Rara Avis Yacht Charter
Yacht Description
Rara Avis yacht is a 108.00 ft long sailboat monohull and spends the summer season in Croatia and winter season in Croatia. It was built by Custom Built Aluminum Cutter in 2018. The yacht layout features 6 cabins and accommodates 12 guests. The cabin arrangement is following: 1 king cabin, 2 queen cabins, 2 twin cabins.
The sailboat features Generators: 2x Yanmar, 35 KW Engine: 2 x 400 HP Cummins engines and a generator.
Accommodation
- Vip cabin: double bed (200*200 cm), 22 square meters.
- 2 Double Cabins: double bed (190*200 cm), 15 square meters.
- 2 Twin Cabins (convertible to Double Cabin): twin bed (2 x 95*200 cm), 16 square meters
Captain Only
Cabin Breakdown
Rara Avis Yacht Details
Length
Guests
Cabins
Crew
Built by
Weekly price low-high season
Consumption
Cruising Speed
Max. Speed
Rara Avis yacht charter price
# of charter days
Base Price
APA (deposit for provisioning, fuel, docking fees, etc)
Total
Note
14 day charter
120,000
to
120,000
24,000 to
36,000
144,000 to 156,000
Discounts outside the main season are common.
7 day charter
60,000
to
60,000
12,000 to
18,000
72,000 to 78,000
Standard charter rate, base for all calculations.
3 day charter
30,000
to
30,000
6,000 to
9,000
36,000 to 39,000
The usual formula is the 7 day charter rate divided by 6, times the number of days (3).
Boat policy might differ.
60,000 / 6 * 3 days = 30,000
1 day charter
10,000
to
12,000
2,000 to
3,000
12,000 to 15,000
Please inquire, the possibility/availability of a 1 day charter needs to be verified.
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Total | Note | |
---|---|---|---|---|---|
14 day charter | 120,000 to 120,000 | 24,000 to 36,000 | 144,000 to 156,000 | Discounts outside the main season are common. | |
7 day charter | 60,000 to 60,000 | 12,000 to 18,000 | 72,000 to 78,000 | Standard charter rate, base for all calculations. | |
3 day charter | 30,000 to 30,000 | 6,000 to 9,000 | 36,000 to 39,000 | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 60,000 / 6 * 3 days = 30,000 | |
1 day charter | 10,000 to 12,000 | 2,000 to 3,000 | 12,000 to 15,000 | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: 60,000
High season rate: 60,000
Accommodation on the yacht
6 crew members
Wages and food for the crew
Yacht insurance
Service on board
Complete linen and towels
Use of water sports equipment
Fuel for 24 hours/day of generator use
Sojourn taxes
Yacht cleaning
Wi-Fi
Extra payments:
APA (Advance Provisioning Allowance): 35% of charter fee paid with the balance for covering running costs during the charter: Fuel approx. 3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full.
A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full. APA to be paid in cash on board or as a wire transfer with the last payment to a shipping agent’s account. If APA is to be paid as a wire transfer, commission of 1.5% for the shipping agent will be deducted from the APA.
VAT: 13% from the charter price
Accommodation on the yacht
6 crew members
Wages and food for the crew
Yacht insurance
Service on board
Complete linen and towels
Use of water sports equipment
Fuel for 24 hours/day of generator use
Sojourn taxes
Yacht cleaning
Wi-Fi
Extra payments:
APA (Advance Provisioning Allowance): 35% of charter fee paid with the balance for covering running costs during the charter: Fuel approx. 3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full.
A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full. APA to be paid in cash on board or as a wire transfer with the last payment to a shipping agent’s account. If APA is to be paid as a wire transfer, of 1.5% for the shipping agent will be deducted from the APA.
VAT: 13% from the charter price
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew
Crew Information
Captain I.
captain II.
Deckhand
Deckhand
Bartender
Chef
Hostess
Captain: Caslav
ČASLAV RELJIĆ - CAPTAIN
From the first moment you come aboard Rara Avis you will feel you are in a safe and hospitable hands of Časlav, young 34 years old captain who has spent last 12 years of his life connected with sea.
Soon after finishing high school, he has realized his love is not commercial and marketing but sea and the boats. He started working as a sailor on different boats and patiently he sailed his way to become a captain. Experience that he gathered in meantime has made him an excellent host who can provide his guests the most memorable cruise. Časlav has been showing enthusiasm and love for the nature all of his life so when he is not sailing, he spends his free time on the mountains.
For him this is ideal way of recharging his batteries and connecting with nature and his family. He is married, has two children and his wife shares his love for this job as she comes from the family that has been working in nautical tourism for few generations now. Časlav has very friendly and cheerful nature and you will like him from the first moment you meet him especially as he takes his job very seriously and he wants to provide his client’s complete experience.
He enjoys meeting new people from all over the world and he feels it is his mission to show them all the beauties of h is country.
This is why his main goal is happy and completely satisfied client. He speaks Croatian and English.
Filip Brekalo
Captain II.
Filip Brekalo was born in Split, Croatia, on February 9, 1985. From a young age, he was drawn to the sea, which set the course for his future career. Over the years, Filip has built an impressive reputation as a skilled and dedicated captain with over a decade of experience commanding motor sailing yachts and mini cruise ships along the picturesque Adriatic coast and across the globe.
Filip's expertise in yacht transfer is a testament to his ability to navigate and manage vessels in diverse conditions and locations. His leadership and management skills, honed through years of overseeing sailing duties, crew recruitment, and tourist hosting, instill confidence in his ability to handle any situation. His fluency in English and basic proficiency in Italian further enhance his ability to interact with a wide range of clients and crew members.
His career highlights include serving as the captain of several notable vessels. From 2013 to 2022, he captained small cruise ships such as the m/s Pacific, m/s Amalia, and m/s President along the Adriatic coast. In 2022 and 2023, he led the motor sailing yacht MSY Life is Good, performing worldwide sailing duties and handling extensive managerial responsibilities.
Filip's dedication and exceptional performance have earned him accolades, notably the 2019 award from the Sailing Croatia Agency for the best crew of mini cruise ships for his work on the m/s Pacific. His educational background includes qualifications as an officer of the navigational watch on ships of 500 GT or more and a Yacht-Master Category B for yachts up to 500 GT.
Outside of his maritime career, he has achieved personal success in various fields. He is married and the proud father of one child. As a Croatian national representative in rafting, he earned a silver medal at the European championship. He is also an experienced football referee and an instructor in skiing and rafting, showcasing his versatility and passion for life beyond the sea.
ROKO ERCEGOVIĆ - DECKHAND
Roko is the youngest crew member on Rari Avis. Although he is only 19 years old, his colleagues say that he is hardworking, enjoys the sea, and is gaining experience working as a deckhand.
He was born in Split, where he graduated from maritime school, and after this sea season he will continue his education at the Maritime Faculty. Among foreign languages, he speaks English, and in his free time he likes to play football the most.
Matelj Reljić
Deckhand
Matej was born in February 2nd 2000, which makes him the 2nd youngest member of Rara Avis crew.
He graduated from Maritime High School in Split as a technician for marine engineering. Since his early age he was always helping out on boats as he resides in a small village, city of Split outskirts, Krilo Jesenice, which has been famous for many years, as a place in Croatia with the biggest number of boat builders and owners.
It was very clear for Matej what career he will dedicate his life to. Before he joined the crew on Rara Avis, he has had some experience already working as a hand on deck and as a waiter on another charter ship. He speaks active English.
This young man, eager to learn and to be of service is doing the best he can with a big great smile on his face. In his free time, Matej is doing some serious fishing and also is a permanent volunteer for city of Omiš Fire Department.
MARKO MATIĆ - CHEF
Born and raised in the historical city of Sinj, where the antient battles for Croatia took place, chef Marko has that fighting spirit and the will to give the best that he can in everything he does.
And he does food, he is doing it with such legerity and enthusiasm. Marko has mastered cooking skills as a chef in several well-known and praised a la carte restaurants along the Dalmatian coast as well as on some other yachts. As a young chef, he has wider views in sense of being more familiar with new cooking ideas and ways of cooking, new flavors and very large spectrum of groceries selection.
His dedication to food preparation has made him not only a great cook but an amazing food decorator. His meals tell an authentic Mediterranean gourmet story that will enchant your flavor buds as much as your eyes.
Chef Marko takes special pride in rustic style meat & fish dishes preparation combined with modern cuisine tricks. Speaks English, very friendly and open to any menu suggestions from the guests as his only wish is to complete the cruising experience with terrific dining. His eagerness to please is very visible and tasteful in his food creations.
KRISTIAN VUČIĆ - BARTENDER
The latest addition to the Rara Avis team is Kristian Vučić, a 28- year-old waiter and a former professional Croatian basketball player.
Before entering the yacht industry, Kristian worked as a waiter and barista at some of the most acclaimed Croatian restaurants, bars, and nightclubs, where he obtained his 5-year-long hospitality experience. He brings an eclectic hospitality background to Rara Avis, and the Rara team and guests are truly fortunate to have him on board in season 2023.
His former colleagues describe him as a great team player and hardworking yet easy going. In his spare time, Kristian enjoys sports and spending quality time with his family and friends.
Mirna Kozina
Hostess
Mirna Kozina was born in Split, Croatia, on July 2, 1998. Her journey into the workforce began in her teenage years. She began seasonal work at Ciprianis, a local establishment known for its delectable ice cream, pancakes, and bakery products. This experience laid the foundation for her future career in the culinary industry, as she honed her sales and customer communication skills, proficient in Croatian and English.
After completing her secondary education, Mirna pursued further studies in graphic design at the School of Design, Graphics, and Sustainable Construction in Split. This educational background equipped her with valuable technical skills, which she would later integrate into her professional endeavors.
Throughout her career, Mirna demonstrated versatility and a solid commitment to excellence. From her early roles as a salesman at Bobis Riva and later at Sugarin Ice Cream Production, she immersed herself in artisanal ice cream, mastering the art of production and decoration while ensuring impeccable cleanliness and customer service standards. Her journey continued with roles at Pumparela Gelateria and Zvijez D.O.O., where she further refined her abilities in sales, supply management, and customer interaction. Mirna's dedication to her craft led her to Slastičarnica Voćni Trg, where she specialized in producing and selling artisanal ice cream.
