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CUPCAKE Yacht Charter

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CUPCAKE Yacht Description

You're in for a real sweet treat onboard Motor yacht CUPCAKE. Fresh from a 2022 interior refit she has a lovely new contemporary interior featuring cream cabinetry highlighted with mother of pearl and turquoise accents. Her dedicated crew led by Captain Nick Kincaid are ready to show your guests the ultimate charter experience. Loaded with toys including a slide, 2 Sea bobs, 4 Jet Skis a brand new 42' Tow tender and 20' Rib with bow in beach landing and many more. Accommodations include a generous full beam owner's suite with en-suite bathroom, separate shower and a deep Jacuzzi bathtub on the main deck. Below there are 4 guest staterooms, 1 King, 2 Queen and another with a double, twin bed and pull-man bunk. All have en-suite showers which were all refit with new tile and new shower fixtures and tons of storage space for all those swimsuits you'll need! Her spacious main salon offers plenty of comfortable seating to relax and chat complete with a large flat screen TV, full bar and dining for up to 12 guests. Moving up to the sky lounge, you and your guests can double down on the fun at the custom built Black Jack table, sip some cocktails at the bar or catch a movie on the large smart TV. Stepping out from the skylounge you will find more seating and when all the toys are down there are extra sun loungers to catch some rays. From here you can also access the Sundeck, complete with lounging pad, Jacuzzi tub, wet bar and 2 smaller tables with umbrellas.

Offered by DMA Yachting, the impressive charter yacht CUPCAKE is a 132 ft motor yacht featuring a hot tub. CUPCAKE spends the summer and winter season in the Bahamas. She was delivered by the renowned boatbuilder Westship in 2000. A succesful refit was completed in 2022. The spacious yacht layout features 12 cozy cabins and comfortably accommodates a group of 12 guests.

CUPCAKE is classified as a superyacht. The key part of the yacht, the aft deck, elegantly connects to the the heart of the yacht - the main saloon. The main saloon is a well-design space with comfortable seating and entertainment areas and boasts a number of entertainment options.

12 welcoming cabins are thoughtfully spread out with vison for maximum room, access, comfort and privacy.

The motor yacht features 2 x MTU 2800hp 2 x Northern Lights 85kW engines .

Owner Bath
Owner Bath
VIP Stateroom
VIP Stateroom

Accommodation

Owner's Full beam stateroom on Main Deck with King Size Bed en-suite with Shower and Jacuzzi Bath
Port Forward VIP King
Port Aft Queen
Stbd Forward Queen
Stbd Aft - Twin, Queen and Pullman bunk

What is the cabin arrangement of CUPCAKE?

  • 2 Master cabins
  • 3 VIP cabins
  • 1 Twin cabin
  • 1 Pullman cabin

CUPCAKE

Sundeck
Sundeck

  • Weekly price:
    $132,000 - $152,000

    Low Season | High Season

  • Length: 132'
  • # of Guests: 12
  • # of Cabins: 5
  • # of Crew: 8
  • Builder: Westship
  • Consumption: 60 US Gall/Hr
  • Cruising Speed: 11
  • Max. Speed: 17
  • Built Year: 2000
  • Refit: 2022
Owner's Stateroom
Owner's Stateroom
Yacht Video play icon

Price Details

Price from: USD132,000

High season rate: USD152,000

High Rate applies to Thanksgiving, Christmas, New Years and other major events. Please confirm before presenting.
10 day minimum required for Holiday booking, or dates that allow for both Christmas and NYE. Christmas/NYE 2025/2026 Still tbc due to yard period.
For Short term bookings please take high rate/6
Shipyard period planned for Aug-Nov 2025
Accepting 2026 Bookings in the Caribbean through May.
Alaska Summer 2026High Rate applies to Thanksgiving, Christmas, New Years and other major events. Please confirm before presenting.
10 day minimum required for Holiday booking, or dates that allow for both Christmas and NYE. Christmas/NYE 2025/2026 Still tbc due to yard period.
For Short term bookings please take high rate/6
Shipyard period planned for Aug-Nov 2025
Accepting 2026 Bookings in the Caribbean through May.
Alaska Summer 2026

Guest Stateroom
Guest Stateroom
Guest Stateroom
Guest Stateroom

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Ice Maker: Yes
Board Games: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Hairdryers: Yes
Crew Smokes: Inq
Children Ok: Yes
Generator: 2

Specifications

Tube:
Guests: 12
Maxspeed: 17
Draft: 2.438
Cruising Speed: 11
Helipad: No
Ac: Full
Ac Night:
Built: 2000
Turnaround: 48hrs
Cabins: 5
King: 2
Queen: 3
Double:
Single:
Twin: 1
Pullman: 1
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi:
Main Salon
Main Salon
Dining Room
Dining Room

Features

BBQ: Yes
AC: Full
Generator: 2
Internet: Onboard WIFI
Cruising Speed: 11
Max Speed: 17

Layout

Layout of CUPCAKE

More Specifications

Flag: Jamaica
Homeport:
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Dive Info: Rendezvous Diving Only
Communication: 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.
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type: Light
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:
Aft Deck
Aft Deck
Guest Stateroom
Guest Stateroom

Water Sports

Dinghy Size: 39' HCB Tender 2024
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp: 2 x 600hp
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder: Swim platform
Water Skis Kids:
Sailing Dinghy:
Jet Skis: 2
Beach Games:
Wave Runners: 2
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard: 4
Seabob:
Sea Scooter: No
Crew

Crew Information

Crew of CUPCAKE|Captain Captain

Crew of CUPCAKE|First Officer First Officer

Crew of CUPCAKE|Chief Engineer Chief Engineer

Crew of CUPCAKE|Chef Chef

Crew of CUPCAKE|Chief Stewardess Chief Stewardess

Crew of CUPCAKE|2nd Stewardess 2nd Stewardess

Crew of CUPCAKE|3rd Stewardess 3rd Stewardess

Crew of CUPCAKE|Deckhand Deckhand

Captain: Sean Hartel

SEAN HARTEL |Captain | American
Sean grew up living on a fishing boat in New Jersey and his passion for all things maritime has
never faded. He has planned and executed voyages through countless countries and several oceans,
navigating ice fields at glacier faces to reefs of the tropics. Sean is wildly energetic and enthusiastic
about sharing an experience of a lifetime with everyone who steps aboard. With over 200,000
nautical miles logged as a professional captain, he knows how to make that happen. Sean now
resides in Panama, where he runs his own sportfishing charter operation and is currently building an
off-grid resort.

CALVIN VAN WYGAARD |First Officer | South African
With extensive experience in the maritime industry, particularly in the Mediterranean and Caribbean,
Calvin brings a wealth of knowledge and expertise to every charter. Holding a BSc in Sport Science
from Stellenbosch University, he offers a unique perspective on maintaining physical health and
wellness at sea. Originally from South Africa and raised in the coastal town of Plettenberg Bay,
Calvin is a passionate waterman with a deep love for outdoor sports. His interests include mountain
biking, surfing, water sports, and snowboarding. Committed to ensuring the safety and comfort of
guests, Calvin guarantees a memorable and enjoyable experience aboard MY Cupcake.

DIAN RAUTENBACH | Deckhand | South African
Hailing from Cape Town, South Africa, Dian is the youngest crew member on Cupcake. He enjoys taking on new challenges and learning new skills, as he works towards his goal of becoming a yacht engineer one day. His dedication, enthusiasm and eagerness to contribute to the team has made him a crew favorite! Dian has a passion for fishing and motorsports, and he always gives his best in everything he does.

JO JO DADSON | Chief Engineer | Ghanan
Jojo was born and grew up in a coastal city called tema-ghana.
His love for the maritime industry (engineering) kept increasing right from childhood, and it's still unwavering!! His passion and dexterity for project execution and manning of his equipment is a top notch. He has worked on several commercial vessels and delved into yachting barely a year now and still loving it. He will never stop until a task is well accomplished.

SARAH MASON | Chief Stewardess | British
Sarah, raised in a quaint English town, found her love for the water as a competitive swimmer. After a period working for a Parkinson’s charity in London left her seeking new direction, she was inspired to pursue yachting after watching Below Deck, combining her love for the water with the excitement of travel. Since her bold decision, Sarah has traversed the azure expanses of the Mediterranean and the Caribbean, navigating busy seasons and tranquil crossings with equal poise. With guests at the forefront of her priorities, she crafts unforgettable experiences, infusing each voyage with her signature blend of British humor, endearing herself to all who come aboard.

LEONIE ELBERTSE | Second Stewardess | South African
Leonie was born in the Netherlands before moving to South Africa at a young age. Leonie went to university to study Graphic Design and begun working in the field before her love of travel drove her towards yachting, Leonie’s creative flair shines through in everything she does, from designing stunning tablescapes to crafting signature welcome drinks, her energy and passion for hospitality ensure that every guest experience is memorable and unique.

KAYLA TOMLINSON | Third Stewardess | South African
Kayla is originally from Durban, South Africa. Her love for travel is what brought her to the yachting industry, which she transitioned into after her studies in education. Kayla enjoys being outdoors and has a passion for fitness, horse riding and diving. She values the opportunity to connect with diverse groups of people and experience different lifestyles.

ERIC DAVIS | Chef| American
Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary.
In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.
He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit-Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida. Chef Eric brings 30 years as an accomplished Executive Chef. Eric entered yachting approximately 12 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida. Chef Eric has received such honors and awards:
2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.
2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.
2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS






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

Reviews

CUPCAKE
Summer 2023
"It was a wonderful trip--we loved the crew! Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again."
CUPCAKE
Winter 2023
All I have to say is WOW! And Thank you!!

