Ed Hamilton & Co.

MARIAH PRINCESS III

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2020

Rates Per Week

Crew Profiles

Specifications

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

Sample Menu

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 Yogurt, Granola, Fresh fruit platter, toast, eggs to order, and bacon
or sausage links.

California Avocado Toast topped with a poached egg
Lobster Benedict with hollandaise on an English muffin
Lox and Bagels with sliced onion, cream cheese, capers, and lemon
Crème Brule French Toast
Fluffy Buttermilk Banana Pancakes
Vegetable Frittata, sauteed mushrooms, spinach, and cheeses
Fluffy waffles topped with whipped butter and rum syrup

Lunch

Caribbean Chicken Salad served with fresh baked bread
Crab Cakes Island style with sweet and spicy remoulade over a bed of local greens
Tuna Poke Bowls, sushi rice, spicy mayo, avocado, carrots, edemame, cucumbers, and mango
Fish Tacos, “catch of the day”, grilled pineapple salsa & avocado crema, with black beans and rice, and grilled street corn
Burrata, arugula, Pancetta, cantaloupe salad served with fresh baked bread
Salmon Nicoise Salad served family style with a lemon Dijon dressing
Greek feast, chicken kebabs Greek salad, stuffed grape leaves, tzatziki, and warm pita

Sundowners
Specialty Drink of the Day depending on guest requirements, accompanied by a light snack to include one of the following:
Charcuterie board / Hummus / Caprese / Baked Brie / Guacamole / Spinach Artichoke Dip / Buffalo
Chicken Dip

Starters
Refreshing watermelon Mint Salad
Coconut Butternut Squash Soup, vegan and gluten free

Bang Bang Shrimp sweet and spicy
Grilled Aubergine with Buffalo Mozzarella and a balsamic drizzle
Bahamian Conch Salad with freshly caught conch
Lobster Bisque and garlicy crostini
Tuna Tartare with passionfruit lime and crystalized ginger

Mains

Honey Bourbon Braised Pork tenderloin, garlic infused mash, with seasonal vegetables
Blackened local line caught Mahi Mahi over sticky coconut rice with mango puree and macerated bell peppers.
Seared Filet Mignon, dauphinoise potato, & roasted asparagus
Baked Snapper with lemon caper sauce, parmesan mushroom risotto
Butter Poached Local Spiny Lobster with smoked gouda polenta, and local seasonal veg
Pan Seared Grouper with forbidden rice, pea & mint puree, and roasted seasonal vegetables.
Lemony Shrimp over a bed of squid ink linguini dotted with robust cherry tomatoes served with garlicky crostinis.

Dessert

Madigascar vanilla panna cotta, berry coulis and fresh berries
Crème Brule
Chocolate Mousse
Banana Foster Cheesecake
Key Lime Pie
Eaton Mess
Vanilla poached pears with marscapone and 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 II 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 Daiquiri’s
  • 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

Additional Rate Information

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
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.
THROUGH WINTER 2022/2023: 2/$76,700   3/$77,050   4/$77,400   5/$77,750   6/$78,100   7/$78,450   8/$78,800
SUMMER 2023-WINTER 2023/2024: 2/$81,700   3/$82,050   4/$82,400   5/$82,750   6/$83,100   7/$83,450   8/$83,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH WINTER 2022/2023: 2/$76,850   3/$77,275   4/$77,700   5/$78,125   6/$78,550   7/$78,975   8/$79,400
SUMMER 2023-WINTER 2023/2024: 2/$81,850   3/$82,275   4/$82,700   5/$83,125   6/$83,550   7/$83,975   8/$84,400

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

Additional Rate Information

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)
Please inquire about USVI charters or drops. These can be offered depending on our schedule and commitments. Extra fees and turnaround time in between charters may be necessary.

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests 7 Guests 8 Guests
Winter 2022 to 2023 Inclusive $77,000 $77,500 $78,000 $78,500 $79,000 $79,500 $80,000
Summer 2023 Inclusive $82,000 $82,500 $83,000 $83,500 $84,000 $84,500 $85,000
Winter 2023 to 2024 Inclusive $82,000 $82,500 $83,000 $83,500 $84,000 $84,500 $85,000

Additional Rate Information

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
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.
THROUGH WINTER 2022/2023: 2/$76,700   3/$77,050   4/$77,400   5/$77,750   6/$78,100   7/$78,450   8/$78,800
SUMMER 2023-WINTER 2023/2024: 2/$81,700   3/$82,050   4/$82,400   5/$82,750   6/$83,100   7/$83,450   8/$83,800

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
THROUGH WINTER 2022/2023: 2/$76,850   3/$77,275   4/$77,700   5/$78,125   6/$78,550   7/$78,975   8/$79,400
SUMMER 2023-WINTER 2023/2024: 2/$81,850   3/$82,275   4/$82,700   5/$83,125   6/$83,550   7/$83,975   8/$84,400

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)
Please inquire about USVI charters or drops. These can be offered depending on our schedule and commitments. Extra fees and turnaround time in between charters may be necessary.

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.

ENGINEER/ALTERNATE CAPTAIN/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.

