Yacht Details

Rara Avis

€60,000 / WEEK
Plus Expenses

BUILT/REFITYEAR 2018
YACHTLength 108.00 Ft
NUMBER OFCABINS 6
NUMBER OFGUEST 12
TOTALCREW 6
CHARGESFROM €60,000 Plus Expenses




Boat Details

Cabins: 6
King: 1
Queen: 2
Single Cabins: -
Showers: 6
Wash Basins: 6
Heads: 6
Electric Heads: 6

Sample Menu

 
BREAKFAST


BEVERAGES: WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS
COLD DISHES: COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES
SELECTION OF CHEESE: EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE
SPREADS: BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE
WARM DISHES: BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS
SELECTION OF CEREALS: CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS
SELECTION OF FRESH SEASON FRUIT

MENU I.

*
Cold Appetizer 
Smoked Sea Bass Mousse with Bruschetta
(paired with Honey, Mustard and Lemon Cream)
Warm Appetizer
Stuffed Ravioli
(Shrimps, Curd, Prosciutto)
Red Sauce 
(Shrimp, Sundried tomatoes, Cognac)
Main Course 
Monkfish with Vegetables 
(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)
Dessert 
Dry Figs with Almonds and Dark Chocolate Glaze

*
Cold Appetizer 
Steak Tartare with Butter and Bone Marrow Gel
Warm Appetizer 
Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese
Main Course 
Lamb Cutlets with Polenta and Baby Spinach
(Garlic, Olive Oil and Parsley Emulsion)
Dessert 
Flamed Apple Puree 
(Roasted Almonds, White Chocolate and Cinnamon)

*
Cold Appetizer 
Adriatic Shrimps with Sour Apple Sorbet
Warm Appetizer 
Cream soup
(Roasted Champignons, Prosciutto and Spinach)
Main Course 
Sea Bass Rolls
(served with White Wine Caper Sauceand Vegetable Cream)
Dessert 
Raspberry Champagne Cake 
(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)

*
Cold Appetizer 
Fois Gras 
(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)
Warm Appetizer 
Hokkaido Gnocchi
(paired with White Truffle Sauce and Pumpkin Oil Foam)
Main Course
Beef Steak Tagliata 
(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts) 
Dessert 
Dark Chocolate Souffle 
(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)

*
Cold Appetizer 
Cesar Salad with Lobster 
(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil 
& Rosemary, Saffron Sauce)
Warm Appetizer 
Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White 
Wine and Garlic Sauce
Main Course 
Sashimi Tuna Steak with Vegetables
Dessert 
Semifreddo

*
Cold Appetizer 
Roast Beef with Arugula, Capers and Pickled Onions
(served with Acetto BalsamicoSauce)
Warm Appetizer 
Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk
Main Course 
Wellington Steak with Mashed Potatoes and Truffles 
Dessert 
A selection of Cheese, Jams & Nuts

*
Cold Appetizer 
Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon 
Caviar
Warm Appetizer 
Breaded Shrimp Dumplings in Turmeric Sauce
Main Course
Grilled Salmon Fillets with Pistachio
(Paired with Sweet Potato Puree & White Vine PistachioSauce)
Dessert 
Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut 
Cream

 

MENU II.

*
Cold Appetizer 
Stuffed Quail eggs
(Adriatic Sardines and Anchovy’s Pate) 
Warm Appetizer 
Farfalle in Tomato and Ricotta Sauce
Main Course 
Fish & Mussels Stew with Homemade Polenta
Dessert 
Hazelnut and Chestnut Stuffed Rafioli
(Paired with Caramel Sauce and Orange Cream)

*

Cold Appetizer 
Stuffed Crust pastry 
(Curd, Truffle Cream, Black Olive Powder)
Warm Appetizer 
Creamy Pottato Arugula Soup 
Main Course 
Confit cock with butternut and chilly cream
Dessert 
Orange Walnut Cake with Coffee & Cognac Cream

*
Cold Appetizer 
Marinated Salmon Mousse
(Served with Salted Sardines & Cherry Tomatoes)
Warm Appetizer 
Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory 
Main Course 
Adriatic Prawns in Cognac, Shrimp Tomato Sauce
Dessert 
Forest fruit with Vanilla Mascarpone Cream

*
Cold Appetizer 
Beef salad 
(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce) 
Warm Appetizer 
Creamy Porcini Mushroom Soup 
Main Course 
Beefsteak with Istrian Handmade Pasta 
Dessert 
Pistacchio Cheesecake 

