Overview

⮞ Guests (12)

⮞ Length (132.00 Ft)

⮞ Type (Power)

⮞ Cabins (5)

⮞ King Beds (2)

⮞ Queen Beds (3)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (2)

⮞ Year Buillt (2000)

Accomodations

⮞ Owner's Full beam stateroom on Main Deck with King Size Bed en-suite with Shower and Jacuzzi Bath
Port Forward VIP King
Port Aft Queen
Stbd Forward Queen
Stbd Aft - Twin, Queen and Pullman bunk

Locations

⮞ Summer Port : Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Winter Port : Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

⮞ Preffered Pickup : Saint Martin

Specification

Price Details

⮞ High Rate applies to Thanksgiving, Christmas, New Years and other major events. Please confirm before presenting. 10 day minimum required for Holiday booking, or dates that allow for both Christmas and NYE. Christmas/NYE 2025/2026 Still tbc due to yard period. For Short term bookings please take high rate/6 Shipyard period planned for Aug-Nov 2025 Accepting 2026 Bookings in the Caribbean through May. Alaska Summer 2026

Crew Profile

Michael Ingram |Captain | British
Captain Mike hails from Southampton, UK—one of the world’s most storied maritime hubs—where his lifelong passion for the sea was sparked. With over 17 years in the yachting industry, Mike has captained a variety of prestigious superyachts across the Mediterranean, the U.S., and beyond, earning a reputation for his professionalism, leadership, and unwavering commitment to safety.

Known for his calm demeanor and sharp navigational expertise, Mike ensures every voyage is smooth, secure, and enjoyable for both guests and crew. His attention to detail and dedication to delivering world-class service make him a standout captain, whether he's guiding a tranquil coastal cruise or navigating a high-energy charter itinerary.

Off the water, Mike is just as adventurous. An avid snowboarder and skier, he spends his downtime in the mountains when not at sea. Most recently, he completed a personal milestone—designing and building his family’s home from the ground up, showcasing his creativity, discipline, and hands-on skill.

With Mike at the helm, guests can relax knowing they’re in experienced and capable hands, ready to enjoy every moment aboard Yacht CUPCAKE.

Daniel Abbott |First Officer | British
Hailing from Yorkshire, England, Dan Abbott brings a unique blend of maritime skill and musical talent to the yachting world. Growing up, he split his time between playing basketball and diving deep into music—mastering guitar, bass, and drums, with piano now in the mix. He also has a remarkable singing voice that adds a special touch to any guest experience.

Before entering yachting, Dan was a professional musician, performing with Paolo Nutini and playing major festivals like Glastonbury, Leeds, and Reading. Inspired by his Chief Officer father, Dan decided to take a break from touring and pursue a new path at sea. What he found was the perfect blend of both worlds—using his talents to entertain guests while exploring breathtaking destinations.

Dan has sailed aboard renowned vessels including *Stella Maris*, *The Wellesley*, *Illusion*, *Nero*, and *Aquarius*. His favorite cruising grounds are the Dalmatian and Balearic Islands, where the scenery is as inspiring as the music he loves to share. If you're lucky, you might just catch him performing an impromptu set on deck—an unforgettable highlight of any charter.

Johan Pretorius | Chef| South African
Johan grew up in a small town in South Africa, where cooking was a family affair and his passion for food was born. After studying Culinary Arts, he found his calling in the galley, combining his love for travel with his talent for creating unforgettable meals.

With over five years of experience in yachting—and a background on cruise ships—Johan brings global flavors to the table, using the freshest local ingredients and influences from Mediterranean and Asian cuisines. Whether it’s a guest favorite or a bold new creation, he tailors every dish to exceed expectations.

Meticulous, hardworking, and endlessly creative, Johan cooks from the heart. His greatest reward is knowing his food adds to the joy of the journey—one bite at a time.

JO JO DADSON | Chief Engineer | Ghanan
Born and raised in the coastal city of Tema, Ghana, Jo Jo's passion for the maritime world began early and has never wavered. With a strong background in engineering, he’s known for his precision, reliability, and hands-on approach to every task.

Jojo has worked on numerous commercial vessels before transitioning into the yachting industry, where he’s spent the past few years honing his craft. His dedication to excellence and commitment to keeping all systems running smoothly ensure that every journey is safe, seamless, and efficient.

Driven, focused, and detail-oriented, Jo Jo doesn’t stop until the job is done—and done right.

