Ed Hamilton & Co.

SERENITY NOW

  • Guests 6
  • Cabins 3
  • Model Cat
  • Year Built 2012

Rates Per Week

Crew Profiles

Specifications

Accommodations

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.

Sample Menu

DAY 1:

LUNCH: MEXICAN STYLE CHICKEN SALAD, SERVED WITH CRISPY TORTILLAS

SNACK: CHEESE AND MEAT PLATER

STARTER: CARROT ORANGE GINGER SOUP

MAIN: SOLE AND SALMON FISH ROLLS WITH DILL SAUCE, ROASTED GARLIC POTATOES, GLAZED VEGETABLES AND LEAFY SALAD.

DESSERT: WHITE CHOCOLATE AND BERRY CHEESE CAKE

DAY 2:

BREAKFAST: CREAMY SPINACH EGG FLORENTINE, SERVE WITH CRISPY

BACON

LUNCH: TUNA /LOBSTER NICOISE SALAD

SNACKS: HUMMUS AND CRUDITIES

STARTER: CARAMELIZED ONION AND BRIE FILO TART

MAIN: SWEET AND SPICY GRILLED PORK TENDERLOIN, CHILI MAPLE SWEET POTATOES, SAUTEED MUSHROOMS AND SPINACH FETA  SALAD.

DESSERT: BANANA CRUMBLE SERVED WITH BERRY SORBET ICE CREAM.

DAY 3:

BREAKFAST: FRESH BANANA BREAD, SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: GORGONZOLA, RIB EYE AND CRISPY ONION RING SALAD

SNACK: MELTING NACHOS

STARTER: WATER MELON, RICOTTA, TAMPENADE CORISTINI AND BALSAMIC PEARLS

MAIN: ITALIAN SHRIMP AND CRAB TAGLIATELLE ROSE PASTA SERVED WITH FRESHLY BAKED FOCACCIA BREAD.

DESSERT: MELTING HOT CHOCOLATE FONDANT SERVED WITH VANILLA ICE CREAM.

DAY 4:

BREAKFAST: LEEK, ZUCCHINI AND TOMATO FRITTATA, SERVED WITH GRILLED SAUSAGES.

LUNCH: CRAB CAKES, BACON POTATOES, AND REFRESHING VINAIGRETTE GARDEN SALAD

SNACKS: FLAT BREAD PIZZA

STARTER: TUNA CEVICHE

MAIN: RACK OF LAMB WITH RED WINE JUS, STUFFED BABY PEPPERS , ROASTED ABORIGINES AND LEMON MINT COUSCOUS

DESSERT: KEY LIME PIE

DAY 5:

BREAKFAST: SELECTION OF FRESH CROISSANT SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: BLACKENED MAHI MAHI TACO BOWL’S SERVED WITH FRESH MANGO-JALAPENO SALSA AND GUACAMOLE CREAM.

SNACKS: HOT SPINACH ARTICHOKE DIP

STARTER: PAN SEARED SCALLOPS ON BED OF TRUFFLE PEA MASH

MAIN:  CHICKEN STUFFED WITH HEREBY CHEESE WRAPPED IN PROSCIUTTO, SAGE GNOCCHI AND ANTI PASTI

DESSERT: CAPPUCCINO CREAM CAKE.

DAY 6:

BREAKFAST:  EGG BENEDICT SERVED WITH BACON.

LUNCH: TWISTED CHICKEN BACON CAESAR SALAD

SNACKS: FRENCH ONION MARMALADE &SEARED CAMEMBERT

STARTER: TANGY VIETNAMESE SPRING ROLLS

MAIN: ASIAN STYLE GLAZED SALMON, RICE NOODLES AND TERIYAKI STIR FRY VEGGIES

DESSERT: APPLE TART SERVED WITH SALTED CARAMEL ICE CREAM

DAY 7:

BREAKFAST: FRENCH TOAST WITH BERRY’S SAUCE AND VANNILA CREAM SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: SEAFOOD MEDITERRANEAN PASTA SALAD

SNACK: SPICY JALAPENO AND CHORIZO DIP

STARTER: GOAT CHEESE, BEETROOT AND MAPLE WALNUT SALAD

MAIN:  BEEF TENDERLOIN FILLET WITH PEPPERCORN SAUCE SERVED WITH DAUPHINOISE POTATOES & ROASTED ASPARAGUS AND CHERRY TOMATO

DESSERT: PROFITEROLES STUFFED  WITH RICH VANILLA CREAM TOPPED   WITH CHOCOLATE GANASH

-ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL,GRANOLA, BREADS, FRUIT PLATTER, CHEESE, JAM, YOGURTS.

– I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KIDS, ETC…

– THE MENU IS FLEXIBLE FOR CHANGES ACCORDING TO DIETARY REQUESTS AND AVAILABLE PRODUCTS.

Additional Rate Information

Please inquire for 7/8 pax rates

NO USVI PORTS AT THIS TIME
SERENITY NOW is a BVI based yacht and crew

Christmas/New Years
1-6 pax RATE OF $33,725 for Christmas. Dates ending by December 26
1-6 pax RATE OF $36,700 New Years. Dates starting December 27th.
BVI Ports

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Serenity Now requires a 48 hour turnaround in between charters.

Additional Rate Information

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Winter 2021 to 2022 Inclusive $26,000 $27,000 $27,500 $28,000 $28,500
Summer 2022 Inclusive $26,000 $27,000 $27,500 $28,000 $28,500

Additional Rate Information

Please inquire for 7/8 pax rates

NO USVI PORTS AT THIS TIME
SERENITY NOW is a BVI based yacht and crew

Christmas/New Years
1-6 pax RATE OF $33,725 for Christmas. Dates ending by December 26
1-6 pax RATE OF $36,700 New Years. Dates starting December 27th.
BVI Ports

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Serenity Now requires a 48 hour turnaround in between charters.

Location Details

Summer Area: Caribbean Virgin Islands

Winter Area: Caribbean Virgin Islands

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 ocean led me to become a PADI dive instructor. I met Shirelle as a suggestion as a new 1st mate and chef. I was not only blown away by her professionalism and culinary expertise but her warm, caring personality and love for life and the ocean also stole my heart.

My name is Shirelle Paris, I grew up in a small green town in Israel. I always loved nature. When I was 20 I started studying natural medicine therapy and moved to a small beautiful town on the beach full of surfers and sailors and started sailing. Since then I’m in love with the ocean. When I graduated from college I decides to go with my heart and went sailing in the Pacific ocean. I saw beautiful places and worked on different kinds of boats doing everything that needed doing like first mate, deckhand, cooking and hosting. I came to the Caribbean, to focus my career on what I really loved doing and I’m thankful for the opportunity. I love everything about the Caribbean and this is where I met John, my love and the most charming, considerate, knowledgeable, kind man and Captain I ever met. Cooking was always a natural thing for me. My mother is an amazing chef and she taught me how to cook from the day I was born. We used to invite a lot of guests and making meals a celebration of life and international culinary experience. For me cooking is art and a way to give love and joy to people.

Crew are fully vaccinated for Covid 19.

 

Title Name Nation Born Languages
Captain John Crafford 0 English
Crew Shirelle Paris

Ships mate

Coco

Winner of the Designer Water Contest. Full of flavour and healthy benefits

2018 Charter Yacht Show

Accomodation

Electric Heads 3

Ammenities

Ac Full
Hair Dryer Yes
Generator Onan 17.5kw
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 62.0
Pax 6
Cabins 3
Refit 2018 All New Soft Furnishings 2015 Engines remounted, new Genoa Furling System
Year Built 2012
Cruise Speed 8 kt
Guest Smoke Yes/starboard aft deck
Guest Pet No
Children Allowed Yes
Min Child Age 2+

