VIVERE

VIVERE Yacht Charter

Yacht Description

VIVERE yacht is a 116.00 ft long motor yacht monohull and spends the summer season in Bahamas, USA - New England, USA - Florida East Coast, USA - South East, USA - North East and winter season in Bahamas, USA - Florida East Coast, USA - South East, USA - Florida West Coast. It was built by Azimut in 2008. A refit was done in 2023. The yacht layout features 5 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 2 twin cabins.

The motor yacht features 2x MTU 16V2000 2,400HP Each engines and a generator.

Accommodation

Spacious Main Salon with full bar area and entertainment center, formal dining forward seating up to 10 guests with custom glass panels. Main Deck: full walk-around to large high bow with upper and lower sunpads, aft deck seating for 10 w/ wet bar and TV. Master King forward on Main deck with large windows, ensuite marble bathroom, Jacuzzi tub, separate shower.

Below Deck: 2 Queens, 2 Twins, spacious entry way TV/DVD/CD

Top Deck: Large dining table with settee seating up to 10 under 2 retractable sunroofs, custom Jacuzzi spa, full wet bar, sunpads and aft lounges.

Cabin Breakdown

King Cabins: 1
Queen Cabins: 2
Twin Cabins: 2

VIVERE Yacht Details

116'

Length

10

Guests

5

Cabins

6

Crew

Azimut

Built by

60,000 - 65,000

Weekly price low-high season

200 US Gall/Hr

Consumption

10-12 knots

Cruising Speed

28

Max. Speed

2023

Refit

VIVERE Charter Price Details

Season Name 2 guests 3 guests 4 guests 5 guests 6 guests 7 guests 8 guests 9 guests 10 guests 11 guests 12 guests
Winter 2022 to 2023 $97,000 $97,000 $97,000 $97,000 $97,000 $98,000 $98,000 $99,000 $99,000 $0 $0
Summer 2023 $75,000 $75,000 $75,000 $75,000 $75,000 $75,000 $75,000 $75,000 $75,000 $0 $0

VIVERE yacht charter price

# of charter days Base Price APA (deposit for provisioning, fuel, docking fees, etc) Total Note
14 day charter 120,000 to 130,000 24,000 to 39,000 144,000 to 169,000 Discounts outside the main season are common.
7 day charter 60,000 to 65,000 12,000 to 19,500 72,000 to 84,500 Standard charter rate, base for all calculations.
3 day charter 30,000 to 32,500 6,000 to 9,750 36,000 to 42,250 The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
60,000 / 6 * 3 days = 30,000
1 day charter 10,000 to 13,000 2,000 to 3,250 12,000 to 16,250 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: 60,000

High season rate: 65,000

Xmas week: $65,000/wk plus all expenses. Must finish no later than Dec 26
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28

Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
4% Bahamas Tax + 10% Bahamas VAT
Local Tax where applicable

Day charters available from $15,000 / 8 hours + expenses.

Accepting AYCA or IYBA Uninspected Agreements.

Xmas week: $65,000/wk plus all expenses. Must finish no later than Dec 26
New Years week: $65,000/wk plus all expenses. Must start no earlier than Dec 28

Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
4% Bahamas Tax + 10% Bahamas VAT
Local Tax where applicable

Day charters available from $15,000 / 8 hours + expenses.

Accepting AYCA or IYBA Uninspected Agreements.

Price Terms

Plus Expenses

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Sat Tv: Yes
Multimedia System: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Water Maker: Yes
Water Capacity: 1200 GPD
Ice Maker: Yes
Board Games: Yes
Sun Awning: Yes
Special Diets: Yes
Kosher: Inq
Gay Charters: Inq
YachtNudeCharters: Inq
Smoking: Aft platform only
Crew Smokes: Inq
Children Ok: Yes
Generator: 2x Kohler 65Kw

Specifications

Tube:
Guests: 10
Maxspeed: 28
Draft: 6.8
Cruising Speed: 10-12 knots
Helipad:
Ac:
Ac Night:
Built: 2008
Turnaround: 48 Hours Requested
Cabins: 5
King: 1
Queen: 2
Double:
Single:
Twin: 2
Pullman:
Showers: 5
Basins: 7
Heads: 5
Electric Heads: 6
Jacuzzi:

Features

BBQ: 0
AC: Full
Generator: 2x Kohler 65Kw
Internet: Onboard WIFI
Cruising Speed: 10-12 knots
Max Speed: 28

Layout

Layout of VIVERE

More Specifications

Flag: USA
Homeport: Atlantic Highlands, NJ
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

Communication: Starlink
Air Compressor: Not Onboard
Scuba On Board: Yacht offers Rendezvous Diving only

Fishing

Fishing Gear:
Fishing Gear Type:
Rods:
Deep Sea Fishing:

Green Initiatives

Green Initiative:
Reusable Bottles:
Other Green Efforts:

Water Sports

Dinghy Size:
Kayaks 1 Pax:
Kayaks 2 Pax:
Dinghy Hp:
Floating Mats:
Dinghy Pax:
Swim Platform:
Water Skis Adult:
Boarding Ladder:
Water Skis Kids:
Sailing Dinghy:
Jet Skis:
Beach Games:
Wave Runners:
Kneeboard:
Windsurfer:
Snorkel Gear:
Underwater Camera:
Scurfer:
Underwater Video:
Wake Board:
Paddleboard:

Crew

Crew Information

Captain: Mike Minnuies

Captain: Mike Minnuies
Mike has been a licensed captain for over 20+ years, leading large crews and operating privately owned yachts, charter yachts and USCG Certified Passenger Vessels. Mike has been the Captain of Vivere from Florida to New England since 2010! As Captain, he has managed the maintenance and operation of this luxury yacht, assuring that she is ready to operate in tip-top shape for charter. Mike is enthusiastic about cater aboard Vivere and is experienced with all types of guests: couples, VIPs, celebrities or families from around the world planning a once-in-a-lifetime experience. He was previously captain aboard Avanati, which had many successful charters throughout his term.

Chef: Tory Martindale
Currently Chef Tory has been working as a Private Chef and F&B director for a financial corporation. Here he oversaw catering for the office, jet, helicopter and yacht as well as controlling the wine cellar program and cigar library. Tory has an exceptional culinary and customer service pedigree, having served as spent 24 years at Four Seasons Hotels and Resorts. Chef Tory had spent time working in Four Seasons kitchens in Dublin, Nevis, Santa Barbara, Vancouver, Four Seasons Resort Whistler for the 2010 Olympics The Four Seasons Palm Beach where he was instrumental in developing the concepts for the 2018
renovation and repositioning of the resorts food and beverage in the local market. Chef Tory’s food philosophy is based on two key elements – top-notch technique and thoughtful, interesting flavor combinations. He sees food as an art form that relies on all the senses for full appreciation; he continually strives to create memorable dining experiences for his guests. “I LOVE TO CREATE DISHES BY MIXING DIFFERENT CULTURAL PINPOINTS OF FLAVOR AND STYLE. A CHEF’S MIND IS A GIANT LIBRARY OF FLAVORS, COMBINATIONS, TECHNIQUES AND PLATING CONCEPTS. WHENEVER I BUILD A DISH, IT’S LIKE FLIPPING THROUGH A MASSIVE DIRECTORY AND FINDING THE NUANCES THAT MAY CONNECT ONE ITEM TO ANOTHER AND THEN SYNERGIZING IT ALL INTO WHAT YOU ARE CREATING AT THE MOMENT.”

