Catamaran Maria Princess III

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

To find the best dates for your charter, call us in our South Florida office at (954) 980-9281, toll free at (888) 670-6884 or fill out our Quick Request Form.

Calendar

Highlighted dates are booked, on hold, or unavailable. We may be able to challenge the dates on hold. Please contact us for details. All other dates not highlighted are available. You can use the arrow icons to navigate through the months.

Dates Color Key

If no color is noted on calendar or in the detailed list below, the dates are available for your charter. Dates can change quickly, so please contact us as soon as possible to begin booking your charter. Highlighted colors mean:

• Booked (Booked by another client group already)
• Hold (Held by another client group, not yet booked, and can be challenged)
• Unavailable (Blocked out by the Owner and unavailable to challenge)

View details on this yacht's availability.

Locations

• 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.
• Summer Base Port: Village Cay Marina, Tortola, BVI
• Summer Operating Area: Caribbean Virgin Islands (BVI)
• Winter Base Port: Village Cay Marina, Tortola, BVI
• Winter Operating Area: Caribbean Virgin Islands (BVI)
• Preferred Pickups: BVI
• Other Pickups: BVI
• Turnaround: 72 hours- Request 48

CAPTAIN/ENGINEER 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
Read More

Click on any photo to pause the slideshow. Once paused, the slideshow will resume after 10 seconds.

Accomodation Details

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

Click on any photo to pause the slideshow. Once paused, the slideshow will resume after 10 seconds.

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 a tropical fruit platter, fresh pastries, and assorted fresh baked breads and muffins.

Classic Eggs Benedict Lobster or jumbo lump crab and lemon hollandaise
Grand Marnier Crepes Orange zest-infused crepes with a Gran Marnier pastry cream and fresh berries
Homemade Bagels and Lox House made bagels with assorted cream cheeses and Lox
Oeufs Cocotte Slow-baked eggs with fresh goat cheese, herbs, croutons
Buttermilk Belgium Waffles Crisp light waffles served with a variety of syrups and fresh fruit
Omlettes to Order Made-to-order omelettes with roasted potatoes and fruit

Lunch

Niçoise Salad Fresh seared tuna, arugula, slow poached egg, French beans, and marinated tomatoes with a herb lemon vinaigrette 
Classic Crab Cakes served with coleslaw, homemade vegetable chips and jalapeno and lime tartar sauce
Balsamic Chicken Sandwiches Marinated chicken grilled and served with fresh buffalo mozzarella and roasted peppers on a ciabatta roll with a side of rocket
Grilled Jerk Shrimp Caesar Salad Jumbo shrimp grilled with a jerk seasoning over romaine dressed with a house made Caesar dressing and fresh croutons
Hand Rolled Sushi and Sashimi A selection of the freshest fish in hand rolls, maki, and sashimi with wakame, edamame, and kani salad    **Vegan and vegetarian rolls as requested
Buddha Bowls Sticky rice served with Chicken, Shrimp, or Roasted mushrooms alongside fresh flavors and vegetables with a ginger miso dressing

Breads

Ligurian Foccacia
Sourdough Boules and Rolls
Challah
Gluten Free Loaves
English Muffins
Rolls and Biscuits

Sundowners and Snacks

Assorted Bruschetta and House Made Crostini with Selected Cheese and Antipasto
Pan Seared Scallops over Blini with Roasted Red Pepper Sauce
Panko and Coconut Crusted Shrimp with Sweet Chili Sauce
Whipped Feta Dip with Crusty Bread
Fresh Local Ceviche
Phyllo Cups with Grilled Goat Cheese and Herbs
Baked Brie En Croute with Local Mango Chutney
Grilled Chicken Sate with Peanut Dipping Sauce
Warm Artichoke and Parmesan Dip with Pita Points
Mezze Platters and Dips

Appetizers

Fresh Shucked Oysters served with a yuzu mignonette
Tomato Carpaccio Thin sliced heirloom tomatoes with EVOO, burrata, and balsamic pearls
Tuna Crudo Lemon cured Tuna with toasted herbs finished with caviar
Endive Salad Lightly grilled endive with toasted hazelnuts, yellow beets, and apples in a dijon dressing
Lobster Bisque Classic bisque with cold water lobster finished with sherry
Granitée French Onion Soup Slow roasted shiitake broth, caramelized onions, and rye croutons finished with gratinéed gruyere

Entrees

Mustard Panko Crusted Salmon Slow roasted Chinook salmon with a grain mustard panko crust served over thyme infused asparagus and quinoa
Coconut Crusted Mahi Mahi served with a curried buerre blanc over lime cliantro rice and bok choy
Lobster Newburg Main Lobster with a sherry cream sauce and lemon butter
Homemade Pappardelle with Scallops and Langoustines Fresh seared scallops and langoustines with a garlic butter sauce
Sea Bass Artichoke purre, crisp shallots, fresh herb oil
Stuffed Chicken Roulade Herbed goat cheese stuffed chicken breast with classic beurre blanc and roasted rosemary potatoes
Filet Mignon served with potato pave, spinach puree and a red wine demi glace
Slow Roasted Lamb Shoulder accompanied with a leek bread pudding and a shallot mint sauce
Confit of Duck Garlic roasted winter root vegetable and frissee
Spinach Raviolo Filled with a shitake mushroom and cashew cream. Accompanied by fresh peas and asparagus tips with King Oyster "Scallops"
Fire Roasted Cauliflower Zatar labne, fresh herbs and pistachios, pomegranate molasses, and seeds

Desserts

Cardamom Crème Brulee Cardamom scented creme brulee with crisp sugar crust 
Decadent Chocolate Layer Cake Three layer chocolate cake with a chocolate buttercream and a white chocolate glaze
Ginger Lemon Panna Cotta Served with fresh berries and a crumbled ginger snap garnish
Tropical Cheesecake Classic New York style cheese cake with a graham cracker crust and a pineapple and mango glaze
Profiteroles Classic puff pastry stuffed with vanilla bean pastry cream and a warm chocolate ganache
Caribbean Rum Cake Rich vanilla cake with an aged rum glaze and fresh whipped cream
Selection of Homemade Ice Cream and Sorbets 

**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.

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

At Carefree Yacht Charters®, we specialize in arranging extraordinary crewed yacht charters in the BVI as well as other Caribbean destinations. For full details, call us in our South Florida office at (954) 980-9281, toll free at (888) 670-6884 or fill out our Quick Request Form.