Minimalistic, done in very good taste
What sets her apart- the feel of the boat- class. Like a modern New York apartment.
Feels like a big motor yacht.
Fully silent at night due to 100kw battery
Onboard luxury catamaran MARIA THERESE in the Virgin Islands – a yacht that completely feels like a floating luxury villa! She is no doubt one of the most high-end catamarans cruising the Islands.
The flybridge is the primary dining area. It’s stunning. It has a front glass screen for wind protection that can be opened. Big sunbed, barbecue, and bar. This is not just a flybridge lookout; she is truly a 3-story catamaran.
The foredeck is like a villa terrace, with sunbeds and a jacuzzi that can be a hot tub or a cold plunge.
Last but not least, MARIA THERESE stores an incredible amount of water toys: 2 floating docks, lots of floating arm chairs to set up a whole floating bar, SUP boards, inflatable kayaks, water scooters, wake board, snorkeling, efoils, and a jet drive.
She is set up for families or friend groups who want to spend their time enjoying the water! Big seller!
She is set up for families or friend groups who want to spend their time enjoying the water! Big seller!
MARIA THERESE Yacht Description
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Lift E-Foil V4 Electric Surfboard:
The hottest water toy right now—enjoy thrilling rides above the waves, perfect for fun and adventure. -
Jacuzzi on Deck:
Relax with panoramic Caribbean views in the spacious jacuzzi—ultimate luxury for romance and unwinding. -
Sea Scooters (2 units):
Premium underwater scooters provide exciting exploration beneath the sea, ideal for snorkeling and diving fun.
Introduced by DMA Yachting, the breathtaking charter yacht MARIA THERESE is a 68 ft power catamaran featuring a hot tub. The highlights of MARIA THERESE are her well-chosen interiors and culinary experience. MARIA THERESE spends the summer and winter season in British Virgin Islands. She was completed by the famous yacht builder Sunreef Yachts in 2024. The well-planned yacht layout features 4 cozy cabins and comfortably accommodates a maximum of 8 guests.
MARIA THERESE is presented primarily as a power catamaran. The the heart of the yacht is the main saloon, which connects to the aft deck. The aft deck is generous, with a prominent dining and seating area and that's where most of the meals are served. The modern cabins are located in the 2 massive hulls. The cabins are located below the main saloon, connected by stairs (inquire about handicapped access). Multiple portholes connect you with the outside world.
and a generator.
Accommodation
4 Double cabins with queen bedsWhat is the cabin arrangement of MARIA THERESE?
- 4 VIP cabins
MARIA THERESE
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Weekly price: $63,500 - $69,500
Low Season | High Season
- Length: 68'
- # of Guests: 8
- # of Cabins: 4
- # of Crew: 4
- Builder: Sunreef Yachts
- Cruising Speed: 10
- Max. Speed: 24
- Built Year: 2024
Related Videos
MARIA THERESE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Summer 2025 | $63,500 | $64,500 | $65,500 | $66,500 | $67,500 | $68,500 | $69,500 | ||||
| Winter 2025 to 2026 | $63,500 | $64,500 | $65,500 | $66,500 | $67,500 | $68,500 | $69,500 | ||||
| Summer 2026 | $63,500 | $64,500 | $65,500 | $66,500 | $67,500 | $68,500 | $69,500 |
Price Terms
Inclusive
Inclusive charters are crewed charters with minimum or no additional charges. Provisioning, fuel and crew are included in the price. Additional fees may include diving, premium alcohol, local taxes, or onshore activities. These vary from yacht to yacht, please inquire.MARIA THERESE Yacht Charter Price
| # of charter days | Base Price | Total | Note | |
|---|---|---|---|---|
| 14 day charter | 127,000USD to 139,000USD | 127,000USD to 139,000USD | Discounts outside the main season are common. | |
| 7 day charter | 63,500USD to 69,500USD | 63,500USD to 69,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 31,750USD to 34,750USD | 31,750USD to 34,750USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 63,500USD / 6 * 3 days = 31,750USD |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: USD63,500
High season rate: USD69,500
***Special Offer:
10% discount for remaining availability in Nov and Dec 2025 in USVI.
