Siete Mares, a 78 ft Power Catamaran, available for luxury crewed charter

POWER CATAMARAN · 78FT

Siete Mares

Private Crewed Yacht

Discover
Deck plan and layout for Siete Mares Deck Plan · Siete Mares

From

€65,000

Per Week

17 reviews17 reviews

The Yacht

'Siete Mares' is a Power Catamaran, accommodating up to 8 guests, available for crewed charter.

Siete Mares Description and Charter Summary Information

“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, 4 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.

Special Offer

10% Off Siete Mares December 2026.

Book Siete Mares in December 2026 and get 10% off 6 or 7-night charters, excluding Christmas and New Year's weeks.

Discount: 10%

Special Offer

Siete Mares – 10% Off Summer 2027.

Siete Mares offers 10% off charters from June through August 8th, 2027 on 6 and 7-night bookings.

Discount: 10%

Specifications

At a Glance

Length
78 ft
Beam
36 ft
Guests
8
Cabins
4
Heads
4
Queen Beds
3
Twin Cabins
1
Year Built
2025

Yacht Information

Additional yacht details including amenities and standard equipment for Siete Mares

Explore Siete Mares

Jun 1, 2026 – Sep 30, 2026

Summer 2026

€69,000 / week

Inclusive + 30% APA + 22% VAT

≈ €104,900 all-in (incl. 30% APA + 22% VAT)

2 guests
€69,000
3 guests
€69,000
4 guests
€69,000
5 guests
€69,000
6 guests
€69,000
7 guests
€69,000
8 guests
€69,000

Base: Olbia, Sardinia

Yacht is based out of Olbia, Sardinia 2025/2026 Season Locations: BVI: October 2025 - April 2026 West Mediterranean, Corsica & Sardinia: June 6th - September 2026. Yacht will return to Caribbean after summer for 2026/2027 BVI season Inquire for more details.

Nov 1, 2026 – Apr 30, 2027

Winter 2026 to 2027

$80,500–$85,000 / week

Inclusive
2 guests
$80,500
3 guests
$81,250
4 guests
$82,000
5 guests
$82,750
6 guests
$83,500
7 guests
$84,250
8 guests
$85,000

Yacht is based out of Scrub Island Resort & Marina, BVI 2025/2026 Season Locations: BVI: October 2025 - April 2026 West Mediterranean, Corsica & Sardinia: June 6th - September 2026. Yacht will return to Caribbean after summer for 2026/2027 BVI season Inquire for more details.

Rate Notes & Conditions

MEDITERRANEAN DETAILS:

SUMMER BASE 2026: West Med: Olbia, Sardinia & Corsica


High Season: July & August: 69,000 EUR + 30% APA + 22% VAT
Low Season: June & September: 65,000 EUR + 30% APA + 22% VAT

Yacht available from June onwards in Olbia, Sardinia.

RELOCATION FEE:
Yacht will relocate to other ports in Italy/France. Relocation fees will apply for charters embarking and disembarking in ports other than Home Port (Olbia, Sardinia). Please inquire for more information.



 

CARIBBEAN DETAILS

GENERAL NOTES:
Minimum 4 nights
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.
48 HOURS REQUIRED FOR TURNAROUND
YACHT IS FULL BOARD ONLY
SLEEP ABOARD: The yacht does not offer sleep aboards

CHRISTMAS/NEW YEARS ('26/27):
7 night minimum.
CHRISTMAS 2026: 1-8 guests $90,750
NEW YEARS 26/27: 1-8 guests $99,000

RELOCATION FEE:
Relocation fee of $4,000, minimum 48 hours required on either side of charter dates (in addition to normal turnaround time)
for boat transit. Please inquire for availability.


MEDITERRANEAN DETAILS:

SUMMER BASE 2026: West Med: Olbia, Sardinia & Corsica
High Season: July & August: 69,000 EUR + 30% APA + 22% VAT
Low Season: June & September: 65,000 EUR + 30% APA + 22% VAT

Yacht available from 6th June onwards in Olbia, Sardinia.

RELOCATION FEE:
Yacht will relocate to other ports in Italy/France. Relocation fees will apply for charters embarking and disembarking in ports other than Home Port (Olbia, Sardinia). Please inquire for more information.



 

    Chef Sarah's Sample Menu

    BREAKFAST

    A relaxed selection of fresh, seasonal breakfasts, prepared from scratch and tailored to each

    guest’s preferences.

