SIETE MARES
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 8 |
| Staterooms | 4 |
| # Of Crew | 4 |
| Length | 78 Ft / 23.8 m |
| Beam | 36.0 Ft / 11 m |
| Draft | 4.2 Ft / 1.28 m |
| Builder | Lagoon |
| Built - Refit: | 2025 - No Refit Date Set |
| Cruising Speed | 12 knots |
Every cabin has a television
The crew occupy the port forward and midship cabins.
The port aft cabin has 2 twins which can be converted into a large queen bed.
| Dinghy | 14'9 |
| Dinghy HP | 110hp |
| Paddle Boards | 4 |
| Double Kayaks | Yes |
| Adult Water-skis | Yes |
| Kids Water-skis | Yes |
| Wakeboards | Yes |
| Snorkeling gear | Yes |
| Inflatable, towable tubes | 1 |
| Fishing Gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
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 water—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 passions—instructing, navigating, exploring, and life on the water—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
• RYA Yacht Master
• Ocean Skipper
• Master of Yachts 200 GT Unlimited (MCA)
• OOW 500+ GT
• GMDSS Operator
• Dynamic Positioning Operator
• STCW Instructor
• Helicopter landing officer
• First Aid Certified
• Firefighting Certified
• Helicopter Underwater Escape Training
• ENG1
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
• IYT Professional Yacht Chef Culinary Course
• SYCA Super Yacht Chef Culinary Course
• Yacht Stewardess Course
• Food Hygiene & Safety Level 3
• STCW & PDSD
• MSOS Proficiency in Medical First Aid
• ENG1
• The Nutrition Institute Diploma
• Hospitality Management Diploma
• 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 experiences—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
• STCW
• Designated Security Duties Certificate
• Personal Safety and Social Responsibilities
• Fire Prevention and Fire Fighting
• Elementary First Aid
• Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew
YACHT HOST: Jessica Wells
Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care.
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023.
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.
C E R T I F I C A T E S
• STCW'10
• PADI Open Water Scuba Instructor
• PADI Specialty Instructor
• Emergency First Response Instructor
• Care for Children Instructor
Chef Maxime’s Sample Menu
Light & Coastal Mediterranean
Breakfast
Salmon Eggs Benedict
Homemade English Muffin | Smoked Salmon | Poached Egg | Dill Hollandaise
Blueberry & Lemon Ricotta Crepes
Classic Crepes | Ricotta & Lemon Zest | Blueberry Compote
Turkish Cilbir
Poached Egg | Seasoned Yoghurt | Harissa Oil | FreshDill | Homemade Pita Toast
Pain Perdu
Pain Perdu in Vanilla Custard | Citrus Ricotta | Honey Drizzle | Pistachio Crumb
Halloumi & Avocado Toast
Hot Honey Grilled Halloumi | Sliced Avocado | Focaccia Toast | Confit Tomatoes
Honey Fig Yoghurt Bowls
Honey Roasted Figs | Greek Yoghurt | Honeycomb | Roasted Almonds
Savoury Pain Perdu
Parmesan Custard | Comte | Crispy Prosciutto | Poached Egg | Herb Hollandaise
Health Benedict
Poached Egg | Sliced Avocado | Sweet Potato Rosti | Arugula |
Lunch
Harissa & Lemon Gamberi
Tomato Carpaccio, Red Onion & Capers| Herbed Couscous| Green Leaf Salad
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 Focaccia
Grilled Sea Bream
Fresh Caught Lemon & Herb Sea Bream | Orzo Salad | Caprese Board
Crudo Tasting
Salmon Crudo | Tuna Crudo | Sea Bream Crudo | Sourdough Crostini | Celery & Green Apple Salad
Mediterranean Table 2
Lamb Koftas | Cauliflower Tabouleh | Lemon & Garlic Hummus | Tzatziki | Flat Bread
Chefs Sushi Sushi Table
Nigiri | Sashimi | Maki | Uramaki
Spaghetti ale Vongole
Fresh Spaghetti | Vongole in White Wine, Chilli & Parsley | Confit Tomato Focaccia | Grilled Peach & Prosciutto Salad with Basil, Rocket & Balsamic Pearls
Canapés & Small Bites
Whipped Feta & Roasted Pepper Crostini | Lamb Koftas & Tahini Yogurt
Beef Tartar Brioche | Parmesan Polenta Bites
Marinated Olives | Fresh Focaccia | Prosciutto Wrapped Melon, Aged Balsamic
Crispy Prosciutto Dates | Smoked Aubergine Crostini
Sea Bream Ceviche, Fennel, Orange & Chilli | Caprese Skewers, Balsamic Pearls & Basil Oil
