HEAVENLY

2016 • 8 GUESTS • 4 cabins

Specifications

Length: 62 ft.

Builder: Lagoon

Year: 2016

Terms: Inclusive

Beam: 32.1 ft.

Draft: 5.1 ft.

From $35,900 to $40,000 per week

See Price Details for premium holiday rates

Description

Fresh off the cover of Latitude & Attitudes’ May/June 2026 charter issue, HEAVENLY is a Lagoon 620 Luxury Edition sailing catamaran that pairs big-boat space with polished, resort-level comfort. Teak decks set the tone, with a cockpit dining table for 8 plus grill, beverage fridge, and ice maker for effortless island entertaining. Standout features: a flybridge social hub with 360° views and front-row sail watching, and a bright panoramic salon with a guest-friendly galley-down layout. Sleeps 8 in 4 Queen cabins, each with a private ensuite, large windows, and in-cabin entertainment. Recently elevated with a $1M+ 2024/2025 refit— new tender, DIRECTV in salon, Starlink Wifi, new generator, A/C, Rainman watermaker, dual fridges, plus fresh Sunbrella cushions, interior upholstery, new bimini, linens, dishes, and more—HEAVENLY feels crisp, current, and undeniably posh. Robes, thoughtful touches, and pure “ahh.” HEAVENLY is divine.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 4
  • Showers: 4
  • Heads: 5
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Water Safe
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Inq
  • Kosher: Inq
  • # Dine In: 8
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: No

Water Sports

  • Dinghy: 15'
  • Dinghy Horsepower: 70HP
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    8 Person Dinghy With 70 HP
    3 Waydoo Sea Scooters
    2 Sunchill floating chairs
    2 Stand Up Paddle Boards
    1 Surfboard
    1 Towable Tube
    1 Wakeboard
    1 Solstice Mesh Circle
    1 Bote Inflatable Corn Hole
    Snorkeling Gear
    Fishing Gear

  • Water Skis: Kids (0)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Summer Base Port: STT-Foreign Based Unlimited / SXM / Northeast
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • Preferred Pickups: AYH - STT
  • Other Pickups: BVI - SXM
  • Turnaround: 48 hrs, Inquire for less Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Summer 2026 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Winter 2026 to 2027 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Summer 2027 $37,000 $37,500 $38,000 $38,500 $39,000 $39,500 $40,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

Captain Eric
he ocean has always been a passion of mine, so I have designed a life on it! I bought my first boat with a close friend in 2016. Our Cantola 34’ was a trimaran that would race between my hometown of Santa Barbara and the one of a kind Santa Barbara Channel Islands National Park. Often ferrying surfboards, dive gear, and a dozen friends, we would take trips rain or shine to catch the best conditions at the islands. Naturally, this led to more boats and crewing local charters as part time work. Sharing the outdoors with others has always been easy with sailing, but to reach a larger audience I also spent years volunteering with outdoor education groups for kids and young adults. In 2020 I began phasing out of my job as a carpenter to pursue sailing further afield. After sailing a variety of yachts across oceans, for deliveries and for fun, I bought my second boat with the love of my life in 2022. Madison and I found our 42’ Albin Nimbus laid up in a boat yard in Nova Scotia, Canada. Our adventures took us down the East Coast and eventually offshore to the Lesser Antilles.

I hold a USCG Masters License and, as a captain, I want to share the joys of sailing with others in a fun and safe environment. I am a waterperson and derive immense joy from diving, wing foiling, and sailing. Ashore, I check in to island time and love to eat my way across town and check out local events. I have a life off the boat too. Time on land is spent visiting family across the US, taking off on rock climbing/mountaineering excursions, and crafts like brewing, wood working, and music. I have sailed throughout the Eastern Caribbean, all the Hawaiian islands, and much of the Pacific Coast of North America. Of all the areas I have sailed, I have found the Virgin Islands to be absolutely idyllic. I would love to share them with you!

Chef Madison
Winner of 1st Place in Rum Mixology at the 2024 VIPCA Charter Yacht Show

My favorite way to get to know someone is over a shared meal. Growing up in the Midwest, my family communed over holidays and special events with big, good food as the centerpoint. Between sharing time in the kitchen with a large family and picking food fresh from the garden, food was a cornerstone of my upbringing.

When I moved to the West Coast at 18, I found myself naturally creating this wherever I landed. Initially, this looked like cooking for nanny clients and working with a holistic nutritionist serving pop-up dinners. Over time, as my career in management took me further from the kitchen, I started hosting themed dinners for friends, cooking my way through different cookbooks and cuisines that intrigued me. This led me to working for a catering company where I really got to hone my skills in a professional setting. While I loved the creativity and total immersion in food, I also wanted to feed my adventurous side…

Eric and I got a wild hare and decided it was time to pursue the dream of cruising full time. So we sold everything, bought a boat, and started sailing! We began in Nova Scotia, CA, sailing down the east coast of the US and then finally through the Caribbean down to Trinidad. Throughout this time, I had more space than ever to dive into my hobbies. While of course that largely meant walking through any grocery store or open air market I could find and tasting new things along the way, it also meant more time for play! Some of my favorite things outside of the galley are snorkeling, rock climbing, stand up paddle boarding, hiking, swimming, drawing, playing ukulele, tattooing, trying to wingfoil, and reading.

While this might make me sound busy (which I can be!), I also find few greater joys than tying a float out behind the boat, sipping a cocktail, and taking in the beauty of the places I get to call home. “Il dolce far niente”, which means the sweetness of doing nothing in Italian, is also such a beautiful part of being in stunning places with good company.

