Avanti

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YACHT DESCRIPTION

SLEEPS 8 GUESTS IN 4 GUEST STATEROOM(S).

QUEEN BEDS 4

SPECIFICATIONS	VALUE
Guests	8
Staterooms	4
# Of Crew	4
Length	74 Ft / 22.6 m
Beam	38.0 Ft / 11.61 m
Draft	8.5 Ft / 2.6 m
Builder	Privilege
Built - Refit:	2005 - 2025

ACCOMMODATION INFORMATION

Guest Maximum: 8

-Cabins (4):
– Master Stateroom (full-beam 38’): custom daybed, new hanging lockers, work desk. Master Head: his & hers vanity, bidet, heated towel rack, additional storage

– 3 × Queen cabins: each en-suite with individual A/C control

WATERSPORTS

Dinghy	Axopar Suntop (37’)
Dinghy HP	2 x 300hp Mercury Verado
Paddle Boards	Yes
Adult Water-skis	Yes
Wakeboards	Yes
Snorkeling gear	Yes
Inflatable, towable tubes	Yes
Fishing Gear	Yes
Scuba Diving	Onboard
Scuba Compressor	Onboard

OTHER TOYS

Water Toys :

- Andiamo, the 37’ Axopar Chase Boat

- 10’ BOTE Floating Dock – spacious lounging platform

- 10’ BOTE Floating Hammock – relax and drift on the water

- 2 L-Shaped BOTE Floating Couches – comfortable group seating

- 4 BOTE Adirondack Chairs – classic dockside comfort

- 2 BOTE Inflatable Paddleboards – easy to use, stable boards

- 2 Sea Scooters

- Wakeboard

- Water Skis

- Towable Tube

- Fishing rods & gear

- 12 Adult Snorkel Sets (mask, snorkel, fins)

- 5 Children’s Snorkel Sets

- 12 Adult Wetsuits (various sizes)

- Efoil upon request

CREW PROFILE

Mark

Stephen

Marisa

Julia

Mark
Born and raised in South Florida, Mark has spent his life surrounded by the ocean. After school, he began his maritime career working on commercial vessels, quickly gaining the hands-on experience that would shape his lifelong profession at sea.
Over the years, he has operated ships and yachts of all sizes throughout the Caribbean, Bahamas, and U.S. East Coast, mastering a wide range of vessels and navigating some of the most beautiful cruising grounds in the world. His career naturally evolved into the world of luxury chartering, where he found his true passion - creating unforgettable experiences for guests on the water.

An avid surfer, diver, and lifelong sailor, Mark brings an easygoing energy and deep respect for the ocean to every charter. Whether he’s hoisting sails for a sunset cruise, guiding guests to a hidden cove, or ensuring smooth passage on long voyages, his calm professionalism and local knowledge shine through.

Dedicated to safety, comfort, and adventure, Captain Mark takes pride in providing guests with the same sense of freedom and connection to the sea that has inspired him since childhood.

Julia

Born and raised in Germany, Julia fell in love with the ocean at a young age, spending every summer sailing the Mediterranean on small monohulls with her family. Those early adventures sparked her passion for yachting and naturally led her to stewardessing, where she gets to share her love of the sea while creating unforgettable experiences for guests.

Her approach to hospitality is all about the details - she'll make sure your coffee is exactly how you like it, your pillows are perfectly fluffed, and your day flows seamlessly from start to finish. She thrives both in the interior and on deck, whether she's dropping anchor, tying fenders, or lending a hand wherever needed. Her attention to detail and genuine care for the guests comes naturally, making everyone on board feel looked after.

Stephen

Language : French, English

Borned and Raised on Sint-Maarten Island, Stephen grew up with the idea to become a chef and a restaurant’s owner from a very young age, like his father, who owned a restaurant for several years on the island.

At 15 years old, he left his island to study in the hospitality industry for 5 years. He worked in particular in a 1-Michelin Star restaurant and a 5-Star Relais & Châteaux in Corsica, “Le Grand Hotel de Cala Rossa”.

