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
  • Bean bag seats
  • Tube
  • Snorkeling gear
  • x2 Stand up paddle boards
  • 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 uses the twin cabin and will not move cabins.

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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 (Çilbir) topped with Aleppo pepper butter, pickled onions & herbs, served with warm bread and bacon 
  • Scandinavian breakfast plate with seedy bread, smoked fish, whipped butter, fresh veggies, jammy eggs and sliced cheese 
  • Bayou Benedict with a buttermilk biscuit base, crab cake, creole hollandaise and roasted corn salsa 
  • Classic American breakfast with fluffy buttermilk pancakes, fried eggs, crispy bacon and hash-browns 
  • Spinach, mushrooms and feta quiche topped with microgreens and herb oil. Served with crispy hash browns & bacon 
  • Bagel board with an assortment of accompaniments including: avocado, cream cheese, tomatoes, fried eggs, candied smoked salmon bites, bacon & red onions 
  • Açai bowls, soft scrambled eggs, crusty sourdough with homemade jam & breakfast sausage 
  • All breakfasts include local fruit and freshly-baked pastries 

Lunch 

Tapas on Tapas! 

  • Seafood paella, pan con tomate, padrón peppers, chorizo croquettes and grilled octopus on aji verde sauce 
  • Boat-made pizza day with prosciutto & cantaloupe and grilled caesar salad 
  • Barbacoa tacos with onions, cilantro and avocado, served with Elote, Mexican street corn 
  • Peruvian chicken with aji verde, roasted corn avocado salad on top of tacu tacu, a traditional Peruvian bean and rice cake 
  • Red Snapper with pearl couscous and zhug, a Yemeni herby sauce and Malaweh, a Middle Eastern buttery flatbread 
  • Steak salad with blistered corn, gorgonzola, cherry tomatoes, grilled zucchini and chimichurri, along with fresh crusty sourdough 
  • Bún Cha, a traditional Hanoi street food bowl of fresh herbs, rice noodles, pickled veggies and pork meatballs with Nuoc Cham dressing 

Dinner and Dessert 

  • Louisiana Delight: Stuffed soft shell crab topped with tomato jam, over cheesy grits, haricots verts and finished with a creole mustard beurre blanc; Café du Monde style Beignets 
  • Crispy skin salmon over a pea puree with a drizzle of fish velouté, served with pomme pavé and a bed of zucchini ribbons; Gooey chocolate ganache brownies 
  • Brazilian Moqueca with purple cauliflower, double-fried plantains, and rice, accompanied by pão de queijo, traditional Brazilian cheese bread; Passionfruit meringue pie 
  • Roman Amatriciana with crispy guanciale and tomatoes, accompanied by boat-made focaccia and artichokes alla Romana; Tiramisu and espresso 
  • Moroccan chicken tagine with preserved lemons and olives served Persian tahdig, Msemen flat bread and a Moroccan-inspired salad; Bastani Sonnati (Persian Ice Cream) 
  • New Zealand lamb lollipops crusted in pistachio, served with mashed sweet potatoes with mint and pea coulis; Pavlovas with raspberry curd, fresh fruit and whipped cream 
  • Glazed short ribs over mashed potatoes served with tri-colored carrots, a horseradish chimichurri and crispy shallots; Chocolate mousse with flaky sea salt  

Happy Hour 

  • Duck confit lettuce wraps topped with Asian slaw and shaved macadamia nuts 
  • Tuna tostadas with avocado, cilantro and a sriracha aioli 
  • Mini lobster rolls with lemon and fresh herbs 
  • Crudité with a yogurt herb sauce and beetroot hummus 
  • Burrata with N’duja, tomatoes and bread 
  • Bao buns with pulled pork and pickled onions 
  • Broiled scallops with yuzu butter in the half shell

  

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