23.77 m/ 78.00 Ft Matrix Yachts
Every cabin has a television
The crew occupy the port forward and starboard midship cabins.
The port aft cabin has 2 twins which can be converted into a large queen bed.
Engines: 2x John Deere N13 580hp Generators: 2 x Cummins 27kw & Cummins 21kw.
Water Activities
SIETE MARES has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
2 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
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.
Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
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.
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
+View Additional Rate Details
Charter Costs Explained
To charter this luxury yacht contact Harper Yachting
To charter this luxury yacht contact Harper Yachting
We all had such an amazing trip from the hikes to the scuba diving, and even Phi beach club, every adventure was an unforgettable moment. The crew was spectacular. Always so attentive, friendly, and fun. Tiago, Dylon, Jess, and Max we will be back. Thank you for your hospitality and adding to all our wonderful memories. The food was Michellin stars every single time breakfast, lunch, and dinner. We've never had more amazing food than on this trip, th.
Tiago, Sarai, Dylon & Max,
WOW! What an incredible week in Sardinia and Corsica… The four of you brought the magic of warmth in hospitality from knowing all 8 of our morning Barista orders :), finding the perfect snorkelling coves and anti-fogging our masks, to Uber dinghy'ing us ashore. You never missed a moment, even in the motorised donut!! Dylon - we cant thank you enough!
Max - your food was exceptional!! Beyond!! Every meal was better than any.
We truly appreciate dedicated professionals like every single one of the crew. Tiago, thank you for choosing prime spots in Sardinia and Corsica, thank you Sarai for making sure we all had drinks and especially for the coffee. Dylon, for the great foil lessons and snorkelling spots. And last but DEFINITELY not least, Max for the amazing food that almost made us feel guilt for eating out of the boat.
We hope that all of you live a happy and well lived life if our paths don't cross again..
.
To the best crew ever!
Tiago, Dylan, Kiki, and Julianna, you are all amazing! This was by far the best spring break we have ever had! We don't want to leave you! Your hospitality, kindness, professionalism and smiling faces are unmatched! You made this trip unbelievable. Best drink and food ever. Kiki, Mia really isn't kidding about having you make her wedding food. We will follow you around the world! We are sad to leave but will be back. We also hope to get you to Wisconsin.
L.
What a gift this time has been for our family memories we will carry forever.
Thank you for such and incredible experience.
-Billy and Terra
Thank you for such hospitality and trip of a lifetime! We are so grateful for the whole crew.
-Lizzy and Nate
Dear Captain Tiago, Kiki, Dillon, Julianna,
What an absolutely unforgettable week! The 8 of us arrived excited for an adventure, but none of us could have imagined just how incredible this experience would be because of all of you.
Captain Tiago, thank you for guiding us smoothly and safely while making everyday feel effortless and fun.
Dillon, you were always there with a smile ready to help with anything and everything that made our trip so perfect.
K.
The best boat with the best crew!
Our second time on Siete Mares was even better than our first time. We anticipated this trip during 2025 because we knew how special this would be.
Bastian, Sarai, Sylon, and Kiki created such a beautiful, relaxing, joyful experience for our family - a truly treasured time for us. We will always be grateful for the thought and effort put into each day. you are all so attentive and thoughtful in your details.
We are already looking forward.
What a spectacular week aboard Siete Mares with the most amazing crew ever! From sunrises to sunsets, every day was filled with adventure, efoiling, sea scooters, stand up paddelboards, kayaking, waterskiing, scenic hikes, and the grounding, soul centering yoga practice led by Sarai. Each experience felt perfectly curated and balanced, exhileration and calm in the most magical way.
And then of course there was Kiki's food - simply unforgettable. Every meal somehow outdid the last wit.
Wow! Thank-you so much for the most amazing trip.
You guys are fantastic and we don't think we will ever find a crew as thoughtful as you.
You literally thought of every detail to make the experience perfect... you made our vacation unforgettable! We will cherish the memories we made on this charter forever. From the impeccable meals, yoga morning sessions to the unforgettable scenery, we really loved every second.
