Aft Deck

Sundeck

Owner's Stateroom

Owner Bath

VIP Stateroom

Guest Stateroom

Skylounge

Skylounge Blackjack Table

CUPCAKE Yacht Charter

Yacht Description

CUPCAKE yacht is a 132.00 ft long motor yacht monohull and spends the summer season in Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, USA - New England, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI) and winter season in Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI). It was built by Westship in 2000. A refit was done in 2022. The yacht layout features 5 cabins and accommodates 12 guests. The cabin arrangement is following: 2 king cabins, 3 queen cabins, 1 twin cabin, 1 pullman cabin.

The motor yacht features 2 x MTU 2800hp 2 x Northern Lights 85kW engines .

Accommodation

Owner's Full beam stateroom on Main Deck with King Size Bed en-suite with Shower and Jacuzzi Bath

Port Forward VIP King

Port Aft Queen

Stbd Forward Queen

Stbd Aft - Twin, Queen and Pullman bunk

Cabin Breakdown

King Cabins: 2

Queen Cabins: 3

Twin Cabins: 1

Pulman Cabins: 1

CUPCAKE Yacht Details

132'

Length

Guests

Cabins

Crew

Westship

Built by

127,000 - 146,000

Weekly price low-high season

60 US Gall/Hr

Consumption

Cruising Speed

Max. Speed

2022

Refit

CUPCAKE yacht charter price

# of charter days	Base Price	APA (deposit for provisioning, fuel, docking fees, etc)	Total	Note
14 day charter	254,000 to 292,000	50,800 to 87,600	304,800 to 379,600	Discounts outside the main season are common.
7 day charter	127,000 to 146,000	25,400 to 43,800	152,400 to 189,800	Standard charter rate, base for all calculations.
3 day charter	63,500 to 73,000	12,700 to 21,900	76,200 to 94,900	The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 127,000 / 6 * 3 days = 63,500
1 day charter	21,167 to 29,200	4,233 to 7,300	25,400 to 36,500	Please inquire, the possibility/availability of a 1 day charter needs to be verified.

All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.

Price Details

Price from: 127,000

High season rate: 146,000

Price Terms

Plus Expenses

CUPCAKE Yacht Charter Locations

Summer Season

Caribbean Virgin Islands (US/BVI)

Bahamas

Leeward Islands

Windward Islands

New England

Caribbean Virgin Islands (US)

Caribbean Virgin Islands (BVI)

Winter Season

Caribbean Virgin Islands (US/BVI)

Bahamas

Leeward Islands

Windward Islands

Caribbean Virgin Islands (US)

Caribbean Virgin Islands (BVI)

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Nude: Inq

Crew Pets: No

Ice Maker: Yes

Special Diets: Inq

Kosher: Inq

Bbq: Yes

Gay Charters: Inq

YachtNudeCharters: Inq

Crew Smokes: Inq

Children Ok: Yes

Specifications

Tube:

Guests: 12

Maxspeed: 17

Draft: 2.438

Cruising Speed: 11

Helipad:

Ac:

Ac Night:

Built: 2000

Turnaround: 48hrs

Cabins: 5

King: 2

Queen: 3

Double:

Single:

Twin: 1

Pullman: 1

Showers:

Basins:

Heads:

Electric Heads:

Jacuzzi:

Features

BBQ: Yes

AC: Full

Internet: Onboard WIFI

Cruising Speed: 11

Max Speed: 17

More Specifications

Flag: Marshall Islands

Homeport:

Resort Course:

Yacht Permit: 2

Yacht License: 2

Yacht Mca: 0

Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: RTI Ipad controllers - AppleTV, DirecTV, Streaming services etc.
VSAT internet (please inquire about rates for upgraded speed and Data)
Cellular WiFi where available
Starlink ultra high-speed internet included.

