Overview

⮞ Guests (7)

⮞ Length (52.20 Ft)

⮞ Type (Cat)

⮞ Cabins (3)

⮞ King Beds (1)

⮞ Queen Beds (2)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (No)

⮞ Generator (No)

⮞ 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. 

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

 

Crew Profile

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.
 

Sample Menu

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