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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 Mike Vogelsang, 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 United States
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: Mike Vogelsang

Michael was born and lives in Fort Lauderdale, Florida. Have spent my whole life pursuing this career, growing up my parents owned and ran a successful marine store in Fort Lauderdale, which was my introduction to the boating world. From there I have worked on every type of vessel, for the past 15 years I have had the pleasure to work for Hargrave Custom yachts. As one of their Captains, I have traveled the oceans. Currently I hold a USCG 1600-hundred-ton master captains license (all oceans.)

Chef: Mike Brant

Chef Mike’s love for cooking exceeds most. When Mike is not on charter or cooking on a yacht, he can be found in his or friends kitchen trying out new exotic recipes. Mike also enjoys being on the water or spending time with family. Mike attended Johnson & Wales University, Miami Campus, with emphasis on Baking and Pastry, which included: Domestic and Exotic breads, advanced plate design, advanced cake decorating, and menu planning and Nutritional evaluation. Mike has competed and won in several culinary competitions ranging from state to national levels. His wide range of culinary knowledge will keep every food connoisseur happy during their time on MB III.

Chief Stewardess:: Medea Hendrei

Medea was born and raised in Eastern Europe. She always had a love for

nature on land and water. Growing up she joined a small boating

organization, traveled all rivers in and around the region she had grown up in. After earning her degree in Business Administration, she decided she wanted to travel and discover the world. Eventually she chose to anchor down in the U.S. where she has been gradually building a great career in the hospitality industry for over 15 years. About five years ago, upon reaching her goals in the corporate environment, she followed her heart and decided to take her knowledge and experience to the yachting industry. She had been a stewardess previously and this time around as a deck/stewardess she is broadening her knowledge about the exterior and operations of a yacht.

First Mate: Reily CotoFirst Mate: Reily Coto

First mate Reily Coto

Reily was born and raised on the west coast of Florida in a town called Palm Harbor. He Spent his childhood surfing and competing in a junior tour. He took advanced classes in high school and graduated at 16. Reily then began working with his father on his commercial fishing boat for a year. That is when he found is passion for a career on the water. He has worked on multiple Hargrave’s now and is committed to superior service aboard m/y MB3

YACHT MENU

Traditional New England cuisine and American steak night.

Menu subject to clients discretion.

Day 1
Arrival- Meat and cheese tray
Lunch- Tarragon lobster roll with sweet potato fries and honey cinnamon dippingsauce
Hor de vours- clams casino
Dinner- Starter- fresh spring salad with local produce
Entree- Pan roasted cod on smashed potatoes and sauce grenoble.
Dessert- Maple, Bacon, Bourbon Ice cream served on a fresh apple tartlet

Day2
Breakfast- Blueberry muffins, Fruit tray and eggs a la carte bacon and sausage.
Lunch- Local caught Seared tuna with spring salad and soy ginger dressing
Hor de vours- Quahog stuffies ( large Quahog clams stuffed with minced clamsausage and bread crumbs and baked until tender)
Dinner- Starter- New England style corn chowder
Entree- Oven Roasted sea bass with pom puree, sauteed fiddle ferns, red wineand bacon gastrique. Charred red onion.
Dessert- Strawberry Rhubarb gelato with snickerdoodle crumble.

Day 3
Breakfast- Cinnamon rolls, Fruit tray, Yogurt and granola, Eggs a la cartebacon and sausage.
Lunch- Personal chicken pot pies with biscuit crust.
Hor de vours- Fried clam fritters with sriracha aioli 
Dinner-  Wagyu filet with butter poached lobster, garlic and herb mashgrilled asparagus with red wine demi.
Dessert- White chocolate mousse with maine blueberry compote.