Leisure

Dinghy Walker Bay Generation 450; 15' with 70 hp Yamaha
Dinghy Hp 70hp
Adult W Skis Yes
Wave Run No
Stand Up Paddle 2
Gear Snorkel 8
Tube Yes
Wake Board Yes
1 Man Kayak 1
2 Man Kayak Yes
Games Beach Yes
Fishing Gear Yes
Dive Info Both PADI: John Instructor and Shirelle Master
Dive Costs Regular dives: up to 3 dives included for certified divers this Winter/Summer 2020/2021 season. $35 per dive there after.
Weight sets; 6
Tanks: 6
BC's: 2- crew
Regulators: 2 - crew
# Divers: 5
Dives: 3 included
Night Dives: No
Dive lights: No

Yacht can coordinate rental gear from local dive shops for BCDs and Regulators at guest expense.

Redhookdivecenter
www.redhookdivecenter.com

Other Specs

Beam 33 Ft
Draft 5.1 Ft
Queen 3
Other Pickup Tortola
Turn Around 48 hours
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Num Dvd Digital
Num Cds Sonos Surr
Board Games Yes
Num Books 30
Cam Corder Yes
Num Dine In 10
Hammock Yes
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher No
B B Q Yes
Gay Charters Yes
Nude Charters No
Num Hatch 16
Engines Engine 1:Engine Brand: Volvo Year Built: 2012Engine Model: D3-150Engine Type: InboardEngine/Fuel Type: DieselPropeller: Folding propellerEngine 2:Engine Brand: Volvo Year Built: 2012Engine Model: D3-150Engine Type: InboardEngine/Fuel Type: DieselPropeller: Folding propellerGenerator 19 KW new 2020
Inverter 5000 watt
Voltages 110/220
Water Capacity 250 gallons
Dinghy Pax 8
Kids Skis Yes
Sea Bob No
Sea Scooter Yes
Fish Permit BVI# 787802.
Swim Platform Yes
Boarding Ladder Yes
Fish Gear Type Trolling/Casting
Num Fish Rods 4
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Green Other Biodegradable cleaning products
Scuba Onboard Onboard
License Info Master
Compressor Onboard
Num Dive Tanks 6
Num Weights 6
Num Divers 5
Num Dives 3 per week
Other Entertain Full Flybridge Sunshade
Brand New Mainsail 2020
Communicate Onboard WIFI varies with location.
Communications: cellular, VHF, Sat phone
Showers 3
Ac Night Yes
Ac Sur Charge No
Num Video various
Sail Instruct Yes
Other Toys Noodles, Inflatable unicorns, mermaid tails, and a few onboard surprises.
The owner is open to requests for toys not listed! Please ask.

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.

DAY 1:

LUNCH: MEXICAN STYLE CHICKEN SALAD, SERVED WITH CRISPY TORTILLAS

SNACK: CHEESE AND MEAT PLATER

STARTER: CARROT ORANGE GINGER SOUP

MAIN: SOLE AND SALMON FISH ROLLS WITH DILL SAUCE, ROASTED GARLIC POTATOES, GLAZED VEGETABLES AND LEAFY SALAD.

DESSERT: WHITE CHOCOLATE AND BERRY CHEESE CAKE

DAY 2:

BREAKFAST: CREAMY SPINACH EGG FLORENTINE, SERVE WITH CRISPY

BACON

LUNCH: TUNA /LOBSTER NICOISE SALAD

SNACKS: HUMMUS AND CRUDITIES

STARTER: CARAMELIZED ONION AND BRIE FILO TART

MAIN: SWEET AND SPICY GRILLED PORK TENDERLOIN, CHILI MAPLE SWEET POTATOES, SAUTEED MUSHROOMS AND SPINACH FETA  SALAD.

DESSERT: BANANA CRUMBLE SERVED WITH BERRY SORBET ICE CREAM.

DAY 3:

BREAKFAST: FRESH BANANA BREAD, SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: GORGONZOLA, RIB EYE AND CRISPY ONION RING SALAD

SNACK: MELTING NACHOS

STARTER: WATER MELON, RICOTTA, TAMPENADE CORISTINI AND BALSAMIC PEARLS

MAIN: ITALIAN SHRIMP AND CRAB TAGLIATELLE ROSE PASTA SERVED WITH FRESHLY BAKED FOCACCIA BREAD.

DESSERT: MELTING HOT CHOCOLATE FONDANT SERVED WITH VANILLA ICE CREAM.

DAY 4:

BREAKFAST: LEEK, ZUCCHINI AND TOMATO FRITTATA, SERVED WITH GRILLED SAUSAGES.

LUNCH: CRAB CAKES, BACON POTATOES, AND REFRESHING VINAIGRETTE GARDEN SALAD

SNACKS: FLAT BREAD PIZZA

STARTER: TUNA CEVICHE

MAIN: RACK OF LAMB WITH RED WINE JUS, STUFFED BABY PEPPERS , ROASTED ABORIGINES AND LEMON MINT COUSCOUS

DESSERT: KEY LIME PIE

DAY 5:

BREAKFAST: SELECTION OF FRESH CROISSANT SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: BLACKENED MAHI MAHI TACO BOWL’S SERVED WITH FRESH MANGO-JALAPENO SALSA AND GUACAMOLE CREAM.

SNACKS: HOT SPINACH ARTICHOKE DIP

STARTER: PAN SEARED SCALLOPS ON BED OF TRUFFLE PEA MASH

MAIN:  CHICKEN STUFFED WITH HEREBY CHEESE WRAPPED IN PROSCIUTTO, SAGE GNOCCHI AND ANTI PASTI

DESSERT: CAPPUCCINO CREAM CAKE.

DAY 6:

BREAKFAST:  EGG BENEDICT SERVED WITH BACON.

LUNCH: TWISTED CHICKEN BACON CAESAR SALAD

SNACKS: FRENCH ONION MARMALADE &SEARED CAMEMBERT

STARTER: TANGY VIETNAMESE SPRING ROLLS

MAIN: ASIAN STYLE GLAZED SALMON, RICE NOODLES AND TERIYAKI STIR FRY VEGGIES

DESSERT: APPLE TART SERVED WITH SALTED CARAMEL ICE CREAM

DAY 7:

BREAKFAST: FRENCH TOAST WITH BERRY’S SAUCE AND VANNILA CREAM SERVED WITH SCRAMBLED EGGS, BREAKFAST MEAT AND CHEESE PLATTER.

LUNCH: SEAFOOD MEDITERRANEAN PASTA SALAD

SNACK: SPICY JALAPENO AND CHORIZO DIP

STARTER: GOAT CHEESE, BEETROOT AND MAPLE WALNUT SALAD

MAIN:  BEEF TENDERLOIN FILLET WITH PEPPERCORN SAUCE SERVED WITH DAUPHINOISE POTATOES & ROASTED ASPARAGUS AND CHERRY TOMATO

DESSERT: PROFITEROLES STUFFED  WITH RICH VANILLA CREAM TOPPED   WITH CHOCOLATE GANASH

-ALL BREAKFAST ACCOMPANIED WITH COFFEE, ORANGE JUICE, CEREAL,GRANOLA, BREADS, FRUIT PLATTER, CHEESE, JAM, YOGURTS.

– I WILL BE HAPPY TO COOK FOR SPECIAL DIETARY REQUIREMENTS AS: GLUTEN FREE, LACTOSE INTOLERANCE, VEGETARIAN, VEGAN, KIDS, ETC…

– THE MENU IS FLEXIBLE FOR CHANGES ACCORDING TO DIETARY REQUESTS AND AVAILABLE PRODUCTS.

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.