PRINCESS MILA
4 Double cabins; 1 King sized bed and 3 Queen sized beds. Sleeps 8 guests.
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 3 |
Single Cabins: | 1 |
Showers: | 4 |
Electric Heads: | 4 |
Engine Details | |
---|---|
2x Volvo Penta 480 HP | |
Fuel Consumption: | 28 |
Cruising Speed: | 11 KN |
Max Speed: | 13 KNUS Gall/Hr |
Details | |
---|---|
Type: | Cat |
Beam: | 32.3 Feet |
Draft: | 4 Feet |
Pax: | 8 |
YearBuilt: | 2022 |
Builder: | Fountaine Pajot |
Engines: | 2x Volvo Penta 480 HP |
JetSkis: | No |
Flag: | USA |
SatTv: | Yes |
Jacuzzi: | Yes |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Bahamas |
Summer Area: | Bahamas |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |
Amenities | |
---|---|
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat Tv: | Satellite internet WiFi connection on board I-Pod hookup Samsung 44" x 25" TV in Salon TCL SC52 36" TV in Master |
Camcorder: | - |
Books: | - |
Board Games: | Yes |
Deck Shower: | Yes |
Water Maker: | - |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
Minimum Age: | - |
Inverter: | Yes |
Voltages: | - |
Water Maker: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Hairdryers: | Yes |
Guests Smokes: | no |
Crew Smokes: | Inq |
Pets Aboard: | No |
Hammock: | - |
Water Sports | |
---|---|
Dinghy size: | Highfield Sport 4600 |
Dinghy hp: | 60 |
Water Skis Adult: | - |
Water Skis Kids: | - |
Jet Skis: | No |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | Yes |
Floating Mats: | - |
Swim Platform: | yes |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |


Captain Reinhard grew up in a small fishing town called Gansbaai, in the Western Cape, South Africa.
Growing up around the ocean pushed him into finding a career that was suited to what he loved. He began as a seafarer within the cruise line industry working for the infamous company ‘Disney Cruise Line’ on their private island in the Bahamas, working as a Lifeguard and Water-sports Leader. This is where he met Ruby. They had the same passion for the ocean and felt they needed to spread their wings and in April 2019 we began their yachting career together. He never looked back, yachting is everything to him and each day reminds him how far you can grow within this industry. From a young age, he learned how to spearfish/fish and freedive and those two hobbies are his passion. Having the ability to combine his work and passion, well you couldn’t ask for anything better. Ruby and he have worked/lived together for the past 5 years, seeing some incredible places from the Mediterranean to the Caribbean and experiencing some truly amazing things. Whilst taking pride in his position as Captain, he also loves to cook, so you will definitely be enjoying some delicious grilled meat on the grill. He is excited to be running this brand new Fontaine Pajot 67 in the Exumas, taking guests to the secluded, tropical islands and creating memories to last a life time.
Cook/Stewardess Ruby Field
Ruby was born in Worcester, England and grew up in a family orientated around the Arts. In
2014, she graduated from the University of Winchester with a BA in Contemporary
Performance. Upon graduating, she wanted to take a year for herself before completing her
teaching qualification. She was offered a position with 'Disney Cruise Line', working as a
Lifeguard and Water-sports Leader. She grew within the company and four years later was still
working for them. Until, she met Reinhard and took the leap of faith and left the company
to start their adventure together in the world of yachting. It was the best decision they ever
made and she would not change it for the world. She has a huge passion for cooking and has
always loved to try out new cuisines and recipes . Being able to create mouth-watering,
flavourful dishes that all guests can enjoy is key! Her goal is to keep you happy on your
vacation and let you experience some of the most beautiful places in the world. Whether
you need a fresh shaken cocktail, or a snorkel in the crystal blue waters, or you want to eat
some of the tastiest cuisine, you can count on the crew delivering this to you.
Deck/Stew - Chené Nel
I was born in Gauteng, but I grew up in the Western Cape, South Africa. I have a passion for mother nature as I have always been in/on or around mountains and the ocean. My father always dreamt that I would work in the yachting industry as he was a huge lover of sailing. We would go out on the water as often as we could. Sadly, he passed away when I was 18 years old. After completing school, I moved from Cape Town to Onrus/ Hermanus and started working in the hospitality industry. After a few years I met my life partner, who shares the same passions as I do. We then decided to start our journey together in yachting. We continue to stay dedicated and determined to learn and grow within this industry and make a success of ourselves.
