mariah-princess-iii
Yacht Details
| Type | Cat |
| Builder | Lagoon |
| Year Built | 2020 |
| Size: | 77.00 Ft |
| Beam: | 36.1 |
| Draft: | 6.3 |
| Max Guests: | 8 |
| Number of Crew: | 4 |
| 4 Cabins: | 2 King(s), 2 Queen(s) |
| Speed: | Cruise Speed 10-12 KTS, Max Speed |
| Winter Area: | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Virgin Islands (BVI) |
Yacht Specifications
| Type | Builder | Year Built | Size | Beam | Draft |
|---|---|---|---|---|---|
| Cat | Lagoon | 2020 | 77.00 Ft | 36.1 | 6.3 |
| Refit |
|---|
| - |
| # Crew | # Cabins | Cabins |
|---|---|---|
| 4 | 4 | 2 King's & 2 Queen's |
| Summer Area | Winter Area |
|---|---|
| Caribbean Virgin Islands (BVI) | Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI) |
Accommodations
Accommodation Description: 2 King Cabins & 2 larger than Queen Cabins:
One owner's 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:
Owner's 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
| Cabins: | 4 |
| King(s): | 2 |
| Queen(s): | 2 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
Layout
Ammenities
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
| Sun Awning: | Yes |
| Hammock: | No |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Hair Dryer: | Yes |
| Num Hatch: | Lots |
Technical Details
| Generator: | 2 X 27KW and 19KW Onan |
| Inverter: | Yes |
| Voltages: | 220 & 110 |
| Water Maker: | 22 GPH |
| Ice Maker: | Yes |
Charter Types
| Special Diets: | Yes |
| Kosher Diets: | Inq |
| Bbq: | Yes |
| Gay Charters: | Yes |
| Nude Charters: | Yes |
| Guest Smoke: | Stern only |
| Crew Smoke: | No |
| Crew Pets: | No |
| Crew Pet Type: | N/A |
| Guest Pet: | No |
| Children Allowed: | Yes |
Crew Profile
| Captain Name: | Kevin Gentles |
| Nationality : | Canadian |
| Number of Crew: | 4 |
Captain
Kevin Gentles
Kevin holds a Royal Yacht Master Offshore and has operated primarily on motor yachts for many years, working his way up to Captain in 2017. He has sailed worldwide with a deep knowledge and respect for yacht chartering and safety. Kevin has worked as a First Officer on large motor yachts for the Royal Family of Qatar and has had good experience in Captaining Lagoon 77 and Sunreef 80 yachts.
He is eager to take guests to explore the reefs of the BVI, having just obtained his PADI Dive Master certification last season. Kevin grew up spending summers on his parents' charter yacht in the British Virgin Islands and has a keen knowledge of the area and hidden secret spots!
Chef
Nicole Bowman
Nicole was raised in Central Florida, and she is passionate about the food she plates; Nicole enjoys bringing a touch of gourmet to fresh, local dishes. Having studied at Ashburton Chefs Academy and Bangkok Thai Cooking Academy, she’s mastered various cuisines and techniques and brought them to life in her many years working as a charter yacht Chef. Nicole loves diving, hiking, and exploring new places in her spare time. Nicole has spent eight years chartering the Caribbean from top to bottom and the last summer season in the Mediterranean. Along with being a PADI Rescue diver, Nicole is also a licensed Captain in her own right and is equally adept on the deck.
Dive Instructor / Deckhand
Deacon Bradley
Deacon was born in Cape Town, South Africa. From a young age, he has had a passion for the ocean, spending time surfing, lifeguarding, and boating with his family, along with an interest in spearfishing. This love for the sea inspired him to complete his training as a dive instructor in Sodwana Bay. With over 400 logged dives, he is excited to share the underwater world of the BVI with you. Deacon also has a great energy and enthusiasm for water sports, he is eager to create memorable experiences for guests and is great with children, ensuring everyone enjoys their time on board.
Hostess
Savannah Mathews
Savannah was born in Durban, South Africa. She grew up spending summers on her family catamaran sailing around the Florida Keys. After completing her degree in Fashion Design, she embarked on her journey in the yachting industry. With her design background and experience on large motor yachts, Savannah enhances guest experiences through creative table arrangements and decorations. She enjoys hiking, going to the beach, practicing Pilates in her free time, and has recently completed her open-water scuba diving certification. Savannah is excited to create a fun and relaxing experience for guests during their yacht vacation!