    Light & Fresh

    Chia Pudding — fresh blueberries & homemade nutty granola

    Cinnamon Overnight Oats — peanut butter, caramelised banana & toasted walnuts

    Seasonal Fruit Platter — a selection of fresh, ripe seasonal fruits

    Homemade Baked Goods — freshly baked pastries, breads & breakfast treats

    Eggs & Classics

    Eggs Benedict — homemade English muffin, poached eggs, crispy bacon & warm hollandaise

    Eggs Royale — homemade English muffin, poached eggs, smoked salmon & warm hollandaise

    Turkish Eggs — poached eggs, garlic yoghurt, pickled onion, fresh dill & smoked chilli butter,

    served with warm flatbread

    Shakshuka — eggs poached in spiced tomatoes, red peppers & onion, served with toasted sourdough

    From the Griddle

    Buttermilk Pancakes — fluffy pancakes with maple-glazed crispy bacon

    Crispy Potato Rösti — fried potato rösti, chorizo, avocado & fried egg

    The Breakfast Sandwich

    Breakfast sandwich — scrambled eggs, sausage patty, crispy bacon & tomato jam in freshly baked milk bread

    LUNCH

    A vibrant selection of relaxed, flavour-driven dishes, making the most of fresh seafood, seasonal produce and bold flavours from around the world.

    Fresh & Light

    Mahi Mahi Aguachile — lime, pickled red onion, coriander & green chilli

    Vietnamese Summer Rolls — rice paper rolls filled with fresh herbs, carrot, cucumber & red cabbage,

    served with nuoc cham

    Bún Chả Salad — grilled Vietnamese pork meatballs, rice noodle salad, fresh herbs, crunchy peanuts & Vietnamese dressing

    Chicken Caesar Salad — crispy bacon, shaved Parmesan & classic Caesar dressing

    Tuna Poke Bowl — mango, edamame, spicy cucumber, sesame & spicy soy mayonnaise

    Sharing & Street Food

    Classic Nachos — crispy corn tortilla chips, fresh tomato & green chilli salsa, avocado, coriander

    & melted cheddar

    Lamb Kofta Flatbreads — freshly baked flatbread, lamb kofta, pickled onion, herb salad & tahini dressing

    Pork Carnitas Tacos — slow-cooked pulled pork shoulder, white onion, red cabbage & jalapeño

    Blackened Fish Tacos — corn salsa & chipotle crema

    Grilled Prawn Skewers — served with fresh gremolata

    Yacht Classics

    Lobster Roll — fresh lobster in homemade rolls, served with crispy French fries

    DINNER

    An elegant yet relaxed evening menu showcasing fresh seafood, quality ingredients and seasonal produce, with influences from Mediterranean, European and Asian cuisines.

    Starters

    Grilled Snapper Tostadas — coriander, lime crema & fresh chilli

    Chilled Gazpacho — tomato & cucumber, garlic croutons & extra virgin olive oil

    Tuna Carpaccio — green olive, shaved almonds & citrus dressing

    Poached Pear & Blue Cheese Salad — candied walnuts & seasonal leaves

    Whipped Ricotta — confit cherry tomatoes, basil pesto & toasted pine nuts

    Beef Tartare — classic tartare dressing, egg yolk & crispy salted chips

    Local Fish Cakes — citrus salad & lemon mayonnaise

    Seared Scallops — roasted fennel purée, fresh fennel & orange salad

    Main Courses

    Roast Loin of Lamb — green olive & mint salsa, roasted red pepper sauce

    Braised Beef Short Rib — glazed carrots, potato dauphinoise & red wine jus

    Surf & Turf — grilled lobster tail & roast beef tenderloin, chimichurri, French fries & green salad

    Seared Mahi Mahi — tomato, courgette & aubergine gratin, black olive, tomato & shallot salsa

    Chicken Parmigiana — breaded chicken paillard, rich marinara, melted mozzarella & fresh basil

    Sicilian Fish Parcel — baked fish, shaved fennel & orange salad, toasted almonds

    Roast Duck Breast — braised cabbage, kumquat compote & celeriac purée

    Keralan Fish Curry — aromatic basmati rice & freshly baked naan

    Seafood Risotto — seasonal seafood, lemon & Parmesan, served with a lemon-dressed green salad

    DESSERTS

    A selection of homemade desserts, from rich chocolate creations and classic puddings to lighter, fruit-led finishes.

    Hazelnut & Pear Tart — espresso & crème fraîche

    Dark Chocolate Mousse — roasted cherries & Kirsch
    Yoghurt Parfait — roasted blueberries & almond crumb

    Chocolate Tart — Marsala sabayon & toasted hazelnuts

    Lemon Posset — pistachio sablé biscuit

    Walnut & Chocolate Brownie — vanilla bean ice cream

    Pistachio Meringue — passionfruit curd & freshly whipped cream

    Sticky Toffee Pudding — warm caramel sauce & vanilla mascarpone

    Classic Italian Tiramisu — espresso, mascarpone & cocoa

    Choux au Craquelin — raspberry ripple cream & warm chocolate sauce

    Grilled Pineapple — mango granita & coconut tuile

(2) E-foil

Tender

14'9 · seats 8 · 110 HP

(1) 2 person Kayak (1) Floating Dock (2) SUP's - Beach Games Boarding Ladder Fishing Gear— type: Rod and Reel, rods: 2 Floating Mats Kayak (2-person) Sailing Dinghy Sea Scooters Snorkel Gear Stand-up Paddleboards ×2 Swim Platform Tube Wakeboards Water Skis (Adult) Water Skis (Kids) Windsurfer ×2

