Overview

⮞ Guests (8)

⮞ Length (81.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ Queen Beds (3)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (on deck only)

⮞ Generator (ONAN 2 / 30 kva)

⮞ Year Buillt (2018)

Accomodations

⮞ SORANA II is accommodating 8 guests in 4 cabins as detailed:

1 MASTER cabin with double bed (175cm x 195cm)with ensuite.
Equipped with 40" HD LED TV linked toHarman Kardon 5.1 Blu-ray system with Bluetooth connectivity & KEF speakers

FORWARD - 1 VIP cabin with double bed (165cm x 195cm) with ensuite
Equipped with 32" HD LED TV linked to Harman Kardon 2.1 Blu-ray system with Bluetooth connectivity & KEF speakers

STARBOARD - 1 GUEST cabin with double bed (165 cm x 195cm) with ensuite
Equipped with 28" LED TV with Fusion MS-AV750 Radio/DVD/MP3 player with Bluetooth

PORT - 1 TWIN cabin (75cm x 195cm) converted onto double with ensuite
Equipped with 22" LED TV with a Fusion MS-AV750 Radio/DVD/MP3 player with Bluetooth facility

All cabins have also private A/C control, plugs and hair dryer - Ceiling height: 2m

Separate crew quarter

SALON: ceiling height: 2,05 m

Locations

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

⮞ Winter Port : Caribbean Leewards, Caribbean Windwards

⮞ Preffered Pickup : MARTINIQUE

Specification

Price Details

⮞ CARRIBEAN WINTER WEEKLY RATES for 2-8 guests NOV - APRIL: $48 000 + 30% APA / MYBA terms XMAS: $51 750 + 30% APA / MYBA terms NEW YEAR: $57 600 (10 days minimum required) For any departure from Martinique & Guadeloupe, 8.5% VAT will be charged. For any other ports than St Martin or Martinique, delivery fees charged WEST MEDITERRANEAN SUMMER WEEKLY RATES MAY - JUNE - SEPT - OCT : €43 000 + 30% APA + VAT / MYBA terms JULY - AUGUST: €48 000 + 30% APA + VAT / MYBA terms

Crew Profile

CAPTAIN: Jean-Marc GUEVARA
French
Captain 500 Yacht & Captain 200 Sailing / STCW 95
Languages spoken: French & English

Jean-Marc is a sailing madman.
He has crossed the Atlantic 12 times, the Pacific once & also made some nice journeys from Martinique to Brazil & Europe. He has been working aboard sailing vessels up to 85 feet for 20 years and on motor yachts for more than 20 years.

His desire to sail and his curiosity led him to sail in the Caribbean, from the BVI’s to Grenada and French Polynesia. Then, he chartered the Mediterranean Sea from Croatia, Greece, Turkey to Italy, Sicily, Sardinia, Corsica & the Balearic Islands.

He came back to the Caribbean in the early 2000s. He has settled with his family in Martinique where he lives with his wife and 2 adorable daughters whilst he continues his charter activities.
He has an excellent knowledge of all the Caribbean islands and will help you discover the most secret spots and beautiful places.

Jean-Marc has been working for the same owner for 18 years: 14 years on the former SORANA, a Princess 67, and 4 years on the famous Princess 75, the new called SORANA (Ex famous charter yacht LEMON NOT LIME).

This season, SORANA’s owner has decided to head back to the Mediterranean to cruise the South of France, Corsica, and Sardinia. Jean-Marc has enthusiastically embraced this project and is delighted to return to the Med, a playground he knows by heart after spending several years navigating there command of the Privilege S/Y GO FREE.

Jean-Marc has excellent interpersonal skills, tact and discretion. He is well-accustomed to welcoming high-profile guests aboard. He is the kind of captain who really enjoys cruising and sharing his passion with his guests, who appreciate his professionalism. More than a captain, a great trustful man!

CHEF: Mathieu FIQUEMO
French
STCW 95
Culinary Baccalaureate /5-years courses of Traditional and Modern French cuisine in Paris
Languages: French, English

Passionate about cooking and the sea, Mathieu is a chef specializing in culinary arts aboard yachts. With several years of experience in restaurants and aboard private yachts, he is dedicated to providing a top-tier gastronomic experience on the water.

Before venturing into the world of yachting, Mathieu held key roles in the restaurant industry. From 2013 to 2019, he was the manager of a restaurant. He then worked as a head chef in a prestigious restaurant in Paris, refining his techniques and expanding his culinary range.

After this experience, he decided to embark on a unique journey as a private chef, working for three years with high-level athletes, providing tailored meals to suit their specific needs.

In 2024, Mathieu decided to fully immerse himself in his passion for both the sea and cooking, by becoming a chef aboard yachts. He now works with fresh, seasonal products, prioritizing local flavors and quality ingredients to create customized menus based on his clients' preferences and dietary needs. Mathieu offers a wide variety of cuisines, from refined Mediterranean dishes to more exotic flavors, as well as modern creations and reimagined classics.

