SIETE MARES

2025 β€’ 8 GUESTS β€’ 4 cabins

Specifications

Length: 78 ft.

Builder: Lagoon

Year: 2025

Terms: Inclusive

Beam: 36 ft.

Draft: 4.2 ft.

From $70,000 to $80,000 per week

See Price Details for premium holiday rates

Description

“The Seven Seas are Calling” Siete Mares will accommodate 8 charter guests in 4 staterooms that offer the option for differing cabin arrangements if needed. She is a 2025 motor catamaran with a Williams 110 HP, 15 foot, 8 passenger tender, hardwood decking, hydraulic lift, state of the art water treatment system, luxury staterooms with in suite televisions and stereo systems, galley down with full wet bar in the salon, interior and exterior dining options, interior lounge with a 55 inch retractable flat screen television, exquisitely customizable menu, eco-friendly and reef safe toiletries, bar stocked to guest preference, 1 two-person kayak, water skis, wakeboard, 4 stand up paddle boards convertible to a windsurfer, 8 underwater scooters, deep sea fishing equipment, snorkeling gear, floating dock, rendezvous scuba diving, yoga mats, exercise bands, dumbbells, board and card games and Siete Mares giveaways.

Features & Amenities

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 3
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: None
  • Internet Access: Onboard WIFI
  • iPod / Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Yes, only on transom/downwind

Water Sports

  • Dinghy: 14'9
  • Dinghy Horsepower: 110hp
  • Dinghy Pax: 8
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 4
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    (1) Wakeboard
    (1) Junior wakeboard
    (1) Towable tube
    (4) SUP’s – 2 of which have a sail kit
    (1) Floating Dock
    (1) 2 person Kayak
    (8) Sea Scooters
    (2) Windsurfers
    (1) E-foil (use permitted with signed waiver)

  • Water Skis: Kids (1)

Diving

  • Tanks: No
  • BCs: No
  • Regulators: No
  • Scuba: Onboard
  • Air Compressor: Yes
  • Dive Lights: No

  • Location Details: Yacht is based out of Scrub Island Resort & Marina, BVI 2025/2026 Season Locations: BVI: October 2025 - April 2026 West Mediterranean, Corsica & Sardinia: June 6th - September 2026. Yacht will return to Caribbean after summer for 2026/2027 BVI season Inquire for more details.
  • Summer Base Port: Sardinia/Corsica, W. Mediterranean
  • Summer Operating Area: Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Yacht Haven Grande, St. Thomas
  • Other Pickups: Tortola, BVI
  • Turnaround: 72 Hours
  • Flag: Cayman Islands

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8
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
Price Details
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 @ +10% surcharge over 8 pax rate ($90,750) – charter must end no later than 12/27 NEW YEARS 26/27: 1-8 guests @ +20% surcharge over 8 pax rate ($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 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.

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

the crew

Rotational Crew.

MEDITERRANEAN (Italy & France) 2026 SEASON CREW ARE:

CAPTAIN: Bastian Tromp

Growing up in South Africa, Bastian was always surrounded by nature. He found creative ways to indulge in it: mountaineering, surfing, scuba diving, or free divingβ€”anything that would bring him closer to the elements. His enduring love for the sea naturally led him to become a skipper. Qualifying for his license on the challenging South African waters, Bastian’s training prepared him for whatever the ocean might bring. His first voyage was a daring Atlantic crossing, which paved the way for numerous other journeys. His skills and dedication quickly saw him advance to the position of Captain. Bastian has completed two successful seasons in the Caribbean, offering luxury charter experiences that seamlessly blend his passions for sailing and connecting people with nature. Even on land, he is often sought to lead explorations and camping trips, making chartering a natural extension of his abilities. Bastian is truly passionate about the sea, nature, and our connection to it. An avid free diver, he loves the tranquility that comes with being underwater, appreciating the physical and mental challenges the sport demands while exploring a whole other world beneath the surface. He has an uncanny knack for finding the perfect equation for a divine sunset. For him, providing an unforgettable experience on the sea is a true joy, blending adventure and relaxation in perfect harmony.