Thanks for an amazing time that exceeded all expectations. The crew, led by Captain Nick's skills (functioning way beyond his years), made the trip truly exceptional. The Interiors team rock-solid performance and the phenomenal chef, added to the outstanding experience. The attention to detail in boat cleanliness and the top-notch amenities (the beds, the sheets, the air conditioning, the water pressure in the showers) were simply outstanding. The tenders and seabobs made for perfect adventures, like swimming alongside a big turtle. My friends and I are still buzzing about this trip, with memories that will last a lifetime. Cheers to Cupcake and its crew for making us feel like royalty!
molon35620
  • cyaID: 7946
  • wpcf_mourl:
  • mo_cabins: 5
  • wpcf_power: Power
  • wpcf_powercat: N
  • wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7946/7946brochure88.jpg
  • wpcf_persons: 12
  • wpcf_summerarea: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
  • wpcf_length: 132.00
  • wpcf_beam: 8.4
  • wpcf_draft: 2.438
  • wpcf_toys: 2024 HCB 39 Speciale w/ twin 600hp Mercury outboards, sea-keeper stabilizer, cabin w/ v-berth and enclosed head. This tender has a Kevlar MilSpecs hull. <br /> 20' Inflatable Novurania beach lander 2020 115hp Yamaha<br /> 2 waverunners - 2024 Yamaha VX cruiser, 3 seater 1049cc <br /> 2 x BOTE Stand-up Paddle Board/Kayaks (convertible)<br /> 6 x floating saddles<br /> 14 x sets of snorkel gear<br /> 4 x sets of kid’s snorkel gear<br /> 10’ inflatable mesh ring<br /> Slide from Boat Deck<br /> Tow tube and banana boat<br /> Golf tee set up<br /> Wakeboard and waterskis<br /> Fishing gear<br /> E-foil board (Fliteboard)<br /> 3 x cool cabanas<br /> 2 x beach tents<br /> 8 x inflatable beach chairs<br /> Beach dining setup for 12<br /> Partybana<br /> 3 x inflatable docks
  • wpcf_amenities: a:35:{s:12:"salon_stereo";s:3:"Yes";s:8:"salon_tv";s:3:"Yes";s:6:"sat_tv";s:1:"0";s:17:"multimedia_system";s:0:"";s:4:"nude";s:3:"Inq";s:5:"books";s:0:"";s:9:"crew_pets";s:2:"No";s:8:"pet_type";s:0:"";s:10:"guest_pets";s:1:"0";s:9:"camcorder";s:1:"0";s:14:"number_dine_in";s:0:"";s:11:"water_maker";s:0:"";s:14:"water_capacity";s:0:"";s:9:"ice_maker";s:3:"Yes";s:14:"number_of_dvds";s:0:"";s:13:"number_of_cds";s:0:"";s:11:"board_games";s:3:"Yes";s:10:"sun_awning";s:1:"0";s:6:"bimini";s:1:"0";s:13:"special_diets";s:3:"Inq";s:6:"kosher";s:3:"Inq";s:3:"bbq";s:3:"Yes";s:12:"gay_charters";s:3:"Inq";s:17:"yachtNudeCharters";s:3:"Inq";s:10:"hairdryers";s:3:"Yes";s:22:"number_of_port_hatches";s:0:"";s:7:"smoking";s:0:"";s:11:"crew_smokes";s:3:"Inq";s:11:"children_ok";s:3:"Yes";s:17:"minimum_child_age";s:0:"";s:9:"generator";s:1:"2";s:8:"inverter";s:0:"";s:8:"voltages";s:0:"";s:7:"hammock";s:0:"";s:10:"windscoops";s:0:"";}
  • wpcf_ac: Full
  • wpcf_bbq: Yes
  • wpcf_internet: Onboard WIFI
  • wpcf_generator: 2
  • wpcf_engines: 2 x MTU 2800hp 2 x Northern Lights 85kW
  • wpcf_year: 2000
  • wpcf_builder: Westship
  • wpcf_accommodation: Owner's Full beam stateroom on Main Deck with King Size Bed en-suite with Shower and Jacuzzi Bath<br /> Port Forward VIP King<br /> Port Aft Queen<br /> Stbd Forward Queen<br /> Stbd Aft - Twin, Queen and Pullman bunk
  • currency: USD
  • yachtCurrencySymbol: $
  • property_price: 132000
  • mo_price: 132000
  • wpcf_high_price: 152000
  • wpcf_price_details: High Rate applies to Thanksgiving, Christmas, New Years and other major events. Please confirm before presenting. 10 day minimum required for Holiday booking, or dates that allow for both Christmas and NYE. Christmas/NYE 2025/2026 Still tbc due to yard period. For Short term bookings please take high rate/6 Shipyard period planned for Aug-Nov 2025 Accepting 2026 Bookings in the Caribbean through May. Alaska Summer 2026
  • wpcf_crew: a:16:{s:4:"info";s:6174:"SEAN HARTEL |Captain | American<br /> Sean grew up living on a fishing boat in New Jersey and his passion for all things maritime has<br /> never faded. He has planned and executed voyages through countless countries and several oceans,<br /> navigating ice fields at glacier faces to reefs of the tropics. Sean is wildly energetic and enthusiastic<br /> about sharing an experience of a lifetime with everyone who steps aboard. With over 200,000<br /> nautical miles logged as a professional captain, he knows how to make that happen. Sean now<br /> resides in Panama, where he runs his own sportfishing charter operation and is currently building an<br /> off-grid resort.<br /> <br /> CALVIN VAN WYGAARD |First Officer | South African<br /> With extensive experience in the maritime industry, particularly in the Mediterranean and Caribbean,<br /> Calvin brings a wealth of knowledge and expertise to every charter. Holding a BSc in Sport Science<br /> from Stellenbosch University, he offers a unique perspective on maintaining physical health and<br /> wellness at sea. Originally from South Africa and raised in the coastal town of Plettenberg Bay,<br /> Calvin is a passionate waterman with a deep love for outdoor sports. His interests include mountain<br /> biking, surfing, water sports, and snowboarding. Committed to ensuring the safety and comfort of<br /> guests, Calvin guarantees a memorable and enjoyable experience aboard MY Cupcake.<br /> <br /> DIAN RAUTENBACH | Deckhand | South African<br /> Hailing from Cape Town, South Africa, Dian is the youngest crew member on Cupcake. He enjoys taking on new challenges and learning new skills, as he works towards his goal of becoming a yacht engineer one day. His dedication, enthusiasm and eagerness to contribute to the team has made him a crew favorite! Dian has a passion for fishing and motorsports, and he always gives his best in everything he does. <br /> <br /> JO JO DADSON | Chief Engineer | Ghanan<br /> Jojo was born and grew up in a coastal city called tema-ghana.<br /> His love for the maritime industry (engineering) kept increasing right from childhood, and it's still unwavering!! His passion and dexterity for project execution and manning of his equipment is a top notch. He has worked on several commercial vessels and delved into yachting barely a year now and still loving it. He will never stop until a task is well accomplished.<br /> <br /> SARAH MASON | Chief Stewardess | British<br /> Sarah, raised in a quaint English town, found her love for the water as a competitive swimmer. After a period working for a Parkinson’s charity in London left her seeking new direction, she was inspired to pursue yachting after watching Below Deck, combining her love for the water with the excitement of travel. Since her bold decision, Sarah has traversed the azure expanses of the Mediterranean and the Caribbean, navigating busy seasons and tranquil crossings with equal poise. With guests at the forefront of her priorities, she crafts unforgettable experiences, infusing each voyage with her signature blend of British humor, endearing herself to all who come aboard.<br /> <br /> LEONIE ELBERTSE | Second Stewardess | South African<br /> Leonie was born in the Netherlands before moving to South Africa at a young age. Leonie went to university to study Graphic Design and begun working in the field before her love of travel drove her towards yachting, Leonie’s creative flair shines through in everything she does, from designing stunning tablescapes to crafting signature welcome drinks, her energy and passion for hospitality ensure that every guest experience is memorable and unique.<br /> <br /> KAYLA TOMLINSON | Third Stewardess | South African<br /> Kayla is originally from Durban, South Africa. Her love for travel is what brought her to the yachting industry, which she transitioned into after her studies in education. Kayla enjoys being outdoors and has a passion for fitness, horse riding and diving. She values the opportunity to connect with diverse groups of people and experience different lifestyles.<br /> <br /> ERIC DAVIS | Chef| American<br /> Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary. <br /> In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.<br /> He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit-Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida. Chef Eric brings 30 years as an accomplished Executive Chef. Eric entered yachting approximately 12 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida. Chef Eric has received such honors and awards:<br /> 2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.<br /> 2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.<br /> 2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS <br /> <br /> <br /> <br /> <br /> <br /> <br /> ";s:5:"photo";s:0:"";s:4:"size";s:1:"8";s:12:"captain_name";s:11:"Sean Hartel";s:14:"captain_nation";s:8:"American";s:12:"captain_born";s:1:"0";s:15:"captain_license";s:0:"";s:18:"captain_yr_sailing";s:1:"0";s:21:"captain_yr_chartering";s:1:"0";s:17:"captain_languages";s:0:"";s:9:"crew_name";s:0:"";s:16:"crew_nationality";s:0:"";s:12:"crew_license";s:0:"";s:15:"crew_yr_sailing";s:1:"0";s:18:"crew_yr_chartering";s:1:"0";s:7:"crewimg";a:8:{i:1;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew1.jpg";s:4:"desc";s:7:"Captain";}i:2;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew2.jpg";s:4:"desc";s:13:"First Officer";}i:3;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew3.jpg";s:4:"desc";s:14:"Chief Engineer";}i:4;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew4.jpg";s:4:"desc";s:4:"Chef";}i:5;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew5.jpg";s:4:"desc";s:16:"Chief Stewardess";}i:6;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew6.jpg";s:4:"desc";s:14:"2nd Stewardess";}i:7;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew7.jpg";s:4:"desc";s:14:"3rd Stewardess";}i:8;a:2:{s:3:"url";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew8.jpg";s:4:"desc";s:8:"Deckhand";}}}
  • wpcf_mainimg: /wp-content/uploads/yacht/c/cupcake/cupcake-main-image-uprayc-1676123268.jpg