Since then, he has worked as a Chef onboard S/Y ASTROLABE, S/Y REVE BLEU, and S/Y AMURI in both the Caribbean and the Mediterranean.

Whether for intimate dinners, group meals, or special events, he strives to create a warm and convivial atmosphere while ensuring high-quality dishes that will delight the guests’ palates. Mathieu adapts to all requests and requirements, whether it's specific dietary needs, vegetarian, gluten-free menus, or others. His commitment is to provide a tailor-made culinary experience that perfectly complements his clients' maritime adventures onboard SORANA !

STEWARDESS: Veasna CHEA
French
STCW 95
Languages spoken: French, English, Italian, Russian

Veasna is 36 years old and grew up in France. She is a very dynamic & open-minded person. Thanks to her Cambodian heritage she travels a lot in South-East Asia.

She has always worked in restaurants and hotels, from Geneva to Paris, in prestigious establishments and quickly fell in love with this environment.
It has been a passion since she was very young, as her parents had two restaurants in Paris.

With over 10 years of experience, she decided to explore another field, the yachting world was the perfect fit. Veasna enjoys discovering different cultures, constantly ready to evolve & improve herself. She enjoys interacting with others and is a very easygoing person.

Her greatest qualities are adaptability, loyalty, self-confidence, and a friendly personality.
She is trustworthy, and reliable and will always go the extra mile. She firmly believes in one thing: "You have to dream before your dreams can come true".

Veasna is starting her 3rd year onboard SORANA and working alongside Captain Jean-Marc.

Sample Menu

M/Y SORANA II
SAMPLE MENU by Mathieu FIQUEMO

BREAKFAST 

Variety of tea, coffee, chocolate

Pancakes, mini pastries, homemade cakes

Fresh fruit platters, freshly squeezed juices and smoothies

Eggs in all forms, cottage cheese

STARTERS

Tomato carpaccio basil burata cream

Rock octopus salad pomegranate pomelo

Gwakiwis toasted bread tuile

Red tuna tartar mango lime

Honey goat cheese crisp

Mimosa egg shredded black truffles

Crab and mandarin celery

Fresh gambas roll

Samosas madras vegetables with mint sauce

Espuma foie gras figs roast

Carpaccio of wild bass aguachile

Sushis /maki according to availability

Gaspacho tomatoes strawberries basil granita

Thai salad

Toast hot goat mango rocket

Vitelo-tonato with squid ink

Brouillade of organic egg shavings truffles black

West Indian cod accras

Sorbet cucumber mint coriander

Mousse of shrimps and confit tomatoes

Mosaic of salmon Gravlax

Gravlax of red salmon beets

MAIN COURSES

Semi-cooked tuna zucchini sweet potatoes soy

Cod Fish and chips mashed peas fresh mint tartar sauce

Thai salad, chicken, soy, mint, coriander, onions, peanuts, siracha

Shrimp wok crispy vegetables

Grilled prawns parsley combava pan-fried zucchini curry

Semi-cooked salmon tartar julienne granny-smith mixed salads

Vegan peas, fresh cherries mint milk emulsion

Eggplant au gratin crispy Serrano parmesan cheese

« Knife » Beef tartar with Thai condiment

Pommes allumettes candied egg yolk

Tataki of beef fillet ,seaweed mosaic Nouri, potatoes, Béarnaise

Mahi mahi as in Tahiti green papaya

Chicken brochettes satay, fried rice

Bao pulled pork barbecue

Fresh salads watermelon Corsican AOP coppa, pine nuts

Wrap of gambas sauces chimichurri

Linguini bottargue, roasted, cherry tomatoes

Ballottines of poultry with morels mashed & chips potatoes

Roasted lobster or langouste with burnt onion, Corsican bisque

Filet of sea bass with carrot mousseline and citrus zest

Platter of shellfish, sea urchinade, Bordier butter and flower salt

Filet mignon of black Corsican pig, chestnut, red wine and carrot

DESSERTS

Makis of exotic fruits

Chocolate Mousse

Crème brûlée vanilla bourbon

Lemon meringue tart

Roasted pineapple caramelized grated coconut

Fressinettes Bananas flamed crumble

Pavlova strawberries, raspberries

Carpaccio de mangues du Pérou

Chocolate Mi-cuit, vanilla ice cream

Brioche Perdue, caramel salted butter, ice cream

Fresh fruit salad with vanilla mint syrup

Mille feuilles, Diplomate cream

Maras des bois « Fraisier »

White chocolate pistachio raspberry light ganache crumble

“Mama” coffee Tiramisu

Iced nougat with red fruit coulis

Rice pudding with whipped cream in a siphon

Tarte Tatin vanilla, ice cream

Pear tart almond chocolate

Strawberry, watermelon and fresh mint soup