Scuba

Lagoon 51

La Sirena

51ft / 15m 8 Guests 4 Suites

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

Starting from $27,000 Per week

Check Availability

Summary

Lagoon - La Sirena

La Sirena is not just a beautifully-appointed 2023 Lagoon 51, but so much more: She is the siren that will guide guests to ultimate relaxation, boundless adventure and limitless luxury. Up to eight VIP guests will enjoy the splendor of the Caribbean in superior comfort, whether enjoying meals al fresco in her spacious cockpit or enjoying a sundowner with loved ones on her one-of-a-kind flybridge. The interior is intentionally crafted with decor and amenities reminiscent of the world's finest resorts. Topside you will find all of the toys and gear to be expected on a premium sailing yacht. Her crew are true professionals, both seasoned mariners and gracious hosts, capable of leading experiences all while providing five star service. No detail is overlooked and no expense is spared to ensure guests of La Sirena a vacation experience that will leave them feeling rested, renewed and eager to sail with her again.

  • Location Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Yacht Type Catamaran
  • Max Guests 8
  • Crew 2
  • Suites 4 (3x Queen)
  • Bathrooms 4
  • Manufactured Year 2023
  • Length 51ft / 15m
  • Scuba Onboard Scuba

Check Availability

  • Unavailable
  • Booked
  • Hold

Make a booking enquiry for LA SIRENA

Pricing

Season 2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
Winter 2025 to 2026 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000
Summer 2026 $27,000 $27,500 $28,000 $28,500 $29,000 $29,500 $30,000

All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

BVI Customs fees and cruising permits are included in the rate.

*Short Charters Available*
24 hr turns available. Please inquire.

3 queen ensuite cabins and midship cabin are available to guests. Midship and port forward cabins share head. Crew will take port aft queen cabin.


HOLIDAYS:

2025
Christmas Flat Rate $35,000. 7 night minimum.
New Years Flat Rate $40,000. 7 night minimum.


HALF-BOARD RATES: Discount Applied First
(7/4/3 BREAKFAST/LUNCH/DINNER): $150 off / person

***3 lunches and 4 dinners ashore at client expense***




LESS THAN 6 NIGHT CHARTERS DIVIDE BY 6 RULE:
(Rate / 6 X #Nights)

***(Rate divided by 6N X number of nights*** For 6 nights divide rate by 7 X 6N.



SLEEP ABOARD:
$2,200 Sleep aboard the night before the charter departs
Guests arrive to the yacht at 5pm. Snacks and welcome drink served, this is not an open bar. Dinner is ashore on clients expense. Continental breakfast provided next morning. Vessel departs at noon.

CHILD DISCOUNT: Discount Applied First
$250 FOR EACH CHILD
***Does not combine with half board options***

***Age is based on the charter date NOT the date of booking***

***Max discount - 4 children***

*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

Check Availability

Features

  • Children Yes
  • WiFi Enquire
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Please
  • Deck Shower Yes
  • Hairdryer No
  • Voltage Enquire

3 dives included per certified diver

Diving group number depends on certified divers experience.

Captain Jaden is a Dive Instructor

  • Costs
    3 dives per week included for certified divers - charters 6 nights or more.

    Additional dives $50 per dive per person.


  • Resort Course
    $200
  • Dives per Week
    6
  • Air Compressor
    Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    8
  • License Info
    Instructor

Tender

  • Info Highfield
  • HP 30
  • Number of passengers 8

Toys

  • Tube
  • Floating Mats
  • Wakeboard
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

2 Paddles board
1 zup board
2 scuba jet
1 sea wing
1 floating platform
2 floating chairs
2 men tube to pull behind dingy
Diving gear
Snorkeling gear

  • Cruising Speed 8 knots
  • Pref Pick-Up West End, Tortola
  • Bimini Yes
  • Inverter yes
  • Generator yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

Anita's Sample Menu

Breakfast

 Tropical Fruit Salad

A colourful mix of pineapple, mango, papaya, and banana, drizzled with lime juice and sprnkled with fresh mint

  Breakfast Buffet

Scrambled eggs, bacon, breakfast sausages, home fries, pancakes, French toast, mini bagels, mini muffins, croissants

  Avocado Toast with Poached Eggs

Wholegrain toast with smashed avocado topped with perfectly poached eggs and micro greens

  Greek Yogurt Parfait

Layered with granola, mixed berries, and a drizzle of honey

  Banana Pancakes

Topped with fresh berries, whipped cream, and a hint of maple syrup

  Tropical Smoothie Bowl

A refreshing blend of frozen tropical fruits, coconut milk, and banana, topped with granola, sliced kiwi, and toasted coconut flakes

  Papaya Boats with Yogurt and Tropical Fruits

Fresh papaya halves filled with creamy yogurt and topped with seasonal tropical fruits and a sprinkle of granola and coconut flakes

 

Lunch

  Jerk Chicken Salad

Grilled jerk chicken served on a bed of mixed greens with avocado, mango, and a citrus vinaigrette

  Grilled Lobster with Garlic and Herbs

Lobster tails grilled with a garlic-herb butter, accompanied by sweet potato mash and sautéed green beans

  Grilled Shrimp Tacos

Soft corn tortilla’s filled with marinated grilled shrimp, cabbage slaw, and avocado crema.

