MELARNIE

€24,000 - €29,500 / WEEK

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

BUILT/REFIT
YEAR
2017
YACHT
LENGTH
61 Ft
NUMBER OF
CABINS
4
NUMBER OF
GUESTS
8
TOTAL
CREW
3
CHARGES
FROM
€24,000
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Electric Heads: 4
Engine Details
2 x 110 hp CR 2 x 150 hp CR Genset Onan 19 Kva 1500 RPM 220V/50Hz
Fuel Consumption: 34
Cruising Speed: 7
Max Speed: 8US Gall/Hr
Details
Type: Cat
Beam: 10.00 Metres
Draft: 1.55 Metres
Pax: 8
YearBuilt: 2017
Builder: Lagoon
Engines: 2 x 110 hp CR 2 x 150 hp CR Genset Onan 19 Kva 1500 RPM 220V/50Hz
Flag: British
Jacuzzi: No
A/C: Full
Locations
Winter Area: Croatia
Summer Area: Croatia
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: -
Sat Tv: -
Camcorder: -
Books: -
Board Games: -
Deck Shower: -
Water Maker: -
Special Diets: Inq
Kosher: No
BBQ: -
Minimum Age: -
Inverter: -
Voltages: -
Water Maker: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Hairdryers: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Hammock: -
Water Sports
Dinghy size: T/T Ocean 4.60m
Dinghy hp: 60hp
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Kneeboard: No
Windsurfer: Yes
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Alen Milet
Nation: Croatian
Born: 1989
Languages: English, Croatian, Spanish
Chef
Maurice Curtin
Nation: Irish
Born: 1981
CAPTAIN: ALEN MILET
Alen began his professional yachting career in 2013 as a skipper of both sailing and motor yachts. Over the last 7 years, he has sailed the south of France, Italy, Montenegro, Croatia, Greece, Gibraltar, the Canary Islands, and crossed the Atlantic to sail in the Caribbean. Energetic, athletic, and passionate about sailing, Alen leads a healthy life full of sport. His love of traveling and sailing are a perfect combination along with being a jet ski instructor, kite boarder, and swimmer. When he is not on the water, his passions are restoration of old cars, bee keeping, and tennis- in which, he was a semi-professional player for 11 years.Alen is excited to show guests on-board Melarnie the beauty of the Dalmation coast and the gorgeous islands of Croatia.
Languages: Croatian (fluent), English (fluent)

CHEF: MAURICE CURTIN
Maurice was born in 1981 in Ireland. He recently completed all his STCW certificates in the international Maritime Academy in Gribraltar. He is classically trained with experience in most cuisines. His food is full of flavors and passion. He works hard and fast and he likes to to be organized at all times. He is a firm believer in the team spirit ethos and will do whenever is needed to produce an amazing experience for the guests. He has worked in several restaurants since 2001. He also speaks Spanish and English.

STEWARDESS: IVONA MILET
Ivona is a fabulous stewardess- her calm and patient nature, and bright personality is ideal for her yachting career and hospitality. She loves working as a team with her crewmates and has spent years on yachts, both charter and private, as a stewardess and a chef. When she is not sailing, she loves riding her bike, fitness, volleyball, Croatian traditional dances (Folklor), and reading. Originally from Korcula, she knows the islands well and is eager to show guests all the beauty of Croatia.
Languages: Croation (fluent), English (fluent).


Day 1

                                Lunch

Thai red curry mussels, palm sugar, coriander and lime

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

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

                                Snacks

Grilled Foccacia, Hot Tarragon Butter

Beef + Onion Empanada, Cheese Sauce

                                Dinner

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

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

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

 

Day 2

                                Lunch

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

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

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

                                Snacks

Spiced Parmesan Straws, Baba Ganoush

Tomato, Basil and Burrato Crostinis

                                Dinner

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

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

Macerated Berry Zabaglione, Shortbread Biscuits

 

Day 3

                                Lunch

Blackened Mackerel, Courgette + Cucumber Salad, Spiced Mango Yoghurt

Braised Octopus, Korean BBQ Glaze, Asian Slaw

Dark chocolate croquant, chocolate and cocoa brittle, cherry sorbet

                                Snacks

Goats Cheese Croquette, Tomato Chutney

Calamari Frito, Lemon Mayo

                                Dinner

Tuna tataki, shallot ponzu, crisp garlic

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

Raspberry +Pistachio Mille-feuille

 

