ANDIAMO Yacht Description
Represented by DMA Yachting, the breathtaking charter yacht ANDIAMO is a 92 ft motor yacht featuring a jetski. The promiment features of ANDIAMO are her most appealing features and interconnection with the sea. ANDIAMO spends the summer and winter season in Florida. She was completed by the ship builder Symbol Yachts in 2010. A comprehensive refit was delivered in 2017. The spacious yacht layout features 3 cozy cabins and easily accommodates a maximum of 8 guests.
ANDIAMO is classified as a superyacht. The key part of the boat -spacious aft deck, leads to the the heart of the yacht - the main saloon. The main saloon is a friendly space that is well-equipped and inviting for meaningful conversations and serves as a location of entertainment. 3 tasteful cabins are thoughtfully spread out with vison for maximum room, access, comfort and privacy.
The motor yacht features Engines are 2 x MTU (12V 2000 M93) 1,800HP engines .
Accommodation
1 Master Suite with King, 1 VIP, 1 Twin that is convertible to a Queen. Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests in the main salon by lowering the table to make a double bed for an additional weekly rate of $8,000.What is the cabin arrangement of ANDIAMO?
- 1 Master cabin
- 1 VIP cabin
- 1 Twin cabin
ANDIAMO
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Weekly price: $34,500 - $34,500
Low Season | High Season
- Length: 92'
- # of Guests: 6
- # of Cabins: 3
- # of Crew: 3
- Builder: Symbol Yachts
- Consumption: 34 US Gall/Hr
- Cruising Speed: 10
- Max. Speed: 20
- Built Year: 2010
- Refit: 2023
- Turnaround: 72 Hrs
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 ANDIAMO, the expected APA is 25% to 40% of the charter price ($8,625 - $13,800), making the charter cost $43,125 to $48,300. 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.
ANDIAMO Yacht Charter Price
| # of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
|---|---|---|---|---|---|
| 14 day charter | 69,000USD to 69,000USD | 13,800USD to 20,700USD | 82,800USD to 89,700USD | Discounts outside the main season are common. | |
| 7 day charter | 34,500USD to 34,500USD | 6,900USD to 10,350USD | 41,400USD to 44,850USD | Standard charter rate, base for all calculations. | |
| 3 day charter | 17,250USD to 17,250USD | 3,450USD to 5,175USD | 20,700USD to 22,425USD | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 34,500USD / 6 * 3 days = 17,250USD |
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: USD34,500
High season rate: USD34,500
A minimum of 7 nights is required for bookings over Christmas or NYE.
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
For less than a week please divide the weekly rate by 6
Confirm Repositioning Fees with CA prior to confirming total dollar amounts with client.
Repositioning Fees will be based on the location of vessel and the desired charter area.
35-40% APA is standard (40% for short term charters)
Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax
Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests with a pull out bed located in the Main Salon for an additional rate of $8,000/per week.
Day Charter Rate:
$8,000 for 8 hours
$6,000 for 6 hours
$4,000 for 4 hours
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.A minimum of 7 nights is required for bookings over Christmas or NYE.
High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
For less than a week please divide the weekly rate by 6
Confirm Repositioning Fees with CA prior to confirming total dollar amounts with client.
Repositioning Fees will be based on the location of vessel and the desired charter area.
35-40% APA is standard (40% for short term charters)
Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax
Rate of $34,500 plus all is for 6 guests. Andiamo can also accommodate 2 additional guests with a pull out bed located in the Main Salon for an additional rate of $8,000/per week.
Day Charter Rate:
$8,000 for 8 hours
$6,000 for 6 hours
$4,000 for 4 hours
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
Amenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Other Entertainment
Ooni Pizza Oven
Traeger BBQ Smoker (cooker)
Lynx Sedona BBQ
Crew Information
Chef
Captain: Max Davis
Captain Max Davis:
Captain Max hails from Miami, Florida, where he grew up surrounded by the sparkling waters of the Treasure Coast and the Florida Keys. His childhood was filled with exhilarating adventures—diving, spearfishing, and offshore fishing. His passion for marine life led him to pursue a Bachelor of Science in Marine Biology, which he earned from both Florida State University (FSU) and Florida Atlantic University (FAU).
After graduating in 2009, Max immediately dove into a career on the water. He began working with the USDA on aquaculture research, later contributing to efforts tracking the movement of crude oil during the Deepwater Horizon oil spill. In 2016, Max enhanced his qualifications with a USCG 100-ton captain’s license and an STCW certification, transitioning into the offshore construction industry. It was then that he found his true calling in the yachting world.
Max spent five years as First Mate, Engineer, and relief Captain aboard MY Mambo, a highly successful private and charter yacht based in the Bahamas’ Exumas. During his time on Mambo, he was responsible for overseeing multiple yacht refits and managing 30+ charters. His expertise in fishing, diving, spearfishing, and discovering hidden beaches and sandbars created unforgettable experiences for guests.
