TAPAS
The New Majestic 570 by Royal Cape Catamarans features a stylish new look with modernized hull lines. The design boasts modern features and the latest in nautical technology. There are benefits to functionality, safety and performance. The increased freeboard and larger windows provide access to more natural light and visibility, while the new elongated design provides substantially more space in the salon, galley, cockpit and cabins, as well as increased deck space, amplified seating and larger trampolines. The expansive decking is wide, flat and safe with sturdy rails and effective non-slip material covering the surface of the yacht. The expansive flybridge provides incredible panoramic 360-degree views, dining and lounging options and the unique space at the aft yacht provides more dining options, a place to BBQ, fish, dive and wade with a dive platform that doubles as a tender lift. The interior space is unparalleled. A spacious galley with wrap around counter space opens to an interior dining space, which brings the total dining space options to three. On either side of galley are the hallways leading to the cabins. The hallways feature a pantry as well as an immense capacity for storage and lead to each cabin, which are set apart and separate, making each one feel like a private oasis. The Royal Cape stylish design is further complimented by the superior outfit and aftermarket items available on Tapas. No detail has been left unnoticed from the fine linens, pillows and throws to the wine glasses, serving and flatware that make every day feel luxurious. She has been stocked full with every appliance and kitchen accessory to allow the chef to fully showcase the mastery of their art. And the water toys abound, allowing guests to fully experience all the Caribbean has to offer, both in and out of the water. Tapas will accommodate 10 charter guests in 5 spacious queen cabins, each with their own television as well as separate head and shower. She has a 14ft tender with 50 hp outboard engine and Bluetooth sound system, solar panels, air conditioning, water maker, ice maker, wine fridge, pizza oven, a fully customizable menu, Caribbean made ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, wakeboard, stand up paddle board, ski tube, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, sound system and Tapas giveaways.
TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and walk in shower. All guest cabins are fully air-conditioned for guest comfort. TAPAS has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.
Crew use the twin cabin. Inquire if guests would like to use the twin cabin.
Accommodations | |
---|---|
Cabins: | 5 |
Queen: | 2 |
Single Cabins: | 1 |
Showers: | 5 |
Electric Heads: | 5 |
Engine Details | |
---|---|
- | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Details | |
---|---|
Type: | Cat |
Beam: | 28 Feet |
Draft: | 4.7 Feet |
Pax: | 10 |
YearBuilt: | 2023 |
Builder: | Royal Cape |
Flag: | USA |
RegNum: | 752941 |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), 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: | - |
Books: | - |
Board Games: | - |
Deck Shower: | Yes |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | Inq |
BBQ: | Yes |
Minimum Age: | Water safe |
Inverter: | Yes |
Voltages: | 110/240 |
Water Maker: | Yes |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | No |
Crew Smokes: | No |
Pets Aboard: | No |
Hammock: | - |
Water Sports | |
---|---|
Dinghy size: | 14' Blackfisk |
Dinghy hp: | 60 |
Water Skis Adult: | - |
Water Skis Kids: | - |
Jet Skis: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | 2 |
Scurfer: | - |
Wake Board: | 1 |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | 2 |
Sam is a French offshore yacht master Captain, all the way from the lush shores of Bali, Indonesia.
From a young age, Sam was drawn to the sea, navigating dinghies before progressing to larger vessels, which eventually became his professional calling. Growing up amidst the waves, surfing competitions became more than just a pastime—they ignited a fiery passion for the ocean that continues to drive him forward today. As captain, Sam merged his expertise with a dedication to sharing the
magic of the sea. Whether it's through the art of navigation or the joy of storytelling aboard the waves, this Sea master strives to exceed expectations while ensuring every voyage is an unforgettable journey into the heart of the ocean.
Chef Mary Campbell, fondly known as MC, brings a unique blend of creativity and culinary excellence to the private yacht charter industry. With a background in design and art history from Louisiana State University, she seamlessly marries her artistic vision with her culinary expertise to craft meals that are as visually stunning as they are delicious. Her professional journey spans the globe, with experience as a private yacht chef in Croatia, Turkey, and the Caribbean. Whether catering to diverse dietary preferences or curating menus inspired by local flavors, MC delivers personalized dining experiences that leave a lasting impression.
Beyond her role as a chef, MC is a certified expert in food safety, guest management, and hospitality, honed through her training at the Quarterdeck Yacht Academy and hands-on experience aboard luxury yachts. Her holistic approach to hospitality extends to creating custom itineraries and ensuring every detail is perfect for her guests. Outside the kitchen, Mary channels her creative energy into watercolor painting, pottery, and exploring global cuisines, infusing her culinary creations with a multicultural spirit. For Chef Mary, food is more than a meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.
Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
---|---|---|---|---|---|---|---|---|---|
Winter 2024 to 2025 | $28,000 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 |
Summer 2025 | $28,000 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 |
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
10% discount on bookings made for May 2025.
*Offer valid for bookings confirmed by March 31, 2025. *Charter must start and end in May 2025.
