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.

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Charter yacht

Lagoon 2016 HEAVENLY

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

Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) / Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Year: 2016
Length: 62.00 Ft
Builder: Lagoon
Guests: 8
Cabins: 4
Crew: 2

Description

Headroom Master 75-80" Master Head 76-80" Main Salon 82" All cabins & heads are 76-80"

2025 Refit Technical Upgrades: • New tender • New generator • New air-conditioning unit • New water heater • New Rainman watermaker • Two new cockpit refrigerators • New icemaker • New equipment pumps

Aesthetic & Comfort Upgrades: • All new Sunbrella exterior cushions • New interior upholstery • New Bimini canvas top • New pillows and linens • New dishes and silverware • New SUP and Solstice float • Starlink Wifi • DIRECTV in salon for sports

Complete servicing, replacement, and upgrading of mechanical and electrical systems throughout. In addition to major technical enhancements, Heavenly features refreshed interior and exterior furnishings, upgraded amenities, guest robes in every cabin, and a surprise souvenir package to take home as a lasting memory of your charter

Specifications

Type: Cat
Beam: 32.10
Draft: 5.1
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Base Port: STT-Foreign Based Unlimited / SXM / Northeast
Preferred Pickup: AYH - STT
Terms: Caribbean Terms

Charter Details

Price Details: Cruising Area • Virgin Islands (USVI & BVI) Base Port • American Yacht Harbor (AYH) – St. Thomas, USVI • BVI ports available on request (Contact us for details) Yacht Status & Operations • Based in St. Thomas, USVI • USVI pick-up/drop-off preferred • BVI pick-ups/drop-offs accepted with advance approval Customs Fees & Cruising Permits • Included Rates & Terms Minimum charter nights • 7-night minimum • Shorter charters considered on request Short-Term Charter Rate Calculations • 6 nights = weekly rate ÷ 7 × 6 • 5 nights or less = weekly rate ÷ 6 × number of nights Sleep Aboard Option Enjoy a relaxed evening onboard before your charter begins. • Offered at 50% of the daily rate • Boarding available after 4:00 PM • Includes snacks, welcome cocktails & continental breakfast • Dinner ashore at guest expense • Excludes Christmas & New Year’s weeks Dining Options – The number of meals listed are based on a 7 night charter Full-Board Plan – Great for guests who want a fully onboard culinary experience • 7 breakfasts, 7 lunches & 7 dinners onboard • Standard plan included in your charter rate Half-Board Plan – Ideal for guests who enjoy dining ashore • 7 breakfasts, 4 lunches & 3 dinners onboard • 3 lunches & 4 dinners ashore (guest expense) • $150 per person discount Local Fare Meal Plan – A taste of Caribbean cuisine • 7 breakfasts, 5 lunches & 6 dinners onboard • 2 lunches & 1 dinner ashore (guest expense) • $75 per person discount Holiday Rates 2026 / 2027 Season Holiday season pricing is full-board only, 7 nights Christmas Week • $44,000 | 2–8 guests • Must end on or before December 26 New Year’s Week • $48,000 | 2–8 guests • May not start prior to December 28 Important Notes • Charter waiver required in addition to standard contract • Please inquire for BVI port availability due to annual limit
Water 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
Dinghy: 15'
Jet Skis: 0
WaveRunners: 0
Paddleboards: 2
Snorkel Gear: Yes
Fishing Gear: Yes
Engines: Yacht has two generators
Sample Menu: DAY BREAK Lox Bagel Platter Fresh-made bagels with lox, cream cheese, and a variety of toppings. Lemon Ricotta Pancakes Topped with lemon curd and powdered sugar. Served with sausage and dressed greens. Crepe Station Warm crêpes with sweet and savory fillings to assemble as you please. Frittata & Soda Bread Scones Bacon, veggie, and cheese frittata topped with avocado and fresh herbs. Served with soda bread scones, butter, and jam. Eggy Avocado Toast Toasted house bread with fresh avocado, pickled onion, soft‑boiled egg, and fresh herbs. Fresh Cinnamon Rolls Sticky cinnamon rolls with cream cheese frosting. Power Fruit Bowls Blend of fresh fruit