ANDIAMO Yacht Charter
Yacht Description
ANDIAMO yacht is a 92.00 ft long motor yacht monohull and spends the summer season in Bahamas, USA - Florida East Coast and winter season in Bahamas, USA - Florida East Coast. It was built by Symbol Yachts in 2010. A refit was done in 2023. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 1 king cabin, 1 queen cabin, 1 twin cabin.
The motor yacht features Engines are 2 x MTU (12V 2000 M93) 1,800HP engines .
Accommodation
Cabin Breakdown
ANDIAMO Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Refit
ANDIAMO yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
69,000
to
69,000
13,800 to
20,700
82,800 to 89,700
Discounts outside the main season are common.
7 day charter
34,500
to
34,500
6,900 to
10,350
41,400 to 44,850
Standard charter rate, base for all calculations.
3 day charter
17,250
to
17,250
3,450 to
5,175
20,700 to 22,425
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
34,500 / 6 * 3 days = 17,250
1 day charter
5,750
to
6,900
1,150 to
1,725
6,900 to 8,625
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 69,000 to 69,000 | 13,800 to 20,700 | 82,800 to 89,700 | Discounts outside the main season are common. | |
7 day charter | 34,500 to 34,500 | 6,900 to 10,350 | 41,400 to 44,850 | Standard charter rate, base for all calculations. | |
3 day charter | 17,250 to 17,250 | 3,450 to 5,175 | 20,700 to 22,425 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 34,500 / 6 * 3 days = 17,250 | |
1 day charter | 5,750 to 6,900 | 1,150 to 1,725 | 6,900 to 8,625 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 34,500
High season rate: 34,500
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
For less than a week please divide the weekly rate by 6
Confirm Repositioning Fees with CA prior to confirming total dollar amounts with client.
Repositioning Fees will be based on the location of vessel and the desired charter area.
35-40% APA is standard (40% for short term charters)
Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax
Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests with a pull out bed located in the Main Salon for an additional rate of $8,000/per week.
Day Charter Rate:
$8,000 for 8 hours
$6,000 for 6 hours
$4,000 for 4 hours
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
For less than a week please divide the weekly rate by 6
Confirm Repositioning Fees with CA prior to confirming total dollar amounts with client.
Repositioning Fees will be based on the location of vessel and the desired charter area.
35-40% APA is standard (40% for short term charters)
Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax
Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests with a pull out bed located in the Main Salon for an additional rate of $8,000/per week.
Day Charter Rate:
$8,000 for 8 hours
$6,000 for 6 hours
$4,000 for 4 hours
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Ooni Pizza Oven
Traeger BBQ Smoker (cooker)
Lynx Sedona BBQ
Crew
Crew Information
Captain
Chef
Mate/Stew
Captain: Josh Turner
Captain Josh Turner:
Captain Josh grew up around the Seattle area of the Pacific Northwest. The rivers he learned to salmon fish on were seasonal but plentiful and stocked full of silver salmon. Since then his experience has taken him all over the country and world. One of his first experiences as a Captain was running a boat out of Lahaina, Maui. Windjammer cruises kept his days full of Humpback whales and beautiful Hawaiian sunsets.
From here he went across the globe to Alaska and the Seward area. Where he enjoyed the serene beauty of the same whales breeching, Bald Eagles and running a sport fishing boat. During this part of his life Josh was a successful captain and landed lots of Pacific Salmon, Pacific Halibut, Lingcod and sea bass. From Alaska to Newport Beach California, where Captain Josh worked with Sunseekers Yachts for eight years in and out of the Newport area. But Josh needed warmer water and more fun in the sun, so off to Virgin Islands He was the captain for excursion boats from St Thomas to Virgin Gorda. There were plenty of opportunities here for Josh to expand his fishing for Ahi and sail fish.
From Maui to Alaska to Virgin Islands to Florida and The Bahamas. Captain Josh found his place in the world. Great cruising in the Bahamas and places to explore. The Bahamas are a place to get in the heat of all the action, to the quiet Otter Islands and Bahamian vibe and culture. Florida and the Florida Keys, what more can you say, all the great things in one spot. Captain Josh is a certified SCUBA diver, free diver fisherman and loves to go Lobstering when he can. He Loves the water and finds happiness introducing people to his favorite things!
Mate John McCabe:
John started in the marine industry back in 1992 working dinner cruises in Seward, Alaska as a deck hand.
After moving to Maui, Hawaii in 1994, he continued his marine experience operating 5-star sunset dinner cruises aboard a 100 foot 3-masted
schooner. A move to Milwaukee Wisconsin in 1997 shifted his marine education to the
competitive world of Great Lakes regattas and sailboat racing, while owning and
operating a full-service restaurant and brewery near the Marina. After 17 years of
Great Lakes sailing experience, John moved to Southeast Florida in 2014 and
continues to enjoy catering to guests on board private Miami Yacht charters and Fort
Lauderdale fishing expeditions on M/V Andiamo.
John is currently is working towards his USCG Captain’s license to further his career in
the Marine industry
Chenaé van Niekerk:
Chenaé began her culinary career at an early age. She discovered her passion and started working for an Advanced Food and Wine Degree, she worked in the kitchens of top‐rated restaurants and catering companies. In 2014, she brought her culinary expertise to the maritime industry. As a chef she travelled the Mediterranean Sea, Asia, Malaysia, Maldives, Singapore, the US, and the Caribbean. Catering for guests from U.S., Belgium, Italy, England, France, Australia, Arabian, and Scandinavian countries, her focus is on healthy, tasteful food, ensuring the nutritional benefits of each meal.
Chef Chenae’s dedication to her craft and preparing exceptional international menus, combined with her health coach certification; uniquely qualifies her to expertly prepare a menu suited to make our guests time aboard Andiamo a delicious one. In her spare time Chenae enjoys riding horses and all types of water activities. She is a certified diver and has been able to test the worlds waters. She also enjoys a good book and relaxing.
