Home | Yachts | PRINCESS MILA



  • 49,000 / Week
  • 59,000 (High Weekly Price)
  • 49,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Summer Port: Bahamas
  • Speed: 13 KN Knots/Hr
  • 8 Guests
  • 4 Cabins
  • 1 King
  • 3 Queen
  • 4 Showers
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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  • Size: 67.00 Ft
  • Beam: 32.3
  • Draft: 4
  • Engine: 2x Volvo Penta 480 HP
  • AC: Full
  • Year Built: 2022
  • Builder: Fountaine Pajot
  • Tender: 2022 Highfield Sport 460 4.6 m length 60 HP Honda, 9 px
  • • 1 x Li6 Electric foil cruiser
  • • 3 x Nautica Navtech 1 sea scooters
  • • 2 X SUP(Stand up paddle boards)
  • • 1 x Tandem kayak + cooler & rack
  • • 1 x Port & Starboard lounge area with backseat couches + magnetic
  • • waterproof music bluetooth speaker set
  • • 1 x Tandem towing tube
  • • 1 x Wakeboard
  • • 8 x Pool noodles
  • • 2 x Trawling rods
  • • 2 x Light tackle rods (BoRom, top water & reef fishing)
  • • Extra Accessories – Trawling, Top water lures, hooks, sinkers &
  • • general fishing tackle
  • • 2 x Sea Archer Hawaiian slings
  • • Bat & Ball
  • • American football
  • • Frisbee
  • • Boules
  • • Children’s sand toys
  • Sun bum sunscreen
  • Kiehl's toiletries
  • Crate and Barrel Linens
  • Robes
  • Slippers
  • Private safe
  • Satellite internet
  • WiFi connection on board
  • I-Pod hookup
  • Samsung 44" x 25" TV in Salon
  • TCL SC52 36" TV in Master


4 Double cabins; 1 King sized bed and 3 Queen sized beds. Sleeps 8 guests.

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

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. 

Fresh pastries/muffins
Fresh fruit platter 
Cereals/Muesli/Granola available on request
Eggs to order (accompanied with 
Main Breakfast entrée available each day
Sample entrees include:
Fresh Pancakes (Blueberry, Banana, Chocolate Chip) with berry compote and maple 
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 

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 
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 
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. 

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