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 Engineering to White Yacht Service.
SCUBA INSTRUCTOR/FIRST MATE SIMEON KORFANTY
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 JESSICA MULLER
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 was 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. Jessica was part of our award-winning crew at BOTH the BVI and USVI Yacht Shows in November 2022 onboard Seaclusion, a Sunreef 80, and she stayed with us but moved over to Mariah Princess III in the spring of 2023. Jess is off to Bali in September 2023 to take a Yoga Instructor course with our Stew Lucie! She is also scheduled to take a Thai cooking course this off-season as well. We are going to have a chef balancing on her head making even more amazing dishes next season
You can see Chef Jess's food dishes updated on her IG page, @chef_jessicalynn
STEWARDESS LUCIE LE LANN
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. Lucie is off to Bali in September 2023 to take a Yoga Instructor course with our Chef Jessica! Lucie is the master of making her specialty-infused signature cocktails at sundown, and her tablescaping is among the best.
Check out her IG page @lucie_le_lann
Pick Up Locations
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 BTU
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.
- DAY 1 -
BREAKFAST: Poached Egg served on top of toasted Sourdough with smoked Salmon, Avocado roses, Rocket & Capers
LUNCH: Sesame seared Tuna Niçoise Salad, Wasabi Cream, Seaweed Salad & freshly baked rosemary, cracked salt focaccia
COCKTAIL SNACK: Gorgonzola & Prosciutto bites
DINNER: Moroccan spiced chicken breast, fig & pistachio boudin, squash, turnips and chicken jus
DESSERT: Poached Apple & Pear Jelly with crumble Topping and Fig Cream
- DAY 2 -
BREAKFAST: Traditional Spanish Shakshuka served with Feta and chilli tomato relish
LUNCH: Tender grilled chicken & pineapple served with fresh local greens
COCKTAIL CANAPES: Crab salad wrapped in Cucumber cannelloni topped with caviar and microgreens
DINNER: Pan seared local fresh catch with chorizo velouté served with an assortment of local fresh green vegetables
- DAY 3 -
BREAKFAST: French Apricot & Walnut Crepes, Chia Seed Pudding served with fresh berries and homemade granola
LUNCH: Mediterranean Grazing Table – Olives – Crudites - Italian Bread, Melon Prosciutto & Burrata Salad – Tomato,
Sourdough, Red Pepper and Basil Salad – Lemon Butter Prawn Skewers
DINNER: Fillet of Beef, Shallot Tart Tatin, Parsnip Puree, Seasonal Greens & Madeira Jus
DESSERT: Classic Crème Brule
- DAY 4 -
BREAKFAST: Traditional German Breakfast with sliced meats, bread rolls, fresh baked bread rolls, selection of cheese, boiled eggs and various other options
LUNCH: Individual Courgettes, Sun Blushed Tomato, Thyme & Feta Tart with fresh 3 leaf salad
COCKTAIL SNACK: Refreshing Watermelon, Feta, Red Onion and Black Olive Salad
DINNER: Sweet & Spicy Grilled Mahi Mahi served with traditional Caribbean Coconut & Black Bean Rice, Mango Salsa and crunchy Broccolini
- DAY 5 -
BREAKFAST: Classic Eggs Benedict with Hollandaise Sauce
LUNCH: BBQ Grazing Table: Slow cooked Baby Back Ribs, Grilled Butternut Squash Goats Cheese & Olive Salad, Sliced Tomatoes with Mint and Lemon Dressing, Chickpea Shawarma Dip and Pita Pockets
COCKTAIL SNACKS: Curried Gratinated Mussels
DINNER: Whole stuffed Lemon Sole/Cod, Souffle Mousseline, Grapes, Shrimps, Girolles & Pine Nut Beurre Noisette
DESSERT: Greek Yogurt Panna Cotta with Caribbean fresh fruit and glass biscuit
- DAY 6 -
BREAKFAST: Traditional English Breakfast
LUNCH: Asparagus, Peas and Basil Barley Salad with fresh French Vinaigrette
COCKTAIL SNACKS: Charcuterie Board
DINNER: Slow cooked Pork Belly, Raisin puree, Cauliflower puree, Roasted cauliflower, Caramelized pan fried Scallops and Curry Oil
- DAY 7 -
BREAKFAST: Fresh fruit platter, Coconut Chocolate Ganache, French toast with fresh berries and smoothies
LUNCH: Caramelized Goat Cheese Wheels with roasted beets and fresh greens
COCKTAIL SNACK: Brick Pastry Parcels with smoked Tofu, Lemongrass & Fennel Filling
DINNER: Lobster Thermidor with young vegetables and side salad options
DESSERT: White Chocolate, Cardamon and Berries Tart
- DAY 8 -
BREAKFAST: Spinach Mushroom baked frittata
LUNCH: Local Caribbean Chicken Salad served with fresh breads
COCKTAIL SNACK: Caramelized Onion & Brie tarts
DINNER: Butter Bean Marsala with crispy Angel hair
DESSERT: Optional ice cream
**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.
Pinot Noir- The Seeker and Layer Cake
Merlot- St. Francis and Kendall Jackson
Cabernet Sauvignon- Simi and Meiomi
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
Range of Rums and Flavored Rums
Baileys Irish Cream
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
Winter 2023 to 2024
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 2024: 1-8 guests @ $95,000 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
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat