Length: | 52 ft |
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Builder: | Lagoon |
Year Built: | 2016 |
Max Guests: | 6 |
Cabins: | 3 |
# Crew: | 2 |
Beam: | 28.8 ft |
Draft: | 5.1 ft |
Base Port: | BVI |
"Shangri-La" refers to a mythical paradise—an idyllic, hidden sanctuary untouched by time or the troubles of the world... True to her name, Shangri La is a stunning 2016 52' Lagoon sailing catamaran that offers a floating escape unlike any other. She features three beautifully appointed queen cabins, each with a private ensuite bath complete with electric head, vanity, and separate shower, blending comfort and tranquility for every guest. Her spacious salon provides the perfect setting for lounging or dining, while her generous outdoor spaces invite you to bask in the Caribbean trade winds. Enjoy alfresco dining, unwind on the top deck seating area, lay out on the floating mat with a cocktail, or retreat to the forward lounge behind the trampolines—a hidden nook made for true relaxation. Whether gathering as a group or seeking a quiet moment alone, Shangri La offers space, serenity, and luxury—an unforgettable haven on the sea that brings the legend of paradise to life. TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Large Floating Mat, Tubes, 1 Subwing, 2 Fishing Rods & Onshore Games. DIVING: Offered via rendezvous only LAYOUT OPTION: The crew quarters are in the port aft deck cabin and bunk. Both crew will move to the bunk cabin for an additional $1,000 with approval. |
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. ** | |
Queens: | 3 |
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Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 14' RIB |
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Dinghy HP: | 50hp |
Dinghy Pax: | 8 |
Snorkel Gear: | Yes |
Tube: | Yes |
PaddleBoard: | 2 |
Float Mats: | Yes |
Swim Platform: | Scoop steps |
Boarding Ladder: | off scoop steps, s/s |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | 2 spinning rods, 1 trolling ro |
# Fish Rods: | N/A |
Sail Instruct.: | Yes |
Other Toys: | |
Floating pad 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 |
Internet: | Onboard WIFI |
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BBQ: | Yes |
Salon Stereo: | Yes |
Num CDs: | Onboard sy |
Board Games: | Yes |
iPod: | Yes |
Amenities | |
Voltages: | 110v via adapter |
AC: | Full |
AC Night: | Yes |
Hair Dryer: | Yes |
Special Diets: | Inq |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | No |
Crew Smokes: | No |
Guest Pet: | No |
Children?: | Yes |
Min Age: | 8 years old and water safe |
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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.
-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
SEASON: | 2 Guests | 4 Guests | 6 Guests |
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Winter 2025 to 2026 | $23,500 | $24,500 | $25,500 |
Summer 2026 | $23,500 | $24,500 | $25,500 |