MB III

MB III

BUILT/REFITYEAR 2018
YACHTLENGTH 100.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 8
TOTALCREW 4
RATESFROM $55,000

Captain: Paul Gillingham
Paul Gillingham was born and raised in Clearwater, Florida, where he grew up racing small-class sailboats from the age of 10. Paul’s father was the membership director for a private island in the Bahamas where he found his love for island life.
After 11 years of racing and coaching sailing teams, Paul joined the yachting industry at the age of 21. Paul resided on the island of Maui, Hawaii for three years to fulfill his dreams of surfing big waves.
While cruising the Caribbean, the Florida Keys, Turks and Caicos, the Bahamas, and New England in the eastern seaboard, Paul realized that this would be a lifetime career for him. Paul became a captain in 2012.
When he isn’t plotting courses for charters aboard the MB3, Paul enjoys diving, surfing, sailing, and shooting sporting clays.

Chef: Catherine
Catherine was born in South Africa. Her love for cooking started at an early age, as she spent a lot of time with her Grandad in the kitchen. One of her favorite childhood memories is making pancakes with him. She moved to England as a young teen and started working in pubs and restaurants cooking traditional English Roasts and other British Cuisine. She then started her career in the yachting industry in 2008, cooking for many owners and crew. She has travelled to lots of countries including Dubai, Canada, Mexico, The Caribbean, The Mediterranean, Usa, West and East Coast. She has 3 Trans-Atlantic crossings under her belt. She loves cooking and thrives in the galley. She has recently cooked for the Major of Miami. She lives in South Florida and loves the industry she works in as she gets to meet alot of people from all of over the world and travel extensively. On her time off she enjoys spending time at home with her pot- bellied pig, dog and cat. She also enjoys dining out, beach time and yoga classes.

Chief Stewardess: Tanya Luszcz
Having grown up in the little state of Rhode Island, Tanya has always had a love for the ocean. Traveling and experiencing new places and cultures is what drew her into the yachting arena. She has been in the industry for 5 years, working as a freelance stewardess on vessels of all sizes. Tanya spent last summer in New England on the 140’King Baby, and in November 2018 had the opportunity to take over the chief stewardess position on MB3. She strives to make every charter experience a very memorable one for each charter guest. Her passions include swimming, trying new foods, meeting new people and exploring all the world has to offer.

First mate: Tiffany Copeland
Tiffany Copeland was born in Jupiter, Florida and raised in Ohio. After High School, she moved back to Florida to attend Florida Atlantic University to earn her degree in marine biology. For the past ten years she has been working on the water on everything from kayaks and paddle boards, to 300’ dredge boats. For the past five years she has been working on yachts and obtained her 200 USCG captains license three years ago. Her hobbies include diving, paddle boarding, and going to the beach.






Specifications

Type Power Yachts
BuilderHargrave
Year Built2018
Size100.00 Ft
Beam21
Draft5' 10
Guests8

Boat Details

Cabins: 4
Queen: 1
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 6
Electric Heads: -

Pick Up Locations

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

Details

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

Engine Details

-
Fuel Consumption: -
Cruising Speed: 21
Max Speed: 24 US Gall/Hr

Locations

Winter Area: Bahamas, Florida
Summer Area: Bahamas, New England, Florida

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: -
Water Maker: Yes
Special Diets: Yes
Kosher: Yes
BBQ: Yes
# Dine In: Yes
Minimum Age: -
Generator: Yes 2 Northern Lights
Inverter: -
Voltages: -
Water Maker: Yes
Water Cap: 600
Ice Maker: Yes
Sailing Instructions: -
Internet Access: None-Hot Spots
Gay Charters: Yes
Nude: Yes
Hairdryers: Yes
# Port Hatches: Yes
Guests Smokes: On deck
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: 26' World Cat Toe Tender
Dinghy hp: -
Dinghy # pax: -
Water Skis Adult: -
Water Skis Kids: -
Jet Skis: -
Wave Runners: 2
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: -
Kayaks (2 Pax): 2
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder (Loc/Type): Marquipt
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: Yes
Gear Type: Light
Rods: -

MB III SAMPLE MENU

DAY 1 MENU PLAN

BREAKFAST
Mixed Fruit Bowl
Fresh Lemon Poppy Muffins
Petite Quiches w/ Red Pepper, Artichokes and Sharp Cheddar
Home fries and Applewood Bacon

LUNCH
Chilled Melon and Cucumber Soup w/ Poached Rock Shrimp
Mixed Greens w/ Orange Glazed Chicken Breast Slices
Mandarin Vinaigrette

COCKTAIL HOUR
Assorted Cheese and Fruit Platter
Wild Mushroom Ragout on Herbed Crostini’s
Seven Layer Salmon Wedges

DINNER
Avocado and Belgium Endive w/ Lemon Caper Vinaigrette
Braised Oxtail Bisque
Roasted Local Grouper over Sweet Potato Mash and Poached Green Beans w/ Tahini
Honey Roasted Peach Purée w/ Vanilla Bean Medallions

DAY 2 MENU PLAN

BREAKFAST
Platter of Fruit Slices
Warm Mini Croissants with assorted Jams
Creamed Leek Omelets
Sausage Links

LUNCH
Roasted Scottish Salmon w/ Lemon Dill Aioli
Mixed Greens w/ Avocado Vinaigrette
Triple Fudge Brownies with Strawberry Sorbet

COCKTAIL HOUR
Cheese and Charcuterie Board
Veggie Crudités with Roasted Red Pepper Hummus
Jumbo Gulf Shrimps poached in Champagne and Ginger w/ Spicy House Sauce

