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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.


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.


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


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.


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.


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


Owner's Stateroom
Owner's Stateroom
  • Weekly price:
    $115,000 - $155,000

    Low Season | High Season

  • Length: 138'
  • # of Guests: 12
  • # of Cabins: 6
  • # of Crew: 8
  • Builder: Richmond Yachts
  • Consumption: 100 US Gall/Hr
  • Cruising Speed: 12
  • Max. Speed: 16
  • Built Year: 2004
  • Refit: 2018
Owner's Stateroom
Owner's Stateroom

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 Expenses


Salon Stereo: Yes
Salon Tv: No
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Sun Awning: Yes
Special Diets: Yes
Kosher: Inq
Gay Charters: No
YachtNudeCharters: Inq
Crew Smokes: Inq
Children Ok: Yes


Guests: 12
Maxspeed: 16
Draft: 7
Cruising Speed: 12
Helipad: No
Ac: Full
Ac Night:
Built: 2004
Cabins: 6
King: 1
Queen: 3
Twin: 2
Electric Heads:


BBQ: 0
AC: Full
Internet: Onboard WIFI
Cruising Speed: 12
Max Speed: 16



More Specifications

Flag: Jamaica
Homeport: Nassau, Bahamas
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

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


Fishing Gear:
Fishing Gear Type:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size: 39'8
Kayaks 1 Pax: 1
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult: 1
Boarding Ladder:
Water Skis Kids: 1
Sailing Dinghy:
Jet Skis: 2
Beach Games:
Wave Runners: 2
Snorkel Gear:
Underwater Camera:
Underwater Video:
Wake Board:
Sea Scooter: No

Crew Information

Crew of MISS STEPHANIE|Captain Captain

Crew of MISS STEPHANIE|Chief Officer Chief Officer

Crew of MISS STEPHANIE|Chief Engineer Chief Engineer

Crew of MISS STEPHANIE|Deckhand Deckhand

Crew of MISS STEPHANIE|Deckhand Deckhand

Crew of MISS STEPHANIE|Chief Stewardess Chief Stewardess

Crew of MISS STEPHANIE|2nd Stewardess 2nd Stewardess

Crew of MISS STEPHANIE|Chef Chef

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



• 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]

• Fruit w/ whipped greek yogurt
• 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
• 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
• Omelettes to order (mushroom and goat cheese, gruyere caramelized onions and
scallions, peppers onions avocado tomato and cheddar etc.)
• 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
• 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


BREAKFAST [seafood]
• Smoked salmon frittata w/ creme fraiche, chives, and caviar
• Potatoes lyonniase
• Fresh peaches w/ macerated berries and basil syrup
• 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
• Gazpacho w/ crab avocado salad
• Grilled sea bass w/ tomato chutney, haricot vert, and corn salad
• Strawberry rhubarb tartlets


BREAKFAST [Hampton's summer]
• Puff pancakes w/ strawberries and honey cardamom cream
• Brown sugar black pepper bacon
• Savory scones (swiss and scallion, sausage and cheddar etc.)
• 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
• Arugula salad w/ goat cheese fritters
• Pan seared lamb w/ red wine reduction, Israeli couscous, and lemon roasted asparagus
• Sticky toffee date cake


- DAY SIX - 
• Avocado toast w/ arugula, tomato and olive oil and lemon
• Soft boiled eggs
• Green juice
• 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

• Poached eggs w/ curried sweet potato hash
• Smoothie bar
• Bruleed grapefruit
• 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
• 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



"New England Style"


• Cheese soufflé
• Mixed berries
• 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
• 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"
• Quiche (Lorraine, western, roasted pepper goat cheese, mushroom spinach etc)
• Steel cut oats w/ almonds cranberries maple and cinnamon
• White bouillabaisse mixed green salad and grilled sourdough
Cocktail hour
• Fluke Crudo w/ cucumber citrus and truffle oil
• Duck bacon wrapped figs
• 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

"Southern Style"

• Vegetable egg white frittata
• Fresh country breakfast sausage
• Buttermilk biscuits
• 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
•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
• 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
• Grilled radicchio and romaine Cesar salad
• Trio of ravioli- goat cheese and mushroom, braised rabbit, butternut squash and
hazelnut w/ toasted sage brown butter sauce
• Branzino w/ roasted fennel and cherry tomatoes and lemon roasted fingerling potatoes
• Chili chocolate tart w/ orange salted toffee

"Cinco De Mayo"
Cocktail hour
• Shrimp empanadas
• Guacamole
• Pico de gallo
• Fresh tortilla chips
• Beef tongue flautas

1st course
• Chili Rellenos style jalapeños over mixed green salad w/ avocado, tomatoes, black
beans, corn, and a cilantro lime agave vinaigrette
• Tequila marinated strip steak w/ creamy chimichurri
• Garlic mashed yuca
• Crepes w/ cinnamon cheesecake filling dusted with chili cinnamon sugar and dark
chocolate drizzle

"Feast in the Middle East"
• Curried meatballs
• Falafel bites
• Stuffed grape leaves
• Pikilia platter (hummus, tzatziki, baba ganoush, vinegar, olives, vegetables, nuts)
• Grilled haloumi cheese
• Vegan coconut curry creamed soup
• Lamb Tagine w/ couscous almonds and apricots
• Hazelnut cardamom cookie sandwich w/ white chocolate saffron cream

"Summer Shower"
• Green gazpacho w/ butter poached lobster
• Grilled shrimp over charred corn salad, and microgreens w/ avocado cream
• Tagliatelle w/ pea and mint pesto, ricotta, shaved pecorino and lemon zest
• Duck hash with a poached egg
• Grilled chicken burger w/ tarragon aioli and cranberry chutney
• Lemon bars
• Dark chocolate muffin with cherry cream cheese filling
• Lemongrass and chai white chocolate truffles


    Price Terms: Plus Expenses

    Price from $115,000/week

    High season $155,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY

    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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