MARIA THERESE
$69,000 - $75,000 / WEEK
Boat Details
| Cabins: | 4 |
| Queen: | 4 |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 4 |
Pick Up Locations
| Pref. Pick-up: | - |
| Other Pick-up: | - |
Details
| Refit: | - |
| Helipad: | No |
| Jacuzzi: | Yes |
| A/C: | Full |
Engine Details
| Engines x 2 Generators x 2 | |
| Fuel Consumption: | 80 |
| Cruising Speed: | 10kts |
| Max Speed: | 24ktsUS Gall/Hr |
Locations
| Winter Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Summer Area: | Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
Amenities
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | Sat Phone Cell Phone Radio |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | Yes |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | 8 |
| Minimum Age: | 13 |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | 110V/220V |
| Water Maker: | Yes |
| Water Cap: | 1000L |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | Yes |
| Guests Smokes: | No Smoking |
| Crew Smokes: | No |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | No |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
Water Sports
| Dinghy size: | Highfield 460 Sport |
| Dinghy hp: | 70HP |
| Dinghy # pax: | 10 |
| Water Skis Adult: | - |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | 1 |
| Kayaks (2 Pax): | - |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | 2 |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Kieran
I'm Kieran, a Scottish seasoned maritime professional with a real love for the ocean. I've been fortunate enough to sail in opposite ends of the world and had some fantastic experiences out on the water to share with our guests.
From the cold deep waters surrounding the Scottish islands to the shallow warm Coral Sea in Australia's east coast running charters along the Great Barrier Reef from the Whitsunday area.
As Captain onboard, you can rest assured you're being catered for by a captain with a broad knowledge of all things boats, you can feel completely comfortable and relaxed whilst enjoying an amazing experience with friends and loved ones.
Tania
Born and raised in South Africa, my passion for food started quite young as it was a family affair with two grandmothers who were incredible bakers and a grandfather who owned a butcher shop. It was only later on in life I decided to peruse my passions and ever since then I have never looked back. After completing my culinary training at the Superyacht Culinary academy, I was off on the most amazing path and have been blessed to work on many incredible charter and private yachts to date.
I love to cook wholesome and nourishing meals, that are not only delicious but leave all the sensors firing. I often refer to my food as my true love language. From Mediterranean, Italian, Asian and of course fusion. I would say I am well rounded in most culinary styles. Food is not just what I do, it’s what I love.
Rudolf
Hello, I'm Rudolf Snyman, a 29-year-old with a passion for adventure and a diverse skill set that reflects my varied interests. As a qualified personal trainer and massage therapist, I've spent years honing my understanding of the human body and providing tailored solutions for wellness and fitness.
In addition to my work in health and well-being, I've also delved into private security and handyman services, showcasing my adaptability and resourcefulness across different professional domains. My commitment to ensuring the safety and comfort of others, combined with my practical skills, has earned me a reputation for reliability and trustworthiness.
But it's my deep connection with the ocean that truly drives me. Since I was young, I've been drawn to the water, and it's always been a dream of mine to explore the world's oceans. That's why I've found my calling in the yachting industry. With my meticulous attention to detail and natural affinity for client relations, I seamlessly integrate into the world of luxury yachting, exceeding the expectations of even the most discerning clientele.
My love for the ocean isn't just professional—it's personal too. I'm an avid water sports enthusiast, whether I'm fishing, wakeboarding, eFoiling, kitesurfing, or exploring the depths through scuba and free diving. My passion for aquatic adventures knows no bounds, and I'm deeply committed to sustainable practices and responsible stewardship of marine environments.
Driven by a thirst for exploration and a genuine appreciation for the beauty of nature, I embody the spirit of adventure and the pursuit of excellence. With each new endeavor, I strive to inspire others to embrace life's limitless possibilities and to cherish the wonders of the world around them.
Availability
| Start Date | End Date | Details Date |
|---|---|---|
| Nov 05, 2024 | Nov 15, 2024 | Boat Show: Yacht Haven Grand to Tortola - Nanny Cay |
| Dec 29, 2024 | Jan 05, 2025 | Booked: Tortola, West End, BVI to Tortola, West End, BVI |
| Mar 23, 2025 | Apr 01, 2025 | Booked: Tortola, West End, BVI to Tortola, West End, BVI |
| Apr 04, 2025 | Apr 12, 2025 | Booked: British Virgin Islands* to British Virgin Islands* |
| Nov 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Dec 2024 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jan 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Feb 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | |||||
| Mar 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Apr 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| May 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Jun 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Jul 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Aug 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
| Sep 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | |||
| Oct 2025 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | ||
Rates
MCA Compliant:
Rates are Inclusive
Taxes, re-location fees, cruising permits and licenses may be extra. Please verify with clearing house.
