NAMASTAY Yacht Description
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Flybridge Jacuzzi:
Relax in the sun deck Jacuzzi, perfect for romantic evenings or lounging with friends. -
2 x SeaDoo Spark Jet Skis:
Dual SeaDoo Sparks offer thrilling rides; jet skis are a rare and exciting bonus for a motor yacht. -
Comprehensive Water Toys Collection:
Includes Seabob, kayaks, paddleboards, wakeboards, foilboards & inflatable dock for endless water fun.
Start with the flybridge Jacuzzi, end with the underwater lights, and fill the middle with toys. NAMASTAY is a 116ft Lazzara with a semi-enclosed upper deck built around a hot tub, bar and sunpads — essentially the social core of the boat. When you are done marinating, the submersible swim platform drops you straight into the water (or back onto the 28’ Boston Whaler tender) without the usual ladder gymnastics.
This hull is shallow, fast, and range-y. With a draft of around 1.7m, NAMASTAY can sneak close to beaches and reefs that many 35m yachts simply can’t, then move between spots at up to 26 knots with a range of about 1,500nm. If your charter brief is “more coves, less commute,” this checks that box.
Then there’s the toy problem: there are a lot of them. Two Sea-Doo Sparks, kayaks, SUPs, wakeboard, towables, electric surfboard, foilboards, snorkel and fishing gear, plus that big 35’ Scout/Boston Whaler-style chase tender for proper exploring and offshore runs. This is a boat for guests who actually plan to get wet, not just look at the water.
Inside, it’s set up for grown-up comfort, not bunk-bed chaos. Around 8–10 guests sleep in 5 en-suite cabins, including a full-beam master with his-and-hers bathroom setup. The yacht was built in 2009 and freshly refit in 2021/2022, so the hardware is proven, and the softer stuff (AV, finishes, tech) is refresh-cycle current: Starlink internet, smart TVs, and a new Crestron multi-room system for those who absolutely must stream and soundtrack everything.
Fitness and food are not afterthoughts. There’s gym gear on board (bands, mats and more on request) for people who insist on squats between jet-ski sessions. In the galley, the chef brings serious credentials, with global training (including vegan and special-diet expertise), so the menu can run from “clean and precise” to “vacation-level indulgent” without drama.
Bottom line: if your charter priority list reads: Jacuzzi, shallow draft, serious tender, oversized toy locker, fast transit, refit interior, strong Wi‑Fi, and an actually capable chef — NAMASTAY is built for exactly that use case.
Accommodation
Full beam Primary Suite lower deck w/ King bed and his 'n hers en-suite, 2 x large double, 2 x Twins bunk style 5th Cabin with Queen forward all with en-suite showerWhat is the cabin arrangement of NAMASTAY?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite | King bed | His & hers en-suite bathroom | Full |
| Double Cabin 1 | Queen bed | En-suite shower | Full |
| Double Cabin 2 | Queen bed | En-suite shower | Full |
| Double Cabin 3 | Queen bed | En-suite shower | Full |
| Twin Cabin | 2 Single beds (bunk style) | En-suite shower | Full |
NAMASTAY
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Weekly price: $75,000 - $79,500
Low Season | High Season
- Length: 116'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 5
- Builder: Lazzara
- Cruising Speed: 15 knots
- Max. Speed: 26 knots
- Built Year: 2009
- Refit: 2022
- Turnaround: 48hrs
Related Videos
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a motor yacht like NAMASTAY, the expected APA is 25% to 40% of the charter price ($18,750 - $30,000), making the charter cost $93,750 to $105,000. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
NAMASTAY Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 150,000USD to 159,000USD | 30,000USD to 47,700USD | 180,000USD to 206,700USD | Discounts outside the main season are common. | |
| 7 day charter | 75,000USD to 79,500USD | 15,000USD to 23,850USD | 90,000USD to 103,350USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 37,500USD to 39,750USD | 7,500USD to 11,925USD | 45,000USD to 51,675USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 75,000USD / 6 * 3 days = 37,500USD |
