Caribbean
Eastern Mediterranean
Western Mediterranean
South Pacific
81
FT — MOTOR YACHT
8
GUESTS
4
CABINS
3
CREW
Summer Cruising
Winter Cruising
From
$35,000
Per Week
10 reviews10 reviews
The Yacht
Specifications
Explore Sorana II
| Season | 2 Guests | 3 Guests | 4 Guests | 5 Guests | 6 Guests | 7 Guests | 8 Guests |
|---|---|---|---|---|---|---|---|
| Winter 2025 to 2026 | $48,000 | $48,000 | $48,000 | $48,000 | $48,000 | $48,000 | $48,000 |
| Summer 2026 | $48,000 | $48,000 | $480,001 | $48,000 | $48,000 | $48,000 | $48,000 |
SAMPLE MENU by Mathieu FIQUEMO
Variety of tea, coffee, chocolate
Pancakes, mini pastries, homemade cakes
Fresh fruit platters, freshly squeezed juices and smoothies
Eggs in all forms, cottage cheese
Tomato carpaccio basil burata cream
Rock octopus salad pomegranate pomelo
Gwakiwis toasted bread tuile
Red tuna tartar mango lime
Honey goat cheese crisp
Mimosa egg shredded black truffles
Crab and mandarin celery
Fresh gambas roll
Samosas madras vegetables with mint sauce
Espuma foie gras figs roast
Carpaccio of wild bass aguachile
Sushis /maki according to availability
Gaspacho tomatoes strawberries basil granita
Thai salad
Toast hot goat mango rocket
Vitelo-tonato with squid ink
Brouillade of organic egg shavings truffles black
West Indian cod accras
Sorbet cucumber mint coriander
Mousse of shrimps and confit tomatoes
Mosaic of salmon Gravlax
Gravlax of red salmon beets
Semi-cooked tuna zucchini sweet potatoes soy
Cod Fish and chips mashed peas fresh mint tartar sauce
Thai salad, chicken, soy, mint, coriander, onions, peanuts, siracha
Shrimp wok crispy vegetables
Grilled prawns parsley combava pan-fried zucchini curry
Semi-cooked salmon tartar julienne granny-smith mixed salads
Vegan peas, fresh cherries mint milk emulsion
Eggplant au gratin crispy Serrano parmesan cheese
« Knife » Beef tartar with Thai condiment
Pommes allumettes candied egg yolk
Tataki of beef fillet ,seaweed mosaic Nouri, potatoes, Béarnaise
Mahi mahi as in Tahiti green papaya
Chicken brochettes satay, fried rice
Bao pulled pork barbecue
Fresh salads watermelon Corsican AOP coppa, pine nuts
Wrap of gambas sauces chimichurri
Linguini bottargue, roasted, cherry tomatoes
Ballottines of poultry with morels mashed & chips potatoes
Roasted lobster or langouste with burnt onion, Corsican bisque
Filet of sea bass with carrot mousseline and citrus zest
Platter of shellfish, sea urchinade, Bordier butter and flower salt
Filet mignon of black Corsican pig, chestnut, red wine and carrot
Makis of exotic fruits
Chocolate Mousse
Crème brûlée vanilla bourbon
Lemon meringue tart
Roasted pineapple caramelized grated coconut
Fressinettes Bananas flamed crumble
Pavlova strawberries, raspberries
Carpaccio de mangues du Pérou
Chocolate Mi-cuit, vanilla ice cream
Brioche Perdue, caramel salted butter, ice cream
Fresh fruit salad with vanilla mint syrup
Mille feuilles, Diplomate cream
Maras des bois « Fraisier »
White chocolate pistachio raspberry light ganache crumble
“Mama” coffee Tiramisu
Iced nougat with red fruit coulis
Rice pudding with whipped cream in a siphon
Tarte Tatin vanilla, ice cream
Pear tart almond chocolate
Strawberry, watermelon and fresh mint soup
Captain
Jean Marc GUEVARRA
CHEF
Mathieu FIQUEMO
STEWARDESS
Veasnea CHEA
French
Captain 500 Yacht & Captain 200 Sailing / STCW 95
Languages spoken: French & English
Jean-Marc is a sailing madman.
He has crossed the Atlantic 12 times, the Pacific once & also made some nice journeys from Martinique to Brazil & Europe. He has been working aboard sailing vessels up to 85 feet for 20 years and on motor yachts for more than 20 years.
His desire to sail and his curiosity led him to sail in the Caribbean, from the BVI’s to Grenada and French Polynesia. Then, he chartered the Mediterranean Sea from Croatia, Greece, Turkey to Italy, Sicily, Sardinia, Corsica & the Balearic Islands.
He came back to the Caribbean in the early 2000s. He has settled with his family in Martinique where he lives with his wife and 2 adorable daughters whilst he continues his charter activities.
He has an excellent knowledge of all the Caribbean islands and will help you discover the most secret spots and beautiful places.
Jean-Marc has been working for the same owner for 18 years: 14 years on the former SORANA, a Princess 67, and 4 years on the famous Princess 75, the new called SORANA (Ex famous charter yacht LEMON NOT LIME).
This season, SORANA’s owner has decided to head back to the Mediterranean to cruise the South of France, Corsica, and Sardinia. Jean-Marc has enthusiastically embraced this project and is delighted to return to the Med, a playground he knows by heart after spending several years navigating there command of the Privilege S/Y GO FREE.
