Ed Hamilton & Co.

Carpe Diem 7

  • Guests 9
  • Cabins 4
  • Model Sail
  • Year Built 2002

Rates Per Week

Crew Profiles

Specifications

Sample Menu

Sample Menu Carpe Diem 7

 

Saturday:

 Chesse and truffels pate, prosuto, olives

Letuche salad

Grilled lamb with vegetable and potatos

Panacota with berry fruits

 

Sunday:

Octopus salad with fresh vegetables

Roccula and cherry tomato salad

Tuna steak with marinated vegetables and tomato sauce

Creme brulee

 

Monday:

Letuche Chicken salad

Saesonal salad

Rib eye steak with truffels souce and home made pasta

Fruit salad

 

Tuesday:

 Prawn rissoto with zucchini

Lettuche with carrots in lemon sauce

Seabream Grilled with potatoes salad and swischard

Chesse cake with blueberries

 

Wednesday:

 

Beafsteak salad

Cabbage salad

Lamb pasticada with pallenta (traditional meal)

Chocolade suffle

 

Thursday:

 

Prawns ravioli

Seasonal salad

Grilled Schrimps and Prawns with vegetable

White chocolade mousse

 

Friday:

 

Lamb liver pate and sheep chesse

Chicken with prown and gnochi

Beans salad

Chocolade free gluten cake with nuts

Additional Rate Information

A brand new video can be seen on the link below.

https://www.dropbox.com/s/t9tli5htv1phwf1/Carpe%20Diem%207%20-%20Video%20presentation%202020.mp4?dl=0

Additional Rate Information

Summer Area: Croatia

Winter Area: Croatia

Additional Rate Information

A brand new video can be seen on the link below.

https://www.dropbox.com/s/t9tli5htv1phwf1/Carpe%20Diem%207%20-%20Video%20presentation%202020.mp4?dl=0

Location Details

Summer Area: Croatia

Winter Area: Croatia

FRANO GUGIC – to understand Frano’s passion for boats and sailing you need to know about the history of a tiny village on the Korcula’s northern coast. Racisce used to be the centre of shipbuilding in Dalmatia – a place where the most renowned ships and top naval architects emerged. After graduation Frano studied marine engineering, a profession that took him around the world sailing many large vessels. On his return home he applied his marine expertise for the benefit of guests; he purchased Carpe Diem 7 in 2016

LORENA GUGIC – Frano’s companion for 27 years, Lorena started her career in yachting as a hostess on a 54f Sunseeker. Beforehand she worked in a hotel on Korcula followed by running her own travel agency. A graduate in Economics, she speaks English and Italian and hopes to learn Turkish one day. Her discreet approach and mellow personality are ideal for guests seeking no fuss and privacy.

MATEO DODIG (CHEF) Although Mateo is not a Gugic, he says he feels like a third son. He joined Carpe Diem in 2020 after having worked for a number of restaurants in Dalmatia. A very talented chef who will introduce you to the delights of Dalmatian Cuisine. Using the local produce you will have an opportunity to taste some of the best of Adriatic fish, locally cured meats and divine local sweets.

Title Name Nation Born Languages
Captain Frano Gugic Croatian 0 English and Croatian
Crew Lorena Gugic Croatian

Captain

Frano Gugic

Hostess

Lorena Gugic

Chef

Mateo Dodig

Deckhand

Niko Gugic

Ammenities

Ac Full
Hair Dryer Yes
Generator Yes
Water Maker Yes
Ice Maker Yes
Internet Onboard WIFI

Electronics

Sat Tv Yes
Ipod Yes

General

Length 30
Pax 9
Cabins 4
Refit 2017
Year Built 2002
Cruise Speed 8 knots, 4 k
Guest Pet No
Children Allowed Yes

Leisure

Dinghy Yes
Dinghy Hp 100hp
Adult W Skis 1
Jet Skis 1
Wave Run No
Knee Board 1
Stand Up Paddle 2
Wind Surf 1
Gear Snorkel 8
Wake Board 1
1 Man Kayak 2
Fishing Gear Yes
Other Toys 2 underwater scooters

Sample Menu Carpe Diem 7

 

Saturday:

 Chesse and truffels pate, prosuto, olives

Letuche salad

Grilled lamb with vegetable and potatos

Panacota with berry fruits

 

Sunday:

Octopus salad with fresh vegetables

Roccula and cherry tomato salad

Tuna steak with marinated vegetables and tomato sauce

Creme brulee

 

Monday:

Letuche Chicken salad

Saesonal salad

Rib eye steak with truffels souce and home made pasta

Fruit salad

 

Tuesday:

 Prawn rissoto with zucchini

Lettuche with carrots in lemon sauce

Seabream Grilled with potatoes salad and swischard

Chesse cake with blueberries

 

Wednesday:

 

Beafsteak salad

Cabbage salad

Lamb pasticada with pallenta (traditional meal)

Chocolade suffle

 

Thursday:

 

Prawns ravioli

Seasonal salad

Grilled Schrimps and Prawns with vegetable

White chocolade mousse

 

Friday:

 

Lamb liver pate and sheep chesse

Chicken with prown and gnochi

Beans salad

Chocolade free gluten cake with nuts

Ed Hamilton & Co. endeavors to provide the most up-to-date yacht information, availability and rate details, however, all information published on this site is subject to change without notice. Please contact us for the most current yacht information, availability and rate details.