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 |
Introducing the crew aboard Treasured C’s! Captain Jamie and Chef Grace work seamlessly together to ensure every charter is smooth, enjoyable, and memorable. Their combined experience and passion for hospitality mean that from the moment you step aboard, you can relax, unwind, and make the most of your time on the water.
Jamie Earle: Captain
Captain Jamie brings extensive experience and skill to every charter, backed by a lifelong passion for the sea. He has skippered yachts up to 95ft, from day charters to multi-week Mediterranean itineraries. Jamie oversees all aspects of navigation, vessel operations, guest needs, and safety, ensuring each itinerary is seamless and every voyage enjoyable. With hands-on experience across a variety of yachts, he manages every detail on board professionally and safely. Guests can relax and enjoy their time on the water, confident that Captain Jamie delivers a well-run and memorable charter experience.
Grace Walsh: Chef/Stew/Mate
Creative and guest-focused yacht chef with 17+ charter weeks across consecutive seasons in Greece, Croatia and Italy. Grace is confident and efficient running a working galley from provisioning through breakfast, lunch and three-course dining, while adapting menus to dietary requirements, guest preferences and local availability. She has received international culinary training in Milan, backed by high-end hospitality and service experience across Europe and Australia.
BREAKFAST
Smoked eggs Benedict
Toasted muffin topped with poached eggs, crispy bacon, potato hash, smoked paprika hollandaise and arugula
Brulèe Banana Bread
Golden banana bread with caramelized hazelnuts, greek yoghurt & brulèe banana
Shakshuka
Eggs poached in a spiced red pepper sauce, goats cheese, avocado served with warm sourdough
Smashed Avocadoon
Avocado on fresh sourdough, tomato medley, feta, pomegranate and lime
Smoked Salmon Bagel
Smoked salmon on sesame bagel with whipped chive cream cheese, capers, pickled onion and fresh herbs
Turkish Eggs
Silky poached eggs on dill herbed labneh, crispy chorizo and crunchy sesame chilli oil
Lemon Ricotta Pancakes
Ricotta poppyseed pancakes with blueberry chia jam, toasted coconut & preserved lemon peel
_____
LUNCH
Harissa Chicken Thigh
With courgette pomegranate grain, herb aji verde, za’taar pickled cucumbers and toasted almonds
Sesame Tuna Poke
Sesame marinated Ahi tuna on sushi rice with pickled radish, seaweed salad, edemame, sushi rice and wasabi drizzle
Lobster Mango Rolls
Butter poached lobster with fresh mango, lettuce, kimchi mayo and pickled chilli
Coconut Mahi Tacos
Coconut crusted fish or pulled beef, cabbage slaw, avocado crema, charred corn salsa on soft tortillas
Asian Beef Noodle salad
Marinated sliced beef on rice vermicelli with green salad, fresh coriander, mint, toasted peanuts and tamarind sauce
Mediterranean Spread
Greek feta salad, lemon butter couscous, grilled chicken skewers, warm pita and tzatziki dip
⸻
APPETISERS
Salt & Pepper Calamari
Crisp fried squid with spring onion, charred lemon and roasted garlic sauce
Cheese Croquettes
Golden crumbed risotto croquettes with hot mozzarella and smoked paprika aioli
Tuna Tostada Bites
Crunchy tostada with fresh tuna, avocado salsa and passionfruit ponzu dressing
Summer Rolls
Rice paper rolls with glass noodles, crisp vegetables, fresh mint with chilli lime sauce
Satay Chicken Skewers
Grilled zesty chicken with a Thai peanut dipping sauce
Pesto Burrata
Creamy burrata, balsamic roasted tomatoes and pesto dip served with fresh focaccia
Artisan Charcuterie Board
Assorted cured meats, aged cheeses, olives, fig jam, seasonal fruit & sourdough
_________
DINNER
Braised Short Ribs
Slow cooked short beef ribs, confit garlic pomme purèe and honey glazed carrots & grilled asparagus
Brown Butter Gnocchi
With roasted pumpkin, crisp pancetta, sage and toasted walnuts
Coconut Tiger Curry
Red coconut curry sauce with ginger tiger prawns, coconut rice and crispy shallots
Seafood Risotto
Tomato and white wine creamy risotto with garlic mussels, clams and basil oil
Romesco Roast Chicken
Lemon roasted chicken on red pepper romesco, herbed orzo and candied pistachio gremolata
Seared Red snapper
With apple fennel salad, fondant potatoes and herb caper salsa
⸻
DESSERTS
Burnt Basque Cheesecake
Creamy cheesecake with espresso mascarpone whip
Caribbean Meringue
Crisp shelled meringues with fresh coconut whipped cream and tropical fruits
Brown Butter Peach cake
Buttery ricotta cake with poached peaches and honey-thyme drizzle
Creme Brulèe
Classic creamy vanilla custard with caramelised sugar crust and fresh berries
Sea Salt fudge
Dark salted chocolate brownies with vanilla bean ice-cream and raspberry compote
Tangy Lime Pie
Key lime curd in a buttery biscuit shell with torched meringue
| 2 Guests | 35,140 |
|---|---|
| 3 Guests | 35,805 |
| 4 Guests | 36,470 |
| 5 Guests | 37,135 |
| 6 Guests | 37,800 |
| 7 Guests | 38,465 |
| 2 Guests | 41,370 |
|---|---|
| 3 Guests | 42,035 |
| 4 Guests | 42,700 |
| 5 Guests | 43,365 |
| 6 Guests | 44,030 |
| 7 Guests | 44,695 |
| 2 Guests | 39,375 |
|---|---|
| 3 Guests | 40,040 |
| 4 Guests | 40,705 |
| 5 Guests | 41,370 |
| 6 Guests | 42,035 |
| 7 Guests | 42,700 |
| 2 Guests | 35,140 |
|---|---|
| 3 Guests | 35,805 |
| 4 Guests | 36,470 |
| 5 Guests | 37,135 |
| 6 Guests | 37,800 |
| 7 Guests | 38,465 |
All rates are based on 7 nights. Call for shorter periods.
New Years week 2026 7 Pax $44,695
Includes: Private 50' power catamaran. One Master Cabin with King Bed, Two Queen staterooms, One Twin bunk with bathroom and shower. All meals and snacks. All beverages, beer and wine. Fuel, A/C, TV and stereo. Snorkeling gear, stand up paddle board, dinghy. Mooring ball fees, cruising taxes and yacht insurance.
CYBA contract