Home | Yachts | Amaryllis



  • 770,000 / Week
  • 875,000 (High Weekly Price)
  • 770,000 (Low Weekly Price)
  • Winter Port: Bahamas
  • Speed: 16 knots Knots/Hr
  • 12 Guests
  • 6 Cabins
  • 1 King
  • 4 Queen
  • 2 Single
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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Amaryllis was inspired by the Belle Epoque, Art Nouveau and Art Deco periods. Designed by Reymond Langton with loose furniture by Silverlining, she was delivered in November 2011 by Abeking & Rasmussen. With accommodation for up to 12 guests including an owners deck with private terrace, VIP suite on the main deck plus three double cabins and one twin cabin situated on the lower deck. A Beach club with gym and spa facilities is aft allowing direct access to sea from swim platform and the sundeck includes a 5m pool that changing colors.


  • Size: 257.00 Ft
  • Beam: 12.4
  • Draft: 3.45
  • Engine: Main Engines: Caterpillar 3516 B Generators: Caterpillar
  • AC: Full
  • Year Built: 2011
  • Builder: Abeking & Rasmussen
  • Tenders + Toys
  • - 9.9m Graf Ipanema custom wooden tender with Volvo 370hp
  • - 6.6m Master Craft X25 waterski Tender
  • - 8.8m Pascoe Beachlander with Volvo 370hp
  • - Inflatable Water Slide
  • - 2x Seabob F5S underwater scooters
  • - 2x Jetsurf Factory GP Surfboards
  • - Yamaha FZS Jetski
  • - Yamaha SJ700 Lightweight Superjet jetski
  • - Yamaha Wave Runner FX HO
  • - Wakeboards
  • - Fishing equipment
  • - BBQ
  • Gym:
  • -TechnoGym Excite 900 Treadmill
  • -Keiser M3 Spinning Bike
  • -Versa Climber
  • -LifeFItness G7 Workout Set
  • -Technogym Kinesis Personal Leather
  • -Precor Elliptical Trainer
  • -FitVibe Powerplate
  • -WaterRower Rowing Machine
  • -Free Weights
  • -Gym Ball
  • -Pilates Mats

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Amaryllis Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

CHEF MEGAN ROSS - Head Chef on board Amaryllis

"I grew up on a beautiful farm in Zimbabwe with a large family that loved cooking and from a young age I remember picking fresh fruit off the trees and baking cakes. I am constantly learning and expanding my culinary knolwedge and being a yacht chef has only increased my love and passion for cooking. I have the unique opportunity to cook with fresh and locally sourced produces from around the world as well as the chance to work with a variety of talented chefs."


RACHEL CUNNINGHAM - Sous Chef on board Amaryllis

"I grew up in New Zealand, but have spent the past 15 years travelling the world, with 113 countries ticked off to date, I have a goal of visiting every country before 40. I have cooked and eaten my way around the globe but still prefer the more fresh light Asian dishes with plenty of herbs and flavourful noodle soups".




Breakfast - Platters displayed & Eggs made to order

-Colorful summer fruit platters.

-Muesli bars with toasted nuts and seeds.

-Yogurt pannacotta with carmelized bananas.

-Wild mushroom and ricotta tarts with onion marmalade and fresh thyme.


Lunch - Buffet Style

-Caprese salad with a melody of green , orange and red tomatoes and basil pesto with pine nuts.

-Serrano ham and melon ball salad with a truffle dressing.

-Pan fried gnocchi in a roasted pepper sauce with wild rocket.

-Italian baked halibut with tomatoes , olives and fresh oregano.

-Creamy garlic spaghetti alle vongole with handfuls of parmesan cheese.

-Veal milanese with charred green vegetables.


-Boozy rasberry tiramisu in elegant glasses with edible flowers.

-Baked chocolate custard bowls with summer fruits.


Dinner - Five course plated

-Camembert, fig and onion tart garnished with micro greens.

-Duck salad with asparagus, sweet potato , pickled fennel and raspberry vinaigrette.

-Rose raspberry sorbet mimosas.

-Glazed black cod with a Verjuice sauce, potato puree, glazed baby carrots and crunchy grapes.


Pearl of the Mediterranean - Semifreddo, meringue and almond biscuits.

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