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Image by Kees Streefkerk





BUILT: 2023


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Dedicated Captain and Chef/First Mate

Fully Customizable and Catered Menu 

Coffee/Espresso Maker

Full Sized Refrigerator

Ice Maker

Water Maker

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Dingy / Yacht-tender

Outdoor Shower

Stand Up Paddle Boards

Rendezvous Scuba Diving


Sea Scooters

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10 ft. Floating Dock

Fusion 3 Zone Bluetooth Enabled Sound System 

Television in the Salon

Tapas Branded Giveaways  







  • All-inclusive rates are for 8 days and 7 nights. For charters longer or shorter in duration (with at least a 4 night minimum), please contact us for details.

  • Embarkation is 12:00 p.m. / Disembarkation is 12:00 p.m.

       Guests          Full-Board USD/week  


2                    $31,000

3                    $31,600

4                    $32,200

5                    $32,800

6                    $33,400                    

7                    $34,000

8                    $34,600

9                    $35,200

10                  $35,800


  • Christmas Week will be a flat rate of $38,000 

  • New Year's Week will be a flat rate of $42,000 


  • Tip. It is customary to tip your crew at the end of your charter. The amount you leave is at your discretion and should be based on the level of service provided. The suggested gratuity is 15-20% of the total charter fee.



Robert was born and raised in Australia, and for as long as he can remember, he has always had a passion for adventure. Which the majority of the time, revolved around water; fishing, boating, snorkeling, wakeboarding, jet skiing. If it involved water, he was all about it!


After graduating with a degree in International Business he followed suite into a corporate job, only to realize that just wasn’t for him. He took a chance to travel the world, which opened his eyes and in fact led him to boats. From that point forward his mindset changed and since 2014 he has been skippering and or working on sailboats and super yachts. He has worked in locations all around the world, from Greece to Croatia, Italy, Malta, France, The Grenadines and Tahiti to name a few.


During his spare time he loves to ski, as he is also a certified ski instructor who has worked multiple seasons in Austria, Japan and Australia. He also has a deep passion for motorsport and motorbike touring, having taken trips across Vietnam, India and Nepal. Riding through the Himalayan ranges has been his most memorable trip.


Ariq Flax-Clarke's culinary journey commenced at the tender age of six when his passion for the culinary arts became evident through his involvement in preparing simple meals. Now, at the age of 26, Chef Ariq has ascended to a position where he is captivating the palates of discerning food enthusiasts. Originating from the serene island of Virgin Gorda in the British Virgin Islands, Ariq's academic pursuits led him to earn both a Bachelors and a Masters degree from Johnson and Wales University in Miami, Florida. This educational foundation has been pivotal in nurturing the expansion of his culinary repertoire.


In 2012, Ariq distinguished himself by securing victory in the inaugural BVI Junior Chef Challenge. Subsequently, in 2015, he joined the esteemed BVI National Culinary team, attaining silver medals in 2017 and 2018 at the prestigious Taste of the Caribbean competition held in Miami. His culinary prowess was further showcased in collaboration with celebrity Chef Fed Federer at the BVI Tourist Board's inaugural Taste of the BVI Cook Off in Tortola and Virgin Gorda, resulting in their triumphant recognition in Virgin Gorda.


Ariq's association with the BVI National Culinary team in 2015, where they clinched a silver medal, underscores his commitment to excellence within the culinary domain. His participation as a featured chef at the South Beach Food and Wine Festival in 2018 and 2019, representing the BVI, speaks to his growing prominence on the culinary stage.


Adding to his repertoire, Ariq undertook an internship at Rosewood Sand Hill Resort in Menlo Park, California, during the summer of 2018. This experience not only enriched his culinary knowledge but also served as a testament to his dedication to continuous improvement.


A pinnacle achievement in Ariq's career was his demonstration of culinary finesse at the Citi Taste of Tennis events in Indian Wells, California, and Miami, Florida. Notably, he achieved a significant milestone by curating a Caribbean-based event at the prestigious James Beard House in New York.


In recent positions, Ariq served as the chef for the Governor of the BVI and subsequently gained valuable experience at the local butcher shop, Steakation Butchers, where he delved into the intricate craft of butchery. Currently, he operates as a freelance chef, providing private catering services in Villas, and has been an esteemed Charter Chef since 2022.


Beyond his professional endeavors, Ariq finds solace and fulfillment in fishing, swimming, networking, engaging with people, and indulging in new culinary delights during his leisure time. His multifaceted skills, diverse experiences, and unwavering commitment to culinary excellence position Chef Ariq Flax-Clarke as a noteworthy figure in the realm of gastronomy. 

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Where to begin. Trip of a lifetime and hopefully on we plan to take again and again if you will have us. The planning and details were top notch, not to mention two perfect gentlemen. We will miss our 5-star meals and the sailing, not to mention the laughs and memories made. Thank you for truly making this a perfect vacation. Memories we will never forget.


This has been the most relaxing and beautiful vacation of my life. We spent a week with our four adult kids on Tapas. Captain Rob and Chef Ashley took incredible care of us. They planned perfect, itineraries and menus. The boat is also a gem. We spent several hours a day relaxing on the fly bridge - talking, playing cards, reading and also enjoying the view. And if you have tall people in your group, the tall ceilings are great. Three of our kids are taller than 6'8" and they were comfortable instead o crouching. But really, the crew made the trip so wonderful. Both were so gracious and helpful which made it easy. We take home many fond memories of quiet moorings, beautiful beach bars, volleyball on the beach, swimming with fish and turtles and lingering at the table after delicious meals. I am already scheming about coming back!


My wife and I, and 7 or our closest friends just completed a magnificent 6 days aboard the Tapas, piloted by Rob and his partner Jackie. The following are characteristics of our experience:

  • The professionalism of the crew is outstanding - clearly 5 star - gold star.

  • Service is comparable to any highly rated Michelin restaurant.

  • Menu for breakfast, lunch and dinner are top quality.

  • Cleanliness - the living quarters are spotless and kept that way.

  • Cordiality - both Rob and Jackie make you feel right at home.

  • The ship - One of the finest we have been on. It is engineered both structurally and comfortably.

In closing, I will say this has been the best vacation we have ever been on, and my wife and I have traveled extensively (Europe, Middle East, South America, and numerous cruises. This experience has been the best, made the best by Rob and Jackie!


To Rob and Jackie,

You have been the best hosts and we've all absolutely loved our time onboard Tapas! It's hard to pick a highlight, from Rob's famous painkiller cocktail (better than Soggy Dollar) to Jackie's delicious samosas and snapper risotto, swimming to The Baths and snokerling at The Indians, we've enjoyed every moment.

Wishing you both the best of luck with the rest of the season. We're envious of the other guests who will be sailing with you!

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