Elevator Summary
The motor yacht is a pristine example of luxury and sophistication. Measuring 138' with a beam of 27', it accommodates up to 12 guests in 6 elegantly appointed cabins. Built by Richmond Yachts in 2004 and refitted in 2018, it is powered by twin 2,250 HP Caterpillar 3512B engines, ensuring a smooth cruising speed of 12 knots with a maximum of 16 knots. Gorgeously outfitted for luxurious comfort and adventurous escapades, it operates in the stunning locales of the Bahamas, Caribbean Virgin Islands and various parts of the Caribbean.
Accommodation
The yacht ensures the pinnacle of comfort with one Owner's suite, three Queen-size cabins, and two Twin cabins. It features a capacious main salon, a delightful skylounge, and vast seating spaces on deck for ultimate relaxation. Each cabin is meticulously designed to enhance the onboard experience, offering sumptuous furnishings, privacy, and state-of-the-art entertainment technologies.
Toys
For adventure enthusiasts, the yacht is unparalleled with an impressive array of toys:
- 2022 39' Yellowfin center console rigged for fishing with a dive door for easy water access
- 18' Inflatable RIB tender
- 4 Jet Skis including 2 x 2023 Yamaha VX1800AX and 2 x 2023 Sea Doo Sparks "trixx up"
- 2 BOTE inflatable paddle boards
- Watersports gear including 1 Wakeboard and 2 Water skis (adult & kids)
- 2 F5 Sea Bobs
- Comprehensive snorkeling, fishing gear, and a varied selection of float accessories
Amenities
The yacht offers full AC control in each room, has a state-of-the-art multimedia system for entertainment and stays connected with onboard WIFI. Special dietary requests can be comfortably accommodated, ensuring every guest’s needs are met meticulously.
Crew
It features a brilliant and highly experienced crew of 8, led by Captain Mark Kurka. Each member is dedicated not only to safety but to ensuring a charming and luxurious experience throughout your journey. Crew members, such as the onboard Chef Naomi Pawlik, are versed in a variety of cuisines, ready to tantalize your taste buds with a menu crafted to your liking.
The yacht's dedicated crew, combined with its amenities, create an unparalleled charter experience, where luxury meets adventure in the most seamless manner.
Accommodation
MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!MISS STEPHANIE's interior layout sleeps up to 10 guests in 5 rooms, including an Owner's suite, 2 double staterooms, and 2 twin staterooms.
What is the cabin arrangement of MISS STEPHANIE?
- 1 Master cabin
- 3 VIP cabins
- 2 Twin cabins
MISS STEPHANIE Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 230,000$ to 310,000$ | 46,000$ to 93,000$ | 276,000$ to 403,000$ | Discounts outside the main season are common. | |
7 day charter | 115,000$ to 155,000$ | 23,000$ to 46,500$ | 138,000$ to 201,500$ | Standard charter rate, base for all calculations. | |
3 day charter | 57,500$ to 77,500$ | 11,500$ to 23,250$ | 69,000$ to 100,750$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 115,000$ / 6 * 3 days = 57,500$ |
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: $115,000
High season rate: $155,000
Price Terms
Plus ExpensesMISS STEPHANIE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Mark Kurka
CAPTAIN | Mark Kurka | American
Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing!
CHIEF STEWARDESS | Michelle Kurka | American
Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places.
CHIEF OFFICER | Cole Helwig | American
Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE.
CHIEF ENGINEER | James Carey | American
James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon.
2ND STEWARDESS | Claire Ransome| American
Claire is originally from Portsmouth, Virginia and grew up boating on the Elizabeth River. She is known for providing 5-star service to her guests. Claire previously worked on MY Freddy and MY Quantum of Solace. During her free time, Claire enjoys surfing, spelunking, live concerts and working out. Claire hopes to become a Chief Stew in the future. Claire has a natural talent for making guests feel at home on board with her warm smile and outgoing personality.
DECKHAND | Ethan Coetzer | South African
Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry. Originating from South Africa, he commenced his Motocross racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan's recreational pursuits encompass outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.
DECKHAND | Conner Kurka | American
Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter.
CHEF | Naomi Pawlik | American
Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. Chef Naomi is more than ready to serve you and your guests aboard motor yacht MISS STEPHANIE.
3RD STEWARDESS | Freelance - Brought on for busy charters
Menu
- DAY ONE -
• Cherry vanilla chia seed pudding w/ almond milk
• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction
• Fresh pressed juice
• Power Bowls
Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa
Cocktail hour
• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze
• Watermelon radish veggie spring rolls w/ tahini herb sauce
• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree
• Vegan pasole w/ veggies, hominy, and tortilla strips
• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers
• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds
- DAY TWO -
BREAKFAST [Gluten Free]
• Oatmeal pancakes
• Maple sage chicken sausage
• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips
Cocktail hour
• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain
mustard vinaigrette
• Kale pesto stuffed cherry tomatoes
• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta
DINNER
• Spring pea soup w/ tarragon and creme fraiche
Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree
• Mascarpone, sabayon, raspberry almond trifle
BREAKFAST [vegetarian]
• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange
etc.)
• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and
scallions, peppers onions avocado tomato and cheddar etc.)
LUNCH
• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil
potato chips
Cocktail hour
• Gorgonzola walnut stuffed figs w/ balsamic glaze
• Brussels sprout cesar salad filled parmesan frico cups
• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce
DINNER
• Pickled beet salad with microgreens, candied pine nuts and ricotta salata
• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce
with shaved parmesan and truffle oil
• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries
- DAY FOUR -
• Smoked salmon frittata w/ creme fraiche, chives, and caviar
• Potatoes lyonniase
• Fresh peaches w/ macerated berries and basil syrup
LUNCH
• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette
Cocktail hour
• Roasted oysters topped with a parmesan gremolata
• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette
• Cod brandade w/ grilled crostini
DINNER
• Gazpacho w/ crab avocado salad
• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad
• Strawberry rhubarb tartlets
- DAY FIVE -
• Puff pancakes w/ strawberries and honey cardamom cream
• Brown sugar black pepper bacon
• Savory scones (swiss and scallion, sausage and cheddar etc.)
