2016 62’ LAGOON “HEAVENLY”
- From :
- $ 29,917
VIRGIN ISLAND LAGOON 620 YACHT CHARTERS
A Lagoon 620 luxury edition, sailing catamaran, Heavenly, certainly lives up to her name. As you step on board in to a beautifully appointed cockpit, complete with teak floors and dining table for eight and a plush lounging bench, you immediately know you are in for a treat on Heavenly. The cockpit is complete with a grill, beverage fridge and an icemaker to help keep those umbrella drinks flowing. The flybridge is a key space that is accessed via wide, safe stairs. Take in the amazing turquoise water with 360° views and enjoy the up-close view of the sails. What a breath-taking experience to see them in action as you cruise island to island. The flybridge is also a great place to read your favorite page turner on the great sofa bench and also a favorite spot for appetizers and cocktails at sundown. Is it 5 o’clock yet? The main salon is comfortable and luxurious with open spaces and natural light fed by all the windows surrounding you. With the galley-down you and your guests will enjoy privacy from the busy galley and if you choose, a late-night movie. All four guest cabins are spacious with large windows and offer plenty of natural light. For your comfort, every cabin offers queen sized beds and private baths with dedicated shower stalls as well as flatscreen TVs and a Fusion stereo system for both central and individual cabin control. The high level of finishing throughout every cabin reflects the luxury that you would expect from a yacht of this caliber. With all the different areas on Heavenly, there’s something for everyone. Whether you want to play in the water, socialize, or relax with a good book, guests are sure to have a week that can only be described as divine.
TOYS: 2 Stand Up Paddle Boards, Snorkeling Gear, 1 Bote Floating Mat, 1 Sunchill Float, 2 Sea Scooters, 1 Subwing, 1 Scurf Board, 3 Fishing Rods, Yoga Mats & Onshore Games.
TURN AROUND TIME: We prefer 48 hours in between charter drop off and pick ups, but feel free to inquire for 24. We will do our best to accommodate.
CRUISING GROUNDS: British Virgin Islands & U.S. Virgin Islands. B.V.I. customs and cruising permit fees are included in the rate.
BOOKING OPTIONS & AVAILABILITY
*To book a charter we have a 5-night minimum, but feel free to inquire for less.
Sleep aboard the night before charter dates. 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.
7 night minimum
Full-board option only
Guests: 1-8 @ $50,500
May not start prior to 12/27
Please contact us for more information.
7 night minimum
Full-board option only
Guests: 1-8 @ $46,000
Must end on or before 12/26
Please contact us for more information.
Includes 7 breakfasts, 7 lunches and 7 dinners, happy hour canapes, standard ships bar and snacks. Meals ashore are additional.
360º VIRTUAL TOUR
MEET YOUR CREW
Capt. Nick Cann
Originally from Coeur d’Alene, Idaho Nick got an early start sailing with his father on lake Coeur d’Alene. Once the sailing bug got him he was hooked and at the age of 19 turned his love for the water into a career accepting a summer job on the Yukon River. The following summer setting his sights on a larger cruising ground Nick accepted a position with Alaskan Dream Cruises aboard the Alaskan Dream. For nearly the next decade he enjoyed cruising through beautiful Southeast Alaska chasing whales, dodging icebergs and exploring all the unique towns and villages the Southeast has to offer. During his second winter off-season he purchased his first sailboat, an Ericson 27 and spent his free time exploring the Puget Sound and San Juan Islands with the occasional snow covered decks and dreams of warmer waters. After three years he sold his boat and started to save for a blue water boat to take him to warmer climates and white sand beaches . In 2018 he found his boat, a 39ft Camper Nicholson Ketch in Rockland Maine. He purchased the boat in October and began to hop down the east coast spending as much time as possible exploring but holding firm to the rule, when the dock lines freeze its time to keep moving south. He arrived in the Bahamas in early 2019 and spent the remainder of that cruising season and the next exploring the islands. When Covid hit in 2020 and temporarily put a hold on cruising both professional and recreationally Nick relocated to Tahoe where he captained day tour vessels and parasailing boats for two summers and enjoyed a winter of snowmaking, grooming and snowboarding at Heavenly Ski Resort.
Nick and Amy met in 2015 aboard the Alaskan Dream and hit it off immediately. In their first three years together when not cruising in Alaska they traveled to south and Central America, India, Thailand and rode motorcycles across Laos and Vietnam. When the time came to purchase their sailboat in 2018 Amy quickly took a liking to the cruising lifestyle but was also a firm believer in the heading south when the dock lines freeze policy. Once arriving in the islands, Amy truly embraced sailing life and took her skills as a world class bartender and amazing cook to create some amazing memories with friends both new and old. Often using locally sourced fruits and rums for her cocktails and the occasional fresh lobster pulled out of the sea she combined the techniques learned through her travels to make for some incredible dinner parties.
