SERENITY 4.8
- Type: Catamaran
- Year Built: 2021
- Builder: Bali Catamarans
- Size: 49 ft | 14 m
- High Price: $27,000
- Low Price: $21,700
- Currency: USD
- Summer Locations: Caribbean Virgin Islands (BVI)
- Winter Locations: Caribbean Virgin Islands (BVI)
All cabins have individually controlled air-conditioning for each cabins comfort.
Top deck fly-bridge with lounging and seating with a 360 degree view.
Forward cockpit and lounge and dining area.
Aft cockpit with seating and dining accommodations.
Main deck has a bright and airy main salon (fully air-conditioned) as the galley direct access to the forward cockpit lounge area.
BERTH SIZES:
All queen berths are 5'w X 6'6"L
Bunks: Top bunk 32"W x 75"L; bottom bunk 36"W x 75"L
- Queen Beds: 4
Tina Mraovic
Born and raised in Zagreb, the capital of Croatia, Tina studied at the Faculty of Kinesiology. As an elective, she took a class on sailing, and as she says, "Once you try sailing, you get hooked for life!" She has been a captain now for the last six years, sailing the Mediterranean, from Turkey to Greece and Croatia.
During the winter seasons, she went from sailing, to being a ski instructor all over Europe. This year, she is trading in her skis for the tropical waters of the Caribbean! She is passionate about sailing, water sports, diving, running, hiking and just enjoys being physically fit in general. She can’t wait to explore the Caribbean waters and showcase for guests the beauty that the islands hold.
Chef Ida Šolc
Ida grew up on the island Vir in Croatia, but during the Yugoslavian War her family moved to Prague, Czech Republic. As the moved prompted her to miss the sea, she decided to pursue a career in yachting. In the off season when she is not onboard a yacht she runs a bar in Czechia and she is happy to make you her bar’s signature cocktail onboard! She is best known for the smile that she always carries.
Her second love, her love of cooking began at a young age while helping her grandmother in the kitchen. Her grandmother was a baker for a famous chocolate factory in Croatia “Kraš”. That is where Ida gained all of her amazing recipes for desserts! Her cooking is inspired by her travels, and she likes to take cues from the Italian, Turkish, Greek, Austrian and Hungarian food she has sampled while traveling. She also likes to bring all of the tastes of Caribbean into her kitchen. She is always on the look for local ingredients and flavors that will allow her to learn about local culture and as a former tour guide around Europe she hopes to bring you as many local experiences as possible.
- Captain: Tina Mraovic
- Language: Tina - English, Croatian Ida - English, Croatian, Czech
- Crew: 2
- Crew Smokes: No
- Crew Has Pets: No
MATEA'S SAMPLE MENU
(Accompanied by first 4 photos)
BREAKFASTS
- Served with coffee, tea and juice, and a hearty fruit platter -
Crepes – Filled with vanilla pudding and homemade berry coulis
Coconut pancakes – Served with Nutella and roasted nuts
French toast – Topped with syrup, whipped cream and berries
Overnight oats – Made with coconut yogurt and chia seeds, topped with homemade granola and berries
Eggs Benedict – Served on a fresh croissant, with homemade hollandaise sauce, bacon slices and spinach leaves
Shakshuka – Topped with feta cheese, served with avocado slices and fresh bread
Omelet – Filled with mushrooms, bell peppers and tomatoes, served with sausages
Avocado toast – Topped with grilled mushrooms, poached egg and feta cheese
LUNCHES
- Served with juice, soda, beer or wine, and a hefty salad -
Truffle trofie – Pasta with mushrooms in a creamy truffle sauce
Quesedillas – Served with homemade guacamole and Greek yogurt sauce
Vegan curry – Thai yellow vegetable curry served with wild rice, cashews and lime
Falafel salad bowls – Rich Mediterranean salad with homemade falafel, drizzled with homemade tzatziki sauce
Vegetarian lasagna – Can’t believe it’s not meat lasagna
Squid in red sauce – Served with mushroom and tomato baked polenta
Shrimp bisque – Topped with cream and freshly chopped parsley, served with warm garlic bread
SNACKS
- Served with juice, soda, beer, wine or a cocktail -
Charcuterie board – With artisan bread
Smoked salmon crostinis – With capers and anchovies
Chocolate pastry twists – With homemade chocolate sauce
