Morning Star
Luxury Gulet Morning Star is a shining star in our gulet offer. First impression when you look at this gulet would be at least amazing as it is about vintage looking sailing yacht with elegant lines and curves, inviting deck and a touch of glamour. She has been built in 2008 but has been fully maintained and refurbished year after year. So, we are talking about a youngster with vintage look. Morning Star is equipped with 6 cabins (2 double cabins, 2 twin cabins, 2 triple cabins). Combination of American cherry wood and bright colors make warm and welcoming atmosphere. Pleasant relaxing dreams are ensured by the fact that every cabin has their own independent air conditioning system. Daytime is to be spent either swimming and snorkeling, sipping refreshing cocktail in the shade in aft cushion area, or sunbathing on the cushions in the front. Special shaded cushioned area at front allows you to fully enjoy the stunning view and wind in your hair while sailing. Namely, Morning Star is one of the few gulets that has full sailing equipment and very good sailing performances. The dining area holds the central and the most important position on the deck because special care aboard the Morning Star is given to the gastronomy. Evening chats, or time to dine can also be spent in spacious saloon which abounds with natural illumination thanks to huge window area that surrounds the saloon. Last but not least, the inevitable part of the story about this yacht is the crew. They are here to make your sailing trip as comfortable, enjoyable and fun as possible, Always kind and smiling they will for sure try their best to make your wishes a reality. This is why Morning Star is boat with most returning guests and best feedback.
2 Double Cabins: Cabin 5.95 m2 with double bed
2 Twin Cabins: Cabin 7.25 m2 with twin bed
2 Triple Cabins: Cabin 9.30 m2 with double bed and single bed
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 6 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| IVECO AIFO 450 HP, Lombardini 27 kW, Northen lights 18 kW | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Type: | Motors |
| Beam: | 7.5 Metres |
| Draft: | 2.6 Metres |
| Pax: | 12 |
| Refit: | 2021 |
| YearBuilt: | 2008 |
| Builder: | Gulet |
| Engines: | IVECO AIFO 450 HP, Lombardini 27 kW, Northen lights 18 kW |
| JetSkis: | No |
| Flag: | Croatian |
| SatTv: | 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: | Yes |
| Sat Tv: | - |
| Camcorder: | No |
| Books: | yes |
| Board Games: | Yes |
| Deck Shower: | Yes |
| Water Maker: | no |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| Minimum Age: | no limit |
| Inverter: | yes |
| Voltages: | 24 V, 220 V |
| Water Maker: | no |
| Ice Maker: | Yes |
| Sailing Instructions: | no |
| Internet Access: | Onboard WIFI |
| Hairdryers: | Yes |
| Guests Smokes: | outside |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Hammock: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Ris marine 6,5m |
| Dinghy hp: | 150 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | No |
| Floating Mats: | 5 |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | no |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Jean Frkić, captain of the Morning Star, was born in 1977 in Zadar, a coastal city in Croatia. He completed his education at the Maritime High School and the Faculty of Maritime Studies in his hometown.He began his maritime career as a deck cadet with Tankerska plovidba Zadar. After years of dedication and professional development, he advanced to the position of deck officer within the same company. Driven by a desire for growth and new challenges, he transitioned from cargo vessels to yachts and cruise ships, where he continued to build his career as both a deck officer and captain. Throughout his career, he has served on a number of vessels. He has proven himself to be an excellent captain - conscientious, responsible, and reliable, especially under pressure. In every aspect of his work, he strives for continuous improvement, operational excellence, and ensuring the highest level of guest satisfaction throughout their stay on board. In his free time, he enjoys playing basketball, diving, and spending time in nature with his family.