The perfect boat, the best crew, thanks so much again!
This was such an amazing trip for our family. Best crew EVER!! You all bring a beautiful + calm energy that permeates throughout the boat + sea.
From the yogi mornings; to the love + passion put into each meal prepared and served; to
the patience + joy sailing +
playing with our children. A special thanks for the thousands of teas brewed + the daily surf reports + guidance. We were able to stay in the moment + share memories that will last forever. The route chosen through the BVIs w.
Siete Mares family,
Thank you so much for another incredible week in the BVI. Of course the boat itself is
incredible. We had all the space + toys we could possibly need. But more importantly,
you the crew helped to make this another unforgettable time for our family. You
prepared + predicted for our every need. We loved learning to use the e-foil, snorkeling
in every possible spot, and the yoga was an amazing way to start the day on the boat.
This is our third vacation w.
Thank you for your generosity, kindness and warmth during our stay with you. The love you showed touched our hearts deeply. We also felt the deepest sense of nourishment to be in your care. From Davide’s creative, delicious and colorful spreads to Bastian’s skilled and grounded leadership, to Chanry’s sweet, cheerful and loving support and Sarai’s sweeping foresight and passion for hospitality. To be with all of you is to feel safe and at home. Props to William as well for capturing t.
Siete Mares family - Thank you so much for another incredible week in the BVI. Of course the boat itself is incredible. We had all the space + toys we could possibly need. But more importantly, you the crew helped to make this another unforgettable time for our family. You prepared + predicted for our every need. We loved learning to use the e-foil, snorkeling in every possible spot, and the yoga was an amazing way to start the day on the boat. This is our third vacation with you and each tri.
Our charter experience this past week can only be described as perfect. The boat is gorgeous, impeccably decorated, and maintained, and every second we spent here was a joy. The real star of our trip was the crew, who we can’t thank enough. From Bastian’s captaining, Chanry’s service and wine pairing, Sarai’s bartending and yoga practice, and Davide’s incredible meals, each crew member is a true master of their craft. We were deeply impressed by the confident grace with which you al.
Bastian & Sarai - From the moment we stepped onto this beautiful vessel, we could not have felt more welcomed by you both. To say that this is just a 'bucket list vacay' does not touch the surface of this amazing week. The food was DELICIOUS! Even with all of our picky likes and dislikes, Sarai was able to "WOW" us all with her amazing meals. Bastian dazzled us with his abilities to make the best cocktails, as well as being a superb captain, taking us from island to island.
W.
Dear Bastian & Sarai,
Reflecting on our 40th Birthday journey in the BVI will forever bring a grin to our faces and a glow to our hearts.
Bastian, your skills in navigating the seas were nothing short of impressive. Your calm demeanor and leadership was very appreciated as it helped relax our group.
Sarai, your culinary wizardry had us convinced we were dining at a Michelin star restaurant on the high seas. I swear your poke bowl had us singing its praises loude.
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: Sarah Roche
Originally from Cork, Ireland, Sarah brings over 15 years of experience in professional kitchens, restaurants, private homes and events across Ireland and North America.
Her cooking is rooted in seasonal, quality produce, influenced by her training at Ballymaloe Cookery School and her experience working with some of Ireland and Canada’s leading restaurants. She later returned to Ballymaloe as a teacher, where she cooked and taught on their 100-acre organic farm.
Sarah’s style is fresh, generous and produce-led, with influences ranging from Mediterranean and modern Irish cooking to the vibrant flavours of Asia and Latin America. She particularly enjoys creating relaxed, personalised menus that reflect each guest’s tastes, dietary requirements and the local ingredients available along the journey.
With a strong background in hospitality and private dining, Sarah brings a warm, organised and guest-focused approach to every meal.
