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Luxury Charter

LUXURY CATAMARAN | TREASURED C’S

NANNY CAY - TORTOLA, BRITISH VIRGIN ISLANDS

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Luxury catamaran Treasured C’s , built in 2026 is anchored in the Caribbean Virgin Islands (BVI). It has 4 cabins, can accommodate 6 people.

Crewed Yacht Charter
Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Caribbean Virgin Islands (BVI)
Winter Cruising Areas Caribbean Virgin Islands (BVI)
Marina Nanny Cay - Tortola, British Virgin Islands
W Base Port Nanny Cay - Tortola, British Virgin Islands
Boat Type Luxury catamaran
Flag BVI
Shipyard Aquila
Boat name Treasured C’s
Year 2026
Length 15.00 m (52.00 Ft)
Width 25.6 m
Draft 4.2 m
Boat ID 10409
Cabins 4

DETAILED PRICING VIEW- CLOSE


All rates are based on 7 nights. Call for shorter periods.

Crewed Yacht Special! Introductory special for the New MarineMax 505 Crewed Yacht “Treasured C’s” - Save 1K on any new booking starting between March 22 and June 30, 2026

Includes: Private 50' power catamaran. One Master Cabin with King Bed, Two Queen staterooms, One Twin bunk with bathroom and shower. All meals and snacks. All beverages, beer and wine. Fuel, A/C, TV and stereo. Snorkeling gear, stand up paddle board, dinghy. Mooring ball fees, cruising taxes and yacht insurance.

CYBA contract


CREW INFO VIEW- CLOSE

Jamie Earle
Captain

Speaking Languages: English


Introducing the crew aboard Treasured C’s! Captain Jamie and Chef Fernanda work seamlessly together to ensure every charter is smooth, enjoyable, and memorable. Their combined experience and passion for hospitality mean that from the moment you step aboard, you can relax, unwind, and make the most of your time on the water.

Jamie Earle: Captain
Captain Jamie brings extensive experience and skill to every charter, backed by a lifelong passion for the sea. He has skippered yachts up to 95ft, from day charters to multi-week Mediterranean itineraries. Jamie oversees all aspects of navigation, vessel operations, guest needs, and safety, ensuring each itinerary is seamless and every voyage enjoyable. With hands-on experience across a variety of yachts, he manages every detail on board professionally and safely. Guests can relax and enjoy their time on the water, confident that Captain Jamie delivers a well-run and memorable charter experience.

Fernanda “Nanda” Verdon-Roe: Chef/Stew/Mate
Chef Fernanda brings exceptional culinary expertise to every charter. She has created bespoke menus and beautifully presented dishes for intimate events in London and over 40 yacht charters across the Mediterranean and Caribbean, tailored to guests’ tastes and dietary needs. With a focus on seasonal, high-quality ingredients and low-waste menu planning, Fernanda ensures every meal is fresh, flavorful, and memorable. Passionate about wellbeing, elevated dining, and thoughtful presentation, she transforms each day on board into a truly remarkable culinary experience, making every meal a highlight of the charter

https://www.bebluesailing.com/

MENU INFO VIEW- CLOSE


BREAKFAST


Poached Eggs on Avocado Sourdough


Perfectly poached eggs over silky avocado on toasted sourdough, finished with lemon oil and za’atar.


Rose Harissa Shakshuka


Slow-braised tomatoes, peppers, and rose harissa with baked eggs, served with warm flatbread and labneh.


Brioche French Toast


Golden brioche with Greek yoghurt, homemade mixed-berry compote, and a dusting of vanilla sugar.


Smoked Salmon Eggs Benedict on Croissant


Flaky buttered croissant topped with smoked salmon, poached eggs, and a citrus hollandaise.


Classic Spanish Tortilla


Slow-set potato and onion tortilla, served warm with herb aioli.


Buttermilk Pancakes


Fluffy pancakes with homemade cultured butter, crisp bacon, and warm maple syrup.


Breakfast Bagel


Toasted bagel stacked with bacon, egg, and sausage, finished with hot honey butter.


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CANAPÉS & AFTERNOON SNACKS


Heritage Sausage Roll


Flaky pastry wrapped sausage with spiced apple purée, crispy sage, and a mustard glaze.


Beef Tartare on Sourdough Thins


Hand-cut beef with shallot, caper, and chive, served on toasted sourdough crisps.


Peruvian-Style Ceviche


Day-fresh white fish cured in lime and ají, with red onion, coriander, and plantain chips.


Beetroot-Cured Salmon Blinis


Mini buckwheat blinis topped with beet-cured salmon, crème fraîche, dill, and lemon zest.


Caramelised Fennel & Sun-Dried Tomato Tarte Tatin


Crisp puff pastry with slow-caramelised fennel, sun-dried tomatoes, and whipped goat’s cheese.


Ham & Manchego Croquettes


Creamy jamón and manchego croquettes served with smoked-paprika bravas sauce.


Green Chilli Prawn Tostadas


Crisp tostadas topped with prawns in green chilli dressing, avocado, and pickled shallot.


⸻


 


LUNCH


Tuna Tartare & Avocado Stack


Layered tuna and avocado with citrus soy dressing and puffed rice-paper chips.