LUCIANO KOVAČEVIĆ - DECKHAND
Luciano was born in 2006 and raised in Zadar, Croatia, in a family with deep maritime traditions. He developed a strong connection to the sea from an early age and began sailing at age 7 in a local Zadar sailing club. Following in his family's footsteps, he chose a maritime career at 15 and enrolled in Maritime High School in Zadar.At 16, he started working as a skipper on full-day excursions, operating various RIB boats between 8 and 11 meters in length, powered by 200–250 hp outboard engines. He was responsible for the safe transport of up to 12 international passengers.These experiences have made him highly adaptable, reliable, and confident in dynamic, fast-paced environments. He thrives under pressure, manages time efficiently, and communicates effectively with people from diverse cultural backgrounds.Luciano is strongly motivated to continue growing and advancing in the yachting industry. He is eager to support the captain and crew while ensuring every charter delivers a safe, memorable, and enjoyable experience for all guests on board.
NIKOLA MENALO - HOST
Nikola Menalo, born on February 20, 1987, in Đakovo, completed his education at a local high school specializing in electrical installation. With a vibrant personality and strong communication skills, he chose to pursue a career in the hospitality industry. Over the years, he has gained experience working as a bartender in a cocktail bar for six seasons, spending one season in a restaurant, and serving as a sailor for four seasons on a similar vessel. Known for his reliability and sociable nature, Nikola is fluent in English and German, always eager to engage guests in enjoyable conversations, particularly about his passion for sports and recreation. As a gracious host, he ensures that every guest feels welcomed and comfortable, fostering a home-like atmosphere. During winters, Nikola works as a bartender in his hometown, but his love for travel and adventures draws him back to the coast each summer, seeking fresh adventures.
IGOR PERIĆ - CHEF
Born on April 8, 1988, in Šabac, Serbia, Igor pursued a strong educational foundation in culinary arts and risk management. He completed secondary school with qualifications as a Chef and Food Technician. He then advanced his studies, earning a higher education degree in Fire Protection Engineering and a university degree in Disaster Risk Management Engineering.His professional experience includes roles in various restaurants across Novi Sad, Montenegro, and Croatia. Notably, he worked at Hotel Pupin in Novi Sad and at Mövenpick Resort & Spa Fruške Terme in Vrdnik near Novi Sad, contributing to high-quality food service and hospitality operations in demanding hotel environments.In his personal time, he enjoys swimming, cycling, reading, and watching films. His primary passion is music, particularly playing percussion instruments, including drums, cajón, djembe, and darbuka. He possesses basic proficiency in English.
Lunch
DAY 1
Appetizer-Bouillabaisse
(pancetta, sea bass, mussels)
Main Course-Sea Bass Fillet
( cauliflower and potato puree, cherry tomato confit, cauliflower and pancetta crumble)
Dessert-Millefoglie
(puff pastry, vanilla custard, raspberry sauce, mint)
DAY 2
Appetizer-Panko Fried Shrimp
(brown butter, garlic, basil tomato sauce)
Main Course-Poached Striped Red Mullet
(hollandaise, glazed carrots and carrot puree)
Dessert-Lemon Cake
(almonds, vanilla cream, strawberry gel)
DAY 3
Appetizer-Octopus Salad
(onions, garlic, parsley, potato, tomatoes)
Main Course-Gnocchi in Fennel Sauce
(smoked sea bass and mussels, pine nuts, chives)
Dessert-Saffron Infused Panna Cotta
(forest fruit, mint , coral touille)
DAY 4
Appetizer-Bruschetti
(mozzarella, cherry tomatoes, black olives, marinated anchovies, basil, oregano)
Main Course-Lamb Risotto
(parmigiano chips, dehydrated tomatoes, tartufata)
Dessert-Creme Brulee
(raspberry gel)
DAY 5
Appetizer-Pumpkin Soup
(pumpkin seeds, pumpkin oil)
Main Course-Rumpsteak
( potato puree, champignons, red pepper, olive oil and mustard emulsion)
Dessert-Semifreddo
(honey, lemon crumble)
DAY 6
Appetizer-Chicken Liver Pate
(arugula, butter, capers, psickled onions)
Main Course-Duck Breast
(sweet potato cream, pepper marmalade, orange glazed baby carrots)
Dessert-Tiramisu
(mascarpone cream, coffee, lady finger biscuits, lemon gel)
DAY 7
CAPTAIN'S DINNER
Appetizer-Cuttlefish Black Risotto
Main Course-Brodetto
Dessert-''Paradižot''
(traditional dessert)
Dinner
DAY 1
Appetizer-Bouillabaisse
(pancetta, sea bass, mussels)
Main Course-Sea Bass Fillet
( cauliflower and potato puree, cherry tomato confit, cauliflower and pancetta crumble)
Dessert-Millefoglie
(puff pastry, vanilla custard, raspberry sauce, mint)
DAY 2
Appetizer-Steak Tartare
(herb butter, bruschetti)
Main Course-Beef Wellington
(au jus, pommes fondant, fox mushroom)
Dessert-Caramel and chocolate brownie
(orange, cardamom)
DAY 3
Appetizer-Tuna Tataki
(lettuce, fried capers, wasabi mayo, sesame oil)
Main Course-Dentex Fillet
(green beans, polenta, saffron fish veloute, touille)
Dessert-Profiteroles
(creme diplomate, pistachio, chocolate)
DAY 4
Appetizer-Burrata
(crispy pancetta, grilled peaches, toasted pine nuts, balsamic vinegar and herbs)
Main Course-Leg Of Lamb And Bon Bon Pasta
(yellow squash cream, pommes paolo, anchovy dressing)
Dessert-Chocolate Fondant
(vanilla ice cream, strawberry coulis)
DAY 5
Appetizer-Salmon Tartare
(capers, sour cream, chives, grissini)
Main Course-Sesame-crusted Tuna Steak
(tartufata, potato cream, herb oil)
Dessert-Apple and Pear Strudel
(puff pastry, raisins, vanilla ice cream, pumpkin oil)
DAY 6
Appetizer-Parsnip and Pear Soup
(parsnip and onion bhaji, yoghurt)
Main Course-''PASTICADA''
(stuffed gnocchi, veal ribs, broad beans))
DAY 7
Appetizer-Oysters, Frozen Margarita
(clams, parmesan, herbs)
Main Course-Octopus
(spring potatoes, sauteed zucchini, cherry tomatoes, herb oil)
Dessert-White Chocolate Mousse
(cinnamon crumble, raspberries)
CAPTAIN'S DINNER
Appetizer-Cuttlefish Black Risotto
Main Course-Brodetto
Dessert-''Paradižot''
(traditional dessert)
- Accommodation on the yacht
- 4 crew members
- wages and food for the crew
- Croatian VAT
- Fuel in the amount of 1 500€ is included
- yacht insurance
- service on board
- sojourn taxes
- yacht cleaning
- use of leisure equipment on board
- WiFi
OBLIGATORY ADDITIONAL COSTS:
Food
Drinks/beverages
Port, anchorages and marina fee
PORT FEES/ANCHORAGES:Port fees and anchorages are to be paid on spot in each port/anchor (in cash), according to actual costs in ports/anchors. The total cost per week depends on the selected itinerary/ports of call. It is not obligatory for the yacht to be in the port each night, it can also be anchored, which lowers the mooring fees (approximate cost is between 1000 - 1,500 €.
FOOD OPTIONS:
Half board (breakfast+lunch): 520€* per person per week
Full board (breakfast+lunch+dinner): 800€* per person per week
Extra meal (dinner-three courses) is optional 50€ per meal per person
*VAT included
FOOD DISCOUNT FOR CHILDREN: Children 0-2 years free of charge, Children 2-12 years 50% discount.
DRINK OPTIONS:
Drinks/beverages to be taken at the yacht bar and paid according to consummation.
All inclusive domestic drink package: 250 € per person includes: Croatian quality wine,domesticbeer, spirits, soft drinks, natural and mineral water, milk, tea and coffee.Foreign liquors and wines are not included in this package.
All-inclusive non-alcoholic drink package: 130 € per person per week
Important Note: All inclusive option includes some Croatian wines served by the crew, not all of the bar's list. Not included: Imported wines, beers & spirits.
