CUPCAKE
Cupcake Yacht Charter
Prepare for an indulgent escape aboard Cupcake, a stunning 132-foot Westship motor yacht that promises an experience as sweet as its name. Designed with a serene color palette of cream and turquoise, accented by mother-of-pearl finishes, this luxurious vessel offers an atmosphere of effortless elegance. With a dedicated crew of eight led by the charismatic and energetic Captain Sean Hartel, Cupcake delivers unparalleled service and adventure at sea.
Luxurious Accommodations
Step into your private sanctuary on the main deck, where the full-beam owner’s suite offers a king-size berth, a lavish en-suite bathroom with a deep Jacuzzi tub, and a separate shower for ultimate relaxation. Below deck, four additional staterooms provide ample space for guests, including a VIP king suite, two queen staterooms, and a versatile fifth cabin with a queen, twin, and Pullman bunk. Each stateroom features a newly refitted en-suite shower with stylish fixtures and abundant storage, ensuring a luxurious retreat after a day of adventure.
Unmatched Onboard Entertainment
The main salon is designed for both comfort and conversation, featuring plush seating, a large flat-screen TV, a multi-stool bar, and panoramic windows that frame breathtaking ocean views. For those who enjoy refined leisure, the skylounge offers a custom-built blackjack table, a full bar, and access to endless entertainment on a large smart TV. Step outside to the skylounge deck, where ample seating and sun loungers provide the perfect setting for soaking in the sun-kissed sea breeze.
Endless Adventure & Relaxation
Whether you’re craving excitement or tranquility, Cupcake is fully stocked with the latest water toys, including a 39′ HCB 2024 Tow Tender powered by twin 600hp Mercury engines, a 20′ RIB Beach Lander, Waverunners, SeaBobs, an E-foil, and a Partybana. Take your adventure to the next level or unwind on the sundeck, complete with a Jacuzzi tub, a lounging pad, a wet bar, and shaded dining tables perfect for alfresco meals.
Secure Your Luxury Getaway Today
Why settle for an ordinary yacht charter when you can indulge in the ultimate maritime retreat aboard Cupcake? Experience luxury, adventure, and world-class hospitality on the open sea. Book your charter today and savor the journey of a lifetime!
Owner's Full beam stateroom on Main Deck with King Size Bed en-suite with Shower and Jacuzzi Bath
Port Forward VIP King
Port Aft Queen
Stbd Forward Queen
Stbd Aft - Twin, Queen and Pullman bunk
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x MTU 2800hp 2 x Northern Lights 85kW | |
| Fuel Consumption: | 60 |
| Cruising Speed: | 11 |
| Max Speed: | 17US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 8.4 Metres |
| Draft: | 2.438 Metres |
| Pax: | 12 |
| Refit: | 2022 |
| YearBuilt: | 2000 |
| Builder: | Westship |
| Engines: | 2 x MTU 2800hp 2 x Northern Lights 85kW |
| JetSkis: | 2 |
| Flag: | Jamaica |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | RTI Ipad controllers - AppleTV, DirecTV, Streaming services etc. VSAT internet (please inquire about rates for upgraded speed and Data) Cellular WiFi where available Starlink ultra high-speed internet included. |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 39' HCB Tender 2024 |
| Dinghy hp: | 2 x 600hp |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | 2 |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Swim platform |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Light |
| Rods: | - |
Sean grew up living on a fishing boat in New Jersey and his passion for all things maritime has
never faded. He has planned and executed voyages through countless countries and several oceans,
navigating ice fields at glacier faces to reefs of the tropics. Sean is wildly energetic and enthusiastic
about sharing an experience of a lifetime with everyone who steps aboard. With over 200,000
nautical miles logged as a professional captain, he knows how to make that happen. Sean now
resides in Panama, where he runs his own sportfishing charter operation and is currently building an
off-grid resort.
CALVIN VAN WYGAARD |First Officer | South African
With extensive experience in the maritime industry, particularly in the Mediterranean and Caribbean,
Calvin brings a wealth of knowledge and expertise to every charter. Holding a BSc in Sport Science
from Stellenbosch University, he offers a unique perspective on maintaining physical health and
wellness at sea. Originally from South Africa and raised in the coastal town of Plettenberg Bay,
Calvin is a passionate waterman with a deep love for outdoor sports. His interests include mountain
biking, surfing, water sports, and snowboarding. Committed to ensuring the safety and comfort of
guests, Calvin guarantees a memorable and enjoyable experience aboard MY Cupcake.
DIAN RAUTENBACH | Deckhand | South African
Hailing from Cape Town, South Africa, Dian is the youngest crew member on Cupcake. He enjoys taking on new challenges and learning new skills, as he works towards his goal of becoming a yacht engineer one day. His dedication, enthusiasm and eagerness to contribute to the team has made him a crew favorite! Dian has a passion for fishing and motorsports, and he always gives his best in everything he does.
JO JO DADSON | Chief Engineer | Ghanan
Jojo was born and grew up in a coastal city called tema-ghana.
His love for the maritime industry (engineering) kept increasing right from childhood, and it's still unwavering!! His passion and dexterity for project execution and manning of his equipment is a top notch. He has worked on several commercial vessels and delved into yachting barely a year now and still loving it. He will never stop until a task is well accomplished.
SARAH MASON | Chief Stewardess | British
Sarah, raised in a quaint English town, found her love for the water as a competitive swimmer. After a period working for a Parkinson’s charity in London left her seeking new direction, she was inspired to pursue yachting after watching Below Deck, combining her love for the water with the excitement of travel. Since her bold decision, Sarah has traversed the azure expanses of the Mediterranean and the Caribbean, navigating busy seasons and tranquil crossings with equal poise. With guests at the forefront of her priorities, she crafts unforgettable experiences, infusing each voyage with her signature blend of British humor, endearing herself to all who come aboard.
LEONIE ELBERTSE | Second Stewardess | South African
Leonie was born in the Netherlands before moving to South Africa at a young age. Leonie went to university to study Graphic Design and begun working in the field before her love of travel drove her towards yachting, Leonie’s creative flair shines through in everything she does, from designing stunning tablescapes to crafting signature welcome drinks, her energy and passion for hospitality ensure that every guest experience is memorable and unique.
KAYLA TOMLINSON | Third Stewardess | South African
Kayla is originally from Durban, South Africa. Her love for travel is what brought her to the yachting industry, which she transitioned into after her studies in education. Kayla enjoys being outdoors and has a passion for fitness, horse riding and diving. She values the opportunity to connect with diverse groups of people and experience different lifestyles.
ERIC DAVIS | Chef| American
Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary.
In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.
He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit-Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida. Chef Eric brings 30 years as an accomplished Executive Chef. Eric entered yachting approximately 12 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida. Chef Eric has received such honors and awards:
2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.
2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.
2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS
10 day minimum required for Holiday booking, or dates that allow for both Christmas and NYE. Christmas/NYE 2025/2026 Still tbc due to yard period.
For Short term bookings please take high rate/6
Shipyard period planned for Aug-Nov 2025
Accepting 2026 Bookings in the Caribbean through May.
Alaska Summer 2026
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 8.4 Metres
- : 2.438 Metres
- : 12
- : 2022
- : 2000
- : Westship
- : 11
- : 17
- : 2 x MTU 2800hp 2 x Northern Lights 85kW
- : 2
- : Yacht offers Rendezvous Diving only
- : Sean Hartel
- : Jamaica
| Accommodations | |
|---|---|
| Cabins: | 5 |
| Queen: | 3 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| 2 x MTU 2800hp 2 x Northern Lights 85kW | |
| Fuel Consumption: | 60 |
| Cruising Speed: | 11 |
| Max Speed: | 17US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2022 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | RTI Ipad controllers - AppleTV, DirecTV, Streaming services etc. VSAT internet (please inquire about rates for upgraded speed and Data) Cellular WiFi where available Starlink ultra high-speed internet included. |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | Yes |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | 2 |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 39' HCB Tender 2024 |
| Dinghy hp: | 2 x 600hp |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | 2 |
| Wave Runners: | 2 |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | Yes |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Swim platform |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Light |
| Rods: | - |
Sean grew up living on a fishing boat in New Jersey and his passion for all things maritime has
never faded. He has planned and executed voyages through countless countries and several oceans,
navigating ice fields at glacier faces to reefs of the tropics. Sean is wildly energetic and enthusiastic
about sharing an experience of a lifetime with everyone who steps aboard. With over 200,000
nautical miles logged as a professional captain, he knows how to make that happen. Sean now
resides in Panama, where he runs his own sportfishing charter operation and is currently building an
off-grid resort.
CALVIN VAN WYGAARD |First Officer | South African
With extensive experience in the maritime industry, particularly in the Mediterranean and Caribbean,
Calvin brings a wealth of knowledge and expertise to every charter. Holding a BSc in Sport Science
from Stellenbosch University, he offers a unique perspective on maintaining physical health and
wellness at sea. Originally from South Africa and raised in the coastal town of Plettenberg Bay,
Calvin is a passionate waterman with a deep love for outdoor sports. His interests include mountain
biking, surfing, water sports, and snowboarding. Committed to ensuring the safety and comfort of
guests, Calvin guarantees a memorable and enjoyable experience aboard MY Cupcake.
DIAN RAUTENBACH | Deckhand | South African
Hailing from Cape Town, South Africa, Dian is the youngest crew member on Cupcake. He enjoys taking on new challenges and learning new skills, as he works towards his goal of becoming a yacht engineer one day. His dedication, enthusiasm and eagerness to contribute to the team has made him a crew favorite! Dian has a passion for fishing and motorsports, and he always gives his best in everything he does.
