Molto Piaciuto
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 2 |
| Electric Heads: | 2 |
| Engine Details | |
|---|---|
| 2 Volvo D-600 435hp each 1 Onon generator 22kw | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 18 |
| Max Speed: | 29US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 15 Feet |
| Draft: | 3.2 Feet |
| Pax: | 6 |
| Refit: | 2025 |
| YearBuilt: | 2017 |
| Builder: | Prestige Yachts |
| SatTv: | Yes |
| JetSkis: | No |
| Flag: | USA |
| RegNum: | SWY001038-00 |
| Engines: | 2 Volvo D-600 435hp each 1 Onon generator 22kw |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, USA - Florida East Coast |
| Summer Area: | Bahamas, USA - Florida East Coast |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | VHF, Satellite radio, Starlink, 5G cellular |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | No |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| Minimum Age: | - |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | No |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 25 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling Gear |
| Rods: | 2 |
A term charter from Miami to the Exumas is more than a voyage — it’s a curated culinary journey shaped by the rhythm of the sea and the vibrant flavors of the islands. With Chef Margaux at the helm of your dining experience, each day unfolds through thoughtfully crafted menus that celebrate freshness, elegance, and the spirit of the Bahamas.
From the moment guests step aboard, mornings begin gently. Breakfast might feature tropical fruit platters layered with dragon fruit, mango, pineapple, and passionfruit; warm coconut brioche French toast with vanilla bean crème fraîche; or made-to-order omelets with fresh herbs and local goat cheese. For lighter fare, açai bowls topped with toasted macadamia and chia, or smoked salmon with avocado and citrus on house-baked sourdough, pair beautifully with fresh-pressed juices and rich Bahamian coffee.
Lunch is bright and relaxed — designed for barefoot dining between swims. Think grilled spiny lobster with lime butter and charred corn salad; watermelon, feta, and mint with aged balsamic; or jerk-marinated chicken served alongside mango slaw and coconut rice. Guests enjoying a beach picnic on a secluded Exuma sandbar might be treated to chilled rosé, citrus-poached shrimp, vibrant poke bowls, and handmade wraps filled with grilled local catch and herb aioli.
Afternoons invite indulgence. Chef Margaux might present a mezze spread with hummus, roasted eggplant, olives, and warm flatbreads, or a tropical ceviche bar featuring grouper, conch, and tuna with pineapple, chili, and fresh lime. Sunset canapés — truffle arancini, seared scallops with passionfruit glaze, or mini lobster rolls — set the tone for golden hour cocktails on deck.
Dinner is where the full expression of the journey comes alive. Menus are inspired by both refined coastal cuisine and Caribbean soul. A typical evening might begin with seared yellowfin tuna, avocado mousse, and citrus pearls, followed by herb-crusted rack of lamb with roasted heirloom vegetables and red wine reduction. Another night may highlight Bahamian flavors — cracked conch with spicy remoulade, grilled Nassau grouper with saffron risotto, or slow-braised short ribs with plantain purée. Vegetarian guests are equally celebrated with dishes such as roasted pumpkin ravioli with sage brown butter or grilled island vegetables with whipped feta and pistachio.
Desserts balance elegance and tropical flair: coconut panna cotta with rum caramel, key lime tart with torched meringue, dark chocolate fondant with sea salt, or fresh pineapple carpaccio with mint syrup and lime zest.
Every menu is fully customized prior to embarkation. Chef Margaux works closely with guests to accommodate preferences, dietary needs, and special celebrations — whether that means a wellness-focused week of vibrant, nutrient-rich cuisine, a seafood-forward indulgence, or themed evenings such as a Bahamian beach barbecue under the stars.