Air Compressor: Not Onboard

Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:

Fishing Gear Type:

Rods:

Deep Sea Fishing:

Green Initiatives

Green Initiative:

Reusable Bottles:

Other Green Efforts:

Water Sports

Dinghy Size: 41' Nimbus T11 2022

Kayaks 1 Pax: 3

Kayaks 2 Pax:

Dinghy Hp: 2x 350

Floating Mats:

Dinghy Pax:

Swim Platform:

Water Skis Adult:

Boarding Ladder:

Water Skis Kids:

Sailing Dinghy:

Jet Skis: 2

Beach Games:

Wave Runners: 2

Kneeboard:

Windsurfer:

Snorkel Gear:

Underwater Camera:

Scurfer:

Underwater Video:

Wake Board:

Paddleboard: 4

Crew

Crew Information

Captain

Engineer

Mate

Bosun

Chief Stew

Deck Stew

2nd Stew

Chef

Captain: Nick Kincaid

CAPTAIN | Nick Kincaid | American
Captain Nick has been yachting since 2012. Currently sailing the eastern United States, the Bahamas,
and throughout the Caribbean. He started his career in Delaware at age 19 on a sportfishing yacht
and has not looked back since. Captain Nick is a highly motivated, energetic, and outgoing person
that loves to provide his guests with the holiday of a lifetime.

ENGINEER | Maikelli Dennis | Fiji
Born and raised in the warm sunny isles of Fiji, Maikeli has spent all his life surrounded by water. The last 6 years working on yachts have taken him from the South Pacific to Europe, all over North America, and now through Bahamian & Caribbean waters. As a resident Engineer and drone pilot, you’ll find Keli behind the scenes with a camera, a drill, or both, throughout your time onboard M/Y Cupcake.

MATE | Ryan Baccino | American
Ryan is originally from Middletown, Delaware where he grew up near the Chesapeake Bay. Ryan has followed his dream to secure a long-term career on the water. Ryan plays a role in all water sports activities, tender rides, and shore-based excursions. His polite and reserved personality will come alive if you were to ask about his hockey career in Philadelphia. Ryan enjoys spending time with friends and family and has a love for country music.

BOSUN | Edvardo Humes | Bahamian
Edvardo Humes, affectionately known as “Eddy,” was born on October 7th, 1990, to Mr. & Mrs. Humes in arguably the most beautiful place on earth- The Bahamas. Growing up in the Bahamas meant most summers were spent Island hopping. Eddy enjoys playing sports, hiking and treasuring the sunny sand beaches of the Bahamas. He initially started working onboard ships at the age of eighteen, delivering different types of cargo globally. After returning from the United Kingdom, he decided to embrace this industry with open arms. In Eddy’s words, "It is a pleasure to give guests an incredible experience in the yachting industry.”

CHIEF STEWARDESS | Olivia Moro | American / Canadian
Olivia was born in Fort Erie Ontario and moved to central Florida at a young age. She has a very
artsy and creative eye when it comes to her table settings and theme nights. Olivia has a passion for
photography and fashion. Her outgoing and energetic personality can lift up anyone’s spirits
onboard. During her free time, she enjoys dancing, exercising, and enjoying the beach.

DECK STEWARDESS | Jordan Homan | American
Jordan was born and raised in South Florida. Her love for the water grew at a very young age when she competed in local and state swimming competitions. This lead her to pursue a lifeguarding career in her local community which eventually lead her to the yachting industry. Jordan enjoys hiking, fishing, photography, and being outdoors. Her bubbly personality and interest to serve others guarantee guests will have a once-in-a-lifetime experience onboard.

SECOND STEWARDESS | Steffany Santander Carreno
Originally from Columbia, Stef is very cheerful, friendly, optimistic, dedicated and energetic person who loves to learn new things. She is green to the yachting industry, but is very motivated to learn new skills and push herself to do her best in anything she sets out to achieve. Stef loves being around new people and has a true passion for travel. Her career in finance and economics allowed her to learn time management and multi-tasking. Stef worked as a Spa beautician in a 5-star spa in Mexico for 2 years before joining the yachting industry. She specializes in Signature cosmetics, organic facials and massages with hot stones.

CHEF | Horacio Casas Cabrera | Mexican
Horacio was born and raised in Mexico, where he got a Culinary Bachelor’s by UCSJ. He worked as a
chef on shore from the age of 15. It was then that he developed his passion for food. When he cooks
he places great emphasis on using the freshest, diverse and local ingredientes according to the
highest level of quality. He pays attention to his work and is always trying to learn. He’s been a chef
for the last 19 years and has been cooking on yachts for the past 8. Starting onboard Disney Cruise
Line and handles yachting perfectly with his flexible and professional hot blood latino personality.
He is influenced by Mediterranean cuisines including Italian, Spanish, French but also loves to cook
asian and what’s called modern Mexican. In his spare time, he loves fast cars, salsa dancing, camping
and sharing memories with his family and friends, while also travelling to places that intrigue his
taste buds.

Reviews

Summer 20233

"It was a wonderful trip--we loved the crew! Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again."

