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Elevator Summary
Presenting VIVERE, a 116' Azimut masterpiece, epitomizing Italian luxury and craftsmanship. This power yacht effortlessly combines performance with opulence, featuring expansive living areas and a bespoke 2023 refit. Its dual 2,400HP MTU engines ensure robust performance with a max speed of 28 knots and a cruising pace of 10-12 knots. Comfortably accommodating up to 10 guests across 5 lavishly appointed staterooms, VIVERE is ready to deliver unparalleled charter experiences in the Bahamas, New England, and the Florida coasts.
Accommodation
The interior layout of VIVERE offers a luxurious setting starting with the main deck featuring a full beam master stateroom equipped with stunning marble in the ensuite, Jacuzzi tub, and separate shower facilities. Below deck, the accommodation includes two queen cabins and two twin cabins, each meticulously designed with their own ensuite facilities and entertainment systems, showcasing top-notch interior design.
| Stateroom Type | Count | Features |
|---|---|---|
| Master (King) | 1 | Full beam, large windows, Jacuzzi, ensuite |
| Queen | 2 | Ensuite bathrooms, luxury amenities |
| Twin | 2 | Ensuite bathrooms, suited for singles or kids |
Toys and Amenities
VIVERE comes generously equipped for fun activities and relaxation. For exploring the waters, guests can enjoy the 32' Boston Whaler alongside an array of towable and inflatable toys. A karaoke machine and an assortment of board games ensure entertainment onboard, while a NordicTrack weight machine, yoga mats, and hand weights are available for fitness enthusiasts.
- 32' Boston Whaler with 2x 275 HP
- 3 Person towable tube
- 2X inflatable paddle boards
- Karaoke machine
- Board games
Crew
VIVERE employs a seasoned and professional crew of 6 led by Captain Mike Minnuies, who brings over 20 years of maritime leadership experience. The culinary experience is led by Chef Tory Martindale, a veteran from Four Seasons Hotels and Resorts, introducing guests to vibrant, flavorful dishes that are sure to surpass expectations.
- Captain: Mike Minnuies — Over 20 years of experience, specializes in navigating luxury charter yachts
- Chef: Tory Martindale — 24 years at Four Seasons, emphasizes creative and culturally inspired menus
Onboard Experience
Designed for indulgent relaxation, VIVERE offers a plethora of amenities including a jacuzzi on the top deck, a host of sunpads, and well-appointed dining and lounging areas both outdoors and indoors. With onboard WIFI and a full spectrum of multimedia systems, every moment is connected and elegantly catered to guest preferences and comfort.
The yacht's high-performance profile, superior guest accommodations, and excellent crew readiness make it a top choice for discerning charter clients looking for an upscale yachting experience.
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.
What is the cabin arrangement of VIVERE?
- 1 Master cabin
- 2 VIP cabins
- 2 Twin cabins
VIVERE
-
Weekly price: $60,000 - $65,000
Low Season | High Season
- Length: 116'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 6
- Builder: Azimut
- Consumption: 200 US Gall/Hr
- Cruising Speed: 10-12 knots
- Max. Speed: 28
- Built Year: 2008
- Refit: 2023
Related Videos
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$ |
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 ExpensesVIVERE Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
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