From the 4th of December 2023 to 13th January 2024 while the Captain and Chef get married in South Africa, the following crew will step in as replacement:
Rachel Sweetman – Chef / Stewardess - 27 Years Old
I was born and brought up in Cambridge, UK. At the age of 18, I spent a year traveling the world and found myself a job working within the yachting and tourism industry on the Great Barrier Reef of Australia - it was here I met Tony. I have been working on yachts ever since and haven’t looked back! I love every aspect of my job and have a genuine enthusiasm for assuring that my guests have an exceptional experience on board. My favourite meals to cook are healthy Mediterranean & Asian inspired. My greatest passions in life, are exploring new places, my love for the ocean, cooking, running, tennis and wakeboarding. I am extremely competitive person with a positive attitude towards life
Tony Sweetman - Captain - 37 Years Old
Having grown up around the water on the North Shore of Auckland, New Zealand I was always destined for a life at sea. After graduating from a Bachelor of Mechanical Engineering I moved to the Great Barrier Reef where I began my yachting career, on charted fishing vessels, wakeboarding and jet boats. I have since then been Captain of several vessels with cruising areas of the Mediterranean, Bahamas, Caribbean & Intercoastal waterways of Florida. In my free time, I love to keep fit, travel, watch sport as well as playing a lot of sport – including tennis, golf, wakeboarding and snowboarding. I take pride in providing tailor made yachting experiences and hopefully I can take you on your next unforgettable adventure.



Season | 2 PAX |
---|
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Additional Rate Details:
Day Charter Rate: $9,500 - 8 Hrs
For less than a week please divide the weekly rate by 6 and multiply by the number of days required.
High season rates apply to November 15 through April 15 as well as Thanksgiving, Christmas, New Years, Easter and other holidays
35% APA is standard.
A crew gratuity is customarily between 15% and 20%, and is given at the charterer’s discretion.
A security deposit may be requested for corporate charters.
Tax Status:
VAT and/or local taxes applicable according to the cruising area: ie. Bahamas bookings charged at 14% (TAX/VAT)
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Cat
- : 32.3 Feet
- : 4 Feet
- : 8
- : 2022
- : Fountaine Pajot
- : 11 KN
- : 13 KN
- : 2x Volvo Penta 480 HP
- : No
- : Yacht offers Rendezvous Diving only
- : Reinhard Buys
- : USA
- : Yes
Accommodations | |
---|---|
Cabins: | 4 |
Queen: | 3 |
Single Cabins: | 1 |
Showers: | 4 |
Wash Basins: | - |
Heads: | - |
Electric Heads: | 4 |
Engine Details | |
---|---|
2x Volvo Penta 480 HP | |
Fuel Consumption: | 28 |
Cruising Speed: | 11 KN |
Max Speed: | 13 KNUS Gall/Hr |
Details | |
---|---|
Refit: | - |
Helipad: | No |
Jacuzzi: | Yes |
A/C: | Full |
Locations | |
---|---|
Winter Area: | Bahamas |
Summer Area: | Bahamas |
Pick Up Locations | |
---|---|
Pref. Pick-up: | - |
Other Pick-up: | - |
Amenities | |
---|---|
Salon Tv/VCR: | Yes |
Salon Stereo: | Yes |
Sat Tv: | Satellite internet WiFi connection on board I-Pod hookup Samsung 44" x 25" TV in Salon TCL SC52 36" TV in Master |
# of Videos: | - |
# DVDs/Movies: | - |
# CD's: | - |
Camcorder: | - |
Books: | - |
Board Games: | Yes |
Sun Awning: | - |
Deck Shower: | Yes |
Bimini: | - |
Water Maker: | - |
Special Diets: | Inq |
Kosher: | Inq |
BBQ: | Yes |
# Dine In: | - |
Minimum Age: | - |
Generator: | Kubota |
Inverter: | Yes |
Voltages: | - |
Water Maker: | - |
Water Cap: | - |
Ice Maker: | Yes |
Sailing Instructions: | - |
Internet Access: | Onboard WIFI |
Gay Charters: | Inq |
Nude: | Inq |
Hairdryers: | Yes |
# Port Hatches: | - |
Guests Smokes: | no |
Crew Smokes: | Inq |
Pets Aboard: | No |
Pet Type: | - |
Guest Pets: | No |
Children Ok: | Yes |
Hammock: | - |
Windscoops: | - |
Water Sports | |
---|---|
Dinghy size: | Highfield Sport 4600 |
Dinghy hp: | 60 |
Dinghy # pax: | 9 |
Water Skis Adult: | - |
Water Skis Kids: | - |
Jet Skis: | No |
Wave Runners: | No |
Kneeboard: | - |
Windsurfer: | - |
Snorkel Gear: | Yes |
Tube: | Yes |
Scurfer: | - |
Wake Board: | Yes |
Kayaks 1 Pax: | - |
Kayaks (2 Pax): | Yes |
Floating Mats: | - |
Swim Platform: | yes |
Boarding Ladder (Loc/Type): | - |
Sailing Dinghy: | - |
Beach Games: | Yes |
Fishing Gear: | Yes |
Gear Type: | - |
Rods: | - |


Captain Reinhard grew up in a small fishing town called Gansbaai, in the Western Cape, South Africa.
