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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.

Advertised by DMA Yachting, the breathtaking charter yacht CUPCAKE is a 132 ft motor yacht featuring a hot tub. CUPCAKE spends the winter season in British Virgin Islands. She was delivered by the well-known ship builder Westship in 2000. A succesful refit was finalized in 2022. The ingenious yacht layout features 12 cozy cabins and easily accommodates up to 12 guests.

CUPCAKE is classified as a superyacht. The key pary of the boat - the aft deck, is right next to the attractive and sleek main salon.. The main saloon is a gathering space to spend time when the weather is not ideal and enables a number of media entertainment options.

12 welcoming cabins are thoughtfully spread out to allow for comfortable access and private setting.

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

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

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
Turnaround: 48hrs

Price Terms

Plus Expenses - add APA to the price you see

Plus Expenses arrangement includes the boat and crew only (without tip).

All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.

The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).

For a motor yacht like CUPCAKE, the expected APA is 25% to 40% of the charter price ($33,000 - $52,800), making the charter cost $165,000 to $184,800. Exact amount will be confirmed after inquiry.

You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).

The remainder of the APA is returned after charter.

CUPCAKE Yacht Charter Price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Total	Note
14 day charter	264,000USD to 304,000USD	52,800USD to 91,200USD	316,800USD to 395,200USD	Discounts outside the main season are common.
7 day charter	132,000USD to 152,000USD	26,400USD to 45,600USD	158,400USD to 197,600USD	Standard charter rate, base for all calculations.
3 day charter	66,000USD to 76,000USD	13,200USD to 22,800USD	79,200USD to 98,800USD	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 132,000USD / 6 * 3 days = 66,000USD

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

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

CUPCAKE Yacht Charter Locations

Summer Season

Caribbean Virgin Islands (BVI/USVI)

Bahamas

Leeward Islands

Windward Islands

USVI

BVI

Winter Season

Caribbean Virgin Islands (BVI/USVI)

Bahamas

Leeward Islands

Windward Islands

USVI

BVI

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:

Features

BBQ: Yes

AC: Full

Generator: 2

Internet: Onboard WIFI

Cruising Speed: 11

Max Speed: 17

Layout

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:

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

Captain

First Officer

Chief Engineer

Chef

Chief Stewardess

2nd Stewardess

3rd Stewardess

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

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!

