[ POWER CATAMARAN · BUILT 2025 ]

SIETE MARES

Name: SIETE MARES
Brand: Lagoon
Availability: InStock
Rating: 4.6 (183 reviews)

Length

78ft

Builder

Lagoon

Guests

8 guests

Cabins

Built

2025

Type

Power Catamaran

Price

€65,000 — €80,500 / week

Base port

Olbia, Sardinia

Cruising area

Sicily (winter), Bahamas +4

SIETE MARES

Price Terms: All-Inclusive

From €65,000/wk

High season €80,500/wk

Yacht Description

“A 78ft Lagoon from 2025.”

“The Seven Seas are Calling”

Siete Mares will accommodate 8 charter guests in 4 staterooms that offer the option for differing cabin arrangements if needed. She is a 2025 motor catamaran with a Williams 110 HP, 15 foot, 8 passenger tender, hardwood decking, hydraulic lift, state of the art water treatment system, luxury staterooms with in suite televisions and stereo systems, galley down with full wet bar in the salon, interior and exterior dining options, interior lounge with a 55 inch retractable flat screen television, exquisitely customizable menu, eco-friendly and reef safe toiletries, bar stocked to guest preference, 1 two-person kayak, water skis, wakeboard, 4 stand up paddle boards convertible to a windsurfer, 4 underwater scooters, deep sea fishing equipment, snorkeling gear, floating dock, rendezvous scuba diving, yoga mats, exercise bands, dumbbells, board and card games and Siete Mares giveaways.

Broker Review

Klara Jakobsen's photo from the onboard visit — Klara Jakobsen Yacht Reviewer & Content Lead Contact me

Specifications

Length overall: 78ft / 23.77 m
Beam: 10.97m
Draft: 1.28m
Builder: Lagoon
Year built: 2025
Type: Power Catamaran
Cruising speed: 12 knots
Top speed: 20 knots
Generator: Yes
Consumption: 80 Litres/Hr
Guests: 8
Cabins: 4
Crew: 4

Charter Price

From €65,000 to €80,500 per week, all-inclusive.

All-Inclusive arrangement — expenses covered.

Season

Dates

Weekly rate

APA

Weekly total

Summer 2026 High

Jun 1, 2026 — Sep 30, 2026

€65,000

Included

€65,000

Winter 2026 to 2027 Low

Nov 1, 2026 — Apr 30, 2027

$80,500

Included

$80,500

Rates apply for 2–8 guests. Shorter stays: weekly rate ÷ 7 × nights. All prices generated as a guide. Availability subject to confirmation. Gratuity is at the charterer’s discretion.

This yacht charters on all-inclusive terms — fuel, food, drinks and standard running expenses are covered in the charter price, so no APA deposit is added.

Captain: Tiago Farto Silva
Nationality: Portugese
Crew size: 4

Tiago Farto Silva

Captain

Portugese

Maxime Hughes

Chef

South African

Dylon Holm

First Mate

South African

Jessica Wells

Yacht Host

Canadian

CAPTAIN: Tiago Farto Silva

Tiago was born in Lisbon and grew up in Peniche, a surf town on Portugal’s west coast. From a young age he was drawn to the water—sailing optimists and 420s, surfing, and swimming whenever he could. In his twenties, he worked as a surf instructor at Baleal Surfcamp, teaching both kids and adults from all over Europe how to catch their first wave. He later studied at the Nautical University in Lisbon, earning a degree in Nautical Sciences before joining the Norwegian merchant navy as a deck officer. His career took him across the North Sea, Gulf of Mexico, and South Atlantic aboard chemical tankers, seismic vessels, and ROV ships. In 2019, Tiago returned to Europe and began working charters in Greece and Croatia, and it also brought him to Tahiti and the Caribbean. He loves that chartering allowed him to bring together many of his passions—instructing, navigating, exploring, and life on the water—and he’s been doing it ever since. Having spent most of his life at sea, Tiago is a confident and experienced captain who enjoys sharing his knowledge and showing others the beauty of life on the ocean. Calm, capable, and deeply experienced, Tiago makes every guest feel safe, relaxed, and well taken care of.

