Crew Profile Menu Features & AmenitiesLayout Photo Slide Show

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 Specifications

KE AMA II Accommodations

Sleeps 6 In 3 Cabins

KE - AMA II can accommodate 6 guests in 3 cabins.
The Master Cabin has a Queen size bed, shower and toilet.
Starboard Cabin has upper lower single berths to stb, and one single berth to port with shower and toilet. Port cabin has a Double bed, shower and toilet. All Guest Cabins are ensuit with CD/radio
KE - AMA II is fully air conditioned through out. Crew has a separate heads and shower.

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Cockpit Dining

Salon

Master Ststeroom

Port Guest Stateroom

Master Head

Cockpit

Fiji

Fiji

Cockpit

Salon

Nav Station

Starboard Guest Stateroom

Galley

Wheel House

Ondeck Dining

Fifi

KE AMA II Crew Profile

Captain Ned John Hill

Born in Suva, Fiji's capital, in 1970, Captain Ned was educated at Suva Grammar School with the ocean just outside the door. Ned set out to sea at the age of seventeen on a local fishing boat and obtained his skippers ticket from the Fiji Maritime College just three years later. His first charter captain's position was on SY Dulcinea in 1990. Since then Ned has skippered and captained many other motor and sailing yachts around and across the Pacific. His experience now includes 24 years at sea, 21 of these as captain and 15 years in the charter industry. Ned holds a STCW95 Master Class 3 (1600 GRT) certificate of competency. His passion as a sailor includes snorkeling, scuba diving, underwater photography & videography, playing guitar, and cooking.





Chef Luke Lesumaiosterelan



Luke was born in Nagara, Fiji on the Island of Vanua Levu on the shores of the Pacific Ocean. His passion for sailing began as a young boy as he watched cruises sailing by and anchoring off the white sandy beach of his village. Luke left his island home for higher education in Suva, the capital of Fiji where he began his culinary career.  Luke has studied an array of European/American and Asian cuisines, developing a talent for blending the flavors of the Orient, Europe and Pacific in a delightful way. His dream materialized in 2000 when he became a chef on a charter boat where he also excelled as a sailor and a diver. You will always find Luke singing in his galley or playing ukulele in the evenings on deck under the stars.





First Mate Erul Huda



Erul is from Jakarta, the capital of Indonesia and graduated from the University of Indonesia with a degree in Management and Economics. His dream to sail around the world came to fruition in 1997 when he joined SY La Scala Amare. Since then he has sailed through Asia, Micronesia and the South Pacific including serving as a mate on the SY Tiki, a 120ft Schooner.  His passion lives on as he sails aboard SY Ke-Ama II.  Part of his passion is making sure guests are comfortable by taking care of the decks and ensuring that Ke-Ama II is always in immaculate condition.  Erul is a keen diver who takes special care of Ke Ama’s diving guests. You will always find Erul at your service.









 

KE AMA II Menu

Ke-Ama II is pleased to present the following menu samples/selections:



Our emphasis is on “fresh and local” produce, and we offer fresh seafood as a “catch of the day” for dinner upon request and as often as available by our own catches and from local sources as we sail through island chains.  Our goal is to give all guests on Ke Ama II the opportunity to taste and we hope, enjoy and savor, the flavors of the South Pacific Islands and the Pacific Rim’s produce and cuisines, with a little international cooking thrown in as well.



Please Note: Our menu is subject to change according to seasonal availability, and we will do all we can to accommodate all our guests’ preferences, requests and dietary needs.



- Breakfast is served in the pilot house lounge, with daily menu subject to guests’ selections and preferences.   We begin with coffee & tea, juices, yogurt, cereals, fresh bread/muffins, jams, fresh fruit plate.  Hot cereal, eggs any style, bacon/sausage, pancakes with syrup/honey, are available upon request.



- Lunch will be two courses, followed up with a dessert which is light and refreshing – primarily fresh fruit or ice cream/frozen yogurt, but a few more substantial desserts have been included by way of examples for the guests’ review.



