamaran accommodating 6 guests in 3 queen cabins. The yacht offers a large seating inside and outside for dining with fully opening sliding doors making the inside and the outside of the yacht flow together. Upstairs you have the flybridge, which offers 360 degree views of the anchorage. It is the perfect spot for sipping cocktails at sunset.

Your captain is also a dive instructor; you will love the underwater life as you Scuba dive right from your charter yacht. Great young energetic crew. They also have a shipmate Coco (pet fish). ...

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Accommodations

6 Guests

3 Queen Beds

3 Wash Basins

3 Cabins

3 Showers

3 Electric Heads

This luxury catamaran accommodates 6 guests in 3 queens. The crew can swap 1 twin cabin for a queen if required. Each cabin has an individual shower, head, A/C control, and TV. The master suite is oversized with extra storage, twin sinks, and private entry....

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Amenities

WiFi internet access

Generator:Onan 17.5kw

Bimini Top

BBQ

Cockpit and flybridge speakers

Air conditioning and fans

Inverter 5000 watt

Deck showers

Salon TV with satellite tv

Swim Platforms

Night Air conditioning and fans

Water Maker

Ice maker

Ipod/device docking station

Full Flybridge Sunshade
Brand New Mainsail 2020

 

Water fun

Walker Bay Generation 450; 15' with 70 hp Yamaha 70hp Dinghy

Wakeboard

Stand Up Paddle

Floating Mats

Beach Games

Adult Water Skis

Kneeboard

1 Man Kayak

Snorkeling Gear

Underwater Camera

Kids Water Skis

Tube

2 Man Kayak

Fishing Gear

Noodles, Inflatable unicorns, mermaid tails, and a few onboard surprises.
The owner is open to requests for toys not listed! Please ask.

Crew

My name is John Crafford. I grew up in Cape Town South Africa. As a child I fell in love with the ocean surfing and sailing around Cape Town. After 11 years of having my own construction company I decided to follow my dreams and go sailing as a career. As a captain I have worked on sailing yachts and power boats from 11m to 30m. Even went to France to work on super yachts but could not get my sense of adventure satisfied until I started doing deliveries. Crossing the Atlantic a few times I got introduced to the Caribbean and chartering. I fell in love with the industry. In 2012 I started chartering from 11m to 30m yachts. My love for the ocea...

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Cuisine

<p><span style="font-weight:bold"><span style="text-decoration:underline">DAY 1:</span></span></p><p>LUNCH: MEXICAN STYLE CHICKEN SALAD, SERVED WITH CRISPY TORTILLAS</p><p>SNACK: CHEESE AND MEAT PLATER</p><p>STARTER: CARROT ORANGE GINGER SOUP</p><p>MAIN: SOLE AND SALMON FISH ROLLS WITH DILL SAUCE, ROASTED GARLIC POTATOES, GLAZED VEGETABLES AND LEAFY SALAD.</p><p>DESSERT: WHITE CHOCOLATE AND BERRY CHEESE CAKE</p><p><span style="font-weight:bold"><span style="text-decoration:underline">DAY 2:</span></span></p><p>BREAKFAST: CREAMY SPINACH EGG FLORENTINE, SERVE WITH CRISPY</p><p> BACON</p><p>LUNCH: TUNA /LOBSTER NICOISE SALAD</p><p>SNACKS: HUMMUS AND CRUDITIES</p><p>STARTER: CARAMELIZED ONION AND BRIE FILO TART</p><p>MAIN: SWEET AND SPICY GRILLED PORK TENDERLOIN, CHILI MAPLE SWEET POTATOES, SAUTEED MUSHROOMS AND SPINACH FETA  SALAD.</p><p>DESSERT: BANANA CRUMBLE SERVED WITH BERRY SORBET ICE CREAM.</p><p><span style="font-weight:bold"><span style="text-decoration:underline">DAY 3:</span></span></p><p>BREAKFAST: FRESH BANANA BREAD, SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.</p><p>LUNCH: GORGONZOLA, RIB EYE AND CRISPY ONION RING SALAD</p><p>SNACK: MELTING NACHOS</p><p>STARTER: WATER MELON, RICOTTA, TAMPENADE CORISTINI AND BALSAMIC PEARLS</p><p>MAIN: ITALIAN SHRIMP AND CRAB TAGLIATELLE ROSE PASTA SERVED WITH FRESHLY BAKED FOCACCIA BREAD.</p><p>DESSERT: MELTING HOT CHOCOLATE FONDANT SERVED WITH VANILLA ICE CREAM.</p><p><span style="font-weight:bold"><span style="text-decoration:underline">DAY 4:</span></span></p><p>BREAKFAST: LEEK, ZUCCHINI AND TOMATO FRITTATA, SERVED WITH GRILLED SAUSAGES.</p><p>LUNCH: CRAB CAKES, BACON POTATOES, AND REFRESHING VINAIGRETTE GARDEN SALAD</p><p>SNACKS: FLAT BREAD PIZZA</p><p>STARTER: TUNA CEVICHE</p><p>MAIN: RACK OF LAMB WITH RED WINE JUS, STUFFED BABY PEPPERS , ROASTED ABORIGINES AND LEMON MINT COUSCOUS</p><p>DESSERT: KEY LIME PIE</p><p><span style="font-weight:bold"><span style="text-decoration:underline">DAY 5:</span></span></p><p>BREAKFAST: SELECTION OF FRESH CROISSANT SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.</p><p>LUNCH: BLACKENED MAHI MAHI TACO BOWL&#x27;S SERVED WITH FRESH MANGO-JALAPENO SALSA AND GUACAMOLE CREAM.</p><p>SNACKS: HOT SPINACH ARTICHOKE DIP</p><p>STARTER: PAN SEARED SCALLOPS ON BED OF TRUFFLE PEA MASH</p><p>MAIN:  CHICKEN STUFFED WITH HEREBY CHEESE WRAPPED IN PROSCIUTTO, SAGE GNOCCHI AND ANTI PASTI</p><p>DESSERT: CAPPUCCINO CREAM CAKE.</p><p><span style="font-weight:bold"><span style="text-decoration:underline">DAY 6:</span></span></p><p>BREAKFAST:  EGG BENEDICT SERVED WITH BACON.</p><p>LUNCH: TWISTED CHICKEN BACON CAESAR SALAD</p><p>SNACKS: FRENCH ONION MARMALADE &amp;SEARED CAMEMBERT</p><p>STARTER: TANGY VIETNAMESE SPRING ROLLS</p><p>MAIN: ASIAN STYLE GLAZED SALMON, RICE NOODLES AND TERIYAKI STIR FRY VEGGIES</p><p>DESSERT: APPLE TART SERVED WITH SALTED CARAMEL ICE CREAM</p><p><span style="font-weight:bold"><span style="text-decoration:underline">DAY 7:</span></span></p><p>BREAKFAST: FRENCH TOAST WITH BERRY&#x27;S SAUCE AND VANNILA CREAM SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.</p><p>LUNCH: SEAFOOD MEDITERRANEAN PASTA SALAD</p><p>SNACK: SPICY JALAPENO AND CHORIZO DIP</p><p>STARTER: GOAT CHEESE, BEETROOT AND MAPLE WALNUT SALAD</p><p>MAIN:  BEEF TENDERLOIN FILLET WITH PEPPERCORN SAUCE SERVED WITH DAUPHINOISE POTATOES &amp; ROASTED ASPARAGUS AND CHERRY TOMATO</p><p>DESSERT: PROFITEROLES STUFFED  WITH RICH VANILLA CREAM TOPPED   WITH CHOCOLATE GANASH</p><p> </p><p style="text-align:center"><span style="font-style:italic">-ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL,GRANOLA, BREADS, FRUIT PLATTER, CHEESE, JAM, YOGURTS.</span></p><p style="text-align:center"><span style="font-style:italic">- I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KIDS, ETC...</span></p><p style="text-align:center"><span style="font-style:italic">- THE MENU IS FLEXIBLE FOR CHANGES ACCORDING TO DIETARY REQUESTS AND AVAILABLE PRODUCTS.</span></p>

 

Availability

Upcoming 12 months reservations calendar 

Available - the dates are available for your charter

Booked - booked by another client group already

Hold - held by another client group, not yet booked, and can be challenged

Unavailable - blocked out by the Owner and unavailable to challenge

 

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