Summer 2025 & Winter 2025/2026: Caribbean
All Inclusive Weekly Rates:
2 pax: USD 63,500
3 pax: USD 64,500
4 pax: USD 65,500
5 pax: USD 66,500
6 pax: USD 67,500
7 pax: USD 68,500
8 pax: USD 69,500
* Christmas and New Years:
7 night minimum
CHRISTMAS: 1-8 guests USD 95,000
NEW YEARS: 1-8 guests USD 105,000***Special Offer:
10% discount for remaining availability in Nov and Dec 2025 in USVI.
Summer 2025 & Winter 2025/2026: Caribbean
All Inclusive Weekly Rates:
2 pax: USD 63,500
3 pax: USD 64,500
4 pax: USD 65,500
5 pax: USD 66,500
6 pax: USD 67,500
7 pax: USD 68,500
8 pax: USD 69,500
* Christmas and New Years:
7 night minimum
CHRISTMAS: 1-8 guests USD 95,000
NEW YEARS: 1-8 guests USD 105,000
MARIA THERESE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Sat Phone
Cell Phone
Radio
TV in all cabins
TV in saloon
Fishing
Green Initiatives
Water Sports
Other Entertainment
Jacuzzi
Transom Shower
Cockpit Day Head
Beach Bimini
Crew
Captain
Captain: Samuel Marque
Captain: Samuel Marque
Nationality: French
Languages: French & English
Captain Samuel Marque brings a unique blend of expertise, adventure, and genuine passion for the ocean. Originally from France and raised on the shores of Bali, Sam’s love for the sea started early, progressing from dinghy sailing as a child to commanding luxury yachts across the globe. His background in competitive surfing speaks to his deep respect for the water and the skills that come with it.
Sam holds a Yachtmaster Offshore certification, Approved Engine Course (AEC1), and is a PADI Open Water Diver. Fluent in French, English, and Indonesian, he’s as comfortable navigating cultural nuances as he is plotting a transatlantic passage.
With thousands of nautical miles under his belt, from the Mediterranean to the Caribbean and Southeast Asia, Sam is known for his meticulous approach to navigation and his ability to create unforgettable guest experiences. Over the past three years, he has successfully run charters between St. Martin (SXM), the US Virgin Islands (USVI), and the British Virgin Islands (BVI), showcasing his deep knowledge of these cruising grounds and his commitment to delivering seamless itineraries. Whether leading flotillas in Greece or managing ocean crossings, he thrives in dynamic environments and adapts seamlessly to every challenge.
More than a captain, Sam is a storyteller and a true seafarer. His dedication to safety and passion for sharing the magic of the ocean ensure that every journey leaves guests with the best memories cherished forever.
Chef: Ryan Katona
Nationality: American
Languages: English
Chef Ryan is an accomplished yacht chef with over 23 years of professional culinary experience, combining classical training with a creative, guest-focused approach to modern cuisine. Having worked extensively as sole chef, head chef, and sous chef on both sailing and motor yachts, Ryan is known for delivering consistently high-quality dining experiences in demanding charter and private environments.
Ryan has completed multiple charter seasons in the Caribbean and Mediterranean, including three seasons as sole chef aboard S/Y Seahome 1 & 2, where he fully outfitted new galleys, managed provisioning, and catered for up to 10 guests alongside crew. His experience includes long ocean crossings, new-build setups, and high-pressure charter programs, always maintaining immaculate galley standards and smooth service flow.
Classically trained and highly versatile, Ryan’s culinary range spans fine dining, international cuisine, barbecue, and pastry, with a strong emphasis on fresh, seasonal ingredients. A calm and respected presence onboard, he is experienced in building and mentoring teams, adapting menus to guest preferences, and delivering memorable dining experiences that elevate the overall charter.
Deckhand: Rico Van Rooyen
Nationality: South African
Languages: English and Afrikaans
Rico is a commercially endorsed Yachtmaster Offshore and experienced maritime professional with over 15,000 nautical miles of sea time, including an Atlantic crossing. He has worked across a wide range of sailing and power vessels, from monohulls to large catamarans, and brings hands-on expertise in navigation, boat handling, maintenance, and tender operations.
With experience as First Mate and Deck Engineer, Rico has operated extensively throughout the Caribbean, South Africa, and the Atlantic, managing both charter operations and long-distance deliveries. His responsibilities have included overseeing off-season maintenance, troubleshooting mechanical systems, and ensuring vessels are charter-ready to the highest standards.