Mahi Mahi or Beef Tacos


Soft tortillas filled with your choice of mahi mahi or seared beef, pico de gallo, avocado crema, pickled red onion, and fresh lime.


Black Garlic Chicken Satay Bowl


Charred satay chicken with rich black garlic peanut sauce, rice noodles, and a refreshing pickled cucumber salad.


Custom Poke Bowls


Tuna or salmon with pickled ginger, edamame, seaweed salad, cucumber, and sesame–soy dressing over jasmine rice.


Preserved Lemon & Thyme Chicken Thigh


Roasted chicken with miso-buttered corn on the cob and a sweet summer salad of herbs and stone fruit.


Sweet Potato Shakshuka


Baked sweet potato in spiced tomato-pepper sauce, served with sriracha butter and pickled onions.


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DINNER


Starters


Cucumber, Garlic & Mint Gazpacho


Chilled cucumber soup with mint, garlic oil, and crème fraîche.


Crispy Rice with Spicy Wagyu


Crunchy rice squares topped with lightly torched spicy wagyu tartare and chives.


Spanish Tortilla


Classic tortilla served with smoky tomato jam and aioli.


Grilled Asparagus with Saffron Hollandaise


Charred asparagus spears under warm saffron hollandaise and toasted almonds.


Tomato or Fig & Goat’s Cheese Bruschetta


Choice of heirloom tomato bruschetta or roasted fig with whipped goat’s cheese and balsamic glaze.


Burrata Caprese with Prosciutto


Creamy burrata, basil oil, marinated tomatoes, and prosciutto shards.


Bacon-Wrapped Scallops


Seared scallops wrapped in bacon with pea purée and watercress.


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Mains


Fillet Steak with Chimichurri


Beef fillet with thyme fondant potatoes, roasted orange-balsamic carrots, asparagus, and vibrant chimichurri.


Spaghetti alle Vongole


Fresh clams, white wine, garlic, parsley, and chilli over al dente spaghetti.


Eight-Hour Beef Ragù Tagliatelle


Slow-braised beef ragù folded into silky tagliatelle with pecorino.


Steak Fried Rice


Wok-fried jasmine rice with seared steak, sesame, soy, and scallions.


Grilled Tiger Prawns


Charred tiger prawns with corn, mint, and pancetta salad and chilli-lime butter.


Pulled Pork Brioche Burgers


Homemade pulled pork, smoky bacon jam, beer pickles, and toasted brioche, served with sweet-potato fries.


Chilean Sea Bass with Lemon-Caper Butter


Pan-roasted sea bass with ratatouille, pressed potatoes, crème fraîche, and caviar.


Seared Snapper with Caponata


Crisp-skinned snapper over Sicilian caponata with basil oil.


Mushroom-Stuffed Chicken en Croûte


Chicken wrapped in puff pastry with wild mushroom duxelles, served with hasselback potatoes and grilled courgette.


Roast Piri Piri Chicken


Roast piri piri chicken thigh with grilled hispi cabbage, brown-butter potato purée, herb-caper salsa, and charred lemon jus.


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DESSERTS


Key Lime Pie


Zesty, creamy key lime pie with toasted meringue.


Ice Cream Sandwich


Homemade buttercream ice-cream sandwich with warm marmite-toffee syrup.


Chocolate Mousse


Silky dark chocolate mousse with fresh strawberries, raspberries, and blueberries.


Poached Pear


Vanilla-poached pear with caramel ice cream and almond crumb.


Tiramisu


Classic tiramisu with espresso-soaked ladyfingers and mascarpone cream.


Apple Crumble


Warm spiced apple crumble with vanilla ice cream.


Coconut Rum Panna Cotta with Pineapple Carpaccio & Lime Zest


A silky coconut and island-rum panna cotta served with paper-thin pineapple carpaccio, lime zest, and a drizzle of passionfruit syrup.


 


 


Treasured C’s Treasured C’s Treasured C’s Treasured C’s Treasured C’s Treasured C’s Treasured C’s Treasured C’s Treasured C’s

DETAILS VIEW- CLOSE

Other Entertainment: Wine Cooler

Dish Washer

Other Toys: Snorkel Gear

Noodles

Dinghy

Stand Up Paddle Board

Island

Water Scooters

Underwater flashlights

Selection of Floats

Ice Maker: Yes

Bimini: Yes

Dinghy: Yes

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: No

Salon Stereo: Yes

Ipod: Yes

Board Games: No

Deck Shower: Yes

Special Diets: Yes

Kosher: Yes

BBQ: Yes

Gay Charters: Inq

Nude Charters: No

Hair Dryer: No

Guest Pet: No

Children Allowed: Yes

Kids Water Skis: No

Jet Skis: No

Wave Run: No

Knee Board: No

Stand Up Paddle: Yes

Gear Snorkel: Yes

Tube: No

Wake Board: No

Sea Bob: No

Sea Scooter: No

Swim Platform: Yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Compressor: Not Onboard

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

  • Motor yacht for maximum comfort, excellent stability, and fast transfers.

  • Sailing yacht for an authentic, quiet experience rooted in traditional navigation.

  • Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

  • access to the entire global fleet

  • full transparency on costs

  • contractual and logistical support

  • personalised management of preferences and unexpected situations

  • high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

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