  • wpcf_mainimg_description: You're in for a sweet treat aboard Motor Yacht CUPCAKE. This 132' Westship features neutral tones of cream and turquoise complemented with mother of pearl accents which create an unobtrusive and calming environment. Her dedicated crew of 8 is led by the enthusiastic and energetic Captain Sean Hartel. CUPCAKE is fully stocked with the latest in water toys including a 39' HCB 2024 Tow Tender w/2 x 600hp Mercury Engines, 20' RIB Beach Lander, 2 Waverunners, 2 SeaBobs, E-foil, Partybana and more. Accommodations include a generous on-deck full-beam owner's suite with King size berth. Her ensuite bathroom includes a separate shower and a deep Jacuzzi bathtub. On the lower deck, there are 4 further staterooms comprising of 1 King, 2 Queens, and the 5th stateroom featuring a queen, twin, and pullman. Each guest stateroom features an ensuite shower freshly refitted with new tile, shower fixtures, and tons of storage space for all of your cute swimsuits! Her spacious main salon offers plenty of comfortable seating to relax and chat. This area is complete with a large flat-screen TV, multi-stool bar, panoramic windows, and formal dining for 12 guests. Moving up to the skylounge, you and your guests can double down on the fun at the custom-built blackjack table, sip some cocktails at the bar, or enjoy a movie on any streaming service with the large smart TV. Stepping out from the skylounge, you'll find ample seating along with some extra sun loungers for that perfect sun-kissed glow. You can access the Sundeck, complete with a lounging pad, Jacuzzi tub, wet bar, and 2 tables with large umbrellas, allowing for tons of shade. CUPCAKE is sure to be a delectable treat for all who step aboard.
  • wpcf_img: a:18:{i:2;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure2.jpg";s:4:"desc";s:10:"Main Salon";}i:3;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure3.jpg";s:4:"desc";s:11:"Dining Room";}i:4;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure4.jpg";s:4:"desc";s:8:"Aft Deck";}i:5;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure5.jpg";s:4:"desc";s:7:"Sundeck";}i:6;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure6.jpg";s:4:"desc";s:17:"Owner's Stateroom";}i:7;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure7.jpg";s:4:"desc";s:10:"Owner Bath";}i:8;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure8.jpg";s:4:"desc";s:13:"VIP Stateroom";}i:9;a:2:{s:3:"url";s:80:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure9.jpg";s:4:"desc";s:15:"Guest Stateroom";}i:10;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure10.jpg";s:4:"desc";s:15:"Guest Stateroom";}i:11;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure11.jpg";s:4:"desc";s:15:"Guest Stateroom";}i:12;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure12.jpg";s:4:"desc";s:9:"Skylounge";}i:13;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure13.jpg";s:4:"desc";s:25:"Skylounge Blackjack Table";}i:14;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure14.jpg";s:4:"desc";s:0:"";}i:15;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure15.jpg";s:4:"desc";s:0:"";}i:16;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure16.jpg";s:4:"desc";s:0:"";}i:17;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure17.jpg";s:4:"desc";s:0:"";}i:18;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure18.jpg";s:4:"desc";s:0:"";}i:19;a:2:{s:3:"url";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946brochure19.jpg";s:4:"desc";s:0:"";}}
  • wpcf_menu: <p>&nbsp;<u>BREAKFAST</u></p> <p><em>Fresh fruit platter, juice or smoothie, coffee &amp; tea,</em></p> <p><em>served daily</em></p> <p>&nbsp;</p> <p>Everything Bagel with Smoked Salmon*</p> <p>Hot everything bagel, toasted with scallion</p> <p>cream cheese &amp; smoked salmon</p> <p>Spring Onion Frittata (VG)</p> <p>Fried whipped eggs, ricotta, spring onions &amp; dill</p> <p>Italian Eggs Benedict*</p> <p>Poached egg, silky hollandaise &amp; crispy prosciutto over a toasted English muffin</p> <p>Truffle Scramble Eggs (VG)</p> <p>Whipped eggs with truffle salt &amp; cr&egrave;me fra&icirc;che, over brioche toast with</p> <p>blistered cherry tomatoes</p> <p>Southwest Scramble</p> <p>Whipped eggs, chorizo or ham, peppers, jalape&ntilde;os &amp; onion, cheddar cheese.</p> <p>Avocado Toast (VG)(V)</p> <p>Smashed avocado, sliced heirloom tomato, any style egg</p> <p>Omelet (VG)</p> <p>Cheese, Southwest, or Vegetable</p> <p>Breakfast Proteins</p> <p>Bacon, breakfast sausage or plant based sausage (V)</p> <p>Hangover Homefries (VG)</p> <p>Fried potatoes with peppers, onions &amp; paprika</p> <p>Cinnamon French Toast</p> <p>Cinnamon Raisin bread coated in egg batter then toasted &amp; served with</p> <p>fresh berries</p> <p>Tropical Smoothie Bowls (VG)(V)</p> <p>Blended a&ccedil;a&iacute; &amp; banana, topped with granola, coconut,</p> <p>blueberries, honey or agave</p> <p>Yogurt &amp; Granola (VG)</p> <p>Oatmeal (V)</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> <p><u>LUNCH</u></p> <p><em>All lunch items may be adjusted</em></p> <p><em>&nbsp;to dietary preference on request</em></p> <p><em>*vegetarian options available for all meals</em></p> <p><u>&nbsp;</u></p> <p>Gazpacho (VG)(V)</p> <p>Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth &amp; then chilled for a refreshing Spanish summer dish</p> <p><u>&nbsp;</u></p> <p>Sweet Potato Curry Soup (VG)(V)</p> <p>Roasted sweet potato, shallot, curry spices, coconut milk, blended &amp; topped with roasted spiced chickpeas</p> <p>&nbsp;</p> <p>Lentil Curry Soup (VG)(V)</p> <p>Lentils, curry spices, tomatoes &amp; onion served with rice</p> <p><u>&nbsp;</u></p> <p>Tuna Ni&ccedil;oise Salad*</p> <p>Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette</p> <p><u>&nbsp;</u></p> <p>Wardolf Chicken Salad</p> <p>Roasted chicken breast, apple, red grapes, celery, walnuts, &amp; yoghurt served over mixed greens</p> <p><u>&nbsp;</u></p> <p>Moroccan Chickpea Salad (VG)</p> <p>Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon</p> <p><u>&nbsp;</u></p> <p>Grilled Chicken Kale Caesar Salad</p> <p>Grilled chicken with kale, croutons, parmesan &amp; homemade Caesar dressing</p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p>Chicken Milanese*</p> <p>Italian breaded chicken breast, served with arugula, parmigiano shavings &amp; lemon wedges</p> <p><u>&nbsp;</u></p> <p>El Fresco Mexican Salad</p> <p>Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette</p> <p><u>&nbsp;</u></p> <p>Roasted Beet Root &amp; Burrata (VG)</p> <p>&nbsp;Roasted whole beets, burrata cheese, toasted pine nuts &amp; balsamic glaze</p> <p><u>&nbsp;</u></p> <p>&nbsp;</p> <p>Grilled Tuscan Chicken*</p> <p>Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, &amp; eggplant</p> <p>&nbsp;</p> <p>Tuna Poke Bowl</p> <p>Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice</p> <p>Grilled Red Snapper</p> <p>Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous</p> <p>&nbsp;</p> <p>Mahi Mahi Fish Tacos</p> <p>Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas</p> <p>&nbsp;</p> <p>Blackened Snapper</p> <p>Blackened Snapper with Corn &amp; Zucchini Succotash</p> <p>&nbsp;</p> <p>Italian Specialty Panini*</p> <p>Served hot or cold, imported meats from Italy, provolone, basil pesto &amp; arugula on fresh baked focaccia bread</p> <p>&nbsp;</p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><u>Entre&eacute;s &amp; Canapes</u></p> <p><u>&nbsp;</u></p> <p>Charcuterie*</p> <p>Assorted cured meats, local cheeses, fruits &amp; sweets served with an assortment crackers &amp; toasts</p> <p>&nbsp;</p> <p>Hummus &amp; Crudit&eacute;s (VG)(V)</p> <p>Fresh made garlic hummus with roasted pine nuts &amp; assorted with fresh carrots, cucumbers, radishes, &amp; pita chips</p> <p>&nbsp;</p> <p>Smoked Salmon Sushi Roll ups</p> <p>Smoked Salmon rolled up with scallion cream cheese, avocado &amp; cucumber</p> <p>&nbsp;</p> <p>Caviar &amp; Blinis</p> <p>Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, cr&egrave;me fra&icirc;che, &nbsp;chives</p> <p>&nbsp;</p> <p>Salmon Pok&eacute;</p> <p>Yuzu Salmon, cucumber, &amp; pineapple with wonton crisps</p> <p>&nbsp;</p> <p>Coconut Prawns</p> <p>Freshly battered in coconut &amp; panko, fried and served with Sweet Chilie Sauce</p> <p>&nbsp;</p> <p>Caprese Skewers (VG)</p> <p>Heirloom cherry tomato &amp; bocconcini mozzarella, fresh basil &amp; aged balsamic reduction</p> <p>&nbsp;</p> <p>Pao De Queijo* (VG)</p> <p>Mini tapioca cheese puffs with chives</p> <p>&nbsp;</p> <p>Roasted Tomato Bisque Shooters</p> <p>Shooters filled with creamy roasted tomato bisque &amp; fresh basil</p> <p><em>&nbsp;</em></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> <p><u>DINNER</u></p> <p><em>All dinner items may be adjusted</em></p> <p><em>&nbsp;to dietary preference on request</em></p> <p><em>*vegetarian options available for all meals</em></p> <p><u>&nbsp;</u></p> <p>Surf &amp; Turf</p> <p>Butter poached lobster &amp; seared filet mignon, demi glace reduction, roasted asparagus, parsnip pur&eacute;e</p> <p>&nbsp;</p> <p>NY Strip Steak Au Poivre</p> <p>Peppered NY strip steak, cognac cream sauce, saut&eacute;ed spinach, roasted fingerling potatoes</p> <p><u>&nbsp;</u></p> <p>Southwest Ribeye Steak*</p> <p>Grilled bone-in ribeye steak seasoned with chef&rsquo;s secret 12 spice blend, chimichurri, loaded sweet potato</p> <p>&nbsp;</p> <p>Beef Tenderloin</p> <p>Sous vide beef tenderloin, horseradish cream, asparagus &amp; truffle potato puree</p> <p><u>&nbsp;</u></p> <p>Herb Crusted Rack of Lamb</p> <p>Roasted basil crusted lamb, served with slow roasted tomatoes &amp; potato pur&eacute;e</p> <p>&nbsp;</p> <p>Chicken Piccata</p> <p>Seared chicken breast then braised in white wine, lemon, garlic &amp; capers over spaghetti</p> <p><u>&nbsp;</u></p> <p>Seafood Cioppino*</p> <p>White fish, clams &amp; mussels served in a tomato based</p> <p>fish stew with white wine, fennel &amp; garlic focaccia</p> <p><u>&nbsp;</u></p> <p>Chilean Sea Bass</p> <p>Seared sea bass, saffron beurre blanc served with wild rice &amp; broccolini</p> <p><u>&nbsp;</u></p> <p>Saffron Prawns &amp; Risotto</p> <p>Prawns, saffron beurre blanc served</p> <p>with champagne prawn risotto with peas</p> <p>&nbsp;</p> <p>Blackened Mahi Mahi</p> <p>Blackened mahi mahi served with mango salsa, salad &amp; coconut rice</p> <p>&nbsp;</p> <p>Miso Salmon</p> <p>Miso crusted salmon over sauteed bok choy &amp; coconut black rice</p> <p>&nbsp;</p> <p>Branzino alla Puttanesca*</p> <p>Italian sea bass pan seared &amp; cooked in cherry tomatoes, kalamata olives, garlic &amp; chile, served over arugula</p> <p>*vegetarian option with pasta</p> <p>&nbsp;</p> <p>Parpadelle Bolognese</p> <p>Slow braised beef, pork, &amp; veal in a tomato based sauce over fresh parpadelle pasta</p> <p><em>*vegetarian option available</em></p> <p><em>&nbsp;</em></p> <p>Prawn &amp; Mussel Red Thai Curry</p> <p>Prawn shell stock, red curry paste, prawns &amp; mussels cooked with garlic, lemongrass, ginger, mushrooms, &amp; bell