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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.

P2 Specifications

P2 Accommodations

Sleeps 6 In 3 Cabins

P2 can accommodate 6 guests in 3 cabins.
The Master cabin has a queen size bed, shower and toilet.
A Forward cabin has 2 single beds, a pullman, shower and toilet.
A Aft cabin has 3 single beds, a pullman, shower and toilet.
P2  is fully air conditioned through out.  This is a non-smoking vessel.  P2´s crew has a separate heads and shower. Guests are not allowed to bring pets onboard.

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Sailing

Main Salon

Master Stateroom

45' Wally Tender Available in Bahamas Only!

P2 Salon 2

Cockpit Dining and Lounging

Aft Deck Lounging looking Aft

P2's Tender

P2 Crew Photo

Aerial View

Pilothouse

Guest Stateroom

Aft Deck Lounging

Relax on the Foredeck

Foredeck Lounging

Stern Platform and Toys

P2 Crew Profile

Crew Profile
Roy Wadeson and Connie Harclerode - Captain and Lead Stewardess

Roy has worked as a professional sailor for the past 10 years and has run boats in the Indian Ocean, the Caribbean and the Mediterranean. He is originally from Zimbabwe and earned a Doctorate in Environmental Sciences. He is an avid sportsman and has competed in a number of different endurance events. Roy has two beautiful teenage daughters who live in the United Kingdom.

Connie is from Newport, Rhode Island and has been sailing for 18 years, 8 of which were as a chef on charter yachts in the Mediterranean and the Caribbean. In addition to cooking and sailing, Connie enjoys traveling, biking and golf. Connie took a 7-year break from professional sailing but she is very excited to be back at sea with her partner, Roy, especially as a member of Team P2.

Chef Louisa Galea
Nationality: Maltese
Languages: Maltese (fluent), English (fluent), Italian (fluent), French (basic)
Louisa has been working in the catering and restaurant industry for the past ten years. Throughout the years she has learned and discovered different ingredients and methods of cookery that enable her to produce a variety of high end dishes.

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. Louisa has had experience as a Chef de Partie in fine dining Fish restaurant as well as making excellent hand made Pasta. As a private chef she has catered for private dinners and small functions, including preparation of event cakes (childrens’ and occasions). Louisa is able to deal with different dietary needs. She has even cooked on a national television program for two seasons between 2008 and 2009.

Louisa has attended courses in Paris at L’Ecole de Paris de Metiers de la Table du Tourisme et de L’Hotelliere. Assisted Chef Patissiere and Chocolatiere Gianluca Fusto (Valrhona) at a weeks’ demonstration held at the Intercontinental Malta and specializes in hand made truffles and Pralines. Pastry is one of her passions.

Her other hobbies include Cake decoration, Traveling, Cooking, reading, sports. 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.

Corinna Halloran – Deck / Stew

Born and raised in Newport, Rhode Island, Corinna grew up around the ocean, resulting in a lifelong love for the sea as well as a love for seeking adventure beyond the walls of Newport.  Corinna is happiest when she is on the sea-- whether it’s on the line up, at the beach or offshore. 

After graduating from university in San Francisco with a degree in English and Photojournalism, Corinna left for warm waters and has since spent most of her time sailing in the Caribbean, New England, and Europe.  Although she has only been sailing professionally for a couple of years, Corinna has been living and breathing sailing ever since.  Now, Corinna is super excited to start sailing and working with the P2 team!

When Corinna is not sailing she can be seen with a camera in her hands; however, most of her photography work is of sailing, as well as other extreme sports.  Recently, she took some time to focus on her photography and travel around France.  And then when the swell is good, she can also be spotted surfing at one of the Caribbean or New England surf spots-- a fourteen year passion that given her a deep understanding of the ocean and all that it has to offer.

Ben Stitt – Engineer

As a keen and competitive racer, Ben is thoroughly enjoying the opportunity to combine his Engineering degrees with a lifetime passion for sailing and the sea.  He attributes this passion to his adventurous, bordering on crazy, parents who set sail from England to explore the seas for 2 years with their 3 young kids onboard a 36ft catamaran.

Although racing high performance skiffs and yachts would be his first choice of competitive sport, Ben can also be found fiercely supporting England in any Rugby clash, unafraid of any Southern Hemisphere teams or their supporters..  Bring on the World Cup!

Ben enjoys many extreme sports such as darts and pool, but can be more often found on the powder and waves, snowboarding, wakeboarding, biking, surfing and playing rugby.

Previously, Ben has worked in Naval Architecture and aboard Wally and Dubois design yachts.  Before joining P2, he had observed the yachts reputation grow from race to race and will be very eager to maintain the profile and reputation P2 has on the race course and in the Superyacht world.

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 Specifications

P2 Features & Amenities

SPECIFICATIONS

FEATURES

DECK & SYSTEMS

DIVING