Ed Hamilton & Co.

VIVERE

  • Guests 10
  • Cabins 5
  • Model Power
  • Year Built 2008

Rates Per Week

Crew Profiles

Specifications

Accommodations

Spacious Main Salon with full bar area and entertainment center, formal dining forward seating up to 12 guests with lighted onyx-accented panels. Main Deck: full walk-around to large high bow with upper and lower sunpads, aft deck seating for 12 w/ wet bar and TV. Master King forward on Main deck with large windows, ensuite marble bathroom, Jacuzzi tub, separate shower.
Below Deck: 2 Queens, 2 Twins, spacious entry way TV/DVD/CD
Top Deck: Large dining table with settee seating up to 12 under 2 retractable sunroofs, custom Jacuzzi spa, full wet bar, sunpads and aft lounges.

Sample Menu

Chef Cassia McNulty

Sample Menu

Breakfast

Served every day with fresh fruit, juices, yogurt, cereal, pastry, and bread. With your choice of eggs Benedictine, Concordia, omelets, etc. bacon, sausage, hash brown, pancakes, French toast, burrito breakfast, bagel and cream cheese, salmon and whatever else your heart desires.

Lunch 

Portobello, Swiss cheese and caramelized onion on Italian bread.

Chicken, shrimp or beef, quesadilla, served with fresh guacamole and homemade salsa.

Blue cheeseburgers.

Shrimp scampi over angel hair with fresh spinach.

Crêpes de fruit de mer.

Chicken caprese hot wraps.

Fresh tuna Cesar salad.

Steak kebob with Brazilian potato salad.

Also available cold cuts and various types of bread.

Gourmet cookies, fruit, and ice cream.

 

Afternoon Hors d’ oeuvres 

Crab cake.

Chicken and shrimp fillo.

Various cheeses.

Bruschetta.

Banana and gorgonzola canapé.

Shrimp cocktail.

Beef empanadas.

Stufed baby mushrooms.

Stone crab.

 

Dinner menu 

Caprese salad.

Basil and tomato soup.

Lime sorbet.

Mahi mahi with wild mushrooms and sun-dried tomatoes.

Orzo with pesto and baby zucchini

Tiramisu

 

Dinner menu 

Green salad.

Onion soup.

Raspberry sorbet.

Canard  a l’orange (duck)

Asparagus au gratin.

White chocolate cream brulee.

 

Dinner menu 

Tomato and onion salad.

Surf and turf (lobster and filet mignon)

Cream of spinach

Roast potatoes.

Petit gateau with vanilla ice cream.

 

Dinner menu 

Greek salad.

Spinach and mint soup.

Lemon sorbet.

Roasted lamb chops.

Couscous.

Garlic snow peas.

German pave.

 

Dinner menu 

Avocado salad.

Cream of mushroom soup

Orange sorbet.

Stuffed Cornish hen.

Caramelized carrots.

Pineapple coconut pave.

 

Dinner menu 

Heart of palm salad.

Black beans soup.

Mango sorbet.

Buttermilk squash with sun dried beef.

Wild rice.

Passion fruit mousse.

 

Dinner menu 

Cucumber and yogurt salad.

Shrimp bisque.

Lemon sorbet.

Broiled pork tenderloin with mango sauce.

Chefs mashed potatoes.

Green beans.

Chocolate and strawberry tart.

 

If we find any fresh fish, we will change the menu accordingly.

Please feel free to contact me and make any changes on the menu. Also let me know if there are any vegetarians, allergies, or religious requirements.

Best Regards,

Cassia McNulty

Additional Rate Information

4% Bahamas Tax
Local Tax where applicable
High Rate applies to Christmas and New Year’s Charters
Available for day charters up to twelve guests $10,000/8hrs plus expenses. Please inquire for details.

Additional Rate Information

Summer Area: USA – New England

Winter Area: Bahamas, USA – Florida

Location Details: US FLAG/Coastwise Endorsement

Additional Rate Information

4% Bahamas Tax
Local Tax where applicable
High Rate applies to Christmas and New Year’s Charters
Available for day charters up to twelve guests $10,000/8hrs plus expenses. Please inquire for details.

Location Details

Summer Area: USA – New England

Winter Area: Bahamas, USA – Florida

Location Details: US FLAG/Coastwise Endorsement

Captain: Mike Minnuies
Mike has been a Licensed Captain for over 15 years, leading large crews and operating privately owned yachts, as well as, USCG Certified Passenger Vessels. He has now been the Captain of VIVERE in Florida to New England since January 2010. As Captain, he has managed the maintenance and operation of this customized yacht, assuring that she is ready to run and please the owners and many guests aboard, while always keeping charter in mind for the near future. He is enthusiastic about charter of VIVERE and is experienced with all types of guests; corporate groups and VIP’S, celebrities and families from around the world. He was previously Captain aboard 75′ motor yacht AVANTI which had many successful charters throughout his term aboard in Florida, New England and the Great Lakes. His prior experience is Captain aboard M/Y Millennium – New York, S. Florida & the Bahamas among other reputable charter yachts ranging from 45′ – 150′.

First Mate: Robert Stackpoole
Robert was born and raised on the Great Lakes, so he learned to drive boats at the very early age of 7. This progressed into bigger boats as he got older, bringing along additional skills and experience in the industry.

At 20 Robert moved to Ft. Lauderdale pursuing work on boats in a tropical climate year-round. He joined VIVERE in August of 2015 maintaining the yacht and tender sound, both cosmetically and mechanically. He has logged over 2,000 nautical miles along the Eastern Seaboard, including the waters of the Bahamas.

