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Isabel's look sends you back to a time when the main purpose of a yacht was pure beauty and grace. Her lines really are a joy to behold and by all accounts she is a very good sailing yacht. A bold blend of style and indulgence....and the nearest one can get to armchair sailing. (Quoted from Yachting World)

Her flawlessly clean decks and low profile cabin top provide a full 360 degree line of sight for the helmsman.

Isabel is a superbly elegant new classic sailing yacht with an immaculate Edwardian-style, glossy varnished teak interior, two VIP main staterooms, a comfortable main salon and formal dining and a pilothouse with another dining option.

The master and VIP staterooms are equally sized and each offer luxurious linens and fabrics, a separate shower and bathroom en suite, ample storage and entertainment system.

ISABEL Specifications

ISABEL Accommodations

Sleeps 4 In 2 Cabins

ISABEL can accommodate 4 guests in 2 cabins.
The Master cabin has a queen size bed, shower and toilet.
A Guest cabin has a queen size bed, shower and toilet.
ISABEL  is fully air conditioned through out.  This is a non-smoking vessel.  ISABEL´s crew has a separate heads and shower. Guests are not allowed to bring pets onboard.

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Running

Salon and Dining

Cockpit

Sailing with Bimini top

Running

Master Stateroom

At Anchor

cockpit-wheelhouse layout

ISABEL Crew Profile

Crew Profile
Captain: Michael Clayton

Michael Clayton joined ISABEL while she was still under construction in New Zealand during the winter of 2009. He worked along side Ted Fontaine putting the finishing touches into this stunning yacht. Since the launching he and Ginnie Hess have traveled through Florida, the Bahamas, spent the summer in New England and are now looking forward to a season in the Caribbean. Michael is the son of a building contractor and has built and restored many houses on Islesboro including his own. In addition, he spent over four years working at a local Boat Yard on Islesboro learning every facet of wooden boat construction to paint and varnish.

Expanding his horizons in the yachting industry he traveled to Connecticut on a local Swan 59' which led to project managing several large refits. Michael soon got involved in racing and cruising with a wide variety of sailing yachts from One Designs, Classics, to Mega Yachts, some of which are NEVA, M/Y LIMITLESS, SCHEHERAZADE, KAORI, WHITEHAWK, TENACIOUS, MARILEE and FREEDOM to name a few. He currently holds his USCG 500 ton Oceans with no restrictions and a Business and Law Oral away from his MCA Class IV. While gaining the experience of Mike’s extensive and impressive resume he has traveled waters around the world. He has extensive knowledge of the Caribbean as he has spent many seasons there cruising and racing in the islands. His good nature and unique humor make him a favorite among the crews, guests and owners he sails with.

Cook/Stewardess: Ginnie Hess

Ginnie has been drawn to the ocean since she was little girl finding a fascination with whales, seahorses, turtles and other sea life. She began sailing at the age of 14 on the Charles River in Cambridge Ma, excelling amongst her friends and advancing in the classes. Being near the water became a focus and lead her to work in Southern RI at a yacht club looking after the docks, a fleet of Javelins, helping with the race committee, and general maintenance of the club. Her focus then lead her to St. Mary’s College of MD where she joined the offshore team where she sailed for four years racing keel boats and making life long friends.
Following college she moved to Newport, RI to work and race onboard wooden 12 meter yachts for a few years. Eager to stay on the water, travel and sail (all while paying rent) Ginnie branched out to try sailing on everything from a 210 ft schooner, power yachts, as well as keeping her feet wet in her own 19’ wooden lighting.

Finding herself offshore more often than on, her passion for sailing was changing her love for eating good, healthy food; she knew there was no reason to sacrifice civilized eating even while charging through the Gulf Stream. Given the responsibility to provision, and feed delivery crews on the good faith of a few captains gave her the chance to learn how to cook in the confines of a galley and keep food fresh while at sea. At least eight trips to the Caribbean and three trans-Atlantic deliveries have taught her a lot about provisioning, as well as helped to build upon her culinary skills and add to her recipe book.
Eager to please, try new recipes and share old favorites I am sure you will enjoy Ginnie’s cooking as well as exploring the waters of the Caribbean with her aboard Isabel.