Chef Amy Cann
Chef Amy was born & raised in the Land of 10,000 Lakes where she spent summers water skiing, wake boarding and fishing with her family. After spending 15 years in the Minneapolis restaurant scene Amy’s desire for adventure drew her to Alaska in 2015, where she quickly knew that boat life was perfect for her. While spending off-season backpacking around the world she never missed an opportunity to learn about the local flavors and cuisine, learning from chef’s in Peru, Thailand, Vietnam & India. You’ll find hints of these world flavors when dinning onboard with Chef Amy. After several years the idea of traveling by water had her very intrigued. She stepped onto a sailboat for the first time the day before her & Nick left on a 1,600 mile journey down the East Coast. Quickly learning the ins and outs of sailing in the cold October weather, some of her favorite parts of the journey was provisioning with locally sourced ingredients to create incredible dishes to keep them warm on their adventure. Once they arrived in The Bahamas the fun really started. Incorporating fresh island ingredients into onboard dishes and craft cocktails while exploring the crystal clear waters, Nick and Amy finally found their paradise. She never misses an opportunity to practice yoga on deck or find that perfect beach to lay out a mat with guests. Most of all, she is passionate about sharing her food and innovative cocktails while catering to guests personal tastes.
DINING WITH CHEF AMY
Chocolate Lava Cake
Vanilla Spice Crème Brûlée
Key Lime Tart
Bailey’s Infused Cheesecake
Thai Crème Carmel
Passionfruit Panna Cotta
Coconut Rum Cake
Fresh hot coffee, cold brew, assorted teas
All breakfasts served with fresh fruit
prosciutto, poached egg, english muffin, dill hollandaise
Chai Spice Waffle
maple syrup, fresh whipped cream, served with sausage
Bagel & Lox Board
Fresh baked hand rolled bagels, homemade veggie cream cheese
Multi-grainbread, sunny egg, bacon, heirloom tomato, feta
Caramelized onions, asparagus, Gruyère
Fresh Baked Blueberry Rolls & Cinnamon Rolls
Blueberry lemon curd, warm icing served with frittata and bacon
Potato pancakes with apple compote or herb creme, served with grilled ham steak
Blackened Grouper Southwest Salad
Local greens, sweet corn, avocado, black beans, bell pepper, cilantro lime vinaigrette
Char Sui marinaded grilled chicken, pickled carrot and daikon, cucumber, cilantro, baguette
Cotija , local tomato, pineapple, cilantro, jalapeño, flour tortillas
Cashew Chicken Lettuce Wraps
mushroom, carrot, crispy rice cracker, lettuce
Ahi Tuna Poke Bowl
Quinoa, avocado, mango, cucumber, wakami, wasabi micro greens
Summer Noodle Salad
garlic soy chicken, green tea soba noodle, snap peas, sesame crepe
Crab Cakes with Caesar Salad
Lemon caper aioli, parmesan crisp
Green apple, blue cheese, pistachio, orange shallot vinaigrette
Baked Bread Bowl with Spinach Dip
Locally made boule
Rotating cheeses and cured meats
Blackened Shrimp Bites
Jalapeño avocado sauce, cucumber
West Indie pepper jam, apple, grapes
Crispy Flatbread with Burrata
Fig, caramelized onion, prosciutto, pea shoots
Macadamia Nut Crusted Mahi Mahi
Mango salsa, purple potato purée
Smoked Filet Mignon
Traeger smoked whole tenderloin, truffle mac & cheese, bacon wrapped asparagus
Sesame Seared Wahoo
Wasabi potatoes, miso glazed green beans
Tarragon Butter Poached Caribbean Lobster
Lobster truffle cream sauce, portobella and shimeji mushroom, bucatini pasta
Caribbean Jerk Rubbed Pork Tenderloin
pineapple-peach salsa, coconut rice, honey lime glazed grilled plantain
Red Wine Braised Short Ribs
Parmesan Polenta, maple bacon brussel sprouts
Shrimp Green Curry
Snow peas, broccoli, carrot, peppers, coconut milk, jasmine rice
Rum: Cruzan (3-4 Flavors, a Dark, and a Light)
Gin: Bombay Sapphire
Champagne: La Marca Prosecco
($12-$15 bottles typically): Josh, 19 Crimes, Apothic, Matua, Dark Horse, Oyster Bay
Cordials: Grand Marnier, Espresso Vodka, Amaretto. Frangelica
Beers: ST. John Brewer’s, Leatherback Brewery, Corona