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 OPTION: 7 nights ($150 off per person) Includes 7 breakfasts, 4 lunches & 3 dinners aboard - with all other meals to be taken ashore at client expense 2@$23,200 | 3@$23,550 | 4@$23,900 | 5@$24,250 | 6@$24,600 LOCAL FARE OPTION: 7 nights ($75 off per person) Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. 2@$23,350 | 3@$23,775 | 4@$24,200 | 5@$24,625 | 6@$25,050 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

Capt. Sean O'Grady
Growing up sailing with my Dad, I found the love for the ocean at an early age. After a few years off the water, I got back into sailing in SF Bay, enjoying racing and charters both. I have worked with USA76, a former America's cup IACC yacht, since 2018. I have done some commercial fishing in Alaska as well as some sport fish guiding and working on large yachts. I worked as the maintenance director and a Captain on a pair of Santa Cruz 70’s in Monterey Bay for two years. I then made my way to the Caribbean to get some sun and share my love of the ocean breeze with all the great people I get to take out on the water.

I hold a 100 ton near coastal Master license with STCW, Sail and Assistance Towing endorsements. My philosophy as a Captain is to provide a safe fun atmosphere with the highest levels of service. Let’s laugh together and enjoy all the islands have to offer.


Chef Julia Ray grew up in Michigan surrounded by the Great Lakes. She developed a love for boating and sailing on frequent family outings on Lake Huron and the many inland waterways that are abundant in Michigan. Julia was introduced to the Virgin Islands as a child on the first of many annual family vacations more than 30 years ago. Julia learned to cook and entertain while assisting family members during daily meal preparation and by assisting with catering numerous gatherings. Julia has also worked in the restaurant and hospitality industries. She holds degrees in both accounting and social work and although she had a successful career in the corporate world, she left it all behind in 2013 to realize her dream of living in the Virgin Islands. She has since been employed as mate and chef, sailing throughout the islands.

Energetic and personable, Julia loves to meet new people and share her enthusiasm for the islands while ensuring their comfort and safety aboard and in the water. She is certified in first aid, CPR and fire fighting. She spends much of her spare time in the kitchen, preparing and perfecting new recipes for friends and family to sample. Julia delights in spoiling guests with gourmet meals and tempting treats. She prepares a wide variety of meals and remains flexible in her meal planning to ensure the freshest and best quality food is offered to guests. Julia takes much pride in her ability to work with guests to accommodate special diets and food allergies and develop menus that will leave everyone satisfied!

Sample Menu

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.

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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.

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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.

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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.

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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