Tupelo Honey
- Year Built 2027
- Length 60 ft.
- Designer Heysea
- Cabins 7
- Maximum Guests 12
- Starting From $42,000
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
Guest Cabins:
- 5 queen en suite cabins. Starboard aft has a wet head.
- 2 single forepeaks with private wet head bathrooms.
The yacht has a large 58kw Lithium Ion Battery Bank that can operate the air con overnight without using the generator which makes for very quiet sleeping compared to most yachts.
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Tube (1-2pax) & life jackets
Floating Ring/Trampoline
Wake/Kneeboard
Inflatable Kayak
Sea Scooters x2
Snorkeling Gear
Paddle Boards
Boat Scooters
Pool Noodles
Beach Games
Bote Chairs
Subwing
E-foils
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Rendezvous Diving Only
- 2 Guests: $42,000
- 3 Guests: $43,000
- 4 Guests: $44,000
- 5 Guests: $45,000
- 6 Guests: $46,000
- 7 Guests: $47,000
- 8 Guests: $48,000
- 9 Guests: $49,000
- 10 Guests: $50,000
- 11 Guests: $53,000
- 12 Guests: $56,000
- 2 Guests: $42,000
- 3 Guests: $43,000
- 4 Guests: $44,000
- 5 Guests: $45,000
- 6 Guests: $46,000
- 7 Guests: $47,000
- 8 Guests: $48,000
- 9 Guests: $49,000
- 10 Guests: $50,000
- 11 Guests: $53,000
- 12 Guests: $56,000
- 2 Guests: $43,000
- 3 Guests: $44,000
- 4 Guests: $45,000
- 5 Guests: $46,000
- 6 Guests: $47,000
- 7 Guests: $48,000
- 8 Guests: $49,000
- 9 Guests: $50,000
- 10 Guests: $51,000
- 11 Guests: $54,000
- 12 Guests: $57,000
- 2 Guests: $43,000
- 3 Guests: $44,000
- 4 Guests: $45,000
- 5 Guests: $46,000
- 6 Guests: $47,000
- 7 Guests: $48,000
- 8 Guests: $49,000
- 9 Guests: $50,000
- 10 Guests: $51,000
- 11 Guests: $54,000
- 12 Guests: $57,000
Check Charter Availability by Month
September 2026
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Yacht layout
Specifications
Amenities
Water Sports
Tube (1-2pax) & life jackets
Floating Ring/Trampoline
Wake/Kneeboard
Inflatable Kayak
Sea Scooters x2
Snorkeling Gear
Paddle Boards
Boat Scooters
Pool Noodles
Beach Games
Bote Chairs
Subwing
E-foils
- Year Built 2027
- Length 60 ft.
- Designer Heysea
- Cabins 7
- Maximum Guests 12
- Starting From $42,000
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Meet our Crew
Captain John grew up in Massachusetts and fell in love with the ocean at an early age while spending his summers on the island of Martha’s Vineyard. His love for fishing soon took him far from shore chasing migrating fish during summer months. Upon making the jump from fishing vessels to sail boats, he realized he could combine his passion for travel, adventure, and the ocean. For the past 6 years he’s been a full-time captain aboard catamarans throughout the Caribbean and up the East Coast. Whether it’s finding a secluded beach to spend the day, or getting in the water to show you around his favorite reefs, his love for the ocean and his job are sure to stand out.
Matthew Mabe is a professional chef and hospitality consultant with over a decade of experience in Michelin-recognized restaurants, luxury hospitality, and private dining throughout the United States and the Caribbean. His culinary style is inspired by coastal American, Mediterranean, and Italian cuisine, with a focus on fresh seasonal ingredients, handcrafted pastas, pristine seafood, and warm, personalized hospitality. Every menu is thoughtfully tailored to each charter, creating memorable dining experiences that reflect the destination and the preferences of every guest.
When he’s not in the kitchen, Matthew enjoys running, swimming, playing soccer, traveling, and exploring local markets for inspiration. His passion for great food and genuine hospitality is at the heart of every meal, whether it’s a relaxed beachside lunch, an elegant multi-course dinner, or a family-style feast shared with friends.
Onboard Dining
Sample Menu
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Menus are customized prior to each charter based on guest preferences, dietary requirements, seasonal availability, and the finest local ingredients. This sample reflects a typical seven-day culinary program.