Menu
DAY
1
LUNCH
Vietnamese Rice Paper Rolls
with Langoustines, Avocado, Beansprouts and Fresh Coriander
served with a Sweet Soy Lime dip.
Maki Sushi Rolls with Marinated Tofu
Asian Style Salad with Rice Noodles, Mango, Coriander and a Ginger Soy Dressing
Sesame Seared Tuna
Crispy Duck Confit off the Bone with a Sesame Soy Sauce
Mango and Lime Fool with Fresh Cherries and a Sweet Sesame Bisque
DINNER
Carrot and Lemongrass Coconut Soup
Grilled Sea Bass Fillet on White Truffle Risotto with Crispy Ricotta Zucchini Flower on a Green Pea and Lemongrass Coulis
Fondant au Chocolate on a fresh Strawberry and Melon Salad with Tangerine Coulis
DAY 2
LUNCH
Cold Mediterranean style Octopus Salad
Beetroot Cured Soho Salmon With whipped Horse Radish and Yuzu Mayo
Light Cesar Salad with Parmesan Crisps and Garlic Rosemary Croutons
Grilled Monkfish with Mediterranean Herbs and Curry Mayonnaise
Grilled Chicken Ballotine wrapped in Parma Ham on Sautéed Spinach and Pepperdew & Pineapple Chutney
Vanilla Panna Cotta with Cinnamon Infused Forest Berry Coulis
DINNER
Trilogy of Red Tuna with Wakame Salad and Wasabi Crème Fraiche
Grilled Saint Peter Fish Filet on a Bed of Parsnip Mousseline and Confit Cherry Tomatoes with Steamed Baby Vegetables and a Lemon Thyme Foam
Baked Cheese Cake with Cherry Ragù and Fresh Berries
DAY 3
LUNCH
Greek Salad with Marinated Feta and Vintage Balsamic Dressing
Grilled Peach and Spinach Salad with Herb Goats Cheese and Candies Wallnuts
Sweet Potato Duchess
Grilled Smokey Sweet Corn on the Cob
Grilled Filet Turbot with Smoked Bell Pepper Coulis
Sous Vide Butter Lobster with Yuzu and Pickled Vegetables
Slow Roasted Rack of Lamb with Red Wine and Rosemary Jus
Toblerone Mouse on Strawberry Carpaccio with Fresh Berries and White Chocolate Cointreau Coulis
DINNER
Caprese Salad with Marinated Bocconcini, Avocado and Ciabatta Shavings
Grilled Rib eye with Pomme Anna, Steamed Baby Vegetables, Caramelized Baby Beetroot
and Confit Cherry Tomatoes
Rhubarb and Apple Crumble with Vanilla Ice cream and Fresh Berries
DAY 4
LUNCH
Coconut Thai Noodle Soup with grilled Langoustines
Rice Noodle, Courgette, Carrot and Daikon Salad with Asian Dressing
Asian Baby Spinach, Mango and Sesame Salad
Crispy Prawn and Ginger Spring Rolls with Sweet Chilli Soy Sauce
Poke Bowls with Fresh Salmon, Tuna, Edamame, Poached Egg and
A selection of home-made Asian Dressings
Melon with Mango Sorbet, Passion fruit Coulis and Almond Tuiles
DINNER
Prawn and Avocado Roulade with citrus segments, Orange gel and Lemon dressing
Seared Tuna on a bed of Sautéed Vegetables and Chilli Cashew Egg Noodles
Crème Brule with Cinnamon Ice Cream, Passion Fruit Coulis and fresh Berries
DAY 5
LUNCH
Roasted Tomato and Jalapeno Soup with home-made Grilled Flatbread
Grilled BBQ Fall-Off-The-Bone Beef Short Rib
Grilled Ginger and Lime Prawn Skewers
Orzo Pesto Salad with Avocado and Crispy Beetroot
Tangy Potato Salad with Perfectly cooked Eggs and Truffle Dust
Wilted Kale Salad with Dried Cranberries, Crispy Carrots, Pecan Nut and Mustard Dressing
Home Made Tiramisu
DINNER
Crispy Prawn Cocktail Salad
A variation of Freshly Made Sushi
Coconut and Chocolate Mousse
DAY 6
LUNCH
Beef and Jalapeño Sliders
Chicken Sliders with Parmesan Crisps and Smokey Bacon
Grilled Octopus, Jalapeno Hummus, Mango Salsa with Rocket Salad
Home-Made Triple Cooked French Fries
Pesto Pearl Cous Cous Salad
Tabbouleh Lentil Salad
Wine Poached Pear Salad with Parma Ham and Pecan Nuts
Peppermint Crisp Tart
DINNER
Cucumber Carpaccio with seared Scallops and Blackened Cherry Tomatoes
Seared Salmon with Pickled Onion & Cucumber, Burnt Leeks and Yogurt Dill Sauce
Apple Phyllo Tart with Vanilla Ice Cream
DAY 7
LUNCH
Cardamom Butternut Soup
Steamed Mussels with Lemongrass and Garlic Sauce
Home Made Truffle French Fries
Lime & Prawn Lettuce Wraps with Sriracha Mayonnaise
Cucumber Chilli Salad with Pine Nuts and Lime Dressing
Crispy Sushi Rice Balls served with a Sweet Soy Sauce
Thai Peanut Leaf Salad with Radish, Dill and Red Onion
Green Tea Ice Cream with Home-made Cardamom Shortbread
DINNER
Home-made Crab Ravioli with Charred Broccolini, Bone Broth, Fennel Syrup and Coriander Oil
Grilled Cod with Crispy Parsnips, Celeriac Puree, Herb Pesto, Date Chutney and Lime Jelly
Persimmon Panna Cotta with Quince Jelly and Fresh Berries and Walnut Praline.