In 2017, after Hurricane Irma, Stephen went back to Sint-Maarten, first to fix everything which was broken, and then to fix and open a restaurant with his brother. Exactly, one year after Hurricane Irma, “Be Kool” opened on September 6th, 2018, a French kitchen where people never know what’s going to be on the menu because it features the freshest ingredients of the day.

After four years, Stephen chose to sell his ownership of the restaurant to follow his passion for fitness. He obtained his diploma in personal coaching to teach people the importance of taking care of their health, nutrition, and themselves.

Stephen now joins the Avanti crew, bringing with him years of experience as a professional chef, from working in Michelin-starred kitchens to leading his own restaurant. Onboard Avanti, he transforms that expertise into an unforgettable culinary experience, crafting meals to your personal tastes while introducing you to the vibrant local flavors of the Caribbean. Passionate about food, wellness, and adventure, Stephen looks forward to sharing his creativity and enthusiasm with every guest who steps aboard.

Marisa

Originally from South Africa with Mozambican roots, Marisa brings a fantastic mix of adventure, professionalism, and positive energy to life onboard. With experience aboard both private and charter yachts ranging from 20m to 50m, she has cruised extensively through destinations including Alaska, Costa Rica, Mexico, Panama, the Bahamas, New England, and Florida, building a strong background in deck operations, guest service, fishing, and watersports.

A certified Divemaster and experienced deck professional, Marisa is right at home both above and below the water. Whether she’s leading snorkeling adventures, assisting with fishing excursions, setting up water toys, or helping guests try something new like e-foiling, she loves creating fun, memorable experiences on the water. Her passion for diving, surfing, fishing, and photography makes her a natural fit for active, adventure-loving guests.

Known for her upbeat personality, strong work ethic, and proactive attitude, Marisa is always ready to jump in wherever needed to ensure guests have an incredible time onboard. Her calm confidence, team spirit, and genuine enthusiasm for life at sea make her a wonderful addition to the crew.

YACHT DESCRIPTION
The first Privilege 745 ever built. Avanti carries a pedigree unlike any other. Over the decades, Avanti has circumnavigated the globe, proving her strength, character, and seaworthiness in every ocean. They don’t build them like this anymore. In 2025, Avanti was reimagined from the anchor up. With a brand new carbon fiber mast, modern fixtures, and state-of-the-art systems, she now sails with the comfort & elegance of a contemporary luxury yacht while retaining the timeless spirit of her original build. The result is a sailing yacht that offers both the romance & sturdiness of classic craftsmanship and the refinement & amenities of a modern vessel. Step aboard Avanti and you step into a story that continues to unfold - one that’s ready to carry you toward new horizons. Accompanying her is Andiamo — a 2024 Axopar Suntop chase boat. This high-performance 37’ tender brings unmatched flexibility and adventure to the charter experience, making island hopping, diving, and water sports effortless. Together, they create a unique combination of comfort and exploration rarely found at sea. Avanti takes water fun to the next level with a standout collection of premium toys and floating platforms. Guests can lounge in style on the 10’ BOTE floating dock and hammock, creating a private island at sea, or gather on the L-shaped floating couches and Adirondack chairs for a one-of-a-kind social space right on the water. For adventure seekers, the lineup includes wakeboards, water skis, towable tubes, and fishing gear. Snorkelers and divers are equally catered for, with adult and children’s snorkel sets, wetsuits, and paddleboards. With Avanti, the toys aren’t just accessories they transform the ocean into a floating playground and living room combined, offering both relaxation and thrill like few yachts can.

