Yacht Description

GIOVANNINO yacht is a 52.00 ft long motor yacht catamaran and spends the summer in Bahamas and winter season in Bahamas. It was built by Portsmouth in 2003. A refit was done in 2015. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 2 king cabins, 1 twin cabin.

The motor yacht features 2 X Cummins 210 HP consumption is 6 gph / 2 X 11.5 Generators consumption 2.8 gph engines and a generator.


3 cabins available with flexible layout - Master king, VIP king and Twin cabin. OR Master king and 2 x twin cabins available for guest use. The main deck also has a day head.







Built by

€18,500 - $19,500

Weekly price low-high season


Salon Stereo: Yes
Salon Tv: No
Nude: No
Books: Yes
Crew Pets: No
Number Dine In: 8
Water Maker: 1.2 g/h
Water Capacity: 700 Gal
Ice Maker: No
Board Games: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: No
Number Of Port Hatches: 14 hatches
Smoking: Transom Only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: None
Generator: 11.5 KW
Inverter: No
Voltages: 110
Hammock: No
Windscoops: No

Price Details

Price from: €18,500

High season rate: $19,500

NOTE: All rates are listed above are partial board: All breakfasts, 5 lunches and 5 dinners standard bar included
3 hours of engine running time included per day. Dockage not included.

For less than 6 nights use the above base rate PLUS ALL expenses with 30% APA.
Inquire for Day Charters.

Christmas & NY weeks 2019/20: Exumas Plus 10% for Christmas and NY weeks,
New Years charter to begin December 28 or later for one week charter


Guests: 6
Pref Pickup: Nassau
Draft: 5.6
Cruising Speed: 9-10 kts.
Helipad: No
Maxspeed: 10
Other Pickup: George Town, Great Exuma
Built: 2003
Turnaround: 4 days
Cabins: 3
King: 2
Twin: 1
Showers: 3
Heads: 4
Electric Heads: 4
Jacuzzi: No


BBQ: Yes
AC: Full
Generator: 11.5 KW
Internet: None-Hot Spots



More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: 14ft Dinghy
Kayaks 1 Pax: 0
Kayaks 2 Pax: 1
Dinghy Hp: 50 HP
Floating Mats: Yes
Dinghy Pax: 6
Swim Platform: Stern
Water Skis Adult: 0
Boarding Ladder: Stern x 2
Water Skis Kids: 0
Sailing Dinghy:
Jet Skis: No
Beach Games: 0
Wave Runners: No
Fishing Gear: Yes
Kneeboard: 0
Fishing Gear Type: Spinning & Trolling
Windsurfer: 0
Rods: 6
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: 2

Other Entertainment

Open top deck for sunning -- no bimini, main deck deck has covered outdoor space for shade.


Crew Information

Captain: Douglas Meyer

CaptainDouglas Meyer

Captain -- Douglas Meyer
Doug grew up in NJ and moved to Jackson, WY after school. He worked for the Jackson Hole Mountain Resort as an assistant mountaineering supervisor for the Ski Patrol. In the summer he ran his own business, guiding fly fishing trips throughout rivers in the west as well as Russia. After living in Jackson for a while, Doug became passionate towards the need for Search and Rescue in the community and became the Teton County Search and Rescue Coordinator. He has extensive medical training and experience and put his heart and soul into helping the community. During his time off he would go sailing and fishing in the Bahamas. He was part owner of several sailboats that he used to cross the Gulf Stream for his excursions. Doug met Sue in Jackson through their mutual interest in sailing. Together they dreamed of ocean breezes and soon decided to leave the frost behind. They managed a fly fishing lodge in S. Andros, Bahamas for a couple years, commuting back and forth from the States on their trimaran. Seeking to explore more of the Caribbean they started chartering sailboats. They chartered in St. Martin, St Barts and Anguilla and also in the Grenadines. But the Bahamas is their passion, so they found the beautiful classic yacht Giovannino and brought her to the Bahamas to share their passion of beautiful beaches, pristine diving, snorkeling, fishing and the sparkling turquoise waters.

