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Yacht Charter SAMADHI from $375,000 USD Weekly

200ft 2in (61m) Power • Sleeps 12 Guests • 6 Cabins • 16 Crew

SAMADHI Main Shot

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SPECIFICATIONS

Length 200ft 2in (61m)
Beam 35ft 9in (10.9m)
Draft 10ft 10in (3.3m)
Sleeps 12 Guests
Cabins 6
Crew Captain Mark Hopking, Chef and 14 crew
Year Built 2006 / Refit 2015
Cruising Speed 13kts
Max Speed 18kts
Stabilisers At anchor (0 speed)
Engines 2x Caterpillar at 2000hp
Builder Feadship
Designer De Voogt
Flag Cayman Islands
VAT Registered Yes
US Duty Paid No

APPROXIMATE WEEKLY RATE

High  USD $425,000 | Low  USD $375,000

FEATURES & AMENITIES

Wi-Fi, 29ft / 9.00m 0hp Pascoe, 23ft / 7.00m 0hp Pascoe, Assorted water toys, Banana boat - towable, Beach games, Board games, Boogie board, Floating Mats, Free weights, Kayaks multiple, Kneeboard, Surf board, Water skis - adult, Wave runners multiple (sitdown), Elevator, Exercise equipment, Jacuzzi on deck

ACCOMMODATIONS

Sleeps 12 In 6 Cabins

DIVING EQUIPMENT

Not Insured, Diving by arrangement, Seabobs multiple, Snorkelling gear

YACHT CREW

Captain: Mark Hopking (47)

Mark started sailing at a young age. Over the passage of time, the boats have gradually grown and more recently, the sails have been replaced by engines. Since 1996, Mark has been working on superyachts and has been a captain for the past decade. Since 2011 he has worked exclusively on Feadships. SAMADHI is the fourth Feadship he has served on during his career. Professionally, he has taken vessels to many (but not all) parts of the world, including Antarctica, Alaska, the Amazon, Galapagos, Tahiti, Papua-New Guinea, Great Barrier Reef, the Mediterranean and the Indian Ocean. It all started however on the west cost of Scotland and there are many places he hopes to visit in the future.

With home on the shores of Loch Ness, in Scotland, Mark is at home amongst wild, rugged landscapes. During his time away from boats, his focus in life are his two children, Charlie (9yrs) and Molly (7yrs). Often being torn between watching ballet classes, soccer matches & a multitude of adventures with the children his time at home is no less busy than when on-board! Thankfully, technology today makes it easier to keep in touch with the children from on-board, via skype & facetime. This, on occasion leads to the occasional game of virtual hide and seek but more frequently allows him to enjoy being at a dining table with the children while they chat about their day.

When time allows, Mark would describe himself as a reluctant, occasional marathon runner, having run 7 in the past 4 years. Self admittedly, his days of looking like a marathon runner are perhaps behind him! Otherwise, his interests lie in property and continual learning. He is currently studying to further his maritime qualifications to allow him to serve on the ever growing sizes of yachts being built.

Chief Officer: Mark "Marko" Evans (38)

"Marko" comes from the home counties, just outside of London, England. He joined the yachting industry 10 years ago but has always enjoyed working at sea. He began with a children's adventure camp as a sailing and canoe instructor, before moving to the Caribbean for 3 years. Whilst in the Caribbean, Marko skippered the racing sailboat, "Stars & Stripes" winning the America's Cup in her retirement. When not on board, Marko enjoys life in Central Florida with his wife.

First Officer: Patrick Flynn (29)

Patrick hails from the historical Victorian town of Pietermaritzburg, South Africa. He became accomplished in the hospitality industry as a restaurant manager at a young age. His thirst for adventure and travel led him to pursue a career in the yachting industry in 2010. Patrick is currently working on obtaining a Master 3000-GT License and is passionate about mountain biking and hiking in new locations around the world. He also enjoys reading biographies, cycling, playing scrabble, surfing and maintaining his fitness.

Chief Stewardess: Nadine Coronado Macho (38)

Nadine comes from a Spanish family, who immigrated to Germany when she was a child. There she studied hotel management and tourism, but always longed to live by the sea. When the opportunity arose to bring her knowledge on to a “floating hotel”, she jumped at the chance and joined the yachting industry. Loving every moment, she refined her skills providing exquisite service to guests. Being around the ocean ignited her passion for marine life and the underwater world and from there, she decided to pursue her education and become a scuba diving instructor. With her “Yes-I-Can” attitude, she brings a very high level of personalized service and guest satisfaction. Samadhi offers her the possibility to combine her love for the ocean with a career in hospitality. Through her extensive globetrotting and love of travel, she has become fluent in Spanish, German, English, French and Italian. In her leisure time she can be found either waterskiing, swimming or partaking in a hot yoga class.