Gallery

CUPCAKE Categories

Multiple Jetskis 82 yachts available Jetski 351 yachts available Jacuzzi 362 yachts available

Motor Yacht 852 yachts available Monohull 1061 yachts available 5 cabins 355 yachts available Westship 1 yachts available 5 cabins Motor Yacht Monohulls 186 yachts available

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wpcf_mainimg_description: You're in for a sweet treat aboard Motor Yacht CUPCAKE. This 132' Westship just completed an extensive refit, including brand-new interior and exterior soft goods along with a complete interior re-design, giving her a fresh, bright, and modern feel. Neutral tones of cream and turquoise complemented with mother of pearl accents create an unobtrusive and calming environment. Her dedicated crew of 9 is led by the enthusiastic and energetic Captain Nick Kincaid. CUPCAKE is fully stocked with the latest in water toys including a 41' Nimbus T11 2022 Tow Tender, 20' RIB Beach Lander, 4 Jet Skis, 2 SeaBobs, 10' Solstice Inflatable Mesh Dock, and more. Accommodations include a generous on-deck full-beam owner's suite with King size berth. Her en-suite bathroom includes a separate shower and a deep Jacuzzi bathtub. On the lower deck, there are 4 further staterooms comprising of 1 King, 2 Queens, and the 5th stateroom featuring a queen, twin, and pullman. Each guest stateroom features an en-suite shower freshly refitted with new tile, shower fixtures, and tons of storage space for all of your cute swimsuits! Her spacious main salon offers plenty of comfortable seating to relax and chat. This area is complete with a large flat-screen TV, multi-stool bar, panoramic windows, and formal dining for 12 guests. Moving up to the skylounge, you and your guests can double down on the fun at the custom-built blackjack table, sip some cocktails at the bar, or enjoy a movie on any streaming service with the large smart TV. Stepping out from the skylounge, you'll find ample seating along with some extra sun loungers for that perfect sun-kissed glow. You can access the Sundeck, complete with a lounging pad, Jacuzzi tub, wet bar, and 2 tables with large umbrellas, allowing for tons of shade. CUPCAKE is sure to be a delectable treat for all who step aboard.
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wpcf_menu:  BREAKFAST Fresh fruit platter, juice or smoothie, coffee & tea, served daily   Everything Bagel with Smoked Salmon* Hot everything bagel, toasted with scallion cream cheese & smoked salmon Spring Onion Frittata (VG) Fried whipped eggs, ricotta, spring onions & dill Italian Eggs Benedict* Poached egg, silky hollandaise & crispy prosciutto over a toasted English muffin Truffle Scramble Eggs (VG) Whipped eggs with truffle salt & crème fraîche, over brioche toast with blistered cherry tomatoes Southwest Scramble Whipped eggs, chorizo or ham, peppers, jalapeños & onion, cheddar cheese. Avocado Toast (VG)(V) Smashed avocado, sliced heirloom tomato, any style egg Omelet (VG) Cheese, Southwest, or Vegetable Breakfast Proteins Bacon, breakfast sausage or plant based sausage (V) Hangover Homefries (VG) Fried potatoes with peppers, onions & paprika Cinnamon French Toast Cinnamon Raisin bread coated in egg batter then toasted & served with fresh berries Tropical Smoothie Bowls (VG)(V) Blended açaí & banana, topped with granola, coconut, blueberries, honey or agave Yogurt & Granola (VG) Oatmeal (V)         * items are chefs favorites, (V) vegan, (VG) vegetarian LUNCH All lunch items may be adjusted  to dietary preference on request *vegetarian options available for all meals   Gazpacho (VG)(V) Tomato, cucumber, bell peppers, red onions, garlic, fresh herbs, blended until smooth & then chilled for a refreshing Spanish summer dish   Sweet Potato Curry Soup (VG)(V) Roasted sweet potato, shallot, curry spices, coconut milk, blended & topped with roasted spiced chickpeas   Lentil Curry Soup (VG)(V) Lentils, curry spices, tomatoes & onion served with rice   Tuna Niçoise Salad* Grilled Tuna soft boiled egg, tomato, mixed greens, served with a lemon caper vinaigrette   Wardolf Chicken Salad Roasted chicken breast, apple, red grapes, celery, walnuts, & yoghurt served over mixed greens   Moroccan Chickpea Salad (VG) Quinoa, Spinach, Avocado, Carrot, Cucumber, Pistachio, Feta, Fresh Herbs, Lemon   Grilled Chicken Kale Caesar Salad Grilled chicken with kale, croutons, parmesan & homemade Caesar dressing     Chicken Milanese* Italian