Rates Per Week
Crew Profiles
Specifications
Accommodations
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| Rate Period | Terms | 2 Guests | 8 Guests |
|---|---|---|---|
| November to April | Plus Expenses | $48,000/week | |
| May & June | Plus Expenses | $43,000/week | $48,000 |
| July to October | Plus Expenses | $35,000/week |
Additional Rate Information
CREW GRATUITY: The prices do not include a tip for your crew. It’s customary to tip your crew at the end of the charter, the standard for good service is 10%-15% of the charter fee.
WEEKLY RATES – 2-8 guests with 30% APA
NOV – APRIL: $48 000
MAY – JUNE: $43 000
JULY to OCTOBER: $35 000
XMAS: $51 750
NEW YEAR: $57 600 (10 days minimum required)
For any departure from Martinique & Guadeloupe, 8.5% VAT will be charged.
Location Details
Summer Area: Caribbean Leewards, Caribbean Windwards
Winter Area: Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Location Details: In the SUMMER SORANA is based in MARTINIQUE and open to charter in the Grenadines. In the WINTER, the yacht is based in ST MARTIN
CAPTAIN: Jean Marc GUEVARRA
STCW 95
English speaking
Jean-Marc has been working for 8 years aboard the NEMO’s fleet.
He was captain for the VPM Company on these big catamarans (Nautitech 82) and was in charge most of the time of NEMO MARTINICA & NEMO GRENADINES.
He has acquired then a huge experience in crewed yacht charters in the Caribbean, from the BVI’s to Grenada, but also in French Polynesia.
Then he set sail on a Privilege 585 “GO FREE” and chartered the Mediterranean Sea from Croatia, Greece, Turkey to Italy, Sicily, Sardinia, Corsica & the Balearic Islands.
He crossed the Atlantic 12 times, the Pacific 1 time & made some nice journeys from Martinique to the Brazil & Europe.
Jean-Marc has settled his family in Martinique since more than 13 years. He did come “home”, close to the people he likes working aboard S/Y TIPUTA during 2 years in Caribbean and M/Y SORANA 67’ for 10 years
Working now onboard new SORANA? he really enjoys cruising and sharing his passion with his guests who appreciate his professionalism and his high sense of service on board.
More than a captain, a great trustful man!
CHEF: Laurent LE NAY
STCW 95
English speaking – basic Spanish & Italian
Growing-up in Brittany with parents involved in the restaurant business, he has enjoyed from a very young age seeing the conviviality and happiness that food could bring to people.
He has an extensive experience in high-end gastronomic restaurants in France and in Luxemburg:
“L’Embellie” (2 forks in Michelin guide & winner of the Charles Monselet Award), «Le Bouchon»,”Le Rive Droite”, “La casa Rossa” (Italian cooking), “Côté Mer”, “Hôtel Bristol” of Reims, “L’Arpège” (2 forks in Michelin guide), “Le Clairefontaine” (1 star in Michelin guide), “La Lorraine”.
Since 2002 he also enjoyed his passion for the sea working as head chef on board a three masts named Bel Espoir & Rara (40 people on board) also onboard the M/Y Princess 67 SORANA, onboard the S/Y Catamaran VPLP 74’MAITA’Ï, also on board S/Y LADY ALLIAURA 75′
Very versatile in his cooking skills, he is always thriving to cater to the guests’ preference and recreate that atmosphere.
Laurent loves to use local produces. Some of his specialties include raw fish starter, Tahitian-style fish or Sushi and oriental dishes alike.
Full of energy, charming and with a great passion for his work, Laurent is very appreciated by his guests as a great Chef.
STEWARDESS: Veasnea CHEA
French
STCW 95
Languages spoken: English, Italian, Russian
Veasnea has 32 years old and is originally from Cambodia.
She feels lucky that her father lives in Cambodia and that she travels a lot in South-East Asia.
She has always worked in restaurants and hotels. It has been a passion since she was very young, as her parents had two restaurants in Paris.
She very quickly fell in love with this environment and has always worked there, from Geneva to Paris, in some very fine establishments.
With over 10 years’ experience behind her, she wanted to move into another field, like yachting.
She is an open-minded person, ready to evolve and improve constantly. She sees herself as a human being and enjoy interacting with and learning from different cultures.
Her greatest qualities are adaptability, loyalty, self-confidence and her friendly personality.
She maintainsan active lifestyle by exercising in her spare time.