C E R T I F I C A T E S
STCW
ENG1
Wine & Spirit Education Trust 2 & 3
Ballymaloe Cookery school intensive cooking certificate
Bachelor of Business in Culinary Arts
HACCP level 2
Understanding Allergies certificate
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: Adhika Malhotra
Adhika grew up on the Jersey Shore, where she developed her lifelong love of being on the water. That early connection to life at sea has led her to her true passion: making guests feel completely at ease on board.
Since her teenage years, Adhika has has worked in hospitality and managed restaurants in Philadelphia, building a foundation in polished, genuine service. Also having experience as a yacht chef in the Mediterranean, Virgin Islands and the Bahamas, she brings an eye for detail and a deep understanding of how a great charter comes together, from the galley to the guest experience. Having previously worked as a yacht chef, Adhika’s transition to a dedicated stewardess role stems from her genuine love for providing hospitable service and creating cherished memories for the guests on board Siete Mares, her goal is for every guest to feel truly cared for and leave with memories that they will hold onto.
Adhika holds a Level 2 certification from the Wine & Spirit Education Trust (WSET), and she loves pairing her beverage knowledge with her talent for crafting thoughtful cocktails. She also delights in setting beautiful tablescapes and anticipating each guest’s desires before they have to ask. Whether it’s with her welcoming, positive, and friendly attitude, or a freshly styled cabin to a perfectly timed sundowner, she makes every moment on board feel inviting and effortless. Aboard Siete Mares, Adhika ensures your home away from home is relaxing, personal, and unforgettable.
C E R T I F I C A T E S
Ashburton Cookery School
Level 2 Award in Wines
Level 2 Food Safety & Hygiene for
Catering
STCW (2028)
ENG1 (2025)
Chopping Skills; Culinary
Fundamentals
Inventory & Spoilage Prevention
Forecasting and Schedule
Planning
Flower Arranging
Table setting
Mixology
Chef Sarah's Sample Menu
BREAKFAST
A relaxed selection of fresh, seasonal breakfasts, prepared from scratch and tailored to each
guest’s preferences.
Light & Fresh
Chia Pudding — fresh blueberries & homemade nutty granola
Cinnamon Overnight Oats — peanut butter, caramelised banana & toasted walnuts
Seasonal Fruit Platter — a selection of fresh, ripe seasonal fruits
Homemade Baked Goods — freshly baked pastries, breads & breakfast treats
Eggs & Classics
Eggs Benedict — homemade English muffin, poached eggs, crispy bacon & warm hollandaise
Eggs Royale — homemade English muffin, poached eggs, smoked salmon & warm hollandaise
Turkish Eggs — poached eggs, garlic yoghurt, pickled onion, fresh dill & smoked chilli butter,
served with warm flatbread
Shakshuka — eggs poached in spiced tomatoes, red peppers & onion, served with toasted sourdough
From the Griddle
Buttermilk Pancakes — fluffy pancakes with maple-glazed crispy bacon
Crispy Potato Rösti — fried potato rösti, chorizo, avocado & fried egg
The Breakfast Sandwich
Breakfast sandwich — scrambled eggs, sausage patty, crispy bacon & tomato jam in freshly baked milk bread
LUNCH
A vibrant selection of relaxed, flavour-driven dishes, making the most of fresh seafood, seasonal produce and bold flavours from around the world.
Fresh & Light
Mahi Mahi Aguachile — lime, pickled red onion, coriander & green chilli
Vietnamese Summer Rolls — rice paper rolls filled with fresh herbs, carrot, cucumber & red cabbage,
served with nuoc cham
Bún Chả Salad — grilled Vietnamese pork meatballs, rice noodle salad, fresh herbs, crunchy peanuts & Vietnamese dressing
Chicken Caesar Salad — crispy bacon, shaved Parmesan & classic Caesar dressing
Tuna Poke Bowl — mango, edamame, spicy cucumber, sesame & spicy soy mayonnaise
Sharing & Street Food
Classic Nachos — crispy corn tortilla chips, fresh tomato & green chilli salsa, avocado, coriander
& melted cheddar
Lamb Kofta Flatbreads — freshly baked flatbread, lamb kofta, pickled onion, herb salad & tahini dressing
Pork Carnitas Tacos — slow-cooked pulled pork shoulder, white onion, red cabbage & jalapeño
Blackened Fish Tacos — corn salsa & chipotle crema
Grilled Prawn Skewers — served with fresh gremolata
Yacht Classics
Lobster Roll — fresh lobster in homemade rolls, served with crispy French fries
DINNER
An elegant yet relaxed evening menu showcasing fresh seafood, quality ingredients and seasonal produce, with influences from Mediterranean, European and Asian cuisines.
