ADRIATIC DRAGON (Lagoon 77)

from 55650€ per week
23.00 m
Crew: 4
Cabins: 4
Guests: 8
Port: Marina Kastela, Split, Croatia

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

Yacht Description

A grand Lagoon seventy7 is not simply a larger Lagoon; it’s another concept, another dimension, a Lagoon belonging to the world of superyachts. A challenge, given the extent to which this universe embodies conventions that had to be incorporated, adopted, without abandoning the generosity and friendliness that are characteristic of Lagoon.
The starting point is life on board. Sailing, living on board, is a succession of moments spent in company with people that you like. We imagined what these moments might be according to the various types of use: family boating, friends, charter… But also how to accommodate the presence of the crew that such a vessel requires.

Amenities

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : Yes
  • Hammock :
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Inq
  • Kosher :
  • BBQ : Yes
  • Dine In : YES
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : 0
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : yes
  • Inverter : YES
  • Ice Maker : yes
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles : Yes

OTHER AMENITIES/SERVICES:

– Bedding, towels, beach towels & toiletry
– Finest selection of coffee types
– Preparation of breakfast, lunch and dinner
– 1 Incoming and 1 outgoing transfer within 30 km from / to boat home port (7 pax luxury van)

Watersports

Watersports

  • Dinghy size : Highfield OM Deluxe 500
  • Dinghy hp : Honda engine 100HP
  • Dinghy Pax :
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 0
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : Yes
  • U/Water Video : Yes
  • Sea Bobs : Yes
  • Sea Scooters : No

OTHER WATERSPORTS/detailed info:

Water toys & equipment included in the price:
– fishing gear
– floating mats
– towing ring
– tender: Highfield OM Deluxe 500 with 100 hp Honda motor
– wakeboard
– snorkelling gear
– water-skis
– water tube
– 2 x Stand-up paddle boards
– 1 Seabob F5 Lumex
– GoPro 6 black, action camera
– diving compressor
– printer

OPTIONAL WATERSPORT EQUIPMENT:

Fishing gear (basic set): 100.00 € per week

Fishing gear (professional set): 200.00 € per week

FUN PACK B – (Highfield 640 + 150HP Honda, Wakeboard, waterskies, banana, donut) plus security deposit 1000 EUR: 1,900.00 € per week

JET SKI 170 HP (2022) + deposit 1500 EUR : 1,900.00 € per week

KAYAK -2 seats version : 150.00 € per week

Knee board: 100.00 € per week

Seabob F5S plus security deposit 1000 EUR: 1,200.00 € per week

Safety net / catamarans from 60 ft up / charter: 240.00 € per booking

Accommodations & Specs

  • Length : 23.00 m
  • Cabins : 4
  • Guests : 8
  • Crew : 4
  • Make : Lagoon
  • Built : 2019
  • Cruising Speed :
  • Fuel Consumption :
  • Forward owner area: HYDRAULIC OPENING HULL DOOR (Teak terrace + swimm ladder)

    • Showers : 0
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 0
    • Elec. Heads : 4
    • Helipad : No
    • Jacuzzi : No
    • A/C : Full

    Sample Menu

    Breakfast

     

    Teas-Blends of Herbs – Top quality Coffees

    Smoothies

    Jams: Apricot, Pear, Apple, Tomato, Fig, Greek Traditional Honey

     

    Homemade Cakes: Chocolate-Vanilla, Carrot, Apple, Lemon

     

    Croissants: Butter, Chocolate

     

    Handmade piroski with: potato or minced meat

     

    Puff pastry-Traditional Greek Pies: Bougatsa, Spinach Pie, Cheese Pie

     

    Breads: White, Black, Brioche, Gluten Free

     

    Pancakes- Crepes with: Merenda, Tahini, Peanut Butter, Greek Traditional Honey, Maple syrup

     

    Smoked Salmon

     

    Cheeses: Graviera, Gouda, Emmental, Feta, Goat

    Cold Cuts: Turkey, Ham, Prosciutto, Air Salami, Mortadella

     