C E R T I F I C A T E S
• RYA Yacht Master
• Ocean Skipper
• Master of Yachts 200 GT Unlimited (MCA)
• OOW 500+ GT
• GMDSS Operator
• Dynamic Positioning Operator
• STCW Instructor
• Helicopter landing officer
• First Aid Certified
• Firefighting Certified
• Helicopter Underwater Escape Training
• ENG1

CHEF: Maxime Hughes

Raised along the Eastern Cape of South Africa, Maxime’s affinity for the ocean naturally evolved into a career at sea. With a strong background in hospitality and formal culinary training in Cape Town, she brings a refined yet adaptable approach to her role as a yacht chef. Her experience includes over 75,000 nautical miles sailed, a global circumnavigation, and participation in prestigious events such as the Monaco Grand Prix, Oyster World Rally and Oyster Regattas, journeys that have shaped her globally inspired culinary style. She has catered to high-profile and discerning guests in exclusive settings, requiring both discretion and precision at the highest level. Maxime’s cuisine is ingredient driven, elegant, and thoughtfully executed, reflecting a balance of technical precision and creativity. Known for her composure under pressure and intuitive guest awareness, she delivers a seamless and highly personalised dining experience.

C E R T I F I C A T E S
• IYT Professional Yacht Chef Culinary Course
• SYCA Super Yacht Chef Culinary Course
• Yacht Stewardess Course
• Food Hygiene & Safety Level 3
• STCW & PDSD
• MSOS Proficiency in Medical First Aid
• ENG1
• The Nutrition Institute Diploma
• Hospitality Management Diploma
• Events Management Diploma

FIRST MATE: Dylon Holm

Driven by a deep love for people and the ocean, Dylon joined the National Sea Rescue Institute (NSRI) as a Volunteer Rescue Crew member and Class 4 Coxswain. His hands-on experience includes medical evacuations, surf rescues, CPR, and ensuring safety in high-pressure maritime environments. Whether swimming, bodyboarding, or simply keeping watch from a distance, Dylon is always focused on helping others enjoy their holiday safely. His background in bartending, customer relation allow him to create memorable, well-managed experiences—balancing fun with a quiet commitment to safety and care. With Dylon, every trip is not only enjoyable and engaging, but also supported by the calm confidence of someone who knows how to keep people safe without ever getting in the way of the moment.

C E R T I F I C A T E S
• STCW
• Designated Security Duties Certificate
• Personal Safety and Social Responsibilities
• Fire Prevention and Fire Fighting
• Elementary First Aid
• Personal Survival Techniques
• Power Boat Level 2
• ENG 1
• Class 4 Coxswain/Rescue Crew

YACHT HOST: Jessica Wells

Jessica grew up on the wild and beautiful Vancouver Island in Canada, where her love for nature and the ocean was fostered through hiking adventures and endless hours spent in the water. After years in the service industry and a life-changing solo trip to Central America, she discovered diving and committed herself to exploring the ocean, community work, and environmental care.
For the past six years, Jessica has worked as a dive instructor in the Caribbean and Mexico, with the last two years in the British Virgin Islands, earning her Elite 100 status from PADI in 2023.
During her time in Mexico , she worked as a hostess on the diving live-aboard Belle Amie, where she provided exceptional service to guests while managing all aspects of interior duties, assisting with diving operations, and ensuring safety on trips to the Revillagigedo Archipelago. In 2024, she joined the yachting industry, completing an Atlantic crossing on a 62ft Sunreef from the BVI to Naples, Italy. She led the team in provisioning and made significant contributions to cooking, cleaning, and watch duties during the 34-day, 4000 NM journey, which solidified her desire to work on sailboats. With over 2000 dives ranging from Caribbean reefs to deep Pacific dives with sharks and oceanic manta rays, Jessica is passionate about curating personalized, memorable experiences and is dedicated to sharing the beauty of the Caribbean islands, both above and below the water.

