KE AMA II

Ke Ama II was launched in 1998 and is a state of the art 23 meter (approx. 80 feet) yacht that sails through some of the most spectacular waters in the world. Beautifully appointed and comfortably accommodating 6 quests, the yacht offers an exceptionally high standard of luxury. Each cabin is en-suite and air-conditioning offers comfort in all conditions.

KE - AMA II accommodates 6 guests in 3 cabins.
The Master Cabin has a Queen size bed and en suite shower and toilet.
The starboard Cabin has upper lower single berths to stb, and one single berth to port, plus en suite shower and toilet. Port cabin has a double bed, en suite shower and toilet.

All Guest Cabins are ensuite with CD/radio
KE - AMA II is fully air conditioned throughout. Crew has a separate head and shower.

AMENITIES

DECK & SYSTEMS

DIVING

KE AMA II Crew Profile

s/y KE AMA II

Captain Philip Johnston, 60ish, started sailing as a 10 year old boy on small sail boats in New Zealand where his entire family was involved in boating, boat building and ocean passages.  He studied Anthropology, French, Psychology and Maths at Auckland University - until connections he made in sailboat racing took him to Seabrook, Texas where his career in professional yachting began. 



It is no exaggeration to say Philip has done everything one can do on sail and power boats:  oceanographic research, commercial fishing, cruising, racing, term and daysail charters and all kinds of repairs, refits & restorations.  From gaff-rigged topsail schooners and brigantines to modern sloops, he has skippered them all.  Discounting waters where one is likely to encounter large chunks of ice, Phil has sailed all the waters of the globe completing one and a half circumnavigations aboard ‘Old Glory,’ a 78’ schooner.

Captain Johnston has sailed and chartered extensively throughout the Pacific, the Caribbean and the Med as well as Central and South America.  His partner in this life of sailing adventures over the last 20 years is Naylene Nuurens-Smith, chef extraordinaire and professional musician.

They are happy to be back onboard as KE AMA II’s crew, the position they held from 2008 to 2010.  Philip and Naylene look forward to offering guests good sailing, spacious accommodations and fine cuisine while cruising the exotic islands of the South Pacific.



Naylene Vuurens-Smith

Culinarian, Hostess and Crew Member

Naylene is originally from Little Rock, Arkansas, has always had a love and passion for cooking since she was old enough to read a cookbook!  She has completed a multitude of culinary courses, but perhaps her greatest education and influence in food preparation has been her exposure to foreign foods during her travels and sailing career over the last two decades.  She has prepared healthy, fresh cuisine for charter guests, passage makers, and crew alike, from dozens of foreign countries for almost 20 years.  Her broad personalized menus are tailor-made to meet special taste preferences or special dietary requirements.  She is fondly known as ‘The Atmosphere Engineer’, due to her remarkable knack for displaying true Southern Hospitality to everyone onboard.



In addition to Naylene’s accomplished culinary skills, she is also a professional pianist and vocalist.  She keeps an electric piano onboard to entertain guests if they want a ‘special touch’ while they are sipping their sundowners, or to take ashore and perform for the children in remote villages, and for impromptu jam sessions onboard or ashore!  Highlights of her musical career include performances at the 1992 Presidential Inauguration in Washington D.C. for President Bill Clinton, the cast and crew of the popular 80’s television program ‘Designing Women, performances for various government officials and dignitaries in many countries, and as back-up for Jim Messina, & the country band ‘Restless Heart’.  Her music videos of “Lonely People” and “Crazy” aired on TNN’s ‘Nashville Now’ television show in the early ‘90’s.

May 2012

KE AMA II Specifications

KE AMA II Menu

SAMPLE MENU – KE AMA II

Our menus are carefully created for each of our individual guests, taking into consideration both their likes/dislikes, and dietary restrictions/needs.  A questionnaire follows this menu.  To continue our reputation for healthy and enjoyable cuisine on board, we kindly ask you to complete and return the questionnaire to us in advance of the arrival of our guests.

Breakfast Selections

Assorted Fresh Fruit Platter and Home-Made Yogurt

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  Pastries


• 
  Freshly Baked Scones


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  Toast (Fresh Bread Made On-Board Daily!)


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  Pancakes


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  Eggs and Omelets (made to order)


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  Muesli/Cereal/Oatmeal


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  Bacon/Sausages


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  Hash Browns


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  Coffee, Assorted Teas, 100% Fruit Juice

Lunches and Light Dining

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  Grilled Chicken Caesar Salad with Gingered Pumpkin Soup


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  Fresh Wahoo Tacos accompanied with sides of fresh Pico de Gallo, Guacamole and traditional toppings


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  Leek and Potato Soup with Grilled Fillet of Chicken Breast in Tarragon Sauce


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  Spanish Tortilla and Tossed Green Salad with Brie Croutons


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  Thai Crab Cakes, Green Papaya Salad and Fragrant Fried Rice


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  Greek Salad, Clam Chowder with home-made croutons


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  Chicken Coconut Curry with Basmati Rice, assorted traditional Indian Condiments


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  Penne Pasta with Garlic, Sun Dried Tomatoes and Parmesan Cheese Sauce, Marinated Zucchini, Aubergine and Mushroom Salad with Roasted Red Peppers.

Snacks & Appetizers

• 
  Ceviche


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  Sushi and Sashimi (with freshly caught fish of the day!)


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  Assorted Fruit and Cheese Platter


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  Bruschetta and Anti-Pasta Platter


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  Oven-Baked Vegetable Spring Rolls with Indonesian Dipping Sauce


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  Proscuitto Ham, Cantaloupe, Yellow-Tail Tuna Tartare and Fresh Baguette

Dinner Fare

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  Herb Encrusted Leg of Lamb, Garlic Roasted Vegetables, Assorted Greens Salad, Marinated Tomatoes with Herbs and Feta Cheese


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  New Orleans Style Prawns Flambe, Rice Pilaf, Broccoli with Lemon Sauce


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  Bar-B-Que Catch of the Day, Roasted New Potatoes with Dill and Caper Tartar Sauce, Mixed Vegetables Au Gratin


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  Mixed Seafood Paella, Green Salad with Yoghurt and Garlic Dressing


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  Veal Marsala, Fresh Green Asparagus Spears, Potatoes O’Brien

Desserts and Sweets

 

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  Individual Chocolate Mousse with Raspberry Cream


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  Mum’s Lemon Tart, Vanilla Ice Cream and Freshly Whipped Cream


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  Apple Crisp


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  Bananas Flambe with Rum Sauce


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  Tiramisu, traditional Italian recipe!


• 
  Home-Made Cookies, Brownies, and Nibbles

We’re proud to serve you the freshest ingredients, fruits and vegetables available, and proudly support local markets and farmers when possible.  Ingredient/menu substitutions may be necessary, due to availability or the lack thereof.

KE AMA II Testimonials