Yacht Description

PERSEVERANCE 3 yacht is a 95.00 ft long motor yacht monohull and spends the summer in New England and winter season in Bahamas, Florida. It was built by Sunseeker in 2017. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 2 double cabins, 2 twin cabins.

The motor yacht features MTU & KOHLER engines .


Each of the two twin staterooms can convert to queens beds, making PERSEVERANCE 3 perfect for five couples.







Built by

€65,000 - $77,000

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: Yes
Nude: No
Crew Pets: No
Guest Pets: No
Number Dine In: Yes
Water Maker: Yes
Ice Maker: Yes
Number Of Dvds: BlueRay
Board Games: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Number Of Port Hatches: Yes
Crew Smokes: No
Children Ok: Yes

Price Details

Price from: €65,000

High season rate: $77,000

Half-Day Rate - $9,000
Full-Day Rate - $12,500


Tube: Yes
Guests: 10
Pref Pickup: Naples, FL
Draft: 7
Cruising Speed: 20 knots
Helipad: No
Maxspeed: 26 knots
Other Pickup: Newport, Boston, Sag Harbor
Built: 2017
Cabins: 5
King: 1
Queen: 2
Double: 2
Twin: 2
Showers: 5
Heads: 6
Electric Heads: 6
Jacuzzi: Yes


BBQ: Yes
AC: Full
Internet: Onboard WIFI



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 1
Kayaks 1 Pax: 2
Kayaks 2 Pax: 0
Dinghy Hp: 115
Floating Mats: Yes
Dinghy Pax: 10
Swim Platform: 1
Water Skis Adult: Yes
Boarding Ladder: Yes Scuba/Stern
Water Skis Kids: Yes
Sailing Dinghy:
Jet Skis: 2
Beach Games: Yes
Wave Runners: 0
Fishing Gear: Yes
Kneeboard: No
Fishing Gear Type:
Windsurfer: 0
Rods: 4
Snorkel Gear: Yes
Underwater Camera: Yes
Scurfer: 0
Underwater Video: Yes
Wake Board: No


Crew Information

Captain: Jim Berube

Captain Jim Berube
A “captain’s captain,” Jim grew up on the waters of New England and is a true sailor at heart. He’s cruised the east and west coast of Florida and knows the waters like the back of his hand whether you’re cruising the Bahamas or Florida. When he’s not on the water he spends time exploring the America’s in his RV so he can tell you all about his adventures cross country. Prior to being a captain on a charter yacht he had his own engineering business and he’s able to carry that expertise to the yachting world. He’s considered to be very versatile, outgoing and friendly and he has garnered a reputation for keeping his boats in impeccable condition both in the guest areas and below deck.

First Mate Ross Berlinghof
Ross grew up on the island of Bequia in the Grenadines. He’s skilled in diving and is a P.A.D.I. Divemaster. Other skills include bottom cleaning, varnishing, navigation, wash downs, compounding, sailing and watch keeping. He’s worked at various positions since 2011 and has spent many summers in Maine and winters in the Caribbean. He’s always eager in helping the guests with water sports and exploration activities. He’s known to be very friendly, easy going and hard working.

Stewardess Kate Klingelhofer
Kate grew up in Camden, Maine and has a background in hospitality management. In addition she’s done yacht varnishing, line handling, tender driving and cooking. She’s developed a love and passion for the water over the past four years as she worked on PERSEVERANCE 2, APOGEE, JOVANNI and ISLAND GIRL. She enjoys serving others, has an eye for detail and a laid back attitude making her a perfect addition to any yacht. Taking care of people is second nature to Kate given her background in the hospitality field. She has a great personality, is a hard worker and enjoys the new experiences and challenges of the yachting world.

Chef - freelance


This is a sample menu we prepared for a family of 6 (crew of 3) on their trip to Key West

Day 1

Welcome drink Key Lime Margarita or key lime drink with vodka…or drink of choice

Lunch - Stuffed chicken breasts, over a salad with kale, greens, fruit and nuts and quinoa, gazpacho soup, bread sticks

Dinner - sautéed shrimp over spinach / artichoke pasta, dinner salad and cauliflower cheese bread/ dinner rolls (cloud bread) sautéed in garlic butter & olive oil and lemon with fresh parmigiana cheese.

Dessert- key lime tarts or some other key lime dessert lemon bars

***daily breakfasts options…yogurt, fresh fruit, fresh juice, coffee / tea, toast, bagels, peanut butter and jelly, cream cheese or butter topping, oatmeal, pancakes, omelets, eggs your way, poached, hard/ soft boiled, avocado toast, cereal, cottage cheese***

Day 2

Breakfast - eggs in muffin tins made with sliced ham, veggies and cheese, sliced avocado and tomato slices with fresh fruit and yogurt, Cinnamon’s, fresh pastries, hash browns, keto cloud bread for special guest

Lunch - PF Chang’s chicken lettuce wraps or pork slider sandwiches with coleslaw / baby burger sliders with tater tots

Appetizers- cheese and cracker board, veggies and dip (hummus, edamame, spinach artichoke)

Dinner - fillets with risotto, dinner salad and dinner rolls

Dessert- chocolate covered strawberries with cool whip dip,

Godiva chocolate parfait with raspberries or strawberries

Day 3

Breakfast - eggs benedict on English muffins, and Canadian bacon

Lunch - everyone off for excursions... (guys fishing/ girls on a pedicure/lunch)

Crew meal- sautéed pepper / onions and steak or chicken fajitas with refried beans, chips and salsa

Appetizers-deviled eggs, mini meat balls

Dinner - blackened -fresh caught fish on top of steamed spinach& onions and stacked on top of mashed potato, dinner salad, Caribbean salsa to top fish

Dessert-brownies with / without vanilla ice cream on top

Day 4

Breakfast - fruit crepes, pancakes, breakfast sandwiches, breakfast sausage/ bacon, eggs to order

Lunch - fish tacos with all the fixings, beans and rice, quesadillas (make it yourself bowls or shells)

Appetizers- tuna sushi in ice cream cones, shrimp cocktail

Dinner - out to dinner @ Duval reservations at 7:00

Crew (3) chicken and pasta with salad

Day 5

Breakfast - salmon, bagels, croissants, cream cheese, prosciutto, fresh fruit, pancakes, potato pancakes with sour cream

Lunch - falafel with lemon tahini and a Greek salad, with pita bread and sliced tomato / or lunch meat and cheese rolls with pigs in a blanket…light lunch before they depart to airport/ crew meal

Day 6

Guests leave         

Alternate meals:

Breakfast - Frittata

Lunch - lunch meat and cheese wraps / sandwiches with chips

Tuna/ chicken salad on bed of lettuce with avocado and tomato/ cold pasta salad

Conch salad




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