From dockside welcome bites in Miami to a final celebratory dinner anchored in the turquoise waters of the Exumas, the cuisine is designed to reflect the beauty of the surroundings: fresh, effortless, and unforgettable.
| Season | 2 PAX | 3 PAX | 4 PAX | 5 PAX | 6 PAX | 7 PAX | 8 PAX | 9 PAX | 10 PAX | 11 PAX | 12 PAX |
|---|---|---|---|---|---|---|---|---|---|---|---|
| High Season | |||||||||||
| Low Season | |||||||||||
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
- APA (Advance Provisioning Allocation): 35% -> for term charters only
- Sales Tax: 7%
- Gratuity: 18%
- Refundable pet security deposit: $2,000 (optional)
Day charters pricing:
- 4 hours - $2,250 + gratuity
- 6 hours - $3,000 + gratuity
- 8 hours - $3,750 + gratuity
Term charters pricing:
- $5,000/day + gratuity + APA
- week rate: $29,000 (high season), $27,500 (low season)
Miami-Florida keys 1 day round trip excursion - $7,500
- Depart Miami 8am
- Arrival Elliott Key 11am
- Discover Key Biscayne Bay, Nixon sandbar, Stiltsville, Boca Chita and Elliott Key. Snorkel and see the wander of the Florida keys.
- Depart Bimini 4pm
- Arrival Miami 7pm
--> Included boat, captain, stew, water, ice, soda, towels, fuel & gratuity
Fireworks special rates:
- 4th of July: +50%
- New Year Eve: +50%
Check availability on our online calendar: https://bit.ly/calendarmoltopiaciuto
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 15 Feet
- : 3.2 Feet
- : 6
- : 2025
- : 2017
- : Prestige Yachts
- : 18
- : 29
- : Yes
- : No
- : No
- : Yacht offers Rendezvous Diving only
- : Jacques Ellis
- : USA
- : SWY001038-00
- : 2 Volvo D-600 435hp each 1 Onon generator 22kw
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 2 |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | 2 |
| Engine Details | |
|---|---|
| 2 Volvo D-600 435hp each 1 Onon generator 22kw | |
| Fuel Consumption: | 30 |
| Cruising Speed: | 18 |
| Max Speed: | 29US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2025 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | Bahamas, USA - Florida East Coast |
| Summer Area: | Bahamas, USA - Florida East Coast |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | VHF, Satellite radio, Starlink, 5G cellular |
| # of Videos: | - |
| # DVDs/Movies: | No |
| # CD's: | No |
| Camcorder: | No |
| Books: | No |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | Yes |
| Water Maker: | No |
| Special Diets: | Yes |
| Kosher: | Yes |
| BBQ: | Yes |
| # Dine In: | Yes |
| Minimum Age: | - |
| Generator: | Yes |
| Inverter: | Yes |
| Voltages: | - |
| Water Maker: | No |
| Water Cap: | 170 |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Yes |
| Nude: | Yes |
| Hairdryers: | Yes |
| # Port Hatches: | No |
| Guests Smokes: | Yes |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | Yes |
| Children Ok: | No |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Yes |
| Dinghy hp: | 25 |
| Dinghy # pax: | 5 |
| Water Skis Adult: | No |
| Water Skis Kids: | No |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | No |
| Scurfer: | No |
| Wake Board: | No |
| Kayaks 1 Pax: | No |
| Kayaks (2 Pax): | No |
| Floating Mats: | Yes |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Trolling Gear |
| Rods: | 2 |
A term charter from Miami to the Exumas is more than a voyage — it’s a curated culinary journey shaped by the rhythm of the sea and the vibrant flavors of the islands. With Chef Margaux at the helm of your dining experience, each day unfolds through thoughtfully crafted menus that celebrate freshness, elegance, and the spirit of the Bahamas.
From the moment guests step aboard, mornings begin gently. Breakfast might feature tropical fruit platters layered with dragon fruit, mango, pineapple, and passionfruit; warm coconut brioche French toast with vanilla bean crème fraîche; or made-to-order omelets with fresh herbs and local goat cheese. For lighter fare, açai bowls topped with toasted macadamia and chia, or smoked salmon with avocado and citrus on house-baked sourdough, pair beautifully with fresh-pressed juices and rich Bahamian coffee.
Lunch is bright and relaxed — designed for barefoot dining between swims. Think grilled spiny lobster with lime butter and charred corn salad; watermelon, feta, and mint with aged balsamic; or jerk-marinated chicken served alongside mango slaw and coconut rice. Guests enjoying a beach picnic on a secluded Exuma sandbar might be treated to chilled rosé, citrus-poached shrimp, vibrant poke bowls, and handmade wraps filled with grilled local catch and herb aioli.