Rebecca Nash | Chief Stewardess | American
Hailing from a charming beach town on Lake Michigan, known for its singing sands and stunning sunsets, Rebecca’s love for Great Lakes boating and freshwater fishing began early. Her adventurous spirit, sunny disposition, and drive for excellence naturally led her to a career in yachting. With a strong background in hospitality and a track record of exceptional service, she quickly rose to the role of Chief Stewardess.

Rebecca's charismatic personality, keen intuition, and flair for themed events and creative tablescapes ensure every moment on board is memorable. Off duty, she loves exploring the outdoors, road-tripping, attending music festivals, and camping with her son, Ayden.

She’s thrilled to welcome you aboard Motor Yacht Cupcake, where you can relax and indulge while she delivers a truly unforgettable yachting experience.

Grace Bellavia | Second Stewardess |American
Originally from just outside Chicago and most recently based in landlocked Nebraska, Grace didn’t let geography stop her from chasing the sea. Inspired by her sister’s journey, she set her sights on a yachting career and never looked back.
With a background in dental studies and experience as a nanny, Grace brings a natural warmth and attentiveness to every guest interaction. Her radiant smile and calm, caring nature help create a relaxing and welcoming atmosphere aboard CUPCAKE.

When she's not designing elegant tablescapes, Grace enjoys running, yoga, and meditation—bringing the same balance and positive energy to her role on board.

DIAN RAUTENBACH | Deckhand | South African
Hailing from Cape Town, South Africa, Dian is the youngest crew member on Cupcake. He enjoys taking on new challenges and learning new skills, as he works towards his goal of becoming a yacht engineer one day. His dedication, enthusiasm and eagerness to contribute to the team has made him a crew favorite! Dian has a passion for fishing and motorsports, and he always gives his best in everything he does.

Sample Menu

 BREAKFAST

Fresh fruit platter, juice or smoothie, coffee & tea,

served daily

 

Everything Bagel with Smoked Salmon*

Hot everything bagel, toasted with scallion

cream cheese & smoked salmon

Spring Onion Frittata (VG)

Fried whipped eggs, ricotta, spring onions & dill

Italian Eggs Benedict*

Poached egg, silky hollandaise & crispy prosciutto over a toasted English muffin

Truffle Scramble Eggs (VG)

Whipped eggs with truffle salt & crème fraîche, over brioche toast with

blistered cherry tomatoes

Southwest Scramble

Whipped eggs, chorizo or ham, peppers, jalapeños & onion, cheddar cheese.

Avocado Toast (VG)(V)

Smashed avocado, sliced heirloom tomato, any style egg

Omelet (VG)

Cheese, Southwest, or Vegetable

Breakfast Proteins

Bacon, breakfast sausage or plant based sausage (V)

Hangover Homefries (VG)

Fried potatoes with peppers, onions & paprika

Cinnamon French Toast

Cinnamon Raisin bread coated in egg batter then toasted & served with

fresh berries

Tropical Smoothie Bowls (VG)(V)

Blended açaí & banana, topped with granola, coconut,

blueberries, honey or agave

Yogurt & Granola (VG)

Oatmeal (V)

 

 

 

 

* items are chefs favorites, (V) vegan, (VG) vegetarian

LUNCH

All lunch items may be adjusted

 to dietary preference on request

*vegetarian options available for all meals

 

Gazpacho (VG)(V)

Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth & then chilled for a refreshing Spanish summer dish

 

Sweet Potato Curry Soup (VG)(V)

Roasted sweet potato, shallot, curry spices, coconut milk, blended & topped with roasted spiced chickpeas

 

Lentil Curry Soup (VG)(V)

Lentils, curry spices, tomatoes & onion served with rice

 

Tuna Niçoise Salad*

Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette

 

Wardolf Chicken Salad

Roasted chicken breast, apple, red grapes, celery, walnuts, & yoghurt served over mixed greens

 

Moroccan Chickpea Salad (VG)

Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon

 

Grilled Chicken Kale Caesar Salad

Grilled chicken with kale, croutons, parmesan & homemade Caesar dressing

 

 

Chicken Milanese*

Italian breaded chicken breast, served with arugula, parmigiano shavings & lemon wedges

 

El Fresco Mexican Salad

Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette

 

Roasted Beet Root & Burrata (VG)

 Roasted whole beets, burrata cheese, toasted pine nuts & balsamic glaze

 

 

Grilled Tuscan Chicken*

Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, & eggplant

 

Tuna Poke Bowl

Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice

Grilled Red Snapper

Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous

 

Mahi Mahi Fish Tacos

Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas

 

Blackened Snapper

Blackened Snapper with Corn & Zucchini Succotash

 

Italian Specialty Panini*

Served hot or cold, imported meats from Italy, provolone, basil pesto & arugula on fresh baked focaccia bread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

