TASTY WAVES Yacht Charter Motor Boat
Guests
11Cabins
5Crew
5Size / Year Built / Builder
110.0 Ft / 2019 / Riva
Accommodations
TASTY WAVES is a 110'’ Riva Dolcevita model that offers an extremely quiet, fast and comfortable cruise with a distinctly modern but opulent style. Riva's choice in finishings is well executed; striped tropical rosewood, Patrona Frau leather, crystal, and chrome accents add a luxurious level of detail to the interior where it's normally overlooked. On the exterior, a metallic shark gray and black carbon fiber complement her sleek, svelte design.
The expansive sundeck provides a great area for entertainment, offering lounge spaces and a wet bar. Alfresco dining is found on both the main deck aft and the covered flybridge. Another great feature on this vessel is the hideaway jacuzzi located on the bow which can be closed away from sight and used as a seating area, or opened up for use to truly enjoy la dolce vita!
TASTY WAVES tows a 36ft Yellowfin center console in addition to the Williams RIB, and carries some of the newest water toys on the market.
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Accommodation is for 11 guests in 5 staterooms, all are finished in dark rosewood and neutral white tones. Luxurious white carpeting throughout.
The Full-beam Master Suite is located on the main deck with King size bed (facing forward). Two walk-in cedar-lined closets. Sizeable 49" Apple TV and mini-iPad for A/V control. Vanity and ample storage. Master bathroom countertops and floors are finished in Carrara marble; large glass doors separate a large walk-in shower, and premium features include a mirrored glass wall and towel heater.
4 Guest Staterooms: all located downstairs connected to a spacious central lobby area. Cabins consist of 3 VIPs with Queen beds and 1 Twin room with 2 twin beds and 1 Pullman. Each with its own ensuite head and separate shower. All staterooms have satellite televisions with Apple TV in all staterooms, 49" screens in the double staterooms, and 43" screen in twin cabin. Integrated Bluetooth audio and iPad minis for wireless control. Cedar-lined closets in each.
Amenities
Onboard Entertainment
Water Entertainment
2 Sea Doo jetski
2 Hydrofoil boards
2 Sea Bobs with underwater cameras
Wakesurf Board
12 sets of Scuba Pro snorkel gear
Top-of-the-line fishing gear
Floating island & tubes
Scuba Pro Snorkeling equipment
Scuba Diving
Technical Details
-Open Array Radar antenna
-Portable GMDSS VHF
-KVH HD7
-Telephone switchboard with SATCOM line input preparation, and telephones
-Pep-Wave for internet signal 20nm from cell towers
-VHF
-Wi-Fi connection with access points
-VSAT to be installed in very near future
Charter Types
Rates
| Minimum | Maximum |
| $115,000 | $130,000 |
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: Billy Blackwell
Captain Billy hails from Savannah Georgia. He has spent the last 18 years working in yachting, and has been a Captain for 15 of them. He has worked aboard TASTY WAVES for 2 years. Prior to TASTY WAVES, Billy has cruised the East Coast of the US and the Caribbean, from Canada to Guadaloupe. His previous boats include DAYS LIKE THIS and SILVERFOX. Your Captain not only has a 1600 / 3000 Unlimited Masters License, he is also the yacht’s Medial Person in Charge, a Rescue Diver, and has several additional safety certifications: RADU, ARPA, and GMDSS among them.
Billy loves to take guests out on the Yellowfin tender, showing them his favorite snorkeling and fishing spots in the Exumas. Ask him where the best secluded beaches and dive bars are hidden!
At home, Billy is a dad to a 3 year old, and in his free time he enjoys deep sea fishing, spear fishing, traveling and Cross Fit. Billy’s crew describes him as experienced and thorough, easy going and relatable, and energetic. His old-fashioned Southern hospitality will ensure that your stay aboard TASTY WAVES will be unforgettable!
FIRST MATE: Allen
Allen grew up in the Rocky Mountain state of Colorado. Later, he and his family moved overseas. It is no surprise to learn he has traveled extensively around the world - from the lush rainforest of Ecuador to the volcanic islands of Indonesia.
From an early age, Allen was captivated by the ocean through the adventures of Jacques Cousteau and explorers from National Geographic. His passion for scuba diving and travel is the foundation which compelled him to become a PADI Divemaster and begin his career working on yachts. Allen has been in yachting for 4 years and has cruised the Pacific Ocean from LA to Mexico. Previous yachts include BODACIOUS, SILVER MAMA, SEAHORSE, TRUE LOVE and GOOD TIMES.
Allen enjoys getting to know charter guests and helping them discover the beauty of the ocean. He strives to make the guest's time on board both comfortable and entertaining, hoping to make each TASTY WAVES guest a repeat TASTY WAVES guest! He will gladly accompany you on your SCUBA adventure, or show you how to use the Seabobs, E-foils and Jetski. Allen’s crew describes him as fun-loving, intelligent, thoughtful, and attentive.
