ANDIAMO
92.00 Ft
$34,500 - $34,500 / per Week
Price: $34,500 - $34,500 / Per Week
Length: 92.00 Ft
Guests: 6
Speed: 20 Knots
Cabins: 3
Build year: 2010
Refit year: 2023
Crew: 3
King Cabin: 1
Queen Cabin: 1
Double Cabin: 0
Twin Cabin: 1
Single Cabin: 0
Pullman Cabin: 0
Rates
High Rate: $34,500 per week
Low Rate: $34,500 per week
Rates are : Plus Expenses
Vessel is available for Charter in Florida and The Bahamas.
Availability
Available
Booked
Hold
Unavailable
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Available
Booked
Hold
Unavailable
Crew Profiles
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.
Max Davis
Captain
John McCabe
Mate/Stew
Chrissy Wright
Chef/ Stew
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.
Accommodations
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.
#Pax:6
Draft:4.6
Cabin Configuration:1King(s), 1Queen(s), 1Twin(s)
Wash Basins:4
TP in Heads:
A/C:Full
Cruising Speed:10
Length:92 Feet
Make:Symbol Yachts
Showers:3
Heads:4
Helipad:No
Max Speed:20
Beam:20
# Cabins:3
Tubs:0
Elec. Heads:4
Jacuzzi:
Year Built:2010
Dinghy hp:Yamaha 90 VMAX
Sea Scooters:No
Wave Runners hp:Yes
Snorkel Gear:Yes
Wake Board:Yes
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:Various lures and gear. *See m
U/Water Camera:Yes
Kite Boarding:
Dinghy # pax:8
Water Skis Adult:Yes
Kneeboard:No
Tube:Yes
Kayaks 1 Pax:0
Floating Mats:1
Beach Games:Yes
Rods:10
U/Water Video:Yes
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:Yes
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :
Sea Bobs:No
- 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
"What an amazing trip! We had a blast with you, [client names]. We came away with so many lasting memories that tis impossible to list them all (but of note” [client name]’s Jetski jail break and seeing the green flash!) They say a picture is worth a thousand words, so... [picture collage of guests].”
“KATIE-
Thank you so much for everything. From the ice cold towels, to the amazing rum filled pina colodas, to coming back to the boat to a spotless room - you truly are the best! I will miss having you help me find anything I can’t find and I will definitely miss my freshly steamed pillow case! If you ever want to come to Houston and live with me, you always have a place to stay!
CAROL-
I will miss waking up to an incredible breakfast every morning. There’s truly nothing better than your cheesy eggs!!! You are truly Gordon Ramsay level skilled. The best food I have ever had! And lets not forget the miso glazed fish! I wish I could eat that everyday! I will miss you so much! Thank you for everything and keeping our bellies & heart happy.”
“Josh, John, Carol and Katie-
Thank you for an amazing week! Everything was absolutely perfect. You all took incredible care of us. Your attention to detail is the best we have ever seen. Thank you for being so flexible with our every changing schedule. We have no doubt that we will see you all again on the Andiamo. No other boat or crew could ever meet the bar that you have set.
God bless you all and until next time - WHOA NELLY!”
“Josh, John, Carol & Katie
Thank you for an amazing trip! Great Food, Great accommodations, amazing experience! You guys were wonderful!”
“Josh, John and Carol,
Thank you all so much for all that you did to make this week so special for us. We Will always have such great memories and I have no doubt that this will not be our last charter with you !!!
Until next time...xoxo”
“Josh John Carol Katie
Thank you for a top of class experience. The Andiamo has to be my favorite live aboard ever. I can’t wait to see y’all again.
God Bless & Be Safe”
"Dear Josh, John and Becky; Could not have asked for a better 5 days than the days on Andiamo. Snorkeling, fishing and toying on jet-skis never gets old. Great crew, great food, fun memories. Hope to do it again... Exumas next time."
Andiamo! Let’s Go!
We had an amazing week and felt right at home. Josh, Chris, and Chef Nell made it very memorable and easy. The food and service was top notch.
Andiamo is a great boat! The crew makes her shine!
Atlantis, Elenthra, Stanley Key, Governors Bay, lost of diving & kiting, Highbourne and back home. We hope to visit again!
Personally, I loved the trip! Seeing sharks was amazing and a little scary. But making a new friend Amelie (Ahm-ah-lee). Her birthday is close to mine too! My favorite day was New Year’s Eve and New Year’s Day because: First boat sleepover day, swirlie temples, and when West and Amelie got their scuba certifications!
Amazing time on Andiamo!
"Captain Max is extremely knowledgeable! John and Chrissy always went above and beyond to make our experience unforgettable! Captain Max always went over the next day’s itinerary with us ensuring that we were doing what we wanted. Every day was filled with great adventures! The blow-up water toys and paddle boards were great. We did not use the dinghy or jet ski on board the boat. Chrissy did an exceptional job with the food! Everything went very smoothly and communication was clear and concise about what to expect and what was needed. Felt that this was by far our best trip yet!" – Charter Client - Dec. 2025