SIETE MARES
Siete Mares Yacht Charter in the Caribbean and Mediterranean
“The Seven Seas Are Calling”
Step aboard Siete Mares, a luxurious 78-foot Lagoon power catamaran offering seasonal crewed yacht charters in the British Virgin Islands and Western Mediterranean.
Built in 2025, Siete Mares combines expansive proportions, flexible accommodations, sophisticated entertainment, personalized dining, and an outstanding collection of water toys. Her 36-foot beam creates generous space throughout the yacht, while hardwood decking and seamless indoor-outdoor living provide an elegant setting for time at sea.
Accommodating up to eight guests in four staterooms and supported by a professional crew of four, Siete Mares is an exceptional choice for families, couples, and groups of friends seeking both relaxation and adventure.
Contemporary Luxury and Entertainment
Siete Mares offers a refined interior designed for dining, socializing, and unwinding in complete comfort. Full air conditioning maintains a pleasant environment throughout the yacht.
The main salon features comfortable lounge seating, a full wet bar, and a retractable 55-inch flat-screen television. Salon stereo entertainment, device connectivity, and onboard Wi-Fi provide additional ways to relax between destinations.
Interior and exterior dining areas allow guests to enjoy meals in a climate-controlled setting or outside beneath the open sky. Additional amenities include an ice maker, barbecue, hairdryers, deck shower, shaded exterior areas, and board and card games.
Four Flexible Guest Staterooms
Siete Mares welcomes up to eight guests in four beautifully appointed staterooms.
The accommodation comprises three queen cabins and one twin cabin. The port-aft twin beds can be converted into a queen, allowing the layout to be adapted for couples, families, or mixed groups of friends.
Each guest stateroom includes its own television and stereo system, creating a comfortable private retreat after a day of exploring.
The professional crew of four occupies separate accommodations, providing attentive service while maintaining guest privacy.
Personalized Dining and Bar Service
Siete Mares offers a fully customizable menu shaped around the preferences of each charter group. Guests can enjoy relaxed breakfasts, leisurely lunches, and elegant evening meals prepared with individual tastes and dietary needs in mind.
The yacht’s bar can also be stocked according to guest preferences. Special dietary and kosher requirements can be accommodated.
Expansive Outdoor Living
Hardwood decking and generous exterior areas create numerous places to dine, socialize, and relax in the fresh air.
Guests can stretch out beneath the sun, gather for sunset cocktails, or enjoy alfresco meals surrounded by uninterrupted views. A hydraulic platform provides convenient access to the tender, sea, and water-toy collection.
Whether cruising between Caribbean islands or along the Mediterranean coast, Siete Mares offers abundant space from which to enjoy the scenery.
Adventure on the Water
Siete Mares carries an impressive collection of water toys for active days above and below the surface. A 15-foot Williams tender with a 110-horsepower engine accommodates up to eight people for shore excursions and water sports.
Available water toys include:
15-foot Williams tender with a 110-horsepower engine
Two e-foils
Four underwater scooters
Two stand-up paddleboards with sailing kits
Adult and children’s water skis
Wakeboard
Towable tube
Two-person kayak
Floating dock
Snorkelling equipment
Beach games
Fishing equipment with two rods
Yoga mats
Resistance bands
Dumbbells
Use of the e-foils requires a signed waiver. All water-toy activities remain subject to weather, local regulations, equipment availability, guest experience, and the captain’s discretion.
Rendezvous Scuba Diving
Rendezvous scuba diving can be arranged during a Siete Mares charter, allowing guests to explore local dive sites with an independent professional dive operator.
Diving arrangements, qualifications, medical requirements, equipment, costs, and available locations should be confirmed before the charter. All diving remains subject to weather, itinerary requirements, local regulations, and operator approval.
Fishing aboard Siete Mares
Siete Mares carries rod-and-reel equipment for guests interested in fishing during their voyage.
Fishing opportunities remain subject to the cruising region, local regulations, seasonal restrictions, and any applicable permits or personal licences. Requirements should be confirmed before the charter.
British Virgin Islands Yacht Charters
Siete Mares is based at Scrub Island Resort and Marina in the British Virgin Islands during her Caribbean seasons. Preferred embarkation is also listed at Yacht Haven Grande in St. Thomas, with Tortola available as an alternative pickup point.
Guests can discover protected anchorages, white-sand beaches, vibrant reefs, and welcoming island communities while enjoying the privacy and flexibility of a fully crewed motor catamaran.
Western Mediterranean Yacht Charters
For summer 2026, Siete Mares is available in the Western Mediterranean, including Corsica and Sardinia, from June through September. She is scheduled to return to the Caribbean for the 2026–2027 BVI season.
Mediterranean embarkation points, exact availability, cruising routes, and relocation arrangements should be confirmed for the requested dates.
Performance and Cruising
Powered by twin 580-horsepower John Deere engines, Siete Mares cruises at approximately 12 knots and can reach a maximum speed of approximately 20 knots.
Her power-catamaran design combines efficient movement between destinations with the space and stability of a broad 36-foot beam.
Every itinerary remains subject to weather, sea conditions, local requirements, and the captain’s approval.
Thoughtful Environmental Details
Siete Mares provides reusable bottles and uses natural, reef-friendly soaps, sunscreen, and cleaning products.
These thoughtful measures help reduce disposable waste and support more responsible enjoyment of the marine environments visited during each charter.
Personalized Crewed Service
A professional crew of four looks after guests throughout each Siete Mares yacht charter. Their combined expertise supports personalized dining, attentive hospitality, safe yacht operations, and assistance with the extensive water-toy collection.
Children of all ages are welcome aboard. Pets are not permitted, and guest smoking is restricted to the transom while downwind.
Answer the Call of the Seven Seas
With four flexible staterooms, sophisticated entertainment, customizable cuisine, expansive outdoor living, a hydraulic platform, and an exceptional selection of water toys, Siete Mares offers an extraordinary luxury charter experience.
Whether riding an e-foil, exploring with an underwater scooter, dining beneath the stars, or discovering the coastlines of the Caribbean and Mediterranean, Siete Mares turns every voyage into a personalized adventure.
Enquire about a Siete Mares yacht charter today
Every cabin has a television
The crew occupy the port forward and starboard midship cabins.
The port aft cabin has 2 twins which can be converted into a large queen bed.
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2x John Deere N13 580hp Generators: 2 x Cummins 27kw & Cummins 21kw | |
| Fuel Consumption: | 80 |
| Cruising Speed: | 12 |
| Max Speed: | 20US Gall/Hr |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 36 Feet |
| Draft: | 4.2 Feet |
| Pax: | 8 |
| YearBuilt: | 2025 |
| Builder: | Lagoon |
| JetSkis: | No |
| Flag: | Cayman Islands |
| RegNum: | 754075 |
| Engines: | Engines: 2x John Deere N13 580hp Generators: 2 x Cummins 27kw & Cummins 21kw |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes, only on transom/downwind |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14'9 |
| Dinghy hp: | 110hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | 2 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rod and Reel |
| Rods: | 2 |
CAPTAIN: Tiago Farto Silva
Tiago was born in Lisbon and grew up in Peniche, a surf town on Portugal’s west coast. From a young age he was drawn to the water—sailing optimists and 420s, surfing, and swimming whenever he could. In his twenties, he worked as a surf instructor at Baleal Surfcamp, teaching both kids and adults from all over Europe how to catch their first wave. He later studied at the Nautical University in Lisbon, earning a degree in Nautical Sciences before joining the Norwegian merchant navy as a deck officer. His career took him across the North Sea, Gulf of Mexico, and South Atlantic aboard chemical tankers, seismic vessels, and ROV ships. In 2019, Tiago returned to Europe and began working charters in Greece and Croatia, and it also brought him to Tahiti and the Caribbean. He loves that chartering allowed him to bring together many of his passions—instructing, navigating, exploring, and life on the water—and he’s been doing it ever since. Having spent most of his life at sea, Tiago is a confident and experienced captain who enjoys sharing his knowledge and showing others the beauty of life on the ocean. Calm, capable, and deeply experienced, Tiago makes every guest feel safe, relaxed, and well taken care of.
