Length: | 57 ft |
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Builder: | Royal Cape |
Year Built: | 2023 |
Max Guests: | 10 |
Cabins: | 5 |
# Crew: | 2 |
Beam: | 28 ft |
Draft: | 4.7 ft |
Base Port: | BVI |
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. |
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. | |
Kings: | 3 |
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Queens: | 2 |
Scuba: | Yacht offers Rendezvous Diving only |
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Compressor: | Not Onboard |
Dinghy: | 14' Blackfisk |
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Dinghy HP: | 60 |
Dinghy Pax: | 7 |
Snorkel Gear: | Yes |
Tube: | 2 |
WakeBoard: | 1 |
PaddleBoard: | 2 |
2 Man Kayak: | 1 |
Float Mats: | Yes |
Fishing Gear: | Yes |
# Fish Rods: | 2 |
UnderWater Cam: | Yes |
Other Toys: | |
Wakeboard Inflatable paddle boards Surfboards Yamaha sea scooters Noodles Large swim deck Towable tube Snorkeling gear Inflatable kayak (2 pax) |
Internet: | Onboard WIFI |
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BBQ: | Yes |
VCR DVD: | Yes |
Salon Stereo: | Yes |
Amenities | |
Voltages: | 110/240 |
AC: | Full |
AC Night: | Yes |
AC Surcharge: | None |
Special Diets: | Yes |
Kosher Diets: | Inq |
Nude Charters: | Inq |
Guest Smoke: | No |
Crew Smokes: | No |
Children?: | Yes |
Min Age: | Water safe |
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CAPTAIN
Robert was born and raised in Australia, and for as long as he can remember, he has alwavs had a passion for adventure. Which the majority of the time, revolved around water; fishing, boating, snorkeling, wakeboarding, jet skiing. If it involved water, he was all about it!
After graduating with a degree in International Business he followed suite into a corporate job, only to realize that just wasn't for him. He took a chance to travel the world, which opened his eyes and in fact led him to boats. From that point forward his mindset changed and since 2014 he has been skippering and or working on sailboats and super yachts. He has worked in locations all around the world, from Greece to Croatia, Italy, Malta, France, The Grenadines and Tahiti to name a few.
During his spare time he loves to ski, as he is also a certified ski instructor who has worked multiple seasons in Austria, Japan and Australia. He also has a deep passion for motorsport and motorbike touring, having taken trips across Vietnam, India and Nepal. Riding through the Himalayan ranges has been his most memorable trip.
CERTIFICATES
• RYA Yachtmaster Coastal
Commercially Endorsed
• Powerboat Level 2
• PADI Advance Open Water Diver
• Short Range Certificate
• STCW
CHEF
Ariq Flax-Clarke's culinary journey commenced at the tender age of six when his passion for the culinary arts became evident through his involvement in preparing simple meals. Now, at the age of 26, Chef Ariq has ascended to a position where he is captivating the palates of discerning food enthusiasts. Originating from the serene island of Virgin Gorda in the British Virgin Islands, Ari's academic pursuits led him to earn both a Bachelors and a Masters degree from Johnson and Wales University in Miami, Florida. This educational foundation has been pivotal in nurturing the expansion of his culinary repertoire.
In 2012, Ariq distinguished himself by securing victory in the inaugural BVI Junior Chef Challenge. Subsequently, in 2015, he joined the esteemed BVI National Culinary team, attaining silver medals in 2017 and 2018 at the prestigious Taste of the Caribbean competition held in Miami. His culinary prowess was further showcased in collaboration with celebrity Chef Fed Federer at the BVI Tourist Board's inaugural Taste of the BVI Cook Off in Tortola and Virgin Gorda, resulting in their triumphant recognition in Virgin Gorda.
Ari's association with the BVI National Culinary team in 2015, where they clinched a silver medal, underscores his commitment to excellence within the culinary domain.
His participation as a featured chef at the South Beach Food and Wine Festival in 2018 and 2019, representing the BVI, speaks to his growing prominence on the culinary stage.
In recent positions, Ariq served as the chef for the Governor of the BVI and subsequently gained valuable experience at the local butcher shop, Steakation Butchers, where he delved into the intricate craft of butchery. Currently, he operates as a freelance chef, providing private catering services in Villas, and has been an esteemed Charter Chef since 2022.
CERTIFICATES
• STCW
• Johnson & Wales University:
Bachelor of Culinary Arts
• Johnson & Wales University:
Masters of Business Administration
• BVI Food Safety & Handling
SEASON: | 2 Guests | 4 Guests | 6 Guests | 8 Guests | 10 Guests |
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Summer 2023 | $31,000 | $32,200 | $33,400 | $34,600 | $35,800 |
Winter 2023 to 2024 | $31,000 | $32,200 | $33,400 | $34,600 | $35,800 |
Summer 2024 | $31,000 | $32,200 | $33,400 | $34,600 | $35,800 |
Winter 2024 to 2025 | $31,000 | $32,200 | $33,400 | $34,600 | $35,800 |
GENERAL NOTES:
MINIMUM NIGHTS: 4
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-10 guests @ +10% surcharge over 10 pax rate ($41,800) - charter must end no later than 12/27
NEW YEARS 24/25: 1-10 guests @ +20% surcharge over 10 pax rate ($45,600)