Yacht Details


$76,700 - $85,000 / WEEK

YACHTLength 77.00 Ft
CHARGESFROM $76,700 Inclusive

Boat Details

Cabins: 4
King: 2
Queen: 2
Single Cabins: -
Showers: 4
Wash Basins: 4
Heads: 4
Electric Heads: 4

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 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



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



Ligurian Foccacia
Sourdough Boules and Rolls
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



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



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



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

  • 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



  • McCallen 12 year
  • Jack Daniels
  • Bullett Bourbon
  • Hendrix Gin
  • BVI Gin
  • Casamigos
  • Range of Rums and Flavored Rums
  • Titos Vodka
  • Baileys Irish Cream
  • Kahlua



  • Painkillers
  • Rum Punches
  • Mojitos
  • Mai Tais
  • Frozen Daiquiris
  • 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

Pick Up Locations

Pref. Pick-up: BVI
Other Pick-up: BVI


Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

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.
Fuel Consumption: -
Cruising Speed: 2000RPM
Max Speed: 2600RPMUS Gall/Hr


Winter Area: Caribbean Virgin Islands (BVI)
Summer Area: Caribbean Virgin Islands (BVI)


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: Netflix
# CD's: -
Camcorder: No
Books: -
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: 22 GPH
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 8
Minimum Age: Water safe
Generator: 2 X 27KW and 19KW Onan
Inverter: Yes
Voltages: 220 & 110
Water Maker: 22 GPH
Water Cap: -
Ice Maker: Yes
Sailing Instructions: No
Internet Access: Onboard WIFI
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Lots
Guests Smokes: Stern only
Crew Smokes: No
Pets Aboard: No
Pet Type: N/A
Guest Pets: No
Children Ok: Yes
Hammock: No
Windscoops: No

Water Sports

Dinghy size: Williams 505 diesel jet tender
Dinghy hp: Lots
Dinghy # pax: 8
Water Skis Adult: 1
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: No
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Swim platform lowers to water
Sailing Dinghy: No
Beach Games: No
Fishing Gear: Yes
Gear Type: High Quality trolling and cast
Rods: 5

Scuba Diving Details

Crew License Resort Course Full Course
Instructor - -
Divers 6 Tanks 7 BCs 7 Regulators 7 Dive Lights -
Air Compressor Onboard Wet Suits - Weight Sets 7 Dives/wk 4- Flexibl Night Dives -
General Diving Info
Up to 4 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, and we will accommodate heavier dive charters with prior approval.

ALL brand new Mares Dive and Snorkeling gear onboard for this winter season. of 2022!

Diving Costs information
$100 per person per dive for certified divers includes dive gear.
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.

With over ten years of experience in the Virgin Islands, Erin is experienced and adept at creating luxurious meals onboard. From rustic sailboats to large mega yachts, Erin has created exceptional menus to please the most discerning guests.

Before her career in yachting, Erin lived a corporate life in New York, working in healthcare and software. She enjoyed it so much that she gave it up to learn to teach SCUBA and has never looked back. She loves the Virgin Islands and the waters that surround them. And most of all, she loves sharing her adopted home with guests onboard and making memories together.

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.

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 surfing and free diving.

We are very proud of the team we have put together, and they are all enthusiastic professionals looking forward to showing you the best vacation possible!


(15 December -30 April)
Caribbean Virgin Islands (BVI)
(1 May - 14 December)
Caribbean Virgin Islands (BVI)


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Please call us today at 1 (321) 777-1707 or describe Your Vacation Vision to help you plan your fully-crewed private luxury yachting vacation! Inquire as soon as possible about your custom, crewed yacht charter.

You make the memories. We make the arrangements.