Ed Hamilton & Co.

MELARNIE

  • Guests 8
  • Cabins 4
  • Model Cat
  • Year Built 2017

Rates Per Week

Crew Profiles

Specifications

Accommodations

MELARNIE has 4 comfortable and well-appointed guest cabins, each with an ensuite bathroom.

Sample Menu

Day 1

                                Lunch

Thai red curry mussels, palm sugar, coriander and lime

Honey + Soy Duck breast, Celeriac Puree, Pickled Shimejis, Seeded Dukkah, Pressed Cucumber

Coconut and lemongrass panacotta, papaya and pineapple compote, kiwi and mango gels, brandy snap

                                Snacks

Grilled Foccacia, Hot Tarragon Butter

Beef + Onion Empanada, Cheese Sauce

                                Dinner

Sous-vide Rabbit loin wrapped in Serrano ham, carrot puree, tarragon oil

Seared Red Snapper, grilled white + green asparagus, poached egg, truffle hollandaise

Nutty apple and blackberry crumble, ginger rhubarb sorbet, calvados anglaise

 

Day 2

                                Lunch

Chilled Seafood Buffet – Lobster, Crab, Prawns, Mussels, Clams, Oysters, Caviar Station

– Tomato and Onion Salad, Crushed Herb Potatoes, Saffron Aliolli, Lemon Dill Mayo

Glazed Lemon Tart, Raspberry gel, Honey + Coconut Ice-Cream

                                Snacks

Spiced Parmesan Straws, Baba Ganoush

Tomato, Basil and Burrato Crostinis

                                Dinner

Veal carpaccio, wild horseradish, black garlic and caper puree, rocket tuile

Seared Kobe beef, cauliflower puree, beef cheek tortellini, shaved asparagus salad, marinated cherry tomatoes

Macerated Berry Zabaglione, Shortbread Biscuits

 

Day 3

                                Lunch

Blackened Mackerel, Courgette + Cucumber Salad, Spiced Mango Yoghurt

Braised Octopus, Korean BBQ Glaze, Asian Slaw

Dark chocolate croquant, chocolate and cocoa brittle, cherry sorbet

                                Snacks

Goats Cheese Croquette, Tomato Chutney

Calamari Frito, Lemon Mayo

                                Dinner

Tuna tataki, shallot ponzu, crisp garlic

12 hour short-ribs, roast baby leeks, parsley puree, onion ash

Raspberry +Pistachio Mille-feuille

 

Day 4

                                Lunch

BBQ

– Salted Prawn Skewers, Rosemary and Roast Garlic Fillet steak, Gremolata swordfish, Churrasco Chicken Thighs, Oregano Halloumi

– Greek Salad, Tabbouleh

Whole Roast Pineapple, Black Pepper, Rum Cream

                                Snacks

Edamame + Wasabi Falafels, Mint Yoghurt

Tempura Prawns, Sriracha Mayo

                                Dinner

Cauliflower agnalotti, spinach puree, parmesan foam

Sesame roast quail, leg lollipop, sticky rice noodles, fried quails egg, peanut and coriander pesto

Apple Tart Tatin, Vanilla Ice cream, Fresh Berries

 

Day 5

                                Lunch

Tempura Soft Shell Crab, Sweet Chilli Jam

Crispy Sea bass, Oriental Broth, King Prawn Dumpling, Pak choi, Cauliflower and Sesame Puree

Pecan Pie, Caramelized White Chocolate Ice-cream

                                Snacks

Chorizo in White Wine

Salmon, Avocado Tartare

                                Dinner

Devilled Lamb liver, pommes puree, cider reduction

Grilled lobster tail and claw, beets + greens

Raspberry Souffle, Chocolate Sorbet

 

Day 6

                                Lunch

Spiced confit duck bonbons, curried cashew nut puree, fresh peach and ginger relish

Za´ataar spiced Lamb rack, Braised leg, pea + mint puree, labneh, pomegranate

Saffron + Rose water Ice-cream, Wild Honey + Pistachio Crackers

                                Snacks

Tuna Poke

Chicken Satay Skewers

                                Dinner

Spring Crab salad, brown crab mayo, radish, avocado, nut dressing

Gochujang glazed pork belly ramen, duck egg, peanuts + coriander

Dark Chocolate + Brandy Mousse, Praline, Strawberries

 

 