DINNER
Tuna Sashimi over Crispy Rice Noodle and Wakame Salad
Herb Encrusted Australian Lamb Lollipops over poached Turnip Discs, Baby Carrots, wilted Collard Greens and a Mission Fig Glaze
Raspberry Parfaits

DAY 3 MENU PLAN

BREAKFAST
Grapefruit Broiled with Honey
Warm Coffee Cake
Orange/Rum infused French Toasts, Strawberries
Nueskes Slab Bacon

LUNCH
Beef and Chicken Fajitas
Caramelized Onions and Peppers
Re-Fried Frijoles
Jasmine Rice with Fire Roasted Tomato’s and Onion
Guacamole, Sour Cream, Mild and Hot Pico de Galo
Warm Flour and White Corn Tortillas

COCKTAIL HOUR
Assorted Cheese and Olive Board
Blackened Mahi Chunks with a Sweet Chili Dipping Sauce
Lemongrass Poached Asparagus Spears wrapped in Prosciutto, Truffle Oil

DINNER
Roasted Cauliflower Purée with Osetra Caviar and Parsley Oil
Braised Veal Cheeks over Parsnip and Carrot Frittes, Burgundy Sauce
Seared Chilean Sea Bass over House Made Spinach Pasta, Cubed Sweet Potato, Fish Broth and Mango Chutney
Chocolate Lava Cakes, Crème Anglais and Strawberries

DAY 4 MENU PLAN

BREAKFAST
Mixed Fruit Platter
Fresh Blueberry Muffins
Eggs to Order
Zucchini Frittes
Sweetheart Ham

LUNCH
Roasted Tomato Bisque with Stone Crab Knuckles
Seared Red Snapper Fillets over Chopped Baby Spinach, Kale, and Red Cabbage
Peach Vinaigrette


COCKTAIL HOUR
Cheese and Charcuterie Board
Petite Filo Cups filled with Ground Lamb, Feta and Spinach
Chilled Spring Rolls stuffed with Shrimp, Zucchini, Yellow Pepper, Red Onion and Soy


DINNER
Seared Salmon Belly over Yukon Mash and Sabayon
Confit of Chicken Thigh with Roasted Red Beet Discs and Snow Peas
Herb Encrusted Pork Medallions Roasted Cauliflower and Carrots with a Wild Mushroom and Dijon Sauce
Cinnamon Butter Glazed Bosc Pears in a Lager Crepe

DAY 5 MENU PLAN

BREAKFAST
Diced Mixed Fruit Bowl
Puff Pastry filled with Apples and Nectarines
Crab Cake Benny with a Key Lime Hollandaise

LUNCH
Choice of Grilled Shrimp or Grilled Chicken Caesar Salad
Hard Boiled Egg, Lardons, Anchovies, Asiago and Herbed Croutons

COCKTAIL HOUR
Veggie and Cheese Board
Teriyaki Beef Satays
Wahoo Sashimi on a Cucumber Disc, Tabiko Cream and Lemon

DINNER
Seared Day Scallops over Roasted Golden Beet Mash, Pistachio Dust, Butter/Agave Sauce
Crispy Semi Boneless Quail with Wilted Cabbage and Petite Peas, Red Currant Drizzle
Herb Butter Baked Spiny Tail Lobster over Acorn Mash and Bok Choy
Peach Claflotis with Creame Anglais

DAY 6 MENU PLAN

Breakfast
Bowl of Plain Yogurt with Grapes and Blueberries
Granola and Honey
Bran Muffins
Egg White Omelets with Baby Spinach, Mushrooms and Cheddar

Lunch
Grilled Sirloin Burgers and Hebrew National Hot Dogs
Condiments to suit

Cocktail Hour
Cheese Board
Yellow Tail Snapper Ceviche served with Garlic Pita Crisps and a Wasabi/Avocado Sauce
Gruyere Fondue with Fresh Baguette

Dinner
House made Raviolis stuffed with Stone Crab, Ricotta and Parsley finished with a Lemon/Pinot Grigio Cream and Asiago
Chilled Seafood Medley over Fine Diced cucumber and Avocado
Grass Fed Angus Tenderloin over Turnips and Roasted Asparagus finished with Demi Glaze
Ramekin of Grandmas Custard infused with Maple Syrup

DAY 7 MENU PLAN

Breakfast
Assorted Melon Wedges
Cinnamon Sugar Pastry Twists
Eggs over Easy on top of House made Corned Beef Hash
Side of hollandaise

Lunch
Conch Ceviche with Mixed Greens
Buttermilk Chicken Strips with Honey Mustard Sauce
Assorted Cookie Tray

Cocktail Hour
Veggie and Cheese Board
Crispy Won Ton Cups filled with Maine Lobster Knuckle and Peanut Thai Sauce
Cucumber slices with Saged Crème Fraiche and Salmon Roe

Dinner
Panko Encrusted Veal Medallions over Fresh Angel Hair and Sherry Glaze
Steak Tartare over Arugula and Black Trumpet Truffle Oil
Seared Chilean Sea Bass with Butternut Purée and Roasted Brussels
Key Lime Pie

2 Pax 3 Pax 4 Pax 5 Pax 6 Pax 7 Pax 8 Pax
N N N N N N N N

(15 December -30 April)
Bahamas, Florida
(1 May - 14 December)
Bahamas, New England, Florida


Please Contact Us For Availability


No Yatch Insight Available.