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SERENA, un Sailing Monohull de 63 pies, disponible para charter de lujo con tripulación

SERENA

SAILING MONOHULL

Yate privado con tripulación

63 pies Sailing Monohull

Ideal para hasta 6 huéspedes

3 cabinas

2 tripulantes

Tarifas desde $18,000/semana

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'SERENA' es un Sailing Monohull con capacidad para 6 huéspedes, disponible para charter con tripulación con base en US Virgins.

Hull number 1 of Beneteau's new line of 62 ft sloops, Serena is style, grace and comfort under sail.

Hull number 1 of Beneteau's new line of 62 ft sloops, Serena is style, grace and comfort under sail.

Explore the layout and specifications for SERENA, a 63 ft Sailing Monohull

Especificaciones

Huéspedes	6
Cabinas	3
Camas queen	3
Baños	3
Longitud	63 ft
Manga	17 ft
Año de construcción	2017
Año de refit	2023

Embárcate y explorá SERENA

Temporada	2 Guests	3 Guests	4 Guests
Winter 2025 to 2026	$21,500	$22,500	$23,500
Summer 2025	$18,000	$19,000	$20,000
Summer 2026	$21,500	$22,500	$23,500
Winter 2026 to 2027	$23,500	$24,500	$25,500

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Yacht Serena Charter Menus

Sample Breakfasts:

Classic Eggs Benedict with Canadian Bacon & Tarragon Hollandaise Grenadian Coconut-Infused Banana Rum French Toast with Fresh Berries Eggs Royale: Eggs Benedict with Smoked Salmon & Dill Hollandaise Citrus Pancakes/ Orange Glaze/ Banana/ Pineapple

Eggs Florentine – Eggs any style, with sauteed garlic spinach

Granola Parfait: small batch Granola, Berries, Greek Yoghurt

Serena “Pain Perdu” French Toast Bake

Yacht Serena Breadbasket, Assortment of Chef Vivi’s home-made preserves, Salted Beurre D’Isigny Butter

Truffled Slow Cooked Scrambled Eggs with Sauteed Portobello Mushrooms Nutella French Toast with Yacht-made Vanilla Bean Iced Cream

Huevos Rancheros Serena - Mexican-Style Fried Eggs on a Tortilla with Queso Oaxaca, Salsa Ranchera, Crema, and Cilantro

Tuscan Farmer’s Roasted Vegetable Frittata/ Basil Cherry Tomatoes/ French Baguette

Classic Smoked Salmon and Bagel Platter/Capers, Onions, Tomatoes, and Cream Cheese

Smashed Avocado Toast on Whole Grain Bread/Microgreens/ Plain or with Smoked Salmon

Greek Yoghurt Parfait: Toasted Walnuts, Yoghurt, Honey

Chocolate Chip or Plain Buttermilk Pancakes with Whipped Cream and Cherry Maple Syrup

Austrian Palatschinken Crepes filled with homemade Mango Ginger Jam, Strawberry Jam, or Nutella/Vanilla Whipped Cream

Serena Crab Omelet – Lump Crab Meat, Spinach, Lemon Mascarpone/ Toasted Sour Dough Bread

Air-fried Bacon-Wrapped Croissant with Egg and Cheese/ Fruit Medley

Sample Lunches:

Seared Sesame-crusted Big Eye Tuna / Ponzu-Roasted Asparagus / Tri-Color Orzo Salad

Insalata Caprese – Burrata, Heirloom Tomatoes, Basil Drizzle/ served with Prosciutto San Daniele / Tuscan Bread

Caribbean Lobster Roll, New England-style / Yacht-made French Fries Thai Ginger Grass-fed Minced Beef in Chilled Romaine Lettuce Wraps

Smoked Salmon Or Chicken Club Sandwich/ Dill Mayo/Tomato/ Iceberg/ Tarragon Potato Salad/ Oriental Cucumber Relish

Mahi-Mahi Jerk Tacos/Avocado/Pico de Gallo/ Latin American Cole Slaw

Tahitian “Poisson Cru” Ahi Tuna Ceviche/ Coconut Milk/ Cucumbers/ Peppers/ Mixed Baby Greens

Charcuterie, Cheeses, and Pâté Grazing Boards for Lunch: Prosciutto, Assorted Hard Salamis, Pâté de Campagne, Mousse de Fois Gras, Assorted Cheeses, Cornichons, Cherry Tomatoes, Assorted Breads

Vitello Tonnato – Thinly Sliced Sous Vide Pork Tenderloin layered with Tuna Caper Aioli Sauce, served cold/ Balsamic Cherry Tomatoes/ Tuscan Bread

Thai Papaya Shrimp Spinach Salad/Grilled Jumbo Shrimp/ Lime, Cilantro, Ginger Vinaigrette

Lobster Couscous Salad: Poached Local Caribbean Lobster Tails with Ginger Vinaigrette / served over Pearl Couscous/ Cucumber/ Tomato/ Fresh Mint & Basil /

Peruvian Ceviche: Catch of the Day, Lime, Red Onion, Rocoto Chile, Corn, Sweet Potato/ Blue Corn Chips

Individual Caramelized Onion and Gruyere Tarts/ Field Greens Cherry Tomato Salad/ Balsamic Vinaigrette

Classic Tijuana Caesar Salad with Grilled Rosemary Chicken/ Shaved Parmigiano- Reggiano/Anchovies/ Yacht-made Croutons

Niçoise Salad – Albacore Tuna, Potatoes, Haricots Verts, Tomatoes, Capers, Olives, Boiled Egg/ Greens with Lemon Dijon Vinaigrette

Traditional Greek Salad - Tomatoes, Cucumber, Feta Cheese, Red Onions, Kalamata Olives/ Oregano Vinaigrette/ served with Grilled Shrimp or Octopus/ Crusty Country Bread

Tuna Tartare Tower/ Avocado/ Citrus Soy Reduction/ Oriental Cucumber Relish/ Shrimp Chips

Tri-color Quinoa Salad: Quinoa, Angel Hair Slaw, Red Bell peppers, Mango, Cilantro, Avocado, Pickled Red Onions with Basil Vinaigrette

Sample Dinners:

Sous Vide Filet Mignon/ Garlic Rosemary Roasted Potatoes/ Sauteed Spinach/ Malbec Jus French West Indian Grilled Snapper with Caper Shallot Sauce/ Asparagus/ Jasmine Rice Drunken Shrimp La Fourchette: three-times drunk Jumbo Shrimp/ Pinenut Garlic Couscous Fresh Linguine tossed with Lump Crab, Lemon Zest, Watercress and Chili

Herb-marinated Sous Vide Chicken Breast stuffed with Goat Cheese/ Sun-dried & Fresh Tomato Salsa/ Pinenut Orzo/ Grilled Basil Zucchini

Mahi Mahi or Salmon a lo Macho: Pan friend and topped with Peruvian Aji Amarillo, Shrimp, Calamari, Shrimp Cream Pernod Sauce/Jasmine Rice

Thai Basil Green Curry of Pork Tenderloin/ Grilled Oriental Eggplant/ Jasmine Rice

Stanley Tucci’s Spaghetti Alla Nerano: Zucchini/Fresh Basil/Parmigiano Reggiano

Chef Vivi’s Pizza night: customized pizzas made in Ooni Pizza oven

Marinated Sous Vide Outside Skirt Steak /Jalapeno Beurre Blanc / Potatoes Au Gratin/ Arugula, Tomato, Fennel Salad/ Thyme Vinaigrette

Yacht-smoked Ribs and Brisket/ Kansas City BBQ Sauce/ Corn Bread/ Potato Salad/ Cole Slaw Fresh Linguine with Seared Scallops/ Lemon Tarragon Cream Sauce/ Sauteed Summer Squash Pan-seared Pork Chops/ Mango-Ginger Chutney/ Cilantro Citrus Rice/ Tomato & Avocado Salad Grilled Lemon-Ginger Mahi Mahi/ Curried Pineapple Rice/ Beurre Blanc Asparagus

NZ Lamb Chops/ Pomegranate Red-Wine Reduction/ Mustard & Rosemary Roasted Potatoes/ Shitake Mushroom Stir-Fry

Creamy Chicken Breasts simmered in Smoky Chipotle, White Wine, Parmesan Cream Sauce/ Basmati Rice/ Butter Sauteed Chayote

Panko-crusted Mahi Mahi Fingers/ Mango Pepper Salsa/ Plantains/ Calypso Rice

Pan-Sauteed Red Snapper/ Cilantro-Lime Butter/ Basmati Rice/ Steamed Broccoli with Oriental Hollandaise

Brazilian Moqueca Seafood: Shrimp, Scallops, Mahi Mahi simmered in Tomatoes/ Peppers/ Coconut Milk/ Lemon Basmati Rice

Porcini-Rubbed Roasted Pork Tenderloin/ Sauteed Mushrooms & Arugula/ Irish Mashed Potatoes Roasted Summer Vegetables

Sample Desserts:

Chocolate Orange Macadamia Nut Torte/ Whipped Cream
Poached Pears in Caramelized Laurel Leaf-Red Wine Reduction/ Crème Fraiche Flourless Fallen Chocolate Cake/ Yacht-made Vanilla Bean Gelato
Yacht-made Iced Creams/ Choice of Toppings
Lemon Panna Cotta/ Fresh Blueberries & Strawberries
Nutella Cheesecake with Ganache Frosting
Ginger Crème Brulée
Panna Cotta/Chocolate Balsamic Drizzle/ Fresh Strawberries
Tortola Rum Cake/ Coconut Rum/ Tropical Fruits
Grenadian Coconut Rum Bananas Flambe/Yacht-made Vanilla Rum Iced Cream Five-Spice Roasted Peach Tartes/ Yacht-made Ginger Iced Cream
Key West Key Lime Pie/Whipped Cream
Venezuelan ‘’Quesillo’’ Flan
Coconut Crème Caramel
Sour Cream Streusel Apple Pie/ Yacht-made Salted Caramel Iced Cream
Sliced Fresh Mango with Stracciatella/ Rosemary Syrup Drizzle
Caribbean Pain Perdu Bread Pudding/ Vanilla Butter Rum Anglaise
Coconut Raisin Rice Pudding
Lemongrass Crème Brulée
Creamy Lemon Parfait with Berries/ Crumbled Biscotti
Classic Chocolate Mousse/ Whipped Cream
Mexican Chocolate Brownies/ Yacht-made Dulce de Leche Gelato Raspberry-Apricot Buckle/ Whipped Cream
Chocolate Cinnamon Brownies with Chili Honey Drizzle, Yacht-made Vanilla Bean or Dark Chocolate Gelato

First guests of the 2025-2026 season, they wrote of their charter aboard SERENA:

Capt Hugh & Chef Vivianne,

What an experience!! Loved the trip, the stops, the food, the stories and above all, the sailing.

The hospitality was superb and the food out of this world.

This has been an exceptional experience and a true bucketlist trip. Thanks for letting me drive Serena from BEYC to White Bay, reminding me how much my soul needs sailing and the sea. Truly reinvigorated!

Hud & “Rolly”
Jacksonville

And...
Capt Hugh & Chef Vivi,
Thanks for an amazing trip, especially the two full days of sailing & the menu created by Vivi!
The long sails, dining, snorkeling, and food were tremendous.
As a group, we all agreed Hugh was a one-man comedy show. And to watch him jump into action — jack of all trades — fix any and everything was a feat to watch.
Additionally, his grasp of all things about the voyage, wealth of information (delivered in a humorous banter) was amazing. At no time were we bored — nothing but great dialogue, restful sails, and great sleep.
5 stars from this windward traveler!
Jack & Wendy
Wilmington

Disponibilidad de 'SERENA'