Reviews
Thank you so much for everything. From the ice cold towels, to the amazing rum filled pina colodas, to coming back to the boat to a spotless room - you truly are the best! I will miss having you help me find anything I can’t find and I will definitely miss my freshly steamed pillow case! If you ever want to come to Houston and live with me, you always have a place to stay!
CAROL-
I will miss waking up to an incredible breakfast every morning. There’s truly nothing better than your cheesy eggs!!! You are truly Gordon Ramsay level skilled. The best food I have ever had! And lets not forget the miso glazed fish! I wish I could eat that everyday! I will miss you so much! Thank you for everything and keeping our bellies & heart happy.”
Thank you for a top of class experience. The Andiamo has to be my favorite live aboard ever. I can’t wait to see y’all again.
God Bless & Be Safe”
Thank you for an amazing week! Everything was absolutely perfect. You all took incredible care of us. Your attention to detail is the best we have ever seen. Thank you for being so flexible with our every changing schedule. We have no doubt that we will see you all again on the Andiamo. No other boat or crew could ever meet the bar that you have set.
God bless you all and until next time - WHOA NELLY!”
Thank you for an amazing trip! Great Food, Great accommodations, amazing experience! You guys were wonderful!”
Thank you all so much for all that you did to make this week so special for us. We Will always have such great memories and I have no doubt that this will not be our last charter with you !!!
Until next time...xoxo”
We had an amazing week and felt right at home. Josh, Chris, and Chef Nell made it very memorable and easy. The food and service was top notch.
Andiamo is a great boat! The crew makes her shine!
Atlantis, Elenthra, Stanley Key, Governors Bay, lost of diving & kiting, Highbourne and back home. We hope to visit again!
Personally, I loved the trip! Seeing sharks was amazing and a little scary. But making a new friend Amelie (Ahm-ah-lee). Her birthday is close to mine too! My favorite day was New Year’s Eve and New Year’s Day because: First boat sleepover day, swirlie temples, and when West and Amelie got their scuba certifications!
Amazing time on Andiamo!
Gallery
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- wpcf_ac: Full
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- wpcf_internet: Onboard WIFI
- wpcf_generator:
- wpcf_engines: Engines are 2 x MTU (12V 2000 M93) 1,800HP
- wpcf_year: 2010
- wpcf_builder: Symbol Yachts
- wpcf_accommodation: 1 Master Suite with King, 1 VIP, 1 Twin that is convertible to a Queen. Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests in the main salon by lowering the table to make a double bed for an additional weekly rate of $8,000.<br /> <br />
- currency: USD
- yachtCurrencySymbol: $
- property_price: 34500
- mo_price: 34500
- wpcf_high_price: 34500
- wpcf_price_details: A minimum of 7 nights is required for bookings over Christmas or NYE. High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted. For less than a week please divide the weekly rate by 6 Confirm Repositioning Fees with CA prior to confirming total dollar amounts with client. Repositioning Fees will be based on the location of vessel and the desired charter area. 35-40% APA is standard (40% for short term charters) Tax Status: VAT and/or local taxes applicable according to the cruising area ie. Bahamas = 14% total VAT/Tax Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests with a pull out bed located in the Main Salon for an additional rate of $8,000/per week. Day Charter Rate: $8,000 for 8 hours $6,000 for 6 hours $4,000 for 4 hours Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
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- wpcf_menu: <p style="text-align: center;"><strong>DAY 1<br /></strong><strong>LUNCH<br /></strong>Vietnamese Rice Paper Rolls with Langoustines, Avocado, Beansprouts and Fresh Coriander</p> <p style="text-align: center;">served with a Sweet Soy Lime dip.</p> <p style="text-align: center;">Maki Sushi Rolls with Marinated Tofu</p> <p style="text-align: center;">Asian Style Salad with Rice Noodles, Mango, Coriander and a Ginger Soy Dressing</p> <p style="text-align: center;">Sesame Seared Tuna</p> <p style="text-align: center;">Crispy Duck Confit off the Bone with a Sesame Soy Sauce</p> <p style="text-align: center;">Mango and Lime Fool with Fresh Cherries and a Sweet Sesame Bisque</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Carrot and Lemongrass Coconut Soup</p> <p style="text-align: center;">Grilled Sea Bass Fillet on White Truffle Risotto with Crispy Ricotta Zucchini Flower on a Green Pea and Lemongrass Coulis</p> <p style="text-align: center;">Fondant au Chocolate on a fresh Strawberry and Melon Salad with Tangerine Coulis</p> <p style="text-align: center;"><strong>DAY 2</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Cold Mediterranean style Octopus Salad</p> <p style="text-align: center;">Beetroot Cured Soho Salmon With whipped Horse Radish and Yuzu Mayo</p> <p style="text-align: center;">Light Cesar Salad with Parmesan Crisps and Garlic Rosemary Croutons</p> <p style="text-align: center;">Grilled Monkfish with Mediterranean Herbs and Curry Mayonnaise</p> <p style="text-align: center;">Grilled Chicken Ballotine wrapped in Parma Ham on Sautéed Spinach and Pepperdew & Pineapple Chutney</p> <p style="text-align: center;">Vanilla Panna Cotta with Cinnamon Infused Forest Berry Coulis</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Trilogy of Red Tuna with Wakame Salad and Wasabi Crème Fraiche</p> <p style="text-align: center;">Grilled Saint Peter Fish Filet on a Bed of Parsnip Mousseline and Confit Cherry Tomatoes with Steamed