LUNCH
• Striped bass w/ grilled peach orzo salad
Cocktail hour
• Grilled calamari w/ chilis lemon and garlic
• Roasted red pepper bruschetta
• Watermelon feta skewers w/ pine nuts and white balsamic drizzle
DINNER
• Arugula salad w/ goat cheese fritters
• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus
• Sticky toffee date cake
BREAKFAST [Asian]
• Avocado toast w/ arugula, tomato and olive oil and lemon
• Soft boiled eggs
• Green juice
LUNCH
• Orange ginger grilled chicken w/ sesame rice noodle salad
Cocktail hour
• Tuna tartare on rice crackers
• Shisito peppers and edamame
• Beef negimaki
• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans
• Green tea panna cotta
- DAY SEVEN -
BREAKFAST
• Poached eggs w/ curried sweet potato hash
• Smoothie bar
• Bruleed grapefruit
LUNCH
• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,
hard boiled eggs and mustard vinaigrette
Cocktail hour
• Gluten free crab cakes
• Braised pork belly skewers w/ brown sugar chili glaze
• Truffled polenta bites w/ wild mushrooms
DINNER
• Toasted sage cauliflower soup
• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and
sauteed spinach
• Spiced Pear cake w/ white wine ice cream
SPECIALTY MENU
• Mixed berries
LUNCH
• Lobster blt on brioche bun w/ asparagus fries
Cocktail hour
• Burrata and stone fruit skewer w/ mint basil oil
• Creamed corn and cod fritters
• Ricotta, garlic scape and pea crostini
DINNER
• Pan seared clams and oysters on a spinach Rockefeller base
• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce
• Plum tarte Tatin
"New American Style"
BREAKFAST
• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)
• Steel cut oats w/ almonds cranberries maple and cinnamon
LUNCH
• White bouillabaisse mixed green salad and grilled sourdough
Cocktail hour
• Fluke Crudo w/ cucumber citrus and truffle oil
• Duck bacon wrapped figs
DINNER
• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil
• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta
• Poached pears w/ ice cream and red wine orange syrup
• Vegetable egg white frittata
• Fresh country breakfast sausage
• Buttermilk biscuits
LUNCH
• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips
Cocktail hour
• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white
balsamic vinaigrette
• Chicken liver mousse on crostini w/ lavender grape jelly
• Pickled veggie platter
DINNER
•Crispy pork belly served over an apple and cabbage country slaw
•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers
DESSERT
• Lemon tarts w/ black currant sauce
"Italian night"
•Artichoke fritters
•Fried zucchini blossoms w/ champagne vinaigrette
•Crab salad w/ capers, parsley olives, and roasted peppers served in endive
Salad
• Grilled radicchio and romaine Cesar salad
Pasta
• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and
hazelnut w/ toasted sage brown butter sauce
Main
• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes
Dessert
• Chili chocolate tart w/ orange salted toffee
"Cinco De Mayo"
Cocktail hour
• Shrimp empanadas
• Guacamole
• Pico de gallo
• Fresh tortilla chips
• Beef tongue flautas
• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black
beans, corn, and a cilantro lime agave vinaigrette
Main
• Tequila marinated strip steak w/ creamy chimichurri
• Garlic mashed yuca
Dessert
• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark
chocolate drizzle
"Feast in the Middle East"
Cocktails
• Curried meatballs
• Falafel bites
• Stuffed grape leaves
• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)
• Grilled haloumi cheese
Soup
• Vegan coconut curry creamed soup
Entree
• Lamb Tagine w/ couscous almonds and apricots
Dessert
• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream
"Summer Shower"
Soup
• Green gazpacho w/ butter poached lobster
Salad
• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream
Pasta
• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest
Proteins
• Duck hash with a poached egg
• Grilled chicken burger w/ tarragon aioli and cranberry chutney
Confections
• Lemon bars
• Dark chocolate muffin with cherry cream cheese filling
• Lemongrass and chai white chocolate truffles
- cyaID: 5746
- wpcf_mourl:
- mo_cabins: 6
- wpcf_power: Power
- nude: Inq
- wpcf_layout: https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg
- wpcf_persons: 12
- wpcf_summerarea: Bahamas
- wpcf_winterarea: Caribbean Virgin Islands (US/BVI), Caribbean Leewards, Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
- wpcf_length: 138.00
- wpcf_beam: 27
- wpcf_draft: 7
- wpcf_toys: 2022 39’ yellowfin center console rigged for fishing with a dive door for easy water access<br /> 18’ inflatable RIB tender<br /> 2 x 2023 Yamaha VX1800AX Three person Jet Skis<br /> 2 x 2023 Sea Doo Sparks “trixx up” jet skis<br /> 2 x BOTE” inflatable paddle boards<br /> 1 x Wakeboard<br /> 1 x Waterski<br /> 1 x Kids Waterski<br /> 1 x Skurf board<br /> 2 x F5 Sea Bobs<br /> New 2022 Snorkeling Equipment<br /> Pole and Hawaiian sling spearfishing gear<br /> Offshore and light tackle fishing gear<br /> Beach chairs, Shade and tables for Beach enjoyment<br /> Lilly Pad and assorted float accessories for Water enjoyment<br /> Multiple Tow behind inner tubes (1 up to three persons) Large Inflatable Dock with Jelly Fish Pool, Cabana, and Jet Ski Docking
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- wpcf_ac: Full
- wpcf_bbq: 0
- wpcf_internet: Onboard WIFI
- wpcf_generator:
- wpcf_engines: Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw
- wpcf_year: 2004
- wpcf_builder: Richmond Yachts
- wpcf_accommodation: MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer!<br /> <br /> MISS STEPHANIE's interior layout sleeps up to 10 guests in 5 rooms, including an Owner's suite, 2 double staterooms, and 2 twin staterooms.
