BUILT/REFITYEAR Main engine rebuild 2014; All of the following new in 2014/2015: standing rigging, B&G wind instruments, radar & chart-plotter, mainsail track, sail cover, Lewmar Ocean cabin hatches, saloon & cabin air condition units; New generator in 2013; New skyscreens in forward cabins and heads 2016; New fridge/freezer compressor 2017.


It took Keith working as a school teacher to learn the lesson that the call of the sea had a far greater appeal than the call of the classroom. Having a long standing interest in history and current affairs had led Keith into academic study that culminated in teacher training and work in English high schools trying to impart this passion on our future generations.

Then sailing was discovered, along with the realization that his own passion for teaching was not as powerful as his passion for sailing. It was sailing in its purist form that led to this conversion – that is, dinghy sailing. Instead of extolling the virtues of political participation Keith found himself, instead, describing the combination of art, science and physical endeavor which is needed to make a machine move through the water to the point where it only seemed sensible that he leave behind an established profession and move into the little known world of ‘professional yachting’.

Keith added to his Dinghy Instructor qualifications with a Yacht Master ticket and has since worked on a range of boats from racing yachts to even a motorboat, when needs called. He worked a complete season as a flotilla skipper in Greece and then went on to work as a delivery skipper taking newly built yachts from France to Greece and Turkey. A transatlantic crossing on a 36’ catamaran brought him to America and then the Caribbean.

Keith joined CAP II after working on a well-known race boat that spends part of the year in the Caribbean. It was during this period that he met Dina, whose calm demeanor wasn’t even rattled cooking for, and sharing a boat with, 18 sweaty ocean racers for a week. This composure was invaluable as Keith and Dina took over CAP II and led her through an extensive refit in Trinidad that has restored her back to the splendor that such an elegant boat deserves.


Though originally from Pennsylvania, USA, Dina has lived in Japan, the Philippines and the Cayman Islands. Her wonderful life as CAP II’s Mate and qualified US Captain is further affirmation of her love of the sea. When she was a youngster she lived by a pearl farm near Kyoto, then on the beachfront in the Philippines.

When her father’s business took the family back to Pennsylvania some of the culture of those places remained. Dina is an endearing sort of creative genius. She rebuilt race car engines as a teenager, designed and produced jewelry, and remodeled houses. She drove across the Untied States to the Gemological Institute of America to experience the country and further her career as gemologist, goldsmith and appraiser. Conveniently, for someone imbued with a fascination for travel and cultures, her training as a jewelry designer took her to places as diverse and exotic as Florence, Italy and Brooklyn, New York.

Not satisfied with exhibiting her gold orchids at the National Arboretum, or operating her own appraisal company and gemological laboratory, Dina’s sense of adventure got the better of her. Moonlighting as a hot air balloon pilot, and owning sailboats on the Chesapeake, perpetuated the voyage that began by the pearl farm in Japan. In 2010, Dina sailed from Fort Lauderdale to Antigua as Mate on an old 11m sailboat. Luckily, her mechanical abilities and fortitude assisted in holding the vessel and captain together and, with string and ingenuity, they arrived in one piece.

Experiencing the opposite, Dina left Antigua on a luxurious 31m motor yacht but jumped at the chance to cook on a racing yacht. As fate would have it, Keith was Mate on this yacht and they later began to search for a charter yacht to run together. Experience, determination and great team work lead them to accept the honor of restoring and running the incredible yacht CAP II. Her resurrection has been a labor of love and dedication with the reward of seeing this true sailing beauty shine!

CHEF - Freelance TBA

Cap II is not advertised for charter in the US and does not charter in US waters.


Type Sailing Yachts
BuilderCNB Bordeaux
Year Built1992
Size76.00 Ft
Beam19.8 Feet
Draft8.7 Feet

Boat Details

Cabins: 3
Queen: -
Single Cabins: 1
Showers: 3
Wash Basins: 3
Heads: 3
Electric Heads: 3

Pick Up Locations

Pref. Pick-up: -
Other Pick-up: -


Refit: Main engine rebuild 2014; All of the following new in 2014/2015: standing rigging, B&G wind instruments, radar & chart-plotter, mainsail track, sail cover, Lewmar Ocean cabin hatches, saloon & cabin air condition units; New generator in 2013; New skyscreens in forward cabins and heads 2016; New fridge/freezer compressor 2017.
Helipad: No
Jacuzzi: No
A/C: Full

Engine Details

Cummins diesel Generator: 19kw Kohler (new 2013)
Fuel Consumption: -
Cruising Speed: 10-12
Max Speed: -


Winter Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
Summer Area: USA - Florida


Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat Tv: Cell phone, Satellite phone, email, DGPS (2) computer base navigation (Nav. Suite 6.0) IPOD station

