Yacht Name


  • 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.


  • 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
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

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

Winter Ports

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


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


Crew 1 Pic


Nick Kincaid

Crew 2 Pic


Sean Rosen

Crew 3 Pic


Edvardo Humes


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


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



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


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



Dark Chocolate Tart (V)(GF)

Dark chocolate coconut cream with a chocolate almond flour crust sprinkled with sea salt



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


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

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