Baby Vegetables and a Lemon Thyme Foam</p> <p style="text-align: center;">Baked Cheese Cake with Cherry Ragù and Fresh Berries</p> <p style="text-align: center;"><strong>DAY 3</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Greek Salad with Marinated Feta and Vintage Balsamic Dressing</p> <p style="text-align: center;">Grilled Peach and Spinach Salad with Herb Goats Cheese and Candies Wallnuts</p> <p style="text-align: center;">Sweet Potato Duchess</p> <p style="text-align: center;">Grilled Smokey Sweet Corn on the Cob</p> <p style="text-align: center;">Grilled Filet Turbot with Smoked Bell Pepper Coulis</p> <p style="text-align: center;">Sous Vide Butter Lobster with Yuzu and Pickled Vegetables</p> <p style="text-align: center;">Slow Roasted Rack of Lamb with Red Wine and Rosemary Jus</p> <p style="text-align: center;">Toblerone Mouse on Strawberry Carpaccio with Fresh Berries and White Chocolate Cointreau Coulis</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Caprese Salad with Marinated Bocconcini, Avocado and Ciabatta Shavings</p> <p style="text-align: center;">Grilled Rib eye with Pomme Anna, Steamed Baby Vegetables, Caramelized Baby Beetroot</p> <p style="text-align: center;">and Confit Cherry Tomatoes</p> <p style="text-align: center;">Rhubarb and Apple Crumble with Vanilla Ice cream and Fresh Berries</p> <p style="text-align: center;"><strong>DAY 4</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Coconut Thai Noodle Soup with grilled Langoustines</p> <p style="text-align: center;">Rice Noodle, Courgette, Carrot and Daikon Salad with Asian Dressing</p> <p style="text-align: center;">Asian Baby Spinach, Mango and Sesame Salad</p> <p style="text-align: center;">Crispy Prawn and Ginger Spring Rolls with Sweet Chilli Soy Sauce</p> <p style="text-align: center;">Poke Bowls with Fresh Salmon, Tuna, Edamame, Poached Egg and</p> <p style="text-align: center;">A selection of home-made Asian Dressings</p> <p style="text-align: center;">Melon with Mango Sorbet, Passion fruit Coulis and Almond Tuiles</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Prawn and Avocado Roulade with citrus segments, Orange gel and Lemon dressing</p> <p style="text-align: center;">Seared Tuna on a bed of Sautéed Vegetables and Chilli Cashew Egg Noodles</p> <p style="text-align: center;">Crème Brule with Cinnamon Ice Cream, Passion Fruit Coulis and fresh Berries </p> <p style="text-align: center;"><strong>DAY 5</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Roasted Tomato and Jalapeno Soup with home-made Grilled Flatbread</p> <p style="text-align: center;">Grilled BBQ Fall-Off-The-Bone Beef Short Rib</p> <p style="text-align: center;">Grilled Ginger and Lime Prawn Skewers</p> <p style="text-align: center;">Orzo Pesto Salad with Avocado and Crispy Beetroot</p> <p style="text-align: center;">Tangy Potato Salad with Perfectly cooked Eggs and Truffle Dust</p> <p style="text-align: center;">Wilted Kale Salad with Dried Cranberries, Crispy Carrots, Pecan Nut and Mustard Dressing</p> <p style="text-align: center;">Home Made Tiramisu </p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Crispy Prawn Cocktail Salad</p> <p style="text-align: center;">A variation of Freshly Made Sushi</p> <p style="text-align: center;">Coconut and Chocolate Mousse</p> <p style="text-align: center;"><strong>DAY 6</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Beef and Jalapeño Sliders</p> <p style="text-align: center;">Chicken Sliders with Parmesan Crisps and Smokey Bacon</p> <p style="text-align: center;">Grilled Octopus, Jalapeno Hummus, Mango Salsa with Rocket Salad</p> <p style="text-align: center;">Home-Made Triple Cooked French Fries</p> <p style="text-align: center;">Pesto Pearl Cous Cous Salad</p> <p style="text-align: center;">Tabbouleh Lentil Salad</p> <p style="text-align: center;">Wine Poached Pear Salad with Parma Ham and Pecan Nuts</p> <p style="text-align: center;">Peppermint Crisp Tart</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Cucumber Carpaccio with seared Scallops and Blackened Cherry Tomatoes</p> <p style="text-align: center;">Seared Salmon with Pickled Onion & Cucumber, Burnt Leeks and Yogurt Dill Sauce</p> <p style="text-align: center;">Apple Phyllo Tart with Vanilla Ice Cream</p> <p style="text-align: center;"><strong>DAY 7</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Cardamom Butternut Soup</p> <p style="text-align: center;">Steamed Mussels with Lemongrass and Garlic Sauce</p> <p style="text-align: center;">Home Made Truffle French Fries</p> <p style="text-align: center;">Lime & Prawn Lettuce Wraps with Sriracha Mayonnaise</p> <p style="text-align: center;">Cucumber Chilli Salad with Pine Nuts and Lime Dressing</p> <p style="text-align: center;">Crispy Sushi Rice Balls served with a Sweet Soy Sauce</p> <p style="text-align: center;">Thai Peanut Leaf Salad with Radish, Dill and Red Onion</p> <p style="text-align: center;">Green Tea Ice Cream with Home-made Cardamom Shortbread</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Home-made Crab Ravioli with Charred Broccolini, Bone Broth, Fennel Syrup and Coriander Oil</p> <p style="text-align: center;">Grilled Cod with Crispy Parsnips, Celeriac Puree, Herb Pesto, Date Chutney and Lime Jelly</p> <p style="text-align: center;">Persimmon Panna Cotta with Quince Jelly and Fresh Berries and Walnut Praline. </p> <p style="text-align: center;"> </p>
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- wpcf_other_entertainment: Ooni Pizza Oven<br /> Traeger BBQ Smoker (cooker)<br /> Lynx Sedona BBQ<br />
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- wpcf_twincabins: 1
- wpcf_pullmancabins: 0
- wpcf_refit: 2023
- wpcf_deck_shower: Yes
- wpcf_bimini: 0
- wpcf_voltages:
- wpcf_homecountry: Greece
- wpcf_fuel: 34
- cruising_speed: 10