Starters
Grilled Snapper Tostadas — coriander, lime crema & fresh chilli
Chilled Gazpacho — tomato & cucumber, garlic croutons & extra virgin olive oil
Tuna Carpaccio — green olive, shaved almonds & citrus dressing
Poached Pear & Blue Cheese Salad — candied walnuts & seasonal leaves
Whipped Ricotta — confit cherry tomatoes, basil pesto & toasted pine nuts
Beef Tartare — classic tartare dressing, egg yolk & crispy salted chips
Local Fish Cakes — citrus salad & lemon mayonnaise
Seared Scallops — roasted fennel purée, fresh fennel & orange salad
Main Courses
Roast Loin of Lamb — green olive & mint salsa, roasted red pepper sauce
Braised Beef Short Rib — glazed carrots, potato dauphinoise & red wine jus
Surf & Turf — grilled lobster tail & roast beef tenderloin, chimichurri, French fries & green salad
Seared Mahi Mahi — tomato, courgette & aubergine gratin, black olive, tomato & shallot salsa
Chicken Parmigiana — breaded chicken paillard, rich marinara, melted mozzarella & fresh basil
Sicilian Fish Parcel — baked fish, shaved fennel & orange salad, toasted almonds
Roast Duck Breast — braised cabbage, kumquat compote & celeriac purée
Keralan Fish Curry — aromatic basmati rice & freshly baked naan
Seafood Risotto — seasonal seafood, lemon & Parmesan, served with a lemon-dressed green salad
DESSERTS
A selection of homemade desserts, from rich chocolate creations and classic puddings to lighter, fruit-led finishes.
Hazelnut & Pear Tart — espresso & crème fraîche
Dark Chocolate Mousse — roasted cherries & Kirsch
Yoghurt Parfait — roasted blueberries & almond crumb
Chocolate Tart — Marsala sabayon & toasted hazelnuts
Lemon Posset — pistachio sablé biscuit
Walnut & Chocolate Brownie — vanilla bean ice cream
Pistachio Meringue — passionfruit curd & freshly whipped cream
Sticky Toffee Pudding — warm caramel sauce & vanilla mascarpone
Classic Italian Tiramisu — espresso, mascarpone & cocoa
Choux au Craquelin — raspberry ripple cream & warm chocolate sauce
Grilled Pineapple — mango granita & coconut tuile
https://harperyachting.com/
https://harperyachting.com
23.77 m/ 78.00 Ft Matrix Yachts
Every cabin has a television
The crew occupy the port forward and starboard midship cabins.
The port aft cabin has 2 twins which can be converted into a large queen bed.
Engines: 2x John Deere N13 580hp Generators: 2 x Cummins 27kw & Cummins 21kw.
Water Activities
SIETE MARES has the following Water Activities available:
No Person Kayaks
Water-Skis
1 x Wake Board
2 x Paddleboard
1 x Inflatable water toy
10 x Scuba Diving Equipment
Beach Games
For a full list of all available amenities & entertainment facilities, or price to hire additional equipment please contact your broker.
Built (Year)
Length
Type
No. of Guests
No. of Cabins
Total Crew
https://harperyachting.com
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: Sarah Roche
Originally from Cork, Ireland, Sarah brings over 15 years of experience in professional kitchens, restaurants, private homes and events across Ireland and North America.
