SHANGRI LA

2016 • 8 GUESTS • 4 cabins

Specifications

Length: 52 ft.

Builder: Lagoon

Year: 2016

Beam: 28.8 ft.

Draft: 5.1 ft.

From $23,500 to $27,500 per week

See Price Details for premium holiday rates

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 3
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4

Comfort

  • Water Maker: Yes, 80 gp
  • Jacuzzi: No

Entertainment

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

Water Sports

  • Dinghy: 14' RIB
  • Dinghy Horsepower: 50hp
  • Dinghy Pax: 8
  • Wake Board: No
  • 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:

    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

  • Water Skis: Kids (0)

Diving

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

  • Summer Base Port: BVI
  • 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: Tortola
  • Other Pickups: St. Thomas, USVI
  • Turnaround: 48 Hours, Inquire for less Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
Winter 2025 to 2026 $23,500 $24,000 $24,500 $25,000 $25,500 $26,500 $27,500
Summer 2026 $23,500 $24,000 $24,500 $25,000 $25,500 $26,500 $27,500
Winter 2026 to 2027 $24,500 $25,000 $25,500 $26,000 $26,500 $27,500 $28,500
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

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 passion for and expertise in 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, Shawna brings precision, adaptability, and a passion for hospitality to every meal aboard Shangri-La. From gourmet seafood feasts to casual beachside barbecues, she crafts flavorful, guest-focused dishes with unparalleled enthusiasm and heart that makes every dining experience memorable.

Sample Menu

-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

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