    Fresh Fruit: pineapple, cherries, melon, watermelon, apricots, peaches

     

    Bacon, boiled sausages

     

    Dried fruits: apricots, plums, cranberries

     

    Nuts: almonds, walnuts, hazelnuts

     

    Cereals: oats, chocolate, honey, cornflakes

     

    Fresh Juices: Orange, Grapefruit

     

    Dairy: Milk, Rice Pudding, Strained Yogurt, Goat Yogurt

     

    Eggs: Omelet, fried, poached, scramble, boiled, Kayanas

     

    Day 1 Lunch

     

    Salad

    Textures of tomato, olive, pickle, onion, cucumber sorbet

     

    Starter

    Ceviche seabass, Passion fruit, tobiko, dill oil, fennel pickle

     

    Main course

    Orzo shrimp, goat cheese, confetti cherry tomatoes

     

    Desert

    Lemon cream, almond cookie, meringue, honey cells

     

    Day 1 Dinner

     

    Salad

    Rocket, feta, watermelon, pine nuts, radish

     

    Starter

    Steamed mussels with fennel, dill, garlic, mustard sauce – ouzo

     

    Main course

    Grouper with saffron sauce, greens, cauliflower puree

     

    Desert

    Yogurt mousse, Chios mastic, liqueur, fresh fruit, strawberry sauce

     

    Day 2 Lunch

     

    Salad

    Spinach pie salad, feta, dill, spring onion

     

    Starter

    Crab tartare, soy sauce and truffle

     

    Main Course

    Iberico pork, hoisin sauce, sweet potato puree

     

    Desert

    Millefeuille orange, raspberry sauce

     

    Day 2 Dinner

     

    Salad

    Smoked salmon, avocado, cucumber, cottage cheese

     

    Starter

    Shrimp tempura, Panko, sriracha mayonnaise

     

    Main Course

    Risotto village salad

     

    Desert

    Chocolate mousse, caramel sauce, peanuts

     

    Day 3 Lunch

     

    Salad

    Greek salad with feta cheese, fresh oregano, onion pickles, capers

     

    Starter

    Shrimp carpaccio, tarama (fish roe) mousse, cream cheese

     

    Main Course

    Lamb ribs with percussion, baby potatoes, rosemary

     

    Desert

    Milk pudding with ice cream

     

    Day 3 Dinner

     

    Salad

    Rice noodles, shrimp, black sesame

     

    Starter

    Octopus, fava cream, pickles, onion, capers

     

    Main Course

    Lobster spaghetti, tomato sauce, fresh basil, parmesan

     

    Desert

    Cream Brulee with fresh vanilla and ice cream

     

    Day 4 Lunch

     

    Salad

    Rice rolls with crab, avocado, cucumber, wasabi cream

     

    Starter

    Shrimp dumplings, cucumber pickle, soy sauce, coconut milk

     

    Main Course

    Salmon Tataki, sauteed spinach with ginger, chives, poncho sauce, wheat mushrooms

     

    Desert

    White chocolate and strawberry chocolate, fresh blueberries

     

    Day 4 Dinner

     

    Salad

    Cherry tomatoes, goat cheese, basil pesto, mozzarella buffala

     

    Starter

    Moussaka croquette, béchamel cream, tomato jam

     

    Main Course

    Mushroom risotto, fresh truffle

     

    Desert

    Tiramisu cream, caramel ice cream

     

    Day 5 Lunch

     

    Salad

    Beetroot, yogurt with orange and asparagus

     

    Starter

    Couscous with mushrooms and chicken, saffron, prosciutto powder, fresh truffle

     

    Main Course

    Cod, potato and garlic cream, black caviar

     

    Desert

    Mango cheesecake, raspberry ice cream

     

    Day 5 Dinner

     

    Salad

    Caspatsio with fresh oregano, feta and watermelon

     

    Starter

    Oysters with lemon pearls and tarama

     

    Main Course

    Beef fillet, mushrooms, king oysters, pea puree

     