Afternoons invite indulgence. Chef Margaux might present a mezze spread with hummus, roasted eggplant, olives, and warm flatbreads, or a tropical ceviche bar featuring grouper, conch, and tuna with pineapple, chili, and fresh lime. Sunset canapés — truffle arancini, seared scallops with passionfruit glaze, or mini lobster rolls — set the tone for golden hour cocktails on deck.
Dinner is where the full expression of the journey comes alive. Menus are inspired by both refined coastal cuisine and Caribbean soul. A typical evening might begin with seared yellowfin tuna, avocado mousse, and citrus pearls, followed by herb-crusted rack of lamb with roasted heirloom vegetables and red wine reduction. Another night may highlight Bahamian flavors — cracked conch with spicy remoulade, grilled Nassau grouper with saffron risotto, or slow-braised short ribs with plantain purée. Vegetarian guests are equally celebrated with dishes such as roasted pumpkin ravioli with sage brown butter or grilled island vegetables with whipped feta and pistachio.
Desserts balance elegance and tropical flair: coconut panna cotta with rum caramel, key lime tart with torched meringue, dark chocolate fondant with sea salt, or fresh pineapple carpaccio with mint syrup and lime zest.
Every menu is fully customized prior to embarkation. Chef Margaux works closely with guests to accommodate preferences, dietary needs, and special celebrations — whether that means a wellness-focused week of vibrant, nutrient-rich cuisine, a seafood-forward indulgence, or themed evenings such as a Bahamian beach barbecue under the stars.
From dockside welcome bites in Miami to a final celebratory dinner anchored in the turquoise waters of the Exumas, the cuisine is designed to reflect the beauty of the surroundings: fresh, effortless, and unforgettable.
| Season | 2 PAX |
|---|---|
| High Season | |
| Low Season | |
| Low Season (Fall/Winter) |
Unless otherwise specified-Caribbean Standard All-Inclusive Charters include the following:
- Standard check-in/check-out of 12pm
- Light daily housekeeping
- Breakfast, lunch, canapés/afternoon tea, dinner and snacks
- Standard ship’s bar: vodka, gin, rum, whiskey, tequila, triple sec, mixers, local beers, table wine and water/coffee/tea and soft drinks
- Stereo with MP3/iPhone connection with indoor/outdoor speakers; 3G/4G Wi-Fi access point
- Snorkeling equipment, fishing gear, kayaks, dingy tender with outboard motors
- Water toys such as floating islands, and air mattresses
- Separate bathroom and living quarters for crew
- Reputable and licensed crew who have local knowledge of waters and are able to adjust menus based on guest’s preferences and dietary restrictions
- Operating expenses including: use of air conditioning, fuel, water, sailing permits/taxes, local taxes and crew wages
What Is Not Included in Standard All-Inclusive Charters:
- Gratuity for crew. Gratuity is at guest discretion and is typically between 15-20%
- Meals and beverages at restaurants and bars
- Rendezvous diving, ASA sailing certification courses and any other offshore excursions
- Premium wines and spirits
- APA (Advance Provisioning Allocation): 35% -> for term charters only
- Sales Tax: 7%
- Gratuity: 18%
- Refundable pet security deposit: $2,000 (optional)
Day charters pricing:
- 4 hours - $2,250 + gratuity
- 6 hours - $3,000 + gratuity
- 8 hours - $3,750 + gratuity
Term charters pricing:
- $5,000/day + gratuity + APA
- week rate: $29,000 (high season), $27,500 (low season)
Miami-Florida keys 1 day round trip excursion - $7,500
- Depart Miami 8am
- Arrival Elliott Key 11am
- Discover Key Biscayne Bay, Nixon sandbar, Stiltsville, Boca Chita and Elliott Key. Snorkel and see the wander of the Florida keys.
- Depart Bimini 4pm
- Arrival Miami 7pm
--> Included boat, captain, stew, water, ice, soda, towels, fuel & gratuity
Fireworks special rates:
- 4th of July: +50%
- New Year Eve: +50%
Check availability on our online calendar: https://bit.ly/calendarmoltopiaciuto
