Tapas

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 3

QUEEN BEDS 2

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	2
Length	57 Ft / 17.4 m
Beam	28.0 Ft / 8.56 m
Draft	4.7 Ft / 1.44 m
Builder	Royal Cape
Built - Refit:	2023 - No Refit Date Set

ACCOMMODATION INFORMATION

TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. TAPAS has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Crew use the twin cabin. Inquire if guests would like to use the twin cabin.

WATERSPORTS

Dinghy	14' Blackfisk
Dinghy HP	60
Paddle Boards	2
Double Kayaks	1
Wakeboards	1
Snorkeling gear	Yes
Inflatable, towable tubes	2
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
wakeboard
3 person crazy sofa
Tube
snorkeling gear
inflatable sup
noodles
large floating ring
fishing gear
freediving equipment

CREW PROFILE

Samuel Marque

Mary Campbell

Sam Marque

Sam is a French offshore yacht master Captain, all the way from the lush shores of Bali, Indonesia.
From a young age, Sam was drawn to the sea, navigating dinghies before progressing to larger vessels, which eventually became his professional calling. Growing up amidst the waves, surfing competitions became more than just a pastime—they ignited a fiery passion for the ocean that continues to drive him forward today. As captain, Sam merged his expertise with a dedication to sharing the
magic of the sea. Whether it's through the art of navigation or the joy of storytelling aboard the waves, this Sea master strives to exceed expectations while ensuring every voyage is an unforgettable journey into the heart of the ocean.

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 meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.

YACHT 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.

ADDITIONAL INFORMATION

SAMPLE MENU

Breakfast

Turkish eggs (Çılbır) topped with Aleppo butter & herbs, served with warm pita bread and bacon.

Mixed berry and lemon muffins, yoghurt parfaits with homemade granola & fresh fruit.

Crab cake benedict with poached eggs, creole hollandaise and corn and tomato maque choux.

Moist banana nut bread, overnight vanilla berry oats & fruit smoothies.

Whipped honey ricotta toast topped with bacon, blistered tomatoes, a poached egg, chilli oil, and basil.

Brown butter and cardamom cinnamon rolls & fresh fruit.

Fully loaded Huevos Rancheros with freshly made guacamole, pickled onions, and chorizo. Served with tres leches french toast bake & fresh fruit.

Spinach, mushrooms, and feta omelette with micro-greens and basil oil. Served with crispy hash browns, crepes with raspberry compote, vanilla bean whipped cream & fresh fruit

Lunch

Cajun Salmon Tacos with guacamole, pickled cabbage, feta, and a sriracha crema. Served with Louisiana street corn (Mexican street corn with cajun seasoning).

Jamaican jerk chicken with mango, jalapeño pineapple salsa, served with rice and beans. Accompanied by fried sweet plantains and coco bread.

Nashville-style hot chicken sandwiches with pickles, jalapeños, coleslaw, and garlic parmesan fries. Accompanied by a wedge salad.

Homemade pizzas served with grilled romaine chicken Caesar salad.

Sesame-crusted ahi tuna & soba noodles with carrots, purple cabbage, edamame, and cucumber. Topped with crispy shallots and ginger mint dressing.

Gua bao with pickled veggies, cilantro, and sriracha aioli. Accompanied by a crunchy Vietnamese chicken salad.

Herby lamb kofta pitas with fresh vegetables, Persian tahdig topped with pomegranate seeds and mint, and an assortment of dips: zhoug, hummus, baba ganoush, harissa.

Dinner

Filet mignon served over cauliflower puree with mushrooms and shallot peppercorn cream sauce. Accompanied by asparagus soup.

Lemon garlic butter cod with zaatar pearl couscous and feta roasted broccoli.

Aqua Pazza served with olives and tomatoes, topped with fresh parsley and crostini. Accompanied by burrata and peach salad.

Sushi bar with sushi rolls, sashimi, and nigiri accompanied by tuna crispy rice.

Chicken Piccata with lemon caper gravy, jasmine rice, and roasted asparagus.

Classic Roman Carbonara and Sicilian arancini filled with ragù and peas.

Seared brown butter sea scallops over porcini and goat cheese risotto, served with sautéed kale. Accompanied by a pear-pomegranate spinach salad with candied walnuts and feta cheese.

Dessert

Blueberry Basque burnt cheesecake

Lemon sorbet served in a lemon shell

Key lime pie with whipped cream

Matcha coconut ice cream

Tiramisu and espresso

Passionfruit Pavlova

Warm Texas chocolate sheet cake with raspberries

*cake on requests for special occasions

PRICING DETAILS
Tapas INQUIRE

Pricing

From: 27,300
To: 45,600
Winter 2024 to 2025

2 Guests	28,000
3 Guests	28,000
4 Guests	29,000
5 Guests	30,000
6 Guests	31,000
7 Guests	32,000
8 Guests	33,000
9 Guests	34,000
10 Guests	35,000

Summer 2025

2 Guests	28,000
3 Guests	28,000
4 Guests	29,000
5 Guests	30,000
6 Guests	31,000
7 Guests	32,000
8 Guests	33,000
9 Guests	34,000
10 Guests	35,000

Pricing Details

GENERAL:
- Minimum 5-nights, inquire for less;
- 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;

CHILD DISCOUNT: $100 off per child under 12 at time of charter.

SLEEP ABOARD: 50% of the daily rate. Boarding from 4 PM. Guests to dine off the yacht that evening.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense. Discount of $150 per person off the 7 night rate.

LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Discount of $75 per person off the 7 night rate.

CHRISTMAS:
- Rate $41,000
- Must end no later than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights

NEW YEARS:
- Rate $48,000
- Must start no earlier than 28 December
- Includes a gala dinner with champagne and premium wines
- Minimum 7-nights

Destinations

Caribbean

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