- Dinner will be a three course meal with a range of cuisine and international selections.  We will customize our cuisine to match guests’ interests and can, for example, offer an “Italian night”, “Indian night”, a “Pacific Islands night”, a “Japanese night”, and so forth, as requested.   We can also present freshly-caught fish on a regular basis as available, as sashimi, sushi, grilled, sautéed, etc.



All menus are provided below as samples, and flexibility is built in “for availability” and with the main theme always to provide clients with the very best, fresh and local produce.



- Picnic lunches are always available; and a variety of sandwiches can be prepared with freshly-baked bread to pack up with condiments, fruit, sweets, and cold drinks for a day on the beach.



- Evening barbeques on the beach are also available upon request. 

SAMPLE MENUS



BREAKFAST MENU  #1



Self-serve continental buffet on upper deck to include:  fresh fruit platter, home-made yoghurt, freshly-baked breads, muffins, toast, assorted cereals, fruit juices, fresh coffee, tea.



Cooked breakfast items available to order/as requested:  eggs to your liking, sausages, bacon, hash browns, hot cereal, pancakes with maple syrup/honey.



LUNCH MENU  #1



Fresh catch of the day, grilled and served with homemade tartar sauce and “miti” (Fresh coconut cream with diced onion, chili peppers and fresh lemon juice).



Coleslaw with carrot, pasta salad with vegetables & toasted nuts, cassava (Tapioca root) or sweet potato with butter/lime/mango sauce.



Dessert: Fresh fruit compote, cookies



DINNER  MENU  #1



1^st Course:  Cream of mushroom soup with fresh-baked garlic bread



Main Course:  Bronze roasted chicken in orange ginger sauce, baked  potato with condiments, served with carrot and steamed broccoli.



Dessert:   Lemon custard cake with fresh papaya & ice cream





LUNCH MENU  #2

 Assorted sandwiches: Tuna, Chicken, Beef and Ham.



Garden salad with avocado, roasted red pepper, vegetables such as jicama as available, toasted almonds, balsamic vinaigrette, or Freshly-baked plantain chips and salsa Fresh fruit kebobs with orange/vanilla custard dipping sauce, fresh baked cookies.



DINNER MENU  #2



1^st Course: Fresh Rourou (local spinach) soup with freshly baked cornbread muffins



Main Course:  Ke-Ama II “surf and turf”, barbecue- grilled to your liking with mushroom or pepper sauce served with scallop potatoes and/or roasted Taro wedges, lime-butter glazed baked pumpkin, steamed vegetables.



Dessert:  Cream caramel with caramel sauce, fresh fruit, cookies





DINNER MENU  #3



“Indian Night”



Condiments are served with your curry dishes to tantalize your taste buds.



1^st Course:   Split pea soup served with crispy “papadum”, & dollop of fresh sour cream or yogurt



Main Course:   Chicken, lamb, vegetable curries and fresh fish “Suruwa”,  served with white or brown rice as preferred, or “rotis” (Indian bread).



Dessert:   Coconut banana split ice cream, chocolate fudge sauce & brownies



LUNCH MENU  #4



Fresh fish and/or beef burgers  with condiments, fresh potato salad, tossed green salad, fresh-made cassava chips with home-made avocado-tomato salsa.



Dessert:  Fresh fruit & vanilla yogurt compote (diced local pineapple, banana, papaya, watermelon, oranges), freshly baked cookies



DINNER  MENU  #4



1^st Course:  Cream of onion soup or fresh fruit soup (papaya/mango/orange with parmesan croutons)



Main Course:  Freshly caught lobster, broiled and served with lemon/ginger/onion sauce,  or served mornee’ with peas, cauliflower and cheese sauce, rice with roasted pecans, garlic buttered asparagus.



Dessert:  Chocolate mousse with vanilla sauce



LUNCH MENU  #5



Ke-Ama II’s  specialty!  “Kokoda” (pronounced “kah-konda”, the Fijiian/South Pacific’s “ceviche”), with fresh fish (wahoo/walu/mahi, tuna, snapper), marinated in lime, coconut milk blended with onions, fresh ginger, garlic, sliced mushrooms, capsicum (mild peppers), water chestnuts, roasted almonds, spices, hot and freshly-baked garlic cheese bread, or freshly-made taro chips with avocado & tomato salsa, tossed green salad with roasted, candied walnuts or roasted macadamia nuts.



Optional addition: Barbecued beef or chicken, pineapple, onion, vegetable kebabs.



Dessert:  Hot mango-nut squares or mango nut bread, fresh fruit platter, fresh fruit sorbet, cookies



DINNER  # 5



1^st Course:   Oyster Kilpatrick, minted carrot ginger soup. (mint as all spices, optional, based on client preference to explore or remain with familiar to them, flavors and foods.)



Main Course:   Grilled rack of lamb with papaya salsa and black pepper sauce served with garlic potatoes and sauteed (or steamed) green beans, toasted almonds.



Dessert:  cheesecake with topping/salsa of freshly-cooked island fruit, (pineapple/papaya/mango, fruit selection depending upon availability), fresh fruit & fruit sorbet optional



LUNCH MENU  #6



Tropical Pizza (pineapple, cheese, ham/chicken, mushrooms), eggplant parmesan, fresh garden salad home-made balsamic vinaigrette, honey-mustard, ranch  dressings.



DINNER MENU #6



“Pacific Night”



1st Course:  Lobster bisque soup, hot, freshly-baked garlic bread



Main Course: Catch of the day, pan-seared with sautéed rourou (taro) leaves, onion, garlic and coconut milk, fresh baked island pumpkin, cassava.



Dessert:  “Vakasoso” (ripened plantain cooked with fresh coconut cream and a dash of brown sugar), ice cream or frozen yogurt, cookies





LUNCH MENU #7



Ham and cheese/vegetable quiche with tossed mixed salad of vegetable & greens, fresh baked muffins/banana bread.



Dessert:  Fresh vanilla tapioca & fruit trifle, assorted cookies.





DINNER MENU  #7



“Japanese Night” 



1^ST Course:  Miso soup and tempura.



Main Course:  A variety of Sushi and Sashimi dishes made with freshly caught fish, tuna, wahoo, mahi, other, with fresh avocado,  pickled ginger, fresh radish served with Japanese sauces and wasabi  followed with Crispy Coral Trout.



Dessert:  Lemon pie and ice cream/frozen vanilla yogurt  (or: hot fruit cobbler with vanilla ice cream/frozen yogurt)





LUNCH MENU  #9



Papaya or avocado (depending on availability) stuffed with shrimp/chicken/tuna salad, sandwich platter grilled cheese/peanut butter & jelly sandwiches, tossed salad with green onion, vegetable, sliced orange, toasted macadamia nuts/pecans, blue cheese, sesame seed-vinagraitte dressing



Dessert:  Pistachio-banana cream pudding & cookies 



DINNER MENU  #9



“Italian Night”



1^st Course:  tomato-corn bisque, bruschetta (fresh baked garlic bread with tomato & cheese) or: pasta with sautéed onion, mushrooms, vegetable, in either parmesan cream sauce or tomato, basil & garlic sauce



Main Course:  Fresh fish, macadamia nut crust, sauteed in caper, white wine, dill & butter sauce, or Tropical pizza (pineapple, mozzarella, mushrooms, onions, ham/chicken), or  pasta bolognese with garlic & vegetable, or eggplant parmesan, and garden salad.



Dessert:  Fresh tropical fruit sorbet, cookies; or chocolate fudge-pudding-cake, ice cream/vanilla yogurt.



(Alternative main course sample: pasta primavera, optional add of “freshly-caught seafood”, lightly sautéed in an onion, garlic, lemon-butter/or lemon-olive oil, white wine sauce. )



Bon gusto, Bula & Bon Appetite!  Dear Guests: we look forward to having you on board with us for a “sumptuous banquet” that remains delightful & alive and instilled in your hearts, souls, and palates, long after your exploration and adventures with us on Ke Ama II, your “home away from home”, end!





































 

KE AMA II Specifications

KE AMA II Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING