Caribbean
Western Mediterranean
Eastern Mediterranean
South Pacific
92
FT — MOTOR YACHT
6
GUESTS
3
CABINS
3
CREW
From
$34,500
Per Week
9 reseñas9 reseñas
The Yacht
Especificaciones
Explorá ANDIAMO
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
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
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
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
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
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
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
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
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
Crispy Prawn Cocktail Salad
A variation of Freshly Made Sushi
Coconut and Chocolate Mousse
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
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
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
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.
Captain
Nick Chaney
Chef/ Stew
Chrissy Wright
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.
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.
05 / Semanas disponibles
Cruising Grounds
Sample Itineraries
EXUMA BAHAMAS · 7 DAYS
A Bahamas sailing itinerary through the Exumas, day by day — swimming pigs, Thunderball Grotto, nurse sharks at Compass Cay, pink-sand beaches at Shroud, and the Yellow Bank crossing from Nassau.