Prior to yachting, Allen spent 15 years working for industrial manufacturing, banking, and defense contractor companies. He holds a Bachelor’s degree in Russian language, and a Master’s degree in Political Science. He enjoys hiking and mountain biking, skiing, freediving, fitness and Cross Fit. At home he is the proud parent to a 15 year old son. He speaks English, Russian and German.
CHIEF STEWARDESS: Alexia
Alexia was born in a small town in Canada, amidst the beautiful vistas of Ontario. She began her career in yachting in 2013, and has since cruised the Caribbean, Bahamas, New England, the South of France, and the Canadian Great Lakes.
Alexia has been aboard TASTY WAVES for 2 years and brings some fantastic charter experience with her.
Previous yachts include LACEY KAY, DAYBREAK, PRINCEVILLE and MIA ELISE. She has extensive silver service experience as well as a lighthearted, guest-focused energy. Alexia’s crew describes her as easy going, hard-working and determined, and fantastic with all ages.
Alexia thrives in the fast-paced lifestyle that is yachting, diving into new and exotic locations, and discovering joy and excitement in all the people that she meets. She is very much into fitness and happy to host an exercise session on the sundeck. On the other hand, she will gladly concoct a fabulous Jalepeño- Infused Margarita or a mocha latte if that is more your speed!
Traveling, hiking, sport fishing, diving, cooking, and camping are high on her list of off-time activities. She is also an avid snowboarder during Canadian winters, and loves to snowmobile and ride ATV’s. Additional certifications include Barista Training, CPR, First Aid and Massage Therapy.
SECOND STEWARDESS, Chloe
Chloe is originally from the friendly Mid-West state of Minnesota. Her childhood home was a lakefront setting, here she developed a passion for being out the water and she spent much of her time on and around boats. Chloe knew right after school that she wanted to move to Florida to find a job in yachting. She has since cruised the Northeast coast of the US before joining TASTY WAVES a year ago.
She has a background in customer service, event planning, and photography. She strives to deliver the best possible service, always ensures her guests are beyond satisfied and keeps her crew smiling throughout the day. She takes pride in her work and is a reliable member of the team.
In her free time, Chloe enjoys reading, fitness and has a strong passion for cars and sport motorcycles. Chloe’s crew describes her as authentic and sociable, lots of fun, bubbly, and very active. She speaks near-fluent Spanish.
CHEF: Freelance
Menu
S A M P L E M E N U
- A P P E T I Z E R -
S M O K E D S A L M O N B I T E S
cream cheese, chives, and capers
C O L D L E N T I L S O U P
served cold with clear tomato broth
T U N A T A R T A R
with avocado, wasabi beans, marinated in soy sauce
P E A N U T C H I C K E N S K E W E R S
peanut marinated chicken served on a bed of greens
S A L M O N C A R P A C C I O
thinly sliced salmon with mango glaze and salmon caviar
S A S H I M I
fine selection of fresh fish served with ginger and wasabi
C R I S P Y S E A F O O D D U M P L I N G S
seafood, herbs, cream cheese, served with a coconut broth
B L A C K T R U F F L E V E A L T A R T A R
served with an egg yolk and shaved parmesan
S U S H I
chef’s choice of fresh fish
S O U P -
C U R R Y C O C O N U T S O U P
Thai style soup with veggies, tofu, and bamboo shoots
F R E N C H O N I O N S O U P
rich in flavor, topped with seasoned croutons and cheese
T O M K H A G A I S O U P
coconut chicken soup
M A I N C O U R S E
- L U N C H / D I N N E R -
S E A R E D A H I T U N A
bean sprouts and red pepper salad, wasabi mash, and sesame sauce
B L A C K E N E D G R I L L E D C H I C K E N
served on a bed of rice and topped with fresh mango salsa
G R I L L E D S A L M O N H E A R T C A E S A R
brioche croutons ad freshly shaved parmesan
T E R I Y A K I P O R K T E N D E R L O I N
over a bed of rice with fresh veggies and sweet teriyaki sauce
S O Y M A R I N A T E D S A L M O N
over a bed of fresh veggies and mango glaze
P A N R O A S T E D L A M B C H O P S
served with eggplant stuffed filo dough and goat cheese
P A N R O A S T E D D U C K B R E A S T
sweet potato mash and raspberry reduction
S O U S - V I D E V E A L T E N D E R L O I N
sous-vide cooked veal with morels and white truffle potatoes
- D E S S E R T -
S W E E T B O U R B O N D A T E S À L A M O D E
warm dates stuffed with chocolate and hazelnuts
B L U E B E R R Y C O B B L E R
luscious blueberries enveloped in a sweet, buttery, golden-brown crust
C H O C O L A T E M O U S S E
a sinful chocolate dessert
F R A N G E L I C O C R È M E B R Û L É E
vanilla custard with a hint of Frangeli
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.
