MARIAH PRINCESS III Yacht Charter Catamaran
Guests
8Cabins
4Crew
4Size / Year Built / Builder
77.0 Ft / 2020 / Lagoon
Accommodations
2 King Cabins & 2 larger than Queen Cabins:
One master suite with side opening private deck, ensuite bath with his and her sinks, stall shower, electric toilets, walk-in closet, and desk.
All suites each with ensuite bath including stall shower, vanity/sink, electric toilets, and desks. Two of the beds can be split into Twin Beds if desired.
*ALL BEDS HAVE UPGRADED CUSTOM-MADE MATTRESS TOPPERS!*
Bed Sizes:
Master Cabin: 6'9" x 5'11"
Starboard Aft: 6'9" x 5'6"
Port Mid: 6'9" x 5'6"
Port Aft 2 @ 6'9" x 2'11" or 1@ 6'9" x 5'10"
All cabins and heads have 220 and 110 V power along with USB ports
Amenities
Onboard Entertainment
Main saloon with 55” retractable home cinema screen
HiFi sound system throughout, with 32” TV screens (40” in owner’s suite)
STARLINK WI-FI
Water Entertainment
4 x Ice Makers
STARLINK WI-FI
Beach BBQ Set up
Pull tube- Blaster and Towing Mattress
Large Floating pad for the water
Seabob X 1
Sublue Sea Scooters x 4
Wake Board
Water Ski
Fishing Gear ( 8 fishing rods, Gaff Hook, Fishing lures, and tackle)
2 x Paddleboards
Go Pro Underwater Camera
Drone Camera
TV's in all cabins with Apple TV's- and a Netflix and Apple account
24 Bottle Wine Cooler
5 drink lockers
4 person Jacuzzi on the flybridge
3 Main Dining Areas, Cockpit, Saloon, and Fly Bridge
Front Cockpit with Awning at anchor
Many Bunny Pads
Underwater Blue Lights on Yacht and Jet Tender
Upper deck lounge with Jacuzzi
Stern swimming platform With Hydraulic lift for easy boarding and access to the water
Rain Showers in Heads and the aft Deck
Extra-wide weather/side decks.
Lift 3 E-Foil Board
SCUBA equipment and Dive Compressor
Both Our Chef and Stewardess are scheduled for Yoga Instructor courses in September of 2023
Scuba Diving
Additional dives or night dives can be added based on the itinerary and the captain/instructor’s discretion, and we will accommodate heavier dive charters with prior approval.
All new Mares Dive and Snorkeling gear onboard for this winter season of 2022!
Technical Details
Charter Types
Green Initiatives
Rates
| Summer 2023 |
| Winter 2023 to 2024 |
| Summer 2024 |
| 2 Pax | 4 Pax | 6 Pax | 8 Pax |
| $77,000 | $78,000 | $79,000 | $80,000 |
| $77,000 | $78,000 | $79,000 | $80,000 |
| $77,000 | $78,000 | $79,000 | $80,000 |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final rate and availability.
Calendar
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Captain
Crew
Brief
CAPTAIN/ENGINEER JASON HOLT
Jason is no stranger to the charter industry or the water. He holds a Master of Yachts, a Fly Boarding Instructor, Dive Instructor, Commercial Diver, and Engineering and Diesel Training. He is a keen Fisherman who loves water sports and kite surfing. He hails from South Africa but has made the British Virgin Islands his home for many years. Jason has extensive experience on Motor Yachts, both private and charter, with a long stint on the Charter Motor Yacht Unbridled. We feel privileged to have Jason on our team with his wide breadth of skills from Engineering to White Yacht Service.
SCUBA INSTRUCTOR/FIRST MATE SIMEON KORFANTY
Simeon hails from Scotland and has been part of the yachting and SCUBA community for over two decades. Beginning his service as a Deckhand, he now holds an IYT Master of Yachts Unlimited certificate. With over 4700 dives, he is just as comfortable under the surface as he is sailing on top.
