Overview
⮞ Guests (8)
⮞ Length (68.00 Ft)
⮞ Type (Cat)
⮞ Cabins (4)
⮞ Queen Beds (4)
⮞ Showers (4)
⮞ Air Conditioning (Full)
⮞ Smoking Area (No Smoking)
⮞ Generator (Yes)
⮞ Year Buillt (2024)
Weekly From $69,000 to $75,000 Inclusive
Accomodations
⮞ Maria Therese is equipped with an expansive flybridge, an exceptionally large main cabin, and a modern, spacious interior. It can accommodate up to 8 guests in 4 elegantly appointed queen cabins, each with its own shower, electric head, and wash basin. She is fully air-conditioned, ensuring maximum comfort throughout your voyage.
Spacious and Luxurious Living Spaces
The Maria Therese boasts expansive living areas that epitomize the concept of a floating paradise. The lavish salon and dining area seamlessly open up to create an inviting beach club atmosphere, adorned with exquisite finishes and contemporary furnishings. The spacious deck provides ample room for sunbathing, while the flybridge bar is perfect for sipping cocktails as you enjoy breathtaking panoramic views of the Caribbean’s azure waters and lush landscapes. For ultimate relaxation, unwind in the jacuzzi, taking in the serene surroundings.
Silent Night Mode and Advanced Technology
Experience tranquility like never before with the advanced technology and design of Maria Therese. Thanks to her innovative features, you can enjoy a completely silent environment while sleeping, with the comfort of air conditioning ensuring a restful night. Whether cruising through calm bays or venturing into the open ocean, the yacht’s advanced hull design guarantees a smooth and stable ride, offering comfort and serenity to all aboard.
Locations
⮞ Summer Port : Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
⮞ Winter Port : Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (BVI)
⮞ Preffered Pickup : BVI
Specification
Price Details
⮞
MINIMUM NIGHTS: 5, Inquire for less
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.
BVI taxes & fees are included in the rate
******
GETTING TO THE BVI:
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.
Guests will be dropped off at Sapphire Beach Resort, St. Thomas, USVI upon disembarkation from the yacht in BVI.
Guests are responsible for booking their own transfers on the water taxis' website using a specific link.Please inquire for details upon booking if tender service is desired.
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.
******
SAINT MARTIN / ST BARTHS RELOCATION:
Minimum 48 hour turn required on either side of charter dates for boat transit. Inquire for availability & relocation fee.
ST VINCENT & THE GRENADINES:
Charters available August-October.
CHRISTMAS/NEW YEARS:
7 night minimum
CHRISTMAS 2024: 1-8 guests @ $95,000
NEW YEARS 24/25: 1-8 guests @ $105,000 - 12/29 start or later
Crew Profile
A dedicated and professional crew is at your service on Maria Therese, ensuring that every need is catered to with the highest level of luxury and relaxation. With a qualified private chef preparing gourmet meals and an extensive list of water toys for your enjoyment, every moment on board promises to be unforgettable. The crew’s expertise and hospitality will elevate your journey through paradise, making it an experience to cherish.
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.
Jessica
Jessica (British/South African) was born and raised on the Atlantic Seaboard of Cape town just meters away from the beach her whole childhood. Her deep love for water, boating, sailing and the sea stemmed from being a surfer and lifeguard from a young age.
Since she finished school Jessica studied film and interior design. Her love for creating beautiful spaces stemmed into events, managing events globally, cooking in some of the most gorgeous destination restaurants and retreats nationwide. She tackled the London restaurant industry until she decided to finally connect again with her passion for the ocean and join the Superyacht industry. Over the past 4 years Jessica has taken her love for hosting and passion for cooking around the world with her private clients cooking in their city homes, countryside chateau and private yachts. She has travelled all around the world cooking global cuisines from wellness retreats to fine dining. Some of her favorite cuisines are Middle Eastern (Palestinian,Lebanese, Israeli, Turkish), North African (Moroccan), Mediterranean (Greek) and Indian. However, she is happy to make any dish your heart desires and loves to learn new flavors. She studied in a French Pastry school in London and loves to whip up a naughty dessert after a vibrant and delicious BBQ. She is looking forward to using the BBQ on the beachside with fresh seafood and local ingredients.
Jessica is also a professionally certified holistic healer and offers many different healing modalities. She brings this energy into her hosting and food. She has catered for all sorts of retreats and loves to help assist any guest in special diets, their own healing and wellness detoxes.
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.
Sample Menu
Fine Dining Styled Sample Menu:
DINNER
Starter
Tuna Tataki, coriander oil, Spring onion, sesame oil, ginger
Main
Korean chicken 2 ways
Gochujang - honey - sesame dipped chicken with Shallot rings, pickled jalapeños, Smacked cucumber, chilli strands, micro coriander,
Crispy chicken bites topped with pickled onion, Ponzu Emulsion charred corn, crispy onion & coriander + garlic flowers.