- max_speed: 20
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Highfield Sport 460 with a 90 VMAX Yamaha<br /> 3-person 1000cc Waverunner<br /> * Fishing gear:<br /> - 5 PENN International 30s<br /> - LP for deep dropping as well as a dolphin both electric reels.<br /> - Tons of light tackle as well as casting rods.<br /> - Penns are used for trolling or shallow bottom fishing.<br /> *Capable of catching all species.<br /> 3 pax blowup disc towable and other various towables.<br /> Snorkel Equipment for 10<br /> Adult card games & Poker set<br /> Xbox Games<br /> Starlink";s:19:"yachtOtherEntertain";s:81:"Ooni Pizza Oven<br /> Traeger BBQ Smoker (cooker)<br /> Lynx Sedona BBQ<br /> ";s:16:"yachtCommunicate";s:17:"Starlink <br /> ";s:15:"yachtSummerArea";s:33:"Bahamas, USA - Florida East Coast";s:15:"yachtWinterArea";s:33:"Bahamas, USA - Florida East Coast";s:12:"yachtShowers";s:1:"3";s:15:"yachtWashBasins";s:1:"4";s:10:"yachtHeads";s:1:"4";s:18:"yachtElectricHeads";s:1:"4";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:10504:"<p style="text-align: center;"><strong>DAY 1<br /></strong><strong>LUNCH<br /></strong>Vietnamese Rice Paper Rolls with Langoustines, Avocado, Beansprouts and Fresh Coriander</p> <p style="text-align: center;">served with a Sweet Soy Lime dip.</p> <p style="text-align: center;">Maki Sushi Rolls with Marinated Tofu</p> <p style="text-align: center;">Asian Style Salad with Rice Noodles, Mango, Coriander and a Ginger Soy Dressing</p> <p style="text-align: center;">Sesame Seared Tuna</p> <p style="text-align: center;">Crispy Duck Confit off the Bone with a Sesame Soy Sauce</p> <p style="text-align: center;">Mango and Lime Fool with Fresh Cherries and a Sweet Sesame Bisque</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Carrot and Lemongrass Coconut Soup</p> <p style="text-align: center;">Grilled Sea Bass Fillet on White Truffle Risotto with Crispy Ricotta Zucchini Flower on a Green Pea and Lemongrass Coulis</p> <p style="text-align: center;">Fondant au Chocolate on a fresh Strawberry and Melon Salad with Tangerine Coulis</p> <p style="text-align: center;"><strong>DAY 2</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Cold Mediterranean style Octopus Salad</p> <p style="text-align: center;">Beetroot Cured Soho Salmon With whipped Horse Radish and Yuzu Mayo</p> <p style="text-align: center;">Light Cesar Salad with Parmesan Crisps and Garlic Rosemary Croutons</p> <p style="text-align: center;">Grilled Monkfish with Mediterranean Herbs and Curry Mayonnaise</p> <p style="text-align: center;">Grilled Chicken Ballotine wrapped in Parma Ham on Sautéed Spinach and Pepperdew & Pineapple Chutney</p> <p style="text-align: center;">Vanilla Panna Cotta with Cinnamon Infused Forest Berry Coulis</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Trilogy of Red Tuna with Wakame Salad and Wasabi Crème Fraiche</p> <p style="text-align: center;">Grilled Saint Peter Fish Filet on a Bed of Parsnip Mousseline and Confit Cherry Tomatoes with Steamed Baby Vegetables and a Lemon Thyme Foam</p> <p style="text-align: center;">Baked Cheese Cake with Cherry Ragù and Fresh Berries</p> <p style="text-align: center;"><strong>DAY 3</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Greek Salad with Marinated Feta and Vintage Balsamic Dressing</p> <p style="text-align: center;">Grilled Peach and Spinach Salad with Herb Goats Cheese and Candies Wallnuts</p> <p style="text-align: center;">Sweet Potato Duchess</p> <p style="text-align: center;">Grilled Smokey Sweet Corn on the Cob</p> <p style="text-align: center;">Grilled Filet Turbot with Smoked Bell Pepper Coulis</p> <p style="text-align: center;">Sous Vide Butter Lobster with Yuzu and Pickled Vegetables</p> <p style="text-align: center;">Slow Roasted Rack of Lamb with Red Wine and Rosemary Jus</p> <p style="text-align: 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Spring Rolls with Sweet Chilli Soy Sauce</p> <p style="text-align: center;">Poke Bowls with Fresh Salmon, Tuna, Edamame, Poached Egg and</p> <p style="text-align: center;">A selection of home-made Asian Dressings</p> <p style="text-align: center;">Melon with Mango Sorbet, Passion fruit Coulis and Almond Tuiles</p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Prawn and Avocado Roulade with citrus segments, Orange gel and Lemon dressing</p> <p style="text-align: center;">Seared Tuna on a bed of Sautéed Vegetables and Chilli Cashew Egg Noodles</p> <p style="text-align: center;">Crème Brule with Cinnamon Ice Cream, Passion Fruit Coulis and fresh Berries </p> <p style="text-align: center;"><strong>DAY 5</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Roasted Tomato and Jalapeno Soup with home-made Grilled Flatbread</p> <p style="text-align: center;">Grilled BBQ Fall-Off-The-Bone Beef Short Rib</p> <p style="text-align: center;">Grilled Ginger and Lime Prawn Skewers</p> <p style="text-align: center;">Orzo Pesto Salad with Avocado and Crispy Beetroot</p> <p style="text-align: center;">Tangy Potato Salad with Perfectly cooked Eggs and Truffle Dust</p> <p style="text-align: center;">Wilted Kale Salad with Dried Cranberries, Crispy Carrots, Pecan Nut and Mustard Dressing</p> <p style="text-align: center;">Home Made Tiramisu </p> <p style="text-align: center;"><strong>DINNER</strong></p> <p style="text-align: center;">Crispy Prawn Cocktail Salad</p> <p style="text-align: center;">A variation of Freshly Made Sushi</p> <p style="text-align: center;">Coconut and Chocolate Mousse</p> <p style="text-align: center;"><strong>DAY 6</strong></p> <p style="text-align: center;"><strong>LUNCH</strong></p> <p style="text-align: center;">Beef and Jalapeño Sliders</p> <p style="text-align: center;">Chicken Sliders with Parmesan Crisps and Smokey Bacon</p> <p style="text-align: 