He completed a solo voyage sailing around the Caribbean, covering 4000 km (2500 miles) on board an 8,23 m (27’) Albin Vega, where he indulged some of his other maritime interests, such as spearfishing and freediving. Having worked on a variety of yachts (private and charter) up to 119 meters (390’5”) in length, covering the Caribbean, Bahamas, Europe, and Iceland, he is returning to his sailing roots in the British Virgin Islands charter world, ready to share everything the islands have to offer.
In his spare time, Simeon likes to exercise (kettlebells are his favored discipline) and holds certificates in various forms of personal training.
CHEF JESSICA MULLER
Chef Jess found her love for food and creating mouthwatering dishes during her first couple of trips hosting guests onboard charter yachts in the Caribbean. She quickly realized this was where she wanted to put her roots down and become a professional chef onboard luxury charter yachts. She completed multiple short cooking courses to further her knowledge, including a Plant base course with Leiths London and a yacht chef course with Ashburton. Jess is experienced in various culinary styles and cuisines that include and are not limited to Vegan, Plant-Based, Mediterranean, and local Caribbean dishes. Jessica was part of our award-winning crew at BOTH the BVI and USVI Yacht Shows in November 2022 onboard Seaclusion, a Sunreef 80, and she stayed with us but moved over to Mariah Princess III in the spring of 2023. Jess is off to Bali in September 2023 to take a Yoga Instructor course with our Stew Lucie! She is also scheduled to take a Thai cooking course this off-season as well. We are going to have a chef balancing on her head making even more amazing dishes next season
You can see Chef Jess's food dishes updated on her IG page, @chef_jessicalynn
STEWARDESS LUCIE LE LANN
Lucie hails from Brittany on the west coast of France with a background in corporate and information systems in Africa and Guadeloupe. She took a leap of faith and moved to Guadeloupe approximately five years ago, where she was self-employed, creating decorative objects with collected driftwood, sea shells, jewelry, and accessories. She has always wanted to work on a sailing yacht and recently completed her STCW, ENG 1, mixology, and superyacht stewardess courses to prepare for Mariah Princess this season. In her spare time, she likes Surfing, Windsurfing, Running, Hiking, Cooking, and Crafts. Lucie is off to Bali in September 2023 to take a Yoga Instructor course with our Chef Jessica! Lucie is the master of making her specialty-infused signature cocktails at sundown, and her tablescaping is among the best.
Check out her IG page @lucie_le_lann
Menu
- DAY 1 -
BREAKFAST: Poached Egg served on top of toasted Sourdough with smoked Salmon, Avocado roses, Rocket & Capers
LUNCH: Sesame seared Tuna Niçoise Salad, Wasabi Cream, Seaweed Salad & freshly baked rosemary, cracked salt focaccia
COCKTAIL SNACK: Gorgonzola & Prosciutto bites
DINNER: Moroccan spiced chicken breast, fig & pistachio boudin, squash, turnips and chicken jus
DESSERT: Poached Apple & Pear Jelly with crumble Topping and Fig Cream
- DAY 2 -
BREAKFAST: Traditional Spanish Shakshuka served with Feta and chilli tomato relish
LUNCH: Tender grilled chicken & pineapple served with fresh local greens
COCKTAIL CANAPES: Crab salad wrapped in Cucumber cannelloni topped with caviar and microgreens
DINNER: Pan seared local fresh catch with chorizo velouté served with an assortment of local fresh green vegetables
- DAY 3 -
BREAKFAST: French Apricot & Walnut Crepes, Chia Seed Pudding served with fresh berries and homemade granola