First mate/cook --Suzanne Vigue

Sue also grew up in NJ and had a career in the IT industry. She was working in New York when 9/11 happened. Soon after that she sold her house, packed up her car with a tent, sleeping bag and a mountain bike and took some time off of work to experience life driving across the country. She spent some time in Jackson Hole and knew one day she would return, buying a cowboy hat as evidence of her desire. Eighteen months later she moved to Jackson. She worked as the IT Specialist for a travel agency that arranged travel for rock bands and film production companies. One of her coolest experiences was ‘bumping into’ one of their clients, Steven Tyler of Aerosmith in Bangkok, Thailand while vacationing with Doug. Sue always dabbled with sailing early on having friends in Cape Cod, MA and Newport, RI. She also went on several sailing trips in the British Virgin Islands and St. Martin. After she met Doug they bought a sailboat to commute to their job managing a fly fishing lodge in S. Andros, Bahamas from the States spending a month or so at a time cruising in the Bahamas, especially the Exumas. Besides cruising in the Bahamas Sue’s passion is cooking, especially entertaining. She loves preparing gastronomic creations for her guests as well as tending to their every need.



Eggs in a Baked  Bacon and Spinach  Cup, Granola, Yogurt, Toast & Jam

Eggs Florentine on an English Muffin Served With Bacon, Fresh local fruit, Granola, Yogurt, Toast & Jam

Ancient Grains Blueberry Pancakes, Fresh local fruit, Granola, Yogurt, Toast & Jam

Egg Baked in a Bread Bowl Served with Breakfast Sausages, Fresh local fruit

French Toast Sticks, Fresh Local Fruit, Granola, Yogurt, Toast & Jam

Coconut Banana Muffins, Fresh Local Fruit, Boiled Eggs, Granola, Yogurt, Toast & Jam



Blackened Mahi Mahi Tacos with Avocado Slaw

Arugula Salad served over Stuffed Rigatoni Filled with Tomato Sauce

Caribbean Curried Chicken Salad with Celery, Grapes & Hearts of Palm served on a Bed of Fresh Greens         Fresh baked bread

Shrimp Etouffee served with White Rice

Fresh Crab with Mango Cucumber Salad

Mongolian Beef in Lettuce Cups



Mushroom and Brie Wontons Topped with Smoked Salmon and Capers

Walnut, Arugula and Gorgonzola Crostini

Cucumber Rounds Filled with Lobster

Caramelized Onion and Brie Tart

Goat Cheese Ravioli Filled with Bacon and Garlic

Eggplant, Mozzarella and Tomato Towers with a Balsamic Drizzle and Basil Leaves

Shrimp Skewers with Grape Tomatos, Olives and Bread Topped with Horseradish Mayonnaise


Main Course

Lobster Tail Boiled in Butter on a Bed of Garlic Spinach Served with Twice Baked Cristophines

Herb Crusted Rack of Lamb with Blueberry Sauce Served With Rosemary Roasted Potatoes and Asparagus

Lemon Red Snapper with Herbed Butter Served with Zucchini Spaghetti with Red Peppers

Prime Rib of Beef Roast Au Jus served with Julienne of Fresh Peas and Carrots and Wild Mushroom Quinoa

Pork Loin with a Grape Balsamic Reduction Sauce, Roasted Vegetables and Pureed Sweet Potato Baskets

Grilled Chicken with Mango Sauce Served with Minty Couscous and Roasted Vegetables

Coconut Crusted Grouper Served With Creamy Rice Pilaf and Roasted Brussel Sprouts with Pine Nuts



Key Lime Pie with Fresh Whipped Creamand a Lime Wedge

Kahlua Martini with Miniature Chocolate Cakes

Creamy Baked Mango Sprinkled with Nutmeg

Blackberry Pie Tarts Topped with Crème Faiche and a Mint Leaf

Chocolate Fondants With Fresh Whipped Cream and Topped with a Raspberry

Lemon Mousse Strawberry Cake

Grilled Pineapple with Cashew and Fig Cream

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