Overview

⮞ Guests (6)

⮞ Length (52.00 Ft)

⮞ Type (Cat)

⮞ Cabins (3)

⮞ Queen Beds (3)

⮞ Showers (3)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Generator (17.5 Kw & 3Kw backup)

⮞ Year Buillt (2016)

Accomodations

⮞ 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. **

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Tortola

Specification

Price Details

⮞ ** Shangri La is no longer accepting 8 pax for the 2024/2025 season. She has reached MAX number of 8 pax for the season. ** Please inquire for 8 pax for 25/26 Season. Cruising Grounds: ​​British Virgin Islands ​Pick Up/Drop Off: Tortola; inquire for other locations Yacht: BVI-Based Crew: Annual Work Permits ​BVI Customs & Cruising Permit Fees: Included MINIMUM NIGHTS: 5, Inquire for less. For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights. SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & continental breakfast. Dinner ashore is additional. Select option upon booking. EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard. HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. $150.00 per person discount. LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. $75.00 per person discount. 25/26 HOLIDAYS: CHRISTMAS/NEW YEARS: 7 night minimum. CHRISTMAS: 1-6 pax @ $28,000 Must end on or before 12/26 NEW YEARS: 1-6 pax @ $31,000 May not start prior to 12/28 ** Already Booked ** *Must have a 48 hour turn between Xmas and NYE* **SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT** Copy link below & paste into browser to submit waiver: https://bit.ly/cyawaiver

Crew Profile

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.

Sample Menu

-Breakfast-

Fresh Italian Coffee (Lox & Lux Tartine- Smoked salmon, served on a toasted bagel topped with luxurious and flavorful ingredients. Served alongside sliced cucumber and sliced melon.

Thick-sliced bread bathed in a rich crème Brulé custard finished with a brittle, caramelized sugar top, topped with local fruit. Served alongside strips of perfectly crisped, cured bacon.

Savory crab cakes, made with delicate lump crab meat, are pan-seared and served on a toasted English muffin and topped with a perfectly poached egg, blanketed in a creamy hollandaise sauce. Served alongside diced potatoes, pan-fried until golden brown.

The Captain’s Comfort Sausage Gravy Puff Pie- A golden, rustic puff pastry filled with rich, savory country sausage gravy. Baked to a flaky, puffed perfection.  Served alongside scrambled eggs and golden, crispy potatoes.

 

-Midday-

Coastal lobster salad, citrus vinaigrette, artisan breads. A refreshing salad of sweet, chilled spiny lobster tail meat, crisp greens, and seasonal vegetables, finished with a light, house-made citrus vinaigrette. Served with a side of warm, rustic artisan bread.

Mango & Crispy Tender Caribbean Lettuce Wrap- Taste of the islands with golden crispy chicken meat, diced mango, red pepper, with flavors reminiscent of traditional Caribbean jerk spice.

Spicy Mango Salmon Poke Bowl- Pan-seared fresh salmon, avocado, cucumber, pickled red onion, carrots, edamame, fresh mango, and fresh ginger on a bed of cooked rice drizzled with spicy mayo, then sprinkled with sesame seeds.

French Island Fondue Loaf- Meatloaf with a blend of seasoned ground beef packed with caramelized onions, topped with a bubbly, golden-brown layer of rich Swiss cheese. Paired with fluffy mashed potatoes and fresh green beans.

 

-Main-

Chipotle Grilled Salmon with Pineapple Avocado Sauce

Tuna Steak with Mango Salsa & Citrus Mango Sauce

Steak & Lobster Royale

Herb-Crusted Lamb with Garlic Infusion

 

-Hors d’oeuvre-

Seared scallops with passionfruit glaze

Tuna tartare on cucumber rounds, sesame oil drizzle

Conch ceviche with plantain chips

Chef’s Choice Charcuterie Board

 

-Sides-

Roasted Brussels Sprouts with Bacon

Roasted Baby Artichokes with Parsley and Mint

Fondant Potatoes

Asparagus & Hollandaise

Roasted Green Beans

 

-Dessert-

Perfect Key Lime Pie with Coconut Rum Whipping Cream

Italian Lemon Cream Cake

Blackberry Mojito Cream Pie

Pineapple rum tartlets with vanilla cream

-SHIP’S BAR-

Tito's Vodka

Cruzan Rum (3-4 flavors - dark & light)

Bourbon - Marker's Mark

Gin - Bombay Sapphire

Tequila - Patron Silver

Sparkling Wine - 1928 Prosecco

Red & White Wines (Oyster Bay, Crawford, Josh, Mondavi, K. Jackson)

Cordials - Grand Marnier, Bailey's, Amaretto, Kalua

Beers - St. John's Brewers, Corona, Land Shark

Island Drinks - Rum Punch & Boogie Boards