ANDIAMO
Main Salon
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.
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x MTU (12V 2000 M93) 1,800HP | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | 20US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 20 Feet |
| Draft: | 4.6 Feet |
| Pax: | 6 |
| Refit: | 2023 |
| YearBuilt: | 2010 |
| Builder: | Symbol Yachts |
| Engines: | 2 x MTU (12V 2000 M93) 1,800HP |
| JetSkis: | Yes |
| Flag: | United States |
| SatTv: | Yes |
| 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: | - Starlink |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | 178 g/per |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | No |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | 178 g/per |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | Yes |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Hammock: | Yes |
| Water Sports | |
|---|---|
| Dinghy size: | 16' Highfield Sport 460 |
| Dinghy hp: | Yamaha 90 VMAX |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | Yes |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Various lures and gear. *See m |
| Rods: | 10 |
Captain Nicholas Chaney grew up sailing on the Great Lakes, where early exposure to life on the water formed a strong foundation in seamanship and vessel handling. After several years of college studying electrical engineering, he was introduced to the professional yachting industry by a close friend whose family owned a yacht in Florida. Drawn to the scale, technical sophistication, and global scope of yachting, he transitioned directly into the industry and has remained dedicated to it ever since .
With nearly two decades of experience, Captain Chaney is a USCG-licensed Master who has captained and engineered yachts from 80’ to 120’ in both private and charter service. His cruising experience includes the Great Lakes and St. Lawrence Seaway, U.S. East Coast, Bahamas, Bermuda, two transatlantic crossings, and an active Mediterranean charter season cruising the South of France and the Italian coastline, as well as extensive Caribbean operations to Grenada .
Technically proficient and highly hands-on, Nicholas is well regarded for his expertise in diesel propulsion, generators, HVAC, modern marine IT, AV and Starlink systems, and advanced electrical distribution platforms including Octoplex and C-Zone. He has also managed major refits and yard periods, bringing a practical, cost-conscious approach that benefits both owners and charter guests.
Calm, professional, and guest-focused, Captain Chaney combines strong leadership with an engineer’s mindset to deliver safe, efficient, and seamless charter experiences.
Stew/Mate - Lindsey Wells
Lindsey Wells brings a diverse maritime background spanning private yachts, commercial vessels, offshore racing, and towing operations. Holding a USCG 100 Ton Master License with Sail and Towing Endorsements, STCW certification, ENG1, and advanced medical qualifications, she combines professional seamanship with a strong guest-focused approach.
With experience aboard vessels ranging from 30-foot sailboats to 118-meter superyachts, Lindsey has developed a reputation for reliability, adaptability, and a positive team-oriented attitude. Her background includes deck operations, tender driving, line handling, navigation support, towing operations, vessel maintenance, and charter preparation. She has also accumulated extensive offshore sailing experience, logging thousands of nautical miles on ocean passages and competitive race campaigns.
Onboard Andiamo, Lindsey serves in a dual Stew/Mate role, assisting with guest hospitality, watersports, tender excursions, docking operations, and the day-to-day presentation of the yacht. Her hospitality experience, bartending skills, strong organizational abilities, and attention to detail allow her to provide attentive service while seamlessly supporting deck operations and vessel safety.
Guests appreciate Lindsey’s energetic personality, calm demeanor, and genuine passion for life on the water. Whether assisting with a beach picnic, leading a tender excursion, supporting watersports activities, or helping maintain the yacht’s impeccable appearance, she is dedicated to ensuring every charter experience is enjoyable, safe, and memorable.
Chef Chenae Van Nierk
Chef Chenaé hails from South Africa where she began her culinary career. With an Advanced Food and Wine Degree, she worked in the kitchens of top-rated South African restaurants and catering companies. In 2014 she brought her culinary expertise to the maritime industry. As a chef she’s traveled 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 health tasteful food, ensuring the nutritional benefits of each meal.
Chef Chenaé’s dedication to her craft, experience preparing exceptional menus internationally, and her health coach certification. Uniquely qualify her to expertly prepare a menu suited to make our guests time aboard Andiamo a delicious one.
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.
High Rate - $34,500/week + all other expenses
Low Rate - $34,500/week + all other expenses
- A minimum of 7 nights is required for bookings over Christmas or NYE.
- A minimum of 7 nights is required for Bahamas
- High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
- 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)
- A security deposit may be requested for corporate charters.
2022 26' Cobia with T-Yahama 150HP engines for an additional $1,200 a day
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 $3,000/per week.
