CAPTAIN KEVIN GENTLES
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
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 a 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.
MARIAH PRINCESS III will run with 3-4 crew members.
****CREW IS FULLY VACCINATED FOR COVID-19****
Specifications
Type
Catamaran
Builder
Lagoon
Year Built
2020
Size
77.00 Ft
Beam
36.1 Feet
Draft
6.3 Feet
Guests
8
Boat Details
Cabins:
4
Queen:
2
Single Cabins:
1
Showers:
4
Wash Basins:
4
Heads:
4
Electric Heads:
4
Pick Up Locations
Pref. Pick-up:
BVI
Other Pick-up:
BVI
Details
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
Fuel Consumption:
-
Cruising Speed:
2000RPM
Max Speed:
2600RPM US Gall/Hr
Locations
Winter Area:
Caribbean Virgin Islands (BVI)
Summer Area:
Caribbean Virgin Islands (BVI)
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# 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
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
-
-
-
Divers
4
Tanks
4
BCs
4
Regulators
-
Dive Lights
-
Air Compressor
Onboard
Wet Suits
-
Weight Sets
4
Dives/wk
2
Night Dives
-
General Diving Info
Upon Request ONLY. If you have a Professionally Qualified ( Divemaster, or Instructors with current insurance) in your group to lead the dive we would consider it with liability waivers. Rendez-Vous diving is our normal mode of offering SCUBA diving.
Our Crew includes a PADI-trained Rescue Diver and we do have a dive compressor.
Diving Costs information
To be Determined
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 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
Lunch
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, andgrilled 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
Sundowners Specialty Drink of the Day depending on guest requirements, accompanied by a light snack to includeone of the following: Charcuterie board / Hummus / Caprese / Baked Brie / Guacamole / Spinach Artichoke Dip / Buffalo Chicken Dip
Starters 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
Mains
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 bellpeppers. 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 garlickycrostinis.
Dessert
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.
Mariah Princess II 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
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
2 Pax
3 Pax
4 Pax
5 Pax
6 Pax
7 Pax
8 Pax
Summer 2023
$77,000
$77,500
$78,000
$78,500
$79,000
$79,500
$80,000
Winter 2023 to 2024
$77,000
$77,500
$78,000
$78,500
$79,000
$79,500
$80,000
Summer 2024
$77,000
$77,500
$78,000
$78,500
$79,000
$79,500
$80,000
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: $65,000 PLUS 25% 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 @ $80,000 inclusive, 7-night minimum, charter must end by December 26th ( Xmas 2024 $99,000) NEW YEARS 2024 ( 2023 already booked): 1-8 guests @ $106,250, 7 night minimum, charter may not start prior to December 28th
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat