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MB III

Price from $ 55,000

Guests: 8
Cabins: 4
Crew: 4
Builder: Hargrave

Accommodation

MB III has four generous staterooms made up with 2 king, 1 queen and 1 twin room that converts to a queen.

Areas

Summer areas of MB III yacht

Bahamas, New England, Florida

Winter areas of MB III yacht

Bahamas, Florida

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Yes
Crew Pets: No
Number Dine In: Yes
Water Maker: Yes
Water Capacity: 600
Ice Maker: Yes
Board Games: Yes
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: Yes
Smoking: On deck
Crew Smokes: No
Children Ok: Yes
Generator: Yes 2 Northern Lights

Specifications

Tube: Yes
Guests: 8
Draft: 5' 10
Cruising Speed: 21
Helipad: No
Maxspeed: 24
Built: 2018
Cabins: 4
King: 2
Queen: 1
Twin: 1
Showers: 4
Heads: 6
Jacuzzi: Yes
BBQ: Yes
AC: Full
Generator: Yes 2 Northern Lights
Internet: None-Hot Spots

Price Details

Daily Rate is the high rate divided by 6 for charters less than 5 days.


Layout

More Specifications

License: -
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 26' World Cat Toe Tender
Kayaks 2 Pax: 2
Floating Mats: Yes
Swim Platform: Yes
Boarding Ladder: Marquipt
Beach Games: Yes
Wave Runners: 2
Fishing Gear: Yes
Kneeboard: Yes
Fishing Gear Type: Light
Snorkel Gear: Yes
Wake Board: Yes

Crew

Captain

Chief Stewardess

MB III crew information

Captain: Mike Vogelsang

Nationality: American

Captain: Michael Vogelsang

Captain Mike was literally born into the yachting industry. His parents owned and ran a very successful marine store in Fort Lauderdale, which became his playground and introduction to the yachting world. He has worked on every type of vessel imaginable and has sailed extensively all over the world. For the past 15 years he has been working for Hargrave custom yachts as their full-time fleet captain. He holds a USCG 1600-ton Master Captain’s License. When not navigating the high seas, Captain Mike loves to cook and take in nature while riding his motorbike.

Chef: Tim Bishop

Born and raised in Guilford, Ct. on Long Island Sound, Tim spent his youth sailing competitively during the summer (North American Sailing Championship in 1975) and skiing competitively (1979 on the US Pro Tour) during the winter. For many years he owned and operated a Design/Build Construction Company earning an Associate’s Degree in Architectural Engineering. In 2005 he decided to make a huge career change and follow his lifelong desire to become a Chef. He spent a year under apprenticeship at a French Bistro training under the exacting demands of the two French owners. Embracing this experience Tim became a private chef on several large estates. In the summer of 2014, he decided to further his adventures and moved to Ft Lauderdale to enter the Yachting Industry. Since doing so, he has freelanced successfully on a multitude of yachts, many of which have become repeat clients. In the early summer of 2018, he was given an opportunity to become part of the Hargrave family, where he continues to delight and indulge the palates of the guests onboard MB3.

Chief Stewardess: Leilani Bennett

Hailing from the beautiful islands of Fiji and Hawai'i, Leilani brings a sense of Aloha and joy to your vacation on MB3. Having graduated from the University of Hawai'i with an undergraduate degree in Communications and Hospitality, she worked as a bartender and hostess at the famous Duke’s restaurant on the shores of Waikiki, and furthered her career at The Four Seasons Halekulani. She was a server at La Mer, the only 5-star, 3-diamond restaurant in Hawai'i. Following a yearning to travel abroad, she transferred her skillset comfortably into the superyacht industry. Traveling throughout the Mediterranean, Caribbean, Bahamas and Alaska. As your personal concierge and confidante, Leilani will ensure your stay onboard will be a very memorable one.

First mate: TJ Sohn

Growing up on the Chesapeake Bay, Tim or TJ as he is known, was introduced to the water at an early age. He started racing boats with his family at around 14, which is when his passion for the industry began. He trained as a marine mechanic at the renowned Wyotech Marine School before seeking a position within the yachting industry. Since joining MB3 in October 2018 he strives to not only keep the boat in pristine condition, but most importantly enjoys exceeding all the expectations of MB3’s charter guests.


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


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MB III

Price from $ 55,000

  • Usually 7 days

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