NAMASTAY Yacht Description
Escape to unparalleled luxury aboard Namastay, your ultimate retreat on the seas. Whether cruising through the tranquil waters of the Bahamas or exploring the captivating Caribbean coastline, indulge in a vacation of perfection. Featuring a chic contemporary interior adorned with lustrous wood finishes and soothing neutral fabrics, Namastay offers a stylish haven for relaxation. Experience comfort in one of four inviting staterooms, each boasting crisp hotel linens and private ensuite bathrooms.
Entertain with ease thanks to two full-service bars and multiple dining options, perfect for hosting friends and family. Unwind in the Jacuzzi or enjoy seamless water access with Namastay's Hydraulic Swim Platform. Equipped with stabilizers both at anchor and underway, your journey remains smooth and comfortable throughout.
Thrill-seekers will delight in an array of water toys, including a 28' Boston Whaler tow tender with Seakeepers for stability and e-foils for added excitement. Our dedicated crew ensures impeccable service and serves up delectable, elegant cuisine to enhance your experience.
Fresh from a comprehensive 2021/2022 refit, Namastay shines with new artwork, soft goods, an upgraded AV system, and a full mechanical overhaul, promising a flawless voyage under the sun. Book your escape with Namastay today and set sail for an unforgettable adventure!
Offered by DMA Yachting, the majestic charter yacht NAMASTAY is a 116 ft motor yacht featuring a jetski and a hot tub. The most appealing features of NAMASTAY are her impeccable styling and fantastic layout. NAMASTAY spends the season in British Virgin Islands. She was constructed by the ship builder Lazzara in 2009. An elegant refit was finalized in 2022. The spacious yacht layout features 5 generous cabins and comfortably accommodates a group of 10 guests.
NAMASTAY is classified as a superyacht. The prominent section of the yacht, roomy aft deck, continues to the attractive and sleek main salon. The main saloon is a friendly space to spend time when the weather is not ideal and serves as a location of entertainment. 5 spacious cabins are purposefully laid out to allow for comfortable access and private setting.
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?
- 1 Master cabin
- 3 VIP cabins
- 1 Twin cabin
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
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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
Crew
Captain
First Mate
Stewardess
Chef
Deck/Stew
Captain: Ethan Barr
Ethan runs Namastay with the calm focus of someone who’s been at sea his whole life, turning complex passages and tight anchorages into smooth, quiet moments for you. His Navy engineering chops backstop every mile, so guests can chase the fun while he quietly makes sure nothing misses a beat.
- Started sailing at age 8; obtained first skipper’s license at 16.
- Over 20 years’ experience in yachting and maritime operations.
- Former Chief Engineer in the Navy with deep marine-systems expertise.
- Alumni of a maritime boarding school with formal seamanship foundation.
Rob is the guy who has the toys launched, the lines set, and the day’s plan dialed in so you can step out of the salon and straight into the fun. He reads guests fast and tunes every outing—fishing run, sandbar drop, sunset run—like he’s done it with you a dozen times before.
- Born and raised on the coast of southern New Jersey.
- Professional yachting experience since 2017.
- Extensive background in recreational fishing and boating.
- Experienced with guest-focused operations in multiple cruising grounds.
Amanda turns the interior into a tight, quiet machine—drinks refilled, cabins reset, tables dressed—before you even realize you wanted anything, and she does it with the kind of precision you normally only see in five-star land-based resorts. Her event brain means every dinner, birthday, or beach setup feels thought-through, not improvised.
- Degree from Northern Arizona University.
- Former event coordinator at an ultra-luxury resort in Utah.
- Two years living in Madrid as an English teacher.
- Professional background rooted in high-end hospitality and guest experience design.
Mena cooks like the world is her pantry—sharp, clean flavors, plated tight, tuned to your diet so you never feel like you’re “on restrictions,” just eating exactly what your body and mood asked for. She flips from serious comfort to light, careful fuel without missing cadence, so every meal lands right in the sweet spot between indulgent and smart.
- Over 20 years living and working in the USA, originally from Colombia.
- Formal culinary training in France (pastry and savory cuisine).
- Specialized courses in Italy, Spain, Mexico, Vietnam, and more.
- Certified vegan chef, Master Thai Chef (Bangkok Thai Cooking Academy), and holder of Ship's Cook Certificate.
Lindsie lives outside—she’s the one firing up the toys, lining up beach days, shaking serious cocktails, and keeping the deck scene loose and easy while the operation stays tight. She brings that Midwestern-outdoors grit to the water, so guests who want action don’t have to ask twice.
- Raised in Minnesota with a strong outdoor background (camping, fishing, hiking, kayaking, hunting).
- Previous professional experience as a bartender and mixology enthusiast.
- Transitioned into the yachting industry driven by a passion for the ocean.
- Experienced in dual role supporting both deck operations and interior service.
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.
