Spysea
- Year Built 2023
- Length 68 ft.
- Designer Azimut
- Cabins 4
- Maximum Guests 8
- Starting From $44,200
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
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Offered via rendezvous only
No rate data found for this yacht.
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
Summer Base Port:Miami, FL
Summer Operating Area:Bahamas, USA - Florida East Coast, USA - Florida West Coast
Winter Base Port:Miami, FL
Winter Operating Area: Bahamas, USA - Florida East Coast, USA - Florida West Coast
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
Check Charter Availability by Month
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Specifications
Locations
Haulover Inlet
Amenities
Water Sports
Other Toys
- Year Built 2023
- Length 68 ft.
- Designer Azimut
- Cabins 4
- Maximum Guests 8
- Starting From $44,200
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
BREAKFAST
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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
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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.
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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
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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.
DESSERT
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s 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.
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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
Crew Interview
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