S/Y ANTARA PERINI NAVI – 46 m

Main Salon

Bar and Dinning Room

VIP Stateroom

VIP’s en-suite bathroom

Twin Stateroom

The crew

AFT DECK

JACUZZI ON SUN DECK

ANTARA – Crew Profile 2015 The Crew of ANTARA is an exceptional group of talented, experienced beyond their years and very nice people. They will ensure that your holiday aboard is truly memorable!

CAPTAIN: Joseph Barnaby Gadsby, called "Barney"

Nationality: British

Barney took command of ANTARA after having spent 4 years aboard the 50 meter Perini Navi “Is A Rose” and “Phyrne”, 3 years aboard ANTARA as a 1st mate and 2 years aboard Hyperion. He has a depth of understanding of Perini Navi sailing boats that only comes from spending time onboard and years under sail. Having circumnavigated the globe on the 50 meter ketch, Phryne, he is obviously enjoying his environment as Antara is his third Perini Navi. Barney has been a wilderness, multi activity instructor both in the US and UK. With this background devoted to outdoor activities and water sports, particularly diving, he will see you safe in any endeavor you may undertake on the water. When on vacation Barney enjoys traveling, sailing, mountain walking, climbing, fishing, swimming and music.

CHEF: Duncan Gheary

Nationality: British

Duncan started cooking at home with his mother when he was a toddler. This initial interest has continued through a long and varied career. After completing an apprenticeship and studying hotel management at university in Leeds, Duncan went on to further his repertoire through working in London for eight years, gaining experience in a number of well-known and respected establishments, such as St Johns in Clerkenwell under the tutorage of Fergus Henderson. Duncan’s journey into yachting began in 2001 and since then he has worked on a mixture of both sail and motor yachts, private and charter, travelling extensively throughout the Med Sea, Caribbean, North America and the Pacific coast of Central America. When not on board Duncan is an avid follower of Rugby Union, and even got his boots out to start playing again last year in his adoptive city of Valencia.

CHIEF STEWARDESS: Renee Boudria

Nationality: American

Renee was born and raised in Rhode Island, the ocean state. Although she did not grow up on or around boats, the ocean was always a big part of her life. Her love of the beach naturally progressed to a job of life guarding in Newport as a teenager. Renee graduated from the university of Rhode Island with a degree in Textiles, merchandising and design in 2007. Throughout her time in school she worked as a waitress, which led to a job at The New York Yacht Club Harbor Court house in Newport. This is where she learnt the art of fine service. She started working on boats in 2008, and loved the combination of traveling while doing what she loved on the ocean. Over the years she has worked on both motor and sailing yachts and is ready to use her experience to make your stay on Antara memorable and enjoyable.

2nd STEWARDESS: Sarah Bourne

Nationality: Canadian

From New Forest, Sarah grew up sailing in the Mediterranean and the South coast of England from a very young age, deciding to pursue the path herself at the age of eighteen. Sarah has worked on board smaller Swan sailing yachts and the more high profile SY Hyperion, in between which she has completed a degree in Geography. Sarah’s interests include tennis, yoga and water sports in addition to being a keen pianist. Her attention to detail and devotion to providing high levels of service have been proven throughout her time in yachting.

FIRST MATE: Lee Merrifield

Nationality: Canadian

Lee hails from Ottowa, however calls Vancouver home. After studying political sciences, Lee spent the last nine years in the yachting industry. Lee’s love for travel goes hand in hand with yachting and he can’t picture doing anything else! Lee has worked on both sailing and motor yachts, private and charter, giving him a wide array of experience. Lee takes huge pride in all that he and his team do on board and is always on hand to help out in anything you might need. In his spare time he likes exercise, surf, wakeboard, hockey and travel.

DECKHAND: Matt Arnold

Nationality: British

Matt’s passion and enthusiasm for sailing and the ocean lead him away from his home town of Guilford into the yachting industry. After completing his yacht master in Gibraltar, Matt spent the summer skippering a 50ft sailing yacht around Croatia, before deciding to further his career on board larger yachts joining Antara in October 2014. When not on board Matt enjoys spending his time in the mountains climbing, skiing, wakeboarding and dinghy sailing. Matt’s cheerful character and youthful energy can be transferred to providing both a relaxing and activity filled trip.