Day Charter Rate:
$8,000 for 8 hours
$6,000 for 6 hours
$4,000 for 4 hours
Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax
Summer Base Port: Fort Lauderdale, FL
Summer Operating Area: Fort Lauderdale, FL
Winter Base Port: Nassau, The Bahamas
Winter Operating Area: Nassau, The Bahamas
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 20 Feet
- : 4.6 Feet
- : 6
- : 2023
- : 2010
- : Symbol Yachts
- : 10
- : 20
- : 2 x MTU (12V 2000 M93) 1,800HP
- : Yes
- : Yes
- : Yacht offers Rendezvous Diving only
- : Nick Cheney
- : United States
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 3 |
| Queen: | 1 |
| Single Cabins: | 1 |
| Showers: | 3 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| 2 x MTU (12V 2000 M93) 1,800HP | |
| Fuel Consumption: | - |
| Cruising Speed: | 10 |
| Max Speed: | 20US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2023 |
| 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: | - Starlink |
| # of Videos: | - |
| # DVDs/Movies: | Yes |
| # CD's: | - |
| Camcorder: | - |
| Books: | Yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | - |
| Water Maker: | 178 g/per |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | - |
| Minimum Age: | No |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | 178 g/per |
| Water Cap: | 350 gallons |
| Ice Maker: | Yes |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | Yes |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | - |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | Yes |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | 16' Highfield Sport 460 |
| Dinghy hp: | Yamaha 90 VMAX |
| Dinghy # pax: | 8 |
| Water Skis Adult: | Yes |
| Water Skis Kids: | Yes |
| Jet Skis: | Yes |
| Wave Runners: | Yes |
| Kneeboard: | No |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | Yes |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | 1 |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | Yes |
| Fishing Gear: | Yes |
| Gear Type: | Various lures and gear. *See m |
| Rods: | 10 |
Captain Nicholas Chaney grew up sailing on the Great Lakes, where early exposure to life on the water formed a strong foundation in seamanship and vessel handling. After several years of college studying electrical engineering, he was introduced to the professional yachting industry by a close friend whose family owned a yacht in Florida. Drawn to the scale, technical sophistication, and global scope of yachting, he transitioned directly into the industry and has remained dedicated to it ever since .
With nearly two decades of experience, Captain Chaney is a USCG-licensed Master who has captained and engineered yachts from 80’ to 120’ in both private and charter service. His cruising experience includes the Great Lakes and St. Lawrence Seaway, U.S. East Coast, Bahamas, Bermuda, two transatlantic crossings, and an active Mediterranean charter season cruising the South of France and the Italian coastline, as well as extensive Caribbean operations to Grenada .
Technically proficient and highly hands-on, Nicholas is well regarded for his expertise in diesel propulsion, generators, HVAC, modern marine IT, AV and Starlink systems, and advanced electrical distribution platforms including Octoplex and C-Zone. He has also managed major refits and yard periods, bringing a practical, cost-conscious approach that benefits both owners and charter guests.
Calm, professional, and guest-focused, Captain Chaney combines strong leadership with an engineer’s mindset to deliver safe, efficient, and seamless charter experiences.
Stew/Mate - Lindsey Wells
Lindsey Wells brings a diverse maritime background spanning private yachts, commercial vessels, offshore racing, and towing operations. Holding a USCG 100 Ton Master License with Sail and Towing Endorsements, STCW certification, ENG1, and advanced medical qualifications, she combines professional seamanship with a strong guest-focused approach.
With experience aboard vessels ranging from 30-foot sailboats to 118-meter superyachts, Lindsey has developed a reputation for reliability, adaptability, and a positive team-oriented attitude. Her background includes deck operations, tender driving, line handling, navigation support, towing operations, vessel maintenance, and charter preparation. She has also accumulated extensive offshore sailing experience, logging thousands of nautical miles on ocean passages and competitive race campaigns.
Onboard Andiamo, Lindsey serves in a dual Stew/Mate role, assisting with guest hospitality, watersports, tender excursions, docking operations, and the day-to-day presentation of the yacht. Her hospitality experience, bartending skills, strong organizational abilities, and attention to detail allow her to provide attentive service while seamlessly supporting deck operations and vessel safety.
Guests appreciate Lindsey’s energetic personality, calm demeanor, and genuine passion for life on the water. Whether assisting with a beach picnic, leading a tender excursion, supporting watersports activities, or helping maintain the yacht’s impeccable appearance, she is dedicated to ensuring every charter experience is enjoyable, safe, and memorable.
Chef Chenae Van Nierk
Chef Chenaé hails from South Africa where she began her culinary career. With an Advanced Food and Wine Degree, she worked in the kitchens of top-rated South African restaurants and catering companies. In 2014 she brought her culinary expertise to the maritime industry. As a chef she’s traveled 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 health tasteful food, ensuring the nutritional benefits of each meal.
Chef Chenaé’s dedication to her craft, experience preparing exceptional menus internationally, and her health coach certification. Uniquely qualify her to expertly prepare a menu suited to make our guests time aboard Andiamo a delicious one.
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.
High Rate - $34,500/week + all other expenses
Low Rate - $34,500/week + all other expenses
- A minimum of 7 nights is required for bookings over Christmas or NYE.
- A minimum of 7 nights is required for Bahamas
- High season rates apply to New Years, Easter, Memorial Day, Independence Day, Labor Day, Thanksgiving and Christmas, unless otherwise noted.
- 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)
- A security deposit may be requested for corporate charters.
2022 26' Cobia with T-Yahama 150HP engines for an additional $1,200 a day
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 $3,000/per week.
Day Charter Rate:
$8,000 for 8 hours
$6,000 for 6 hours
$4,000 for 4 hours
Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax
Summer Base Port: Fort Lauderdale, FL
Summer Operating Area: Fort Lauderdale, FL
Winter Base Port: Nassau, The Bahamas
Winter Operating Area: Nassau, The Bahamas
Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.
This document is not contractual. All specifications are given in good faith and offered for informational purposes only. The publisher and company does not warrant or assume any legal liability or responsibility for the accuracy, completeness, or usefulness of any information and/or images displayed. Yacht inventory, specifications and charter prices are subject to change without prior notice.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
