Home | Yachts | VIVERE



  • 60,000 / Week
  • 65,000 (High Weekly Price)
  • 60,000 (Low Weekly Price)
  • Winter Port: Bahamas, USA - Florida East Coast, USA - South East, USA - Florida West Coast
  • Summer Port: Bahamas, USA - New England, USA - Florida East Coast, USA - South East, USA - North East
  • Speed: 28 Knots/Hr
  • 10 Guests
  • 5 Cabins
  • 1 King
  • 2 Queen
  • 2 Twin
  • 5 Showers
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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VIVERE is a stunning 116′ Azimut that is just finishing a $1M+ refit! She has been completely repowered and all of her soft goods replaced and updated; carpet, couches, dining area, linens and soft goods in cabins etc. With 116′ feet in overall length, VIVERE provides great space for 5 substantial staterooms. There is an on-deck master with King size bed and 4 additional guest staterooms below, providing accommodations for 10 guests. The guest staterooms below consist of two (2) queen staterooms and two (2) twin staterooms and all are afforded equally large living areas. The on-deck master is elegantly decorated and finished, benefitting from large windows to allow lots of natural light due to its position on the main deck. Besides a king-sized bed, this living area also offers a nice desk to work and a comfortable settee to relax. There is a beautiful, full-beam master bath that is finished with a number of different marbles and has a shower, bathtub, and toilet. For relaxation, guests have an enormous salon with bar area and adjoining dining room inside while also having a nice aft deck and supersized flybridge/sundeck outside. Because the toys are stored in the garage, the sundeck is dedicated entirely to enjoying the outdoors in the Jacuzzi, on the sunpads, at the dining table, or simply in a nearby chaise lounge. The clever “hard top” is designed with a retractable awning to suit the sunbathing needs of guests. There is easy access to refreshments throughout as there are bars with refrigeration and icemakers on the flybridge, on the aft deck, and in the main salon. All exterior decks are laid with teak for a warm, comfortable feel. The galley is well designed for the chef and serving staff to be able to work effectively throughout the day and is conveniently located next to the formal dining area. Guests also have the option of dining al-fresco on the aft deck or on the sundeck depending on the weather. The interior woodwork consists of finely crafted cherry and burlewood throughout with a matte finish. Beautifully decorated with a combination of built-in and loose furniture, the interior is generously accented with a variety of different marbles, fabrics and designs. With a full-time crew of 5, guests will be treated to the highest level of service and comfort during their week of charter aboard Vivere!


  • Size: 116.00 Ft
  • Beam: 24.3
  • Draft: 6.8
  • Engine: 2x MTU 16V2000 2,400HP Each
  • AC: Full
  • Year Built: 2008
  • Builder: Azimut
  • Garage opens to a large "Beach" extended swim platform for easy boarding.
  • 4 x Sea bobs
  • 1 Sub wing
  • Island hopper 10’ bounce and splash waterpark (trampoline with slide)
  • 3 person towable tube
  • Mermaid tails
  • Bote inflatable dock and inflatable chairs
  • Karaoke machine and board games


Spacious Main Salon with full bar area and entertainment center, formal dining forward seating up to 10 guests with custom glass panels. Main Deck: full walk-around to large high bow with upper and lower sunpads, aft deck seating for 10 w/ wet bar and TV. Master King forward on Main deck with large windows, ensuite marble bathroom, Jacuzzi tub, separate shower.
Below Deck: 2 Queens, 2 Twins, spacious entry way TV/DVD/CD
Top Deck: Large dining table with settee seating up to 10 under 2 retractable sunroofs, custom Jacuzzi spa, full wet bar, sunpads and aft lounges.

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VIVERE 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.


  • Everything Bagel filled with Smoked Fish Spread, Watercress, Shaved Red Onion & Capers
    Frittata filled with Roasted Vegetables & Fresh Mozzarella topped with fresh Basil
  • Granola topped with Greek Yogurt & Fresh Fruit
  • Smoked Salmon over Poached Eggs and English Muffin
  • Pecan Waffles topped with fresh Fruit & Maple Syrup
  • Spinach, Roasted Red Pepper & Feta Quiche served with Fresh Seasonal Fruit
  • Open Faced Caprese Omelet over a bed of Arugula topped with Holy Smoke Smoked Olive Oil and Balsamic Glaze
  • Prosciutto baked Eggs
  • Brioche French Toast with Bananas, Blueberries topped with Saigon Cinnamon Maple Syrup


