Available For Charter
HEAVENLY
62 ft
8 Guests
4 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
Fresh off the cover of Latitude & Attitudes’ May/June 2026 charter issue, HEAVENLY is a Lagoon 620 Luxury Edition sailing catamaran pairing big-boat space with polished, resort-level comfort. Teak decks set the tone, while the aft cockpit offers dining for 8, a grill, beverage fridge, and ice maker for effortless island entertaining. Above, the flybridge serves as a breezy social hub with 360° views and a front-row seat to the sails, while the bright panoramic salon and galley-down layout keep the main living spaces open and guest-focused.
Accommodating up to 8 guests, HEAVENLY offers 4 queen cabins, each with a private ensuite, large windows, and in-cabin entertainment. Headroom measures approximately 75–80 inches in the master cabin, 76–80 inches in the master head and all additional cabins and heads, and 82 inches in the main salon.
A $1M+ refit completed across 2024 and 2025 included comprehensive servicing, replacement, and upgrades to mechanical and electrical systems throughout. Enhancements include a new tender, generator, A/C, Rainman watermaker, dual cockpit refrigerators, DIRECTV in the salon, Starlink Wi-Fi, refreshed Sunbrella cushions, interior upholstery, a new bimini, linens, dishes, and upgraded amenities. Guest robes and a surprise souvenir package add thoughtful finishing touches to a yacht that feels crisp, current, and undeniably posh. HEAVENLY is divine.
From $37,000 to $37,000
Red Hook, St. Thomas, USVI
Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Refit
Cabins
Crew
Stabilizers
Experience the Yacht in Action
Boat Layout
Freshly prepared cuisine featuring relaxed breakfasts, flavorful midday favorites, plated dinners, sweet finishes, and cocktails crafted for life aboard. Sample menu selections are listed below and may vary based on guest preferences, provisioning, and chef creativity.
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.
Breakfast
Day Break Inspirations
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.
Lunch
Midday Favorites
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.
Lunch
Midday Favorites
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.
Dinner
Hors d’Oeuvres Aboard
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.
Dinner
Main Course Features
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.
Dinner
Main Course Features
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.
Dinner
Main Course Features
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.
Sweets
Sweet Finishes
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.
Captain Eric and Chef Madison bring an adventurous, creative, and deeply personal approach to every charter. Their shared life on the water has taken them from Nova Scotia down the U.S. East Coast and through the Caribbean, blending Eric’s confident seamanship and love of outdoor adventure with Madison’s thoughtful cuisine, mixology, and warm hospitality. Together, they create a charter experience that feels relaxed, genuine, and full of memorable moments both on and off the water.
Click each crew profile to learn more about their background, experience, and personal story.
Eric Warner
Captain
American
Languages: English
Captain Eric Warner
Captain Eric has built a life around his lifelong passion for the ocean. In 2016, he purchased his first boat with a close friend, a 34-foot Cantola trimaran used to race between his hometown of Santa Barbara and the Santa Barbara Channel Islands National Park. Often loaded with surfboards, dive gear, and friends, those trips sparked a deeper commitment to sailing and eventually led to more boats, local charter work, and years volunteering with outdoor education programs for children and young adults.
In 2020, Eric began stepping away from his career as a carpenter to pursue sailing full time. After crewing on a variety of yachts for ocean passages, deliveries, and personal adventures, he and Madison purchased a 42-foot Albin Nimbus in Nova Scotia in 2022. Their journey took them down the U.S. East Coast and offshore to the Lesser Antilles.
Eric holds a USCG Master’s License and is dedicated to sharing the joys of sailing in a fun and safe environment. A true waterman, he enjoys diving, wing foiling, and sailing, while time ashore is often spent discovering local food, events, and island culture.
Away from the boat, Eric enjoys visiting family across the United States, rock climbing, mountaineering, brewing, woodworking, and music. He has sailed throughout the Eastern Caribbean, all the Hawaiian Islands, and much of the Pacific Coast of North America. Of all the places he has explored, he finds the Virgin Islands especially idyllic and looks forward to sharing them with guests.
Madison Hite
Chef/First Mate
American
Languages: English
Chef Madison Hite
Winner of First Place in Rum Mixology at the 2024 VIPCA Charter Yacht Show, Chef Madison believes one of the best ways to get to know someone is over a shared meal. Growing up in the Midwest, food was at the center of family gatherings, holidays, and special occasions. Time spent cooking with a large family and picking fresh ingredients from the garden shaped her appreciation for meals made with care and connection.
After moving to the West Coast at 18, Madison naturally continued creating those experiences wherever she went. She cooked for nanny clients, worked with a holistic nutritionist serving pop-up dinners, hosted themed meals for friends, and later joined a catering company where she refined her skills in a professional setting.
Eventually, Madison and Eric decided to pursue their dream of full-time cruising. They sold everything, bought a boat, and began sailing from Nova Scotia down the U.S. East Coast and through the Caribbean to Trinidad. Along the way, Madison immersed herself in local grocery stores, open-air markets, and new flavors, using each destination as inspiration.
Outside the galley, she enjoys snorkeling, rock climbing, paddleboarding, hiking, swimming, drawing, playing ukulele, tattooing, reading, and learning to wing foil. She also embraces il dolce far niente, the sweetness of doing nothing, especially when it means floating behind the boat with a cocktail in hand.
Madison looks forward to sharing the magic of the islands through thoughtful meals, creative cocktails, and warm, memorable hospitality.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
Let's Get In touch
Fill out the contact form below and we will get back to you as soon as possible! Call +1 (954) 933-8097 for immediate assistance.
