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www.yachtmaryjean.com

In December 1981 Hull Number 88 was launched by Cantieri Navali Campanella.

Measuring 49.82 meters and weighing in at 404 gross tons the yacht was the pinnacle of the Savona shipyards creations to that date.

Since her launch, Mary Jean has sailed the world's oceans as one of the finest and most elegant charter yachts of her class.

Undergoing extensive refits in 2005 and 2011 with a complete transformation of the interior spaces, Mary Jean and her crew continue to offer the exceptional charter experience.

MARY JEAN Specifications

MARY JEAN Accommodations

Sleeps 12 In 6 Cabins

MARY JEAN can accommodate 12 guests in 6 cabins (Master, VIP, 3 Doubles and a Twin).

CLICK ON IMAGES TO ENLARGE / OR CLICK HERE TO CHANGE LAYOUT

Main Salon

Dining

Master Stateroom

Master Bathroom

Deck Dining

Jacuzzi

Sun Deck

Sky Lounge

Main Aft Deck

Master Office

Guest Double

Gym

Deck Jacuzzi

MARY JEAN Crew Profile

Captain – Will Givens

Will is originally from Australia and began sailing at a young age with his father in competitive sailing racing regattas.  He has obtained his 3000GT Master’s license and has completed more than ten Atlantic crossings and one Pacific crossing, cruised the Mediterranean, Caribbean, Bahamas and US East Coast on both Sailing and Motor Yacht for more than 15 years.

As well as a passion for the sea, Will is also a qualified Marine engineer to Y4 Level.

Enthusiastic and driven to give his guests on board the best possible service to exceed their expectations.

 Chief Stewardess – Julie Givens

Born & raised in Norfolk, England, Jules began her travels in Australia at the age of 17. She has been enjoying the yachting industry with husband captain Will for over ten years.  Working on both luxury Sailing & Motor Yachts, she brings with her an  in-depth  knowledge of how to ensure her  guests  have a wonderful  time whilst onboard.

Jules has a great passion for food & wine, having also been a Chef for many years.  This experience coupled with a keen eye for detail will ensure that you have discreet, attentive and friendly service.

Jules is also in charge of onboard entertainment; she can organize anything from  a  ‘Steel Band’ to ‘’murder mystery”’ evening!

Above all Jules & her team of lovely girls will make your stay as comfortable and relaxing as possible

Senior Stewardess - Laura Kilbey

Laura was introduced into the world of sailing as an infant whilst her parents built a yacht in which they subsequently lived aboard, cruising around the Mediterranean extensively for several years.

Growing up in the UK, Laura joined the world of yachting in 2006 and has enjoyed travelling around the Mediterranean and the Caribbean. She now joins Mary Jean as the Senior Stewardess and is looking forward to using her experience, knowledge and enthusiasm to provide all her guests with impeccable and attentive service for a fabulous and memorable holiday

Lead Deckhand – Julian Sylvester

Jules has been involved in sailing since the age of 12 when he worked for a registered charity taking young people to sea.
Having had a career in luxury hospitality, he has now carried over his keen eye for detail into yachting, which he joined in 2006.
Jules has worked on some of the most prestigious yachts in the world and travelled extensively, and in 2008 he completed a circumnavigation of the globe.
Jules has joined Mary Jean as the lead deck hand and is building on his career, experience and qualifications.

Chef Carlo-Maria Ricci

Carlo is from an Australian background but grew up and trained in Italy. He has spent over 10 years travelling and learning how to love and respect food. Working alongside some of the top Chefs at the world’s best known restaurants, Carlo brings to Mary Jean a wealth of knowledge, experience and skills that will surely surpass the most discerning Diners pallet.  He is committed to make sure your stay provides you with tastes and experiences to be remembered for a long time.  In his spare time, Carlo is an avid cyclist and takes his bike with him wherever he travels.

Chief Engineer – Andrzej Kruss

Andy trained at the Maritime Academy in Gdynia, Poland and is a Class 1 Marine Engineer “Unlimited’

Andy has been the Chief Engineer aboard Mary Jean since 1989.  During  more than twenty years he has kept the yacht and her systems running in perfect order. Andy knows the yacht intimately, having seen the yacht through her major refits and installation of her current modern and up to date systems. He has cruised many trouble free miles throughout the Caribbean and Mediterranean. Andy brings with him an assurance that the yacht runs smoothly as well as being an outstanding role model to all other of Mary Jeans crew, he is a true professional in his position and chosen career.

2^nd Engineer - Bartosz Brzozowski

Bart grew up in Szczecin Poland a few kilometres from the Baltic Sea, Bart’s father was also a marine engineer so it was only natural for him to follow in his footsteps. Before joining the Polish merchant navy as a technical engineer, he studied at Szczecin technical College for mechanical engineering for five years. In 2006 Bart became a service engineer for Erwin Strahlmann Company, during this two year period he studied for his BSC in Mechanical Engineering. With Bart’s extensive knowledge he is a valued asset to Mary Jean’s smooth running.

Bosun – Ross Gardner

Ross grew up in Perth, Australia starting off his working career in the building industry where he completed his apprenticeship and ran a small business.  After then working in the tuna and prawn trawling industry, Ross started as a crew member in the summer of 2007 on a newly built 70m Lurssen Motor Yacht, then a 65m Feadship Motor yacht as lead deckhand.  In the last 3 years he has cruised extensively in the Mediterranean, Caribbean, Egypt and the Maldives.  Ross is a qualified  Yachtmaster , Jet ski instructor and rescue/nitrox diver. Ross is here to make your time on board a safe but thoroughly enjoyable experience, being in charge of the water sports equipment.

1^st Officer – Steven Bull

Stephen grew up near the Solent in the UK and started sailing from an early age; he competed in national and international sailing events for a number of years in both dinghies and yachts. He studied yacht technology and management subjects at both college and university and for four years built yachts in the Southampton area, before leaving the UK to work for a carpentry shop in Antigua. In 2004 Stephen began his yachting career.  Steve is responsible for all the Safety and Security on board as well as overseeing the running of the deck department.

MARY JEAN Menu

Day 1

Breakfast.

Breakfast buffet with a selection of freshly baked pastries, freshly made fruit yogurts, ham platter, cheese platter, sliced fruit platter, cereals. Hot breakfast on order.

Lunch.

Starter:

Chilled tomato, coriander and orange Gaspacho with crostini served with aioli, tapenade and pesto.

Caprese salad with fresh basil and toasted semolina bruschetta.

Mains:

Glazed rosemary breast of chicken with braised leeks.

or

Grilled sea bass with fennel, lemon and parsley salad.

Salad of rocket, figs, parmesan with honey citronette.

Dessert:

Lemon and vanilla panna cotta with raspberries and raspberry coulis.

Dinner.

Starter:

Scallops carpaccio with pickled ginger, lime and pink pepper.

or

Raw porcini mushrooms on curly frisee with Parma ham, lemon thyme croutons, parmesan shavings and balsamic vinaigrette.

Mains:

Slow roasted marinated rump of lamb with red wine sauce.

or

Roast lobster with yellow & red pepper sauce.

Both mains served with sauté chanterelles and pan roasted potatoes.

Dessert:

Chantilly Cream with vanilla & mint pineapple salad and Sauterne jelly.

Day 2

Breakfast.

Breakfast buffet with a selection of freshly baked pastries, freshly made fruit yogurts, ham platter, cheese platter, sliced fruit platter, cereals. Hot breakfast on order.

Lunch.

Starter:

Selection of antipasti, cold cuts and cheeses.

Truffle and stracchino cheese focaccia.

Fresh cherry tomato and buffalo mozzarella focaccia.

Mains:

Beef Tagliata (Entrecote) served with Rocket, Pecorino and Balsamic Vinegar Glaze.

or

Seared tuna Nicoise

Light Greek salad with Oregano Vinaigrette.

Dessert:

Lemon and Citronelle sorbet.

Dinner:

Starter:

Fine herbs risotto with seared scallops (Caviar is often added)

or

Sliced roast veal with Sauce Tonne', celery and capers.

Mains:

Roasted pigeon breasts, stuffed pigeon legs, jus de roti.

or

Monk fish with concasse tomatoes, black olive, orange zest and majoraine dressing.

Both mains served with roasted artichokes and steamed potatoes with chives

Dessert:

Chocolate and fresh cherries tart with lemon crème anglaise.

Day 3

Breakfast.

Breakfast buffet with a selection of freshly baked pastries, freshly made fruit yogurts, ham platter, cheese platter, sliced fruit platter, cereals. Hot breakfast on order.

Lunch.

Starter:

Fresh pesto linguine with green beans and toasted pine nuts.

Melon and Parma Ham on citrus rocket and toasted hazelnuts.

Mains:

Chicken Galantine with pistachios, thyme and lardo cubes .

or

Squid stuffed with peas and spring onion with a light lemon sauce.

Mixed salad with herbs and apple vinegar dressing.

Dessert:

Tart Grand Mere (ricotta, candied lemon and pine nuts) with chocolate sorbet

Dinner.

Starter:

Prawn, lemon and vegetable tempura with sweet and sour sauce.

or

Beef Carpaccio (different styles can be presented: with truffle, traditional, with mustard potatoes and mustard dressing...).

