Rates Per Week
Crew Profiles
Specifications
Additional Rate Information
Additional Rate Information
Charter Rates Per Week
| September 23 - May 27 | Plus Expenses | €16,500/week |
| May 27 - July 8 | Plus Expenses | €27,700/week |
| July 8 - August 26 | Plus Expenses | €38,200/week |
| August 26 - September 23 | Plus Expenses | €25,900/week |
Additional Rate Information
Location Details
Summer Area: Croatia
YOUR CAPTAIN
Luka Lulić was born as a sailor despite the fact he didn’t grew up at sea. Summer after summer he sailed with his family and friends, so he became dedicated to make his passion an everyday work.
Throughout the years he sailed on many regattas on Adriatic coast, but one that stands out is participation at Rolex Middle Sea Race. Despite his age, he sailed the Atlantic 3 times and has a lot of experience both in sailing and in teamwork.
He has great communication skills with everyone, loves being around people and at the same time, knows when to respect other people’s privacy. He is very hard-working and enjoys passing his knowledge to others.
YOUR CHEF
Etto was born on 23rd December 1977 in Split, Croatia. He attended Vocational School for Tourism and Hospitality in Split in the period between 1992 and 1995. Later, he attended a six-month course “Mediterranean Cuisine Chef Specialization” at Open University Zizic in Omis in the period between October 2013 and February 2014.
With over 20 years of experience working as a Chef, Etto has a lot to offer. He is a hard-working, responsible, and highly professional.
Over the years of training, he become a passionate and experienced pâtissier. Eto regularly gives culinary education alongside chefs like Dragan Grbic, Hrvoje Zirojevic and Mladen Mustra. His specialities include Mediterranean and International cuisine.
YOUR HOSTESS
Vanja was born in 1985 in Zagreb, Croatia. Her experience in tourism includes working in travel agencies and on a cruise ships across the USA.
Vanja is fluent in English and intermediate in Spanish and Italian. She has degree as bacc.ing admin navi. in Maritime Studies and inspection.
Experienced receptionist with history of working in the leisure, travel and tourist industry. Vanja is very helpful and always at your service, ensuring you have a relaxed vacation with beautiful memories.
| Title | Name | Nation | Born | Languages |
|---|---|---|---|---|
| Captain | Luka Lulić | Croatian | 0 |
Yacht Captain
Igor Tošev
Yacht Chef
Vedrana Radanović
Accomodation
Ammenities
Electronics
General
Leisure
Other Specs
•Fishing gear (basic set): 120.00 € per week
•Fishing gear (professional set): 210.00 € per week
•FUN PACK B - (Highfield OM 540 + 100HP Honda, Wakeboard, waterskis, banana, donut) plus security deposit 1000 EUR: 1,500.00 € per week
•FUN PACK C - (Highfield 640 + 150HP Honda, Wakeboard, waterskis, banana, donut) plus security deposit 1000 EUR: 2,100.00 € per week
•JET SKI 180 HP (2022) + deposit 1500 EUR : 1,900.00 € per week
•Karaoke & Disco ball set: 150.00 € per week
•KAYAK -2 seats version : 170.00 € per week
•Kneeboard: 130.00 € per week
•Masseuse / Nanny / Yoga / Fitness Instructor- ON REQUEST (from 200 €-300 €): 220.00 € per_night
•One way fee (Lagoon 60-77) (plus mooring fee in Dubrovnik)- ON REQUEST ONLY: 1,500.00 € per booking
•Safety net / catamarans from 60 ft up / charter: 270.00 € per booking
•Seabob F5 plus security deposit 1000 EUR: 950.00 € per week
•Seabob F5S plus security deposit 1000 EUR: 1,300.00 € per week
•Sports equipment (weights: 2x5kg, 2x7,5 kg, 2x15kg, push-up grips, yoga mat - limited): 190.00 € per week
•SUP: 130.00 € per week
•Wakeboard: 130.00 € per week
MENU
DAY 1
- Dinner
– Smoked duck bruschetta, aioli
– Beef steak, broccoli purée, pancetta, porcini sauce
– Chocolate Lava Cake
DAY 2
- Lunch
– Tuna tartare, balsamic pearls, capers- Sea bass filet, lime & ginger gell, seasonal vegetables– Fruit minestrone & forest fruit sorbet
- Dinner– Roasted tomato carpaccio, crème fraîche, croutons- Teres major steak, sweet potato cream, tahini
– Whice chocolate panna cotta
DAY 3
- Lunch– Zuchinni carpassio, truffle goat cheese, pine nuts- Adriatic mussels alla buzara with spaghetti
– Lemon tart
- Dinner
– Beetroot & fetta cheese tartare- Chicken filet alla plancha, steamed vegetables– Crème brûlée
DAY 4
- Lunch
– Macheronni with sun dried tomato pesto- Grilled rib eye steak, pumpkin and rosemary potatoes, chimichurri– Ice-cream balls
- Dinner
– Stuffed eggplant- Poached Sea bream, polenta and tomato sauce– Apple crumble cake, vanilla sauce
DAY 5
- Lunch
– Charchuterie- Lamb frenched rack, glazed vegetables– Seasonal salad
– White chocolate mousse
- Dinner
– Fish mosaic, kefir sauce- Tourbot filet, gnocchi alla romana, fish velouté– Chocolate cake
DAY 6
- Lunch
– Burrata w/ basil & Parmigiano Reggiano pesto, cherry tomatoes- Shrimp risotto with courgettes in Prosecco sauce– Fig semifredo, chocolate soil, blueberries
- Dinner– White fish cheviche- Tuna steak in sesame, verdura alla primavera
– Flower pot cake
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