Ed Hamilton & Co.

SORANA

  • Guests 6
  • Cabins 3
  • Model Power
  • Year Built 2008

Rates Per Week

Crew Profiles

Specifications

Accommodations

3 doubles cabin all en suite with private A/C control:

1 master cabin / bed size: 1,70 m large x 1,90 m long
1 VIP cabin / bed size: 1,50 m large x 1,90 m long
1 Twin / beds size: 2 x 0,66 m large / 1,80 m long

Sample Menu

  • SAMPLE MENU
    M/Y  PRINCESS 67 – SORANA
  •  
  • BREAKFAST
    Fruit juice, selection of teas, coffee, milk
    bacon and eggs with french baguette or toast, butter, honey, marmelade
    fresh caribbean fruits, muesli , yogurt, freshly baked croissants
    pancakes with mapple syrup
  • LUNCH
  •  
  • Spinach salmon and ricotta lasagnes                                        
  • Letucce salad                                                                                 
  • Assorted ice cream                                                                            
  •  
  • Chicken kebbab                                                                             
  • Coliflower taboulé                                                                          
  • Rum flamed banana                                                                          
  •  
  • Tuna tartare in caribbean style                                                    
  • Rice sauté / raw veggies                                                              
  • Assorted sorbet                                                                                  
  •  
  • Grilled scallops                                                                                     
  • Farfales al pesto
  • Hot and cold pineapple
  •  
  • Turkey nuggets
  • Kohl slaw
    Assorted ice cream
  •  
  • Prawns flamed with whiskey                                                        
  • Squash puré / grilled tomato                                                        
  • Warm pear with cream                                                                   
  •  
  • Quiche lorraine                                                                              
  • Greek salad                                                                                    
  • chocolate mousse

 

  • DINNER
  •  
  • Caprese salad
  • Beef filet mignon with green pepper sauce
  • Potatoes gratin / green beans
  • Tarte tatin with vanilla ice cre
  • Melon and procciutto duo
  • Mahi-mahi fillet with passion fruit sauce
  • Tagliatelles / carrots mousseline Tiramisu
  •  
  • Zucchini salad with parmesan chips
  • Grilled lamb chops with provence herbs
  • Mashed sweet potatoes / grilled veggies
  • Mango and pineapple crumble
  •  
  • Warm goat cheese aumonière
  • Thai style salmon
  • Steamed vegetable
  • Strawberry Bavarrois
  •  
  • Smoked fishes carpaccio
  • Duck fillet with mushrooms sauce
  • Potatoes sautés / brocolis mousseline
  • Chocolate fondant
  •  
  • Avocado and smoked salmon verrine
  • Red snapper fillet with caribbean sauce
  • Yam gratin / steamed carotts
  • Lemon pie
  •  
  • Zucchini and goat cheese cold velouté
  • Semi cooked tuna with Japanese flavors
  • Wasabi mashed potatoes / greens
  •  
  •  
  • APPETIZERS
  • Toasts brushettas Hummous and dips
    Cold cuts and cheese Guacamole and corn chips
    Home tapenade and toasts Assorted mini kebbab
    Feuilletés

Additional Rate Information

Winter weekly rate (From November 15 to 30 April)
2-6 guests : US$ 23 000 + 30% APA / Myba terms

Summer weekly rate :
2-6 guests : US$ 20 000 + 30% APA / Myba terms

Christmas/New Year weekly rate :
2-6 guests : 10 days minimum required based on US$ 26 000 / week + 30% APA / Myba terms

Delivery fees from Martinique (round trip):
STE LUCIA $ 1 500
ST VINCENT $ 3 000
GRENADA $ 4 000
GUADALOPE $ 3 000 (on request)
SXM $ 7 000 (on request)

Commercial Vessel
Pick up Martinique or Guadeloupe subject to 8,5% VAT

Customary Crew gratuity at charterers’ discretion.

Please bring your inquiry. 

Additional Rate Information

Summer Area: Caribbean Windwards

Winter Area: Caribbean Windwards

Location Details: Summer/Winter home port: Martinique – Ideal for Grenadines cruises.
Leeward Islands on request with 2 weeks charter minimum and delivery fee

Charter Rates Per Week

Rate Period Terms 2 Guests 3 Guests 4 Guests 5 Guests 6 Guests
Summer 2021 Plus Expenses $20,000 $20,000 $20,000 $20,000 $20,000
Winter 2021 to 2022 Plus Expenses $23,000 $23,000 $23,000 $23,000 $23,000

Additional Rate Information

Winter weekly rate (From November 15 to 30 April)
2-6 guests : US$ 23 000 + 30% APA / Myba terms

Summer weekly rate :
2-6 guests : US$ 20 000 + 30% APA / Myba terms

Christmas/New Year weekly rate :
2-6 guests : 10 days minimum required based on US$ 26 000 / week + 30% APA / Myba terms

Delivery fees from Martinique (round trip):
STE LUCIA $ 1 500
ST VINCENT $ 3 000
GRENADA $ 4 000
GUADALOPE $ 3 000 (on request)
SXM $ 7 000 (on request)

Commercial Vessel
Pick up Martinique or Guadeloupe subject to 8,5% VAT

Customary Crew gratuity at charterers’ discretion.

Please bring your inquiry. 

