P2

P2 combines Perini Navi Luxury with State of the Art Sailing Technology!
P2s exceptional sailing performance and modern spacious and airy interior will be sure to thrill!

Guest Accommodation
3 Guest Staterooms including full beam Master aft with Queen bed and two additional guest cabins. The aft cabin features 2 twins plus Pullman and the Forward guest cabin also has two twin beds plus Pullman.

There is a large awning that fits over the boom and covers the cockpit for shade.

Audio Visual Equipment and Deck Facilities
One large flat screen in salon with surround sound. Ipod docks in all cabins. Cockpit and deck speakers.

Communications
Sat link (slow speed) unless in marina with WiFi. Voice calls always possible, plain text emails sent to vessel server always possible.

AMENITIES

DECK & SYSTEMS

DIVING

P2 Crew Profile

Crew Profile

Captain Jonathan Kline, American





Tom Masterson, Australia - Chief Engineer

From Sydney, Australia, Tom is a lover of the outdoors and all that goes with it – be it thunderstorms, wind and cold or warmth and brilliant sunshine.

From an early age (roughly mid teens after getting over his fear of water) he spent time in boats or near the sea either dinghy sailing, fishing, diving or beach swimming. Although he has never had a swimming lesson Tom has spent most of his adult life working on the water from small waterfront workshops to the super yachts of P2’s calibre. Tom is proud of his work, both in the engine room and on deck, and he is passionate about doing a job the correct way, once.

Tom enjoys sports, particularly when any Australian team is playing or competing and could sit and watch the whole few weeks of the Olympics if time permitted. He likes to keep fit, read, stay in touch with nature and appreciates the benefits of time spent with dogs and horses and all animals in general. Tom tries to treat those around him the way he would like to be treated, and thus makes an excellent addition to the Team P2 program.



Luisa Galea - Chef

Born and raised on the little Mediterranean island of Malta, Luisa considers herself to be a culinary gypsy. She credits her cooking talents to her, paternal grandmother, “Nanna”, who introduced her to the wonders that are homemade lemon cake, ice cream and pasta. Her food epiphany came about through her many travels to Sicily and Spain. Having spent most of her summers at sea as a child, Luisa feels most free when swimming underwater and is convinced she was a mermaid in her past life.



Chris Holt - Mate

Coming from the shores of Cape Cod, Massachusetts, Chris truly has a love for the sea. Having delivered, relieved and crewed on 6 other Perini Navi’s, P2 makes an excellent addition to his resume. Although yachting was never a planned career path for him, it is very much the road he is taking. Shortly after completing his bachelor’s degree in information systems and technology, Chris set sail with a few friends on a Bristol 40 and headed to the Caribbean. Five years later he has since sailed such places as the Pacific, Australia, Asia, and Indian Ocean to name a few. When Chris is not sailing he can be found with a fly rod in his hand or snowboarding the slopes of Stowe, Vermont.





Nikki Smith, United Kingdom - Stewardess

Nikki comes to us from the South East of England and has moved to the yachting industry after first working in childcare. Sporting all the charm and skills of a professional stewardess, Nikki is very comfortable in the water either snorkelling or diving and tries to spend time working on her yoga skills even while the boat is rolling. Nikki has been onboard similar sized vessels and is lucky enough to have transited the Panama Canal on her travels. She has moved on to P2, bringing her pet Giraffe Jan with her. After several months on board, Nikki is getting comfortable with the stowage associated with 22 degrees of heel and the quick actions needed to get a Martini ready only a few moments after a level deck is obtained.

 

P2 Specifications

P2 Menu

Sample Menu Plan by Chef Luisa

Breakfast aboard P2

Each morning a selection of fresh fruits, yoghurts, fancy bread rolls, and home made pastries will be served. In addition, one specialty dish will be available:

·        Ricotta and Blueberry Pancakes drizzled with a red berry coulis and topped with a quinelle of crème fraiche.

·        Spanish style frittata

·        Toasted brioche served with grilled marinated figs, sprinkled with pistachios and laced with orange blossom honey.

