Boat Details - Sanderson Yachting

PATRONICE

72.00 Ft

€14,000 - €17,500 / per Week

Summer Base Port:

Split

Summer Operating Area:

Croatia

Winter Base Port:

Split

Winter Operating Area:

Croatia

Price: €14,000 - €17,500 / Per Week

Length: 72.00 Ft

Guests: 10

Speed: 10 kts Knots

Cabins: 5

Build year: 1999

Refit year: 2025

Crew: 3

King Cabin: 1

Queen Cabin: 0

Double Cabin: 4

Twin Cabin: 0

Single Cabin: 0

Pullman Cabin: 0

Inquire

Rates

High Rate: €17,500 per week

Low Rate: €14,000 per week

MCA Compliant:MCA Compliant

Rates are : Plus Expenses

Location Details:

N/A

Crew Profiles

Marko Bakota
Captain

Marko Bakota was born in 1991 in Split and currently resides in Duće, Omiš. As the first seafarer in his family, he graduated from the Maritime High School in Split and began his career on a cargo ship as a cadet, eventually rising to the rank of officer.
Holding an unlimited master license, Marko's years of dedication and hard work led him to purchase his own sailing yacht, Patronice, which he completely refitted using high-quality mahogany and teak wood.
A passionate watersport enthusiast, Captain Marko will be your guide for all water activities. As both the owner and captain, he will personally welcome you on board and ensure you have an unforgettable experience.

Tomislav Šuta
Chef

Tomislav Šuta was born in 1996 in Split and completed his culinary education in Omiš. With extensive experience both on board ships and in high-class restaurants in Split, Tomislav brings a wealth of expertise to his role as ship's cook.
A passionate and dedicated chef, he ensures that every meal on board is a delightful experience. Tomislav offers a variety of delicious, freshly prepared dishes, tailored to meet all dietary needs. With a sharp eye for quality ingredients and a strong commitment to cleanliness and safety, he guarantees hearty, nutritious meals throughout the voyage. Whether it's a gourmet dinner or a quick snack, Tomislav runs the kitchen smoothly and satisfies everyone's appetite on the open sea.
He excels in both the art of cooking and the craft of providing exceptional service.

TBA
Deckhand

PATRONICE

MENU

Saturday

Dinner

Adriatic mussels in white wine, garlic & olive oil espuma

Fillet of sea bass with Dalmatian blitva, confit tomato & olive dust

Almond & lemon tart with vanilla cream

Sunday

Lunch

Velouté of garden peas with mint oil

Risotto with slow-braised veal & sage

Seasonal fruit platter with citrus dressing

Dinner

Zucchini rolls filled with shrimp mousse & Grana Padano

Gilt-head bream fillet with roasted peppers, zucchini purée & fennel chips

Vanilla panna cotta with marinated berries

Monday

Lunch

Burrata with cherry tomatoes, basil oil & pine nuts

Veal tomahawk on sweet potato cream & baby vegetables

Fresh fruit salad

Dinner

Octopus salad with chickpeas, lemon gel & herb oil

Monkfish medallions in white wine sauce with polenta cake

Caramel flan with orange zest

Tuesday

Lunch

Cream of roasted pumpkin with thyme & crispy croutons

Homemade pasta with chicken, zucchini & parmesan shavings

Fresh fruit platter

Dinner

Seared scallops with cauliflower purée & basil oil

Black cuttlefish risotto with parmesan crisp

Coffee semifreddo with dark chocolate shards

Wednesday

Lunch

Beef carpaccio with rocket, truffle oil & parmesan

Dry-aged rump steak with baby carrots & mushrooms in red wine glaze

Fresh fruit mix

Dinner

Shrimp bisque with cognac foam

Tuna steak with green beans, caper emulsion & olive powder

Molten chocolate soufflé with vanilla ice cream

Thursday

Lunch

Portobello mushroom stuffed with ricotta, herbs & spinach

Slow-cooked beef cheeks in red wine sauce with homemade gnocchi

Seasonal fruit platter

Dinner

Adriatic tuna tartare with citrus vinaigrette & shrimp carpaccio

Linguine with scampi & cherry tomatoes

Dark chocolate mousse with sea salt flakes

Friday

Lunch

Bruschetta trio: tomato-basil, anchovy-olive, roasted pepper

Roasted lamb shoulder with rosemary potatoes & caramelised onions

Fresh fruit mix

Dinner

Tuna pâté with fennel salad & herb crostini

Lobster in tomato & basil sauce with handmade pasta

Baked cheesecake with fig compote

Accommodations

1 x Master Cabin - ensuite cabin with king-size bed
4 x Double bed cabins - ensuite cabins with double beds

#Pax:10

Draft:1.9

Cabin Configuration:1King(s), 4Double(s)

Wash Basins:5

TP in Heads:

A/C:Full

Cruising Speed:8 kts

Length:22 Metres

Make:Custom

Showers:5

Heads:5

Helipad:No

Max Speed:10 kts

Beam:5.7

# Cabins:5

Tubs:0

Elec. Heads:0

Jacuzzi:

Year Built:1999

Water Sports

Dinghy hp:TBA

Sea Scooters:No

Wave Runners hp:0

Snorkel Gear:Yes

Wake Board:Yes

SU Paddle Boards:2

Boarding Ladder (Loc/Type):

Gear Type:TBA

U/Water Camera:0

Kite Boarding:

Dinghy # pax:TBA

Water Skis Adult:Yes

Kneeboard:0

Tube:Yes

Kayaks 1 Pax:0

Floating Mats:0

Beach Games:Yes

Rods:TBA

U/Water Video:0

Kite Boarding Details:No

Sailing Dinghy:

Water Skis Kids:0

Windsurfer:0

Scurfer:0

Kayaks (2 Pax):Yes

Swim Platform:

Fishing Gear:Yes

Fishing Permit :OBLIGATORY / Can be obtained on board

Sea Bobs:No

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