ADDITIONAL INFORMATION

SAMPLE MENU

AVANTI MENU
Breakfast

Lunch

Starters

Burrata Salad : Fresh Burrata | Arugula Salad | Pine Nuts | Aged Balsamic vinegar | Prosciutto

Main Course

Filet Mignon : Beef Tenderloin | Homemade Mashed Potatoes | PepperCorn Sauce
Pan-Seared Seabass : Pan-Seared Seabass | Butter-Sauteed Vegetables | Cajun Cream
Hazelnuts Grouper : Hazelnuts-Breaded Grouper | Fresh Gnocchis in Red Bell Pepper Cream
Thaïlandese Style DuckBreast : Roasted DuckBreast | StirFry Vegetables | Rice Noodles | Roasted
Peanuts and Cilantro
Chicken “Basquaise” : Frenched Chicken Leg “Basquaise” Style | Roasted Eggplants | Bell Pepper
Brunoise gently sweated with Thyme
Pan-Seared Snapper : Pan-Seared Red Snapper | Parsnip “Perigord” Style with Truffle and Bacon |
Rosemary Sauce
Lamb Rack : Breaded Lamb Rack | Seared Celery & Carrots Brunoise | Celery Root Mousseline |
Reduced Lamb Jus

Dessert

Chocolate Mousse : House Made Chocolate Mousse | Chocolate Biscuit Chunks | Meringue
Panna Cotta : Exotic Fruits Panna Cotta
Pineapple Carpaccio : Pineapple Carpaccio | Homemade Caramel Sauce | Sliced Almonds | Artisanal
Salted Butter Caramel Ice Cream
Lava Cake : House Made Lava Cake | Vanilla Custard | Artisanal Vanilla Ice Cream
Pistachio Crème Brûlée : Pistachio Crème Brûlée | Caramelized Pistachios
LemonCurd Pie : Lemon Curd Pie served on a “Breton” Shortbread | French Lime Zest Meringue
Profiteroles : Vanilla Profiteroles | House Made Hot Chocolate Sauce | Vanilla Bean Whipped Cream

Hors d’Oeuvres

Garlic bread : Fresh Bread stuffed with homemade “Maître d’Hôtel” Butter
Charcuterie Board : Selection of Cured Meats with pickles
Cheese Plate : Selection of French Cheese served with Fres Bread
Fish Verrines : Fish Tartar Verrines Asiatic Style (Fish Subject to Availability)
Scallops Bites : Pan-Seared Scallops with a Spicy Mayonnaise and Jalapeno

PRICING DETAILS
Avanti INQUIRE

Pricing

From: 50,700 per week
To: 71,500 per week
Summer 2026

2 Guests	45,900
3 Guests	45,900
4 Guests	45,900
5 Guests	46,800
6 Guests	47,700
7 Guests	48,600
8 Guests	49,500

Winter 2026 to 2027

2 Guests	45,900
3 Guests	45,900
4 Guests	45,900
5 Guests	46,800
6 Guests	47,700
7 Guests	48,600
8 Guests	49,500

Summer 2027

2 Guests	45,900
3 Guests	45,900
4 Guests	45,900
5 Guests	46,800
6 Guests	47,700
7 Guests	48,600
8 Guests	49,500

Pricing Details

Holiday Rates (2026/2027)

Christmas Week: $66,000 (flat rate for 2–8 guests, 7-night minimum; must end no later than Dec 26)

New Year’s Week: $71,500 (flat rate for 2–8 guests, 7-night minimum; must begin no sooner than Dec 27)

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Additional Rate Details
Minimum Nights: 5 (inquire for shorter)

Less Than 7 Nights:
6 nights: (weekly rate ÷ 7) × 6

5 nights or less: (weekly rate ÷ 6) × number of nights

Sleep Aboard: ½ the daily rate. Includes boarding after 5 pm, welcome cocktail & appetizer, breakfast the next morning, and early departure. Dinner ashore at client’s expense.
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Meal Plan Discounts

Half Board: $150 per person discount. Includes 7 breakfasts, 4 lunches, and 3 dinners (remaining meals ashore at guest expense).

Local Fare Option: $75 per person discount. Includes 7 breakfasts, 5 lunches, and 6 dinners (remaining meals ashore at guest expense).

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Avanti

Pricing

Pricing Details

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