10% discount on all charters booked in the Windward Islands between August and October 2025.
Pickup and drop-off locations include:
- Rodney Bay, Saint Lucia
- Marigot Bay, Saint Lucia
- Soufrière, Saint Lucia
- Blue Lagoon, Saint Vincent
- Canouan, Grenadines
- Port Louis, Grenada
*Charter must start in August and /or end by 31 October 2025.
*Crew during these dates might change last minute due to crew vacation period.
GENERAL NOTES:
MINIMUM NIGHTS: 5
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.
Please inquire if you need a cabin change
******
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for 1/2 the daily rate. Includes 4pm boarding, snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. -For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum.
CHRISTMAS 2025: 1-10 guests @ $41,800
NEW YEARS 25/26: 1-10 guests @ $48,000
SAINT MARTIN / SAINT BARTHS: Inquire for relocation
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 28 Feet
- : 4.7 Feet
- : 10
- : 2023
- : Royal Cape
- : Yacht offers Rendezvous Diving only
- : Samuel Marque
- : USA
- : 752941
Accommodations | |
---|---|
Cabins: | 5 |
Queen: | 2 |
Single Cabins: | 1 |
Showers: | 5 |
Wash Basins: | 5 |
Heads: | - |
Electric Heads: | 5 |
Engine Details | |
---|---|
- | |
Fuel Consumption: | - |
Cruising Speed: | - |
Max Speed: | - |
Details | |
---|---|
Refit: | - |
Helipad: | No |
Jacuzzi: | No |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Summer Area: | Caribbean Virgin Islands (US/BVI), 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: | - |
# CD's: | - |
Camcorder: | - |
Books: | - |
Board Games: | - |
Sun Awning: | Yes |
Deck Shower: | Yes |
Bimini: | - |
Water Maker: | Yes |
Special Diets: | Yes |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | Yes |
Minimum Age: | Water safe |
Generator: | Yes |
Inverter: | Yes |
Voltages: | 110/240 |
Water Maker: | Yes |
Water Cap: | 210 gallons |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Yes |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | No |
Crew Smokes: | No |
Pets Aboard: | No |
Pet Type: | N/A |
Guest Pets: | - |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | 14' Blackfisk |
Dinghy hp: | 60 |
Dinghy # pax: | 7 |
Water Skis Adult: | - |
Water Skis Kids: | - |
Jet Skis: | - |
Wave Runners: | - |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | 2 |
Scurfer: | - |
Wake Board: | 1 |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | No |
Floating Mats: | Yes |
Swim Platform: | - |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | - |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | 2 |
Sam is a French offshore yacht master Captain, all the way from the lush shores of Bali, Indonesia.
From a young age, Sam was drawn to the sea, navigating dinghies before progressing to larger vessels, which eventually became his professional calling. Growing up amidst the waves, surfing competitions became more than just a pastime—they ignited a fiery passion for the ocean that continues to drive him forward today. As captain, Sam merged his expertise with a dedication to sharing the
magic of the sea. Whether it's through the art of navigation or the joy of storytelling aboard the waves, this Sea master strives to exceed expectations while ensuring every voyage is an unforgettable journey into the heart of the ocean.
Chef Mary Campbell, fondly known as MC, brings a unique blend of creativity and culinary excellence to the private yacht charter industry. With a background in design and art history from Louisiana State University, she seamlessly marries her artistic vision with her culinary expertise to craft meals that are as visually stunning as they are delicious. Her professional journey spans the globe, with experience as a private yacht chef in Croatia, Turkey, and the Caribbean. Whether catering to diverse dietary preferences or curating menus inspired by local flavors, MC delivers personalized dining experiences that leave a lasting impression.
Beyond her role as a chef, MC is a certified expert in food safety, guest management, and hospitality, honed through her training at the Quarterdeck Yacht Academy and hands-on experience aboard luxury yachts. Her holistic approach to hospitality extends to creating custom itineraries and ensuring every detail is perfect for her guests. Outside the kitchen, Mary channels her creative energy into watercolor painting, pottery, and exploring global cuisines, infusing her culinary creations with a multicultural spirit. For Chef Mary, food is more than a meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.
Breakfast
- Turkish eggs (Çılbır) topped with Aleppo butter & herbs, served with warm pita bread and bacon.
- Mixed berry and lemon muffins, yoghurt parfaits with homemade granola & fresh fruit.
- Crab cake benedict with poached eggs, creole hollandaise and corn and tomato maque choux.
- Moist banana nut bread, overnight vanilla berry oats & fruit smoothies.
- Whipped honey ricotta toast topped with bacon, blistered tomatoes, a poached egg, chilli oil, and basil.
- Brown butter and cardamom cinnamon rolls & fresh fruit.
- Fully loaded Huevos Rancheros with freshly made guacamole, pickled onions, and chorizo. Served with tres leches french toast bake & fresh fruit.