Her cooking is rooted in seasonal, quality produce, influenced by her training at Ballymaloe Cookery School and her experience working with some of Ireland and Canada’s leading restaurants. She later returned to Ballymaloe as a teacher, where she cooked and taught on their 100-acre organic farm.
Sarah’s style is fresh, generous and produce-led, with influences ranging from Mediterranean and modern Irish cooking to the vibrant flavours of Asia and Latin America. She particularly enjoys creating relaxed, personalised menus that reflect each guest’s tastes, dietary requirements and the local ingredients available along the journey.
With a strong background in hospitality and private dining, Sarah brings a warm, organised and guest-focused approach to every meal.
C E R T I F I C A T E S
STCW
ENG1
Wine & Spirit Education Trust 2 & 3
Ballymaloe Cookery school intensive cooking certificate
Bachelor of Business in Culinary Arts
HACCP level 2
Understanding Allergies certificate
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: Adhika Malhotra
Adhika grew up on the Jersey Shore, where she developed her lifelong love of being on the water. That early connection to life at sea has led her to her true passion: making guests feel completely at ease on board.
Since her teenage years, Adhika has has worked in hospitality and managed restaurants in Philadelphia, building a foundation in polished, genuine service. Also having experience as a yacht chef in the Mediterranean, Virgin Islands and the Bahamas, she brings an eye for detail and a deep understanding of how a great charter comes together, from the galley to the guest experience. Having previously worked as a yacht chef, Adhika’s transition to a dedicated stewardess role stems from her genuine love for providing hospitable service and creating cherished memories for the guests on board Siete Mares, her goal is for every guest to feel truly cared for and leave with memories that they will hold onto.
Adhika holds a Level 2 certification from the Wine & Spirit Education Trust (WSET), and she loves pairing her beverage knowledge with her talent for crafting thoughtful cocktails. She also delights in setting beautiful tablescapes and anticipating each guest’s desires before they have to ask. Whether it’s with her welcoming, positive, and friendly attitude, or a freshly styled cabin to a perfectly timed sundowner, she makes every moment on board feel inviting and effortless. Aboard Siete Mares, Adhika ensures your home away from home is relaxing, personal, and unforgettable.
C E R T I F I C A T E S
Ashburton Cookery School
Level 2 Award in Wines
Level 2 Food Safety & Hygiene for
Catering
STCW (2028)
ENG1 (2025)
Chopping Skills; Culinary
Fundamentals
Inventory & Spoilage Prevention
Forecasting and Schedule
Planning
Flower Arranging
Table setting
Mixology
https://harperyachting.com/
Chef Sarah's Sample Menu
BREAKFAST
A relaxed selection of fresh, seasonal breakfasts, prepared from scratch and tailored to each
guest’s preferences.
Light & Fresh
Chia Pudding — fresh blueberries & homemade nutty granola
Cinnamon Overnight Oats — peanut butter, caramelised banana & toasted walnuts
Seasonal Fruit Platter — a selection of fresh, ripe seasonal fruits
Homemade Baked Goods — freshly baked pastries, breads & breakfast treats
Eggs & Classics
Eggs Benedict — homemade English muffin, poached eggs, crispy bacon & warm hollandaise
Eggs Royale — homemade English muffin, poached eggs, smoked salmon & warm hollandaise
Turkish Eggs — poached eggs, garlic yoghurt, pickled onion, fresh dill & smoked chilli butter,
served with warm flatbread
Shakshuka — eggs poached in spiced tomatoes, red peppers & onion, served with toasted sourdough
From the Griddle
Buttermilk Pancakes — fluffy pancakes with maple-glazed crispy bacon
Crispy Potato Rösti — fried potato rösti, chorizo, avocado & fried egg
The Breakfast Sandwich
Breakfast sandwich — scrambled eggs, sausage patty, crispy bacon & tomato jam in freshly baked milk bread
LUNCH
A vibrant selection of relaxed, flavour-driven dishes, making the most of fresh seafood, seasonal produce and bold flavours from around the world.