*
Cold Appetizer 
Mix salad 
(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce) 
Warm Appetizer 
Spinach taglliatele
(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White 
WineSauce)
Main Course 
Wild Trout Fillet with Toasted Almond Bread 
(served with Lemon and Dill White Wine Sauce)
Dessert 
Pear Pie
(Red Wine, Homemade Vanilla, Rose Ice Cream)

*
Cold Appetizer 
Deer Pate
(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella) 
Warm Appetizer 
Tomato Celery Soup
Main Course 
Grilled Chicken Fillet Stuffed with Mozzarella and Oregano 
(served with Creamy ChanterelleSauce)
Dessert 
Tiramisu
(Cherries, Cheese Cream, Mint and Dark Chocolate)

*
Cold Appetizer 
Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta 
Warm Appetizer 
Black Gnocchi in Shrimp, CheeseSaffron Sauce
Main Course 
Swordfish Filet with Grilled Vegetables 
In Soy-Sesame Sauce
Dessert 
Crispy Blueberry Pie 
(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)

 

VEGETARIAN MENU

Day 1

Lunch

Cold Appetizer

 Marinated Artichokes in Tomato Sauce

(stuffed with Pea Cream, Garlic and Olive Oil)

Warm Appetizer

Gnocchi with Truffles and Porcini Mushrooms

Main Course

Warm salad

(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)

Dessert

Apple and Blackberry Crumble

(with Homemade Vanilla and White Chocolate Ice Cream)

Afternoon snack:

Fresh Figs with Cashew Cream, Sweet Cream and Honey

Dinner

Cold Appetizer

Puff Pastry Cheese and Chives Baskets

Warm Appetizer

Spinach and Garlic Pie with Turmeric Sauce

Main course

Chickpea Croquettes

(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)

Dessert

Chocolate Muffin with Peach and Mascarpone Cream

Day 2

Lunch

Cold Appetizer

Puff Pastry Rolls

(stuffed with Avocado Cheese Cream)

Warm Appetizer

Stuffed Ravioli with Ricotta and Spinach

(served with Tomato Eggplant Sauce)

Main Course

Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs

Dessert

Stuffed Cannoli with Pistachio and Strawberry Cream

Afternoon snack

Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives

Dinner

Cold Appetizer

Fig and Radicchio Salad in Orange Sauce

Warm Appetizer

Grilled Asparagus in Saffron and Parmesan Sauce

Main course

Baked Chickpea, Rusk Tomato Stew

Dessert

Croatian Fritters with Forest Fruit and Cinnamon Cream

Day 3

 Lunch

Cold Appetizer

Quail Eggs stuffed with Saffron Cream

(served with Hollandaise Sauce)

Warm Appetizer

Polenta and Vegetable Tart

(served with Roasted Peppers and Pumpkin Oil Sauce)

Main course

Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd

Dessert

Baked Apple Puree

(with Toasted Almonds, White Chocolate and Cinnamon)

Afternoon snack

Fruit salad

(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)

Dinner

Cold appetizer

Basil, Pine Nut & Olive Oil Pesto

(paired with Fresh Burrata Cheese and Black Olive Powder)

Warm appetizer

Pasta with Asparagus and Mushrooms

Main course

Grilled Zucchini and Eggplants in tomato sauce

Dessert

Crispy Blueberry Pie with Homemade Orange Ice Cream

Day 4

Lunch

Cold Appetizer

Mix Salad

(Olives, Tomatoes, Feta Cheese, Croutons)

Warm Appetizer

Red Lentil Smoky Chickpea Soup

(served with toasted Pumpkin and Sunflowers Seeds)

Main course

Homemade Zucchini Burger

 (Potato Chips Arugula, Sesame sauce)

Dessert

Apple Cream Cheese Cake

(served with Cranberry, Red Wine and Cinnamon Sauce)

Afternoon snack

Selection of Fresh Fruit and Vegetables

Dinner

Cold appetizer

Mix salad

(Roasted Red Peppers, Beans and Quinoa Salad)

Warm appetizer

Orzo with Mushrooms and Caramelized Pumpkin

Main course

Puff Pastry Stuffed with Vegetable Ragout

(served with roasted purple carrots and vinegar cream)

Dessert

Tiramisu 

Day 5

Lunch

Cold Appetizer

Bruschetta with Marinated Tomatoes and Pepperoncini

Warm Appetizer

Mushrooms stuffed with Garlic and Rosemary

Main course

Buckwheat Tortilla filled with Vegetables and Chili Sauce

Dessert

Pumpkin Pie with Spicy Orange and Ginger Cream

Afternoon snack

Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs 

Dinner

Cold appetizer

Zucchini Rolls Filled with Ricotta

Warm appetizer

Parmigiano Soup with Shallots

(served with Focaccia with Cherry Tomatoes and Rosemary)

Main course

Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam

Dessert

Plum Dumplings 

Day 6

Lunch

Cold Appetizer

Dandelion, Arugula and Caper Salad

(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)

Warm Appetizer

Caramelized Carrot with Purple Onion and Honey

Main course

Vegetable Lasagna

Dessert

Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate

Afternoon snack

Marinated tofu

(with Olives and Mashed Potatoes & Chili Herb Sauce)

Dinner

Cold appetizer

Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce

Warm appetizer

Stuffed Sushi Rolls

(filled with Carrot, Avocado and Cucumber)

Main course

Tomato Parsley Tart with baked Goat’s Cheese

(served with Tomato and Eggplant Sauce)

Dessert

Homemade Raffioli

(stuffed with Carob, Orange and White Rum)

Day 7

Lunch

Cold Appetizer

Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones

Warm Appetizer

Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese

Main course

Tofu and Vegetables Stew

Dessert

Walnuts and Honey Pralines in Chocolate and Caramel Sauce

Afternoon snack

A selection of vegetable chips

Dinner

Cold appetizer

Cold Cucumber and Greek Yogurt Soup with Herbs

Warm appetizer

Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce

Main course

Crispy chickpea and white bean dumplings

(paired with tomato, cucumber, purple onion and dill salsa)

Dessert

Cheese and Hokkaido Squash Cake

(served with prune sauce)

 

 

Pick Up Locations

Pref. Pick-up: Split
Other Pick-up: Dubrovnik

Details

Refit: -
Helipad: No
Jacuzzi: Yes
A/C: Full

Engine Details

Generators: 2x Yanmar, 35 KW Engine: 2 x 400 HP Cummins
Fuel Consumption: 60
Cruising Speed: 9 knots
Max Speed: 12 knotsUS Gall/Hr

Locations

Winter Area: Croatia
Summer Area: Croatia

Amenities

Salon Tv/VCR: Yes
Salon Stereo: Yes
Sat TV: -
# of Videos: -
# DVDs/Movies: yes
# CD's: yes
Camcorder: -
Books: yes
Board Games: Yes
Sun Awning: Yes
Deck Shower: Yes
Bimini: -
Water Maker: -
Special Diets: Inq
Kosher: Yes
BBQ: Yes
# Dine In: yes
Minimum Age: no limits
Generator: 2 x 35 kw
Inverter: -
Voltages: 24/220
Water Maker: -
Water Cap: 350000 l
Ice Maker: Yes
Sailing Instructions: Min
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: -
Windscoops: -

Water Sports

Dinghy size: Yamaha 7m
Dinghy hp: 150hp
Dinghy # pax: 12
Water Skis Adult: Yes
Water Skis Kids: Yes
Jet Skis: Yes
Wave Runners: -
Kneeboard: -
Windsurfer: -
Snorkel Gear: -
Tube: Yes
Scurfer: -
Wake Board: Yes
Kayaks 1 Pax: Yes
Kayaks (2 Pax): -
Floating Mats: Yes
Swim Platform: -
Boarding Ladder (Loc/Type): yes
Sailing Dinghy: Min
Beach Games: -
Fishing Gear: Yes
Gear Type: -
Rods: -
ČASLAV RELJIĆ - CAPTAIN
From the first moment you come aboard Rara Avis you will feel you are in a safe and hospitable hands of Časlav, young 34 years old captain who has spent last 12 years of his life connected with sea.
Soon after finishing high school, he has realized his love is not commercial and marketing but sea and the boats. He started working as a sailor on different boats and patiently he sailed his way to become a captain. Experience that he gathered in meantime has made him an excellent host who can provide his guests the most memorable cruise. Časlav has been showing enthusiasm and love for the nature all of his life so when he is not sailing, he spends his free time on the mountains.
For him this is ideal way of recharging his batteries and connecting with nature and his family. He is married, has two children and his wife shares his love for this job as she comes from the family that has been working in nautical tourism for few generations now. Časlav has very friendly and cheerful nature and you will like him from the first moment you meet him especially as he takes his job very seriously and he wants to provide his client’s complete experience.
He enjoys meeting new people from all over the world and he feels it is his mission to show them all the beauties of h is country.
This is why his main goal is happy and completely satisfied client. He speaks Croatian and English.