Day 4
Breakfast Eggs ala Carte,Fruit Tray, Banana muffins, pancakes with whippedcream and berries, Bacon and sausage.
Lunch Thai shrimp salad with rice noodles
Coconut ice cream and plantain chips.
Hors Dourves
Phyllo dough with salmon mousse and tzatziki
Baked figs stuffed with blue cheese wrapped in prosciutto topped with balsamicglaze
Dinner Starter- beet salad tri-colored beets golden ,purple and pink witharugula topped with goat cheese and balsamic vinaigrette
Entrée- pan seared duck breast with a parsnip puree and baby carrots
Dessert- chocolate lava cake with vanilla ice cream

Day 5
Breakfast Eggs ala carte, fruit tray, blueberry muffins, waffles with butterpecan syrup, bacon and sausage.
Lunch Chicken Caesar salad 
Lemon sorbet
Hors Dourves  Bruschetta vine ripened tomatoes with red onion and basil ona crustini
Dinner
Starter-Wilted lettuce salad with bacon dressing
Entrée- New England /Portuguese clam bake
Dessert- crème brulee with Madagascar vanilla and fresh berries

Day6
BreakfastEggs ala carte, fruit tray, raspberry scones, salmon eggs benedictwith chipotle hollandaise, bacon and sausage
lunch Gourmet  hamburgers with choice of cheese and toppings on a Kaiserroll fresh potatoes chip
Hors Dourves Butter poached lobster purses with truffle oil
Duck pate on crustini with caramelized onion
Dinner
Starter-Pumpkin salad with baby spinach and goat cheese
Entrée-Grilled Ribeye steak with roasted vegetable risotto.
Dessert- key lime tart with meringue and ginger beer ice cream

Day7
Breakfast Eggs ala carte, fruit tray, cinnamon rolls, crepe suzette, bacon orsausage
Lunch Rice pilaf with grilled mahi mahi with a mango salsa Mixed green salad
Caramelized bananas with Chantilly crème and twill crisps
Hors devours Mini crab cakes with chipotle aioli
Dinner
Starter-micro green salad with grilled shrimp and citrus vinaigrette
Entrée-pistachio crusted pork loin with roasted cauliflower puree and Brusselssprouts
Dessert-fruit parfait with sabayon sauce

Day 8
Breakfast Eggs ala carte, fruit tray, pear and walnut muffins, pancakes, baconor sausage
Lunch Tex-mex Buffet refried beans, rice, grilled Seabass Tortilla shells andtaco shells
Almond flan
Hors devours Bacon wrapped scallops ,Crab stuffed mushrooms
Dinner Starter-lobster bisque
Entrée- Lobster ravioli with a saffron tomato espoma
Dessert-crème caramel 

Day9

Breakfast Eggs ala carte, fruit tray, cranberry white chocolate muffins,waffles, bacon or sausage
Lunch Missouri style BBQ pork ribs, cole slaw, potato salad, corn on the cob
Garden salad and garlic bread
Cherry tarts with vanilla whipped cream
Hors Devours Baked brie with raspberry compote
Dinner Starter-spinach salad with strawberries and goat cheese
Entrée- Pan roasted monkfish with spring veg and white wine seafood broth
Dessert- chocolate mousse with strawberry cream

Day 10
Breakfast Eggs ala carte, fruit tray, chocolate chip muffins, pancakes, sausageor bacon
Lunch New England Clam chowder
Dinner Starter-summer tomato salad with red onion , tomatoes, and freshmozzarella cheese
Entrée- Lobster bake with little neck clams potatoes and corn on the cob
Dessert- Whoopie pie with vanilla gelato.

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

SEAGLASS 74
Name: SEAGLASS 74
Length: 74ft 2in (22.6m)
Max no of guests: 8
Crew: 3

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

 
Available in 1 area
MONI
Name: MONI
Length: 106ft 11in (32.6m)
Max no of guests: 10
Crew: 5

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

 
Available in 2 areas
WILD KINGDOM
Name: WILD KINGDOM
Length: 111ft 11in (34.1m)
Max no of guests: 8
Crew: 5

Approximate Weekly Rate
High  USD $55,000
Low  USD $49,500

 
Available in 2 areas

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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