Sailing Catamaran

Caribbean / Virgin Islands

TAPAS

Name: TAPAS
Brand: Royal Cape
Price: 28000 USD
Availability: InStock

ROYAL CAPE

Priced from: $28,000 / week(all-inclusive)

2023

Year Built

57'

Length

Cabins

Guests

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

Welcome to TAPAS

The Royal Cape Majestic 570 defines modern catamaran design. Its refined hull lines integrate advanced nautical technology, enhancing both performance and safety. Generous freeboard and expanded windows fill interiors with natural light. The elongated form creates substantial volume across the salon, galley, cockpit, and cabins, extending to amplified deck space, seating, and trampolines. Decking is wide, secure, and finished with effective non-slip surfaces. A panoramic flybridge offers uninterrupted 360-degree views and dedicated leisure zones. The aft platform is engineered for diverse utility, transitioning effortlessly from dining to a tender launch or watersports hub. Interiors reflect a considered design. The galley, featuring expansive counter space, integrates with an indoor dining area, complementing the yacht's multiple dining options. Private guest quarters are accessed via hallways featuring discreet storage and pantry facilities. Each of the five queen cabins offers a television, private head, and shower, accommodating ten guests with refined privacy. Tapas is provisioned with a curated collection of linens, flatware, and essential appliances. A full complement of water toys, including underwater scooters and paddleboards, ensures engagement with the environment. The yacht's technical assets—solar panels, water maker, ice maker, and a 14ft tender—support extended voyages. Captain Matija Pavlović navigates with a decade of precision and Mediterranean expertise. Chef Mary Campbell designs a personalized culinary program, translating global influences into precise, refined experiences. This vessel operates as a self-contained private retreat.

The Team

Meet the crew

Ryan Niemann

Mary Campbell

Chef

Ryan Niemann

Captain Ryan has lived and breathed the ocean for as long as he can remember. Growing up in South Africa, his passion for the sea started early and evolved into a dedicated career built on hands‑on experience, continuous learning, and a genuine love for sharing life on the water with others.

Now an RYA Yachtmaster Offshore–certified captain, Ryan has sailed extensively throughout the Caribbean and the U.S. East Coast, captaining and crewing a range of sailing and motor yachts up to 72 feet. His experience includes charter operations in St. Vincent and the Grenadines, multiple vessel deliveries, and both private and charter cruising throughout the Virgin Islands. Ryan takes pride in running a safe, smooth, and well‑maintained yacht.

What truly sets Ryan apart is his calm, steady presence and the genuine way he connects with guests. Patience comes effortlessly to him, it’s not just a trait, it’s part of who he is. Ryan takes real joy in creating a relaxed, unhurried atmosphere onboard, making guests feel comfortable, cared for, and completely at ease. His easygoing nature, thoughtful communication, and quiet confidence create an environment that is both professional and warmly welcoming.

When he’s not on deck, Ryan loves staying active, diving, surfing, hiking, or exploring anything nature has to offer. He’s also a passionate foodie who enjoys discovering and sharing great food along the way. Hardworking, approachable, and deeply people‑focused, Ryan is committed to creating memorable, meaningful experiences at sea that guests will carry with them long after the voyage ends.

Mary Campbell

Chef

Chef Mary Campbell, fondly known as MC, brings a unique blend of creativity and culinary excellence to the private yacht charter industry. With a background in design and art history from Louisiana State University, she seamlessly marries her artistic vision with her culinary expertise to craft meals that are as visually stunning as they are delicious. Her professional journey spans the globe, with experience as a private yacht chef in Croatia, Turkey, and the Caribbean. Whether catering to diverse dietary preferences or curating menus inspired by local flavors, MC delivers personalized dining experiences that leave a lasting impression.

Beyond her role as a chef, MC is a certified expert in food safety, guest management, and hospitality, honed through her training at the Quarterdeck Yacht Academy and hands-on experience aboard luxury yachts. Her holistic approach to hospitality extends to creating custom itineraries and ensuring every detail is perfect for her guests. Outside the kitchen, Mary channels her creative energy into watercolor painting, pottery, and exploring global cuisines, infusing her culinary creations with a multicultural spirit. For Chef Mary, food is more than a meal—it’s a storytelling experience, thoughtfully designed to connect with guests and make every moment unforgettable.

Onboard Experience

Culinary & Dining

Breakfast

Turkish eggs (Çilbir) topped with Aleppo pepper butter, pickled onions & herbs, served with warm bread and bacon

Scandinavian breakfast plate with seedy bread, smoked fish, whipped butter, fresh veggies, jammy eggs and sliced cheese

Bayou Benedict with a buttermilk biscuit base, crab cake, creole hollandaise and roasted corn salsa

Classic American breakfast with fluffy buttermilk pancakes, fried eggs, crispy bacon and hash-browns

Spinach, mushrooms and feta quiche topped with microgreens and herb oil. Served with crispy hash browns & bacon

Bagel board with an assortment of accompaniments including: avocado, cream cheese, tomatoes, fried eggs, candied smoked salmon bites, bacon & red onions

Açai bowls, soft scrambled eggs, crusty sourdough with homemade jam & breakfast sausage

All breakfasts include local fruit and freshly-baked pastries

Lunch

Tapas on Tapas!