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</p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6826/6826menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6826/6826menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6826/6826menu3.jpg";s:13:"yachtMenu4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6826/6826menu4.jpg";s:13:"yachtMenu5Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6826/6826menu5.jpg";s:13:"yachtMenu6Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6826/6826menu6.jpg";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"3";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:3:"Yes";s:16:"yachtCrewPetType";s:0:"";s:16:"yachtCaptainName";s:12:"Josh Turner ";s:18:"yachtCaptainNation";s:9:"American ";s:16:"yachtCaptainBorn";s:1:"0";s:15:"yachtCaptainLic";s:0:"";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:7:"English";s:13:"yachtCrewName";s:13:"Johnny McCabe";s:14:"yachtCrewTitle";s:4:"Mate";s:15:"yachtCrewNation";s:9:"American ";s:15:"yachtCrewYrBorn";s:1:"0";s:12:"yachtCrewLic";s:0:"";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:3742:"Captain Josh Turner: <br /> Captain Josh grew up around the Seattle area of the Pacific Northwest. The rivers he learned to salmon fish on were seasonal but plentiful and stocked full of silver salmon. Since then his experience has taken him all over the country and world. One of his first experiences as a Captain was running a boat out of Lahaina, Maui. Windjammer cruises kept his days full of Humpback whales and beautiful Hawaiian sunsets. <br /> From here he went across the globe to Alaska and the Seward area. Where he enjoyed the serene beauty of the same whales breeching, Bald Eagles and running a sport fishing boat. During this part of his life Josh was a successful captain and landed lots of Pacific Salmon, Pacific Halibut, Lingcod and sea bass. From Alaska to Newport Beach California, where Captain Josh worked with Sunseekers Yachts for eight years in and out of the Newport area. But Josh needed warmer water and more fun in the sun, so off to Virgin Islands He was the captain for excursion boats from St Thomas to Virgin Gorda. There were plenty of opportunities here for Josh to expand his fishing for Ahi and sail fish. <br /> From Maui to Alaska to Virgin Islands to Florida and The Bahamas. Captain Josh found his place in the world. Great cruising in the Bahamas and places to explore. The Bahamas are a place to get in the heat of all the action, to the quiet Otter Islands and Bahamian vibe and culture. Florida and the Florida Keys, what more can you say, all the great things in one spot. Captain Josh is a certified SCUBA diver, free diver fisherman and loves to go Lobstering when he can. He Loves the water and finds happiness introducing people to his favorite things! <br /> <br /> Mate John McCabe:<br /> John started in the marine industry back in 1992 working dinner cruises in Seward, Alaska as a deck hand. <br /> After moving to Maui, Hawaii in 1994, he continued his marine experience operating 5-star sunset dinner cruises aboard a 100 foot 3-masted<br /> schooner. A move to Milwaukee Wisconsin in 1997 shifted his marine education to the<br /> competitive world of Great Lakes regattas and sailboat racing, while owning and<br /> operating a full-service restaurant and brewery near the Marina. After 17 years of<br /> Great Lakes sailing experience, John moved to Southeast Florida in 2014 and<br /> continues to enjoy catering to guests on board private Miami Yacht charters and Fort<br /> Lauderdale fishing expeditions on M/V Andiamo.<br /> John is currently is working towards his USCG Captain’s license to further his career in<br /> the Marine industry<br /> <br /> Chenaé van Niekerk:<br /> Chenaé began her culinary career at an early age. She discovered her passion and started working for an Advanced Food and Wine Degree, she worked in the kitchens of top‐rated restaurants and catering companies. In 2014, she brought her culinary expertise to the maritime industry. As a chef she travelled the Mediterranean Sea, Asia, Malaysia, Maldives, Singapore, the US, and the Caribbean. Catering for guests from U.S., Belgium, Italy, England, France, Australia, Arabian, and Scandinavian countries, her focus is on healthy, tasteful food, ensuring the nutritional benefits of each meal.<br /> Chef Chenae’s dedication to her craft and preparing exceptional international menus, combined with her health coach certification; uniquely qualifies her to expertly prepare a menu suited to make our guests time aboard Andiamo a delicious one. In her spare time Chenae enjoys riding horses and all types of water activities. She is a certified diver and has been able to test the worlds waters. She also enjoys a good book and relaxing.<br /> ";s:14:"yachtCrewPhoto";s:0:"";s:13:"yachtCrew1Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6826/6826crew1.jpg";s:13:"yachtCrew2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6826/6826crew2.jpg";s:13:"yachtCrew3Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht6826/6826crew3.jpg";s:13:"yachtCrew4Pic";s:0:"";s:13:"yachtCrew5Pic";s:0:"";s:13:"yachtCrew6Pic";s:0:"";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:12:"Josh Turner ";s:14:"yachtCrew2Name";s:19:"Chenaé van Niekerk";s:14:"yachtCrew3Name";s:11:"John McCabe";s:14:"yachtCrew4Name";s:0:"";s:14:"yachtCrew5Name";s:0:"";s:14:"yachtCrew6Name";s:0:"";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"Captain";s:15:"yachtCrew2Title";s:4:"Chef";s:15:"yachtCrew3Title";s:9:"Mate/Stew";s:15:"yachtCrew4Title";s:0:"";s:15:"yachtCrew5Title";s:0:"";s:15:"yachtCrew6Title";s:0:"";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:13:"United States";s:13:"yachtHomePort";s:19:"Fort