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Yacht Charter MB III from $55,000 USD Weekly

100ft 1in (30.5m) Power • Sleeps 8 Guests • 4 Cabins • 4 Crew

MB III Main Shot

Specs Features Diving Crew Profile Menu Layout Photos Similar Yachts Inquire NEW Charter Search »

YACHT INTRODUCTION

The 2018 MB III is the latest Hargrave to be delivered and has all the right amenities as well as a stellar crew. With cutting-edge electronics and stunning interior MB III was designed to pamper all your guests with her accommodations including a full beam master with his and hers bath, private VIP stateroom, 2nd VIP stateroom and a twin room that converts to a king stateroom.  
The exterior space design offers the feel of a much larger yacht with plenty of space to dine al fresco or hang in the hot tub.
MB III has all the right toys but if you don’t see one you like just ask and we will make sure it is there in time for your adventure.

SPECIFICATIONS

Length 100ft 1in (30.5m)
Beam 21ft 0in (6.4m)
Draft 5ft 11in (1.8m)
Sleeps 8 Guests
Cabins 4
Crew Captain Paul Gillingham, Chef and 2 crew
Year Built 2018
Cruising Speed 21kts
Max Speed 24kts
Stabilisers Stabilisers
Engines CAT C-32 & 2 Northern Lights generators 38 kW
Builder Hargrave
Designer Not know
Flag Not know
VAT Registered No
US Duty Paid Yes

APPROXIMATE WEEKLY RATE

USD $55,000

FEATURES & AMENITIES

Indoor audio system, iPod dock, Local TV, Outdoor audio system, Satellite radio, Satellite TV, TV all cabins, TV master cabin, TV outdoor, TV saloon, Wi-Fi, 26ft / 8.00m 0hp World Cat Center Con, Assorted water toys, Beach games, Board games, Boogie board, Floating mats, Kayaks multiple, Paddleboards multiple, Swimming noodles, Tube - towable, Wakeboard, Wave runners multiple (sitdown), BBQ, Coffee machine, Deck shower, Fishing gear - light, Ice maker, Jacuzzi on deck, Kosher

ACCOMMODATIONS

Sleeps 8 In 4 Cabins

DIVING EQUIPMENT

Not Insured, Diving by arrangement, Snorkelling gear

YACHT CREW

Captain: Paul GillinghamCaptain: 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.

Stewardess: Tanya LuszczStewardess: Tanya Luszcz

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.

1st Mate: Tiffany Copeland1st 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.

YACHT MENU

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


YACHT LAYOUT

Layout plan

YACHT PHOTOS

MB III :: Aft Deck

Aft Deck

MB III :: Formal Dining

Formal Dining

MB III :: Country Kitchen

Country Kitchen

MB III :: VIP Stateroom

VIP Stateroom

MB III :: Master Stateroom

Master Stateroom

MB III :: Master His & Hers Bath

Master His & Hers Bath

MB III :: 2nd VIP Stateroom

2nd VIP Stateroom

MB III :: Convertible Twin Stateroom

Convertible Twin Stateroom

MB III :: BOW Seating

BOW Seating

MB III :: Upper Deck

Upper Deck

MB III :: Upper Deck

Upper Deck

MB III :: Upper Deck

Upper Deck

MB III :: Upper Deck

Upper Deck

MB III :: Top View

Top View

MB III :: Running

Running

Salon

Salon

Day Bath

Day Bath

Country Kitchen

Country Kitchen

VIP Bath

VIP Bath

Master Stateroom

Master Stateroom

Master His & Hers Bath

Master His & Hers Bath

2nd VIP Bath

2nd VIP Bath

Helm Seating

Helm Seating

Hot Tub

Hot Tub

Upper Deck

Upper Deck

Upper Helm

Upper Helm

Upper Deck

Upper Deck

Swim Platform

Swim Platform

Aft Deck

Aft Deck

THREE (3) YACHTS SIMILAR TO MB III

STRATEGIC DREAMS
Name: STRATEGIC DREAMS
Length: 74ft 10in (22.8m)
Max no of guests: 6
Crew: 2

Approximate Weekly Rate
USD $55,000

 
Available in 2 areas
SWEET EMOCEAN
Name: SWEET EMOCEAN
Length: 116ft 2in (35.4m)
Max no of guests: 12
Crew: 5

Approximate Weekly Rate
USD $55,000

 
Available in 3 areas
MARBELLA II
Name: MARBELLA II
Length: 115ft 2in (35.1m)
Max no of guests: 8
Crew: 5

Approximate Weekly Rate
High  USD $60,000
Low  USD $55,000

 
Available in 1 area

CONTACT / INQUIRE ABOUT THIS YACHT CHARTER

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Charter Destinations: (select all that apply)
Any Arabian Gulf Australasia Bahamas Caribbean Central America East Mediterranean
Indian Ocean North America Northern Europe Other Areas South East Asia West Mediterranean


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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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