Head Chef: Megan Barnes-Reichman (45)

Growing up in Norwell, Massachusetts, Megan aspired at an early age to become a Chef. She went on to receive a degree in culinary arts and food service management, as well as a Masters in Hospitality and Business from Johnson and Wales University in RI. Always top of her class, Megan won many cooking competitions and awards. Upon graduation, she was hired as Chef de Cuisine by the Four Seasons / Regent hotel Group. While she was fortunate to have had some of the world's most discerning clientele, she was enticed by the freedom and challenges of creating menus using local ingredients and adapting international culinary skills.

Bosun: Michael Brogan (27)

"Mickey" was born and raised in Luton, UK with his Dublin-born Irish parents. Mickey has a knack for learning languages having studied Italian and Spanish before pursuing some time as a mixologist. This, combined with his passion for travel and experiencing other cultures, led Mickey to live and work in some trendy locations, including Rome, Madrid, Ibiza and the French Alps. During this time, he was spotted by a yacht Captain who invited him to join his crew whilst cruising the Mediterranean for 2 years. Mickey's favorite pastimes include skiing, soccer, swimming and snorkeling. He plans to earn his dive certification in his spare time.

Deckhand: Guy Sullivan (22)

Guy grew up in Chelmsford, England. An only child, he comes from a small close-knit family of drama / theater enthusiasts. Veering away from acting, his hobbies reflect anything having to do with adrenaline. Rugby bring his favorite sport to play, Guy earned the award of club colors on his team. In his spare time, he also enjoys playing cricket and golf, and even holds a talent of juggling. Guy recently graduated from Exeter University, where he studied physics. He joined the yachting industry for that same love of challenge and camaraderie that he has for rugby.

Deckhand: Jonathan Trace (24)

Jonathan, or Jono as he is known by everyone that meets him was born and raised in Johannesburg, South Africa. During his time in high school Jono realized his passion for sports and the outdoors. This took him places like New Zealand, Holland, France and Belgium all while playing cricket and hockey. It was during this time that he discovered his love for traveling and meeting new people. At the age of 18 Jono decided to leave home to travel once more, and to begin a career in yachting. He has completed his yacht master offshore and the majority of his OOW modules, which he hopes to complete in the near future. Yachting has taken him to many new and amazing places which is why he has never looked back. In his free time, Jono enjoys cycling, swimming, scuba diving, and catching up with friends.

Chief Engineer: Lee Dodds (39)

Lee was raised in South Wales, UK on a small family farm. His father being a sailor and teacher of the martial art, Aikido, Lee learned both skills from an early age and continues to practice today. A notable accomplishment, Lee motorcycled 18,500 miles across the US, including through the 135°F Death Valley in Eastern California. In his earlier years, Lee was employed in a variety of industrial and engineering jobs, eventually leading him to work on tall ships in the Grenadines. A natural progression, Lee soon became a yacht engineer and has been doing it ever since.

Deckhand: Suzanne Gittens (28)

‘Suzie’ is an all-rounded sportswoman, having spent the winter skiing on the slopes of Europe and the summers sailing in the seaside resort of Portsmouth where she grew up. Teaching kite surfing, windsurfing and sailing in Greece for four summers sparked the natural progression into yachting. Suzie joined the yachting industry over three years ago and has integrated her passion with her work, with her love of the outdoors and added interesting fact she would love to travel to space! In her free time, Suzie enjoys dusting off the kite surf along the Floridian coast and plans to extend on her already lengthy travel list, to explore all corners of the globe.

Second Engineer: Sean Staine (25)

Sean grew up in the town of Hermanus, South Africa, popular for its Southern Wright Whale watching. Growing up along the rugged coast, cultured Sean an affinity for kite-surfing, mountain biking and SCUBA; more specifically, wreck-diving. He also spent his youth sport fishing at the provincial level. For 3.5 years, Sean worked as a rescue swimmer and a training coxswain for the South African Coast Guard. A sizable accomplishment, he skippered a 44' crewed from South Africa to Ft. Lauderdale spanning the course of 2 months.

Stewardess: Sarah Bambrick (29)

Sarah grew up in a farming area in rural South Australia. Her love for travel and new experiences lead her to become an exchange student and spent one year living in Brazil thus beginning her life of travel. She then began working for an international resort company working within Asia for 6 years. Sarah gained a lot of hospitality experience moving through-out many roles within the company from the reception desk to the bar and became an organizer for many of the sporting activities. Her favourite role was working in the circus, performing flying trapeze and aerial acrobatics in nightly shows for the guests as well as passing on her passion and knowledge of the circus acts to children and adults during the days. Sarah joined the yachting industry one year ago and is excited for the new adventures.

