S/Y MARIAH PRINCESS III
BUILT
2020
LENGTH
77 FT (23,83M)
GUESTS
8
GUEST CABINS
4
THE YACHT
A brand new Lagoon 77′, 4 cabins all en-suites, 2 dinning tables (interior and exterior), spacious main saloon with home theatre and complete forward galley.
Accommodation
- 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. One of the Kings 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
specification
# Pax :
8
Cabin Configuration :
2 King(s), 2 Queen(s)
Cruising Speed :
2000RPM
Max Speed :
2600RPM
Length :
77 Feet
Showers :
4
Jacuzzi :
Yes
# Cabins :
4
Beam :
36.1 Feet
TP in Heads :
Yes
A/C :
Full
Range :
LOTS
Draft :
6.3 Feet
Wash Basins :
4
Heads :
4
Fuel Consumption :
US Gall/Hr
Built :
2020
Make :
Lagoon
Elec. Heads :
4
Engines/Generators
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.
LOCATIONS
Summer Ports :
Virgin Islands
Summer Operations :
Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Virgin Islands (BVI).
Location Details :
- SXM ports are available with approval; ADD $5,000 – (round trip, not each way).
- Grenadines ports are available with approval; ADD $10,000 – (round trip, not each way).
- Preferred time after May 1st for charters out of the Virgin Islands.
- Please ask for 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.
- 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.
Winter Ports :
Virgin Islands
Winter Operations :Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (BVI)
MCA Compliance :MCA Compliant
Pref. Pick-up :
BVI
Other Pick-up :
BVI
Turn-around :
72 hours -Request 48
C. Permit :
Included
License :
Included
Amenities
Salon Tv : Yes
Salon Stereo : Yes
Water Maker : 22 GPH
Sun Awning : Yes
Pet Type : N/A
Hairdryers: Yes
Special Diets : Yes
Kosher : Inq
BBQ : Yes
Nude : Yes
Hairdryers : Yes
# Port Hatches : Lots
Crew Smokes : Yes
Guests Smokes : Stern only
Device Hookups: Yes
Children Ok : Yes
Minimum Age : Water safe
Internet Access : Onboard WIFI
Generator : 2 X 27KW and 19KW Onan
Inverter : Yes
Voltages : 220 & 110
Ice Maker : Yes
Bimini : Yes
Sailing Instructions : Yes
# Dine In : 8
iPod/Device Hookups : Yes
Deck Shower : Yes
Green Initiatives
Make purified drinking water?
Yes
Re-usable water bottles :
Yes
Water Sports
Wake Board : Yes
Rods : 5
Boarding Ladder (Loc/Type) :
Swim platform lowers to water
Sea Bobs : Yes
Tube : Yes
Swim Platform : Yes
Gear Type :
High Quality trolling and cast
High Quality trolling and cast
Dinghy hp : Lots
Floating Mats : Yes
Fishing Gear : Yes
Fishing Permit :
July 2022- Have applied for BVI License
Snorkel Gear : Yes
SU Paddle Boards : 2
U/Water Video : Yes
Water Skis Adult : 1
Dinghy # pax : 8
U/Water Camera : Yes
Scuba Diving
Dives/wk: 2
Regulators:8
# of Drivers: 6
Tanks: 6
BCs: 6
Air Compressor Sets: OnBoard
Weight Sets: 8
Diving Info:
Up to 2 dives per week for certified divers. Liability releases must be signed. DAN dive insurance is highly recommended.
Additional dives or night dives can be added based on the itinerary and the captain/instructor’s discretion.
Additional dives or night dives can be added based on the itinerary and the captain/instructor’s discretion.
Diving Costs:
$100 per person per dive for certified divers
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
- 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.
- 2 x Lift 3 E-Foil Boards ( Liability Release and damage deposit required for usage, or if you can take charterers liability insurance)
- A crew accommodation spot can be made available for a nanny upon request.
- Theme Nights are available onboard.
- Request one dinner ashore at guest expense, please.
- SCUBA equipment and Dive Compressor
Other Amenities
- 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).
scuba
- Yacht offers Rendezvous diving only
KEY FEATURES
Upper deck with Jacuzzi and main saloon with home theatre, Private Beach (Owner´s cabin), Stern Swim Platform and Williams tender.
RATES
SUMMER RATES (FROM)
Please enquire
SUMMER CRUISINGPlease enquire
WINTER RATES (FROM)
Please enquire
WINTER CRUISINGPlease enquire
SPECIFICATION
BEAM
36’1″ ft (11m)
CRUISING SPEEDPlease enquire
DRAFT
6’3″ft (1.90m)
CREWPlease enquire
ENGINES2x 230 HP (John Deere N5 230)
CABINS
4 cabins all en-suites
WATERSPORTSDiving and Fishing Equipament and tender
COMMUNICATION & ENTERTAINMENTUpper deck with Jacuzzi and main saloon with home theatre
Crew Profile
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
Title : Chef
Nation : German (Kim) French (Yves)
Born : 1982
Licenses :
Languages : English
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****
Simeon Korfanty
CAPTAIN
KIM STOKLASA
CHEF
LUCIE LE LANN
STEWARDESS
JASON HOLT
ENGINEER/FIRST MATE
Robert Isaac
Deckhand/Steward
CAPTAIN KEVIN GENTLES
Title : Captain
Nation : Canadian/UK
Born : 1987
Licenses : RYA Yachtmaster & BVI Boatmaster
Languages : English
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.
CHEF NICOLE BOWMAN
Title : Chef
Nation : USA
Born : 1982
Licenses : 100 T and culinary
Languages : English
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.
STEWARDESS DIANE MOFFITT
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****
KEVIN GENTLES
CAPTAIN
NICOLE BOWMAN
CHEF
DIANE MOFFITT
STEWARDESS
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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
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.
- 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
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
- 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.
- 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.
- 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.
*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
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