Yacht Details
CUPCAKE
$127,000 - $146,000 / WEEK
Plus Expenses
Boat Details
| Cabins: | 5 |
| King: | 2 |
| Queen: | 3 |
| Single Cabins: | - |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
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 |
|
Pick Up Locations
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Details
| Refit: | 2022 |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
Engine Details
| 2 x MTU 2800hp 2 x Northern Lights 85kW | |
| Fuel Consumption: | 60 |
| Cruising Speed: | 11 |
| Max Speed: | 17US Gall/Hr |
Locations
| Winter Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, USA - New England, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat TV: | RTI Ipad controllers - AppleTV, DirecTV, Streaming services etc. VSAT internet (please inquire about rates for upgraded speed and Data) Cellular WiFi where available Starlink ultra high-speed internet included. |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | 41' Nimbus T11 2022 |
| Dinghy hp: | 2x 350 |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | 2 |
| Wave Runners: | 2 |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | - |
| Kayaks 1 Pax: | 3 |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Captain Nick has been yachting since 2012. Currently sailing the eastern United States, the Bahamas,
and throughout the Caribbean. He started his career in Delaware at age 19 on a sportfishing yacht
and has not looked back since. Captain Nick is a highly motivated, energetic, and outgoing person
that loves to provide his guests with the holiday of a lifetime.
ENGINEER | Maikelli Dennis | Fiji
Born and raised in the warm sunny isles of Fiji, Maikeli has spent all his life surrounded by water. The last 6 years working on yachts have taken him from the South Pacific to Europe, all over North America, and now through Bahamian & Caribbean waters. As a resident Engineer and drone pilot, you’ll find Keli behind the scenes with a camera, a drill, or both, throughout your time onboard M/Y Cupcake.
MATE | Ryan Baccino | American
Ryan is originally from Middletown, Delaware where he grew up near the Chesapeake Bay. Ryan has followed his dream to secure a long-term career on the water. Ryan plays a role in all water sports activities, tender rides, and shore-based excursions. His polite and reserved personality will come alive if you were to ask about his hockey career in Philadelphia. Ryan enjoys spending time with friends and family and has a love for country music.
BOSUN | Edvardo Humes | Bahamian
Edvardo Humes, affectionately known as “Eddy,” was born on October 7th, 1990, to Mr. & Mrs. Humes in arguably the most beautiful place on earth- The Bahamas. Growing up in the Bahamas meant most summers were spent Island hopping. Eddy enjoys playing sports, hiking and treasuring the sunny sand beaches of the Bahamas. He initially started working onboard ships at the age of eighteen, delivering different types of cargo globally. After returning from the United Kingdom, he decided to embrace this industry with open arms. In Eddy’s words, "It is a pleasure to give guests an incredible experience in the yachting industry.”
CHIEF STEWARDESS | Olivia Moro | American / Canadian
Olivia was born in Fort Erie Ontario and moved to central Florida at a young age. She has a very
artsy and creative eye when it comes to her table settings and theme nights. Olivia has a passion for
photography and fashion. Her outgoing and energetic personality can lift up anyone’s spirits
onboard. During her free time, she enjoys dancing, exercising, and enjoying the beach.
DECK STEWARDESS | Jordan Homan | American
Jordan was born and raised in South Florida. Her love for the water grew at a very young age when she competed in local and state swimming competitions. This lead her to pursue a lifeguarding career in her local community which eventually lead her to the yachting industry. Jordan enjoys hiking, fishing, photography, and being outdoors. Her bubbly personality and interest to serve others guarantee guests will have a once-in-a-lifetime experience onboard.
SECOND STEWARDESS | Steffany Santander Carreno
Originally from Columbia, Stef is very cheerful, friendly, optimistic, dedicated and energetic person who loves to learn new things. She is green to the yachting industry, but is very motivated to learn new skills and push herself to do her best in anything she sets out to achieve. Stef loves being around new people and has a true passion for travel. Her career in finance and economics allowed her to learn time management and multi-tasking. Stef worked as a Spa beautician in a 5-star spa in Mexico for 2 years before joining the yachting industry. She specializes in Signature cosmetics, organic facials and massages with hot stones.
CHEF | Horacio Casas Cabrera | Mexican
Horacio was born and raised in Mexico, where he got a Culinary Bachelor’s by UCSJ. He worked as a
chef on shore from the age of 15. It was then that he developed his passion for food. When he cooks
he places great emphasis on using the freshest, diverse and local ingredientes according to the
highest level of quality. He pays attention to his work and is always trying to learn. He’s been a chef
for the last 19 years and has been cooking on yachts for the past 8. Starting onboard Disney Cruise
Line and handles yachting perfectly with his flexible and professional hot blood latino personality.
He is influenced by Mediterranean cuisines including Italian, Spanish, French but also loves to cook
asian and what’s called modern Mexican. In his spare time, he loves fast cars, salsa dancing, camping
and sharing memories with his family and friends, while also travelling to places that intrigue his
taste buds.
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Please call us today at 1 (321) 777-1707 or describe Your Vacation Vision to help you plan your fully-crewed private luxury yachting vacation! Inquire as soon as possible about your custom, crewed yacht charter.
You make the memories. We make the arrangements.
