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Luxury Charter

LUXURY MOTOR YACHT | ANDIAMO

BAHAMAS, NASSAU

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Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO Luxury motor yacht ANDIAMO

Availability

Luxury motor yacht ANDIAMO, built in 2010 is anchored in the Bahamas, USA - Florida East Coast. It has 3 cabins, can accommodate 6 people.

Crewed Yacht Charter
Crewed Yacht Charter

A bordo di questa imbarcazione lo skipper è obbligatorio ed è responsabile della navigazione, della sicurezza e della conduzione dell'imbarcazione.

Summer Cruising Areas Bahamas, USA - Florida East Coast
Winter Cruising Areas Bahamas, USA - Florida East Coast
Marina Fort Lauderdale, FL
W Base Port Bahamas, Nassau
Prefered Pickup Fort Lauderdale, FL Bahamas, Nassau
Boat Type Luxury motor yacht
Flag United States
Shipyard Symbol Yachts
Boat name ANDIAMO
Year 2010
Refit 2023
Length 28.00 m (92.00 Ft)
Width 20 m
Draft 4.6 m
Engine 2 x MTU (12V 2000 M93) 1,800HP
Crusing speed 10
Max speed 20
Boat ID 6826
Cabins 3
King(s) 1
Queen(s) 1
Twin(s) 1
Showers 3
Wash Basins 4
Electric Heads 4

DETAILED PRICING VIEW- CLOSE


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)
A security deposit may be requested for corporate charters.


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

Tax Status:
VAT and/or local taxes applicable according to the cruising area
ie. Bahamas = 14% total VAT/Tax

Please note that Hurricane Season is June - November and contracts during this time will require a Hurricane Addendum addressed by all parties.


CREW INFO VIEW- CLOSE

Max Davis
Captain

Nation: American
Speaking Languages: English

Johnny McCabe
Mate

Nation: American

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.

Chef/ Stew Chrissy Wright
Chrissy Wright is an accomplished Chef Stewardess with a passion for exceptional guest service and creative cuisine. With years of experience in both hospitality and yachting, Chrissy brings an energetic, detail-oriented approach to every aspect of life aboard M/Y Andiamo. Her diverse background includes fine dining service, event coordination, and galley management on vessels up to 150 feet, where she has earned a reputation for her
professionalism, adaptability, and positive team spirit. Having grown up on the water and spent much of her life around boats, Chrissy combines her love for the ocean with her culinary flair to craft fresh, vibrant, and beautifully presented dishes tailored to guest preferences. She takes pride in creating a welcoming atmosphere onboard, ensuring that every meal and service detail enhances the overall guest experience. Whether planning themed dinners, maintaining impeccable interior standards, or assisting on deck, Chrissy’s enthusiasm and dedication make her a valued member of the Andiamo crew.

https://www.bebluesailing.com/Dining https://www.bebluesailing.com/Stern and Toys Aerial View

MENU INFO VIEW- CLOSE


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.   


 


ANDIAMO ANDIAMO ANDIAMO ANDIAMO ANDIAMO

DETAILS VIEW- CLOSE

Location Details: Vessel is available for Charter in Florida and The Bahamas.

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.



Other Entertainment: - Ooni Pizza Oven

- Traeger BBQ Smoker (cooker)

- Lynx Sedona BBQ

Other Toys: - 26' Cobia with T-Yahama 150HP engines for an additional $5k per week - 2022

- 16' Highfield Sport 460 with a Yamaha 90 VMAX (8 Pax)

- 1000cc Waverunner (3 Pax)

- Large Aft deck cockpit is great for fishing and watersports

- 2 Paddle Boards

- Sunchill Floating Mat (6 Pax)

- Kid Size Hot Dog Inflatable Towable (4 Pax)

- Blowup Disc Towable and other various towable's (3 Pax)

- Snorkel Equipment (10 Pax)

- Adult Card Games & Poker Set

- Xbox Games

- Starlink

Fishing Gear:

- 5 PENN International 30s

- 2 Aviet 50s

- LP for Deep Dropping

- Dolphin Electric Reels

- Tons of Light Tackle

- Casting Rods

- Penns used for trolling or shallow bottom fishing *Capable of catching all species

