VIVERE Yacht Description
-
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.
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.
Accommodation
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.
What is the cabin arrangement of VIVERE?
| 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 |
VIVERE
-
Weekly price: $60,000 - $65,000
Low Season | High Season
- Length: 116'
- # of Guests: 10
- # of Cabins: 5
- # of Crew: 6
- Builder: Azimut
- Consumption: 200 US Gall/Hr
- Cruising Speed: 10-12 knots
- Max. Speed: 28
- Built Year: 2008
- Refit: 2023
- Turnaround: 48 Hours Requested
Related Videos
VIVERE Charter Price Details
| Season Name | 2 guests | 3 guests | 4 guests | 5 guests | 6 guests | 7 guests | 8 guests | 9 guests | 10 guests | 11 guests | 12 guests |
| Winter 2022 to 2023 | $97,000 | $97,000 | $97,000 | $97,000 | $97,000 | $98,000 | $98,000 | $99,000 | $99,000 | $0 | $0 |
| Summer 2023 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $75,000 | $0 | $0 |
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 VIVERE, the expected APA is 25% to 40% of the charter price ($15,000 - $24,000), making the charter cost $75,000 to $84,000. 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.
VIVERE Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 120,000USD to 130,000USD | 24,000USD to 39,000USD | 144,000USD to 169,000USD | Discounts outside the main season are common. | |
| 7 day charter | 60,000USD to 65,000USD | 12,000USD to 19,500USD | 72,000USD to 84,500USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 30,000USD to 32,500USD | 6,000USD to 9,750USD | 36,000USD to 42,250USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 60,000USD / 6 * 3 days = 30,000USD |
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: USD60,000
High season rate: USD65,000
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.
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 Yacht Charter Locations
Summer Season
Winter Season
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
| 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. |
Crew
Captain: Mike Minnuies
Licensed for 20+ years and captain of Vivere from Florida to New England since 2010, keeping operations and maintenance on schedule. Experienced running trips for couples, VIPs, celebrities, and families.
- USA nationality
- Speaks English
- 500 Ton license
- Captain of Vivere since 2010
Leads interior service for the charter, coordinating day-to-day guest routines on board.
- Role: Chief Stewardess
- Bio details not provided
New bio coming soon.
- Role: Mate
- Bio details not provided
New bio coming soon.
- Role: Second Stewardess
- Bio details not provided
New bio coming soon.
- Role: Deckhand
- Bio details not provided
New bio coming soon.
- Role: Chef
- Bio details not provided
Menu
- Everything bagel with smoked fish spread, watercress, shaved red onion & capers
- Roasted vegetable & fresh mozzarella frittata with basil
- Granola with Greek yogurt & fresh fruit
- Smoked salmon over poached eggs on English muffin
- Pecan waffles with fresh fruit & maple syrup
- Spinach, roasted red pepper & feta quiche with seasonal fruit
- Open-faced Caprese omelet over arugula with smoked olive oil & balsamic glaze
- Prosciutto baked eggs
- Brioche French toast with bananas, blueberries & Saigon cinnamon maple syrup
Soups
- English pea gazpacho with roasted garlic crostini
- Watermelon gazpacho
- Zucchini & grape gazpacho
- Charleston she-crab soup
- New Orleans-style shrimp & andouille gumbo
- Butternut squash soup
- Tomato basil soup
- Clear onion soup
- Greek lemon chicken soup
- Miso soup
- Roasted cauliflower soup
- Cannellini bean & kale soup
Salads
- Salmon croquettes over mixed greens with grainy‑mustard vinaigrette
- Mexican-style chicken Caesar with Cotija cheese
- Pecan‑encrusted chicken over mixed greens with lemon‑chive vinaigrette
- Zucchini & arugula salad with pecorino, smoked olive oil, balsamic, pine nuts & lemon zest
- Maryland crab cake over mixed greens with Cajun rémoulade
- Caprese salad over arugula with balsamic vinaigrette & prosciutto
- Cobb salad with smoked turkey & roasted poblano‑ranch dressing
- Strawberry & mozzarella salad with champagne vinaigrette
- Cold soba noodle salad with seasonal vegetables & ginger dressing
- Vietnamese chicken, cabbage & vegetable salad with sweet chili dressing
- Kale Caesar salad
Mains
- Ham & brie with fig preserves on toasted baguette
- Shredded jerk chicken salad over mixed greens with creamy coconut‑mango dressing
- Slow‑roasted pork sliders with tamarind‑apricot sauce
- Lamb, couscous, pine nut & feta stuffed peppers with mint
- Braised beef tacos with pico de gallo, guacamole, cabbage & Cotija cheese
- Open‑faced swordfish burger with garlic aioli & broccoli rabe sprouts
- Falafel, hummus & tzatziki pita wraps with cold farro salad
- Ginger‑glazed wild salmon with quinoa salad
- Black bean cakes with cumin crème fraîche & smoked paprika‑lime greens
- Thai chicken larb in Napa cabbage with green papaya salad
- Pistachio‑crusted sea bass over curried cauliflower risotto & haricots verts
- Jamaican jerk shrimp & grits
- Gingered salmon over toasted quinoa & sesame kale
- Crispy duck breast with tamarind sauce
- Shrimp prik khing
- Caribbean pan‑seared red snapper with pigeon peas & rice
- Coconut green curry with mahi‑mahi
- Thai cashew chicken over jasmine rice
- Chicken tikka masala over basmati rice
- Charleston shrimp & grits
- Roasted leg of lamb over parsnip purée, roasted vegetables & mint vinegar
- Pan‑seared swordfish over English pea succotash
- Lamb chops over horseradish‑scented parsnip purée with asparagus
- Pappardelle pasta with lamb ragù
- Broiled Chilean sea bass over saffron cauliflower purée with fire‑roasted heirloom tomato & red peppers, arugula
- Chocolate avocado mousse
- Gingersnap banana pudding
- Rum custard
- Chocolate‑espresso mousse
- Tropical fruit trifle
- Ginger crème brûlée
- Mango tarts
- Mini key lime pies with toasted coconut
- Lemongrass panna cotta
- Vanilla ice cream with blueberries, local honey & cinnamon
- Meyer lemon & basil panna cotta
Hors d'oeuvres & Snacks
- Baked brie with basil, sundried tomatoes, pine nuts & balsamic glaze
- Bacon‑wrapped scallops
- Jamaican‑jerk shrimp with mango salsa
- Tuna poke with avocado
- Tuna tataki with seaweed salad
- Charcuterie boards (meat, vegetable or themed)
- Assorted deviled eggs
Chef’s Style & Influences
Globally inspired coastal cuisine blending Caribbean, Asian, Mediterranean and Southern American flavors with fresh, vibrant produce.
