2020
77 FT (23,83M)
8
4
2 X 225HP Nanni diesels 24vDC primary domestic system with additional 12vDC circuit and 220vAC via shore-power, inverter, or generators. 2 XZ Onan generators, 27KW and 19KW A/C = 180,000 BU
Mariah has additional 110 V powers in all cabins and heads, plus phone plug-ins. There are several 110 V plug-ins in the wet bar, saloon, and galley and some adapters if more are required.
Summer Ports :
Virgin Islands
Summer Operations :
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI).
Virgin Islands
Winter Operations :Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
MCA Compliance :MCA Compliant
Hairdryers: Yes
Device Hookups: Yes
Voltages : 220 & 110
Yes
Yes
Please enquire
SUMMER CRUISINGPlease enquire
Please enquire
WINTER CRUISINGPlease enquire
36’1″ ft (11m)
CRUISING SPEEDPlease enquire
6’3″ft (1.90m)
CREWPlease enquire
ENGINES2x 230 HP (John Deere N5 230)
4 cabins all en-suites
WATERSPORTSDiving and Fishing Equipament and tender
COMMUNICATION & ENTERTAINMENTUpper deck with Jacuzzi and main saloon with home theatre
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!
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. Mitchell also holds his 200 ton yachmaster offshore captains certifications.
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.
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. With a love for the outdoors, Emma can dive, hike, or be at the beach on her days off.
CAPTAIN
FIRST MATE/DIVE INSTRUCTOR
CHEF
STEWARDESS
Kevin was born in Edmonton, Alberta Canada. He moved to the British Virgin Islands at a young age where his family owned and operated a charter company on a large Sailing trimaran for 24 years. While living in the islands he started his career as a deckhand/stew and has since worked in various different roles such as Detailer, painter, deckhand, lead deckhand, bosun, first mate on large sailing yachts and motor yachts as well as Captain taking out day sails.
Recently coming from the position of the First officer on a Royal Families Flagship Yacht. He knows high-end service AND fun.
He has been involved in the marine industry from a young age. His immediate family is made up of Captains, SCUBA Instructors, Marine Engineers, Surveyors, and Naval Architects. So the ocean is in his blood.
Some of his interests include diving, which he is currently completing his divemaster, exploring new locations, exercising, and riding motorcycles.
Kevin has lived and worked around the world on yachts including all over the Mediterranean, Australia, Singapore, Malaysia, The Maldives, and the Philippines.
He has many interesting stories to share and is a very outgoing person who has never met a stranger. He is happy to return to his roots and be closer to family. He always had a deep love for the British Virgin Islands.
100 T license with a Sailing Endorsement. She additionally carries a certificate in Culinary Arts, HABC QCF from Ashburton, STCW, and ENG1
Nicole has spent 7 years as a successful Charter Chef on a variety of Sailing and Motor Yachts progressively making her way up in size and quality. Nicole hails from “where the cows are” in the middle of Florida.
Outside of work, she enjoys SCUBA diving, hiking, and exploring Islands.
Diane is no stranger to the British Virgin Islands after spending several years working for the Tortola Sailing School. She hails from the United Kingdom and has spent the last few years as stewardess on a variety of yachts. She enjoys traveling, meeting new people, sailing, great food and all things farming! Diane has done chef duties for Ski Chalets and will provide great cocktails, theme parties and friendly attention to detail onboard MARIAH PRINCESS III.
ENGINEER/FIRST MATE – As required
MARIAH PRINCESS III will run with 3-4 crew members.
****CREW IS FULLY VACCINATED FOR COVID-19****
CAPTAIN
CHEF
STEWARDESS
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:
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 Brule 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 vinegarette 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”
charcouterie board
Hummus with crisp colorful vegetable sticks
Bruschetta Bites
Baked Brei enclosed in puff pastry
Spinach Artichoke Dip
Pesto and goat cheese flatbread
STARTERS:
Roasted beet rose and whipped goats cheese, arugula, 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 Tar Tar 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 on a bed sticky coconut rice with a spicy mango puree, colorful macerated bell peppers, and steamed vegetables.
Seared Filet Mignon, potato pave, & 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 atop smoked gouda polenta, and local seasonal veg.
Pan Seared Grouper with forbidden rice, velvety pea & mint puree, and roasted seasonal vegetables.
Lemony Shrimp over a bed of squid ink linguini dotted with confit cherry tomatoes served with garlicky crispy crostini’s.
DESSERT:
Madagascar vanilla panna cotta, berry coulis and fresh berries
Crème Brule
Chocolate Mouse
Banana 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.”
**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
White Wines
Bar
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
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