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


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...



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"....




WiFi internet access

Generator:19kw Kohler

Sun Awning

Ice maker

Ipod/device docking station

Air conditioning and fans

Inverter yes

Bimini Top


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.


Water fun

14' aluminum AB dinghy 50 HP four stroke Dinghy

Stand Up Paddle


Beach Games


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’.



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...




<p><span style="font-weight:bold">Weekly Menu</span><br/><span style="font-weight:bold">Day 1</span></p><p><br/><span style="font-weight:bold">Breakfast</span><br/><br/>Fruit, Yogurt, Cereals, Poached Eggs a La Florentine, Fresh Fruit Juice<br/><br/><span style="font-weight:bold">Lunch</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Fried Calamari – Clams Saute&#x27; avec croutons<br/><span style="font-style:italic">Main Course</span><br/>Catch of the Day &#x27;&#x27;<span style="font-style:italic">Aqua Pazza&#x27;&#x27;</span> with Wild Rice &amp; Steamed Veggies<br/><span style="font-style:italic">Dessert</span><br/>Passion Fruit Mousse<br/><br/><span style="font-weight:bold">Dinner</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Filet Mignon Carpaccio with Rosemary Focaccia<br/><span style="font-style:italic">Main Course</span><br/>Asparagus Risotto<br/><span style="font-style:italic">Dessert</span><br/>Ice Cream And Pears sauted in Red Wine<br/><br/><span style="font-weight:bold">Day 2</span></p><p><br/><span style="font-weight:bold">Breakfast</span><br/><br/>Fruit, Yogurt, Cereals, Scrambled Eggs with Salmon or Bacon, Fresh Fruit Juice<br/><br/><span style="font-weight:bold">Lunch</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Fresh Vegetables kebab (cherrie mozzarelle, grape tomatoes, curly sliced carrots &amp; zucchini)<br/><span style="font-style:italic">Main Course</span><br/>Chicken <span style="font-style:italic">Fazoletti</span> in a Fine Lemon &amp; white wine reduction with capers<br/><span style="font-style:italic">Dessert</span><br/>Key Lime Pie<br/><br/><span style="font-weight:bold">Dinner</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Eindive &#x27;Rafts&#x27; topped with &#x27;chef cheese mix&#x27; &amp; sundried tomatoes slices<br/><span style="font-style:italic">Main Course</span><br/>Herb Crusted Lamb Rack With baby potatoes &amp; vegetable Kebab<br/><span style="font-style:italic">Dessert</span><br/>Peach Tiramisu au Champagne<br/><br/><span style="font-weight:bold">Day 3</span></p><p><br/><span style="font-weight:bold">Breakfast</span><br/><br/>Fruit, yogurt, cereals, bagel Any Style, fresh Fruit Juice<br/><br/><span style="font-weight:bold">Lunch</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Chef Salmon Salad<br/><span style="font-style:italic">Main Course</span><br/>Vegetable Cous Cous<br/><span style="font-style:italic">Dessert</span><br/>&#x27;Pocupine&#x27; Pears<br/><br/><span style="font-weight:bold">Dinner</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Portobello carpaccio - Eggplants carpaccio - roasted bell pepper with feta cubes<br/><span style="font-style:italic">Main Course</span><br/>Tiger Shrimp &amp; Stuffed Calamari on the Grill<br/><span style="font-style:italic">Dessert</span><br/>Orange Flavoured Flan Caramel<br/><br/><span style="font-weight:bold">Day 4 </span><br/><br/><span style="font-weight:bold">Breakfast</span><br/><br/>Fruit, Yogurt, Cereals, Lobster Eggs Benedict, Fresh Fruit Juice<br/><br/><span style="font-weight:bold">Lunch</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Tuna Tartare Mediterranean Style<br/><span style="font-style:italic">Main Course</span><br/>&#x27;boat- made&#x27; Tagliolini alle vongole &amp; pomodorini<br/><span style="font-style:italic">Dessert</span><br/>Fruit Carpaccio With Ice Cream<br/><br/><span style="font-weight:bold">Dinner</span><br/><span style="font-style:italic">Appetizer</span><br/>Bufala Caprese Salad<br/><span style="font-style:italic">Main Course</span><br/>Veal <span style="font-style:italic">&#x27;Saltimbocca Roman Style&#x27;</span> with Artichoke Risotto<br/><span style="font-style:italic">Dessert</span><br/>Center Shock Chocolate Cake<br/><br/><br/><span style="font-weight:bold">Day 5 </span><br/><br/><span style="font-weight:bold">Breakfast</span><br/><br/>Fruit, Yogurt, Cereals, fresh backed croissanterie and sweet or salted crepes<br/><br/><span style="font-weight:bold">Lunch</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Crudite&#x27; served with italian &#x27;pinzimonio&#x27; dipping &amp; fresh made Guacamole<br/><span style="font-style:italic">Main Course</span><br/>Chef &#x27;Ravioli Clams Surprise!&#x27;<br/><span style="font-style:italic">Dessert</span><br/>Fresh Sorbet<br/><br/><span style="font-weight:bold">Dinner</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Marinated crudities Of Fish<br/><span style="font-style:italic">Main Course</span><br/>Red Snapper &#x27;al Cartoccio&#x27;(in foil-paper) with sauted vegetable juliene &amp; roasted baby potetoes<br/><span style="font-style:italic">Dessert</span><br/>Creme Brulee<br/><br/><span style="font-weight:bold">Day 6</span></p><p><br/><span style="font-weight:bold">Breakfast</span><br/><br/>Fruit, Yogurt, Cereals, French Omelette Any Style, Fresh Fruit Juice<br/><br/><span style="font-weight:bold">Lunch</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Cold Lentils Velute&#x27;<br/><span style="font-style:italic">Main Course</span><br/>Shrimps in cognac &amp; Safran reduction on a ring of basmati rice<br/><span style="font-style:italic">Dessert</span><br/>Pineapple Cream Caramel<br/><br/><span style="font-weight:bold">Dinner</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Mushroom &amp; Arucula salad<br/><span style="font-style:italic">Main Course</span><br/>Home Made Ravioli Filled with Ricotta &amp; Roasted Walnuts<br/><span style="font-style:italic">Dessert</span><br/>Swiss Carrot Cake<br/><br/><span style="font-weight:bold">Day 7</span></p><p> </p><p><br/><span style="font-weight:bold">Breakfast</span><br/><br/>Fruit, Yogurt, Cereals, sweet or Salty French Crepes, Fresh Fruit Juice<br/><br/><span style="font-weight:bold">Lunch</span><br/><br/><span style="font-style:italic">Appetizer</span><br/>Gazpacho<br/><span style="font-style:italic">Main Course</span><br/>Fresh Lobster with Portobello Mushroom Carpaccio<br/><span style="font-style:italic">Dessert</span><br/>Panna Cotta with Fruit Coulis<br/><br/><span style="font-weight:bold">Dinner</span><br/><span style="font-style:italic">Appetizer</span><br/>Steamed Asparagus with Parmesan &amp; White Truffle oil<br/><span style="font-style:italic">Main Course</span><br/>Roasted pork tenderloin with vegetables in milk reduction<br/><span style="font-style:italic">Dessert</span><br/>Strawberry Mousse<br/><br/><br/>*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. </p><p> </p>