Treasured C’s
Crewed Yacht Special! Introductory special for the New MarineMax 505 Crewed Yacht “Treasured C’s” - Save 1K on any new booking starting between March 22 and June 30, 2026
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Type: | Cat |
| Beam: | 25.6 Feet |
| Draft: | 4.2 Feet |
| Pax: | 6 |
| YearBuilt: | 2026 |
| Builder: | Aquila |
| JetSkis: | No |
| Flag: | BVI |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | No |
| Deck Shower: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Hairdryers: | No |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 60 |
| Water Skis Adult: | - |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | - |
| Wake Board: | No |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Introducing the crew aboard Treasured C’s! Captain Jamie and Chef Fernanda work seamlessly together to ensure every charter is smooth, enjoyable, and memorable. Their combined experience and passion for hospitality mean that from the moment you step aboard, you can relax, unwind, and make the most of your time on the water.
Jamie Earle: Captain
Captain Jamie brings extensive experience and skill to every charter, backed by a lifelong passion for the sea. He has skippered yachts up to 95ft, from day charters to multi-week Mediterranean itineraries. Jamie oversees all aspects of navigation, vessel operations, guest needs, and safety, ensuring each itinerary is seamless and every voyage enjoyable. With hands-on experience across a variety of yachts, he manages every detail on board professionally and safely. Guests can relax and enjoy their time on the water, confident that Captain Jamie delivers a well-run and memorable charter experience.
Fernanda “Nanda” Verdon-Roe: Chef/Stew/Mate
Chef Fernanda brings exceptional culinary expertise to every charter. She has created bespoke menus and beautifully presented dishes for intimate events in London and over 40 yacht charters across the Mediterranean and Caribbean, tailored to guests’ tastes and dietary needs. With a focus on seasonal, high-quality ingredients and low-waste menu planning, Fernanda ensures every meal is fresh, flavorful, and memorable. Passionate about wellbeing, elevated dining, and thoughtful presentation, she transforms each day on board into a truly remarkable culinary experience, making every meal a highlight of the charter
BREAKFAST
Poached Eggs on Avocado Sourdough
Perfectly poached eggs over silky avocado on toasted sourdough, finished with lemon oil and za’atar.
Rose Harissa Shakshuka
Slow-braised tomatoes, peppers, and rose harissa with baked eggs, served with warm flatbread and labneh.
Brioche French Toast
Golden brioche with Greek yoghurt, homemade mixed-berry compote, and a dusting of vanilla sugar.
Smoked Salmon Eggs Benedict on Croissant
Flaky buttered croissant topped with smoked salmon, poached eggs, and a citrus hollandaise.
Classic Spanish Tortilla
Slow-set potato and onion tortilla, served warm with herb aioli.
Buttermilk Pancakes
Fluffy pancakes with homemade cultured butter, crisp bacon, and warm maple syrup.
Breakfast Bagel
Toasted bagel stacked with bacon, egg, and sausage, finished with hot honey butter.
_____
CANAPÉS & AFTERNOON SNACKS
Heritage Sausage Roll
Flaky pastry wrapped sausage with spiced apple purée, crispy sage, and a mustard glaze.
Beef Tartare on Sourdough Thins
Hand-cut beef with shallot, caper, and chive, served on toasted sourdough crisps.
Peruvian-Style Ceviche
Day-fresh white fish cured in lime and ají, with red onion, coriander, and plantain chips.
Beetroot-Cured Salmon Blinis
Mini buckwheat blinis topped with beet-cured salmon, crème fraîche, dill, and lemon zest.
Caramelised Fennel & Sun-Dried Tomato Tarte Tatin
Crisp puff pastry with slow-caramelised fennel, sun-dried tomatoes, and whipped goat’s cheese.
Ham & Manchego Croquettes
Creamy jamón and manchego croquettes served with smoked-paprika bravas sauce.
Green Chilli Prawn Tostadas
Crisp tostadas topped with prawns in green chilli dressing, avocado, and pickled shallot.
⸻
LUNCH
Tuna Tartare & Avocado Stack
Layered tuna and avocado with citrus soy dressing and puffed rice-paper chips.
Mahi Mahi or Beef Tacos
Soft tortillas filled with your choice of mahi mahi or seared beef, pico de gallo, avocado crema, pickled red onion, and fresh lime.
