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

Calum, 27, is a U.S.-born, Scotland-raised yacht Captain with over 4 years of experience across vessels ranging from 23m to 78m. Having served as Captain of M/Y CAMENA II for over a year, he has developed strong leadership, operational, and guest management skills within both private and charter environments.

With a background in civil engineering and a strong passion for the maritime industry, Calum is recognised for his professionalism, work ethic, and attention to detail. He holds a commercially endorsed Yachtmaster Offshore along with other industry qualifications, and is highly competent in boat handling, mooring operations, tender driving, and water sports activities.

Committed to maintaining high standards onboard, he focuses on delivering a safe, efficient, and seamless experience for both owners and guests. Outside of work, Calum enjoys diving, weightlifting, hiking, and photography.


Chef: Leah Park

Leah Park is a passionate young British yacht chef with strong superyacht experience aboard private yachts up to 50m. Skilled in Mediterranean cuisine, vegetarian dishes, and food intolerances, she combines creativity, dedication, and elegance in every menu. Leah’s enthusiasm for hospitality and continuous culinary training ensure memorable dining experiences at sea.


Stewardess: Anja Marra

Anja Marra is a 20-year-old stewardess from South Africa with experience onboard a busy 70m charter yacht. Passionate about travel, culture, and wellness, she enjoys learning about the history and traditions of the destinations she visits while creating memorable guest experiences onboard. With a warm and positive personality, she brings strong attention to detail, professionalism, and a calm presence to the interior team. In her free time, Anja enjoys staying active through fitness and yoga, spending time by the ocean, photography, and caring for animals.


Deckhand / Engineer: Callum Ogilvie

Callum Ogilvie, 23-year-old South African with a mechanical background and currently Deck Engineer aboard Camena II.

Last year, he sailed from Zanzibar to Amsterdam via the Cape of Good Hope, covering 10,000+ nautical miles across open oceans.
In his free time, he enjoys water sports and spending as much time on the ocean as possible.