Amaryllis was inspired by the Belle Epoque, Art Nouveau and Art Deco periods. Designed by Reymond Langton with loose furniture by Silverlining, she was delivered in November 2011 by Abeking & Rasmussen. With accommodation for up to 12 guests including an owners deck with private terrace, VIP suite on the main deck plus three double cabins and one twin cabin situated on the lower deck. A Beach club with gym and spa facilities is aft allowing direct access to sea from swim platform and the sundeck includes a 5m pool that changing colors.
The high and low prices of this yacht depend on both the number of guests and the traveling season. Contact us for exact pricing.Yacht terms: Plus Expenses
CHEF MEGAN ROSS - Head Chef on board Amaryllis
"I grew up on a beautiful farm in Zimbabwe with a large family that loved cooking and from a young age I remember picking fresh fruit off the trees and baking cakes. I am constantly learning and expanding my culinary knolwedge and being a yacht chef has only increased my love and passion for cooking. I have the unique opportunity to cook with fresh and locally sourced produces from around the world as well as the chance to work with a variety of talented chefs."
RACHEL CUNNINGHAM - Sous Chef on board Amaryllis
"I grew up in New Zealand, but have spent the past 15 years travelling the world, with 113 countries ticked off to date, I have a goal of visiting every country before 40. I have cooked and eaten my way around the globe but still prefer the more fresh light Asian dishes with plenty of herbs and flavourful noodle soups".
Breakfast - Platters displayed & Eggs made to order
-Colorful summer fruit platters.
-Muesli bars with toasted nuts and seeds.
-Yogurt pannacotta with carmelized bananas.
-Wild mushroom and ricotta tarts with onion marmalade and fresh thyme.
Lunch - Buffet Style
-Caprese salad with a melody of green , orange and red tomatoes and basil pesto with pine nuts.
-Serrano ham and melon ball salad with a truffle dressing.
-Pan fried gnocchi in a roasted pepper sauce with wild rocket.
-Italian baked halibut with tomatoes , olives and fresh oregano.
-Creamy garlic spaghetti alle vongole with handfuls of parmesan cheese.
-Veal milanese with charred green vegetables.
-Boozy rasberry tiramisu in elegant glasses with edible flowers.
-Baked chocolate custard bowls with summer fruits.
Dinner - Five course plated
-Camembert, fig and onion tart garnished with micro greens.
-Duck salad with asparagus, sweet potato , pickled fennel and raspberry vinaigrette.
-Rose raspberry sorbet mimosas.
-Glazed black cod with a Verjuice sauce, potato puree, glazed baby carrots and crunchy grapes.
Pearl of the Mediterranean - Semifreddo, meringue and almond biscuits.