Overview

⮞ Guests (8)

⮞ Length (97.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Showers (4)

⮞ Heads (4)

 

 

⮞ Air Conditioning (Full)

⮞ Year Buillt (1992)

Accomodations

⮞ Full beam master

All cabin heights 200 Cm from floor to overhead


Master bed measurements: 165 x 193 x 13 cm
VIP bed measurements: 165 x 193 x 13 cm
Port and stbd twins: 90 x 200 x 13 cm

8 Guests fit comfortably around the main deck aft table
6 guests and 1 child fit comfortably around the main salon table
8 guests fit comfortably around the sun deck table

All new bed Linen in 2025

Locations

⮞ Summer Port : W. Med -Riviera/Cors/Sard.

Specification

Price Details

⮞ 1.Smoking and wearing shoes are not permitted inside the yacht. 2.A crew gratuity of between 10% and 15% of the charter fee is customary; however, it is given at the Charterer's discretion 3.Use of a personal watercraft is only permitted subject to the operator having the appropriate license and meeting with local operating regulations. Any liability arising from non-compliance is entirely at the operator's risk. 4.Children are to be under the supervision of an adult in the charter party at all times. 5.Rendezvous diving only. 6.All incurred bank charges are at the Charterer's expense. 7.APA: Any outstanding accounts will be settled with the Captain, onboard and in cash prior to disembarkation. 8.It is highly recommended that the Charterer consider obtaining Personal Travel Insurance, Cancellation/Curtailment Insurance, and Charterer’s Liability Insurance. 9.Whilst every effort will be made to secure berthing in the chosen ports during the cruise, neither the Owner, Captain nor Stakeholder can be held responsible for the final allocation of any berth 10.It is the responsibility of the Charterer to ensure that he and his guests hold current, valid Visas for all countries visited 11.Any additional VAT due will be paid by the Charterer. 12.In case of delivery fee: to be calculated based on the current price and to be recalculated according to the fuel price at the time of charter. 13.Additional guests must be announced at least one week before the commencement of the charter date. 14.The Parties agree and acknowledge that Instalments are a guarantee deposit and the A.P.A. is a general deposit of funds to be used by the Charterer. Upon and subject to the performance of this Contract, as per clause 20 hereinafter, the Instalments become the payment of the total amount for Charter Fees. 15.The operating costs in accordance to Clause 8, will be on Charterer’s account and shall be deducted from the APA deposit; any operating costs eventually invoiced to the owning company in exemption of Vat will be charged to the Charterer and subject to the same VAT rate as applied to the charter fees and will be deducted from the APA deposit. 16. For charter starting in Italy: 22% Italian VAT is due on this contract according to the provision of the Law no.160 dated December 2nd 2019, art. 1 paragraph 725. Taxable base will be the portion of charter spent within the European Union territory. The portion of charter spent outside the European Union territory is not subject to the 22% Italian VAT, at the condition that official proof is provided, according to provision no. 341339/2020 issued on October 29th 2020 by the Italian Tax Authority, indicated the time spent outside the Union territory. 17. For charters starting in France: 20% French VAT is due on charter contracts concluded from November 1st, 2020, according to the provision of the French Tax Authority (BOI-TVA-CHAMP-20-50-30, para 40). The taxable base will be the portion of the time spent within the European Union territory. The portion spent outside the European Union territory is not subject to the 20% French VAT. The French Tax Authority requires submitting official proof (AIS and logbook) of the time spent outside the European Union territory. Upon receipt of official documentation (such as a tracking report of the vessel), documenting the time spent outside the Union territory, a revised VAT invoice will be issued, and the Charterer will be refunded the respective VAT portion. In case of any tax audit the the owning company ensures to prove by all means (such as a wire transfer, a fully signed VAT addendum recalculation, final APA accounts...) that the VAT reduction has been refunded to the charterer.

