CAMENA II
Full beam master
All cabin heights 200 Cm from floor to overhead
Master bed measurements: 165 x 193 x 13 cm
VIP bed measurements: 165 x 193 x 13 cm
Port and stbd twins: 90 x 200 x 13 cm
8 Guests fit comfortably around the main deck aft table
6 guests and 1 child fit comfortably around the main salon table
8 guests fit comfortably around the sun deck table
All new bed Linen in 2025
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2 x 400 HP Cummins (2018) Generators: 1 x 50 kW Onan generator in sound Octomarine water maker 200 LPH shield box, 1 x 18 kW Fischer Panda PMG 123 (2018) Stabilizers: Naiad 360 Zero-Speed (2018) | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 10 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 6.40 Metres |
| Draft: | 1.80 Metres |
| Pax: | 8 |
| Refit: | 2024 |
| YearBuilt: | 1992 |
| Builder: | De Vries |
| Engines: | Engines: 2 x 400 HP Cummins (2018) Generators: 1 x 50 kW Onan generator in sound Octomarine water maker 200 LPH shield box, 1 x 18 kW Fischer Panda PMG 123 (2018) Stabilizers: Naiad 360 Zero-Speed (2018) |
| Flag: | Malta |
| SatTv: | Yes |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WI FI with ship to shore communication with phones in every cabin and Salon. |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | Octomarin |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | - |
| Minimum Age: | No minimum |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Octomarin |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | Zodiac 420 40 Hp |
| Water Skis Adult: | 1 |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Kneeboard: | 1 |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Calum, 27, is a U.S.-born, Scotland-raised yacht Captain with over 4 years of experience across vessels ranging from 23m to 78m. Having served as Captain of M/Y CAMENA II for over a year, he has developed strong leadership, operational, and guest management skills within both private and charter environments.
With a background in civil engineering and a strong passion for the maritime industry, Calum is recognised for his professionalism, work ethic, and attention to detail. He holds a commercially endorsed Yachtmaster Offshore along with other industry qualifications, and is highly competent in boat handling, mooring operations, tender driving, and water sports activities.
Committed to maintaining high standards onboard, he focuses on delivering a safe, efficient, and seamless experience for both owners and guests. Outside of work, Calum enjoys diving, weightlifting, hiking, and photography.
Chef: Leah Park
Leah Park is a passionate young British yacht chef with strong superyacht experience aboard private yachts up to 50m. Skilled in Mediterranean cuisine, vegetarian dishes, and food intolerances, she combines creativity, dedication, and elegance in every menu. Leah’s enthusiasm for hospitality and continuous culinary training ensure memorable dining experiences at sea.
Stewardess: Anja Marra
Anja Marra is a 20-year-old stewardess from South Africa with experience onboard a busy 70m charter yacht. Passionate about travel, culture, and wellness, she enjoys learning about the history and traditions of the destinations she visits while creating memorable guest experiences onboard. With a warm and positive personality, she brings strong attention to detail, professionalism, and a calm presence to the interior team. In her free time, Anja enjoys staying active through fitness and yoga, spending time by the ocean, photography, and caring for animals.
Deckhand / Engineer: Callum Ogilvie
Callum Ogilvie, 23-year-old South African with a mechanical background and currently Deck Engineer aboard Camena II.
Last year, he sailed from Zanzibar to Amsterdam via the Cape of Good Hope, covering 10,000+ nautical miles across open oceans.
In his free time, he enjoys water sports and spending as much time on the ocean as possible.
Starters
Octopus salad with potatoes and olives / Insalata di polpo con patate e olive.
Anchovies in panko breadcrumbs / Alici in crosta di pane panko.
Lime and mint calamari / Calamari lime e menta.
Swordfish caponata / Caponata di pesce spada.
Octopus salad with celery, carrots, and Smith apples / Insalata di polpo con sedano, carote e mela smith.
Anchovy parmigiana / Parmigiana di alici.
Shrimp in pink sauce and diced pineapple / Gamberi in salsa rosa e dadolata di ananas.
Champignon mushroom flan with pecorino fondue / Flan di funghi champignon con fonduta di pecorino.
Couscous with caponata / Cous cous con caponata. Legume soup (lentils or chickpeas) / Zuppetta di legumi (lenticchie o ceci).
Pumpkin pie with ricotta heart / Torti
First Plates
Penne with swordfish, sun-dried tomatoes and mint / Penne con spada, pomodoro secco e menta.
