- Guests 8
- Cabins 4
- Model Cat
- Year Built 2020
Charter Rates Per Week
|Rate Period||Terms||2 Guests||3 Guests||4 Guests||5 Guests||6 Guests||7 Guests||8 Guests|
|Winter 2023 to 2024||Inclusive||$77,000||$77,500||$78,000||$78,500||$79,000||$79,500||$80,000|
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew.
It’s customary to tip your crew at the end of the charter, the standard for good service is 15%-20% of the charter fee.
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: $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.
CHRISTMAS: 1-8 guests @ $95,000 inclusive, 7 night minimum, charter must end by December 26th
NEW YEARS: 1-8 guests @ $106,250, 7 night minimum, charter may not start prior to December 28th
Summer Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
Winter Area: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI)
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.
Kevin Gentles Captain
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 Royal Families and has had good experience Captaining Lagoon 77′ and Sunreef 80’s.
He is eager to take guests to explore the reefs of the BVI, having just obtained his PADI Dive Master certification this 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!
Nicole Bowman Chef
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. She recently has attended courses with “Below Deck” Chefs, learning even more about plating! Nicole is also a licensed Captain in her own right and is equally adept on the deck.
Mitchell Nesbitt- First Mate
Mitchell is a skilled sailor and ambitious yachtsman from South Africa who assists the Captain in all ship operations. He loves all things water- sports and will see that guests have proper education and safety on charter days when they want to break out the E-foil and Seabob! His dedication and expertise make him an invaluable asset to the crew. Mitchell just finished the Summer Season working in the Mediterranean. Overseeing all the water sports and setting up dive gear for the Divemaster as a rescue diver, along with his experience in children’s entertainment, will be the heart of his job on board Mariah Princess III.
Emma Hill- Stewardess
Emma is South African and came from Stewardessing on large Motor yachts. Emma will efficiently ensure guests’ needs and has a keen eye for the fine details. She looks forward to utilizing her skills from her work experience so that every guest can relax and unwind on their yacht vacation. Emma recently completed a relaxing massage course! With a love for the outdoors, Emma can dive, hike, or be at the beach on her days off.
|Captain||Kevin Gentles||Canadian||1987||English, Afrikaans|
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!*
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
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.
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.
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
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
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.
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.
Pinot Noir | The Seeker and Layer Cake
Merlot | St. Francis and Kendall Jackson
Cabernet Sauvignon | Simi and Meiomi
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
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
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.
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.