  Chicken Caesar Salad Wrap

Grilled chicken, romaine, parmesan, and Caesar dressing in aflour tortilla

  Quinoa Bowl

Roasted vegetables, chickpeas, arugula, and tahini dressing

  Cuban Black Bean Wrap

Savory black beans, roasted peppers, avocado, and cilantro lime dressing wrapped in a soft tortilla, served with a

avocado and cream dip

  Mahi Mahi Fish Tacos

Blackened mahi mahi with shredded cabbage, fresh pico de gallo, and a creamy lime sauce in soft corn tortillas

 

Appetizers

  Spicey Tuna Tartare

Freshly diced tuna mixed with avocado, sesame oil, and a hint of chili, served on wonton crisps

 Prosciutto-Wrapped Melon

Sweet cantaloupe slices wrapped in savory prosciutto, garnished with fresh basil

  Charcuterie Board

A selection of artisanal cheeses, cured meats, fresh fruits, nuts, olives, and crackers, elegantly arranged for a sophisticated bite

  Shrimp Cocktail

Served with a spicy cocktail sauce and fresh lemon wedges

  Mini Crab Cakes

Served with remoulade sauce and microgreens

  Grilled Pineapple and Shrimp Skewers

Juicy shrimp marinated in a zesty lime and garlic sauce, grilled alongside sweet pineapple chunks and served with a tangy dipping sauce

  Tuna Poke Bowl

Fresh ahi tuna marinated in soy and sesame, served with avocado, seaweed salad, and a sprinkle of sesame seeds

 

Dinner

 Coconut Curry Shrimp

Shrimp cooked in a rich coconut milk curry sauce, served with jasmine rice and steamed vegetables

 Rack of lamb

Oven roasted lamb with a rosemary and garlic crust, served with truffle mashed potato and

sautéed green beans

 Fish and Asparagus

Grilled fish fillet, served with tender asparagus spears. Drizzled with a light lemon butter sauce

 Pasta Primavera

Seasonal vegetables in a light garlic and olive oil sauce, topped with Parmesan

 Lamb Chops

Herb-crusted, served with mint yogurt sauce, couscous, and roasted carrots

 Mango Glazed Salmon

Pan-seared salmon fillet topped with a sweet mango glaze, served with coconut rice and sautéed bok choy

 Caribbean Curry Beef

Tender beef cooked in a spiced coconut curry sauce, served with coconut rice and beans

 

Dessert

Chocolate Mousse

Silky Chocolate mousse topped with whipped cream and fresh berries

Classic Tiramisu

Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa

Creme Brulee

Vanilla custard with a carmalized sugar crust

Lemon Panna Cotta

Silky lemon-flavored panna cotta topped with fresh berries

Coconut Lime Chi Pudding

Creamy chia pudding made with coconut milk and lime zest, topped with fresh berries and toasted coconut for a light and refreshing treat

Rum Coconut Macaroons

Chewy macaroons made with shredded coconut and sweetened condensed milk, infused with dark rumand drizzled with rich chocolate

Tarte Tatin

Caramelized upside-down apple tart with a flaky puff pastry crust, served warm with vanilla ice cream

Amenities

  • Children Yes
  • WiFi Enquire
  • TV No
  • Air Conditioning Full
  • Jacuzzi No
  • Sound System Yes
  • Gym/Exercise No
  • Smoking Transom Please
  • Deck Shower Yes
  • Hairdryer No
  • Voltage Enquire

Activities

3 dives included per certified diver

Diving group number depends on certified divers experience.

Captain Jaden is a Dive Instructor

  • Costs
    3 dives per week included for certified divers - charters 6 nights or more.

    Additional dives $50 per dive per person.


  • Resort Course
    $200
  • Dives per Week
    6
  • Air Compressor
    Onboard
  • Tanks
    8
  • BCs
    8
  • Regulators
    8
  • License Info
    Instructor

Tender

  • Info Highfield
  • HP 30
  • Number of passengers 8

Toys

  • Tube
  • Floating Mats
  • Wakeboard
  • Fishing Gear
  • Snorkel Gear
  • Swim Platform
  • SUP

Other Toys

2 Paddles board
1 zup board
2 scuba jet
1 sea wing
1 floating platform
2 floating chairs
2 men tube to pull behind dingy
Diving gear
Snorkeling gear

Specifications

  • Cruising Speed 8 knots
  • Pref Pick-Up West End, Tortola
  • Bimini Yes
  • Inverter yes
  • Generator yes
  • Ice Maker Yes
  • Green Initiatives Yes
  • Special Diets Inq
  • Guest Pet No

Menu

Anita's Sample Menu

Breakfast

 Tropical Fruit Salad

A colourful mix of pineapple, mango, papaya, and banana, drizzled with lime juice and sprnkled with fresh mint