  • English Pea Gazpacho Served with Roasted Garlic Crostini
  • Watermelon Gazpacho
  • Zucchini & Grape Gazpacho
  • Charleston She Crab
  • New Orleans Style Shrimp & Andouille Gumbo
  • Butternut Squash Soup
  • Tomato Basil
  • Clear Onion Soup
  • Greek Lemon Chicken
  • Miso Soup
  • Roasted Cauliflower Soup
  • Cannellini Bean and Kale


  • Salmon Croquettes over Mixed Greens topped with a Grainy-Mustard Vinaigrette
  • Mexican style Chicken Caesar Salad with Cotija Cheese
  • Pecan encrusted Chicken Salad over a bed of Mixed Greens tossed in a Lemon-Chive Vinaigrette
  • Zucchini Salad over Arugula topped with shaved Pecorino Cheese, Smoked Olive Oil, Balsamic Glaze, toasted Pine Nuts, and Lemon Zest
  • Maryland Style Crab Cake over a bed of Mixed Greens topped with a Cajun Remoulade
  • Caprese Salad over a bed of Arugula tossed in Balsamic Vinaigrette and topped with Prosciutto
  • Cobb Salad with Smoked Turkey with Roasted Poblano-Ranch Dressing
  • Strawberry Mozzarella Salad with Champagne Vinaigrette
  • Cold Soba Noodle Salad with seasonal Vegetables tossed a Ginger Dressing
  • Vietnamese Chicken Salad with Cabbage & Vegetables with a Sweet Chili Dressing
  • Kale Caesar


  • Ham & Brie with Fig Preserves on toasted Baguette
  • Shredded Jerk Chicken Salad with Mixed Greens tossed in a Creamy Coconut-Mango Dressing
  • Slow Roasted Pork Sliders topped with a Tamarind-Apricot Sauce
  • Stuffed Peppers filled with ground Lamb, Couscous, Pine Nuts, & Feta topped with fresh Mint
  • Braised Beef over a flour Tortilla topped with Pico de Gallo, Guacamole, shaved Cabbage,
  • Cotija Cheese with Lime Zest
  • Swordfish Burger served open faced with a Garlic Aioli and Broccoli Rabe Sprouts
  • Falafel, Hummus and Tzatziki wrapped in Pita Bread with a cold Faro Salad
  • Ginger glazed Wild Caught Salmon served with a Quinoa Salad
  • Black Bean Cakes topped with Cumin spiced Crème Fraiche over a bed of Mixed Greens tossed in a Smoked Paprika-Lime Vinaigrette
  • Thai Chicken Lard nestled in Napa Cabbage Leaf served with Green Papaya Salad

Hors d'oeuvres

  • Baked Brie with Fresh Basil, Sundried Tomatoes, Pine Nuts drizzled with Balsamic Glaze
  • Bacon Wrapped Scallops
  • Jamaican Jerked Shrimp with Mango Salsa
  • Tuna Poke- Sashimi Grade Tuna with Avocado
  • Tuna Tataki with Seaweed Salad
  • Charcuterie Board (Meat, Veggie, Themed)
  • Assortment of Deviled Eggs


  • Pistachio Crusted Sea Bass over Curried Cauliflower Risotto & Haricot Verts
  • Jamaican Jerk Shrimp & Grits
  • Gingered Salmon over toasted Quinoa & Sesame Kale
  • Crispy Duck Breast with Tamarind Sauce
  • Shrimp Prik Khing
  • Caribbean style Pan seared Red Snapper with Pigeon Peas and Rice
  • Coconut Green Curry with Mahi-Mahi
  • Thai Cashew Chicken over Jasmine Rice
  • Chicken Tikka Masala served over Basmati Rice
  • Charleston Shrimp & Grits
  • Roasted Leg of Lamb over Parsnip Puree & Roasted Vegetable topped with a Mint Vinegar
  • Pan Seared Swordfish over English Pea Succotash
  • Lamb Chops over a Horseradish scented Parsnip Puree with Asparagus
  • Pappardelle Pasta topped with a Lamb Ragu
  • Broiled Chilean Seabass over Saffron Scented pureed Cauliflower with fire-roasted Heirloom
  • Tomato & Red Peppers served with Arugula


  • Chocolate Avocado Mousse
  • Ginger Snap Banana Pudding
  • Rum Custard
  • Chocolate-Espresso Mousse
  • Tropical Fruit Trifle
  • Ginger Creme Brulee
  • Mango Tarts
  • Mini Key Lime Pies topped Toasted Coconut
  • Lemongrass Panna Cotta
  • Vanilla Ice Cream topped with Blueberries, local Honey & Cinnamon
  • Meyer Lemon & Basil Panna Cotta

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