Day 7

                                Lunch

Asian Buffet – Sushi + Sashimi Platter, Chicken Yakitori, Prawn Yakitori

Bao Buns – Pulled pork, Sticky Beef, Tempura Prawns

Matcha crème brulee, praline tuile, lychee gel, raspberry powder

                                Snacks

Grilled stuffed Aubergine with Herb Cream Cheese

Sweet Pepper Hummus, Grilled Bread

                                Dinner

Seared foie gras, crisp smoked pancetta, mulled wine syrup, cherry

Pan fried Red Mullet, saffron aliolli, roast new potatoes, broccolini

Burnt Portuguese Custard Tart with Figs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Additional Rate Information

2021 Mediterranean rates:

JULY/AUGUST – EURO 29500 + VAT 13% + APA 25%

JUNE & SEPT – EUR 27500 + VAT 13% + APA 25%

OCTOBER – MAY EURO 24000 + VAT 13% + APA 25%

Additional Rate Information

Summer Area: Croatia

Winter Area: Croatia

Location Details: JULY/AUGUST – EURO 29500 + VAT 13% + APA 25%

JUNE & SEPT – EUR 27500 + VAT 13% + APA 25%

OCTOBER – MAY EURO 24000 + VAT 13% + APA 25%

Additional Rate Information

2021 Mediterranean rates:

JULY/AUGUST – EURO 29500 + VAT 13% + APA 25%

JUNE & SEPT – EUR 27500 + VAT 13% + APA 25%

OCTOBER – MAY EURO 24000 + VAT 13% + APA 25%

Location Details

Summer Area: Croatia

Winter Area: Croatia

Location Details: JULY/AUGUST – EURO 29500 + VAT 13% + APA 25%

JUNE & SEPT – EUR 27500 + VAT 13% + APA 25%

OCTOBER – MAY EURO 24000 + VAT 13% + APA 25%

Captain: Alen Milet
Alen began his professional yachting career in 2013 as a skipper of both sailing and motor yachts. Over the last 7 years, he has sailed the south of France, Italy, Montenegro, Croatia, Greece, Gibraltar, the Canary Islands, and crossed the Atlantic to sail in the Caribbean. Energetic, athletic, and passionate about sailing, Alen leads a healthy life full of sport. His love of traveling and sailing is a perfect combination along with being a jet ski instructor, kiteboarder, and swimmer. When he is not on the water, his passions are the restoration of old cars, beekeeping, and tennis- in which, he was a semi-professional player for 11 years. Alen is excited to show guests on board Melarnie the beauty of the Dalmatian coast and the gorgeous islands of Croatia.
Languages: Croatian (fluent), English (fluent)

Chef: Martino Zanelli Kovacic
Chef Martino is passionate about food and learning. He is an innovator in the kitchen and loves to take simple dishes to the next level. Along with his studies at Opatija Hospitality School for Chefs, he loves to travel and explore new ways of cooking and creating fusion dishes from all over the world. As a professional chef, not only does he have extensive experience in restaurants, luxury private catering, and onboard yachts, but he has worked on Master Chef in consulting and education.

In his time away from the kitchen, he enjoys reading professional and classical literature, swimming, hiking, capoeira, and snowboarding. A man of many talents, he also writes songs and poems and enjoys carpentry. He brings his excitement for travel and food to Melarnie and offers exceptional service to his guests while cruising in Croatia.

Languages: Croatian and English (fluent); Italian and Slovenian (excellent conversation); German (basic conversation); French and Spanish (learning)

Stewardess: Antonella Baljkas
Antonella was born in 1998 and is from Šibenik, Croatia. She joined the yachting world in 2013 maintaining and cleaning yachts and then became a stewardess. With a friendly and welcoming personality, she offers exceptional service to guests to create an incredible charter experience. She is excited to join Melarnie and introduce her guests to the stunning islands and Croatian coastline.

Languages: Croatian and English (fluent)

Title Name Nation Born Languages
Captain Alen Milet Croatian 1989 English, Croatian, Spanish, Slovenian, Italian, German
Crew Maurice Curtin Irish

Captain

Alen Milet

Accomodation

Electric Heads 4

Ammenities

Ac Full
Generator Genset Onan 19 Kva 1500 RPM 22
Ice Maker Yes

Electronics

Ipod Yes

General

Length 18.9
Pax 8
Cabins 4
Year Built 2017
Cruise Speed 7

Leisure

Dinghy T/T Ocean 15.09 ft.
Dinghy Hp 60hp
Adult W Skis Yes
Knee Board No
Wind Surf Yes
Gear Snorkel Yes
Tube Yes
2 Man Kayak Yes
Float Mats Yes
Fishing Gear Yes
Other Toys Towable Ring

MELARNIE has 4 comfortable and well-appointed guest cabins, each with an ensuite bathroom.