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.

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 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 currently learning how to surf and free dive.

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

Title Name Nation Born Languages
Captain Simeon Korfanty UK 0 English, French, Afrikaans, Spanish, German
Crew Kim Stoklasa/Yves Gautier German (Kim) French (Yves)

Stewardess

Lucie Le Lann

Captain

Simeon Korfanty

Chef

Kim Stoklasa

Engineer/First Mate

Jason Holt

Deckhand/Steward

Robert Isaac

Accomodation

Electric Heads 4

Ammenities

Ac Full
Hair Dryer Yes
Generator 2 X 27KW and 19KW Onan
Water Maker 22 GPH
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No
Ipod Yes

General

Length 77
Pax 8
Cabins 4
Year Built 2020
Guest Smoke Stern only
Guest Pet No
Children Allowed Yes
Min Child Age Water safe

Leisure

Dinghy Williams 505 diesel jet tender
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board No
Stand Up Paddle 2
Wind Surf No
Gear Snorkel Yes
Tube Yes
Scurfer No
Wake Board Yes
1 Man Kayak No
2 Man Kayak No
Float Mats Yes
Games Beach No
Fishing Gear Yes

Other Specs

size Feet 77.00 Ft
Beam 36.1
Draft 6.3
King 2
Queen 2
Jacuzzi Yes
Wheel Chair Access No
Pref Pickup BVI
Turn Around 72 hours- Request 48
Builder Lagoon
Vcr Dvd Yes
Salon Stereo Yes
Board Games Yes
Cam Corder No
Num Dine In 8
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Yes
Kosher Inq
B B Q Yes
Gay Charters Yes
Nude Charters Yes
Num Hatch Lots
Inverter Yes
Dinghy Pax 8
Kids Skis No
Sea Bob Yes
Sea Scooter Yes
Kite Boarding No
Fish Permit Approved Nov 1st, 2022
Swim Platform Yes
Boarding Ladder Swim platform lowers to water
Dinghy Sailing No
Fish Gear Type High Quality trolling and cast
Num Fish Rods 5
Under Water Cam Yes
Under Water Video Yes
Green Make Water Yes
Green Reuse Bottle Yes
Scuba Onboard Onboard
Showers 4
Wash Basins 4
Tp In Heads Yes
Ac Night Yes
Ac Sur Charge None
Deep Sea Fish No
Other Toys 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
9.84 ft. 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



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

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 Yogurt, Granola, Fresh fruit platter, toast, eggs to order, and bacon
or sausage links.

California Avocado Toast topped with a poached egg
Lobster Benedict with hollandaise on an English muffin
Lox and Bagels with sliced onion, cream cheese, capers, and lemon
Crème Brule French Toast
Fluffy Buttermilk Banana Pancakes
Vegetable Frittata, sauteed mushrooms, spinach, and cheeses
Fluffy waffles topped with whipped butter and rum syrup

Lunch

Caribbean Chicken Salad served with fresh baked bread
Crab Cakes Island style with sweet and spicy remoulade over a bed of local greens
Tuna Poke Bowls, sushi rice, spicy mayo, avocado, carrots, edemame, cucumbers, and mango
Fish Tacos, “catch of the day”, grilled pineapple salsa & avocado crema, with black beans and rice, and grilled street corn
Burrata, arugula, Pancetta, cantaloupe salad served with fresh baked bread
Salmon Nicoise Salad served family style with a lemon Dijon dressing
Greek feast, chicken kebabs Greek salad, stuffed grape leaves, tzatziki, and warm pita

Sundowners
Specialty Drink of the Day depending on guest requirements, accompanied by a light snack to include one of the following:
Charcuterie board / Hummus / Caprese / Baked Brie / Guacamole / Spinach Artichoke Dip / Buffalo
Chicken Dip

Starters
Refreshing watermelon Mint Salad
Coconut Butternut Squash Soup, vegan and gluten free

Bang Bang Shrimp sweet and spicy
Grilled Aubergine with Buffalo Mozzarella and a balsamic drizzle
Bahamian Conch Salad with freshly caught conch
Lobster Bisque and garlicy crostini
Tuna Tartare with passionfruit lime and crystalized ginger

Mains

Honey Bourbon Braised Pork tenderloin, garlic infused mash, with seasonal vegetables
Blackened local line caught Mahi Mahi over sticky coconut rice with mango puree and macerated bell peppers.
Seared Filet Mignon, dauphinoise potato, & roasted asparagus
Baked Snapper with lemon caper sauce, parmesan mushroom risotto
Butter Poached Local Spiny Lobster with smoked gouda polenta, and local seasonal veg
Pan Seared Grouper with forbidden rice, pea & mint puree, and roasted seasonal vegetables.
Lemony Shrimp over a bed of squid ink linguini dotted with robust cherry tomatoes served with garlicky crostinis.

Dessert

Madigascar vanilla panna cotta, berry coulis and fresh berries
Crème Brule
Chocolate Mousse
Banana Foster Cheesecake
Key Lime Pie
Eaton Mess
Vanilla poached pears with marscapone and 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 II 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 Daiquiri’s
  • 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

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.