and greens with protein, topped with seasonal fruit and granola. Baked French Toast Creamy, crunchy brioche French toast served with fresh fruit and berry compote. MIDDAY Buttermilk Roasted Chicken Marinated roast chicken with butter lettuce salad (shallot vinaigrette) and fresh bread. Ahi Poke Bowls Soy‑marinated ahi over rice with pickled veggies, seaweed salad, and edamame. Focaccia Sandwiches Homemade focaccia with meats, marinated cheeses, spreads, and veggies to build your favorite combo. Mediterranean Chicken Herby grilled chicken with crispy halloumi, couscous salad, tomato salad, warm pita, tzatziki, and tahini. Bang Bang Shrimp Bowls Crispy shrimp with bang bang sauce, garlic rice, salad cups, and crunchy wonton chips. Crispy Tofu Salad Crispy tofu on cabbage slaw topped with toasted rice, edamame, and sesame seeds. Everything Salmon Salad Roasted “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’OEUVRES Bacon‑Wrapped Goat Cheese Dates Sweet, salty, and creamy bites. Warm Olives with Citrus & Herbs Marinated and gently warmed. Charcuterie Platter Assorted cheeses, cured meats, fruit, and roasted nuts. Baba Ganoush with Crispy Pita & Vegetables Smoky eggplant dip with fresh crudités. Caprese Salad with Balsamic Pearls Tomato, mozzarella, basil, and balsamic. Blistered Shishito Peppers Lightly charred and seasoned. Fresh Spring Rolls with Peanut Sauce Herb‑packed rice paper rolls. Homemade Pretzel Bites Soft, warm pretzels for dipping. Caribbean Sausage Rolls Flaky pastry with seasoned sausage. Fresh Cookies Baked onboard. “Fancy Ranch” Dip Sizzled herb labneh with fresh veggies. Spanish Nachos Kettle chips, crispy prosciutto, parmesan, and crème fraîche sauce. Late‑Night Truffle Popcorn With truffle salt and olive oil. MAIN Homemade Pasta Fresh pappardelle with homemade bolognese and baby gem salad. Confit Chicken Tender legs slow‑cooked in olive oil with pickled roasted onions, roasted carrots, fresh aioli, and crusty bread. Mahi Mahi with Polenta Local mahi poached with tomato, leek, and fennel; served with fresh corn polenta and broccolini. New York Strip Grilled steak with poivre sauce, rosemary‑garlic smashed potatoes, braised leeks, and Brussels sprouts. Salmon with Romesco Pan‑seared salmon with wild rice and broiled asparagus; romesco and pesto sauces. Taco Night Homemade carne asada, fresh corn tortillas, salsas, and local avocado guacamole. Seared Scallops with Risotto Pan‑seared scallops, beurre blanc, mushroom risotto, and roasted cauliflower. Saag Paneer Indian‑spiced stewed spinach with paneer, curry‑seasoned pumpkin, garlic naan, and jasmine rice. DESSERT Chocolate Chip Cookies & Fresh Ice Cream Classic and comforting. Blood Orange Olive Oil Cake Moist citrus cake with a delicate crumb. Pavlova with Tropical Fruits Crisp meringue, soft center, seasonal fruit. Fruit Galette with Vanilla Ice Cream Rustic tart served warm. Tiramisu Layers of espresso‑soaked ladyfingers and mascarpone. Brownies with Olive Oil Caramel Rich, fudgy, and glossy. Margarita Pie Graham crust, citrusy filling. Crème Brûlée with Orange & Cinnamon Silky custard, caramelized top. Cornmeal Cake with Strawberries Finished with fresh whipped cream. Salty Lemon Shortbread with Lemon Curd Bright and buttery. Classic Chocolate Birthday Cake Celebration‑ready. Decorate‑Your‑Own Sugar Cookies Fun, customizable treats. Chocolate‑Covered Coconut Butter Dates Indulgent bites. Homemade Chocolate Pudding & Whipped Cream Silky and nostalgic. SHIP'S BAR Cocktails Caribbean Rum Punch Classic Old Fashioned Jamaica Sangria Fresh Herb Clarified Margarita Passion Fruit Gin & Tonic Piña Colada Bloody Mary Ti’ Punch Jungle Bird Non-Alcoholic Fresh Cucumber Mint Lemonade Turmeric Tonic Boatmade Shrub Mocktails Fruit Smoothies Boatmade Chai Note on dietary preferences and allergies: The chef is happy to accommodate preferences such as gluten‑free, vegan, vegetarian, nut allergies, etc.

Crew

Captain: Eric Warner
Crew: Madison Hite
Crew Title: Chef/First Mate
Crew Profile: 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.
Crew Member 1: Eric Warner
Crew Member 2: Madison Hite

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