Serenity Yacht Charter Catamaran
About
Beautiful, stylish, and modern, Serenity is a brand new, 48-foot crewed luxury Dufour catamaran with all the amenities of your own 5-star all-inclusive private ocean hotel. Built for elegant comfort, Serenity’s ensuite air-conditioned sleeping accommodations include 3 queen-sized guest cabins plus a bunk cabin for up to 8 guests. Your captain and crew will see to your every need while sailing and island-hopping between beautiful tropical locations. Cocktails and hors d'oeuvres, beautiful Caribbean sunsets, gourmet meals, crystal clear blue water, exceptional world-class beaches, and unrivaled scenery are just some of the things waiting for you on Serenity. And because it's all-inclusive, the only thing you need to bring is yourself (and a bathing suit). We’ve got adventure too! Snorkel to your heart's content, paddle board or kayak to a remote cove, explore a hiking trail, or jump in a tube and catch some air behind Serenity’s tender. A private crewed catamaran charter on Serenity is anything but ordinary. Let us take you away on a trip like no other for an unforgettable vacation for you and family or friends.
Guests
8Cabins
4Crew
2Size / Year Built / Builder
48.0 Ft / 2022 / Dufour
Accommodations
3 queen cabins and 1 twin cabin onboard for guests to use - all cabins offering ensuite facilities
Amenities
Onboard Entertainment
Water Entertainment
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| Winter 2024 to 2025 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $25,000 | $26,000 | $27,000 | $28,500 |
| $25,000 | $26,000 | $27,000 | $28,500 |
| $25,000 | $26,000 | $27,000 | $28,500 |
| $25,000 | $26,000 | $27,000 | $28,500 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final rate and availability.
Calendar
-
Available
-
Booked
-
Hold
-
Unavailable
| 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 | |||
| 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 |
| 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 |
| 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 |
| 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 |
| 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 | 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 |
Captain
Crew
Brief
Meet the Crew:
Season 2022/23: Captain Jake and Chef Kylie
Qualifications: USCG 100 GT, STCW
Jake: Your Skipper, Captain Jake, was brought up in North Carolina. Going to school in Charlotte, North Carolina, to study business along with EMS. After his years of studying, he spent his time as a professional Raft Guide and Rock-Climbing Instructor. Jake’s love for the ocean propelled him to drop everything and move back to the coast in 2014. Jake started out as a member of crew maintaining yachts, above and below the water. Jake started working day charters like parasailing, scuba diving, and sunset sailing in Miami. Not too long after this, Jake was approached to become the first mate of a mega yacht, which resulted in him sailing around the Great Lakes, the East Coast of North America, The Bahamas, Exuma, and Puerto Rico before settling in the Caribbean.
Jakes loves exploring the warm, Caribbean waters. His best part of the day is taking guests to his favorite snorkel/dive spots and sharing his knowledge and appreciation of the magnificent underwater world, which is unique to the Caribbean. Jake’s main wish is to instil his guests with an overwhelming passion for the ocean and leave with a smile.
Kylie: Your Chef / first mate, Kylie, was born in Johannesburg, South Africa. After high school, Kylie moved to Cape Town, attended UCT and achieved her degree in Fine Arts. After studying, Kylie decided to take a “gap” year as a video producer with a leading cruise line company.
Kylie realised that her passion was for the service industry and making genuine connections with people. So, she decided to stay a few years longer, visiting over seventy countries across the world. As a result, Kylie experienced different culinary encounters, further developing her love for creating food.
Coupled with her enduring love for the ocean, its natural magnificence and mystery, it was only natural that she would pursue her dream of working in the marine industry. Kylie’s love for illustrating and art, led her to realise that cooking and art were the same. After craving a more personalised experience with guests, she went off to join the mega yachts, thereby allowing her to indulge in her passion for food.
Chef Kylie draws on all her travels and love for healthy food to create simple, delicious food, with bold, sometimes exotic, flavour combinations. When Kylie is not in the galley, she loves Yoga, Scuba Diving, fishing, and films. Kylie goes above and beyond, as she strives to make each charter an unforgettable experience, both in the ocean and on the palate.
Kylie and Jake:
Jake and Kylie met on the dock on her very first day of super yachting, and they never looked back! From two separate parts of the world, they found each other in a whirlwind of adventure.
They both have a passion for Sailing, after leaving the superyacht industry, they sailed around Puerto Rico and moved to USVI to follow their dream of adventure.
**Jake and Kylie are both fully vaccinated**
Jake and Kylie cannot wait to meet you, the adventure awaits!
Menu
BREAKFAST
Breakfast Burrito
Mexican-style breakfast, eggs, avocado, cheese, bacon, and salsa packaged in a carefully folded burrito served with a crunchy slaw.
Eggs Benedict
Two poached eggs on Canadian bacon or lobster, topped with hollandaise sauce served on a toasted English muffin.
Crepes al la Carte (v)
Delicious, sweet/savoury crepes with a selection of toppings from berries & Nutella to bacon & cheese.
Hummus Toastie (v)
Hummus, Arugula, avocado, roasted cherry tomatoes, feta, poached egg & toasted village bread.
Mixed Berry Smoothy Bowl (v/gf)
Frozen mixed berry smoothy, topped with nuts, seeds, and berries.
