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Power Catamaran Siete Mares

Where Luxury meets adventure!

“The Seven Seas are Calling”

Siete Mares will accommodate 8 charter guests in 4 staterooms that offer the option for differing cabin arrangements if needed. She is a 2025 motor catamaran with a Williams 110 HP, 15 foot, 8 passenger tender, hardwood decking, hydraulic lift, state of the art water treatment system, luxury staterooms with in suite televisions and stereo systems, galley down with full wet bar in the salon, interior and exterior dining options, interior lounge with a 55 inch retractable flat screen television, exquisitely customizable menu, eco-friendly and reef safe toiletries, bar stocked to guest preference, 1 two-person kayak, water skis, wakeboard, 4 stand up paddle boards convertible to a windsurfer, 4 underwater scooters, deep sea fishing equipment, snorkeling gear, floating dock, rendezvous scuba diving, yoga mats, exercise bands, dumbbells, board and card games and Siete Mares giveaways.

7-Night Charter Rates
From
$80,500 (2 passengers 7 nights)
To
$85,000 (8 passengers 7 nights)*
Details
Guests
Up to 8
Guest Cabins
4
Length
78
Cabin Layout
4 Queens en-suite with A/C
Designer
Lagoon
Launched
2025
Home Port
Scrub Island Resort, Scrub Island, BVI

Meet the Crew

Crew photo

CAPTAIN: Tiago Farto Silva

Tiago was born in Lisbon and grew up in Peniche, a surf town on Portugal’s west coast. From a young age he was drawn to the water—sailing optimists and 420s, surfing, and swimming whenever he could. In his twenties, he worked as a surf instructor at Baleal Surfcamp, teaching both kids and adults from all over Europe how to catch their first wave. He later studied at the Nautical University in Lisbon, earning a degree in Nautical Sciences before joining the Norwegian merchant navy as a deck officer. His career took him across the North Sea, Gulf of Mexico, and South Atlantic aboard chemical tankers, seismic vessels, and ROV ships. In 2019, Tiago returned to Europe and began working charters in Greece and Croatia, and it also brought him to Tahiti and the Caribbean. He loves that chartering allowed him to bring together many of his passions—instructing, navigating, exploring, and life on the water—and he’s been doing it ever since. Having spent most of his life at sea, Tiago is a confident and experienced captain who enjoys sharing his knowledge and showing others the beauty of life on the ocean. Calm, capable, and deeply experienced, Tiago makes every guest feel safe, relaxed, and well taken care of.



C E R T I F I C A T E S
• RYA Yacht Master
• Ocean Skipper
• Master of Yachts 200 GT Unlimited (MCA)
• OOW 500+ GT
• GMDSS Operator
• Dynamic Positioning Operator
• STCW Instructor
• Helicopter landing officer
• First Aid Certified
• Firefighting Certified
• Helicopter Underwater Escape Training
• ENG1


CHEF: Maxime Hughes

Raised along the Eastern Cape of South Africa, Maxime’s affinity for the ocean naturally evolved into a career at sea. With a strong background in hospitality and formal culinary training in Cape Town, she brings a refined yet adaptable approach to her role as a yacht chef. Her experience includes over 75,000 nautical miles sailed, a global circumnavigation, and participation in prestigious events such as the Monaco Grand Prix, Oyster World Rally and Oyster Regattas, journeys that have shaped her globally inspired culinary style. She has catered to high-profile and discerning guests in exclusive settings, requiring both discretion and precision at the highest level. Maxime’s cuisine is ingredient driven, elegant, and thoughtfully executed, reflecting a balance of technical precision and creativity. Known for her composure under pressure and intuitive guest awareness, she delivers a seamless and highly personalised dining experience.

C E R T I F I C A T E S
• IYT Professional Yacht Chef Culinary Course
• SYCA Super Yacht Chef Culinary Course
• Yacht Stewardess Course
• Food Hygiene & Safety Level 3
• STCW & PDSD
• MSOS Proficiency in Medical First Aid
• ENG1
• The Nutrition Institute Diploma
• Hospitality Management Diploma
• Events Management Diploma


FIRST MATE: Dylon Holm

Driven by a deep love for people and the ocean, Dylon joined the National Sea Rescue Institute (NSRI) as a Volunteer Rescue Crew member and Class 4 Coxswain. His hands-on experience includes medical evacuations, surf rescues, CPR, and ensuring safety in high-pressure maritime environments. Whether swimming, bodyboarding, or simply keeping watch from a distance, Dylon is always focused on helping others enjoy their holiday safely. His background in bartending, customer relation allow him to create memorable, well-managed experiences—balancing fun with a quiet commitment to safety and care. With Dylon, every trip is not only enjoyable and engaging, but also supported by the calm confidence of someone who knows how to keep people safe without ever getting in the way of the moment. 

