Mahina 3

YACHT TYPE: SAIL YACHTS

Mahina 3

  • 17,000 / Week
  • 25,300 (High Weekly Price)
  • 17,000 (Low Weekly Price)
  • Winter Port: Caribbean Leewards, Caribbean Windwards
  • Summer Port: W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
  • Speed: 12 Knots/Hr
  • 6 Guests
  • 3 Cabins
  • 1 Queen
  • 1 Double
  • 1 Twin
  • 3 Showers
  • Children-Friendly
  • Air Conditioning

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Description

Mahina 3 is a sailing yacht with modern design, built by the French shipyard CNB Bordeaux in 2018. Her flowing and well-proportioned lines conceal bright and comtemporary interiors volume for an outstanding life on board. Her unique style redefines the concept of the large family yacht, with an ideal size for accessing secluded bays and coves. Mahina 3 reflects the values that make the reputation of CNB yachts on all the world’s oceans: quality, elegance and performance.

Specifications

  • Size: 70.00 Ft
  • Beam: 5.51
  • Draft: 2.95
  • Engine: Volvo D4 180 Hp Onan 13,5 KVA
  • AC: Full
  • Year Built: 2018
  • Builder: CNB Bordeaux
  • Cockpit, roof & deck cushions
  • Wine cellar
  • Nespresso machine
  • Reversible air conditioning
  • Washing machine and tumble dryer
  • HI FI yamaha audio system in the salon, cokpit and master cabin

Accommodations

Mahina can accommode up to 6 guests in 3 en-suite cabins: 1 master cabin with Queen bed, 1 double cabin and 1 twin cabin. The Master cabin is placed forward. Behind to the port of the master cabin is the double cabin. The twin cabin is opposite.
All cabins have air conditioning with private controle

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Mahina 3 Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

Other sample menu available upon request
DAY 1:

LUNCH

  • Chickpea, coriander, cumin, and pomegranate salad
  • Fish kefta and Caribbean sautéed vegetables
  • Pineapple carpaccio with vanilla and lime

DINNER

  • Yam and shrimp verrines with ginger
  • Chicken colombo with rice
  • Mango tarte tatin

DAY 2:

LUNCH

  • Cucumber soup
  • Caribbean-styled Thai beef salad
  • Coconut panna cotta with mango and lime coulis

DINNER

  • Watermelon curry
  • Grilled octopus with sweet potato purée and chorizo sauce
  • Banana caramel verrines, banoffee-style

DAY 3:

LUNCH

  • Green banana and avocado salad
  • Pineapple and rum shrimp with stuffed christophine
  • Soursop mousse

DINNER

  • Red cabbage and papaya salad
  • Lamb and ginger meatballs with apricot couscous
  • Chocolate fondant with passion fruit caramel

DAY 4:

LUNCH

  • Banana and lardon flammekueche
  • Island tabbouleh with mango, avocado, sweet chili, crab, and shrimp
  • Tropical tiramisu with pineapple, coconut, and lime

DINNER

  • Pumpkin, coconut, and cashew curry
  • Baked snapper papillote with crunchy vegetables and passion fruit sauce
  • Caribbean apricot and almond pie

DAY 5:

LUNCH

  • Watermelon and bell pepper gazpacho
  • Lemongrass and ginger chicken with noodles, roasted vegetables in sugar cane syrup
  • Passion fruit carrés

DINNER

  • Cucumber, garlic, ginger, and chili salad
  • Tuna tataki with satay sauce, plantain rougail and rice
  • Coconut flan

DAY 6:

LUNCH

  • Savory panna cotta
  • Wahoo tartare with roasted mango, four spices and quinoa
  • Fresh fruit and fromage blanc verrines

DINNER

  • Shrimp, avocado and chadek salad
  • Caramelized pork with honey and pumpkin coconut gratin
  • Sweet potato cake

DAY 7:

LUNCH

  • Crudités crumble
  • Marlin curry, rice with okra and zucchini salad
  • Mango mousse

DINNER

  • Mango, mint, and green onion salad
  • Duck breast with pineapple and shallot chutney, sweet potato, and christophine stir-fry
  • Chocolate and coconut mousse

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