Crew Profile

Captain Calum Hare

Born in the U.S. but raised in Scotland, 26-year-old Calum is a dedicated marine professional with several years of experience in the yachting industry, having worked on vessels ranging from 23m to 78m. With an education in civil engineering and a passion for the sea, he has built a reputation for his hard work, positive attitude, and meticulous attention to detail. His skills include boat handling, exterior maintenance, mooring operations, water sports assistance, and helicopter operations. Calum holds his commercialised Yachtmaster Offshore, PADI Open Water certification, and various other maritime qualifications. An avid scuba diver, he loves exploring the underwater world whenever he gets the chance. He is also passionate about weightlifting and enjoys pushing himself in the gym to stay strong and disciplined. When he's not onboard, he also enjoys hiking, drone photography, and cooking. Always ready with a smile, Calum ensures guests enjoy a seamless and memorable experience onboard.

Chef Leah Park

Leah Park is a talented and dedicated British yacht chef with extensive experience in the yachting food and beverage sector. Her passion for culinary excellence and commitment to professional growth make her a valuable addition to the Camena team.

To enhance her expertise, particularly in Mediterranean cuisine and accommodating food intolerances, Leah underwent tailored training through the the owners hotel group. Additionally, she will receive ongoing support from the company’s team, including assistance with menu planning and provisioning

Sample Menu

Starters 

Octopus salad with potatoes and olives / Insalata di polpo con patate e olive.

Anchovies in panko breadcrumbs / Alici in crosta di pane panko.

Lime and mint calamari / Calamari lime e menta.

Swordfish caponata / Caponata di pesce spada.

Octopus salad with celery, carrots, and Smith apples / Insalata di polpo con sedano, carote e mela smith.

Anchovy parmigiana / Parmigiana di alici.

Shrimp in pink sauce and diced pineapple / Gamberi in salsa rosa e dadolata di ananas.

Champignon mushroom flan with pecorino fondue / Flan di funghi champignon con fonduta di pecorino.

Couscous with caponata / Cous cous con caponata. Legume soup (lentils or chickpeas) / Zuppetta di legumi (lenticchie o ceci).

Pumpkin pie with ricotta heart / Torti

First Plates 

Penne with swordfish, sun-dried tomatoes and mint / Penne con spada, pomodoro secco e menta.

Trofie with zucchini, calamari, and zucchini / Trofie con zucchine, calamari e zucchine.

Penne with meat sauce and fresh ricotta / Penne al ragù di carne e ricotta fresca. Spaghetti with pumpkin cream and guanciale / Spaghetti con crema di zucca e guanciale.

Trofie with basil pesto / Trofie con pesto di basilico. Trofie with zucchini cream and salted ricotta / Trofie con crema di zucchine ricotta salata

Spaghetti with sardines, pine nuts, raisins, and toasted breadcrumbs / Spaghetti con sarde, pinoli, uvetta e mollica tostata.

Trofie with octopus ragout / Trofie al ragù di polpo. Spaghetti with clams and pistachio pesto / Spaghetti con vongole e pesto di pistacchio.

Penne with swordfish, eggplant, and tomato / Penne con pesce spada, melanzane e pomodoro.

Main Course

Sea bass fillet with herbs / Filetto di branzino alle erbette. Sea bass fillet pizzaiola style / Filetto di branzino alla pizzaiola.

Calamari stewed in tomato / Calamari affogati al pomodoro. Salmon steak in sesame crust / Trancio di salmone in crosta di sesame.

Grilled calamari curls / Riccioli di calamari grigliati. Swordfish cutlet / Cotoletta di pesce spada. Baked whole sea bream / Orata (intera) cotta al forno.

Hunter's style chicken roll / Rotolino di pollo alla cacciatora. Veal involtini stuffed with bread, raisins, pine nuts, and Ragusano provola cheese / Involtino di vitello farcito con pane, uvetta, pinoli e provola Ragusana.

Veal chop in pistachio crust / Costata di vitello in crosta di pistacchi.

Desserts 

Vanilla panna cotta with cocoa crumble / Panna cotta alla vaniglia con crumble al cacao.

Tiramisu / Tiramisù. Crème brûlée / Cremè brulèe.

Lemon mousse / Mousse al limone. Fruit salad / Macedonia di frutta.