Drinks and beverages completely supplied by clients -corkage fee: 700€ per week
Water sports: 80€/hour
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
- : Motors
- : 7.5 Metres
- : 2.6 Metres
- : 12
- : 2021
- : 2008
- : Gulet
- : 8 knots
- : 10 knots
- : IVECO AIFO 450 HP, Lombardini 27 kW, Northen lights 18 kW
- : 1
- : No
- : Yacht offers Rendezvous Diving only
- : Tomislav Grubeša
- : Croatian
- : No
| Accommodations | |
|---|---|
| Cabins: | 6 |
| Queen: | - |
| Single Cabins: | 1 |
| Showers: | 6 |
| Wash Basins: | 6 |
| Heads: | 6 |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| IVECO AIFO 450 HP, Lombardini 27 kW, Northen lights 18 kW | |
| Fuel Consumption: | 25 |
| Cruising Speed: | 8 knots |
| Max Speed: | 10 knotsUS Gall/Hr |
| Details | |
|---|---|
| Refit: | 2021 |
| 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: | Yes |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | yes |
| # CD's: | yes |
| Camcorder: | No |
| Books: | yes |
| Board Games: | Yes |
| Sun Awning: | Yes |
| Deck Shower: | Yes |
| Bimini: | No |
| Water Maker: | no |
| Special Diets: | Yes |
| Kosher: | Inq |
| BBQ: | Yes |
| # Dine In: | yes |
| Minimum Age: | no limit |
| Generator: | - |
| Inverter: | yes |
| Voltages: | 24 V, 220 V |
| Water Maker: | no |
| Water Cap: | 10 000 l |
| Ice Maker: | Yes |
| Sailing Instructions: | no |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | Yes |
| # Port Hatches: | - |
| Guests Smokes: | outside |
| Crew Smokes: | Inq |
| Pets Aboard: | Yes |
| Pet Type: | small |
| Guest Pets: | Yes |
| Children Ok: | Yes |
| Hammock: | No |
| Windscoops: | No |
| Water Sports | |
|---|---|
| Dinghy size: | Ris marine 6,5m |
| Dinghy hp: | 150 |
| Dinghy # pax: | 8 |
| Water Skis Adult: | 1 |
| Water Skis Kids: | 1 |
| Jet Skis: | No |
| Wave Runners: | No |
| Kneeboard: | No |
| Windsurfer: | No |
| Snorkel Gear: | Yes |
| Tube: | 1 |
| Scurfer: | No |
| Wake Board: | 1 |
| Kayaks 1 Pax: | 2 |
| Kayaks (2 Pax): | No |
| Floating Mats: | 5 |
| Swim Platform: | - |
| Boarding Ladder (Loc/Type): | yes |
| Sailing Dinghy: | no |
| Beach Games: | No |
| Fishing Gear: | Yes |
| Gear Type: | - |
| Rods: | - |
Jean Frkić, captain of the Morning Star, was born in 1977 in Zadar, a coastal city in Croatia. He completed his education at the Maritime High School and the Faculty of Maritime Studies in his hometown.He began his maritime career as a deck cadet with Tankerska plovidba Zadar. After years of dedication and professional development, he advanced to the position of deck officer within the same company. Driven by a desire for growth and new challenges, he transitioned from cargo vessels to yachts and cruise ships, where he continued to build his career as both a deck officer and captain. Throughout his career, he has served on a number of vessels. He has proven himself to be an excellent captain - conscientious, responsible, and reliable, especially under pressure. In every aspect of his work, he strives for continuous improvement, operational excellence, and ensuring the highest level of guest satisfaction throughout their stay on board. In his free time, he enjoys playing basketball, diving, and spending time in nature with his family.