STIPE JERONČIĆ - FIRST OFFICER
If there was a photo under definition of “multitasking”, it would most definitely be Stipe’s photo. These versatile young many has a Curr iculum Vitae that you would need a whole hour to read all the way down. Stipe was born on June 19th 1990. in Split, where he was also raised and got his education.
The list of the jobs Stipe has done in the past goes on and on, but we will let you in on a couple of them which are quite interesting. He worked in greenhouses with flowers and vegetables, on construction work, in a Styrofoam factory owned by his uncle, he also did some kitchen furniture instalment part time, helping at archaeological excavations and restauration of historical monuments.
Somehow a career on sea at some point came to mind, so for the past 4 years he has been working as a hand on deck and a sailor. Stipe is also a proud founder of his own company for import/export of the stone coal from Bosnia and Hercegovina. He owns more than 12 maritime certificates of qualification and various courses.
At young age he was training athletics in the category 400m sprint for men as a member of the Secondary High School sport team. Stipe also found ed an internet forum for chemistry issues, as chemistry is his true passion, he moderated over 1500 articles themed in chemistry and demining for Wikipedia and he is an active member of his city district.
In other words, extremely valuable member of the staff on Rara Avis, an easy going and cheerful team player anyone would love to meet. Welcome aboard.

ROKO ERCEGOVIĆ - DECKHAND
Roko is the youngest crew member on Rari Avis. Although he is only 19 years old, his colleagues say that he is hardworking, enjoys the sea, and is gaining experience working as a deckhand.
He was born in Split, where he graduated from maritime school, and after this sea season he will continue his education at the Maritime Faculty. Among foreign languages, he speaks English, and in his free time he likes to play football the most.

MARKO MATIĆ - CHEF
Born and raised in the historical city of Sinj, where the antient battles for Croatia took place, chef Marko has that fighting spirit and the will to give the best that he can in everything he does.
And he does food, he is doing it with such legerity and enthusiasm. Marko has mastered cooking skills as a chef in several well-known and praised a la carte restaurants along the Dalmatian coast as well as on some other yachts. As a young chef, he has wider views in sense of being more familiar with new cooking ideas and ways of cooking, new flavors and very large spectrum of groceries selection.
His dedication to food preparation has made him not only a great cook but an amazing food decorator. His meals tell an authentic Mediterranean gourmet story that will enchant your flavor buds as much as your eyes.
Chef Marko takes special pride in rustic style meat & fish dishes preparation combined with modern cuisine tricks. Speaks English, very friendly and open to any menu suggestions from the guests as his only wish is to complete the cruising experience with terrific dining. His eagerness to please is very visible and tasteful in his food creations.

KRISTIAN VUČIĆ - BARTENDER
The latest addition to the Rara Avis team is Kristian Vučić, a 28- year-old waiter and a former professional Croatian basketball player.
Before entering the yacht industry, Kristian worked as a waiter and barista at some of the most acclaimed Croatian restaurants, bars, and nightclubs, where he obtained his 5-year-long hospitality experience. He brings an eclectic hospitality background to Rara Avis, and the Rara team and guests are truly fortunate to have him on board in season 2023.
His former colleagues describe him as a great team player and hardworking yet easy going. In his spare time, Kristian enjoys sports and spending quality time with his family and friends.

MATEA MILOVIĆ - HOSTESS
Matea was born in Split, September 16th 1996. where she graduated from Mathematical Gymnasium and continued her education as a philosophical faculty student, specialized for early and preschool upbringing of children.
Even though she is young, she has managed to gather a great deal of working experience in many different branches but most of them in tourism. Working as a waiter, brand promotor, sales person and receptionist, she is familiar with guest service from several different aspects. She speaks fluent English language.
Hearing about new luxury sailor yacht “Rara Avis” entering the market, she decided to go on a new adventure as a yacht hostess. From what we’ve heard from the guests on Rara Avis, she is doing an amazing job, always charming, professional and efficient.
In her free time, Matea loves spending time reading, cooking, roller blading and singing, also the only lady on board, which makes her a very special member of the crew.








(15 December -30 April)
Croatia
(1 May - 14 December)
Croatia


Available:
Hold/Option:
Booked:
Unavailable:

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Please call us today at 1 (321) 777-1707 or describe Your Vacation Vision to help you plan your fully-crewed private luxury yachting vacation! Inquire as soon as possible about your custom, crewed yacht charter.

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