Ed Hamilton & Co.

SORANA II

  • Guests 8
  • Cabins 4
  • Model Power
  • Year Built 2018

Rates Per Week

Crew Profiles

Specifications

Accommodations

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

Sample Menu

SORANA II 
Sample menu by Laurent Lenay

EACH DAY
Continental breakfast or English breakfast, it s your choiceHomemade bread and French baguette –
Platter of fresh fruits
if you want…choice of French cheeses or cheeses of the world

DAY 1
LUNCH
Tuna fish in Tahitian-style, with salad
Veal ribs, cream of garlic, fried mushrooms, tagliatelli
Salad of fresh fruits

DINNER
Candied vegetables (eggplant, courgettes and red, green, yellow peppers) with salad
Filet of local fish (“coryphene  daurade”) fried with curry, savage rice, vegetables, and virgin sauce
Choice of sorbets and ice cream

DAY 2
LUNCH
Rose window of melon and watermelon with raw ham and salad
Filet mignon of pork, honey sauce and sesame, Chinese noodle and vegetables
Chocolate mousse

DINNER
“Andalusian gaspacho” (typical recipe of Andalusia in the south of Spain)
Saltimbocca of chicken in a Roman-style, Quenelle of fresh spinach with cream and garlic
Pear cooked in red wine with his juice, vanilla ice cream

DAY 3
LUNCH
Muslin of avocado, fried shrimps, slice of red peppers, balsamic sauce
Rib steak of beef, merchant of wine , candied shallot, puree of potatoes  with olives
Omelet of orange jam, with an little fresh salad of citrus fruits

DINNER
Carpaccio of fish, lemon sauce and basil, salad and gressini
Lamb ribs, herbs sauce, mini Ratatouille
Apple pie, ice cream

DAY 4
LUNCH
Tomato mozzarella salad, pesto sauce
Stew of tuna fish, fine vegetables in its aioli sauce
Yarrow of red fruit, red juice, mango sorbets

DINNER
Green soup, and garlic bread
Fried Medallions of Spiny lobster, mushrooms and asparagus
Crepes Suzette( orange caramel and butter), ice cream

DAY 5
LUNCH
Scramble eggs with slice of smoked salmon and salad
Boneless chop of veal “alla  Milanaise”, tomato sauce, slices of lemon, and green spaghetti
Fried ananas and spices, sorbet

DINNER
Choice of bloodpuddings( pork, lambi, fish),vegetables, salad
Yassa-style Chicken (African recipe with honey, lemon, onions, and parsley), basmati rice, broccolis
“Pain perdu” caramel sauce, vanilla ice cream

DAY 6
LUNCH
Hot goat cheese salad
Fried shrimps, endives cooked in the orange juice with coriander
Coffee mousse

DINNER
Fish soup, cheese and garlic bread
Duck breast with its spices, burned portion of potatoes
Melting chocolate cake, English cream

DAY 7
LUNCH
Timbal of crab salad
Boneless chop of veal marsala , burned portion of courgettes
Grand mother’s coco rice pudding, with red fruits sauce

DINNER
Toasts of bruschetta, salad
Curlpaper of fish, stick of vegetables, curry potatoes
Skewer of fresh fruits, sorbet

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

WEEKLY RATES – 2-8 guests with 30% APA

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.

Additional Rate Information

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: In the SUMMER SORANA is based in MARTINIQUE and open to charter in the Grenadines. In the WINTER, the yacht is based in ST MARTIN

 

Charter Rates Per Week

Rate Period Terms 2 Guests 8 Guests
November to April Plus Expenses $48,000/week
May & June Plus Expenses $43,000/week $48,000
July to October Plus Expenses $35,000/week

Additional Rate Information

CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.

WEEKLY RATES – 2-8 guests with 30% APA

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.

Location Details

Summer Area: Caribbean Leewards, Caribbean Windwards

Winter Area: Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)

Location Details: In the SUMMER SORANA is based in MARTINIQUE and open to charter in the Grenadines. In the WINTER, the yacht is based in ST MARTIN

 

CAPTAIN: Jean Marc GUEVARRA
STCW 95
English speaking

Jean-Marc has been working for 8 years aboard the NEMO’s fleet.
He was captain for the VPM Company on these big catamarans (Nautitech 82) and was in charge most of the time of NEMO MARTINICA & NEMO GRENADINES.
He has acquired then a huge experience in crewed yacht charters in the Caribbean, from the BVI’s to Grenada, but also in French Polynesia.
Then he set sail on a Privilege 585 “GO FREE” and chartered the Mediterranean Sea from Croatia, Greece, Turkey to Italy, Sicily, Sardinia, Corsica & the Balearic Islands.
He crossed the Atlantic 12 times, the Pacific 1 time & made some nice journeys from Martinique to the Brazil & Europe.
Jean-Marc has settled his family in Martinique since more than 13 years. He did come “home”, close to the people he likes working aboard S/Y TIPUTA during 2 years in Caribbean and M/Y SORANA 67’ for 10 years
Working now onboard new SORANA? he really enjoys cruising and sharing his passion with his guests who appreciate his professionalism and his high sense of service on board.
More than a captain, a great trustful man!

CHEF: Laurent LE NAY
STCW 95
English speaking – basic Spanish & Italian

Growing-up in Brittany with parents involved in the restaurant business, he has enjoyed from a very young age seeing the conviviality and happiness that food could bring to people.

He has an extensive experience in high-end gastronomic restaurants in France and in Luxemburg:
“L’Embellie” (2 forks in Michelin guide & winner of the Charles Monselet Award), «Le Bouchon»,”Le Rive Droite”, “La casa Rossa” (Italian cooking), “Côté Mer”, “Hôtel Bristol” of Reims, “L’Arpège” (2 forks in Michelin guide), “Le Clairefontaine” (1 star in Michelin guide), “La Lorraine”.

Since 2002 he also enjoyed his passion for the sea working as head chef on board a three masts named Bel Espoir & Rara (40 people on board) also onboard the M/Y Princess 67 SORANA, onboard the S/Y Catamaran VPLP 74’MAITA’Ï, also on board S/Y LADY ALLIAURA 75′

Very versatile in his cooking skills, he is always thriving to cater to the guests’ preference and recreate that atmosphere.
Laurent loves to use local produces. Some of his specialties include raw fish starter, Tahitian-style fish or Sushi and oriental dishes alike.
Full of energy, charming and with a great passion for his work, Laurent is very appreciated by his guests as a great Chef.

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

Veasnea has 32 years old and is originally from Cambodia.
She feels lucky that her father lives in Cambodia and that she travels a lot in South-East Asia.
She has always worked in restaurants and hotels. It has been a passion since she was very young, as her parents had two restaurants in Paris.
She very quickly fell in love with this environment and has always worked there, from Geneva to Paris, in some very fine establishments.
With over 10 years’ experience behind her, she wanted to move into another field, like yachting.
She is an open-minded person, ready to evolve and improve constantly. She sees herself as a human being and enjoy interacting with and learning from different cultures.
Her greatest qualities are adaptability, loyalty, self-confidence and her friendly personality.
She maintainsan active lifestyle by exercising in her spare time.
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”.

Title Name Nation Born Languages
Captain Jean Marc GUEVARRA FRENCH 0 French, English & basic Italian & Spanish
Crew Laurent LE NAY FRENCH

CAPTAIN

Jean Marc GUEVARRA

CHEF

Laurent LE NAY

STEWARDESS

Veasnea CHEA

Accomodation

Electric Heads 4

Amenities

Ac Full
Hair Dryer Yes
Generator ONAN 2 / 30 kva
Water Maker YES
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv No

General

Length 81 ft
Pax 8
Cabins 4
Refit 2023
Year Built 2018
Cruise Speed 20
Guest Smoke on deck only
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Williams Rib 395
Dinghy Hp 40 hp
Adult W Skis 1
Jet Skis No
Wave Run No
Knee Board 1
Wind Surf No
Gear Snorkel 8
Scurfer No
Wake Board 1
2 Man Kayak 1
Fishing Gear No