Jean-Marc has excellent interpersonal skills, tact and discretion. He is well-accustomed to welcoming high-profile guests aboard. He is the kind of captain who really enjoys cruising and sharing his passion with his guests, who appreciate his professionalism. More than a captain, a great trustful man!
French
STCW 95
Culinary Baccalaureate /5-years courses of Traditional and Modern French cuisine in Paris
Languages: French, English
Passionate about cooking and the sea, Mathieu is a chef specializing in culinary arts aboard yachts. With several years of experience in restaurants and aboard private yachts, he is dedicated to providing a top-tier gastronomic experience on the water.
Before venturing into the world of yachting, Mathieu held key roles in the restaurant industry. From 2013 to 2019, he was the manager of a restaurant. He then worked as a head chef in a prestigious restaurant in Paris, refining his techniques and expanding his culinary range.
After this experience, he decided to embark on a unique journey as a private chef, working for three years with high-level athletes, providing tailored meals to suit their specific needs.
In 2024, Mathieu decided to fully immerse himself in his passion for both the sea and cooking, by becoming a chef aboard yachts. He now works with fresh, seasonal products, prioritizing local flavors and quality ingredients to create customized menus based on his clients' preferences and dietary needs. Mathieu offers a wide variety of cuisines, from refined Mediterranean dishes to more exotic flavors, as well as modern creations and reimagined classics.
Since then, he has worked as a Chef onboard S/Y ASTROLABE, S/Y REVE BLEU, and S/Y AMURI in both the Caribbean and the Mediterranean.
Whether for intimate dinners, group meals, or special events, he strives to create a warm and convivial atmosphere while ensuring high-quality dishes that will delight the guests’ palates. Mathieu adapts to all requests and requirements, whether it's specific dietary needs, vegetarian, gluten-free menus, or others. His commitment is to provide a tailor-made culinary experience that perfectly complements his clients' maritime adventures onboard SORANA !
French
STCW 95
Languages spoken: French, English, Italian, Russian
Veasna is 36 years old and grew up in France. She is a very dynamic & open-minded person. Thanks to her Cambodian heritage she travels a lot in South-East Asia.
She has always worked in restaurants and hotels, from Geneva to Paris, in prestigious establishments and quickly fell in love with this environment.
It has been a passion since she was very young, as her parents had two restaurants in Paris.
With over 10 years of experience, she decided to explore another field, the yachting world was the perfect fit. Veasna enjoys discovering different cultures, constantly ready to evolve & improve herself. She enjoys interacting with others and is a very easygoing person.
Her greatest qualities are adaptability, loyalty, self-confidence, and a friendly personality.
She is trustworthy, and reliable and will always go the extra mile. She firmly believes in one thing: "You have to dream before your dreams can come true".
Veasna is starting her 3rd year onboard SORANA and working alongside Captain Jean-Marc.
06 / Open Weeks
Cruising Grounds
Sample Itineraries
ST. MARTIN, ANGUILLA & ST. BARTS · 7 DAYS
St. Martin sailing itinerary with a St. Barts swing — Gustavia, Colombier Beach, Tintamarre, Anguilla, and Grand Case at golden hour. Crewed week, day by day.
ITALIAN RIVIERA & TUSCANY
Crewed 7-day Italian Riviera and Tuscany yacht charter itinerary — La Spezia, Portovenere, Palmaria, Elba, Giglio, and Argentario. The lower-density western-Italy week.
ST. VINCENT AND THE GRENADINES · 7 DAYS
A Grenadines sailing itinerary, day by day — Bequia, Mustique, Mayreau, the Tobago Cays, Union, Petit St. Vincent, Canouan. Trade-wind sailing, beach BBQs.
ITALY · 7 DAYS
A Sardinia itinerary that crosses to Corsica — Costa Smeralda, La Maddalena, the Strait of Bonifacio, the medieval citadel. Seven days from Olbia, ~100 nm.
ITALIAN RIVIERA & TUSCANY
Crewed 7-day one-way yacht charter from the Italian Riviera to Monaco — Portofino, San Remo, Menton, Cap Ferrat, Villefranche, and Port Hercule. The premium boutique-to-max-glamour crossover.
ITALY · 7 DAYS
A Corsica itinerary up the west coast from Ajaccio — the Sanguinaires, Calanques de Piana, UNESCO Scandola, Girolata, Calvi, Patrimonio. Seven crewed days.
ITALIAN RIVIERA & TUSCANY
Crewed 7-day Italian Riviera yacht charter itinerary — Genoa, Portofino, San Fruttuoso, Cinque Terre, Portovenere, and the Gulf of La Spezia. The classic Liguria week.
ITALY · 7 DAYS
A North Sardinia itinerary inside Italian waters — Tavolara MPA, Costa Smeralda, the Maddalena Archipelago. No strait crossing, seven days from Olbia, ~80 nm.
ITALY · 7 DAYS
A French Riviera itinerary, one-way Olbia to Monaco — Costa Smeralda, Bonifacio, Calvi, Saint-Tropez, Cannes, the Lerins, Cap Ferrat, Port Hercule.
Other crewed yachts cruising the same waters — comparable in size and style.
