Luxury motor yacht Spysea

YACHT INFO

Luxury motor yacht Spysea, built in 2023 is anchored in the Bahamas, USA - Florida East Coast. It has 4 cabins, can accommodate 8 people.

Location Details: Our yacht is located all year round in Miami but we commute to The Bahamas on the monthly basis. We are happy to relocate our vessel as desired in any place in South Florida or The Bahamas to accommodate your client's needs.

Relocation fees:
- Miami to Fort Lauderdale: $1,000
- Miami to Palm Beach: $2,000
- Miami to Key West: $5,000
- Miami to Bimini: $4,000
- Miami to Nassau: $10,000
- Miami to Staniel Cay: $13,000
- Miami to Harbour Town: $13,000
- Miami to Marsh Harbor: $13,500

Accommodation: 4 staterooms & 1 crew cabin

Additional fees:
- APA (Advance Provisioning Allocation): 35% -> for term charters only
- Sales Tax: 7%
- Gratuity: 18%

Day charters pricing:
- 4 hours - $5,125 + gratuity
- 6 hours - $6,500 + gratuity
- 8 hours - $7,875 + gratuity

Term charters pricing:
- $7,700/day + gratuity + APA
- week rate: $46,200 (high season), $44,200 (low season)

Miami-Bimini 1 day round trip excursion - $13,500
- Depart Miami 8am
- Arrival Bimini 11am
- Discover Radio Beach, eat at Ebbie's, snorkel at S.S. Sapona and end the day at Gun Cay to swim with nurse sharks and mantas
- Depart Bimini 4pm
- Arrival Miami 7pm
--> Included boat, captain, stew, water, ice, soda, towels, customs, fuel & gratuity

Fireworks special rates:
- 4th of July: +50%
- New Year Eve: +50%

Check availability on our online calendar: http://calendar.ycn.miami/spysea

YACHT SPECIFICATIONS

Home port Miami, FL

W Base Port Miami, FL

Prefered Pickup Haulover Inlet

Other Pickup Miami Beach Marina

Charter Types Luxury motor yacht

Flag USA

Yacht brand Azimut

Yacht name Spysea

Production year 2023

Length 20.00 m

Beam 17.2 m

Draft 5.3 m

Engine 2 Volvo D-13 1350 HP each 1 Generator Kohler 21.5 kW

Crusing speed 14 kn knot

Max speed 32 kn knot

Cabins 4

King(s) 1

Queens(s) 1

Queens(s) 2

Showers 4

Electric Heads 4

Berths 8

Water tank 246 Gallons

EXTRAS

Communicate: VHF, Satellite radio, Starlink, 5G cellular

Generator: Yes

Inverter: Yes

Watermaker: No

Icemaker: Yes

Bimini: Yes

Dinghy: Yes

Dinghy Pax: 5

Dinghy HP: 90

Helipad: No

Jacuzzi: No

Gym: No

Stabilizers: AU

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: Yes

Ipod: Yes

Board Games: No

Deck Shower: Yes

Special Diets: Yes

Kosher: Yes

BBQ: Yes

Gay Charters: Yes

Nude Charters: Yes

Hair Dryer: Yes

Guest Smoke: Yes

Guest Pet: No

Children Allowed: Yes

Wave Run: No

Gear Snorkel: Yes

Sea Bob: No

Sea Scooter: No

Fishing Gear: Yes

Fishing Gear Type: Trolling Gear

Num Fish Rods: 1

Float Mats: Yes

Swim Platform: Yes

Boarding Ladder: Yes

Dinghy Sailing: No

Scuba Onboard: Yacht offers Rendezvous Diving only

Games Beach: No

Green Make Water: No

Green Reuse Bottle: No

Compressor: Not Onboard

MENU INFO

A term charter from Miami to the Exumas is more than a voyage — it’s a curated culinary journey shaped by the rhythm of the sea and the vibrant flavors of the islands. With Chef Margaux at the helm of your dining experience, each day unfolds through thoughtfully crafted menus that celebrate freshness, elegance, and the spirit of the Bahamas.

From the moment guests step aboard, mornings begin gently. Breakfast might feature tropical fruit platters layered with dragon fruit, mango, pineapple, and passionfruit; warm coconut brioche French toast with vanilla bean crème fraîche; or made-to-order omelets with fresh herbs and local goat cheese. For lighter fare, açai bowls topped with toasted macadamia and chia, or smoked salmon with avocado and citrus on house-baked sourdough, pair beautifully with fresh-pressed juices and rich Bahamian coffee.

Lunch is bright and relaxed — designed for barefoot dining between swims. Think grilled spiny lobster with lime butter and charred corn salad; watermelon, feta, and mint with aged balsamic; or jerk-marinated chicken served alongside mango slaw and coconut rice. Guests enjoying a beach picnic on a secluded Exuma sandbar might be treated to chilled rosé, citrus-poached shrimp, vibrant poke bowls, and handmade wraps filled with grilled local catch and herb aioli.

Afternoons invite indulgence. Chef Margaux might present a mezze spread with hummus, roasted eggplant, olives, and warm flatbreads, or a tropical ceviche bar featuring grouper, conch, and tuna with pineapple, chili, and fresh lime. Sunset canapés — truffle arancini, seared scallops with passionfruit glaze, or mini lobster rolls — set the tone for golden hour cocktails on deck.

Dinner is where the full expression of the journey comes alive. Menus are inspired by both refined coastal cuisine and Caribbean soul. A typical evening might begin with seared yellowfin tuna, avocado mousse, and citrus pearls, followed by herb-crusted rack of lamb with roasted heirloom vegetables and red wine reduction. Another night may highlight Bahamian flavors — cracked conch with spicy remoulade, grilled Nassau grouper with saffron risotto, or slow-braised short ribs with plantain purée. Vegetarian guests are equally celebrated with dishes such as roasted pumpkin ravioli with sage brown butter or grilled island vegetables with whipped feta and pistachio.

Desserts balance elegance and tropical flair: coconut panna cotta with rum caramel, key lime tart with torched meringue, dark chocolate fondant with sea salt, or fresh pineapple carpaccio with mint syrup and lime zest.

Every menu is fully customized prior to embarkation. Chef Margaux works closely with guests to accommodate preferences, dietary needs, and special celebrations — whether that means a wellness-focused week of vibrant, nutrient-rich cuisine, a seafood-forward indulgence, or themed evenings such as a Bahamian beach barbecue under the stars.

From dockside welcome bites in Miami to a final celebratory dinner anchored in the turquoise waters of the Exumas, the cuisine is designed to reflect the beauty of the surroundings: fresh, effortless, and unforgettable.