Vivere

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

KING BEDS 1

QUEEN BEDS 2

TWIN BEDS 2

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	6
Length	116 Ft / 35.4 m
Beam	24.3 Ft / 7.43 m
Draft	6.8 Ft / 2.08 m
Builder	Azimut
Built - Refit:	2008 - 2022
Cruising Speed	8-12 knots

ACCOMMODATION INFORMATION

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.

WATERSPORTS

Dinghy	24' Sea Strike
Dinghy HP	2 x 150hp
Paddle Boards	2
Double Kayaks	2
Adult Water-skis	Yes
Kids Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	10
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
32' Boston Whaler 2x 275 HP
3 Person towable tube
2X inflatable paddle boards
2x Inflatable kayaks
6 ft inflatable lounge pad
Karaoke machine
Board games

Garage opens to a large "Beach" extended swim platform for easy boarding.

NordicTrack weight machine
3 yoga mats
Hand weights

CREW PROFILE

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.

Mate:
New bio coming soon.

Chief Stewardess: Bri Jancuska

Second Stewardess:
New bio coming soon.

Deckhand:
New bio coming soon.

Chef:
New bio coming soon.

YACHT DESCRIPTION
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.

ADDITIONAL INFORMATION

SAMPLE 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

PRICING DETAILS
Vivere INQUIRE

Pricing

From: 60,000 per week
To: 65,000 per week

Pricing Details

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

Winter & Summer rates in Bahamas and East Coast of the USA are $60,000 + 35% APA.
14% Bahamas Tax
Local Tax where applicable

Day charters available from $15,000 / 8 hours + expenses.

Accepting AYCA or IYBA Uninspected Agreements.

Vivere

Pricing

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