FIDELIS

Perini Navi's newest 56m launched July 2011, Fidelis is stylish and comfortable.
"This yacht has especially ample areas for enjoying life on deck with two cockpits, one fore, one aft, which allow owners and guests to enjoy generously comfortable outdoor spaces.
The fore cockpit is arranged around the main mast and has two "L" shaped couches that can seat up to twelve and two removable tables. This area also has a waxed canvas awning for protection from the sun and built-in lighting for evening enjoyment.

The aft cockpit has a well-protected dining area with a table for twelve and a lounging area with three couches, two armchairs and a coffee table. There is also a guest head and a semi-circular staircase, protected and embellished by a custom-built glass wall, that leads up to the flying
bridge.

The Flybridge aboard Fidelis has a wide sunning and lounging area aft with two central seats from which to enjoy the view, a dining area and the steering stations with sail and engine controls. Awnings are available to provide full shade of the flybridge if preferred.
Clarins sunscreen products are provided.

Fidelis' interiors were designed in-house by Perini Navi's architects and have a contemporary, refined style with simple, clean lines combined with the use of materials such as stained walnut, wenge, parchment, maple, teak, steel, marble and leather.

The main saloon, designed as a light-filled open space, is divided into two areas by an unusual central element that houses both the steel and wenge staircase that leads to the lower deck and two elegant sliding glass doors that separate the living and dining areas.

Fidelis' lower deck has a large, full-beam master stateroom with a Queen bed at the center, an office starboard and a sitting area to port. The four guest cabins all have queen-sized beds and two of these also have retractable pullman berths and wide couches that can become beds."
Moulton Brown bath products are provided onboard.

AMENITIES

DECK & SYSTEMS

DIVING

FIDELIS Crew Profile

Captain Guy Fraser

Guy is from Vancouver, B.C. Canada where he developed a keen passion for sailing, water sports, mountain activities, alpine and Nordic skiing, hang gliding, triathlons and cycling. Over the past 25 years. Guy has worked, sailed and lived exclusively on 7 generations of Perini Navi yachts ranging from the 25 to 38, 43, 47 ,50, 56 and 64 meter series. Extensive cruising in Western and Eastern Med. including a memorable voyage to Lybia. Logged many miles sailing the Yucatan, Cozomel, Cuba, Florida, Georgia, Bahamas, Virgins, Windward, Leeward islands to Trinidad and Togabo. Languages English, Italian and Spanish.

Tristan Hooper, 29, First officer

MCA Master 3000

Advanced Diver

Tristan spent his childhood on an ostrich farm in the Garden Route region of South Africa. In 2000 at the age of 17 he decided to join a delivery on a 50ft catamaran from South Africa to the Caribbean. He has since worked on numerous large sailing yachts and a motor yacht, completed 10 Atlantic Ocean crossings and two Suez Canal transits.

Prior to joining Fidelis, Tristan has been the captain of a 34m sloop. Fidelis is his 3rd Perini Navi.

He has been a keen surfer, dinghy sailor, diver and fisherman since a young age and takes a lot of interest in various kinds of board sports, whether it be on the water, land or in the snow.

Lanty Chafer, 22, Bosun

STCW 95 and RYA Yachtmaster Offshore

Lanty started sailing from a young age and has been involved with boats ever since. After traveling on and off for two years he decided on a career in yachting.

With a love for adventure and travel he?s looking to go far in the industry and make the most of his opportunities.

He?s keen to try any sports but mostly enjoys playing rugby, cricket, golf and football, with a new interest in mountain biking and anything else that may come along.

Pete Jamieson, 28, Deckhand

STCW95

Advanced Diver

Pete grew up in regional Western Australia and later moved to Perth to study at university, graduating in 2001 as a Hydrographic Surveyor. Since then has been mixing work and travel at home and abroad.

This will be his first season on-board a superyacht, aspiring to establish a career in yachting over the years to come. He enjoys the outdoors and has been involved in recreational boating, fishing and diving for several years. Whether it be land, snow or waves Pete is at home.

David Dixon, 35, Chief Engineer

MCA Y3 Engineer

Advanced Diver

Dave is from the Waikato region of New Zealand.

After serving an apprenticeship in automotive engineering and studying as an electrical service technician, he moved to the yachting industry in 1999. Having served on several large sailing yachts such as Salperton (Drumbeat), Perseus, Is a Rose and Timoneer, he then moved to M.Y Ilona where he served for 5 years. Dave returned to work again with Captain Fraser in 2010 on the build of Fidelis at Perini Navi.

In his spare time he often heads for the hills and enjoys the history of Europe.

Dave Battersby, 23, Second Engineer

STCW95

Advanced Diver

Dave grew up on an apple and boysenberry orchard in the Nelson Bays region of New Zealand, and later moved to Christchurch to study Mechanical Engineering at University. After graduating, Dave travelled to Europe in pursuit of a career in Maritime Engineering.