  Breakfast Buffet

Scrambled eggs, bacon, breakfast sausages, home fries, pancakes, French toast, mini bagels, mini muffins, croissants

  Avocado Toast with Poached Eggs

Wholegrain toast with smashed avocado topped with perfectly poached eggs and micro greens

  Greek Yogurt Parfait

Layered with granola, mixed berries, and a drizzle of honey

  Banana Pancakes

Topped with fresh berries, whipped cream, and a hint of maple syrup

  Tropical Smoothie Bowl

A refreshing blend of frozen tropical fruits, coconut milk, and banana, topped with granola, sliced kiwi, and toasted coconut flakes

  Papaya Boats with Yogurt and Tropical Fruits

Fresh papaya halves filled with creamy yogurt and topped with seasonal tropical fruits and a sprinkle of granola and coconut flakes

 

Lunch

  Jerk Chicken Salad

Grilled jerk chicken served on a bed of mixed greens with avocado, mango, and a citrus vinaigrette

  Grilled Lobster with Garlic and Herbs

Lobster tails grilled with a garlic-herb butter, accompanied by sweet potato mash and sautéed green beans

  Grilled Shrimp Tacos

Soft corn tortilla’s filled with marinated grilled shrimp, cabbage slaw, and avocado crema.

  Chicken Caesar Salad Wrap

Grilled chicken, romaine, parmesan, and Caesar dressing in aflour tortilla

  Quinoa Bowl

Roasted vegetables, chickpeas, arugula, and tahini dressing

  Cuban Black Bean Wrap

Savory black beans, roasted peppers, avocado, and cilantro lime dressing wrapped in a soft tortilla, served with a

avocado and cream dip

  Mahi Mahi Fish Tacos

Blackened mahi mahi with shredded cabbage, fresh pico de gallo, and a creamy lime sauce in soft corn tortillas

 

Appetizers

  Spicey Tuna Tartare

Freshly diced tuna mixed with avocado, sesame oil, and a hint of chili, served on wonton crisps

 Prosciutto-Wrapped Melon

Sweet cantaloupe slices wrapped in savory prosciutto, garnished with fresh basil

  Charcuterie Board

A selection of artisanal cheeses, cured meats, fresh fruits, nuts, olives, and crackers, elegantly arranged for a sophisticated bite

  Shrimp Cocktail

Served with a spicy cocktail sauce and fresh lemon wedges

  Mini Crab Cakes

Served with remoulade sauce and microgreens

  Grilled Pineapple and Shrimp Skewers

Juicy shrimp marinated in a zesty lime and garlic sauce, grilled alongside sweet pineapple chunks and served with a tangy dipping sauce

  Tuna Poke Bowl

Fresh ahi tuna marinated in soy and sesame, served with avocado, seaweed salad, and a sprinkle of sesame seeds

 

Dinner

 Coconut Curry Shrimp

Shrimp cooked in a rich coconut milk curry sauce, served with jasmine rice and steamed vegetables

 Rack of lamb

Oven roasted lamb with a rosemary and garlic crust, served with truffle mashed potato and

sautéed green beans

 Fish and Asparagus

Grilled fish fillet, served with tender asparagus spears. Drizzled with a light lemon butter sauce

 Pasta Primavera

Seasonal vegetables in a light garlic and olive oil sauce, topped with Parmesan

 Lamb Chops

Herb-crusted, served with mint yogurt sauce, couscous, and roasted carrots

 Mango Glazed Salmon

Pan-seared salmon fillet topped with a sweet mango glaze, served with coconut rice and sautéed bok choy

 Caribbean Curry Beef

Tender beef cooked in a spiced coconut curry sauce, served with coconut rice and beans

 

Dessert

Chocolate Mousse

Silky Chocolate mousse topped with whipped cream and fresh berries

Classic Tiramisu

Layers of espresso-soaked ladyfingers and mascarpone cream, dusted with cocoa

Creme Brulee

Vanilla custard with a carmalized sugar crust

Lemon Panna Cotta

Silky lemon-flavored panna cotta topped with fresh berries

Coconut Lime Chi Pudding

Creamy chia pudding made with coconut milk and lime zest, topped with fresh berries and toasted coconut for a light and refreshing treat

Rum Coconut Macaroons

Chewy macaroons made with shredded coconut and sweetened condensed milk, infused with dark rumand drizzled with rich chocolate

Tarte Tatin

Caramelized upside-down apple tart with a flaky puff pastry crust, served warm with vanilla ice cream

Meet the La Sirena Crew


2025-2026 Season Crew

Captain Jaden Butterworth

Captain Jaden Butterworth grew up along the vibrant shores of South Africa’s north coast, where his passion for the ocean was sparked through years of hands-on experience with family-run fishing charters. His journey led him into the world of superyachts, where he honed his skills as a Marine Engineer and First Mate on luxury vessels across the globe. He later spent several years as a scuba diving instruc...

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*While we do our best to present rates as accurately as possible, all advertised rates are subject to change and may not reflect the final or current pricing.
Please confirm with the provider for the most up-to-date information.

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