Menu

Breakfast



  • Everything Bagel filled with Smoked Fish Spread, Watercress, Shaved Red Onion & Capers
    Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil

  • Granola topped with Greek Yogurt & Fresh Fruit

  • Smoked Salmon over Poached Eggs and English Muffin

  • Pecan Waffles topped with fresh Fruit & Maple Syrup

  • Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit

  • Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze

  • Prosciutto baked Eggs

  • Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup


Soups



  • English Pea Gazpacho Served with Roasted Garlic Crostini

  • Watermelon Gazpacho

  • Zucchini & Grape Gazpacho

  • Charleston She Crab

  • New Orleans Style Shrimp & Andouille Gumbo

  • Butternut Squash Soup

  • Tomato Basil

  • Clear Onion Soup

  • Greek Lemon Chicken

  • Miso Soup

  • Roasted Cauliflower Soup

  • Cannellini Bean and Kale


Salads



  • Salmon Croquettes over Mixed Greens topped with a Grainy-Mustard Vinaigrette

  • Mexican style Chicken Caesar Salad with Cotija Cheese

  • Pecan encrusted Chicken Salad over a bed of Mixed Greens tossed in a Lemon-Chive Vinaigrette

  • Zucchini Salad over Arugula topped with shaved Pecorino Cheese, Smoked Olive Oil, Balsamic Glaze, toasted Pine Nuts, and Lemon Zest

  • Maryland Style Crab Cake over a bed of Mixed Greens topped with a Cajun Remoulade

  • Caprese Salad over a bed of Arugula tossed in Balsamic Vinaigrette and topped with Prosciutto

  • Cobb Salad with Smoked Turkey with Roasted Poblano-Ranch Dressing

  • Strawberry Mozzarella Salad with Champagne Vinaigrette

  • Cold Soba Noodle Salad with seasonal Vegetables tossed a Ginger Dressing

  • Vietnamese Chicken Salad with Cabbage & Vegetables with a Sweet Chili Dressing

  • Kale Caesar


Lunch



  • Ham & Brie with Fig Preserves on toasted Baguette

  • Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing

  • Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce

  • Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint

  • Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,

  • Cotija Cheese with Lime Zest

  • Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts

  • Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad

  • Ginger glazed Wild Caught Salmon served with a Quinoa Salad

  • Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette

  • Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad


Hors d'oeuvres



  • Baked Brie with Fresh Basil, Sundried Tomatoes, Pine Nuts drizzled with Balsamic Glaze

  • Bacon Wrapped Scallops

  • Jamaican Jerked Shrimp with Mango Salsa

  • Tuna Poke- Sashimi Grade Tuna with Avocado

  • Tuna Tataki with Seaweed Salad

  • Charcuterie Board (Meat, Veggie, Themed)

  • Assortment of Deviled Eggs


Dinner



  • Pistachio Crusted Sea Bass over Curried Cauliflower Risotto & Haricot Verts

  • Jamaican Jerk Shrimp & Grits

  • Gingered Salmon over toasted Quinoa & Sesame Kale

  • Crispy Duck Breast with Tamarind Sauce

  • Shrimp Prik Khing

  • Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice

  • Coconut Green Curry with Mahi-Mahi

  • Thai Cashew Chicken over Jasmine Rice

  • Chicken Tikka Masala served over Basmati Rice

  • Charleston Shrimp & Grits

  • Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar

  • Pan Seared Swordfish over English Pea Succotash

  • Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus

  • Pappardelle Pasta topped with a Lamb Ragu

  • Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom

  • Tomato & Red Peppers served with Arugula


Dessert



  • Chocolate Avocado Mousse

  • Ginger Snap Banana Pudding

  • Rum Custard

  • Chocolate-Espresso Mousse

  • Tropical Fruit Trifle

  • Ginger Creme Brulee

  • Mango Tarts

  • Mini Key Lime Pies topped Toasted Coconut

  • Lemongrass Panna Cotta

  • Vanilla Ice Cream topped with Blueberries, local Honey & Cinnamon

  • Meyer Lemon & Basil Panna Cotta

Reviews

FLORIDA KEYS - FEBRUARY 2021
Everything was great. The trip was wonderful. The captain and stew were absolutely incredible!
NEWPORT, RI - JUNE / JULY 2015
The trip was amazing. The crew was fantastic and made you feel right at home. This was our first experience with this type of trip and the condition of the yacht and the crew made you feel like a million bucks. This is something we would be doing again in the future and would charter Vivere again.
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VIVERE

Price Terms: Plus Expenses

Price from 60,000

High season 65,000

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