Day 4

                                Lunch

BBQ

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

– Greek Salad, Tabbouleh

Whole Roast Pineapple, Black Pepper, Rum Cream

                                Snacks

Edamame + Wasabi Falafels, Mint Yoghurt

Tempura Prawns, Sriracha Mayo

                                Dinner

Cauliflower agnalotti, spinach puree, parmesan foam

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

Apple Tart Tatin, Vanilla Ice cream, Fresh Berries

 

Day 5

                                Lunch

Tempura Soft Shell Crab, Sweet Chilli Jam

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

Pecan Pie, Caramelized White Chocolate Ice-cream

                                Snacks

Chorizo in White Wine

Salmon, Avocado Tartare

                                Dinner

Devilled Lamb liver, pommes puree, cider reduction

Grilled lobster tail and claw, beets + greens

Raspberry Souffle, Chocolate Sorbet

 

Day 6

                                Lunch

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

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

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

                                Snacks

Tuna Poke

Chicken Satay Skewers

                                Dinner

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

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

Dark Chocolate + Brandy Mousse, Praline, Strawberries

 

 

Day 7

                                Lunch

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

Bao Buns – Pulled pork, Sticky Beef, Tempura Prawns

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

                                Snacks

Grilled stuffed Aubergine with Herb Cream Cheese

Sweet Pepper Hummus, Grilled Bread

                                Dinner

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

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

Burnt Portuguese Custard Tart with Figs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

August 2020
Paige & Jason, Devin & Megan
Rates are Plus Expenses
Mediterranean rates:

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

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

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

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

X

Available

X

Booked

X

Hold

X

Unavailable

  • : Cat
  • : 10.00 Metres
  • : 1.55 Metres
  • : 8
  • : 2017
  • : Lagoon
  • : 7
  • : 8
  • : 2 x 110 hp CR 2 x 150 hp CR Genset Onan 19 Kva 1500 RPM 220V/50Hz
  • : Yacht offers Rendezvous Diving only
  • : Alen Milet
  • : British
Accommodations
Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: -
Electric Heads: 4
Engine Details
2 x 110 hp CR 2 x 150 hp CR Genset Onan 19 Kva 1500 RPM 220V/50Hz
Fuel Consumption: 34
Cruising Speed: 7
Max Speed: 8US Gall/Hr
Details
Refit: -
Helipad: No
Jacuzzi: No
A/C: Full
Locations
Winter Area: Croatia
Summer Area: Croatia
Pick Up Locations
Pref. Pick-up: -
Other Pick-up: -


Amenities
Salon Tv/VCR: Yes
Salon Stereo: -
Sat Tv: -
# of Videos: -
# DVDs/Movies: -
# CD's: -
Camcorder: -
Books: -
Board Games: -
Sun Awning: -
Deck Shower: -
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: No
BBQ: -
# Dine In: -
Minimum Age: -
Generator: Genset Onan 19 Kva 1500 RPM 22
Inverter: -
Voltages: -
Water Maker: -
Water Cap: -
Ice Maker: Yes
Sailing Instructions: -
Internet Access: -
Gay Charters: Inq
Nude: Inq
Hairdryers: -
# Port Hatches: -
Guests Smokes: -
Crew Smokes: No
Pets Aboard: No
Pet Type: -
Guest Pets: -
Children Ok: -
Hammock: -
Windscoops: -
Water Sports
Dinghy size: T/T Ocean 4.60m
Dinghy hp: 60hp
Dinghy # pax: -
Water Skis Adult: Yes
Water Skis Kids: -
Jet Skis: -
Wave Runners: -
Kneeboard: No
Windsurfer: Yes
Snorkel Gear: Yes
Tube: Yes
Scurfer: -
Wake Board: -
Kayaks 1 Pax: -
Kayaks (2 Pax): Yes
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): -
Sailing Dinghy: -
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
Captain
Alen Milet
Nation: Croatian
Born: 1989
Languages: English, Croatian, Spanish
Chef
Maurice Curtin
Nation: Irish
Born: 1981
CAPTAIN: ALEN MILET
Alen began his professional yachting career in 2013 as a skipper of both sailing and motor yachts. Over the last 7 years, he has sailed the south of France, Italy, Montenegro, Croatia, Greece, Gibraltar, the Canary Islands, and crossed the Atlantic to sail in the Caribbean. Energetic, athletic, and passionate about sailing, Alen leads a healthy life full of sport. His love of traveling and sailing are a perfect combination along with being a jet ski instructor, kite boarder, and swimmer. When he is not on the water, his passions are restoration of old cars, bee keeping, and tennis- in which, he was a semi-professional player for 11 years.Alen is excited to show guests on-board Melarnie the beauty of the Dalmation coast and the gorgeous islands of Croatia.
Languages: Croatian (fluent), English (fluent)