Gallery

molon24425

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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
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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. 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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.
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wpcf_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
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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. 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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) 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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. 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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!! 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
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nude: Inq
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flag: Jamaica
captain_nation: American
crew_nationality:
jacuzzi: 1
jetskis_multiple: 2
scubaonboard: Yacht offers Rendezvous Diving only
mo_sync_modified: 1741469449
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cya_content: a:2:{s:4:"time";i:1663187318;s:3:"cya";s:2505:"<div class="bottom-15"><div class="position-absolute mox"></div><h2 id="yacht_description"> CUPCAKE Yacht Description</h2></div>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.Advertised by DMA Yachting, the breathtaking charter yacht CUPCAKE is a 132 ft motor yacht featuring a hot tub. CUPCAKE spends the winter season in British Virgin Islands. She was delivered by the well-known ship builder Westship in 2000. A succesful refit was finalized in 2022. The ingenious yacht layout features 12 cozy cabins and easily accommodates up to 12 guests. CUPCAKE is classified as a superyacht. The key pary of the boat - the aft deck, is right next to the attractive and sleek main salon.. The main saloon is a gathering space to spend time when the weather is not ideal and enables a number of media entertainment options. 12 welcoming cabins are thoughtfully spread out to allow for comfortable access and private setting. The motor yacht features 2 x MTU 2800hp 2 x Northern Lights 85kW engines .";}
jetski: 1
mo_rating: a:3:{s:4:"time";i:1666221431;s:5:"count";i:177;s:6:"rating";d:4.8;}
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><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><img src='https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht7946/7946brochure99.jpg?788665572' 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> <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!! 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> <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> </div> </body> </html>
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gpt_description: <h3>Elevator Summary</h3> Sailing in luxury and style, the 132' Westship Motor Yacht CUPCAKE has undergone a comprehensive refit in 2022, culminating in an exquisite blend of modern aesthetics and function. Ideal for exploration in the Caribbean Virgin Islands, Bahamas, and other Caribbean hotspots, she offers superior comfort with full air-conditioning, a suite of entertainment options, and a plethora of water toys. Her full beam owner's suite on the main deck along with four additional stately rooms can host up to 12 guests, ensuring a luxurious and memorable stay. With a top speed of 17 knots powered by dual MTU engines and a crew of nine, her service and performance are unmatched. <h3>Accommodation</h3> <table class="table"> <thead> <tr> <th>Quantity</th> <th>Type</th> <th>Description</th> </tr> </thead> <tbody> <tr> <td>1</td> <td>Owner’s Suite</td> <td>Full beam stateroom on Main Deck, King Size Bed, en-suite with Shower and Jacuzzi Bath</td> </tr> <tr> <td>1</td> <td>VIP King</td> <td>Port Forward VIP King</td> </tr> <tr> <td>3</td> <td>Queen Staterooms</td> <td>1 Port Aft and 2 Starboard varying layouts, each with en-suite facilities</td> </tr> <tr> <td>1</td> <td>Twin, Queen & Pullman Bunk</td> <td>Starboard Aft combining options for different guest settings, with en-suite facilities</td> </tr> </tbody> </table> <h3>Toys & Water Activities</h3> <ul> <li>2 x SeaDoo three-seater Waverunners (2019 models)</li> <li>2 x SeaDoo Sparks Trixx JetSkis (2021 models)</li> <li>41' Nimbus T11 2022 Tow Tender 2 x 350hp Mercury</li> <li>20' Inflatable Novurania Beach Lander with 115hp Yamaha (2020)</li> <li>Multiples: SUPs (5), Kayaks (3), Floating Saddles (12), Beach Lounge Chairs (12)</li> <li>High-Adrenaline: Towables (Tubes, Banana Boat), Ski's, Wakeboards, Golf Tee Setup</li> <li>Fishing gear (light), Snorkel Gear for adults, and children</li> <li>Unique: Floating Swimming Pool, Partybana, Inflatable Jetski Docks</li> </ul> <h3>Amenities</h3> <ul> <li>SALON: Features a large flat-screen TV, multi-stool bar, grand seating, panoramic views, formal dining </li> <li>SKYLOUNGE: Custom-built blackjack table, bar, streaming service-enabled smart TV</li> <li>SUNDECK: Jacuzzi, lounging pad, wet bar, and generous seating with umbrella shades</li> <li>ONBOARD WIFI: Continuous connectivity</li> <li>Full Air-conditioning, BBQ setup, and Ice Maker for refreshing experiences</li> </ul> <h3>Crew</h3> Helmed by Captain Nick Kincaid, CUPCAKE’s crew of nine is a dynamic team dedicated to delivering top-tier hospitality and unforgettable experiences. Their comprehensive roles span from a highly skilled chef offering tailored culinary treats to seasoned engineers maintaining the yacht’s prime condition, and attentive stewards and stewardesses ensuring all guest needs are met impeccably. The crew is not just staff but part of the grand experience that CUPCAKE promises to every guest aboard.
ys_reviews:
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"> CUPCAKE </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"> CUPCAKE </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!! 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
turnaround: 48hrs
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parsed_crew: <div class=""> <div class='col-md-12 whitediv mo20> <div class="position-absolute mox"></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <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 </div> <div class="col-4"> <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 </div> <div class="col-4"> <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 </div> <div class="col-4"> <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 </div> <div class="col-4"> <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 </div> <div class="col-4"> <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 </div> <div class="col-4"> <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 </div> <div class="col-4"> <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 </div> </div> <div class="col-md-12"><h4>Captain: Sean Hartel </h4></div> <div class="col-md-12"></div> <div class="col-md-12">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 </div> </div> </div> </div>
parsed_menu: <div class=""> <div class='col-md-12 whitediv mo16'> <div class="position-absolute mox"></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> 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 </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"> CUPCAKE </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"> CUPCAKE </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!! 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>
reviews_sync_date: 1741906392
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</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"> <a href="https://mybvicharter.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/mybvicharter.com/wp-content/uploads/yacht/c/cupcake/cupcake-main-image-uprayc-1676068635.jpg?ssl=1" data-title = "CUPCAKE" data-link = "https://mybvicharter.com/yacht/crewed-yacht/cupcake-132-ft-westship/" data-price = "132000">Inquire</button> </div> </div> </div> </div>

CUPCAKE

Price Terms: Plus Expenses

Price from $132,000/week

High season $152,000/week

Price excluding Taxes and APA

Date from

Date until

Guests total

Children

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

CUPCAKE Yacht Charter

CUPCAKE Yacht Description

Accommodation

What is the cabin arrangement of CUPCAKE?

CUPCAKE

Price Terms

Plus Expenses - add APA to the price you see

CUPCAKE Yacht Charter Price

Price Details

CUPCAKE Yacht Charter Locations

Summer Season

Caribbean Virgin Islands (BVI/USVI)

Bahamas

Leeward Islands

Windward Islands

USVI

BVI

Winter Season

Caribbean Virgin Islands (BVI/USVI)

Bahamas

Leeward Islands

Windward Islands

USVI

BVI

Amenities

Specifications

Features

Layout

More Specifications

Diving Yacht offers Rendezvous Diving only

Fishing

Green Initiatives

Water Sports

Crew Information

Captain: Sean Hartel

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CUPCAKE

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