Camena II

• Dining Seating Available
• Special Diets Accommodated

Starters 

Octopus salad with potatoes and olives / Insalata di polpo con patate e olive.

Anchovies in panko breadcrumbs / Alici in crosta di pane panko.

Lime and mint calamari / Calamari lime e menta.

Swordfish caponata / Caponata di pesce spada.

Octopus salad with celery, carrots, and Smith apples / Insalata di polpo con sedano, carote e mela smith.

Anchovy parmigiana / Parmigiana di alici.

Shrimp in pink sauce and diced pineapple / Gamberi in salsa rosa e dadolata di ananas.

Champignon mushroom flan with pecorino fondue / Flan di funghi champignon con fonduta di pecorino.

Couscous with caponata / Cous cous con caponata. Legume soup (lentils or chickpeas) / Zuppetta di legumi (lenticchie o ceci).

Pumpkin pie with ricotta heart / Torti

First Plates 

Penne with swordfish, sun-dried tomatoes and mint / Penne con spada, pomodoro secco e menta.

Trofie with zucchini, calamari, and zucchini / Trofie con zucchine, calamari e zucchine.

Penne with meat sauce and fresh ricotta / Penne al ragù di carne e ricotta fresca. Spaghetti with pumpkin cream and guanciale / Spaghetti con crema di zucca e guanciale.

Trofie with basil pesto / Trofie con pesto di basilico. Trofie with zucchini cream and salted ricotta / Trofie con crema di zucchine ricotta salata

Spaghetti with sardines, pine nuts, raisins, and toasted breadcrumbs / Spaghetti con sarde, pinoli, uvetta e mollica tostata.

Trofie with octopus ragout / Trofie al ragù di polpo. Spaghetti with clams and pistachio pesto / Spaghetti con vongole e pesto di pistacchio.

Penne with swordfish, eggplant, and tomato / Penne con pesce spada, melanzane e pomodoro.

Main Course

Sea bass fillet with herbs / Filetto di branzino alle erbette. Sea bass fillet pizzaiola style / Filetto di branzino alla pizzaiola.

Calamari stewed in tomato / Calamari affogati al pomodoro. Salmon steak in sesame crust / Trancio di salmone in crosta di sesame.

Grilled calamari curls / Riccioli di calamari grigliati. Swordfish cutlet / Cotoletta di pesce spada. Baked whole sea bream / Orata (intera) cotta al forno.

Hunter's style chicken roll / Rotolino di pollo alla cacciatora. Veal involtini stuffed with bread, raisins, pine nuts, and Ragusano provola cheese / Involtino di vitello farcito con pane, uvetta, pinoli e provola Ragusana.

Veal chop in pistachio crust / Costata di vitello in crosta di pistacchi.

Desserts 

Vanilla panna cotta with cocoa crumble / Panna cotta alla vaniglia con crumble al cacao.

Tiramisu / Tiramisù. Crème brûlée / Cremè brulèe.

Lemon mousse / Mousse al limone. Fruit salad / Macedonia di frutta.

Captain Calum Hare

Born in the U.S. but raised in Scotland, 26-year-old Calum is a dedicated marine professional with several years of experience in the yachting industry, having worked on vessels ranging from 23m to 78m. With an education in civil engineering and a passion for the sea, he has built a reputation for his hard work, positive attitude, and meticulous attention to detail. His skills include boat handling, exterior maintenance, mooring operations, water sports assistance, and helicopter operations. Calum holds his commercialised Yachtmaster Offshore, PADI Open Water certification, and various other maritime qualifications. An avid scuba diver, he loves exploring the underwater world whenever he gets the chance. He is also passionate about weightlifting and enjoys pushing himself in the gym to stay strong and disciplined. When he's not onboard, he also enjoys hiking, drone photography, and cooking. Always ready with a smile, Calum ensures guests enjoy a seamless and memorable experience onboard.

Chef Leah Park

Leah Park is a talented and dedicated British yacht chef with extensive experience in the yachting food and beverage sector. Her passion for culinary excellence and commitment to professional growth make her a valuable addition to the Camena team.

To enhance her expertise, particularly in Mediterranean cuisine and accommodating food intolerances, Leah underwent tailored training through the the owners hotel group. Additionally, she will receive ongoing support from the company’s team, including assistance with menu planning and provisioning