Served with a dipping plate of ponzu emulsion, sriracha & coriander oil.
Dessert
Chocolate & matcha cremeux, Popcorn ice cream, Cornflake crumb, Miso Caramel, Raspberry compote, Sesame tuile.
LUNCH
Starter
Pan seared scallops, with a Parmesan mousse & potato sticks with a parsley salsa verde
Main
Kohlrabi, apple & dill crème fraiche slaw, Topped with a salmon fish cake, Served with a dill oil cream and shallots, leek and smoked salmon duxelles, celery ribbons.
Dessert
Pineapple panna cotta, vanilla and rose baklava with tahini yoghurt, pistachio, raspberry & rose
11-day Family Style Menu:
-Day 1-
Breakfast
Smashed avo on toast, poached eggs, balsamic roasted cherry tomatoes,
sourdough toast with banana, berry and chia smoothie or fresh green juice.
Lunch
Buckwheat, cheddar & calvero nero pancakes topped with a roasted sumac
vegetable salad & green dressing.
Dinner
Garlicky paprika chorizo prawn skewers with Mediterranean vegetables and
herbed cous cous salad
-DAY 2-
Breakfast
Overnight carrot cake oats with a watermelon, mint, strawberry and pineapple
platter
Lunch
Baked Salmon, tomato and aubergine relish with a baby gem lettuce &
roasted asparagus salad
Dinner
Roast chicken and spinach bake with mustard and lemon potatoes, herb
butter tenderstem broccoli, chimmichurri.
-DAY 3-
Breakfast
Shakshuka, charred garlic flatbread with citrus hummus and grilled halloumi
(Turkish Breakfast)
Lunch
Vietnamese noodle salad, julienne vegetables, spring onions, fresh herbs &
crispy onions - fish/ beef or chicken
Dinner
Aromatic chicken curry, cucumber salad, basmati rice & onion bajhi
-DAY 4-
Breakfast
Warm cacao & orange quinoa porridge with home made nutella and cacao
nibs
Lunch
Pork & chicken lettuce cups with a soy reduction and pickled onions. Satay
chicken skewers & peanut dipping sauce.
Dinner
Roast chicken, hassleback herbed potatoes, roasted thyme parsnips, collard
greens with a chicken jus.
-Day 5-
Breakfast
Bacon or smoked salmon eggs benedict, home made english muffins - with a
blueberry and almond smoothie.
Lunch
Butternut soup topped with caramelised onions, confit garlic croutons and
roasted pumpkin seeds
Dinner
Fillet steak tacos or faijatas, charred tomato and pineapple salsa, fresh
avocado, sour cream, cheddar and guacamole.
-Day 6-
Breakfast
Apple and cinnamon crumble oats topped with fresh berries
Lunch
Buckwheat pancakes, confit leeks, bacon, courgette stack with celery and
carrot salad
Dinner
Bao buns with sticky bbq pork belly, julienne vegetables, crispy onions, sesame
cucumbers, cucumber pickles and a teriyaki dipping sauce
-Day 7-
Breakfast
Ementhal, gruyere, bacon and mushroom omelette topped with garlic and
parsley mushrooms
Lunch
Traditional lasagna, rocket parmesan and pine nut salad
Dinner
Roast Chicken noodle soup with garlic bread
-Day 8-
Breakfast
Carob Pancakes with home made Nutella (GF & sugar free)
Lunch
Roasted onion, french tomato, prosciutto & comte tart, side salad & seasonal
veg
Dinner
Prawn linguini with a radicchio parmesan walnut parsley salad.
-Day 9-
Breakfast
Smoked salmon & Gruyer topped fried eggs,
Lunch
beetroot & butternut risotto with fresh herbs salad & blue cheese
Dinner
white fish ceviche, avo & salmon tartar & sushi rolls
-Day 10-
Breakfast
Roasted sweet potato topped with scrambled eggs, pan friend mushrooms,
rocket & hollandaise sauce.
Lunch
baked prawns in garlic, salt & pepper squid with mixed vegetable rice
Dinner
Creamy chicken pie, buttered greens & brussle sprouts in basil pesto.
-Day 11-
Breakfast
Yogurt, home made granola & berry bowl with berry compote
Lunch
creamy salmon pasta, dill, asparagus, leeks & crispy capers.
Dinner
Baked cauliflower with a tatziki and sun dried tomato pesto, - Roasted harissa
potatoes topped with flaked almonds
8-day Menu
All breakfasts are served with a fresh juice, health shot, smoothie, charcuterie, fruit, cheese and salmon platter
(unless otherwise specified)
-DAY 1-
Breakfast special
Eggs Benedict/Royale/Florentine served on crispy hash browns drizzled with a creamy brown butter hollandaise sauce. Served with avocado roses and baked thyme infused cherry tomatoes.
