Home | Yachts | ANNABEL II



  • 42,000 / Week
  • 54,890 (High Weekly Price)
  • 42,000 (Low Weekly Price)
  • Winter Port: Croatia
  • Summer Port: Croatia
  • Speed: 17.5 Knots/Hr
  • 10 Guests
  • 4 Cabins
  • 1 King
  • 1 Queen
  • 2 Twin
  • 2 Pullman
  • 4 Showers
  • Children-Friendly
  • JetSkis
  • Air Conditioning

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M/Y ANNABEL II is a 2009 Horizon 97ft (Raised Pilot House) luxury motor yacht. A modern Horizon luxury motor yacht, she boasts contemporary styling and performance as well as lovely woodwork and craftsmanship throughout. This Horizon 97 is a wide body version of the 97 RPH with four large cabins with en suite heads forward, a huge country kitchen and galley, and a beautiful formal dining area. ANNABEL boasts the latest Bose sound entertainment systems, 9 TVs, CDs, a Jacuzzi pool and a tender with 80hp outboard. NOTABLE FEATURES for ANNABEL II: Warm and elegant interior decor ~ Full beam master stateroom and VIP cabin ~ Convertible twin to full cabin width king beds ~ State of the art entertainment systems ~ Excellent exterior decks ideal for charter ~ Sundeck with Jacuzzi, alfresco dining and wet bar, ideal for socializing ~ Large swim platform ~ Professional and experienced crew ~ Economical fuel burn at cruising speeds ~ Stabilizers


  • Size: 97.00 Ft
  • Beam: 21.6
  • Draft: 6.6
  • Engine: Twin Caterpillar C-32 1550hp diesel engines Two Onan Generators 32kw (60hz) Fuel Consumption 10.3 knots = 130 L/hr inc. genset and main engines 14 knots = 266 L/hr
  • AC: Full
  • Year Built: 2009
  • Builder: Horizon
  • Motor Yacht ANNABEL II has:
  • - Electronic Games
  • - iPod docking station in the salon
  • - 650+ Movies
  • - Sat TV to the salon
  • - Netflix in cabins
  • - Internet via USB sticks, WIFI
  • - Hairdryers in each cabin
  • - Laundry facilities daily
  • - 12 sets of snorkel gear
  • - Safe
  • - Robes, slippers, Toiletries, sun lotion
  • Water skies,
  • Wakeboard,
  • One double kayak,
  • Two paddleboards
  • 10 sets snorkel gear
  • 1 x Seabiscuit
  • 3 x sunbeds (mobile)
  • VHF, WIFI Internet


Four Staterooms consist of 1 Master, 1 VIP and two twins, each with an additonal pullman. All cabins have ensuite bathrooms.

The master stateroom features a large walk around king size bed and a large closet with a built in safe. The master has plenty of storage and a small sitting area comfortable for two. The ensuite features �his and hers� basins and a large walk-in shower.

The VIP is also spacious with a centrelined queen bed and ensuite.

Both twin cabins are fitted with two single beds and one pullman berth plus an ensuite bathroom.

Berth measurments:
Master berth is 2.0 metres in length. / Master is 1.87 meters wide.
VIP berth is 1.97 metres in length. / VIP is 1.73 meters wide.
Mid Cabin berth’s are 1.95 metres in length. / St’bd Mid Cabin is 2.00 meters wide ( configured as King ).
Mid Cabin berth’s are 1.95 metres in length. / Port Mid Cabin is 2.09 meters wide ( configured as King ).

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ANNABEL II Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.


Based on the Guests’ preferences, Chef Filippo can prepare various options for breakfast. For a charter, he would usually prepare a buffet with different types of cheese, cold cut meat, fruit, bread, jams, cereals, biscuits, milk, yoghurt, fresh juices and more...

Additionally, he would prepare warm breakfast such as omelettes, scrambled eggs, poached eggs, fried eggs, toasties, English breakfast, waffles, pancakes, crepes, or porridge according to guests' wishes.




Tuna tartar with mashed avocado, daikon sprouts and plantain chips. Red prawn noodles with spring onion and lemongrass.

Crispy parmesan croquettes in delicate fresh tomato sauce. Tenderloin “Tagliata” marinated green tomatoes, rocket, and smoked salt.

Fennel and raw artichoke salad, lemon vinaigrette and crunchy seeds. Saffron risotto with liquorice powder.

Fresh burrata with a warm truffle sauce.
Duck breast with cherry-Porto sauce and black salt.

Panfried octopus on a mashed tapinambur with smoked paprika oil. Seafood Paella with black garlic aioli.

Ricotta and white asparagus souflè with salty “Zabaione” cream. Lamb chops, roast veggies and mint sauce.

Scallops with white bean sauce and crunchy serrano ham. Salmon skewer with basmati rice, mango and fresh coriander.




Steak tartar with old mustard, quail egg yolk and crystal bread. Spaghetti with tomato sauce, “taggiasche” olives and fresh Stracciatella.

Sea bass ceviche with sweet potato chips.
Grilled squid on a leek and potatoes cream with grated “bottarga” & parsley oil.

Buffalo mozzarella with caramelised figs on a fresh mix salad. “Crespelle” stuffed with a vegetable brunoise and smoked Provola cheese.

Garlic and chilli prawns.
Fresh catch of the day in salt crust with “Canary potatoes” and flat beans.

Lentils falafels, goat yoghurt sauce and sprouts. Chicken curry with butter and mango rice.

White radicchio salad with pan scared cuttlefish, garlic, anchovies and bread crumbs. Tuna tataki with spicy sprouts and teriyaki sauce.

Spanish “Gazpacho” with red onion, cucumber and croutons. Black ravioli with lobster in his broth.


Tarte Tatin with calvados pastry cream. Pistacchio semifreddo, white chocolate sauce & raspberry. Apple pie.

“Standing milk” with caramelised oranges. Chocolate coulant with hazelnuts ice cream. Ricotta and strawberry crumble.

Classic Tiramisu.̀

Peach mousse with meringue and lime zest. Granny’s cake with pine nuts and pastry.

Lemon roll with wild strawberries.

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