Summer rolls – With homemade peanut sauce
Bruschetta – With 3 different tomato based toppings
Hummus bowl – With pita chips and vegetable sticks
Baked Camembert bread bowl – With homemade strawberry sauce
DINNERS
- Served with juice, soda, beer or wine, and a hefty salad -
Stuffed bell peppers – Traditional Balkan dish, served with creamy mashed potatoes
Salmon with roasted vegetables – Served with quinoa and drizzled with homemade garlic sauce
Shrimp fettuccine – Pasta with shrimp in creamy tomato sauce
Smoked salmon risotto – Served with grilled asparagus and butternut squash puree
Flank steak and rosemary potato wedges – Served with creamy garlic mushroom sauce
Black squid risotto – Topped with homemade Parmigiano crisps and ink tuiles
Seared scallops over pea puree – Topped with crispy bacon pieces and roasted carrots
DESSERTS
Fritule – Traditional Mediterranean small doughnuts
Homemade chocolate nut bark – Served with vanilla ice cream and peanut sauce
Baked pears – With walnuts, pecans and maple drizzle
Homemade nice cream – Healthy banana based ice cream served with chocolate chip cookie crumbs
Deconstructed apple crumble – Served with vanilla ice cream and maple drizzle
Brownies – Served with whipped cream and chocolate shavings
Summer cherry cake – Topped with powdered sugar and glaced cherries
Peach and pecan pastries – Served with vanilla ice cream and maple drizzle
COCKTAILS
Tom Collins
Mojito
Cuba Libre
Margarita
Cosmopolitan
Aperol Spritz
Ida´s Sample
(Accompanied by last 6 photos)
D A Y 1
Spiced fried eggs
Carribean mussel curry
Filled bell peppers with mushed potatoes
D A Y 2
Eggs Benedict
Chicken or seafood risotto
Bruscheetas and Lasagna
D A Y 3
Shakshouka
Mushroom polenta with spinach sauce
Rattatouille with crab cakes
D A Y 4
Breakfst pizza
Pesto gnocchi, roasted garlic tomatoes
Lemon salmon with rosemary potatoes
D A Y 5
Croissant sandwiches
Fried mozzarella caprese
Taco night
D A Y 6
Avocado toast
Pasta salad with seafood
Tenderloins, blue cheese potatoe cakes
D A Y 7
French toast
Home made butter sauce Ravioli
Local fishand vegetables
- Air Conditioning
- BBQ
- Beach Games
- Generator
- Ice Maker
- Ipod
- Sun Awning
- Toilet Paper in Heads
- Tube
GENERAL NOTES:
MINIMUM NIGHTS: 5, Inquire for less
For 6 night charters, divide weekly rate by 7 nights X 6 nights. For 5 nights or less, divide weekly rate by 6 nights X number of nights.
72 HOURS REQUIRED FOR TURNAROUND
$800 SURCHARGE FOR CREW TO MOVE CABINS
SLEEP ABOARD: Sleep aboard the night before charter dates. Available for $300 per cabin, with a 3 cabin minimum.
Includes boarding after 4pm, welcome cocktail and canapes plus a light breakfast the next morning. Dinner is to be taken ashore at client expense.
HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
SUMMER 2023: 2/$21,700 3/$22,050 4/$22,400 5/$22,750 6/$23,100 7/$23,450 8/$23,800
WINTER 23/24: 2/$22,700 3/$23,050 4/$23,400 5/$23,750 6/$24,100 7/$24,450 8/$24,800
SUMMER 2024: 2/$23,700 3/$24,050 4/$24,400 5/$24,750 6/$25,100 7/$25,450 8/$25,800
LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
SUMMER 2023: 2/$21,850 3/$22,275 4/$22,700 5/$23,125 6/$23,550 7/$23,975 8/$24,400
WINTER 23/24: 2/$22,850 3/$23,275 4/$23,700 5/$24,125 6/$24,550 7/$24,975 8/$25,400
SUMMER 2024: 2/$23,850 3/$24,275 4/$24,700 5/$25,125 6/$25,550 7/$25,975 8/$26,400
CHRISTMAS/NEW YEARS:
7 night minimum. Scrub Island ports required.
CHRISTMAS 2023: 1-8 guests @ $31,200 - charter must end by 12/26
NEW YEARS 23/24: 1-8 guests @ $33,800 - charter may not start prior to 12/27
| Season | Guests | Rate |
|---|---|---|
| Summer 2023 | 2 | $22,000 |
| Summer 2023 | 3 | $22,500 |
| Summer 2023 | 4 | $23,000 |
| Summer 2023 | 5 | $23,500 |
| Summer 2023 | 6 | $24,000 |
| Summer 2023 | 7 | $24,500 |
| Summer 2023 | 8 | $25,000 |
| Winter 2023 to 2024 | 2 | $23,000 |
| Winter 2023 to 2024 | 3 | $23,500 |
| Winter 2023 to 2024 | 4 | $24,000 |
| Winter 2023 to 2024 | 5 | $24,500 |
| Winter 2023 to 2024 | 6 | $25,000 |
| Winter 2023 to 2024 | 7 | $25,500 |
| Winter 2023 to 2024 | 8 | $26,000 |
| Summer 2024 | 2 | $24,000 |
| Summer 2024 | 3 | $24,500 |
| Summer 2024 | 4 | $25,000 |
| Summer 2024 | 5 | $25,500 |
| Summer 2024 | 6 | $26,000 |
| Summer 2024 | 7 | $26,500 |
| Summer 2024 | 8 | $27,000 |