ISABEL Menu

Chef Ginnie’s Sample Menu:

I always to try find the best ingredients, going to local markets, talking to local fishermen and farmers. This often means altering recipes if I find a fresher, local comparable alternative. In addition, I will create foods that are suitable for the climate and culture we are within as well as explore and prepare the local specialties. I tend to use spices and herbs to flavor my food keeping it lighter and more nutritious. I have cooked for a number of people with dietary allergies, food restrictions, health concerns, and very particular tastes. I am happy to accommodate your requests.

The following is a sample of what I have created on board.

Breakfast:

*Beverages:

-French press coffee, Assorted teas, cappuccinos, espresso, (Iced or hot)

-Fresh fruit and vegetable juices,

-Fresh fruit smoothies.

*Homemade sweet breads and muffins

*Fruit Salad (using local fruits)

*Cereals, granola, yogurts, hearty Irish oatmeal.

*Pancakes-plain, banana, blueberry, chocolate chip

-topping such as maple syrup, sauté apples, yogurts.

*Eggs-poached, scrambled, over-easy, to taste.

Along with fresh basil, baguettes, 7 grain breads, organic butter, fruit preserves

Bacon, sausage, ham.

*Breakfast Burritos- eggs, salsa, cheese on a toasted flour tortilla.

Appetizers and snacks:

I always keep a basket of fresh fruit available for snacking

In addition, tidbits that emerge from the galley include:

*Hummus and vegetable crudités

*Guacamole, Salsa, Black Bean Dip and chips

*Almond filled bacon wrapped dates

*Smoked Salmon bruschetta

*Spicy Pork wontons with chili mango sauce

*Fresh vegetable spring rolls with a sweet and sour peanut sauce

*Chicken Satay with a spicy peanut dipping sauce

*Tuna and Avocado tartare with wonton crisps (when available)

*Ceviche (When available)

Lunch and Dinner:

*Cold Soups -curried cauliflower, carrot jalapeño,

*Mediterranean Fish Soup -served with crusty bread

*Chicken Salad over greens or on a sandwich - Dill-Cucumber, Curry, Tarragon

*Prosciutto and Basil wrapped Red Snapper - served over pesto pasta with fresh or dried tomatoes (served cold in hotter climates)

*Balsamic, garlic, rosemary chicken thighs -accompanied with a fresh salad and potato salad

*Mahi-Mahi with mango salsa, fresh greens, coconut chili rice

*Stone crabs, coleslaw, gourmet potato crisps

*Fish Tacos-served with Chinese cabbage, Salsa, Fresh Guacamole

*Pork Adobo over polenta, served with arugula topped with pico de gallo

*Thai (Salmon /Wahoo other firm fish) with sautéed vegetables in a soy-ginger dressing with jasmine rice

*Rosemary lamb burgers with mint feta crumbles on a buttermilk scone

*Grilled flank steak with chimichurri sauce, roasted potatoes, steamed vegetables

*Herb encrusted lamb chops, asparagus with a parmesan crust, orzo salad

*Chicken in a Lemon-thyme sauce with roasted vegetables and herbed brown rice

*Veal Marsala, sage gnocchi and fresh vegetable

*Chicken/Beef/Shrimp Curry over Jasmine rice

*Spicy Chicken/Beef/ Shrimp in peanut sauce with udon noodles and vegetables

*Good Old Barbeques.

Desserts:

*Assorted cookies, chocolates, candies, cheeses, fruit

*Ice cream

*Assorted cakes, puddings, pies

Examples-Chocolate banana pie

-Clafoutis-made traditionally with cherries or with a local fruit.

-Fruit crisps,

*Espressos, cappuccinos, assorted teas, French pressed Coffee

***Always happy to make Favorite Birthday or other Special Occasion Desserts***

Beverages:

We will always have onboard sparkling and still water, assortment of sodas, Ice tea, Fruit Juice.

ISABEL Specifications

ISABEL Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING