2018 Hargrave 100' (30.48 m) Motoryacht
Fort Lauderdale, Florida, United States
MB3
Flag of Registry: United States
- Motor Yachts
- Power
- Used
- Diesel
- Fiberglass Hull
| FEATURES: |
|---|
| Four full suites sleeps 8 |
| 3rd Crew cabin for charter sleeps 5 |
| Widebody salon with tall windows |
| great for liveaboard |
| Three year extended warranty |
Guests: 8 | Cabins: 4
$ 6,950,000 USD
€ 6,528,857 Euros
$ 9,565,813 CAD
£ 5,590,837 GBP
$ 9,565,813 CAD
£ 5,590,837 GBP
Description
The 2018 MB3 is the latest Hargrave to be delivered and has all the right amenities as well as a stellar crew. With the cutting-edge electronics and stunning interior MB III was designed to pamper all your guests with her accommodations including a full beam master with his and hers bath, private VIP stateroom, 2nd VIP stateroom and a twin room that converts to a king stateroom. The exterior space design offers the feel of a much larger yacht with plenty of space to dine al fresco or hang in the hot tub. MB III has all the right toys but if you don’t see one you like just ask and we will make sure it is there in time for your adventure.
Toys
26' World Cat Tender
Kneeboards
Tube
2 Man Kayaks (2)
Standup Paddles (2)
Fishing Gear
Wave Runners (2)
Snorkel gear
Wake Boards
Floating Mats
Beach Games
Menu
MB III SAMPLE MENU
DAY 1
Breakfast
Mixed Fruit Bowl
Fresh Lemon Poppy Muffins
Petite Quiches w/ Red Pepper, Artichokes and Sharp Cheddar
Home fries and Applewood Bacon
Lunch
Chilled Melon and Cucumber Soup w/ Poached Rock Shrimp
Mixed Greens w/ Orange Glazed Chicken Breast Slices
Mandarin Vinaigrette
Cocktail Hour
Assorted Cheese and Fruit Platter
Wild Mushroom Ragout on Herbed Crostini’s
Seven Layer Salmon Wedges
Dinner
Avocado and Belgium Endive w/ Lemon Caper Vinaigrette
Braised Oxtail Bisque
Roasted Local Grouper over Sweet Potato Mash and Poached Green Beans w/ Tahini
Honey Roasted Peach Purée w/ Vanilla Bean Medallions
DAY 2
Breakfast
Platter of Fruit Slices
Warm Mini Croissants with assorted Jams
Creamed Leek Omelets
Sausage Links
Lunch
Roasted Scottish Salmon w/ Lemon Dill Aioli
Mixed Greens w/ Avocado Vinaigrette
Triple Fudge Brownies with Strawberry Sorbet
Cocktail Hour
Cheese and Charcuterie Board
Veggie Crudités with Roasted Red Pepper Hummus
Jumbo Gulf Shrimps poached in Champagne and Ginger w/ Spicy House Sauce
Dinner
Tuna Sashimi over Crispy Rice Noodle and Wakame Salad
Herb Encrusted Australian Lamb Lollipops over poached Turnip Discs, Baby Carrots, wilted Collard Greens and a Mission Fig Glaze
Raspberry Parfaits
DAY 3
Breakfast
Grapefruit Broiled with Honey
Warm Coffee Cake
Orange/Rum infused French Toasts, Strawberries
Nueskes Slab Bacon
Lunch
Beef and Chicken Fajitas
Caramelized Onions and Peppers
Re-Fried Frijoles
Jasmine Rice with Fire Roasted Tomato’s and Onion
Guacamole, Sour Cream, Mild and Hot Pico de Galo
Warm Flour and White Corn Tortillas
Cocktail Hour
Assorted Cheese and Olive Board
Blackened Mahi Chunks with a Sweet Chili Dipping Sauce
Lemongrass Poached Asparagus Spears wrapped in Prosciutto, Truffle Oil
Dinner
Roasted Cauliflower Purée with Osetra Caviar and Parsley Oil
Braised Veal Cheeks over Parsnip and Carrot Frittes, Burgundy Sauce
Seared Chilean Sea Bass over House Made Spinach Pasta, Cubed Sweet Potato, Fish Broth and Mango Chutney
Chocolate Lava Cakes, Crème Anglais and Strawberries
DAY 4
Breakfast
Mixed Fruit Platter
Fresh Blueberry Muffins
Eggs to Order
Zucchini Frittes
Sweetheart Ham
Lunch
Roasted Tomato Bisque with Stone Crab Knuckles
Seared Red Snapper Fillets over Chopped Baby Spinach, Kale, and Red Cabbage
Peach Vinaigrette
Cocktail Hour
Cheese and Charcuterie Board
Petite Filo Cups filled with Ground Lamb, Feta and Spinach
Chilled Spring Rolls stuffed with Shrimp, Zucchini, Yellow Pepper, Red Onion and Soy
Dinner
Seared Salmon Belly over Yukon Mash and Sabayon
Confit of Chicken Thigh with Roasted Red Beet Discs and Snow Peas
Herb Encrusted Pork Medallions Roasted Cauliflower and Carrots with a Wild Mushroom and Dijon Sauce
Cinnamon Butter Glazed Bosc Pears in a Lager Crepe
DAY 5
Breakfast
Diced Mixed Fruit Bowl
Puff Pastry filled with Apples and Nectarines
Crab Cake Benny with a Key Lime Hollandaise
Lunch
Choice of Grilled Shrimp or Grilled Chicken Caesar Salad
Hard Boiled Egg, Lardons, Anchovies, Asiago and Herbed Croutons
Cocktail Hour
Veggie and Cheese Board
Teriyaki Beef Satays
Wahoo Sashimi on a Cucumber Disc, Tabiko Cream and Lemon