Dave enjoys spending his spare time in the outdoors, his favourite sports being Mountain Biking, Snowboarding, Slalom Water-Skiing, and Diving.

Zoe Stenger, Chief Stewardess

STCW 95

Dive Master

Apart from gaining a few years of industry experience on some of the world?s most beautiful yachts, her time on the water has helped feed her genuine passion for travel and all things marine. Slightly unusual for a Brit this might be but she has been fortunate enough to explore the South Pacific and many other stunning parts of the world?including Genoa! Often found raising her heart rate, whether it be running along a beach, playing in the mountains, horse riding, diving with sharks or at a 70?s funk disco night in London!

Emma Bates, 27, Stewardess

STCW 95

Discovery Diver

Emma grew up in Taupo, New Zealand. After completing a degree in Hotel Management she worked at the Westin hotel in Melbourne. She then moved to Air New Zealand where she spent 3 years as a flight attendant in both short and long haul routes.

Her interest in food and all things tasty then lead her to complete a diploma in culinary arts.

In her spare time, Emma can normally be seen pointing a camera or tasting some of the local offerings.

Lucy Rees, 27, Stewardess

STCW95

Advanced Diver

Lucy joined the yachting industry after finding her love on the sea as a sailing and windsurfing instructor. Having previously worked as a function Supervisor and within an Adventure Travel Company it was time to see more of the world which lead her to leave her home in Surrey, England in 2009.

Always ready for a challenge, Lucy loves to try all new watersports along with cycling and walking on dry land when the opportunity arises.

Rene Vogel, Chef

STCW 95

Rene grew up in Cape Town, South Africa. His family emigrated from Austria 35 years ago. Rene obtained his Grande Diploma in Cordon Bleu cookery in 97 and has been travelling around the world as a chef. He has been working in Michelin Star establishments, luxury hotels, resorts and as a private chef.

His style of cooking is influenced by classic French, Créole, Mediterranean, Asian and Austrian cuisine.

Rene has been working for the owner of the sailing yacht Salperton as his private chef for the last four years and has done seasons in the Med, Caribbean and Pacific Islands on the yacht and has been land based in Verbier and Spain.

FIDELIS Specifications

FIDELIS Menu

SY Fidelis Sample Menu by Chef Rene Vogel

LUNCH

Starters

Ragout with prawns, calamari and chilli served in a fresh tomato pulp with toasted onion pesto bread

Or

Chilled carrot, cumin and ginger soup with coconut foam

Main

Green herb creole marinated chicken salad with roasted aubergine and feta

Or

Lemon and basil linguine with flash-fried scallops with vanilla froth

Dessert

Poached nectarine served in its own juices with homemade yoghurt sorbet and honeyed pecan nut brittle

Or

Apple fritters with morello cherry sauce, spiced tuille and beer and honey sorbet

SY Fidelis Sample Menu by Chef Rene Vogel

DINNER

Amuse bouche

Starters

Beef tataki with coriander ponzu and daikon radish salad splashed with hot sesame oil

Or

Braised octopus and langoustine carpaccio with a south Indian coconut curry viniagrette served with roasted pepper and sprout salad

Mains

Seared tuna with artichoke and bok choy fricasee served in a Japanese prawn broth with sticky rice ball

Or

Chilli larded lamb rack with salsa mechouia and chick pea fritters

Dessert

Crispy mango samosas with poached pineapple and saffron carpaccio and coconut sorbet

Or

Ginger marinated fruit with meringue served on chocolate biscuit and toffee sauce

Friandise

SY Fidelis Sample Menu by Chef Rene Vogel

LUNCH

Starters

Sliced raw Mahi-mahi with lemon, olive oil, green herb salsa and red onion and fennel salad

Or

Crumbled mature goats cheese with artichokes, peas, roasted bella tomato and sweet herb vinaigrette

Main

Grilled swordfish with melon, rocket and raspberry sauce vierge

Or

Parma ham, smoked mozzarella and wild spinach spring rolls with Gewurztraminer cream froth

Desserts

Thinly sliced pineapple brushed with mint pesto and white wine pear sorbet

Or

Bruleed lemon tart with vanilla pod ice-cream

DINNER

Amuse Bouche

Starters

Crispy roasted quail supremes served on white truffle gratinated asparagus

Or

Tempura monkfish served on Asian style coleslaw salad with wasabi soy emulsion

Main

Cepe and champagne risotto with a fricassee of gambas, tatsoi and peas served with a light herb and lemon broth

Or

Pan seared John Dory served with potato gnocchi and a caper, tomato buerre noissette with braised celery and broad beans

Dessert

A trio of desserts consisting of chocolate ?hot pot, raspberry crème brulee and an ?iced? fruit salad

Friandise

FIDELIS Testimonials