Other Specs

size Feet 81.00 Ft
Beam 18.6 Ft
Draft 5.7 Ft
Queen 3
Twin Cabins 1
Jacuzzi No
Stabilizers At Anchor & Underway
Pref Pickup Martinique
Other Pickup St. Martin
Turn Around 48 H
Builder Princess
Vcr Dvd Yes
Salon Stereo Yes
Sun Awning Yes
Hammock No
Deck Shower Yes
Bimini Yes
Special Diets Inq
Kosher Inq
B B Q Yes
Gay Charters Inq
Nude Charters Inq
Engines Engines: Twin MAN V12 1800 (2X1800mhp)Generators: 2 ONAN, 30 KVA
Voltages 220
Water Capacity 356.4 gallons
Dinghy Pax 4 guests
Kids Skis 1
Sea Bob No
Sea Scooter No
Kite Boarding No
Swim Platform yes
Boarding Ladder yes
Fish Gear Type no
Scuba Onboard Yacht offers Rendezvous Diving only
Tp In Heads Yes
Ac Night No
Other Toys Tender GALA VIKING, 12' - 4 guests / Yamaha 40HP

1 SUP
1 kayak 2 seats
1 wakeboard
1 kneeboard
1 SUBLUE GO sea scooter
Snorekling equipment for 8

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

SORANA II 
Sample menu by Laurent Lenay

EACH DAY
Continental breakfast or English breakfast, it s your choiceHomemade bread and French baguette –
Platter of fresh fruits
if you want…choice of French cheeses or cheeses of the world

DAY 1
LUNCH
Tuna fish in Tahitian-style, with salad
Veal ribs, cream of garlic, fried mushrooms, tagliatelli
Salad of fresh fruits

DINNER
Candied vegetables (eggplant, courgettes and red, green, yellow peppers) with salad
Filet of local fish (“coryphene  daurade”) fried with curry, savage rice, vegetables, and virgin sauce
Choice of sorbets and ice cream

DAY 2
LUNCH
Rose window of melon and watermelon with raw ham and salad
Filet mignon of pork, honey sauce and sesame, Chinese noodle and vegetables
Chocolate mousse

DINNER
“Andalusian gaspacho” (typical recipe of Andalusia in the south of Spain)
Saltimbocca of chicken in a Roman-style, Quenelle of fresh spinach with cream and garlic
Pear cooked in red wine with his juice, vanilla ice cream

DAY 3
LUNCH
Muslin of avocado, fried shrimps, slice of red peppers, balsamic sauce
Rib steak of beef, merchant of wine , candied shallot, puree of potatoes  with olives
Omelet of orange jam, with an little fresh salad of citrus fruits

DINNER
Carpaccio of fish, lemon sauce and basil, salad and gressini
Lamb ribs, herbs sauce, mini Ratatouille
Apple pie, ice cream

DAY 4
LUNCH
Tomato mozzarella salad, pesto sauce
Stew of tuna fish, fine vegetables in its aioli sauce
Yarrow of red fruit, red juice, mango sorbets

DINNER
Green soup, and garlic bread
Fried Medallions of Spiny lobster, mushrooms and asparagus
Crepes Suzette( orange caramel and butter), ice cream

DAY 5
LUNCH
Scramble eggs with slice of smoked salmon and salad
Boneless chop of veal “alla  Milanaise”, tomato sauce, slices of lemon, and green spaghetti
Fried ananas and spices, sorbet

DINNER
Choice of bloodpuddings( pork, lambi, fish),vegetables, salad
Yassa-style Chicken (African recipe with honey, lemon, onions, and parsley), basmati rice, broccolis
“Pain perdu” caramel sauce, vanilla ice cream

DAY 6
LUNCH
Hot goat cheese salad
Fried shrimps, endives cooked in the orange juice with coriander
Coffee mousse

DINNER
Fish soup, cheese and garlic bread
Duck breast with its spices, burned portion of potatoes
Melting chocolate cake, English cream

DAY 7
LUNCH
Timbal of crab salad
Boneless chop of veal marsala , burned portion of courgettes
Grand mother’s coco rice pudding, with red fruits sauce

DINNER
Toasts of bruschetta, salad
Curlpaper of fish, stick of vegetables, curry potatoes
Skewer of fresh fruits, sorbet

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