C E R T I F I C A T E S
• STCW
• Designated Security Duties Certificate
• Personal Safety and Social Responsibilities
• Fire Prevention and Fire Fighting
• Elementary First Aid
• Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew


YACHT HOST: Sarai Ben Ari

Sarai's journey has taken her from the picturesque coastlines of Italy, Germany, and Israel to the serene decks of luxury yachts. Raised with a deep connection to the sea as the daughter of a skipper, she has always been passionate about exploring the beauty of the outdoors. Her love for the ocean led her to competitive windsurfing and scuba diving, capturing the wonders of nature through her lens with photography. With a background steeped in Mediterranean and Italian cuisines, Sarai initially brought her talents to the galley, crafting meals that brought people together around the dining table. Her experiences in hospitality and her service as a Commanding Officer have instilled in her a profound appreciation for human connection and companionship. After completing two successful seasons in the Caribbean offering luxury charter experiences, Sarai now brings her passion for the outdoors and her dedication to creating memorable experiences to her role as a yoga instructor and vacation curator. She delights in sharing the activities she loves with her guests, from tranquil yoga sessions to immersive adventures that showcase the natural beauty of their surroundings. Passionate about free diving, Sarai also enjoys introducing guests to the serene and awe-inspiring world beneath the waves. She is committed to crafting the ultimate vacation experience, fostering connections, and creating lasting memories for everyone on board.

C E R T I F I C A T E S
• HACCP Food Safety System for
• Restaurants and Other Catering Services
• STCW
• Yoga Alliance Teacher 200h
• Yin Yoga Instructor
• PADI Rescue Diver
• Officer’s Course
• Search and Rescue Rope Gliding
• Officer's self development and mindfulness training

The Details

Availability & Rates

Upcoming 12 Months Reservation Calendar:

Available:
Available weekend day:
Hold/Option:
Booked:
Unavailable:
Caribbean off season:
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May 202712345678910111213141516171819202122232425262728293031
Jun 2027123456789101112131415161718192021222324252627282930 

Note: this calendar is not always 100% current. Please contact us for more information about available dates aboard this yacht.
Hours required between charters: 48, Inquire for 24

7-night Charter Rates by Group Size

Passengers: 2 3 4 5 6 7 8
Winter
2025 to 2026
$78,000 $78,750 $79,500 $80,250 $81,000 $81,750 $82,500
Summer
2026
$69,000 $69,000 $69,000 $69,000 $69,000 $69,000 $69,000
Winter
2026 to 2027
$80,500 $81,250 $82,000 $82,750 $83,500 $84,250 $85,000
*Price range is subject to change. Please contact us for pricing for various party sizes, number of nights and seasons. Best price guarantee: We endeavor to offer the lowest prices available and will always match lowest rates. We accept Visa, MasterCard and AMEX, no fees. We accept Visa, MasterCard and AMEX
Specs & Cabin Layout

Cabin Layout

Specifications

Length
78
Beam
36
Draft
4.2
Designer
Lagoon
Children Allowed
Yes
Flag
Cayman Islands
Guests
8
Max. Speed
20
Dinghy/Tender
14'9
Dingy Max. Passengers
8
Dinghy hp
110hp
Wash basins
4
Heads
4
Tp in heads
Yes
Helipad
No
Jacuzzi
No
Engines
Engines: 2x John Deere N13 580hpGenerators: 2 x Cummins 27kw & ⁠Cummins 21kw
Generators
Yes
Fuel
80
Cruising speed
12
Accomodation
Guest Cabins
4
Guest Electric Heads
4
Accommodation Description

Every cabin has a television

The crew occupy the port forward and midship cabins.

The port aft cabin has 2 twins which can be converted into a large queen bed.

Location
Home Port
Scrub Island Resort, Scrub Island, BVI
Winter Cruising Area

Yacht is based out of Scrub Island Resort & Marina, BVI

2025/2026 Season Locations:
BVI: October 2025 – April 2026
West Mediterranean, Corsica & Sardinia: June 6th – September 2026.
Yacht will return to Caribbean after summer for 2026/2027 BVI season

Inquire for more details.

Summer Cruising Area

Yacht is based out of Olbia, Sardinia

2025/2026 Season Locations:
BVI: October 2025 – April 2026
West Mediterranean, Corsica & Sardinia: June 6th – September 2026.
Yacht will return to Caribbean after summer for 2026/2027 BVI season

Inquire for more details.