Water Entertainment
| Dinghy: | Williams 505 diesel jet tender |
| Dinghy Hp: | 110 |
| Dinghy Pax: | 8 |
| Adult Wskis: | 1 |
| Kids Skis: | No |
| Jet Skis: | No |
| Wave Run: | No |
| Knee Board: | No |
| Wind Surf: | No |
| Gear Snorkel: | Yes |
| Tube: | Yes |
| Scurfer: | No |
| Wake Board: | Yes |
| Float Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder: | Swim platform lowers to water |
| Dinghy Sailing: | No |
| Games Beach: | No |
| Fishing Gear: | Yes |
| Fish Gear Type: | High Quality trolling and cast |
| Num Fish Rods: | 5 |
| Under Water Cam: | Yes |
| Other Toys: | 2 x BBQ 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 SCUBA Instructor onboard for 2024/2025 |
Scuba Diving
| Scuba: | Onboard |
| License Info: | Instructor |
| Compressor: | Onboard |
| Num Dive Tanks: | 7 |
| Num Bcs: | 7 |
| Num Regs: | 7 |
| Num Weights: | 7 |
| Num Divers: | 4 |
| Num Dives: | 3 |
| Num Night Dives: | 0 |
| Num Dive Lights: | 0 |
| Dive Info: | Up to 3 dives maximum included per week charter. Maximum 4 divers per dive. Divers must be certified. Liability releases must be signed. DAN dive insurance is highly recommended. 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. |
Onboard Entertainment
| Vcr Dvd: | Yes |
| Num Dvd: | Netflix |
| Board Games: | Yes |
| Num Dine In: | 8 |
| Other Entertain: | The front cockpit has a removable sunshade Main saloon with 55” retractable home cinema screen HiFi sound system throughout, with 32” TV screens (40” in owner’s suite) STARLINK WI-FI |
Rate Details
| High Rate | $80,000 per Week |
| Low Rate | $77,000 per Week |
| Rates are : | Inclusive |
Additional Price Details
GENERAL NOTES:
MINIMUM NIGHTS: 5 - inquire for less, happy to do if it works with our schedule.
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
SLEEP ABOARD: $3700 (commissionable)
Includes boarding after 4pm, welcome cocktail then dinner to be taken ashore at client expense, breakfast is provided the next morning. 6 night charter or longer.
Excludes Christmas and New Years.
PLUS EXPENSES OPTION: $65,000 PLUS 25% APA.
HALF-BOARD:Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches and 4 dinners ashore at client expense. Deduct $150. per person
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense. Deduct $75.00 per person.
For the all-inclusive charters A small APA of 5% is asked to cover the additional expenses such as fine wines, champagne, specific alcoholic drinks, excessive alcohol consumption, transfer airport/yacht/airport, dockage fees if any and use of communications means available on board. Fuel included for 4 hours on engine daily, if more is needed it is to be charged from small APA.
CHRISTMAS AND NEW YEARS RATES:
BVI PORTS ONLY
CHRISTMAS 2024: 1-8 guests @ $99,000 inclusive, 7-night minimum, charter must end by December 27th PLUS 5% APA
NEW YEARS 2024: 1-8 guests @ $106,250, 7 night minimum, charter may not start prior to December 28th PLUS 5% APA
Location Details:
SXM ports are available with approval; ADD $5,000
Antigua ports are available with approval; ADD $6,500
St Vincent & The Grenadines Ports available with approval; ADD $9,000
All down-island locations out of the British Virgin Islands with the all-inclusive rate will have a 5% APA.
USVI Pickup is available on Request. $1000 repositioning fee each way if agreed.
Summer Base Port: Village Cay Marina, Tortola, BVI / Bahamas
Summer Operating Area: Caribbean Virgin Islands (BVI)
Winter Base Port: Village Cay Marina, Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
Yacht Menu
Breakfast
All breakfast served with Yogurt, Granola, Fresh Fruit Platter, Toast, Eggs to order, and Bacon or Sausage Links.
California Avocado Toast | Thick sliced sourdough, golden toasted, topped with velvety avocado, poached egg and a pinch of zesty boat-grown microgreens.
Lobster Benedict | Succulent bites of local spiney lobster poached to perfection, nestled on a sourdough English muffin, generously topped with a rich classic hollandaise, and a light dusting of smoked paprika for an extra kick.
Lox and Bagels | A bagel of your choice, toasted, with a layer of whipped cream cheese, thinly sliced smoked salmon and all the fixings- capers, red onion rings, tomato slices, and dill.
Crème Brulée French Toast | A decadent breakfast. Thick slices of brioche, soaked in vanilla custard and seared to caramelized perfection. Served with warm Canadian Maple Syrup (a nod to our good Captain) and a dusting of powdered sugar.
Buttermilk Banana Pancakes | Fluffy golden pancakes, perfectly ripened sweet bananas, with a dollop of whipped cream and some more of that warm maple syrup.
Vegetable Frittata | A savory blend of sautéed mushrooms, spinach, onions, bell peppers, blended with premium cheeses and baked to puffy perfection.
Waffles | Classic Crispy, golden waffles topped with whipped butter and a toppings selection that includes blackstrap rum maple syrup, Nutella, chocolate chips, berries and whipped cream.
