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Motor yacht · Italy

CAMENA II | 1992

De Vries

8 guests
4 cabins
4 bathrooms
4 crew
1992 built
97ft (30m)

CAMENA II

CAMENA II · Italy

About CAMENA II

Best for: families with older children or groups of close friends, with couples seeking a proper motor yacht base a close second.

Built by De Vries in 1992 and measuring just under 30 metres, CAMENA II's full-beam master cabin is the standout. At a genuine 200 cm headroom throughout and 165 cm beds in both master and VIP, she offers a standard of sleeping space rarely found on a classic motor yacht of this size. The four-cabin layout accommodates eight guests across a master, a VIP, and two twin cabins, with dining options across three separate areas including the sun deck table for all eight.

The crew of four is well matched to the boat. Captain Calum Hare holds a commercially endorsed Yachtmaster Offshore and has run CAMENA II for over a year, which shows in the detail. Chef Leah Park focuses on Mediterranean cuisine and handles dietary requirements with care. For time in the water, the toys list covers two water scooters that double as SUP engines, two Nav Bow Plus units, and a towable couch, all launched from a 4x2 metre inflatable platform. Based in Olbia, she is well placed for Sardinia's north coast and the La Maddalena archipelago.

Specifications

8Guests

4Cabins

4Bathrooms

4Crew

97ftLength

1992Built

Water sports & toys

Inflatable swimming platform
4 x 2 Meters
2 Nav Bow plus
2 Water Scooter (double as engine for SUP)
1 x Towable couch

Onboard amenities

Entertainment

Starlink internet
Salon TV Netflix, Apple TV, Disney Plus

Connectivity

WI FI with ship to shore communication with phones in every cabin and Salon.

Accommodations

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

Guest policy

PetsYes

Meet the crew

Captain · UK/USACalum HareRead bio

ChefLeah ParkRead bio

StewardessAnja MarraRead bio

Deckhand / EngineerCallum OgilvieRead bio

Sample menu

A taste of the week aboard — every menu is tailored to your group before you sail.

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.

Gallery

Details

Yacht plan

Dive programme

Scuba onboardYacht offers Rendezvous Diving only

Certification-

CompressorNot Onboard

Tanks0

Regulators0

Wetsuits0

Weights0

Dive crew0

Night dives0

Dive lights0

Green initiatives

Guest reviews

“

Check out what our clients had to say:

24.08 -31.08 2025 Olbia - Olbia

“The Crew is amazing. The Captain is very relaxed and respectful towards the others when giving instructions during driving/mooring; delicious food, great Chef; very friendly stewardess with creative table setting and super friendly deckman.” - A.M.

Broker: Alex Hayten TJB YACHTS Mobile: +44 7821 639122 Email: ah@TJByachts.com.

Summer 2025 ReviewMay 2026

Estimate your charter

Choose your dates for an indicative all-in price (charter fee + VAT + APA).

Dates:Select below

May 2027

Number of Guests:8 guests

Low season rate: €38,000 per week

+VAT (approx. 22%) +APA (40%)

High season rate: €41,000 per week

+VAT (approx. 22%) +APA (40%)

Personal advice Vetted crew Replies within the hour

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Good to know

We want to make sure you are well prepared and informed for your trip. Here are a few things you might want to know before you set off.

An APA (Advanced Provisioning Allowance) is an amount paid to the yacht before your charter. It's a fund to cover expenses such as food & drink eaten on board, fuel and mooring fees. At the end of your charter, you’ll receive a detailed document showing how the APA was spent, and any remaining balance will be refunded to you. if in doubt about what is included, ask your HELM broker.

The Captain will let you know if you're about to overspend and discuss your next steps, which will generally be a bank transfer to top up the funds.

We recommend 10-15% of your charter fee, which will be split evenly among the crew (it's a nice touch to bring a blank envelope or a thank you card in advance).

We'll share your Captain's details with you a few weeks before your charter. We can set up a group chat with your group and the captain to discuss plans before you go.