Available For Charter
Tupelo Honey
60 ft
12 Guests
7 cabins
We Don’t Just Cruise,
We Create Unforgettable Journeys
About this Yacht
Description
From $42,000 to $43,000
Tortola, Road Town,BVI
Caribbean Leewards, Caribbean Virgin Islands (BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (US/BVI)
Booking Calendar
Length
Beam
Draft
Builder
Year Built
Cabins
Crew
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Boat Layout
Sample Menu
Menus are customized prior to each charter based on guest preferences, dietary requirements, seasonal availability, and the finest local ingredients. This sample reflects a typical seven-day culinary program.
Day 1
Snack: Welcome Cocktails, Artisan Charcuterie & Cheese Board, and Tuna Wontons • Furikake • Honey Chili Crisp
Starter: Nduja & Burrata Salad • Basil Oil • House Focaccia
Main Course: Braised Short Rib Agnolotti • Brown Butter • Sage • Pecorino • Cacio e Pepe Espuma
Dessert: Classic Tiramisu
Day 2
Breakfast: Seasonal fruit platter, fresh pastries, juices, premium coffee & teas.
Assorted Quiches • Homemade Cinnamon Rolls • Buttermilk Pancakes
Lunch: Lobster Rolls • Old Bay Hand-Cut Fries • Hummus & Crudité
Canapés: Truffle Arancini • Vodka Sauce • Basil Watermelon, Feta & Mint
Starter: Wagyu Carpaccio • Arugula • Squid Ink Aioli • Parmigiano Reggiano
Main: Duck Confit • Mushroom Risotto • Pickled Shallots • Salmoriglio
Dessert: Lemon Blueberry Basque Cheesecake
Day 3
Breakfast: Eggs Benedict • Smoked Salmon Toast • Zeppole
Lunch: Focaccia Pizzas (Margherita, Hot Honey Pepperoni, Vodka Pesto) • Greek Salad
Canapés: Mini Crab Cakes • Romesco Prosciutto & Melon
Starter: Local Heirloom Tomatoes • Whipped Ricotta • Crispy Garlic
Main: Miso Glazed Sea Bass • Fondant Potatoes
Dessert: Warm Chocolate Chip Cookies • House-Made Vanilla Bean Ice Cream
Day 4
Breakfast: French Omelette • Bacon • Sausage • Crème Brûlée French Toast
Lunch: Local Fresh Catch Tacos • Mango Pineapple Salsa • Mexican Red Rice • Shrimp Ceviche Tostadas
Canapés: Nashville Fried Chicken Bao • Comeback Sauce • Oysters with Mignonette
Starter: Wood-Roasted Cauliflower • Goat Cheese • Balsamic
Main: Grilled Lamb Lollipops • Patatas Bravas • Broccolini
Dessert: Espresso Panna Cotta
Day 5
Breakfast: Açaí Bowls • Avocado Toast
Lunch: Blackened Mahi Sandwiches • Sweet Potato Fries
Canapés: Wagyu Sliders • Uni Toast
Dinner Family Style
Prime Filet & Ribeye • Au Poivre • Caribbean Lobster • Saffron Butter • Potato Purée • Creamed Garlic Spinach • Asparagus • Parker House Rolls
Dessert: Chocolate Lava Cake • House Vanilla Ice Cream
Day 6
Breakfast: Egg & Cheese English Muffins • Nutella Crêpes
Lunch: Ahi Poke Bowls • Sushi Rice • Seaweed Salad • Edamame • Sesame Soy
Dinner Family Style
Whole Roasted Branzino • Joew Som • Charred Lemon • Lemon Herb Basmati • Caramelized Mushrooms • Local Seasonal Vegetables
Dessert: Key Lime Pie • Affogato
Day 7
Breakfast: Breakfast Casserole • Buttermilk Biscuits • Baked Apples
Lunch: Chicken Tzatziki Wraps • Amaretti
Breakfast
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Snacks
Dinner
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John Nichols
Captain John grew up in Massachusetts, where summers on Martha’s Vineyard sparked a lifelong passion for the ocean. After transitioning from offshore fishing to sailing, he found the perfect way to combine his love of travel, adventure, and life at sea. For the past six years, he has captained catamarans throughout the Caribbean and along the U.S. East Coast, delighting guests with secluded beaches, vibrant reefs, and unforgettable experiences on the water.
Matthew Mabe
Chef Matthew brings over a decade of experience in Michelin-recognized restaurants, luxury hospitality, and private dining throughout the United States and the Caribbean. Inspired by coastal American, Mediterranean, and Italian cuisine, he creates personalized menus featuring fresh seasonal ingredients, handcrafted pastas, and exceptional seafood. Passionate about both great food and genuine hospitality, Matthew ensures every meal is a memorable part of your charter experience.
John Nichols
Captain
USA
Languages: English
Captain John grew up in Massachusetts and fell in love with the ocean at an early age while spending his summers on the island of Martha’s Vineyard. His love for fishing soon took him far from shore chasing migrating fish during summer months. Upon making the jump from fishing vessels to sail boats, he realized he could combine his passion for travel, adventure, and the ocean. For the past 6 years he’s been a full-time captain aboard catamarans throughout the Caribbean and up the East Coast. Whether it’s finding a secluded beach to spend the day, or getting in the water to show you around his favorite reefs, his love for the ocean and his job are sure to stand out.
Matthew Mabe
Chef
Languages: English
Matthew Mabe is a professional chef and hospitality consultant with over a decade of experience in Michelin-recognized restaurants, luxury hospitality, and private dining throughout the United States and the Caribbean. His culinary style is inspired by coastal American, Mediterranean, and Italian cuisine, with a focus on fresh seasonal ingredients, handcrafted pastas, pristine seafood, and warm, personalized hospitality. Every menu is thoughtfully tailored to each charter, creating memorable dining experiences that reflect the destination and the preferences of every guest.
When he’s not in the kitchen, Matthew enjoys running, swimming, playing soccer, traveling, and exploring local markets for inspiration. His passion for great food and genuine hospitality is at the heart of every meal, whether it’s a relaxed beachside lunch, an elegant multi-course dinner, or a family-style feast shared with friends.
Amenities
TENDER
SNORKEL GEAR
Paddleboards
Tubing
Fishing Gear
Floating Mats
Beach Games
Underwater Camera
Watersports
Ready to Set Sail? Let’s Plan Your Voyage.
Let's Get In touch
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