After his time on Mambo, Max safely delivered numerous vessels across the East Coast of the U.S., the Bahamas, and even the Great Lakes before joining Tortuga as Captain for the past year (14 months) operating both privately and for charter in the Bahamas.
When he's not working, Max enjoys offshore fishing for large pelagic species, traveling, and discovering new places. With his vast knowledge of the Bahamas and his deep passion for fishing, Max is committed to ensuring your stay is exceptional. Whether you're seeking thrilling adventures or a peaceful retreat on a secluded beach, Max is dedicated to curating the perfect vacation experience for you.
Mate John McCabe:
John started in the marine industry back in 1992 working dinner cruises in Seward, Alaska as a deck hand.
After moving to Maui, Hawaii in 1994, he continued his marine experience operating 5-star sunset dinner cruises aboard a 100 foot 3-masted
schooner. A move to Milwaukee Wisconsin in 1997 shifted his marine education to the
competitive world of Great Lakes regattas and sailboat racing, while owning and
operating a full-service restaurant and brewery near the Marina. After 17 years of
Great Lakes sailing experience, John moved to Southeast Florida in 2014 and
continues to enjoy catering to guests on board private Miami Yacht charters and Fort
Lauderdale fishing expeditions on M/V Andiamo.
John is currently is working towards his USCG Captain’s license to further his career in
the Marine industry
Chenaé van Niekerk:
Chenaé began her culinary career at an early age. She discovered her passion and started working for an Advanced Food and Wine Degree, she worked in the kitchens of top‐rated restaurants and catering companies. In 2014, she brought her culinary expertise to the maritime industry. As a chef she travelled the Mediterranean Sea, Asia, Malaysia, Maldives, Singapore, the US, and the Caribbean. Catering for guests from U.S., Belgium, Italy, England, France, Australia, Arabian, and Scandinavian countries, her focus is on healthy, tasteful food, ensuring the nutritional benefits of each meal.
Chef Chenae’s dedication to her craft and preparing exceptional international menus, combined with her health coach certification; uniquely qualifies her to expertly prepare a menu suited to make our guests time aboard Andiamo a delicious one. In her spare time Chenae enjoys riding horses and all types of water activities. She is a certified diver and has been able to test the worlds waters. She also enjoys a good book and relaxing.
Menu
DAY 1
LUNCH
Vietnamese Rice Paper Rolls with Langoustines, Avocado, Beansprouts and Fresh Coriander
served with a Sweet Soy Lime dip.
Maki Sushi Rolls with Marinated Tofu
Asian Style Salad with Rice Noodles, Mango, Coriander and a Ginger Soy Dressing
Sesame Seared Tuna
Crispy Duck Confit off the Bone with a Sesame Soy Sauce
Mango and Lime Fool with Fresh Cherries and a Sweet Sesame Bisque
DINNER
Carrot and Lemongrass Coconut Soup
Grilled Sea Bass Fillet on White Truffle Risotto with Crispy Ricotta Zucchini Flower on a Green Pea and Lemongrass Coulis
Fondant au Chocolate on a fresh Strawberry and Melon Salad with Tangerine Coulis
DAY 2
LUNCH
Cold Mediterranean style Octopus Salad
Beetroot Cured Soho Salmon With whipped Horse Radish and Yuzu Mayo
Light Cesar Salad with Parmesan Crisps and Garlic Rosemary Croutons
Grilled Monkfish with Mediterranean Herbs and Curry Mayonnaise
Grilled Chicken Ballotine wrapped in Parma Ham on Sautéed Spinach and Pepperdew & Pineapple Chutney
Vanilla Panna Cotta with Cinnamon Infused Forest Berry Coulis
DINNER
Trilogy of Red Tuna with Wakame Salad and Wasabi Crème Fraiche
Grilled Saint Peter Fish Filet on a Bed of Parsnip Mousseline and Confit Cherry Tomatoes with Steamed Baby Vegetables and a Lemon Thyme Foam
Baked Cheese Cake with Cherry Ragù and Fresh Berries
DAY 3
LUNCH
Greek Salad with Marinated Feta and Vintage Balsamic Dressing
Grilled Peach and Spinach Salad with Herb Goats Cheese and Candies Wallnuts
Sweet Potato Duchess
Grilled Smokey Sweet Corn on the Cob
Grilled Filet Turbot with Smoked Bell Pepper Coulis
Sous Vide Butter Lobster with Yuzu and Pickled Vegetables
Slow Roasted Rack of Lamb with Red Wine and Rosemary Jus
Toblerone Mouse on Strawberry Carpaccio with Fresh Berries and White Chocolate Cointreau Coulis
DINNER
Caprese Salad with Marinated Bocconcini, Avocado and Ciabatta Shavings
Grilled Rib eye with Pomme Anna, Steamed Baby Vegetables, Caramelized Baby Beetroot
and Confit Cherry Tomatoes
Rhubarb and Apple Crumble with Vanilla Ice cream and Fresh Berries
DAY 4
LUNCH
Coconut Thai Noodle Soup with grilled Langoustines
Rice Noodle, Courgette, Carrot and Daikon Salad with Asian Dressing
Asian Baby Spinach, Mango and Sesame Salad
Crispy Prawn and Ginger Spring Rolls with Sweet Chilli Soy Sauce
Poke Bowls with Fresh Salmon, Tuna, Edamame, Poached Egg and
A selection of home-made Asian Dressings
Melon with Mango Sorbet, Passion fruit Coulis and Almond Tuiles
DINNER
Prawn and Avocado Roulade with citrus segments, Orange gel and Lemon dressing
Seared Tuna on a bed of Sautéed Vegetables and Chilli Cashew Egg Noodles
Crème Brule with Cinnamon Ice Cream, Passion Fruit Coulis and fresh Berries
DAY 5
LUNCH
Roasted Tomato and Jalapeno Soup with home-made Grilled Flatbread
Grilled BBQ Fall-Off-The-Bone Beef Short Rib
Grilled Ginger and Lime Prawn Skewers
Orzo Pesto Salad with Avocado and Crispy Beetroot
Tangy Potato Salad with Perfectly cooked Eggs and Truffle Dust
Wilted Kale Salad with Dried Cranberries, Crispy Carrots, Pecan Nut and Mustard Dressing
Home Made Tiramisu
DINNER
Crispy Prawn Cocktail Salad
A variation of Freshly Made Sushi
Coconut and Chocolate Mousse
DAY 6
LUNCH
Beef and Jalapeño Sliders
Chicken Sliders with Parmesan Crisps and Smokey Bacon
Grilled Octopus, Jalapeno Hummus, Mango Salsa with Rocket Salad
Home-Made Triple Cooked French Fries
Pesto Pearl Cous Cous Salad
Tabbouleh Lentil Salad
Wine Poached Pear Salad with Parma Ham and Pecan Nuts
Peppermint Crisp Tart
DINNER
Cucumber Carpaccio with seared Scallops and Blackened Cherry Tomatoes
Seared Salmon with Pickled Onion & Cucumber, Burnt Leeks and Yogurt Dill Sauce
Apple Phyllo Tart with Vanilla Ice Cream
DAY 7
LUNCH
Cardamom Butternut Soup
Steamed Mussels with Lemongrass and Garlic Sauce
Home Made Truffle French Fries
Lime & Prawn Lettuce Wraps with Sriracha Mayonnaise
Cucumber Chilli Salad with Pine Nuts and Lime Dressing
Crispy Sushi Rice Balls served with a Sweet Soy Sauce
Thai Peanut Leaf Salad with Radish, Dill and Red Onion
Green Tea Ice Cream with Home-made Cardamom Shortbread
DINNER
Home-made Crab Ravioli with Charred Broccolini, Bone Broth, Fennel Syrup and Coriander Oil
Grilled Cod with Crispy Parsnips, Celeriac Puree, Herb Pesto, Date Chutney and Lime Jelly
Persimmon Panna Cotta with Quince Jelly and Fresh Berries and Walnut Praline.
Reviews
Thank you so much for everything. From the ice cold towels, to the amazing rum filled pina colodas, to coming back to the boat to a spotless room - you truly are the best! I will miss having you help me find anything I can’t find and I will definitely miss my freshly steamed pillow case! If you ever want to come to Houston and live with me, you always have a place to stay!
CAROL-
I will miss waking up to an incredible breakfast every morning. There’s truly nothing better than your cheesy eggs!!! You are truly Gordon Ramsay level skilled. The best food I have ever had! And lets not forget the miso glazed fish! I wish I could eat that everyday! I will miss you so much! Thank you for everything and keeping our bellies & heart happy.”
Thank you for a top of class experience. The Andiamo has to be my favorite live aboard ever. I can’t wait to see y’all again.
God Bless & Be Safe”
Thank you for an amazing week! Everything was absolutely perfect. You all took incredible care of us. Your attention to detail is the best we have ever seen. Thank you for being so flexible with our every changing schedule. We have no doubt that we will see you all again on the Andiamo. No other boat or crew could ever meet the bar that you have set.
God bless you all and until next time - WHOA NELLY!”
Thank you for an amazing trip! Great Food, Great accommodations, amazing experience! You guys were wonderful!”
Thank you all so much for all that you did to make this week so special for us. We Will always have such great memories and I have no doubt that this will not be our last charter with you !!!
Until next time...xoxo”
We had an amazing week and felt right at home. Josh, Chris, and Chef Nell made it very memorable and easy. The food and service was top notch.
Andiamo is a great boat! The crew makes her shine!
Atlantis, Elenthra, Stanley Key, Governors Bay, lost of diving & kiting, Highbourne and back home. We hope to visit again!
Personally, I loved the trip! Seeing sharks was amazing and a little scary. But making a new friend Amelie (Ahm-ah-lee). Her birthday is close to mine too! My favorite day was New Year’s Eve and New Year’s Day because: First boat sleepover day, swirlie temples, and when West and Amelie got their scuba certifications!
Amazing time on Andiamo!