CHEF: MAURICE CURTIN
Maurice was born in 1981 in Ireland. He recently completed all his STCW certificates in the international Maritime Academy in Gribraltar. He is classically trained with experience in most cuisines. His food is full of flavors and passion. He works hard and fast and he likes to to be organized at all times. He is a firm believer in the team spirit ethos and will do whenever is needed to produce an amazing experience for the guests. He has worked in several restaurants since 2001. He also speaks Spanish and English.

STEWARDESS: IVONA MILET
Ivona is a fabulous stewardess- her calm and patient nature, and bright personality is ideal for her yachting career and hospitality. She loves working as a team with her crewmates and has spent years on yachts, both charter and private, as a stewardess and a chef. When she is not sailing, she loves riding her bike, fitness, volleyball, Croatian traditional dances (Folklor), and reading. Originally from Korcula, she knows the islands well and is eager to show guests all the beauty of Croatia.
Languages: Croation (fluent), English (fluent).


Day 1

                                Lunch

Thai red curry mussels, palm sugar, coriander and lime

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

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

                                Snacks

Grilled Foccacia, Hot Tarragon Butter

Beef + Onion Empanada, Cheese Sauce

                                Dinner

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

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

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

 

Day 2

                                Lunch

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

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

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

                                Snacks

Spiced Parmesan Straws, Baba Ganoush

Tomato, Basil and Burrato Crostinis

                                Dinner

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

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

Macerated Berry Zabaglione, Shortbread Biscuits

 

Day 3

                                Lunch

Blackened Mackerel, Courgette + Cucumber Salad, Spiced Mango Yoghurt

Braised Octopus, Korean BBQ Glaze, Asian Slaw

Dark chocolate croquant, chocolate and cocoa brittle, cherry sorbet

                                Snacks

Goats Cheese Croquette, Tomato Chutney

Calamari Frito, Lemon Mayo

                                Dinner

Tuna tataki, shallot ponzu, crisp garlic

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

Raspberry +Pistachio Mille-feuille

 

Day 4

                                Lunch

BBQ

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

– Greek Salad, Tabbouleh

Whole Roast Pineapple, Black Pepper, Rum Cream

                                Snacks

Edamame + Wasabi Falafels, Mint Yoghurt

Tempura Prawns, Sriracha Mayo

                                Dinner

Cauliflower agnalotti, spinach puree, parmesan foam

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

Apple Tart Tatin, Vanilla Ice cream, Fresh Berries

 

Day 5

                                Lunch

Tempura Soft Shell Crab, Sweet Chilli Jam

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

Pecan Pie, Caramelized White Chocolate Ice-cream

                                Snacks

Chorizo in White Wine

Salmon, Avocado Tartare

                                Dinner

Devilled Lamb liver, pommes puree, cider reduction

Grilled lobster tail and claw, beets + greens

Raspberry Souffle, Chocolate Sorbet

 

Day 6

                                Lunch

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

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

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

                                Snacks

Tuna Poke

Chicken Satay Skewers

                                Dinner

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

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

Dark Chocolate + Brandy Mousse, Praline, Strawberries

 

 

Day 7

                                Lunch

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

Bao Buns – Pulled pork, Sticky Beef, Tempura Prawns

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

                                Snacks

Grilled stuffed Aubergine with Herb Cream Cheese

Sweet Pepper Hummus, Grilled Bread

                                Dinner

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

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

Burnt Portuguese Custard Tart with Figs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

August 2020
Paige & Jason, Devin & Megan
Rates are Plus Expenses
Mediterranean rates:

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

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

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

Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.

Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.

Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.

The yachts featured on our website will specifically state which type of pricing they offer.

CONTACT US