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PRINCESS MILA

$49,000 - $59,000 / WEEK
PRINCESS MILA - 20
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4 Double cabins; 1 King sized bed and 3 Queen sized beds. Sleeps 8 guests.

BUILT/REFIT
YEAR
2022
YACHT
LENGTH
67 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
$49,000
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 Buys
Nation: South African
Born: 1992
License: SAMSA, STCW, ENG1, RYA, AEC 1 & 2, VHF, PADI, Ellis & Associ
Languages: English
Cook/Stewardess
Ruby Field
Nation: British
Born: 1992
License: STCW, ENG1, RYA, PADI, Ellis & Associates Lifeguard Certific
Captain Reinhard Buys

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. 

Guest Review, March 31, 2024
Guys, I had such an incredible time! Top notch crew! Thank you for putting up with my bull**** humor, hehe. Each one of you is a great human! Thank you for Taking Care of me! See you guys in the keys!
Guest Review, March, 2024
To the best crew ever - Reiny, Chené & Ruby - Thank you for an unforgettable trip in the Exumas!! A Spring break adventure we will cherish for many years. We hope to see you again soon! Lots of Love
Guest Review, March, 2024
Thank you for a most delightful trip with the most AMAZING hospitality, cuisine and kind, caring, spirit aboard the PRINCESS MILA. The delight and passion you have your livelihood shows in all that you do, to make the experience here with you in the BAHAMAS, Cat Island & George Town. A memory of a lifetime! We are truly grateful and wish you all the Best and you continue to make more memories for others to ENJOY!
Guest Review, March, 2024
Thank you so much, such a wonderful experience. What an amazing crew, you guys made the whole trip extra lovely. We will miss you. Thank you for taking care of us. Hope to repeat this amazing adventure. :) Words can not express the "feelings" and gratitude I have for the Princess Mila crew. What a wonderful 2 weeks! XOXO
Guest Review, March, 2024
Thank you Reiny, Ruby & Chené - This has been a wonderful 1st experience for me! so far to add new wonderful things to my life.
Guest Review , April, 2024
Words cannot express my gratitude immense joy and Amazement for my entire experience here on Princess Mila! I have lived and holidayed on many boats. Princess Mila is by far my favorite! I love everything she has to offer! From the layout, amenities, toys... However... the best part, Ruby, Chené & Reiny!! What a lovely crew! they made me feel so welcomed immediately. By the time I left I feel as though they are family. They are so accommodating, great at anticipating my desires before I even know!! Awesome meals, Amazing mixologists, so very attentive to cleanliness The amenities and toiletries are everything you could need or want! I just can't say enough. I will end this sadly but with anticipation of my next visit on Princess Mila with my new Family. XOXO
Guest Review, April, 2024
Chené, Ruby & Reiny, Thank you for your warm hospitality and all of the wonderful meals and cocktails. Smooth sailing and follow high seas! The BEST CREW!
Client Review: Princess Mila (11.25 .2023 -11.28.2023)
Thank you to the Princess Mila team! From the onset of our journey we are embraced with outstanding hospitality and a commitment to ensuring the most memorable experience for our charter. And, wow, did they deliver! Each day unfolded with enchanting locations - picture private beaches, sandbanks and abundant snorkeling opportunities. Its challenging to articulate the beauty of what we saw, savored, and encountered, words wouldn't do it justice. Captain Reinhard and his exceptional team exuded professionalism making us feel secure and well, informed throughout. ruby, with her culinary expertise, treated us to incredible meals and cocktails, adding in that extra sparkle to our trip. Thank so much for an unforgettable adventure! With Love - Manha & Viraj
Rates are Plus Expenses
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
Vessel based in Nassau, Bahamas, available for charter year round.

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 Buys
Nation: South African
Born: 1992
License: SAMSA, STCW, ENG1, RYA, AEC 1 & 2, VHF, PADI, Ellis & Associ
Languages: English
Cook/Stewardess
Ruby Field
Nation: British
Born: 1992
License: STCW, ENG1, RYA, PADI, Ellis & Associates Lifeguard Certific
Captain Reinhard Buys

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. 

Guest Review, March 31, 2024
Guys, I had such an incredible time! Top notch crew! Thank you for putting up with my bull**** humor, hehe. Each one of you is a great human! Thank you for Taking Care of me! See you guys in the keys!
Guest Review, March, 2024
To the best crew ever - Reiny, Chené & Ruby - Thank you for an unforgettable trip in the Exumas!! A Spring break adventure we will cherish for many years. We hope to see you again soon! Lots of Love
Guest Review, March, 2024
Thank you for a most delightful trip with the most AMAZING hospitality, cuisine and kind, caring, spirit aboard the PRINCESS MILA. The delight and passion you have your livelihood shows in all that you do, to make the experience here with you in the BAHAMAS, Cat Island & George Town. A memory of a lifetime! We are truly grateful and wish you all the Best and you continue to make more memories for others to ENJOY!
Guest Review, March, 2024
Thank you so much, such a wonderful experience. What an amazing crew, you guys made the whole trip extra lovely. We will miss you. Thank you for taking care of us. Hope to repeat this amazing adventure. :) Words can not express the "feelings" and gratitude I have for the Princess Mila crew. What a wonderful 2 weeks! XOXO
Guest Review, March, 2024
Thank you Reiny, Ruby & Chené - This has been a wonderful 1st experience for me! so far to add new wonderful things to my life.
Guest Review , April, 2024
Words cannot express my gratitude immense joy and Amazement for my entire experience here on Princess Mila! I have lived and holidayed on many boats. Princess Mila is by far my favorite! I love everything she has to offer! From the layout, amenities, toys... However... the best part, Ruby, Chené & Reiny!! What a lovely crew! they made me feel so welcomed immediately. By the time I left I feel as though they are family. They are so accommodating, great at anticipating my desires before I even know!! Awesome meals, Amazing mixologists, so very attentive to cleanliness The amenities and toiletries are everything you could need or want! I just can't say enough. I will end this sadly but with anticipation of my next visit on Princess Mila with my new Family. XOXO
Guest Review, April, 2024
Chené, Ruby & Reiny, Thank you for your warm hospitality and all of the wonderful meals and cocktails. Smooth sailing and follow high seas! The BEST CREW!
Client Review: Princess Mila (11.25 .2023 -11.28.2023)
Thank you to the Princess Mila team! From the onset of our journey we are embraced with outstanding hospitality and a commitment to ensuring the most memorable experience for our charter. And, wow, did they deliver! Each day unfolded with enchanting locations - picture private beaches, sandbanks and abundant snorkeling opportunities. Its challenging to articulate the beauty of what we saw, savored, and encountered, words wouldn't do it justice. Captain Reinhard and his exceptional team exuded professionalism making us feel secure and well, informed throughout. ruby, with her culinary expertise, treated us to incredible meals and cocktails, adding in that extra sparkle to our trip. Thank so much for an unforgettable adventure! With Love - Manha & Viraj
Rates are Plus Expenses
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
Vessel based in Nassau, Bahamas, available for charter year round.

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.
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