MARIAH PRINCESS III

Guests 8
Cabins 4
Model Cat
Year Built 2020

Rate Period	Terms	Term Information	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2023	Inclusive	Crew of 4, All Meals, Ship's Bar, and Fuel, and BVI Taxes are included.	$77,000	$77,500	$78,000	$78,500	$79,000	$79,500	$80,000
Winter 2023 to 2024	Inclusive	Crew of 4, All Meals, Ship's Bar, and Fuel, and BVI Taxes are included.	$77,000	$77,500	$78,000	$78,500	$79,000	$79,500	$80,000
Summer 2024	Inclusive	Crew of 4, All Meals, Ship's Bar, and Fuel, and BVI Taxes are included.	$77,000	$77,500	$78,000	$78,500	$79,000	$79,500	$80,000

Title	Name	Nation	Born	Licenses	Languages
Captain	Jason Holt	South African	0	RYA Yachtmaster & BVI Boatmaster	English, French, Afrikaans
Crew	Suzanne Trice	American

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 SUZANNE TRICE
Suzanne is from New York, and after many years as a teacher, she had a change of course in her career!
Formally trained and experienced yacht chef who prepares clients and crew meals for various tastes and diets. Suzanne graduated at the top of her class and was voted “most likely to succeed” at the Institute of Culinary Education in New York. She promptly went on as the 2022 Antigua Charter Yacht Show First Place Winner in Concours de Chef/Chef Competition.
She served her internship under Chef Thomas Allen at THE MODERN, a two-starred Michelin-rated restaurant. Suzanne is thrilled in the galley and keeps her food dishes updated on her IG page, @plated_by_suzanne

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.

DECKHAND/STEWARD Robert
Robert was born on Tortola and raised on Jost Van Dyke in the British Virgin Islands and is a fully certified EMT. ( Emergency Medical Technician). Robert is certified as a Rescue Diver and Master Diver and working toward getting his DiveMaster Certification.
Recently having completed his STCW and ENG 1, he is excited to be working his first yachting position. Robert loves SCUBA diving and motorcycles and is learning surfing and free diving.

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

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

Stewardess

Lucie Le Lann

First Mate/Dive Instructor

Simeon Korfanty

Chef

Suzanne Trice

Captain/Engineer

Jason Holt

Deckhand/Steward

Robert Isaac

Caribbean Fusion-Style culinary point of view that seeks to incorporate local ingredients and cuisines with guest preferences. Confident in creating unique menu options to meet all guest needs, including dietary restrictions, allergies, and preferences

Breakfast

All breakfast served with a tropical fruit platter, fresh pastries, and assorted fresh baked breads and muffins.

Classic Eggs Benedict Lobster or jumbo lump crab and lemon hollandaise
Grand Marnier Crepes Orange zest-infused crepes with a Gran Marnier pastry cream and fresh berries
Homemade Bagels and Lox House made bagels with assorted cream cheeses and Lox
Oeufs Cocotte Slow-baked eggs with fresh goat cheese, herbs, croutons
Buttermilk Belgium Waffles Crisp light waffles served with a variety of syrups and fresh fruit
Omlettes to Order Made-to-order omelettes with roasted potatoes and fruit

Lunch

Niçoise Salad Fresh seared tuna, arugula, slow poached egg, French beans, and marinated tomatoes with a herb lemon vinaigrette
Classic Crab Cakes served with coleslaw, homemade vegetable chips and jalapeno and lime tartar sauce
Balsamic Chicken Sandwiches Marinated chicken grilled and served with fresh buffalo mozzarella and roasted peppers on a ciabatta roll with a side of rocket
Grilled Jerk Shrimp Caesar Salad Jumbo shrimp grilled with a jerk seasoning over romaine dressed with a house made Caesar dressing and fresh croutons
Hand Rolled Sushi and Sashimi A selection of the freshest fish in hand rolls, maki, and sashimi with wakame, edamame, and kani salad **Vegan and vegetarian rolls as requested
Buddha Bowls Sticky rice served with Chicken, Shrimp, or Roasted mushrooms alongside fresh flavors and vegetables with a ginger miso dressing

Breads

Ligurian Foccacia
Sourdough Boules and Rolls
Challah
Gluten Free Loaves
English Muffins
Rolls and Biscuits

