88°F | , Soggy Dollar, BVI
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Yacht Description

PERSEVERANCE 3 yacht is a 95.00 ft long motor yacht monohull and spends the winter season in British Virgin Islands. It was built by Sunseeker in 2017. The yacht layout features 5 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 2 double cabins, 2 twin cabins.

The motor yacht features MTU & KOHLER engines .


Each of the two twin staterooms can convert to queen beds

Cabin Breakdown

King Cabins: 1
Queen Cabins: 2
Double Cabins: 2
Twin Cabins: 2

PERSEVERANCE 3 Yacht Details








Built by

$65,000 - $77,000

Weekly price low-high season

140 US Gall/Hr


20 knots

Cruising Speed

26 knots

Max. Speed

Price Terms

Plus Expenses

Price Details

Price from: $65,000

High season rate: $77,000

Owner will consider Christmas / New Year’s in the Caribbean with a 2 week minimum
85,000 USD + expenses for 8 guests

For term charters, contact Pila Pexton [email protected] / + 1 401-619-4111 / + 1 401-862-1977

For day rates, contact Bill Charbonneau [email protected]
Half-Day Rate - $9,000
Full-Day Rate - $12,500


Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Directv
Multimedia System: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: BlueRay
Board Games: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Number Of Port Hatches: Yes
Crew Smokes: No
Children Ok: Yes


Tube: Yes
Guests: 8
Maxspeed: 26 knots
Pref Pickup: Naples, FL
Other Pickup: Newport, Boston, Sag Harbor
Draft: 7
Cruising Speed: 20 knots
Helipad: No
Ac: Full
Ac Night: Yes
Built: 2017
Cabins: 5
King: 1
Queen: 2
Double: 2
Twin: 2
Showers: 5
Basins: 6
Heads: 6
Electric Heads: 6
Jacuzzi: Yes


BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 20 knots
Max Speed: 26 knots


More Specifications

Flag: Grand Cayman
Homeport: Nantucket, MA
Resort Course:
Yacht Permit: 0
Yacht License: 0
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: Yes
Rods: 4
Deep Sea Fishing: No

Green Initiatives

Green Initiative: Yes

Water Sports

Dinghy Size: 15' AB RIB
Kayaks 1 Pax: 2
Kayaks 2 Pax: 0
Dinghy Hp: 75
Floating Mats: Yes
Dinghy Pax:
Swim Platform: 1
Water Skis Adult: Yes
Boarding Ladder: Yes Scuba/Stern
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 2
Beach Games: Yes
Wave Runners: 0
Kneeboard: No
Windsurfer: 0
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: 0
Underwater Video: Yes
Wake Board: No
Paddleboard: 2


Crew Information

Captain: Jim Berube

A “captain’s captain,” Jim grew up on the waters of New England and is a true sailor at heart. He’s cruised the east and west coast of Florida and knows the waters like the back of his hand whether you’re cruising the Bahamas or Florida. When he’s not on the water he spends time exploring the America’s in his RV so he can tell you all about his adventures cross country. Prior to being a captain on a charter yacht he had his own engineering business and he’s able to carry that expertise to the yachting world. He’s considered to be very versatile, outgoing and friendly and he has garnered a reputation for keeping his boats in impeccable condition both in the guest areas and below deck. Captain Jim is a life-long, avid fisherman who can provide a fun and exciting fishing experience.

Pam brings to PERSEVERANCE 3 a diverse skill set derived from her hospitality background which ranges from bartender to fine dining service. She is well-trained in all aspects of housekeeping, preparation, and service.  She enjoys serving others, has an eye for detail and a positive attitude. Soft spoken, courteous, with a strong work ethic, Pam strives to go above and beyond to ensure a great charter experience for P3’s guests. She loves children, and her hobbies include healthy cooking, kayaking, hiking, and travel. Pam and her husband Mark bring a service-oriented, attentive yet low-profile presence to P3.

Chris has been boating since the age of six and has sailed competitively even as a child. He earned numerous Sailing Optimist and Vanguard 420 Sailing trophies. By the age of 18, Chris had earned his first maritime license. Hailing from New England, he developed a deep appreciation for classic yachts and has worked as a mate and captain on some of the oldest, restored, classic, wooden motor yachts around. He enjoys cruising New England, the Mid Atlantic Intracoastal Waterway, South Florida, Bahamian and Caribbean waters where he can exchange sea stories and local knowledge with guests. In addition to his mastery of the sea, he is also trained in the control of another element – fire. He has been a volunteer firefighter from the age of 18. He was also Special Olympics of Connecticut Skipper—2006 gold medal winner. He practices yoga regularly, Bikrum and Vinyasa power yoga.