peppers in a coconut curry broth over rice</p> <p><em>*vegetarian option available with tofu</em></p> <p>&nbsp;</p> <p>Melanzane Parmigiana* (VG)</p> <p>Italian breaded eggplant fried then layered with marinara sauce &amp; mozzarella</p> <p>cheese, baked (grandma recipe)</p> <p>&nbsp;</p> <p>Spaghetti Alla Pomodoro* (VG)(V)</p> <p>&nbsp;Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti</p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> <p><u>Desserts</u></p> <p><u>&nbsp;</u></p> <p>Dark Chocolate Tart (V)(GF)</p> <p>Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt</p> <p>&nbsp;</p> <p>Tiramisu</p> <p>Lady fingers dipped in coffee liquor, layered with mascarpone cream</p> <p>&nbsp;</p> <p>Chocolate Lava Cakes</p> <p>Chocolate cakes with gooey center served with vanilla bean ice cream</p> <p>&nbsp;</p> <p>Lemon Torta Caprese (GF)</p> <p>White chocolate and lemon zested almond flour cake</p> <p>&nbsp;</p> <p>Lemon Tart</p> <p>Served with Lemon Curd</p> <p>&nbsp;</p> <p>Vanilla Panna Cotta</p> <p>Vanilla bean infused cream with wild berry coulis</p> <p>&nbsp;</p> <p>Banana&rsquo;s Foster</p> <p>Br&ucirc;l&eacute;ed banana slices in rum, brown sugar, &amp; spices served with vanilla ice cream</p> <p>&nbsp;</p> <p>Cr&egrave;me Br&ucirc;l&eacute;e</p> <p>Vanilla bean custard with fresh berries</p> <p>&nbsp;</p> <p>Chocolate Avocado Mousse (V)</p> <p>Avocado infused with cocoa, served with dehydrated berries &amp; pistachios</p> <p>&nbsp;</p> <p>Baked Alaska</p> <p>Sponge cake, black forest ice cream coated with br&ucirc;l&eacute;ed whipped meringue</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p>
  • wpcf_video:
  • wpcf_video3d:
  • wpcf_userweb: http://www.cyabrochure.com/ebn/2395/pdhaX/7946/1
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  • wpcf_yachtLogo: https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7946/7946brochure99.jpg
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paprika</p> <p>Cinnamon French Toast</p> <p>Cinnamon Raisin bread coated in egg batter then toasted &amp; served with</p> <p>fresh berries</p> <p>Tropical Smoothie Bowls (VG)(V)</p> <p>Blended a&ccedil;a&iacute; &amp; banana, topped with granola, coconut,</p> <p>blueberries, honey or agave</p> <p>Yogurt &amp; Granola (VG)</p> <p>Oatmeal (V)</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> <p><u>LUNCH</u></p> <p><em>All lunch items may be adjusted</em></p> <p><em>&nbsp;to dietary preference on request</em></p> <p><em>*vegetarian options available for all meals</em></p> <p><u>&nbsp;</u></p> <p>Gazpacho (VG)(V)</p> <p>Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth &amp; then chilled for a refreshing Spanish summer dish</p> <p><u>&nbsp;</u></p> <p>Sweet Potato Curry Soup (VG)(V)</p> <p>Roasted sweet potato, shallot, curry spices, coconut milk, blended &amp; topped with roasted spiced chickpeas</p> <p>&nbsp;</p> <p>Lentil Curry Soup (VG)(V)</p> <p>Lentils, curry spices, tomatoes &amp; 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Burrata (VG)</p> <p>&nbsp;Roasted whole beets, burrata cheese, toasted pine nuts &amp; balsamic glaze</p> <p><u>&nbsp;</u></p> <p>&nbsp;</p> <p>Grilled Tuscan Chicken*</p> <p>Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, &amp; eggplant</p> <p>&nbsp;</p> <p>Tuna Poke Bowl</p> <p>Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice</p> <p>Grilled Red Snapper</p> <p>Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous</p> <p>&nbsp;</p> <p>Mahi Mahi Fish Tacos</p> <p>Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas</p> <p>&nbsp;</p> <p>Blackened Snapper</p> <p>Blackened Snapper with Corn &amp; Zucchini Succotash</p> <p>&nbsp;</p> <p>Italian Specialty Panini*</p> <p>Served hot or cold, imported meats from Italy, provolone, basil pesto &amp; arugula on fresh baked focaccia bread</p> <p>&nbsp;</p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> <p><em>&nbsp;</em></p> <p><em>&nbsp;</em></p> <p><u>Entre&eacute;s &amp; Canapes</u></p> <p><u>&nbsp;</u></p> <p>Charcuterie*</p> <p>Assorted cured meats, local cheeses, fruits &amp; sweets served with an assortment crackers &amp; toasts</p> <p>&nbsp;</p> <p>Hummus &amp; Crudit&eacute;s (VG)(V)</p> <p>Fresh made garlic hummus with roasted pine nuts &amp; assorted with fresh carrots, cucumbers, radishes, &amp; pita chips</p> <p>&nbsp;</p> <p>Smoked Salmon Sushi Roll ups</p> <p>Smoked Salmon rolled up with scallion cream cheese, avocado &amp; cucumber</p> <p>&nbsp;</p> <p>Caviar &amp; Blinis</p> <p>Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, cr&egrave;me fra&icirc;che, &nbsp;chives</p> <p>&nbsp;</p> <p>Salmon Pok&eacute;</p> <p>Yuzu Salmon, cucumber, &amp; pineapple with wonton crisps</p> <p>&nbsp;</p> <p>Coconut Prawns</p> <p>Freshly battered in coconut &amp; panko, fried and served with Sweet Chilie Sauce</p> <p>&nbsp;</p> <p>Caprese Skewers (VG)</p> <p>Heirloom cherry tomato &amp; bocconcini mozzarella, fresh basil &amp; aged balsamic reduction</p> <p>&nbsp;</p> <p>Pao De Queijo* (VG)</p> <p>Mini tapioca cheese puffs with chives</p> <p>&nbsp;</p> <p>Roasted Tomato Bisque Shooters</p> <p>Shooters filled with creamy roasted tomato bisque &amp; fresh basil</p> <p><em>&nbsp;</em></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> <p><u>DINNER</u></p> <p><em>All dinner items may be adjusted</em></p> <p><em>&nbsp;to dietary preference on request</em></p> <p><em>*vegetarian options available for all meals</em></p> <p><u>&nbsp;</u></p> <p>Surf &amp; Turf</p> <p>Butter poached lobster &amp; seared filet mignon, demi glace reduction, roasted asparagus, parsnip pur&eacute;e</p> <p>&nbsp;</p> <p>NY Strip Steak Au Poivre</p> <p>Peppered NY strip steak, cognac cream sauce, saut&eacute;ed spinach, roasted fingerling potatoes</p> <p><u>&nbsp;</u></p> <p>Southwest Ribeye Steak*</p> <p>Grilled bone-in ribeye steak seasoned with chef&rsquo;s secret 12 spice blend, chimichurri, loaded sweet potato</p> <p>&nbsp;</p> <p>Beef Tenderloin</p> <p>Sous vide beef tenderloin, horseradish cream, asparagus &amp; truffle potato puree</p> <p><u>&nbsp;</u></p> <p>Herb Crusted Rack of Lamb</p> <p>Roasted basil crusted lamb, served with slow roasted tomatoes &amp; potato pur&eacute;e</p> <p>&nbsp;</p> <p>Chicken Piccata</p> <p>Seared chicken breast then braised in white wine, lemon, garlic &amp; capers over spaghetti</p> <p><u>&nbsp;</u></p> <p>Seafood Cioppino*</p> <p>White fish, clams &amp; mussels served in a tomato based</p> <p>fish stew with white wine, fennel &amp; garlic focaccia</p> <p><u>&nbsp;</u></p> <p>Chilean Sea Bass</p> <p>Seared sea bass, saffron beurre blanc served with wild rice &amp; broccolini</p> <p><u>&nbsp;</u></p> <p>Saffron Prawns &amp; Risotto</p> <p>Prawns, saffron beurre blanc served</p> <p>with champagne prawn risotto with peas</p> <p>&nbsp;</p> <p>Blackened Mahi Mahi</p> <p>Blackened mahi mahi served with mango salsa, salad &amp; coconut rice</p> <p>&nbsp;</p> <p>Miso Salmon</p> <p>Miso crusted salmon over sauteed bok choy &amp; coconut black rice</p> <p>&nbsp;</p> <p>Branzino alla Puttanesca*</p> <p>Italian sea bass pan seared &amp; cooked in cherry tomatoes, kalamata olives, garlic &amp; chile, served over arugula</p> <p>*vegetarian option with pasta</p> <p>&nbsp;</p> <p>Parpadelle Bolognese</p> <p>Slow braised beef, pork, &amp; veal in a tomato based sauce over fresh parpadelle pasta</p> <p><em>*vegetarian option available</em></p> <p><em>&nbsp;</em></p> <p>Prawn &amp; Mussel Red Thai Curry</p> <p>Prawn shell stock, red curry paste, prawns &amp; mussels cooked with garlic, lemongrass, ginger, mushrooms, &amp; bell peppers in a coconut curry broth over rice</p> <p><em>*vegetarian option available with tofu</em></p> <p>&nbsp;</p> <p>Melanzane Parmigiana* (VG)</p> <p>Italian breaded eggplant fried then layered with marinara sauce &amp; mozzarella</p> <p>cheese, baked (grandma recipe)</p> <p>&nbsp;</p> <p>Spaghetti Alla Pomodoro* (VG)(V)</p> <p>&nbsp;Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti</p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><u>&nbsp;</u></p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> <p><u>Desserts</u></p> <p><u>&nbsp;</u></p> <p>Dark Chocolate Tart (V)(GF)</p> <p>Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt</p> <p>&nbsp;</p> <p>Tiramisu</p> <p>Lady fingers dipped in coffee liquor, layered with mascarpone cream</p> <p>&nbsp;</p> <p>Chocolate Lava Cakes</p> <p>Chocolate cakes with gooey center served with vanilla bean ice cream</p> <p>&nbsp;</p> <p>Lemon Torta Caprese (GF)</p> <p>White chocolate and lemon zested almond flour cake</p> <p>&nbsp;</p> <p>Lemon Tart</p> <p>Served with Lemon Curd</p> <p>&nbsp;</p> <p>Vanilla Panna Cotta</p> <p>Vanilla bean infused cream with wild berry coulis</p> <p>&nbsp;</p> <p>Banana&rsquo;s Foster</p> <p>Br&ucirc;l&eacute;ed banana slices in rum, brown sugar, &amp; spices served with vanilla ice cream</p> <p>&nbsp;</p> <p>Cr&egrave;me Br&ucirc;l&eacute;e</p> <p>Vanilla bean custard with fresh berries</p> <p>&nbsp;</p> <p>Chocolate Avocado Mousse (V)</p> <p>Avocado infused with cocoa, served with dehydrated berries &amp; pistachios</p> <p>&nbsp;</p> <p>Baked Alaska</p> <p>Sponge cake, black forest ice cream coated with br&ucirc;l&eacute;ed whipped meringue</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p>&nbsp;</p> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"8";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:11:"Sean Hartel";s:18:"yachtCaptainNation";s:8:"American";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:0:"";s:14:"yachtCrewTitle";s:12:"CUPCAKE Crew";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:6174:"SEAN HARTEL |Captain | American<br /> Sean grew up living on a fishing boat in New Jersey and his passion for all things maritime has<br /> never faded. He has planned and executed voyages through countless countries and several oceans,<br /> navigating ice fields at glacier faces to reefs of the tropics. Sean is wildly energetic and enthusiastic<br /> about sharing an experience of a lifetime with everyone who steps aboard. With over 200,000<br /> nautical miles logged as a professional captain, he knows how to make that happen. Sean now<br /> resides in Panama, where he runs his own sportfishing charter operation and is currently building an<br /> off-grid resort.