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Elevator Summary
At 80', Coraggio is a Lazzara yacht crafted with precision and care, documented in 2004. This power yacht boasts a robust twin engine setup, including dual 21.5Kw Onan generators and substantial Caterpillar C-30 main engines, that comfortably cruises at 24 knots with a top speed of 27 knots. Accommodating up to 6 guests across three pristine staterooms, her elegant design and warm interior make every journey unforgettable. Coraggio is well known for her outstanding crew, high-quality amenities, and a strong suite of entertainment options onboard.
Accommodation
Coraggio comfortably sleeps 6 guests in 3 lavish staterooms, with configurations of one master king suite and two queen staterooms, each featuring ensuites. The accommodations are well-appointed, featuring full climate control, luxurious bedding, and storage. The presence of individual en-suite bathrooms ensures a private and serene space to unwind.
Toys and Water Sports
For water sports enthusiasts, Coraggio is equipped with an impressive range of amenities:
- 2 high-performance jet skis,
- 1 single-person kayak,
- 2 paddleboards for leisure exploration.
Each piece of equipment is designed to enhance the thrill of adventure and exploration while on this magnificent yacht.
Amenities
| Amenity | Feature |
|---|---|
| Air Conditioning | Full yacht coverage including nighttime |
| Entertainment | Salon Stereo, Satellite TV, and a robust multimedia system |
| Food and Beverage | Ice Maker, BBQ, and on-deck dining availability |
| Connectivity | Onboard WIFI powered by Starlink for worldwide access |
Crew
Coraggio is managed by a highly skilled trio:
- André Moore, Captain, knowledgeable in the Bahamas and South Florida waters, an industry veteran with over ten years of experience,
- Sofya Akilova, Stewardess, excels in hospitality with more than fifteen years in the premium service sector,
- Johana Maldonado, Chef, highly skilled in international cuisines including Asian, Latin, and Italian meals with an extensive background in top-notch culinary settings.
They truly enrich the onboard experience, providing exceptional service and expertise.
This intensive detailing of the Coraggio sets it apart by focusing on comfort, functionality, and the premium standard expected of a top-tier luxury yacht.Accommodation
One Ensuite Master Stateroom with King Bed and Two Additional Ensuite Guest Staterooms with Queen Beds.What is the cabin arrangement of Coraggio?
- 1 Master cabin
- 2 VIP cabins
Coraggio
-
Weekly price: $30,000 - $35,000
Low Season | High Season
- Length: 80'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 3
- Builder: Lazzara
- Consumption: 100 US Gall/Hr
- Cruising Speed: 24
- Max. Speed: 27
- Built Year: 2004
Coraggio Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 60,000$ to 70,000$ | 12,000$ to 21,000$ | 72,000$ to 91,000$ | Discounts outside the main season are common. | |
| 7 day charter | 30,000$ to 35,000$ | 6,000$ to 10,500$ | 36,000$ to 45,500$ | Standard charter rate, base for all calculations. | |
| 3 day charter | 15,000$ to 17,500$ | 3,000$ to 5,250$ | 18,000$ to 22,750$ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 30,000$ / 6 * 3 days = 15,000$ |
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: $30,000
High season rate: $35,000
The high rate applies only to the weeks including Christmas & New Years.
Florida Sales Tax - 7% to 7.5% (Depending on pick-up location)
Bahamas Tax - 4% Sales Tax plus 10% VAT = 14% tax
Nassau Relocation Fee - $3,200
Charter Rate includes a Captain, Stewardess, and ChefThe high rate applies only to the weeks including Christmas & New Years.
Florida Sales Tax - 7% to 7.5% (Depending on pick-up location)
Bahamas Tax - 4% Sales Tax plus 10% VAT = 14% tax
Nassau Relocation Fee - $3,200
Charter Rate includes a Captain, Stewardess, and Chef
Price Terms
Plus Expenses
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain
Stewardess
Chef
Captain: Andre Moore
Captain Andre Moore: Andre's love for the water started at an early age - his family owned a series of boats throughout his childhood, and he first experienced the magic of the Bahamas at the tender age of three. By the time Andre was in his early teens, it was a foregone conclusion that he would become a yacht captain. Fast forward to today, and Andre has spent more than a decade as one of our industry's brightest stars, with vast experience captaining a wide range of motor yachts for both charter and private trips. Andre's knowledge of the waters around South Florida, the Keys, and, in particular, the Bahamas is second-to-none. He is certified Open Water diving, STCW 95 BST, First Aid, and CPR and boasts a 200 Ton captain's license. In his free time, Andre loves spearfishing & hunting, driving go fast boats, and playing around with his three Labradors.
Stewardess Sofya Akilova: Sofya loves hospitality and being a yacht stewardess, and has more than 15 years of experience creating memorable & impactful experiences for her guests. Born in Russia, she has an Associates degree in English & English literature (her favorite author is Mark Twain) from Voronezh State University and a Bachelor of Science Biology/Chemistry Degree from Salisbury in Maryland. Whether it's whipping up specialty cocktails or creating a world-class charcuterie board, Sofya will be sure to impress all of Coraggio's guests! In her free time, Sofya enjoys table tennis (she played professionally for 8 years!), figure skating, skiing, and taking her bicycle for a spin along the beach.