LUCIANO KOVAČEVIĆ - DECKHAND
Luciano was born in 2006 and raised in Zadar, Croatia, in a family with deep maritime traditions. He developed a strong connection to the sea from an early age and began sailing at age 7 in a local Zadar sailing club. Following in his family's footsteps, he chose a maritime career at 15 and enrolled in Maritime High School in Zadar.At 16, he started working as a skipper on full-day excursions, operating various RIB boats between 8 and 11 meters in length, powered by 200–250 hp outboard engines. He was responsible for the safe transport of up to 12 international passengers.These experiences have made him highly adaptable, reliable, and confident in dynamic, fast-paced environments. He thrives under pressure, manages time efficiently, and communicates effectively with people from diverse cultural backgrounds.Luciano is strongly motivated to continue growing and advancing in the yachting industry. He is eager to support the captain and crew while ensuring every charter delivers a safe, memorable, and enjoyable experience for all guests on board.
NIKOLA MENALO - HOST
Nikola Menalo, born on February 20, 1987, in Đakovo, completed his education at a local high school specializing in electrical installation. With a vibrant personality and strong communication skills, he chose to pursue a career in the hospitality industry. Over the years, he has gained experience working as a bartender in a cocktail bar for six seasons, spending one season in a restaurant, and serving as a sailor for four seasons on a similar vessel. Known for his reliability and sociable nature, Nikola is fluent in English and German, always eager to engage guests in enjoyable conversations, particularly about his passion for sports and recreation. As a gracious host, he ensures that every guest feels welcomed and comfortable, fostering a home-like atmosphere. During winters, Nikola works as a bartender in his hometown, but his love for travel and adventures draws him back to the coast each summer, seeking fresh adventures.
IGOR PERIĆ - CHEF
Born on April 8, 1988, in Šabac, Serbia, Igor pursued a strong educational foundation in culinary arts and risk management. He completed secondary school with qualifications as a Chef and Food Technician. He then advanced his studies, earning a higher education degree in Fire Protection Engineering and a university degree in Disaster Risk Management Engineering.His professional experience includes roles in various restaurants across Novi Sad, Montenegro, and Croatia. Notably, he worked at Hotel Pupin in Novi Sad and at Mövenpick Resort & Spa Fruške Terme in Vrdnik near Novi Sad, contributing to high-quality food service and hospitality operations in demanding hotel environments.In his personal time, he enjoys swimming, cycling, reading, and watching films. His primary passion is music, particularly playing percussion instruments, including drums, cajón, djembe, and darbuka. He possesses basic proficiency in English.
Lunch
DAY 1
Appetizer-Bouillabaisse
(pancetta, sea bass, mussels)
Main Course-Sea Bass Fillet
( cauliflower and potato puree, cherry tomato confit, cauliflower and pancetta crumble)
Dessert-Millefoglie
(puff pastry, vanilla custard, raspberry sauce, mint)
DAY 2
Appetizer-Panko Fried Shrimp
(brown butter, garlic, basil tomato sauce)
Main Course-Poached Striped Red Mullet
(hollandaise, glazed carrots and carrot puree)
Dessert-Lemon Cake
(almonds, vanilla cream, strawberry gel)
DAY 3
Appetizer-Octopus Salad
(onions, garlic, parsley, potato, tomatoes)
Main Course-Gnocchi in Fennel Sauce
(smoked sea bass and mussels, pine nuts, chives)
Dessert-Saffron Infused Panna Cotta
(forest fruit, mint , coral touille)
DAY 4
Appetizer-Bruschetti
(mozzarella, cherry tomatoes, black olives, marinated anchovies, basil, oregano)
Main Course-Lamb Risotto
(parmigiano chips, dehydrated tomatoes, tartufata)
Dessert-Creme Brulee
(raspberry gel)