Fresh & Light
Mahi Mahi Aguachile — lime, pickled red onion, coriander & green chilli
Vietnamese Summer Rolls — rice paper rolls filled with fresh herbs, carrot, cucumber & red cabbage,
served with nuoc cham
Bún Chả Salad — grilled Vietnamese pork meatballs, rice noodle salad, fresh herbs, crunchy peanuts & Vietnamese dressing
Chicken Caesar Salad — crispy bacon, shaved Parmesan & classic Caesar dressing
Tuna Poke Bowl — mango, edamame, spicy cucumber, sesame & spicy soy mayonnaise
Sharing & Street Food
Classic Nachos — crispy corn tortilla chips, fresh tomato & green chilli salsa, avocado, coriander
& melted cheddar
Lamb Kofta Flatbreads — freshly baked flatbread, lamb kofta, pickled onion, herb salad & tahini dressing
Pork Carnitas Tacos — slow-cooked pulled pork shoulder, white onion, red cabbage & jalapeño
Blackened Fish Tacos — corn salsa & chipotle crema
Grilled Prawn Skewers — served with fresh gremolata
Yacht Classics
Lobster Roll — fresh lobster in homemade rolls, served with crispy French fries
DINNER
An elegant yet relaxed evening menu showcasing fresh seafood, quality ingredients and seasonal produce, with influences from Mediterranean, European and Asian cuisines.
Starters
Grilled Snapper Tostadas — coriander, lime crema & fresh chilli
Chilled Gazpacho — tomato & cucumber, garlic croutons & extra virgin olive oil
Tuna Carpaccio — green olive, shaved almonds & citrus dressing
Poached Pear & Blue Cheese Salad — candied walnuts & seasonal leaves
Whipped Ricotta — confit cherry tomatoes, basil pesto & toasted pine nuts
Beef Tartare — classic tartare dressing, egg yolk & crispy salted chips
Local Fish Cakes — citrus salad & lemon mayonnaise
Seared Scallops — roasted fennel purée, fresh fennel & orange salad
Main Courses
Roast Loin of Lamb — green olive & mint salsa, roasted red pepper sauce
Braised Beef Short Rib — glazed carrots, potato dauphinoise & red wine jus
Surf & Turf — grilled lobster tail & roast beef tenderloin, chimichurri, French fries & green salad
Seared Mahi Mahi — tomato, courgette & aubergine gratin, black olive, tomato & shallot salsa
Chicken Parmigiana — breaded chicken paillard, rich marinara, melted mozzarella & fresh basil
Sicilian Fish Parcel — baked fish, shaved fennel & orange salad, toasted almonds
Roast Duck Breast — braised cabbage, kumquat compote & celeriac purée
Keralan Fish Curry — aromatic basmati rice & freshly baked naan
Seafood Risotto — seasonal seafood, lemon & Parmesan, served with a lemon-dressed green salad
DESSERTS
A selection of homemade desserts, from rich chocolate creations and classic puddings to lighter, fruit-led finishes.
Hazelnut & Pear Tart — espresso & crème fraîche
Dark Chocolate Mousse — roasted cherries & Kirsch
Yoghurt Parfait — roasted blueberries & almond crumb
Chocolate Tart — Marsala sabayon & toasted hazelnuts
Lemon Posset — pistachio sablé biscuit
Walnut & Chocolate Brownie — vanilla bean ice cream
Pistachio Meringue — passionfruit curd & freshly whipped cream
Sticky Toffee Pudding — warm caramel sauce & vanilla mascarpone
Classic Italian Tiramisu — espresso, mascarpone & cocoa
Choux au Craquelin — raspberry ripple cream & warm chocolate sauce
Grilled Pineapple — mango granita & coconut tuile
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.
Yacht is based out of Olbia, Sardinia 2025/2026 Season Locations: BVI: October 2025 - April 2026 West Mediterranean, Corsica & Sardinia: June 6th - September 2026. Yacht will return to Caribbean after summer for 2026/2027 BVI season Inquire for more details.
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