Mariah Princess Iii



Sleeps 8 guests in 4 guest stateroom(s).
2 with King Bed(s)
2 with Queen Bed(s)


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,.
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”
We do have space for more crew than we carry. One crew accommodation can be made available for a nanny on request. Additional fee will apply.

Layout Diagram


Guests 8
Length78.00 Ft / 23.00 m
Beam36.1 ft
Draft6.3 ft
Built - Refit:2020 - []
Cruising Speed2000rpm


Dinghy.Williams 505 diesel jet tender
Dinghy HPLots
Paddle Boards2
Adult Water-skis1
Snorkeling gearYes
Inflatable, towable tubesYes
Fishing GearYes
Scuba DivingYacht offers Rendezvous Diving only
Scuba CompressorOnboard

Other Toys

2 x BBQ
4 x Ice Makers
Beach BBQ Set up
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- and a Netflix and Apple account
24 Bottle Wine Cooler
5 drink lockers
4 person Jacuzzi on the flybridge
3 Main Dining Areas, Cockpit, Saloon, and Fly Bridge
Front Cockpit with Awning at anchor
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
Rain Showers in Heads and the aft Deck
Extra-wide weather/side decks.
Lift 3 E-Foil Board
SCUBA equipment and Dive Compressor


From: 77,000
Summer 2023
2 Guests 77,000
3 Guests 77,500
4 Guests 78,000
5 Guests 78,500
6 Guests 79,000
7 Guests 79,500
8 Guests 80,000

Winter 2023 to 2024
2 Guests 77,000
3 Guests 77,500
4 Guests 78,000
5 Guests 78,500
6 Guests 79,000
7 Guests 79,500
8 Guests 80,000

Summer 2024
2 Guests 72,000
3 Guests 72,500
4 Guests 73,000
5 Guests 73,500
6 Guests 74,000
7 Guests 74,500
8 Guests 75,000

Pricing Details

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 (commissionable) 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 26thNEW YEARS 2023: 1-8 guests @ $106,250, 7 night minimum, charter may not start prior to December 28th


Crew Profile

Lucie Le Lann

Simeon Korfanty

Suzanne Trice

Jason Holt

Jessica Muller
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.

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 Jess found her love for food and creating mouthwatering dishes during her first couple of trips hosting guests onboard charter yachts in the Caribbean. She quickly realized this is where she wanted to put her roots down and become a professional chef onboard luxury charter yachts. She completed multiple short cooking courses to further her knowledge, including a Plant base course with Leiths London and a yacht chef course with Ashburton. Jess is experienced in various culinary styles and cuisines that include and are not limited to Vegan, Plant-Based, Mediterranean, and local Caribbean dishes. You can see Chef Jess's food dishes updated on her IG page, @chef_jessicalynn

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

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.