C E R T I F I C A T E S
• RYA Yacht Master
• Ocean Skipper
• Master of Yachts 200 GT Unlimited (MCA)
• OOW 500+ GT
• GMDSS Operator
• Dynamic Positioning Operator
• STCW Instructor
• Helicopter landing officer
• First Aid Certified
• Firefighting Certified
• Helicopter Underwater Escape Training
• ENG1
CHEF: Maxime Hughes
Raised along the Eastern Cape of South Africa, Maxime’s affinity for the ocean naturally evolved into a career at sea. With a strong background in hospitality and formal culinary training in Cape Town, she brings a refined yet adaptable approach to her role as a yacht chef. Her experience includes over 75,000 nautical miles sailed, a global circumnavigation, and participation in prestigious events such as the Monaco Grand Prix, Oyster World Rally and Oyster Regattas, journeys that have shaped her globally inspired culinary style. She has catered to high-profile and discerning guests in exclusive settings, requiring both discretion and precision at the highest level. Maxime’s cuisine is ingredient driven, elegant, and thoughtfully executed, reflecting a balance of technical precision and creativity. Known for her composure under pressure and intuitive guest awareness, she delivers a seamless and highly personalised dining experience.
C E R T I F I C A T E S
• IYT Professional Yacht Chef Culinary Course
• SYCA Super Yacht Chef Culinary Course
• Yacht Stewardess Course
• Food Hygiene & Safety Level 3
• STCW & PDSD
• MSOS Proficiency in Medical First Aid
• ENG1
• The Nutrition Institute Diploma
• Hospitality Management Diploma
• Events Management Diploma
FIRST MATE: Dylon Holm
Driven by a deep love for people and the ocean, Dylon joined the National Sea Rescue Institute (NSRI) as a Volunteer Rescue Crew member and Class 4 Coxswain. His hands-on experience includes medical evacuations, surf rescues, CPR, and ensuring safety in high-pressure maritime environments. Whether swimming, bodyboarding, or simply keeping watch from a distance, Dylon is always focused on helping others enjoy their holiday safely. His background in bartending, customer relation allow him to create memorable, well-managed experiences—balancing fun with a quiet commitment to safety and care. With Dylon, every trip is not only enjoyable and engaging, but also supported by the calm confidence of someone who knows how to keep people safe without ever getting in the way of the moment.
C E R T I F I C A T E S
• STCW
• Designated Security Duties Certificate
• Personal Safety and Social Responsibilities
• Fire Prevention and Fire Fighting
• Elementary First Aid
• Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew
YACHT HOST: Jessica Wells
Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care.
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023.
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.
C E R T I F I C A T E S
• STCW'10
• PADI Open Water Scuba Instructor
• PADI Specialty Instructor
• Emergency First Response Instructor
• Care for Children Instructor
Chef Maxime’s Sample Menu
Light & Coastal Mediterranean
Breakfast
Salmon Eggs Benedict
Homemade English Muffin | Smoked Salmon | Poached Egg | Dill Hollandaise
Blueberry & Lemon Ricotta Crepes
Classic Crepes | Ricotta & Lemon Zest | Blueberry Compote
Turkish Cilbir
Poached Egg | Seasoned Yoghurt | Harissa Oil | FreshDill | Homemade Pita Toast
Pain Perdu
Pain Perdu in Vanilla Custard | Citrus Ricotta | Honey Drizzle | Pistachio Crumb
Halloumi & Avocado Toast
Hot Honey Grilled Halloumi | Sliced Avocado | Focaccia Toast | Confit Tomatoes
Honey Fig Yoghurt Bowls
Honey Roasted Figs | Greek Yoghurt | Honeycomb | Roasted Almonds
Savoury Pain Perdu
Parmesan Custard | Comte | Crispy Prosciutto | Poached Egg | Herb Hollandaise
Health Benedict
Poached Egg | Sliced Avocado | Sweet Potato Rosti | Arugula |
Lunch
Harissa & Lemon Gamberi
Tomato Carpaccio, Red Onion & Capers| Herbed Couscous| Green Leaf Salad
Mediterranean Table 1
Chicken Souvlaki | Grilled Vegetable Mezze | Halloumi | Smoky Paprika & Za’atar Hummus | Tzatziki | Flat Bread
Tagliatelle
Fresh Tagliatelle, Tomato Confit & Burrata | Rocket & Pine Nut Salad | Olive Focaccia
Grilled Sea Bream
Fresh Caught Lemon & Herb Sea Bream | Orzo Salad | Caprese Board
Crudo Tasting
Salmon Crudo | Tuna Crudo | Sea Bream Crudo | Sourdough Crostini | Celery & Green Apple Salad
Mediterranean Table 2
Lamb Koftas | Cauliflower Tabouleh | Lemon & Garlic Hummus | Tzatziki | Flat Bread
Chefs Sushi Sushi Table
Nigiri | Sashimi | Maki | Uramaki
Spaghetti ale Vongole
Fresh Spaghetti | Vongole in White Wine, Chilli & Parsley | Confit Tomato Focaccia | Grilled Peach & Prosciutto Salad with Basil, Rocket & Balsamic Pearls
Canapés & Small Bites
Whipped Feta & Roasted Pepper Crostini | Lamb Koftas & Tahini Yogurt
Beef Tartar Brioche | Parmesan Polenta Bites
Marinated Olives | Fresh Focaccia | Prosciutto Wrapped Melon, Aged Balsamic
Crispy Prosciutto Dates | Smoked Aubergine Crostini
Sea Bream Ceviche, Fennel, Orange & Chilli | Caprese Skewers, Balsamic Pearls & Basil Oil
Zucchini Ribbon Roll, Ricotta & Pine nuts | Anchovy & Roasted Pepper Crostini
Burrata, Cherry Tomato Confit, Olive Crumb | Duck Breast, Fig Gel | Pistachio Crumb
Chicken Souvlaki, Lemon Yoghurt | Falafel Bite, Tahini, Pickled Cucumber
Starters
Tartar de Boeuf | Caper Dressing | Crostini | Confit Egg Yolk | Chive
Charred Courgette | Ricotta | Lemon | Pine Nut Crumble
Compressed Tomato | Basil Emulsion | Olive Oil Gel | Oregano & Parmesan Crisp
Ricotta Gnudi | Brown Butter | Sage Crisp | Micro Sage
Beef Carpaccio | Parmesan Cream | Crispy Capers | Lemon & Olive Oil
Celeriac Fondant | Apple Glaze | Walnut Shard | Dill
Salmon Tartar | Mustard Vinaigrette | Rye Crumb | Dill
Zucchini Flowers | Sun-dried Tomato & Basil Ricotta | Basil Oil & Lemon
Charred Leek | Almond Cream | Fermented Lemon | Buckwheat Crumb
Main Courses
Roast Lamb Rump | Aubergine Purée | Pomegranate Glaze | Pickled Shallot | Fried Capers
Seared Dorade | Citrus Beurre Blanc | Basil Oil | Courgette
Fresh Made Gnocchi | Truffle Cream | Wild Mushroom | Crispy Shallot | Chives
Beef Fillet | Celeriac Purée | Red Wine Jus | Crispy Shallot | Baby Leeks
Seared Duck Breast | Orange Glaze | Light Herb Salad | Pickled Carrot | Hazelnut Crumb
Ravioli | Brown Butter | Sage | Walnut Crumb | Parmesan Crisp
Grilled Ribeye | Rosemary Glaze | Charred Broccolini | Salsa Verde | Maldon Salt
Seabass | Champagne Beurre Blanc | Capers | Kale | Parmesan Shard
Desserts
Sicilian Panna Cotta
Lemon Panna Cotta | Raspberry Gel | Almond Crumble
Pistachio Mousse
Quenelle Pistachio Mousse | Olive Oil Soil | White Chocolate Shard
Amalfi Lemon Cake
Lemon Olive Oil Cake | Honey & Thyme Drizzle | Mascarpone | Orange Tuile
Chocolate & Orange
Dark Chocolate Mousse | Cacao Soil | Candied Orange Zest | Orange Gel
Peach & Praline
Poached Peach | Mascarpone Foam | Hazelnut Praline | Peach Gel
Blood Orange Tart
Blood Orange Curd | Shortbread | Burnt Meringue
Rose & Strawberry Pavlova
Hint of Rose Pavlova | Strawberry Compote | Light Chantilly | Mint
Tonka Crème Brûlée
Honey Glazed Figs | Walnut Crumble
Chef Kiki's Sample Menu
BREAKFAST
Eggs Benedict
homemade English muffin with poached egg, crispy prosciutto, avocado, saffron Hollandaise and micro-greens
Health Eggs
oven baked egg frittata with spinach, green herbs, onions and feta, served with a kale salad and a homemade gluten-free cracker
Dutch Indulgence
sweet & savory Dutch pancakes rolled up with cinnamon-apple compote and salted caramel or savory with Gouda cheese, bacon and bourbon maple syrup
Avocado Toast
thinly sliced avocado, soft boiled egg, feta, cucumber ribbons, homemade crispy chili oil and a drizzle of honey
Breakfast Salad
salted Greek yoghurt with pickled mini cucumbers, soft boiled egg, fresh dill, mint, radishes and zingy lemon vinaigrette, served with sourdough toast
Granola Bowl
homemade warm spiced granola, blood orange, local banana, Orgeat syrup soaked berries and strained thick yoghurt
Huevos Rancheros
homemade tortilla with two crispy sunny-side-up eggs, fresh salsa verde, Pico de Gallo, Cotija cheese and avocado crema
Scandinavian Style
breakfast plate with slice of sourdough, homemade butter, whipped honey, Havarti cheese, soft boiled egg and homemade Swedish cardamom buns
LUNCH
Lobster Cobb
chopped Cobb salad with bacon, sun gold tomatoes, avocado, fresh shucked corn and poached lobster, dressed with a buttermilk tarragon dressing
Spaghetti Puttanesca
homemade spaghetti with a fresh Puttanesca sauce, finished with hard seared scallops and chili butter
Sandwich Deluxe
freshly made Focaccia, mortadella, pistachio pesto, buratta, bitter rocket salad and crispy pistachio’s
Ceasar Schnitzel
kale and romaine Ceasar salad with sourdough croutons on top of a thin crispy fried chicken schnitzel
Med Style
grilled tuna steak with creamy caper sauce and preserved lemon alongside a Panzanella salad with sesame croutons, mini heirloom tomatoes, black basil, strawberries, grilled peach and mozzarella.
Gourmet Taco’s
slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa broiled caramalized cod on homemade tortilla with charred pineapple, cilantro and white onion
Chicken Danburi
miso marinated chicken thigh served over warm rice with tamari marinated mushrooms, soy cured egg yolk, green onions and dashi mayo
SMALL BITES
French Pissaladiere
puff pastry with Ortiz anchovies, sweet caramelized onions and kalamata olives
Katsu Bao
freshly steamed bao buns with panko fried pork cutlet, napa cabbage, dashi mayo and pickled daikon
Charcuterie
assorted meats and cheeses with dried fruit, oven roasted nuts, homemade condiments and walnut-fig crackers
Summer Rolls
Vietnamese rice paper rolls with poached shrimp, rice noodles, pickled cucumber and fresh herbs
Poke Nacho’s
crispy wonton chips with soy marinated tuna, spicy sriracha mayo, furikake, green onions and cilantro
Crudité
ensemble of local vegetables with a miso-tahini dipping sauce
Bread & Butter 1
homemade garlic parmesan Brioche with whipped miso butter
Bread & Butter 2
homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip
STARTERS
Peruvian Ceviche
fresh snapper in Leche de Tigre, served with lime tortilla chips
Duck Carbonara
small portion of spaghetti carbonara with duck prosciutto and salt cured egg yolk
Tuna Crudo
fresh yellow fin tuna with pickled papaya two ways, pickled blackberry, crispy shallots and a mint and coriander dressing
Miso Soup
cozy warm dashi miso broth with silken tofu, wakame seaweed and green onions
Beet Carpaccio
thinly sliced roasted yellow and red beets with goats cheese cream, bacon crumble and smoked olive oil
Burrata & Citrus
creamy burrata with torched orange and grapefruit, pickled fennel, pink peppercorn, roasted hazelnuts and finished with a lemon-ginger vinaigrette
Steak Tartare
beef tenderloin tartare with egg yolk cream, ‘Amsterdams Uitje’, cornichon, crispy shallots and homemade tomato-chili jam
Tomato Tart
mini savory tart with heirloom tomatoes, basil pesto, basil infused olive oil and creamy straciatella
MAINS
Duck
pan seared duck breast with parsnip puree, ginger-carrot cream, oven roasted golden beets and potato crisp served with a sweet plum reduction
Ribeye
grilled ribeye with homemade Bearnaise sauce served with sides of bacon- maple Brussel sprouts, oven roasted garlic parmesan potatoes and an apple & fennel slaw
Chicken
juicy Frenched chicken breast with cauliflower puree, fondant potato and pan seared broccolini with a lemon-caper Velouté
Seabass & Mackerel
broiled mackerel and pan seared seabass with jasmine rice, shucked peas, charred corn in a spicy & sour Tom Yum broth
Lamb
grilled lamb chops served with mint Chermoula, shaved almonds and warm couscous with prunes
Lobster Rigatoni
butter poached local lobster with spicy vodka rigatoni
Ravioli
homemade XL ravioli filled with sweet corn & ricotta, served with saffron beurre blanc, blistered tomatoes, charred corn, basil oil and crispy leek
Pizza
tasting menu with eight rounds of homemade pizza’s with classic and out- of-the-box toppings
DESSERTS
Caribbean Pavlova
coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd
Creme Brûlée
classic French creme brûlée with Tahitian vanilla
S’mores Deluxe
homemade chocolate chip cookie topped with burnt Italian meringue, double choc ice cream and hot salted caramel sauce
Apple Tart
classic Dutch ‘Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream
Basque Cheesecake
burnt Basque cheesecake with salted chocolate sauce or homemade berry compote
Lemon Meringue
mini lemon meringue tart with zingy lemon curd and sweet meringue
Carrot Cake
slice of homemade carrot cake with cream cheese frosting and candied pecans
21+
Sgroppino with lemon sorbet, vodka and prosseco
We all had such an amazing trip from the hikes to the scuba diving, and even Phi beach club, every adventure was an unforgettable moment. The crew was spectacular. Always so attentive, friendly, and fun. Tiago, Dylon, Jess, and Max we will be back. Thank you for your hospitality and adding to all our wonderful memories. The food was Michellin stars every single time breakfast, lunch, and dinner. We've never had more amazing food than on this trip, thank you!Will definitely be trying to recreate that twisty bacon. Thank you everyone it has been fantastic!!