Lunch
Sushi day:
Tuna avo crunch rolls
Prawn and cucumber rolls
tuna tataki with a ginger ponzu dressing and crispy shallots
mahi mahi ceviche with guacamole and tortillas
Appetiser/canape
Crispy potato disk topped with Beef carpaccio, salsa verde and a parmesan tuille.
Dinner
BBQ Lamb chops, falafel, flat bread, tzatziki, hummus, babaganoush, labneh, pomegranate salad & saganaki.
Dessert
Mixed fruit pavlova, caribbean custard and caramel crunch with a passion fruit drizzle
-DAY 2-
Breakfast special
Yoghurt, berry and granola cups served with cinnamon and apple crumble overnight oats
Lunch
BBQ grilled Barracuda and Prawns. Served with green goddess salad, garlic bread, caprese salad & herbed corn on the cob.
Appetiser/canape
Lobster Rangoon served with sweet chilli mayonnaise
Dinner
Antipasti platter, Thyme and sundried tomato focaccia, caper and butter basted grilled steak, caprese and Niçoise salad.
Dessert
White chocolate mousse and berry cheesecake served with a berry coulis and fruit salsa
-DAY 3-
Breakfast special
Smoked salmon & parmesan fried eggs, spinach, crispy capers buttery soilders and chilli oil.
Lunch
Beef steak & Cajun chicken grilled on the BBQ, buttery hasselback potato salad, cucumber and tomato herb salad, baked feta served with a rocket and parmesan salad.
Appetiser/canape
Truffle arancini with a brown butter mustard mayonnaise
Dinner
Lobster linguini with a vodka sauce, confit garlic tomatoes, fresh basil & garlic crumb.
Dessert
Dark chocolate mousse with olive oil, crème fraiche and biscuit crumb
-DAY 4-
Breakfast special
Blueberry and banana pancakes served with crispy bacon, maple syrup, berries, nutella, fried eggs (Protein pancakes available)
Lunch
Fresh Line fish cooked with lemon and a fresh green salad. Served with chive mash, lemon rice & halloumi. Burre blanc sauce & mint salsa
Appetiser/canape
Beef tartar and potato crisps.
Dinner
Baked lemon chicken, roasted quinoa salad, Zhoug, zaatar greens, baked feta & creamy lemon orzo
Dessert
Spiced Apple, granola crumble, vanilla and coconut ice cream with a cinnamon garnish
-DAY 5-
Breakfast special
Turkish breakfast - eggs in a gorgeous herbed yoghurt & aromatic Shakshuka served with flatbread, fresh turkish salads & drinking yoghurt
Lunch
Lobster, Prawns, mussels & Oyster seafood platter
caesar salad, coriander mixed vegetable slaw, asparagus salad, crispy sautéed potatoes served with creamy garlic emulsion.
Appetiser/canape
Crispy rice crackers topped with sesame tuna ceviche
Dinner
Aromatic duck breast sliced and served on a bed of pan fried veg, served with a brown rice salad and spring onion stir fry.
Dessert
Caramelised brown butter toffee pudding served with a passion fruit and toffee ice cream.
-DAY 6-
Breakfast special
Cinnamon french toast, berry compote, coconut chia pudding, mango salsa & mint.
Lunch
Gourmet burger bar: (Please request your favourite toppings)
Homemade wagyu beef burgers, caramelised onions, cheddar, pickles, tomato, onion rings, skinny fries.
Served with a lobster salad and a crudite board.
Appetiser/canape
Tempura prawns & ponzu teriyaki
Dinner
Poke bowls, fresh catch of the day, sushi rice, nori, pineapple and mango salad, edamame, crispy tofu, chilli and soy emulsion, ginger, corn and carrot salsa, coriander dressing and sesame.
Dessert
Chocolate torte, yoghurt ice cream, mango coulis, coconut biscuit and tropical fruit salsa
-DAY 7-
Breakfast special
Smashed avo and poached egg of toast with feta, sundried tomato, pesto, and crispy bacon. Served with garlic baked mushrooms.
Lunch
Caribbean marinated chicken kebabs, spicy pineapple and tomato salsa, rice salad & a mixed bean salad
Appetiser/canape
Charred mackerel tostadas with avo mousse and pineapple chutney
Dinner
Garlic fried prawns served with a creamy gnocchi and charred citrus greens
Dessert
Caramelized pineapple, custard tart, coconut biscuit, cinnamon crunch, lemon sorbet and meringue.
-DAY 8-
Breakfast special
Chocolate and orange overnight oats with a chocolate and coconut yoghurt. Served with a Caribbean fruit salsa.
Scrambled eggs, cured salmon & avo toasts.
Lunch
Pan seared mahi mahi on a bed of corn and avo salsa, an avocado mousse and crispy rice with a coriander dressing.
Appetiser/canape
Scallop crudo & Mini shrimp taco’s
Dinner
Thai style evening
Chicken and salmon summer rolls, pad thai, satay chicken skewers, sweet chilli prawn skewers.
Dessert
Key Lime Pie served with a yoghurt ice cream and butter biscuits
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