C E R T I F I C A T E S
β€’ RYA/MCA Yacht Master Oceans
β€’ Yacht and Boat-building Level 2
β€’ ENG1 (Medical Certificate)
β€’ STCW
β€’ Super Yacht Training
β€’ RYA PWC (Jet-ski)
β€’ RYA Powerboat Level 2
β€’ RYA Diesel Engine
β€’ IRATA Rope Access Level 1
β€’ PADI Free Diving
β€’ PADI Advanced Diving
β€’ Skydive ISP License
β€’ DSC/VHF Short Range Certificate

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
β€’ IYT Professional Yacht Chef Culinary Course
β€’ SYCA Super Yacht Chef Culinary Course
β€’ Yacht Stewardess Course
β€’ Food Hygiene & Safety Level 3
β€’ STCW & PDSD
β€’ MSOS Proficiency in Medical First Aid
β€’ ENG1
β€’ The Nutrition Institute Diploma
β€’ Hospitality Management Diploma
β€’ 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 experiencesβ€”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
β€’ STCW
β€’ Designated Security Duties Certificate
β€’ Personal Safety and Social Responsibilities
β€’ Fire Prevention and Fire Fighting
β€’ Elementary First Aid
β€’ Personal Survival Techniques
β€’ Power Boat Level 2
β€’ ENG 1
β€’ Class 4 Coxswain/Rescue Crew

YACHT HOST: Sarai Ben Ari

Sarai’s journey has taken her from the picturesque coastlines of Italy, Germany, and Israel to the serene decks of luxury yachts. Raised with a deep connection to the sea as the daughter of a skipper, she has always been passionate about exploring the beauty of the outdoors. Her love for the ocean led her to competitive windsurfing and scuba diving, capturing the wonders of nature through her lens with photography. With a background steeped in Mediterranean and Italian cuisines, Sarai initially brought her talents to the galley, crafting meals that brought people together around the dining table. Her experiences in hospitality and her service as a Commanding Officer have instilled in her a profound appreciation for human connection and companionship. After completing two successful seasons in the Caribbean offering luxury charter experiences, Sarai now brings her passion for the outdoors and her dedication to creating memorable experiences to her role as a yoga instructor and vacation curator. She delights in sharing the activities she loves with her guests, from tranquil yoga sessions to immersive adventures that showcase the natural beauty of their surroundings. Passionate about free diving, Sarai also enjoys introducing guests to the serene and awe-inspiring world beneath the waves. She is committed to crafting the ultimate vacation experience, fostering connections, and creating lasting memories for everyone on board.

C E R T I F I C A T E S
β€’ HACCP Food Safety System for
β€’ Restaurants and Other Catering Services
β€’ STCW
β€’ Yoga Alliance Teacher 200h
β€’ Yin Yoga Instructor
β€’ PADI Rescue Diver
β€’ Officer’s Course
β€’ Search and Rescue Rope Gliding
β€’ Officer’s self development and mindfulness training

BVI CREW ARE:

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 waterβ€”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 passionsβ€”instructing, navigating, exploring, and life on the waterβ€”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
β€’ RYA Yacht Master
β€’ Ocean Skipper
β€’ Master of Yachts 200 GT Unlimited (MCA)
β€’ OOW 500+ GT
β€’ GMDSS Operator
β€’ Dynamic Positioning Operator
β€’ STCW Instructor
β€’ Helicopter landing officer
β€’ First Aid Certified
β€’ Firefighting Certified
β€’ Helicopter Underwater Escape Training
β€’ ENG1

CHEF: Kiki Bouman

Kiki is a chef from the Netherlands who started her career in restaurant kitchens, working her way up from line cook to sous chef. After eight years in the fast-paced world of fine dining, she decided it was time for a new adventure. In 2020 she swapped land-based kitchens for ocean-view galleysβ€”and hasn’t looked back since. Food and cooking are at the heart of everything Kiki does. She thrives on challenges and embraces the belief that there is always more to learn in the kitchen. Her style is bold, vibrant, flavor-driven and she loves to experiment with unique ingredients. For Kiki, the dinner table is where the best memories are made, and her mission is to create incredible dining experiences for every guest. When she isn’t in the galley, Kiki loves exploring new cities and immersing herself in all things culinaryβ€”whether it’s wine tastings, dining at Michelin-starred restaurants or enjoying local food culture. She also dreams of opening her own place one day.

