Interested in Chartering This Yacht?
Amaroo was damaged during hurricane Irma, repairs are due to start later this winter and we'll let you know as soon as she's ready for charter again.. In August 2018 she is heading to Panama and heading through the canal in February 2019.
The Hanse 575 has a very large freeboard which inside the yacht gives an incredible feeling of space, the saloon is referred to as an apartment and has a feeling of home from home as its so comfortable. The high ceiling give over 2 meters of height throughout the saloon and cabins.
She can take up to 6 guests in 3 cabins all with en-suites. She has air-conditioning throughout, water-maker and generator. She has a fully battened mainsail carbon boom with lazy bag. In the cockpit, she has a spray hood, 2 cockpit tables & 2 L shape sofas that can convert into sun beds. Amaroo's captain, Jamie & chef/hostess, Michelle will make sure you are well looked after; keeping the boat in immaculate condition, providing delicious meals and showing you the most beautiful anchorages, crystal clear waters & best snorkelling spots. The crew cabin is in the bow and accessed from the deck.
- Vessel Info
- Year Built:
- United Kingdom
- Captain Jamie Cox & Chef
- Dimensions, Speed, & Specifications
- 57 ft (17.4 m)
- Max Speed:
- 9 kts (17 kph)
- Cruise Speed:
- 7 kts (13 kph)
- 1x Volvo 107hp
- 17 ft (5.2 m)
- Min. Draft:
- 7 ft 7 in (2.3 m)
- Max. Draft:
- 7 ft 7 in (2.3 m)
Sleeps 6 in 3 Cabins
- AmmenitiesIndoor audio system, iPod dock, 9ft / 2.80m 10hp RIB, Paddleboard, BBQ, Deck shower, Fishing gear - light, Swim platform, Water maker
- DivingNot Insured, Diving by arrangement, Snorkelling gear
- Crew ProfileCaptain: Jamie Cox (26)
Jamie was born in the UK and grew up in Farnham an hour south west of London. The film ‘Swallows and Amazons’ is the main inspiration for Jamie's love for sailing, shortly after watching Jamie learnt to sail racing on Frensham ponds crewing cadet dinghies at the age of 7. Weekends and summer holidays were spent exploring Poole harbour completing several RYA dinghy courses. At the age of 20 Jamie completed his Yachtmaster offshore in Moreton Bay - Australia. Since then skippering on flotilla and private yachts in Croatia, Italy, Greece, Australia, BVI and looking after Amaroo for the past 2 summers chartering on the South coast of UK.
Jamie is passionate about sailing and the travel industry. This will show in his enthusiasm to share sailing knowledge with you and make your trip as enjoyable as possible!stewardess/chef: Michelle Barbuto
Michelle originates from New England. She grew up boating and sailing with her parents throughout the Long Island Sound and north Atlantic, frequenting the beautiful waters of the BVI as well. Educated at Manhattan College, followed by a career in Public Relations, she's been living in NYC for the last 5 years, exploring her fascination for food and enjoyment in entertaining. Growing up cooking with her Italian family and learning from her aunt, a French trained chef, inspired her culinary interests. She also spent several months studying at L'institut de Catholique in Paris, traveling across Europe, taking classes on wine pairing and learning how to appreciate some of the best rosé France has to offer. She has a taste for adventure and meeting new people from around the world.
Michelle enjoys entertaining and creating an environment of beautiful presentation, excellent wine, and plates from Italy to Thailand. You'll often find her "designing a lighting concept" which she takes very seriously. She looks forward to the season ahead and meeting each new Amaroo guest.
