******************************************************************* LIVE AVAILABILITY (2026): https://docs.google.com/spreadsheets/d/1urpGRZGzVnPRojGFAXW17ghki-1zKWbj45p1TYmbyUg/edit?gid=2025486790#gid=2025486790 ******************************************************************* [ SEASON 2026 ] INCLUDED IN THE CHARTER PRICE: · AGENCY SUPPORT: a complimentary assistant who will guide you through your entire yacht journey · SHIPBOARD ACCOMMODATION: maximum number of 12 guests sleeping in 6 cabins · FUEL FOR CRUISING: 4 hours/day · CREW: : 8 crew members (Captain, Chef, 3 Hostesses, 3 Deckhands) · AIR CONDITIONING: 24 hours/day · LINEN: bed sheets, bathroom, and beach towels · WI-FI ******************************************************************* Water toys: Jet ski, 2 SeaBobs, Water skiing, Ringo ride, Wakeboard, 4 Paddleboards, Waterslide ******************************************************************* EXTRA PAYMENTS: A.P.A. (Advance Provisioning Allowance): 30 % of Charter Fee. To cover the following costs, but not limited to: fuel for tender and water sports equipment; additional fuel for cruising (above 4 hours per day), food and beverages for the Charter Party; berthing dues and other harbor charges, including pilots ’fees, local taxes, divers’ fees, customs formalities, charges for waste disposal, charges for water and electricity taken from shore; shipping agents’ fees where applicable; Charter Party personal laundry; hire or purchase costs of any special equipment placed on board at the Charterer’s request, shoreside transport, and excursions, national park entrances and other costs for services requested by Charter Party during the charter and all other costs not specified as included. A.P.A is paid by the Client in addition to the charter fee for all relevant costs for the vessel that are not included in the charter fee. If A.P.A does not cover complete costs, the Client will pay exceeding the amount on board in cash. If costs made on charter are less than the amount is given as A.P.A, the amount that was not spent will be returned to the Client at the end of the voyage. A.P.A. does not include a tip for the crew. VAT (13% of the charter price) is not included in the price *******************************************************************

Plus Expenses · MYBA

Menus are customized to accommodate distinguished guests' unique preferences, dietary needs, and tastes.

STARTERS:

Shrimp Carpaccio with Orange Gel, Lime Gel, Semi-Dried Tomato
Vitello Tonnato - Pumpkin Cream
Ceviche
Spicy Tuna Salad
Mozzarella with Tomato Juice, Tomato Cubes, Tomato Concasse, Purple Onion
Shrimp and Orange Risotto
Genovese Pesto Pljukanci (Mint, Parsley, Basil)
Sweet Bread (Candied Fruit), Lamb Ricotta
Sous Vide Squid with Aioli and Pickled Peach
Prosciutto and Cheese
Pasta Pockets with Beef Goulash (Maybe Beetroot)
Beef Steak Carpaccio
Cuttlefish Risotto

MAIN COURSES:

Boiled Octopus (Pan-Seared) with Sauerkraut and Onion Cream
Venison or Lamb Fillet (loin) with Forest Fruit Coulis, Mushroom Duxelles, Vegetable Patty
Sea Bass Fillet, Cauliflower Puree, Smoked Cauliflower, Pickled Cauliflower
Yellowfin Tuna Swordfish Fillet, Pear Dip, Tomatoes, Sous Vide Courgette
Hake in Lard, Lentil Salad, Squash Cream
"Gregada" with Various Fish, Shellfish, Shrimp, and Squid*
Grilled Ham Steak - Chickpea Onion Stew, Carrots, Cherry Tomatoes
Cuttlefish Ragu, Creamy Polenta, Broad Bean Cream
Lamb Shank, Potato Espuma, Pear
Rack of Lamb, Pressed Roasted Potatoes, Carrot Cream with Rosemary
Lamb Goulash, Sweet Potato Vanilla Cream, Steamed Vegetables
Yogurt and Turmeric Marinated Chicken Breast (Breaded), Sautéed Vegetables, Tomato Cream
Confit Duck Leg (Breaded), Roasted Bell Pepper, Pickled Pepper, Toasted Pine Nuts
Duck Fillet, Orange Cream, Fennel with Orange, Sautéed Carrot with Coffee
Boiled Beef, Pea Panna Cotta, Potato and Cabbage Puree, Charlotte Potato
Veal Tongue, Gnocchi Stuffed with Pancetta and Onion
Sous Vide Octopus with Olive Leaves - Potato Puree, Baby Vegetable

*Gregada is a traditional fish stew. It was initially prepared with only potatoes, onions, and small white fish that were too small for grilling.