breaded chicken breast, served with arugula, parmigiano shavings & lemon wedges   El Fresco Mexican Salad Shredded chicken breast or steak, corn, tomato, black beans, chile, crema fresca, cotija cheese over romaine lettuce, served with a lime cilantro vinaigrette   Roasted Beet Root & Burrata (VG)  Roasted whole beets, burrata cheese, toasted pine nuts & balsamic glaze     Grilled Tuscan Chicken* Grilled marinated lemon chicken breast, 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grilled zucchini, bell peppers, & eggplant   Tuna Poke Bowl Sushi grade ahi tuna served over avocado, edamame, pineapple, cucumber, ginger-soy, white rice Grilled Red Snapper Grilled red snapper served with zucchini ribbons, tomato, cauliflower cous cous   Mahi Mahi Fish Tacos Blackened mahi mahi, chipotle mayo, pico de gallo, cabbage, lime with toasted corn tortillas   Blackened Snapper Blackened Snapper with Corn & Zucchini Succotash   Italian Specialty Panini* Served hot or cold, imported meats from Italy, provolone, basil pesto & arugula on fresh baked focaccia bread                                               * items are chefs favorites, (V) vegan, (VG) vegetarian     Entreés & Canapes   Charcuterie* Assorted cured meats, local cheeses, fruits & sweets served with an assortment crackers & toasts   Hummus & Crudités (VG)(V) Fresh made garlic hummus with roasted pine nuts & assorted with fresh carrots, cucumbers, radishes, & pita chips   Smoked Salmon Sushi Roll ups Smoked Salmon rolled up with scallion cream cheese, avocado & cucumber   Caviar & Blinis Tsar Imperial Ossetra Caviar, blinis, boiled eggs, fried baby potatoes, onions, crème fraîche,  chives   Salmon Poké Yuzu Salmon, cucumber, & pineapple with wonton crisps   Coconut Prawns Freshly battered in coconut & panko, fried and served with Sweet Chilie Sauce   Caprese Skewers (VG) Heirloom cherry tomato & bocconcini mozzarella, fresh basil & aged balsamic reduction   Pao De Queijo* (VG) Mini tapioca cheese puffs with chives   Roasted Tomato Bisque Shooters Shooters filled with creamy roasted tomato bisque & fresh basil             * items are chefs favorites, (V) vegan, (VG) vegetarian DINNER All dinner items may be adjusted  to dietary preference on request *vegetarian options available for all meals   Surf & Turf Butter poached lobster & seared filet mignon, demi glace reduction, roasted asparagus, parsnip purée   NY Strip Steak Au Poivre Peppered NY strip steak, cognac cream sauce, sautéed spinach, roasted fingerling potatoes   Southwest Ribeye Steak* Grilled bone-in ribeye steak seasoned with chef’s secret 12 spice blend, chimichurri, loaded sweet potato   Beef Tenderloin Sous vide beef tenderloin, horseradish cream, asparagus & truffle potato puree   Herb Crusted Rack of Lamb Roasted basil crusted lamb, served with slow roasted tomatoes & potato purée   Chicken Piccata Seared chicken breast then braised in white wine, lemon, garlic & capers over spaghetti   Seafood Cioppino* White fish, clams & mussels served in a tomato based fish stew with white wine, fennel & garlic focaccia   Chilean Sea Bass Seared sea bass, saffron beurre blanc served with wild rice & broccolini   Saffron Prawns & Risotto Prawns, saffron beurre blanc served with champagne prawn risotto with peas   Blackened Mahi Mahi Blackened mahi mahi served with mango salsa, salad & coconut rice   Miso Salmon Miso crusted salmon over sauteed bok choy & coconut black rice   Branzino alla Puttanesca* Italian sea bass pan seared & cooked in cherry tomatoes, kalamata olives, garlic & chile, served over arugula *vegetarian option with pasta   Parpadelle Bolognese Slow braised beef, pork, & veal in a tomato based sauce over fresh parpadelle pasta *vegetarian option available   Prawn & Mussel Red Thai Curry Prawn shell stock, red curry paste, prawns & mussels cooked with garlic, lemongrass, ginger, mushrooms, & bell peppers in a coconut curry broth over rice *vegetarian option available with tofu   Melanzane Parmigiana* (VG) Italian breaded eggplant fried then layered with marinara sauce & mozzarella cheese, baked (grandma recipe)   Spaghetti Alla Pomodoro* (VG)(V)  Fresh tomatoes, onions, garlic, olive oil served over fresh spaghetti                                         * items are chefs favorites, (V) vegan, (VG) vegetarian Desserts   Dark Chocolate Tart (V)(GF) Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt   Tiramisu Lady fingers dipped in coffee