Fresh Fruit & Overnight Oats - Fresh melon and berry platter, served alongside bowls of oats in yogurt, peach puree, banana, walnuts and almond milk
Peanut Butter & Banana Pancakes - Served with powdered sugar and maple syrup
Spinach & Feta Omelet - 3 egg omelet with sautéed spinach, and white onions, topped with feta
Steak & Eggs Breakfast Tacos - Grilled flour tortillas stuffed with grilled steak, scrambled eggs, grilled peppers, salsa, and topped with jack cheese
Bagels with Lox & Cream Cheese - Toasted everything bagels with thin-sliced locks, cream cheese and red onion
Poached Egg Sandwiches - Open-faced toasted English muffin with a poached egg and Canadian bacon in a bed of arugula and drizzled in a hollandaise sauce
Classic French Toast & Bacon - Egg battered wholegrain toast fried in cinnamon, topped with maple syrup and powdered sugar, garnished with fresh apple, served with a side of bacon
Watermelon Spinach & Fetta Salad - Baby spinach tossed with olive oil and fig balsamic, fresh diced watermelon, pickled red onion, feta, and grilled chicken, served with fresh baguettes
Chicken Salad on Rye Toasted - rye open faced sandwich spread with a shredded chicken salad – mixed with diced celery, mayonnaise, peppers, and onions, served with cabbage coleslaw
Blue Cheese Burger - Grilled beef paddies served on a brioche bun with lettuce and tomato, and crumbled blue cheese, served with seasoned baked potato wedges
Grilled Fish Tacos - Grilled flour tortillas stuffed with fresh grilled Mahi mahi, avocado, red onion, and mango salsa, drizzled with olive oil
Steak Salad - Grilled steak in a bed of arugula with red onion, cucumber, diced tomatoes, topped with feta, and a fig balsamic drizzle
Turkey Avocado Wrap - Turkey and classic bacon, avocado, lettuce, tomato, and mayonnaise spread, rolled in a flour wrap, served with potato chips
Gourmet Grilled Cheese - Fresh baguette grilled with cheddar, Muenster and Swiss cheese, served with a fresh tossed side salad
Fresh Guacamole & Mango Salsa - Mashed avocado with garlic, lime, onions and tomato and a salsa of diced tomatoes, cilantro, and mangos served with corn tortilla chips
Antipasto Sliced - salami and prosciutto, gruyere, provolone, and mozzarella, roasted red peppers, artichoke hearts, and bread sticks
Mediterranean Flatbreads - Pita bread grilled with fetta, balsamic, fresh roasted garlic, olives, arugula, tomatoes and mozzarella
Martinique Accras - Battered salt fish fritters, served with a mango chili dipping sauce
Baked Brie - Baked wheel coated in peach preserves and topped with pistachios and sun dried tomatoes, served with crackers
Caprese Salad - Sliced tomato and fresh mozzarella, topped with fresh basil and drizzled with olive oil and fig balsamic vinegar
Quesadillas - Grilled flour tortillas stuffed with grilled chicken, melted jack cheese, jalapenos, and peppers, served with salsa and sour cream
Shrimp Risotto - Creamy Italian rice with fresh grilled shrimp and zucchini
Steak & Vegetable Shish Kebab - Grilled sirloin on skewers, marinated in teriyaki with peppers and onion, served with Israeli couscous
Chicken Satay & Pad Thai - Chicken skewers marinated in a sweet satay sauce, served with stir-fried noodles and mixed vegetables in a peanut soy sauce
Poulet de Provencal - Chicken breast glazed with a vinaigrette and garlic sauce, stuffed with mushrooms and topped with provolone, served with grilled asparagus
Parmesan-Crusted Tilapia - Baked tilapia filets coated in a parmesan and herb blend, served with broccoli and lemon garnish
Marinated Seared Ahi - Fresh seared tuna steaks marinated in a soy lemon sauce served over greens
Garlic Lamb Chops - Grilled lamb chops seasoned with fresh garlic and rosemary, served with rosemary roasted potatoes
May 2017 - Antigua Sailing Week
Jamie and Jocelyn kept Amaroo in impeccable condition, provided us with amazing food and amazing bays, where we saw large rays, turtles and dolphins,