Dalmatino Yacht Charter - Luxury Fully Crewed Yacht Charters

Dalmatino

from 69000€ per week
43.00 m
Crew: 6
Cabins: 6
Guests: 12
Port: Split

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : 0
  • Sun Awning : 0
  • Hammock :
  • Windscoops :
  • Deck Shower : 0
  • Bimini : 0
  • Special Diets : Inq
  • Kosher :
  • BBQ : 0
  • Dine In :
  • Nude : Inq
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : Inq
  • Guests Smokes :
  • Guest Pets : Yes
  • Children Ok : Yes
  • Gym/Exercise : No
  • Elevators : No
  • Wheel Chair Access : No
  • Generator : : 1 x Cummins Onan 50 kW, 1 x
  • Inverter :
  • Ice Maker :
  • Stabilizers : No
  • Make purified drinking water :
  • Re-usable water bottles :

Watersports

  • Dinghy size : 6m, 70 HP Rismarine
  • Dinghy hp : 70 HP
  • Dinghy Pax :
  • Water Skis Adult : 2
  • Water Skis Kids : 0
  • Jet Skis :2
  • Wave Runners :0
  • Kneeboard : 0
  • Windsurfer : 0
  • Snorkel Gear : 0
  • Tubes : 1
  • Scurfer : 0
  • Wake Board : 1
  • Kayaks 1 Pax : 3
  • Kayaks (2 Pax) : 0
  • SU Paddle Boards : 2
  • Fishing Gear : 0
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : Yes
  • Sea Scooters : No

Accommodations & Specs

  • Length : 43.00 m
  • Cabins : 6
  • Guests : 12
  • Crew : 6
  • Make : Custom
  • Built : 2019
  • Cruising Speed : 9-10
  • Fuel Consumption :
  • Cabin 42 m2, with double bed (200*200 cm)
    Cabin 35 m2, with double bed (200*200 cm)
    Cabin 12 m2, with double bed (180*190 cm)
    Cabin 16 m2, with two twin beds convertible into double bed (100*190 cm)

    • Showers : 7
    • Tubs : 0
    • Wash Basins : 0
    • Heads : 7
    • Elec. Heads : 0
    • Helipad : No
    • Jacuzzi : Yes
    • 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:8

    Andrija Ercegovic|Captain
    Born: 1991 Nation: Croatian | Languages:
    |
    Born: 1991 | Nation:

    ANDRIJA ERCEGOVIĆ-CAPTAIN (08/06/1991)
    Captain Andrija was born in Split into a family with a 30-year long tradition of maritime enterprise.
    He spent most of his childhood helping his father and brothers on different ships owned by their
    family so he knew very early where he sees himself in the future, happy at sea.
    Graduated from the secondary Maritime high school in Split as a nautical officer of the deck but with
    his eagerness to run a ship on his own, he was slowly upgraded to a Captain, with more than 8 years
    of experience so far.
    Andrija is a very athletic person; in his free time his passions are spearfishing and free climbing. He
    used to play a guitar very well but he gave that hobby up in order to pursue new interests.
    His crew speaks very highly of him as he runs his ship professionally and diligently.
    Overall, Andrija is very warm and easy-going person, which you can see for yourself if you decide to
    book M/S “Dalmatino” for an extraordinary Croatian cruising experience.

    FILIP ZEČIĆ-DECKHAND (06/08/1994)
    Filip Zečić, born in Split on August 6th, 1994 a qualified deckhand with over four years of experience in
    yachting. He brings professionalism and structured approach to everyday jobs on the vessel. He has
    been exclusively working in the yachting industry since 2017 and has much experience in hospitality
    and customer service as well from his previous jobs. He enjoys diverse challenges of working with a
    team, both on deck and on the bridge. He took on the challenges of of learning the subtle skills of
    leadership as being someone who follows direction very well as well as being someone who can lead
    by example. A very friendly, calm a respectful person, Filip takes pride in being a great team player.

    JAKŠA RADIĆ VRŽINA – CHEF (11/07/1992)
    Jakša was born and raised in Split and from an early age has been surrounded by Mediterranean
    smells and tastes that later became his signature cooking style.
    He started his carrier as a teenager developing basic knowledge in an a la carte restaurants on the
    coast and islands of Dalmatia but his curious spirit led him abroad and to charter yachts where he
    found himself to be most creative.
    His inspiration comes from nature and seaside way of life that can be shown in the traditional
    cooking presented in a modern way. Enthusiastically learning new cooking techniques but because
    the presence of daily fresh fish his focus is more on creating dishes which include raw or minimally
    treated fish that keeps freshness and taste.
    Jakša is friendly, open and always available to his guests for any request or suggestion about the
    menu as the only goal he has is having a happy and satisfied guest.
    In spare time he does sports and hiking but his biggest passion alongside cooking is traveling and
    meeting new people and discovering new and interesting cultures.

    TANJA MILAVIĆ – HOSTESS (21/08/1989)
    Tanja was born in the city of Split. She finished Language education high school in Omiš, which is a
    small town located on the sea and known in history for pirates. That should not scare you as it is just a
    product of its rich culture in sailing and manufacturing of old wooden ships. She speaks fluent English
    and has knowledge of conversational Italian and Spanish.
    She is well experienced in working on boats and is eager to serve and make each one of her guests a
    VIP one. Tanja is open to new experiences and getting to know new people and places which makes
    her an easygoing person but very dedicated to her job as a crew member on Dalmatino.
    In her free time, she loves going for walks in nature with her pets, doing pilates and hiking so he truly
    enjoys the outdoors and has that adventurous spirit.

    MARKO ŽULJEVIĆ – WAITER (14/11/1988)
    Marko was born in Split where he finished his school education as an electronics technician but
    being born by the sea made him take a different direction in life and he started working on
    boats. He is experienced in his job, serving his customers in the best possible way.
    People would describe him as a very communicative and an outgoing person. He speaks fluent
    English and if you ever need good music, he is your go-to guy, when he is not on board of
    Dalmatino, Marko is a DJ.

    GABRIEL ALLEN IVANIŠEVIĆ – DECKHAND (13/12/2000)
    Gabriel, as one of the youngest members of the crew is a great addition to Dalmatino. He was born in
    Melbourne, Australia so no worries about his English. Gabriel is a sports person and actively plays
    football and handball. Being so young, Gabriel is very excited to acquiring new knowledge although
    he has been working on different yacht for the past few years.

    INES ZEMUNIK – HOSTESS (02/07/1995)
    After high school she went to study in Graz (Austria) because she always wanted to study outside of
    Croatia.
    Ines perfected German language in Austria, but after a year and a half, she decided to return to
    Croatia because she desired to continue her career in her home country.
    Graduated in International Management in Hospitality and Tourism at Aspira in Split. She speaks
    fluent English and German.
    In her free time, she loves hiking and is interested in any kind of recreation, so Ines tries to spend
    most of her free time in nature and outdoors.
    She loves to travel, meet new people and cultures, and learn new languages.
    With a completed course for a tourist guide she is most definitely a great addition to the crew and
    guests will be happy to learn new and interesting things from her while on board

    Guest Reviews

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