C E R T I F I C A T E S
β€’ STCW
β€’ Food Hygiene Level 2
β€’ ENG 1
β€’ HACCP
β€’ Advanced Pastry Course at Bakery Institute

FIRST MATE: Dylon Holm

See Above.

Sample Menu

Chef Maxime’s Sample Menu
Light & Coastal MediterraneanΒ 
BreakfastΒ 
Salmon Eggs Benedict
Homemade English Muffin | Smoked Salmon | Poached Egg | Dill HollandaiseΒ Β 
Blueberry & Lemon Ricotta CrepesΒ 
Classic Crepes | Ricotta & Lemon Zest | Blueberry Compote
Turkish Cilbir
Poached Egg | Seasoned Yoghurt | Harissa Oil | FreshDill | Homemade Pita ToastΒ 
Pain PerduΒ 
Pain Perdu in Vanilla Custard | Citrus Ricotta | Honey Drizzle | Pistachio CrumbΒ 
Halloumi & Avocado Toast
Hot Honey Grilled Halloumi | Sliced Avocado | Focaccia Toast | Confit TomatoesΒ 
Honey Fig Yoghurt Bowls
Honey Roasted Figs | Greek Yoghurt | Honeycomb | Roasted AlmondsΒ 
Savoury Pain PerduΒ 
Parmesan Custard | Comte | Crispy Prosciutto | Poached Egg | Herb HollandaiseΒ Β 
Health BenedictΒ 
Poached Egg | Sliced Avocado | Sweet Potato Rosti | Arugula |Β 
Β 
Lunch
Harissa & Lemon Gamberi
Β Tomato Carpaccio, Red Onion & Capers| Herbed Couscous| Green Leaf SaladΒ Β 
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 FocacciaΒ Β 
Grilled Sea Bream
Fresh Caught Lemon & Herb Sea Bream | Orzo Salad | Caprese BoardΒ 
Crudo TastingΒ 
Salmon Crudo | Tuna Crudo | Sea Bream Crudo | Sourdough Crostini | Celery & Green Apple SaladΒ Β 
Mediterranean Table 2
Lamb Koftas | Cauliflower Tabouleh | Lemon & Garlic Hummus | Tzatziki | Flat Bread
Chefs Sushi Sushi TableΒ 
Nigiri | Sashimi | Maki | UramakiΒ Β 
Spaghetti ale VongoleΒ 
Fresh Spaghetti | Vongole in White Wine, Chilli & Parsley | Confit Tomato Focaccia | Grilled Peach & Prosciutto Salad with Basil, Rocket & Balsamic PearlsΒ 
Β 
CanapΓ©s & Small Bites
Whipped Feta & Roasted Pepper Crostini | Lamb Koftas & Tahini Yogurt
Beef Tartar Brioche | Parmesan Polenta BitesΒ 
Marinated Olives | Fresh Focaccia | Prosciutto Wrapped Melon, Aged Balsamic
Crispy Prosciutto Dates | Smoked Aubergine CrostiniΒ 
Sea Bream Ceviche, Fennel, Orange & Chilli | Caprese Skewers, Balsamic Pearls & Basil OilΒ 
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 CucumberΒ 
Starters
Tartar de Boeuf | Caper Dressing | Crostini | Confit Egg Yolk | ChiveΒ 
Charred Courgette | Ricotta | Lemon | Pine Nut CrumbleΒ Β 
Compressed Tomato | Basil Emulsion | Olive Oil Gel | Oregano & Parmesan CrispΒ 
Ricotta Gnudi | Brown Butter | Sage Crisp | Micro SageΒ 
Beef Carpaccio | Parmesan Cream | Crispy Capers | Lemon & Olive OilΒ 
Celeriac Fondant | Apple Glaze | Walnut Shard | DillΒ 
Salmon Tartar | Mustard Vinaigrette | Rye Crumb | DillΒ Β 
Zucchini Flowers | Sun-dried Tomato & Basil Ricotta | Basil Oil & LemonΒ 
Charred Leek | Almond Cream | Fermented Lemon | Buckwheat CrumbΒ 
Β 
Main Courses
Roast Lamb Rump | Aubergine PurΓ©e | Pomegranate Glaze | Pickled Shallot | Fried CapersΒ 
Seared Dorade | Citrus Beurre Blanc | Basil Oil | CourgetteΒ Β 
Fresh Made Gnocchi | Truffle Cream | Wild Mushroom | Crispy Shallot | ChivesΒ 