<br /> <br /> CALVIN VAN WYGAARD |First Officer | South African<br /> With extensive experience in the maritime industry, particularly in the Mediterranean and Caribbean,<br /> Calvin brings a wealth of knowledge and expertise to every charter. Holding a BSc in Sport Science<br /> from Stellenbosch University, he offers a unique perspective on maintaining physical health and<br /> wellness at sea. Originally from South Africa and raised in the coastal town of Plettenberg Bay,<br /> Calvin is a passionate waterman with a deep love for outdoor sports. His interests include mountain<br /> biking, surfing, water sports, and snowboarding. Committed to ensuring the safety and comfort of<br /> guests, Calvin guarantees a memorable and enjoyable experience aboard MY Cupcake.<br /> <br /> DIAN RAUTENBACH | Deckhand | South African<br /> Hailing from Cape Town, South Africa, Dian is the youngest crew member on Cupcake. He enjoys taking on new challenges and learning new skills, as he works towards his goal of becoming a yacht engineer one day. His dedication, enthusiasm and eagerness to contribute to the team has made him a crew favorite! Dian has a passion for fishing and motorsports, and he always gives his best in everything he does. <br /> <br /> JO JO DADSON | Chief Engineer | Ghanan<br /> Jojo was born and grew up in a coastal city called tema-ghana.<br /> His love for the maritime industry (engineering) kept increasing right from childhood, and it's still unwavering!! His passion and dexterity for project execution and manning of his equipment is a top notch. He has worked on several commercial vessels and delved into yachting barely a year now and still loving it. He will never stop until a task is well accomplished.<br /> <br /> SARAH MASON | Chief Stewardess | British<br /> Sarah, raised in a quaint English town, found her love for the water as a competitive swimmer. After a period working for a Parkinson’s charity in London left her seeking new direction, she was inspired to pursue yachting after watching Below Deck, combining her love for the water with the excitement of travel. Since her bold decision, Sarah has traversed the azure expanses of the Mediterranean and the Caribbean, navigating busy seasons and tranquil crossings with equal poise. With guests at the forefront of her priorities, she crafts unforgettable experiences, infusing each voyage with her signature blend of British humor, endearing herself to all who come aboard.<br /> <br /> LEONIE ELBERTSE | Second Stewardess | South African<br /> Leonie was born in the Netherlands before moving to South Africa at a young age. Leonie went to university to study Graphic Design and begun working in the field before her love of travel drove her towards yachting, Leonie’s creative flair shines through in everything she does, from designing stunning tablescapes to crafting signature welcome drinks, her energy and passion for hospitality ensure that every guest experience is memorable and unique.<br /> <br /> KAYLA TOMLINSON | Third Stewardess | South African<br /> Kayla is originally from Durban, South Africa. Her love for travel is what brought her to the yachting industry, which she transitioned into after her studies in education. Kayla enjoys being outdoors and has a passion for fitness, horse riding and diving. She values the opportunity to connect with diverse groups of people and experience different lifestyles.<br /> <br /> ERIC DAVIS | Chef| American<br /> Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary. <br /> In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.<br /> He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit-Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida. Chef Eric brings 30 years as an accomplished Executive Chef. Eric entered yachting approximately 12 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida. Chef Eric has received such honors and awards:<br /> 2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.<br /> 2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.<br /> 2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS <br /> <br /> <br /> <br /> <br /> <br /> <br /> ";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew1.jpg";s:13:"yachtCrew2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew2.jpg";s:13:"yachtCrew3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew3.jpg";s:13:"yachtCrew4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew4.jpg";s:13:"yachtCrew5Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew5.jpg";s:13:"yachtCrew6Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew6.jpg";s:13:"yachtCrew7Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew7.jpg";s:13:"yachtCrew8Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew8.jpg";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:11:"Sean Hartel";s:14:"yachtCrew2Name";s:18:"Calvin Van Wygaard";s:14:"yachtCrew3Name";s:12:"Jo Jo Dadson";s:14:"yachtCrew4Name";s:10:"Eric Davis";s:14:"yachtCrew5Name";s:11:"Sarah Mason";s:14:"yachtCrew6Name";s:15:"Leonie Elbertse";s:14:"yachtCrew7Name";s:15:"Kayla Tomlinson";s:14:"yachtCrew8Name";s:15:"Dian Rautenbach";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"Captain";s:15:"yachtCrew2Title";s:13:"First Officer";s:15:"yachtCrew3Title";s:14:"Chief Engineer";s:15:"yachtCrew4Title";s:4:"Chef";s:15:"yachtCrew5Title";s:16:"Chief Stewardess";s:15:"yachtCrew6Title";s:14:"2nd Stewardess";s:15:"yachtCrew7Title";s:14:"3rd Stewardess";s:15:"yachtCrew8Title";s:8:"Deckhand";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:7:"Jamaica";s:13:"yachtHomePort";s:0:"";s:14:"yachtWBasePort";s:7:"SXM/STT";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:0:"";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:158:"Caribbean Dec 2024 through July 2025. Holds BVI Charter License. Not accepting Christmas/NYE bookings until August 2025. Considering Alaska for Summer 2026";s:10:"yachtTerms";s:5:"+ ALL";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:10:"US Gall/Hr";s:10:"yachtRange";s:4:"1600";s:11:"yachtPermit";s:1:"2";s:12:"yachtLicense";s:1:"2";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:0:"";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:35:"High Speed Starlink Marine included";s:10:"yachtNumGC";i:2;s:13:"yachtGC1Title";s:11:"Summer 2023";s:8:"yachtGC1";s:808:""It was a wonderful trip--we loved the crew! Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again." ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:11:"Winter 2023";s:8:"yachtGC2";s:762:"All I have to say is WOW! And Thank you!!<br /> <br /> Thanks for an amazing time that exceeded all expectations. The crew, led by Captain Nick's skills (functioning way beyond his years), made the trip truly exceptional. The Interiors team rock-solid performance and the phenomenal chef, added to the outstanding experience. The attention to detail in boat cleanliness and the top-notch amenities (the beds, the sheets, the air conditioning, the water pressure in the showers) were simply outstanding. The tenders and seabobs made for perfect adventures, like swimming alongside a big turtle. My friends and I are still buzzing about this trip, with memories that will last a lifetime. Cheers to Cupcake and its crew for making us feel like royalty!";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:34:"Worth Avenue Yachts - Jenny Mullen";s:16:"yachtManagerName";s:12:"Jenny Mullen";s:17:"yachtManagerPhone";s:11:"19548165910";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:27:"[email protected]";}
  • location_details: Caribbean Dec 2024 through July 2025. Holds BVI Charter License. Not accepting Christmas/NYE bookings until August 2025. Considering Alaska for Summer 2026
  • helipad: No
  • sailing_instructor:
  • lengthm: 40.00 m
  • consumption: 60
  • consumption_units: US Gall/Hr
  • yachtRange: 1600
  • price_details: High Rate applies to Thanksgiving, Christmas, New Years and other major events. Please confirm before presenting. 10 day minimum required for Holiday booking, or dates that allow for both Christmas and NYE. Christmas/NYE 2025/2026 Still tbc due to yard period. For Short term bookings please take high rate/6 Shipyard period planned for Aug-Nov 2025 Accepting 2026 Bookings in the Caribbean through May. Alaska Summer 2026
  • terms: Plus Expenses
  • yachtTermsTypeNum: 2
  • caemail: [email protected]
  • ca: Worth Avenue Yachts - Jenny Mullen
  • fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7946/4
  • special_conditions:
  • contracts:
  • nude: Inq
  • green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
  • diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:22:"Rendezvous Diving Only";s:13:"communication";s:231:"RTI Ipad controllers - AppleTV, DirecTV, Streaming services etc.<br /> VSAT internet (please inquire about rates for upgraded speed and Data)<br /> Cellular WiFi where available<br /> Starlink ultra high-speed internet included.";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
  • fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:5:"Light";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
  • flag: Jamaica
  • captain_nation: American
  • crew_nationality:
  • jacuzzi: 1
  • jetskis_multiple: 2
  • scubaonboard: Yacht offers Rendezvous Diving only
  • mo_sync_modified: 1739608728
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  • cya_content: a:2:{s:4:"time";i:1663513769;s:3:"cya";s:2524:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> CUPCAKE Yacht Description</h2></div><p>You're in for a real sweet treat onboard Motor yacht CUPCAKE. Fresh from a 2022 interior refit she has a lovely new contemporary interior featuring cream cabinetry highlighted with mother of pearl and turquoise accents. Her dedicated crew led by Captain Nick Kincaid are ready to show your guests the ultimate charter experience. Loaded with toys including a slide, 2 Sea bobs, 4 Jet Skis a brand new 42' Tow tender and 20' Rib with bow in beach landing and many more. Accommodations include a generous full beam owner's suite with en-suite bathroom, separate shower and a deep Jacuzzi bathtub on the main deck. Below there are 4 guest staterooms, 1 King, 2 Queen and another with a double, twin bed and pull-man bunk. All have en-suite showers which were all refit with new tile and new shower fixtures and tons of storage space for all those swimsuits you'll need! Her spacious main salon offers plenty of comfortable seating to relax and chat complete with a large flat screen TV, full bar and dining for up to 12 guests. Moving up to the sky lounge, you and your guests can double down on the fun at the custom built Black Jack table, sip some cocktails at the bar or catch a movie on the large smart TV. Stepping out from the skylounge you will find more seating and when all the toys are down there are extra sun loungers to catch some rays. From here you can also access the Sundeck, complete with lounging pad, Jacuzzi tub, wet bar and 2 smaller tables with umbrellas.</p><p>Offered by DMA Yachting, the impressive charter yacht CUPCAKE is a 132 ft motor yacht featuring a hot tub. CUPCAKE spends the summer and winter season in the Bahamas. She was delivered by the renowned boatbuilder Westship in 2000. A succesful refit was completed in 2022. The spacious yacht layout features 12 cozy cabins and comfortably accommodates a group of 12 guests. </p><p>CUPCAKE is classified as a superyacht. The key part of the yacht, the aft deck, elegantly connects to the the heart of the yacht - the main saloon. The main saloon is a well-design space with comfortable seating and entertainment areas and boasts a number of entertainment options. </br></br>12 welcoming cabins are thoughtfully spread out with vison for maximum room, access, comfort and privacy. </br></p><p>The motor yacht features 2 x MTU 2800hp 2 x Northern Lights 85kW engines .</p>";}