Chef Johana Maldonado: Johana has more than 15 years of five-star experience as a chef. Originally from Venezuela, she has a degree in international cuisine, with a particular focus on Asian, Latin, and Italian cuisines. Johana has exhibited her skills in a number of the most prestigious restaurants in the world, including Jont, a Michelin-starred restaurant in Washington D.C., and The Everglades Club in Palm Beach. Her signature dish is a sweet potato gnocci with alfredo sauce. Chef Johana has delighted guests on vessels up to 60-meters and is certified in Food Safety & Food Allergies, among numerous other certifications.
Menu
Menu 1
Day 1
Breakfast: Avocado toast with scrambled eggs.
Lunch: Grilled chicken salad with mixed vegetables.
Dinner: Baked salmon with asparagus and mashed potatoes.
Day 2
Breakfast: Fruit smoothie with yogurt and granola.
Lunch: Chicken wrap with lettuce, tomato, and avocado.
Dinner: Whole wheat pasta with tomato sauce and turkey meatballs.
Day 3
Breakfast: Spinach and cheese omelette.
Lunch: Quinoa salad with grilled chicken.
Dinner: Fish tacos with yogurt sauce and guacamole.
Day 4
Breakfast: Oatmeal pancakes with fresh fruits.
Lunch: Lentil soup with vegetables.
Dinner: Curry chicken with brown rice.
Day 5
Breakfast: Greek yogurt with nuts and honey.
Lunch: Tuna salad with avocado and tomato.
Dinner: Grilled chicken breast with asparagus and quinoa.
Day 6
Breakfast: Whole wheat toast with peanut butter and banana.
Lunch: Smoked salmon wrap with spinach and cream cheese.
Dinner: Chicken enchiladas with green sauce and rice.
Day 7
Breakfast: Protein smoothie with fruits and spinach.
Lunch: Chickpea salad with tomato, cucumber, and olives.
Dinner: Grilled beef steak with sweet potato mash and asparagus.
MENU 2
Day 1
Breakfast: Avocado toast with smoked salmon and poached eggs.
Lunch: Lobster salad with lemon vinaigrette and fresh herbs.
Dinner: Beef steak with red wine sauce, truffle mashed potatoes, and
grilled asparagus.
Day 2
Breakfast: Butter croissant with serrano ham and brie cheese.
Lunch: Mushroom soup with crispy bacon and truffle oil.
Dinner: Pistachio-crusted salmon with asparagus risotto and orange
sauce.
Day 3
Breakfast: Spinach and goat cheese crepes with homemade tomato
sauce.
Lunch: Shrimp salad with avocado, mango, and cilantro-lime
vinaigrette.
Dinner: Duck breast with orange sauce, sweet potato puree, and
sautéed asparagus.
Day 4
Breakfast: Egg, spinach, and gruyere cheese tartlets.
Lunch: Seafood soup with mussels, shrimp, and calamari.
Dinner: Lamb loin with mint sauce, carrot puree, and sautéed green
beans.
Day 5
Breakfast: Ricotta and blueberry pancakes with mixed berry sauce.
Lunch: Smoked salmon salad with avocado, cucumber, and dill
dressing.
Dinner: Grilled sea bass fillet with lemon risotto and steamed
asparagus.
Day 6
Breakfast: Stuffed French toast with hazelnut cream and caramelized
banana.
Lunch: Asparagus soup with crispy Iberian ham and white truffle oil.
Dinner: Pork tenderloin with mushroom sauce, gratinéed mashed
potatoes, and grilled asparagus.
Day 7
Breakfast: Shrimp, spinach, and feta cheese omelette.
Lunch: Grilled chicken salad with caramelized walnuts, goat cheese,
and raspberry vinaigrette.
Dinner: Beef Wellington with truffle mashed potatoes and sautéed
asparagus.
Menu 3
Day 1
Starter: Salmon tartare with avocado and soy sauce.
Main Course: Beef steak with red wine sauce, truffle mashed potatoes,
and grilled asparagus.
Dessert: Chocolate tart with mixed berries and whipped cream.
Day 2
Starter: Beef carpaccio with arugula, Parmesan cheese, and truffle oil.
Main Course: Lobster risotto with asparagus and lemon butter sauce.
Dessert: Vanilla crème brûlée with caramelized fruits.
Day 3
Starter: Lobster salad with avocado, mango, and cilantro-lime
vinaigrette.
Main Course: Pistachio-crusted salmon with asparagus risotto and
orange sauce.
Dessert: Lemon meringue tart with a cookie crust and toasted
meringue.
Day 4
Starter: Foie gras with apple compote and brioche bread.
Main Course: Duck breast with orange sauce, sweet potato puree, and
sautéed asparagus.
Dessert: Chocolate soufflé with raspberry sauce and vanilla ice cream.
Day 5
Starter: Fresh oysters with mignonette sauce and lemon.
Main Course: Grilled sea bass fillet with lemon risotto and steamed
asparagus.
Dessert: Seasonal fruit tart with pastry cream and fruit glaze.
Day 6
Starter: Grilled scallops with cauliflower puree and white truffle oil.
Main Course: Pork tenderloin with mushroom sauce, gratinéed mashed
potatoes, and grilled asparagus.
Dessert: Classic tiramisu with coffee and cocoa powder.
Day 7
Starter: Shrimp ceviche with avocado and plantain chips.
Main Course: Beef Wellington with truffle mashed potatoes and
sautéed asparagus.
Dessert: Molten chocolate fondant with a liquid center and vanilla ice
cream.
Gallery