(Caribbean Terms) Inclusive
| Seasonal/Individual Rates | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Season | Currency | Terms | 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | 7 Pax | 8 Pax | |
| Summer 2024 | USD | (Caribbean Terms) Inclusive | $69,000 | $70,000 | $71,000 | $72,000 | $73,000 | $74,000 | $75,000 | |
| Winter 2024 to 2025 | USD | (Caribbean Terms) Inclusive | $69,000 | $70,000 | $71,000 | $72,000 | $73,000 | $74,000 | $75,000 | |
| Summer 2025 | USD | (Caribbean Terms) Inclusive | $69,000 | $70,000 | $71,000 | $72,000 | $73,000 | $74,000 | $75,000 | |
|
Captain Only Rates: - |
|
Additional Rate Details: MINIMUM NIGHTS: 5, Inquire for less
TENDER SERVICE: Yacht offers an inclusive water taxi transfer from Sapphire Beach Marina, St. Thomas for charters booked on their vessels, which are located in BVI a 37ft tender complete with shade and AC. Tender will first clear customs before joining the yacht in the West End, British Virgin Islands. This transfer is subject to availability on the day of booking. Gratuity for this transfer is not included. $28K minimum charter fee before discounts are applied is required to be eligible for the free water taxi service. ******
|
| Summer Base Port: Blue Lagoon, STV |
| Summer Operating Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
| Winter Base Port: Peter Island Resort, BVI |
| Winter Operating Area: Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI) |
|
Location Details: |
DAY 1
Welcome charcuterie board
with a selection of fresh dips and spreads, crackers, homemade bread, cured meats, selection of cheeses & veg crudites
CANAPES
Crispy rice tuna tartare
Golden crispy sushi rice topped with creamy miso tuna tartare, pickled ginger & capers
STARTER
Homemade bao buns
Sticky miso sesame aubergine, pickled cucumber & roasted peanuts
MAIN
Rainbow sushi platter
An assortment of sushi rolls including teriyaki salmon california, tuna volcano roll with spicy mayo, tempura prawn with avocado, sweet chilli & lime mayo.
DESSERT
Spiced sticky date pudding
with miso caramel, & coconut ice cream
DAY 2
BREAKFAST
Loaded sourdough toast
with sesame avocado, local tomato, fried eggs, crispy bacon & Greek feta
Chocolate banana pastry with fresh berries Fresh fruit platter
Homemade fresh vanilla almond mylk
LUNCH
Chicken Caesar salad
Crispy Romaine lettuce, homemade creamy dressing, boiled egg, fresh sourdough croutons, grilled asparagus, candied walnuts & parmigiano reggiano shavings
CANAPES
Crunchy polenta fries with truffle aioli
STARTER
Tangy Gazpacho soup
A spanish classic cold soup made of a mixture of vegetables and spices served with homemade croutons & local micro herbs
MAIN
Pistachio crusted Seabass fillet
Crispy pistachio-coated & baked Seabass with creamy pea & mint puree, toasted lemon Israeli couscous & fresh apple slaw
DESSERT
Vanilla creme brûlée
A rich and creamy French custard topped with a layer of hard caramel served with shortbread wafer and fresh berries
DAY 3
BREAKFAST
Wholegrain waffles
with fresh berries, vanilla Greek yoghurt, salted caramel almond butter drizzle & maple syrup
Wonton egg cups with bacon, Greek feta & herbs Mixed fruit platter
LUNCH
Spanish mixed seafood Paella
Traditional Spanish Paella with a blend of smokey spices & a mix of prawns, mussels & calamari with a fresh green salad & warm crusty bread
CANAPES
Deviled eggs
with smoked salmon, caviar & herbs
STARTER
Fresh tetris watermelon, cucumber & feta salad
Cubed watermelon, honeydew melon, cucumber, Greek feta with red onion, black olives, mint & olive oil
MAIN
Grilled filet steak
with a silky parsnip puree, roasted cherry tomatoes & grilled onion with fragrant Chimichurri & emerald herb oil
DESSERT
Deconstructed cheesecake with berries
Creamy rich vanilla cheesecake with fresh mixed berries, raspberry puree, meringue shard & a biscuit crumble
DAY 4
BREAKFAST
Homemade bagels bar
with a topping bar of eggs, smoked salmon, cream cheese & veg Cardamom pancakes, orange blossom syrup & toasted almond flakes
Fresh orange, carrot & ginger juice
LUNCH
Thai citrus & peanut rice noodle salad
Rice noodles coasted in a tangy nutty sauce with shrimp, rainbow slaw, fresh pineapple, roasted peanuts, cilantro & crispy noodles on top
CANAPES
Coconut crusted shrimp
with sweet chilli aioli
STARTER
Plantain & avocado salad
Avocado, cherry tomato, pickled red onion, baked plantain with a cilantro jalapeño drizzle
MAIN
Caribbean mango Mahi Mahi curry
Panko crusted Mahi Mahi with a punchy mango curry sauce with coconut lime rice & a fresh pineapple salsa
DESSERT
Chocolate rum mousse
Rich dark chocolate mouse with rum & chilli with caramelised pineapple, dehydrated pineapple crisp & toasted coconut flakes
DAY 5
BREAKFAST
Loaded breakfast croissant
Warm croissant with sunny-side-up eggs, crispy bacon, cheddar cheese, local tomato & arugula
Coconut chia seed pudding with raspberry yoghurt Tropical fruit platter
Fresh pecan maple mylk
LUNCH
Za’atar spice baked salmon
with chunky avocado Greek salad, sweet potato puree & fresh crusty baguette
CANAPES
Charcuterie board
with a selection of fresh dips and spreads, crackers, cured meats, hard & soft cheeses, veg crudites & fruit
STARTER
Local tomatoes, creamy burrata cheese & emerald basil oil
MAIN
Golden pumpkin risotto with scallops
Creamy caramelised pumpkin risotto with seared buttery scallops, crispy pancetta, parmesan & local micro herbs
DESSERT
Ruby poached pears & vanilla cream
Pears poached in a rich & spiced red wine syrup, candied walnuts with whipped Madagascar vanilla cream
DAY 6
BREAKFAST
Turkish eggs with Aleppo butter & crusty fresh bread
Poached eggs on a bed of garlicky yoghurt with warming Aleppo chilli butter, pickled onions & mixed fresh herbs
Breakfast banana, oat choc chip muffins Superfood protein fruit smoothie
LUNCH
Greek spread
Homemade flat breads, creamy loaded hummus, herby tzatziki, smokey chicken skewers, Greek salad with Kalamata olives, grilled zucchini, fried chilli honey glazed halloumi & zingy lemon feta orzo pasta
CANAPES
Bruschetta
Local tomato onion basil with extra virgin olive oil & balsamic reduction on crostini
STARTER
Tuna crudo
Fresh tuna slices drenched in a zesty fresh citrus vinaigrette with capers, burnt orange segments & jalapeño
MAIN
Lobster tail with lemon butter sauce
BBQ grilled lobster coated in butter lemon sauce served with pomme puree, garlicky blackened green beans & parsley oil
DESSERT
Dark chocolate tart
with salted caramel, gold-dusted hazelnuts, raspberries & vanilla bean ice cream
DAY 7
BREAKFAST
Full English breakfast
Creamy farm-fresh scrambled eggs, crispy bacon, baked beans, crispy hash browns, wilted spinach & sausage
Citrus loaf with lemon marscapone & pistachios Fresh fruit platter
LUNCH
Grilled fresh tuna Niçoise salad
Fresh marinated grilled tuna steak with blanched green beans, red baby potatoes, hard boiled egg, local tomato, black olives & a citrus vinaigrette
CANAPES
Polenta rounds with olive tapenade & cherry tomato
STARTER
Homemade olive focaccia bread with fresh beetroot & pumpkin hummus
MAIN
Braised short-ribs à la française
Slow cooked beef short-ribs with buttery creamy polenta, roasted baby carrots, red wine reduction & kale dust
DESSERT
Deconstructed lemon meringue pie
Tangy lemon curd with torched meringue pillows, biscuit crumble & mint
DAY 8
BREAKFAST SEND-OFF
Eggs Benedict on a warm English muffin
Poached eggs, crispy bacon, grilled aspargus, arugula, homemade hollandaise sauce on a toasted English muffin
Greek yoghurt parfaits with berry compote & nutty granola
Fresh tropical fruit platter
Homemade cashew mylk
| Guest Comments |
|---|
| Jessica reference: Head Chef of The Empress E9/Former head chef of Hicce |
| "Jessica is an enthusiastic, motivated and creative chef. Plating up High level quality plates of fresh and seasonal food. She works well under pressure, always helping others during service. She is a positive individual to have around." -Shannon |
| Jessica reference: Sole employer for a 9 month contract as a private chef. |
| "Jess is a lovely peaceful presence in the house who creates interesting and varied food to a very high standard." -Dominic |
| Jessica reference: Gravito Retreat Center Owner - Portugal |
| "How scrumptious and vibrant! Jessica’s food is balanced and elegant, her knowledge of nutrition feeds into her recipes. We loved having her cook for our retreat centre as she is light and joyful and vibrant, all qualities that infuse her dishes. She is a gem!" -Miguel |
| Jessica Reference: Executive chef of Harbour house group |
| "She is a lively character, full of optimism and positivity. Always smiling and working well with others." -Guy |
| Jessica reference: Nourish’d Cafe Founder |
| "As a freelance chef and consultant her skills are exceptional and she’s such a hard worker, motivated and efficient. We would definitely use her services again without a doubt!" -Tash |
| Jessica reference: Owner of The Urban Greek/Former 76 Dean Street and Little House Mayfair Manager - Soho house |
| "In my opinion Jessica would be the perfect choice due to her rich experience and skill sets. Jessica not only worked for the success of the business but she also gave utmost importance to the employees working under her. She will be an apt choice and I would strongly recommend her as a chef." -Dinos |
| Jessica reference: Director of The Looking Glass Cocktail Club/Director of Iron Bloom Shoreditch |
| "Jessica over the last 18 months has acted as a consultant for all food lead operations. I can not speak highly enough of her dedication, focus and execution of our various events and operations. Being able to work with either many resources or very few to a high standard Jessica has always shown total passion and thriftiness in any event she has run for us." -William |