ANNABEL II

ANNABEL II

BUILT/REFITYEAR 2018
YACHTLENGTH 97.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 10
TOTALCREW 5
RATESFROM €42,000

Jerry Tomislav - Captain
Jerry joins ANNABEL II as captain, he holds a 500GT ocean license and has years of experience. He started in the industry after working on cruise ships, from where he was offered a position on a private motor yacht, and got hooked in the luxury yacht sector. Prior to joining ANNABEL II, he was a 1st Officer and Relief Captain on a 45m MY. He enjoys watersports, cycling, and motorsports and has an uncanny knack for fishing. In addition, Jerry is a talented blues harmonica player. He speaks Croatian, English, and Italian.

Aleksa Jovicic – Engineer / Mate
During his nautical studies, Aleksa decided to move from his hometown and go to America where, as a young man, he gained working experience at various positions. His passion for the sea brought him back home and he entered the yachting industry as a deckhand and shortly after obtained his engineering license at Blue Waters in France. From here he gained his captain’s license. Aleksa is a passionate scuba diver. He speaks English and German.

Kerry Comi – Stewardess - Australian
Kerry comes from a long history in hospitality commencing many years ago as an airline stewardess with an Australian carrier which led to a position in Italy with Air Italia. Kerry has worked as a tour guide throughout Europe managing and co-coordinating up to 55 guests at one time. Kerry then took on the role of Food & Beverage Manager at a large Australian resort before opening ‘Primo E Secondo’ – a fine-dining Italian restaurant with her husband Robi in Noosa, Australia. Kerry and Robi successfully ran their restaurant for 8 years before they received an offer too good to refuse and sold the business as a successful ongoing concern.

In 2008 Kerry worked on DEBRA ONE, a 74ft Ferretti as sole stewardess and cook. This was a very demanding role but nothing Kerry couldn’t handle, Kerry was one of the first crew ever onboard ANNABEL II when she was first launched in 2009. She has since worked aboard both private and charter yachts, cruising globally, ranging up to 32 meters. Kelly has now returned to Annabel II and the owner is delighted to have her back.
Kerry holds her STCW95, a recreational motorboat license, senior first aid, silver service skills, wine service, bar skills a good eye for detail and the ability to work under pressure. Kerry is a non-smoker and when she is not enjoying good food and good company, she enjoys horse riding, gym, swimming, reading and learning about new destinations and people. Kerry speaks English fluently and conversational Italian.

Robi Comi – Chef – Italian/Australian
Robi is a fully qualified chef who was born and trained in Italy. He has a huge range of experience in restaurants and on yachts. Robi has owned and operated fine dining Italian restaurants in Milan and Noosa, Australia (with his wife Kerry). Their restaurant ‘Primo E Secondo’ was awarded winner of the Italian ‘Golden Fork’ Award. Whilst Robi is capable of preparing a wide range of cuisines including Asian and Japanese, his specialty is modern and classic Italian. Robi’s food is not only tasty but nutritious and he is happy to provide nutritional consultancy for guests and crew. He’s also excellent at working to budgets to maximize your APA dollars!

Robi has previously worked on M/Y COHETE 28m and as relief chef on S/Y RAPUTURE 32m and M/Y NEVER ENOUGH, in 2009 he joined ANNABEL II. Over the past few years, he has sailed aboard both private and crewed yachts, he is a welcome return to ANNABEL II. Robi is a non-smoker and holds a STCW95, a recreational motorboat license. Robi is extremely active and loves outdoor pursuits including horse riding, motorbiking, fitness, surfing, scuba diving, snow skiing and parachuting! Robi is fluent in Italian and speaks good conversational English.



Specifications

Type Power Yachts
BuilderHorizon
Year Built2009
Size97.00 Ft
Beam21.6 Feet
Draft6.6 Feet
Guests10

Boat Details

Cabins: 4
Queen: 1
Single Cabins: 1
Showers: 4
Wash Basins: 4
Heads: -
Electric Heads: 4

Pick Up Locations

Pref. Pick-up: Tivat
Other Pick-up: Croatia

Details

Refit: 2018
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Twin Caterpillar C-32 1550hp diesel engines Two Onan Generators 32kw (60hz) Fuel Consumption 10.3 knots = 130 L/hr inc. genset and main engines 14 knots = 266 L/hr
Fuel Consumption: 130
Cruising Speed: 11.5
Max Speed: 17.5 US Gall/Hr

Locations

Winter Area: Croatia
Summer Area: Croatia

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: VHF, WIFI Internet
# of Videos: -
# DVDs/Movies: 650+
# CD's: Yes
Camcorder: -
Books: -
Board Games: -
Sun Awning: Yes
Deck Shower: Yes
Bimini: Yes
Water Maker: Yes
Special Diets: Yes
Kosher: Inq
BBQ: Yes
# Dine In: 6-8
Minimum Age: n/a
Generator: 2 X 32KW
Inverter: Yes
Voltages: 230v
Water Maker: Yes
Water Cap: 1700L
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: -
Guests Smokes: Outside only
Crew Smokes: Inq
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: -
Windscoops: -

Water Sports

Dinghy size: Zodiac YL420
Dinghy hp: 50hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: Yes
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): 1
Floating Mats: -
Swim Platform: Extra large
Boarding Ladder (Loc/Type): Aft
Sailing Dinghy: -
Beach Games: -
Fishing Gear: -
Gear Type: -
Rods: -

 

Sample Menu Roberto Comi

Starters / Entree’ / Primo

 

Prawns sautéed with white wine, fresh tomato and thyme served on a bed of puree of chickpea confit garlic.

