TAPAS

2023 β€’ 10 GUESTS β€’ 5 cabins

Specifications

Length: 57 ft.

Builder: Royal Cape

Year: 2023

Terms: Inclusive

Beam: 28 ft.

Draft: 4.7 ft.

From $28,000 to $35,000 per week

See Price Details for premium holiday rates

Description

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.

Features & Amenities

  • Max Guests: 10
  • Total Cabins: 5
  • King Cabins: 3
  • Queen Cabins: 2
  • Showers: 5
  • Electric Heads: 5
View Yacht Layout

Comfort

  • Water Maker: Yes
  • Jacuzzi: No

Entertainment

  • Kids Okay: Yes
  • Minimum Age of Kids: Water safe
  • Internet Access: Onboard WIFI
  • Salon Stereo: Yes
  • Salon TV / DVD: Yes
  • Board Games: No
  • Special Diets: Yes
  • Kosher: Inq
  • # Dine In: Yes
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: No

Water Sports

  • Dinghy: 2025 Suzuki
  • Dinghy Horsepower: 60
  • Dinghy Pax: 7
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: No
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Jetskis: No
  • Other Toys:

    Wakeboard
    Bean bag seats
    Tube
    Snorkeling gear
    x2 Stand up paddle boards
    Noodles
    Large floating ring
    Fishing gear
    Freediving equipment

  • Water Skis: Kids (0)

Diving

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

  • Location Details: Winter & Summer Bases: - Scrub Island, BVI - Sandy Lane Yacht Club and Residence, Canouan, SVG - Marina Fort Louis, French, Saint Martin - Rodney Bay, Saint Lucia Times: - Check-In: 12 PM - Check-Out: 12PM - Turnover between charters 48h for same location - 72hrs between SXM and VI - 96hrs between VI or SXM and Windward Islands Embarkation Locations: - St. Martin; - St. Barth; - Antigua; - Guadalupe; - Martinique; - Saint Lucia; - Saint Thomas; - Saint Vincent and the Grenadines; - Grenada. RELOCATION FEES: - $ 500 - locations other than Scrub Island in BVI - $1,000 - between US and British Virgin Islands; - $2,000 - within Leeward Islands; - $3,000 - to Windward Islands.
  • Summer Base Port: BVI, St Vincent
  • Summer Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Preferred Pickups: Scrub Island
  • Other Pickups: Trellis Bay, BVI / STT, USVI
  • Turnaround: 48 Hours
  • Flag: USA

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10
Winter 2025 to 2026 $30,000 $30,000 $32,000 $33,000 $34,000 $35,000 $36,000 $37,000 $38,000
Summer 2026 $30,000 $30,000 $32,000 $33,000 $34,000 $35,000 $36,000 $37,000 $38,000
Winter 2026 to 2027 $30,000 $30,000 $32,000 $33,000 $34,000 $35,000 $36,000 $37,000 $38,000
Summer 2027 $30,000 $30,000 $32,000 $33,000 $34,000 $35,000 $36,000 $37,000 $38,000
Price Details

No price details available.

Booked

On Hold (not yet booked, can be challenged)

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

the crew

Captain Matija PavloviΔ‡, brings passion, precision, and over a decade of yachting experience to every voyage. Born and raised in Croatia, where the sea is never far from view, Matija transitioned from a 13-year professional athletic career to follow his true callingβ€”life on the water. It wasn’t long before he traded the office for the open sea, and never looked back.

Having captained charters across the Mediterraneanβ€”including Croatia, Montenegro, Italy, Greece, and Franceβ€”Matija brings a wealth of international experience, as well as over 13,000 nautical miles and 800+ days at sea. His adventures have more recently taken him to the Caribbean, where he’s fallen in love with the beauty and rhythm of the British Virgin Islands.

Clients consistently praise his professionalism, calm leadership, and warm hospitality. Whether it’s crafting a custom itinerary filled with hidden gems or simply ensuring every guest feels at ease onboard, Matija’s mission is to deliver an unforgettable experience.

Fluent in English, Croatian, and conversational in several other languages, Captain Matija creates a welcoming and inclusive environment for guests from around the world. When you step aboard with Matija at the helm, you’re not just getting a skilled captainβ€”you’re gaining a trusted guide to paradise.

