€18,000 - €20,000 / per Week
Price: €18,000 - €20,000 / Per Week
Length: 72.00 Ft
Guests: 10
Speed: 12 Knots
Cabins: 5
Build year: 2017
Refit year: 2021
Crew: 3
King Cabin: 1
Queen Cabin: 4
Double Cabin: 3
Twin Cabin: 2
Single Cabin: 0
Pullman Cabin: 0
Rates are : Plus Expenses
N/A
Crew Profiles
Captain
Marinko Kolanović
Captain
Roko Marčina
1st Officer
Ivo Bašić
Chef
Breakfast – Buffet Style (Daily)
Light and varied selection, self-service
Freshly baked bread and pastries
Butter, jams (fig, apricot, strawberry), honey
Cheese selection (feta, sheep cheese, gouda....)
Cold cuts (prosciutto, pancetta, turkey ham)
Seasonal fruit (watermelon, melon, grapes, figs, peaches)
Yogurt, milk, cereals,
Boiled eggs / scrambled eggs / omelets made to order
Olives, tomatoes, cucumbers, peppers, arugula
Coffee, tea, juices (orange, apple), infused water with lemon & mint
Lunch – 3-Course Menu (7 Days)
Day 1
Starter: Octopus salad with olive oil, parsley & lemon
Main: Grilled white fish fillet (sea bream or sea bass) with Swiss chard & potatoes in olive oil
Dessert: Homemade crêpes with jam and chocolate
Day 2
Starter: Mussels “buzara” style (white wine, garlic, parsley)
Main: Grilled chicken skewers with vegetables + vegetable rice
Dessert: Fresh fruit salad with mint and lime
Day 3
Starter: Caprese (tomatoes, mozzarella, basil, olive oil)
Main: Grilled calamari with young potatoes and arugula
Dessert: Fresh fruit + ice cream scoops and warm fritule (Dalmatian mini doughnuts)
Day 4
Starter: Octopus carpaccio with lemon dressing
Main: Dalmatian-style beef stew with homemade gnocchi or polenta
Dessert: Homemade almond & orange cake
Day 5
Starter: Marinated anchovies/sardines with olives and capers
Main: Mixed grilled fish (sea bream, mackerel, calamari) + arugula & cherry tomato salad
Dessert: Crêpes with lemon sugar or ice cream
Day 6
Starter: Bruschetta (tomatoes, basil, olive oil, capers)
Main: Grilled lamb chops + grilled zucchini, eggplant & peppers
Dessert: Cheesecake with local figs or orange marmalade
Day 7
Starter: Shellfish & shrimp salad with lemon dressing
Main: Creamy seafood risotto (calamari, shrimp, mussels, octopus, white wine, olive oil, parmesan)
Dessert: Homemade almond cheesecake or panna cotta with berries
Additional Notes
Seafood & fish should be locally caught and fresh (buy daily or the day before).
Vegetables should be seasonal, preferably from local markets.
The menu can be adapted for vegetarian, vegan, or allergy-friendly diets.
Portion sizes should be light, as guests often dine ashore in the evenings.
5 luxury guest en-suite cabins:
- Master double bed cabin
- Queen double bed cabin
- 3 x twin cabins
#Pax:10
Draft:2.2
Cabin Configuration:1King(s), 4Queen(s), 3Double(s), 2Twin(s)
Wash Basins:5
TP in Heads:
A/C:Full
Cruising Speed:8
Length:22 Metres
Make:Custom
Showers:5
Heads:5
Helipad:No
Max Speed:12
Beam:6.5
# Cabins:5
Tubs:0
Elec. Heads:0
Jacuzzi:
Year Built:2017
Dinghy hp:Tohatsu 40 HP
Sea Scooters:No
Wave Runners hp:0
Snorkel Gear:10
Wake Board:0
SU Paddle Boards:2
Boarding Ladder (Loc/Type):Yes
Gear Type:TBA
U/Water Camera:0
Kite Boarding:
Dinghy # pax:6
Water Skis Adult:0
Kneeboard:0
Tube:1
Kayaks 1 Pax:2
Floating Mats:Yes
Beach Games:Yes
Rods:6
U/Water Video:0
Kite Boarding Details:No
Sailing Dinghy:
Water Skis Kids:0
Windsurfer:0
Scurfer:0
Kayaks (2 Pax):0
Swim Platform:Yes
Fishing Gear:Yes
Fishing Permit :Tuna permit
Sea Bobs:No
Donut ride