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  • review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>CUPCAKE Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); }); </script> <script language="javascript"> function toggleDiv(caltype1) { if(caltype1 == 1 || caltype1==2){ var ele1 = document.getElementById("textcaldiv"); var ele2 = document.getElementById("graphcaldiv"); if(caltype1 == 1) { ele1.style.display = "none"; ele2.style.display = "block"; //text.innerHTML = "show"; } if(caltype1 == 2) { ele1.style.display = "block"; ele2.style.display = "none"; // text.innerHTML = "hide"; } } if(caltype1 == 3) { var ele = document.getElementById("expRates"); if(ele.style.display == "block") { ele.style.display = "none"; //text.innerHTML = "show"; } else { ele.style.display = "block"; //text.innerHTML = "hide"; } } } function changecols(opt,ebf){ if(ebf==2) var cols = document.getElementsByClassName("cya-width-full"); else var cols = document.getElementsByClassName("cya-width-50"); var mywidth; for (var i = 0; i < cols.length; i++) { if(opt==2) { // show 2 columns if(ebf==2) cols[i].style.width = '50%'; else cols[i].style.width = null; } if(opt==1) { // show 1 column if(ebf==2) cols[i].style.width = null; else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/G///'>Guest Comments</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><img src='https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7946/7946brochure99.jpg?1639052218' border='0' alt='CUPCAKE'></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div align='center'>Previously named Invision</div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>CUPCAKE GUESTS COMMENTS</div><div class='clr'></div><br><div style='text-align:center;background:#CCCCCC;font-weight:bold;'>Summer 2023</div><div class='clr'></div><div style='text-align:left;'>"It was a wonderful trip--we loved the crew! Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again." </div><div class='clr'></div><div style='text-align:center;background:#CCCCCC;font-weight:bold;'>Winter 2023</div><div class='clr'></div><div style='text-align:left;'>All I have to say is WOW! And Thank you!!<br /> <br /> Thanks for an amazing time that exceeded all expectations. The crew, led by Captain Nick's skills (functioning way beyond his years), made the trip truly exceptional. The Interiors team rock-solid performance and the phenomenal chef, added to the outstanding experience. The attention to detail in boat cleanliness and the top-notch amenities (the beds, the sheets, the air conditioning, the water pressure in the showers) were simply outstanding. The tenders and seabobs made for perfect adventures, like swimming alongside a big turtle. My friends and I are still buzzing about this trip, with memories that will last a lifetime. Cheers to Cupcake and its crew for making us feel like royalty!</div><div class='clr'></div> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/G///'>Guest Comments</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/7946/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
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  • gpt_description: <h3>Elevator Summary</h3> <p>Motor Yacht <b>CUPCAKE</b> is a stunning example of refined luxury at sea. Stretching to <b>132'</b>, this <b>Westship</b> build impresses with a recent 2022 refit that modernizes both her aesthetic and amenities. Continuing to navigate with power are twinned <b>MTU engines</b> each at <b>2800hp</b>, ensuring robust performance. She comfortably hosts <b>12 guests</b> in <b>5 sumptuous cabins</b>, pampering them with luxury, style, and high-end entertainment. Her cruising playground includes the vibrant waters of the <b>Caribbean and Bahamas</b>.</p> <h3>Accommodation</h3> <p>CUPCAKE offers exceptionally crafted guest quarters with the below deck configuration:</p> <table class="table"> <thead> <tr> <th>Stateroom Type</th> <th>Number</th> <th>Features</th> </tr> </thead> <tbody> <tr> <td>Owner's Suite (Full beam with King Size Bed)</td> <td>1</td> <td>Main Deck, En-suite with Shower and Jacuzzi Bath</td> </tr> <tr> <td>VIP King</td> <td>1</td> <td>Port Forward</td> </tr> <tr> <td>Queen Staterooms</td> <td>2</td> <td>Port Aft, Starboard Forward</td> </tr> <tr> <td>Combination Stateroom (Twin, Queen, and Pullman bunk)</td> <td>1</td> <td>Starboard Aft, Versatile Configuration</td> </tr> </tbody> </table> <h3>Toys</h3> <ul> <li><b>41' Nimbus T11 2022 Tow Tender with 2 x 350hp</b></li> <li><b>20' RIB Beach Lander</b></li> <li><b>2 Seabobs</b></li> <li><b>4 Jet Skis</b> (including 2 SeaDoo Sparks Trixx 2021 and 2 SeaDoo Waverunners 2019)</li> <li><b>3 Kayaks</b> (including 2 Single, 1 Clear)</li> <li><b>6 Paddleboards</b> (diverse types including a clear and oversized model)</li> <li><b>20 Sets of Snorkel Gear</b></li> <li><b>Beach Games and Inflatable Beach Furniture</b></li> </ul> <h3>Amenities</h3> <ul> <li><b>Jacuzzi</b> on the sundeck</li> <li><b>State-of-the-art entertainment system</b> with large TVs, high-end sound systems in salon and skylounge</li> <li><b>Onboard BBQ</b> and several ice makers</li> <li><b>Onboard WIFI</b> for connectivity at sea</li> </ul> <h3>Crew</h3> <p>CUPCAKE is mastered by <b>Captain Nick Kincaid</b>, an experienced navigator who ensures a seamless cruising experience around <b>Caribbean and Bahamian waters</b>. The crew of 8 further includes a skilled chef, engineers, and hospitality staff, all ready to cater to every need and preference of the guests.</p>
  • ys_reviews:
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  • reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example' itemscope itemtype="https://schema.org/Review"> <div itemprop="name" content="Review of CUPCAKE"></div> <div itemprop="itemReviewed" itemscope itemtype="https://schema.org/Hotel"> <span itemprop="name">CUPCAKE</span> </div> <div itemprop="author" itemtype="https://schema.org/Person" itemscope> <meta itemprop="name" content="CUPCAKE Crew 2" /> </div> <div itemprop="reviewBody" class="yacht_rev"> <div>Summer 2023</div><div class='clr'></div><div style='text-align:left;'>"It was a wonderful trip--we loved the crew! Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again." </div><div class='clr'></div></div> </div> <div class='bs-example' itemscope itemtype="https://schema.org/Review"> <div itemprop="name" content="Review of CUPCAKE"></div> <div itemprop="itemReviewed" itemscope itemtype="https://schema.org/Hotel"> <span itemprop="name">CUPCAKE</span> </div> <div itemprop="author" itemtype="https://schema.org/Person" itemscope> <meta itemprop="name" content="CUPCAKE Crew 3" /> </div> <div itemprop="reviewBody" class="yacht_rev"> <div>Winter 2023</div><div class='clr'></div><div style='text-align:left;'>All I have to say is WOW! And Thank you!!<br /> <br /> Thanks for an amazing time that exceeded all expectations. The crew, led by Captain Nick's skills (functioning way beyond his years), made the trip truly exceptional. The Interiors team rock-solid performance and the phenomenal chef, added to the outstanding experience. The attention to detail in boat cleanliness and the top-notch amenities (the beds, the sheets, the air conditioning, the water pressure in the showers) were simply outstanding. The tenders and seabobs made for perfect adventures, like swimming alongside a big turtle. My friends and I are still buzzing about this trip, with memories that will last a lifetime. Cheers to Cupcake and its crew for making us feel like royalty!</div><div class='clr'></div> </div> </div>
  • reviewscount: 4
  • parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht7946/7946brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of CUPCAKE"> <img height="811" width="745" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of CUPCAKE" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht7946/7946brochure88.jpg?ssl=1"/> </a> </div>
  • parsed_crew: <div class=""> <div class='col-md-12 whitediv mo20> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew1.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of CUPCAKE|Captain" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew1.jpg?ssl=1&resize=470,470'/> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew2.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of CUPCAKE|First Officer" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew2.jpg?ssl=1&resize=470,470'/> </a> First Officer </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew3.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of CUPCAKE|Chief Engineer" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew3.jpg?ssl=1&resize=470,470'/> </a> Chief Engineer </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew4.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of CUPCAKE|Chef" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew4.jpg?ssl=1&resize=470,470'/> </a> Chef </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew5.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of CUPCAKE|Chief Stewardess" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew5.jpg?ssl=1&resize=470,470'/> </a> Chief Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew6.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of CUPCAKE|2nd Stewardess" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew6.jpg?ssl=1&resize=470,470'/> </a> 2nd Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew7.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of CUPCAKE|3rd Stewardess" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew7.jpg?ssl=1&resize=470,470'/> </a> 3rd Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew8.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of CUPCAKE|Deckhand" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht7946/7946crew8.jpg?ssl=1&resize=470,470'/> </a> Deckhand </p> </div> </div> <div class="col-md-12"><h4>Captain: Sean Hartel </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>SEAN HARTEL |Captain | American<br /> Sean grew up living on a fishing boat in New Jersey and his passion for all things maritime has<br /> never faded. He has planned and executed voyages through countless countries and several oceans,<br /> navigating ice fields at glacier faces to reefs of the tropics. Sean is wildly energetic and enthusiastic<br /> about sharing an experience of a lifetime with everyone who steps aboard. With over 200,000<br /> nautical miles logged as a professional captain, he knows how to make that happen. Sean now<br /> resides in Panama, where he runs his own sportfishing charter operation and is currently building an<br /> off-grid resort.<br /> <br /> CALVIN VAN WYGAARD |First Officer | South African<br /> With extensive experience in the maritime industry, particularly in the Mediterranean and Caribbean,<br /> Calvin brings a wealth of knowledge and expertise to every charter. Holding a BSc in Sport Science<br /> from Stellenbosch University, he offers a unique perspective on maintaining physical health and<br /> wellness at sea. Originally from South Africa and raised in the coastal town of Plettenberg Bay,<br /> Calvin is a passionate waterman with a deep love for outdoor sports. His interests include mountain<br /> biking, surfing, water sports, and snowboarding. Committed to ensuring the safety and comfort of<br /> guests, Calvin guarantees a memorable and enjoyable experience aboard MY Cupcake.<br /> <br /> DIAN RAUTENBACH | Deckhand | South African<br /> Hailing from Cape Town, South Africa, Dian is the youngest crew member on Cupcake. He enjoys taking on new challenges and learning new skills, as he works towards his goal of becoming a yacht engineer one day. His dedication, enthusiasm and eagerness to contribute to the team has made him a crew favorite! Dian has a passion for fishing and motorsports, and he always gives his best in everything he does. <br /> <br /> JO JO DADSON | Chief Engineer | Ghanan<br /> Jojo was born and grew up in a coastal city called tema-ghana.<br /> His love for the maritime industry (engineering) kept increasing right from childhood, and it's still unwavering!! His passion and dexterity for project execution and manning of his equipment is a top notch. He has worked on several commercial vessels and delved into yachting barely a year now and still loving it. He will never stop until a task is well accomplished.<br /> <br /> SARAH MASON | Chief Stewardess | British<br /> Sarah, raised in a quaint English town, found her love for the water as a competitive swimmer. After a period working for a Parkinson’s charity in London left her seeking new direction, she was inspired to pursue yachting after watching Below Deck, combining her love for the water with the excitement of travel. Since her bold decision, Sarah has traversed the azure expanses of the Mediterranean and the Caribbean, navigating busy seasons and tranquil crossings with equal poise. With guests at the forefront of her priorities, she crafts unforgettable experiences, infusing each voyage with her signature blend of British humor, endearing herself to all who come aboard.<br /> <br /> LEONIE ELBERTSE | Second Stewardess | South African<br /> Leonie was born in the Netherlands before moving to South Africa at a young age. Leonie went to university to study Graphic Design and begun working in the field before her love of travel drove her towards yachting, Leonie’s creative flair shines through in everything she does, from designing stunning tablescapes to crafting signature welcome drinks, her energy and passion for hospitality ensure that every guest experience is memorable and unique.<br /> <br /> KAYLA TOMLINSON | Third Stewardess | South African<br /> Kayla is originally from Durban, South Africa. Her love for travel is what brought her to the yachting industry, which she transitioned into after her studies in education. Kayla enjoys being outdoors and has a passion for fitness, horse riding and diving. She values the opportunity to connect with diverse groups of people and experience different lifestyles.<br /> <br /> ERIC DAVIS | Chef| American<br /> Hailing from central Michigan and born with a flair for creating, Eric was part of a two-year Food Service Program for the Area Tech Center in Mt Pleasant graduating high school in 1992, which pretty much sealed the deal for all things culinary. <br /> In May of 1992, he received a Scholarship to Johnson and Wales University, where he decided to further his culinary skills in college. Eric attained an Associate Degree in Culinary Arts in Charleston, South Carolina during 1992-1994 and pursued a Bachelor’s Degree in Culinary Entrepreneurship in Providence, Rhode Island during 1994-1996. In 1996, Eric moved back to Michigan to further his studies in Business Administration at Central Michigan University, in Mt. Pleasant, Michigan.<br /> He has hung his chef toque in such places as Miami Dolphin Stadium Miami, Florida; Fahrenheit-Chicago, Illinois--Jake's and River Front Oyster Bar Miami, Florida. Chef Eric brings 30 years as an accomplished Executive Chef. Eric entered yachting approximately 12 years ago working as an Chef on both Charter yachts, private and even cruise ships, but his experience and talents do not end there…..he has had the honor of cooking for several high profile celebrities, and if you weren’t already impressed with that…. In May 2010, he was filmed on the TLC (The Learning Channel) “Four Weddings” Season 3 episode 8, “And a Smoking Cocktail, Miami, Florida. In August, 2011 he was interviewed on Chat Chow TV and has also been a part of several events with the Food Network at the Sobe Food Network food and Wine Festival, Miami Beach, Florida. Chef Eric has received such honors and awards:<br /> 2015 Antigua Charter Boat Show Concourse du Chef--2nd Place Winner of up to 125ft.<br /> 2016 Antigua Charter Boat Show Concourse du Chef--1st Place Winner of 125-164ft.<br /> 2018 Best Yacht Chef Wine Enthusiast Magazine FLIBS <br /> <br /> <br /> <br /> <br /> <br /> <br /> </p></div> </div> </div> </div>
  • parsed_menu: <div class=""> <div class='col-md-12 whitediv mo16'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p> <u>BREAKFAST</u></p><br /> <p><em>Fresh fruit platter, juice or smoothie, coffee & tea,</em></p><br /> <p><em>served daily</em></p><br /> <p> </p><br /> <p>Everything Bagel with Smoked Salmon*</p><br /> <p>Hot everything bagel, toasted with scallion</p><br /> <p>cream cheese & smoked salmon</p><br /> <p>Spring Onion Frittata (VG)</p><br /> <p>Fried whipped eggs, ricotta, spring onions & dill</p><br /> <p>Italian Eggs Benedict*</p><br /> <p>Poached egg, silky hollandaise & crispy prosciutto over a toasted English muffin</p><br /> <p>Truffle Scramble Eggs (VG)</p><br /> <p>Whipped eggs with truffle salt & crème fraîche, over brioche toast with</p><br /> <p>blistered cherry tomatoes</p><br /> <p>Southwest Scramble</p><br /> <p>Whipped eggs, chorizo or ham, peppers, jalapeños & onion, cheddar cheese.</p><br /> <p>Avocado Toast (VG)(V)</p><br /> <p>Smashed avocado, sliced heirloom tomato, any style egg</p><br /> <p>Omelet (VG)</p><br /> <p>Cheese, Southwest, or Vegetable</p><br /> <p>Breakfast Proteins</p><br /> <p>Bacon, breakfast sausage or plant based sausage (V)</p><br /> <p>Hangover Homefries (VG)</p><br /> <p>Fried potatoes with peppers, onions & paprika</p><br /> <p>Cinnamon French Toast</p><br /> <p>Cinnamon Raisin bread coated in egg batter then toasted & served with</p><br /> <p>fresh berries</p><br /> <p>Tropical Smoothie Bowls (VG)(V)</p><br /> <p>Blended açaí & banana, topped with granola, coconut,</p><br /> <p>blueberries, honey or agave</p><br /> <p>Yogurt & Granola (VG)</p><br /> <p>Oatmeal (V)</p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p><br /> <p><u>LUNCH</u></p><br /> <p><em>All lunch items may be adjusted</em></p><br /> <p><em> to dietary preference on request</em></p><br /> <p><em>*vegetarian options available for all meals</em></p><br /> <p><u> </u></p><br /> <p>Gazpacho (VG)(V)</p><br /> <p>Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth & then chilled for a refreshing Spanish summer dish</p><br /> <p><u> </u></p><br /> <p>Sweet Potato Curry Soup (VG)(V)</p><br /> <p>Roasted sweet potato, shallot, curry spices, coconut milk, blended & topped with roasted spiced chickpeas</p><br /> <p> </p><br /> <p>Lentil Curry Soup (VG)(V)</p><br /> <p>Lentils, curry spices, tomatoes & onion served with rice</p><br /> <p><u> </u></p><br /> <p>Tuna Niçoise Salad*</p><br /> <p>Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette</p><br /> <p><u> </u></p><br /> <p>Wardolf Chicken Salad</p><br /> <p>Roasted chicken breast, apple, red grapes, celery, walnuts, & yoghurt served over mixed greens</p><br /> <p><u> </u></p><br /> <p>Moroccan Chickpea Salad (VG)</p><br /> <p>Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon</p><br /> <p><u> </u></p><br /> <p>Grilled Chicken Kale Caesar Salad</p><br /> <p>Grilled chicken with kale, croutons, parmesan & homemade Caesar dressing</p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p>Chicken Milanese*</p><br /> <p>Italian breaded chicken breast, served with arugula, parmigiano shavings & lemon wedges</p><br /> <p><u> </u></p><br /> <p>El Fresco Mexican Salad</p><br /> <p>Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette</p><br /> <p><u> </u></p><br /> <p>Roasted Beet Root & Burrata (VG)</p><br /> <p> Roasted whole beets, burrata cheese, toasted pine nuts & balsamic glaze</p><br /> <p><u> </u></p><br /> <p> </p><br /> <p>Grilled Tuscan Chicken*</p><br /> <p>Grilled marinated lemon chicken breast, grilled zucchini, bell peppers, & eggplant</p><br /> <p> </p><br /> <p>Tuna Poke Bowl</p><br /> <p>Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice</p><br /> <p>Grilled Red Snapper</p><br /> <p>Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous</p><br /> <p> </p><br /> <p>Mahi Mahi Fish Tacos</p><br /> <p>Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas</p><br /> <p> </p><br /> <p>Blackened Snapper</p><br /> <p>Blackened Snapper with Corn & Zucchini Succotash</p><br /> <p> </p><br /> <p>Italian Specialty Panini*</p><br /> <p>Served hot or cold, imported meats from Italy, provolone, basil pesto & arugula on fresh baked focaccia bread</p><br /> <p> </p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p><br /> <p><em> </em></p><br /> <p><em> </em></p><br /> <p><u>Entreés & Canapes</u></p><br /> <p><u> </u></p><br /> <p>Charcuterie*</p><br /> <p>Assorted cured meats, local cheeses, fruits & sweets served with an assortment crackers & toasts</p><br /> <p> </p><br /> <p>Hummus & Crudités (VG)(V)</p><br /> <p>Fresh made garlic hummus with roasted pine nuts & assorted with fresh carrots, cucumbers, radishes, & pita chips</p><br /> <p> </p><br /> <p>Smoked Salmon Sushi Roll ups</p><br /> <p>Smoked Salmon rolled up with scallion cream cheese, avocado & cucumber</p><br /> <p> </p><br /> <p>Caviar & Blinis</p><br /> <p>Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, crème fraîche,  chives</p><br /> <p> </p><br /> <p>Salmon Poké</p><br /> <p>Yuzu Salmon, cucumber, & pineapple with wonton crisps</p><br /> <p> </p><br /> <p>Coconut Prawns</p><br /> <p>Freshly battered in coconut & panko, fried and served with Sweet Chilie Sauce</p><br /> <p> </p><br /> <p>Caprese Skewers (VG)</p><br /> <p>Heirloom cherry tomato & bocconcini mozzarella, fresh basil & aged balsamic reduction</p><br /> <p> </p><br /> <p>Pao De Queijo* (VG)</p><br /> <p>Mini tapioca cheese puffs with chives</p><br /> <p> </p><br /> <p>Roasted Tomato Bisque Shooters</p><br /> <p>Shooters filled with creamy roasted tomato bisque & fresh basil</p><br /> <p><em> </em></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p><br /> <p><u>DINNER</u></p><br /> <p><em>All dinner items may be adjusted</em></p><br /> <p><em> to dietary preference on request</em></p><br /> <p><em>*vegetarian options available for all meals</em></p><br /> <p><u> </u></p><br /> <p>Surf & Turf</p><br /> <p>Butter poached lobster & seared filet mignon, demi glace reduction, roasted asparagus, parsnip purée</p><br /> <p> </p><br /> <p>NY Strip Steak Au Poivre</p><br /> <p>Peppered NY strip steak, cognac cream sauce, sautéed spinach, roasted fingerling potatoes</p><br /> <p><u> </u></p><br /> <p>Southwest Ribeye Steak*</p><br /> <p>Grilled bone-in ribeye steak seasoned with chef’s secret 12 spice blend, chimichurri, loaded sweet potato</p><br /> <p> </p><br /> <p>Beef Tenderloin</p><br /> <p>Sous vide beef tenderloin, horseradish cream, asparagus & truffle potato puree</p><br /> <p><u> </u></p><br /> <p>Herb Crusted Rack of Lamb</p><br /> <p>Roasted basil crusted lamb, served with slow roasted tomatoes & potato purée</p><br /> <p> </p><br /> <p>Chicken Piccata</p><br /> <p>Seared chicken breast then braised in white wine, lemon, garlic & capers over spaghetti</p><br /> <p><u> </u></p><br /> <p>Seafood Cioppino*</p><br /> <p>White fish, clams & mussels served in a tomato based</p><br /> <p>fish stew with white wine, fennel & garlic focaccia</p><br /> <p><u> </u></p><br /> <p>Chilean Sea Bass</p><br /> <p>Seared sea bass, saffron beurre blanc served with wild rice & broccolini</p><br /> <p><u> </u></p><br /> <p>Saffron Prawns & Risotto</p><br /> <p>Prawns, saffron beurre blanc served</p><br /> <p>with champagne prawn risotto with peas</p><br /> <p> </p><br /> <p>Blackened Mahi Mahi</p><br /> <p>Blackened mahi mahi served with mango salsa, salad & coconut rice</p><br /> <p> </p><br /> <p>Miso Salmon</p><br /> <p>Miso crusted salmon over sauteed bok choy & coconut black rice</p><br /> <p> </p><br /> <p>Branzino alla Puttanesca*</p><br /> <p>Italian sea bass pan seared & cooked in cherry tomatoes, kalamata olives, garlic & chile, served over arugula</p><br /> <p>*vegetarian option with pasta</p><br /> <p> </p><br /> <p>Parpadelle Bolognese</p><br /> <p>Slow braised beef, pork, & veal in a tomato based sauce over fresh parpadelle pasta</p><br /> <p><em>*vegetarian option available</em></p><br /> <p><em> </em></p><br /> <p>Prawn & Mussel Red Thai Curry</p><br /> <p>Prawn shell stock, red curry paste, prawns & mussels cooked with garlic, lemongrass, ginger, mushrooms, & bell peppers in a coconut curry broth over rice</p><br /> <p><em>*vegetarian option available with tofu</em></p><br /> <p> </p><br /> <p>Melanzane Parmigiana* (VG)</p><br /> <p>Italian breaded eggplant fried then layered with marinara sauce & mozzarella</p><br /> <p>cheese, baked (grandma recipe)</p><br /> <p> </p><br /> <p>Spaghetti Alla Pomodoro* (VG)(V)</p><br /> <p> Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti</p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><u> </u></p><br /> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p><br /> <p><u>Desserts</u></p><br /> <p><u> </u></p><br /> <p>Dark Chocolate Tart (V)(GF)</p><br /> <p>Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt</p><br /> <p> </p><br /> <p>Tiramisu</p><br /> <p>Lady fingers dipped in coffee liquor, layered with mascarpone cream</p><br /> <p> </p><br /> <p>Chocolate Lava Cakes</p><br /> <p>Chocolate cakes with gooey center served with vanilla bean ice cream</p><br /> <p> </p><br /> <p>Lemon Torta Caprese (GF)</p><br /> <p>White chocolate and lemon zested almond flour cake</p><br /> <p> </p><br /> <p>Lemon Tart</p><br /> <p>Served with Lemon Curd</p><br /> <p> </p><br /> <p>Vanilla Panna Cotta</p><br /> <p>Vanilla bean infused cream with wild berry coulis</p><br /> <p> </p><br /> <p>Banana’s Foster</p><br /> <p>Brûléed banana slices in rum, brown sugar, & spices served with vanilla ice cream</p><br /> <p> </p><br /> <p>Crème Brûlée</p><br /> <p>Vanilla bean custard with fresh berries</p><br /> <p> </p><br /> <p>Chocolate Avocado Mousse (V)</p><br /> <p>Avocado infused with cocoa, served with dehydrated berries & pistachios</p><br /> <p> </p><br /> <p>Baked Alaska</p><br /> <p>Sponge cake, black forest ice cream coated with brûléed whipped meringue</p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p> </p><br /> <p><em>* items are chefs favorites, (V) vegan, (VG) vegetarian</em></p> </div> </div> </div> </div> </div>
  • parsed_reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example' itemscope itemtype="https://schema.org/Review"> <div itemprop="name" content="Review of CUPCAKE"></div> <div itemprop="itemReviewed" itemscope itemtype="https://schema.org/Hotel"> <span itemprop="name">CUPCAKE</span> </div> <div itemprop="author" itemtype="https://schema.org/Person" itemscope> <meta itemprop="name" content="CUPCAKE Crew 2" /> </div> <div itemprop="reviewBody" class="yacht_rev"> <div>Summer 2023</div><div class='clr'></div><div style='text-align:left;'>"It was a wonderful trip--we loved the crew! Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again." </div><div class='clr'></div></div> </div> <div class='bs-example' itemscope itemtype="https://schema.org/Review"> <div itemprop="name" content="Review of CUPCAKE"></div> <div itemprop="itemReviewed" itemscope itemtype="https://schema.org/Hotel"> <span itemprop="name">CUPCAKE</span> </div> <div itemprop="author" itemtype="https://schema.org/Person" itemscope> <meta itemprop="name" content="CUPCAKE Crew 3" /> </div> <div itemprop="reviewBody" class="yacht_rev"> <div>Winter 2023</div><div class='clr'></div><div style='text-align:left;'>All I have to say is WOW! And Thank you!!<br /> <br /> Thanks for an amazing time that exceeded all expectations. The crew, led by Captain Nick's skills (functioning way beyond his years), made the trip truly exceptional. The Interiors team rock-solid performance and the phenomenal chef, added to the outstanding experience. The attention to detail in boat cleanliness and the top-notch amenities (the beds, the sheets, the air conditioning, the water pressure in the showers) were simply outstanding. The tenders and seabobs made for perfect adventures, like swimming alongside a big turtle. My friends and I are still buzzing about this trip, with memories that will last a lifetime. Cheers to Cupcake and its crew for making us feel like royalty!</div><div class='clr'></div> </div> </div>
  • singlebox: <div class="col-sm-12 col-md-4 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="35620" data-price="132000"> <div class="property_listing"> <div class="mo_badges"> <div class="reviews_small"> <i class="fa fa-star" aria-hidden="true"></i> 4 reviews </div> <div class="reviews_small"> Jetskis: 2 </div> <div class="reviews_small"> Jacuzzi </div> </div> <div class="lds-circle"><div></div></div> <div class="single_yacht_slider yachts uninitialized swiper"> <div class="swiper-wrapper"> <div class="swiper-slide mainimg block"> <img width="800" height="535" loading="lazy" src="/wp-content/uploads/moimg/wp-content/uploads/yacht/c/cupcake/cupcake-main-image-uprayc-1676123268_resize-800,535.jpg" class="block w-100"/> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht7946/7946brochure2_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img 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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht7946/7946brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht7946/7946brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">CUPCAKE</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $132,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 5 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 132 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Westship </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 12 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2022 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 60 US Gall/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://bahamasmotoryachts.com/yacht/crewed-yacht/cupcake-132-ft-westship/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/bahamasmotoryachts.com/wp-content/uploads/yacht/c/cupcake/cupcake-main-image-uprayc-1676123268.jpg?ssl=1" data-title = "CUPCAKE" data-link = "https://bahamasmotoryachts.com/yacht/crewed-yacht/cupcake-132-ft-westship/" data-price = "132000">Inquire</button></p> </div> </div> </div> </div>

  • CUPCAKE

    Price Terms: Plus Expenses

    Price from $132,000/week

    High season $152,000/week

    Price excluding Taxes and APA
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    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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