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 mealβ€”it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.

Sample Menu

BreakfastΒ 
Turkish eggs (Γ‡ilbir) topped with Aleppo pepper butter, pickled onions & herbs, served with warm bread and baconΒ 
Scandinavian breakfast plate with seedy bread, smoked fish, whipped butter, fresh veggies,Β jammyΒ eggsΒ and sliced cheeseΒ 
Bayou Benedict with a buttermilk biscuit base, crab cake, creole hollandaise and roasted corn salsaΒ 
Classic American breakfast with fluffy buttermilk pancakes, fried eggs, crispyΒ baconΒ andΒ hash-brownsΒ 
Spinach,Β mushroomsΒ and feta quiche topped with microgreens and herb oil. Served with crispy hash browns & baconΒ 
Bagel board with an assortment of accompanimentsΒ including:Β avocado, cream cheese, tomatoes, fried eggs, candied smoked salmon bites, bacon & red onionsΒ 
AΓ§ai bowls, soft scrambled eggs, crusty sourdough with homemade jam & breakfast sausageΒ 
All breakfasts include local fruit and freshly-baked pastriesΒ 
LunchΒ 
Tapas on Tapas!Β 
SeafoodΒ paella, pan conΒ tomate,Β padrΓ³nΒ peppers, chorizoΒ croquettesΒ and grilled octopus on ajiΒ verdeΒ sauceΒ 
Boat-made pizza day with prosciutto & cantaloupe and grilledΒ caesarΒ saladΒ 
Barbacoa tacos with onions, cilantro and avocado, served withΒ Elote, Mexican street cornΒ 
Peruvian chicken with ajiΒ verde, roasted corn avocado salad on top ofΒ tacuΒ tacu, a traditional Peruvian bean and rice cakeΒ 
Red Snapper with pearl couscous and zhug, a Yemeni herby sauce andΒ Malaweh, a Middle Eastern buttery flatbreadΒ 
Steak salad with blistered corn, gorgonzola, cherry tomatoes, grilledΒ zucchiniΒ and chimichurri, along with fresh crusty sourdoughΒ 
BΓΊn Cha, a traditional Hanoi street food bowl of fresh herbs, rice noodles, pickled veggies and pork meatballs with Nuoc Cham dressingΒ 
DinnerΒ and DessertΒ 
Louisiana Delight: Stuffed soft shell crab topped with tomato jam, over cheesy grits, haricots verts and finished with a creole mustard beurreΒ blanc;Β CafΓ© du Monde style BeignetsΒ 
Crispy skin salmon over a pea puree with a drizzle of fish veloutΓ©,Β served with pomme pavΓ© and a bed of zucchini ribbons;Β Gooey chocolate ganache browniesΒ 
Brazilian Moqueca with purple cauliflower, double-fried plantains, and rice, accompanied by pΓ£o de queijo, traditional Brazilian cheese bread; Passionfruit meringue pieΒ 
Roman Amatriciana with crispy guanciale and tomatoes,Β accompanied by boat-made focaccia and artichokes alla Romana;Β Tiramisu and espressoΒ 
Moroccan chicken tagine with preserved lemons and olives served Persian tahdig, Msemen flat bread and a Moroccan-inspired salad; Bastani Sonnati (Persian Ice Cream)Β 
New Zealand lamb lollipops crusted in pistachio, served with mashedΒ sweet potatoes with mint and pea coulis;Β Pavlovas with raspberry curd, freshΒ fruitΒ and whipped creamΒ 
Glazed short ribs over mashed potatoes served with tri-colored carrots, a horseradish chimichurri and crispy shallots; Chocolate mousse with flaky sea salt Β 
Happy HourΒ 
Duck confit lettuce wraps topped withΒ AsianΒ slaw and shavedΒ macadamiaΒ nutsΒ 
Tuna tostadas with avocado, cilantro and a sriracha aioliΒ 
Mini lobster rolls with lemon and fresh herbsΒ 
CruditΓ© with a yogurt herb sauce and beetroot hummusΒ 
Burrata withΒ N’duja, tomatoes and breadΒ 
Bao buns with pulled pork and pickled onionsΒ 
Broiled scallops with yuzu butter in the half shell
Β Β 

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

Adults
Age 13 or above
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Children
Ages 2–12
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