    Desert

    Chocolate fudge, with fresh vanilla and ice cream

     

    Salad

    Okroshka Russian cold soup with dill yogurt and fresh vegetables

     

    Starter

    Scallops, Bern Blanc sauce, peas and greens

     

    Main Course

    Saute sea bream, bean cream, croutons, cuttlefish ink

     

    Desert

    Poached pear, tangerine cream, yogurt ice cream

     

     

    Day 6 Dinner

     

    Salad

    Smoked eggplant, cheese mousse, cherry tomatoes, basil and garlic

     

    Starter

    Beef Tartar, fresh truffle, potato chips

     

    Main Course

    Spinach ravioli, goat cheese, sauteed chicken, yellow curry

     

    Desert

    Churros, savory caramel sauce, strawberries and hazelnuts

     

    Day 7 Lunch

     

    Salad

    Sea urchin eggs with croutons, olive oil, salt flower in arugula and parmesan salad

     

    Starter

    Tuna carpaccio with lid, truffle, tomato seeds

     

    Main Course

    Cabbage stuffing with grouper and eggnog biscuit sauce

     

    Desert

    Baklava with Aegina peanuts, ice cream

     

     

    Day 7 Dinner

     

    Salad

    Fresh various shells with lemon dressing

     

    Starter

    Kakavia with stone fish

     

    Main Course

    Risotto with fresh tomato sauce and red mullet

     

    Desert

    Eclairs, vanilla cream and strawberry sauce

    Crew Profiles

    Number of Crew:4

    Niksa Gjurasic|Captain
    Born: 1971 Nation: Croatia | Languages:
    |
    Born: 1971 | Nation:

    YOUR CAPTAIN
    Niksa Gjurasic was born and raised in Dubrovnik, Croatia.
    His home was next to a marina, most of his time he would spend around boats, later in sailing and rowing club as active member.
    After maritime school he started to sail as apprentice officer on merchant ships and later, on yachts. In 30 years of sailing experience he become Master of the ship up to 3000GT by STCW convention, sailed over 250 000NM.

    YOUR CHEF
    Petar was born on April 16th, 1970 in Karvina, The Czech Republic. His permanent residence is in Split, Croatia and he attended the Zadar Vocational School where he qualified as a building technician.
    His career on the sea started in 1990, and it has provided him with great experience as a waiter and later as a Chef. He has sailed on different kinds of vessels including big cruisers from the companies Royal Caribbean (where he mastered the knowledge of the Italian language beside the standard English), Festival and Sun Cruises.
    At one period in his life he has worked in well-known and established restaurants in Split, as Chef, but as his first love lies with the sea he decided to go back to ships where he has been working for the last 7 years. He positioned himself as a Chef on yachts (mini cruisers) of deluxe and deluxe superior categories owned by the most prestigious company on the Adriatic, Katarina-line.
    For the last three consecutive years he has been recognized and awarded as the Best Chef in the Fleet and have created the Menus for the highest categories of the before mentioned ships.
    Beside cooking, my great passion lies in sport, with which Petar has been engaged from his early age (running, yoga and boxing are just a few to mention). He is a non-smoker, and he practices a healthy lifestyle.

    YOUR MATE
    Marin is communicative, flexible and open-minded person. He has a solid experienced in service industry and always open to learn new things.
    He describes himself as hardworking, reliable and a good team player, whilst also being decent and discreet. His ability to quickly adapt to new situations is his greatest asset. Marin is highly motivated deckhand that will surely make your charter week more enjoyable.

    YOUR STEWARDESS
    Martina was born 1996 in Split, Croatia. Her true affection for people of any age resulted, working in hospitality for many years. Martina is heading for master’s degree in Sociology with often engagement in local community projects and volunteering. From the first step on a boat, Martina knew sailing is the experience she wants in career and life in general. She was a crew member on different private and charter yachts, developing a can-do attitude. Also, she looks forward to improving her boat leader skills for future sea adventures.

    Guest Reviews

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