Love,
Kylie, Jacob, Ashley, Tom, Matt, Grace, jess, and Bess
Tiago, Sarai, Dylon & Max,
WOW! What an incredible week in Sardinia and Corsica… The four of you brought the magic of warmth in hospitality from knowing all 8 of our morning Barista orders :), finding the perfect snorkelling coves and anti-fogging our masks, to Uber dinghy'ing us ashore. You never missed a moment, even in the motorised donut!! Dylon - we cant thank you enough!
Max - your food was exceptional!! Beyond!! Every meal was better than any restaurant on land with the best view.
Sarai - you are a master of many wellness talents - flavoured waters, to your mixology with Myrthe (sp?), to any yoga to start our mindful day. You are multi talented.
Tiago - you stealthily changed course to get us to the calmest waters and best spots, to cheering on Spain in the world cup. Your captain energy is the best!!
Thank you for the BEST trip of our lives.
We truly appreciate dedicated professionals like every single one of the crew. Tiago, thank you for choosing prime spots in Sardinia and Corsica, thank you Sarai for making sure we all had drinks and especially for the coffee. Dylon, for the great foil lessons and snorkelling spots. And last but DEFINITELY not least, Max for the amazing food that almost made us feel guilt for eating out of the boat.
We hope that all of you live a happy and well lived life if our paths don't cross again. We'd happily welcome you in Brazil whenever. We hope we meet again!
To the best crew ever!
Tiago, Dylan, Kiki, and Julianna, you are all amazing! This was by far the best spring break we have ever had! We don't want to leave you! Your hospitality, kindness, professionalism and smiling faces are unmatched! You made this trip unbelievable. Best drink and food ever. Kiki, Mia really isn't kidding about having you make her wedding food. We will follow you around the world! We are sad to leave but will be back. We also hope to get you to Wisconsin.
Love,
Lloyd, Katie, and crew
What a gift this time has been for our family memories we will carry forever.
Thank you for such and incredible experience.
-Billy and Terra
Thank you for such hospitality and trip of a lifetime! We are so grateful for the whole crew.
-Lizzy and Nate
Dear Captain Tiago, Kiki, Dillon, Julianna,
What an absolutely unforgettable week! The 8 of us arrived excited for an adventure, but none of us could have imagined just how incredible this experience would be because of all of you.
Captain Tiago, thank you for guiding us smoothly and safely while making everyday feel effortless and fun.
Dillon, you were always there with a smile ready to help with anything and everything that made our trip so perfect.
Kiki, your cooking was truly 5 star. Every meals was a masterpiece and something we looked forward to each day-better than many of the restaurants we have been to!
Julianna, you spoiled us from morning to night with kindness, attention to detail, and the most creative cocktails that always seemed to appear right when we needed them- and even when we didn't!
Together, you made us feel completely taken care of - like kings and queens for the week. Thank you for the laughter, the hospitality, the incredible food and drinks and for creating memories the 8 of us will cherish for years to come.
With heartfelt thanks and appreciation, your very spoiled group of 8!
EDFR-BVI 2026
Eat Drink Float Repeat
-The Ignozzi Family
The best boat with the best crew!
Our second time on Siete Mares was even better than our first time. We anticipated this trip during 2025 because we knew how special this would be.
Bastian, Sarai, Sylon, and Kiki created such a beautiful, relaxing, joyful experience for our family - a truly treasured time for us. We will always be grateful for the thought and effort put into each day. you are all so attentive and thoughtful in your details.
We are already looking forward to our 3rd trip together
-The Rules
What a spectacular week aboard Siete Mares with the most amazing crew ever! From sunrises to sunsets, every day was filled with adventure, efoiling, sea scooters, stand up paddelboards, kayaking, waterskiing, scenic hikes, and the grounding, soul centering yoga practice led by Sarai. Each experience felt perfectly curated and balanced, exhileration and calm in the most magical way.
And then of course there was Kiki's food - simply unforgettable. Every meal somehow outdid the last with imaginative tablescapes and stunning presentations that made each gathering into a celebration. The flavors, the creativity, the care - pure artistry. (And the never ending, self filling snack baskets, legendary)!
The Coopers
Wow! Thank-you so much for the most amazing trip.
You guys are fantastic and we don't think we will ever find a crew as thoughtful as you.
You literally thought of every detail to make the experience perfect... you made our vacation unforgettable! We will cherish the memories we made on this charter forever. From the impeccable meals, yoga morning sessions to the unforgettable scenery, we really loved every second.
The perfect boat, the best crew, thanks so much again!
This was such an amazing trip for our family. Best crew EVER!! You all bring a beautiful + calm energy that permeates throughout the boat + sea.
From the yogi mornings; to the love + passion put into each meal prepared and served; to
the patience + joy sailing +
playing with our children. A special thanks for the thousands of teas brewed + the daily surf reports + guidance. We were able to stay in the moment + share memories that will last forever. The route chosen through the BVIs was perfect.
Much Love
Siete Mares family,
Thank you so much for another incredible week in the BVI. Of course the boat itself is
incredible. We had all the space + toys we could possibly need. But more importantly,
you the crew helped to make this another unforgettable time for our family. You
prepared + predicted for our every need. We loved learning to use the e-foil, snorkeling
in every possible spot, and the yoga was an amazing way to start the day on the boat.
This is our third vacation with you and each trip has been better than the last. Thank
you so so much for creating another wonderful family week for us.
Thank you for your generosity, kindness and warmth during our stay with you. The love you showed touched our hearts deeply. We also felt the deepest sense of nourishment to be in your care. From Davide’s creative, delicious and colorful spreads to Bastian’s skilled and grounded leadership, to Chanry’s sweet, cheerful and loving support and Sarai’s sweeping foresight and passion for hospitality. To be with all of you is to feel safe and at home. Props to William as well for capturing the beauty of your vessel and connecting us all. We were honored to be a part of the journey. Wishing you all the blessings and good fortune. Thank you again for having all of us.
Siete Mares family - Thank you so much for another incredible week in the BVI. Of course the boat itself is incredible. We had all the space + toys we could possibly need. But more importantly, you the crew helped to make this another unforgettable time for our family. You prepared + predicted for our every need. We loved learning to use the e-foil, snorkeling in every possible spot, and the yoga was an amazing way to start the day on the boat. This is our third vacation with you and each trip has been better than the last. Thank you so so much for creating another wonderful family week for us.
