CAP II

Yacht Description

CAP II yacht is a 76.00 ft long sailboat monohull and spends the summer in . It was built by CNB Bordeaux in 1992. A refit was done in Main engine rebuild 2014; All of the following new in 2014/2015: standing rigging, B&G wind instruments, radar & chart-plotter, mainsail track, sail cover, Lewmar Ocean cabin hatches, saloon & cabin air condition units; New generator in 2013; New skyscreens in forward cabins and heads 2016; New fridge/freezer compressor 2017.. The yacht layout features 3 cabins and accommodates 6 guests. The cabin arrangement is following: 3 double cabins.

The sailboat features Cummins diesel Generator: 19kw Kohler (new 2013) engines and a generator.

Accommodation

CAP II can accommodate 6 guests in three spacious double cabins (two forward and one midship) each with ensuite heads and cupboard space. The two forward cabins can be converted into a large master 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".
6

Guests

3

Cabins

2

Crew

CNB Bordeaux

Built by

€18,500 - $22,500

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Books: lots
Crew Pets: No
Guest Pets: No
Number Dine In: yes
Water Maker: yes
Water Capacity: 450 gal
Ice Maker: Yes
Number Of Dvds: lots
Number Of Cds: lots
Board Games: Yes
Bimini: Yes
Special Diets: Inq
Kosher: Inq
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Number Of Port Hatches: several
Smoking: on deck only
Crew Smokes: No
Children Ok: Yes
Minimum Child Age: none
Generator: 19kw Kohler
Inverter: yes
Voltages: 220/110
Hammock: Yes

Price Details

Price from: €18,500

High season rate: $22,500

Minimum 6 pax rate plus 10% for Christmas
Minimum 6 pax rate plus 15% for New Years

All rates are for 7 nights, 8 days. To prorate these rates:
For 6 nights divide weekly rate by 7 and multiply by 6
For 5 nights or less divide weekly rate by 6 then multiply by number of nights.

Delivery fees - return trips:
SXM to Antigua - $1,000
SXM to BVI - $1,500
SXM to Grenadines - $2,500
Please inquire for delivery fees to other islands

Specifications

Tube: No
Guests: 6
Pref Pickup: TBA
Draft: 8.7
Cruising Speed: 10-12
Helipad: No
Other Pickup: TBA
Built: 1992
Turnaround: 48 hrs or TBD
Cabins: 3
Double: 3
Showers: 3
Heads: 3
Electric Heads: 3
Jacuzzi: No

Features

BBQ: Yes
AC: Full
Generator: 19kw Kohler

Gallery

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication: Cell phone, Satellite phone, email, DGPS (2) computer base navigation (Nav. Suite 6.0) IPOD station

Wifi: Available hot spots can be accessed via connection through our Bullet 2 long range wifi antenna
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: 14' aluminum AB dinghy
Kayaks 1 Pax: No
Kayaks 2 Pax: No
Dinghy Hp: 50 HP four stroke
Floating Mats: No
Dinghy Pax: 6/8
Swim Platform: yes
Water Skis Adult: No
Boarding Ladder: aft
Water Skis Kids: No
Sailing Dinghy:
Jet Skis: No
Beach Games: Yes
Wave Runners: No
Fishing Gear: No
Kneeboard: No
Fishing Gear Type: trolling
Windsurfer: 0
Rods: 1 trolling rod
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: No
Underwater Video: 0
Wake Board: Yes

Other Entertainment

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.

Crew

Crew Information

Mate/US Captain/Stew

Capt and Mate

Captain

Chef (freelance)

Captain

Captain: Keith Chipping

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 virtues of political participation Keith found himself, instead, describing the combination of art, science and physical endeavor which is needed to make a machine move through the water to the point where it only seemed sensible that he leave behind an established profession and move into the little known world of ‘professional yachting’.

Keith added to his Dinghy Instructor qualifications with a Yacht Master ticket and has since worked on a range of boats from racing yachts to even a motorboat, when needs called. He worked a complete season as a flotilla skipper in Greece and then went on to work as a delivery skipper taking newly built yachts from France to Greece and Turkey. A transatlantic crossing on a 36’ catamaran brought him to America and then the Caribbean.

Keith joined CAP II after working on a well-known race boat that spends part of the year in the Caribbean. It was during this period that he met Dina, whose calm demeanor wasn’t even rattled cooking for, and sharing a boat with, 18 sweaty ocean racers for a week. This composure was invaluable as Keith and Dina took over CAP II and led her through an extensive refit in Trinidad that has restored her back to the splendor that such an elegant boat deserves.

MATE/STEW DINA HICKMAN

Though originally from Pennsylvania, USA, Dina has lived in Japan, the Philippines and the Cayman Islands. Her wonderful life as CAP II’s Mate and qualified US Captain is further affirmation of her love of the sea. When she was a youngster she lived by a pearl farm near Kyoto, then on the beachfront in the Philippines.

When her father’s business took the family back to Pennsylvania some of the culture of those places remained. Dina is an endearing sort of creative genius. She rebuilt race car engines as a teenager, designed and produced jewelry, and remodeled houses. She drove across the Untied States to the Gemological Institute of America to experience the country and further her career as gemologist, goldsmith and appraiser. Conveniently, for someone imbued with a fascination for travel and cultures, her training as a jewelry designer took her to places as diverse and exotic as Florence, Italy and Brooklyn, New York.

Not satisfied with exhibiting her gold orchids at the National Arboretum, or operating her own appraisal company and gemological laboratory, Dina’s sense of adventure got the better of her. Moonlighting as a hot air balloon pilot, and owning sailboats on the Chesapeake, perpetuated the voyage that began by the pearl farm in Japan. In 2010, Dina sailed from Fort Lauderdale to Antigua as Mate on an old 11m sailboat. Luckily, her mechanical abilities and fortitude assisted in holding the vessel and captain together and, with string and ingenuity, they arrived in one piece.

Experiencing the opposite, Dina left Antigua on a luxurious 31m motor yacht but jumped at the chance to cook on a racing yacht. As fate would have it, Keith was Mate on this yacht and they later began to search for a charter yacht to run together. Experience, determination and great team work lead them to accept the honor of restoring and running the incredible yacht CAP II. Her resurrection has been a labor of love and dedication with the reward of seeing this true sailing beauty shine!

CHEF - Freelance TBA
(Italian Chef Diego Cerasi is often available for charters on Cap II)

Cap II is not advertised for charter in the US and does not charter in US waters.

Menu

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.






 



 


 


 


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