- currency: USD
- yachtCurrencySymbol: $
- property_price: 115000
- mo_price: 115000
- wpcf_high_price: 155000
- wpcf_price_details:
- wpcf_crew: a:16:{s:4:"info";s:4858:"CAPTAIN | Mark Kurka | American <br /> Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing! <br /> <br /> CHIEF STEWARDESS | Michelle Kurka | American<br /> Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. 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- wpcf_menu: <p>- DAY ONE -</p> <div>BREAKFAST [vegan]<br />• Cherry vanilla chia seed pudding w/ almond milk<br />• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction<br />• Fresh pressed juice <div>LUNCH<br />• Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />• Watermelon radish veggie spring rolls w/ tahini herb sauce<br />• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div> <div>DINNER<br />• Vegan pasole w/ veggies, hominy, and tortilla strips<br />• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div> <div>DESSERT<br />• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div> <p> </p> <p>- DAY TWO - </p> <p>BREAKFAST [Gluten Free]</p> <div>• Fruit w/ whipped greek yogurt<br />• Oatmeal pancakes<br />• Maple sage chicken sausage</div> <div>LUNCH<br />• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />• Kale pesto stuffed cherry tomatoes<br />• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />• Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />• Mascarpone, sabayon, raspberry almond trifle<br /><br /></div> <div>- DAY THREE - <br />BREAKFAST [vegetarian]<br />• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />• Gorgonzola walnut stuffed figs w/ balsamic glaze<br />• Brussels sprout cesar salad filled parmesan frico cups<br />• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce<br />DINNER<br />• Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div> <div><br />- DAY FOUR -</div> <div>BREAKFAST [seafood]<br />• Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />• Potatoes lyonniase<br />• Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />• Roasted oysters topped with a parmesan gremolata<br />• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />• Cod brandade w/ grilled crostini<br />DINNER<br />• Gazpacho w/ crab avocado salad<br />• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />• Strawberry rhubarb tartlets</div> <div><br />- DAY FIVE - </div> <div>BREAKFAST [Hampton's summer]<br />• Puff pancakes w/ strawberries and honey cardamom cream<br />• Brown sugar black pepper bacon<br />• Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />• Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />• Grilled calamari w/ chilis lemon and garlic<br />• Roasted red pepper bruschetta<br />• Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />• Arugula salad w/ goat cheese fritters<br />• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />• Sticky toffee date cake</div> <p> </p> <div>- DAY SIX - <br />BREAKFAST [Asian]<br />• Avocado toast w/ arugula, tomato and olive oil and lemon<br />• Soft boiled eggs<br />• Green juice<br />LUNCH<br />• Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />• Tuna tartare on rice crackers<br />• Shisito peppers and edamame<br />• Beef negimaki<br />• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />• Green tea panna cotta</div> <div><br />- DAY SEVEN - <br />BREAKFAST<br />• Poached eggs w/ curried sweet potato hash<br />• Smoothie bar<br />• Bruleed grapefruit<br />LUNCH<br />• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />• Gluten free crab cakes<br />• Braised pork belly skewers w/ brown sugar chili glaze<br />• Truffled polenta bites w/ wild mushrooms<br />DINNER<br />• Toasted sage cauliflower soup<br />• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />• Spiced Pear cake w/ white wine ice cream</div> <div><br />SPECIALTY MENU</div> <div> </div> <div>"New England Style"</div> <div>BREAKFAST </div> <div>• Cheese soufflé<br />• Mixed berries<br />LUNCH<br />• Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />• Burrata and stone fruit skewer w/ mint basil oil<br />• Creamed corn and cod fritters<br />• Ricotta, garlic scape and pea crostini<br />DINNER<br />• Pan seared clams and oysters on a spinach Rockefeller base<br />• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />• Plum tarte Tatin</div> <div><br />"New American Style"<br />BREAKFAST <br />• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />• Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />• White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />• Fluke Crudo w/ cucumber citrus and truffle oil<br />• Duck bacon wrapped figs<br />DINNER<br />• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />• Poached pears w/ ice cream and red wine orange syrup<br /><br /></div> <div>"Southern Style"</div> <div>BREAKFAST<br />• Vegetable egg white frittata<br />• Fresh country breakfast sausage<br />• Buttermilk biscuits<br />LUNCH<br />• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips<br />Cocktail hour<br />• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white<br />balsamic vinaigrette<br />• Chicken liver mousse on crostini w/ lavender grape jelly<br />• Pickled veggie platter<br />DINNER<br />•Crispy pork belly served over an apple and cabbage country slaw<br />•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers<br />DESSERT<br />• Lemon tarts w/ black currant sauce</div> <div> </div> <div><br />"Italian night"</div> <div>Cocktails<br />•Artichoke fritters<br />•Fried zucchini blossoms w/ champagne vinaigrette<br />•Crab salad w/ capers, parsley olives, and roasted peppers served in endive<br />Salad<br />• Grilled radicchio and romaine Cesar salad<br />Pasta<br />• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />• Chili chocolate tart w/ orange salted toffee</div> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />• Shrimp empanadas<br />• Guacamole<br />• Pico de gallo<br />• Fresh tortilla chips<br />• Beef tongue flautas</div> <div>1st course<br />• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />• Tequila marinated strip steak w/ creamy chimichurri<br />• Garlic mashed yuca<br />Dessert<br />• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div> <div><br />"Feast in the Middle East"<br />Cocktails<br />• Curried meatballs<br />• Falafel bites<br />• Stuffed grape leaves<br />• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)<br />• Grilled haloumi cheese<br />Soup<br />• Vegan coconut curry creamed soup<br />Entree<br />• Lamb Tagine w/ couscous almonds and apricots<br />Dessert<br />• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream</div> <div><br />"Summer Shower"<br />Soup<br />• Green gazpacho w/ butter poached lobster<br />Salad<br />• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream<br />Pasta<br />• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest<br />Proteins<br />• Duck hash with a poached egg<br />• Grilled chicken burger w/ tarragon aioli and cranberry chutney<br />Confections<br />• Lemon bars<br />• Dark chocolate muffin with cherry cream cheese filling<br />• Lemongrass and chai white chocolate truffles</div> </div>