Second Stewardess: Gaytlaine Qualch (31)

Gaylaine ‘GQ’ was born and raised in the metropolitan city of Toronto, Canada. At an early age, she discovered her love of travel as her large family would take road trips every summer; her highlight being Highway 101, touring down the West Coast US. Having a love for the outdoors, Gaylaine enjoys skiing, kayaking and hiking. She is bilingual, speaking English and Cantonese. She worked as a lifeguard throughout high school and studied pre-med in college. Longing for a change of scenery, Gaylaine moved to Antigua in 2013, where she attended medical school. Enticed by the surrounding waters and variety of yachts anchored in English Harbor, she decided to transition into the yachting industry.

Stewardess: Shannon Adams (29)

Shannon was born in New Zealand but grew up on the Sunshine Coast in Queensland, Australia. It wasn’t long after completing her Bachelor of Business degree that she quickly realized being confined to a desk job was not for her. Her yearning for adventure and travel lead her to the yachting industry. Shannon enjoys anything active, outdoors and on, in, or near the ocean. She has completed a half marathon in Fort Lauderdale, Florida, as well as a full marathon in Valencia, Spain. She has recently completed a 200hr Yoga Teacher Training certification. With a passion for working with people and helping others, she intends on becoming a registered nurse after her yachting career.

Sous Chef: Nicole Ackerman (29)

Nicole, the youngest of ten siblings, was raised in Johannesburg, South Africa. With a yearning to express her creativity, she studied photography and graphic design in university. She would later use these skills as an employee for UFC. This flow of creative energy not only spanned her sense of sight, but also her sense of taste and smell, landing itself onto a plate. With only the culinary teachings from her step father, Nicole joined the yachting industry with a lust for cooking delicious food. Since her start as a chef, she has extensively traveled Asia, building upon her repertoire and love of different cultural flavors. Nicole is excited to be able to express and share herself through cooking onboard Samadhi.

YACHT MENU

LUNCH 1:

Tomato Gazpacho Soup

Hot Apple Wood Smoked Salmon Filet Avocado, Fennel and Cucumber Salad
Harissa Taziki

Turkey Artickoke MeatBalls
Spinach, Pine nuts and Balsamic

Heirloom Carrot, Kalamata Olive and Feta Salad with Dukah

Lentil Salad with Caramelized Shallot Vinaigrette 

Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 2:

 Chicken Roulade, Prosciutto, Spinach and Garlic Quark

Tarragon Horseradish Mustard Broiled Cod

Arugula Beet and Chèvre Salad, Savory Pistachio Granola, Citrus Vinaigrette

Spaghetti Squash Salad, Spiced with Dukkah, Tomatoes and Parsley

Baked Sweet Potato Cottage Fries

Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 3:

Olive Rosemary Focaccia

Grilled Mahi Mahi, Basil Pesto 

Oven Baked Buffalo Chicken Wings, Point Reyes Blue Cheese Dressing

Grilled Eggplant and Blistered Tomato Parmesan Salad

Roasted Pepper, Artichoke and Mozzarella Cauliflower "Flatbread"

Tossed Green Salad

 Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 4:

Crispy Thai Coconut Curry Chicken Salad, Boston Bib lettuce, Watermelon Pickle Slaw

Grilled Shrimp Asparagus Brochettes,  Passionfruit Sauce

Chilled Raw Vegetable Noodle Pad Thai Salad

Fresh Ahi Tuna Poke Salad

Butternut Tom Yum

Bamboo Rice Cakes

Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 6:

Organic Grass Fed Beef Burger on Freshly Made Brioche Bun

Gridled Bratwurst with Sides of Caramelized Onion and Sauerkraut

Sea Scallops with  Tequila Tomato Relish

Pineapple Cole Slaw

Blistered Corn and Broccoli Salad

Sweet Vidalia Onion Rings and Hand Cut French Fries

Chefs' Assorted Sorbets and Bite Size Treats

LUNCH 7:

Vietnamese Spring Rolls with Sweet and Spicy Plum Sauce

Bahn Mi Steamed Buns with Sliced Tenderloin, Chili Aioli and Pickled Vegetables

Swordfish Fish Cakes, Fire Cracker Sauce and Crispy Shallots

Sesame Scallion Egg Noodle Fritatta

Green Papaya Salad

Chefs' Assorted Sorbets and Bite Size Treats

DINNER 1:

Greek Salad

Grilled Haloumi, Figs and Walnuts

Spinach and Feta Chicken

Greek Baked Octopus

Roasted Side of Hake, Fennel and Green Olive 

Local Gem Squash Stuffed with Eggplant and Tomatoes

Grape Leaf and Rice Stuffed Peppers 

Lemon Garlic Potatoes

Pine Nut Tart, Seared Apricots, floral Honey, Apricot -Black Pepper Sorbet

DINNER 2:

Chips Salsa Guacamole

Chanterelle and Blistered Corn Tamale

Cucumber-Avocado Gazpacho

Chicken Mole

Grilled Cod Tacos with Chipotle Slaw

Cauliflower Enchilada Pie with Black Beans

Roasted Baby Sweet Peppers and Patty Pan Squash

Spanish Rice

Jicama and Watermelon Radish Salad with Cilantro Vinaigrette and Pepita Seeds

Baked Key Lime Custard with Graham Crisp and Strawberry Mojito Sorbet

DINNER 3:

Chef Made Buffalo Milk Ricotta Stuffed Zucchini Flower, Petite Green Salad and Basil Vinaigrette

Local Royal Durade with Green Pea – Lemon Gremolata and Saffron Essence

Roasted Rack of Lamb, Tomato and Prune Chutney

Cauliflower Flat “Bread” with Grilled Vegetables and Parmesan

Garlic French Green Beans and Cannelloni Beans

Steamed Wild Grain Rice

Coconut Panna Cotta, Lime Syrup, Champagne Fruit and Almond Biscotti

DINNER 4:

Farm Green Caesar Salad

Slow Roasted Grass Fed Beef Tenderloin, Summer Figs and Cabernet Jus

Local Bronzino Filets, Fried Capers, Lemon and Parsley

Fresh Pesto Troffie Pasta

Raw Zucchini Puttanesca, Pine nuts and Blistered Cherry Tomatoes

Chanterelle and Porcini Focaccia Pizza

Margarita Focaccia Pizza

Quinoa Salad with Almonds, Fresh Peas, Basil and Mint

Chocolate Whoopie Cakes, Marcona Almond and Rosemary Brittle, Cheese Cake Gelato with Melted Balsamic Fudge

DINNER 5:

Roasted Butternut and Truffles Artichokes tossed with Morning Market Greens and Crispy Chevre

Local Seafood Bouillabaisse

Slow Roasted Suckling Pig served with Socca Crepe,  Pistou and Dijon Remoulade

Ratatouille

Wilted Garlic Lemon Greens

Potato Gratin with Comte Cheese 

Ganache Black Bottom and Vanilla Crème Brulee, Fresh Berries and Raspberry Pistachio Sugar Cookie

DINNER 6:

Tomato Avocado Salad with Mint

Tandori Chicken with Spicy Mango Chutmey

Tamarind Prawns

Roasted Cauliflower and Garbonzo Beans with Dukah 

Dahl

Eggplant Feuille Be Brick Cigars

Smoked Basmati Rice

Naan, Poppadum and Raita

Summer Ripe Stone Fruit Tart with Almond Custard

DINNER 7:

Heirloom Corn Chowder

Sugar Snap and Arugula Salad, Poppy Seed Vinaigrette

Barbequed Pork Ribs

Buttered Cold Water Lobster with Sherry Herb Essence

Broccoli Slaw with Dried Cranberry and Sunflower Seed 

Potato Onion Latki 

Manjari Chocolate Truffle Cake, Caramel Popcorn, Buttered Popcorn Ice cream and Salted Caramel Sauce

YACHT PHOTOS

SAMADHI :: Formal Dining

Formal Dining

SAMADHI :: Sky Lounge

Sky Lounge

SAMADHI :: Master Suite

Master Suite

SAMADHI :: Master Bath

Master Bath

SAMADHI :: Guest Twin

Guest Twin

SAMADHI :: Guest King

Guest King

SAMADHI :: Guest Bath

Guest Bath

SAMADHI :: Bridge

Bridge

SAMADHI :: Child/Nanny Bunks

Child/Nanny Bunks

SAMADHI :: Sun Deck

Sun Deck

SAMADHI :: On the beach

On the beach

SAMADHI :: Rendevous diving

Rendevous diving

Main Salon

Main Salon

Skylounge

Skylounge

Master Suite

Master Suite

Study

Study

Guest Bath

Guest Bath

Guest King

Guest King

Sauna

Sauna

Child/Nanny Bunks Head

Child/Nanny Bunks Head

Sun Deck

Sun Deck

Gym

Gym

Jet Ski

Jet Ski

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CONTACT / INQUIRE ABOUT THIS YACHT CHARTER

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Charter Destinations: (select all that apply)
Any Arabian Gulf Australasia Bahamas Caribbean Central America East Mediterranean
Indian Ocean North America Northern Europe Other Areas South East Asia West Mediterranean


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Dimensions, weight, performance and capacities where shown are approximate. Speeds, weight and other performance estimates, if shown or discussed, are estimates only and are not guaranteed. Photos may show optional equipment. Optional equipment may be shown. Specifications and equipment are subject to change without notification. Please consult your Westport sales representative for complete details.

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