Seafood paella, pan con tomate, padrón peppers, chorizo croquettes and grilled octopus on aji verde sauce

Boat-made pizza day with prosciutto & cantaloupe and grilled caesar salad

Barbacoa tacos with onions, cilantro and avocado, served with Elote, Mexican street corn

Peruvian chicken with aji verde, roasted corn avocado salad on top of tacu tacu, a traditional Peruvian bean and rice cake

Red Snapper with pearl couscous and zhug, a Yemeni herby sauce and Malaweh, a Middle Eastern buttery flatbread

Steak salad with blistered corn, gorgonzola, cherry tomatoes, grilled zucchini and chimichurri, along with fresh crusty sourdough

Bún Cha, a traditional Hanoi street food bowl of fresh herbs, rice noodles, pickled veggies and pork meatballs with Nuoc Cham dressing

Dinner and Dessert

Louisiana Delight: Stuffed soft shell crab topped with tomato jam, over cheesy grits, haricots verts and finished with a creole mustard beurre blanc; Café du Monde style Beignets

Crispy skin salmon over a pea puree with a drizzle of fish velouté, served with pomme pavé and a bed of zucchini ribbons; Gooey chocolate ganache brownies

Brazilian Moqueca with purple cauliflower, double-fried plantains, and rice, accompanied by pão de queijo, traditional Brazilian cheese bread; Passionfruit meringue pie

Roman Amatriciana with crispy guanciale and tomatoes, accompanied by boat-made focaccia and artichokes alla Romana; Tiramisu and espresso

Moroccan chicken tagine with preserved lemons and olives served Persian tahdig, Msemen flat bread and a Moroccan-inspired salad; Bastani Sonnati (Persian Ice Cream)

New Zealand lamb lollipops crusted in pistachio, served with mashed sweet potatoes with mint and pea coulis; Pavlovas with raspberry curd, fresh fruit and whipped cream

Glazed short ribs over mashed potatoes served with tri-colored carrots, a horseradish chimichurri and crispy shallots; Chocolate mousse with flaky sea salt

Happy Hour

Duck confit lettuce wraps topped with Asian slaw and shaved macadamia nuts

Tuna tostadas with avocado, cilantro and a sriracha aioli

Mini lobster rolls with lemon and fresh herbs

Crudité with a yogurt herb sauce and beetroot hummus

Burrata with N’duja, tomatoes and bread

Bao buns with pulled pork and pickled onions

Broiled scallops with yuzu butter in the half shell

TAPAS Gallery

Layout & Accommodations

Cabin plan

The New Majestic 570 by Royal Cape Catamarans features a stylish new look with modernized hull lines. The design boasts modern features and the latest in nautical technology. There are benefits to functionality, safety and performance. The increased freeboard and larger windows provide access to more natural light and visibility, while the new elongated design provides substantially more space in the salon, galley, cockpit and cabins, as well as increased deck space, amplified seating and larger trampolines. The expansive decking is wide, flat and safe with sturdy rails and effective non-slip material covering the surface of the yacht. The expansive flybridge provides incredible panoramic 360-degree views, dining and lounging options and the unique space at the aft yacht provides more dining options, a place to BBQ, fish, dive and wade with a dive platform that doubles as a tender lift. The interior space is unparalleled. A spacious galley with wrap around counter space opens to an interior dining space, which brings the total dining space options to three. On either side of galley are the hallways leading to the cabins. The hallways feature a pantry as well as an immense capacity for storage and lead to each cabin, which are set apart and separate, making each one feel like a private oasis. The Royal Cape stylish design is further complimented by the superior outfit and aftermarket items available on Tapas. No detail has been left unnoticed from the fine linens, pillows and throws to the wine glasses, serving and flatware that make every day feel luxurious. She has been stocked full with every appliance and kitchen accessory to allow the chef to fully showcase the mastery of their art. And the water toys abound, allowing guests to fully experience all the Caribbean has to offer, both in and out of the water. Tapas will accommodate 10 charter guests in 5 spacious queen cabins, each with their own television as well as separate head and shower. She has a 14ft tender with 50 hp outboard engine and Bluetooth sound system, solar panels, air conditioning, water maker, ice maker, wine fridge, pizza oven, a fully customizable menu, Caribbean made ecofriendly and reef safe toiletries, a bar stocked to guest preference, coffee/espresso machine, rendezvous scuba diving, snorkeling gear, underwater scooters, wakeboard, stand up paddle board, ski tube, 10 ft. floating dock, pool noodles, fishing gear, board and card games, television in the salon, sound system and Tapas giveaways.

Charter rates

Winter Season	Priced from: $28,000 / Week
Summer Season	Priced from: $35,000 / 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: 2025 Suzuki (60 Hp)Stand Up PaddleboardsFishing GearYacht Offers Rendezvous Diving OnlyWakeboardBean Bag SeatsTubeSnorkeling Gear