CAP II

1992 76ft Sail Boat Sleeps 6 Guests In 3 Cabins, Experience Sailing At It's Best

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From $18,500/week

Special Terms

Holiday weeks may differ, please enquire!

Guests: 6

Length: 76ft

Cabins: 3

Built: 1992

Crew: 2

Builder: CNB Bordeaux

A performance cruiser, CAP II is more than a fantastic sailing yacht; she is luxurious and comfortable, and a joy to be aboard. She is operated from her aft cockpit, leaving the center cockpit for her guests to sun, sightsee and enjoy al fresco meals. A powerful sailing machine, CAP II is very stable, offering her guests a smooth, comfortable ride. Luxurious cruising accommodations aboard CAP II are for six guests in three well appointed double staterooms with ensuite bathrooms. You set the pace and itinerary aboard CAP II; your professional, courteous crew will do the rest. Cap II is not advertised for charters in the US and does not chart...

Accommodations

6 Guests

3 Showers

3 Electric Heads

3 Cabins

3 Wash Basins

CAP II can accommodate 6 guests in three spacious double cabins (two forward and one midship) each with en-suite heads and cupboard space. The two forward cabins can be converted into a large primary suite due removable dividing wall that can form one large cabin.

Air conditioning throughout.

Berth sizes:
Midships cabin: 78" x 52";
Two forward cabins: 51" wide at head tapering to 39"wide at the foot. Length 79"....

Amenities

WiFi internet access

Generator:19kw Kohler

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter yes

Bimini Top

BBQ

Cockpit and flybridge speakers

Night Air conditioning and fans

Water Maker

Deck showers

Salon TV with satellite tv

Swim Platforms

Television, Video cassette recorder, DVD and movie library, Bose stereo with surround sound - connect via Bluetooth.

Each cabin has both European 220 and US 110 sockets for use of chargers, phones, lap tops etc.

Amenties

Water fun

14' aluminum AB dinghy 50 HP four stroke Dinghy

Stand Up Paddle

Wakeboard

Beach Games

Tube

Underwater Camera

Some snorkel gear. Frisbee, bat & ball for beach games.
Towable - inflatable ring suitable for one adult or two children.
Board games: Chess, Backgammon, various dice and card games.
Inflatable ‘air-chairs’.

Crew

CAPTAIN KEITH CHIPPING

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 vir...

Cuisine

Weekly Menu Day 1 Breakfast Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice Lunch Appetizer Fried Calamari – Clams Saute' avec croutons Main Course Catch of the Day ''Aqua Pazza'' with Wild Rice & Steamed Veggies Dessert Passion Fruit Mousse Dinner Appetizer Filet Mignon Carpaccio with Rosemary Focaccia Main Course Asparagus Risotto Dessert Ice Cream And Pears sauted in Red Wine Day 2 Breakfast Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice Lunch Appetizer Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots & zucchini) Main Course Chicken Fazoletti in a Fine Lemon & white wine reduction with capers Dessert Key Lime Pie Dinner Appetizer Eindive 'Rafts' topped with 'chef cheese mix' & sundried tomatoes slices Main Course Herb Crusted Lamb Rack With baby potatoes & vegetable Kebab Dessert Peach Tiramisu au Champagne Day 3 Breakfast Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice Lunch Appetizer Chef Salmon Salad Main Course Vegetable Cous Cous Dessert 'Pocupine' Pears Dinner Appetizer Portobello carpaccio - Eggplants carpaccio - roasted bell pepper with feta cubes Main Course Tiger Shrimp & Stuffed Calamari on the Grill Dessert Orange Flavoured Flan Caramel Day 4 Breakfast Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice Lunch Appetizer Tuna Tartare Mediterranean Style Main Course 'boat- made' Tagliolini alle vongole & pomodorini Dessert Fruit Carpaccio With Ice Cream Dinner Appetizer Bufala Caprese Salad Main Course Veal 'Saltimbocca Roman Style' with Artichoke Risotto Dessert Center Shock Chocolate Cake Day 5 Breakfast Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes Lunch Appetizer Crudite' served with italian 'pinzimonio' dipping & fresh made Guacamole Main Course Chef 'Ravioli Clams Surprise!' Dessert Fresh Sorbet Dinner Appetizer Marinated crudities Of Fish Main Course Red Snapper 'al Cartoccio'(in foil-paper) with sauted vegetable juliene & roasted baby potetoes Dessert Creme Brulee Day 6 Breakfast Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice Lunch Appetizer Cold Lentils Velute' Main Course Shrimps in cognac & Safran reduction on a ring of basmati rice Dessert Pineapple Cream Caramel Dinner Appetizer Mushroom & Arucula salad Main Course Home Made Ravioli Filled with Ricotta & Roasted Walnuts Dessert Swiss Carrot Cake Day 7 Breakfast Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice Lunch Appetizer Gazpacho Main Course Fresh Lobster with Portobello Mushroom Carpaccio Dessert Panna Cotta with Fruit Coulis Dinner Appetizer Steamed Asparagus with Parmesan & White Truffle oil Main Course Roasted pork tenderloin with vegetables in milk reduction Dessert 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.