Growing up around the ocean pushed him into finding a career that was suited to what he loved. He began as a seafarer within the cruise line industry working for the infamous company ‘Disney Cruise Line’ on their private island in the Bahamas, working as a Lifeguard and Water-sports Leader. This is where he met Ruby. They had the same passion for the ocean and felt they needed to spread their wings and in April 2019 we began their yachting career together. He never looked back, yachting is everything to him and each day reminds him how far you can grow within this industry. From a young age, he learned how to spearfish/fish and freedive and those two hobbies are his passion. Having the ability to combine his work and passion, well you couldn’t ask for anything better. Ruby and he have worked/lived together for the past 5 years, seeing some incredible places from the Mediterranean to the Caribbean and experiencing some truly amazing things. Whilst taking pride in his position as Captain, he also loves to cook, so you will definitely be enjoying some delicious grilled meat on the grill. He is excited to be running this brand new Fontaine Pajot 67 in the Exumas, taking guests to the secluded, tropical islands and creating memories to last a life time.
Cook/Stewardess Ruby Field
Ruby was born in Worcester, England and grew up in a family orientated around the Arts. In
2014, she graduated from the University of Winchester with a BA in Contemporary
Performance. Upon graduating, she wanted to take a year for herself before completing her
teaching qualification. She was offered a position with 'Disney Cruise Line', working as a
Lifeguard and Water-sports Leader. She grew within the company and four years later was still
working for them. Until, she met Reinhard and took the leap of faith and left the company
to start their adventure together in the world of yachting. It was the best decision they ever
made and she would not change it for the world. She has a huge passion for cooking and has
always loved to try out new cuisines and recipes . Being able to create mouth-watering,
flavourful dishes that all guests can enjoy is key! Her goal is to keep you happy on your
vacation and let you experience some of the most beautiful places in the world. Whether
you need a fresh shaken cocktail, or a snorkel in the crystal blue waters, or you want to eat
some of the tastiest cuisine, you can count on the crew delivering this to you.
Deck/Stew - Chené Nel
I was born in Gauteng, but I grew up in the Western Cape, South Africa. I have a passion for mother nature as I have always been in/on or around mountains and the ocean. My father always dreamt that I would work in the yachting industry as he was a huge lover of sailing. We would go out on the water as often as we could. Sadly, he passed away when I was 18 years old. After completing school, I moved from Cape Town to Onrus/ Hermanus and started working in the hospitality industry. After a few years I met my life partner, who shares the same passions as I do. We then decided to start our journey together in yachting. We continue to stay dedicated and determined to learn and grow within this industry and make a success of ourselves.
From the 4th of December 2023 to 13th January 2024 while the Captain and Chef get married in South Africa, the following crew will step in as replacement:
Rachel Sweetman – Chef / Stewardess - 27 Years Old
I was born and brought up in Cambridge, UK. At the age of 18, I spent a year traveling the world and found myself a job working within the yachting and tourism industry on the Great Barrier Reef of Australia - it was here I met Tony. I have been working on yachts ever since and haven’t looked back! I love every aspect of my job and have a genuine enthusiasm for assuring that my guests have an exceptional experience on board. My favourite meals to cook are healthy Mediterranean & Asian inspired. My greatest passions in life, are exploring new places, my love for the ocean, cooking, running, tennis and wakeboarding. I am extremely competitive person with a positive attitude towards life
Tony Sweetman - Captain - 37 Years Old
Having grown up around the water on the North Shore of Auckland, New Zealand I was always destined for a life at sea. After graduating from a Bachelor of Mechanical Engineering I moved to the Great Barrier Reef where I began my yachting career, on charted fishing vessels, wakeboarding and jet boats. I have since then been Captain of several vessels with cruising areas of the Mediterranean, Bahamas, Caribbean & Intercoastal waterways of Florida. In my free time, I love to keep fit, travel, watch sport as well as playing a lot of sport – including tennis, golf, wakeboarding and snowboarding. I take pride in providing tailor made yachting experiences and hopefully I can take you on your next unforgettable adventure.