Lauderdale, FL";s:14:"yachtWBasePort";s:15:"Bahamas, Nassau";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:2:"FL";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:59:"Vessel is available for Charter in Florida and The Bahamas.";s:10:"yachtTerms";s:5:"+ ALL";s:13:"yachtCaptOnly";s:0:"";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:10:"US Gall/Hr";s:10:"yachtRange";s:3:"700";s:11:"yachtPermit";s:1:"1";s:12:"yachtLicense";s:1:"1";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:3:"Yes";s:10:"yachtSatTv";s:3:"Yes";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:0:"";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:0:"";s:16:"yachtBrokerNotes";s:126:"Brokers who are members of MYBA, CYBA, and/or AYCA will receive 15% commission. All other brokers will receive 12% commission.";s:10:"yachtNumGC";i:8;s:13:"yachtGC1Title";s:24:"Charter Guest June 2021 ";s:8:"yachtGC1";s:321:""What an amazing trip! We had a blast with you, [client names]. We came away with so many lasting memories that tis impossible to list them all (but of note” [client name]’s Jetski jail break and seeing the green flash!) They say a picture is worth a thousand words, so... [picture collage of guests].” ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:24:"Charter Guest July 2021 ";s:8:"yachtGC2";s:809:"“KATIE- <br /> Thank you so much for everything. From the ice cold towels, to the amazing rum filled pina colodas, to coming back to the boat to a spotless room - you truly are the best! I will miss having you help me find anything I can’t find and I will definitely miss my freshly steamed pillow case! If you ever want to come to Houston and live with me, you always have a place to stay! <br /> <br /> CAROL- <br /> I will miss waking up to an incredible breakfast every morning. There’s truly nothing better than your cheesy eggs!!! You are truly Gordon Ramsay level skilled. The best food I have ever had! And lets not forget the miso glazed fish! I wish I could eat that everyday! I will miss you so much! Thank you for everything and keeping our bellies & heart happy.” ";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:13:"yachtGC3Title";s:23:"Charter Guest July 2021";s:8:"yachtGC3";s:213:"“Josh John Carol Katie <br /> Thank you for a top of class experience. The Andiamo has to be my favorite live aboard ever. I can’t wait to see y’all again. <br /> God Bless & Be Safe”";s:10:"yachtGC3P1";s:0:"";s:10:"yachtGC3P2";s:0:"";s:10:"yachtGC3P3";s:0:"";s:13:"yachtGC4Title";s:23:"Charter Guest July 2021";s:8:"yachtGC4";s:464:"“Josh, John, Carol and Katie- <br /> Thank you for an amazing week! Everything was absolutely perfect. You all took incredible care of us. Your attention to detail is the best we have ever seen. Thank you for being so flexible with our every changing schedule. We have no doubt that we will see you all again on the Andiamo. No other boat or crew could ever meet the bar that you have set. <br /> God bless you all and until next time - WHOA NELLY!” ";s:10:"yachtGC4P1";s:0:"";s:10:"yachtGC4P2";s:0:"";s:10:"yachtGC4P3";s:0:"";s:13:"yachtGC5Title";s:23:"Charter Guest July 2021";s:8:"yachtGC5";s:162:"“Josh, John, Carol & Katie <br /> Thank you for an amazing trip! Great Food, Great accommodations, amazing experience! You guys were wonderful!” ";s:10:"yachtGC5P1";s:0:"";s:10:"yachtGC5P2";s:0:"";s:10:"yachtGC5P3";s:0:"";s:13:"yachtGC6Title";s:23:"Charter Guest July 2021";s:8:"yachtGC6";s:267:"“Josh, John and Carol, <br /> Thank you all so much for all that you did to make this week so special for us. We Will always have such great memories and I have no doubt that this will not be our last charter with you !!! <br /> Until next time...xoxo” ";s:10:"yachtGC6P1";s:0:"";s:10:"yachtGC6P2";s:0:"";s:10:"yachtGC6P3";s:0:"";s:13:"yachtGC7Title";s:25:"Charter Guest August 2022";s:8:"yachtGC7";s:233:""Dear Josh, John and Becky; Could not have asked for a better 5 days than the days on Andiamo. Snorkeling, fishing and toying on jet-skis never gets old. Great crew, great food, fun memories. Hope to do it again... Exumas next time."";s:10:"yachtGC7P1";s:0:"";s:10:"yachtGC7P2";s:0:"";s:10:"yachtGC7P3";s:0:"";s:13:"yachtGC8Title";s:37:"Charter Guest New Year's Tanden 2022";s:8:"yachtGC8";s:775:"Andiamo! Let’s Go!<br /> <br /> We had an amazing week and felt right at home. Josh, Chris, and Chef Nell made it very memorable and easy. The food and service was top notch.<br /> Andiamo is a great boat! The crew makes her shine! <br /> Atlantis, Elenthra, Stanley Key, Governors Bay, lost of diving & kiting, Highbourne and back home. We hope to visit again!<br /> <br /> Personally, I loved the trip! Seeing sharks was amazing and a little scary. But making a new friend Amelie (Ahm-ah-lee). Her birthday is close to mine too! My favorite day was New Year’s Eve and New Year’s Day because: First boat sleepover day, swirlie temples, and when West and Amelie got their scuba certifications! <br /> <br /> Amazing time on Andiamo! <br /> ";s:10:"yachtGC8P1";s:0:"";s:10:"yachtGC8P2";s:0:"";s:10:"yachtGC8P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:33:"AYCA Uinspected passenger vessel";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:13:"United States";s:16:"yachtInsHomeport";s:16:"Fort Lauderdale ";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:0:"";s:14:"yachtConPhone2";s:0:"";s:14:"yachtConPhone3";s:0:"";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:30:"charter@blueoceansyachting.com";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:20:"Blue Oceans Yachting";s:16:"yachtManagerName";s:7:"Ami Ira";s:17:"yachtManagerPhone";s:15:"1-954 -462-4624";s:16:"yachtManagerToll";s:14:"1-800-319-9082";s:17:"yachtManagerEmail";s:30:"charter@blueoceansyachting.com";}
- location_details: Vessel is available for Charter in Florida and The Bahamas.
