55°F | , Split, Croatia
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Yacht Description

ANNABEL II yacht is a 97.00 ft long motor yacht monohull and spends the summer and winter season in Croatia. It was built by Horizon in 2009. A refit was done in 2018. The yacht layout features 4 cabins and accommodates 10 guests. The cabin arrangement is following: 1 king cabin, 1 queen cabin, 2 twin cabins, 2 pullman cabins.

The motor yacht features 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 engines and a generator.

Accommodation

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.



Berth measurments:

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 ).

ANNABEL II Yacht Details

10

Guests

4

Cabins

5

Crew

Horizon

Built by

€44,000 - €49,900

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Guest Pets: No
Number Dine In: 6-8
Water Maker: Yes
Water Capacity: 1700L
Ice Maker: Yes
Number Of Dvds: 650+
Number Of Cds: Yes
Sun Awning: Yes
Bimini: Yes
Special Diets: Yes
Kosher: Inq
Bbq: Yes
Gay Charters: Inq
Hairdryers: Yes
Smoking: Outside only
Crew Smokes: Inq
Children Ok: Yes
Minimum Child Age: n/a
Generator: 2 X 32KW
Inverter: Yes
Voltages: 230v

Price Details

Price from: €44,000

High season rate: €49,900

MEDITERRANEAN SUMMER 2018
Low season: EUR 44,000 per week + all expenses
High season: EUR 49,900 per week + all expenses

Specifications

Tube: No
Guests: 10
Pref Pickup: Tivat
Draft: 6.6
Cruising Speed: 11.5
Helipad: No
Maxspeed: 17.5
Other Pickup: Croatia
Built: 2009
Turnaround: 3-4 days
Cabins: 4
King: 1
Queen: 1
Twin: 2
Pullman: 2
Showers: 4
Electric Heads: 4
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 2 X 32KW

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: VHF, WIFI Internet
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Zodiac YL420
Kayaks 1 Pax: No
Kayaks 2 Pax: 1
Dinghy Hp: 50hp
Floating Mats: 0
Dinghy Pax:
Swim Platform: Extra large
Water Skis Adult: Yes
Boarding Ladder: Aft
Water Skis Kids: No
Sailing Dinghy:
Jet Skis: No
Beach Games: 0
Wave Runners: No
Fishing Gear: 0
Kneeboard: Yes
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: No
Underwater Video: 0
Wake Board: Yes

Crew

Crew Information

Captain: Dejan Lazarevic

Dejan Lazarevic – Captain / Montenegro
Dejan hails from Montenegro and truly enjoys working in the marine industry, with a natural love for the ocean and yachting alike, he holds several qualifications including his 100GT yacht license and engineering degree. Having worked his way up through the ranks of the shipping and charter yacht life, he has a good understanding of the requirements to ensure Annabel II is at her best at all times. Dejan enjoys working as a team and making sure his guests get the best charter experience, from comfort to safety. He is a hard-working dedicated individual, with excellent attention to detail. He speaks both English and Serbian fluently.

Aleksandar Milivojevic – Engineer, Mate / Montenegro
Aleksandar is not new to Annabel II, having worked on her during winter maintenance, he is familiar with the running and care for her, and a welcome addition to the crew. His passion for the marine industry started almost a decade ago, he brings with him an excellent knowledge of what it takes to keep a yacht in top condition. With a keen interest in regattas, cruising and overall yachting, he is also exceptionally familiar with the Adriatic. He holds his 100gt licence and full engineering qualifications, to name a few. With a can do attitude and happy to work as an individual or as part of a team, he fits in perfectly to the Annabel II team.

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 onto 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.

Clara D’Amico – Stewardess – Italian
Clara is a fresh and enthusiastic lady, whose passion for travel has taken her to various locations globally including Australia, Ireland and Brazil, where she worked within the hospitality industry, gradually working her way up, whilst gaining valuable knowledge. She works well individually as well as in a team, making her a great fit for Annabel II. Being a service-oriented person, and previously been employed in the hospitality sector, she is keen to provide guests with excellent care and attention to detail. Clara speaks English, Italian, Portuguese and Spanish well.

Menu

 


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

Gallery

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    • ANNABEL II

      Price from €44,000

      High season €49,900

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    Yachts in Croatia for Summer 2020 are 35% reserved. If you are considering a charter in this time period, inquire now!


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