Yacht Description
Big groups, sorted. BLACK SWAN is a 49m motor yacht built in 2018 and refit in 2024, set up to sleep 20 guests in 10 en suite cabins, including three master suites spread across different decks.
Deck life wins. There is a deck Jacuzzi for eight with a large sunbathing area, plus stabilizers at anchor to keep things calmer when you are parked up. Simple, but it changes the day.
Kids and grown-ups. A dedicated children’s playroom and an indoor cinema give you an easy Plan B when someone needs shade, screens, or a break from being social.
Water time is covered. Expect a proper toy line-up: a floating beach and water slide for the all-ages crowd, plus 2 Jet-Skis and 2 SeaBob F5S units when you want to move faster than a leisurely swim.
Specifications
- Length overall
- 164ft / 50
- Beam
- 8.6m
- Draft
- 1.85m
- Builder
- Odisej d.o.o.
- Year built
- 2024
- Refit
- 2024
- Type
- Motor Yacht
- Cruising speed
- 10 knots
- Top speed
- 12 knots
- Generator
- 4 generators: Fiat 100 kW, Cat
- Fuel
- Cruising 120 Litres/Hr / Max 1.4 Litres/Hr / Eco 1.2 Litres/Hr (Litres/Hr)
- Consumption
- 120 Litres/Hr
- Guests
- 20
- Cabins
- 10
Charter Price
From €128,318 to €137,168 per week, plus APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
- Total guests
- 20
- Total cabins
- 10
- King cabins
- 7
- Queen cabins
- 3
- Double cabins
- 9
- Twin cabins
- 1
- A/C
- Yes
10 staterooms for 20 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Cabin I (Upper Deck) | King-size double bed | Private en-suite bathroom | Full |
| VIP Cabin (Upper Deck) | Queen-size double bed (convertible to twin) | Private en-suite bathroom | Full |
| Master Cabin II (Main Deck) | King-size double bed | Private en-suite bathroom | Full |
| VIP Cabin 1 (Main Deck) | King-size double bed (convertible to twin) | Private en-suite bathroom | Full |
| VIP Cabin 2 (Main Deck) | King-size double bed (convertible to twin) | Private en-suite bathroom | Full |
| VIP Cabin 3 (Main Deck) | King-size double bed (convertible to twin) | Private en-suite bathroom | Full |
| VIP Cabin 4 (Main Deck) | King-size double bed (convertible to twin) | Private en-suite bathroom | Full |
| Master Cabin III (Lower Deck) | King-size double bed | Private en-suite bathroom | Full |
| Guest Cabin I (Lower Deck) | Queen-size double bed (convertible to twin) | Private en-suite bathroom | Full |
| Guest Cabin II (Lower Deck) | Twin beds (convertible to double queen-sized bed) | Private en-suite bathroom | Full |
- Nationality
- Croatian
Runs bar service with consistent timing, including espresso and cocktail rounds. Can build a custom cocktail menu for private events based on her bartending background.
- Croatian nationality
- 10 years experience in hospitality and bartending
- Trained barista
Delivers onboard physiotherapy-informed treatments that help guests recover after water sports or long travel days. Sessions are tailored to personal preferences and physical condition.
- Croatian nationality
- Bachelor's Degree in Physiotherapy
- Wellness specialties include deep tissue, sports recovery, and lymphatic drainage massage
Handles bar service for evenings on board, including classic and custom cocktails from her mixology training. Shares practical local insight from Dubrovnik and Hvar hospitality work to help plan nights ashore.
- Croatian nationality
- Speaks English, Croatian, and German
- Hospitality background in restaurants in Dubrovnik and Hvar
Creates fine-dining and private-event plates with a strong pastry focus, so dessert and bread service stay consistent across the week. Uses seasonal ingredients and can adapt menus to guest preferences.
