Cupcake

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YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 2

QUEEN BEDS 3

TWIN BEDS 1

PULLMAN 1

SPECIFICATIONS	VALUE
Guests	12
Staterooms	5
# Of Crew	8
Length	132 Ft / 40.3 m
Beam	26.2 Ft / 8.01 m
Draft	6.5 Ft / 1.99 m
Builder	Westship
Built - Refit:	2000 - 2022
Cruising Speed	11 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

12 guests in 5 staterooms
On Deck Master with King
VIP King
2 Queen
1 triple Cabin with Twin, Queen and Pullman

WATERSPORTS

Dinghy	41' Nimbus T11 2022
Dinghy HP	2x 400
Paddle Boards	4
Single Kayaks	3
Adult Water-skis	Yes
WaveRunners	2
Jet Skis	4
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2024 HCB 39 Speciale w/ twin 600hp Mercury outboards, sea-keeper stabilizer, cabin w/ v-berth and enclosed head. This tender has a Kevlar MilSpecs hull.
20' Inflatable Novurania beach lander 2020 115hp Yamaha
2 waverunners - 2024 Yamaha VX cruiser, 3 seater 1049cc
2 x BOTE Stand-up Paddle Board/Kayaks (convertible)
6 x floating saddles
14 x sets of snorkel gear
4 x sets of kid’s snorkel gear
10’ inflatable mesh ring
Slide from Boat Deck
Tow tube and banana boat
Golf tee set up
Wakeboard and waterskis
Fishing gear
E-foil board (Fliteboard)
3 x cool cabanas
2 x beach tents
8 x inflatable beach chairs
Beach dining setup for 12
Partybana
3 x inflatable docks

CREW PROFILE

Sean Hartel

Calvin Van Wygaard

Jo Jo Dadson

Eric Davis

Sarah Mason

Leonie Elbertse

Kayla Tomlinson

Dian Rautenbach

SEAN HARTEL |Captain | American
Sean grew up living on a fishing boat in New Jersey and his passion for all things maritime has
never faded. He has planned and executed voyages through countless countries and several oceans,
navigating ice fields at glacier faces to reefs of the tropics. Sean is wildly energetic and enthusiastic
about sharing an experience of a lifetime with everyone who steps aboard. With over 200,000
nautical miles logged as a professional captain, he knows how to make that happen. Sean now
resides in Panama, where he runs his own sportfishing charter operation and is currently building an
off-grid resort.

CALVIN VAN WYGAARD |First Officer | South African
With extensive experience in the maritime industry, particularly in the Mediterranean and Caribbean,
Calvin brings a wealth of knowledge and expertise to every charter. Holding a BSc in Sport Science
from Stellenbosch University, he offers a unique perspective on maintaining physical health and
wellness at sea. Originally from South Africa and raised in the coastal town of Plettenberg Bay,
Calvin is a passionate waterman with a deep love for outdoor sports. His interests include mountain
biking, surfing, water sports, and snowboarding. Committed to ensuring the safety and comfort of
guests, Calvin guarantees a memorable and enjoyable experience aboard MY Cupcake.

DIAN RAUTENBACH | Deckhand | South African
Hailing from Cape Town, South Africa, Dian is the youngest crew member on Cupcake. He enjoys taking on new challenges and learning new skills, as he works towards his goal of becoming a yacht engineer one day. His dedication, enthusiasm and eagerness to contribute to the team has made him a crew favorite! Dian has a passion for fishing and motorsports, and he always gives his best in everything he does.

JO JO DADSON | Chief Engineer | Ghanan
Jojo was born and grew up in a coastal city called tema-ghana.
His love for the maritime industry (engineering) kept increasing right from childhood, and it's still unwavering!! His passion and dexterity for project execution and manning of his equipment is a top notch. He has worked on several commercial vessels and delved into yachting barely a year now and still loving it. He will never stop until a task is well accomplished.

SARAH MASON | Chief Stewardess | British
Sarah, raised in a quaint English town, found her love for the water as a competitive swimmer. After a period working for a Parkinson’s charity in London left her seeking new direction, she was inspired to pursue yachting after watching Below Deck, combining her love for the water with the excitement of travel. Since her bold decision, Sarah has traversed the azure expanses of the Mediterranean and the Caribbean, navigating busy seasons and tranquil crossings with equal poise. With guests at the forefront of her priorities, she crafts unforgettable experiences, infusing each voyage with her signature blend of British humor, endearing herself to all who come aboard.

LEONIE ELBERTSE | Second Stewardess | South African
Leonie was born in the Netherlands before moving to South Africa at a young age. Leonie went to university to study Graphic Design and begun working in the field before her love of travel drove her towards yachting, Leonie’s creative flair shines through in everything she does, from designing stunning tablescapes to crafting signature welcome drinks, her energy and passion for hospitality ensure that every guest experience is memorable and unique.