Our charter experience this past week can only be described as perfect. The boat is gorgeous, impeccably decorated, and maintained, and every second we spent here was a joy. The real star of our trip was the crew, who we can’t thank enough. From Bastian’s captaining, Chanry’s service and wine pairing, Sarai’s bartending and yoga practice, and Davide’s incredible meals, each crew member is a true master of their craft. We were deeply impressed by the confident grace with which you all worked. Congrats on a successful first charter with Siete Mares, thank you for making it special, and here’s to many more in the future!
Bastian & Sarai - From the moment we stepped onto this beautiful vessel, we could not have felt more welcomed by you both. To say that this is just a 'bucket list vacay' does not touch the surface of this amazing week. The food was DELICIOUS! Even with all of our picky likes and dislikes, Sarai was able to "WOW" us all with her amazing meals. Bastian dazzled us with his abilities to make the best cocktails, as well as being a superb captain, taking us from island to island.
We could not have asked for a better crew. You have been the key to making our vacation an adventure of a lifetime which we will never forget. We have enjoyed our conversations with you both, and are in awe of your worldly travels and experiences. We would love for our paths to cross again some day!
Dear Bastian & Sarai,
Reflecting on our 40th Birthday journey in the BVI will forever bring a grin to our faces and a glow to our hearts.
Bastian, your skills in navigating the seas were nothing short of impressive. Your calm demeanor and leadership was very appreciated as it helped relax our group.
Sarai, your culinary wizardry had us convinced we were dining at a Michelin star restaurant on the high seas. I swear your poke bowl had us singing its praises louder than the ocean waves. Somehow you read our minds when prepping our menu.
As you both continue on your journey, we wish you nothing but smooth sailing and endless culinary delights.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $78,000 | $78,750 | $79,500 | $80,250 | $81,000 | $81,750 | $82,500 | ||||
| Summer 2026 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | ||||
| Winter 2026 to 2027 | $80,500 | $81,250 | $82,000 | $82,750 | $83,500 | $84,250 | $85,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
CARIBBEAN DETAILS
GENERAL NOTES:
Minimum 4 nights
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
YACHT IS FULL BOARD ONLY
SLEEP ABOARD: The yacht does not offer sleep aboards
CHRISTMAS/NEW YEARS ('26/27):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2026: 1-8 guests $90,750
NEW YEARS 26/27: 1-8 guests $99,000
RELOCATION FEE:
Relocation fee of $4,000, minimum 48 hours required on either side of charter dates (in addition to normal turnaround time)
for boat transit. Please inquire for availability.
MEDITERRANEAN DETAILS:
SUMMER BASE 2026: West Med: Olbia, Sardinia & Corsica
High Season: July & August: 69,000 EUR + 30% APA + 22% VAT
Low Season: June & September: 65,000 EUR + 30% APA + 22% VAT
Yacht available from 6th June onwards in Olbia, Sardinia.
RELOCATION FEE:
Yacht will relocate to other ports in Italy/France. Relocation fees will apply for charters embarking and disembarking in ports other than Home Port (Olbia, Sardinia). Please inquire for more information.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 36 Feet
- : 4.2 Feet
- : 8
- : 2025
- : Lagoon
- : 12
- : 20
- : Yes
- : No
- : Rendezvous Not Included
- : Tiago Farto Silva
- : Cayman Islands
- : 754075
- : Engines: 2x John Deere N13 580hp Generators: 2 x Cummins 27kw & Cummins 21kw
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2x John Deere N13 580hp Generators: 2 x Cummins 27kw & Cummins 21kw | |
| Fuel Consumption: | 80 |
| Cruising Speed: | 12 |
| Max Speed: | 20US Gall/Hr |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | No |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | Yes |
| Water Cap: | 350 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | Yes, only on transom/downwind |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | 14'9 |
| Dinghy hp: | 110hp |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | 2 |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | Yes |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Rod and Reel |
| Rods: | 2 |
CAPTAIN: Tiago Farto Silva
Tiago was born in Lisbon and grew up in Peniche, a surf town on Portugal’s west coast. From a young age he was drawn to the water—sailing optimists and 420s, surfing, and swimming whenever he could. In his twenties, he worked as a surf instructor at Baleal Surfcamp, teaching both kids and adults from all over Europe how to catch their first wave. He later studied at the Nautical University in Lisbon, earning a degree in Nautical Sciences before joining the Norwegian merchant navy as a deck officer. His career took him across the North Sea, Gulf of Mexico, and South Atlantic aboard chemical tankers, seismic vessels, and ROV ships. In 2019, Tiago returned to Europe and began working charters in Greece and Croatia, and it also brought him to Tahiti and the Caribbean. He loves that chartering allowed him to bring together many of his passions—instructing, navigating, exploring, and life on the water—and he’s been doing it ever since. Having spent most of his life at sea, Tiago is a confident and experienced captain who enjoys sharing his knowledge and showing others the beauty of life on the ocean. Calm, capable, and deeply experienced, Tiago makes every guest feel safe, relaxed, and well taken care of.
C E R T I F I C A T E S
• RYA Yacht Master
• Ocean Skipper
• Master of Yachts 200 GT Unlimited (MCA)
• OOW 500+ GT
• GMDSS Operator
• Dynamic Positioning Operator
• STCW Instructor
• Helicopter landing officer
• First Aid Certified
• Firefighting Certified
• Helicopter Underwater Escape Training
• ENG1
CHEF: Maxime Hughes
Raised along the Eastern Cape of South Africa, Maxime’s affinity for the ocean naturally evolved into a career at sea. With a strong background in hospitality and formal culinary training in Cape Town, she brings a refined yet adaptable approach to her role as a yacht chef. Her experience includes over 75,000 nautical miles sailed, a global circumnavigation, and participation in prestigious events such as the Monaco Grand Prix, Oyster World Rally and Oyster Regattas, journeys that have shaped her globally inspired culinary style. She has catered to high-profile and discerning guests in exclusive settings, requiring both discretion and precision at the highest level. Maxime’s cuisine is ingredient driven, elegant, and thoughtfully executed, reflecting a balance of technical precision and creativity. Known for her composure under pressure and intuitive guest awareness, she delivers a seamless and highly personalised dining experience.
C E R T I F I C A T E S
• IYT Professional Yacht Chef Culinary Course
• SYCA Super Yacht Chef Culinary Course
• Yacht Stewardess Course
• Food Hygiene & Safety Level 3
• STCW & PDSD
• MSOS Proficiency in Medical First Aid
• ENG1
• The Nutrition Institute Diploma
• Hospitality Management Diploma
• Events Management Diploma
FIRST MATE: Dylon Holm
Driven by a deep love for people and the ocean, Dylon joined the National Sea Rescue Institute (NSRI) as a Volunteer Rescue Crew member and Class 4 Coxswain. His hands-on experience includes medical evacuations, surf rescues, CPR, and ensuring safety in high-pressure maritime environments. Whether swimming, bodyboarding, or simply keeping watch from a distance, Dylon is always focused on helping others enjoy their holiday safely. His background in bartending, customer relation allow him to create memorable, well-managed experiences—balancing fun with a quiet commitment to safety and care. With Dylon, every trip is not only enjoyable and engaging, but also supported by the calm confidence of someone who knows how to keep people safe without ever getting in the way of the moment.
