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  • Vessel Info
    Name:
    SAMADHI
    Type:
    Power
    Year Built:
    2006
    Year Refittted:
    2015
    Flag:
    Cayman Islands
    Designer:
    De Voogt
    Builder:
    Feadship
    Crew:
    Captain Mark Hopking, Chef & 14 crew
  • Dimensions, Speed, & Specifications
    LOA:
    200 ft (61 m)
    Max Speed:
    18 kts (33 kph)
    Cruise Speed:
    13 kts (24 kph)
    Engines:
    2x Caterpillar at 2000hp
    Beam:
    35 ft (10.9 m)
    Min. Draft:
    10 ft 10 in (3.3 m)
    Max. Draft:
    10 ft 10 in (3.3 m)
    Stabilisers:
    At anchor (0 speed)
  • Accommodations

    Sleeps 12 in 6 Cabins

  • Ammenities
    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
  • Diving
    Not Insured, Diving by arrangement, Seabobs multiple, Snorkelling gear
  • Crew Profile
    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 Over the passage of time, the boats have gradually grown and more recently, the sails have been replaced by engines.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.

  • 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

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