Power Catamaran

Caribbean / Virgin Islands

SIETE MARES

Name: SIETE MARES
Brand: Lagoon
Price: 70000 USD
Availability: InStock

LAGOON

Priced from: $70,000 / week(all-inclusive)

2025

Year Built

78'

Length

Cabins

Heads

Guests

*Note: Cabins only reference guest cabins and does not reflect crew cabins. See cabin plan below for more detail.

Welcome to SIETE MARES

SIETE MARES, a 2025 motor catamaran, redefines offshore living for eight guests across four adaptable staterooms. Its architecture emphasizes expansive, quiet spaces and advanced engineering. Solid hardwood decking, an integrated hydraulic lift, and a state-of-the-art water treatment system define a standard of considered functionality. The interior salon features a full wet bar, discreet dining areas, and a lounge designed around a retractable 55-inch display. Supporting every voyage is a Williams 110 HP tender, alongside a curated collection of water apparatus: from kayaks and skis to underwater scooters and specialized fishing equipment. Personalization is paramount, with menus tailored precisely to preference and a bar stocked to individual specification. Provisions for wellness include yoga mats and exercise gear, ensuring every detail is aligned with a refined expectation of leisure.

The Team

Meet the crew

Bastian Tromp

Captain

Kiki Bouman

Chef

Tiago Farto Silva

Captain

Sarai Ben Ari

Yacht Host

Dylon Holm

First Mate

Maxime Hughes

Chef

Rotational Crew. MEDITERRANEAN (Italy & France) 2026 SEASON CREW ARE:

Bastian Tromp

Captain

Growing up in South Africa, Bastian was always surrounded by nature. He found creative ways to indulge in it: mountaineering, surfing, scuba diving, or free diving—anything that would bring him closer to the elements. His enduring love for the sea naturally led him to become a skipper. Qualifying for his license on the challenging South African waters, Bastian's training prepared him for whatever the ocean might bring. His first voyage was a daring Atlantic crossing, which paved the way for numerous other journeys. His skills and dedication quickly saw him advance to the position of Captain. Bastian has completed two successful seasons in the Caribbean, offering luxury charter experiences that seamlessly blend his passions for sailing and connecting people with nature. Even on land, he is often sought to lead explorations and camping trips, making chartering a natural extension of his abilities. Bastian is truly passionate about the sea, nature, and our connection to it. An avid free diver, he loves the tranquility that comes with being underwater, appreciating the physical and mental challenges the sport demands while exploring a whole other world beneath the surface. He has an uncanny knack for finding the perfect equation for a divine sunset. For him, providing an unforgettable experience on the sea is a true joy, blending adventure and relaxation in perfect harmony.

C E R T I F I C A T E S • RYA/MCA Yacht Master Oceans • Yacht and Boat-building Level 2 • ENG1 (Medical Certificate) • Super Yacht Training • RYA PWC (Jet-ski) • RYA Powerboat Level 2 • RYA Diesel Engine • IRATA Rope Access Level 1 • PADI Free Diving • PADI Advanced Diving • Skydive ISP License • DSC/VHF Short Range Certificate

Maxime Hughes

Chef

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

Dylon Holm

First Mate

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

Sarai Ben Ari

Yacht Host

C E R T I F I C A T E S • Designated Security Duties Certificate • Personal Safety and Social Responsibilities • Fire Prevention and Fire Fighting • Elementary First Aid • Personal Survival Techniques • Power Boat Level 2 • Class 4 Coxswain/Rescue Crew YACHT HOST: Sarai Ben Ari Sarai's journey has taken her from the picturesque coastlines of Italy, Germany, and Israel to the serene decks of luxury yachts. Raised with a deep connection to the sea as the daughter of a skipper, she has always been passionate about exploring the beauty of the outdoors. Her love for the ocean led her to competitive windsurfing and scuba diving, capturing the wonders of nature through her lens with photography. With a background steeped in Mediterranean and Italian cuisines, Sarai initially brought her talents to the galley, crafting meals that brought people together around the dining table. Her experiences in hospitality and her service as a Commanding Officer have instilled in her a profound appreciation for human connection and companionship. After completing two successful seasons in the Caribbean offering luxury charter experiences, Sarai now brings her passion for the outdoors and her dedication to creating memorable experiences to her role as a yoga instructor and vacation curator. She delights in sharing the activities she loves with her guests, from tranquil yoga sessions to immersive adventures that showcase the natural beauty of their surroundings. Passionate about free diving, Sarai also enjoys introducing guests to the serene and awe-inspiring world beneath the waves. She is committed to crafting the ultimate vacation experience, fostering connections, and creating lasting memories for everyone on board.

C E R T I F I C A T E S • HACCP Food Safety System for • Restaurants and Other Catering Services • 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 BVI CREW ARE:

Tiago Farto Silva

Captain

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

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

Kiki Bouman

Chef

Kiki is a chef from the Netherlands who started her career in restaurant kitchens, working her way up from line cook to sous chef. After eight years in the fast-paced world of fine dining, she decided it was time for a new adventure. In 2020 she swapped land-based kitchens for ocean-view galleys—and hasn’t looked back since. Food and cooking are at the heart of everything Kiki does. She thrives on challenges and embraces the belief that there is always more to learn in the kitchen. Her style is bold, vibrant, flavor-driven and she loves to experiment with unique ingredients. For Kiki, the dinner table is where the best memories are made, and her mission is to create incredible dining experiences for every guest. When she isn’t in the galley, Kiki loves exploring new cities and immersing herself in all things culinary—whether it’s wine tastings, dining at Michelin-starred restaurants or enjoying local food culture. She also dreams of opening her own place one day.

C E R T I F I C A T E S • Food Hygiene Level 2 • Advanced Pastry Course at Bakery Institute FIRST MATE: Dylon Holm

Onboard Experience

Culinary & Dining

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

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

Sgroppino with lemon sorbet, vodka and prosseco

SIETE MARES Gallery

Layout & Accommodations

Cabin plan

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

Charter rates

Winter Season	Priced from: $70,000 / Week
Summer Season	Priced from: $80,000 / Week

Interactive Availability

Browse month-by-month. Select any open date to initiate an enquiry.

Available

On Hold

Booked

Open Booking Windows

The following windows are currently available. You can request a charter of any length (5-night minimum) within these open windows.

On Board

Tender: 14'9 (110hp Hp)Nox WaverunnerStand Up PaddleboardsSea ScootersFishing GearYacht Offers Rendezvous Diving Only(1) Wakeboard(1) Junior Wakeboard