Yacht Description
Built for ten. VIVERE is a 116ft Azimut motor yacht (built 2008, refit 2023) that sleeps 10 guests in 5 cabins, including a full-beam primary suite on the main deck with a king bed and large windows.
Outdoor life wins. A full walk-around deck, plus upper and lower sun pads, makes it easy to spread out without losing the group. Add the flybridge with retractable sunroofs, wet bar, and a deck jacuzzi that can convert into a chaise lounge. Dangerous for productivity.
Water access, simplified. The garage opens to a large “beach” extended swim platform for straightforward boarding and quick dips, with an outdoor shower ready for the reset.
Toys that get used. VIVERE carries a 32' Boston Whaler tender (2x 275 hp) for fast runs and day exploring, plus kayaks, paddleboards, snorkelling equipment, fishing equipment, and a 3-person towable tube when the group wants a little more noise.
Specifications
- Length overall
- 116ft / 35.36 m
- Beam
- 7.41m
- Draft
- 2.07m
- Builder
- Azimut
- Year built
- 2008
- Refit
- 2023
- Type
- Motor Yacht
- Cruising speed
- 1012 knots
- Top speed
- 28 knots
- Engines
- 2x MTU 16V2000 2,400HP Each
- Generator
- 2x Kohler 65Kw
- Consumption
- 200 US Gall/Hr
- Guests
- 10
- Cabins
- 5
- Crew
- 6
Charter Price
From $60,000 to $77,000 per week, plus 35% APA.
Plus Expenses arrangement — boat and crew only, without tip.
Shorter stays: weekly rate ÷ 7 × nights. All prices generated as a guide. Availability subject to confirmation. Gratuity is at the charterer’s discretion.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
- Total guests
- 10
- Total cabins
- 5
- King cabins
- 1
- Queen cabins
- 2
- Twin cabins
- 2
- Heads
- 5
- Electric heads
- 6
- Showers
- 5
- Basins
- 7
- A/C
- Full
- A/C at night
- Yes
- Jacuzzi
- Yes
5 staterooms for 10 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite (Main Deck) | King size bed | Private en-suite (marble), Jacuzzi tub, separate shower / jet shower | Full |
| Guest Cabin 1 | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin 2 | Queen size bed | Private en-suite bathroom | Full |
| Guest Cabin 3 | Twin beds (2 singles) | Private en-suite bathroom | Full |
| Guest Cabin 4 | Twin beds (2 singles) | Private en-suite bathroom | Full |
- Crew size
- 6
Has run Vivere from Florida to New England since 2010, keeping itinerary timing and operations consistent. Manages maintenance and readiness so the yacht is set for charter.
- USA nationality
- Licensed captain for 20+ years
- 500 Ton license
- Speaks English
Chief Stewardess on board Vivere.
- Role: Chief Stewardess
- Yacht: Vivere
-
Deck jacuzzi:
Soak with a drink in hand while enjoying the views from the flybridge. -
Stabilizers at anchor:
Less roll at night and while relaxing, for better sleep in calm comfort. -
Starlink Satellite Internet:
Stay connected for streaming and work calls while cruising the Bahamas or New England.
- Salon stereo
- Yes
- Salon TV
- Yes
- Sat TV
- Yes
- Multimedia
- Yes
- Nude charters
- On inquiry
- Watermaker
- Yes
- Water capacity
- 1200
- Ice maker
- Yes
- Board games
- Yes
- Sun awning
- Yes
- Special diets
- Yes
- Kosher
- On inquiry
- Gay charters
- On inquiry
- Smoking allowed
- Aft platform only
- Crew smokes
- On inquiry
- Children welcome
- Yes
- Generator
- 2x Kohler 65Kw
- Internet
- Onboard WIFI
| Toy | description |
|---|---|
| Tube - towable | 3 person towable tube. |
| Paddleboards | 2 inflatable paddle boards. |
| Floating lounge pad | 6 ft inflatable lounge pad. |
| Kayaks | 2 1 person kayaks. |
| Snorkelling equipment | Snorkelling equipment for guests. |
| Fishing equipment | Fishing equipment for guests. |
- Everything Bagel – smoked fish spread, watercress, shaved red onion & capers; frittata with roasted vegetables, fresh mozzarella, basil
- Granola – topped with Greek yogurt & fresh fruit
- Smoked Salmon – over poached eggs and English muffin
- Pecan Waffles – fresh fruit & maple syrup
- Spinach, Roasted Red Pepper & Feta Quiche – served with fresh seasonal fruit
- Open Faced Caprese Omelet – arugula, Holy Smoke smoked olive oil, balsamic glaze
- Prosciutto Baked Eggs
- Brioche French Toast – bananas, blueberries, Saigon cinnamon maple syrup
- Ham & Brie – fig preserves on toasted baguette
- Shredded Jerk Chicken Salad – mixed greens, creamy coconut-mango dressing
- Slow Roasted Pork Sliders – tamarind-apricot sauce
- Stuffed Peppers – ground lamb, couscous, pine nuts, feta, fresh mint
- Braised Beef – flour tortilla, pico de gallo, guacamole, shaved cabbage
- Cotija Cheese – with lime zest
- Swordfish Burger – open faced, garlic aioli, broccoli rabe sprouts
- Falafel Wrap – hummus and tzatziki in pita, with cold faro salad
- Ginger Glazed Wild Caught Salmon – served with a quinoa salad
- Black Bean Cakes – cumin spiced crème fraiche, mixed greens, smoked paprika-lime vinaigrette
- Thai Chicken Lard – nestled in Napa cabbage leaf, served with green papaya salad
- Pistachio Crusted Sea Bass – curried cauliflower risotto & haricot verts
- Jamaican Jerk Shrimp & Grits
- Gingered Salmon – toasted quinoa & sesame kale
- Crispy Duck Breast – tamarind sauce
- Shrimp Prik Khing
- Caribbean Style Pan Seared Red Snapper – 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 – parsnip puree, roasted vegetables, mint vinegar
- Pan Seared Swordfish – English pea succotash
- Lamb Chops – horseradish-scented parsnip puree with asparagus
- Pappardelle Pasta – topped with a lamb ragu
- Broiled Chilean Seabass – saffron-scented pureed cauliflower with fire-roasted heirloom tomato & red peppers, arugula
- 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 with toasted coconut
- Lemongrass Panna Cotta
- Vanilla Ice Cream – blueberries, local honey & cinnamon
- Meyer Lemon & Basil Panna Cotta
- Baked Brie – fresh basil, sundried tomatoes, pine nuts, balsamic glaze
- Bacon Wrapped Scallops
- Jamaican Jerked Shrimp – mango salsa
- Tuna Poke – sashimi grade tuna with avocado
- Tuna Tataki – seaweed salad
- Charcuterie Board – (meat, veggie, themed)
- Assortment of Deviled Eggs
Chef’s Style & Influences
Global flavors with Caribbean, Thai, and Mediterranean influences, plus fresh seafood and bold dressings.
Onboard Entertainment
Board Games, Karaoke Machine, Indoor Audio System, Outdoor Audio System, Multimedia System
Diving
Yacht offers Rendezvous Diving only
Sustainability
Registry & Permits
- Flag
- USA
- Homeport
- Atlantic Highlands, NJ
- License
- 2
- Permit
- 2
- Turnaround
- 48 Hours Requested
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