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Operating in East Mediterranean
SPECIFICATIONS
Beam 22ft 0in (6.7m)
Draft 8ft 6in (2.6m)
Sleeps 9 Guests
Cabins 4
Crew Captain Milan Grujic, Chef and 2 crew
Cruising Speed 9kts
Max Speed Not available Stabilisers None
Engines MAN 440 hp
Designer Not know
Flag Not know
VAT Registered No
US Duty Paid No
APPROXIMATE WEEKLY RATE
FEATURES & AMENITIES
iPod dock, Satellite TV, Wi-Fi, 14ft / 4.40m 50hp RIB, Assorted water toys, Jet skis multiple (standup), Kayak, Mono ski, Paddleboard, Wakeboard
ACCOMMODATIONS
Sleeps 9 In 4 Cabins
DIVING EQUIPMENT
YACHT CREW
Milan Grujic was born in 1963, in Sibenik, Croatia. He graduated from Marine University in Split, Croatia in 1988 what was followed by employment in the merchant navy for next 10 years. After sailing over all the world seas, in 1998, he becomes a land-based maritime professional. In 2015, he decides to take over Pacha as her captain as well, being her owner from 2014.Milan's unquestionable experience guarantees safe and pleasant sailing.
Born in 1993, in Split, Croatia. As a passionate sea lover, Spiro started his skipper experience in 2012 when he graduated from Mechanic Technical School in Trogir, Croatia and obtained Boat Skipper Category „C“ Certificate.
Over the next couple of years, he gained significant experience working for Aventur Charter, Trogir, Croatia, taking care of different kinds of yachts. Spiro is experienced in mechanics and IT fields as well.As a skilled deckhand, dedicated worker and an excellent team player, Spiro is the part of Pacha crew from 2016.
Born in 1992, in Sibenik, Croatia, Cvita grew up in a long hospitality tradition seaside town - Sibenik. After graduating from Hospitality and Tourism Management School, Sibenik, Croatia, she enrolled to Culture and Tourism Studies at University of Zadar, Croatia. She started her yachting stewardess career during her studies, in 2011.
Before joining Pacha, Cvita worked on mega yachts, where she gained both knowledge and experience. She is a hard working and motivated professional, ready to meet all clients' needs with a big smile. In her free time, she is a passionate sport and fitness lover.Cvita decided to change mega yachts with the family-owned Pacha in 2015. and continue her luxury hospitality career.Dino
Born in 1993, in Sveti Ivan Zelina, Croatia. Interested in different cuisines and tastes ever since he was a little boy, Dino grew up to an ambitious and motivated chef. His work-of-art cooking will definitely tickle your imagination.
Starting his culinary career during his studies at Chefs College in Zagreb, Croatia, he worked in well known Sheraton Hotel in Zagreb, Croatia. Continuing his professional path, he was named the head chef of restaurant Arka in Skradin, Croatia from 2011 to 2013, the head chef and shift manager of Restaurant Lav, Zagreb, Croatia from 2014 until he joined Pacha’s team in 2016.