Dinner
Seared Day Scallops over Roasted Golden Beet Mash, Pistachio Dust, Butter/Agave Sauce
Crispy Semi Boneless Quail with Wilted Cabbage and Petite Peas, Red Currant Drizzle
Herb Butter Baked Spiny Tail Lobster over Acorn Mash and Bok Choy
Peach Claflotis with Creame Anglais
DAY 6
Breakfast
Bowl of Plain Yogurt with Grapes and Blueberries
Granola and Honey
Bran Muffins
Egg White Omelets with Baby Spinach, Mushrooms and Cheddar
Lunch
Grilled Sirloin Burgers and Hebrew National Hot Dogs
Condiments to suit
Cocktail Hour
Cheese Board
Yellow Tail Snapper Ceviche served with Garlic Pita Crisps and a Wasabi/Avocado Sauce
Gruyere Fondue with Fresh Baguette
Dinner
House made Raviolis stuffed with Stone Crab, Ricotta and Parsley finished with a Lemon/Pinot Grigio Cream and Asiago
Chilled Seafood Medley over Fine Diced cucumber and Avocado
Grass Fed Angus Tenderloin over Turnips and Roasted Asparagus finished with Demi Glaze
Ramekin of Grandmas Custard infused with Maple Syrup
DAY 7
Breakfast
Assorted Melon Wedges
Cinnamon Sugar Pastry Twists
Eggs over Easy on top of House made Corned Beef Hash
Side of hollandaise
Lunch
Conch Ceviche with Mixed Greens
Buttermilk Chicken Strips with Honey Mustard Sauce
Assorted Cookie Tray
Cocktail Hour
Veggie and Cheese Board
Crispy Won Ton Cups filled with Maine Lobster Knuckle and Peanut Thai Sauce
Cucumber slices with Saged Crème Fraiche and Salmon Roe
Dinner
Panko Encrusted Veal Medallions over Fresh Angel Hair and Sherry Glaze
Steak Tartare over Arugula and Black Trumpet Truffle Oil
Seared Chilean Sea Bass with Butternut Purée and Roasted Brussels
Key Lime Pie
Specifications
LOA: 100' 0'' (30.48 Meters)
Type: Power- Used
Year: 2018
Beam: 21'
Draft Max: 5' 11''
Cabins: 4
Sleeps: 8
Twin Berths: 1
Queen Berths: 1
King Berths: 2
Full Beam Master: Yes
Heads: 5
Crew Cabins: 3
Crew Sleeps: 5
Maximum Speed: 24 Knots
Cruise Speed: 21 Knots
Range NMI: 1700
Fuel Type: Diesel
Hull Material: Fiberglass
Hull Finish: Gelcoat
Hull Warranty Date: 10/01/2018
Air Conditioning: Yes
Stabilizers: Standard
Bow Thruster: Yes
Fuel Tank: 3200 Gallons
Fresh Water: 600 Gallons
Holding Tank: 150 Gallons
Gross Tonnage: 181
Displacement: 231500 lbs
Designer: Hargrave Yacht Design
Interior Designer: Yacht Interiors Fort Lauderdale
Builder: Hargrave Custom Yachts
Interior Color: Neutral
Exterior Color: White
Photos click to view all
Multimedia
Engines
Engine 1
- Engine Make: CAT
- Engine Model: C-32 Acert
- Engine Type: Inboard
- Power HP: 1800.00
- Fuel Type: Diesel
- Hours: 1220.00
- Engine Location: Port
Engine 2
- Engine Make: CAT
- Engine Model: C-32 Acert
- Engine Type: Inboard
- Power HP: 1800.00
- Fuel Type: Diesel
- Hours: 1218.00
- Engine Location: Starboard
General Arrangement
Brochure
Floor Plan/Layout
Contact Us
Hargrave Custom Yachts
1887 West State Road 84
Fort Lauderdale FL 33315 USA
Phone: 1-954-463-0555
Toll Free: 1-800-551-9590
Fax: 1-954-463-8621
Email: info@hargrave.org
Website: https://hargravecustomyachts.com
Our company was founded by Jack Hargrave in 1957 in Palm Beach, Florida. In addition to being a Hall of Fame yacht designer best known for his work with builders like Amels, Burger, and Hatteras yachts, Jack Hargrave was also a highly successful yacht broker, as was his father before him.
If you are not familiar with our company, Hargrave Yachts is one of the oldest and most respected yacht brokerage firms in the State of Florida. In addition to being a full-service yacht brokerage organization we maintain an in-house service department that our customers rate as 5-Star.
When most yacht manufacturers put in their own in-house design and engineering departments we made the decision to begin building yachts in the 65’-200’ size range under the Hargrave brand name in 1997. As we tell all our brokerage clients, "If we can't find the perfect boat for you we'll build it!"
Michael DiCondina
1887 West State Road 84
Fort Lauderdale FL 33315 USA
Office: 1-954-463-0555
Toll Free: 1-800-551-9590
Fax: 1-954-463-8621
Cell: 1-954-648-6281
Email: miked@hargrave.org
"Mike D", as he is known throughout the industry, is the president of Hargrave and the spark plug for our Hargrave team. Born in Philadelphia, Penna. and raised in Stuart, Florida, Mike has run every department since joining the company over 20 yrs ago, and helped lead the company to where it is today. Mike lives in Fort Lauderdale with his wife Shelley.