DESSERTS:

Rosemary Cake with Olive Oil, Mascarpone Cream, and Bottarga di Muggine
Tiramisu
Panna Cotta
Apple Strudel - Vanilla Cream, Apple Gel (Raisins) - Apple Compote
Cheesecake
Zabaglione - Raspberry Pepper Cream - Almond Crumble
"Rožata"*
Croquant Semifreddo - Cocoa Tuile
Lemon Curd Tart

* Rožata is a traditional medieval dessert halfway between creme brulee and flan. It is widespread around the Adriatic Sea and comes from the city of Dubrovnik in Croatia. Its main ingredients are large quantities of eggs, sugar, and milk. It is slowly baked in a bain-marie. Then, it is topped with caramel sauce before being served. Sometimes, it is also accompanied by fruits.

Water skis for adults
4 standup paddleboards
Snorkeling gear
Seabob
Seabob
E-foil

Captain

Hrvoje Vućemil Korać

CAPTAIN - HRVOJE VUĆEMIL KORAĆ

Captain Hrvoje boasts a wealth of knowledge and extensive experience in the maritime industry, with a career spanning over 15 years in the tourism and hospitality sectors. He has held various positions, from deckhand to captain, continually upgrading his skills and certifications.

He has captained numerous vessels, including M/Y Romantic Star and M/S Queen Eleganza, demonstrating his expertise in managing both small cruise ships and yachts. His proficiency extends engine room operations, and even carpentry, showcasing his versatile skill set. Hrvoje's experience includes working on newly built ships from construction to completion, ensuring a thorough understanding of vessel operations from the ground up.

Fluent in English and Croatian, Hrvoje excels in communicating with diverse crews and guests, ensuring a seamless and enjoyable experience for all aboard.

CHEF - NIKOLA KRCATOVIĆ

Introducing our accomplished chef, whose culinary journey spans from the shores of Omiš to the enchanting Pakleni Islands. He has honed his skills in prestigious establishments, including the acclaimed Laganini restaurant mentored by Croatia's top chef, Hrvoje Zirojević. Under his guidance, the restaurant earned the title of the best in Croatia in 2018.

Having also served on luxury yachts, our chef brings a wealth of experience and creativity to ourkitchen. Prepare to indulge in an unforgettable culinary adventure curated by his expert hands.

In his leisure hours, Chef Nikola enjoys swimming, playing water polo, going on extended walks,and cycling.

CHIEF STEWARDESS - NIKOLINA ARAMBAšIć

With a rich background in hospitality and nearly two decades of experience, Nikolina brings exceptional skills and dedication to our crew. Most recently, she served as the Second Stewardess on M/Y Stella Maris, where she led a team of five stewardesses, ensuring that every aspect of the yacht's interior operations met the highest standards. Before that, she excelled in her role as a Stewardess on M/Y Lady Mrd and held several key positions in ultra-high-net-worth family households.

Nikolina's expertise extends to event planning, fine dining service, and personal assistant duties, all of which are complemented by her certifications from prestigious institutions, such as the British Butler Institute. Her calm and empathetic management style, combined with her creativity and strong organizational skills, make her an invaluable asset onboard.

Fluent in English and Croatian, with basic German, Nikolina ensures seamless and luxurious experiences for our guests, catering to their diverse needs with precision and care.

Caribe

Western Mediterranean

Eastern Mediterranean

Pacífico Sur

Maxita

'Maxita' es un Motor Sailer con capacidad para 12 huéspedes, disponible para charter con tripulación.