Robert enjoys meeting new people and looks forward to making charter guests welcome and comfortable onboard.

Chief Stewardess: Kate Jones
A native of Oregon, Kate is a true Northwest-grown Sea Gypsy. She has spent several years on a wide variety of luxury yachts and catamarans, sailing the Caribbean and the Northeastern shore; Alaska, and Canada. Kate brings to each Charter her enthusiastic, cheerful, and ready smile. You will find her to be high energy, fun, always joyful and able to assist you to ensure an individualized experience. She has a focus on professionalism, warmth, and concern for guest satisfaction.

Second Stewardess: Julie Arnold (Freelance)
Julie brings years of experience of cruising the east coast from Canada to Florida as well as the Bahamas and Caribbean to VIVERE for the summer 2020 season. She has her passion for yachting, a team player that you may see setting a dining table one minute and the next she could be driving our tender. Julie is always eager to please and look out for her specialty cocktails!

Deckhand: Endrix Rodriguez
Endrix is the newest addition to the VIVERE Team. He has traveled extensively and worked on several yachts both in the United States and Internationally while honing his skills and obtaining his Captain’s License. Endrix is upbeat, enthusiastic and loves to interact with our charter guests and creating a memorable experience onboard.

Chef: Cassia Kern McNulty (Freelance)
Chef Cassia has been creating culinary delights in the private and charter yachting world for approximately eighteen years. Born in Brazil, she grew with her family who owned several bakeries. She went to culinary school and later she opened a very successful restaurant (Safita) after some time she sold the restaurant and moved to the United States where she still resides. Cassia finds great happiness in meeting new people and creating the food that will make their experience one to remember.

Title Name Nation Born Languages
Captain Mike Minnuies US 0 English

Ammenities

Ac Full
Generator 2x Kohler 65Kw
Ice Maker Yes

Electronics

Sat Tv Yes
Ipod Yes

General

Length 116.0
Pax 10
Cabins 5
Year Built 2008
Cruise Speed 20
Guest Pet No
Children Allowed Yes

Leisure

Dinghy 24' Sea Strike
Dinghy Hp 300
Jet Skis No
Wave Run No
Stand Up Paddle 2
Gear Snorkel 6
1 Man Kayak 1
Fishing Gear Yes
Other Toys Garage opens to a large "Beach" extended swim platform for easy boarding.

Spacious Main Salon with full bar area and entertainment center, formal dining forward seating up to 12 guests with lighted onyx-accented panels. Main Deck: full walk-around to large high bow with upper and lower sunpads, aft deck seating for 12 w/ wet bar and TV. Master King forward on Main deck with large windows, ensuite marble bathroom, Jacuzzi tub, separate shower.
Below Deck: 2 Queens, 2 Twins, spacious entry way TV/DVD/CD
Top Deck: Large dining table with settee seating up to 12 under 2 retractable sunroofs, custom Jacuzzi spa, full wet bar, sunpads and aft lounges.

Chef Cassia McNulty

Sample Menu

Breakfast

Served every day with fresh fruit, juices, yogurt, cereal, pastry, and bread. With your choice of eggs Benedictine, Concordia, omelets, etc. bacon, sausage, hash brown, pancakes, French toast, burrito breakfast, bagel and cream cheese, salmon and whatever else your heart desires.

Lunch 

Portobello, Swiss cheese and caramelized onion on Italian bread.

Chicken, shrimp or beef, quesadilla, served with fresh guacamole and homemade salsa.

Blue cheeseburgers.

Shrimp scampi over angel hair with fresh spinach.

Crêpes de fruit de mer.

Chicken caprese hot wraps.

Fresh tuna Cesar salad.

Steak kebob with Brazilian potato salad.

Also available cold cuts and various types of bread.

Gourmet cookies, fruit, and ice cream.

 

Afternoon Hors d’ oeuvres 

Crab cake.

Chicken and shrimp fillo.

Various cheeses.

Bruschetta.

Banana and gorgonzola canapé.

Shrimp cocktail.

Beef empanadas.

Stufed baby mushrooms.

Stone crab.

 

Dinner menu 

Caprese salad.

Basil and tomato soup.

Lime sorbet.

Mahi mahi with wild mushrooms and sun-dried tomatoes.

Orzo with pesto and baby zucchini

Tiramisu

 

Dinner menu 

Green salad.

Onion soup.

Raspberry sorbet.

Canard  a l’orange (duck)

Asparagus au gratin.

White chocolate cream brulee.

 

Dinner menu 

Tomato and onion salad.

Surf and turf (lobster and filet mignon)

Cream of spinach

Roast potatoes.

Petit gateau with vanilla ice cream.

 

Dinner menu 

Greek salad.

Spinach and mint soup.

Lemon sorbet.

Roasted lamb chops.

Couscous.

Garlic snow peas.

German pave.

 

Dinner menu 

Avocado salad.

Cream of mushroom soup

Orange sorbet.

Stuffed Cornish hen.

Caramelized carrots.

Pineapple coconut pave.

 

Dinner menu 

Heart of palm salad.

Black beans soup.

Mango sorbet.

Buttermilk squash with sun dried beef.

Wild rice.

Passion fruit mousse.

 

Dinner menu 

Cucumber and yogurt salad.

Shrimp bisque.

Lemon sorbet.

Broiled pork tenderloin with mango sauce.

Chefs mashed potatoes.

Green beans.

Chocolate and strawberry tart.

 

If we find any fresh fish, we will change the menu accordingly.

Please feel free to contact me and make any changes on the menu. Also let me know if there are any vegetarians, allergies, or religious requirements.

Best Regards,

Cassia McNulty

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.