liquor, layered with mascarpone cream   Chocolate Lava Cakes Chocolate cakes with gooey center served with vanilla bean ice cream   Lemon Torta Caprese (GF) White chocolate and lemon zested almond flour cake   Lemon Tart Served with Lemon Curd   Vanilla Panna Cotta Vanilla bean infused cream with wild berry coulis   Banana’s Foster Brûléed banana slices in rum, brown sugar, & spices served with vanilla ice cream   Crème Brûlée Vanilla bean custard with fresh berries   Chocolate Avocado Mousse (V) Avocado infused with cocoa, served with dehydrated berries & pistachios   Baked Alaska Sponge cake, black forest ice cream coated with brûléed whipped meringue                 * items are chefs favorites, (V) vegan, (VG) 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In Eddy’s words, "It is a pleasure to give guests an incredible experience in the yachting industry.” CHIEF STEWARDESS | Olivia Moro | American / Canadian Olivia was born in Fort Erie Ontario and moved to central Florida at a young age. She has a very artsy and creative eye when it comes to her table settings and theme nights. Olivia has a passion for photography and fashion. Her outgoing and energetic personality can lift up anyone’s spirits onboard. During her free time, she enjoys dancing, exercising, and enjoying the beach. DECK STEWARDESS | Jordan Homan | American Jordan was born and raised in South Florida. Her love for the water grew at a very young age when she competed in local and state swimming competitions. This lead her to pursue a lifeguarding career in her local community which eventually lead her to the yachting industry. Jordan enjoys hiking, fishing, photography, and being outdoors. 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Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again." ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:0:"";s:16:"yachtInsHomeport";s:0:"";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:0:"";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:34:"Worth Avenue Yachts - Jenny Mullen";s:16:"yachtManagerName";s:12:"Jenny Mullen";s:17:"yachtManagerPhone";s:11:"19548165910";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:27:"jenny@worthavenueyachts.com";}
location_details: Caribbean November 2022 to May 2023 Bahamas June 2023 New England Summer 2023 Caribbean Dec 2023 through June 2024
helipad: No
sailing_instructor:
lengthm: 40.00 m
consumption: 60
consumption_units: US Gall/Hr
yachtRange: 1600
price_details:
terms: Plus Expenses
yachtTermsTypeNum: 2
caemail: jenny@worthavenueyachts.com
ca: Worth Avenue Yachts - Jenny Mullen
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7946/4
special_conditions:
contracts:
nude: Inq
green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:231:"RTI Ipad controllers - AppleTV, DirecTV, Streaming services etc. VSAT internet (please inquire about rates for upgraded speed and Data) Cellular WiFi where available Starlink ultra high-speed internet included.";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
fishing: a:4:{s:12:"fishing_gear";s:1:"0";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
flag: Marshall Islands
captain_nation: American
crew_nationality:
jacuzzi: 1
jetskis_multiple: 2
scubaonboard: Yacht offers Rendezvous Diving only
mo_sync_modified: 1695851152
mo_youtube: a:2:{s:7:"updated";i:1708601656;s:5:"links";a:0:{}}
jetski: 1
reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> Summer 20233</div><div class='clr'></div><div style='text-align:left;'>"It was a wonderful trip--we loved the crew! Captain Nick has built a great team of overqualified individuals that my wife kept saying doubled as models. We had various friends of ours join us on board for different days, which I know can be taxing on the crew, but not only was the chef prepared for more people, the whole crew made everyone feel welcome. They were very accommodating. Our friends had the time of their lives, most of them having never experienced something like that! And the boat's sky lounge with the black jack table was an unexpected hit. The kids and the adults were up there every night for hours--it really brought everyone together. My whole family loved our trip on CUPCAKE. We never did get to catch tuna with Captain Nick though, so I guess we'll just have to join them again." </div><div class='clr'></div> </div>
reviewscount: 3

CUPCAKE

CUPCAKE Yacht Charter

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