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Michelle Heyns
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starting at
$67,000/week
MARIAH PRINCESS III is a luxurious Lagoon Seventy 7 catamaran
MARIAH PRINCESS accommodates 8 guests in 4 spacious ensuite kings size cabins including an amazing master stateroom with a private deck with a drop-down door.
Plus, the port aft cabin can be either two single beds or converted to a king berth. All beds have 3-inch memory foam toppers. Mariah Princess III has a large upstairs shaded fly-bridge with a Jacuzzi hot tub and a great breeze with 360° views while sailing or chilling at anchor. The light wood interior with dark floors along with all vertical saloon windows gives the feeling of actually being outside.
The saloon sliding glass doors aboard Mariah Princess III open to a full outdoor seating area to enjoy your cuisine in the fresh air. A forward cockpit, directly accessible from the deck and the salon, provides an outstanding view of the horizon. Large hull portholes that allow generous amounts of light into the interior spaces.
*For Rates, see PRICING Tab below – Holiday weeks may differ, please enquire!
Galleries
Your Crew
CAPTAIN KEVIN
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.
He has been involved in the marine industry from a young age and most of his family is involved in one way or another. His mother is a captain/Dive instructor/charter broker, his father was an engineer/Dive instructor/Captain, Brother is a Captain/Dive instructor/Naval Architect. So the ocean is in his blood. Some of his interests include diving, which he is currently doing as his divemaster, exploring new locations, exercising, and riding motorcycles.
CHEF NICOLE
(Left in photo) 100 T license with a Saling 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.
FIRST MATE/ENGINEER JULIO
Julio Santana was born in Cuba but came to the States when he was 19 years old. Julio completed an Engineering ticket and currently has his AEC 1 and 2. He comes from larger motor yachts and is well-rounded in engineering onboard a vessel. Julio is a Kitesurf Instructor which you can look forward to us making use of onboard, and his E Foil, Wing, and Windsurf Experience fit right in with future planned toys onboard! We are happy to rent an E-Foil Board to have on board at your expense until we have our own! Julio also has his Drone license, is a great Media Content Creator, Loves Spear Fishing, and is an excellent Snorkel Guide.
Cuisine
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BREAKFAST
- Banana Foster French Toast, whipped Mascarpone, Brioche, Maple Syrup, toasted Pecans
- Eggs baked in Hash brown, maple glazed bacon, Arugula strawberry salad, sherry vinaigrette
- Chocolate and Cinnamon Pancakes, whipped butter, choice of sausage or bacon, bourbon spiced maple syrup
- Basil Fried rice bowl, kimchi, red cabbage, julienned carrots, sweet chili sauce, lime, avocado, boiled eggs
- Vanilla Greek Yogurt parfait with tropical fruit and Organic granola, toasted almonds
- Toasted assorted Bagels, smoked salmon, assorted cream cheeses, fresh vegetables
- Steak and eggs, rosemary marinated flank steak, fried eggs, sweet potato home fries
- Tomato and Havarti frittata, sauteed kale, caramelized onions and mushrooms, garlic toast
- Breakfast tacos, scrambled eggs, homemade Pico de Gallo, choice of bacon or chorizo, rosemary, and cilantro home fries
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LUNCH
- Mushroom and Leek fettucine, green peas, roasted garlic, fresh local sage, served with a ricotta-tomato bruschetta
- Sesame-crusted tuna, sweet soy glaze, sauteed vegetables, soba noodle salad, wasabi peas, sweet chili sauce, wakame seaweed, and toasted almonds
- Quinoa and tropical fruit salad, apples, coconut flakes, marinated cherry tomatoes, avocado, sunflower seeds, chia seeds, baby lettuces, tangy feta cheese, lemon honey vinaigrette
- Garlic and oregano marinated jumbo shrimp skewer, wild rice and lentils pilaf, mango salsa
- Garlic and rosemary marinated flank steak sandwich, romaine lettuce, caramelized onions, horseradish aioli, baked potato wedges sprinkled with sea salt
- Blackened Mahi tacos, corn tortillas, mango salsa, shredded lettuce, siracha aioli, sour cream, fire-roasted corn on the cob
- Garlic Naan Flatbreads, prosciutto, roasted red peppers, green olives, fresh mozzarella cheese, sauteed wild mushrooms, fresh grated parmesan Reggiano
- Chicken Caesar salad, garlic parmesan croutons, crisp romaine lettuce, creamy caesar dressing
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APPETIZERS
- Caprese Salad Skewer
- Prosciutto Wrapped Melon
- Salted Watermelon Fruit Skewer
- Cucumber Smoked Salmon Bites
- Shrimp Cocktail
- Crab Stuffed Mushrooms
- Smoked Gouda and Grape Pick
- Charcuterie Board
- Cajun Guacamole Shrimp
- Hawaiian Cheeseballs
- Sausage Stuffed Mini Peppers
- Chicken Waldorf Salad Bites
- Cranberry Pistachio Cheese Log
- Shrimp Taco Bites
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DINNER
- Mushroom and Leek fettucine, green peas, roasted garlic, fresh local sage, served with a ricotta-tomato bruschetta.
- Sesame-crusted tuna, sweet soy glaze, sauteed vegetables and soba noodle salad, wasabi peas, sweet chili sauce, wakame seaweed, and toasted almonds.
- Quinoa and tropical fruit salad, apples, coconut flakes, marinated cherry tomatoes, avocado, sunflower seeds, chia seeds, baby lettuces, tangy feta cheese, lemon honey vinaigrette.
- Garlic and oregano marinated jumbo shrimp skewer, wild rice and lentils pilaf, mango salsa.
- Garlic and rosemary marinated flank steak sandwich, romaine lettuce, caramelized onions, horseradish aioli, baked potato wedges sprinkled with sea salt.
- Blackened Mahi tacos, corn tortillas, mango salsa, shredded lettuce, siracha aioli, sour cream, fire-roasted corn on the cob.
- Garlic Naan Flatbreads, prosciutto, roasted red peppers, green olives, fresh mozzarella cheese, sauteed wild mushrooms, fresh grated parmesan Reggiano
- Chicken Caesar salad, garlic parmesan croutons, crisp romaine lettuce, creamy caesar dressing
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DESSERT
- NY style cheesecake, fresh blackberries
- Key Lime Pie
- Berries and cream, assorted fresh berries, vanilla Chantilly cream, caramel sugar
- White wine poached pears, cardamom, and rose sabayon
- Tres Leches cake, coconut flakes, pineapple compote
- Caramelized apple tarte Tatin, cinnamon, and nutmeg served with vanilla ice cream
- Chocolate cake, homemade whipped cream
- Dark chocolate mousse, Chantilly cream, butter cookie