Rico’s background in the automotive industry strengthened his skills in people management, inspections, and technical problem-solving, all of which translate seamlessly into the maritime environment. A PADI Advanced certified diver, fluent in English and Afrikaans, and a natural leader, he is known for leading by example, maintaining strong team alignment, and creating a calm, professional onboard atmosphere.
Stewardess: Ellen Kay-Shuttleworth
Nationality: South African
Languages: English
Ellen is an experienced Stewardess with over five years in the yachting industry, working across both private and charter yachts in the Caribbean and Mediterranean. Holding RYA Yachtmaster Coastal (Sail & Power) and STCW certification, she brings a strong dual-department skill set, confidently supporting both deck and interior operations.
Ellen has extensive experience on catamarans and large motor yachts, completing multiple charter seasons in the British Virgin Islands and managing up to 16 charters per season. Her responsibilities have included guest service, housekeeping, laundry, table décor, provisioning, and assisting the Captain as First Mate, as well as supporting vessel outfitting and shipyard periods ahead of charter operations.
With a background in Visual Communication Design, Ellen brings a creative eye to onboard presentation, particularly in table settings and guest experience, while maintaining exceptionally high interior standards. Known for her positive attitude, adaptability, and strong work ethic, she is a natural team player who thrives in fast-paced charter environments.
Menu
- Day 2: Loaded sourdough toast with sesame avocado, tomato, fried eggs, crispy bacon, Greek feta; chocolate-banana pastry with fresh berries; fresh fruit platter; homemade vanilla almond milk.
- Day 3: Wholegrain waffles with fresh berries, vanilla Greek yoghurt, salted caramel almond butter drizzle, maple syrup; wonton egg cups with bacon, feta & herbs; mixed fruit platter.
- Day 4: Homemade bagels bar with eggs, smoked salmon, cream cheese & vegetables; cardamom pancakes with orange blossom syrup & toasted almonds; fresh orange, carrot & ginger juice.
- Day 5: Loaded breakfast croissant with sunny-side-up eggs, crispy bacon, cheddar, tomato & arugula; coconut chia seed pudding with raspberry yoghurt; tropical fruit platter; fresh pecan maple milk.
- Day 6: Turkish eggs with Aleppo butter, garlicky yoghurt, pickled onions, fresh herbs & crusty bread; banana-oat chocolate chip muffins; superfood protein fruit smoothie.
- Day 7: Full English breakfast with scrambled eggs, bacon, baked beans, hash browns, wilted spinach & sausage; citrus loaf with lemon mascarpone & pistachios; fresh fruit platter.
- Day 8 (Send-off): Eggs Benedict on toasted English muffin with poached eggs, bacon, grilled asparagus, arugula & hollandaise; Greek yoghurt parfaits with berry compote & granola; tropical fruit platter; homemade cashew milk.
- Day 2: Chicken Caesar salad with romaine, creamy dressing, boiled egg, sourdough croutons, grilled asparagus, candied walnuts & Parmigiano Reggiano.
- Day 3: Spanish mixed seafood paella with prawns, mussels, calamari, smoky spices; served with green salad & warm crusty bread.
- Day 4: Thai citrus & peanut rice noodle salad with shrimp, rainbow slaw, pineapple, roasted peanuts, cilantro & crispy noodles.
- Day 5: Za’atar-spiced baked salmon with chunky avocado Greek salad, sweet potato purée & fresh baguette.
- Day 6: Greek spread: flatbreads, loaded hummus, tzatziki, smoky chicken skewers, Greek salad, grilled zucchini, chilli-honey halloumi, lemon-feta orzo.
- Day 7: Grilled fresh tuna Niçoise salad with green beans, baby potatoes, egg, tomato, olives & citrus vinaigrette.
Typical Evening Structure
Evenings generally feature canapés, a plated starter, a refined main course and a composed dessert.
Sample Multi-Course Dinners
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Day 1:
- Canapés: Crispy rice tuna tartare with miso, pickled ginger & capers.
- Starter: Homemade bao buns with sticky miso-sesame aubergine, pickled cucumber & roasted peanuts.
- Main: Rainbow sushi platter (teriyaki salmon California, tuna volcano rolls, tempura prawn rolls with sweet chilli & lime mayo).
- Dessert: Spiced sticky date pudding with miso caramel & coconut ice cream.
