MARIAH PRINCESS III Yacht Charter - Luxury Fully Crewed Yacht Charters

MARIAH PRINCESS III

from 76700€ per week
23.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: BVI

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : No
  • Sun Awning : Yes
  • Hammock : No
  • Windscoops : No
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In : 8
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches : Lots
  • Crew Smokes : No
  • Guests Smokes : Stern only
  • Guest Pets : No
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : 2 X 27KW and 19KW Onan
  • Inverter : Yes
  • Ice Maker : 22 GPH
  • Stabilizers : No
  • Make purified drinking water : Yes
  • Re-usable water bottles : Yes

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)

Watersports

  • Dinghy size : Williams 505 diesel jet tender
  • Dinghy hp : Lots
  • Dinghy Pax : 8
  • Water Skis Adult : 1
  • Water Skis Kids : No
  • Jet Skis :No
  • Wave Runners :No
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : No
  • Wake Board : Yes
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods : 5
  • Deep Sea Fish : No
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : Yes
  • Sea Scooters : Yes

2 x BBQ
4 x Ice Makers
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
24 Bottle Wine Cooler
5 drink lockers
4 person Jacuzzi on the flybridge
3 Main Dining Areas, Cockpit, Saloon, and Fly Bridge
Front Cockpit
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
Extra-wide weather/side decks.
Lift 3 E-Foil Boards ( Liability Release and damage deposit required for usage, or if you can take charterers liability insurance)
SCUBA equipment and Dive Compressor

Accommodations & Specs

  • Length : 23.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Lagoon
  • Built : 2020
  • Cruising Speed : 2000RPM
  • Fuel Consumption :
  • 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

    • Showers : 4
    • Tubs : 0
    • Wash Basins : 4
    • Heads : 4
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : Yes
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:5

    Simeon Korfanty|Captain
    Born: 0 Nation: UK | Languages: English, French, Afrikaans, Spanish, German
    Kim Stoklasa/Yves Gautier|Chef
    Born: 0 | Nation: German (Kim) French (Yves)

    CAPTAIN 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 KIM STOKLASA
    Before turning her passion to yachting, Kim worked in the finance, entertainment, luxury event management, television, and music industries in several diverse roles, including performing as a professional singer. Kim’s other passions include playing guitar, training dogs, living the RV life when not on charter, and exploring the underwater world through SCUBA, swimming, snorkeling, and participating in other water sports. Growing up in Switzerland, she loves the mountains and has been skiing since childhood. Being a keen photographer, painter, and nature enthusiast, Kim enjoys hiking with friends and observing wildlife, documenting this on film, as well as putting the rod out to catch some lunch.

    Kim is no stranger to yacht charters or the British Virgin Islands. She has served gorgeous food for the last eight years and is a sought-after chef. Kim is one of those unique people who makes difficult tasks look easy. She is a delight to work with, very organized, and pragmatic. Most
    importantly, Kim is a team player who ensures everyone around her feels at ease. She is a true people person who takes the time to get to know each guest personally.
    Kim will share the chef position this season with Yves, with Kim starting the season and Yves coming on board later.

    CHEF YVES GAUTIER
    Yves is a classically trained french chef (Catering Baccalaureate) originally from Paris who recently worked as a sole chef on a 42 M Motor yacht in France and Turkey. However, Yves spent 17 years in the Caribbean cooking in Villas and operating his restaurants. He left the Caribbean after Hurricane Irma and is very excited to return. He is equally proficient in French, Mediterranean, Kosher, North African, Japanese, Italian, Sushi and Maki, Middle East, Thai, Indian, South American, Vegetarian, Vegan, all types of allergies, not to mention plain old North American favorites. He has impressive wine-pairing knowledge and a good knowledge of cigars. Pastry and Bread Making will come out of the galley frequently.
    SCUBA diving, Fishing, and all watersports, along with Sailing, particularly make him happy.

    ENGINEER/FIRST MATE/DIVE INSTRUCTOR 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.

    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 has recently completed her STCW, ENG 1, and recently completed mixology and stewardess courses to be ready for this season on Mariah Princess. In her spare time, she likes Surfing, Windsurfing, Running, Hiking, Cooking, and Crafts.

    We are very proud of the team that we have put together, and they are all enthusiastic professionals who look forward to showing you the best vacation possible!

    DECKHAND/STEWARD Robert
    Robert was born and raised on Jost Van Dyke in the British Virgin Islands and is a fully certified EMT. ( Emergency Medical Technician). Recently having completed his STCW and ENG 1, he is excited to be working his first yachting position.

    ****CREW IS FULLY VACCINATED FOR COVID-19****

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