Lunch
Caribbean Chicken Salad | A scrumptious blend of grilled chicken, hearts of palm, grapes, thin sliced mango, avocado and spices served atop a bed of local greens served with freshly baked bread.
Island Style Crab Cakes | Lump crab meat combined with a delicate blend of Caribbean spices, fresh local herbs, and a hint of citrus. Served with sweet and spicy remoulade over a bed of local greens.
Tuna Poke Bowls | Sushi-grade Ahi tuna marinated in soy sauce, and sesame oil, served over a bed of fluffy sushi rice, accompanied by avocado slices, shaved carrots, edamame beans, thinly sliced cucumbers, mango roses and drizzled with boat made poke sauce for a delightful umami flavor.
Fish Tacos | Catch of the day cooked to perfection, nestled in soft warm tortillas, topped with a colorful grilled pineapple salsa drizzled with avocado crema and topped with zesty pickled onions. Served with black beans and saffron rice, and grilled street corn.
Burrata Salad | Ripe juicy cantaloupe on a bed of fresh local greens, creamy burrata, crispy pancetta, a drizzle of balsamic reduction and a scathing of fresh local basil. Served with freshly baked bread and a glass of Rose.
Salmon Niçoise Salad | Grilled flaky salmon fillet paired with a medley of fresh wholesome ingredients: tender green beans, plump cherry tomatoes, briny olives, and hard-boiled eggs arranged on a bed of crisp gem lettuce and topped with a boat made lemon Dijon vinagarette and a sprinkle of salty capers.
Greek Feast | Tender, marinated chicken souvlaki skewers, fresh Greek salad with feta and olives, stuffed grape leaves, refreshing cucumber tzatziki, and warm pitas.
Sundowners
Specialty Drink of the Day depending on guest requirements, accompanied by a light snack to include one of the following:
Charcuterie Board | Hummus with Crisp Colorful Vegetable Sticks | Bruschetta Bites | Baked Brie Enclosed in Puff Pastry | Spinach Artichoke Dip | Pesto and Goat Cheese Flatbread
Starters
Roasted Beet Rose and Whipped Goat Cheese, Arugala, Radish with Blueberry Vinegar | Prawn Ceviche with “Leche de Tigre” | Seared Scallop with Tomato Tapioca and Basil Caviar | Grilled Aubergine with Buffalo Mozzarella and a Balsamic Drizzle | Bahamian-style Conch Salad with Freshly Caught Conch | Lobster Bisque and Garlicy Crostini | Tuna Tartare with Passionfruit, Lime and Crystalized Ginger
Mains
Honey Bourbon Braised Pork Loin | Succulent pork loin, marinated in a mixture of honey, bourbon and a blend of aromatic spices, sous vide to tender perfection and seared for crusty exterior. Served with a luscious bourbon reduction, garlic infused mash, and seasonal roasted vegetables.
Blackened Local Line Caught Mahi Mahi | Served on a bed sticky coconut rice with a spicy mango puree, colorful macerated bell peppers, and steamed vegetables.
Seared Filet Mignon | With potato pave, and roasted asparagus topped with a rich red wine demi-glace.
Baked Snapper | With zesty lemon caper sauce, and creamy parmesan mushroom risotto.
Butter Poached Local Spiney Lobster | Served atop smoked gouda polenta, and local seasonal veg.
Pan Seared Grouper | with forbidden rice, velvety pea and mint puree, and roasted seasonal vegetables.
Lemony Shrimp | Over a bed of squid ink linguini dotted with confit cherry tomatoes served with garlicky, crispy crostinis.
Dessert
Madagascar Vanilla Panna Cotta, Berry Coulis and Fresh Berries | Crème Brulée | Chocolate Mousse | Bananas Foster Cheesecake | Key Lime Pie | Eaton Mess with Berry Compote and Vanilla Whipped Cream | Vanilla Poached Pears with Creamy Mascarpone and Sweet Chambord Glaze
*All menu items can have Gluten-Free options as well as Vegetarian, Vegan, and any other preferences, allergies, and dietary restrictions.
**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
Pinot Grigio | Santa Margherita
Rosé | Minuty and Josh
Bubbly | Moet et Chandon Imperial and Mionetto Prosecco
Bar
McCallan 12 Year | Jack Daniels | Bulleit Bourbon | Hendrix Gin | BVI Gin | Casamigos | Range of Rums and Flavored Rums | Titos Vodka | Bailey's Irish Cream | Kahlua
Cocktails
Painkillers | Rum Punches | Mojitos | Mai Tais | Frozen Daiquiris | Piña Colada | Bushwackers | Jalapeño Margaritas | Bloody Mary Bar | Mariah Specialty Cocktails
Pretty much what you imagine we can make and if you're not able to decide we will happily craft you something special based on what you prefer!
A selection of Beers, Sodas, and Juices are available onboard.