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  • 20,000 / Week
  • 20,000 (High Weekly Price)
  • 20,000 (Low Weekly Price)
  • 6 Guests
  • 3 Cabins
  • 1 King
  • 2 Queen
  • 3 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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Atumavu has the ideal layout for anyone looking for more outdoor living space as she comes equipped with a flybridge that includes a lounge area, table, sunbed and optional exterior speakers and shade awning. Access is provided by floating stairs leading up from the aft cockpit. The entire styling of Atumavu will provide you with a stylish, spacious and luxury charter experience boasting a spacious and luxury design both interior and exterior.


  • Size: 50.00 Ft
  • Beam: 26.5
  • Draft: 5.3
  • Engine: *Corsica & Sardinia charters: The generator cannot be ran throughout the night whilst moored in nature reserves which will restrict the use of AC onboard of running for 1-2 hours during the evening, only.
  • AC: Full
  • Year Built: 2021
  • Builder: Leopard
  • - Electrical power: 1000AH lithium batteries, 1750W solar panels, 8KW generator and sterling power with 120A alternators on each engine. Additional plugs throughout the vessel and outside for 220V and 12V.
  • - Split air conditioning controlled within each cabin.
  • - Forward sun deck is cushioned with sun cushions loungers with additional sun loungers on the top sun deck
  • - Fully equipped galley with dish washer, ice maker and Delonghi coffee machine, gas oven and additional microwave/oven, 5 fridges (The standard Fridge and freezer Vitifrigo in the galley plus the aft cockpit fridge plus two further Domestic fridge/freezers.
  • - Washer/Dryer
  • - Full sound system with separate zones, galley, rear cockpit, front cockpit and upper sundeck with controls in each area.
  • - Highfield 3.8M dinghy with 25HP Yamaha with consul steering
  • - Aft dingy/swimming platform
  • - Underwater lighting
  • - Remote control lighting to enable the aft lights to be turned on and off when leaving the boat
  • - Modified hand rails down to the sugar scoops to allow people to stand when boarding from/to the dinghy. Additional grab rails around the exterior for guests to hold


1 master cabin with queen berth, lounge area and en-suite bath, electric toilet and a shower.
2 x queen cabins each with en-suite bath with electric toilet and showers.
Salon has lounge area, galley, nav station, formal dining area and door opening to front cockpit as well as aft deck. Salon can be opened with beautiful natural breeze and is also fully air conditioned for guests comfort.
Top fly-bridge lounge area with 360 degree view, table, sunbed and lounge area with table.

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Atumavu 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.

100% Homemade Cuisine with Fresh, Local Ingredients adapted to Individual Tastes and Dietary Requirements


All breakfasts are served with a selection of tea, coffee & fresh juices

Baguette - Brioche - Pastry - Butter - Jam - Chocolate Spread - Honey - Maple Syrup - Cottage Cheese/Yogurt - Muesli - Fresh Fruit - Scrambled Eggs (or eggs your way!) - Bacon


Selection of dips: Guacamole, Olive Tapenade, Hummus - Rillettes - Sun-dried Tomato/Goat
Cheese Spread - Toast/Crispbread/Vegetable Sticks Cold Cuts - Gazpacho - Provençal Pie - Panisse - Olive Bread - Carrot Cake


Red Tuna Tataki, Delph' Salad followed by a Fruit Salad

Octopus Salad, Zucchini Carpaccio & Tomato Fricassée followed by a Melty Chocolate Cake

Laotian Beef Tartare, Roasted Baby Potatoes followed by Ice Cream / Sorbet

Duo of Fish Tartare with Kaffir Lime, Quinoa Salad followed by a Fruit Salad

Poke Bowl followed by Citrus Crème Brûlée

Tahitian-style White Fish, Venere Rice followed by an Apricot-Pistachio Pie

Flambéed Langoustines with Whisky, Tomato Salad / Burrata followed by Red Berry Crumble


Lamb Shank with Honey & Thyme, Julienne of Zucchini, Sun-dried Tomatoes followed by Panna Cotta

Radish Soup with Cumin, Scallop Dahl followed by Apple Pie

Surf and Turf Risotto with Lobster Bisque & Duck Breast followed by Lemon Pie

Beef Ribeye Steak with beurre maître d'hôtel followed by Banana Bread

Melon and Serrano Ham, Salad Beef Tagliata followed by Provençal Tian

Octopus Carpaccio, Sea Bream & Pancetta served with orange mayonnaise, Sweet Potato and Black Garlic followed by Sorbet

Crushed Split Pea with Burrata, Lamb Chops followed by chocolate Dessert Cream

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