Overview

⮞ Guests (6)

⮞ Length (92.00 Ft)

⮞ Type (Power)

⮞ Cabins (3)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (3)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Yes)

⮞ Year Buillt (2010)

Accomodations

⮞ 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.

Locations

⮞ Summer Port : Bahamas, USA - Florida East Coast

⮞ Winter Port : Bahamas, USA - Florida East Coast

⮞ Preffered Pickup : Fort Lauderdale, FL

Price Details

⮞ 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 Profile

Captain Nick Cheney
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.

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.

Sample 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.