Black Garlic Chicken Satay Bowl
Charred satay chicken with rich black garlic peanut sauce, rice noodles, and a refreshing pickled cucumber salad.
Custom Poke Bowls
Tuna or salmon with pickled ginger, edamame, seaweed salad, cucumber, and sesame–soy dressing over jasmine rice.
Preserved Lemon & Thyme Chicken Thigh
Roasted chicken with miso-buttered corn on the cob and a sweet summer salad of herbs and stone fruit.
Sweet Potato Shakshuka
Baked sweet potato in spiced tomato-pepper sauce, served with sriracha butter and pickled onions.
⸻
DINNER
Starters
Cucumber, Garlic & Mint Gazpacho
Chilled cucumber soup with mint, garlic oil, and crème fraîche.
Crispy Rice with Spicy Wagyu
Crunchy rice squares topped with lightly torched spicy wagyu tartare and chives.
Spanish Tortilla
Classic tortilla served with smoky tomato jam and aioli.
Grilled Asparagus with Saffron Hollandaise
Charred asparagus spears under warm saffron hollandaise and toasted almonds.
Tomato or Fig & Goat’s Cheese Bruschetta
Choice of heirloom tomato bruschetta or roasted fig with whipped goat’s cheese and balsamic glaze.
Burrata Caprese with Prosciutto
Creamy burrata, basil oil, marinated tomatoes, and prosciutto shards.
Bacon-Wrapped Scallops
Seared scallops wrapped in bacon with pea purée and watercress.
⸻
Mains
Fillet Steak with Chimichurri
Beef fillet with thyme fondant potatoes, roasted orange-balsamic carrots, asparagus, and vibrant chimichurri.
Spaghetti alle Vongole
Fresh clams, white wine, garlic, parsley, and chilli over al dente spaghetti.
Eight-Hour Beef Ragù Tagliatelle
Slow-braised beef ragù folded into silky tagliatelle with pecorino.
Steak Fried Rice
Wok-fried jasmine rice with seared steak, sesame, soy, and scallions.
Grilled Tiger Prawns
Charred tiger prawns with corn, mint, and pancetta salad and chilli-lime butter.
Pulled Pork Brioche Burgers
Homemade pulled pork, smoky bacon jam, beer pickles, and toasted brioche, served with sweet-potato fries.
Chilean Sea Bass with Lemon-Caper Butter
Pan-roasted sea bass with ratatouille, pressed potatoes, crème fraîche, and caviar.
Seared Snapper with Caponata
Crisp-skinned snapper over Sicilian caponata with basil oil.
Mushroom-Stuffed Chicken en Croûte
Chicken wrapped in puff pastry with wild mushroom duxelles, served with hasselback potatoes and grilled courgette.
Roast Piri Piri Chicken
Roast piri piri chicken thigh with grilled hispi cabbage, brown-butter potato purée, herb-caper salsa, and charred lemon jus.
⸻
DESSERTS
Key Lime Pie
Zesty, creamy key lime pie with toasted meringue.
Ice Cream Sandwich
Homemade buttercream ice-cream sandwich with warm marmite-toffee syrup.
Chocolate Mousse
Silky dark chocolate mousse with fresh strawberries, raspberries, and blueberries.
Poached Pear
Vanilla-poached pear with caramel ice cream and almond crumb.
Tiramisu
Classic tiramisu with espresso-soaked ladyfingers and mascarpone cream.
Apple Crumble
Warm spiced apple crumble with vanilla ice cream.
Coconut Rum Panna Cotta with Pineapple Carpaccio & Lime Zest
A silky coconut and island-rum panna cotta served with paper-thin pineapple carpaccio, lime zest, and a drizzle of passionfruit syrup.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Winter 2026 to 2027 | $36,197 | $36,701 | $37,205 | $37,709 | $38,213 | ||||||
| Summer 2026 | $32,620 | $33,124 | $33,628 | $34,132 | $34,636 | ||||||
| Winter 2026 to 2027 | $39,578 | $40,082 | $40,586 | $41,090 | $41,594 |
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
New Years week 2026 6 Pax $41,594
Includes: Private 50' power catamaran. One Master Cabin with King Bed, Two Queen staterooms, One Twin bunk with bathroom and shower. All meals and snacks. All beverages, beer and wine. Fuel, A/C, TV and stereo. Snorkeling gear, stand up paddle board, dinghy. Mooring ball fees, cruising taxes and yacht insurance.
CYBA contract
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 25.6 Feet
- : 4.2 Feet
- : 6
- : 2026
- : Aquila
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jamie Earle
- : BVI
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| - | |
| Fuel Consumption: | - |
| Cruising Speed: | - |
| Max Speed: | - |
| Details | |
|---|---|
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Caribbean Virgin Islands (BVI) |
| Summer Area: | 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: | No |
| Sun Awning: | - |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | - |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | - |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | No |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 60 |
| Dinghy # pax: | - |
| Water Skis Adult: | - |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | - |
| Wake Board: | No |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Introducing the crew aboard Treasured C’s! Captain Jamie and Chef Fernanda work seamlessly together to ensure every charter is smooth, enjoyable, and memorable. Their combined experience and passion for hospitality mean that from the moment you step aboard, you can relax, unwind, and make the most of your time on the water.
Jamie Earle: Captain
Captain Jamie brings extensive experience and skill to every charter, backed by a lifelong passion for the sea. He has skippered yachts up to 95ft, from day charters to multi-week Mediterranean itineraries. Jamie oversees all aspects of navigation, vessel operations, guest needs, and safety, ensuring each itinerary is seamless and every voyage enjoyable. With hands-on experience across a variety of yachts, he manages every detail on board professionally and safely. Guests can relax and enjoy their time on the water, confident that Captain Jamie delivers a well-run and memorable charter experience.
Fernanda “Nanda” Verdon-Roe: Chef/Stew/Mate
Chef Fernanda brings exceptional culinary expertise to every charter. She has created bespoke menus and beautifully presented dishes for intimate events in London and over 40 yacht charters across the Mediterranean and Caribbean, tailored to guests’ tastes and dietary needs. With a focus on seasonal, high-quality ingredients and low-waste menu planning, Fernanda ensures every meal is fresh, flavorful, and memorable. Passionate about wellbeing, elevated dining, and thoughtful presentation, she transforms each day on board into a truly remarkable culinary experience, making every meal a highlight of the charter
BREAKFAST
Poached Eggs on Avocado Sourdough
Perfectly poached eggs over silky avocado on toasted sourdough, finished with lemon oil and za’atar.
Rose Harissa Shakshuka
Slow-braised tomatoes, peppers, and rose harissa with baked eggs, served with warm flatbread and labneh.
Brioche French Toast
Golden brioche with Greek yoghurt, homemade mixed-berry compote, and a dusting of vanilla sugar.
Smoked Salmon Eggs Benedict on Croissant
Flaky buttered croissant topped with smoked salmon, poached eggs, and a citrus hollandaise.
Classic Spanish Tortilla
Slow-set potato and onion tortilla, served warm with herb aioli.
Buttermilk Pancakes
Fluffy pancakes with homemade cultured butter, crisp bacon, and warm maple syrup.
Breakfast Bagel
Toasted bagel stacked with bacon, egg, and sausage, finished with hot honey butter.
_____
CANAPÉS & AFTERNOON SNACKS
Heritage Sausage Roll
Flaky pastry wrapped sausage with spiced apple purée, crispy sage, and a mustard glaze.
Beef Tartare on Sourdough Thins
Hand-cut beef with shallot, caper, and chive, served on toasted sourdough crisps.
Peruvian-Style Ceviche
Day-fresh white fish cured in lime and ají, with red onion, coriander, and plantain chips.
Beetroot-Cured Salmon Blinis
Mini buckwheat blinis topped with beet-cured salmon, crème fraîche, dill, and lemon zest.
Caramelised Fennel & Sun-Dried Tomato Tarte Tatin
Crisp puff pastry with slow-caramelised fennel, sun-dried tomatoes, and whipped goat’s cheese.
Ham & Manchego Croquettes
Creamy jamón and manchego croquettes served with smoked-paprika bravas sauce.
Green Chilli Prawn Tostadas
Crisp tostadas topped with prawns in green chilli dressing, avocado, and pickled shallot.
⸻
LUNCH
Tuna Tartare & Avocado Stack
Layered tuna and avocado with citrus soy dressing and puffed rice-paper chips.
Mahi Mahi or Beef Tacos
Soft tortillas filled with your choice of mahi mahi or seared beef, pico de gallo, avocado crema, pickled red onion, and fresh lime.
Black Garlic Chicken Satay Bowl
Charred satay chicken with rich black garlic peanut sauce, rice noodles, and a refreshing pickled cucumber salad.
Custom Poke Bowls
Tuna or salmon with pickled ginger, edamame, seaweed salad, cucumber, and sesame–soy dressing over jasmine rice.
Preserved Lemon & Thyme Chicken Thigh
Roasted chicken with miso-buttered corn on the cob and a sweet summer salad of herbs and stone fruit.
Sweet Potato Shakshuka
Baked sweet potato in spiced tomato-pepper sauce, served with sriracha butter and pickled onions.
⸻
DINNER
Starters
Cucumber, Garlic & Mint Gazpacho
Chilled cucumber soup with mint, garlic oil, and crème fraîche.
Crispy Rice with Spicy Wagyu
Crunchy rice squares topped with lightly torched spicy wagyu tartare and chives.
Spanish Tortilla
Classic tortilla served with smoky tomato jam and aioli.
Grilled Asparagus with Saffron Hollandaise
Charred asparagus spears under warm saffron hollandaise and toasted almonds.
Tomato or Fig & Goat’s Cheese Bruschetta
Choice of heirloom tomato bruschetta or roasted fig with whipped goat’s cheese and balsamic glaze.
Burrata Caprese with Prosciutto
Creamy burrata, basil oil, marinated tomatoes, and prosciutto shards.
Bacon-Wrapped Scallops
Seared scallops wrapped in bacon with pea purée and watercress.
⸻
Mains
Fillet Steak with Chimichurri
Beef fillet with thyme fondant potatoes, roasted orange-balsamic carrots, asparagus, and vibrant chimichurri.
Spaghetti alle Vongole
Fresh clams, white wine, garlic, parsley, and chilli over al dente spaghetti.
Eight-Hour Beef Ragù Tagliatelle
Slow-braised beef ragù folded into silky tagliatelle with pecorino.
Steak Fried Rice
Wok-fried jasmine rice with seared steak, sesame, soy, and scallions.
Grilled Tiger Prawns
Charred tiger prawns with corn, mint, and pancetta salad and chilli-lime butter.
Pulled Pork Brioche Burgers
Homemade pulled pork, smoky bacon jam, beer pickles, and toasted brioche, served with sweet-potato fries.
Chilean Sea Bass with Lemon-Caper Butter
Pan-roasted sea bass with ratatouille, pressed potatoes, crème fraîche, and caviar.
Seared Snapper with Caponata
Crisp-skinned snapper over Sicilian caponata with basil oil.
Mushroom-Stuffed Chicken en Croûte
Chicken wrapped in puff pastry with wild mushroom duxelles, served with hasselback potatoes and grilled courgette.
Roast Piri Piri Chicken
Roast piri piri chicken thigh with grilled hispi cabbage, brown-butter potato purée, herb-caper salsa, and charred lemon jus.
⸻
DESSERTS
Key Lime Pie
Zesty, creamy key lime pie with toasted meringue.
Ice Cream Sandwich
Homemade buttercream ice-cream sandwich with warm marmite-toffee syrup.
Chocolate Mousse
Silky dark chocolate mousse with fresh strawberries, raspberries, and blueberries.
Poached Pear
Vanilla-poached pear with caramel ice cream and almond crumb.
Tiramisu
Classic tiramisu with espresso-soaked ladyfingers and mascarpone cream.
Apple Crumble
Warm spiced apple crumble with vanilla ice cream.
Coconut Rum Panna Cotta with Pineapple Carpaccio & Lime Zest
A silky coconut and island-rum panna cotta served with paper-thin pineapple carpaccio, lime zest, and a drizzle of passionfruit syrup.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX |
|---|---|---|---|---|---|
| Winter 2026 to 2027 | $36,197 | $36,701 | $37,205 | $37,709 | $38,213 |
| Summer 2026 | $32,620 | $33,124 | $33,628 | $34,132 | $34,636 |
| Winter 2026 to 2027 | $39,578 | $40,082 | $40,586 | $41,090 | $41,594 |
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
New Years week 2026 6 Pax $41,594
Includes: Private 50' power catamaran. One Master Cabin with King Bed, Two Queen staterooms, One Twin bunk with bathroom and shower. All meals and snacks. All beverages, beer and wine. Fuel, A/C, TV and stereo. Snorkeling gear, stand up paddle board, dinghy. Mooring ball fees, cruising taxes and yacht insurance.
CYBA contract