YACHT MENU
DAY ONE
Lunch
Traditional Minestrone with Glazed Vegetable and Parmesan Croutons
Beef Carpaccio with Local Rucula and Champagne & Basil Foam
Beef Tournadeau wrapped with Zucchini in a Champagne Saucewith Istrian Style Dumplings
Chocolate Mousse infused with White Pepper and Cinnamon
Dinner
Gazpacho Mediterranean Style with Soy Sauce Reduction
Salmon Skewers Marinated in Ginger and Served with Saffron Rice
Local Cheesecake with Wild Berry Puree and Fresh Mint
DAY TWO
Lunch
Prawn Bisque with Croutons
Caper Salad with Onion, Tomato, Scampi and Julienne of Wakame
Marinated Local Lobster with a Traditional Marinade served with Fettuccini and a Local Cheese
Panna Cotta infused with Gin and Ginger
Dinner
Pasta Italian!!! (Bolognese with Walnut and Olives)
Smoked Duck Breast Risotto served in Hard Cheese Nest
Spicy Fruit Salad with a Hint of Local Truffle
DAY THREE
Lunch
Cream of Broccoli Soup with Mediterranean Herbs and served with a Cream and Chili Foam
Octopus Salad served with a Citrus & Herb Dressing
Steamed Filets of Local Sea Bass with Roasted Orange, Basil and Feta Cheese with Blanched Seasonal Vegetables Marinated in Mediterranean Herbs
Flambé Crepes Filled with Fresh Fruits and Served with a Sour Cherry Puree
Dinner
Chefs Salad with Chicken, Quail Eggs with a Special Chefs Dressing
Marinated Beef Filet with Frozen Mustard and a Mascarpone and Course Black Pepper Foam
Prosecco with Amaretto Biscotti, Cinnamon and Figs
DAY FOUR
Lunch
Traditional Home made Veal Broth with Wheat Grit Dumplings
Spaghetti with Prime Veal Cut, Nutmeg, Hard Cheese and Butter Sauce
Grilled Beef Filet with Red and Green Pepper Coulis Served with Wok Stir Fry Vegetables
Strawberry Gateaux with a Chocolate Ganache
Dinner
Salt cured Fresh Salmon with Lemon, Orange and Course Salt
Served with Chardonnay Flambé and Sautéed Penne
Baked Sea Bass Filets wrapped with Prosciutto and Fennel and served with a Spinach and Parsley Foam
Vanilla Ice Cream and Pumpkin Oil Foam
DAY FIVE
Lunch
HTraditional Fish Soup Served with Toasted Croutons
Filet of John Dory and Farfalle Pasta - Served the Dalmatian Way!!!(Parsley, Garlic and Xtra Virgin Olive Oil)
Seared Tuna Steaks Wrapped with Pancetta and Rolled in Toasted Sesame Seeds and Served with Anchovy & Caper Foam and Green Pea Puree
Coconut Cubes Coated with Mascarpone & Vanilla crème
Dinner
Asparagus and Lentil Soup with Croutons and Crème Fraiche
Traditional Lasagne Layered with Proscuitto, Spek, Kulen and Cheese
Carrot Cake Served with a Rich Cream Sauce
DAY SIX
Lunch
Mexican Tortillas with Red Kidney Beans, Peppers, Sweet corn and Chicken Served with a Mexican Style Sauce and a Spicy Emulsion of Cheese and Cream
Mixed Seasonal Vegetable Salad with Chicken Skewers Crumbed in Sunflower Seeds
Julienne of Caramelized Vegetables with Beef Tournadeau, wrapped in Eggplants Marinated in Soy Sauce and Cayenne Pepper
Fruit Tiramisu with Sage and Mint
Dinner
Sautéed Prawns Wrapped in Pepper, Zucchini, Leek and Carrot and Served with Sweet Chili Sauce
Chefs Special Fish and Seafood “Epiphany”!!!(with Mussels, Prawns, Tuna, Monk Fish & Cod Fish)
Grilled Fresh Salmon Filets Served with Sweet Corn and a Lemon, Lime & Olive Oil Foam
Fruit Fool with Ice Cream, Candied Fruits and a Rum Sauce
DAY SEVEN
Lunch
Veal Ragyu Soup with Brunoise of Vegetable and Home Made Dumplings
Vitello Tonnato (Served with Tuna Sauce and Sweet Paprika Powder & Fresh Oregano)
Pasta with Prime Beef, Rosemary, Sautéed Cherry Tomato, Mustard and a Light Truffle and Pineapple Sauce
Rafaello Cubes with Chilled Cream
Dinner
Medallions of Sea Bream with a Orange and Basil Sauce and Lanolin Seeds with Saffron Rice
Carpaccio Fantasy!!! (Cuttlefish, Fine Dice Vegetable Minestrone and Coffee Dressing)
Crepe Torte with Nutella Sauce and Wild Berry Coulis
YACHT LAYOUT
YACHT PHOTOS
Saloon
Stateroom
Stateroom
Bathroom
Aft Deck
Aft Deck
Rigging
Side View
Wave Runnings
Saloon
Stateroom
Twin Cabin
Guest Cabins
Fore Deck
Aerial Deck View
Side View
Bow View