·        French Toast and a cinnamon-scented roasted red plum Tian

·        Eggs Benedict

·        Mediterranean baked strata with grilled mixed peppers and mushrooms.

·        Oeufs en cocotte served on a bed of sautéed asparagus spears

Lunch Suggestions

Day One

Starter:   Grilled Squid and Shrimp Skewer served on an endive, chili and cilantro salad dressed with a balsamic vinaigrette

Main:  Pan fried Salmon with a sesame crust  served on a bed of wilted greens, roasted cherry vine tomatoes, and sautéed new potatoes

Dessert:  Lemon Sorbet with an almond brittle

Day Two

Starter:  Pan-fried Chorizo and Pea Salad, garnished with beetroot crisps, and afig vinaigrette

Main:  Artisanal pumpkin and almond tortellini, served on a pea puree, tossed in butter and sage, laced with a beef jus

Dessert:  Elderflower jelly with summer fruits, and crème fresh ice cream

Day Three

Starter:  Deep Fried Goats cheese, Fig, and Arugula salad

Main:  Pan Fried Fillet of Wahoo with a lime beurre noisette,  tomato and shallot compote scented with tarragon,  served with a crisp panache of  sugar snap peas and string beans

Dessert:  Vanilla Panna Cotta topped with fresh berries and a red berry coulis

Day Four

Starter:  Seared Sesame Crusted Tuna, set on an aubergine caviar, served with an orange red onion, and bok choy petite salad

Main:  Nero di Sepia Ravioli filled with Swordfish, tossed in a lemon and olive oil infusion, served with tomato concasse, on a celeriac puree

Dessert:  Caramelized Baked Bananas, topped with vanilla ice cream

Day Five

Starter:  Roast Pear, Gorgonzola, Arugula, and Walnut salad

Main:  Sauteed, Butterflied-Shrimp served on coconut rice, dressed with a saffron butter

Dessert:  Lime Syllabub, Amaretto ice cream, milk chocolate ice cream.

            Grilled Zucchini and Goat Cheese Rolls

            Lemongrass Beef Skewer with Sticky Cucumber and Peanut Sauce

            Mini Greek Pizzas

            Polenta Carnitas with Salsa Cruda

            Mini conch fritters, served with a cucumber, cilantro, and chili salsa.

Dinner Suggestions

Day One

Crab tasting which includes an Asian crab spring roll, picked crab avocado and chorizo tian, gazpacho shot, steamed crab and chili dumpling

Grilled Lobster served with a lime infused butter, sautéed baby fennel, and wild rice pilaf.

Pineapple tart-tatin, coconut ice cream served with a rum sauce anglais

Day Two

Seared Scallops, caraway and carrot puree,  kumquat chutney, served with a beurre blanc sauce

Grilled Beef Fillet, topped with a porcini mushroom butter, sweet potato dauphinoise and a medley of grilled vegetables

Saffron and Vanilla Poached Pear, Hazelnut Crème Brulee with flamed-champagne sabayon

Day Three

Salmon Boudin laced with a haricot and white truffle foam, Shrimp Beignet and Mini Frisee Salad

Duck Breast reduced honey-orange and cranberry sauce, fried plantains baby aubergine and red pepper stack

White Chocolate and Grand Marnier Mousse set on a hazelnut daquoise, orange sauce, topped with a bitter chocolate sorbet sprinkled with pecan praline

Day Four

Saffron Coconut Soup with Shrimp Dumplings

Roast Fillet of Pork set on apricot confit, rosemary-scented jus, grain mustart and roasted garlic mashed potatoes

Almond Frangipane flavored with black cherries, served with caramel ice cream

Day Five

Assiette of fishSalmon Tartar with pink peppercorns, and grapefruit,  tuna carpaccio with parmesan shavings and basil oil, mahi ceviche, with pistachio and lime

Pan-fried Chilean Sea Bass, on a butternut squash and thyme-scented puree, sautéed shitake mushrooms, and homemade potato gnocchi
Bitter Chocolate Fondant, kumquat salad, and honey ice cream with a spiced vanilla sauce

P2 Testimonials