Preferred Port
Scrub Island, BVI
Other Port
Tortola, BVI
Hours Between Charters
72
Amenities & Entertainment
WiFi Internet
Onboard WIFI
Sun Awning
Yes
Hammock
No
Deck Shower
Yes
Hair Dryer
Yes
Water Maker
Yes
Ice Maker
Yes
BBQ
Yes
Voltage
110V
Stereo System
Yes
iPod Hookup
Yes
DVD Player
Yes
Board Games
Yes
Satellite tv
No
Bimini
Yes
Kosher
Yes
Nude
Yes
Guests smokes
Yes
Guest pets
No
Minimum age
None
Gym exercise
Yes
Elevators
No
Wheelchair access
No
Inverter
Yes
Water capacity (gallons)
350
Stabilizers
No
Water Sports
Adult Waterskis
Yes
Kids Waterskis
Yes
Stand Up Paddle Board
Yes
Snorkeling Gear
Yes
Tow Tube
Yes
Scurfer
No
Wake Board
Yes
1-Person Kayak
No
2-Person Kayak
Yes
Float Mats
Yes
Sailing Dinghy
Yes
Beach Games
Yes
Fishing Gear
Yes
Fishing Gear Type
Rod and Reel (2 rods)
Number of Rods
2
Underwater Camera
No
Other Water Toys

(1) Wakeboard
(1) Junior wakeboard
(1) Towable tube
(4) SUP’s – 2 of which have a sail kit
Floating Dock
(1) 2 person Kayak
(8) Sea Scooters
(2) Windsurfers
(1) e-foil (use permitted with signed waiver)

Sea scooters
Yes
Kneeboard
No
Windsurfer
Yes
Swim platform
Yes
Boarding ladder
Yes
Sea bobs
No
Kite boarding
No
Scuba & Crew
Scuba Info
Rendezvous Not Included
Air Compressor
Not Onboard
Captain License
RYA Yachtmaster Oceans
Crew Smokes
No
Crew Pets
No
Caters to Special Diets
Yes
Menu

SAMPLE MENU – Chef Maxime

Light & Coastal Mediterranean

Breakfast 

Salmon Eggs Benedict

Homemade English Muffin | Smoked Salmon | Poached Egg | Dill Hollandaise

Blueberry & Lemon Ricotta Crepes

Classic Crepes | Ricotta & Lemon Zest | Blueberry Compote

Turkish Cilbir

Poached Egg | Seasoned Yoghurt | Harissa Oil | FreshDill | Homemade Pita Toast

Pain Perdu

Pain Perdu in Vanilla Custard | Citrus Ricotta | Honey Drizzle | Pistachio Crumb

Halloumi & Avocado Toast

Hot Honey Grilled Halloumi | Sliced Avocado | Focaccia Toast | Confit Tomatoes

Honey Fig Yoghurt Bowls

Honey Roasted Figs | Greek Yoghurt | Honeycomb | Roasted Almonds

Savoury Pain Perdu

Parmesan Custard | Comte | Crispy Prosciutto | Poached Egg | Herb Hollandaise

Health Benedict

Poached Egg | Sliced Avocado | Sweet Potato Rosti | Arugula |

Lunch

Harissa & Lemon Gamberi

 Tomato Carpaccio, Red Onion & Capers| Herbed Couscous| Green Leaf Salad

Mediterranean Table 1

Chicken Souvlaki | Grilled Vegetable Mezze | Halloumi | Smoky Paprika & Za’atar Hummus | Tzatziki | Flat Bread

Tagliatelle

Fresh Tagliatelle, Tomato Confit & Burrata | Rocket & Pine Nut Salad | Olive Focaccia

Grilled Sea Bream

Fresh Caught Lemon & Herb Sea Bream | Orzo Salad | Caprese Board

Crudo Tasting

Salmon Crudo | Tuna Crudo | Sea Bream Crudo | Sourdough Crostini | Celery & Green Apple Salad

Mediterranean Table 2

Lamb Koftas | Cauliflower Tabouleh | Lemon & Garlic Hummus | Tzatziki | Flat Bread

Chefs Sushi Sushi Table

Nigiri | Sashimi | Maki | Uramaki

Spaghetti ale Vongole

Fresh Spaghetti | Vongole in White Wine, Chilli & Parsley | Confit Tomato Focaccia | Grilled Peach & Prosciutto Salad with Basil, Rocket & Balsamic Pearls

Canapés & Small Bites

Whipped Feta & Roasted Pepper Crostini | Lamb Koftas & Tahini Yogurt

Beef Tartar Brioche | Parmesan Polenta Bites

Marinated Olives | Fresh Focaccia | Prosciutto Wrapped Melon, Aged Balsamic

Crispy Prosciutto Dates | Smoked Aubergine Crostini

Sea Bream Ceviche, Fennel, Orange & Chilli | Caprese Skewers, Balsamic Pearls & Basil Oil

Zucchini Ribbon Roll, Ricotta & Pine nuts | Anchovy & Roasted Pepper Crostini

Burrata, Cherry Tomato Confit, Olive Crumb | Duck Breast, Fig Gel | Pistachio Crumb

Chicken Souvlaki, Lemon Yoghurt | Falafel Bite, Tahini, Pickled Cucumber

 

Starters

Tartar de Boeuf | Caper Dressing | Crostini | Confit Egg Yolk | Chive

Charred Courgette | Ricotta | Lemon | Pine Nut Crumble

Compressed Tomato | Basil Emulsion | Olive Oil Gel | Oregano & Parmesan Crisp

Ricotta Gnudi | Brown Butter | Sage Crisp | Micro Sage

Beef Carpaccio | Parmesan Cream | Crispy Capers | Lemon & Olive Oil

Celeriac Fondant | Apple Glaze | Walnut Shard | Dill

Salmon Tartar | Mustard Vinaigrette | Rye Crumb | Dill

Zucchini Flowers | Sun-dried Tomato & Basil Ricotta | Basil Oil & Lemon

Charred Leek | Almond Cream | Fermented Lemon | Buckwheat Crumb

Main Courses

Roast Lamb Rump | Aubergine Purée | Pomegranate Glaze | Pickled Shallot | Fried Capers

Seared Dorade | Citrus Beurre Blanc | Basil Oil | Courgette

Fresh Made Gnocchi | Truffle Cream | Wild Mushroom | Crispy Shallot | Chives

Beef Fillet | Celeriac Purée | Red Wine Jus | Crispy Shallot | Baby Leeks

Seared Duck Breast | Orange Glaze | Light Herb Salad | Pickled Carrot | Hazelnut Crumb

Ravioli | Brown Butter | Sage | Walnut Crumb | Parmesan Crisp

Grilled Ribeye | Rosemary Glaze | Charred Broccolini | Salsa Verde | Maldon Salt

Seabass | Champagne Beurre Blanc | Capers | Kale | Parmesan Shard

Desserts

Sicilian Panna Cotta

Lemon Panna Cotta | Raspberry Gel | Almond Crumble

Pistachio Mousse

Quenelle Pistachio Mousse | Olive Oil Soil | White Chocolate Shard

Amalfi Lemon Cake

Lemon Olive Oil Cake | Honey & Thyme Drizzle | Mascarpone | Orange Tuile

Chocolate & Orange

Dark Chocolate Mousse | Cacao Soil | Candied Orange Zest | Orange Gel

Peach & Praline

Poached Peach | Mascarpone Foam | Hazelnut Praline | Peach Gel

Blood Orange Tart

Blood Orange Curd | Shortbread | Burnt Meringue

Rose & Strawberry Pavlova

Hint of Rose Pavlova | Strawberry Compote | Light Chantilly | Mint

Tonka Crème Brûlée

Honey Glazed Figs | Walnut Crumble

SAMPLE MENU – Chef Kiki

BREAKFAST

Eggs Benedict 

homemade English muffin with poached egg, crispy prosciutto, avocado, saffron Hollandaise and micro-greens

Health Eggs

oven baked egg frittata with spinach, green herbs, onions and feta, served with a kale salad and a homemade gluten-free cracker

Dutch Indulgence

 sweet & savory Dutch pancakes rolled up with cinnamon-apple compote and salted caramel or savory with Gouda cheese, bacon and bourbon maple syrup

Avocado Toast

thinly sliced avocado, soft boiled egg, feta, cucumber ribbons, homemade crispy chili oil and a drizzle of honey

Breakfast Salad

salted Greek yoghurt with pickled mini cucumbers, soft boiled egg, fresh dill, mint, radishes and zingy lemon vinaigrette, served with sourdough toast

Granola Bowl 

homemade warm spiced granola, blood orange, local banana, Orgeat syrup soaked berries and strained thick yoghurt

Huevos Rancheros

homemade tortilla with two crispy sunny-side-up eggs, fresh salsa verde, Pico de Gallo, Cotija cheese and avocado crema

Scandinavian Style

breakfast plate with slice of sourdough, homemade butter, whipped honey, Havarti cheese, soft boiled egg and homemade Swedish cardamom buns

LUNCH

Lobster Cobb

chopped Cobb salad with bacon, sun gold tomatoes, avocado, fresh shucked corn and poached lobster, dressed with a buttermilk tarragon dressing

