Yacht Name

CUPCAKE

  • 2000
  • 40.32FT
  • 12
  • 5
  • 8
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.

Specification

  • Cabin Configuration 3 Queen(s), 0 Single(s)
  • Showers 0
  • Tubs 0
  • Wash Basins 0
  • Heads 0
  • Elec. Heads 0
  • TP in Heads Array
  • Helipad No
  • Jacuzzi Yes
  • A/C Full
  • Pref. Pick-up Array
  • Other Pick-up Array
  • C. Permit 2
  • License 2
  • Engines/Generators 2
  • Range 1
  • Fuel Consumption 6
  • Cruising Speed 1
  • Max Speed 1
Accommodations
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

Summer Ports
N/A

Summer Operations
Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Winter Ports
N/A

Winter Operations
Caribbean Virgin Islands (US/BVI), Bahamas, Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details
Caribbean Dec 2023 through June 2024

Array

  • Dinghy size
    41' Nimbus T11 2022
  • Dinghy hp
    2x 350
  • Dinghy # pax
    Array
  • Jet Skis
    2
  • Floating Mats
    0
  • SU Paddle Boards
    4
  • U/Water Camera
    0
  • Kite Boarding
    N/A

Crew

Crew 1 Pic

Captain

Nick Kincaid

Crew 2 Pic

Engineer

Sean Rosen

Crew 3 Pic

Mate

Edvardo Humes

 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, 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) vegetarian

Calendar


(15 December -30 April)
(1 May - 14 December)


Available:
Hold/Option:
Booked:
Unavailable:
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