Beyond her professional achievements, Mirna's personal qualities shine through. She is described as communicative, adaptable, and highly motivated, with a strong sense of ethics and a readiness to embrace challenges. Her proficiency in English, technical skills, and interpersonal strengths position her as a valuable asset in any workplace.
Menu
BREAKFAST
BEVERAGES: WATER,
COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT &
VEGETABLE SHAKES, YOGURTS
COLD DISHES: COOKED
HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI,
TURKEY HAM, MORTADELA SLICES
SELECTION OF
CHEESE: EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE,
HOMEMADE YOUNG CHEESE
SPREADS: BUTTER,
PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM,
TUNA PATE
WARM DISHES: BOILED
EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS,
GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN
ROLLS
SELECTION OF
CEREALS: CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT
CEREALS
SELECTION OF FRESH SEASON
FRUIT
MENU I.
*
Cold Appetizer
Smoked Sea Bass Mousse with Bruschetta
(paired with Honey, Mustard and Lemon Cream)
Warm Appetizer
Stuffed Ravioli
(Shrimps, Curd, Prosciutto)
Red Sauce
(Shrimp, Sundried tomatoes, Cognac)
Main Course
Monkfish with Vegetables
(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)
Dessert
Dry Figs with Almonds and Dark Chocolate Glaze
*
Cold Appetizer
Steak Tartare with Butter and Bone Marrow Gel
Warm Appetizer
Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep
Cheese
Main Course
Lamb Cutlets with Polenta and Baby Spinach
(Garlic, Olive Oil and Parsley Emulsion)
Dessert
Flamed Apple Puree
(Roasted Almonds, White Chocolate and Cinnamon)
*
Cold Appetizer
Adriatic Shrimps with Sour Apple Sorbet
Warm Appetizer
Cream soup
(Roasted Champignons, Prosciutto and Spinach)
Main Course
Sea Bass Rolls
(served with White Wine Caper Sauceand Vegetable Cream)
Dessert
Raspberry Champagne Cake
(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)
*
Cold Appetizer
Fois Gras
(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)
Warm Appetizer
Hokkaido Gnocchi
(paired with White Truffle Sauce and Pumpkin Oil Foam)
Main Course
Beef Steak Tagliata
(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine
Nuts)
Dessert
Dark Chocolate Souffle
(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)
*
Cold Appetizer
Cesar Salad with Lobster
(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive
Oil
& Rosemary, Saffron Sauce)
Warm Appetizer
Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in
White
Wine and Garlic Sauce
Main Course
Sashimi Tuna Steak with Vegetables
Dessert
Semifreddo
*
Cold Appetizer
Roast Beef with Arugula, Capers and Pickled Onions
(served with Acetto BalsamicoSauce)
Warm Appetizer
Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk
Main Course
Wellington Steak with Mashed Potatoes and Truffles
Dessert
A selection of Cheese, Jams & Nuts
*
Cold Appetizer
Roasted Squid Salad with Crispy Black Flavoured Polenta &
Sturgeon
Caviar
Warm Appetizer
Breaded Shrimp Dumplings in Turmeric Sauce
Main Course
Grilled Salmon Fillets with Pistachio
(Paired with Sweet Potato Puree & White Vine PistachioSauce)
Dessert
Cheese Pralines with White Chocolate, Raspberry and Rum,
Coconut
Cream
MENU II.
*
Cold Appetizer
Stuffed Quail eggs
(Adriatic Sardines and Anchovy’s Pate)
Warm Appetizer
Farfalle in Tomato and Ricotta Sauce
Main Course
Fish & Mussels Stew with Homemade Polenta
Dessert
Hazelnut and Chestnut Stuffed Rafioli
(Paired with Caramel Sauce and Orange Cream)
*
Cold
Appetizer
Stuffed Crust pastry
(Curd, Truffle Cream, Black Olive Powder)
Warm Appetizer
Creamy Pottato Arugula Soup
Main Course
Confit cock with butternut and chilly cream
Dessert
Orange Walnut Cake with Coffee & Cognac Cream
*
Cold Appetizer
Marinated Salmon Mousse
(Served with Salted Sardines & Cherry Tomatoes)
Warm Appetizer
Baby Octopus Salad with Olives, Garlyc Mayonnaise &
Chicory
Main Course
Adriatic Prawns in Cognac, Shrimp Tomato Sauce
Dessert
Forest fruit with Vanilla Mascarpone Cream
*
Cold Appetizer
Beef salad
(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce)
Warm Appetizer
Creamy Porcini Mushroom Soup
Main Course
Beefsteak with Istrian Handmade Pasta
Dessert
Pistacchio Cheesecake
*
Cold Appetizer
Mix salad
(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar
Sauce)
Warm Appetizer
Spinach taglliatele
(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola
White
WineSauce)
Main Course
Wild Trout Fillet with Toasted Almond Bread
(served with Lemon and Dill White Wine Sauce)
Dessert
Pear Pie
(Red Wine, Homemade Vanilla, Rose Ice Cream)
*
Cold Appetizer
Deer Pate
(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches &
Mozzarella)
Warm Appetizer
Tomato Celery Soup
Main Course
Grilled Chicken Fillet Stuffed with Mozzarella and
Oregano
(served with Creamy ChanterelleSauce)
Dessert
Tiramisu
(Cherries, Cheese Cream, Mint and Dark Chocolate)
*
Cold Appetizer
Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted
Bruschetta
Warm Appetizer
Black Gnocchi in Shrimp, CheeseSaffron Sauce
Main Course
Swordfish Filet with Grilled Vegetables
In Soy-Sesame Sauce
Dessert
Crispy Blueberry Pie
(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)
VEGETARIAN MENU
Day 1
Lunch
Cold Appetizer
Marinated Artichokes in Tomato Sauce
(stuffed with Pea Cream, Garlic and Olive Oil)
Warm Appetizer
Gnocchi with Truffles and Porcini Mushrooms
Main Course
Warm salad
(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)
Dessert
Apple and Blackberry Crumble
(with Homemade Vanilla and White Chocolate Ice Cream)
Afternoon snack:
Fresh Figs with Cashew Cream, Sweet Cream and Honey
Dinner
Cold Appetizer
Puff Pastry Cheese and Chives Baskets
Warm Appetizer
Spinach and Garlic Pie with Turmeric Sauce
Main course
Chickpea Croquettes
(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)
Dessert
Chocolate Muffin with Peach and Mascarpone Cream
Day 2
Lunch
Cold Appetizer
Puff Pastry Rolls
(stuffed with Avocado Cheese Cream)
Warm Appetizer
Stuffed Ravioli with Ricotta and Spinach
(served with Tomato Eggplant Sauce)
Main Course
Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs
Dessert
Stuffed Cannoli with Pistachio and Strawberry Cream
Afternoon snack
Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives
Dinner
Cold Appetizer
Fig and Radicchio Salad in Orange Sauce
Warm Appetizer
Grilled Asparagus in Saffron and Parmesan Sauce
Main course
Baked Chickpea, Rusk Tomato Stew
Dessert
Croatian Fritters with Forest Fruit and Cinnamon Cream
Day 3
Lunch
Cold Appetizer
Quail Eggs stuffed with Saffron Cream
(served with Hollandaise Sauce)
Warm Appetizer
Polenta and Vegetable Tart
(served with Roasted Peppers and Pumpkin Oil Sauce)
Main course
Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd
Dessert
Baked Apple Puree
(with Toasted Almonds, White Chocolate and Cinnamon)
Afternoon snack
Fruit salad
(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)
Dinner
Cold appetizer
Basil, Pine Nut & Olive Oil Pesto
(paired with Fresh Burrata Cheese and Black Olive Powder)
Warm appetizer
Pasta with Asparagus and Mushrooms
Main course
Grilled Zucchini and Eggplants in tomato sauce
Dessert
Crispy Blueberry Pie with Homemade Orange Ice Cream
Day 4
Lunch
Cold Appetizer
Mix Salad
(Olives, Tomatoes, Feta Cheese, Croutons)
Warm Appetizer
Red Lentil Smoky Chickpea Soup
(served with toasted Pumpkin and Sunflowers Seeds)
Main course
Homemade Zucchini Burger
(Potato Chips Arugula, Sesame sauce)
Dessert
Apple Cream Cheese Cake
(served with Cranberry, Red Wine and Cinnamon Sauce)
Afternoon snack
Selection of Fresh Fruit and Vegetables
Dinner
Cold appetizer
Mix salad
(Roasted Red Peppers, Beans and Quinoa Salad)
Warm appetizer
Orzo with Mushrooms and Caramelized Pumpkin
Main course
Puff Pastry Stuffed with Vegetable Ragout
(served with roasted purple carrots and vinegar cream)
Dessert
Tiramisu
Day 5
Lunch
Cold Appetizer
Bruschetta with Marinated Tomatoes and Pepperoncini
Warm Appetizer
Mushrooms stuffed with Garlic and Rosemary
Main course
Buckwheat Tortilla filled with Vegetables and Chili Sauce
Dessert
Pumpkin Pie with Spicy Orange and Ginger Cream
Afternoon snack
Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs
Dinner
Cold appetizer
Zucchini Rolls Filled with Ricotta
Warm appetizer
Parmigiano Soup with Shallots
(served with Focaccia with Cherry Tomatoes and Rosemary)
Main course
Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam
Dessert
Plum Dumplings
Day 6
Lunch
Cold Appetizer
Dandelion, Arugula and Caper Salad
(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)
Warm Appetizer
Caramelized Carrot with Purple Onion and Honey
Main course
Vegetable Lasagna
Dessert
Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate
Afternoon snack
Marinated tofu
(with Olives and Mashed Potatoes & Chili Herb Sauce)
Dinner
Cold appetizer
Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce
Warm appetizer
Stuffed Sushi Rolls
(filled with Carrot, Avocado and Cucumber)
Main course
Tomato Parsley Tart with baked Goat’s Cheese
(served with Tomato and Eggplant Sauce)
Dessert
Homemade Raffioli
(stuffed with Carob, Orange and White Rum)
Day 7
Lunch
Cold Appetizer
Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones
Warm Appetizer
Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese
Main course
Tofu and Vegetables Stew
Dessert
Walnuts and Honey Pralines in Chocolate and Caramel Sauce
Afternoon snack
A selection of vegetable chips
Dinner
Cold appetizer
Cold Cucumber and Greek Yogurt Soup with Herbs
Warm appetizer
Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce
Main course
Crispy chickpea and white bean dumplings
(paired with tomato, cucumber, purple onion and dill salsa)
Dessert
Cheese and Hokkaido Squash Cake
(served with prune sauce)
Reviews
Love, Anne O’Neill & Steve Furgal
“Everything on Rara Avis was wonderful! The crew was friendly, funny, professional and efficient.
I had an amazing time. Thank you for showing me Croatia!
Diane McClure
“Dear Ante, I give you a 5 out of 5t stars review! You are the best!!!
Thank you so much for your kind attention to detail for each guest and your professional service
Susan Wallace
“Spectacular crew for a spectacular country and ship. Thank you for all you did to make this trip run so smooth!”
Cheryl Bliss
“Ante, thank you so much for everything, you took such good care of us all, we appreciate it so much. Everyone on the boat works so hard, thank you once again.”
Patricia Murphy
The boat is really well designed, the rooms have excellent size and amenities, more than what we’ve expected. All areas of the boat are spacious and allowed our family of 13 members to get together all the time, but at the same time, we could have areas for privacy.
The boat is in excellent condition and the crew was extremely respectful and joyful, with an attitude towards service that we all enjoyed.
Be sure that we will meet you in the years to come!”
–
Coming into this trip you all exceeded every expectation we had. Sean + I enjoyed our morning visits with Matea, surryifit was to early. Marco my daily check in for lunch + dinner will be acore
memory of this trip, thank you for your amazing smile! Sailors (Roko & Stipe) your support & smile (even if confused on what I said to fast) was so fun. Thanks captain for “keeping us safe” always with yours misterious smile! And Kiki sorry we tried to run out of red wine daily, we will miss you! Congrats to the young happy couple Matea & Kiki, we love you two! Amazing trip. Writing this looking at Šuma Marjan Park was a perfect spot to end this trip!
Sean & Jean
Rara Avis and crew were beyond anything we ever expected! This experience was a trip of a lifetime. The service was on the top. Food amazing, better than five *. We look toward to our new adventure in the new future with Rara Avis crew
.
Rob & Tracy
The worst part about the trip is leaving! Its even difficult to write in this book.
Words on paper cant describe the feelings we have for Rara. Thank you for making our second time around even more special and memorable as first. I wish you all could come to my house so I could show you the same love and hospitality you have show to us! You take us to the most incredible journey. Captain goes above and beyond to put us in places that make our hearts skip a beat. Other memorable moments are
–“Kiki, do you love me” LOL, and how he kicks our childrens asses at FIFA.
“Matea” always there when I need her and for the “Bis” keeping us so clean.
“Steve” the spider monkey. How do you jump rocks like that? Are you a beast?
“Captain” – a million thank yous are not enough. You always make us feel safe. God bless you and your family.
“Marco” you have spoiled us. I don’t want to go home and cook. We love you all!!!
Sylvia, Nick, Luca, Dominik, Jayden
We will miss you!
Stay in touch!!
Love,
Joe & Jodi
Taylor & Nick
Carly & Avery
Rara Avis and it`s wonderful, devoted team have delivered as an unforgettable journey, holiday and above all an experience we will never forget for the rest of our
days. The places we`ve seen and visited were breathtaking and were an eyeopener for us to discover this beautiful countrey and it`s hospitable people. The very best examples of this kindness and dedication were you: Caslav, Kiki,
Matea, Marko, Roko and Stipe! Thank you for your help and professionalism in anyway.
We will miss your wonderful service. Now we have to pour our glasses ourselves!
Johan, Sonia, Jeanine, Jules, Kasper, Layla, Jerko, Olivia, Eliane ,Pe, Lore, Johan & Jasmine
Gallery
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- wpcf_persons: 12
- wpcf_summerarea: Croatia
- wpcf_winterarea: Croatia
- wpcf_length: 108.00
- wpcf_beam: 8.40
- wpcf_draft: 3
- wpcf_toys: YACHTBEACH platform 4x2m, Jetski platform, YACHTBEACH relax zone
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- wpcf_ac: Full
- wpcf_bbq: Yes
- wpcf_internet: Onboard WIFI
- wpcf_generator: 2 x 35 kw
- wpcf_engines: Generators: 2x Yanmar, 35 KW Engine: 2 x 400 HP Cummins
- wpcf_year: 2018
- wpcf_builder: Custom Built Aluminum Cutter
- wpcf_accommodation: - Master cabin: double bed (200*200 cm), 40 square meters.<br /> - Vip cabin: double bed (200*200 cm), 22 square meters.<br /> - 2 Double Cabins: double bed (190*200 cm), 15 square meters.<br /> - 2 Twin Cabins (convertible to Double Cabin): twin bed (2 x 95*200 cm), 16 square meters
- currency: EUR
- yachtCurrencySymbol: €
- property_price: 60000
- mo_price: 60000
- wpcf_high_price: 60000
- wpcf_price_details: Included in price: Accommodation on the yacht 6 crew members Wages and food for the crew Yacht insurance Service on board Complete linen and towels Use of water sports equipment Fuel for 24 hours/day of generator use Sojourn taxes Yacht cleaning Wi-Fi Extra payments: APA (Advance Provisioning Allowance): 35% of charter fee paid with the balance for covering running costs during the charter: Fuel approx. 3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full. APA to be paid in cash on board or as a wire transfer with the last payment to a shipping agent’s account. If APA is to be paid as a wire transfer, commission of 1.5% for the shipping agent will be deducted from the APA. VAT: 13% from the charter price
- wpcf_crew: a:16:{s:4:"info";s:8781:"ČASLAV RELJIĆ - CAPTAIN<br /> From the first moment you come aboard Rara Avis you will feel you are in a safe and hospitable hands of Časlav, young 34 years old captain who has spent last 12 years of his life connected with sea.<br /> Soon after finishing high school, he has realized his love is not commercial and marketing but sea and the boats. He started working as a sailor on different boats and patiently he sailed his way to become a captain. Experience that he gathered in meantime has made him an excellent host who can provide his guests the most memorable cruise. Časlav has been showing enthusiasm and love for the nature all of his life so when he is not sailing, he spends his free time on the mountains.<br /> For him this is ideal way of recharging his batteries and connecting with nature and his family. He is married, has two children and his wife shares his love for this job as she comes from the family that has been working in nautical tourism for few generations now. Časlav has very friendly and cheerful nature and you will like him from the first moment you meet him especially as he takes his job very seriously and he wants to provide his client’s complete experience.<br /> He enjoys meeting new people from all over the world and he feels it is his mission to show them all the beauties of h is country.<br /> This is why his main goal is happy and completely satisfied client. He speaks Croatian and English.<br /> <br /> Filip Brekalo<br /> Captain II.<br /> <br /> Filip Brekalo was born in Split, Croatia, on February 9, 1985. From a young age, he was drawn to the sea, which set the course for his future career. Over the years, Filip has built an impressive reputation as a skilled and dedicated captain with over a decade of experience commanding motor sailing yachts and mini cruise ships along the picturesque Adriatic coast and across the globe.<br /> Filip's expertise in yacht transfer is a testament to his ability to navigate and manage vessels in diverse conditions and locations. His leadership and management skills, honed through years of overseeing sailing duties, crew recruitment, and tourist hosting, instill confidence in his ability to handle any situation. His fluency in English and basic proficiency in Italian further enhance his ability to interact with a wide range of clients and crew members.<br /> His career highlights include serving as the captain of several notable vessels. From 2013 to 2022, he captained small cruise ships such as the m/s Pacific, m/s Amalia, and m/s President along the Adriatic coast. In 2022 and 2023, he led the motor sailing yacht MSY Life is Good, performing worldwide sailing duties and handling extensive managerial responsibilities.<br /> Filip's dedication and exceptional performance have earned him accolades, notably the 2019 award from the Sailing Croatia Agency for the best crew of mini cruise ships for his work on the m/s Pacific. His educational background includes qualifications as an officer of the navigational watch on ships of 500 GT or more and a Yacht-Master Category B for yachts up to 500 GT.<br /> Outside of his maritime career, he has achieved personal success in various fields. He is married and the proud father of one child. As a Croatian national representative in rafting, he earned a silver medal at the European championship. He is also an experienced football referee and an instructor in skiing and rafting, showcasing his versatility and passion for life beyond the sea.<br /> <br /> ROKO ERCEGOVIĆ - DECKHAND<br /> Roko is the youngest crew member on Rari Avis. Although he is only 19 years old, his colleagues say that he is hardworking, enjoys the sea, and is gaining experience working as a deckhand.<br /> He was born in Split, where he graduated from maritime school, and after this sea season he will continue his education at the Maritime Faculty. Among foreign languages, he speaks English, and in his free time he likes to play football the most.<br /> <br /> Matelj Reljić<br /> Deckhand<br /> <br /> Matej was born in February 2nd 2000, which makes him the 2nd youngest member of Rara Avis crew.<br /> He graduated from Maritime High School in Split as a technician for marine engineering. Since his early age he was always helping out on boats as he resides in a small village, city of Split outskirts, Krilo Jesenice, which has been famous for many years, as a place in Croatia with the biggest number of boat builders and owners.<br /> It was very clear for Matej what career he will dedicate his life to. Before he joined the crew on Rara Avis, he has had some experience already working as a hand on deck and as a waiter on another charter ship. He speaks active English.<br /> This young man, eager to learn and to be of service is doing the best he can with a big great smile on his face. In his free time, Matej is doing some serious fishing and also is a permanent volunteer for city of Omiš Fire Department.<br /> <br /> MARKO MATIĆ - CHEF<br /> Born and raised in the historical city of Sinj, where the antient battles for Croatia took place, chef Marko has that fighting spirit and the will to give the best that he can in everything he does.<br /> And he does food, he is doing it with such legerity and enthusiasm. Marko has mastered cooking skills as a chef in several well-known and praised a la carte restaurants along the Dalmatian coast as well as on some other yachts. As a young chef, he has wider views in sense of being more familiar with new cooking ideas and ways of cooking, new flavors and very large spectrum of groceries selection.<br /> His dedication to food preparation has made him not only a great cook but an amazing food decorator. His meals tell an authentic Mediterranean gourmet story that will enchant your flavor buds as much as your eyes.<br /> Chef Marko takes special pride in rustic style meat & fish dishes preparation combined with modern cuisine tricks. Speaks English, very friendly and open to any menu suggestions from the guests as his only wish is to complete the cruising experience with terrific dining. His eagerness to please is very visible and tasteful in his food creations.