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pressed juice <div>LUNCH<br />• Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />• Watermelon radish veggie spring rolls w/ tahini herb sauce<br />• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div> <div>DINNER<br />• Vegan pasole w/ veggies, hominy, and tortilla strips<br />• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div> <div>DESSERT<br />• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div> <p> </p> <p>- DAY TWO - </p> <p>BREAKFAST [Gluten Free]</p> <div>• Fruit w/ whipped greek yogurt<br />• Oatmeal pancakes<br />• Maple sage chicken sausage</div> <div>LUNCH<br />• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />• Kale pesto stuffed cherry tomatoes<br />• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />• Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />• Mascarpone, sabayon, raspberry almond trifle<br /><br /></div> <div>- DAY THREE - <br />BREAKFAST [vegetarian]<br />• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />• Gorgonzola walnut stuffed figs w/ balsamic glaze<br />• Brussels sprout cesar salad filled parmesan frico cups<br />• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce<br />DINNER<br />• Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div> <div><br />- DAY FOUR -</div> <div>BREAKFAST [seafood]<br />• Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />• Potatoes lyonniase<br />• Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />• Roasted oysters topped with a parmesan gremolata<br />• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />• Cod brandade w/ grilled crostini<br />DINNER<br />• Gazpacho w/ crab avocado salad<br />• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />• Strawberry rhubarb tartlets</div> <div><br />- DAY FIVE - </div> <div>BREAKFAST [Hampton's summer]<br />• Puff pancakes w/ strawberries and honey cardamom cream<br />• Brown sugar black pepper bacon<br />• Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />• Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />• Grilled calamari w/ chilis lemon and garlic<br />• Roasted red pepper bruschetta<br />• Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />• Arugula salad w/ goat cheese fritters<br />• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />• Sticky toffee date cake</div> <p> </p> <div>- DAY SIX - <br />BREAKFAST [Asian]<br />• Avocado toast w/ arugula, tomato and olive oil and lemon<br />• Soft boiled eggs<br />• Green juice<br />LUNCH<br />• Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />• Tuna tartare on rice crackers<br />• Shisito peppers and edamame<br />• Beef negimaki<br />• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />• Green tea panna cotta</div> <div><br />- DAY SEVEN - <br />BREAKFAST<br />• Poached eggs w/ curried sweet potato hash<br />• Smoothie bar<br />• Bruleed grapefruit<br />LUNCH<br />• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />• Gluten free crab cakes<br />• Braised pork belly skewers w/ brown sugar chili glaze<br />• Truffled polenta bites w/ wild mushrooms<br />DINNER<br />• Toasted sage cauliflower soup<br />• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />• Spiced Pear cake w/ white wine ice cream</div> <div><br />SPECIALTY MENU</div> <div> </div> <div>"New England Style"</div> <div>BREAKFAST </div> <div>• Cheese soufflé<br />• Mixed berries<br />LUNCH<br />• Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />• Burrata and stone fruit skewer w/ mint basil oil<br />• Creamed corn and cod fritters<br />• Ricotta, garlic scape and pea crostini<br />DINNER<br />• Pan seared clams and oysters on a spinach Rockefeller base<br />• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />• Plum tarte Tatin</div> <div><br />"New American Style"<br />BREAKFAST <br />• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />• Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />• White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />• Fluke Crudo w/ cucumber citrus and truffle oil<br />• Duck bacon wrapped figs<br />DINNER<br />• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />• Poached pears w/ ice cream and red wine orange syrup<br /><br /></div> <div>"Southern 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ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />• Chili chocolate tart w/ orange salted toffee</div> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />• Shrimp empanadas<br />• Guacamole<br />• Pico de gallo<br />• Fresh tortilla chips<br />• Beef tongue flautas</div> <div>1st course<br />• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />• Tequila marinated strip steak w/ creamy chimichurri<br />• Garlic mashed yuca<br />Dessert<br />• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div> <div><br />"Feast in the Middle East"<br />Cocktails<br />• Curried meatballs<br />• Falafel bites<br />• Stuffed grape leaves<br />• Pikilia platter 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</div>";s:13:"yachtMenu1Pic";s:0:"";s:13:"yachtMenu2Pic";s:0:"";s:13:"yachtMenu3Pic";s:0:"";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"8";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:2:"No";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:10:"Mark Kurka";s:18:"yachtCaptainNation";s:8:"American";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:0:"";s:13:"yachtCrewName";s:0:"";s:14:"yachtCrewTitle";s:0:"";s:15:"yachtCrewNation";s:0:"";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:4858:"CAPTAIN | Mark Kurka | American <br /> Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing! <br /> <br /> CHIEF STEWARDESS | Michelle Kurka | American<br /> Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places. <br /> <br /> CHIEF OFFICER | Cole Helwig | American<br /> Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE. <br /> <br /> CHIEF ENGINEER | James Carey | American<br /> James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon. <br /> <br /> 2ND STEWARDESS | Claire Ransome| American<br /> Claire is originally from Portsmouth, Virginia and grew up boating on the Elizabeth River. She is known for providing 5-star service to her guests. Claire previously worked on MY Freddy and MY Quantum of Solace. During her free time, Claire enjoys surfing, spelunking, live concerts and working out. Claire hopes to become a Chief Stew in the future. Claire has a natural talent for making guests feel at home on board with her warm smile and outgoing personality.<br /> <br /> DECKHAND | Ethan Coetzer | South African <br /> Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry. Originating from South Africa, he commenced his Motocross racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan's recreational pursuits encompass outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.<br /> <br /> DECKHAND | Conner Kurka | American<br /> Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter.<br /> <br /> CHEF | Naomi Pawlik | American <br /> Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. 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- location_details: Caribbean winter $155k (Holidays or 6 Cabins) $135k (Low or 5 cabins) Bahamas summer $140k (High or 6 Cabins) & $115k (Low or 5 Cabins) For short term charters take high rate and divide by six. Option to convert Captains Bridge Deck cabin into extra stateroom to accommodate 12 guests in 6 Staterooms
- helipad: No
- sailing_instructor:
- lengthm: 42.00 m
- consumption: 100
- consumption_units: US Gall/Hr
- yachtRange: 1800nm
- price_details:
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: [email protected]
- ca: Worth Avenue Yachts - Jenny Mullen
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/5746/4
- special_conditions:
- contracts:
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:3:"Yes";}
- flag: Jamaica
- captain_nation: American
- crew_nationality:
- jacuzzi: 1
- jetski: 1
- jetskis_multiple: 2
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1711482664
- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of MISS STEPHANIE"> <img height="1066" width="1200" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of MISS STEPHANIE" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv mo20> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew1.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of MISS STEPHANIE|Captain" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew1.jpg?ssl=1&resize=470,470'/> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew2.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of MISS STEPHANIE|Chief Officer" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew2.jpg?ssl=1&resize=470,470'/> </a> Chief Officer </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew3.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of MISS STEPHANIE|Chief Engineer" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew3.jpg?ssl=1&resize=470,470'/> </a> Chief Engineer </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746crew4.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of MISS STEPHANIE|Deckhand" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746crew4.jpg?ssl=1&resize=470,470'/> </a> Deckhand </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew5.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of MISS STEPHANIE|Deckhand" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew5.jpg?ssl=1&resize=470,470'/> </a> Deckhand </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew6.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of MISS STEPHANIE|Chief Stewardess" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew6.jpg?ssl=1&resize=470,470'/> </a> Chief Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746crew7?" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of MISS STEPHANIE|2nd Stewardess" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5746/5746crew7?&resize=470,470'/> </a> 2nd Stewardess </p> </div> <div class="col-4"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew8.jpg?ssl=1" data-lightbox="yacht_gallery"> <img class=" " height="470" width="470" loading="lazy" alt="Crew of MISS STEPHANIE|Chef" src='https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5746/5746crew8.jpg?ssl=1&resize=470,470'/> </a> Chef </p> </div> </div> <div class="col-md-12"><h4>Captain: Mark Kurka </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>CAPTAIN | Mark Kurka | American <br /> Captain Mark was born in Bay St. Louis, Mississippi but spent many years growing up in Alaska. Prior to yachting, Mark was a commercial fisherman in the cold and rugged state of Alaska. Mark's grit and determination to navigate this harsh yet beautiful environment is a testament to his keen ability to navigate. Captain Mark has worked on several luxury motor yachts including an 80' Hatteras, 108' Broward, and a 115' Crescent. Mark's extensive cruising experience has taken him from the turquoise waters of the Caribbean, through the Great Lakes, to the PNW. In his free time, Mark enjoys woodworking and of course, fishing! <br /> <br /> CHIEF STEWARDESS | Michelle Kurka | American<br /> Michelle was born in the Bay St. Louis, Mississippi. Prior to yachting, Michelle worked in a dental office. Michelle previously worked on a 115' Crescent yacht before joining MISS STEPHANIE, 138' Richmond. When she's not yachting, Michelle enjoys reading and beach combing. Michelle has cruised the Bahamas and the eastern U.S. Her goal is to continue traveling to new places. <br /> <br /> CHIEF OFFICER | Cole Helwig | American<br /> Cole is originally from Williamsburg, Virginia. He has worked on a multitude of impressive vessels including a 145' Cheoy Lee, 125' Palmer Johnson, 116' Azumit, and 125' Northcoast. Cole has built two wooden boats from scratch, proving his knowledge and dedication to the industry. In his free time, Cole enjoys fishing and hunting. In the future, he plans on working toward becoming a yacht captain and eventually getting into the sales side of the business. Cole's dedication and enthusiasm for yachting is evident in the work