C E R T I F I C A T E S
• STCW'10
• PADI Open Water Scuba Instructor
• PADI Specialty Instructor
• Emergency First Response Instructor
• Care for Children Instructor

Chef Maxime’s Sample Menu

Light & Coastal Mediterranean

Breakfast

Salmon Eggs Benedict

Homemade English Muffin | Smoked Salmon | Poached Egg | Dill Hollandaise

Blueberry & Lemon Ricotta Crepes

Classic Crepes | Ricotta & Lemon Zest | Blueberry Compote

Turkish Cilbir

Poached Egg | Seasoned Yoghurt | Harissa Oil | FreshDill | Homemade Pita Toast

Pain Perdu

Pain Perdu in Vanilla Custard | Citrus Ricotta | Honey Drizzle | Pistachio Crumb

Halloumi & Avocado Toast

Hot Honey Grilled Halloumi | Sliced Avocado | Focaccia Toast | Confit Tomatoes

Honey Fig Yoghurt Bowls

Honey Roasted Figs | Greek Yoghurt | Honeycomb | Roasted Almonds

Savoury Pain Perdu

Parmesan Custard | Comte | Crispy Prosciutto | Poached Egg | Herb Hollandaise

Health Benedict

Poached Egg | Sliced Avocado | Sweet Potato Rosti | Arugula |

Lunch

Harissa & Lemon Gamberi

Tomato Carpaccio, Red Onion & Capers| Herbed Couscous| Green Leaf Salad

Mediterranean Table 1

Tagliatelle

Fresh Tagliatelle, Tomato Confit & Burrata | Rocket & Pine Nut Salad | Olive Focaccia

Grilled Sea Bream

Fresh Caught Lemon & Herb Sea Bream | Orzo Salad | Caprese Board

Crudo Tasting

Salmon Crudo | Tuna Crudo | Sea Bream Crudo | Sourdough Crostini | Celery & Green Apple Salad

Mediterranean Table 2

Lamb Koftas | Cauliflower Tabouleh | Lemon & Garlic Hummus | Tzatziki | Flat Bread

Chefs Sushi Sushi Table

Nigiri | Sashimi | Maki | Uramaki

Spaghetti ale Vongole

Fresh Spaghetti | Vongole in White Wine, Chilli & Parsley | Confit Tomato Focaccia | Grilled Peach & Prosciutto Salad with Basil, Rocket & Balsamic Pearls

Canapés & Small Bites

Whipped Feta & Roasted Pepper Crostini | Lamb Koftas & Tahini Yogurt

Beef Tartar Brioche | Parmesan Polenta Bites

Marinated Olives | Fresh Focaccia | Prosciutto Wrapped Melon, Aged Balsamic

Crispy Prosciutto Dates | Smoked Aubergine Crostini

Sea Bream Ceviche, Fennel, Orange & Chilli | Caprese Skewers, Balsamic Pearls & Basil Oil

Zucchini Ribbon Roll, Ricotta & Pine nuts | Anchovy & Roasted Pepper Crostini

Burrata, Cherry Tomato Confit, Olive Crumb | Duck Breast, Fig Gel | Pistachio Crumb

Chicken Souvlaki, Lemon Yoghurt | Falafel Bite, Tahini, Pickled Cucumber

Starters

Tartar de Boeuf | Caper Dressing | Crostini | Confit Egg Yolk | Chive

Charred Courgette | Ricotta | Lemon | Pine Nut Crumble

Compressed Tomato | Basil Emulsion | Olive Oil Gel | Oregano & Parmesan Crisp

Ricotta Gnudi | Brown Butter | Sage Crisp | Micro Sage

Beef Carpaccio | Parmesan Cream | Crispy Capers | Lemon & Olive Oil

Celeriac Fondant | Apple Glaze | Walnut Shard | Dill

Salmon Tartar | Mustard Vinaigrette | Rye Crumb | Dill

Zucchini Flowers | Sun-dried Tomato & Basil Ricotta | Basil Oil & Lemon

Charred Leek | Almond Cream | Fermented Lemon | Buckwheat Crumb

Main Courses

Roast Lamb Rump | Aubergine Purée | Pomegranate Glaze | Pickled Shallot | Fried Capers

Seared Dorade | Citrus Beurre Blanc | Basil Oil | Courgette

Fresh Made Gnocchi | Truffle Cream | Wild Mushroom | Crispy Shallot | Chives

Beef Fillet | Celeriac Purée | Red Wine Jus | Crispy Shallot | Baby Leeks

Seared Duck Breast | Orange Glaze | Light Herb Salad | Pickled Carrot | Hazelnut Crumb

