YACHT DETAILS
Accommodation
TAPAS accommodates up to 10 guests in 5 luxury cabins, each with its own en-suite head and shower. All guest cabins are fully air-conditioned for guest comfort. TAPAS has a galley-up layout with all the modern amenities needed for the ultimate family and friend vacation.Crew use the twin cabin. Inquire if guests would like to use the twin cabin.
Amenities
Price Details
GENERAL NOTES:
MINIMUM NIGHTS: 4
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.
Please inquire if you need a cabin change
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
LOCAL FARE: Includes: 7 breakfasts, 5 lunches & 5 dinners. Requires 2 lunches and 2 dinners ashore at client expense.
-For local fare, deduct $150 per person off the charter rate
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2024: 1-10 guests @ +10% surcharge over 10 pax rate ($41,800) - charter must end no later than 12/27
NEW YEARS 24/25: 1-10 guests @ +20% surcharge over 10 pax rate ($45,600)
SAINT MARTIN / SAINT BARTHS RELOCATION FEE:
Relocation fee of $2,000, minimum 72 hour turn required on either side of charter dates
for boat transit. Please inquire for availability.
St Thomas Drop off - $1,000
Due to threats of provisions being dumped at the border, we will only drop off in the USVI.
St. Vincent & the Grenadines Relocation Fee:
Relocation fee of $4,000, minimum 72 hour turn required on either side of charter dates for boat transit. Please inquire for availability.
Specifications
Layout
More Specifications
Water Sports
Crew
Captain: Robert Kmita
CAPTAIN
Robert was born and raised in Australia, and for as long as he can remember, he has alwavs had a passion for adventure. Which the majority of the time, revolved around water; fishing, boating, snorkeling, wakeboarding, jet skiing. If it involved water, he was all about it!
After graduating with a degree in International Business he followed suite into a corporate job, only to realize that just wasn't for him. He took a chance to travel the world, which opened his eyes and in fact led him to boats. From that point forward his mindset changed and since 2014 he has been skippering and or working on sailboats and super yachts. He has worked in locations all around the world, from Greece to Croatia, Italy, Malta, France, The Grenadines and Tahiti to name a few.
During his spare time he loves to ski, as he is also a certified ski instructor who has worked multiple seasons in Austria, Japan and Australia. He also has a deep passion for motorsport and motorbike touring, having taken trips across Vietnam, India and Nepal. Riding through the Himalayan ranges has been his most memorable trip.
CERTIFICATES
• RYA Yachtmaster Coastal
Commercially Endorsed
• Powerboat Level 2
• PADI Advance Open Water Diver
• Short Range Certificate
• STCW
CHEF
Ariq Flax-Clarke's culinary journey commenced at the tender age of six when his passion for the culinary arts became evident through his involvement in preparing simple meals. Now, at the age of 26, Chef Ariq has ascended to a position where he is captivating the palates of discerning food enthusiasts. Originating from the serene island of Virgin Gorda in the British Virgin Islands, Ari's academic pursuits led him to earn both a Bachelors and a Masters degree from Johnson and Wales University in Miami, Florida. This educational foundation has been pivotal in nurturing the expansion of his culinary repertoire.
In 2012, Ariq distinguished himself by securing victory in the inaugural BVI Junior Chef Challenge. Subsequently, in 2015, he joined the esteemed BVI National Culinary team, attaining silver medals in 2017 and 2018 at the prestigious Taste of the Caribbean competition held in Miami. His culinary prowess was further showcased in collaboration with celebrity Chef Fed Federer at the BVI Tourist Board's inaugural Taste of the BVI Cook Off in Tortola and Virgin Gorda, resulting in their triumphant recognition in Virgin Gorda.
Ari's association with the BVI National Culinary team in 2015, where they clinched a silver medal, underscores his commitment to excellence within the culinary domain.
His participation as a featured chef at the South Beach Food and Wine Festival in 2018 and 2019, representing the BVI, speaks to his growing prominence on the culinary stage.
In recent positions, Ariq served as the chef for the Governor of the BVI and subsequently gained valuable experience at the local butcher shop, Steakation Butchers, where he delved into the intricate craft of butchery. Currently, he operates as a freelance chef, providing private catering services in Villas, and has been an esteemed Charter Chef since 2022.
CERTIFICATES
• STCW
• Johnson & Wales University:
Bachelor of Culinary Arts
• Johnson & Wales University:
Masters of Business Administration
• BVI Food Safety & Handling
Reviews
The professionalism of the crew is outstanding - clearly 5 star - gold star.
Service is comparable to any highly rated Michelin restaurant.
Menu for breakfast, lunch and dinner are top quality.
Cleanliness - the living quarters are spotless and kept that way.
Cordiality - both Rob and Jackie make you feel right at home.
The ship - One of the finest we have been on. It is engineered both structurally and comfortably.
In closing, I will say this has been the best vacation we have ever been on, and my wife and I have traveled extensively (Europe, Middle East, South America, and numerous cruises. This experience has been the best, made the best by Rob and Jackie!
you've been the best hosts and we've all absolutely loved our time on board Tapas! It's hard to pick a highlight, from Robs' famous painkiller cocktail (better than Soggy Dollar) to Jackie's delicious samosas and snapper risotto, swimming to The Baths and snorkeling at The Indians, we've enjoyed every moment.
Wishing you both the best of luck with the rest of the season. We're envious of the other guests who will be sailing with you!
Thanks so much,
Elena
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