A classically-trained, world‐traveled chef, Lauren is a graduate of the New England Culinary Institute and has worked as the freelance chef for charter/expedition yachts as well as demanding land-based families. Her previous charter experience has been on both motor yachts and classic sail yachts. Her cuisine style ranges from Classical French, to New American/low-fat California casual, to farm-to-table fine dining. Lauren is skilled in integrating Japanese, Asian Fusion, Indian, Chinese, Thai, Mexican, Italian, Tex-Mex, smoked BBQ/grilled foods, and roast dinners into her menu planning. Lauren especially enjoys interacting with P3’s guests to help bring their onboard dining experience to the next level!

A soft spoken, personable, and hard-working Mid-westerner, Mark is strong on safety and fine-tuning the details on PERSEVERANCE 3. He is also a water sports enthusiast including diving, kayaking, sailing, paddle boarding, and surfing. and he happily shares his skills and knowledge with guests. Like his wife Pam, Mark loves kids and they make a strong service-oriented team on P3.


This is a sample menu we prepared for a family of 6 (crew of 3) on their trip to Key West

Day 1

Welcome drink Key Lime Margarita or key lime drink with vodka…or drink of choice

Lunch - Stuffed chicken breasts, over a salad with kale, greens, fruit and nuts and quinoa, gazpacho soup, bread sticks

Dinner - sautéed shrimp over spinach / artichoke pasta, dinner salad and cauliflower cheese bread/ dinner rolls (cloud bread) sautéed in garlic butter & olive oil and lemon with fresh parmigiana cheese.

Dessert- key lime tarts or some other key lime dessert lemon bars

***daily breakfasts options…yogurt, fresh fruit, fresh juice, coffee / tea, toast, bagels, peanut butter and jelly, cream cheese or butter topping, oatmeal, pancakes, omelets, eggs your way, poached, hard/ soft boiled, avocado toast, cereal, cottage cheese***

Day 2

Breakfast - eggs in muffin tins made with sliced ham, veggies and cheese, sliced avocado and tomato slices with fresh fruit and yogurt, Cinnamon’s, fresh pastries, hash browns, keto cloud bread for special guest

Lunch - PF Chang’s chicken lettuce wraps or pork slider sandwiches with coleslaw / baby burger sliders with tater tots

Appetizers- cheese and cracker board, veggies and dip (hummus, edamame, spinach artichoke)

Dinner - fillets with risotto, dinner salad and dinner rolls

Dessert- chocolate covered strawberries with cool whip dip,

Godiva chocolate parfait with raspberries or strawberries

Day 3

Breakfast - eggs benedict on English muffins, and Canadian bacon

Lunch - everyone off for excursions... (guys fishing/ girls on a pedicure/lunch)

Crew meal- sautéed pepper / onions and steak or chicken fajitas with refried beans, chips and salsa

Appetizers-deviled eggs, mini meat balls

Dinner - blackened -fresh caught fish on top of steamed spinach& onions and stacked on top of mashed potato, dinner salad, Caribbean salsa to top fish

Dessert-brownies with / without vanilla ice cream on top

Day 4

Breakfast - fruit crepes, pancakes, breakfast sandwiches, breakfast sausage/ bacon, eggs to order

Lunch - fish tacos with all the fixings, beans and rice, quesadillas (make it yourself bowls or shells)

Appetizers- tuna sushi in ice cream cones, shrimp cocktail

Dinner - out to dinner @ Duval reservations at 7:00

Crew (3) chicken and pasta with salad

Day 5

Breakfast - salmon, bagels, croissants, cream cheese, prosciutto, fresh fruit, pancakes, potato pancakes with sour cream

Lunch - falafel with lemon tahini and a Greek salad, with pita bread and sliced tomato / or lunch meat and cheese rolls with pigs in a blanket…light lunch before they depart to airport/ crew meal

Day 6

Guests leave         

Alternate meals:

Breakfast - Frittata

Lunch - lunch meat and cheese wraps / sandwiches with chips

Tuna/ chicken salad on bed of lettuce with avocado and tomato/ cold pasta salad

Conch salad





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      Price Terms: Plus Expenses

      Price from $65,000

      High season $77,000

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    • Date Format: MM slash DD slash YYYY

    Yachts in British Virgin Islands for Winter 2019/2020 are 60% reserved. If you are considering a charter in this time period, inquire now!

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