DAY 5
Appetizer-Pumpkin Soup
(pumpkin seeds, pumpkin oil)
Main Course-Rumpsteak
( potato puree, champignons, red pepper, olive oil and mustard emulsion)
Dessert-Semifreddo
(honey, lemon crumble)
DAY 6
Appetizer-Chicken Liver Pate
(arugula, butter, capers, psickled onions)
Main Course-Duck Breast
(sweet potato cream, pepper marmalade, orange glazed baby carrots)
Dessert-Tiramisu
(mascarpone cream, coffee, lady finger biscuits, lemon gel)
DAY 7
CAPTAIN'S DINNER
Appetizer-Cuttlefish Black Risotto
Main Course-Brodetto
Dessert-''Paradižot''
(traditional dessert)
Dinner
DAY 1
Appetizer-Bouillabaisse
(pancetta, sea bass, mussels)
Main Course-Sea Bass Fillet
( cauliflower and potato puree, cherry tomato confit, cauliflower and pancetta crumble)
Dessert-Millefoglie
(puff pastry, vanilla custard, raspberry sauce, mint)
DAY 2
Appetizer-Steak Tartare
(herb butter, bruschetti)
Main Course-Beef Wellington
(au jus, pommes fondant, fox mushroom)
Dessert-Caramel and chocolate brownie
(orange, cardamom)
DAY 3
Appetizer-Tuna Tataki
(lettuce, fried capers, wasabi mayo, sesame oil)
Main Course-Dentex Fillet
(green beans, polenta, saffron fish veloute, touille)
Dessert-Profiteroles
(creme diplomate, pistachio, chocolate)
DAY 4
Appetizer-Burrata
(crispy pancetta, grilled peaches, toasted pine nuts, balsamic vinegar and herbs)
Main Course-Leg Of Lamb And Bon Bon Pasta
(yellow squash cream, pommes paolo, anchovy dressing)
Dessert-Chocolate Fondant
(vanilla ice cream, strawberry coulis)
DAY 5
Appetizer-Salmon Tartare
(capers, sour cream, chives, grissini)
Main Course-Sesame-crusted Tuna Steak
(tartufata, potato cream, herb oil)
Dessert-Apple and Pear Strudel
(puff pastry, raisins, vanilla ice cream, pumpkin oil)
DAY 6
Appetizer-Parsnip and Pear Soup
(parsnip and onion bhaji, yoghurt)
Main Course-''PASTICADA''
(stuffed gnocchi, veal ribs, broad beans))
DAY 7
Appetizer-Oysters, Frozen Margarita
(clams, parmesan, herbs)
Main Course-Octopus
(spring potatoes, sauteed zucchini, cherry tomatoes, herb oil)
Dessert-White Chocolate Mousse
(cinnamon crumble, raspberries)
CAPTAIN'S DINNER
Appetizer-Cuttlefish Black Risotto
Main Course-Brodetto
Dessert-''Paradižot''
(traditional dessert)
- Accommodation on the yacht
- 4 crew members
- wages and food for the crew
- Croatian VAT
- Fuel in the amount of 1 500€ is included
- yacht insurance
- service on board
- sojourn taxes
- yacht cleaning
- use of leisure equipment on board
- WiFi
OBLIGATORY ADDITIONAL COSTS:
Food
Drinks/beverages
Port, anchorages and marina fee
PORT FEES/ANCHORAGES:Port fees and anchorages are to be paid on spot in each port/anchor (in cash), according to actual costs in ports/anchors. The total cost per week depends on the selected itinerary/ports of call. It is not obligatory for the yacht to be in the port each night, it can also be anchored, which lowers the mooring fees (approximate cost is between 1000 - 1,500 €.
FOOD OPTIONS:
Half board (breakfast+lunch): 520€* per person per week
Full board (breakfast+lunch+dinner): 800€* per person per week
Extra meal (dinner-three courses) is optional 50€ per meal per person
*VAT included
FOOD DISCOUNT FOR CHILDREN: Children 0-2 years free of charge, Children 2-12 years 50% discount.
DRINK OPTIONS:
Drinks/beverages to be taken at the yacht bar and paid according to consummation.
All inclusive domestic drink package: 250 € per person includes: Croatian quality wine,domesticbeer, spirits, soft drinks, natural and mineral water, milk, tea and coffee.Foreign liquors and wines are not included in this package.
All-inclusive non-alcoholic drink package: 130 € per person per week
Important Note: All inclusive option includes some Croatian wines served by the crew, not all of the bar's list. Not included: Imported wines, beers & spirits.
Drinks and beverages completely supplied by clients -corkage fee: 700€ per week
Water sports: 80€/hour
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.