Ravioli | Brown Butter | Sage | Walnut Crumb | Parmesan Crisp

Grilled Ribeye | Rosemary Glaze | Charred Broccolini | Salsa Verde | Maldon Salt

Seabass | Champagne Beurre Blanc | Capers | Kale | Parmesan Shard

Desserts

Sicilian Panna Cotta

Lemon Panna Cotta | Raspberry Gel | Almond Crumble

Pistachio Mousse

Quenelle Pistachio Mousse | Olive Oil Soil | White Chocolate Shard

Amalfi Lemon Cake

Lemon Olive Oil Cake | Honey & Thyme Drizzle | Mascarpone | Orange Tuile

Chocolate & Orange

Dark Chocolate Mousse | Cacao Soil | Candied Orange Zest | Orange Gel

Peach & Praline

Poached Peach | Mascarpone Foam | Hazelnut Praline | Peach Gel

Blood Orange Tart

Blood Orange Curd | Shortbread | Burnt Meringue

Rose & Strawberry Pavlova

Hint of Rose Pavlova | Strawberry Compote | Light Chantilly | Mint

Tonka Crème Brûlée

Honey Glazed Figs | Walnut Crumble

Chef Kiki's Sample Menu

BREAKFAST

Eggs Benedict

homemade English muffin with poached egg, crispy prosciutto, avocado, saffron Hollandaise and micro-greens

Health Eggs

oven baked egg frittata with spinach, green herbs, onions and feta, served with a kale salad and a homemade gluten-free cracker

Dutch Indulgence

sweet & savory Dutch pancakes rolled up with cinnamon-apple compote and salted caramel or savory with Gouda cheese, bacon and bourbon maple syrup

Avocado Toast

thinly sliced avocado, soft boiled egg, feta, cucumber ribbons, homemade crispy chili oil and a drizzle of honey

Breakfast Salad

salted Greek yoghurt with pickled mini cucumbers, soft boiled egg, fresh dill, mint, radishes and zingy lemon vinaigrette, served with sourdough toast

Granola Bowl

homemade warm spiced granola, blood orange, local banana, Orgeat syrup soaked berries and strained thick yoghurt

Huevos Rancheros

homemade tortilla with two crispy sunny-side-up eggs, fresh salsa verde, Pico de Gallo, Cotija cheese and avocado crema

Scandinavian Style

breakfast plate with slice of sourdough, homemade butter, whipped honey, Havarti cheese, soft boiled egg and homemade Swedish cardamom buns

LUNCH

Lobster Cobb

chopped Cobb salad with bacon, sun gold tomatoes, avocado, fresh shucked corn and poached lobster, dressed with a buttermilk tarragon dressing

Spaghetti Puttanesca

homemade spaghetti with a fresh Puttanesca sauce, finished with hard seared scallops and chili butter

Sandwich Deluxe

freshly made Focaccia, mortadella, pistachio pesto, buratta, bitter rocket salad and crispy pistachio’s

Ceasar Schnitzel

kale and romaine Ceasar salad with sourdough croutons on top of a thin crispy fried chicken schnitzel

Med Style

grilled tuna steak with creamy caper sauce and preserved lemon alongside a Panzanella salad with sesame croutons, mini heirloom tomatoes, black basil, strawberries, grilled peach and mozzarella.

Gourmet Taco’s

slow roasted pork belly on homemade tortilla with charred corn, salted cabbage and pineapple & green mango salsa broiled caramalized cod on homemade tortilla with charred pineapple, cilantro and white onion

Chicken Danburi

miso marinated chicken thigh served over warm rice with tamari marinated mushrooms, soy cured egg yolk, green onions and dashi mayo

SMALL BITES

French Pissaladiere

puff pastry with Ortiz anchovies, sweet caramelized onions and kalamata olives

Katsu Bao

freshly steamed bao buns with panko fried pork cutlet, napa cabbage, dashi mayo and pickled daikon

Charcuterie

assorted meats and cheeses with dried fruit, oven roasted nuts, homemade condiments and walnut-fig crackers

Summer Rolls

Vietnamese rice paper rolls with poached shrimp, rice noodles, pickled cucumber and fresh herbs