Wifi: Available hot spots can be accessed via connection through our Bullet 2 long range wifi antenna
# of Videos: -
# DVDs/Movies: lots
# CD's: lots
Camcorder: -
Books: lots
Board Games: Yes
Sun Awning: -
Deck Shower: Yes
Bimini: Yes
Water Maker: yes
Special Diets: Inq
Kosher: Inq
BBQ: Yes
# Dine In: yes
Minimum Age: none
Generator: 19kw Kohler
Inverter: yes
Voltages: 220/110
Water Maker: yes
Water Cap: 450 gal
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Yes
Nude: Inq
Hairdryers: Yes
# Port Hatches: several
Guests Smokes: on deck only
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: No
Children Ok: Yes
Hammock: Yes
Windscoops: -

Water Sports

Dinghy size: 14' aluminum AB dinghy
Dinghy hp: 50 HP four stroke
Dinghy # pax: 6/8
Water Skis Adult: No
Water Skis Kids: No
Jet Skis: No
Wave Runners: No
Kneeboard: No
Windsurfer: -
Snorkel Gear: Yes
Tube: Yes
Scurfer: No
Wake Board: Yes
Kayaks 1 Pax: No
Kayaks (2 Pax): No
Floating Mats: No
Swim Platform: yes
Boarding Ladder (Loc/Type): aft
Sailing Dinghy: -
Beach Games: Yes
Fishing Gear: No
Gear Type: trolling
Rods: 1 trolling rod

Weekly Menu
Day 1


Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice


Fried Calamari – Clams Saute' avec croutons
Main Course
Catch of the Day ''Aqua Pazza'' with Wild Rice & Steamed Veggies
Passion Fruit Mousse


Filet Mignon Carpaccio with Rosemary Focaccia
Main Course
Asparagus Risotto
Ice Cream And Pears sauted in Red Wine

Day 2


Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice


Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots & zucchini)
Main Course
Chicken Fazoletti in a Fine Lemon & white wine reduction with capers
Key Lime Pie


Eindive 'Rafts' topped with 'chef cheese mix' & sundried tomatoes slices
Main Course
Herb Crusted Lamb Rack With baby potatoes & vegetable Kebab
Peach Tiramisu au Champagne

Day 3


Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice


Chef Salmon Salad
Main Course
Vegetable Cous Cous
'Pocupine' Pears


Portobello carpaccio - Eggplants carpaccio - roasted bell pepper with feta cubes
Main Course
Tiger Shrimp & Stuffed Calamari on the Grill
Orange Flavoured Flan Caramel

Day 4


Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice


Tuna Tartare Mediterranean Style
Main Course
'boat- made' Tagliolini alle vongole & pomodorini
Fruit Carpaccio With Ice Cream

Bufala Caprese Salad
Main Course
Veal 'Saltimbocca Roman Style' with Artichoke Risotto
Center Shock Chocolate Cake

Day 5


Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes


Crudite' served with italian 'pinzimonio' dipping & fresh made Guacamole
Main Course
Chef 'Ravioli Clams Surprise!'
Fresh Sorbet


Marinated crudities Of Fish
Main Course
Red Snapper 'al Cartoccio'(in foil-paper) with sauted vegetable juliene & roasted baby potetoes
Creme Brulee

Day 6


Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice



Cold Lentils Velute'
Main Course
Shrimps in cognac & Safran reduction on a ring of basmati rice
Pineapple Cream Caramel


Mushroom & Arucula salad
Main Course
Home Made Ravioli Filled with Ricotta & Roasted Walnuts
Swiss Carrot Cake

Day 7


Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice


Main Course
Fresh Lobster with Portobello Mushroom Carpaccio
Panna Cotta with Fruit Coulis

Steamed Asparagus with Parmesan & White Truffle oil
Main Course
Roasted pork tenderloin with vegetables in milk reduction
Strawberry Mousse

*This is a sample menu of Diego, a freelance Chef who often cooks on charter with Cap II. According to guest preferences and availability of the products, he likes to create different menus “tailor made” for each client or circumstance, and he tries as much as possible to use fresh local products and/or organic food.





2 Pax 3 Pax 4 Pax 5 Pax 6 Pax
Winter 2021 to 2022 $18,500 $19,500 $20,500 $21,500 $22,500
Summer 2022 $18,500 $19,500 $20,500 $21,500 $22,500
Winter 2022 to 2023 $18,500 $19,500 $20,500 $21,500 $22,500
Christmas week: $24,750
New Years week: $25,875

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Delivery fees - return trips:
SXM to Antigua - $1,000
SXM to BVI - $1,500
SXM to Grenada - $2,500
Please inquire for delivery fees to other islands
MCA Compliant
All Inclusive.Cruising Permit: Paid by BoatLicenses: Paid by Boat

(15 December -30 April)
Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards
(1 May - 14 December)
USA - Florida


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No Yatch Insight Available.