Day 1

                                Lunch

Thai red curry mussels, palm sugar, coriander and lime

Honey + Soy Duck breast, Celeriac Puree, Pickled Shimejis, Seeded Dukkah, Pressed Cucumber

Coconut and lemongrass panacotta, papaya and pineapple compote, kiwi and mango gels, brandy snap

                                Snacks

Grilled Foccacia, Hot Tarragon Butter

Beef + Onion Empanada, Cheese Sauce

                                Dinner

Sous-vide Rabbit loin wrapped in Serrano ham, carrot puree, tarragon oil

Seared Red Snapper, grilled white + green asparagus, poached egg, truffle hollandaise

Nutty apple and blackberry crumble, ginger rhubarb sorbet, calvados anglaise

 

Day 2

                                Lunch

Chilled Seafood Buffet – Lobster, Crab, Prawns, Mussels, Clams, Oysters, Caviar Station

– Tomato and Onion Salad, Crushed Herb Potatoes, Saffron Aliolli, Lemon Dill Mayo

Glazed Lemon Tart, Raspberry gel, Honey + Coconut Ice-Cream

                                Snacks

Spiced Parmesan Straws, Baba Ganoush

Tomato, Basil and Burrato Crostinis

                                Dinner

Veal carpaccio, wild horseradish, black garlic and caper puree, rocket tuile

Seared Kobe beef, cauliflower puree, beef cheek tortellini, shaved asparagus salad, marinated cherry tomatoes

Macerated Berry Zabaglione, Shortbread Biscuits

 

Day 3

                                Lunch

Blackened Mackerel, Courgette + Cucumber Salad, Spiced Mango Yoghurt

Braised Octopus, Korean BBQ Glaze, Asian Slaw

Dark chocolate croquant, chocolate and cocoa brittle, cherry sorbet

                                Snacks

Goats Cheese Croquette, Tomato Chutney

Calamari Frito, Lemon Mayo

                                Dinner

Tuna tataki, shallot ponzu, crisp garlic

12 hour short-ribs, roast baby leeks, parsley puree, onion ash

Raspberry +Pistachio Mille-feuille

 

Day 4

                                Lunch

BBQ

– Salted Prawn Skewers, Rosemary and Roast Garlic Fillet steak, Gremolata swordfish, Churrasco Chicken Thighs, Oregano Halloumi

– Greek Salad, Tabbouleh

Whole Roast Pineapple, Black Pepper, Rum Cream

                                Snacks

Edamame + Wasabi Falafels, Mint Yoghurt

Tempura Prawns, Sriracha Mayo

                                Dinner

Cauliflower agnalotti, spinach puree, parmesan foam

Sesame roast quail, leg lollipop, sticky rice noodles, fried quails egg, peanut and coriander pesto

Apple Tart Tatin, Vanilla Ice cream, Fresh Berries

 

Day 5

                                Lunch

Tempura Soft Shell Crab, Sweet Chilli Jam

Crispy Sea bass, Oriental Broth, King Prawn Dumpling, Pak choi, Cauliflower and Sesame Puree

Pecan Pie, Caramelized White Chocolate Ice-cream

                                Snacks

Chorizo in White Wine

Salmon, Avocado Tartare

                                Dinner

Devilled Lamb liver, pommes puree, cider reduction

Grilled lobster tail and claw, beets + greens

Raspberry Souffle, Chocolate Sorbet

 

Day 6

                                Lunch

Spiced confit duck bonbons, curried cashew nut puree, fresh peach and ginger relish

Za´ataar spiced Lamb rack, Braised leg, pea + mint puree, labneh, pomegranate

Saffron + Rose water Ice-cream, Wild Honey + Pistachio Crackers

                                Snacks

Tuna Poke

Chicken Satay Skewers

                                Dinner

Spring Crab salad, brown crab mayo, radish, avocado, nut dressing

Gochujang glazed pork belly ramen, duck egg, peanuts + coriander

Dark Chocolate + Brandy Mousse, Praline, Strawberries

 

 

Day 7

                                Lunch

Asian Buffet – Sushi + Sashimi Platter, Chicken Yakitori, Prawn Yakitori

Bao Buns – Pulled pork, Sticky Beef, Tempura Prawns

Matcha crème brulee, praline tuile, lychee gel, raspberry powder

                                Snacks

Grilled stuffed Aubergine with Herb Cream Cheese

Sweet Pepper Hummus, Grilled Bread

                                Dinner

Seared foie gras, crisp smoked pancetta, mulled wine syrup, cherry

Pan fried Red Mullet, saffron aliolli, roast new potatoes, broccolini

Burnt Portuguese Custard Tart with Figs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.