Your Yachting Holiday starts here...

Interested in Chartering This Yacht?

  • Vessel Info
    Year Built:
    Cayman Islands
    Perini Navi
    Perini Navi
    Captain Peter Simmonds, Chef & 3 crew
  • Dimensions, Speed, & Specifications
    124 ft (38 m)
    Max Speed:
    11 kts (20 kph)
    Cruise Speed:
    10 kts (18 kph)
    MAN D2876 LE 402
    27 ft (8.4 m)
    Min. Draft:
    18 ft 1 in (5.5 m)
    Max. Draft:
    18 ft 1 in (5.5 m)
  • Accommodations

    Sleeps 6 in 3 Cabins

  • Ammenities
    Wi-Fi, 16ft / 4.90m 120hp Castoldi Jet, 12ft / 3.80m 25hp Zodiac, Banana boat - towable, Board games, Free weights, Paddleboards multiple, Tube - towable, Exercise equipment, Fishing gear - light, Special diets, Sun loungers, Swim platform, Water maker
  • Diving
    Not Insured
  • Crew Profile
    Captain: Peter Simmonds

    Pete was raised in Australia where he has been sailing since he was 13 years old, racing hobie cats and J24s. He began his yachting career on Classic boats in the Med and Caribbean. He chartered and raced on both sides of the Atlantic until settling in Antigua where he owned a rigging business while raising his children. Pete also ran the Antigua Yacht Club Marina. When it was time to go back to sea, Pete sailed on SY Rapture the Southern Wind 100 doing owner trips and charters in New England as well as the Caribbean and Saudade, a Wally 148 participating in Superyacht Regattas in the Med and Caribbean.

    Pete has over 100,000 miles at sea and over 25 years of racing, cruising, chartering under his belt and looks forward to everyday on the water. His other interests include technology, driving, motorcycles, all sports and everything water. His motto is “Live in the day, everything is going to be great !!” Pete enjoys life coaching, keeping his crew motivated and his guests happy.

    Chef: Sheree Murray

    THE 17TH ANNUAL CHEFS CULINARY CONTEST 2016 Antigua Charter Yacht Show

    This year's winner in Category Yachts up to 126ft:

    1st place P2 - Sheree Murray

    Sheree is a culinary trained chef with over five years’ experience in the super yacht industry. She is extremely versatile and her culinary skills include Gluten free, Lactose free, Paleo, Vegetarian, Italian, Classic French, Asian, Modern Australian cuisine, Sushi, Clean Eating, Vegan, American, and Mediterranean. Sheree has completed 2 races and 2 Transatlantic crossings aboard P2. Previously, Sheree cooked aboard 30m SY Azzura, 33m SY Keewaydin, and 50m SY Zefira.

    Engineer: Paul Miller

    Paul has ten times the personality of an average engineer. Extremely personable and happy to assist. Paul is a gem. Impeccably maintaining the vessel, while providing an extra hand wherever needed. Paul is a traditional English chap, he likes all things to do with motors and engines. Paul admittedly loves fixing things and all things shiney! Taking pride in his position, Paul maintains excellence in P2’s engine room and on deck. Paul has been with working with P2 since 2011. Paul also maintains his owns small sailboat showing his true love for the sea.

  • Menu


    DAY 1     

    BREAKFAST         Walnut infused waffles topped with fresh bananas and raspberries finished with maple syrup

    LUNCH               Lobster cobb salad with pinenuts, avocado, bacon, egg and Boston lettuce finished with a dill aioli

    ENTRÉE              Grilled haloumi on a cherry tomato and chorizo salsa finished with a balsamic reduction

    MAIN                 Potato crusted grouper on chargrilled eggplant, capsicum and zucchini finished with a tomato coulis

    DESSERT             Vanilla panna cotta with a strawberry compote and toasted coconut


    DAY 2

    BREAKFAST         Smashed avocado on fresh sourdough with arugula, pomegranate and goats cheese

    LUNCH               Fresh gnocchi on a creamy mushroom and thyme ragout finished with shaved parmesan and fried sage

    ENTRÉE              Tempura prawns served with a crispy Asian salad and a wasabi aioli

    MAIN                 Pan seared duck breast on ale puy lentil ragout finished with a raspberry and port jus

    DESSERT             Mini chocolate fondant with homemade vanilla bean ice-cream and macerated berries


    DAY 3

    BREAKFAST         Home made vanilla pancakes topped with fresh berries and Canadian maple syrup

    LUNCH               Tuna and salmon sashimi with a mixture of various nigari rolls and steamed edamame

    ENTRÉE              A mix of exotic mushrooms on grilled brioche finished with a madeira reduction

    MAIN                 Eye fillet steak on fondant potatoes with steamed asparagus finished with a red wine jus and a hollandaise sauce

    DESSERT             Mini strawberry compote with a basil cream and toasted almonds


    DAY 4

    BREAKFAST         Smoked salmon, cream cheese, red onion and caper bagels

    LUNCH               Seared eye filet on a chargrilled baby leek, red pepper and watercress salad finished with an olive tapenade

    ENTRÉE              Sesame crusted ahi tuna seared and thinly sliced on a seaweed salad

    MAIN                 Pan seared Spanish mackerel on a roasted kifler, Spanish onion and spinach salad finished with a tomato coulis

    DESSERT             Saffron and white chocolate brulee with a mixed berry coulis


    DAY 5

    BREAKFAST         Organic poached eggs served on portabella mushrooms, sautéed spinach, crispy bacon and a hollandaise sauce

    LUNCH               Grilled chicken breast on a zucchini noodle salad finished with an avocado pesto

    ENTRÉE              Crab cakes on a green salad with a mustard and celery remoulade

    MAIN                 Rosemary and garlic crusted lamb rack on a sweet potato rosti with a rocket salad finished with a salsa verde

    DESSERT             Caramelized pear tart tartin with candied walnuts and a vanilla bean anglaise


    DAY 6

    BREAKFAST         Fresh tropical fruit platter withvarious baked pastries and Danishes

    LUNCH               Beef and haloumi skewers on aroasted Mediterranean vegetable salad with a basil aioli

    ENTRÉE              Chicken and prawn rice paperrolls with a chilli and ginger infused sweet soy sauce

    MAIN                 Crispy skinned salmon filletatop of Mediterranean vegetables finished with an artichoke salsa

    DESSERT             Caribbean nutmeg brandy snap filled with a rum and pineapple foam with atropical fruit compote


    DAY 7              

    BREAKFAST         Potato rosti with a poached egg,rocket salad sautéed mushrooms and bacon finished with a hollandaise sauce

    LUNCH               Coconut and macadamia crusted mahi mahi on a green papaya salad with a mango, chilli and lime dressing

    ENTRÉE              Foie gras with a fresh fig and mache salad finished with a balsamic glaze

    MAIN                 Lobster ravioli finished with a lemon caper beurre blanc and asparagus tips

    DESSERT             Chocolate sphere filled with a raspberry mousse



Interested in Chartering This Yacht?
Call Us Now: 954-524-7978