Overview

⮞ Guests (6)

⮞ Length (52.00 Ft)

⮞ Type (Cat)

⮞ Cabins (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (2026)

Locations

⮞ Summer Port : Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (BVI)

Price Details

⮞ All rates are based on 7 nights. Call for shorter periods. Crewed Yacht Special! Introductory special for the New MarineMax 505 Crewed Yacht “Treasured C’s” - Save 1K on any new booking starting between March 22 and June 30, 2026 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

Crew Profile

Introducing the crew aboard Treasured C’s! Captain Jamie and Chef Fernanda 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.

Fernanda “Nanda” Verdon-Roe: Chef/Stew/Mate
Chef Fernanda brings exceptional culinary expertise to every charter. She has created bespoke menus and beautifully presented dishes for intimate events in London and over 40 yacht charters across the Mediterranean and Caribbean, tailored to guests’ tastes and dietary needs. With a focus on seasonal, high-quality ingredients and low-waste menu planning, Fernanda ensures every meal is fresh, flavorful, and memorable. Passionate about wellbeing, elevated dining, and thoughtful presentation, she transforms each day on board into a truly remarkable culinary experience, making every meal a highlight of the charter

Sample Menu

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.

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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.

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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.

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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.

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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.

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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.