TAPAS

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YACHT TYPE: CATAMARANS

TAPAS

  • 34,000 / Week
  • 38,000 (High Weekly Price)
  • 34,000 (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
  • Inflatable paddle boards
  • Surfboards
  • Yamaha sea scooters
  • Noodles
  • Large swim deck
  • Towable tube
  • Snorkeling gear
  • Inflatable kayak (2 pax)

Accommodations

TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and 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
Shakshuka with crispy prosciutto
and feta
Yogurt and granola bowls
Grilled sourdough

Lunch
Wild shrimp tacos with pineapple
and mango salsa, avocado and
lime crema, and crunchy slaw

Snack
Slow roasted tomatoes, burrata
and garlic crostini

Dinner
Pan seared scalloped with a sage
and garlic butter sauce on a bed
of butternut squash risotto
Charred corn and avocado salad
with creamy balsamic vinaigrette

Dessert
Key lime pie with fresh whipped
cream 


Breakfast
Avocado toast with grilled
mushrooms and poached eggs
Fruit platter
Blueberry chia seed pudding

Lunch
COBB salad with crispy bacon,
jammy eggs, and barbequed
Caribbean spiny lobster tails

Snack
Phyllo wrapped feta bites with hot
honey

Dinner
Barbequed lamb cobs in a sweet
and salty teriyaki marinade
Carrot pure
Seared garlicy greens beans
Chimichurri sauce

Dessert
Blueberry galette with vanilla ice
cream 


Breakfast
Smoked salmon platter with
cream cheese, fresh vegetables,
and toasted bagels
Soft scrambled eggs

Lunch
Sesame crusted, pan seared ahi
tuna over a cod noodle salad in a
tangy soya vinaigrette

Snack
Potato and cheese croquettes
with an herb and garlic aioli

Dinner
Pan seared sea bass over lemony
orzo with grilled, seasonal
vegetables
Arugula salad with caramelized
leeks and roasted tomatoes

Dessert
Lemon and mint posset with
fresh berries 

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