JO JO DADSON | Chief Engineer | Ghanan
Jojo was born and grew up in a coastal city called tema-ghana.
His love for the maritime industry (engineering) kept increasing right from childhood, and it's still unwavering!! His passion and dexterity for project execution and manning of his equipment is a top notch. He has worked on several commercial vessels and delved into yachting barely a year now and still loving it. He will never stop until a task is well accomplished.
SARAH MASON | Chief Stewardess | British
Sarah, raised in a quaint English town, found her love for the water as a competitive swimmer. After a period working for a Parkinson’s charity in London left her seeking new direction, she was inspired to pursue yachting after watching Below Deck, combining her love for the water with the excitement of travel. Since her bold decision, Sarah has traversed the azure expanses of the Mediterranean and the Caribbean, navigating busy seasons and tranquil crossings with equal poise. With guests at the forefront of her priorities, she crafts unforgettable experiences, infusing each voyage with her signature blend of British humor, endearing herself to all who come aboard.
LEONIE ELBERTSE | Second Stewardess | South African
Leonie was born in the Netherlands before moving to South Africa at a young age. Leonie went to university to study Graphic Design and begun working in the field before her love of travel drove her towards yachting, Leonie’s creative flair shines through in everything she does, from designing stunning tablescapes to crafting signature welcome drinks, her energy and passion for hospitality ensure that every guest experience is memorable and unique.
KAYLA TOMLINSON | Third Stewardess | South African
Kayla is originally from Durban, South Africa. Her love for travel is what brought her to the yachting industry, which she transitioned into after her studies in education. Kayla enjoys being outdoors and has a passion for fitness, horse riding and diving. She values the opportunity to connect with diverse groups of people and experience different lifestyles.
ERIC DAVIS | Chef| American
Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary.
In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.
He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit-Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida. Chef Eric brings 30 years as an accomplished Executive Chef. Eric entered yachting approximately 12 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida. Chef Eric has received such honors and awards:
2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.
2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.
2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS
BREAKFAST
Fresh fruit platter, juice or smoothie, coffee & tea,
served daily
Everything Bagel with Smoked Salmon*
Hot everything bagel, toasted with scallion
cream cheese & smoked salmon
Spring Onion Frittata (VG)
Fried whipped eggs, ricotta, spring onions & dill
Italian Eggs Benedict*
Poached egg, silky hollandaise & crispy prosciutto over a toasted English muffin
Truffle Scramble Eggs (VG)
Whipped eggs with truffle salt & crème fraîche, over brioche toast with
blistered cherry tomatoes
Southwest Scramble
Whipped eggs, chorizo or ham, peppers, jalapeños & onion, cheddar cheese.
Avocado Toast (VG)(V)
Smashed avocado, sliced heirloom tomato, any style egg
Omelet (VG)
Cheese, Southwest, or Vegetable
Breakfast Proteins
Bacon, breakfast sausage or plant based sausage (V)
Hangover Homefries (VG)
Fried potatoes with peppers, onions & paprika
Cinnamon French Toast
Cinnamon Raisin bread coated in egg batter then toasted & served with
fresh berries
Tropical Smoothie Bowls (VG)(V)
Blended açaí & banana, topped with granola, coconut,
blueberries, honey or agave
Yogurt & Granola (VG)
Oatmeal (V)
* items are chefs favorites, (V) vegan, (VG) vegetarian
LUNCH
All lunch items may be adjusted
to dietary preference on request
*vegetarian options available for all meals
Gazpacho (VG)(V)
Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth & then chilled for a refreshing Spanish summer dish
Sweet Potato Curry Soup (VG)(V)
Roasted sweet potato, shallot, curry spices, coconut milk, blended & topped with roasted spiced chickpeas
Lentil Curry Soup (VG)(V)
Lentils, curry spices, tomatoes & onion served with rice
Tuna Niçoise Salad*
Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette
Wardolf Chicken Salad
Roasted chicken breast, apple, red grapes, celery, walnuts, & yoghurt served over mixed greens
Moroccan Chickpea Salad (VG)
Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon
Grilled Chicken Kale Caesar Salad
Grilled chicken with kale, croutons, parmesan & homemade Caesar dressing
Chicken Milanese*
Italian breaded chicken breast, served with arugula, parmigiano shavings & lemon wedges
El Fresco Mexican Salad
Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette
Roasted Beet Root & Burrata (VG)
Roasted whole beets, burrata cheese, toasted pine nuts & balsamic glaze
Grilled Tuscan Chicken*
Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, & eggplant
Tuna Poke Bowl
Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice
Grilled Red Snapper
Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous
Mahi Mahi Fish Tacos
Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas
Blackened Snapper
Blackened Snapper with Corn & Zucchini Succotash
Italian Specialty Panini*
Served hot or cold, imported meats from Italy, provolone, basil pesto & arugula on fresh baked focaccia bread
* items are chefs favorites, (V) vegan, (VG) vegetarian
Entreés & Canapes
Charcuterie*
Assorted cured meats, local cheeses, fruits & sweets served with an assortment crackers & toasts
Hummus & Crudités (VG)(V)
Fresh made garlic hummus with roasted pine nuts & assorted with fresh carrots, cucumbers, radishes, & pita chips
Smoked Salmon Sushi Roll ups
Smoked Salmon rolled up with scallion cream cheese, avocado & cucumber
Caviar & Blinis
Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, crème fraîche, chives
Salmon Poké
Yuzu Salmon, cucumber, & pineapple with wonton crisps
Coconut Prawns
Freshly battered in coconut & panko, fried and served with Sweet Chilie Sauce
Caprese Skewers (VG)
Heirloom cherry tomato & bocconcini mozzarella, fresh basil & aged balsamic reduction
Pao De Queijo* (VG)
Mini tapioca cheese puffs with chives
Roasted Tomato Bisque Shooters
Shooters filled with creamy roasted tomato bisque & fresh basil
* items are chefs favorites, (V) vegan, (VG) vegetarian
DINNER
All dinner items may be adjusted
to dietary preference on request
*vegetarian options available for all meals
Surf & Turf
Butter poached lobster & seared filet mignon, demi glace reduction, roasted asparagus, parsnip purée
NY Strip Steak Au Poivre
Peppered NY strip steak, cognac cream sauce, sautéed spinach, roasted fingerling potatoes
Southwest Ribeye Steak*
Grilled bone-in ribeye steak seasoned with chef’s secret 12 spice blend, chimichurri, loaded sweet potato
Beef Tenderloin
Sous vide beef tenderloin, horseradish cream, asparagus & truffle potato puree
Herb Crusted Rack of Lamb
Roasted basil crusted lamb, served with slow roasted tomatoes & potato purée
Chicken Piccata
Seared chicken breast then braised in white wine, lemon, garlic & capers over spaghetti
Seafood Cioppino*
White fish, clams & mussels served in a tomato based
fish stew with white wine, fennel & garlic focaccia
Chilean Sea Bass
Seared sea bass, saffron beurre blanc served with wild rice & broccolini
Saffron Prawns & Risotto
Prawns, saffron beurre blanc served
with champagne prawn risotto with peas
Blackened Mahi Mahi
Blackened mahi mahi served with mango salsa, salad & coconut rice
Miso Salmon
Miso crusted salmon over sauteed bok choy & coconut black rice
Branzino alla Puttanesca*
Italian sea bass pan seared & cooked in cherry tomatoes, kalamata olives, garlic & chile, served over arugula
*vegetarian option with pasta
Parpadelle Bolognese
Slow braised beef, pork, & veal in a tomato based sauce over fresh parpadelle pasta
*vegetarian option available
Prawn & Mussel Red Thai Curry
Prawn shell stock, red curry paste, prawns & mussels cooked with garlic, lemongrass, ginger, mushrooms, & bell peppers in a coconut curry broth over rice
*vegetarian option available with tofu
Melanzane Parmigiana* (VG)
Italian breaded eggplant fried then layered with marinara sauce & mozzarella
cheese, baked (grandma recipe)
Spaghetti Alla Pomodoro* (VG)(V)
Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti
* items are chefs favorites, (V) vegan, (VG) vegetarian
Desserts
Dark Chocolate Tart (V)(GF)
Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt
Tiramisu
Lady fingers dipped in coffee liquor, layered with mascarpone cream
Chocolate Lava Cakes
Chocolate cakes with gooey center served with vanilla bean ice cream
Lemon Torta Caprese (GF)
White chocolate and lemon zested almond flour cake
Lemon Tart
Served with Lemon Curd
Vanilla Panna Cotta
Vanilla bean infused cream with wild berry coulis
Banana’s Foster
Brûléed banana slices in rum, brown sugar, & spices served with vanilla ice cream
Crème Brûlée
Vanilla bean custard with fresh berries
Chocolate Avocado Mousse (V)
Avocado infused with cocoa, served with dehydrated berries & pistachios
Baked Alaska
Sponge cake, black forest ice cream coated with brûléed whipped meringue
* items are chefs favorites, (V) vegan, (VG) vegetarian
10 day minimum required for Holiday booking, or dates that allow for both Christmas and NYE. Christmas/NYE 2025/2026 Still tbc due to yard period.
For Short term bookings please take high rate/6
Shipyard period planned for Aug-Nov 2025
Accepting 2026 Bookings in the Caribbean through May.
Alaska Summer 2026
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