Air Conditioning (all night) Water Maker BBQ Bimini Board Games CDs DVDs Deck Shower Generator Gym Hair Dryer Ice Maker Internet/WiFi— Onboard WIFI Inverter Salon Stereo Smoking Allowed— Yes, only on transom/downwind Sun Awning VCR/DVD iPod/MP3

Captain Tiago Farto Silva

Captain

Tiago Farto Silva

Portugese

Chef Sarah Roche

Chef

Sarah Roche

English

First Mate Dylon Holm

First Mate

Dylon Holm

South African

Yacht Host Adhika Malhotra

Yacht Host

Adhika Malhotra

American · English

CAPTAIN: Tiago Farto Silva

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
• ENG1

CHEF: Sarah Roche

Originally from Cork, Ireland, Sarah brings over 15 years of experience in professional kitchens, restaurants, private homes and events across Ireland and North America.

Her cooking is rooted in seasonal, quality produce, influenced by her training at Ballymaloe Cookery School and her experience working with some of Ireland and Canada’s leading restaurants. She later returned to Ballymaloe as a teacher, where she cooked and taught on their 100-acre organic farm.

Sarah’s style is fresh, generous and produce-led, with influences ranging from Mediterranean and modern Irish cooking to the vibrant flavours of Asia and Latin America. She particularly enjoys creating relaxed, personalised menus that reflect each guest’s tastes, dietary requirements and the local ingredients available along the journey.

With a strong background in hospitality and private dining, Sarah brings a warm, organised and guest-focused approach to every meal.

C E R T I F I C A T E S
 

STCW

ENG1

Wine & Spirit Education Trust 2 & 3

Ballymaloe Cookery school intensive cooking certificate 

Bachelor of Business in Culinary Arts

HACCP level 2

Understanding Allergies certificate 

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. 

C E R T I F I C A T E S
• STCW
• Designated Security Duties Certificate
• Personal Safety and Social Responsibilities
• Fire Prevention and Fire Fighting
• Elementary First Aid
• Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew

YACHT HOST: Adhika Malhotra

Adhika grew up on the Jersey Shore, where she developed her lifelong love of being on the water. That early connection to life at sea has led her to her true passion: making guests feel completely at ease on board.

Since her teenage years, Adhika has has worked in hospitality and managed restaurants in Philadelphia, building a foundation in polished, genuine service. Also having experience as a yacht chef in the Mediterranean, Virgin Islands and the Bahamas, she brings an eye for detail and a deep understanding of how a great charter comes together, from the galley to the guest experience. Having previously worked as a yacht chef, Adhika’s transition to a dedicated stewardess role stems from her genuine love for providing hospitable service and creating cherished memories for the guests on board Siete Mares, her goal is for every guest to feel truly cared for and leave with memories that they will hold onto.

Adhika holds a Level 2 certification from the Wine & Spirit Education Trust (WSET), and she loves pairing her beverage knowledge with her talent for crafting thoughtful cocktails. She also delights in setting beautiful tablescapes and anticipating each guest’s desires before they have to ask. Whether it’s with her welcoming, positive, and friendly attitude, or a freshly styled cabin to a perfectly timed sundowner, she makes every moment on board feel inviting and effortless. Aboard Siete Mares, Adhika ensures your home away from home is relaxing, personal, and unforgettable.

C E R T I F I C A T E S
 

Ashburton Cookery School

Level 2 Award in Wines

Level 2 Food Safety & Hygiene for
Catering
STCW (2028)
ENG1 (2025)
Chopping Skills; Culinary
Fundamentals
Inventory & Spoilage Prevention
Forecasting and Schedule
Planning
Flower Arranging
Table setting
Mixology

Sardinia and Corsica August 2026

 

We all had such an amazing trip from the hikes to the scuba diving, and even Phi beach club, every adventure was an unforgettable moment.  The crew was spectacular. Always so attentive, friendly, and fun.  Tiago, Dylon, Jess, and Max we will be back.  Thank you for your hospitality and adding to all our wonderful memories.  The food was Michellin stars every single time breakfast, lunch, and dinner.  We've never had more amazing food than on this trip, thank you!Will definitely be trying to recreate that twisty bacon.  Thank you everyone it has been fantastic!!

 

Love, 

Kylie, Jacob, Ashley, Tom, Matt, Grace, jess, and Bess

1 / 17

07 / Open Weeks

'Siete Mares' Availability

Cruising Grounds

Where Siete Mares voyages

Sample Itineraries

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