VIVERE
116' MOTOR YACHT
Home Port | New Jersey & Florida
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VIVERE
116' MOTOR YACHT
Home Port | New Jersey & Florida
ABOUT
Welcome aboard Charter Yacht VIVERE, the epitome of Italian design and luxury! This stunning 116’ Azimut yacht is the perfect vessel for those seeking a stylish and comfortable vacation on the water. VIVERE recently received new engines, salon furniture, soft goods, and artwork in 2022, as well as a fresh hull repaint in 2023. With accommodation for up to 10 guests sleeping and 12 guests cruising, you can bring along your closest friends and family to join in on the adventure.
Up on the flybridge, you will find an expansive area perfect for gathering with friends and family. Enjoy an al fresco dining experience for up to 12 guests with retractable sunroofs, a custom jacuzzi spa that can convert into a chaise lounge, large sun pads, and aft loungers.
The main salon boasts large windows, light carpets, neutral furnishings, and cherry wood creating a luxurious and classic atmosphere. Relax in the full bar area, sofa, armchairs, ottomans, and entertainment center. The formal dining area is situated just forward with seating for up to 12 guests.
VIVERE has everything you need for an unforgettable luxury yacht charter experience.
Up on the flybridge, you will find an expansive area perfect for gathering with friends and family. Enjoy an al fresco dining experience for up to 12 guests with retractable sunroofs, a custom jacuzzi spa that can convert into a chaise lounge, large sun pads, and aft loungers.
The main salon boasts large windows, light carpets, neutral furnishings, and cherry wood creating a luxurious and classic atmosphere. Relax in the full bar area, sofa, armchairs, ottomans, and entertainment center. The formal dining area is situated just forward with seating for up to 12 guests.
VIVERE has everything you need for an unforgettable luxury yacht charter experience.
Make: Azimut
Year: 2008
LOA: 116ft
Beam: 24.3ft
Draft: 6.8ft
Flag: USA
Year: 2008
LOA: 116ft
Beam: 24.3ft
Draft: 6.8ft
Flag: USA
32′ TENDER
3 PERSON TUBE
2X INFLATABLE CHAIRS
KARAOKE MACHINE
PADDLEBOARDS
3 PERSON TUBE
2X INFLATABLE CHAIRS
KARAOKE MACHINE
PADDLEBOARDS
BOARD GAMES
SNORKEL GEAR
WATER SKIS
FLOATING MATS
BEACH CLUB
SNORKEL GEAR
WATER SKIS
FLOATING MATS
BEACH CLUB
KNEEBOARD
STARLINK WIFI
GYM EQUIPMENT
PELOTON BIKE
SWIM PLATFORM
STARLINK WIFI
GYM EQUIPMENT
PELOTON BIKE
SWIM PLATFORM
SCUBA DIVING
Yacht Vivere does not offer SCUBA diving onboard. Your crew will be happy to arrange rendezvous diving with the local dive shop.
CREW
C A P T A I N | Mike Minnuies
C H E F | Tory Martindale
Meet the Captain & Chef onboard Vivere!
Captain: Mike Minnuies
Mike has been a licensed captain for over 20+ years, leading large crews and operating privately owned yachts, charter yachts and USCG Certified Passenger Vessels. Mike has been the Captain of Vivere from Florida to New England since 2010! As Captain, he has managed the maintenance and operation of this luxury yacht, assuring that she is ready to operate in tip-top shape for charter. Mike is enthusiastic about cater aboard Vivere and is experienced with all types of guests: couples, VIPs, celebrities or families from around the world planning a once-in-a-lifetime experience. He was previously captain aboard Avanati, which had many successful charters throughout his term.
Chef: Tory Martindale
Currently Chef Tory has been working as a Private Chef and F&B director for a financial corporation. Here he oversaw catering for the office, jet, helicopter and yacht as well as controlling the wine cellar program and cigar library. Tory has an exceptional culinary and customer service pedigree, having served as spent 24 years at Four Seasons Hotels and Resorts. Chef Tory had spent time working in Four Seasons kitchens in Dublin, Nevis, Santa Barbara, Vancouver, Four Seasons Resort Whistler for the 2010 Olympics The Four Seasons Palm Beach where he was instrumental in developing the concepts for the 2018 renovation and repositioning of the resorts food and beverage in the local market. Chef Tory’s food philosophy is based on two key elements – top-notch technique and thoughtful, interesting flavor combinations. He sees food as an art form that relies on all the senses for full appreciation; he continually strives to create memorable dining experiences for his guests.
C H E F | Tory Martindale
Meet the Captain & Chef onboard Vivere!
Captain: Mike Minnuies
Mike has been a licensed captain for over 20+ years, leading large crews and operating privately owned yachts, charter yachts and USCG Certified Passenger Vessels. Mike has been the Captain of Vivere from Florida to New England since 2010! As Captain, he has managed the maintenance and operation of this luxury yacht, assuring that she is ready to operate in tip-top shape for charter. Mike is enthusiastic about cater aboard Vivere and is experienced with all types of guests: couples, VIPs, celebrities or families from around the world planning a once-in-a-lifetime experience. He was previously captain aboard Avanati, which had many successful charters throughout his term.
Chef: Tory Martindale
Currently Chef Tory has been working as a Private Chef and F&B director for a financial corporation. Here he oversaw catering for the office, jet, helicopter and yacht as well as controlling the wine cellar program and cigar library. Tory has an exceptional culinary and customer service pedigree, having served as spent 24 years at Four Seasons Hotels and Resorts. Chef Tory had spent time working in Four Seasons kitchens in Dublin, Nevis, Santa Barbara, Vancouver, Four Seasons Resort Whistler for the 2010 Olympics The Four Seasons Palm Beach where he was instrumental in developing the concepts for the 2018 renovation and repositioning of the resorts food and beverage in the local market. Chef Tory’s food philosophy is based on two key elements – top-notch technique and thoughtful, interesting flavor combinations. He sees food as an art form that relies on all the senses for full appreciation; he continually strives to create memorable dining experiences for his guests.
DINING ON VIVERE
Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.
B R E A K F A S T
Everything Bagel filled with Smoked Fish Spread, Watercress, Shaved Red Onion & Capers
Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil
Granola topped with Greek Yogurt & Fresh Fruit
Smoked Salmon over Poached Eggs and English Muffin
Pecan Waffles topped with fresh Fruit & Maple Syrup
Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit
Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze
Prosciutto baked Eggs
Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup
Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil
Granola topped with Greek Yogurt & Fresh Fruit
Smoked Salmon over Poached Eggs and English Muffin
Pecan Waffles topped with fresh Fruit & Maple Syrup
Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit
Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze
Prosciutto baked Eggs
Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup
L U N C H
Ham & Brie with Fig Preserves on toasted Baguette
Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing
Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce
Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint
Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,
Cotija Cheese with Lime Zest
Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts
Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad
Ginger glazed Wild Caught Salmon served with a Quinoa Salad
Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette
Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad
Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing
Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce
Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint
Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,
Cotija Cheese with Lime Zest
Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts
Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad
Ginger glazed Wild Caught Salmon served with a Quinoa Salad
Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette
Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad
A P P E T I Z E R S
Baked Brie with Fresh Basil, Sundried Tomatoes, Pine Nuts drizzled with Balsamic Glaze
Bacon Wrapped Scallops
Jamaican Jerked Shrimp with Mango Salsa
Tuna Poke- Sashimi Grade Tuna with Avocado
Tuna Tataki with Seaweed Salad
Charcuterie Board (Meat, Veggie, Themed)
Assortment of Deviled Eggs
Bacon Wrapped Scallops
Jamaican Jerked Shrimp with Mango Salsa
Tuna Poke- Sashimi Grade Tuna with Avocado
Tuna Tataki with Seaweed Salad
Charcuterie Board (Meat, Veggie, Themed)
Assortment of Deviled Eggs
D I N N E R
Pistachio Crusted Sea Bass over Curried Cauliflower Risotto & Haricot Verts
Jamaican Jerk Shrimp & Grits
Gingered Salmon over toasted Quinoa & Sesame Kale
Crispy Duck Breast with Tamarind Sauce
Shrimp Prik Khing
Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice
Coconut Green Curry with Mahi-Mahi
Thai Cashew Chicken over Jasmine Rice
Chicken Tikka Masala served over Basmati Rice
Charleston Shrimp & Grits
Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar
Pan Seared Swordfish over English Pea Succotash
Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus
Pappardelle Pasta topped with a Lamb Ragu
Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom
Tomato & Red Peppers served with Arugula
Jamaican Jerk Shrimp & Grits
Gingered Salmon over toasted Quinoa & Sesame Kale
Crispy Duck Breast with Tamarind Sauce
Shrimp Prik Khing
Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice
Coconut Green Curry with Mahi-Mahi
Thai Cashew Chicken over Jasmine Rice
Chicken Tikka Masala served over Basmati Rice
Charleston Shrimp & Grits
Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar
Pan Seared Swordfish over English Pea Succotash
Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus
Pappardelle Pasta topped with a Lamb Ragu
Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom
Tomato & Red Peppers served with Arugula
D E S S E R T
Chocolate Avocado Mousse
Ginger Snap Banana Pudding
Rum Custard
Chocolate-Espresso Mousse
Tropical Fruit Trifle
Ginger Creme Brulee
Mango Tarts
Mini Key Lime Pies topped Toasted Coconut
Lemongrass Panna Cotta
Vanilla Ice Cream topped with Blueberries, local Honey & Cinnamon
Meyer Lemon & Basil Panna Cotta
Ginger Snap Banana Pudding
Rum Custard
Chocolate-Espresso Mousse
Tropical Fruit Trifle
Ginger Creme Brulee
Mango Tarts
Mini Key Lime Pies topped Toasted Coconut
Lemongrass Panna Cotta
Vanilla Ice Cream topped with Blueberries, local Honey & Cinnamon
Meyer Lemon & Basil Panna Cotta
RATES
High Rate: $65,000 p/wk plus all expenses (winter)
Low Rate: $60,000 p/wk plus all expenses (summer)
Rates are PLUS all expenses. Expenses include but not limited to: fuel, food and beverages, cruising fees, port fees and crew gratuity. An additional 35% APA (Advanced Provisioning Allowance) is due at the time of booking. Additional expenses incurred during the charter must be paid in full on departure.
Rates are subject to change prior to booking. Contact Us for availability – We respond fast!!
Low Rate: $60,000 p/wk plus all expenses (summer)
Rates are PLUS all expenses. Expenses include but not limited to: fuel, food and beverages, cruising fees, port fees and crew gratuity. An additional 35% APA (Advanced Provisioning Allowance) is due at the time of booking. Additional expenses incurred during the charter must be paid in full on departure.
Rates are subject to change prior to booking. Contact Us for availability – We respond fast!!
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sign a contract
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Fill out a preference sheet provided by your broker so your crew can stock the yacht with all of your favorite foods & drinks!
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