Home | Yachts | TASTY WAVES



  • 115,000 / Week
  • 130,000 (High Weekly Price)
  • 115,000 (Low Weekly Price)
  • Winter Port: Bahamas, USA - Florida East Coast
  • Summer Port: Bahamas, USA - Florida East Coast
  • Speed: 29 knots Knots/Hr
  • 11 Guests
  • 5 Cabins
  • 1 King
  • 3 Queen
  • 1 Twin
  • 1 Pullman
  • 5 Showers
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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  • Size: 110.00 Ft
  • Beam: 23
  • Draft: 6
  • AC: Full
  • Year Built: 2019
  • Builder: Riva
  • 36ft Yellowfin
  • 2 Sea Doo jetski
  • 2 Hydrofoil boards
  • 2 Sea Bobs with underwater cameras
  • Wakesurf Board
  • 12 sets of Scuba Pro snorkel gear
  • Top-of-the-line fishing gear
  • Floating island & tubes
  • Scuba Pro Snorkeling equipment
  • -Aereal TV antenna
  • -Open Array Radar antenna
  • -Portable GMDSS VHF
  • -KVH HD7
  • -Telephone switchboard with SATCOM line input preparation, and telephones
  • -Pep-Wave for internet signal 20nm from cell towers
  • -VHF
  • -Wi-Fi connection with access points
  • -VSAT to be installed in very near future


TASTY WAVES is a 110’’ Riva Dolcevita model that offers an extremely quiet, fast and comfortable cruise with a distinctly modern but opulent style. Riva’s choice in finishings is well executed; striped tropical rosewood, Patrona Frau leather, crystal, and chrome accents add a luxurious level of detail to the interior where it’s normally overlooked. On the exterior, a metallic shark gray and black carbon fiber complement her sleek, svelte design.

The expansive sundeck provides a great area for entertainment, offering lounge spaces and a wet bar. Alfresco dining is found on both the main deck aft and the covered flybridge. Another great feature on this vessel is the hideaway jacuzzi located on the bow which can be closed away from sight and used as a seating area, or opened up for use to truly enjoy la dolce vita!

TASTY WAVES tows a 36ft Yellowfin center console in addition to the Williams RIB, and carries some of the newest water toys on the market.

Accommodation is for 11 guests in 5 staterooms, all are finished in dark rosewood and neutral white tones. Luxurious white carpeting throughout.

The Full-beam Master Suite is located on the main deck with King size bed (facing forward). Two walk-in cedar-lined closets. Sizeable 49″ Apple TV and mini-iPad for A/V control. Vanity and ample storage. Master bathroom countertops and floors are finished in Carrara marble; large glass doors separate a large walk-in shower, and premium features include a mirrored glass wall and towel heater.

4 Guest Staterooms: all located downstairs connected to a spacious central lobby area. Cabins consist of 3 VIPs with Queen beds and 1 Twin room with 2 twin beds and 1 Pullman. Each with its own ensuite head and separate shower. All staterooms have satellite televisions with Apple TV in all staterooms, 49″ screens in the double staterooms, and 43″ screen in twin cabin. Integrated Bluetooth audio and iPad minis for wireless control. Cedar-lined closets in each.

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

S A M P L E   M E N U

- A P P E T I Z E R -
S M O K E D  S A L M O N  B I T E S
cream cheese, chives, and capers
C O L D  L E N T I L  S O U P
served cold with clear tomato broth
T U N A   T A R T A R
with avocado, wasabi beans, marinated in soy sauce
P E A N U T   C H I C K E N   S K E W E R S
peanut marinated chicken served on a bed of greens
S A L M O N  C A R P A C C I O
thinly sliced salmon with mango glaze and salmon caviar
fine selection of fresh fish served with ginger and wasabi
C R I S P Y  S E A F O O D  D U M P L I N G S
seafood, herbs, cream cheese, served with a coconut broth
B L A C K  T R U F F L E  V E A L  T A R T A R
served with an egg yolk and shaved parmesan
chefs choice of fresh fish

S O U P -
C U R R Y  C O C O N U T  S O U P
Thai style soup with veggies, tofu, and bamboo shoots
F R E N C H  O N I O N  S O U P
rich in flavor, topped with seasoned croutons and cheese
T O M  K H A  G A I  S O U P
coconut chicken soup
- L U N C H / D I N N E R -
S E A R E D  A H I  T U N A
bean sprouts and red pepper salad, wasabi mash, and sesame sauce
B L A C K E N E D  G R I L L E D  C H I C K E N
served on a bed of rice and topped with fresh mango salsa
G R I L L E D  S A L M O N  H E A R T  C A E S A R
brioche croutons ad freshly shaved parmesan
T E R I Y A K I  P O R K  T E N D E R L O I N
over a bed of rice with fresh veggies and sweet teriyaki sauce
S O Y  M A R I N A T E D  S A L M O N
over a bed of fresh veggies and mango glaze
P A N  R O A S T E D  L A M B C H O P S
served with eggplant stuffed filo dough and goat cheese

P A N  R O A S T E D  D U C K  B R E A S T
sweet potato mash and raspberry reduction
S O U S - V I D E  V E A L T E N D E R L O I N
sous-vide cooked veal with morels and white truffle potatoes
- D E S S E R T -
S W E E T  B O U R B O N  D A T E S  À  L A  M O D E
warm dates stuffed with chocolate and hazelnuts
B L U E B E R R Y  C O B B L E R
luscious blueberries enveloped in a sweet, buttery, golden-brown crust
C H O C O L A T E  M O U S S E
a sinful chocolate dessert
F R A N G E L I C O  C R È M E  B R Û L É E
vanilla custard with a hint of Frangeli

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