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AMARYLLIS Yacht Description

Amaryllis was inspired by the Belle Epoque, Art Nouveau and Art Deco periods. Designed by Reymond Langton with loose furniture by Silverlining, she was delivered in November 2011 by Abeking & Rasmussen.

With accommodation for up to 12 guests including an owners deck with private terrace, VIP suite on the main deck plus three double cabins and one twin cabin situated on the lower deck.

A Beach club with gym and spa facilities is aft allowing direct access to sea from swim platform and the sundeck includes a 5m pool that changing colors.

What is the cabin arrangement of AMARYLLIS?

  • 1 Master cabin
  • 4 VIP cabins
  • 2 Single cabins

AMARYLLIS

Beach club
Beach club
  • Weekly price:
    $770,000 - $875,000

    Low Season | High Season

  • Length: 257'
  • # of Guests: 12
  • # of Cabins: 6
  • # of Crew: 23
  • Builder: Abeking & Rasmussen
  • Consumption: 550 Litres/Hr
  • Cruising Speed: 12 knots
  • Max. Speed: 16 knots
  • Built Year: 2011
Main slon
Main slon

Price Details

Price from: USD770,000

High season rate: USD875,000

AMARYLLIS Yacht Charter Locations

Winter Season

Amenities

Nude: Inq
Crew Pets: No
Board Games: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
YachtNudeCharters: Inq
Crew Smokes: Inq

Specifications

Tube:
Guests: 12
Maxspeed: 16 knots
Draft: 3.45
Cruising Speed: 12 knots
Helipad: No
Ac: Full
Ac Night: No
Built: 2011
Cabins: 6
King: 1
Queen: 4
Double:
Single: 2
Twin:
Pullman:
Showers:
Basins:
Heads:
Electric Heads:
Jacuzzi:

Features

BBQ: Yes
AC: Full
Internet: Onboard WIFI
Cruising Speed: 12 knots
Max Speed: 16 knots

Layout

Layout of AMARYLLIS

More Specifications

Flag: Cayman Islands
Homeport: South of France
Resort Course:
Yacht Permit: 2
Yacht License: 2
Yacht Mca: 0
Yacht Insurance:

Diving Yacht offers Rendezvous Diving only

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:
Seabob:
Sea Scooter: No

Other Entertainment

Gym:

-TechnoGym Excite 900 Treadmill

-Keiser M3 Spinning Bike

-Versa Climber

-LifeFItness G7 Workout Set

-Technogym Kinesis Personal Leather

-Precor Elliptical Trainer

-FitVibe Powerplate

-WaterRower Rowing Machine

-Free Weights

-Gym Ball

-Pilates Mats

Crew

Captain: Jean Paul Kleyn

Brings long-range command experience to keep routing and decision-making steady on passage. As a trained rescue diver, he adds an extra safety layer for water time.

  • British
  • Professional yachting since 1996
  • Captain since 2002
  • 3000gt license; trained rescue diver

Runs operations with strong ocean background, supporting safe days on the water. Certified divemaster experience helps when coordinating dive-related activities.

  • South African
  • Certified divemaster
  • Entered yachting at 21 delivering a 44ft catamaran from Cape Town to Miami
  • Master 3000Gt license

Delivers classic French training and structured service that keeps meal timing on track. His background includes cooking at head-of-state level for consistent execution.

  • French
  • Culinary school in the South of France
  • Worked alongside chefs Pierre Gagnaire and Marco Pierre
  • Cooked for the French President and family; owns Mas des Faraches in the South of France

Brings broad galley experience that supports consistent meals for busy charter days. His background spans yachts, private villas, Michelin-starred restaurants, large events, and F1 teams.

  • British
  • 10+ years in the yachting industry
  • Chef for 24 years
  • Experience across yachts, private villas, Michelin-starred restaurants, large scale events, and F1 teams

Supports galley flow so service stays on schedule across the day. Uses fishing and wild foraging interests to inform flavor-forward meals.

