The superbly executed Donald Starkey Design interior features macassar ebony and sycamore joinery on the main deck with stained zebrano and European olive for the guest level. The doors all feature mother of pearl inlays and judicious use of leather and fabrics provides pleasing texture.
Anchor in the bay by nine.
Coffee on the upper deck before the harbour wakes. Émile, who has cooked aboard for five seasons, sends pastries up the lift; the breeze is still cool at this hour. The tender — a 7m Pardo limo — is in the water by ten.
We motor to the Faraglioni; the boys are off the swim platform in a heartbeat, the older ones already lining up for the Seabobs. By noon, lunch is laid on the aft deck — burrata, peaches, a Cervaro on ice. The crew dissolves into the background; you barely register that the table was cleared.
Afternoons run themselves. Some guests stay aboard, in the jacuzzi or the cinema; others take the tender ashore for a walk before the evening tightens up. Dinner is back aboard — a long table, a tablecloth dropped over the teak, and a quiet captain's pour from the cellar.
What's included.
Full specification.
By the season.
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