TAPAS

YACHT TYPE: CATAMARANS

TAPAS

  • 28,000 / Week
  • 35,000 (High Weekly Price)
  • 28,000 (Low Weekly Price)
  • Winter Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Summer Port: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • 10 Guests
  • 5 Cabins
  • 3 King
  • 2 Queen
  • 5 Showers
  • Children-Friendly
  • Air Conditioning

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Description

The New Majestic 570 by Royal Cape Catamarans features a stylish new look with modernized hull lines. The design boasts modern features and the latest in nautical technology. There are benefits to functionality, safety and performance. The increased freeboard and larger windows provide access to more natural light and visibility, while the new elongated design provides substantially more space in the salon, galley, cockpit and cabins, as well as increased deck space, amplified seating and larger trampolines. The expansive decking is wide, flat and safe with sturdy rails and effective non-slip material covering the surface of the yacht. The expansive flybridge provides incredible panoramic 360-degree views, dining and lounging options and the unique space at the aft yacht provides more dining options, a place to BBQ, fish, dive and wade with a dive platform that doubles as a tender lift. The interior space is unparalleled. A spacious galley with wrap around counter space opens to an interior dining space, which brings the total dining space options to three. On either side of galley are the hallways leading to the cabins. The hallways feature a pantry as well as an immense capacity for storage and lead to each cabin, which are set apart and separate, making each one feel like a private oasis. The Royal Cape stylish design is further complimented by the superior outfit and aftermarket items available on Tapas. No detail has been left unnoticed from the fine linens, pillows and throws to the wine glasses, serving and flatware that make every day feel luxurious. She has been stocked full with every appliance and kitchen accessory to allow the chef to fully showcase the mastery of their art. And the water toys abound, allowing guests to fully experience all the Caribbean has to offer, both in and out of the water. Tapas will accommodate 10 charter guests in 5 spacious queen cabins, each with their own television as well as separate head and shower. She has a 14ft tender with 50 hp outboard engine and Bluetooth sound system, solar panels, air conditioning, water maker, ice maker, wine fridge, pizza oven, a fully customizable menu, Caribbean made ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, wakeboard, stand up paddle board, ski tube, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, sound system and Tapas giveaways.

Specifications

  • Size: 57.00 Ft
  • Beam: 28
  • Draft: 4.7
  • AC: Full
  • Year Built: 2023
  • Builder: Royal Cape
  • wakeboard
  • 3 person crazy sofa
  • Tube
  • snorkeling gear
  • inflatable sup
  • noodles
  • large floating ring
  • fishing gear
  • freediving equipment

Accommodations

TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and walk in shower. All guest cabins are fully air-conditioned for guest comfort. TAPAS has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.

Crew use the twin cabin. Inquire if guests would like to use the twin cabin.

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TAPAS Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Breakfast 

  • Turkish eggs (Çılbır) topped with Aleppo butter & herbs, served with warm pita bread and bacon.  
  • Mixed berry and lemon muffins, yoghurt parfaits with homemade granola & fresh fruit.  
  • Crab cake benedict with poached eggs, creole hollandaise and corn and tomato maque choux.  
  • Moist banana nut bread, overnight vanilla berry oats & fruit smoothies.  
  • Whipped honey ricotta toast topped with bacon, blistered tomatoes, a poached egg, chilli oil, and basil.  
  • Brown butter and cardamom cinnamon rolls & fresh fruit.  
  • Fully loaded Huevos Rancheros with freshly made guacamole, pickled onions, and chorizo. Served with tres leches french toast bake & fresh fruit.  
  • Spinach, mushrooms, and feta omelette with micro-greens and basil oil. Served with crispy hash browns, crepes with raspberry compote, vanilla bean whipped cream & fresh fruit 

Lunch 

  • Cajun Salmon Tacos with guacamole, pickled cabbage, feta, and a sriracha crema. Served with Louisiana street corn (Mexican street corn with cajun seasoning).  
  • Jamaican jerk chicken with mango, jalapeño pineapple salsa, served with rice and beans. Accompanied by fried sweet plantains and coco bread.  
  • Nashville-style hot chicken sandwiches with pickles, jalapeños, coleslaw, and garlic parmesan fries. Accompanied by a wedge salad.  
  • Homemade pizzas served with grilled romaine chicken Caesar salad.  
  • Sesame-crusted ahi tuna & soba noodles with carrots, purple cabbage, edamame, and cucumber. Topped with crispy shallots and ginger mint dressing.  
  • Gua bao with pickled veggies, cilantro, and sriracha aioli. Accompanied by a crunchy Vietnamese chicken salad.  
  • Herby lamb kofta pitas with fresh vegetables, Persian tahdig topped with pomegranate seeds and mint, and an assortment of dips: zhoug, hummus, baba ganoush, harissa. 

Dinner 

  • Filet mignon served over cauliflower puree with mushrooms and shallot peppercorn cream sauce. Accompanied by asparagus soup. 
  • Lemon garlic butter cod with zaatar pearl couscous and feta roasted broccoli.  
  • Aqua Pazza served with olives and tomatoes, topped with fresh parsley and crostini. Accompanied by burrata and peach salad.  
  • Sushi bar with sushi rolls, sashimi, and nigiri accompanied by tuna crispy rice.  
  • Chicken Piccata with lemon caper gravy, jasmine rice, and roasted asparagus.  
  • Classic Roman Carbonara and Sicilian arancini filled with ragù and peas.  
  • Seared brown butter sea scallops over porcini and goat cheese risotto, served with sautéed kale. Accompanied by a pear-pomegranate spinach salad with candied walnuts and feta cheese. 

Dessert 

  • Blueberry Basque burnt cheesecake  
  • Lemon sorbet served in a lemon shell  
  • Key lime pie with whipped cream  
  • Matcha coconut ice cream 
  • Tiramisu and espresso 
  • Passionfruit Pavlova 
  • Warm Texas chocolate sheet cake with raspberries 

*cake on requests for special occasions 

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