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Treasured C’s

  • Guests: 6
  • Cabins: 4
  • Price Range: $32,620 - $41,594

Base

This yacht is based in the British Virgin Islands.

Yacht Description

Treasured C’s yacht is a 52.00 ft long motor yacht catamaran and spends the summer and winter season in the British Virgin Islands. It was built by Aquila in 2026. The yacht layout features 4 cabins and accommodates 6 guests. The cabin arrangement is following: .


Tube: No
Guests: 6
Draft: 4.2
Helipad: No
Ac: Full
Ac Night: No
Built: 2026
Cabins: 4
Electric Heads: 4
Jacuzzi: No

Flag: USCG
Homeport: Nanny Cay - Tortola, British Virgin Islands
Yacht Permit: 1
Yacht License: 1
Yacht Mca: 1

Features

BBQ: Yes
AC: Full

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Multimedia System: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Ice Maker: Yes
Board Games: No
Bimini: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: No
Hairdryers: No
Crew Smokes: Inq
Children Ok: Yes

Price Details

Price from: $32,620

High season rate: $41,594

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

New Years week 2026 6 Pax $41,594

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


Water Sports

Dinghy Size: Yes
Dinghy Hp: 60
Swim Platform: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Snorkel Gear: Yes
Wake Board: No
Paddleboard: Yes

Other Entertainment

Wine Cooler
Dish Washer


Crew

Crew Information

Captain

Chef/Stew/Mate

Captain: Jamie Earle


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


Menu

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.


_____


 


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.


⸻


 


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.


⸻


 


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.


⸻


 


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.


 


 


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