<br /> <br /> KRISTIAN VUČIĆ - BARTENDER<br /> The latest addition to the Rara Avis team is Kristian Vučić, a 28- year-old waiter and a former professional Croatian basketball player.<br /> Before entering the yacht industry, Kristian worked as a waiter and barista at some of the most acclaimed Croatian restaurants, bars, and nightclubs, where he obtained his 5-year-long hospitality experience. He brings an eclectic hospitality background to Rara Avis, and the Rara team and guests are truly fortunate to have him on board in season 2023.<br /> His former colleagues describe him as a great team player and hardworking yet easy going. In his spare time, Kristian enjoys sports and spending quality time with his family and friends.<br /> <br /> Mirna Kozina<br /> Hostess<br /> <br /> Mirna Kozina was born in Split, Croatia, on July 2, 1998. Her journey into the workforce began in her teenage years. She began seasonal work at Ciprianis, a local establishment known for its delectable ice cream, pancakes, and bakery products. This experience laid the foundation for her future career in the culinary industry, as she honed her sales and customer communication skills, proficient in Croatian and English.<br /> After completing her secondary education, Mirna pursued further studies in graphic design at the School of Design, Graphics, and Sustainable Construction in Split. This educational background equipped her with valuable technical skills, which she would later integrate into her professional endeavors.<br /> Throughout her career, Mirna demonstrated versatility and a solid commitment to excellence. From her early roles as a salesman at Bobis Riva and later at Sugarin Ice Cream Production, she immersed herself in artisanal ice cream, mastering the art of production and decoration while ensuring impeccable cleanliness and customer service standards. Her journey continued with roles at Pumparela Gelateria and Zvijez D.O.O., where she further refined her abilities in sales, supply management, and customer interaction. Mirna's dedication to her craft led her to Slastičarnica Voćni Trg, where she specialized in producing and selling artisanal ice cream.<br /> Beyond her professional achievements, Mirna's personal qualities shine through. She is described as communicative, adaptable, and highly motivated, with a strong sense of ethics and a readiness to embrace challenges. 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- wpcf_menu: <p style="text-align: center;"> <br /><span style="font-size: 14pt;"><em><strong>BREAKFAST</strong></em></span></p> <p style="text-align: center;"><br /><span style="font-size: 10pt;"><strong>BEVERAGES:</strong> WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS </span><br /><span style="font-size: 10pt;"><strong>COLD DISHES:</strong> COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF CHEESE:</strong> EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE </span><br /><span style="font-size: 10pt;"><strong>SPREADS:</strong> BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE </span><br /><span style="font-size: 10pt;"><strong>WARM DISHES:</strong> BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF CEREALS:</strong> CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF FRESH SEASON FRUIT</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU I.</strong></span></p> <p style="text-align: center;"><em><strong>* </strong></em><br /><strong>Cold Appetizer </strong><br />Smoked Sea Bass Mousse with Bruschetta<br />(paired with Honey, Mustard and Lemon Cream)<br /><strong>Warm Appetizer</strong><br />Stuffed Ravioli<br />(Shrimps, Curd, Prosciutto)<br />Red Sauce <br />(Shrimp, Sundried tomatoes, Cognac)<br /><strong>Main Course </strong><br />Monkfish with Vegetables <br />(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)<br /><strong>Dessert </strong><br />Dry Figs with Almonds and Dark Chocolate Glaze</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Steak Tartare with Butter and Bone Marrow Gel<br /><strong>Warm Appetizer </strong><br />Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese<br /><strong>Main Course </strong><br />Lamb Cutlets with Polenta and Baby Spinach<br />(Garlic, Olive Oil and Parsley Emulsion)<br /><strong>Dessert </strong><br />Flamed Apple Puree <br />(Roasted Almonds, White Chocolate and Cinnamon)</p> <p style="text-align: center;"><em><strong>* </strong></em><br /><strong>Cold Appetizer </strong><br />Adriatic Shrimps with Sour Apple Sorbet<br /><strong>Warm Appetizer </strong><br />Cream soup<br />(Roasted Champignons, Prosciutto and Spinach)<br /><strong>Main Course </strong><br />Sea Bass Rolls<br />(served with White Wine Caper Sauceand Vegetable Cream)<br /><strong>Dessert</strong> <br />Raspberry Champagne Cake <br />(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Fois Gras <br />(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)<br /><strong>Warm Appetizer </strong><br />Hokkaido Gnocchi<br />(paired with White Truffle Sauce and Pumpkin Oil Foam)<br /><strong>Main Course</strong><br />Beef Steak Tagliata <br />(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts) <br /><strong>Dessert </strong><br />Dark Chocolate Souffle <br />(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Cesar Salad with Lobster <br />(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil <br />& Rosemary, Saffron Sauce)<br /><strong>Warm Appetizer </strong><br />Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White <br />Wine and Garlic Sauce<br /><strong>Main Course </strong><br />Sashimi Tuna Steak with Vegetables<br /><strong>Dessert </strong><br />Semifreddo</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Roast Beef with Arugula, Capers and Pickled Onions<br />(served with Acetto BalsamicoSauce)<br /><strong>Warm Appetizer </strong><br />Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk<br /><strong>Main Course </strong><br />Wellington Steak with Mashed Potatoes and Truffles <br /><strong>Dessert </strong><br />A selection of Cheese, Jams & Nuts</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon <br />Caviar<br /><strong>Warm Appetizer </strong><br />Breaded Shrimp Dumplings in Turmeric Sauce<br /><strong>Main Course</strong><br />Grilled Salmon Fillets with Pistachio<br />(Paired with Sweet Potato Puree & White Vine PistachioSauce)<br /><strong>Dessert </strong><br />Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut <br />Cream</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU II.<br /></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Stuffed Quail eggs<br />(Adriatic Sardines and Anchovy’s Pate) <br /><strong>Warm Appetizer </strong><br />Farfalle in Tomato and Ricotta Sauce<br /><strong>Main Course</strong> <br />Fish & Mussels Stew with Homemade Polenta<br /><strong>Dessert </strong><br />Hazelnut and Chestnut Stuffed Rafioli<br />(Paired with Caramel Sauce and Orange Cream)</span></p> <p style="text-align: center;"><span style="font-size: 12pt;">*</span></p> <p style="text-align: center;"><strong>Cold Appetizer </strong><br />Stuffed Crust pastry <br />(Curd, Truffle Cream, Black Olive Powder)<br /><strong>Warm Appetizer </strong><br />Creamy Pottato Arugula Soup <br /><strong>Main Course </strong><br />Confit cock with butternut and chilly cream<br /><strong>Dessert </strong><br />Orange Walnut Cake with Coffee & Cognac Cream</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Marinated Salmon Mousse<br />(Served with Salted Sardines & Cherry Tomatoes)<br /><strong>Warm Appetizer </strong><br />Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory <br /><strong>Main Course </strong><br />Adriatic Prawns in Cognac, Shrimp Tomato Sauce<br /><strong>Dessert </strong><br />Forest fruit with Vanilla Mascarpone Cream</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Beef salad <br />(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce) <br /><strong>Warm Appetizer </strong><br />Creamy Porcini Mushroom Soup <br /><strong>Main Course </strong><br />Beefsteak with Istrian Handmade Pasta <br /><strong>Dessert </strong><br />Pistacchio Cheesecake </p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Mix salad <br />(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce) <br /><strong>Warm Appetizer </strong><br />Spinach taglliatele<br />(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White <br />WineSauce)<br /><strong>Main Course </strong><br />Wild Trout Fillet with Toasted Almond Bread <br />(served with Lemon and Dill White Wine Sauce)<br /><strong>Dessert </strong><br />Pear Pie<br />(Red Wine, Homemade Vanilla, Rose Ice Cream)</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Deer Pate<br />(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella) <br /><strong>Warm Appetizer </strong><br />Tomato Celery Soup<br /><strong>Main Course </strong><br />Grilled Chicken Fillet Stuffed with Mozzarella and Oregano <br />(served with Creamy ChanterelleSauce)<br /><strong>Dessert </strong><br />Tiramisu<br />(Cherries, Cheese Cream, Mint and Dark Chocolate)</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer</strong> <br />Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta <br /><strong>Warm Appetizer </strong><br />Black Gnocchi in Shrimp, CheeseSaffron Sauce<br /><strong>Main Course</strong> <br />Swordfish Filet with Grilled Vegetables <br />In Soy-Sesame Sauce<br /><strong>Dessert </strong><br />Crispy Blueberry Pie <br />(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>VEGETARIAN MENU</strong></span></p> <p style="text-align: center;"><em><strong>Day 1</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;"> Marinated Artichokes in Tomato Sauce</p> <p style="text-align: center;">(stuffed with Pea Cream, Garlic and Olive Oil)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Gnocchi with Truffles and Porcini Mushrooms</p> <p style="text-align: center;"><strong>Main Course</strong></p> <p style="text-align: center;">Warm salad</p> <p style="text-align: center;">(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple and Blackberry Crumble</p> <p style="text-align: center;">(with Homemade Vanilla and White Chocolate Ice Cream)</p> <p style="text-align: center;"><strong>Afternoon snack:</strong></p> <p style="text-align: center;">Fresh Figs with Cashew Cream, Sweet Cream and Honey</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Puff Pastry Cheese and Chives Baskets</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Spinach and Garlic Pie with Turmeric Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Chickpea Croquettes</p> <p style="text-align: center;">(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Chocolate Muffin with Peach and Mascarpone Cream</p> <p style="text-align: center;"><em><strong>Day 2</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Puff Pastry Rolls</p> <p style="text-align: center;">(stuffed with Avocado Cheese Cream)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Stuffed Ravioli with Ricotta and Spinach</p> <p style="text-align: center;">(served with Tomato Eggplant Sauce)</p> <p style="text-align: center;"><strong>Main Course</strong></p> <p style="text-align: center;">Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Stuffed Cannoli with Pistachio and