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: USD75,000
High season rate: USD79,500
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| 2017 Boston Whaler 28' | One 28' Boston Whaler tender rigged for fishing and guest transfers. |
| Sea-Doo Spark Jet-Skis | Two Sea-Doo Spark jet-skis for powered riding. |
| Kayaks (inflatable) | Two inflatable kayaks for exploring close to shore. |
| Stand Up Paddleboards (inflatable) | Two inflatable stand up paddleboards for stand-up paddling. |
| Awake electric surfboard | One Awake electric surfboard for powered board riding on the surface. |
| Hydrofoil windsurf board | One hydrofoil windsurf board that lifts above the water on a foil for faster, smoother rides. |
| Foilboards | Two foilboards that rise on a hydrofoil for a flying sensation above the water. |
| Towable 5-man raft | One towable 5-person raft for group rides behind the tender. |
| Towable toys / tube | Towable inflatable toy(s) for being pulled behind the tender. |
| Wakeboards | Wakeboard(s) for towed wake riding. |
| Wakeboard | Wakeboard for individual towed riding. |
| Snorkel gear | Snorkelling gear set(s) for in-water exploration. |
| Snorkeling Equipment | One set of snorkelling equipment for guests. |
| Light fishing gear | Light fishing gear for casual angling. |
| Fishing equipment | Fishing equipment for sport and recreational fishing. |
| Fishing rod | One fishing rod for individual fishing. |
| Paddle boards | Two paddle boards for stand-up paddling. |
| Paddleboard | Two paddleboards for stand-up paddling. |
| Kayaks | Two kayaks for paddling. |
| Jetskis | Two jetskis for powered riding. |
| SeaBob | One Seabob for powered swimming on the surface and underwater. |
| BOTE 10 x 10 inflatable dock | One 10' x 10' BOTE inflatable dock for lounging and staging water activities. |
| Beach chairs & umbrella | Beach chairs and umbrella for shore setup. |
| Submersible swim platform | Submersible swim platform for easy water access. |
Crew
Captain
First Mate
Stewardess
Chef
Deck/Stew
Captain: Ethan Barr
Ethan runs NAMASTAY with the quiet confidence of someone who has lived on the water his whole life, folding Navy-grade engineering sense into easy, guest-first cruising. He reads weather, crew, and guests in one sweep, so the trip feels sharp, safe, and dialed to what you came to do.
- Started sailing at age 8; obtained first skipper’s license at 16
- Over 20 years of experience in yachting and maritime operations
- Former Chief Engineer in the Navy with deep marine-systems expertise
- Graduate of a maritime boarding school with formal team-building training
Rob keeps the decks tight and the toys ready, blending Jersey-coast instincts with pro-yachting polish so your fishing runs, beach drops, and sunset moves fire off without drama. He’s the one quietly setting up the fun while you’re still thinking about it.
- Born and raised on the coast of southern New Jersey
- Working in the yachting industry since 2017
- University graduate
Amanda runs the interior like a precision event, locking in timing, details, and atmosphere so your days feel smooth and curated instead of improvised. She tracks what each guest cares about and quietly builds the service around it.
- From Temecula, California; graduate of Northern Arizona University
- Background as event coordinator at an ultra-luxury resort
- Lived two years in Madrid working as an English teacher
Mena builds plates that hit clean and bold at the same time, tuning each menu to how you live the day—light and sharp when you’re on the move, deep and comforting when the night slows down. Special diets don’t slow her down; they give her another angle to work.
- Originally from Colombia; resident of the USA for 20+ years
- Formal culinary training in France, Italy, Spain, Mexico, Vietnam, and Thailand
- Certified vegan chef and Master Thai Chef (Bangkok Thai Cooking Academy)
- Holds Ship’s Cook Certificate; fluent in Spanish and English
Lindsie flips from lines and toys on deck to sharp cocktails and relaxed service inside, bringing wilderness grit and big energy so the boat feels alive, not staged. She pulls guests into the action without ever pushing too hard.
- From Minnesota with a lifelong passion for the outdoors
- Professional background as a bartender and mixology enthusiast
Menu
Day 1: Chia Pudding with Coconut Milk and Mango; Blueberry and Carrot Muffins
Day 2: Whole Grain Waffles or Pancakes with Warm Syrup and Bacon; Greek Yogurt with Berries Compote
Day 3: Eggs Benedict with Lump Crabmeat and Asparagus; Salad of Greens, Cucumber, Tomato, Red Onion, Sherry Vinaigrette
Day 4: Tortilla Espanola, Potato and Onion; Sliced Salumi and Imported Cheese
Day 5: Oatmeal with Bananas and Walnuts; Avocado Toast with Spinach
Day 6: Breakfast Wraps with Soft Scramble Egg, Avocado, Spinach and Tomato; Fresh Grapefruit
Day 7: Cottage Cheese on Toasted English Muffin with Strawberries, Granola and Honey; Fresh Peaches
Day 1: Blackened Salmon, Fennel and Citrus Salad, Toasted Hazelnut
Day 2: Grilled Chicken, Shaved Broccoli Salad with Feta, Hazelnut and Cherry Tomato
Day 3: Poke bowl - Tuna, Radish, Cucumber, Onion, Crispy Corn Tortilla, Lime Cabbage Salad
Day 4: Grilled Hogfish, Spinach Salad, Tender Beets, Goat Cheese, Pecans
Day 5: Beach Picnic – Lobster Rolls, Fresh Potato Chips, Watermelon and Pineapple
Day 6: Marinated Lump Crab Salad, Arugula, Spinach, Carrot, Daikon, Green Papaya, Toasted Peanut
Day 7: Grilled Wahoo, Lemongrass-Chili Sauce, Green Salad, Mustard, Sesame Vinaigrette
Day 1:
- Root Vegetable Carpaccio, Kohlrabi & Turnip, Pickled Mustard Seed, Bitter Greens Salad, Honey & White Balsamic Vinaigrette
- Pan Roasted Pork Tenderloin - Squash and Mushroom Ragout, Almond & Herb Salsa
- Tiramisu – Homemade Ladyfingers, Mascarpone Sabayon, Cocoa Powder and Cinnamon
Day 2:
- Melon & Prosciutto Salad, Fresh Ricotta, Castelvetrano Olive, Toasted Pine Nut and Lemon Oil
- Grilled Scallop - Warm White Bean Salad, Zucchini, Charred & Poached Radish, Pickled Pepper
- Cashew Panna Cotta – Lemon Curd and Blueberry Pavlova, Toasted Cashew
Day 3:
- Grilled Carrot and Zucchini – Quinoa Salad, Tomato, Charred Cucumber, Lime and Herb Dressing
- Grilled Red Snapper - Mango and Chili Salsa, Ginger Red Pepper Coulis
- Cardamom Pound Cake, Grilled and Maple Glazed Pineapple, Pineapple Chip
Day 4:
- Halibut Ceviche – Tigers Milk, Tender Sweet Potato, Crispy Plantain, Shaved Red Onion, Hominy
- Grilled Flank Steak - Salsa Verde, Street Corn Salad, Chili-Lime Dressing, Cotija Cheese, Oregano
- Tres Leches Cake – Dulce de Leche, Strawberry Jam
Day 5:
- Beef Tartare – Quail Egg, Fennel Mostarda, Mustard Greens, Balsamic Pearls, White Truffle Oil
- Smoked & Grilled Branzino - Citrus and Calbrian Chili Dressing, Yellow Pepper Slaw, Marinated Haricot Verts Salad
- Coconut Tapioca Pudding, Fresh Mango and Passionfruit, Sesame Tuile
Day 6:
- Wedge Salad – Homemade Bleu Cheese, Charred Cherry Tomato, Crispy Speck Ham
- Petit Filet and Lobster Tail – Olive Oil Poached Sweet Potatoes, Wilted Cabbage, Golden Raisin Steak Sauce
- White Wine Poached Pear, White and Black Pepper Shortbread Crumb, Honey Ice Cream
Day 7:
- Roasted Brussels Sprouts, Chickpea Chaat, Cucumber Raita, Chickpea Flat Breads
- Curry Fisherman Stew - Grouper, Shrimp, Coconut Tomato Broth, Soft Eggplant, Charred Leek, Cauliflower Rice
- Yuzu and Mint Sorbet with Rum Syrup – Assorted Cookies – Amaretti, Lavender Shortbread, Honey Cookie
- Day 1: Tiramisu – Homemade Ladyfingers, Mascarpone Sabayon, Cocoa Powder and Cinnamon
- Day 2: Cashew Panna Cotta – Lemon Curd and Blueberry Pavlova, Toasted Cashew
- Day 3: Cardamom Pound Cake, Grilled and Maple Glazed Pineapple, Pineapple Chip
- Day 4: Tres Leches Cake – Dulce de Leche, Strawberry Jam
- Day 5: Coconut Tapioca Pudding, Fresh Mango and Passionfruit, Sesame Tuile
- Day 6: White Wine Poached Pear, White and Black Pepper Shortbread Crumb, Honey Ice Cream
- Day 7: Yuzu and Mint Sorbet with Rum Syrup – Assorted Cookies – Amaretti, Lavender Shortbread, Honey Cookie
Snacks are thoughtfully included within each meal’s accompaniments, such as fresh fruits, nuts, and savory bites complementing the main dishes.
The chef’s culinary style is clean world fusion cuisine, balancing healthy and comforting flavors with expertise in global traditional dishes and dietary needs.