-
Day 2:
- Canapés: Crunchy polenta fries with truffle aioli.
- Starter: Tangy gazpacho with croutons & micro herbs.
- Main: Pistachio-crusted seabass with pea-mint purée, toasted lemon Israeli couscous & apple slaw.
- Dessert: Vanilla crème brûlée with shortbread wafer & berries.
-
Day 3:
- Canapés: Deviled eggs with smoked salmon, caviar & herbs.
- Starter: Watermelon, melon, cucumber & feta salad with olives, onion, mint & olive oil.
- Main: Grilled filet steak with parsnip purée, roasted cherry tomatoes, grilled onion, chimichurri & herb oil.
- Dessert: Deconstructed cheesecake with berries, raspberry purée, meringue & biscuit crumble.
-
Day 4:
- Canapés: Coconut-crusted shrimp with sweet chilli aioli.
- Starter: Plantain & avocado salad with tomato, pickled onion & cilantro-jalapeño drizzle.
- Main: Caribbean mango mahi-mahi curry with coconut-lime rice & pineapple salsa.
- Dessert: Chocolate rum mousse with chilli, caramelised pineapple, pineapple crisp & toasted coconut.
-
Day 5:
- Canapés: Charcuterie board with dips, cured meats, cheeses, crudités & fruit.
- Starter: Local tomatoes with creamy burrata & basil oil.
- Main: Golden pumpkin risotto with seared scallops, crispy pancetta, parmesan & micro herbs.
- Dessert: Ruby poached pears in spiced red wine syrup with candied walnuts & vanilla cream.
-
Day 6:
- Canapés: Bruschetta with tomato, onion, basil, olive oil & balsamic on crostini.
- Starter: Tuna crudo with citrus vinaigrette, capers, burnt orange & jalapeño.
- Main: BBQ lobster tail with lemon butter, potato purée & blackened green beans.
- Dessert: Dark chocolate tart with salted caramel, gold hazelnuts, raspberries & vanilla ice cream.
-
Day 7:
- Canapés: Polenta rounds with olive tapenade & cherry tomato.
- Starter: Olive focaccia with beetroot & pumpkin hummus.
- Main: Braised beef short ribs with creamy polenta, roasted baby carrots & red wine reduction.
- Dessert: Deconstructed lemon meringue pie with lemon curd, torched meringue, biscuit crumble & mint.
- Spiced sticky date pudding with miso caramel & coconut ice cream.
- Vanilla crème brûlée with shortbread wafer & fresh berries.
- Deconstructed cheesecake with berries, raspberry purée & meringue.
- Chocolate rum mousse with caramelised pineapple & toasted coconut.
- Ruby poached pears with vanilla cream & candied walnuts.
- Dark chocolate tart with salted caramel, hazelnuts, raspberries & vanilla ice cream.
- Deconstructed lemon meringue pie with lemon curd & torched meringue.
- Welcome charcuterie board with homemade bread, dips, cured meats, cheeses & crudités.
- Crispy rice tuna tartare sushi bites.
- Polenta fries with truffle aioli.
- Deviled eggs with smoked salmon & caviar.
- Coconut-crusted shrimp with sweet chilli aioli.
- Charcuterie and cheese platters with fruit.
- Bruschetta with tomato, basil & balsamic.
- Polenta rounds with olive tapenade & cherry tomato.
- Olive focaccia with beetroot & pumpkin hummus.
Reviews
The most beautiful boat and the crew were the best!!
We love you, Jason + T!
Love,
J
Thank you so much for having us on your beautiful boat.
We love you both.
M + A
B & C H
Thank you for a wonderful & adventurous week. It has been beyond our wildest dreams!
So much fun & so many experiences — snorkeling with colorful fish; Monkey Point & The Baths — wow! Anegada with Conch Island & Mathilda! :)
Also, a special thanks to the wonderful crew, who has spoiled us with wonderful & world-class food and more drinks than we could manage!
TACK SOM FAN! ❤️
The Swedes
J & L
Å & J
L & J
Not sure how to say thank you for such a great 5 days. You all turned a bad situation for us, when our other boat broke down, into memories that will last a lifetime. Billy Joel, Cornish Hens, snorkeling, the meals, stories, sunrise, sunsets... We will never forget any of you.
Family:
L, S, C, P, J, E, K & S
— B Family (C B)
Gallery