Baked Egg Cups (v)
Baked egg cups topped with whipped feta cheese & sprinkled with salted chives.
French Toast
Classic French toast on a ciabatta slice with honey, crispy bacon & a smear of cream cheese.
LUNCH
Seared Tuna Salad
Seared tuna steak on top of iceberg lettuce, kalamata olives, feta, cucumber, pickled onions and Pepperoncino, drizzled in a Greek vinaigrette.
Three Amigo Tacos
A trio of grilled, sticky chicken blackened local fish and seared steak tacos with Pico de Gallo, avocado, pickled onion, cilantro, and an array of paired sauces with corn chips and queso on the side.
Chicken Wings
Crispy chicken wings tossed in a rich homemade buffalo, with a fresh carrot and celery salad.
Gyros (v)
Greek Gyros with Chicken/lamb or Veg option with hummus, Tzatziki, tomato, onion, cucumber and kalamata olives.
Poke Bowl
Sushi rice, salmon/Tuna, cucumber, edamame beans dressed with spicy mayo & sweet teriyaki sauce.
Bangin Shrimp Salad
Blackened shrimp tossed in homemade bang bang sauce, iceberg lettuce, spinach, croutons, dressed with homemade ceasar dressing.
Chicken Brie and Cranberry Burger
Grilled chicken with cranberry glaze and brie placed between two fresh, homemade buns with a side of chunky potato wedges.
APPETIZERS AND SNACKS
Loaded Nachos
Nachos with shredded chicken, sour cream, cilantro, onion, chives, black olives, tomatoes, guacamole, jalapenos, salsa and three kinds of cheese.
Barbeque Pulled Pork Sliders
Three buns filled with sweet barbeque pulled pork, goat cheese, pickles, fresh onion and chives.
Pear, Blue Cheese, Prosciutto
Slices of pear wrapped in prosciutto with a dollop of blue cheese and an arugula leaf.
Homemade Chilli Poppers
Baked Jalapenos stuffed with cream cheese and coated with panko crumbs.
Charcuterie Board
An assortment of cured meats, cheeses, fruits, jams, and crackers.
Butter Board
Butter lovingly spread on a board with roasted garlic, honey, chilli caramelized onions, cinnamon apple, and cashew topped with micro greens. Served with toasted ciabatta slices.
Baked Brie
A wheel of warm, baked brie with cranberry compote served with toasted bruschetta.
Caviar Bite
Beluga caviar on melba toast with cream cheese, chives, and fresh dill.
Salmon Cream Cheese Philo Pastry
Individual Philo pastry pockets with thinly sliced salmon, cream cheese, dill, and fresh red onion.
DINNER
Surf & Turf
Fillet Mignon & a lobster tail with whipped sweet potato pure, roasted asparagus and a red wine Jus
Seared Scallops
Giant pan-seared scallops in a parsley, shallot, and pine nut compound butter on top of a nutmeg/Colliflower rice.
Stuffed Portobello Burger (v/gf)
Quinoa and vegetable stuffed Portobello mushroom between two brioche buns, drizzled with a citrus vinaigrette.
Prosciutto and Peach flatbread
A crispy flatbread with prosciutto arugula and caramelized peached, drizzled with a white balsamic vinaigrette.
Fish and Chips
Pistachio encrusted Mahi Mahi served with crispy sweet potato fries accompanied by sauteed broccoli and a citrus salad.
Spicy Ramen
Ramen noodles dressed in a spicy broth, accompanied by blackened shrimp, a soft-boiled egg, kimchi, chives, and crunchy onion flakes.
Summer Spinach Salad with Goat Cheese (v/gf)
Baby spinach, Strawberries, purple basil served with warm goat cheese sphere encrusted in toasted almond dust, plum tomatoes, golden apple, dried cranberries, and candied pecans. Finished in a pear vinegar & Greek yoghurt dressing.
DESSERT
Peppermint Crisp Tart
Individual dessert tumblers with layers of peppermint cream/caramel and biscuit topped with peppermint chocolate flakes.
Deconstructed Oreo Cheesecake
Oreo crumble with a delicate serving of cheesecake.
Nutella Ice-cream
Decadent homemade Nutella ice-cream with chocolate wafers.
Strawberries & Meringue Parfait
Strawberries & mixed berries on top of whipped cream delicately placed on homemade swoops of meringue.
Loaded Bailies Milkshake
Home-made Bailies, double thick milkshake with a chocolate straw.
Apple Cobbler
Warm, baked apples, topped with a heart-warming brown sugar pie crust.
Served with vanilla ice-cream.
Avocado Chocolate Mousse (v/gf)
The best vegan chocolate mousse you have ever tasted. Smooth chocolate Mousse made with rich dark Lindt chocolate and local creamy avocado topped with lightly sweetened whipped cream.
V – Vegan/Vegetarian option available
g/f - Gluten free option available
Guests
8Cabins
4Crew
2Size / Year Built / Builder
48.0 Ft / 2022 / Dufour
Catamaran specifications
Beam
26.25 FeetDraft
4.26 FeetType
CatamaranCabin beds
3 Queen(s), 1 Twin(s)Layout
Select currency
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
Similar yachts to Serenity
Sleeps 8 guests in 4 Cabins
Size: 48.0 Ft