Poke Nacho’s

crispy wonton chips with soy marinated tuna, spicy sriracha mayo, furikake, green onions and cilantro

Crudité

ensemble of local vegetables with a miso-tahini dipping sauce

Bread & Butter 1

homemade garlic parmesan Brioche with whipped miso butter

Bread & Butter 2

homemade Focaccia with EverythingSeasoning and a green pea, Spanish olive & ajvar dip

STARTERS

Peruvian Ceviche

fresh snapper in Leche de Tigre, served with lime tortilla chips

Duck Carbonara

small portion of spaghetti carbonara with duck prosciutto and salt cured egg yolk

Tuna Crudo

fresh yellow fin tuna with pickled papaya two ways, pickled blackberry, crispy shallots and a mint and coriander dressing

Miso Soup

cozy warm dashi miso broth with silken tofu, wakame seaweed and green onions

Beet Carpaccio

thinly sliced roasted yellow and red beets with goats cheese cream, bacon crumble and smoked olive oil

Burrata & Citrus

creamy burrata with torched orange and grapefruit, pickled fennel, pink peppercorn, roasted hazelnuts and finished with a lemon-ginger vinaigrette

Steak Tartare

beef tenderloin tartare with egg yolk cream, ‘Amsterdams Uitje’, cornichon, crispy shallots and homemade tomato-chili jam

Tomato Tart

mini savory tart with heirloom tomatoes, basil pesto, basil infused olive oil and creamy straciatella

MAINS

Duck

pan seared duck breast with parsnip puree, ginger-carrot cream, oven roasted golden beets and potato crisp served with a sweet plum reduction

Ribeye

grilled ribeye with homemade Bearnaise sauce served with sides of bacon- maple Brussel sprouts, oven roasted garlic parmesan potatoes and an apple & fennel slaw

Chicken

juicy Frenched chicken breast with cauliflower puree, fondant potato and pan seared broccolini with a lemon-caper Velouté

Seabass & Mackerel

broiled mackerel and pan seared seabass with jasmine rice, shucked peas, charred corn in a spicy & sour Tom Yum broth

Lamb

grilled lamb chops served with mint Chermoula, shaved almonds and warm couscous with prunes

Lobster Rigatoni

butter poached local lobster with spicy vodka rigatoni

Ravioli

homemade XL ravioli filled with sweet corn & ricotta, served with saffron beurre blanc, blistered tomatoes, charred corn, basil oil and crispy leek

Pizza

tasting menu with eight rounds of homemade pizza’s with classic and out- of-the-box toppings

DESSERTS

Caribbean Pavlova

coconut flavored meringue with honey whipped cream, local passion fruit and mango, orange creamsicle curd

Creme Brûlée

classic French creme brûlée with Tahitian vanilla

S’mores Deluxe

homemade chocolate chip cookie topped with burnt Italian meringue, double choc ice cream and hot salted caramel sauce

Apple Tart

classic Dutch ‘Appeltaart’ with rich buttery crust and an apple&raisin filling served with vanilla ice cream

Basque Cheesecake

burnt Basque cheesecake with salted chocolate sauce or homemade berry compote

Lemon Meringue

mini lemon meringue tart with zingy lemon curd and sweet meringue

Carrot Cake

slice of homemade carrot cake with cream cheese frosting and candied pecans

21+

Sgroppino with lemon sorbet, vodka and prosseco

Onboard Entertainment

Board and card games, Books, Camcorder, Media system, iPod dock, Salon stereo

Diving

Rendezvous Not Included

Fishing

Sustainability

Registry & Permits

Flag: Cayman Islands
Homeport: Olbia, Sardinia
License: 2
Permit: 2

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SIETE MARES

Yacht Description

Broker Review

Specifications

Charter Price

From €65,000 to €80,500 per week, all-inclusive.

Summer Season

Winter Season

4 staterooms for 8 guests.

Tiago Farto Silva

Maxime Hughes

Dylon Holm

Jessica Wells

Captain's Interview: Siete Mares in the British Virgin Islands

Onboard Entertainment

Diving

Fishing

Sustainability

Registry & Permits

Tell us the week you have in mind.