Treasured C’s
VIEW PHOTOS| SPECIFICATIONS | VALUE |
|---|---|
| Guests | 6 |
| Staterooms | 4 |
| # Of Crew | 2 |
| Length | 52 Ft / 15.9 m |
| Beam | 25.6 Ft / 7.82 m |
| Draft | 4.2 Ft / 1.28 m |
| Builder | Aquila |
| Built - Refit: | 2026 - No Refit Date Set |
| Dinghy | Yes |
| Paddle Boards | Yes |
| Snorkeling gear | Yes |
| Scuba Diving | Yacht offers Rendezvous Diving only |
BREAKFAST
Poached Eggs on Avocado Sourdough
Perfectly poached eggs over silky avocado on toasted sourdough, finished with lemon oil and za’atar.
Rose Harissa Shakshuka
Slow-braised tomatoes, peppers, and rose harissa with baked eggs, served with warm flatbread and labneh.
Brioche French Toast
Golden brioche with Greek yoghurt, homemade mixed-berry compote, and a dusting of vanilla sugar.
Smoked Salmon Eggs Benedict on Croissant
Flaky buttered croissant topped with smoked salmon, poached eggs, and a citrus hollandaise.
Classic Spanish Tortilla
Slow-set potato and onion tortilla, served warm with herb aioli.
Buttermilk Pancakes
Fluffy pancakes with homemade cultured butter, crisp bacon, and warm maple syrup.
Breakfast Bagel
Toasted bagel stacked with bacon, egg, and sausage, finished with hot honey butter.
_____
CANAPÉS & AFTERNOON SNACKS
Heritage Sausage Roll
Flaky pastry wrapped sausage with spiced apple purée, crispy sage, and a mustard glaze.
Beef Tartare on Sourdough Thins
Hand-cut beef with shallot, caper, and chive, served on toasted sourdough crisps.
Peruvian-Style Ceviche
Day-fresh white fish cured in lime and ají, with red onion, coriander, and plantain chips.
Beetroot-Cured Salmon Blinis
Mini buckwheat blinis topped with beet-cured salmon, crème fraîche, dill, and lemon zest.
Caramelised Fennel & Sun-Dried Tomato Tarte Tatin
Crisp puff pastry with slow-caramelised fennel, sun-dried tomatoes, and whipped goat’s cheese.
Ham & Manchego Croquettes
Creamy jamón and manchego croquettes served with smoked-paprika bravas sauce.
Green Chilli Prawn Tostadas
Crisp tostadas topped with prawns in green chilli dressing, avocado, and pickled shallot.
⸻
LUNCH
Tuna Tartare & Avocado Stack
Layered tuna and avocado with citrus soy dressing and puffed rice-paper chips.
Mahi Mahi or Beef Tacos
Soft tortillas filled with your choice of mahi mahi or seared beef, pico de gallo, avocado crema, pickled red onion, and fresh lime.
Black Garlic Chicken Satay Bowl
Charred satay chicken with rich black garlic peanut sauce, rice noodles, and a refreshing pickled cucumber salad.
Custom Poke Bowls
Tuna or salmon with pickled ginger, edamame, seaweed salad, cucumber, and sesame–soy dressing over jasmine rice.
Preserved Lemon & Thyme Chicken Thigh
Roasted chicken with miso-buttered corn on the cob and a sweet summer salad of herbs and stone fruit.
Sweet Potato Shakshuka
Baked sweet potato in spiced tomato-pepper sauce, served with sriracha butter and pickled onions.
⸻
DINNER
Starters
Cucumber, Garlic & Mint Gazpacho
Chilled cucumber soup with mint, garlic oil, and crème fraîche.
Crispy Rice with Spicy Wagyu
Crunchy rice squares topped with lightly torched spicy wagyu tartare and chives.
Spanish Tortilla
Classic tortilla served with smoky tomato jam and aioli.
Grilled Asparagus with Saffron Hollandaise
Charred asparagus spears under warm saffron hollandaise and toasted almonds.
Tomato or Fig & Goat’s Cheese Bruschetta
Choice of heirloom tomato bruschetta or roasted fig with whipped goat’s cheese and balsamic glaze.
Burrata Caprese with Prosciutto
Creamy burrata, basil oil, marinated tomatoes, and prosciutto shards.
Bacon-Wrapped Scallops
Seared scallops wrapped in bacon with pea purée and watercress.
⸻
Mains
Fillet Steak with Chimichurri
Beef fillet with thyme fondant potatoes, roasted orange-balsamic carrots, asparagus, and vibrant chimichurri.
Spaghetti alle Vongole
Fresh clams, white wine, garlic, parsley, and chilli over al dente spaghetti.
Eight-Hour Beef Ragù Tagliatelle
Slow-braised beef ragù folded into silky tagliatelle with pecorino.
Steak Fried Rice
Wok-fried jasmine rice with seared steak, sesame, soy, and scallions.
Grilled Tiger Prawns
Charred tiger prawns with corn, mint, and pancetta salad and chilli-lime butter.
Pulled Pork Brioche Burgers
Homemade pulled pork, smoky bacon jam, beer pickles, and toasted brioche, served with sweet-potato fries.
Chilean Sea Bass with Lemon-Caper Butter
Pan-roasted sea bass with ratatouille, pressed potatoes, crème fraîche, and caviar.
Seared Snapper with Caponata
Crisp-skinned snapper over Sicilian caponata with basil oil.
Mushroom-Stuffed Chicken en Croûte
Chicken wrapped in puff pastry with wild mushroom duxelles, served with hasselback potatoes and grilled courgette.
Roast Piri Piri Chicken
Roast piri piri chicken thigh with grilled hispi cabbage, brown-butter potato purée, herb-caper salsa, and charred lemon jus.
⸻
DESSERTS
Key Lime Pie
Zesty, creamy key lime pie with toasted meringue.
Ice Cream Sandwich
Homemade buttercream ice-cream sandwich with warm marmite-toffee syrup.
Chocolate Mousse
Silky dark chocolate mousse with fresh strawberries, raspberries, and blueberries.
Poached Pear
Vanilla-poached pear with caramel ice cream and almond crumb.
Tiramisu
Classic tiramisu with espresso-soaked ladyfingers and mascarpone cream.
Apple Crumble
Warm spiced apple crumble with vanilla ice cream.
Coconut Rum Panna Cotta with Pineapple Carpaccio & Lime Zest
A silky coconut and island-rum panna cotta served with paper-thin pineapple carpaccio, lime zest, and a drizzle of passionfruit syrup.
Introductory Special: $1,000 off any new booking starting between March 22 and June 30, 2026!
| 2 Guests | 32,277 |
|---|---|
| 3 Guests | 32,753 |
| 4 Guests | 33,229 |
| 5 Guests | 33,705 |
| 6 Guests | 34,181 |
| 2 Guests | 30,177 |
|---|---|
| 3 Guests | 30,653 |
| 4 Guests | 31,129 |
| 5 Guests | 31,605 |
| 6 Guests | 32,081 |