Treasured C’s Description

Crewed Yacht Special! Introductory special for the New MarineMax 505 Crewed Yacht “Treasured C’s” - Save 1K on any new booking starting between March 22 and June 30, 2026

Cruising Area of Treasured C’s

Summer PortNanny Cay, Tortola, BVI
Winter PortNanny Cay, Tortola, BVI
Summer OperationsCaribbean Virgin Islands
Winter OperationsCaribbean Virgin Islands

Accommodations

Guests6
Cabins4
Crew2
TP in Heads-

Specification

Length52.2 Feet
Beam25.6 Feet
Draft4.2 Feet
Built2026
A/CFull
DeckshowerYes
Bimini TopYes
Children AllowedYes
Ice MakerYes

Water Sports

Dinghy (Feet)Yes
Snorkel GearYes
Standup PaddleYes
Swim PlatformsYes
Other Toys
Snorkel Gear
Noodles
Dinghy
Stand Up Paddle Board
Island
Water Scooters
Underwater flashlights
Selection of Floats

Scuba Diving Scuba Diving Symbol

ScubaYacht offers Rendezvous Diving only
Air CompressorNot Onboard

Entertainment

Salon Tv/DvdYes
Salon StereoYes
iPod/Device HookupsYes
Other Entertainment
Wine Cooler
Dish Washer

Cuisine

Special DietsYes
KosherInq
BBQYes

Treasured C’s Crew Profile

Crew Number2
Captain
CaptainJamie Earle
SpeaksEnglish



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

Treasured C’s Calendar

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Treasured C’s Reservations & Port Locations

Start DateEnd DateDetails (Holds can be challenged)
Jan 23, 2026Jan 29, 2026Booked: British Virgin Islands* to British Virgin Islands*
Feb 08, 2026Feb 16, 2026Booked: British Virgin Islands* to British Virgin Islands*
Feb 21, 2026Mar 02, 2026Booked: British Virgin Islands* to British Virgin Islands*
Mar 03, 2026Mar 12, 2026Booked: British Virgin Islands* to British Virgin Islands*
Mar 14, 2026Mar 23, 2026Booked: British Virgin Islands* to British Virgin Islands*
Mar 28, 2026Apr 05, 2026Booked: British Virgin Islands* to British Virgin Islands*
Apr 25, 2026May 02, 2026Booked: British Virgin Islands* to British Virgin Islands*
May 03, 2026May 11, 2026Booked: British Virgin Islands* to British Virgin Islands*
Jul 04, 2026Jul 11, 2026Booked: British Virgin Islands* to British Virgin Islands*
Jul 19, 2026Jul 27, 2026Booked: British Virgin Islands* to British Virgin Islands*
Nov 01, 2026Nov 09, 2026Booked: British Virgin Islands* to British Virgin Islands*
Nov 10, 2026Nov 13, 2026Booked: British Virgin Islands* to British Virgin Islands*
Dec 28, 2026Jan 04, 2027Booked: British Virgin Islands* to British Virgin Islands*

Treasured C’s Rates / week

The prices shown are for the entire yacht for a week-long (7 nights) charter.
Low price: $30,177
(normal rate)
High price: $34,181
(normal rate)

Treasured C’s Special Offer!
Discount: $1,000!
Offer: Introductory special for the new Treasured C’s - Save $1,000 on any new booking starting between March 22 and June 30, 2026.
Old price: $30,177 - $34,181 / week
New price: $29,177 - $33,181 / week
Travel between: Mar/22/2026 - Jun/30/2026

Season2 Pax3 Pax4 Pax5 Pax6 Pax
2025/26 Winter$32,277$32,753$33,229$33,705$34,181
2026 Summer$30,177$30,653$31,129$31,605$32,081


Yacht terms: All Inclusive
An all-inclusive charter covers all provisioning and running expenses. This includes a captain and crew that is fully trained and committed to your safety and enjoyment of your trip. A chef will provide the kind of exceptional, personalized meal preparation that you would expect of a five-star restaurant. The listed rate may not include all local taxes, cruising permits, premium beverages and scuba activities. Inquire for more information.

ADDITIONAL RATE DETAILS


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

Crewed Yacht Special! Introductory special for the New MarineMax 505 Crewed Yacht “Treasured C’s” - Save $1,000 on any new booking starting between March 22 and June 30, 2026

Includes:
• Private 50´ power catamaran (One Master Cabin with King Bed, Two Queen staterooms, One Twin bunk)
• 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

Treasured C’s Guest Reviews

We currently don't have any reviews for Treasured C’s.

Treasured C’s Sample 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.

DINNER 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.

DINNER 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.