CAP II Yacht Charter Monohull
CAP II Yacht Charter - Ritzy Charters 
CAP II Yacht Charter - Main Salon 
CAP II Yacht Charter - Formal Dining 
CAP II Yacht Charter - Comfortable cockpit 
CAP II Yacht Charter - Headturner in every anchorage 
CAP II Yacht Charter - Forward Starboard Guest Cabin 
CAP II Yacht Charter - Two Forward Cabins can also become one large Master 
CAP II Yacht Charter - Forward Port Guest Cabin 
CAP II Yacht Charter - Guest Bath 
CAP II Yacht Charter - Stern & Swim Step 
CAP II Yacht Charter - Wood top deck 
CAP II Yacht Charter - Spinaker Sailing 
CAP II Yacht Charter - Under full sail 
CAP II Yacht Charter - Cap II details 
CAP II Yacht Charter - Service Area 
CAP II Yacht Charter - Cruising on Cap II 
CAP II Yacht Charter - Relaxing in calm waters 
CAP II Yacht Charter - Aerial View 
CAP II Yacht Charter - Join us as we sail away to Paradise CAP II Yacht Charter Monohull
Accommodations
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".
Layout
Ammenities
Technical Details
Wifi: Available hot spots can be accessed via connection through our Bullet 2 long range wifi antenna
Charter Types
Video
Crew Profile
Keith and Dina Capt and Mate
Keith Chipping Captain
Diego Cerasi Chef (freelance)
Keith Chipping Captain
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.
Water Entertainment
Towable - inflatable ring suitable for one adult or two children.
Board games: Chess, Backgammon, various dice and card games.
Inflatable ‘air-chairs’.
Scuba Diving
Onboard Entertainment
Each cabin has both European 220 and US 110 sockets for use of chargers, phones, lap tops etc.
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.
Rates
| 2 Pax | 3 Pax | 4 Pax | 5 Pax | 6 Pax | |
| Winter 2018 to 2019 | $18,500 | $19,500 | $20,500 | $21,500 | $22,500 |
| Summer 2019 | $18,500 | $19,500 | $20,500 | $21,500 | $22,500 |
| Winter 2019 to 2020 | $18,500 | $19,500 | $20,500 | $21,500 | $22,500 |
| Summer 2020 | $18,500 | $19,500 | $20,500 | $21,500 | $22,500 |
| Winter 2020 to 2021 | $18,500 | $19,500 | $20,500 | $21,500 | $22,500 |
Rate Terms:
The inclusions and exclusion are not standard across different yachts. In order to get a detailed proposal with pricing, availability and a list of inclusions and exclusions, please contact us.
All Inclusive.Cruising Permit: Paid by Boat. Licenses: Paid by Boat
Usually Includes: Breakfasts, Lunches, and Dinners. Water,
Beverages, Ship's Bar (alcoholic beverages) and Snacks. Fuel for
Boat and Dinghy. Onboard Equipment. Captain and Chef Services.
Not included:
Airport Transfers. Onshore excursions. Crew Gratuity.
Important:
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
Calendar
We do our best effort to maintain all the information on the website up to date, including the rates and calendar. Please note, in some destinations certain dates may have premium rates than the ones shown on this brochure. For example, Christmas and New Years in the Caribbean or July and August in the Mediterranean. However, to get a final rate and confirmed availability, please contact us.
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