- helipad: No
- sailing_instructor:
- lengthm: 28.00 m
- consumption: 34
- consumption_units: US Gall/Hr
- yachtRange: 700
- price_details: A minimum of 7 nights is required for bookings over Christmas or NYE. High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted. For less than a week please divide the weekly rate by 6 Confirm Repositioning Fees with CA prior to confirming total dollar amounts with client. Repositioning Fees will be based on the location of vessel and the desired charter area. 35-40% APA is standard (40% for short term charters) Tax Status: VAT and/or local taxes applicable according to the cruising area ie. Bahamas = 14% total VAT/Tax Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests with a pull out bed located in the Main Salon for an additional rate of $8,000/per week. Day Charter Rate: $8,000 for 8 hours $6,000 for 6 hours $4,000 for 4 hours Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: charter@blueoceansyachting.com
- ca: Blue Oceans Yachting
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/6826/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:17:"Starlink <br /> ";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:30:"Various lures and gear. *See m";s:4:"rods";s:2:"10";s:16:"deep_sea_fishing";s:3:"Yes";}
- flag: United States
- captain_nation: American
- crew_nationality: American
- jacuzzi:
- jetski: 1
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1724860358
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> Charter Guest June 2021 </div><div class='clr'></div><div style='text-align:left;'>"What an amazing trip! We had a blast with you, [client names]. We came away with so many lasting memories that tis impossible to list them all (but of note” [client name]’s Jetski jail break and seeing the green flash!) They say a picture is worth a thousand words, so... [picture collage of guests].” </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Charter Guest July 2021 </div><div class='clr'></div><div style='text-align:left;'>“KATIE- <br /> Thank you so much for everything. From the ice cold towels, to the amazing rum filled pina colodas, to coming back to the boat to a spotless room - you truly are the best! I will miss having you help me find anything I can’t find and I will definitely miss my freshly steamed pillow case! If you ever want to come to Houston and live with me, you always have a place to stay! <br /> <br /> CAROL- <br /> I will miss waking up to an incredible breakfast every morning. There’s truly nothing better than your cheesy eggs!!! You are truly Gordon Ramsay level skilled. The best food I have ever had! And lets not forget the miso glazed fish! I wish I could eat that everyday! I will miss you so much! Thank you for everything and keeping our bellies & heart happy.” </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Charter Guest July 2021</div><div class='clr'></div><div style='text-align:left;'>“Josh John Carol Katie <br /> Thank you for a top of class experience. The Andiamo has to be my favorite live aboard ever. I can’t wait to see y’all again. <br /> God Bless & Be Safe”</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Charter Guest July 2021</div><div class='clr'></div><div style='text-align:left;'>“Josh, John, Carol and Katie- <br /> Thank you for an amazing week! Everything was absolutely perfect. You all took incredible care of us. Your attention to detail is the best we have ever seen. Thank you for being so flexible with our every changing schedule. We have no doubt that we will see you all again on the Andiamo. No other boat or crew could ever meet the bar that you have set. <br /> God bless you all and until next time - WHOA NELLY!” </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Charter Guest July 2021</div><div class='clr'></div><div style='text-align:left;'>“Josh, John, Carol & Katie <br /> Thank you for an amazing trip! Great Food, Great accommodations, amazing experience! You guys were wonderful!” </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Charter Guest July 2021</div><div class='clr'></div><div style='text-align:left;'>“Josh, John and Carol, <br /> Thank you all so much for all that you did to make this week so special for us. We Will always have such great memories and I have no doubt that this will not be our last charter with you !!! <br /> Until next time...xoxo” </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Charter Guest August 2022</div><div class='clr'></div><div style='text-align:left;'>"Dear Josh, John and Becky; Could not have asked for a better 5 days than the days on Andiamo. Snorkeling, fishing and toying on jet-skis never gets old. Great crew, great food, fun memories. Hope to do it again... Exumas next time."</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> Charter Guest New Year's Tanden 2022</div><div class='clr'></div><div style='text-align:left;'>Andiamo! Let’s Go!<br /> <br /> We had an amazing week and felt right at home. Josh, Chris, and Chef Nell made it very memorable and easy. The food and service was top notch.<br /> Andiamo is a great boat! The crew makes her shine! <br /> Atlantis, Elenthra, Stanley Key, Governors Bay, lost of diving & kiting, Highbourne and back home. We hope to visit again!<br /> <br /> Personally, I loved the trip! Seeing sharks was amazing and a little scary. But making a new friend Amelie (Ahm-ah-lee). Her birthday is close to mine too! My favorite day was New Year’s Eve and New Year’s Day because: First boat sleepover day, swirlie temples, and when West and Amelie got their scuba certifications! <br /> <br /> Amazing time on Andiamo! <br /> </div><div class='clr'></div> </div>
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