  • Canadian
  • Chef for 15 years
  • First yacht role in the yachting industry
  • Enjoys fishing and wild foraging

Oversees deck operations to keep guest activities organized and running to time. Has a decade in yachting after early offshore delivery experience.

  • South African
  • Delivered a 38ft catamaran to Annapolis, Maryland at age 20
  • 10-year career in the yachting industry
  • Working toward a private pilot's license

Brings commercial sea time that supports disciplined deck routines and safe boat handling. His early work on pearl diving boats adds relevant experience around dive operations.

  • Born in Zimbabwe; educated in South Africa
  • Started at sea on pearl diving boats in the Timor Sea off northern Australia
  • Recently achieved Chief Mate license

Manages interior service to keep the day moving smoothly between dining and downtime. Her yachting background spans motor and sailing yachts across global cruising grounds.

  • British; born in Dorset, England
  • Geography degree, University of Exeter
  • Worked across the globe on motor and sailing yachts

Keeps interior standards consistent and schedules organized through the charter week. Her prior work as a beauty therapist and masseuse supports onboard spa-style treatments.

  • British
  • Joined yachting in 2020
  • First position onboard was Beauty Therapist and Masseuse
  • Progressed to Chief Stewardess over the past four years

Maintains critical systems so power and equipment run reliably throughout the trip. His apprenticeship background supports preventative maintenance and fast troubleshooting.

  • British; from Poole, South of England
  • Completed a 4-year marine engineering apprenticeship starting at age 16
  • 12 years of experience in marine engineering

Brings deep commercial shipping experience that supports stable engineering routines onboard. His broad engineering background helps keep systems running consistently during guest use.

  • Dutch
  • Engineering degree
  • 20 years in commercial shipping
  • Transitioned from commercial shipping to yachts

Menu

CHEF MEGAN ROSS - Head Chef on board Amaryllis


"I grew up on a beautiful farm in Zimbabwe with a large family that loved cooking and from a young age I remember picking fresh fruit off the trees and baking cakes. I am constantly learning and expanding my culinary knolwedge and being a yacht chef has only increased my love and passion for cooking. I have the unique opportunity to cook with fresh and locally sourced produces from around the world as well as the chance to work with a variety of talented chefs."


 


RACHEL CUNNINGHAM - Sous Chef on board Amaryllis


"I grew up in New Zealand, but have spent the past 15 years travelling the world, with 113 countries ticked off to date, I have a goal of visiting every country before 40. I have cooked and eaten my way around the globe but still prefer the more fresh light Asian dishes with plenty of herbs and flavourful noodle soups".


 


SAMPLE MENU


 


Breakfast - Platters displayed & Eggs made to order


-Colorful summer fruit platters.


-Muesli bars with toasted nuts and seeds.


-Yogurt pannacotta with carmelized bananas.


-Wild mushroom and ricotta tarts with onion marmalade and fresh thyme.


 


Lunch - Buffet Style


-Caprese salad with a melody of green , orange and red tomatoes and basil pesto with pine nuts.


-Serrano ham and melon ball salad with a truffle dressing.


-Pan fried gnocchi in a roasted pepper sauce with wild rocket.


-Italian baked halibut with tomatoes , olives and fresh oregano.


-Creamy garlic spaghetti alle vongole with handfuls of parmesan cheese.


-Veal milanese with charred green vegetables.


 


-Boozy rasberry tiramisu in elegant glasses with edible flowers.


-Baked chocolate custard bowls with summer fruits.


 


Dinner - Five course plated


-Camembert, fig and onion tart garnished with micro greens.


-Duck salad with asparagus, sweet potato , pickled fennel and raspberry vinaigrette.


-Rose raspberry sorbet mimosas.


-Glazed black cod with a Verjuice sauce, potato puree, glazed baby carrots and crunchy grapes.


 


Pearl of the Mediterranean - Semifreddo, meringue and almond biscuits.

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    AMARYLLIS

    Price Terms: Plus Expenses

    Price from $770,000/week

    High season $875,000/week

    MM slash DD slash YYYY
    MM slash DD slash YYYY


    Yachts are usually 80% booked for the main season. If you are considering a charter in this time period, inquire now!

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