he produces. Cole is thrilled to have you aboard MISS STEPHANIE. <br /> <br /> CHIEF ENGINEER | James Carey | American<br /> James Carey is the chief engineer aboard MISS STEPHANIE. His extensive background in yachting ranges from a 112' Westport to a 213' Codecasa. He is originally from Colombus, Ohio but eventually found his way into the world of yachting. Prior to working on yachts, James designed, installed, and maintained large-scale saltwater aquariums. With his understanding of the delicate nature of marine life, James is highly in tune with the sea and everything that comes with it. In his free time, James enjoys flyfishing, specifically for bonefish and tarpon. <br /> <br /> 2ND STEWARDESS | Claire Ransome| American<br /> Claire is originally from Portsmouth, Virginia and grew up boating on the Elizabeth River. She is known for providing 5-star service to her guests. Claire previously worked on MY Freddy and MY Quantum of Solace. During her free time, Claire enjoys surfing, spelunking, live concerts and working out. Claire hopes to become a Chief Stew in the future. Claire has a natural talent for making guests feel at home on board with her warm smile and outgoing personality.<br /> <br /> DECKHAND | Ethan Coetzer | South African <br /> Ethan has long embraced an active lifestyle and has now fully devoted himself to the yachting industry. Originating from South Africa, he commenced his Motocross racing journey at the age of three and gradually pursued it professionally, accumulating numerous race wins over the years. Ethan's recreational pursuits encompass outdoor activities such as hiking, fishing, snorkeling, and hunting. He embodies a strong work ethic and a genuine passion for what he does, combined with a fearless attitude towards taking risks. In both his personal and professional pursuits, he has exemplified dependability and a willingness to lend a hand.<br /> <br /> DECKHAND | Conner Kurka | American<br /> Conner was born in Bay St. Louis, Mississippi. He has worked on several yachts including an 80' Hatteras and a 115' Crescent. Conner has cruised the waters of the Bahamas and Florida Keys. In his spare time, he enjoys fishing, hunting, and guiding. Prior to yachting, Conner was a first responder, working as a firefighter.<br /> <br /> CHEF | Naomi Pawlik | American <br /> Originally from the beautiful seaside town of Sag Harbor, NY, Chef Naomi Pawlik understands top-notch cuisine. Upon working in the yachting industry as a chef, Naomi worked as a culinary instructor at the Hayground school in the Hamptons. Her experience working aboard some of the most prestigious yachts in the charter circuit makes her well-equipped to divvy up any meal you so desire. Naomi has worked aboard BROADWATER 182' Feadship, LOON 182' Newcastle, and more. In her free time, Naomi enjoys yoga and spending time biking in the great outdoors. She speaks both English and French and dreams of writing her very own cookbook. Chef Naomi is more than ready to serve you and your guests aboard motor yacht MISS STEPHANIE. <br /> <br /> 3RD STEWARDESS | Freelance - Brought on for busy charters </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv mo16'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p>- DAY ONE -</p><br /> <div>BREAKFAST [vegan]<br />• Cherry vanilla chia seed pudding w/ almond milk<br />• Red pepper hummus toast w/ roasted tomatoes, sprouts, and balsamic reduction<br />• Fresh pressed juice<br /> <div>LUNCH<br />• Power Bowls<br />Quinoa, spicy grilled tofu, roasted garlic black beans, charred corn, avocado and mango salsa<br />Cocktail hour<br />• Flatbread w/ beets, pickled onions, roasted carrots and balsamic glaze<br />• Watermelon radish veggie spring rolls w/ tahini herb sauce<br />• Sweet potato hash nests stuffed w/ fajita style veggies and spiced bean puree</div><br /> <div>DINNER<br />• Vegan pasole w/ veggies, hominy, and tortilla strips<br />• Carnitas style seitan over creamy blue corn polenta w/ tri-colored peppers</div><br /> <div>DESSERT<br />• Coconut Cream Panna Cotta w/ raspberry lime coulis and toasted almonds</div><br /> <p> </p><br /> <p>- DAY TWO - </p><br /> <p>BREAKFAST [Gluten Free]</p><br /> <div>• Fruit w/ whipped greek yogurt<br />• Oatmeal pancakes<br />• Maple sage chicken sausage</div><br /> <div>LUNCH<br />• Olive oil and lemon poached shrimp lettuce wraps w/ dill sauce and rutabaga chips<br />Cocktail hour<br />• Fresh gravlox on cucumber slices w/ cream cheese pickled shallots and a whole grain<br />mustard vinaigrette<br />• Kale pesto stuffed cherry tomatoes<br />• Broccoli apple slaw bites w/ buttermilk dressing and crispy pancetta<br />DINNER<br />• Spring pea soup w/ tarragon and creme fraiche<br />Citrus and herb glazed pork tenderloin w/ mushroom and leek fricassee and sweet potato puree<br />• Mascarpone, sabayon, raspberry almond trifle<br /><br /></div><br /> <div>- DAY THREE - <br />BREAKFAST [vegetarian]<br />• Fresh baked muffins (lemon blueberry, carrot, banana nut streusel, cranberry orange<br />etc.)<br />• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and<br />scallions, peppers onions avocado tomato and cheddar etc.)<br />LUNCH<br />• Arugula sundried tomato pesto, grilled veggies, and goat cheese panini w/ lemon basil<br />potato chips<br />Cocktail hour<br />• Gorgonzola walnut stuffed figs w/ balsamic glaze<br />• Brussels sprout cesar salad filled parmesan frico cups<br />• Carrot zucchini Bellinis w/ jalapeño lime yogurt sauce<br />DINNER<br />• Pickled beet salad with microgreens, candied pine nuts and ricotta salata<br />• Papardelle w/ shaved brussel sprouts and mushrooms in a white wine parmesan sauce<br />with shaved parmesan and truffle oil<br />• Chocolate mousse w/ hazelnut prailine crunch and brandied cherries</div><br /> <div><br />- DAY FOUR -</div><br /> <div>BREAKFAST [seafood]<br />• Smoked salmon frittata w/ creme fraiche, chives, and caviar<br />• Potatoes lyonniase<br />• Fresh peaches w/ macerated berries and basil syrup<br />LUNCH<br />• Mediterranean quinoa salad w/ rosemary grilled sea scallops and red wine vinaigrette<br />Cocktail hour<br />• Roasted oysters topped with a parmesan gremolata<br />• Yellowtail ceviche w/ grapefruit, chilis, and blood orange vinaigrette<br />• Cod brandade w/ grilled crostini<br />DINNER<br />• Gazpacho w/ crab avocado salad<br />• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad<br />• Strawberry rhubarb tartlets</div><br /> <div><br />- DAY FIVE - </div><br /> <div>BREAKFAST [Hampton's summer]<br />• Puff pancakes w/ strawberries and honey cardamom cream<br />• Brown sugar black pepper bacon<br />• Savory scones (swiss and scallion, sausage and cheddar etc.)