Strawberry Cream</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Fig and Radicchio Salad in Orange Sauce</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Grilled Asparagus in Saffron and Parmesan Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Baked Chickpea, Rusk Tomato Stew</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Croatian Fritters with Forest Fruit and Cinnamon Cream</p> <p style="text-align: center;"><em><strong>Day 3</strong></em></p> <p style="text-align: center;"><em><strong> Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Quail Eggs stuffed with Saffron Cream</p> <p style="text-align: center;">(served with Hollandaise Sauce)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Polenta and Vegetable Tart</p> <p style="text-align: center;">(served with Roasted Peppers and Pumpkin Oil Sauce)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Baked Apple Puree</p> <p style="text-align: center;">(with Toasted Almonds, White Chocolate and Cinnamon)</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Fruit salad</p> <p style="text-align: center;">(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Basil, Pine Nut & Olive Oil Pesto</p> <p style="text-align: center;">(paired with Fresh Burrata Cheese and Black Olive Powder)</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Pasta with Asparagus and Mushrooms</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Grilled Zucchini and Eggplants in tomato sauce</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Crispy Blueberry Pie with Homemade Orange Ice Cream</p> <p style="text-align: center;"><em><strong>Day 4</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Mix Salad</p> <p style="text-align: center;">(Olives, Tomatoes, Feta Cheese, Croutons)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Red Lentil Smoky Chickpea Soup</p> <p style="text-align: center;">(served with toasted Pumpkin and Sunflowers Seeds)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Homemade Zucchini Burger</p> <p style="text-align: center;"> (Potato Chips Arugula, Sesame sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple Cream Cheese Cake</p> <p style="text-align: center;">(served with Cranberry, Red Wine and Cinnamon Sauce)</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Selection of Fresh Fruit and Vegetables</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Mix salad</p> <p style="text-align: center;">(Roasted Red Peppers, Beans and Quinoa Salad)</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Orzo with Mushrooms and Caramelized Pumpkin</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Puff Pastry Stuffed with Vegetable Ragout</p> <p style="text-align: center;">(served with roasted purple carrots and vinegar cream)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Tiramisu<strong> </strong></p> <p style="text-align: center;"><em><strong>Day 5</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Bruschetta with Marinated Tomatoes and Pepperoncini</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Mushrooms stuffed with Garlic and Rosemary</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Buckwheat Tortilla filled with Vegetables and Chili Sauce</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Pumpkin Pie with Spicy Orange and Ginger Cream</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs<strong> </strong></p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Zucchini Rolls Filled with Ricotta</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Parmigiano Soup with Shallots</p> <p style="text-align: center;">(served with Focaccia with Cherry Tomatoes and Rosemary)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Plum Dumplings<strong> </strong></p> <p style="text-align: center;"><em><strong>Day 6</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Dandelion, Arugula and Caper Salad</p> <p style="text-align: center;">(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Caramelized Carrot with Purple Onion and Honey</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Vegetable Lasagna</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Marinated tofu</p> <p style="text-align: center;">(with Olives and Mashed Potatoes & Chili Herb Sauce)</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Stuffed Sushi Rolls</p> <p style="text-align: center;">(filled with Carrot, Avocado and Cucumber)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Tomato Parsley Tart with baked Goat’s Cheese</p> <p style="text-align: center;">(served with Tomato and Eggplant Sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Homemade Raffioli</p> <p style="text-align: center;">(stuffed with Carob, Orange and White Rum)</p> <p style="text-align: center;"><em><strong>Day 7</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Tofu and Vegetables Stew</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Walnuts and Honey Pralines in Chocolate and Caramel Sauce</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">A selection of vegetable chips</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Cold Cucumber and Greek Yogurt Soup with Herbs</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Crispy chickpea and white bean dumplings</p> <p style="text-align: center;">(paired with tomato, cucumber, purple onion and dill salsa)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Cheese and Hokkaido Squash Cake</p> <p style="text-align: center;">(served with prune sauce)</p> <p style="text-align: center;"> </p> <p> </p>
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- wpcf_captain_only: From 07 May 2025 till 13 October 2024 (Rara Avis has a 24-hour turnaround) 60 000 € / week + 13% Croatian VAT + 35% APA
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- wpcf_homecountry: Greece
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platform 4x2m, Jetski platform, YACHTBEACH relax zone";s:19:"yachtOtherEntertain";s:0:"";s:16:"yachtCommunicate";s:0:"";s:15:"yachtSummerArea";s:7:"Croatia";s:15:"yachtWinterArea";s:7:"Croatia";s:12:"yachtShowers";s:1:"6";s:15:"yachtWashBasins";s:1:"6";s:10:"yachtHeads";s:1:"6";s:18:"yachtElectricHeads";s:1:"6";s:14:"yachtTpInHeads";s:0:"";s:15:"yachtSampleMenu";s:29938:"<p style="text-align: center;"> <br /><span style="font-size: 14pt;"><em><strong>BREAKFAST</strong></em></span></p> <p style="text-align: center;"><br /><span style="font-size: 10pt;"><strong>BEVERAGES:</strong> WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS </span><br /><span style="font-size: 10pt;"><strong>COLD DISHES:</strong> COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF CHEESE:</strong> EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE </span><br /><span style="font-size: 10pt;"><strong>SPREADS:</strong> BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE </span><br /><span style="font-size: 10pt;"><strong>WARM DISHES:</strong> BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF CEREALS:</strong> CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF FRESH SEASON FRUIT</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU I.</strong></span></p> <p style="text-align: center;"><em><strong>* </strong></em><br /><strong>Cold Appetizer </strong><br />Smoked Sea Bass Mousse with Bruschetta<br />(paired with Honey, Mustard and Lemon Cream)<br /><strong>Warm Appetizer</strong><br />Stuffed Ravioli<br />(Shrimps, Curd, Prosciutto)<br />Red Sauce <br />(Shrimp, Sundried tomatoes, Cognac)<br /><strong>Main Course </strong><br />Monkfish with Vegetables <br />(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)<br /><strong>Dessert </strong><br />Dry Figs with Almonds and Dark Chocolate Glaze</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Steak Tartare with Butter and Bone Marrow Gel<br /><strong>Warm Appetizer </strong><br />Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese<br /><strong>Main Course </strong><br />Lamb Cutlets with Polenta and Baby Spinach<br />(Garlic, Olive Oil and Parsley Emulsion)<br /><strong>Dessert </strong><br />Flamed Apple Puree <br />(Roasted Almonds, White Chocolate and Cinnamon)</p> <p style="text-align: center;"><em><strong>* </strong></em><br /><strong>Cold Appetizer </strong><br />Adriatic Shrimps with Sour Apple Sorbet<br /><strong>Warm Appetizer </strong><br />Cream soup<br />(Roasted Champignons, Prosciutto and Spinach)<br /><strong>Main Course </strong><br />Sea Bass Rolls<br />(served with White Wine Caper Sauceand Vegetable Cream)<br /><strong>Dessert</strong> <br />Raspberry Champagne Cake <br />(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Fois Gras <br />(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)<br /><strong>Warm Appetizer </strong><br />Hokkaido Gnocchi<br />(paired with White Truffle Sauce and Pumpkin Oil Foam)<br /><strong>Main Course</strong><br />Beef Steak Tagliata <br />(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts) <br /><strong>Dessert </strong><br />Dark Chocolate Souffle <br />(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Cesar Salad with Lobster <br />(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil <br />& Rosemary, Saffron Sauce)<br /><strong>Warm Appetizer </strong><br />Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White <br />Wine and Garlic Sauce<br /><strong>Main Course </strong><br />Sashimi Tuna Steak with Vegetables<br /><strong>Dessert </strong><br />Semifreddo</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Roast Beef with Arugula, Capers and Pickled Onions<br />(served with Acetto BalsamicoSauce)<br /><strong>Warm Appetizer </strong><br />Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk<br /><strong>Main Course </strong><br />Wellington Steak with Mashed Potatoes and Truffles <br /><strong>Dessert </strong><br />A selection of Cheese, Jams & Nuts</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon <br />Caviar<br /><strong>Warm Appetizer </strong><br />Breaded Shrimp Dumplings in Turmeric Sauce<br /><strong>Main Course</strong><br />Grilled Salmon Fillets with Pistachio<br />(Paired with Sweet Potato Puree & White Vine PistachioSauce)<br /><strong>Dessert </strong><br />Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut <br />Cream</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU II.<br /></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Stuffed Quail eggs<br />(Adriatic Sardines and Anchovy’s Pate) <br /><strong>Warm Appetizer </strong><br />Farfalle in Tomato and Ricotta Sauce<br /><strong>Main Course</strong> <br />Fish & Mussels Stew with Homemade Polenta<br /><strong>Dessert </strong><br />Hazelnut and Chestnut Stuffed Rafioli<br />(Paired with Caramel Sauce and Orange Cream)</span></p> <p style="text-align: center;"><span style="font-size: 12pt;">*</span></p> <p style="text-align: center;"><strong>Cold Appetizer </strong><br />Stuffed Crust pastry <br />(Curd, Truffle Cream, Black Olive Powder)<br /><strong>Warm Appetizer </strong><br />Creamy Pottato Arugula Soup <br /><strong>Main Course </strong><br />Confit cock with butternut and chilly cream<br /><strong>Dessert </strong><br />Orange Walnut Cake with Coffee & Cognac Cream</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Marinated Salmon Mousse<br />(Served with Salted Sardines & Cherry Tomatoes)<br /><strong>Warm Appetizer </strong><br />Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory <br /><strong>Main Course </strong><br />Adriatic Prawns in Cognac, Shrimp Tomato Sauce<br /><strong>Dessert </strong><br />Forest fruit with Vanilla Mascarpone Cream</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Beef salad <br />(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce) <br /><strong>Warm Appetizer </strong><br />Creamy Porcini Mushroom Soup <br /><strong>Main Course </strong><br />Beefsteak with Istrian Handmade Pasta <br /><strong>Dessert </strong><br />Pistacchio Cheesecake </p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Mix salad <br />(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce) <br /><strong>Warm Appetizer </strong><br />Spinach taglliatele<br />(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White <br />WineSauce)<br /><strong>Main Course </strong><br />Wild Trout Fillet with Toasted Almond Bread <br />(served with Lemon and Dill White Wine Sauce)<br /><strong>Dessert </strong><br />Pear Pie<br />(Red Wine, Homemade Vanilla, Rose Ice Cream)</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Deer Pate<br />(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella) <br /><strong>Warm Appetizer </strong><br />Tomato Celery Soup<br /><strong>Main Course </strong><br />Grilled Chicken Fillet Stuffed with Mozzarella and Oregano <br />(served with Creamy ChanterelleSauce)<br /><strong>Dessert </strong><br />Tiramisu<br />(Cherries, Cheese Cream, Mint and Dark Chocolate)</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer</strong> <br />Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta <br /><strong>Warm Appetizer </strong><br />Black Gnocchi in Shrimp, CheeseSaffron Sauce<br /><strong>Main Course</strong> <br />Swordfish Filet with Grilled Vegetables <br />In Soy-Sesame Sauce<br /><strong>Dessert </strong><br />Crispy Blueberry Pie <br />(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>VEGETARIAN MENU</strong></span></p> <p style="text-align: center;"><em><strong>Day 1</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;"> Marinated Artichokes in Tomato Sauce</p> <p style="text-align: center;">(stuffed with Pea Cream, Garlic and Olive Oil)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Gnocchi with Truffles and Porcini Mushrooms</p> <p style="text-align: center;"><strong>Main Course</strong></p> <p style="text-align: center;">Warm salad</p> <p style="text-align: center;">(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple and Blackberry Crumble</p> <p style="text-align: center;">(with Homemade Vanilla and White Chocolate Ice Cream)</p> <p style="text-align: center;"><strong>Afternoon snack:</strong></p> <p style="text-align: center;">Fresh Figs with Cashew Cream, Sweet Cream and Honey</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Puff Pastry Cheese and Chives Baskets</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Spinach and Garlic Pie with Turmeric Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Chickpea Croquettes</p> <p style="text-align: center;">(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Chocolate Muffin with Peach and Mascarpone Cream</p> <p style="text-align: center;"><em><strong>Day 2</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Puff Pastry Rolls</p> <p style="text-align: center;">(stuffed with Avocado Cheese Cream)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Stuffed Ravioli with Ricotta and Spinach</p> <p style="text-align: center;">(served with Tomato Eggplant Sauce)</p> <p style="text-align: center;"><strong>Main Course</strong></p> <p style="text-align: center;">Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Stuffed Cannoli with Pistachio and Strawberry Cream</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Fig and Radicchio Salad in Orange Sauce</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Grilled Asparagus in Saffron and Parmesan Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Baked Chickpea, Rusk Tomato Stew</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Croatian Fritters with Forest Fruit and Cinnamon Cream</p> <p style="text-align: center;"><em><strong>Day 3</strong></em></p> <p style="text-align: center;"><em><strong> Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Quail Eggs stuffed with Saffron Cream</p> <p style="text-align: center;">(served with Hollandaise Sauce)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Polenta and Vegetable Tart</p> <p style="text-align: center;">(served with Roasted Peppers and Pumpkin Oil Sauce)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Baked Apple Puree</p> <p style="text-align: center;">(with Toasted Almonds, White Chocolate and Cinnamon)</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Fruit salad</p> <p style="text-align: center;">(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Basil, Pine Nut & Olive Oil Pesto</p> <p style="text-align: center;">(paired with Fresh Burrata Cheese and Black Olive Powder)</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Pasta with Asparagus and Mushrooms</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Grilled Zucchini and Eggplants in tomato sauce</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Crispy Blueberry Pie with Homemade Orange Ice Cream</p> <p style="text-align: center;"><em><strong>Day 4</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Mix Salad</p> <p style="text-align: center;">(Olives, Tomatoes, Feta Cheese, Croutons)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Red Lentil Smoky Chickpea Soup</p> <p style="text-align: center;">(served with toasted Pumpkin and Sunflowers Seeds)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Homemade Zucchini Burger</p> <p style="text-align: center;"> (Potato Chips Arugula, Sesame sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple Cream Cheese Cake</p> <p style="text-align: center;">(served with Cranberry, Red Wine and Cinnamon Sauce)</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Selection of Fresh Fruit and Vegetables</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Mix salad</p> <p style="text-align: center;">(Roasted Red Peppers, Beans and Quinoa Salad)</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Orzo with Mushrooms and Caramelized Pumpkin</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Puff Pastry Stuffed with Vegetable Ragout</p> <p style="text-align: center;">(served with roasted purple carrots and vinegar cream)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Tiramisu<strong> </strong></p> <p style="text-align: center;"><em><strong>Day 5</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Bruschetta with Marinated Tomatoes and Pepperoncini</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Mushrooms stuffed with Garlic and Rosemary</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Buckwheat Tortilla filled with Vegetables and Chili Sauce</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Pumpkin Pie with Spicy Orange and Ginger Cream</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs<strong> </strong></p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Zucchini Rolls Filled with Ricotta</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Parmigiano Soup with Shallots</p> <p style="text-align: center;">(served with Focaccia with Cherry Tomatoes and Rosemary)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Plum Dumplings<strong> </strong></p> <p style="text-align: center;"><em><strong>Day 6</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Dandelion, Arugula and Caper Salad</p> <p style="text-align: center;">(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Caramelized Carrot with Purple Onion and Honey</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Vegetable Lasagna</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Marinated tofu</p> <p style="text-align: center;">(with Olives and Mashed Potatoes & Chili Herb Sauce)</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Stuffed Sushi Rolls</p> <p style="text-align: center;">(filled with Carrot, Avocado and Cucumber)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Tomato Parsley Tart with baked Goat’s Cheese</p> <p style="text-align: center;">(served with Tomato and Eggplant Sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Homemade Raffioli</p> <p style="text-align: center;">(stuffed with Carob, Orange and White Rum)</p> <p style="text-align: center;"><em><strong>Day 7</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Tofu and Vegetables Stew</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Walnuts and Honey Pralines in Chocolate and Caramel Sauce</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">A selection of vegetable chips</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Cold Cucumber and Greek Yogurt Soup with Herbs</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Crispy chickpea and white bean dumplings</p> <p style="text-align: center;">(paired with tomato, cucumber, purple onion and dill salsa)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Cheese and Hokkaido Squash Cake</p> <p style="text-align: center;">(served with prune sauce)</p> <p style="text-align: center;"> </p> <p> </p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503menu3.jpg";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"6";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:3:"Yes";s:16:"yachtCrewPetType";s:5:"small";s:16:"yachtCaptainName";s:6:"Caslav";s:18:"yachtCaptainNation";s:8:"Croatian";s:16:"yachtCaptainBorn";s:4:"1987";s:15:"yachtCaptainLic";s:7:"500 BRT";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:7:"English";s:13:"yachtCrewName";s:5:"Filip";s:14:"yachtCrewTitle";s:11:"Captain II.";s:15:"yachtCrewNation";s:7:"Brekalo";s:15:"yachtCrewYrBorn";s:4:"1985";s:12:"yachtCrewLic";s:6:"500 GT";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:8781:"ČASLAV RELJIĆ - CAPTAIN<br /> From the first moment you come aboard Rara Avis you will feel you are in a safe and hospitable hands of Časlav, young 34 years old captain who has spent last 12 years of his life connected with sea.<br /> Soon after finishing high school, he has realized his love is not commercial and marketing but sea and the boats. He started working as a sailor on different boats and patiently he sailed his way to become a captain. Experience that he gathered in meantime has made him an excellent host who can provide his guests the most memorable cruise. Časlav has been showing enthusiasm and love for the nature all of his life so when he is not sailing, he spends his free time on the mountains.<br /> For him this is ideal way of recharging his batteries and connecting with nature and his family. He is married, has two children and his wife shares his love for this job as she comes from the family that has been working in nautical tourism for few generations now. Časlav has very friendly and cheerful nature and you will like him from the first moment you meet him especially as he takes his job very seriously and he wants to provide his client’s complete experience.<br /> He enjoys meeting new people from all over the world and he feels it is his mission to show them all the beauties of h is country.<br /> This is why his main goal is happy and completely satisfied client. He speaks Croatian and English.<br /> <br /> Filip Brekalo<br /> Captain II.<br /> <br /> Filip Brekalo was born in Split, Croatia, on February 9, 1985. From a young age, he was drawn to the sea, which set the course for his future career. Over the years, Filip has built an impressive reputation as a skilled and dedicated captain with over a decade of experience commanding motor sailing yachts and mini cruise ships along the picturesque Adriatic coast and across the globe.<br /> Filip's expertise in yacht transfer is a testament to his ability to navigate and manage vessels in diverse conditions and locations. His leadership and management skills, honed through years of overseeing sailing duties, crew recruitment, and tourist hosting, instill confidence in his ability to handle any situation. His fluency in English and basic proficiency in Italian further enhance his ability to interact with a wide range of clients and crew members.<br /> His career highlights include serving as the captain of several notable vessels. From 2013 to 2022, he captained small cruise ships such as the m/s Pacific, m/s Amalia, and m/s President along the Adriatic coast. In 2022 and 2023, he led the motor sailing yacht MSY Life is Good, performing worldwide sailing duties and handling extensive managerial responsibilities.<br /> Filip's dedication and exceptional performance have earned him accolades, notably the 2019 award from the Sailing Croatia Agency for the best crew of mini cruise ships for his work on the m/s Pacific. His educational background includes qualifications as an officer of the navigational watch on ships of 500 GT or more and a Yacht-Master Category B for yachts up to 500 GT.<br /> Outside of his maritime career, he has achieved personal success in various fields. He is married and the proud father of one child. As a Croatian national representative in rafting, he earned a silver medal at the European championship. He is also an experienced football referee and an instructor in skiing and rafting, showcasing his versatility and passion for life beyond the sea.<br /> <br /> ROKO ERCEGOVIĆ - DECKHAND<br /> Roko is the youngest crew member on Rari Avis. Although he is only 19 years old, his colleagues say that he is hardworking, enjoys the sea, and is gaining experience working as a deckhand.<br /> He was born in Split, where he graduated from maritime school, and after this sea season he will continue his education at the Maritime Faculty. Among foreign languages, he speaks English, and in his free time he likes to play football the most.<br /> <br /> Matelj Reljić<br /> Deckhand<br /> <br /> Matej was born in February 2nd 2000, which makes him the 2nd youngest member of Rara Avis crew.<br /> He graduated from Maritime High School in Split as a technician for marine engineering. Since his early age he was always helping out on boats as he resides in a small village, city of Split outskirts, Krilo Jesenice, which has been famous for many years, as a place in Croatia with the biggest number of boat builders and owners.<br /> It was very clear for Matej what career he will dedicate his life to. Before he joined the crew on Rara Avis, he has had some experience already working as a hand on deck and as a waiter on another charter ship. He speaks active English.<br /> This young man, eager to learn and to be of service is doing the best he can with a big great smile on his face. In his free time, Matej is doing some serious fishing and also is a permanent volunteer for city of Omiš Fire Department.<br /> <br /> MARKO MATIĆ - CHEF<br /> Born and raised in the historical city of Sinj, where the antient battles for Croatia took place, chef Marko has that fighting spirit and the will to give the best that he can in everything he does.<br /> And he does food, he is doing it with such legerity and enthusiasm. Marko has mastered cooking skills as a chef in several well-known and praised a la carte restaurants along the Dalmatian coast as well as on some other yachts. As a young chef, he has wider views in sense of being more familiar with new cooking ideas and ways of cooking, new flavors and very large spectrum of groceries selection.<br /> His dedication to food preparation has made him not only a great cook but an amazing food decorator. His meals tell an authentic Mediterranean gourmet story that will enchant your flavor buds as much as your eyes.<br /> Chef Marko takes special pride in rustic style meat & fish dishes preparation combined with modern cuisine tricks. Speaks English, very friendly and open to any menu suggestions from the guests as his only wish is to complete the cruising experience with terrific dining. His eagerness to please is very visible and tasteful in his food creations.<br /> <br /> KRISTIAN VUČIĆ - BARTENDER<br /> The latest addition to the Rara Avis team is Kristian Vučić, a 28- year-old waiter and a former professional Croatian basketball player.<br /> Before entering the yacht industry, Kristian worked as a waiter and barista at some of the most acclaimed Croatian restaurants, bars, and nightclubs, where he obtained his 5-year-long hospitality experience. He brings an eclectic hospitality background to Rara Avis, and the Rara team and guests are truly fortunate to have him on board in season 2023.<br /> His former colleagues describe him as a great team player and hardworking yet easy going. In his spare time, Kristian enjoys sports and spending quality time with his family and friends.<br /> <br /> Mirna Kozina<br /> Hostess<br /> <br /> Mirna Kozina was born in Split, Croatia, on July 2, 1998. Her journey into the workforce began in her teenage years. She began seasonal work at Ciprianis, a local establishment known for its delectable ice cream, pancakes, and bakery products. This experience laid the foundation for her future career in the culinary industry, as she honed her sales and customer communication skills, proficient in Croatian and English.<br /> After completing her secondary education, Mirna pursued further studies in graphic design at the School of Design, Graphics, and Sustainable Construction in Split. This educational background equipped her with valuable technical skills, which she would later integrate into her professional endeavors.<br /> Throughout her career, Mirna demonstrated versatility and a solid commitment to excellence. From her early roles as a salesman at Bobis Riva and later at Sugarin Ice Cream Production, she immersed herself in artisanal ice cream, mastering the art of production and decoration while ensuring impeccable cleanliness and customer service standards. Her journey continued with roles at Pumparela Gelateria and Zvijez D.O.O., where she further refined her abilities in sales, supply management, and customer interaction. Mirna's dedication to her craft led her to Slastičarnica Voćni Trg, where she specialized in producing and selling artisanal ice cream.<br /> Beyond her professional achievements, Mirna's personal qualities shine through. 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We can’t thank you enough for all your wonderful service and consideration. Promise to keep in touch!” <br /> Love, Anne O’Neill & Steve Furgal<br /> “Everything on Rara Avis was wonderful! The crew was friendly, funny, professional and efficient.<br /> I had an amazing time. Thank you for showing me Croatia!<br /> Diane McClure<br /> “Dear Ante, I give you a 5 out of 5t stars review! You are the best!!!<br /> Thank you so much for your kind attention to detail for each guest and your professional service <br /> Susan Wallace<br /> “Spectacular crew for a spectacular country and ship. Thank you for all you did to make this trip run so smooth!”<br /> Cheryl Bliss<br /> “Ante, thank you so much for everything, you took such good care of us all, we appreciate it so much. Everyone on the boat works so hard, thank you once again.”<br /> Patricia Murphy<br /> ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:67:"RARA AVIS 22.09.-29.09.2018. – MRS. MARIA IZABEL LAZO CORBERA";s:8:"yachtGC2";s:599:"“We really like to thank you all for making this Croatian journey one to remember for life. <br /> The boat is really well designed, the rooms have excellent size and amenities, more than what we’ve expected. All areas of the boat are spacious and allowed our family of 13 members to get together all the time, but at the same time, we could have areas for privacy.<br /> The boat is in excellent condition and the crew was extremely respectful and joyful, with an attitude towards service that we all enjoyed. <br /> Be sure that we will meet you in the years to come!”<br /> ";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:13:"yachtGC3Title";s:9:"June 2023";s:8:"yachtGC3";s:365:"Thank you to all of the crew – its been an absolutley fabulous trip and you all made it extra special. Your recommendations for activities, for restaurants and events, for the amazing meals and the love that you took with all of us will be with us forever. Safe travels and we hope to see you all again on a future adventure! Teri, Michael, Henry & Sophie";s:10:"yachtGC3P1";s:0:"";s:10:"yachtGC3P2";s:0:"";s:10:"yachtGC3P3";s:0:"";s:13:"yachtGC4Title";s:13:"27 june, 2023";s:8:"yachtGC4";s:248:"Thank you for such a great week and the endless supply of Shirley temples! The crew is so much fun and thanks for such an awesome week! Thank you chef for the AMAZING meals! We will miss you and hope to see you in the near future! Much thanks, Kate";s:10:"yachtGC4P1";s:0:"";s:10:"yachtGC4P2";s:0:"";s:10:"yachtGC4P3";s:0:"";s:13:"yachtGC5Title";s:16:"23-30 July, 2023";s:8:"yachtGC5";s:1030:"Rara Avis crew<br /> –<br /> Coming into this trip you all exceeded every expectation we had. Sean + I enjoyed our morning visits with Matea, surryifit was to early. Marco my daily check in for lunch + dinner will be acore<br /> memory of this trip, thank you for your amazing smile! Sailors (Roko & Stipe) your support & smile (even if confused on what I said to fast) was so fun. Thanks captain for “keeping us safe” always with yours misterious smile! And Kiki sorry we tried to run out of red wine daily, we will miss you! Congrats to the young happy couple Matea & Kiki, we love you two! Amazing trip. Writing this looking at Šuma Marjan Park was a perfect spot to end this trip!<br /> Sean & Jean<br /> <br /> Rara Avis and crew were beyond anything we ever expected! This experience was a trip of a lifetime. The service was on the top. Food amazing, better than five *. We look toward to our new adventure in the new future with Rara Avis crew<br /> .<br /> Rob & Tracy";s:10:"yachtGC5P1";s:0:"";s:10:"yachtGC5P2";s:0:"";s:10:"yachtGC5P3";s:0:"";s:13:"yachtGC6Title";s:16:"15/07-22/07/2023";s:8:"yachtGC6";s:1124:"RARA AVIS + CREW...<br /> <br /> The worst part about the trip is leaving! Its even difficult to write in this book.<br /> Words on paper cant describe the feelings we have for Rara. Thank you for making our second time around even more special and memorable as first. I wish you all could come to my house so I could show you the same love and hospitality you have show to us! You take us to the most incredible journey. Captain goes above and beyond to put us in places that make our hearts skip a beat. Other memorable moments are<br /> –“Kiki, do you love me” LOL, and how he kicks our childrens asses at FIFA.<br /> “Matea” always there when I need her and for the “Bis” keeping us so clean.<br /> “Steve” the spider monkey. How do you jump rocks like that? Are you a beast?