OPAL (Lagoon 620) Yacht Charter - Luxury Fully Crewed Yacht Charters

OPAL (Lagoon 620)

from 16500€ per week
18.00 m
Crew: 5
Cabins: 5
Guests: 10
Port: Marina Kastela, SPLIT, CROATIA

Yacht
Description

Amenities

Watersports

Accommodations
& Specs

Sample Menu

Crew Profiles

Guest
Reviews

More
Details

Yacht Description

New Lagoon 620 is designed to meet the needs of today’s cruising yachtsman: strength, comfort, performance and exceptional living space. Ideal for clients who want to experience the art of living aboard in an innovative way.

OPAL, available for charter in Croatia, can accommodate up to 10 guests in 5 double cabins – all en-suite, plus saloon with separate cabins for three professional crew members (captain & stewardess and professional chef).

Complete interior layout is elegantly incorporating wood finish, upholstery, inner liners, and more. A functional fly bridge can also accommodate guests thanks to separate crew and reception areas. Saloon and cockpit are beautifully integrated and include “wet bar”, areas for lazing around and the option on taking delicious meals inside or out without having to make any adjustments.

Amenities

  • Internet Access : Onboard WIFI
  • Salon Stereo : Yes
  • Sat Tv : Yes
  • Sun Awning : 0
  • Hammock : Yes
  • Windscoops :
  • Deck Shower : Yes
  • Bimini : Yes
  • Special Diets : Yes
  • Kosher :
  • BBQ : Yes
  • Dine In :
  • Nude : Yes
  • Hairdryers : Yes
  • Port Hatches :
  • Crew Smokes : No
  • Guests Smokes :
  • Guest Pets : Yes
  • 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 :

INCLUDED IN THE PRICE: • Service of 3 professional crew members (CAPTAIN & STEWARDESS & CHEF) • Water toys & equipment: fishing gear, towing ring, floating mats, tender: HIGHFIELD 460 & Honda 60 HP, snorkelling gear, water-skis, water tube, 2 x Stand-up paddle boards • Final cleaning,bedding, towels, beach towels & toiletry • WI-FI • Finest coffee types, selection of the best Croatian local products, kitchen and cleaning supplies • Daily preparation of breakfast, lunch and dinner

Watersports

  • Dinghy size : HIGHFIELD 4.60
  • Dinghy hp : HONDA BF 60 HP
  • Dinghy Pax : 6
  • Water Skis Adult : Yes
  • Water Skis Kids : Yes
  • Jet Skis :0
  • Wave Runners :0
  • Kneeboard : No
  • Windsurfer : No
  • Snorkel Gear : Yes
  • Tubes : Yes
  • Scurfer : 0
  • Wake Board : No
  • Kayaks 1 Pax : No
  • Kayaks (2 Pax) : No
  • SU Paddle Boards : 2
  • Fishing Gear : Yes
  • Rods :
  • Deep Sea Fish :
  • U/Water Camera : 0
  • U/Water Video : 0
  • Sea Bobs : No
  • Sea Scooters : No

OPTIONAL EXTRAS:

• 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
• Karaoke & Disco ball set: 125.00 € per week
• KAYAK -2 seats version : 150.00 € per week
• Knee board: 100.00 € per week
• Masseuse / Nanny / Yoga / Fitness Instructor- ON REQUEST (from 160 €-220 €): 220.00 € per day
• One way fee (Lagoon 60-77) (plus mooring fee in Dubrovnik)- ON REQUEST ONLY: 1,200.00 € per booking
• Safety net / catamarans from 60 ft up / charter: 240.00 € per booking
• Seabob F5S plus security deposit 1000 EUR: 1,200.00 € per week
• Wakeboard: 100.00 € per week

Accommodations & Specs

  • Length : 18.00 m
  • Cabins : 5
  • Guests : 10
  • Crew : 5
  • Make : Lagoon
  • Built : 2017
  • Cruising Speed :
  • Fuel Consumption :
    • Showers : 5
    • Tubs : 0
    • Wash Basins : 5
    • Heads : 5
    • Elec. Heads : 5
    • 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:3

    Luka Lulić|Captain
    Born: 0 Nation: Croatian | Languages:
    |
    Born: 0 | Nation:

    YOUR CAPTAIN
    Luka Lulić was born as a sailor despite the fact he didn’t grew up at sea. Summer after summer he sailed with his family and friends, so he became dedicated to make his passion an everyday work.
    Throughout the years he sailed on many regattas on Adriatic coast, but one that stands out is participation at Rolex Middle Sea Race. Despite his age, he sailed the Atlantic 3 times and has a lot of experience both in sailing and in teamwork.
    He has great communication skills with everyone, loves being around people and at the same time, knows when to respect other people’s privacy. He is very hard-working and enjoys passing his knowledge to others.

    YOUR CHEF
    Etto was born on 23rd December 1977 in Split, Croatia. He attended Vocational School for Tourism and Hospitality in Split in the period between 1992 and 1995. Later, he attended a six-month course “Mediterranean Cuisine Chef Specialization” at Open University Zizic in Omis in the period between October 2013 and February 2014.
    With over 20 years of experience working as a Chef, Etto has a lot to offer. He is a hard-working, responsible, and highly professional.
    Over the years of training, he become a passionate and experienced pâtissier. Eto regularly gives culinary education alongside chefs like Dragan Grbic, Hrvoje Zirojevic and Mladen Mustra. His specialities include Mediterranean and International cuisine.

    YOUR HOSTESS
    Vanja was born in 1985 in Zagreb, Croatia. Her experience in tourism includes working in travel agencies and on a cruise ships across the USA.
    Vanja is fluent in English and intermediate in Spanish and Italian. She has degree as bacc.ing admin navi. in Maritime Studies and inspection.
    Experienced receptionist with history of working in the leisure, travel and tourist industry. Vanja is very helpful and always at your service, ensuring you have a relaxed vacation with beautiful memories.

    Guest Reviews

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