VIVERE Yacht Charter Motor Boat
About
Welcome aboard VIVERE, the epitome of Italian design and luxury! This stunning 116’ Azimut yacht is the perfect vessel for those seeking a stylish and comfortable vacation on the water. VIVERE recently received new engines, salon furniture, soft goods, and artwork in 2022, as well as a fresh hull repaint in 2023. With accommodation for up to 10 guests sleeping and 12 guests cruising, you can bring along your closest friends and family to join in on the adventure. Experience the breathtaking views of Florida, the Bahamas, and New England from the numerous outdoor living spaces onboard. Take a stroll on the full walk-around deck with its high bow and relax on the upper and lower sun pads. The aft deck is perfect for entertaining, featuring a wet bar and casual dining area that can seat up to 12 guests. Up on the flybridge, you will find an expansive area perfect for gathering with friends and family. Enjoy an al fresco dining experience for up to 12 guests with retractable sunroofs, a custom jacuzzi spa that can convert into a chaise lounge, large sun pads, and aft loungers. The main salon boasts large windows, light carpets, neutral furnishings, and cherry wood creating a luxurious and classic atmosphere. Relax in the full bar area, sofa, armchairs, ottomans, and entertainment center. The formal dining area is situated just forward with seating for up to 12 guests. Retreat to the full beam master stateroom located forward on the main deck, featuring large windows, an ensuite with beautiful marble, large Jacuzzi tub, and jet shower. Below deck, you will find two cabins with a queen bed in each and a desk, and two cabins fitted with 2 twin beds in each. Each cabin has its own ensuite, TV, and plenty of closet space. VIVERE has everything you need for an unforgettable luxury yacht charter experience.
Guests
10Cabins
5Crew
6Size / Year Built / Builder
116.0 Ft / 2008 / Azimut
Accommodations
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.
Amenities
Onboard Entertainment
Water Entertainment
3 Person towable tube
2X Bote inflatable chairs
Water Skis
Karaoke machine
Board games
Garage opens to a large "Beach" extended swim platform for easy boarding.
Peloton bike
NordicTrack weight machine
3 yoga mats
Hand weights
Scuba Diving
Technical Details
Charter Types
Green Initiatives
Rates
| 2 Pax | 4 Pax | 6 Pax | 8 Pax | 10 Pax |
Please Note:
Our team endeavors to provide up to date and accurate information
regarding each yacht in our listing, however, the availability displayed
in the calendars and rates, are indicative only and subject to
confirmation at the time of your inquiry. With this in mind, please note
that premium rates may apply to certain destinations and dates, such as
Christmas and New Years in the Caribbean or July and August in the
Mediterranean. Kindly contact us for a proposal that details the yacht’s
final rate and availability.
Calendar
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Captain
Crew
Brief
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
Guests
10Cabins
5Crew
6Size / Year Built / Builder
116.0 Ft / 2008 / Azimut
Motor Boat specifications
Beam
24.3 FeetDraft
6.8 FeetType
Motor BoatRefit
2023Speed
Cruising Speed 10-12 knots, Max Speed 28Cabin beds
1 King(s), 2 Queen(s), 2 Twin(s)Layout
Select currency
- EUR
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability, individual pricing based on the number of guests in your party and particular dates, as well as the list of the inclusions and exclusions for that particular yacht.
This yacht offers an “All Inclusive” Rate:
Typically this includes all your breakfasts, lunches, dinners and snacks. Standard Ship's Bar which includes your alcoholic and non alcoholic beverages. Fuel for the yacht and its tender, and the necessary water for the onboard facilities. Use of the Yacht’s onboard equipment and the Captain, Chef and Crew’s services.
Excluded are airport transfers costs, onshore excursions and tours, as well as any food or beverages purchased ashore. Although optional, crew gratuity is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Inclusions and exclusion are not standardized across the different yachts, with each offering slightly different terms. Please contact us for a proposal that details the yacht’s availability and individual pricing based on the number of guests in your party, as well as the list of the inclusions and exclusions for that particular yacht.
This Yacht offers a “Plus Expenses” Rate:
Included are the Yacht and its onboard equipment as well as the Captain, Chef and Crew’s services.
Excluded are food and beverages, fuel for the yacht and its tender, any dockage, airport transfers costs, onshore excursions and tours, as well as any cruising permits, licenses and other charter related expenses. Crew gratuity, although optional is customary at 15% - 20% of the charter rate for the Caribbean and 10% - 15% for the Mediterranean.
Advanced Provisioning Allowance:
For "Plus Expenses" charters, yachts request an Advance Provisioning Allowance (APA), which is generally estimated at 20% - 25% of the base charter fee for sailing yachts (catamarans and monohulls) and at 30%-35% for motor yachts. The APA essentially creates a bank account for the Captain to purchase provisions, fuel, dockage, food, beverages, bar, and other consumables on the charterer's behalf. The Captain will keep all receipts and manage a running balance of the account, so that expenditures can be checked at any time. Any amount not used will be refunded at the end of the charter. If during the charter the costs have exceeded the collected APA, then additional funds will be required for the outstanding bills. All purchases are transparent and nothing is marked up. The APA is used purely for the charterer's provisions and charter-related expenses.
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Sleeps 8 guests in 4 Cabins
Size: 116.0 Ft