Trofie with zucchini, calamari, and zucchini / Trofie con zucchine, calamari e zucchine.
Penne with meat sauce and fresh ricotta / Penne al ragù di carne e ricotta fresca. Spaghetti with pumpkin cream and guanciale / Spaghetti con crema di zucca e guanciale.
Trofie with basil pesto / Trofie con pesto di basilico. Trofie with zucchini cream and salted ricotta / Trofie con crema di zucchine ricotta salata
Spaghetti with sardines, pine nuts, raisins, and toasted breadcrumbs / Spaghetti con sarde, pinoli, uvetta e mollica tostata.
Trofie with octopus ragout / Trofie al ragù di polpo. Spaghetti with clams and pistachio pesto / Spaghetti con vongole e pesto di pistacchio.
Penne with swordfish, eggplant, and tomato / Penne con pesce spada, melanzane e pomodoro.
Main Course
Sea bass fillet with herbs / Filetto di branzino alle erbette. Sea bass fillet pizzaiola style / Filetto di branzino alla pizzaiola.
Calamari stewed in tomato / Calamari affogati al pomodoro. Salmon steak in sesame crust / Trancio di salmone in crosta di sesame.
Grilled calamari curls / Riccioli di calamari grigliati. Swordfish cutlet / Cotoletta di pesce spada. Baked whole sea bream / Orata (intera) cotta al forno.
Hunter's style chicken roll / Rotolino di pollo alla cacciatora. Veal involtini stuffed with bread, raisins, pine nuts, and Ragusano provola cheese / Involtino di vitello farcito con pane, uvetta, pinoli e provola Ragusana.
Veal chop in pistachio crust / Costata di vitello in crosta di pistacchi.
Desserts
Vanilla panna cotta with cocoa crumble / Panna cotta alla vaniglia con crumble al cacao.
Tiramisu / Tiramisù. Crème brûlée / Cremè brulèe.
Lemon mousse / Mousse al limone. Fruit salad / Macedonia di frutta.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 6.40 Metres
- : 1.80 Metres
- : 8
- : 2024
- : 1992
- : De Vries
- : 10
- : 12
- : Engines: 2 x 400 HP Cummins (2018) Generators: 1 x 50 kW Onan generator in sound Octomarine water maker 200 LPH shield box, 1 x 18 kW Fischer Panda PMG 123 (2018) Stabilizers: Naiad 360 Zero-Speed (2018)
- : Yacht offers Rendezvous Diving only
- : Calum Hare
- : Malta
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 4 |
| Wash Basins: | 4 |
| Heads: | 4 |
| Electric Heads: | 4 |
| Engine Details | |
|---|---|
| Engines: 2 x 400 HP Cummins (2018) Generators: 1 x 50 kW Onan generator in sound Octomarine water maker 200 LPH shield box, 1 x 18 kW Fischer Panda PMG 123 (2018) Stabilizers: Naiad 360 Zero-Speed (2018) | |
| Fuel Consumption: | 100 |
| Cruising Speed: | 10 |
| Max Speed: | 12US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2024 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | - |
| Summer Area: | W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | Yes |
| Sat Tv: | WI FI with ship to shore communication with phones in every cabin and Salon. |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | Yes |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | Yes |
| Deck Shower: | - |
| Bimini: | Yes |
| Water Maker: | Octomarin |
| Special Diets: | Inq |
| Kosher: | No |
| BBQ: | - |
| # Dine In: | Yes |
| Minimum Age: | No minimum |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | Octomarin |
| Water Cap: | 200 LPH |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | No |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | No |
| Pets Aboard: | Yes |
| Pet Type: | Depends on size |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | - |
| Dinghy hp: | Zodiac 420 40 Hp |
| Dinghy # pax: | 6 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | - |
| Jet Skis: | - |
| Wave Runners: | - |
| Kneeboard: | 1 |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | Yes |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Yes |
| Boarding Ladder (Loc/Type): | Yes |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Calum, 27, is a U.S.-born, Scotland-raised yacht Captain with over 4 years of experience across vessels ranging from 23m to 78m. Having served as Captain of M/Y CAMENA II for over a year, he has developed strong leadership, operational, and guest management skills within both private and charter environments.
With a background in civil engineering and a strong passion for the maritime industry, Calum is recognised for his professionalism, work ethic, and attention to detail. He holds a commercially endorsed Yachtmaster Offshore along with other industry qualifications, and is highly competent in boat handling, mooring operations, tender driving, and water sports activities.