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 Cucumber
Starters
Tartar de Boeuf | Caper Dressing | Crostini | Confit Egg Yolk | Chive
Charred Courgette | Ricotta | Lemon | Pine Nut Crumble
Compressed Tomato | Basil Emulsion | Olive Oil Gel | Oregano & Parmesan Crisp
Ricotta Gnudi | Brown Butter | Sage Crisp | Micro Sage
Beef Carpaccio | Parmesan Cream | Crispy Capers | Lemon & Olive Oil
Celeriac Fondant | Apple Glaze | Walnut Shard | Dill
Salmon Tartar | Mustard Vinaigrette | Rye Crumb | Dill
Zucchini Flowers | Sun-dried Tomato & Basil Ricotta | Basil Oil & Lemon
Charred Leek | Almond Cream | Fermented Lemon | Buckwheat Crumb
Main Courses
Roast Lamb Rump | Aubergine Purée | Pomegranate Glaze | Pickled Shallot | Fried Capers
Seared Dorade | Citrus Beurre Blanc | Basil Oil | Courgette
Fresh Made Gnocchi | Truffle Cream | Wild Mushroom | Crispy Shallot | Chives
Beef Fillet | Celeriac Purée | Red Wine Jus | Crispy Shallot | Baby Leeks
Seared Duck Breast | Orange Glaze | Light Herb Salad | Pickled Carrot | Hazelnut Crumb
Ravioli | Brown Butter | Sage | Walnut Crumb | Parmesan Crisp
Grilled Ribeye | Rosemary Glaze | Charred Broccolini | Salsa Verde | Maldon Salt
Seabass | Champagne Beurre Blanc | Capers | Kale | Parmesan Shard
Desserts
Sicilian Panna Cotta
Lemon Panna Cotta | Raspberry Gel | Almond Crumble
Pistachio Mousse
Quenelle Pistachio Mousse | Olive Oil Soil | White Chocolate Shard
Amalfi Lemon Cake
Lemon Olive Oil Cake | Honey & Thyme Drizzle | Mascarpone | Orange Tuile
Chocolate & Orange
Dark Chocolate Mousse | Cacao Soil | Candied Orange Zest | Orange Gel
Peach & Praline
Poached Peach | Mascarpone Foam | Hazelnut Praline | Peach Gel
Blood Orange Tart
Blood Orange Curd | Shortbread | Burnt Meringue
Rose & Strawberry Pavlova
Hint of Rose Pavlova | Strawberry Compote | Light Chantilly | Mint
Tonka Crème Brûlée
Honey Glazed Figs | Walnut Crumble
Chef Kiki's Sample Menu
BREAKFAST
Eggs Benedict
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
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 Bowl
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
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 Style
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
slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa 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
SMALL BITES
French Pissaladiere
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
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
Crudité
ensemble of local vegetables with a miso-tahini dipping sauce
Bread & Butter 1
homemade garlic parmesan Brioche with whipped miso butter
Bread & Butter 2
homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip
STARTERS
Peruvian Ceviche
fresh snapper in Leche de Tigre, served with lime tortilla chips
Duck Carbonara
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
beef tenderloin tartare with egg yolk cream, ‘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
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 Velouté
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
butter poached local lobster with spicy vodka rigatoni
Ravioli
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
DESSERTS
Caribbean Pavlova
coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd
Creme Brûlée
classic French creme brûlée 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 ‘Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream
Basque Cheesecake
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
SPECIALS:
10% off December 2026, excluding holidays, for six or more nights!
10% off June 1st – August 8th, 2027!
| 2 Guests | 69,000 |
|---|---|
| 3 Guests | 69,000 |
| 4 Guests | 69,000 |
| 5 Guests | 69,000 |
| 6 Guests | 69,000 |
| 7 Guests | 69,000 |
| 8 Guests | 69,000 |
| 2 Guests | 80,500 |
|---|---|
| 3 Guests | 81,250 |
| 4 Guests | 82,000 |
| 5 Guests | 82,750 |
| 6 Guests | 83,500 |
| 7 Guests | 84,250 |
| 8 Guests | 85,000 |
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
Yacht available from June onwards in Olbia, Sardinia.
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.