- 2 Sling Spear Poles

Communicate: - Starlink

Water Maker: 178 g/per

Ice Maker: Yes

Dinghy: 16' Highfield Sport 460

Dinghy Pax: 8

Dinghy HP: Yamaha 90 VMAX

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: Underway

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: FL

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: Inq

BBQ: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: Yes

Guest Pet: Yes

Children Allowed: Yes

Min Child Age: No

Adult Water Skis: Yes

Kids Water Skis: Yes

Jet Skis: Yes

Wave Run: Yes

Knee Board: No

Stand Up Paddle: 2

Gear Snorkel: Yes

Tube: Yes

Wake Board: Yes

Sea Bob: No

Sea Scooter: No

Fishing Gear: Yes

Fishing Gear Type: Various lures and gear. *See m

Num Fish Rods: 10

Float Mats: 1

Swim Platform: Yes

Boarding Ladder: Yes

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: Yes

Under Water Cam: Yes

Under Water Video: Yes

Green Make Water: Yes

Compressor: Not Onboard

Questions & Answers

How does the charter contract work?

The contract is signed directly between the Owner and the Charterer, with the support of the broker. It is usually based on the international MYBA contract model, designed to ensure clear and balanced protection for both parties.
There is also the figure of the Stakeholder, responsible for safely holding the funds until the end of the charter.

What is included in the charter fee?

The base rate includes the rental of the yacht, the use of all onboard equipment, the presence of the crew, and the related insurance coverage.
Operational expenses such as fuel, provisioning, marina fees, beverages, and additional activities are not included and are managed through the APA (Advance Provisioning Allowance).

The exact list of what is included or excluded will be confirmed when selecting the yacht.

What is the APA and how does it work?

The APA (Advance Provisioning Allowance) is an advance fund, usually equal to 25–35% of the charter fee, allocated to cover operational expenses such as fuel, provisioning, marina fees, paid activities, beverages, and the guests’ personalized requests.

At the end of the cruise, the Captain provides a detailed breakdown of all expenditures. Any unused amount is refunded to the client, while any overages are settled directly upon closing the charter.

What are the payment terms?

Upon signing the contract, a payment of 50% of the total amount is required.
The balance — including APA, taxes, and any additional charges — is typically due around five weeks before embarkation (depending on the owner).
Payments are made via bank transfer, which is the standard method in the luxury charter industry.

Can I cancel a booking?

Yes, cancellations are possible, but the contractual terms apply.
In general, if the client decides to withdraw, the Owner retains the deposits already paid.

If the yacht is rebooked for the same period, the Owner refunds the amount recovered, minus the applicable commissions.

Every cancellation request is handled with full transparency.
Further details on the applicable policies are available upon direct request.

How can I choose the yacht that best suits my needs?

The choice depends primarily on the type of experience you wish to enjoy:

  • Motor yacht for maximum comfort, excellent stability, and fast transfers.

  • Sailing yacht for an authentic, quiet experience rooted in traditional navigation.

  • Catamaran for generous spaces, superior stability, and enhanced privacy.

BeBlue evaluates the destination, number of guests, personal preferences, and budget to select the most suitable option for you.

How far in advance should I book?

For peak season (Mediterranean: June–September; Caribbean: December–April), it is advisable to book several months in advance to secure the best available options.
We can also handle last-minute requests, depending on availability and licensing requirements.

Is it possible to personalise menus, preferences, and activities?

Absolutely. Before departure, you will receive a Preference Sheet where you can indicate your tastes, dietary needs, allergies, beverage preferences, and the activities you wish to enjoy.
The Chef and the Captain will use this information to create a fully customised experience for you.

How many guests can be accommodated on board?

Most yachts can host 6 to 12 guests, depending on their interior layout.
Some superyachts over 80 metres, compliant with international certifications, can accommodate up to 36 guests.

Will I have Internet access during the charter?

Most yachts offer Wi-Fi on board, provided through mobile networks or satellite systems. The quality and speed of the connection may vary depending on the cruising area and the technology installed.

Is tipping the crew expected?

Tipping is not mandatory, but it is a well-established custom to show appreciation for the crew’s service.
International guidelines suggest an amount equal to 10–15% of the base charter fee as a reference.

Why rely on BeBlue?

BeBlue specialises in yacht vacations and, as fully licensed maritime brokers and tour operators, guarantees:

  • access to the entire global fleet

  • full transparency on costs

  • contractual and logistical support

  • personalised management of preferences and unexpected situations

  • high standards of safety and protection

It is the simplest, safest, and most efficient way to enjoy a top-level charter experience.

Can I request dedicated assistance for my charter?

Every charter is unique. To receive a tailored selection of yachts, a clear quotation, and personalised support in planning your trip, we invite you to contact us directly.
Our team will guide you with care through every stage of the experience.

Note: The information provided is for informational purposes only and should be confirmed before booking by a BeBlue agent.

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