Committed to maintaining high standards onboard, he focuses on delivering a safe, efficient, and seamless experience for both owners and guests. Outside of work, Calum enjoys diving, weightlifting, hiking, and photography.
Chef: Leah Park
Leah Park is a passionate young British yacht chef with strong superyacht experience aboard private yachts up to 50m. Skilled in Mediterranean cuisine, vegetarian dishes, and food intolerances, she combines creativity, dedication, and elegance in every menu. Leah’s enthusiasm for hospitality and continuous culinary training ensure memorable dining experiences at sea.
Stewardess: Anja Marra
Anja Marra is a 20-year-old stewardess from South Africa with experience onboard a busy 70m charter yacht. Passionate about travel, culture, and wellness, she enjoys learning about the history and traditions of the destinations she visits while creating memorable guest experiences onboard. With a warm and positive personality, she brings strong attention to detail, professionalism, and a calm presence to the interior team. In her free time, Anja enjoys staying active through fitness and yoga, spending time by the ocean, photography, and caring for animals.
Deckhand / Engineer: Callum Ogilvie
Callum Ogilvie, 23-year-old South African with a mechanical background and currently Deck Engineer aboard Camena II.
Last year, he sailed from Zanzibar to Amsterdam via the Cape of Good Hope, covering 10,000+ nautical miles across open oceans.
In his free time, he enjoys water sports and spending as much time on the ocean as possible.
Starters
Octopus salad with potatoes and olives / Insalata di polpo con patate e olive.
Anchovies in panko breadcrumbs / Alici in crosta di pane panko.
Lime and mint calamari / Calamari lime e menta.
Swordfish caponata / Caponata di pesce spada.
Octopus salad with celery, carrots, and Smith apples / Insalata di polpo con sedano, carote e mela smith.
Anchovy parmigiana / Parmigiana di alici.
Shrimp in pink sauce and diced pineapple / Gamberi in salsa rosa e dadolata di ananas.
Champignon mushroom flan with pecorino fondue / Flan di funghi champignon con fonduta di pecorino.
Couscous with caponata / Cous cous con caponata. Legume soup (lentils or chickpeas) / Zuppetta di legumi (lenticchie o ceci).
Pumpkin pie with ricotta heart / Torti
First Plates
Penne with swordfish, sun-dried tomatoes and mint / Penne con spada, pomodoro secco e menta.
Trofie with zucchini, calamari, and zucchini / Trofie con zucchine, calamari e zucchine.
Penne with meat sauce and fresh ricotta / Penne al ragù di carne e ricotta fresca. Spaghetti with pumpkin cream and guanciale / Spaghetti con crema di zucca e guanciale.
Trofie with basil pesto / Trofie con pesto di basilico. Trofie with zucchini cream and salted ricotta / Trofie con crema di zucchine ricotta salata
Spaghetti with sardines, pine nuts, raisins, and toasted breadcrumbs / Spaghetti con sarde, pinoli, uvetta e mollica tostata.
Trofie with octopus ragout / Trofie al ragù di polpo. Spaghetti with clams and pistachio pesto / Spaghetti con vongole e pesto di pistacchio.
Penne with swordfish, eggplant, and tomato / Penne con pesce spada, melanzane e pomodoro.
Main Course
Sea bass fillet with herbs / Filetto di branzino alle erbette. Sea bass fillet pizzaiola style / Filetto di branzino alla pizzaiola.
Calamari stewed in tomato / Calamari affogati al pomodoro. Salmon steak in sesame crust / Trancio di salmone in crosta di sesame.
Grilled calamari curls / Riccioli di calamari grigliati. Swordfish cutlet / Cotoletta di pesce spada. Baked whole sea bream / Orata (intera) cotta al forno.
Hunter's style chicken roll / Rotolino di pollo alla cacciatora. Veal involtini stuffed with bread, raisins, pine nuts, and Ragusano provola cheese / Involtino di vitello farcito con pane, uvetta, pinoli e provola Ragusana.
Veal chop in pistachio crust / Costata di vitello in crosta di pistacchi.
Desserts
Vanilla panna cotta with cocoa crumble / Panna cotta alla vaniglia con crumble al cacao.
Tiramisu / Tiramisù. Crème brûlée / Cremè brulèe.
Lemon mousse / Mousse al limone. Fruit salad / Macedonia di frutta.
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