I look forward to sharing the magic of these islands with you and yours.

Sample Menu

DAY BREAKLox Bagel PlatterFresh-made bagels with lox, cream cheese, and a variety of toppings.
Lemon Ricotta PancakesTopped with lemon curd and powdered sugar. Served with sausage and dressed greens.
Crepe StationWarm crêpes with sweet and savory fillings to assemble as you please.
Frittata & Soda Bread SconesBacon, veggie, and cheese frittata topped with avocado and fresh herbs. Served with soda bread scones, butter, and jam.
Eggy Avocado ToastToasted house bread with fresh avocado, pickled onion, soft‑boiled egg, and fresh herbs.
Fresh Cinnamon RollsSticky cinnamon rolls with cream cheese frosting.
Power Fruit BowlsBlend of fresh fruit and greens with protein, topped with seasonal fruit and granola.
Baked French ToastCreamy, crunchy brioche French toast served with fresh fruit and berry compote.
 
MIDDAYButtermilk Roasted ChickenMarinated roast chicken with butter lettuce salad (shallot vinaigrette) and fresh bread.
Ahi Poke BowlsSoy‑marinated ahi over rice with pickled veggies, seaweed salad, and edamame.
Focaccia SandwichesHomemade focaccia with meats, marinated cheeses, spreads, and veggies to build your favorite combo.
Mediterranean ChickenHerby grilled chicken with crispy halloumi, couscous salad, tomato salad, warm pita, tzatziki, and tahini.
Bang Bang Shrimp BowlsCrispy shrimp with bang bang sauce, garlic rice, salad cups, and crunchy wonton chips.
Crispy Tofu SaladCrispy tofu on cabbage slaw topped with toasted rice, edamame, and sesame seeds.
Everything Salmon SaladRoasted “everything bagel” salmon over dressed greens, pickled red onions, caper sauce, and fresh bread.
Pizza Party!Classic Margherita and white pizzas served with salad and house herby ranch.
 
HORS D’OEUVRESBacon‑Wrapped Goat Cheese DatesSweet, salty, and creamy bites.
Warm Olives with Citrus & HerbsMarinated and gently warmed.
Charcuterie PlatterAssorted cheeses, cured meats, fruit, and roasted nuts.
Baba Ganoush with Crispy Pita & VegetablesSmoky eggplant dip with fresh crudités.
Caprese Salad with Balsamic PearlsTomato, mozzarella, basil, and balsamic.
Blistered Shishito PeppersLightly charred and seasoned.
Fresh Spring Rolls with Peanut SauceHerb‑packed rice paper rolls.
Homemade Pretzel BitesSoft, warm pretzels for dipping.
Caribbean Sausage RollsFlaky pastry with seasoned sausage.
Fresh CookiesBaked onboard.
“Fancy Ranch” DipSizzled herb labneh with fresh veggies.
Spanish NachosKettle chips, crispy prosciutto, parmesan, and crème fraîche sauce.
Late‑Night Truffle PopcornWith truffle salt and olive oil.
 
MAINHomemade PastaFresh pappardelle with homemade bolognese and baby gem salad.
Confit ChickenTender legs slow‑cooked in olive oil with pickled roasted onions, roasted carrots, fresh aioli, and crusty bread.
Mahi Mahi with PolentaLocal mahi poached with tomato, leek, and fennel; served with fresh corn polenta and broccolini.
New York StripGrilled steak with poivre sauce, rosemary‑garlic smashed potatoes, braised leeks, and Brussels sprouts.
Salmon with RomescoPan‑seared salmon with wild rice and broiled asparagus; romesco and pesto sauces.
Taco NightHomemade carne asada, fresh corn tortillas, salsas, and local avocado guacamole.
Seared Scallops with RisottoPan‑seared scallops, beurre blanc, mushroom risotto, and roasted cauliflower.
Saag PaneerIndian‑spiced stewed spinach with paneer, curry‑seasoned pumpkin, garlic naan, and jasmine rice.
 
DESSERTChocolate Chip Cookies & Fresh Ice CreamClassic and comforting.
Blood Orange Olive Oil CakeMoist citrus cake with a delicate crumb.
Pavlova with Tropical FruitsCrisp meringue, soft center, seasonal fruit.
Fruit Galette with Vanilla Ice CreamRustic tart served warm.
TiramisuLayers of espresso‑soaked ladyfingers and mascarpone.
Brownies with Olive Oil CaramelRich, fudgy, and glossy.
Margarita PieGraham crust, citrusy filling.
Crème Brûlée with Orange & CinnamonSilky custard, caramelized top.
Cornmeal Cake with StrawberriesFinished with fresh whipped cream.
Salty Lemon Shortbread with Lemon CurdBright and buttery.
Classic Chocolate Birthday CakeCelebration‑ready.
Decorate‑Your‑Own Sugar CookiesFun, customizable treats.
Chocolate‑Covered Coconut Butter DatesIndulgent bites.
Homemade Chocolate Pudding & Whipped CreamSilky and nostalgic.
 
SHIP’S BARCocktailsCaribbean Rum PunchClassic Old FashionedJamaica SangriaFresh Herb Clarified MargaritaPassion Fruit Gin & TonicPiña ColadaBloody MaryTi’ PunchJungle Bird
Non-AlcoholicFresh Cucumber Mint LemonadeTurmeric TonicBoatmade Shrub MocktailsFruit SmoothiesBoatmade Chai
Note on dietary preferences and allergies: The chef is happy to accommodate preferences such as gluten‑free, vegan, vegetarian, nut allergies, etc.

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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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or call us at 1 (407) 922-9696