Melanzane (eggplant) sliced and char grilled layer with goat’s cheese and Parma ham, served with basil sauce.

Tartare of Tuna topped with avocado and croutons, served on a bed of chilled crème of fennel.   

Scampi tails and Artichoke hearts steamed and served on a marjoram aioli’.

Polenta stack layered with gorgonzola (sweet) mousse served on asparagus and truffle sauce.

Tortellini filled with duck and tossed in an orange sauce.

Open lobster ravioli saffron fresh tomato fillets.

Wild forest mushroom risotto

Carpaccio fillet of beef topped with rocket and poached pear salad, shaved parmesan cheese dressed with white truffle oil

Warm Octopus, olive and potato salad, drizzle with a basil and lemon oil.

Poached baby calamari stuffed with vegetable caponatina, served on warm tomato and basil sauce.

Chicken liver and Port pate served on fennel bread toasted accompanied with Parma ham.

Soup of mussels and clams parsley chilli and garlic served char grilled bread

Salad of figs Parma ham buffalo mozzarella dressed with vincotto

Duck terrine, citrus salad balsamic onions reduction

Selection of nori rolls and sushi

Chicken and cucumber Thai salad

Tortino crispy potato topped with Smoked salmon and crème of radish

 

Mains / Secondo

 

Marinated Swordfish steak with Italian herbs and lime, grilled, served on a bed of caponatina, with green olives and herb vinaigrette.

Saltimbocca finely sliced milk Veal wrapped in prosciutto and sage, and sautéed in white wine and truffle, served with leeks and potato cake

Rack of lamb oven roasted, in an almond herb crust, served with a broad bean mash, Chianti jus and onion jam.

Confit of Duck with a sauce of cherries and merlot, served with a polenta, chive and Rockford cake.

Fresh scampi tails served on a bed of black olive, potato gnocchi in a fresh tomato and basil sauce.

Pan seared fillet of beef, sliced, served with crispy potato chips and rosemary cannellini beans with a Brunello sauce.

 Rabbit and truffle and speck roulade, served with calvados apple, rosemary nouvel potatoes.

Rombo (fish) poach with white wine and thyme served with green olives and artichokes hearts and mirepoix potatoes.

Squid Ink cannelloni filled with fresh handpicked crab meat and broccoli, drizzled with a crab bisque and extra virgin olive oil.

Salmon teriyaki steak, pan fried sealed scallops in white wine, served on poached fennel, dressed with caper vinaigrette.

Vegetable and seafood tempura served with traditional Japanese dipping sauce.

Linguine tossed with lobster medallions, fresh herbs and tomato and baked in a bread crust. 

Milk Veal scaloppine sautéed with Marsala and leeks, served on bed of traditional Milanese style saffron risotto.

 

Involtini of sole and king prawns wrapped in finely slice eggplant and oven baked, served with fresh tomato rocket and black olive salad, with a dill vinaigrette.

 

Fillet of pork wrapped in pancetta, seared and baked, and served with a beer and prune sauce, accompanied with caramelized pickled balsamic onions.

 

Dolce / Sweets

Baked ricotta cake

Tiramisu

Semi Freddo served with hot coffee

Zabaione terrine with dry marsala and wild forest mixed berries

Banana soufflé crespelle with vanilla bean gelato, served with balsamic vinegar syrup.

Soft lime cake, served with a orange salad, and anise gelatine.

Apple charlotte Milanese style, served with vanilla sauce and cinnamon.

Clafoutis (tart) of mango and passion fruit with yogurt gelato.

 Chocolate and caramelized peach crostata served e dollop of lime mascarpone.

Assortment of homemade gelati.

Canapé’s

Champagne ham parsley butter

Prawn butter

Lobster mayonnaise

Smoked salmon caper butter

Chicken liver & port wine pate

Mushrooms

Oven roasted potato crème fresh and salmon roe

Foccacia cheese and prosciutto

Oysters and lemon

Crumbed asparagus and aioli

Caramelized onion tarts and crème fresh

Tapenade (olive)

Bocconcini Tomato

Napoli Pizzettine

Sweet corn fritters with crab meat  crème fresh

Cavier

Smoked salmon

Nori Rolls

Crepe rings crab meat

Selection of tapas /Antipasti

Canapé’s are endless and many will be finished off with glaze aspect served on different toasts and crackers.

Mix light meals

And much more

Caprese salad

Curries

Stry fries

Sandwiches

Caesar salad

Pizza Calzone

Sliced meats

Cheese plates

Foccacia’s

Tuna or Chicken salads

Soups

BLT’s

Steak sandwich

Watermelon,  feta cheese and olive salad

Breakfast

Cereals

Fruit Pastry (homemade)

Fruit platters

Cured meats and cheese

All types of egg dishes (sides of bacon meats tomato etc)

Pancakes

Other

Cakes

Pastries

Breads

Fusion food styles

Handmade pasta

No rates details available.


(15 December -30 April)
Croatia
(1 May - 14 December)
Croatia


Available:
Hold/Option:
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