NAMASTAY Yacht Description
Escape to unparalleled luxury aboard Namastay, your ultimate retreat on the seas. Whether cruising through the tranquil waters of the Bahamas or exploring the captivating Caribbean coastline, indulge in a vacation of perfection. Featuring a chic contemporary interior adorned with lustrous wood finishes and soothing neutral fabrics, Namastay offers a stylish haven for relaxation. Experience comfort in one of four inviting staterooms, each boasting crisp hotel linens and private ensuite bathrooms.
Entertain with ease thanks to two full-service bars and multiple dining options, perfect for hosting friends and family. Unwind in the Jacuzzi or enjoy seamless water access with Namastay's Hydraulic Swim Platform. Equipped with stabilizers both at anchor and underway, your journey remains smooth and comfortable throughout.
Thrill-seekers will delight in an array of water toys, including a 28' Boston Whaler tow tender with Seakeepers for stability and e-foils for added excitement. Our dedicated crew ensures impeccable service and serves up delectable, elegant cuisine to enhance your experience.
Fresh from a comprehensive 2021/2022 refit, Namastay shines with new artwork, soft goods, an upgraded AV system, and a full mechanical overhaul, promising a flawless voyage under the sun. Book your escape with Namastay today and set sail for an unforgettable adventure!
Accommodation
Full beam Primary Suite lower deck w/ King bed and his 'n hers en-suite, 2 x large double, 2 x Twins bunk style 5th Cabin with Queen forward all with en-suite showerWhat is the cabin arrangement of NAMASTAY?
- 1 Master cabin
- 3 VIP cabins
- 1 Twin cabin
NAMASTAY
-
Weekly price: $75,000 - $79,500
Low Season | High Season
- Length: 116'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 5
- Builder: Lazzara
- Cruising Speed: 15 knots
- Max. Speed: 26 knots
- Built Year: 2009
- Refit: 2022
- Turnaround: 48hrs
Related Videos
Price Details
Price from: USD75,000
High season rate: USD79,500
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Captain
First Mate
Stewardess
Chef
Deck/Stew
Captain: Ethan Barr
Keeps operations controlled using 20+ years in yachting and maritime work plus a Navy Chief Engineer background. Supports active days on the water with a strong focus on water sports and exploration.
- USA nationality
- 20+ years of yachting and maritime operations experience
- Former Chief Engineer in the Navy
Runs deck support for fishing and watersports days, drawing on a lifetime around boats and the beach. In yachting since 2017, he helps keep guest activities moving on schedule.
- USA nationality
- From southern New Jersey
- In the yachting industry since 2017
Keeps interior service organized using her resort event coordinator background and detail-driven hospitality experience. Brings international living experience from two years in Madrid.
- USA nationality
- From Temecula, California
- Northern Arizona University graduate
- Lived in Madrid for two years as an English teacher
Cooks clean world-fusion menus and can handle dietary needs including gluten-free, dairy-free, low-sugar, and vegan. Her training spans multiple cuisines, with formal courses in places like France, Italy, Spain, Mexico, Vietnam, and Thailand.
- USA/Colombia
- Fluent in Spanish and English
- Certified vegan chef
- Master Thai Chef certified by Bangkok Thai Cooking Academy
Supports active deck days from kayaking to fishing, built on an outdoors background that includes camping, hiking, and time on the water. Also covers drinks service with a bartending and mixology foundation.
