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Siete Mares

power catamaran • 2025 • 8 GUESTS • 4 cabins • 78 ft.

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Specifications

Length: 78 ft.

Builder: Lagoon

Year: 2025

Beam: 36 ft.

Draft: 4.2 ft.

From $65,000 to $80,500 per week

See Price Details for premium holiday rates
RATES & availability
Special Offer

Need help?

Call us (954) 980 9281

description

Power Catamaran Siete Mares offers high-end, luxury crewed yacht charters in the BVI and USVI during the winter months. She features a crew of 4 and accommodations for up to 8 guests in 2 Queen cabins, 1 Twin cabin that can be converted to a Queen on request, plus 1 side by side Twin cabin.

amenities & features

  • Max Guests: 8
  • Total Cabins: 4
  • Queen Cabins: 3
  • Twin Cabins: 1
  • Showers: 4
  • Heads: 4
  • Electric Heads: 4
View Yacht Layout

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.

Amenities

  • AC: Full
  • Hairdryer: Yes
  • Water Capacity: 350.0
  • Water Maker: Yes
  • Ice Maker: Yes
  • Deck Shower: Yes
  • Jacuzzi: No

Entertainment

  • Kids okay: Yes
  • Internet Access: Onboard WIFI
  • iPod/Device Hookups: Yes
  • Salon Stereo: Yes
  • Salon TV/DVD: Yes
  • Sat TV: No
  • Board Games: Yes
  • Special Diets: Yes
  • Kosher: Yes
  • # Dine In: No
  • BBQ: Yes
  • Crew Smokes: No
  • Guest Smoke: Yes, only on transom/downwind

Water Sports

  • Dinghy: 14'9
  • Dinghy Horsepower: 110hp
  • Dinghy Pax: 8
  • Water Skis: (Adult)(Kids)
  • Wake Board: Yes
  • Tube: Yes
  • Knee Board: No
  • Snorkel Gear: Yes
  • Underwater Camera: No
  • Kayak: (1 Man)(2 Man)
  • Stand Up Paddle Boards: 2
  • Floating Mats: Yes
  • Beach Games: Yes
  • Jetskis: No
  • Other Toys: (1) Wakeboard
    (2) Water Skis - adults & kids
    (1) Towable Tube
    (2) SUP's - (with sail kits)
    (1) Floating Dock
    (1) 2 person Kayak
    (4) Sea Scooters
    (2) E-foil (use permitted with signed waiver)

Diving

  • Scuba: Rendezvous Not Included

  • Location Details: 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 Base Port: Scrub Island - BVI
  • Summer Operating Area: Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Winter Base Port: Scrub Island - BVI
  • Winter Operating Area: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard., Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
  • Turnaround: 72 hours

rates & availability

SEASON PASSENGERS
2 3 4 5 6 7 8 9 10 11 12
Winter 2025 to 2026 $78,000 $78,750 $79,500 $80,250 $81,000 $81,750 $82,500
Summer 2026
Winter 2026 to 2027 $80,500 $81,250 $82,000 $82,750 $83,500 $84,250 $85,000

PRICE DETAILS

CARIBBEAN DETAILS

GENERAL NOTES:
Minimum 4 nights
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
48 HOURS REQUIRED FOR TURNAROUND
YACHT IS FULL BOARD ONLY
SLEEP ABOARD: The yacht does not offer sleep aboards

CHRISTMAS/NEW YEARS ('26/27):
7 night minimum. Scrub Island ports required.
CHRISTMAS 2026: 1-8 guests $90,750
NEW YEARS 26/27: 1-8 guests $99,000

RELOCATION FEE:
Relocation fee of $4,000, minimum 48 hours required on either side of charter dates (in addition to normal turnaround time)
for boat transit. Please inquire for availability.


MEDITERRANEAN DETAILS:

SUMMER BASE 2026: West Med: Olbia, Sardinia & Corsica
High Season: July & August: 69,000 EUR + 30% APA + 22% VAT
Low Season: June & September: 65,000 EUR + 30% APA + 22% VAT

Yacht available from 6th June onwards in Olbia, Sardinia.

RELOCATION FEE:
Yacht will relocate to other ports in Italy/France. Relocation fees will apply for charters embarking and disembarking in ports other than Home Port (Olbia, Sardinia). Please inquire for more information.



 

Booked

On Hold (not yet booked, can be challenged)

Unavailable (marked as unavailable by the owner/crew and cannot be challenged)

show Availability details

August 1, 2026-August 8, 2026: Booked: Olbia, Sardinia to Olbia, Sardinia

August 14, 2026-August 19, 2026: Booked: Owner Use to Owner Use

August 22, 2026-August 29, 2026: Booked: Olbia, Sardinia to Olbia, Sardinia

September 11, 2026-September 23, 2026: Booked: Owner Use to Owner Use

October 1, 2026-November 30, 2026: Transit: Sardinia, Italy to Tortola, West End, BVI

December 28, 2026-January 4, 2027: Booked: Yacht Haven Grand to Yacht Haven Grand

January 17, 2027-January 24, 2027: Booked: Yacht Haven Grand to Yacht Haven Grand

March 13, 2027-March 20, 2027: Hold: Tortola, Road Town to Tortola, Road Town

the crew

CAPTAIN: Tiago Farto SilvaTiago 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• ENG1CHEF: Maxime HughesRaised 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 DiplomaFIRST MATE: Dylon HolmDriven 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 CrewYACHT HOST: Sarai Ben AriSarai'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

menu

*Inquire about customized or special menus.

Chef Maxime’s Sample Menu

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 

 

 

Chef Kiki's Sample Menu

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

Inquire about Siete Mares

Our extensive expertise ensures we can answer all your inquiries. Please don't hesitate to contact us at your convenience. With our wealth of experience in luxury yachting, we're committed to assisting you in finding the ideal vessel for your unforgettable voyage.

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