KAYLA TOMLINSON | Third Stewardess | South African
Kayla is originally from Durban, South Africa. Her love for travel is what brought her to the yachting industry, which she transitioned into after her studies in education. Kayla enjoys being outdoors and has a passion for fitness, horse riding and diving. She values the opportunity to connect with diverse groups of people and experience different lifestyles.

ERIC DAVIS | Chef| American
Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary.
In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.
He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit-Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida. Chef Eric brings 30 years as an accomplished Executive Chef. Eric entered yachting approximately 12 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida. Chef Eric has received such honors and awards:
2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.
2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.
2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS

YACHT DESCRIPTION
You're in for a sweet treat aboard Motor Yacht CUPCAKE. This 132' Westship features neutral tones of cream and turquoise complemented with mother of pearl accents which create an unobtrusive and calming environment. Her dedicated crew of 8 is led by the enthusiastic and energetic Captain Sean Hartel. CUPCAKE is fully stocked with the latest in water toys including a 39' HCB 2024 Tow Tender w/2 x 600hp Mercury Engines, 20' RIB Beach Lander, 2 Waverunners, 2 SeaBobs, E-foil, Partybana and more. Accommodations include a generous on-deck full-beam owner's suite with King size berth. Her ensuite bathroom includes a separate shower and a deep Jacuzzi bathtub. On the lower deck, there are 4 further staterooms comprising of 1 King, 2 Queens, and the 5th stateroom featuring a queen, twin, and pullman. Each guest stateroom features an ensuite shower freshly refitted with new tile, shower fixtures, and tons of storage space for all of your cute swimsuits! Her spacious main salon offers plenty of comfortable seating to relax and chat. This area is complete with a large flat-screen TV, multi-stool bar, panoramic windows, and formal dining for 12 guests. Moving up to the skylounge, you and your guests can double down on the fun at the custom-built blackjack table, sip some cocktails at the bar, or enjoy a movie on any streaming service with the large smart TV. Stepping out from the skylounge, you'll find ample seating along with some extra sun loungers for that perfect sun-kissed glow. You can access the Sundeck, complete with a lounging pad, Jacuzzi tub, wet bar, and 2 tables with large umbrellas, allowing for tons of shade. CUPCAKE is sure to be a delectable treat for all who step aboard.

ADDITIONAL INFORMATION

SAMPLE MENU

BREAKFAST

Fresh fruit platter, juice or smoothie, coffee & tea,

served daily

Everything Bagel with Smoked Salmon*

Hot everything bagel, toasted with scallion

cream cheese & smoked salmon

Spring Onion Frittata (VG)

Fried whipped eggs, ricotta, spring onions & dill

Italian Eggs Benedict*

Poached egg, silky hollandaise & crispy prosciutto over a toasted English muffin

Truffle Scramble Eggs (VG)

Whipped eggs with truffle salt & crème fraîche, over brioche toast with

blistered cherry tomatoes

Southwest Scramble

Whipped eggs, chorizo or ham, peppers, jalapeños & onion, cheddar cheese.

Avocado Toast (VG)(V)

Smashed avocado, sliced heirloom tomato, any style egg

Omelet (VG)

Cheese, Southwest, or Vegetable

Breakfast Proteins

Bacon, breakfast sausage or plant based sausage (V)

Hangover Homefries (VG)

Fried potatoes with peppers, onions & paprika

Cinnamon French Toast

Cinnamon Raisin bread coated in egg batter then toasted & served with

fresh berries

Tropical Smoothie Bowls (VG)(V)

Blended açaí & banana, topped with granola, coconut,

blueberries, honey or agave

Yogurt & Granola (VG)

Oatmeal (V)

* items are chefs favorites, (V) vegan, (VG) vegetarian

LUNCH

All lunch items may be adjusted

to dietary preference on request

*vegetarian options available for all meals

Gazpacho (VG)(V)

Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth & then chilled for a refreshing Spanish summer dish

Sweet Potato Curry Soup (VG)(V)

Roasted sweet potato, shallot, curry spices, coconut milk, blended & topped with roasted spiced chickpeas

Lentil Curry Soup (VG)(V)

Lentils, curry spices, tomatoes & onion served with rice

Tuna Niçoise Salad*

Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette

Wardolf Chicken Salad

Roasted chicken breast, apple, red grapes, celery, walnuts, & yoghurt served over mixed greens

Moroccan Chickpea Salad (VG)

Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon

Grilled Chicken Kale Caesar Salad

Grilled chicken with kale, croutons, parmesan & homemade Caesar dressing

Chicken Milanese*

Italian breaded chicken breast, served with arugula, parmigiano shavings & lemon wedges

El Fresco Mexican Salad

Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette

Roasted Beet Root & Burrata (VG)

Roasted whole beets, burrata cheese, toasted pine nuts & balsamic glaze

Grilled Tuscan Chicken*

Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, & eggplant

Tuna Poke Bowl

Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice

Grilled Red Snapper

Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous

Mahi Mahi Fish Tacos

Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas

Blackened Snapper

Blackened Snapper with Corn & Zucchini Succotash

Italian Specialty Panini*

Served hot or cold, imported meats from Italy, provolone, basil pesto & arugula on fresh baked focaccia bread

