Power Catamaran

Caribbean / Bahamas

PRINCESS MILA

Name: PRINCESS MILA
Brand: Fountaine Pajot
Price: 45000 USD
Availability: InStock

FOUNTAINE PAJOT

Priced from: $45,000 / week

2022

Year Built

67'

Length

Cabins

Heads

Guests

*Note: Cabins only reference guest cabins and does not reflect crew cabins. See cabin plan below for more detail.

Welcome to PRINCESS MILA

Captain Andriy Reva, a certified RYA Yachtmaster Ocean, directs PRINCESS MILA's operations with the precision of an engineer. Over 45,000 nautical miles of command experience informs a meticulous approach to navigation and guest comfort. This level of oversight ensures the yacht operates with inherent reliability. The vessel's capability supports focused exploration, particularly in regions such as Sardinia, celebrated for its diverse coastlines. Chef Kseniia Reva, with 35,000 nautical miles of culinary experience, crafts menus rooted in Mediterranean traditions. Her focus on individual preferences guarantees tailored dining. Stew/Mate Weronika Łazicka complements this with refined service standards, honed in luxury hospitality, ensuring seamless guest spaces and operational support. This dedicated crew delivers a refined experience, prioritizing quiet comfort and attentive service across all environments.

The Team

Meet the crew

Andriy (Andrew) Reva

Captain

Kseniia (Xena) Bryzhakhina

Chef

Weronika Łazicka

Stew/Mate

Andriy (Andrew) Reva

Captain

Andriy (Andrew) Reva - Captain Captain Andriy (Andrew) Reva hails from Ukraine, bringing a rich tapestry of experiences to the maritime world. With an impressive sailing career spanning over 45,000 nautical miles, he has transformed his life's journey from engineering and real estate development to becoming a distinguished RYA Yachtmaster Ocean certified captain.

Transitioning to professional yachting in 2015, Andriy discovered his true calling on the open waters. His professional background as an engineer and real estate developer has instilled in him a meticulous approach to navigation and guest experience. When not at the helm, he pursues his passion for spearfishing and free-diving, embodying the adventurous spirit of a true seafarer.

Captain Reva is dedicated to elevating the charter experience on PRINCESS MILA to unprecedented heights. His mission is to transform each voyage into an extraordinary, unforgettable journey that exceeds every guest's expectations. With his combination of technical expertise, local knowledge, and genuine passion for hospitality, he is committed to ensuring that every moment aboard PRINCESS MILA is nothing short of magical. From carefully curated itineraries to personalized service, Captain Reva will go above and beyond to create a charter experience that is not just a trip, but a once-in-a-lifetime adventure.

He prioritizes guest comfort, vessel quality, culinary excellence, crew professionalism, and carefully selected charter regions. Among his favorite destinations, Sardinia holds a special place in his heart—an island that captivates with its diverse bays, Caribbean-like turquoise waters, and the irresistible allure of authentic Italian cuisine.

Kseniia (Xena) Bryzhakhina

Chef

Kseniia (Xena) Reva - Chef Aboard the magnificent PRINCESS MILA, Chef Kseniia brings over 35,000 nautical miles of maritime culinary expertise. Her journey from baking pastries in her grandmother’s kitchen to creating sophisticated crème brûlées aboard luxury yachts embodies her passion for cooking. For Kseniia, cooking is an art form and a journey. She views each dish as a canvas, blending flavors with precision and exploring global cuisines. Rooted in Central and Eastern European traditions and deeply in love with Mediterranean flavors, she’s a self-taught chef who transformed natural talent into professional expertise.

On PRINCESS MILA, she crafts culinary magic while finding joy in designing florals and plants. The Mediterranean remains her greatest inspiration—a region she knows intimately, captivated by its diversity and rich history.

Her Recipe for an Exceptional PRINCESS MILA Charter: Kseniia ensures unique experiences through meticulous attention to detail, with a focus on guest preferences. She prioritizes crew professionalism, genuine hospitality, dedicated service, and an unwavering pursuit of quality in every aspect of the charter.

Chef Kseniia’s ultimate goal? Creating memories aboard PRINCESS MILA so extraordinary that guests can’t wait to return. Weronika Łazicka – Stew / Mate Weronika joins Princess Mila with a bright, positive energy and a lifelong passion for the sea. Originally from Poland, she has gained hands-on yachting experience across the Mediterranean, Atlantic, and Caribbean, working in both interior and deck roles. From assisting with anchoring, docking, and tender operations to maintaining immaculate guest spaces and supporting onboard service, she brings versatility, resilience, and a strong team spirit to life at sea.

Her background in luxury hospitality in Switzerland and France has refined her attention to detail, guest interaction, and service standards, while certifications including STCW, ENG1, and inland skipper training provide a solid maritime foundation. Fluent in Polish and English, Weronika enjoys creating a warm, welcoming atmosphere for guests and ensuring every detail contributes to a smooth and memorable charter experience. Energetic, adaptable, and always ready for new challenges, Weronika is proud to be part of the Princess Mila team. Whether supporting the interior, assisting on deck, or helping guests feel at home on the water, she brings enthusiasm, professionalism, and genuine care to every voyage.

Weronika Łazicka

Stew/Mate

Profile pending.

Onboard Experience

Culinary & Dining

Sample Menu

Breakfast

Fresh pastries/muffins

Fresh fruit platter

Cereals/Muesli/Granola available on request

Eggs to order (accompanied with

bacon/sausage/toast)

Main Breakfast entrée available each day

Sample entrees include:

Fresh Pancakes (Blueberry, Banana, Chocolate Chip) with berry compote and maple

syrup

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

potatoes

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

salad

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

advance)

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.

PRINCESS MILA Gallery

Layout & Accommodations

Cabin plan

Expansive accommodations perfectly tailored for your charter experience.

Charter rates

Winter Season	Priced from: $45,000 / Week
Summer Season	Priced from: $49,000 / Week

Interactive Availability

Browse month-by-month. Select any open date to initiate an enquiry.

Available

On Hold

Booked

Open Booking Windows

The following windows are currently available. You can request a charter of any length (5-night minimum) within these open windows.

On Board

Tender: Highfield Sport 4600 (60 Hp)Nox WaverunnerStand Up PaddleboardsSea ScootersFishing GearYacht Offers Rendezvous Diving Only- Tender: 2022 Highfield Sport 460 4.6 M Length 60 Hp Honda, (9 Pax)- 1 X Li6 Electric Foil Cruiser