- Spinach, mushrooms, and feta omelette with micro-greens and basil oil. Served with crispy hash browns, crepes with raspberry compote, vanilla bean whipped cream & fresh fruit
Lunch
- Cajun Salmon Tacos with guacamole, pickled cabbage, feta, and a sriracha crema. Served with Louisiana street corn (Mexican street corn with cajun seasoning).
- Jamaican jerk chicken with mango, jalapeño pineapple salsa, served with rice and beans. Accompanied by fried sweet plantains and coco bread.
- Nashville-style hot chicken sandwiches with pickles, jalapeños, coleslaw, and garlic parmesan fries. Accompanied by a wedge salad.
- Homemade pizzas served with grilled romaine chicken Caesar salad.
- Sesame-crusted ahi tuna & soba noodles with carrots, purple cabbage, edamame, and cucumber. Topped with crispy shallots and ginger mint dressing.
- Gua bao with pickled veggies, cilantro, and sriracha aioli. Accompanied by a crunchy Vietnamese chicken salad.
- Herby lamb kofta pitas with fresh vegetables, Persian tahdig topped with pomegranate seeds and mint, and an assortment of dips: zhoug, hummus, baba ganoush, harissa.
Dinner
- Filet mignon served over cauliflower puree with mushrooms and shallot peppercorn cream sauce. Accompanied by asparagus soup.
- Lemon garlic butter cod with zaatar pearl couscous and feta roasted broccoli.
- Aqua Pazza served with olives and tomatoes, topped with fresh parsley and crostini. Accompanied by burrata and peach salad.
- Sushi bar with sushi rolls, sashimi, and nigiri accompanied by tuna crispy rice.
- Chicken Piccata with lemon caper gravy, jasmine rice, and roasted asparagus.
- Classic Roman Carbonara and Sicilian arancini filled with ragù and peas.
- Seared brown butter sea scallops over porcini and goat cheese risotto, served with sautéed kale. Accompanied by a pear-pomegranate spinach salad with candied walnuts and feta cheese.
Dessert
- Blueberry Basque burnt cheesecake
- Lemon sorbet served in a lemon shell
- Key lime pie with whipped cream
- Matcha coconut ice cream
- Tiramisu and espresso
- Passionfruit Pavlova
- Warm Texas chocolate sheet cake with raspberries
*cake on requests for special occasions
Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX |
---|---|---|---|---|---|---|---|---|---|
Winter 2024 to 2025 | $28,000 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 |
Summer 2025 | $28,000 | $28,000 | $29,000 | $30,000 | $31,000 | $32,000 | $33,000 | $34,000 | $35,000 |
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
<div>
<p class="x_MsoNormal"><em>*Offer valid for bookings confirmed by March 31, 2025. *Charter must start and end in May 2025.</em></p>
<p class="x_MsoNormal"> </p>
</div>
<p class="x_MsoNormal"><strong>10% discount</strong> on all charters booked in the <strong>Windward Islands</strong> between <strong>August and October 2025</strong>. </p>
<p class="x_MsoNormal">Pickup and drop-off locations include: </p>
<ul type="disc">
<li class="x_MsoNormal">Rodney Bay, Saint Lucia </li>
<li class="x_MsoNormal">Marigot Bay, Saint Lucia </li>
<li class="x_MsoNormal">Soufrière, Saint Lucia </li>
<li class="x_MsoNormal">Blue Lagoon, Saint Vincent </li>
<li class="x_MsoNormal">Canouan, Grenadines </li>
<li class="x_MsoNormal">Port Louis, Grenada </li>
</ul>
<div>
<p class="x_MsoNormal"><em>*Charter must start in August and /or end by 31 October 2025.</em></p>
<p><em><span data-olk-copy-source="MessageBody">*Crew during these dates might change last minute due to crew vacation period.</span></em></p>
<p><em> </em></p>
</div>
<p><span style="color: b700b7;"><strong>GENERAL NOTES: <br />MINIMUM NIGHTS: 5<br />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.<br /><span style="color: #b96ad9;">Please inquire if you need a cabin change</span><br /></strong></span></p>
<p> ******</p>
<p><span style="color: b700b7;"><strong><u>SLEEP ABOARD:</u></strong> <span style="color: ff0000;"><span style="color: 000000;">Sleep aboard the night before charter dates. Available for 1/2 the daily rate. Includes 4pm boarding, snacks, welcome cocktails & continental breakfast. Dinner is to be taken ashore at client expense.</span></span><br /><br /><span style="text-decoration: underline;"><strong>LOCAL FARE: </strong></span>Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense. -For local fare, deduct $150 per person off the charter rate<strong><br /><br /><strong><u>CHRISTMAS/NEW YEARS:<br /></u></strong></strong>7 night minimum. <br />CHRISTMAS 2025: 1-10 guests @ $41,800<br />NEW YEARS 25/26: 1-10 guests @ $48,000 <strong><br /><br /></strong></span></p>
<p><strong>SAINT MARTIN / SAINT BARTHS:</strong> Inquire for relocation</p>