- Croatian nationality
- Trained as a Pastry Chef at Kulin Culinary Institute
- 4 years at San Canzian Hotel and Restaurant (Istria), progressed to Head Pastry Chef
- Speaks English and Croatian; conversational Spanish
Supports safe, efficient deck operations including mooring and berth control so arrivals and departures stay controlled. Licensed for crane operations, helping keep tender and equipment handling organized.
- Croatian nationality
- University of Split graduate (2020)
- 3 years professional yachting experience
- Experience includes mooring, crane operations (special license), pilotage, towing, and emergency assistance
Backs up safe deck routines with formal safety training, supporting smooth operations during busy swim and toy sessions. Communicates in English when coordinating guest movements and shore activities.
- Croatian nationality
- Maritime Nautical High School graduate
- Safety courses include security awareness, survival craft and rescue boat, advanced firefighting, and radar plotting
- Fluent in English
Sets up and runs water-toy sessions and line handling so deck time stays efficient. Uses speedboat tours to reach small coves and sheltered spots around the Adriatic.
- Croatian nationality
- 6 years yachting experience on 28-50m motor yachts
- Previously served on Black Swan for over a year
- Enrolled at the Faculty of Maritime Studies in Bar, Montenegro
Brings hands-on experience from Black Swan since the start of her journey, supporting reliable onboard operations. Combines deck and hospitality training to keep guest-facing support coordinated during service periods.
- Nationality listed as Croatia; born in Ljubljana, Slovenia
- Diploma in International management in hospitality and tourism (studied in Barcelona and Split)
- Worked winters as chef de partie in high-end restaurants in France and Slovenia
Runs the charter with guest safety as the top priority and adds route options across the Adriatic, including lesser-known coves. Can also support fishing plans and setup on request.
- Croatian nationality
- Yacht Master license up to 500 GT
- Holds relevant safety certificates
Coordinates interior service based on over two decades on cruise and day-cruise vessels, keeping daily routines predictable for guests. Brings yacht interior design experience, including work on Black Swan, to maintain the onboard setup.
- Croatian nationality
- 2 years with Cunard Cruises
- 20+ years experience on day-cruise boats, progressed to chief of staff
- 12 years specializing in interior design for super yachts and mini cruisers
Supports day-to-day interior service with a hospitality background across bartending, waitressing, and front office work. Medical and physiotherapy studies add practical awareness when assisting guests during active charters.
- Macedonian nationality
- Medical high school qualification - physiotherapy technician
- Studied at the Medical University of Goce Delchev; added physiotherapy to her major in 2021
- BBQ
- Yes
- Internet
- Yes
| Toy | description |
|---|---|
| Jet Skis | 2 Jet ski Seadoo GTI 130 hp. |
| Seabob | 2 Sea Bob F5S (with supercharger) for underwater cruising. |
| E-foils | 2 E foils Sail fin plurato. |
| Flyboard | Flyboard water-propelled board for riding above the water. |
| Doughnuts - towable | 2 doughnuts. |
| Paddleboards (SUPs) | 6 stand up paddle boards. |
| Wakeboards | 2 wake board. |
| Water skis | Water skis for adults and kids. |
| Water slide | Water slide for guests. |
| Floating mats | 6 floating mattress. |
| Floating beach | Floating beach inflatable water platform. |
| Beach games | Beach games for shore activities. |
| Mini Sea Golf | Mini Sea Golf for water-based games. |
| Snorkeling equipment | 20 snorkeling equipment. |
| Fishing equipment | 10 fishing equipment. |
- Country ham, cheese, turkey, salami, quinoa, wild smoked salmon
- Crispbread, toast, freshly baked sourdough bread
- Vegetable selection (carrot, cucumber sticks, olives, cherry tomatoes)
- Freshly squeed juice, smoothies
- Croissants, marmalade, butter, honey
- Fruit salads, fresh berries, Greek yogurt, nuts and seeds
- Muesli, granola, flakes
- Viennoiserie selection
- Crapes
Day 1
- Brioche bread with marinated langoustine – lemon and asparagus
- Grilled sea bass fillet – fermented cauliflower puree, roasted cauliflower, hazelnuts, chives oil
Day 2
- Homemade pasta – salsa, olive oil and shrimp
- Beef cheeks – potato puree with truffles, wine sauce and sauteed celery
Day 3
- Italian salad – burrata, cherry tomatoes and basil
- Gnocchi alla carbonara
Day 4
- Sashimi tuna – spring onions, horse radish and herbs
- Grilled chicken breast – teriyaki sauce and creamy buckwheat porridge
Day 5
- Anchovy canapes
- Deep-fried pork – sauteed porcini mushrooms, porcini sauce and marinated green cabbage
Day 6
- Guacamole – dried cherry tomatoes, focaccia
- Duck breasts – carrot puree with star anis, orange sauce
Day 7
- Creamy quinoa – Mediterranean vegetables, and cheese crisp
- Steamed fish filet – roasted leek and dark fish sauce
Day 1
- Beef cube – beetroot glaze, caviar, mustard creme and herb crust
- Smoked Jerusalem artichoke soup – brown butter foam
- Deer sirloin – cheese polenta, juniper berries sauce, and burnt carrots
Day 2
- Grilled red pepper – filled with eggplant and cream cheese
- Scallops – parsnip and orange gel
- Sea bream roll – zucchini, and pistachio sauce
Day 3
- Great amberjack ceviche – cucumber sauce, wasabi emulsion, algae, and marinated ginger
- Lemon risotto – mussels and parsley oil
- Dry aged roast beef steak – roasted asparagus with sesame, bearnaise sauce
Day 4
- French onion soup – garlic croutons
- Homemade ravioli – ricotta, chives and walnuts, Parmigiano and sage sauce, apple puree
- Salmon fillet – fried in kadaif, sweet potato puree, honey fish sauce, and potato chips
Day 5
- Beef tartare – dried egg yolk, whipped butter and pickled red onion
- Creamy polenta – grilled octopus, smoked ricotta foam and fresh dill
- Native lobster – spiced carrot, and verbena sauce
- Cheese course – various cheeses with caramelized walnuts and pear cream
Day 6
- Beef tataki – citrus-soy sauce, cream cheese
- Foie gras – brioche, cognac sauce and caramelized shallots
- Roasted guinea fowl – chili brussels sprout, light beurre blanc and fresh truffles
Day 7
- Saint-Jacques carpaccio – lemon mayo, chives sponge and black olives powder
- Profiterole – filled with creamy eggplant on top of barley soup
- Sweetbreads – tempura fried skimp, white wine sauce and green beans
Day 1
- Coffee creme brulee – passion fruit cocktail
- Kiwi and pineapple ragu – cottage cheese and condensed milk ice cream
Day 2
- Chocolate souffle – vanilla cream, and fresh fruits
- Meringue – matcha tea, lemon ganache, and honey ice cream
Day 3
- Tiramisu
- Chocolate brownie cubes – yogurt and thyme mousse, raspberry gel and liquorice sponge
Day 4
- Sacher cake – whipped strawberry cream
- Milky rice – apricot and pumpkin seed oil ice cream
Day 5
- Vanilla panna cotta – chocolate crumble and candied kumquat
- Crepes Suzette
Day 6
- Chocolate cremeux – puff pastry, lemon grass cream
- Roasted figs – cottage cheese and lardo
Day 7
- Candied fruit bowl – fresh mint and creme anglaise
- Raspberry sorbet – sparkling wine and lime foam
No dedicated snacks list is provided in the sample menu.
Chef’s Style & Influences
Adriatic seafood, Italian classics, and French techniques, with Asian accents like teriyaki and matcha.
Onboard Entertainment
Drone, iPod Dock, Indoor Audio System, Outdoor Cinema, PlayStation 5 x 2, Projector and Screen, Smart Satellite TV/USB Connection for Multimedia, Underwater Lights
Registry & Permits
- Turnaround
- 24 hours
Charter Reviews
Tell us the week you have in mind.
We respond within four hours during business hours, with yacht options matched to your guests, dates, and destination.