She is trustworthy, reliable and will always go the extra mile. She firmly believes in one thing: “You have to dream before you can dream”.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Jean Marc GUEVARRA | FRENCH | 0 | French, English & basic Italian & Spanish |
| Crew | Laurent LE NAY | FRENCH |
CAPTAIN
Jean Marc GUEVARRA
CHEF
Laurent LE NAY
STEWARDESS
Veasnea CHEA
Accomodation
Amenities
Electronics
General
Leisure
Other Specs
1 SUP
1 kayak 2 seats
1 wakeboard
1 kneeboard
1 SUBLUE GO sea scooter
Snorekling equipment for 8
SORANA II is accommodating 8 guests in 4 cabins as detailed:
1 MASTER cabin with double bed (175cm x 195cm)with ensuite.
Equipped with 40″ HD LED TV linked toHarman Kardon 5.1 Blu-ray system with Bluetooth connectivity & KEF speakers
FORWARD – 1 VIP cabin with double bed (165cm x 195cm) with ensuite
Equipped with 32″ HD LED TV linked to Harman Kardon 2.1 Blu-ray system with Bluetooth connectivity & KEF speakers
STARBOARD – 1 GUEST cabin with double bed (165 cm x 195cm) with ensuite
Equipped with 28″ LED TV with Fusion MS-AV750 Radio/DVD/MP3 player with Bluetooth
PORT – 1 TWIN cabin (75cm x 195cm) converted onto double with ensuite
Equipped with 22″ LED TV with a Fusion MS-AV750 Radio/DVD/MP3 player with Bluetooth facility
All cabins have also private A/C control, plugs and hair dryer – Ceiling height: 2m
Separate crew quarter
SALON: ceiling height: 2,05 m
SORANA II
Sample menu by Laurent Lenay
EACH DAY
Continental breakfast or English breakfast, it s your choiceHomemade bread and French baguette –
Platter of fresh fruits
if you want…choice of French cheeses or cheeses of the world
DAY 1
LUNCH
Tuna fish in Tahitian-style, with salad
Veal ribs, cream of garlic, fried mushrooms, tagliatelli
Salad of fresh fruits
DINNER
Candied vegetables (eggplant, courgettes and red, green, yellow peppers) with salad
Filet of local fish (“coryphene daurade”) fried with curry, savage rice, vegetables, and virgin sauce
Choice of sorbets and ice cream
DAY 2
LUNCH
Rose window of melon and watermelon with raw ham and salad
Filet mignon of pork, honey sauce and sesame, Chinese noodle and vegetables
Chocolate mousse
DINNER
“Andalusian gaspacho” (typical recipe of Andalusia in the south of Spain)
Saltimbocca of chicken in a Roman-style, Quenelle of fresh spinach with cream and garlic
Pear cooked in red wine with his juice, vanilla ice cream
DAY 3
LUNCH
Muslin of avocado, fried shrimps, slice of red peppers, balsamic sauce
Rib steak of beef, merchant of wine , candied shallot, puree of potatoes with olives
Omelet of orange jam, with an little fresh salad of citrus fruits
DINNER
Carpaccio of fish, lemon sauce and basil, salad and gressini
Lamb ribs, herbs sauce, mini Ratatouille
Apple pie, ice cream
DAY 4
LUNCH
Tomato mozzarella salad, pesto sauce
Stew of tuna fish, fine vegetables in its aioli sauce
Yarrow of red fruit, red juice, mango sorbets
DINNER
Green soup, and garlic bread
Fried Medallions of Spiny lobster, mushrooms and asparagus
Crepes Suzette( orange caramel and butter), ice cream
DAY 5
LUNCH
Scramble eggs with slice of smoked salmon and salad
Boneless chop of veal “alla Milanaise”, tomato sauce, slices of lemon, and green spaghetti
Fried ananas and spices, sorbet
DINNER
Choice of bloodpuddings( pork, lambi, fish),vegetables, salad
Yassa-style Chicken (African recipe with honey, lemon, onions, and parsley), basmati rice, broccolis
“Pain perdu” caramel sauce, vanilla ice cream
DAY 6
LUNCH
Hot goat cheese salad
Fried shrimps, endives cooked in the orange juice with coriander
Coffee mousse
DINNER
Fish soup, cheese and garlic bread
Duck breast with its spices, burned portion of potatoes
Melting chocolate cake, English cream
DAY 7
LUNCH
Timbal of crab salad
Boneless chop of veal marsala , burned portion of courgettes
Grand mother’s coco rice pudding, with red fruits sauce
DINNER
Toasts of bruschetta, salad
Curlpaper of fish, stick of vegetables, curry potatoes
Skewer of fresh fruits, sorbet
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