Rates Per Week
Crew Profiles
| Title | Name | Nation | Born | Licenses | Languages |
|---|---|---|---|---|---|
| Captain | Arthur Scarr | American | 0 | USCG 100T, TWIC | English |
| Crew | Shawna Scarr | American | USCG 100T |
Together, Arthur and Shawna are celebrated for their teamwork, dependability, and joy in serving others. Having spent over five years living aboard and hosting countless recreational events and private tours in Kemah, Texas, they are seasoned in delivering unparalleled hospitality.
Their shared passions for sailing, snorkeling, fishing, and water sports infuse every charter with excitement and authenticity. From nautical adventures to relaxing evenings under the stars, they create personalized itineraries that showcase the beauty of the Virgin Islands.
Captain Arthur Scarr brings a wealth of experience and a proven track record of excellence to Shangri-La. A USCG-licensed 100 Ton Captain with TWIC and Medical certifications, Arthur transitioned from a distinguished 30-year career as a Senior Telecom Engineer, where he earned numerous accolades for enhancing network reliability and implementing innovative solutions. His problem-solving prowess, decision-making skills, and calm under pressure ensure a safe and seamless sailing experience. For the past five years, Arthur and Shawna have lived aboard their Lagoon 400, SV Imagine, navigating the Texas Gulf Coast with finesse. From leading boat parades to escorting vessels and providing charter services. Arthur’s deep knowledge of the boating lifestyle, combined with his friendly demeanor and adaptability, guarantees guests a smooth and enjoyable journey.
Chef Shawna Scarr complements Arthur’s expertise with her culinary artistry and warm hospitality. Shawna is also a 100-ton Captain and a highly accomplished Physicist for the State of Texas. Shawna has earned statewide recognition for her meticulous work in the radiation operations, showcasing her precision and dedication. Now, as Shangri-La’s chef, she is an aspiring chef with foundational culinary skills, eager to innovate and create exceptional dining experiences. Gained practical experience in menu development and customer service. Known for adaptability, teamwork, and a strong desire to stay ahead of culinary trends and elevate cooking artistry. Shawna’s positive attitude and knack for multitasking shine through in her ability to create memorable dining experiences, whether it’s a gourmet seafood feast or a casual beachside barbecue. Her commitment to guest satisfaction and her infectious enthusiasm makes every moment aboard special.
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests |
|---|---|---|---|---|---|---|
| Summer 2025 | Inclusive | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 |
| Winter 2025 to 2026 | Inclusive | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 |
| Summer 2026 | Inclusive | $23,500 | $24,000 | $24,500 | $25,000 | $25,500 |
Additional Rate Information
Location Details
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Together, Arthur and Shawna are celebrated for their teamwork, dependability, and joy in serving others. Having spent over five years living aboard and hosting countless recreational events and private tours in Kemah, Texas, they are seasoned in delivering unparalleled hospitality.
Their shared passions for sailing, snorkeling, fishing, and water sports infuse every charter with excitement and authenticity. From nautical adventures to relaxing evenings under the stars, they create personalized itineraries that showcase the beauty of the Virgin Islands.
Captain Arthur Scarr brings a wealth of experience and a proven track record of excellence to Shangri-La. A USCG-licensed 100 Ton Captain with TWIC and Medical certifications, Arthur transitioned from a distinguished 30-year career as a Senior Telecom Engineer, where he earned numerous accolades for enhancing network reliability and implementing innovative solutions. His problem-solving prowess, decision-making skills, and calm under pressure ensure a safe and seamless sailing experience. For the past five years, Arthur and Shawna have lived aboard their Lagoon 400, SV Imagine, navigating the Texas Gulf Coast with finesse. From leading boat parades to escorting vessels and providing charter services. Arthur’s deep knowledge of the boating lifestyle, combined with his friendly demeanor and adaptability, guarantees guests a smooth and enjoyable journey.
Chef Shawna Scarr complements Arthur’s expertise with her culinary artistry and warm hospitality. Shawna is also a 100-ton Captain and a highly accomplished Physicist for the State of Texas. Shawna has earned statewide recognition for her meticulous work in the radiation operations, showcasing her precision and dedication. Now, as Shangri-La’s chef, she is an aspiring chef with foundational culinary skills, eager to innovate and create exceptional dining experiences. Gained practical experience in menu development and customer service. Known for adaptability, teamwork, and a strong desire to stay ahead of culinary trends and elevate cooking artistry. Shawna’s positive attitude and knack for multitasking shine through in her ability to create memorable dining experiences, whether it’s a gourmet seafood feast or a casual beachside barbecue. Her commitment to guest satisfaction and her infectious enthusiasm makes every moment aboard special.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Arthur Scarr | American | 0 | English |
| Crew | Shawna Scarr | American |
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
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
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. **
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
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.