Serenity

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	2
Length	49 Ft / 15 m
Beam	26.0 Ft / 7.94 m
Draft	4.4 Ft / 1.34 m
Builder	Bali Catamarans
Built - Refit:	2021 - No Refit Date Set
Cruising Speed	8 knots

ACCOMMODATION INFORMATION

4 queen berth guest cabins each with a private en-suite electric head, shower and sink/vanity. Starboard side heads have dry stall showers, port side heads have wet showers.
All cabins have individually controlled air-conditioning for each cabins comfort.
Top deck fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.

BERTH SIZES:
All queen berths are 5’w X 6’6″L
Bunks: Top bunk 32″W x 75″L; bottom bunk 36″W x 75″L

WATERSPORTS

Dinghy	12 Ft
Dinghy HP	40 HP
Paddle Boards	2
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
1 Subwing
1 Wakeboard
2 Stand Up Paddle Boards
Tube
Snorkeling Gear
10’ Floating Dock
Floats/Noodles
Underwater Camera
Underwater Lights
Fishing Gear
Onshore Games.

CREW PROFILE

John

Julianna Zysk

Captain John Yoxall
Originally from England, John has embraced a truly international lifestyle, having lived in seven different countries. His love for sailing blossomed while studying at the University of Toronto, leading him to transition from a corporate career to professional sailing. John has expertly navigated yachts across the Caribbean and the stunning waters of Greece.

In addition to his passion for sailing, John is a wine enthusiast with extensive experience in the wine industry. He once managed Canada’s largest wine auction and holds a sommelier certification, allowing him to expertly pair exquisite wines with the chef’s culinary creations.

A lover of the ocean, John takes pride in guiding guests to the best snorkeling and diving spots. With a degree in history, he also enjoys sharing the colourful stories of the British Virgin Islands, enriching the experience for those he hosts.

Chef Julianna
Julianna is a dynamic, globally inspired professional whose rich background spans multiple industries and cultures. Originally from the vibrant city of Cracow, Poland, she has also lived in Lisbon and Paris—experiences that have shaped her cosmopolitan outlook and creative flair.

Her diverse career includes roles as a yacht broker, project manager, marketing expert, and chef—working in restaurants, festivals, and aboard yachts. She holds degrees in Management and Project Management from universities in Warsaw and Paris, skillfully blending her organizational talents with a deep passion for culinary artistry.

With a strong background in marketing and a creative mindset, Julianna excels at designing unique, immersive experiences—whether on board a yacht or at a destination venue. She has orchestrated bespoke events such as gourmet dining experiences, themed parties, and culinary festivals, all infused with thoughtful details and artistic presentation. She is also a certified herbalist, adding another layer of depth to her culinary and wellness offerings.

As a passionate sailor, licensed skipper, and chef, Julianna has explored the Mediterranean, Atlantic, and Caribbean, drawing inspiration from her travels through Croatia, Greece, Turkey, Spain, France, Poland, and Italy. She crafts dishes that reflect the soul of each destination, sourcing unique ingredients from local markets and treating every meal as a work of art.

Julianna holds a special fondness for the British Virgin Islands, where the turquoise waters, hidden coves, and vibrant Caribbean culture deeply inspire her. She frequently incorporates local spices, tropical fruits, and freshly caught seafood to create flavorful fusions that capture the essence of the region.

Beyond the galley, Julianna is an avid diver, snorkeler, and surfer, always seeking out hidden natural gems to share with her guests. With additional passions for yoga, psychology, and art, she brings a thoughtful, well-rounded approach to hospitality—ensuring every charter is as enriching as it is unforgettable.

YACHT DESCRIPTION
Introducing Serenity, a stunning 49’ catamaran launched in 2022, designed to embody the essence of Bali in every detail. Step aboard this floating paradise to discover four luxurious queen guest cabins, each offering a sanctuary of relaxation. With four well-appointed heads, guests are guaranteed convenience and privacy, enhancing their overall experience. The fully equipped galley boasts modern appliances, including a full-sized refrigerator, catering to all your culinary needs. Outside, the solid deck features an expansive seating area and a serene lounge deck, perfect for creating cherished memories. On the flybridge, an inviting table and lounge area await, offering panoramic views and the soothing touch of the sea breeze. Serenity's unique tilt-and-turn rear wall in the salon, when opened, seamlessly blends the interior with the exterior, creating an unmatched and unforgettable environment. Reflecting Bali's unparalleled style and focus on livability, Serenity promises an extraordinary experience for all who come aboard. Those fortunate enough to sail on Serenity can expect their expectations to be exceeded, making them eager to return time and time again.

ADDITIONAL INFORMATION

SAMPLE MENU

DAY BREAK
Charcuterie Board
Croissants with Caprese salad, selection of meats, cheeses, and fruits.

French Toast
Served with passion fruit syrup, whipped cream, and berries.

Waffles
With creamy scrambled eggs, bacon, and vegetables.

Bagels with Salmon & Caviar
Served with cream cheese, avocado, and dill.

Granola Bowls
Tropical fruits—pineapple, mango, papaya, banana—with roasted seeds and honey.

Avocado Toasts
Maple-glazed bacon, poached eggs, and hollandaise sauce.

French Quiche
Comté cheese with cherry tomatoes and shallots.

English Breakfast
Bacon, sausage, fried eggs, grilled cherry tomatoes, mushrooms, and beans.

MIDDAY
Bún Bò Xào
Vietnamese cold noodle salad with beef sirloin, peas, cucumber, carrot, radish, lettuce, and roasted peanuts in a lemongrass‑ginger sauce.

Caesar Salad
Chicken breast, bacon, cherry tomato, avocado, and sprouts.

Buddha Bowl with Shrimp
Quinoa, sweet potato, chickpeas, and greens with tahini sauce.

Tropical Tuna Ceviche
Mango, cilantro, avocado, red onion, and tomatoes, served with nachos.

Greek Salad & Mediterranean Mezze
Hummus, baba ganoush, and walnut paprika dip served with pita.

Paradise Burgers
Cheddar, caramelized onions, bacon, pickles, and lettuce, with batatas bravas.

Salmon Teriyaki Poke Bowl
With caviar, shrimp, avocado, mango, radish, cucumber, edamame, cabbage, and carrots.

HORS D’OEUVRES
Savory Watermelon Salad
With feta, mint, and cucumber.

Tuna Tataki
Teriyaki glaze, roasted sesame seeds, and chives.

Melon & Prosciutto
Served with crackers and arugula.

Mussels in White Wine
Garlic and parsley, served with crispy bread.

Burrata Salad
Tomatoes, peaches, prosciutto, basil, and balsamic glaze.

Halibut en Papillote
Olive oil, lemon, and herbs.

MAIN
Coconut Shrimp
With chili sauce, lime, and fresh herbs.

New York Strip Steak
Mushroom cream sauce, mashed potatoes, glazed carrots, and broccoli.

Lamb Chops
Mint sauce, baked baby potatoes, and greens with vinaigrette.

Local Snapper
Asparagus, zucchini, and zesty beurre blanc.

Lobster Bisque & Tails
Crispy bread, garlic butter, and herbs.

Shrimp Coconut Curry
Cilantro, mushrooms, cherry tomatoes, and coconut milk, served with limes.

Taco Night
Pulled beef with red salsa, queso, marinated onions, crema, cilantro, corn, and beans.

DESSERTS
Brownie
Served with ice cream and red fruit compote.

Pistachio Cheesecake
Butter cookie crust.

Carrot Cake
Walnuts and mascarpone topping.

Pear Tarte Tatin
With roasted almonds.

Lemon Posset
Mint and whipped cream.

Avocado Condensed Milk Mousse

Tiramisu
Mascarpone cream, coffee‑dipped Savoiardi, and cocoa.

PRICING DETAILS
Serenity INQUIRE

Pricing

From: 23,700 per week
To: 34,000 per week
Winter 2025 to 2026

2 Guests	24,000
3 Guests	24,500
4 Guests	25,000
5 Guests	25,500
6 Guests	26,000
7 Guests	26,500
8 Guests	27,000

Summer 2026

2 Guests	24,000
3 Guests	24,500
4 Guests	25,000
5 Guests	25,500
6 Guests	26,000
7 Guests	26,500
8 Guests	27,000

Winter 2026 to 2027

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000

Summer 2027

2 Guests	25,000
3 Guests	25,500
4 Guests	26,000
5 Guests	26,500
6 Guests	27,000
7 Guests	27,500
8 Guests	28,000

Pricing Details

Cruising Grounds: British Virgin Islands
Pick Up/Drop Off: BVI Ports ONLY
Yacht: BVI Home Based. Crew have annual work permits. BVI Pick up and Drop off only.
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.

26/27 HOLIDAYS:
CHRISTMAS/NEW YEARS: 7 night minimum.
CHRISTMAS: 1-8 guests @ $30,000 Must end on or before 12/26
NEW YEARS: 1-8 guests @ $37,000 May not start prior to 12/27

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**

Serenity

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