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 : Caribbean Leewards, Caribbean Windwards

⮞ Winter Port : Caribbean Leewards, Caribbean Windwards

⮞ Preffered Pickup : MARTINIQUE

Specification

Price Details

⮞ WEEKLY RATES - 2-8 guests with 30% APA / MYBA terms NOV - APRIL: $48 000 MAY - JUNE: $43 000 JULY to OCTOBER: $35 000 XMAS: $51 750 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

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 16 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 his family in Martinique where live his wife and his 2 adorable daughters whilst he continues his charter activities.
He has an extreme 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 16 years: 14 years on the former SORANA, a Princess 67, and 2 years on the famous Princess 75, the new called SORANA (ex-famous charter yacht LEMON NOT LIME).

Jean-Marc has excellent interpersonal skills, tact, and discretion. He is used to convey quality people aboard SORANA.
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: Sophie LIARD
STCW 95
Languages spoken: French, English

Sophie is your chef on Sorana.
She has 15 years of experience in catering, private chef services.
The last 10 years, she has worked as Chef aboard sailing catamarans and motor yachts, private and charters, like M/Y “DON’T ASK” 75’, M/Y” H” 137’, or M/Y “A PASSIONATTA” or M/Y LAURAYANN in the Mediterranean including the French Riviera.
She is passionate and a painter. Her cuisine is creative, refined, and adapted to all diets.
“Appearance, taste, nutrition, organic ingredients, and health” are her guiding principles.

She is passionate and also a painter. Her cuisine is creative, refined, and adapted to all diets.
“Appearance, taste, nutrition, organic ingredients, and health” are her guiding principles.

Her empathy, diverse experiences, and imagination enable her to create menus tailored to the personality of each guest according to their wishes.
Sophie has lived in Morocco, the Caribbean, and Antibes. She has traveled extensively and is very fond of Italy, where she travels regularly.

Her cuisine is a blend of Mediterranean, French, Italian, Caribbean and Asian flavours, with a particular emphasis on seafood, vegetables and fruit.

Enjoy !


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

Veasna is 32 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 a 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".

Sample Menu

M/Y SORANA II
SAMPLE MENU by Sophie LIARD

BREAKFAST

 Tea/coffee/hot chocolate - Fruit juice

Pancakes/crepes/chocolate or lemon muffins

Bacon/ham/cheese/yogurt - Scrambled eggs

Fresh or toasted bread - Butter, jams, honey, Nutella

Platter of sliced fruit

 

DAY 1

LUNCH

Tomatoes, buffalo mozzarella, and basil pesto

Angus beef with mascarpone sauce and a trio of julienned vegetables

Chocolate mousse

DINNER

Caesar salad

Tuna tartare with ginger sweet potato purée

Lime sorbet with whipped cream

DAY 2

LUNCH

Breaded Camembert with fig jam

Octopus carpaccio with mango and vegetable patties

Tiramisu

DINNER

Pumpkin soup

Veal escalopes with lemon and zucchini flan

Tarte Tatin and bourbon vanilla ice cream

DAY 3

LUNCH

Melon flower with ham

Milanese risotto and fried shrimp with chili pepper

Coconut rocher

DINNER

Zucchini, artichoke, and pine nut carpaccio

Beef skewers with cilantro and cumin carrot mousseline

Chocolate banana spring rolls

DAY 4

LUNCH

Warm goat cheese salad

Lasagna Bolognese with green vegetables

Panna cotta with red berries

DINNER

Foie gras ravioli with truffle emulsion

Tuna tataki with sesame sauce, edamame and wakame

Passion fruit cheesecake

DAY 5

LUNCH

Cherry tomato tatin with thyme

Tartiflette in a cone

Watermelon melon with mint

DINNER

Pea soup with coppa crumble and Parmesan

Sea bream in panko, Creole sauce and plantain gratin

French toast with salted butter caramel

DAY 6

LUNCH

Guacamole salad and cod rillette

Chicken curry and green papaya gratin

Pineapple carpaccio

DINNER

Panzanella (salad, cucumber, tomatoes, croutons, smoked marlin, etc.)

Taradito and Madras rice

Lemon meringue pie

DAY 7

LUNCH

Greek salad

Healthy burger (homemade buns, mayonnaise) and baby potato skewers

Rice pudding and cardamom jelly

DINNER

Carrot, cumin, and cives tartlet

Salmon, leek lasagna and green vegetables

Rum-flambed bananas