- USA nationality
- From Minnesota
- Bartending background with a focus on mixology
Menu
Day 1
Breakfast - Chia Pudding with Coconut Milk and Mango + Blueberry and Carrot Muffins
Lunch - Blackened Salmon, Fennel and Citrus Salad, Toasted Hazelnut
Dinner - 1st Root Vegetable Carpaccio, Kohlrabi & Turnip, Pickled Mustard Seed, Bitter Greens
Salad, Honey & White Balsamic Vinaigrette
2nd Pan Roasted Pork Tenderloin - Squash and Mushroom Ragout, Almond & Herb Salsa
3rd Tiramisu – Homemade Ladyfingers, Mascarpone Sabayon, Cocoa Powder and Cinnamon
Day 2
Breakfast - Whole Grain Waffles or Pancakes, Warm Syrup and Bacon + Greek Yogurt with Berries
Compote
Lunch - Grilled Chicken, Shaved Broccoli Salad with Feta, Hazelnut and Cherry Tomato
Dinner - 1st Melon & Prosciutto Salad, Fresh Ricotta, Castelvetrano Olive, Toasted Pine Nut and
Lemon Oil
2nd Grilled Scallop - Warm White Bean Salad, Zucchini, Charred & Poached Radish, Pickled
Pepper
3rd Cashew Panna Cotta – Lemon Curd and Blueberry Pavlova, Toasted Cashew
Day 3
Breakfast - Eggs Benedict, with Lump Crabmeat and Asparagus + Salad of Greens, Cucumber,
Tomato, Red Onion, Sherry Vinaigrette
Lunch - Poke bowl - Tuna, Radish, Cucumber, Onion, Crispy Corn Tortilla, Lime Cabbage Salad
Dinner - 1st Grilled Carrot and Zucchini – Quinoa Salad, Tomato, Charred Cucumber, Lime and
Herb Dressing
2nd Grilled Red Snapper - Mango and Chili Salsa, Ginger Red Pepper Coulis
3rd Cardamom Pound Cake, Grilled and Maple Glazed Pineapple, Pineapple Chip
Day 4
Breakfast - Tortilla Espanola, Potato and Onion + Sliced Salumi and Imported Cheese
Lunch - Grilled Hogfish, Spinach Salad, Tender Beets, Goat Cheese, Pecans
Dinner - 1st Halibut Ceviche – Tigers Milk, Tender Sweet Potato, Crispy Plantain, Shaved Red
Onion, Hominy
2nd Grilled Flank Steak - Salsa Verde, Street Corn Salad, Chili-Lime Dressing, Cotija Cheese,
Oregano
3rd Tres Leches Cake – Dulce de Leche, Strawberry Jam
Day 5
Breakfast - Oatmeal with Bananas and Walnuts + Avocado Toast with Spinach
Lunch - Beach Picnic – Lobster Rolls, Fresh Potato Chips, Watermelon and Pineapple
Dinner - 1st Beef Tartare – Quail Egg, Fennel Mostarda, Mustard Greens, Balsamic Pearls, White
Truffle Oil
2nd Smoked & Grilled Branzino - Citrus and Calbrian Chili Dressing, Yellow Pepper Slaw,
Marinated Haricot Verts Salad
3rd Coconut Tapioca Pudding, Fresh Mango and Passionfruit, Sesame Tuile
Day 6
Breakfast - Breakfast Wraps, Soft Scramble Egg, Avocado, Spinach and Tomato + Fresh Grapefruit
Lunch - Marinated Lump Crab Salad, Arugula, Spinach, Carrot, Daikon, Green Papaya, Toasted
Peanut
Dinner - 1st Wedge Salad – Homemade Bleu Cheese, Charred Cherry Tomato, Crispy Speck Ham
2nd Petit Filet and Lobster Tail – Olive Oil Poached Sweet Potatoes, Wilted Cabbage, Golden Raisin
Steak Sauce
3rd White Wine Poached Pear, White and Black Pepper Shortbread Crumb, Honey Ice Cream
Day 7
Breakfast - Cottage Cheese on Toasted English Muffin, Strawberries, Granola and Honey + Fresh
Peaches
Lunch - Grilled Wahoo, Lemongrass-Chili Sauce, Green Salad, Mustard, Sesame Vinaigrette
Dinner - 1st Roasted Brussels Sprouts, Chickpea Chaat, Cucumber Raita, Chickpea Flat Breads
2nd Curry Fisherman Stew - Grouper, Shrimp, Coconut Tomato Broth, Soft Eggplant, Charred
Leek, Cauliflower Rice
3rd Yuzu and Mint Sorbet with Rum Syrup – Assorted Cookies – Amaretti, Lavender Shortbread,
Honey Cookie