<br />LUNCH<br />• Striped bass w/ grilled peach orzo salad<br />Cocktail hour<br />• Grilled calamari w/ chilis lemon and garlic<br />• Roasted red pepper bruschetta<br />• Watermelon feta skewers w/ pine nuts and white balsamic drizzle<br />DINNER<br />• Arugula salad w/ goat cheese fritters<br />• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus<br />• Sticky toffee date cake</div><br /> <p> </p><br /> <div>- DAY SIX - <br />BREAKFAST [Asian]<br />• Avocado toast w/ arugula, tomato and olive oil and lemon<br />• Soft boiled eggs<br />• Green juice<br />LUNCH<br />• Orange ginger grilled chicken w/ sesame rice noodle salad<br />Cocktail hour<br />• Tuna tartare on rice crackers<br />• Shisito peppers and edamame<br />• Beef negimaki<br />• Miso glazed monkfish, toasted sesame quinoa, honey soy green beans<br />• Green tea panna cotta</div><br /> <div><br />- DAY SEVEN - <br />BREAKFAST<br />• Poached eggs w/ curried sweet potato hash<br />• Smoothie bar<br />• Bruleed grapefruit<br />LUNCH<br />• Tuna Nicoise salad w/ roasted fingerling potatoes, roasted red peppers, kalamata olives,<br />hard boiled eggs and mustard vinaigrette<br />Cocktail hour<br />• Gluten free crab cakes<br />• Braised pork belly skewers w/ brown sugar chili glaze<br />• Truffled polenta bites w/ wild mushrooms<br />DINNER<br />• Toasted sage cauliflower soup<br />• Dry rubbed ribeye w/ red wine cherry reduction, goat cheese whipped potatoes and<br />sauteed spinach<br />• Spiced Pear cake w/ white wine ice cream</div><br /> <div><br />SPECIALTY MENU</div><br /> <div> </div><br /> <div>"New England Style"</div><br /> <div>BREAKFAST </div><br /> <div>• Cheese soufflé<br />• Mixed berries<br />LUNCH<br />• Lobster blt on brioche bun w/ asparagus fries<br />Cocktail hour<br />• Burrata and stone fruit skewer w/ mint basil oil<br />• Creamed corn and cod fritters<br />• Ricotta, garlic scape and pea crostini<br />DINNER<br />• Pan seared clams and oysters on a spinach Rockefeller base<br />• Pan seared striped bass w/ summer ratatouille and a citrus sherry soy sauce<br />• Plum tarte Tatin</div><br /> <div><br />"New American Style"<br />BREAKFAST <br />• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)<br />• Steel cut oats w/ almonds cranberries maple and cinnamon<br />LUNCH<br />• White bouillabaisse mixed green salad and grilled sourdough<br />Cocktail hour<br />• Fluke Crudo w/ cucumber citrus and truffle oil<br />• Duck bacon wrapped figs<br />DINNER<br />• Mixed green salad w/ pistachios, dried cranberries, truffle cheese, lemon and olive oil<br />• Braised short ribs w/ roasted root veggies and creamy mascarpone polenta<br />• Poached pears w/ ice cream and red wine orange syrup<br /><br /></div><br /> <div>"Southern Style"</div><br /> <div>BREAKFAST<br />• Vegetable egg white frittata<br />• Fresh country breakfast sausage<br />• Buttermilk biscuits<br />LUNCH<br />• BBQ pulled chicken sandwiches w/ white BBQ sauce on sourdough and beet chips<br />Cocktail hour<br />• Southern style caprese salad (fried green tomato, mozzarella, basil and peach white<br />balsamic vinaigrette<br />• Chicken liver mousse on crostini w/ lavender grape jelly<br />• Pickled veggie platter<br />DINNER<br />•Crispy pork belly served over an apple and cabbage country slaw<br />•Grilled shrimp and chorizo over cheddar and corn grits w/ braised greens and peppers<br />DESSERT<br />• Lemon tarts w/ black currant sauce</div><br /> <div> </div><br /> <div><br />"Italian night"</div><br /> <div>Cocktails<br />•Artichoke fritters<br />•Fried zucchini blossoms w/ champagne vinaigrette<br />•Crab salad w/ capers, parsley olives, and roasted peppers served in endive<br />Salad<br />• Grilled radicchio and romaine Cesar salad<br />Pasta<br />• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and<br />hazelnut w/ toasted sage brown butter sauce<br />Main<br />• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes<br />Dessert<br />• Chili chocolate tart w/ orange salted toffee</div><br /> <div><br />"Cinco De Mayo"<br />Cocktail hour<br />• Shrimp empanadas<br />• Guacamole<br />• Pico de gallo<br />• Fresh tortilla chips<br />• Beef tongue flautas</div><br /> <div>1st course<br />• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black<br />beans, corn, and a cilantro lime agave vinaigrette<br />Main<br />• Tequila marinated strip steak w/ creamy chimichurri<br />• Garlic mashed yuca<br />Dessert<br />• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark<br />chocolate drizzle</div><br /> <div><br />"Feast in the Middle East"<br />Cocktails<br />• Curried meatballs<br />• Falafel bites<br />• Stuffed grape leaves<br />• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)<br />• Grilled haloumi cheese<br />Soup<br />• Vegan coconut curry creamed soup<br />Entree<br />• Lamb Tagine w/ couscous almonds and apricots<br />Dessert<br />• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream</div><br /> <div><br />"Summer Shower"<br />Soup<br />• Green gazpacho w/ butter poached lobster<br />Salad<br />• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream<br />Pasta<br />• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest<br />Proteins<br />• Duck hash with a poached egg<br />• Grilled chicken burger w/ tarragon aioli and cranberry chutney<br />Confections<br />• Lemon bars<br />• Dark chocolate muffin with cherry cream cheese filling<br />• Lemongrass and chai white chocolate truffles</div><br /> </div> </div> </div> </div> </div> </div>