* items are chefs favorites, (V) vegan, (VG) vegetarian

 

 

Entreés & Canapes

 

Charcuterie*

Assorted cured meats, local cheeses, fruits & sweets served with an assortment crackers & toasts

 

Hummus & Crudités (VG)(V)

Fresh made garlic hummus with roasted pine nuts & assorted with fresh carrots, cucumbers, radishes, & pita chips

 

Smoked Salmon Sushi Roll ups

Smoked Salmon rolled up with scallion cream cheese, avocado & cucumber

 

Caviar & Blinis

Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, crème fraîche,  chives

 

Salmon Poké

Yuzu Salmon, cucumber, & pineapple with wonton crisps

 

Coconut Prawns

Freshly battered in coconut & panko, fried and served with Sweet Chilie Sauce

 

Caprese Skewers (VG)

Heirloom cherry tomato & bocconcini mozzarella, fresh basil & aged balsamic reduction

 

Pao De Queijo* (VG)

Mini tapioca cheese puffs with chives

 

Roasted Tomato Bisque Shooters

Shooters filled with creamy roasted tomato bisque & fresh basil

 

 

 

 

 

 

* items are chefs favorites, (V) vegan, (VG) vegetarian

DINNER

All dinner items may be adjusted

 to dietary preference on request

*vegetarian options available for all meals

 

Surf & Turf

Butter poached lobster & seared filet mignon, demi glace reduction, roasted asparagus, parsnip purée

 

NY Strip Steak Au Poivre

Peppered NY strip steak, cognac cream sauce, sautéed spinach, roasted fingerling potatoes

 

Southwest Ribeye Steak*

Grilled bone-in ribeye steak seasoned with chef’s secret 12 spice blend, chimichurri, loaded sweet potato

 

Beef Tenderloin

Sous vide beef tenderloin, horseradish cream, asparagus & truffle potato puree

 

Herb Crusted Rack of Lamb

Roasted basil crusted lamb, served with slow roasted tomatoes & potato purée

 

Chicken Piccata

Seared chicken breast then braised in white wine, lemon, garlic & capers over spaghetti

 

Seafood Cioppino*

White fish, clams & mussels served in a tomato based

fish stew with white wine, fennel & garlic focaccia

 

Chilean Sea Bass

Seared sea bass, saffron beurre blanc served with wild rice & broccolini

 

Saffron Prawns & Risotto

Prawns, saffron beurre blanc served

with champagne prawn risotto with peas

 

Blackened Mahi Mahi

Blackened mahi mahi served with mango salsa, salad & coconut rice

 

Miso Salmon

Miso crusted salmon over sauteed bok choy & coconut black rice

 

Branzino alla Puttanesca*

Italian sea bass pan seared & cooked in cherry tomatoes, kalamata olives, garlic & chile, served over arugula

*vegetarian option with pasta

 

Parpadelle Bolognese

Slow braised beef, pork, & veal in a tomato based sauce over fresh parpadelle pasta

*vegetarian option available

 

Prawn & Mussel Red Thai Curry

Prawn shell stock, red curry paste, prawns & mussels cooked with garlic, lemongrass, ginger, mushrooms, & bell peppers in a coconut curry broth over rice

*vegetarian option available with tofu

 

Melanzane Parmigiana* (VG)

Italian breaded eggplant fried then layered with marinara sauce & mozzarella

cheese, baked (grandma recipe)

 

Spaghetti Alla Pomodoro* (VG)(V)

 Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

* items are chefs favorites, (V) vegan, (VG) vegetarian

Desserts

 

Dark Chocolate Tart (V)(GF)

Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt

 

Tiramisu

Lady fingers dipped in coffee liquor, layered with mascarpone cream

 

Chocolate Lava Cakes

Chocolate cakes with gooey center served with vanilla bean ice cream

 

Lemon Torta Caprese (GF)

White chocolate and lemon zested almond flour cake

 

Lemon Tart

Served with Lemon Curd

 

Vanilla Panna Cotta

Vanilla bean infused cream with wild berry coulis

 

Banana’s Foster

Brûléed banana slices in rum, brown sugar, & spices served with vanilla ice cream

 

Crème Brûlée

Vanilla bean custard with fresh berries

 

Chocolate Avocado Mousse (V)

Avocado infused with cocoa, served with dehydrated berries & pistachios

 

Baked Alaska

Sponge cake, black forest ice cream coated with brûléed whipped meringue

 

 

 

 

 

 

 

 

* items are chefs favorites, (V) vegan, (VG) vegetarian