C E R T I F I C A T E S
• STCW
• Designated Security Duties Certificate
• Personal Safety and Social Responsibilities
• Fire Prevention and Fire Fighting
• Elementary First Aid
• Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew
YACHT HOST: Jessica Wells
Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care.
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023.
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.
C E R T I F I C A T E S
• STCW'10
• PADI Open Water Scuba Instructor
• PADI Specialty Instructor
• Emergency First Response Instructor
• Care for Children Instructor
Chef Maxime’s Sample Menu
Light & Coastal Mediterranean
Breakfast
Salmon Eggs Benedict
Homemade English Muffin | Smoked Salmon | Poached Egg | Dill Hollandaise
Blueberry & Lemon Ricotta Crepes
Classic Crepes | Ricotta & Lemon Zest | Blueberry Compote
Turkish Cilbir
Poached Egg | Seasoned Yoghurt | Harissa Oil | FreshDill | Homemade Pita Toast
Pain Perdu
Pain Perdu in Vanilla Custard | Citrus Ricotta | Honey Drizzle | Pistachio Crumb
Halloumi & Avocado Toast
Hot Honey Grilled Halloumi | Sliced Avocado | Focaccia Toast | Confit Tomatoes
Honey Fig Yoghurt Bowls
Honey Roasted Figs | Greek Yoghurt | Honeycomb | Roasted Almonds
Savoury Pain Perdu
Parmesan Custard | Comte | Crispy Prosciutto | Poached Egg | Herb Hollandaise
Health Benedict
Poached Egg | Sliced Avocado | Sweet Potato Rosti | Arugula |
Lunch
Harissa & Lemon Gamberi
Tomato Carpaccio, Red Onion & Capers| Herbed Couscous| Green Leaf Salad
Mediterranean Table 1
Chicken Souvlaki | Grilled Vegetable Mezze | Halloumi | Smoky Paprika & Za’atar Hummus | Tzatziki | Flat Bread
Tagliatelle
Fresh Tagliatelle, Tomato Confit & Burrata | Rocket & Pine Nut Salad | Olive Focaccia
Grilled Sea Bream
Fresh Caught Lemon & Herb Sea Bream | Orzo Salad | Caprese Board
Crudo Tasting
Salmon Crudo | Tuna Crudo | Sea Bream Crudo | Sourdough Crostini | Celery & Green Apple Salad
Mediterranean Table 2
Lamb Koftas | Cauliflower Tabouleh | Lemon & Garlic Hummus | Tzatziki | Flat Bread
Chefs Sushi Sushi Table
Nigiri | Sashimi | Maki | Uramaki
Spaghetti ale Vongole
Fresh Spaghetti | Vongole in White Wine, Chilli & Parsley | Confit Tomato Focaccia | Grilled Peach & Prosciutto Salad with Basil, Rocket & Balsamic Pearls
Canapés & Small Bites
Whipped Feta & Roasted Pepper Crostini | Lamb Koftas & Tahini Yogurt
Beef Tartar Brioche | Parmesan Polenta Bites
Marinated Olives | Fresh Focaccia | Prosciutto Wrapped Melon, Aged Balsamic
Crispy Prosciutto Dates | Smoked Aubergine Crostini
Sea Bream Ceviche, Fennel, Orange & Chilli | Caprese Skewers, Balsamic Pearls & Basil Oil
Zucchini Ribbon Roll, Ricotta & Pine nuts | Anchovy & Roasted Pepper Crostini
Burrata, Cherry Tomato Confit, Olive Crumb | Duck Breast, Fig Gel | Pistachio Crumb
Chicken Souvlaki, Lemon Yoghurt | Falafel Bite, Tahini, Pickled Cucumber
Starters
Tartar de Boeuf | Caper Dressing | Crostini | Confit Egg Yolk | Chive
Charred Courgette | Ricotta | Lemon | Pine Nut Crumble
Compressed Tomato | Basil Emulsion | Olive Oil Gel | Oregano & Parmesan Crisp
Ricotta Gnudi | Brown Butter | Sage Crisp | Micro Sage
Beef Carpaccio | Parmesan Cream | Crispy Capers | Lemon & Olive Oil
Celeriac Fondant | Apple Glaze | Walnut Shard | Dill
Salmon Tartar | Mustard Vinaigrette | Rye Crumb | Dill
Zucchini Flowers | Sun-dried Tomato & Basil Ricotta | Basil Oil & Lemon
Charred Leek | Almond Cream | Fermented Lemon | Buckwheat Crumb
Main Courses
Roast Lamb Rump | Aubergine Purée | Pomegranate Glaze | Pickled Shallot | Fried Capers
Seared Dorade | Citrus Beurre Blanc | Basil Oil | Courgette
Fresh Made Gnocchi | Truffle Cream | Wild Mushroom | Crispy Shallot | Chives
Beef Fillet | Celeriac Purée | Red Wine Jus | Crispy Shallot | Baby Leeks
Seared Duck Breast | Orange Glaze | Light Herb Salad | Pickled Carrot | Hazelnut Crumb
Ravioli | Brown Butter | Sage | Walnut Crumb | Parmesan Crisp
Grilled Ribeye | Rosemary Glaze | Charred Broccolini | Salsa Verde | Maldon Salt
Seabass | Champagne Beurre Blanc | Capers | Kale | Parmesan Shard
Desserts
Sicilian Panna Cotta
Lemon Panna Cotta | Raspberry Gel | Almond Crumble
Pistachio Mousse
Quenelle Pistachio Mousse | Olive Oil Soil | White Chocolate Shard
Amalfi Lemon Cake
Lemon Olive Oil Cake | Honey & Thyme Drizzle | Mascarpone | Orange Tuile
Chocolate & Orange
Dark Chocolate Mousse | Cacao Soil | Candied Orange Zest | Orange Gel
Peach & Praline
Poached Peach | Mascarpone Foam | Hazelnut Praline | Peach Gel
Blood Orange Tart
Blood Orange Curd | Shortbread | Burnt Meringue
Rose & Strawberry Pavlova
Hint of Rose Pavlova | Strawberry Compote | Light Chantilly | Mint
Tonka Crème Brûlée
Honey Glazed Figs | Walnut Crumble
Chef Kiki's Sample Menu
BREAKFAST
Eggs Benedict
homemade English muffin with poached egg, crispy prosciutto, avocado, saffron Hollandaise and micro-greens
Health Eggs
oven baked egg frittata with spinach, green herbs, onions and feta, served with a kale salad and a homemade gluten-free cracker
Dutch Indulgence
sweet & savory Dutch pancakes rolled up with cinnamon-apple compote and salted caramel or savory with Gouda cheese, bacon and bourbon maple syrup
Avocado Toast
thinly sliced avocado, soft boiled egg, feta, cucumber ribbons, homemade crispy chili oil and a drizzle of honey
Breakfast Salad
salted Greek yoghurt with pickled mini cucumbers, soft boiled egg, fresh dill, mint, radishes and zingy lemon vinaigrette, served with sourdough toast
Granola Bowl
homemade warm spiced granola, blood orange, local banana, Orgeat syrup soaked berries and strained thick yoghurt
Huevos Rancheros
homemade tortilla with two crispy sunny-side-up eggs, fresh salsa verde, Pico de Gallo, Cotija cheese and avocado crema
Scandinavian Style
breakfast plate with slice of sourdough, homemade butter, whipped honey, Havarti cheese, soft boiled egg and homemade Swedish cardamom buns
LUNCH
Lobster Cobb
chopped Cobb salad with bacon, sun gold tomatoes, avocado, fresh shucked corn and poached lobster, dressed with a buttermilk tarragon dressing
Spaghetti Puttanesca
homemade spaghetti with a fresh Puttanesca sauce, finished with hard seared scallops and chili butter
Sandwich Deluxe
freshly made Focaccia, mortadella, pistachio pesto, buratta, bitter rocket salad and crispy pistachio’s
Ceasar Schnitzel
kale and romaine Ceasar salad with sourdough croutons on top of a thin crispy fried chicken schnitzel
Med Style
grilled tuna steak with creamy caper sauce and preserved lemon alongside a Panzanella salad with sesame croutons, mini heirloom tomatoes, black basil, strawberries, grilled peach and mozzarella.