CHIEF ENGINEER: Bennett Brissette

Nationality: American

Bennett grew up in the small seaside village of Mystic, Connecticut, where he began sailing with his family before he could walk. After graduating from Colorado State university with a mechanical engineering degree, Bennett rediscovered the ocean and has been working on board superyachts for the past five years. Bennett’s journey in yachting began on board a Swan 57 and gradually climbed the ranks to join Antara as Chief Engineer, ensuring the smooth operation and safety of the vessel at all times.

BOSUN/2nd ENGINEER: Daniel Kojic

Nationality: Swedish

Originally from Malmö, Daniel has grown up sailing smaller yachts around the South of Sweden, Denmark and the Mediterranean. Daniel’s knowledge of mechanics combined with that of sailing and the yachting industry lead him to complete his yacht master and AEC courses and resulted in a change of career path. Daniel is a keen fisherman and diver as well as being a motorbike enthusiast in his spare time.

Evelyne Lalonde ~ Sample Menu

Monday

Breakfast

Fresh fruit platter Yogourt and muesli Bagel and egg grattiné Freshly pressed orange juice

Lunch

Lemon grass soup Ginger chicken sauté Bockchoy salad

Mango & mint sorbet

Dinner Ceviche scallop Marrow soup

Spice crusted salmon Watercress salad

Apple and pecan nut cake

Tuesday

Breakfast Fresh fruit platter

Mushroom rolled omellett Savoury muffin with cheese and nuts Fresh carrott & apple juice

Lunch Vichyssoise

Roasted pepper dip with pita toast bread chickpea salad

Méli-mélo of cucumber, tomato and feta cheese Homemade pizza Citrus fruits jelly

Dinner

Carrott & ginger soup Crusty goat cheese on beet roots and roasted almonds

Roated rib steak with golden chanterelles and bordelaise sauce Chocolate kumquat spring rolls

Wednesday

Breakfast Fresh fruit platter Banana bread

Homemade yogourt Ham & eggs rameque

Lunch

Pleurotte soup Roulade of Pekin duck breast with creamed sweet

corn and morel mushroom sauce Mango struddel with chestnut cream and pear chips

Dinner

Leek potage Fennel osso buco with gremolata Roasted carrots and parsnips

Apple cake with buttery caramel sauce

Thursday

Breakfast Exotic fruit salad

Dark chocolate and strawberry waffles Homemada vanilla yogourt

Bites of lardon, eggs et cheddard

Lunch Roasted vegetables salad Occra de morue

Boccuncini and tomatoe tarte Argentinian beef empanadas

Dinner

Provençal Vegetable Soup Pan-Roasted Quail with Port Sauce Cranberries arugula salad

Three-layer chocolate malted with ice cream bar

Friday

Breakfast Fresh fruits smoothies Agrumes salad Buttermilk Fantails Scrambled Burrito

Lunch

Cream of Parsnip Soup Strawberry and champagne terrine Duck in a Blueberries sauce

Frozen Nouga

Dinner Artichoke à la provencale

Tomatoes and boconccini salad with rosemary oil Braised breast of veal with glazed vegetables and sweet garlic

Chocolate truffle financier

Saturday

Breakfast Croissants

Maple smoked trout tartinade with blinis Mango, papaya and mint salad

Lunch

Salmon tartare with red onion crème fraîche Fresh linguine with white sauce Flambées bananas with honey

Dinner

Artichoke, Cherry Tomato, and Feta Salad with Pesto vinaigrette Lamb à l’abricot with white port

White corn agnolotti Chocolate espresso trio

Sunday

Breakfast

Cinnamon roll cake Blueberry smoothies

Savory Parmesan Pain Perdu with Poached Eggs and Greens Kiwi, cantaloup and passion fruit salad

Lunch

Five-spiced roasted Maine lobster with port-poached figs Salad of petite summer tomatoes with vine-ripe tomatoe sorbet Bittersweet chocolate mousse torte with chocolate bourbon ice cream

Dinner

ravioli consommé Baby spinach, rosted figues and proscuitto salad

Bacon-Wrapped Cornish Hens with Raspberry Balsamic Glaze Crème brulée