Beef Fillet | Celeriac PurΓ©e | Red Wine Jus | Crispy Shallot | Baby LeeksΒ Β 
Seared Duck Breast | Orange Glaze | Light Herb Salad | Pickled Carrot | Hazelnut CrumbΒ 
Ravioli | Brown Butter | Sage | Walnut Crumb | Parmesan CrispΒ 
Grilled Ribeye | Rosemary Glaze | Charred Broccolini | Salsa Verde | Maldon SaltΒ Β 
Seabass | Champagne Beurre Blanc | Capers | Kale | Parmesan ShardΒ 
Desserts
Sicilian Panna Cotta
Lemon Panna Cotta | Raspberry Gel | Almond CrumbleΒ 
Pistachio Mousse
Quenelle Pistachio Mousse | Olive Oil Soil | White Chocolate ShardΒ Β 
Amalfi Lemon CakeΒ 
Lemon Olive Oil Cake | Honey & Thyme Drizzle | Mascarpone | Orange TuileΒ 
Chocolate & OrangeΒ Β 
Dark Chocolate Mousse | Cacao Soil | Candied Orange Zest | Orange GelΒ 
Peach & PralineΒ 
Poached Peach | Mascarpone Foam | Hazelnut Praline | Peach GelΒ 
Blood Orange Tart
Blood Orange Curd | Shortbread | Burnt MeringueΒ Β 
Rose & Strawberry PavlovaΒ 
Hint of Rose Pavlova | Strawberry Compote | Light Chantilly | MintΒ Β 
Tonka Crème Brûlée 
Honey Glazed Figs | Walnut CrumbleΒ 
Β 
Β 
Chef Kiki’s Sample Menu
BREAKFAST
Eggs BenedictΒ 
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
Β 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 BowlΒ 
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
Β 
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 StyleΒ 
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
Β slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa Β 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
Β 
SMALL BITES
French Pissaladiere
Β 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
Β 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
CruditΓ©
ensemble of local vegetables with a miso-tahini dipping sauce
Bread & Butter 1
homemade garlic parmesan Brioche with whipped miso butter
Bread & Butter 2Β 
homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip
Β 
STARTERS
Peruvian Ceviche
fresh snapper in Leche de Tigre, served with lime tortilla chips
Duck Carbonara
Β 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
Β beef tenderloin tartare with egg yolk cream, β€˜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
Β 
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 VeloutΓ©
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
Β butter poached local lobster with spicy vodka rigatoni
Ravioli
Β 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
Β 
DESSERTS
Caribbean Pavlova
coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd
Creme BrΓ»lΓ©e
classic French creme brΓ»lΓ©e 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 β€˜Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream
Basque CheesecakeΒ 
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

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YACHT INQUIRY

Whether you’re exploring options or ready to plan your escape, we’re here to make the process effortless.

Adults
Age 13 or above
0
Children
Ages 2–12
0

Check All That Apply

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or call us at 1 (407) 922-9696