Sundowners and Snacks

Assorted Bruschetta and House Made Crostini with Selected Cheese and Antipasto
Pan Seared Scallops over Blini with Roasted Red Pepper Sauce
Panko and Coconut Crusted Shrimp with Sweet Chili Sauce
Whipped Feta Dip with Crusty Bread
Fresh Local Ceviche
Phyllo Cups with Grilled Goat Cheese and Herbs
Baked Brie En Croute with Local Mango Chutney
Grilled Chicken Sate with Peanut Dipping Sauce
Warm Artichoke and Parmesan Dip with Pita Points
Mezze Platters and Dips

Appetizers

Fresh Shucked Oysters served with a yuzu mignonette
Tomato Carpaccio Thin sliced heirloom tomatoes with EVOO, burrata, and balsamic pearls
Tuna Crudo Lemon cured Tuna with toasted herbs finished with caviar
Endive Salad Lightly grilled endive with toasted hazelnuts, yellow beets, and apples in a dijon dressing
Lobster Bisque Classic bisque with cold water lobster finished with sherry
Granitée French Onion Soup Slow roasted shiitake broth, caramelized onions, and rye croutons finished with gratinéed gruyere

Entrees

Mustard Panko Crusted Salmon Slow roasted Chinook salmon with a grain mustard panko crust served over thyme infused asparagus and quinoa
Coconut Crusted Mahi Mahi served with a curried buerre blanc over lime cliantro rice and bok choy
Lobster Newburg Main Lobster with a sherry cream sauce and lemon butter
Homemade Pappardelle with Scallops and Langoustines Fresh seared scallops and langoustines with a garlic butter sauce
Sea Bass Artichoke purre, crisp shallots, fresh herb oil
Stuffed Chicken Roulade Herbed goat cheese stuffed chicken breast with classic beurre blanc and roasted rosemary potatoes
Filet Mignon served with potato pave, spinach puree and a red wine demi glace
Slow Roasted Lamb Shoulder accompanied with a leek bread pudding and a shallot mint sauce
Confit of Duck Garlic roasted winter root vegetable and frissee
Spinach Raviolo Filled with a shitake mushroom and cashew cream. Accompanied by fresh peas and asparagus tips with King Oyster “Scallops”
Fire Roasted Cauliflower Zatar labne, fresh herbs and pistachios, pomegranate molasses, and seeds

Desserts

Cardamom Crème Brulee Cardamom scented creme brulee with crisp sugar crust
Decadent Chocolate Layer Cake Three layer chocolate cake with a chocolate buttercream and a white chocolate glaze
Ginger Lemon Panna Cotta Served with fresh berries and a crumbled ginger snap garnish
Tropical Cheesecake Classic New York style cheese cake with a graham cracker crust and a pineapple and mango glaze
Profiteroles Classic puff pastry stuffed with vanilla bean pastry cream and a warm chocolate ganache
Caribbean Rum Cake Rich vanilla cake with an aged rum glaze and fresh whipped cream
Selection of Homemade Ice Cream and Sorbets

**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
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

Charter Rates Per Week

Rate Period	Terms	2 Guests	3 Guests	4 Guests	5 Guests	6 Guests	7 Guests	8 Guests
Summer 2023	Inclusive	$77,000	$77,500	$78,000	$78,500	$79,000	$79,500	$80,000
Winter 2023 to 2024	Inclusive	$77,000	$77,500	$78,000	$78,500	$79,000	$79,500	$80,000
Summer 2024	Inclusive	$77,000	$77,500	$78,000	$78,500	$79,000	$79,500	$80,000

Additional Rate Information

MINIMUM NIGHTS: 5
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
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: $55,000 PLUS 30% 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.
CHRISTMAS AND NEW YEARS RATES:
BVI PORTS ONLY
CHRISTMAS 2023: 1-8 guests @ $102,000 inclusive, 7 night minimum, charter must end by December 26th
NEW YEARS 2023: 1-8 guests @ $106,250, 7 night minimum, charter may not start prior to December 28th

Location Details

Summer Area: Caribbean Virgin Islands (BVI)

Winter Area: Caribbean Virgin Islands (BVI)

Location Details: SXM ports are available with approval; ADD $5,000 – (round trip, not each way after May 1st as a general rule)

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

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

Title	Name	Nation	Born	Languages
Captain	Jason Holt	South African	0	English, French, Afrikaans
Crew	Suzanne Trice	American