Gourmet Taco’s
slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa broiled caramalized cod on homemade tortilla with charred pineapple, cilantro and white onion
Chicken Danburi
miso marinated chicken thigh served over warm rice with tamari marinated mushrooms, soy cured egg yolk, green onions and dashi mayo
SMALL BITES
French Pissaladiere
puff pastry with Ortiz anchovies, sweet caramelized onions and kalamata olives
Katsu Bao
freshly steamed bao buns with panko fried pork cutlet, napa cabbage, dashi mayo and pickled daikon
Charcuterie
assorted meats and cheeses with dried fruit, oven roasted nuts, homemade condiments and walnut-fig crackers
Summer Rolls
Vietnamese rice paper rolls with poached shrimp, rice noodles, pickled cucumber and fresh herbs
Poke Nacho’s
crispy wonton chips with soy marinated tuna, spicy sriracha mayo, furikake, green onions and cilantro
Crudité
ensemble of local vegetables with a miso-tahini dipping sauce
Bread & Butter 1
homemade garlic parmesan Brioche with whipped miso butter
Bread & Butter 2
homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip
STARTERS
Peruvian Ceviche
fresh snapper in Leche de Tigre, served with lime tortilla chips
Duck Carbonara
small portion of spaghetti carbonara with duck prosciutto and salt cured egg yolk
Tuna Crudo
fresh yellow fin tuna with pickled papaya two ways, pickled blackberry, crispy shallots and a mint and coriander dressing
Miso Soup
cozy warm dashi miso broth with silken tofu, wakame seaweed and green onions
Beet Carpaccio
thinly sliced roasted yellow and red beets with goats cheese cream, bacon crumble and smoked olive oil
Burrata & Citrus
creamy burrata with torched orange and grapefruit, pickled fennel, pink peppercorn, roasted hazelnuts and finished with a lemon-ginger vinaigrette
Steak Tartare
beef tenderloin tartare with egg yolk cream, ‘Amsterdams Uitje’, cornichon, crispy shallots and homemade tomato-chili jam
Tomato Tart
mini savory tart with heirloom tomatoes, basil pesto, basil infused olive oil and creamy straciatella
MAINS
Duck
pan seared duck breast with parsnip puree, ginger-carrot cream, oven roasted golden beets and potato crisp served with a sweet plum reduction
Ribeye
grilled ribeye with homemade Bearnaise sauce served with sides of bacon- maple Brussel sprouts, oven roasted garlic parmesan potatoes and an apple & fennel slaw
Chicken
juicy Frenched chicken breast with cauliflower puree, fondant potato and pan seared broccolini with a lemon-caper Velouté
Seabass & Mackerel
broiled mackerel and pan seared seabass with jasmine rice, shucked peas, charred corn in a spicy & sour Tom Yum broth
Lamb
grilled lamb chops served with mint Chermoula, shaved almonds and warm couscous with prunes
Lobster Rigatoni
butter poached local lobster with spicy vodka rigatoni
Ravioli
homemade XL ravioli filled with sweet corn & ricotta, served with saffron beurre blanc, blistered tomatoes, charred corn, basil oil and crispy leek
Pizza
tasting menu with eight rounds of homemade pizza’s with classic and out- of-the-box toppings
DESSERTS
Caribbean Pavlova
coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd
Creme Brûlée
classic French creme brûlée with Tahitian vanilla
S’mores Deluxe
homemade chocolate chip cookie topped with burnt Italian meringue, double choc ice cream and hot salted caramel sauce
Apple Tart
classic Dutch ‘Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream
Basque Cheesecake
burnt Basque cheesecake with salted chocolate sauce or homemade berry compote
Lemon Meringue
mini lemon meringue tart with zingy lemon curd and sweet meringue
Carrot Cake
slice of homemade carrot cake with cream cheese frosting and candied pecans
21+
Sgroppino with lemon sorbet, vodka and prosseco
We all had such an amazing trip from the hikes to the scuba diving, and even Phi beach club, every adventure was an unforgettable moment. The crew was spectacular. Always so attentive, friendly, and fun. Tiago, Dylon, Jess, and Max we will be back. Thank you for your hospitality and adding to all our wonderful memories. The food was Michellin stars every single time breakfast, lunch, and dinner. We've never had more amazing food than on this trip, thank you!Will definitely be trying to recreate that twisty bacon. Thank you everyone it has been fantastic!!
Love,
Kylie, Jacob, Ashley, Tom, Matt, Grace, jess, and Bess
Tiago, Sarai, Dylon & Max,
WOW! What an incredible week in Sardinia and Corsica… The four of you brought the magic of warmth in hospitality from knowing all 8 of our morning Barista orders :), finding the perfect snorkelling coves and anti-fogging our masks, to Uber dinghy'ing us ashore. You never missed a moment, even in the motorised donut!! Dylon - we cant thank you enough!
Max - your food was exceptional!! Beyond!! Every meal was better than any restaurant on land with the best view.
Sarai - you are a master of many wellness talents - flavoured waters, to your mixology with Myrthe (sp?), to any yoga to start our mindful day. You are multi talented.
Tiago - you stealthily changed course to get us to the calmest waters and best spots, to cheering on Spain in the world cup. Your captain energy is the best!!
Thank you for the BEST trip of our lives.
We truly appreciate dedicated professionals like every single one of the crew. Tiago, thank you for choosing prime spots in Sardinia and Corsica, thank you Sarai for making sure we all had drinks and especially for the coffee. Dylon, for the great foil lessons and snorkelling spots. And last but DEFINITELY not least, Max for the amazing food that almost made us feel guilt for eating out of the boat.
We hope that all of you live a happy and well lived life if our paths don't cross again. We'd happily welcome you in Brazil whenever. We hope we meet again!
To the best crew ever!
Tiago, Dylan, Kiki, and Julianna, you are all amazing! This was by far the best spring break we have ever had! We don't want to leave you! Your hospitality, kindness, professionalism and smiling faces are unmatched! You made this trip unbelievable. Best drink and food ever. Kiki, Mia really isn't kidding about having you make her wedding food. We will follow you around the world! We are sad to leave but will be back. We also hope to get you to Wisconsin.
Love,
Lloyd, Katie, and crew
What a gift this time has been for our family memories we will carry forever.
Thank you for such and incredible experience.
-Billy and Terra
Thank you for such hospitality and trip of a lifetime! We are so grateful for the whole crew.