LUNCH: Mediterranean Grazing Table – Olives – Crudites - Italian Bread, Melon Prosciutto & Burrata Salad – Tomato,
Sourdough, Red Pepper and Basil Salad – Lemon Butter Prawn Skewers
DINNER: Fillet of Beef, Shallot Tart Tatin, Parsnip Puree, Seasonal Greens & Madeira Jus
DESSERT: Classic Crème Brule
- DAY 4 -
BREAKFAST: Traditional German Breakfast with sliced meats, bread rolls, fresh baked bread rolls, selection of cheese, boiled eggs and various other options
LUNCH: Individual Courgettes, Sun Blushed Tomato, Thyme & Feta Tart with fresh 3 leaf salad
COCKTAIL SNACK: Refreshing Watermelon, Feta, Red Onion and Black Olive Salad
DINNER: Sweet & Spicy Grilled Mahi Mahi served with traditional Caribbean Coconut & Black Bean Rice, Mango Salsa and crunchy Broccolini
- DAY 5 -
BREAKFAST: Classic Eggs Benedict with Hollandaise Sauce
LUNCH: BBQ Grazing Table: Slow cooked Baby Back Ribs, Grilled Butternut Squash Goats Cheese & Olive Salad, Sliced Tomatoes with Mint and Lemon Dressing, Chickpea Shawarma Dip and Pita Pockets
COCKTAIL SNACKS: Curried Gratinated Mussels
DINNER: Whole stuffed Lemon Sole/Cod, Souffle Mousseline, Grapes, Shrimps, Girolles & Pine Nut Beurre Noisette
DESSERT: Greek Yogurt Panna Cotta with Caribbean fresh fruit and glass biscuit
- DAY 6 -
BREAKFAST: Traditional English Breakfast
LUNCH: Asparagus, Peas and Basil Barley Salad with fresh French Vinaigrette
COCKTAIL SNACKS: Charcuterie Board
DINNER: Slow cooked Pork Belly, Raisin puree, Cauliflower puree, Roasted cauliflower, Caramelized pan fried Scallops and Curry Oil
- DAY 7 -
BREAKFAST: Fresh fruit platter, Coconut Chocolate Ganache, French toast with fresh berries and smoothies
LUNCH: Caramelized Goat Cheese Wheels with roasted beets and fresh greens
COCKTAIL SNACK: Brick Pastry Parcels with smoked Tofu, Lemongrass & Fennel Filling
DINNER: Lobster Thermidor with young vegetables and side salad options
DESSERT: White Chocolate, Cardamon and Berries Tart
- DAY 8 -
BREAKFAST: Spinach Mushroom baked frittata
LUNCH: Local Caribbean Chicken Salad served with fresh breads
COCKTAIL SNACK: Caramelized Onion & Brie tarts
DINNER: Butter Bean Marsala with crispy Angel hair
DESSERT: Optional ice cream
**The menu changes based on guest preferences and availability of products.
Mariah Princess III Wine and Bar Options
**Similar price ranges wines etc can be switched out and we are happy to put on anything you like not in our price range at our wholesale cost price for you.
Red Wines
- Pinot Noir- The Seeker and Layer Cake
- Merlot- St. Francis and Kendall Jackson
- Cabernet Sauvignon- Simi and Meiomi
White Wines
- Sauvignon Blanc- Oyster Bay and White Haven
- Chardonnay- Chateau St Michele and Simi
- Pinto Grigio- Santa Margharita
- Rose- Minuty and Josh
- Bubbly- Moet et Chandon Imperial and Mionetto Prosecco
Bar
- McCallen 12 year
- Jack Daniels
- Bullett Bourbon
- Hendrix Gin
- BVI Gin
- Casamigos
- Range of Rums and Flavored Rums
- Titos Vodka
- Baileys Irish Cream
- Kahlua
Cocktails
- Painkillers
- Rum Punches
- Mojitos
- Mai Tais
- Frozen Daiquiris
- Pina Colada
- Bushwackers
- Jalapeno Margaritas
- Bloody Mary Bar
- Mariah Specialty Cocktails
Pretty much what you imagine we can make and if you cannot decide we will do it for you!
Selection of Beers, Sodas, and Juices onboard
Guests
8Cabins
4Crew
4Size / Year Built / Builder
77.0 Ft / 2020 / Lagoon
SCUBA
Onboard
Catamaran specifications
Beam
36.1 FeetDraft
6.3 FeetType
CatamaranCabin beds
2 King(s), 2 Queen(s)Layout
Select currency
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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