Location Details

Summer Area: Caribbean Windwards

Winter Area: Caribbean Windwards

Location Details: Summer/Winter home port: Martinique – Ideal for Grenadines cruises.
Leeward Islands on request with 2 weeks charter minimum and delivery fee

Captain : Jean Marc GUEVARA
Sailing Boat Skipper Certificate PPV / STCW 95
English speaking

Jean-Marc GUEVARA has been working for 8 years aboard the NEMOs 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 BVIs 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.

Working onboard M/Y SORANA now more than 7 years, he enjoys more and more cruising and sharing his passion with his guests who really appreciate his professionalism and his high sense of service on board.

More than a captain, a great trustful man!

Chef – Hostess: Marie-Claude JOUGLA
French, Spanish & English speaking

Marie has been sailing for the last 20 years as crew; mostly as hostess/chef on Charter vessels; Montefigure 55, Matoutou 57, Calaf, 62, Darius, 62, Huzard III 65 (in Patagonia), Nemo 82, Ojala 60 (in Spitzberg & Norway), Chrysalis T 77 etc.

She has been crossing the Atlantic 11 times and sailing over a total of more than 100 000 miles!
When she is not working, she likes observing & studying the cetaceans on her own 12 meters boat.

She has covered a large scope from Spitzberg to Patagonia and from Mediterranean to Caribbean Sea; a true adventurous globe trotter!

She has been running the Ranch a restaurant in the South of France for more than 7 years before flying away for CHILE.

She has lived there for 4 years, managing a fashioned Restaurant bar & modern Chilean art gallery boutique named Gibran in Los Angeles with a team of 10 people to handle.

Besides her passion for the oceans, Marie is also a performing Chef and a cheerful crew member. Her natural gentle mood and her professional experience are real assets for SORANA and for her guests.

A sweet & good-natured temper with a great spirit!

Title Name Nation Born Languages
Captain Jean Marc GUEVARA French 0
Crew Marie Claude JOUGLA French

Captain

Jean Marc GUEVARA

Chef Hostess

Marie Claude JOUGLA

Ammenities

Ac Full
Hair Dryer Yes
Generator 17,5 KWA
Water Maker Yes
Ice Maker Yes

General

Length 20.75
Pax 6
Cabins 3
Year Built 2008
Cruise Speed 18

Leisure

Dinghy Semi-rigid AB
Dinghy Hp 50 HP
Knee Board Yes
Gear Snorkel Yes
Wake Board Yes
Fishing Gear Yes
Other Toys Towing Ring Donut / Bouee

3 doubles cabin all en suite with private A/C control:

1 master cabin / bed size: 1,70 m large x 1,90 m long
1 VIP cabin / bed size: 1,50 m large x 1,90 m long
1 Twin / beds size: 2 x 0,66 m large / 1,80 m long

  • SAMPLE MENU
    M/Y  PRINCESS 67 – SORANA
  •  
  • BREAKFAST
    Fruit juice, selection of teas, coffee, milk
    bacon and eggs with french baguette or toast, butter, honey, marmelade
    fresh caribbean fruits, muesli , yogurt, freshly baked croissants
    pancakes with mapple syrup
  • LUNCH
  •  
  • Spinach salmon and ricotta lasagnes                                        
  • Letucce salad                                                                                 
  • Assorted ice cream                                                                            
  •  
  • Chicken kebbab                                                                             
  • Coliflower taboulé                                                                          
  • Rum flamed banana                                                                          
  •  
  • Tuna tartare in caribbean style                                                    
  • Rice sauté / raw veggies                                                              
  • Assorted sorbet                                                                                  
  •  
  • Grilled scallops                                                                                     
  • Farfales al pesto
  • Hot and cold pineapple
  •  
  • Turkey nuggets
  • Kohl slaw
    Assorted ice cream
  •  
  • Prawns flamed with whiskey                                                        
  • Squash puré / grilled tomato                                                        
  • Warm pear with cream                                                                   
  •  
  • Quiche lorraine                                                                              
  • Greek salad                                                                                    
  • chocolate mousse

 

  • DINNER
  •  
  • Caprese salad
  • Beef filet mignon with green pepper sauce
  • Potatoes gratin / green beans
  • Tarte tatin with vanilla ice cre
  • Melon and procciutto duo
  • Mahi-mahi fillet with passion fruit sauce
  • Tagliatelles / carrots mousseline Tiramisu
  •  
  • Zucchini salad with parmesan chips
  • Grilled lamb chops with provence herbs
  • Mashed sweet potatoes / grilled veggies
  • Mango and pineapple crumble
  •  
  • Warm goat cheese aumonière
  • Thai style salmon
  • Steamed vegetable
  • Strawberry Bavarrois
  •  
  • Smoked fishes carpaccio
  • Duck fillet with mushrooms sauce
  • Potatoes sautés / brocolis mousseline
  • Chocolate fondant
  •  
  • Avocado and smoked salmon verrine
  • Red snapper fillet with caribbean sauce
  • Yam gratin / steamed carotts
  • Lemon pie
  •  
  • Zucchini and goat cheese cold velouté
  • Semi cooked tuna with Japanese flavors
  • Wasabi mashed potatoes / greens
  •  
  •  
  • APPETIZERS
  • Toasts brushettas Hummous and dips
    Cold cuts and cheese Guacamole and corn chips
    Home tapenade and toasts Assorted mini kebbab
    Feuilletés

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.