Day 1
Snack
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: Welcome Cocktails, Artisan Charcuterie & Cheese Board, and Tuna Wontons • Furikake • Honey Chili Crisp
Starter
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: Nduja & Burrata Salad • Basil Oil • House Focaccia
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: Wagyu Carpaccio • Arugula • Squid Ink Aioli • Parmigiano Reggiano
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: Local Heirloom Tomatoes • Whipped Ricotta • Crispy Garlic
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: Wood-Roasted Cauliflower • Goat Cheese • Balsamic
Main
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Course: Braised Short Rib Agnolotti • Brown Butter • Sage • Pecorino • Cacio e Pepe Espuma
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: Duck Confit • Mushroom Risotto • Pickled Shallots • Salmoriglio
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: Miso Glazed Sea Bass • Fondant Potatoes
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: Grilled Lamb Lollipops • Patatas Bravas • Broccolini
Dessert
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: Classic Tiramisu
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: Lemon Blueberry Basque Cheesecake
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: Warm Chocolate Chip Cookies • House-Made Vanilla Bean Ice Cream
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: Espresso Panna Cotta
Day 2
Breakfast
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: Seasonal fruit platter, fresh pastries, juices, premium coffee & teas.
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Assorted Quiches • Homemade Cinnamon Rolls • Buttermilk Pancakes
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: Eggs Benedict • Smoked Salmon Toast • Zeppole
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: French Omelette • Bacon • Sausage • Crème Brûlée French Toast
Lunch
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: Lobster Rolls • Old Bay Hand-Cut Fries • Hummus & Crudité
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: Local Fresh Catch Tacos • Mango Pineapple Salsa • Mexican Red Rice • Shrimp Ceviche Tostadas
Canapés
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: Truffle Arancini • Vodka Sauce • Basil Watermelon, Feta & Mint
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: Mini Crab Cakes • Romesco Prosciutto & Melon
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: Nashville Fried Chicken Bao • Comeback Sauce • Oysters with Mignonette
Day 3
Lunch:
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Focaccia Pizzas (Margherita, Hot Honey Pepperoni, Vodka Pesto) • Greek Salad
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Blackened Mahi Sandwiches • Sweet Potato Fries
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Ahi Poke Bowls • Sushi Rice • Seaweed Salad • Edamame • Sesame Soy
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Chicken Tzatziki Wraps • Amaretti
Day 4
Day 5
Breakfast:
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Açaí Bowls • Avocado Toast
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Egg & Cheese English Muffins • Nutella Crêpes
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Breakfast Casserole • Buttermilk Biscuits • Baked Apples
Canapés:
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Wagyu Sliders • Uni Toast
Dinner
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Family Style
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Prime Filet & Ribeye • Au Poivre • Caribbean Lobster • Saffron Butter • Potato Purée • Creamed Garlic Spinach • Asparagus • Parker House Rolls
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Family Style
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Whole Roasted Branzino • Joew Som • Charred Lemon • Lemon Herb Basmati • Caramelized Mushrooms • Local Seasonal Vegetables
Dessert:
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Chocolate Lava Cake • House Vanilla Ice Cream
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Key Lime Pie • Affogato
Day 6
Day 7
Crew Interview
Get to know this crew better with a hosted interview!
Guest Testimonials
Crew review from prior vessel, 3
“Chef Matt brings a rare combination of serious culinary experience and the temperament you want aboard a yacht. He is calm, organized, creative, and exceptionally clean, while still being warm and engaging with guests. His food is sophisticated without being fussy, and he has a real talent for adjusting menus to the people he is cooking for. Every service felt seamless, and our guests continued talking about the food long after the trip. I would have no hesitation recommending him for a private charter or high-end event.”
Crew review from prior vessel, 2
“What impressed us most about Chef Matt was his ability to adapt. Our family all had different preferences, and he somehow managed to make every meal feel thoughtful and special without making anyone feel like an inconvenience. The seafood, pasta, and wood-fired vegetables were exceptional, but it was his attention to the little things that really stood out. He anticipated what we wanted before we asked, kept everything organized, and brought an incredible energy to the villa. By the end of our trip, he felt like part of the experience rather than simply the chef.”
Crew Review from prior vessel, 1
“Chef Matt was one of the highlights of our vacation. From the first conversation, he understood exactly what we were looking for and built the menus around our preferences without ever making it feel complicated. Every meal was beautifully executed, from relaxed breakfasts and fresh lunches to incredible dinners. He was professional, personable, completely unobtrusive when appropriate, and left the kitchen spotless. The food was genuinely restaurant quality, but the experience felt much more personal. We would absolutely have him cook for us again.”