-Lizzy and Nate
Dear Captain Tiago, Kiki, Dillon, Julianna,
What an absolutely unforgettable week! The 8 of us arrived excited for an adventure, but none of us could have imagined just how incredible this experience would be because of all of you.
Captain Tiago, thank you for guiding us smoothly and safely while making everyday feel effortless and fun.
Dillon, you were always there with a smile ready to help with anything and everything that made our trip so perfect.
Kiki, your cooking was truly 5 star. Every meals was a masterpiece and something we looked forward to each day-better than many of the restaurants we have been to!
Julianna, you spoiled us from morning to night with kindness, attention to detail, and the most creative cocktails that always seemed to appear right when we needed them- and even when we didn't!
Together, you made us feel completely taken care of - like kings and queens for the week. Thank you for the laughter, the hospitality, the incredible food and drinks and for creating memories the 8 of us will cherish for years to come.
With heartfelt thanks and appreciation, your very spoiled group of 8!
EDFR-BVI 2026
Eat Drink Float Repeat
-The Ignozzi Family
The best boat with the best crew!
Our second time on Siete Mares was even better than our first time. We anticipated this trip during 2025 because we knew how special this would be.
Bastian, Sarai, Sylon, and Kiki created such a beautiful, relaxing, joyful experience for our family - a truly treasured time for us. We will always be grateful for the thought and effort put into each day. you are all so attentive and thoughtful in your details.
We are already looking forward to our 3rd trip together
-The Rules
What a spectacular week aboard Siete Mares with the most amazing crew ever! From sunrises to sunsets, every day was filled with adventure, efoiling, sea scooters, stand up paddelboards, kayaking, waterskiing, scenic hikes, and the grounding, soul centering yoga practice led by Sarai. Each experience felt perfectly curated and balanced, exhileration and calm in the most magical way.
And then of course there was Kiki's food - simply unforgettable. Every meal somehow outdid the last with imaginative tablescapes and stunning presentations that made each gathering into a celebration. The flavors, the creativity, the care - pure artistry. (And the never ending, self filling snack baskets, legendary)!
The Coopers
Wow! Thank-you so much for the most amazing trip.
You guys are fantastic and we don't think we will ever find a crew as thoughtful as you.
You literally thought of every detail to make the experience perfect... you made our vacation unforgettable! We will cherish the memories we made on this charter forever. From the impeccable meals, yoga morning sessions to the unforgettable scenery, we really loved every second.
The perfect boat, the best crew, thanks so much again!
This was such an amazing trip for our family. Best crew EVER!! You all bring a beautiful + calm energy that permeates throughout the boat + sea.
From the yogi mornings; to the love + passion put into each meal prepared and served; to
the patience + joy sailing +
playing with our children. A special thanks for the thousands of teas brewed + the daily surf reports + guidance. We were able to stay in the moment + share memories that will last forever. The route chosen through the BVIs was perfect.
Much Love
Siete Mares family,
Thank you so much for another incredible week in the BVI. Of course the boat itself is
incredible. We had all the space + toys we could possibly need. But more importantly,
you the crew helped to make this another unforgettable time for our family. You
prepared + predicted for our every need. We loved learning to use the e-foil, snorkeling
in every possible spot, and the yoga was an amazing way to start the day on the boat.
This is our third vacation with you and each trip has been better than the last. Thank
you so so much for creating another wonderful family week for us.
Thank you for your generosity, kindness and warmth during our stay with you. The love you showed touched our hearts deeply. We also felt the deepest sense of nourishment to be in your care. From Davide’s creative, delicious and colorful spreads to Bastian’s skilled and grounded leadership, to Chanry’s sweet, cheerful and loving support and Sarai’s sweeping foresight and passion for hospitality. To be with all of you is to feel safe and at home. Props to William as well for capturing the beauty of your vessel and connecting us all. We were honored to be a part of the journey. Wishing you all the blessings and good fortune. Thank you again for having all of us.
Siete Mares family - Thank you so much for another incredible week in the BVI. Of course the boat itself is incredible. We had all the space + toys we could possibly need. But more importantly, you the crew helped to make this another unforgettable time for our family. You prepared + predicted for our every need. We loved learning to use the e-foil, snorkeling in every possible spot, and the yoga was an amazing way to start the day on the boat. This is our third vacation with you and each trip has been better than the last. Thank you so so much for creating another wonderful family week for us.
Our charter experience this past week can only be described as perfect. The boat is gorgeous, impeccably decorated, and maintained, and every second we spent here was a joy. The real star of our trip was the crew, who we can’t thank enough. From Bastian’s captaining, Chanry’s service and wine pairing, Sarai’s bartending and yoga practice, and Davide’s incredible meals, each crew member is a true master of their craft. We were deeply impressed by the confident grace with which you all worked. Congrats on a successful first charter with Siete Mares, thank you for making it special, and here’s to many more in the future!
Bastian & Sarai - From the moment we stepped onto this beautiful vessel, we could not have felt more welcomed by you both. To say that this is just a 'bucket list vacay' does not touch the surface of this amazing week. The food was DELICIOUS! Even with all of our picky likes and dislikes, Sarai was able to "WOW" us all with her amazing meals. Bastian dazzled us with his abilities to make the best cocktails, as well as being a superb captain, taking us from island to island.
We could not have asked for a better crew. You have been the key to making our vacation an adventure of a lifetime which we will never forget. We have enjoyed our conversations with you both, and are in awe of your worldly travels and experiences. We would love for our paths to cross again some day!
Dear Bastian & Sarai,
Reflecting on our 40th Birthday journey in the BVI will forever bring a grin to our faces and a glow to our hearts.
Bastian, your skills in navigating the seas were nothing short of impressive. Your calm demeanor and leadership was very appreciated as it helped relax our group.
Sarai, your culinary wizardry had us convinced we were dining at a Michelin star restaurant on the high seas. I swear your poke bowl had us singing its praises louder than the ocean waves. Somehow you read our minds when prepping our menu.
As you both continue on your journey, we wish you nothing but smooth sailing and endless culinary delights.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $78,000 | $78,750 | $79,500 | $80,250 | $81,000 | $81,750 | $82,500 |
| Summer 2026 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 | €69,000 |
| Winter 2026 to 2027 | $80,500 | $81,250 | $82,000 | $82,750 | $83,500 | $84,250 | $85,000 |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
CARIBBEAN DETAILS
GENERAL NOTES:
Minimum 4 nights
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
YACHT IS FULL BOARD ONLY
SLEEP ABOARD: The yacht does not offer sleep aboards
CHRISTMAS/NEW YEARS ('26/27):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2026: 1-8 guests $90,750
NEW YEARS 26/27: 1-8 guests $99,000
RELOCATION FEE:
Relocation fee of $4,000, minimum 48 hours required on either side of charter dates (in addition to normal turnaround time)
for boat transit. Please inquire for availability.
MEDITERRANEAN DETAILS:
SUMMER BASE 2026: West Med: Olbia, Sardinia & Corsica
High Season: July & August: 69,000 EUR + 30% APA + 22% VAT
Low Season: June & September: 65,000 EUR + 30% APA + 22% VAT
Yacht available from 6th June onwards in Olbia, Sardinia.
RELOCATION FEE:
Yacht will relocate to other ports in Italy/France. Relocation fees will apply for charters embarking and disembarking in ports other than Home Port (Olbia, Sardinia). Please inquire for more information.
