Mahina 3

€18,000 - €23,000 / per Week

Top Overview Features Crew Rates Mahina 3 CHARTER GUEST REVIEWS
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OVERVIEW

Eighth CNB 66, built in 2018, Mahina 3 is a yacht with a modern design. Her fluid, well-proportioned lines conceal luminous interior volumes for exceptional living on board. Her unique style redefines the concept of the large family yacht, with a size ideal for accessing secluded bays and coves. With her "Levanter" ambience, walnut woodwork and light oak floors, Mahina 3 sleeps up to 6 in 3 en-suite cabins, with air-conditioning and private control. The saloon is spacious and bright, with panoramic front and side windows, large hull portholes and deck hatches for panoramic views. The sofa on the starboard side is adjustable, and the telescopic table on the port side can seat up to 8 guests. The exterior is just as comfortable, with a table that also telescopes to transform the cockpit into a sunbathing area. Mahina 3 reflects the values for which CNB yachts are renowned: quality, elegance and performance. The promise of magnificent cruising in the Mediterranean.

LAYOUT

SPECIFICATIONS

  • Length
    70.00 Ft
    21.00 m
  • Yacht Type Sail
  • Guests 6 maximum
  • Cabins 3
  • Crew 2
  • Summer W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
CONTACT A CHARTER BROKER

Holiday: 2026 SUMMER SEASON June & September : € 20'000 July and August: € 23'000 Mid May & October : € 18'000 APA : 25% French VAT : 20% Italian VAT : 22% One week minimum required - Minimum of 5 days on request and depending on existing bookings LESS THAN 7 NIGHT CHARTERS: For 6 nights divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

FEATURES

Learn more about Mahina 3

  • Accommodations
  • Entertainment
  • Guest Amenities

  • 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

  • Gear Snorkel Yes

    Wake Board Yes

    Fishing Gear Yes

    Stand Up Paddle 1

    Sea Scooter Yes

    Dinghy Williams Sportjet 3,45 m

    Dinghy Hp 90 Hp

    Dinghy Pax 6

    Swim Platform yes

  • Bimini Yes

    Ac Full

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Your Crew

CAPTAIN Damien Quichaud & CHEF / STEW Audrey Laniel


Damien has extensive sailing and private charter experience.
Professional since 2002, he is equally at home as a captain on units such as Swan 70 and 80, Privilège 60, as on 25m classics for regattas such as Les Voiles de St Tropez or Antigua Sailing Week
Damien will share his experience with you and bring you to the most beautiful anchorages in the Mediterranean, in complete safety.

Audrey focused her career on sailing as soon as she arrived in New Zealand in 2005. She began her sailing training by competing in regattas in Auckland Harbour; then, having caught the sailing bug, she obtained her ‘RYA Offshore Yachtmaster’ qualification, a British sailing certificate. She embarked as a professional skipper/crew member for the first time in 2007 in Brazil. Since then, she has gained a wealth of experience and absolutely love her job.
Audrey worked as a head waitress in a French fine-dining restaurant in New Zealand, and as a chef on units from 50 to 76 feet .Reliable and conscientious, she speaks fluent English and Spanish. You can count on her to take good care of you, as your taste buds and your eyes
Audrey also holds a D.E.S.S. (Diploma of Higher Studies in International Trade) and an MA in Applied Foreign Languages for International Trade (L.E.A.C.I.)


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CUISINE

Other sample menus are available upon request
DAY 1:

LUNCH

  • Pesto, tomato, and pine nuts cake
  • Carrot tagliatelle with parmesan and green sauce, grilled red mullet
  • Lavender caramel peach skewers

DINNER

  • Swordfish carpaccio with lime
  • Duck breast strips glazed with peanuts, sesame vegetables and new potatoes
  • Banana caramel verrine (Banoffee style)

DAY 2:

LUNCH

  • Roasted apricot with fresh goat cheese
  • Thai beef salad with coriander, mint, and peanuts
  • Roasted pineapple with spices and coconut ice cream

DINNER

  • Asparagus and pea soup with poached egg
  • Seafood risotto
  • Peach tiramisu

DAY 3:

LUNCH

  • Melon, prosciutto, and arugula pesto
  • Grilled chicken with yogurt-coriander sauce and tabbouleh red cabbage, pomegranate, and raspberry
  • Fig tart

DINNER

  • Mini tartlet with three peppers and chorizo
  • Pollock with young carrots and buckwheat crumble
  • Passion fruit mousse

DAY 4:

LUNCH

  • Eggplant caviar
  • Salmon tartare with lemon and pink pepper, quinoa with asparagus
  • Cherry pistachio cake

DINNER

  • Mesclun salad with bacon and red fruits
  • Roasted veal with sage and summer vegetables
  • Spiced honey rice pudding

DAY 5:

LUNCH

  • Vegetables with lemon yogurt sauce
  • Scamorza cheese with figs and smoked duck breast
  • Moroccan-style orange salad

DINNER

  • Shrimp, lamb’s lettuce, and citrus salad
  • Provençal-style Artichoke, grilled prawns with garlic and parsley, sweet chili pepper wheat
  • Lemon brownie

DAY 6:

LUNCH

  • Watermelon, mint, and feta verrine
  • Dorade ceviche with gooseberries, roasted zucchini with brousse cheese
  • Strawberry tart

DINNER

  • Goat cheese, fig, and prosciutto panna cotta
  • Chicken with lemon, saffron, honey, and saffron-thyme confit carrots, bulgur
  • Mascarpone cream with citrus and pistachio crumble

DAY 7:

LUNCH

  • Cucumber soup
  • Tuna tataki with soba noodles and grilled vegetables
  • Raspberry millefeuille

DINNER

  • Melon soup with coppa chips
  • Grilled octopus with mashed potatoes and chorizo sauce
  • Roasted figs with rosemary and lemon

Mahina 3 REVIEWS

Dec 21st - 28th 2024 - St Marteen

Our week aboard Mahina was fantastic !

Sept 7th - 14th 2024 - St Tropez / Nice

A delighted voyage we will always remember

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Post Charter Survey

  • Home Sweet Home!

    Now that you're back, we would love to hear your feedback on your charter vacation, especially while it's fresh in your mind.
    Vacations fade. That's why we need to have so many of them. 😊