* items are chefs favorites, (V) vegan, (VG) vegetarian

Entreés & Canapes

Charcuterie*

Assorted cured meats, local cheeses, fruits & sweets served with an assortment crackers & toasts

Hummus & Crudités (VG)(V)

Fresh made garlic hummus with roasted pine nuts & assorted with fresh carrots, cucumbers, radishes, & pita chips

Smoked Salmon Sushi Roll ups

Smoked Salmon rolled up with scallion cream cheese, avocado & cucumber

Caviar & Blinis

Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, crème fraîche, chives

Salmon Poké

Yuzu Salmon, cucumber, & pineapple with wonton crisps

Coconut Prawns

Freshly battered in coconut & panko, fried and served with Sweet Chilie Sauce

Caprese Skewers (VG)

Heirloom cherry tomato & bocconcini mozzarella, fresh basil & aged balsamic reduction

Pao De Queijo* (VG)

Mini tapioca cheese puffs with chives

Roasted Tomato Bisque Shooters

Shooters filled with creamy roasted tomato bisque & fresh basil

* items are chefs favorites, (V) vegan, (VG) vegetarian

DINNER

All dinner items may be adjusted

to dietary preference on request

*vegetarian options available for all meals

Surf & Turf

Butter poached lobster & seared filet mignon, demi glace reduction, roasted asparagus, parsnip purée

NY Strip Steak Au Poivre

Peppered NY strip steak, cognac cream sauce, sautéed spinach, roasted fingerling potatoes

Southwest Ribeye Steak*

Grilled bone-in ribeye steak seasoned with chef’s secret 12 spice blend, chimichurri, loaded sweet potato

Beef Tenderloin

Sous vide beef tenderloin, horseradish cream, asparagus & truffle potato puree

Herb Crusted Rack of Lamb

Roasted basil crusted lamb, served with slow roasted tomatoes & potato purée

Chicken Piccata

Seared chicken breast then braised in white wine, lemon, garlic & capers over spaghetti

Seafood Cioppino*

White fish, clams & mussels served in a tomato based

fish stew with white wine, fennel & garlic focaccia

Chilean Sea Bass

Seared sea bass, saffron beurre blanc served with wild rice & broccolini

Saffron Prawns & Risotto

Prawns, saffron beurre blanc served

with champagne prawn risotto with peas

Blackened Mahi Mahi

Blackened mahi mahi served with mango salsa, salad & coconut rice

Miso Salmon

Miso crusted salmon over sauteed bok choy & coconut black rice

Branzino alla Puttanesca*

Italian sea bass pan seared & cooked in cherry tomatoes, kalamata olives, garlic & chile, served over arugula

*vegetarian option with pasta

Parpadelle Bolognese

Slow braised beef, pork, & veal in a tomato based sauce over fresh parpadelle pasta

*vegetarian option available

Prawn & Mussel Red Thai Curry

Prawn shell stock, red curry paste, prawns & mussels cooked with garlic, lemongrass, ginger, mushrooms, & bell peppers in a coconut curry broth over rice

*vegetarian option available with tofu

Melanzane Parmigiana* (VG)

Italian breaded eggplant fried then layered with marinara sauce & mozzarella

cheese, baked (grandma recipe)

Spaghetti Alla Pomodoro* (VG)(V)

Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti

* items are chefs favorites, (V) vegan, (VG) vegetarian

Desserts

Dark Chocolate Tart (V)(GF)

Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt

Tiramisu

Lady fingers dipped in coffee liquor, layered with mascarpone cream

Chocolate Lava Cakes

Chocolate cakes with gooey center served with vanilla bean ice cream

Lemon Torta Caprese (GF)

White chocolate and lemon zested almond flour cake

Lemon Tart

Served with Lemon Curd

Vanilla Panna Cotta

Vanilla bean infused cream with wild berry coulis

Banana’s Foster

Brûléed banana slices in rum, brown sugar, & spices served with vanilla ice cream

Crème Brûlée

Vanilla bean custard with fresh berries

Chocolate Avocado Mousse (V)

Avocado infused with cocoa, served with dehydrated berries & pistachios

Baked Alaska

Sponge cake, black forest ice cream coated with brûléed whipped meringue

* items are chefs favorites, (V) vegan, (VG) vegetarian

PRICING DETAILS
Cupcake INQUIRE

Pricing

From: 132,000
To: 152,000

Pricing Details

High Rate applies to Thanksgiving, Christmas, New Years and other major events. Please confirm before presenting.
10 day minimum required for Holiday booking, or dates that allow for both Christmas and NYE. Christmas/NYE 2025/2026 Still tbc due to yard period.
For Short term bookings please take high rate/6
Shipyard period planned for Aug-Nov 2025
Accepting 2026 Bookings in the Caribbean through May.
Alaska Summer 2026

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