Sample Menu
Please note all menu items are unlikely to change, unless there is a need to switch items to
another day due to the freshness of produce.
Breakfast
Fresh pastries/muffins
Fresh fruit platter
Cereals/Muesli/Granola available on request
Eggs to order (accompanied with
bacon/sausage/toast)
Main Breakfast entrée available each day
Sample entrees include:
Fresh Pancakes (Blueberry, Banana, Chocolate Chip) with berry compote and maple
syrup
Smoked Salmon platter with bagels, cream cheese, capers and red onion
French Toast accompanied with fresh berries, yoghurt and maple syrup
Spinach, mushroom, feta frittata with baked hash
potatoes
Day 1
Lunch – Seared fresh tuna nicoise salad with fresh
bread rolls.
Dinner – Herbed pork tenderloin with dauphinoise potato stack, grilled mushrooms,
seasonal vegetables and a creamy truffle mushroom sauce.
Dessert – White Chocolate mousse with a summer berry coulis.
Day 2
Lunch – Fresh poke bowls with grilled shrimp (or fresh
catch of the day if possible), radish, edamame beans,
avocado, mango, tomatoes, white rice. Dressings and
sauces served on the side.
Dinner – Grilled Steak served on a bed of wilted spinach,
homemade spiced potato wedges, rainbow carrots and a
peppercorn sauce.
Dessert – Apple and raspberry crumble with crème
anglaise or vanilla bean ice cream.
Day 3
Lunch – Pistachio and herb crusted salmon served on a bed of Mediterranean quinoa
salad
Dinner – Greek feast, grilled lamb and vegetable skewers with a tabbouleh salad, Greek
salad with an accompaniment of fresh hummus, tzatziki and flatbreads.
Dessert – Limoncello and orange jelly layered trifle, with a whipped mascarpone topping.
Day 4
Lunch – Build your own burger, grilled beef angus
patties with a selection of toppings including cheese,
tomatoes, onions, bacon, grilled mushrooms all served
with French fries.
Dinner – Fresh pesto spaghetti with grilled vine
tomatoes, toasted pine nuts, topped with grilled shrimp
and a sprinkle of fresh basil.
Dessert – Chocolate brownies served with praline and
cream ice cream, with a drizzle of hot caramel sauce.
Day 5
Lunch – Charcuterie deluxe with a range of mild to indulgent cheeses, cold meats, dried
fruits and nuts, fresh bread rolls a variety of chutneys and a summer salad.
Dinner – Garden pea and mint risotto served with seared scallops and fresh micro herbs.
Dessert – Tropical fruit meringue nests with mascarpone cream and passion fruit sauce.
Day 6
Lunch – Asian soba noodle salad with grilled
chicken, a rainbow vegetable medley and a Thai
spicy peanut sauce.
Dinner – Braised beef short rib on a bed of
garlic and parmesan mashed potato and
seasonal vegetables.
Dessert – Rich chocolate ganache and caramel
tart with vanilla bean ice cream.
Day 7
Lunch – Homecooked thin based pizza’s with a variety of toppings (guests can choose in
advance)
Dinner – Grilled lobster with a garlic butter sauce, served on a bed of Caribbean style rice
and spicy mango salsa.
Dessert – Caribbean flambé rum spiced pineapple served with coconut ice cream.



Season | 2 PAX |
---|
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
Additional Rate Details:
Day Charter Rate: $9,500 - 8 Hrs
For less than a week please divide the weekly rate by 6 and multiply by the number of days required.
High season rates apply to November 15 through April 15 as well as Thanksgiving, Christmas, New Years, Easter and other holidays
35% APA is standard.
A crew gratuity is customarily between 15% and 20%, and is given at the charterer’s discretion.
A security deposit may be requested for corporate charters.
Tax Status:
VAT and/or local taxes applicable according to the cruising area: ie. Bahamas bookings charged at 14% (TAX/VAT)
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.