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- cya_content: a:2:{s:4:"time";i:1711482784;s:3:"cya";s:1670:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> MISS STEPHANIE Yacht Description</h2></div><p>MISS STEPHANIE epitomizes luxury charter, with elegant accommodations and attention to detail throughout. She boasts a spacious interior including an on-deck Master suite, a lovely main salon and an inviting skylounge. Her exterior deck spaces do not disappoint, offering vast seating areas, al fresco dining and a large sun deck perfect for enjoying the stunning views that the Bahamas has to offer! </p><p>Presented by DMA Yachting, the astonishing charter yacht MISS STEPHANIE is a 138 ft motor yacht featuring a jetski and a hot tub. The most attractive features of MISS STEPHANIE are her impeccable styling and inviting socializing areas. MISS STEPHANIE spends the winter season in British Virgin Islands. She was constructed by recognized shipbuilder Richmond Yachts in 2004. A well-done refit was fulfilled in 2018. The spacious yacht layout features 6 generous cabins and comfortably accommodates a group of 12 guests. </p><p>MISS STEPHANIE is classified as a superyacht. The key part of the boat -generous aft deck, elegantly connects to the the heart of the yacht - the main saloon. The main saloon is a gathering space that is well-equipped to shield from the elements in comfort and enjoyment and serves as a location of entertainment. </br></br>6 tasteful cabins are purposefully laid out to allow for comfortable access and private setting. </br></p><p>The motor yacht features Engines: 2 x 2250 HP Caterpillar 3512B Engines Generators: 2 x Northern Lights 99 kw engines .</p>";}
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- gpt_description: <h3>Elevator Summary</h3> <p>The motor yacht is a pristine example of luxury and sophistication. Measuring <B>138'</B> with a beam of <B>27'</B>, it accommodates up to <B>12 guests</B> in <B>6 elegantly appointed cabins</B>. Built by Richmond Yachts in <B>2004</B> and refitted in <B>2018</B>, it is powered by twin <B>2,250 HP Caterpillar 3512B engines</B>, ensuring a smooth cruising speed of <B>12 knots</B> with a maximum of <B>16 knots</B>. Gorgeously outfitted for luxurious comfort and adventurous escapades, it operates in the stunning locales of the <B>Bahamas, Caribbean Virgin Islands</B> and various parts of the <B>Caribbean</B>.</p> <h3>Accommodation</h3> <p>The yacht ensures the pinnacle of comfort with <B>one Owner's suite, three Queen-size cabins, and two Twin cabins</B>. It features a capacious main salon, a delightful skylounge, and vast seating spaces on deck for ultimate relaxation. Each cabin is meticulously designed to enhance the onboard experience, offering sumptuous furnishings, privacy, and state-of-the-art entertainment technologies.</p> <h3>Toys</h3> <p>For adventure enthusiasts, the yacht is unparalleled with an impressive array of toys:</p> <ul> <li><B>2022 39' Yellowfin center console</B> rigged for fishing with a dive door for easy water access</li> <li><B>18' Inflatable RIB tender</B></li> <li><B>4 Jet Skis</B> including 2 x 2023 Yamaha VX1800AX and 2 x 2023 Sea Doo Sparks "trixx up"</li> <li><B>2 BOTE inflatable paddle boards</B></li> <li>Watersports gear including <B>1 Wakeboard</B> and <B>2 Water skis (adult & kids)</B></li> <li><B>2 F5 Sea Bobs</B></li> <li>Comprehensive snorkeling, fishing gear, and a varied selection of float accessories</li> </ul> <h3>Amenities</h3> <p>The yacht offers <B>full AC</B> control in each room, has a state-of-the-art multimedia system for entertainment and stays connected with onboard WIFI. Special dietary requests can be comfortably accommodated, ensuring every guest’s needs are met meticulously.</p> <h3>Crew</h3> <p>It features a brilliant and highly experienced crew of 8, led by Captain <B>Mark Kurka</B>. Each member is dedicated not only to safety but to ensuring a charming and luxurious experience throughout your journey. Crew members, such as the onboard <B>Chef Naomi Pawlik</B>, are versed in a variety of cuisines, ready to tantalize your taste buds with a menu crafted to your liking.</p> <p>The yacht's dedicated crew, combined with its amenities, create an unparalleled charter experience, where luxury meets adventure in the most seamless manner.</p>
- singlebox: <div class="col-sm-12 col-md-4 col-lg-6 col-xl-4 listing_wrapper property_unit_0_child mo_slideritem" data-listid="25891" data-price="115000"> <div class="property_listing"> <div class="mo_badges"> <div class="reviews_small"> Jetskis: 2 </div> <div class="reviews_small"> Jacuzzi </div> </div> <div class="lds-circle"><div></div></div> <div class="single_yacht_slider yachts uninitialized swiper"> <div class="swiper-wrapper"> <div class="swiper-slide mainimg block"> <img width="800" height="535" loading="lazy" src="/wp-content/uploads/moimg/wp-content/uploads/yacht/c/miss-stephanie/miss-stephanie-main-image-uprayc-1711482906_resize-800,535.jpg" class="block w-100"/> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure2_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure3_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure4_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure5_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure6_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure7_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure8_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure9_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure10_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure11_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure12_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure13_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure14_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure15_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure16_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure17_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5746/5746brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">MISS STEPHANIE</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From $115,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 6 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 138 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Richmond Yachts </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 12 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Refit: 2018 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 100 US Gall/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://mybvicharter.com/yacht/crewed-yacht/miss-stephanie-138-ft-richmond-yachts/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/mybvicharter.com/wp-content/uploads/yacht/c/miss-stephanie/miss-stephanie-main-image-uprayc-1711482906.jpg?ssl=1" data-title = "MISS STEPHANIE" data-link = "https://mybvicharter.com/yacht/crewed-yacht/miss-stephanie-138-ft-richmond-yachts/" data-price = "115000">Inquire</button></p> </div> </div> </div> </div>