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

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 crossed the Atlantic 12 times, the Pacific once & made also 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, but also in 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 2000’s. 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 then 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 that 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: Laurent LOPEZ
French
STCW 95
Languages: English,

Laurent studied cooking in the South of France.
He did work in several restaurants in France, Switzerland but also in England & in the Caribbean.
Enriched by successful personal and professional experience, he decided in 2008 to open his own food truck, focusing on wood-fired cuisine and sharing a cooking style that is simple, modern, and refined.

When he is not working, he enjoys discovering new cultures and flavors from everywhere; nutrition combined with alternative medicine, as well as sports and travel, are his passions.
Sailing is also part of his life.

After his first Atlantic crossing, he decided to embark on another adventure: exploring our beautiful planet through the oceans while combining the useful with the pleasure.
He has been sailing now for 9 years as a crew member, primarily as a sailor but soon as a Chef on many charter vessels in the Caribbean.

Laurent is now enthusiastic to team up with the crew of SORANA to share his passion for cuisine with their lucky guests.


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, such as yachting.
Veasna enjoys discovering different cultures, constantly ready to evolve & to improve herself. She enjoys interacting with others and is a very easy-going person.

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

Sample Menu

M/Y SORANA II
SAMPLE MENU by Laurent LOPEZ

BREAKFAST
Continental breakfast or English breakfast, it’s your choice
Homemade bread and French baguette
Platter of fresh fruits

if you want…choice of French cheeses or cheeses of the world

DAY 1
LUNCH: Mango shrimp avocado meli melo / Thai-style sliced beef / Tiramisu speculos
DINNER: Aumonière with shrimps, smoked salmon and grapefruit / Chicken skewer with spices / Chocolate mousse

DAY 2
LUNCH: Tomato, goat cheese and pistou tart/ Seafood kebab with chorizo and curry sauce / Chocolate cake
DINNER: Crisp salad with poached egg / Tuna and swordfish duo, maracuja sauce / Flambéed bananas

DAY 3
LUNCH: Scallop carpaccio with citrus fruits : mignon of veal with mushrooms / Blanc manger coco, salted butter caramel
DINNER: Marinated smoked salmon maki / Duck breast with honey / Red fruit tartlet

DAY 4
LUNCH: Zucchini, parmesan and pine nut carpaccio / Mahi mahi with beurre blanc / Profiteroles
DINNER: Chicken and shrimp ballotine with curry cream / Teryaki tuna mi cuit / Mango bavarois

DAY 5
LUNCH: Green Gaspacho / Moussaka / Apple tart, scoop of ice cream
DINNER: Tuna tartar with vegetables / Duck confit parmentier with vegetables / Lemon meringue tart

DAY 6
LUNCH: Roasted asparagus, mousseline / Filet of beef Rossini style, morels / Red fruit sabayon
DINNER: Vegetable tartar, langoustine and bisque / Tarragon chicken / Tarte tatin

DAY 7
LUNCH: Salmon Gravlax / Catfish stew / Caramelized fruit Aumonière
DINNER: Tomato, mozzarella basil / Roast rack of lamb, herb jus / Citrus terrine