- Guests 10
- Cabins 4
- Model Power
- Year Built 2009
Additional Rate Information
May & October: EUR 42,000 per week + expenses
June & September: EUR 48,400 per week + expenses
July & August: EUR 54,890 per week + expenses
Plus 13% Croatian VAT
Summer Area: Croatia
Winter Area: Croatia
Location Details: ANNABEL II is based in Port Montenegro, she is available for charters in Montenegro and Croatia. Annabel II has a Croatian Charter license and can embark guests in Croatia
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.
After studying the Italian language and literature, and gaining teaching and translating experience, volunteering for culture-focused NGOs and working in the events industry, Vesna decided to take a fresh new course and enter into the yacht charter industry. Her mother language is Serbo-Croatian, she speaks English and Italian and is working to improve her Spanish and French. Vesna is a sea lover, she is into yoga and happy to share her passion with you. She looks forward to welcoming guests aboard ANNABEL II.
|Captain||Jerry Tomislav||Croatian||0||English / Italian / Croatian / French / Spanish / German / Montenegrin|
Four Staterooms consist of 1 Master, 1 VIP and two twins, each with an additonal pullman. All cabins have ensuite bathrooms.
The master stateroom features a large walk around king size bed and a large closet with a built in safe. The master has plenty of storage and a small sitting area comfortable for two. The ensuite features �his and hers� basins and a large walk-in shower.
The VIP is also spacious with a centrelined queen bed and ensuite.
Both twin cabins are fitted with two single beds and one pullman berth plus an ensuite bathroom.
Master berth is 2.0 metres in length. / Master is 1.87 meters wide.
VIP berth is 1.97 metres in length. / VIP is 1.73 meters wide.
Mid Cabin berth’s are 1.95 metres in length. / St’bd Mid Cabin is 2.00 meters wide ( configured as King ).
Mid Cabin berth’s are 1.95 metres in length. / Port Mid Cabin is 2.09 meters wide ( configured as King ).
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
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.
Champagne ham parsley butter
Smoked salmon caper butter
Chicken liver & port wine pate
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
Sweet corn fritters with crab meat crème fresh
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
Tuna or Chicken salads
Watermelon, feta cheese and olive salad
Fruit Pastry (homemade)
Cured meats and cheese
All types of egg dishes (sides of bacon meats tomato etc)
Fusion food styles
Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.