<br /> “Captain” – a million thank yous are not enough. You always make us feel safe. God bless you and your family.<br /> “Marco” you have spoiled us. I don’t want to go home and cook. We love you all!!!<br /> Sylvia, Nick, Luca, Dominik, Jayden";s:10:"yachtGC6P1";s:0:"";s:10:"yachtGC6P2";s:0:"";s:10:"yachtGC6P3";s:0:"";s:13:"yachtGC7Title";s:13:"13-20/06/2023";s:8:"yachtGC7";s:710:"To the stellar, sweet, helpful and amazing crew of the Rara Avis, we cannot thank you enough for the most incredible week in Croatia. The country alone is amazing, but your kindness, warmth and hospitality have made our time even more special. Thank you x 1,000,000 for the many Ranch Waters, for the laughs, and for sharing so much of your lives with us. What a beautiful place to call home for a week, made even more special by the excellent crew; We couldn`t have asked for a better time or a more impactful experience. We will be back, hopefully aboard the Rara Avis again.<br /> We will miss you!<br /> Stay in touch!!<br /> Love,<br /> Joe & Jodi<br /> Taylor & Nick<br /> Carly & Avery";s:10:"yachtGC7P1";s:0:"";s:10:"yachtGC7P2";s:0:"";s:10:"yachtGC7P3";s:0:"";s:13:"yachtGC8Title";s:13:"06-13/06/2023";s:8:"yachtGC8";s:734:"FROM THE „POKKINNOKKIO“ PEOPLE<br /> Rara Avis and it`s wonderful, devoted team have delivered as an unforgettable journey, holiday and above all an experience we will never forget for the rest of our<br /> days. The places we`ve seen and visited were breathtaking and were an eyeopener for us to discover this beautiful countrey and it`s hospitable people. The very best examples of this kindness and dedication were you: Caslav, Kiki,<br /> Matea, Marko, Roko and Stipe! Thank you for your help and professionalism in anyway.<br /> We will miss your wonderful service. Now we have to pour our glasses ourselves!<br /> Johan, Sonia, Jeanine, Jules, Kasper, Layla, Jerko, Olivia, Eliane ,Pe, Lore, Johan & Jasmine";s:10:"yachtGC8P1";s:0:"";s:10:"yachtGC8P2";s:0:"";s:10:"yachtGC8P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:20:"yachtContractAddress";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:8:"Croatian";s:16:"yachtInsHomeport";s:5:"Split";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:21:" +385 (0) 98 176 9305";s:14:"yachtConPhone2";s:17:"+385 (21) 275 268";s:14:"yachtConPhone3";s:18:" +385 (21) 274 442";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:22:"info@mastercharter.com";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:14:"Master Charter";s:16:"yachtManagerName";s:16:"Stipe Petricevic";s:17:"yachtManagerPhone";s:14:"00385981769305";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:24:"master@mastercharter.com";}
- location_details: Split, Croatia
- helipad: No
- sailing_instructor:
- lengthm: 33.00 m
- consumption: 60
- consumption_units: Litres/Hr
- yachtRange: 300 nm
- price_details: Included in price: Accommodation on the yacht 6 crew members Wages and food for the crew Yacht insurance Service on board Complete linen and towels Use of water sports equipment Fuel for 24 hours/day of generator use Sojourn taxes Yacht cleaning Wi-Fi Extra payments: APA (Advance Provisioning Allowance): 35% of charter fee paid with the balance for covering running costs during the charter: Fuel approx. 3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full. APA to be paid in cash on board or as a wire transfer with the last payment to a shipping agent’s account. If APA is to be paid as a wire transfer, commission of 1.5% for the shipping agent will be deducted from the APA. VAT: 13% from the charter price
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- caemail: master@mastercharter.com
- ca: Master Charter
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/5503/4
- special_conditions:
- contracts:
- nude: Inq
- green: a:3:{s:16:"green_initiative";s:0:"";s:16:"reusable_bottles";s:0:"";s:19:"other_green_efforts";s:0:"";}
- diving: a:15:{s:5:"tanks";s:1:"0";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:20:"Available on request";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:11:"Not Onboard";s:3:"bcs";s:1:"0";s:11:"weight_sets";s:1:"0";s:16:"number_of_divers";s:1:"0";s:20:"registrations_number";s:1:"0";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:0:"";s:14:"scuba_on_board";s:35:"Yacht offers Rendezvous Diving only";}
- fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
- flag: Croatian
- captain_nation: Croatian
- crew_nationality: Brekalo
- jacuzzi: 1
- jetski: 1
- scubaonboard: Yacht offers Rendezvous Diving only
- mo_sync_modified: 1729477996
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example'> <div class="yacht_rev"> RARA AVIS 08.09.-15.09.2018. – STEVE FURGALS’ INTERNATIONAL TENNIS TOURS – U.S.A.</div><div class='clr'></div><div style='text-align:left;'>“Dear Pumpkin, many thanks for a terrific voyage. We can’t thank you enough for all your wonderful service and consideration. Promise to keep in touch!” <br /> Love, Anne O’Neill & Steve Furgal<br /> “Everything on Rara Avis was wonderful! The crew was friendly, funny, professional and efficient.<br /> I had an amazing time. Thank you for showing me Croatia!<br /> Diane McClure<br /> “Dear Ante, I give you a 5 out of 5t stars review! You are the best!!!<br /> Thank you so much for your kind attention to detail for each guest and your professional service <br /> Susan Wallace<br /> “Spectacular crew for a spectacular country and ship. Thank you for all you did to make this trip run so smooth!”<br /> Cheryl Bliss<br /> “Ante, thank you so much for everything, you took such good care of us all, we appreciate it so much. Everyone on the boat works so hard, thank you once again.”<br /> Patricia Murphy<br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> RARA AVIS 22.09.-29.09.2018. – MRS. MARIA IZABEL LAZO CORBERA</div><div class='clr'></div><div style='text-align:left;'>“We really like to thank you all for making this Croatian journey one to remember for life. <br /> The boat is really well designed, the rooms have excellent size and amenities, more than what we’ve expected. All areas of the boat are spacious and allowed our family of 13 members to get together all the time, but at the same time, we could have areas for privacy.<br /> The boat is in excellent condition and the crew was extremely respectful and joyful, with an attitude towards service that we all enjoyed. <br /> Be sure that we will meet you in the years to come!”<br /> </div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> June 2023</div><div class='clr'></div><div style='text-align:left;'>Thank you to all of the crew – its been an absolutley fabulous trip and you all made it extra special. Your recommendations for activities, for restaurants and events, for the amazing meals and the love that you took with all of us will be with us forever. Safe travels and we hope to see you all again on a future adventure! Teri, Michael, Henry & Sophie</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> 27 june, 2023</div><div class='clr'></div><div style='text-align:left;'>Thank you for such a great week and the endless supply of Shirley temples! The crew is so much fun and thanks for such an awesome week! Thank you chef for the AMAZING meals! We will miss you and hope to see you in the near future! Much thanks, Kate</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> 23-30 July, 2023</div><div class='clr'></div><div style='text-align:left;'>Rara Avis crew<br /> –<br /> Coming into this trip you all exceeded every expectation we had. Sean + I enjoyed our morning visits with Matea, surryifit was to early. Marco my daily check in for lunch + dinner will be acore<br /> memory of this trip, thank you for your amazing smile! Sailors (Roko & Stipe) your support & smile (even if confused on what I said to fast) was so fun. Thanks captain for “keeping us safe” always with yours misterious smile! And Kiki sorry we tried to run out of red wine daily, we will miss you! Congrats to the young happy couple Matea & Kiki, we love you two! Amazing trip. Writing this looking at Šuma Marjan Park was a perfect spot to end this trip!<br /> Sean & Jean<br /> <br /> Rara Avis and crew were beyond anything we ever expected! This experience was a trip of a lifetime. The service was on the top. Food amazing, better than five *. We look toward to our new adventure in the new future with Rara Avis crew<br /> .<br /> Rob & Tracy</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> 15/07-22/07/2023</div><div class='clr'></div><div style='text-align:left;'>RARA AVIS + CREW...<br /> <br /> The worst part about the trip is leaving! Its even difficult to write in this book.<br /> Words on paper cant describe the feelings we have for Rara. Thank you for making our second time around even more special and memorable as first. I wish you all could come to my house so I could show you the same love and hospitality you have show to us! You take us to the most incredible journey. Captain goes above and beyond to put us in places that make our hearts skip a beat. Other memorable moments are<br /> –“Kiki, do you love me” LOL, and how he kicks our childrens asses at FIFA.<br /> “Matea” always there when I need her and for the “Bis” keeping us so clean.<br /> “Steve” the spider monkey. How do you jump rocks like that? Are you a beast?<br /> “Captain” – a million thank yous are not enough. You always make us feel safe. God bless you and your family.<br /> “Marco” you have spoiled us. I don’t want to go home and cook. We love you all!!!<br /> Sylvia, Nick, Luca, Dominik, Jayden</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> 13-20/06/2023</div><div class='clr'></div><div style='text-align:left;'>To the stellar, sweet, helpful and amazing crew of the Rara Avis, we cannot thank you enough for the most incredible week in Croatia. The country alone is amazing, but your kindness, warmth and hospitality have made our time even more special. Thank you x 1,000,000 for the many Ranch Waters, for the laughs, and for sharing so much of your lives with us. What a beautiful place to call home for a week, made even more special by the excellent crew; We couldn`t have asked for a better time or a more impactful experience. We will be back, hopefully aboard the Rara Avis again.<br /> We will miss you!<br /> Stay in touch!!<br /> Love,<br /> Joe & Jodi<br /> Taylor & Nick<br /> Carly & Avery</div><div class='clr'></div> </div> <div class='bs-example'> <div class="yacht_rev"> 06-13/06/2023</div><div class='clr'></div><div style='text-align:left;'>FROM THE „POKKINNOKKIO“ PEOPLE<br /> Rara Avis and it`s wonderful, devoted team have delivered as an unforgettable journey, holiday and above all an experience we will never forget for the rest of our<br /> days. The places we`ve seen and visited were breathtaking and were an eyeopener for us to discover this beautiful countrey and it`s hospitable people. The very best examples of this kindness and dedication were you: Caslav, Kiki,<br /> Matea, Marko, Roko and Stipe! Thank you for your help and professionalism in anyway.<br /> We will miss your wonderful service. Now we have to pour our glasses ourselves!<br /> Johan, Sonia, Jeanine, Jules, Kasper, Layla, Jerko, Olivia, Eliane ,Pe, Lore, Johan & Jasmine</div><div class='clr'></div> </div>
- reviewscount: 10
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