Spaghetti Puttanesca

homemade spaghetti with a fresh Puttanesca sauce, finished with hard seared scallops and chili butter

Sandwich Deluxe

freshly made Focaccia, mortadella, pistachio pesto, buratta, bitter rocket salad and crispy pistachio’s

Ceasar Schnitzel

kale and romaine Ceasar salad with sourdough croutons on top of a thin crispy fried chicken schnitzel

Med Style 

grilled tuna steak with creamy caper sauce and preserved lemon alongside a Panzanella salad with sesame croutons, mini heirloom tomatoes, black basil, strawberries, grilled peach and mozzarella.

Gourmet Taco’s

 slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa  broiled caramalized cod on homemade tortilla with charred pineapple, cilantro and white onion

Chicken Danburi

miso marinated chicken thigh served over warm rice with tamari marinated mushrooms, soy cured egg yolk, green onions and dashi mayo

SMALL BITES

French Pissaladiere

 puff pastry with Ortiz anchovies, sweet caramelized onions and kalamata olives

Katsu Bao

freshly steamed bao buns with panko fried pork cutlet, napa cabbage, dashi mayo and pickled daikon

Charcuterie

 assorted meats and cheeses with dried fruit, oven roasted nuts, homemade condiments and walnut-fig crackers

Summer Rolls

Vietnamese rice paper rolls with poached shrimp, rice noodles, pickled cucumber and fresh herbs

Poke Nacho’s

crispy wonton chips with soy marinated tuna, spicy sriracha mayo, furikake, green onions and cilantro

Crudité

ensemble of local vegetables with a miso-tahini dipping sauce

Bread & Butter 1

homemade garlic parmesan Brioche with whipped miso butter

Bread & Butter 2 

homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip

STARTERS

Peruvian Ceviche

fresh snapper in Leche de Tigre, served with lime tortilla chips

Duck Carbonara

 small portion of spaghetti carbonara with duck prosciutto and salt cured egg yolk

Tuna Crudo

fresh yellow fin tuna with pickled papaya two ways, pickled blackberry, crispy shallots and a mint and coriander dressing

Miso Soup

cozy warm dashi miso broth with silken tofu, wakame seaweed and green onions

Beet Carpaccio

thinly sliced roasted yellow and red beets with goats cheese cream, bacon crumble and smoked olive oil

Burrata & Citrus

creamy burrata with torched orange and grapefruit, pickled fennel, pink peppercorn, roasted hazelnuts and finished with a lemon-ginger vinaigrette

Steak Tartare

 beef tenderloin tartare with egg yolk cream, ‘Amsterdams Uitje’, cornichon, crispy shallots and homemade tomato-chili jam

Tomato Tart

mini savory tart with heirloom tomatoes, basil pesto, basil infused olive oil and creamy straciatella

MAINS

Duck

pan seared duck breast with parsnip puree, ginger-carrot cream, oven roasted golden beets and potato crisp served with a sweet plum reduction

Ribeye

grilled ribeye with homemade Bearnaise sauce served with sides of bacon- maple Brussel sprouts, oven roasted garlic parmesan potatoes and an apple & fennel slaw

Chicken

juicy Frenched chicken breast with cauliflower puree, fondant potato and pan seared broccolini with a lemon-caper Velouté

Seabass & Mackerel

broiled mackerel and pan seared seabass with jasmine rice, shucked peas, charred corn in a spicy & sour Tom Yum broth

Lamb

grilled lamb chops served with mint Chermoula, shaved almonds and warm couscous with prunes

Lobster Rigatoni

 butter poached local lobster with spicy vodka rigatoni

Ravioli

 homemade XL ravioli filled with sweet corn & ricotta, served with saffron beurre blanc, blistered tomatoes, charred corn, basil oil and crispy leek

Pizza

tasting menu with eight rounds of homemade pizza’s with classic and out- of-the-box toppings

DESSERTS

Caribbean Pavlova

coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd

Creme Brûlée

classic French creme brûlée with Tahitian vanilla

S’mores Deluxe

homemade chocolate chip cookie topped with burnt Italian meringue, double choc ice cream and hot salted caramel sauce

Apple Tart

classic Dutch ‘Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream

Basque Cheesecake 

burnt Basque cheesecake with salted chocolate sauce or homemade berry compote

Lemon Meringue

mini lemon meringue tart with zingy lemon curd and sweet meringue

Carrot Cake

slice of homemade carrot cake with cream cheese frosting and candied pecans

21+

Sgroppino with lemon sorbet, vodka and prosseco

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