Mains:

Herb crusted lamb cutlets with lamb jus.

or

Whole Lobster with Thermidor Sabayon.

Both mains served with pomme puree and steamed asparagus..

Dessert:

Tuille cannoli with caramel banana mousse, vanilla ice cream and roasted coconut shavings.

Day 4

Breakfast.

Breakfast buffet with a selection of freshly baked pastries, freshly made fruit yogurts, ham platter, cheese platter, sliced fruit platter, cereals. Hot breakfast on order.

Lunch.

Starter:

Quiche Lorraine with tomato chutney.

Grilled and stuffed vegetables with basil oil.

Mains:

Grilled beef brisket with sauce vierge.

or

Tataky of swordfish marinated with lemon, garlic, parsley and ginger.

Endive with pink lady apples, fennel, walnuts and chervil served with walnut vinaigrette.

Dessert:

Grapefruit and basil salad with cream ice cream.

Dinner:

Starter:

Cray fish bisque scented with lemon and basil.

or

Sweetbreads meuniere with roasted spring onions and chive jus.

Mains:

Slow roasted suckling pig neck glazed with lemon and capers.

or

Whole Sole meuniere with brown butter sauce.

Both mains served with roasted new potatoes and confit shallots.

Dessert:

Chocolate and wild strawberry mille fuille.

Day 5

Breakfast.

Breakfast buffet with a selection of freshly baked pastries, freshly made fruit yogurts, ham platter, cheese platter, sliced fruit platter, cereals. Hot breakfast on order.

Lunch.

Starter:

Beef tartare bistrot style, hand made crisps, rocket and lemon salad with yogurt dressing.

Mains:

Pan roasted fish of the day with lemon, red onion and tomato tian.

or

Grilled pepper steak with pepper infused jus.

Roast vegetable, goat cheese and rocket salad.

Dessert:

Coffee Liegeois (Coffee ice cream, coffee granita, mascarpone cream, cinnamon stroiser in a tall glass).

Dinner.

Starter:

Muscat Foie Gras torchon served with toasted brioche and balsamic vinegar glazed pears.

or

Salmon tartar with cucumber concasse, dill, lime and Demerara sugar topped with salmon roe on soda bread.

Mains:

Beef fillet a la Rossini (served with seared foie gras, port and truffle demi glace and sliced truffle).

or

Double cooked monk fish wrapped in Parma Ham.

Both mains served with sauté spinach and sauté potatoes.

Dessert:

Apple beignets with cider caramel and apple sorbet.

Day 6

Breakfast.

Breakfast buffet with a selection of freshly baked pastries, freshly made fruit yogurts, ham platter, cheese platter, sliced fruit platter, cereals. Hot breakfast on order.

Lunch.

Starter:

Parsley, citrus peel and tomato stuffed mussels.

Whole wheat penne with vegetable medley and roasted pistachios with soy and lemon..

Mains:

Grilled milk fed Veal sirloin with thyme butter.

or

Steamed Scampi with Chervil and lemon mayo.

Blood orange, fennel, water cress and beetroot salad.

Dessert:

Chocolate mousse with light tea biscuits.

Dinner:

Starter:

Marinated prawn tartare, orange salad and tick tomato coulis..

or

Spinach, pine nut and raisin ravioli on seared foie gras served with port reduction.

Mains:

Roasted duck breast with five spice jus.

or

Cod in papillote with lemon parsley and white wine.

Both mains served with confit potatoes and butter mange tout.

Dessert:

Petit Fours (Giaduja puff pastry cannoli, vanilla chantilly éclair, lemon tart).

Day 7

Breakfast.

Breakfast buffet with a selection of freshly baked pastries, freshly made fruit yogurts, ham platter, cheese platter, sliced fruit platter, cereals. Hot breakfast on order.

Lunch.

Starter:

Chicken Caesar salad with crispy bacon.

Cold avocado soup and caviar.

Mains:

Roasted lemon poussin with herb salt.

or

Pan roasted grouper with a little pea shoots and chives salad.

Potato salad with spring onion and confit tomatoes.

Dessert:

Wine poached pears and orange ice cream.

Dinner.

Starter:

Crispy veal belly on truffle linguine.

or

Prawn tian, diced peppers, confit tomatoes and small herb salad.

Mains:

Pork fillet with apple and olives.

or

Fillet of tuna with a rocket, radishes, shiso and light wasabi dressing.

Both mains served with spring vegetables and sweet potatoes..

Dessert:

Crepe suzette with orange reduction, candied orange peel, candied mint and vanilla ice cream.

MARY JEAN Specifications

MARY JEAN Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING