Rara Avis Yacht Description
Represented by DMA Yachting, the impressive charter yacht Rara Avis is a 108 ft sailboat featuring a jetski and a hot tub. Rara Avis spends the summer season in Croatia. She was delivered by the renowned boatbuilder Custom Built Aluminum Cutter in 2018. The well-planned yacht layout features 6 large cabins and easily accommodates a maximum of 12 guests.
Rara Avis is classified primarily as a sailboat.
The sailboat features Generators: 2x Yanmar, 35 KW Engine: 2 x 400 HP Cummins engines and a generator.
Accommodation
- Master cabin: double bed (200*200 cm), 40 square meters.- Vip cabin: double bed (200*200 cm), 22 square meters.
- 2 Double Cabins: double bed (190*200 cm), 15 square meters.
- 2 Twin Cabins (convertible to Double Cabin): twin bed (2 x 95*200 cm), 16 square meters
Captain Only
APA (Advance Provisioning Allowance): 30 % of charter fee paid with the balance for covering running costs during the charter: Fuel approx.3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full.What is the cabin arrangement of Rara Avis?
- 1 Master cabin
- 2 VIP cabins
- 2 Twin cabins
Rara Avis Yacht Charter Price
# of charter days | Base Price | APA (deposit for provisioning, fuel, docking fees, etc) | Taxes: 13%%, exceptions available | Total | Note | |
---|---|---|---|---|---|---|
14 day charter | 120,000€ to 120,000€ | 24,000€ to 36,000€ | 144,000€ to 156,000€ | Discounts outside the main season are common. | ||
7 day charter | 60,000€ to 60,000€ | 12,000€ to 18,000€ | 72,000€ to 78,000€ | Standard charter rate, base for all calculations. | ||
3 day charter | 30,000€ to 30,000€ | 6,000€ to 9,000€ | 36,000€ to 39,000€ | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 60,000€ / 6 * 3 days = 30,000€ | ||
1 day charter | 10,000€ to 12,000€ | 2,000€ to 3,000€ | 12,000€ to 15,000€ | Please inquire, the possibility/availability of a 1 day charter needs to be verified. |
All prices are generated by a calculator and serve as a guide for new charterers. Any additional information of the Price Details section has priority over above. Availability is always subject to confirmation. Gratuity not included for it's discretionary character, usually 5%-25% of the Base Price.
Price Details
Price from: €60,000
High season rate: €60,000
charter price does not include VAT (13%)charter price does not include VAT (13%)
Price Terms
Plus ExpensesAmenities
Specifications
Features
More Specifications
Diving Yacht offers Rendezvous Diving only
Fishing
Green Initiatives
Water Sports
Crew Information
Captain: Caslav
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.
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 2018 - REGULAR
DAY 1.
-MONKFISH CARPACCIO O NA BED OF FRESH ARUGULA (BABY ROCKET SALAD)
-ROASTED SEA BASS CREAM SOUP
-TUNA FILLETS & TAGLIATELLE WITH VEGETABLES
-CHEESECAKE WITH CRANBERRY ICING
DAY 2.
-PATE FOIS GRAS
-ISTRIAN HOMEMADE PASTA WITH PROSCIUTTO AND RED RADICCHIO
-BEEF CHEEKS IN A DENSE PORTO WINE SAUCE WITH CELERY PUREE AND CARAMELIZED BABY CARROTS
-CASSATTA ICE DESSERT
DAY 3.
-MARINATED RED MULLET, FISH STEW JELLY, RED MULLET BONES FISH CHIPS
-SQUID TART WITH BAKED PRAWN SAUCE
-SEA BASS FILLET IN MEDITERRANEAN CRUST WITH BAKED PRAWNS, PROSECCO AND FRESH HERBS SAUCE, BABY POTATO SOTE WITH FRESH CHERRY TOMATOES, OLIVES AND ROSEMARY
-SEMIFREDDO DESSERT
DAY 4.
-DRY CURD COOTTAGE CHEESE SAUCE WITH BOLETUS MUSHROOMS RAVIOLI
-BAKED ROOTY VEGETABLES AND SQUASH CREAM SOUP WITH BREAD CROUTONS
-GRILLED VEAL TENDERLOIN WITH TRUFFLE SAUCE GNOCCHI
-WHITE CHOCOLATE MOUSSE WITH RASPBERRY AND ALMOND KROKANT
DAY 5.
-TUNA AND SHRIMP TARTAR
-SCALLOPS (SAINT JACQUES) AU GRATIN
-HVARSKA GREGADA (TRADITIONAL AUTHENTIC HVAR ISLAND FISH SPECIALTY)
-SWEET EGG FLAN DESSERT
DAY 6.
- ORIGINAL PAG ISLAND GOAT CHEESE IN OLIVE OIL WIT HOMEMADE ROSEMARY BREAD
-SPLIT PEA SOUP
- MEDITERRANEAN HERBS MARINATED LAMB CHOPS WITH BAKED POLENTA
-PEARS DRENCHED IN RED WINE SAUCE
DAY 7.
-SMOKED SALMON (LOX) CANAPE
-CODFISH STEW
-SALMON FILLET WITH SELECTION OF VEGETABLES AU GRATIN
-WHITE CHOCOLATE AND STRAWBERRIES TIRAMISU
RARA AVIS VEGETERIAN MENU 2018.
MENU 1.
-SMOKED TOFU SALAD
-SQUASH SOUP
-PUMPKIN GNOCCHI IN BOLETUS MUSHROOM SAUCE
-CHEESECAKE WITH CRANBERRY ICING
MENU 2.
-OLIVE PATE
-CHEESE AND SESAME FILLED ZUCCHINI
-CHANTERELLE MUSHROOM RISOTTO
- CASSATTA ICE DESSERT
MENU 3.
-CAPRESE SALAD WITH FRESH BASIL AND OLIVE PESTO
-DALMATIAN STYLE TOMATO SAUCE WITH PASTA
-VEGETABLE AND CABBAGE STEW
-SAMIFREDDO DESSERT
MENU 4.
-MARINATED VEGETABLES
-SPINACH AND FRESH CHEESE ROLLS
-PUMPKIN AND CHIKPEAS SPICY STEW
- WHITE CHOCOLATE MOUSSE WITH RASPBERRY AND ALMOND KROKANT
MENU 5.
-ARUGULA (BABY ROCKET SALAD) WITH FLAVORED FETA CHEESE
-BATATA CHIPS WITH GREEK YOGURT SAUCE
-FUSI (PASTA) WITH WILD ASPARAGUS AND SAFFRON
- SWEET EGG FLAN DESSERT
MENU 6.
-MARINATED TOMATOES WITH FRESH BASIL AND FIGS
-BROAD BEAN CREAM SOUP
-ROASTED PEPPERS WITH YOUNG CHEESE AND PUMPKIN OIL
- PEARS DRENCHED IN RED WINE SAUCE
MENU 7.
-BUCKWHEAT (SARACEN) AND CHIKPEAS SALAD
-FLAVORED POLENTA WITH TOMATO SAUCE
-ZUCCHINI AND MILLET CASSEROLE
- WHITE CHOCOLATE AND STRAWBERRIES TIRAMISU
Reviews
Love, Anne O’Neill & Steve Furgal
“Everything on Rara Avis was wonderful! The crew was friendly, funny, professional and efficient.
I had an amazing time. Thank you for showing me Croatia!
Diane McClure
“Dear Ante, I give you a 5 out of 5t stars review! You are the best!!!
Thank you so much for your kind attention to detail for each guest and your professional service
Susan Wallace
“Spectacular crew for a spectacular country and ship. Thank you for all you did to make this trip run so smooth!”
Cheryl Bliss
“Ante, thank you so much for everything, you took such good care of us all, we appreciate it so much. Everyone on the boat works so hard, thank you once again.”
Patricia Murphy
The boat is really well designed, the rooms have excellent size and amenities, more than what we’ve expected. All areas of the boat are spacious and allowed our family of 13 members to get together all the time, but at the same time, we could have areas for privacy.
The boat is in excellent condition and the crew was extremely respectful and joyful, with an attitude towards service that we all enjoyed.
Be sure that we will meet you in the years to come!”
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- wpcf_generator: 2 x 35 kw
- wpcf_engines: Generators: 2x Yanmar, 35 KW Engine: 2 x 400 HP Cummins
- wpcf_year: 2018
- wpcf_builder: Custom Built Aluminum Cutter
- wpcf_accommodation: - Master cabin: double bed (200*200 cm), 40 square meters.<br /> - Vip cabin: double bed (200*200 cm), 22 square meters.<br /> - 2 Double Cabins: double bed (190*200 cm), 15 square meters.<br /> - 2 Twin Cabins (convertible to Double Cabin): twin bed (2 x 95*200 cm), 16 square meters
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- yachtCurrencySymbol: €
- property_price: 60000
- mo_price: 60000
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- wpcf_crew: a:16:{s:4:"info";s:6584:"ČASLAV RELJIĆ - CAPTAIN<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> This is why his main goal is happy and completely satisfied client. He speaks Croatian and English.<br /> <br /> STIPE JERONČIĆ - FIRST OFFICER<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> ROKO ERCEGOVIĆ - DECKHAND<br /> 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.<br /> 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.<br /> <br /> MARKO MATIĆ - CHEF<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> KRISTIAN VUČIĆ - BARTENDER<br /> The latest addition to the Rara Avis team is Kristian Vučić, a 28- year-old waiter and a former professional Croatian basketball player.<br /> 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.<br /> 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.<br /> <br /> MATEA MILOVIĆ - HOSTESS<br /> 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.<br /> 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.<br /> Hearing about new luxury sailor yacht “Rara Avis” entering the market, she decided to go on a new adventure as a yacht hostess. 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- wpcf_menu: <p style="text-align: center;"> <br /><span style="font-size: 14pt;"><em><strong>BREAKFAST</strong></em></span></p> <p style="text-align: center;"><br /><span style="font-size: 10pt;"><strong>BEVERAGES:</strong> WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS </span><br /><span style="font-size: 10pt;"><strong>COLD DISHES:</strong> COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF CHEESE:</strong> EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE </span><br /><span style="font-size: 10pt;"><strong>SPREADS:</strong> BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE </span><br /><span style="font-size: 10pt;"><strong>WARM DISHES:</strong> BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF CEREALS:</strong> CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF FRESH SEASON FRUIT</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU I.</strong></span></p> <p style="text-align: center;"><em><strong>* </strong></em><br /><strong>Cold Appetizer </strong><br />Smoked Sea Bass Mousse with Bruschetta<br />(paired with Honey, Mustard and Lemon Cream)<br /><strong>Warm Appetizer</strong><br />Stuffed Ravioli<br />(Shrimps, Curd, Prosciutto)<br />Red Sauce <br />(Shrimp, Sundried tomatoes, Cognac)<br /><strong>Main Course </strong><br />Monkfish with Vegetables <br />(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)<br /><strong>Dessert </strong><br />Dry Figs with Almonds and Dark Chocolate Glaze</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Steak Tartare with Butter and Bone Marrow Gel<br /><strong>Warm Appetizer </strong><br />Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese<br /><strong>Main Course </strong><br />Lamb Cutlets with Polenta and Baby Spinach<br />(Garlic, Olive Oil and Parsley Emulsion)<br /><strong>Dessert </strong><br />Flamed Apple Puree <br />(Roasted Almonds, White Chocolate and Cinnamon)</p> <p style="text-align: center;"><em><strong>* </strong></em><br /><strong>Cold Appetizer </strong><br />Adriatic Shrimps with Sour Apple Sorbet<br /><strong>Warm Appetizer </strong><br />Cream soup<br />(Roasted Champignons, Prosciutto and Spinach)<br /><strong>Main Course </strong><br />Sea Bass Rolls<br />(served with White Wine Caper Sauceand Vegetable Cream)<br /><strong>Dessert</strong> <br />Raspberry Champagne Cake <br />(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Fois Gras <br />(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)<br /><strong>Warm Appetizer </strong><br />Hokkaido Gnocchi<br />(paired with White Truffle Sauce and Pumpkin Oil Foam)<br /><strong>Main Course</strong><br />Beef Steak Tagliata <br />(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts) <br /><strong>Dessert </strong><br />Dark Chocolate Souffle <br />(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Cesar Salad with Lobster <br />(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil <br />& Rosemary, Saffron Sauce)<br /><strong>Warm Appetizer </strong><br />Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White <br />Wine and Garlic Sauce<br /><strong>Main Course </strong><br />Sashimi Tuna Steak with Vegetables<br /><strong>Dessert </strong><br />Semifreddo</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Roast Beef with Arugula, Capers and Pickled Onions<br />(served with Acetto BalsamicoSauce)<br /><strong>Warm Appetizer </strong><br />Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk<br /><strong>Main Course </strong><br />Wellington Steak with Mashed Potatoes and Truffles <br /><strong>Dessert </strong><br />A selection of Cheese, Jams & Nuts</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon <br />Caviar<br /><strong>Warm Appetizer </strong><br />Breaded Shrimp Dumplings in Turmeric Sauce<br /><strong>Main Course</strong><br />Grilled Salmon Fillets with Pistachio<br />(Paired with Sweet Potato Puree & White Vine PistachioSauce)<br /><strong>Dessert </strong><br />Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut <br />Cream</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU II.<br /></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Stuffed Quail eggs<br />(Adriatic Sardines and Anchovy’s Pate) <br /><strong>Warm Appetizer </strong><br />Farfalle in Tomato and Ricotta Sauce<br /><strong>Main Course</strong> <br />Fish & Mussels Stew with Homemade Polenta<br /><strong>Dessert </strong><br />Hazelnut and Chestnut Stuffed Rafioli<br />(Paired with Caramel Sauce and Orange Cream)</span></p> <p style="text-align: center;"><span style="font-size: 12pt;">*</span></p> <p style="text-align: center;"><strong>Cold Appetizer </strong><br />Stuffed Crust pastry <br />(Curd, Truffle Cream, Black Olive Powder)<br /><strong>Warm Appetizer </strong><br />Creamy Pottato Arugula Soup <br /><strong>Main Course </strong><br />Confit cock with butternut and chilly cream<br /><strong>Dessert </strong><br />Orange Walnut Cake with Coffee & Cognac Cream</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Marinated Salmon Mousse<br />(Served with Salted Sardines & Cherry Tomatoes)<br /><strong>Warm Appetizer </strong><br />Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory <br /><strong>Main Course </strong><br />Adriatic Prawns in Cognac, Shrimp Tomato Sauce<br /><strong>Dessert </strong><br />Forest fruit with Vanilla Mascarpone Cream</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Beef salad <br />(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce) <br /><strong>Warm Appetizer </strong><br />Creamy Porcini Mushroom Soup <br /><strong>Main Course </strong><br />Beefsteak with Istrian Handmade Pasta <br /><strong>Dessert </strong><br />Pistacchio Cheesecake </p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Mix salad <br />(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce) <br /><strong>Warm Appetizer </strong><br />Spinach taglliatele<br />(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White <br />WineSauce)<br /><strong>Main Course </strong><br />Wild Trout Fillet with Toasted Almond Bread <br />(served with Lemon and Dill White Wine Sauce)<br /><strong>Dessert </strong><br />Pear Pie<br />(Red Wine, Homemade Vanilla, Rose Ice Cream)</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Deer Pate<br />(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella) <br /><strong>Warm Appetizer </strong><br />Tomato Celery Soup<br /><strong>Main Course </strong><br />Grilled Chicken Fillet Stuffed with Mozzarella and Oregano <br />(served with Creamy ChanterelleSauce)<br /><strong>Dessert </strong><br />Tiramisu<br />(Cherries, Cheese Cream, Mint and Dark Chocolate)</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer</strong> <br />Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta <br /><strong>Warm Appetizer </strong><br />Black Gnocchi in Shrimp, CheeseSaffron Sauce<br /><strong>Main Course</strong> <br />Swordfish Filet with Grilled Vegetables <br />In Soy-Sesame Sauce<br /><strong>Dessert </strong><br />Crispy Blueberry Pie <br />(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>VEGETARIAN MENU</strong></span></p> <p style="text-align: center;"><em><strong>Day 1</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;"> Marinated Artichokes in Tomato Sauce</p> <p style="text-align: center;">(stuffed with Pea Cream, Garlic and Olive Oil)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Gnocchi with Truffles and Porcini Mushrooms</p> <p style="text-align: center;"><strong>Main Course</strong></p> <p style="text-align: center;">Warm salad</p> <p style="text-align: center;">(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple and Blackberry Crumble</p> <p style="text-align: center;">(with Homemade Vanilla and White Chocolate Ice Cream)</p> <p style="text-align: center;"><strong>Afternoon snack:</strong></p> <p style="text-align: center;">Fresh Figs with Cashew Cream, Sweet Cream and Honey</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Puff Pastry Cheese and Chives Baskets</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Spinach and Garlic Pie with Turmeric Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Chickpea Croquettes</p> <p style="text-align: center;">(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Chocolate Muffin with Peach and Mascarpone Cream</p> <p style="text-align: center;"><em><strong>Day 2</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Puff Pastry Rolls</p> <p style="text-align: center;">(stuffed with Avocado Cheese Cream)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Stuffed Ravioli with Ricotta and Spinach</p> <p style="text-align: center;">(served with Tomato Eggplant Sauce)</p> <p style="text-align: center;"><strong>Main Course</strong></p> <p style="text-align: center;">Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Stuffed Cannoli with Pistachio and Strawberry Cream</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Fig and Radicchio Salad in Orange Sauce</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Grilled Asparagus in Saffron and Parmesan Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Baked Chickpea, Rusk Tomato Stew</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Croatian Fritters with Forest Fruit and Cinnamon Cream</p> <p style="text-align: center;"><em><strong>Day 3</strong></em></p> <p style="text-align: center;"><em><strong> Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Quail Eggs stuffed with Saffron Cream</p> <p style="text-align: center;">(served with Hollandaise Sauce)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Polenta and Vegetable Tart</p> <p style="text-align: center;">(served with Roasted Peppers and Pumpkin Oil Sauce)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Baked Apple Puree</p> <p style="text-align: center;">(with Toasted Almonds, White Chocolate and Cinnamon)</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Fruit salad</p> <p style="text-align: center;">(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Basil, Pine Nut & Olive Oil Pesto</p> <p style="text-align: center;">(paired with Fresh Burrata Cheese and Black Olive Powder)</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Pasta with Asparagus and Mushrooms</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Grilled Zucchini and Eggplants in tomato sauce</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Crispy Blueberry Pie with Homemade Orange Ice Cream</p> <p style="text-align: center;"><em><strong>Day 4</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Mix Salad</p> <p style="text-align: center;">(Olives, Tomatoes, Feta Cheese, Croutons)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Red Lentil Smoky Chickpea Soup</p> <p style="text-align: center;">(served with toasted Pumpkin and Sunflowers Seeds)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Homemade Zucchini Burger</p> <p style="text-align: center;"> (Potato Chips Arugula, Sesame sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple Cream Cheese Cake</p> <p style="text-align: center;">(served with Cranberry, Red Wine and Cinnamon Sauce)</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Selection of Fresh Fruit and Vegetables</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Mix salad</p> <p style="text-align: center;">(Roasted Red Peppers, Beans and Quinoa Salad)</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Orzo with Mushrooms and Caramelized Pumpkin</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Puff Pastry Stuffed with Vegetable Ragout</p> <p style="text-align: center;">(served with roasted purple carrots and vinegar cream)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Tiramisu<strong> </strong></p> <p style="text-align: center;"><em><strong>Day 5</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Bruschetta with Marinated Tomatoes and Pepperoncini</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Mushrooms stuffed with Garlic and Rosemary</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Buckwheat Tortilla filled with Vegetables and Chili Sauce</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Pumpkin Pie with Spicy Orange and Ginger Cream</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs<strong> </strong></p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Zucchini Rolls Filled with Ricotta</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Parmigiano Soup with Shallots</p> <p style="text-align: center;">(served with Focaccia with Cherry Tomatoes and Rosemary)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Plum Dumplings<strong> </strong></p> <p style="text-align: center;"><em><strong>Day 6</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Dandelion, Arugula and Caper Salad</p> <p style="text-align: center;">(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Caramelized Carrot with Purple Onion and Honey</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Vegetable Lasagna</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Marinated tofu</p> <p style="text-align: center;">(with Olives and Mashed Potatoes & Chili Herb Sauce)</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Stuffed Sushi Rolls</p> <p style="text-align: center;">(filled with Carrot, Avocado and Cucumber)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Tomato Parsley Tart with baked Goat’s Cheese</p> <p style="text-align: center;">(served with Tomato and Eggplant Sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Homemade Raffioli</p> <p style="text-align: center;">(stuffed with Carob, Orange and White Rum)</p> <p style="text-align: center;"><em><strong>Day 7</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Tofu and Vegetables Stew</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Walnuts and Honey Pralines in Chocolate and Caramel Sauce</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">A selection of vegetable chips</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Cold Cucumber and Greek Yogurt Soup with Herbs</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Crispy chickpea and white bean dumplings</p> <p style="text-align: center;">(paired with tomato, cucumber, purple onion and dill salsa)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Cheese and Hokkaido Squash Cake</p> <p style="text-align: center;">(served with prune sauce)</p> <p style="text-align: center;"> </p> <p> </p>
- wpcf_video:
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- wpcf_brochure: http://www.cyabrochure.com/ebn/2395/pdhaX/5503/3
- wpcf_yachtLogo:
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- wpcf_captain_only: APA (Advance Provisioning Allowance): 30 % of charter fee paid with the balance for covering running costs during the charter: Fuel approx.3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full.
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- wpcf_singlecabins: 0
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- wpcf_pullmancabins: 0
- wpcf_refit:
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- wpcf_bimini: 0
- wpcf_voltages: 24/220
- wpcf_homecountry: Greece
- wpcf_fuel: 60
- cruising_speed: 9 knots
- max_speed: 12 knots
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style="text-align: center;"> <br /><span style="font-size: 14pt;"><em><strong>BREAKFAST</strong></em></span></p> <p style="text-align: center;"><br /><span style="font-size: 10pt;"><strong>BEVERAGES:</strong> WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS </span><br /><span style="font-size: 10pt;"><strong>COLD DISHES:</strong> COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF CHEESE:</strong> EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE </span><br /><span style="font-size: 10pt;"><strong>SPREADS:</strong> BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE </span><br /><span style="font-size: 10pt;"><strong>WARM DISHES:</strong> BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF CEREALS:</strong> CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS </span><br /><span style="font-size: 10pt;"><strong>SELECTION OF FRESH SEASON FRUIT</strong></span></p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU I.</strong></span></p> <p style="text-align: center;"><em><strong>* </strong></em><br /><strong>Cold Appetizer </strong><br />Smoked Sea Bass Mousse with Bruschetta<br />(paired with Honey, Mustard and Lemon Cream)<br /><strong>Warm Appetizer</strong><br />Stuffed Ravioli<br />(Shrimps, Curd, Prosciutto)<br />Red Sauce <br />(Shrimp, Sundried tomatoes, Cognac)<br /><strong>Main Course </strong><br />Monkfish with Vegetables <br />(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)<br /><strong>Dessert </strong><br />Dry Figs with Almonds and Dark Chocolate Glaze</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Steak Tartare with Butter and Bone Marrow Gel<br /><strong>Warm Appetizer </strong><br />Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese<br /><strong>Main Course </strong><br />Lamb Cutlets with Polenta and Baby Spinach<br />(Garlic, Olive Oil and Parsley Emulsion)<br /><strong>Dessert </strong><br />Flamed Apple Puree <br />(Roasted Almonds, White Chocolate and Cinnamon)</p> <p style="text-align: center;"><em><strong>* </strong></em><br /><strong>Cold Appetizer </strong><br />Adriatic Shrimps with Sour Apple Sorbet<br /><strong>Warm Appetizer </strong><br />Cream soup<br />(Roasted Champignons, Prosciutto and Spinach)<br /><strong>Main Course </strong><br />Sea Bass Rolls<br />(served with White Wine Caper Sauceand Vegetable Cream)<br /><strong>Dessert</strong> <br />Raspberry Champagne Cake <br />(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Fois Gras <br />(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)<br /><strong>Warm Appetizer </strong><br />Hokkaido Gnocchi<br />(paired with White Truffle Sauce and Pumpkin Oil Foam)<br /><strong>Main Course</strong><br />Beef Steak Tagliata <br />(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts) <br /><strong>Dessert </strong><br />Dark Chocolate Souffle <br />(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Cesar Salad with Lobster <br />(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil <br />& Rosemary, Saffron Sauce)<br /><strong>Warm Appetizer </strong><br />Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White <br />Wine and Garlic Sauce<br /><strong>Main Course </strong><br />Sashimi Tuna Steak with Vegetables<br /><strong>Dessert </strong><br />Semifreddo</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Roast Beef with Arugula, Capers and Pickled Onions<br />(served with Acetto BalsamicoSauce)<br /><strong>Warm Appetizer </strong><br />Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk<br /><strong>Main Course </strong><br />Wellington Steak with Mashed Potatoes and Truffles <br /><strong>Dessert </strong><br />A selection of Cheese, Jams & Nuts</p> <p style="text-align: center;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon <br />Caviar<br /><strong>Warm Appetizer </strong><br />Breaded Shrimp Dumplings in Turmeric Sauce<br /><strong>Main Course</strong><br />Grilled Salmon Fillets with Pistachio<br />(Paired with Sweet Potato Puree & White Vine PistachioSauce)<br /><strong>Dessert </strong><br />Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut <br />Cream</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>MENU II.<br /></strong></span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><em><strong>*</strong></em><br /><strong>Cold Appetizer </strong><br />Stuffed Quail eggs<br />(Adriatic Sardines and Anchovy’s Pate) <br /><strong>Warm Appetizer </strong><br />Farfalle in Tomato and Ricotta Sauce<br /><strong>Main Course</strong> <br />Fish & Mussels Stew with Homemade Polenta<br /><strong>Dessert </strong><br />Hazelnut and Chestnut Stuffed Rafioli<br />(Paired with Caramel Sauce and Orange Cream)</span></p> <p style="text-align: center;"><span style="font-size: 12pt;">*</span></p> <p style="text-align: center;"><strong>Cold Appetizer </strong><br />Stuffed Crust pastry <br />(Curd, Truffle Cream, Black Olive Powder)<br /><strong>Warm Appetizer </strong><br />Creamy Pottato Arugula Soup <br /><strong>Main Course </strong><br />Confit cock with butternut and chilly cream<br /><strong>Dessert </strong><br />Orange Walnut Cake with Coffee & Cognac Cream</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Marinated Salmon Mousse<br />(Served with Salted Sardines & Cherry Tomatoes)<br /><strong>Warm Appetizer </strong><br />Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory <br /><strong>Main Course </strong><br />Adriatic Prawns in Cognac, Shrimp Tomato Sauce<br /><strong>Dessert </strong><br />Forest fruit with Vanilla Mascarpone Cream</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Beef salad <br />(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce) <br /><strong>Warm Appetizer </strong><br />Creamy Porcini Mushroom Soup <br /><strong>Main Course </strong><br />Beefsteak with Istrian Handmade Pasta <br /><strong>Dessert </strong><br />Pistacchio Cheesecake </p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Mix salad <br />(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce) <br /><strong>Warm Appetizer </strong><br />Spinach taglliatele<br />(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White <br />WineSauce)<br /><strong>Main Course </strong><br />Wild Trout Fillet with Toasted Almond Bread <br />(served with Lemon and Dill White Wine Sauce)<br /><strong>Dessert </strong><br />Pear Pie<br />(Red Wine, Homemade Vanilla, Rose Ice Cream)</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer </strong><br />Deer Pate<br />(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella) <br /><strong>Warm Appetizer </strong><br />Tomato Celery Soup<br /><strong>Main Course </strong><br />Grilled Chicken Fillet Stuffed with Mozzarella and Oregano <br />(served with Creamy ChanterelleSauce)<br /><strong>Dessert </strong><br />Tiramisu<br />(Cherries, Cheese Cream, Mint and Dark Chocolate)</p> <p style="text-align: center;">*<br /><strong>Cold Appetizer</strong> <br />Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta <br /><strong>Warm Appetizer </strong><br />Black Gnocchi in Shrimp, CheeseSaffron Sauce<br /><strong>Main Course</strong> <br />Swordfish Filet with Grilled Vegetables <br />In Soy-Sesame Sauce<br /><strong>Dessert </strong><br />Crispy Blueberry Pie <br />(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)</p> <p style="text-align: center;"> </p> <p style="text-align: center;"><span style="font-size: 14pt;"><strong>VEGETARIAN MENU</strong></span></p> <p style="text-align: center;"><em><strong>Day 1</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;"> Marinated Artichokes in Tomato Sauce</p> <p style="text-align: center;">(stuffed with Pea Cream, Garlic and Olive Oil)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Gnocchi with Truffles and Porcini Mushrooms</p> <p style="text-align: center;"><strong>Main Course</strong></p> <p style="text-align: center;">Warm salad</p> <p style="text-align: center;">(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple and Blackberry Crumble</p> <p style="text-align: center;">(with Homemade Vanilla and White Chocolate Ice Cream)</p> <p style="text-align: center;"><strong>Afternoon snack:</strong></p> <p style="text-align: center;">Fresh Figs with Cashew Cream, Sweet Cream and Honey</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Puff Pastry Cheese and Chives Baskets</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Spinach and Garlic Pie with Turmeric Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Chickpea Croquettes</p> <p style="text-align: center;">(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Chocolate Muffin with Peach and Mascarpone Cream</p> <p style="text-align: center;"><em><strong>Day 2</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Puff Pastry Rolls</p> <p style="text-align: center;">(stuffed with Avocado Cheese Cream)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Stuffed Ravioli with Ricotta and Spinach</p> <p style="text-align: center;">(served with Tomato Eggplant Sauce)</p> <p style="text-align: center;"><strong>Main Course</strong></p> <p style="text-align: center;">Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Stuffed Cannoli with Pistachio and Strawberry Cream</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Fig and Radicchio Salad in Orange Sauce</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Grilled Asparagus in Saffron and Parmesan Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Baked Chickpea, Rusk Tomato Stew</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Croatian Fritters with Forest Fruit and Cinnamon Cream</p> <p style="text-align: center;"><em><strong>Day 3</strong></em></p> <p style="text-align: center;"><em><strong> Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Quail Eggs stuffed with Saffron Cream</p> <p style="text-align: center;">(served with Hollandaise Sauce)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Polenta and Vegetable Tart</p> <p style="text-align: center;">(served with Roasted Peppers and Pumpkin Oil Sauce)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Baked Apple Puree</p> <p style="text-align: center;">(with Toasted Almonds, White Chocolate and Cinnamon)</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Fruit salad</p> <p style="text-align: center;">(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Basil, Pine Nut & Olive Oil Pesto</p> <p style="text-align: center;">(paired with Fresh Burrata Cheese and Black Olive Powder)</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Pasta with Asparagus and Mushrooms</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Grilled Zucchini and Eggplants in tomato sauce</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Crispy Blueberry Pie with Homemade Orange Ice Cream</p> <p style="text-align: center;"><em><strong>Day 4</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Mix Salad</p> <p style="text-align: center;">(Olives, Tomatoes, Feta Cheese, Croutons)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Red Lentil Smoky Chickpea Soup</p> <p style="text-align: center;">(served with toasted Pumpkin and Sunflowers Seeds)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Homemade Zucchini Burger</p> <p style="text-align: center;"> (Potato Chips Arugula, Sesame sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Apple Cream Cheese Cake</p> <p style="text-align: center;">(served with Cranberry, Red Wine and Cinnamon Sauce)</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Selection of Fresh Fruit and Vegetables</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Mix salad</p> <p style="text-align: center;">(Roasted Red Peppers, Beans and Quinoa Salad)</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Orzo with Mushrooms and Caramelized Pumpkin</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Puff Pastry Stuffed with Vegetable Ragout</p> <p style="text-align: center;">(served with roasted purple carrots and vinegar cream)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Tiramisu<strong> </strong></p> <p style="text-align: center;"><em><strong>Day 5</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Bruschetta with Marinated Tomatoes and Pepperoncini</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Mushrooms stuffed with Garlic and Rosemary</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Buckwheat Tortilla filled with Vegetables and Chili Sauce</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Pumpkin Pie with Spicy Orange and Ginger Cream</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs<strong> </strong></p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Zucchini Rolls Filled with Ricotta</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Parmigiano Soup with Shallots</p> <p style="text-align: center;">(served with Focaccia with Cherry Tomatoes and Rosemary)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Plum Dumplings<strong> </strong></p> <p style="text-align: center;"><em><strong>Day 6</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Dandelion, Arugula and Caper Salad</p> <p style="text-align: center;">(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Caramelized Carrot with Purple Onion and Honey</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Vegetable Lasagna</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">Marinated tofu</p> <p style="text-align: center;">(with Olives and Mashed Potatoes & Chili Herb Sauce)</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Stuffed Sushi Rolls</p> <p style="text-align: center;">(filled with Carrot, Avocado and Cucumber)</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Tomato Parsley Tart with baked Goat’s Cheese</p> <p style="text-align: center;">(served with Tomato and Eggplant Sauce)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Homemade Raffioli</p> <p style="text-align: center;">(stuffed with Carob, Orange and White Rum)</p> <p style="text-align: center;"><em><strong>Day 7</strong></em></p> <p style="text-align: center;"><em><strong>Lunch</strong></em></p> <p style="text-align: center;"><strong>Cold Appetizer</strong></p> <p style="text-align: center;">Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones</p> <p style="text-align: center;"><strong>Warm Appetizer</strong></p> <p style="text-align: center;">Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Tofu and Vegetables Stew</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Walnuts and Honey Pralines in Chocolate and Caramel Sauce</p> <p style="text-align: center;"><strong>Afternoon snack</strong></p> <p style="text-align: center;">A selection of vegetable chips</p> <p style="text-align: center;"><em><strong>Dinner</strong></em></p> <p style="text-align: center;"><strong>Cold appetizer</strong></p> <p style="text-align: center;">Cold Cucumber and Greek Yogurt Soup with Herbs</p> <p style="text-align: center;"><strong>Warm appetizer</strong></p> <p style="text-align: center;">Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce</p> <p style="text-align: center;"><strong>Main course</strong></p> <p style="text-align: center;">Crispy chickpea and white bean dumplings</p> <p style="text-align: center;">(paired with tomato, cucumber, purple onion and dill salsa)</p> <p style="text-align: center;"><strong>Dessert</strong></p> <p style="text-align: center;">Cheese and Hokkaido Squash Cake</p> <p style="text-align: center;">(served with prune sauce)</p> <p style="text-align: center;"> </p> <p> </p>";s:13:"yachtMenu1Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503menu1.jpg";s:13:"yachtMenu2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503menu2.jpg";s:13:"yachtMenu3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503menu3.jpg";s:13:"yachtMenu4Pic";s:0:"";s:13:"yachtMenu5Pic";s:0:"";s:13:"yachtMenu6Pic";s:0:"";s:13:"yachtMenu7Pic";s:0:"";s:13:"yachtMenu8Pic";s:0:"";s:13:"yachtMenu9Pic";s:0:"";s:14:"yachtMenu10Pic";s:0:"";s:9:"yachtCrew";s:1:"6";s:14:"yachtCrewSmoke";s:3:"Inq";s:13:"yachtCrewPets";s:3:"Yes";s:16:"yachtCrewPetType";s:5:"small";s:16:"yachtCaptainName";s:6:"Caslav";s:18:"yachtCaptainNation";s:8:"Croatian";s:16:"yachtCaptainBorn";s:4:"1987";s:15:"yachtCaptainLic";s:7:"500 BRT";s:18:"yachtCaptainYrSail";s:1:"0";s:19:"yachtCaptainYrChart";s:1:"0";s:16:"yachtCaptainLang";s:7:"English";s:13:"yachtCrewName";s:5:"Marko";s:14:"yachtCrewTitle";s:4:"Chef";s:15:"yachtCrewNation";s:5:"Matic";s:15:"yachtCrewYrBorn";s:4:"1993";s:12:"yachtCrewLic";s:19:"High school diploma";s:15:"yachtCrewYrSail";s:1:"0";s:16:"yachtCrewYrChart";s:1:"0";s:13:"yachtCrewLang";s:0:"";s:16:"yachtCrewProfile";s:6584:"ČASLAV RELJIĆ - CAPTAIN<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> This is why his main goal is happy and completely satisfied client. He speaks Croatian and English.<br /> <br /> STIPE JERONČIĆ - FIRST OFFICER<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> ROKO ERCEGOVIĆ - DECKHAND<br /> 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.<br /> 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.<br /> <br /> MARKO MATIĆ - CHEF<br /> 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.<br /> 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.<br /> 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.<br /> 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.<br /> <br /> KRISTIAN VUČIĆ - BARTENDER<br /> The latest addition to the Rara Avis team is Kristian Vučić, a 28- year-old waiter and a former professional Croatian basketball player.<br /> 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.<br /> 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.<br /> <br /> MATEA MILOVIĆ - HOSTESS<br /> 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.<br /> 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.<br /> 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.<br /> 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.";s:14:"yachtCrewPhoto";s:81:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503brochure44.jpg";s:13:"yachtCrew1Pic";s:77:"https://www.centralyachtagent.com/yachtadmin/yachtimg/yacht5503/5503crew1.jpg";s:13:"yachtCrew2Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503crew2.jpg";s:13:"yachtCrew3Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503crew3.jpg";s:13:"yachtCrew4Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503crew4.jpg";s:13:"yachtCrew5Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503crew5.jpg";s:13:"yachtCrew6Pic";s:76:"https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503crew6.jpg";s:13:"yachtCrew7Pic";s:0:"";s:13:"yachtCrew8Pic";s:0:"";s:13:"yachtCrew9Pic";s:0:"";s:14:"yachtCrew10Pic";s:0:"";s:14:"yachtCrew1Name";s:13:"Caslav Reljic";s:14:"yachtCrew2Name";s:16:"Stipe Jerončić";s:14:"yachtCrew3Name";s:15:"Roko Ercegović";s:14:"yachtCrew4Name";s:12:"Marko Matić";s:14:"yachtCrew5Name";s:16:"Kristian Vučić";s:14:"yachtCrew6Name";s:14:"Matea Milović";s:14:"yachtCrew7Name";s:0:"";s:14:"yachtCrew8Name";s:0:"";s:14:"yachtCrew9Name";s:0:"";s:15:"yachtCrew10Name";s:0:"";s:15:"yachtCrew1Title";s:7:"Captain";s:15:"yachtCrew2Title";s:13:"First officer";s:15:"yachtCrew3Title";s:8:"Deckhand";s:15:"yachtCrew4Title";s:4:"Chef";s:15:"yachtCrew5Title";s:9:"Bartender";s:15:"yachtCrew6Title";s:7:"Hostess";s:15:"yachtCrew7Title";s:0:"";s:15:"yachtCrew8Title";s:0:"";s:15:"yachtCrew9Title";s:0:"";s:16:"yachtCrew10Title";s:0:"";s:9:"yachtFlag";s:8:"Croatian";s:13:"yachtHomePort";s:5:"Split";s:14:"yachtWBasePort";s:5:"Split";s:8:"yachtRig";s:0:"";s:14:"yachtGrossTons";s:0:"";s:12:"yachtAcNight";s:3:"Yes";s:16:"yachtAcSurCharge";s:2:"no";s:9:"yachtTubs";s:1:"0";s:20:"yachtLocationDetails";s:14:"Split, Croatia";s:10:"yachtTerms";s:5:"+ ALL";s:13:"yachtCaptOnly";s:584:"APA (Advance Provisioning Allowance): 30 % of charter fee paid with the balance for covering running costs during the charter: Fuel approx.3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full.";s:15:"yachtSpecialCon";s:0:"";s:14:"yachtContracts";s:0:"";s:21:"yachtConsumptionUnits";s:9:"Litres/Hr";s:10:"yachtRange";s:6:"300 nm";s:11:"yachtPermit";s:1:"1";s:12:"yachtLicense";s:1:"1";s:8:"yachtMca";s:1:"0";s:16:"yachtDeepSeaFish";s:0:"";s:10:"yachtSatTv";s:1:"0";s:9:"yachtIpod";s:3:"Yes";s:10:"yachtVideo";s:3:"yes";s:17:"yachtSailInstruct";s:0:"";s:13:"yachtInternet";s:12:"Onboard WIFI";s:16:"yachtCaptainOnly";s:584:"APA (Advance Provisioning Allowance): 30 % of charter fee paid with the balance for covering running costs during the charter: Fuel approx.3000 €/week (depend on fuel consumption) is also charged from the APA. port and marina fees, sea doo and tender operated watersports, national park entrances, custom fees and charter licenses if chartered outside of Croatia, food and drinks options, and anything else that guests might need while on charter. A strict set of accounts is held by the captain throughout the charter and any funds not spent are refunded to the client in full.";s:16:"yachtBrokerNotes";s:0:"";s:10:"yachtNumGC";i:2;s:13:"yachtGC1Title";s:99:"RARA AVIS 08.09.-15.09.2018. – STEVE FURGALS’ INTERNATIONAL TENNIS TOURS – U.S.A.";s:8:"yachtGC1";s:996:"“Dear Pumpkin, many thanks for a terrific voyage. We can’t thank you enough for all your wonderful service and consideration. Promise to keep in touch!” <br /> Love, Anne O’Neill & Steve Furgal<br /> “Everything on Rara Avis was wonderful! The crew was friendly, funny, professional and efficient.<br /> I had an amazing time. Thank you for showing me Croatia!<br /> Diane McClure<br /> “Dear Ante, I give you a 5 out of 5t stars review! You are the best!!!<br /> Thank you so much for your kind attention to detail for each guest and your professional service <br /> Susan Wallace<br /> “Spectacular crew for a spectacular country and ship. Thank you for all you did to make this trip run so smooth!”<br /> Cheryl Bliss<br /> “Ante, thank you so much for everything, you took such good care of us all, we appreciate it so much. Everyone on the boat works so hard, thank you once again.”<br /> Patricia Murphy<br /> ";s:10:"yachtGC1P1";s:0:"";s:10:"yachtGC1P2";s:0:"";s:10:"yachtGC1P3";s:0:"";s:13:"yachtGC2Title";s:67:"RARA AVIS 22.09.-29.09.2018. – MRS. MARIA IZABEL LAZO CORBERA";s:8:"yachtGC2";s:599:"“We really like to thank you all for making this Croatian journey one to remember for life. <br /> The boat is really well designed, the rooms have excellent size and amenities, more than what we’ve expected. All areas of the boat are spacious and allowed our family of 13 members to get together all the time, but at the same time, we could have areas for privacy.<br /> The boat is in excellent condition and the crew was extremely respectful and joyful, with an attitude towards service that we all enjoyed. <br /> Be sure that we will meet you in the years to come!”<br /> ";s:10:"yachtGC2P1";s:0:"";s:10:"yachtGC2P2";s:0:"";s:10:"yachtGC2P3";s:0:"";s:15:"yachtInsCompany";s:0:"";s:11:"yachtPolicy";s:0:"";s:14:"yachtLiability";s:0:"";s:18:"yachtEffectiveDate";s:0:"";s:17:"yachtContractName";s:0:"";s:18:"yachtCoverageAreas";s:0:"";s:12:"yachtInsFlag";s:8:"Croatian";s:16:"yachtInsHomeport";s:5:"Split";s:11:"yachtRegNum";s:0:"";s:14:"yachtConPhone1";s:21:" +385 (0) 98 176 9305";s:14:"yachtConPhone2";s:17:"+385 (21) 275 268";s:14:"yachtConPhone3";s:18:" +385 (21) 274 442";s:11:"yachtConFax";s:0:"";s:17:"yachtWaveConEmail";s:22:"[email protected]";s:13:"yachtConOther";s:0:"";s:12:"yachtManager";s:14:"Master Charter";s:16:"yachtManagerName";s:16:"Stipe Petricevic";s:17:"yachtManagerPhone";s:14:"00385981769305";s:16:"yachtManagerToll";s:0:"";s:17:"yachtManagerEmail";s:24:"[email protected]";}
- location_details: Split, Croatia
- helipad: No
- sailing_instructor:
- lengthm: 33.00 m
- consumption: 60
- consumption_units: Litres/Hr
- yachtRange: 300 nm
- price_details: charter price does not include VAT (13%)
- terms: Plus Expenses
- yachtTermsTypeNum: 2
- fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/5503/4
- special_conditions:
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- nude: Inq
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- flag: Croatian
- captain_nation: Croatian
- crew_nationality: Matic
- jacuzzi: 1
- jetski: 1
- scubaonboard: Yacht offers Rendezvous Diving only
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- caemail: [email protected]
- ca: Master Charter
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- cya_content: a:2:{s:4:"time";i:1663069304;s:3:"cya";s:700:"<div class="bottom-15"><div class="position-absolute mox"><i class="fad fa-align-left mofa"></i></div><h2 id="yacht_description"> Rara Avis Yacht Description</h2></div><p>Represented by DMA Yachting, the impressive charter yacht Rara Avis is a 108 ft sailboat featuring a jetski and a hot tub. Rara Avis spends the summer season in Croatia. She was delivered by the renowned boatbuilder Custom Built Aluminum Cutter in 2018. The well-planned yacht layout features 6 large cabins and easily accommodates a maximum of 12 guests. </p><p>Rara Avis is classified primarily as a sailboat.</p><p>The sailboat features Generators: 2x Yanmar, 35 KW Engine: 2 x 400 HP Cummins engines and a generator.</p>";}
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- parsed_layout: <div class="col-md-12 whitediv mo19"> <div class="position-absolute mox"><i class="fa-duotone fa-object-group mofa"></i></div> <h2 id='mo_layout'>Layout</h2> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5503/5503brochure88.jpg?ssl=1" data-lightbox="yacht_gallery" data-title="Layout of Rara Avis"> <img height="922" width="579" loading="lazy" class="img-responsive autoheight w-100" alt="Layout of Rara Avis" src="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtimg/yacht5503/5503brochure88.jpg?ssl=1"/> </a> </div>
- parsed_crew: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-id-card mofa"></i></div> <h2 id='mo_crew'>Crew</h2> <div class=""> <h3>Crew Information</h3> <p class=""> </p> </div> <div class="cya_crew "> <div class="col-md-12"> <p class="text-center"> <a href="https://i0.wp.com/www.centralyachtagent.com/yachtadmin/yachtlg/yacht5503/5503brochure44.jpg?ssl=1" data-lightbox="yacht_gallery"> <img h=" w=" class="img-responsive lazyload" src="/wp-content/plugins/mo_filter/img/lqip/lqip_6x9_v1.webp" data-src='/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-main-image-small.jpg' alt="Crew Main Image" /> </a> </p> </div> <div class="row"> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-large-1.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of Rara Avis|Captain" data-src='/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-small-1.jpg' /> </a> Captain </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-large-2.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of Rara Avis|Cook" data-src='/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-small-2.jpg' /> </a> Cook </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-large-3.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of Rara Avis|Sailor" data-src='/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-small-3.jpg' /> </a> Sailor </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-large-4.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of Rara Avis|Sailor" data-src='/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-small-4.jpg' /> </a> Sailor </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-large-5.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of Rara Avis|Hostess" data-src='/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-small-5.jpg' /> </a> Hostess </p> </div> <div class="col-4"> <p class="text-center"> <a href="/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-large-6.jpg" data-lightbox="yacht_gallery"> <img src="/wp-content/plugins/mo_filter/img/lqip/lqip_1x1_v1.webp" style="width:100%; max-width:999px;height:auto !important;" class="lazyload autoheight" alt="Crew of Rara Avis|Sailor" data-src='/wp-content/uploads/yacht/c/rara-avis/rara-avis-crew-small-6.jpg' /> </a> Sailor </p> </div> </div> <div class="col-md-12"><h4>Captain: Caslav </h4></div> <div class="col-md-12"></div> <div class="col-md-12"><p>Caslav Reljic - Captain<br /> From the first moment you come aboard Rara Avis you will feel you are in a safe and hospitable hands of Časlav, young 30 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.<br /> <br /> 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.<br /> <br /> Časalv 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 clients 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 his country. This is why his main goal is happy and completely satisfied client.<br /> <br /> Časalav speaks Croatian and English.<br /> <br /> Marko Matic - Cook<br /> 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. <br /> 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. <br /> 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. <br /> 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. <br /> <br /> <br /> HISTORY OF FAMILY ERCEGOVIĆ<br /> <br /> Family of Marijo Ercegović, owner of Rara Avis, has been more than 70 years connected with the sea and the boats. His grandfather, his father and his brothers where all seaman and spent most of their lives on the oceans and seas all over the world. So, it was natural for Marijo to continue this tradition.<br /> First boat that was owned by their family was wooden sailing boat Sveti Križ (St. Cross) which his grandfather Ante bought in 1950. This boat was used in commercial purposes for cargo and people transportation. The boat was built in 1947 in shipyard in Split and it is still owned by the family as their private yacht.<br /> Marijo was first member of his family who started working in nautical tourism. It was in 1996. and from then Rara Avis is 7th ship owned by him and his family. In meantime, as nautical tourism has been developing, some of them where sold and now Marijo owns four boats including Rara Avis (Ocean (build 2009.), Aurora (build 2012.) and Diamond (build 2015.). All of this boats are providing top level of service to their clients. <br /> <br /> Nautical tourism has gone through significant changes in last 25 years. From the early beginnings when everything was new and unexplored until today when more and more boats are build each year - with the top goal of providing higher level of luxury for their upcoming clients. Rara Avis is the result of that changes and it is the crown of Marijo’s long-standing devotion to his work. In Marijo's case his business is family business. All members of his family are included, starting from his wife and children to his sons in low. They all have their own roll in this and as the most important thing – they all share his passion for sea and tourism. <br /> <br /> All Ships that where owned by Marijo:<br /> <br /> Mala Maris, excursions, bought in 1996.<br /> Ika, nautical tourism, bought 1999.<br /> Vapor, nautical tourism, bulid 2005.<br /> Ocean, nautical tourism, bulid 2009.<br /> Aurora, nautical tourism, build 2012.<br /> Diamond, nautical tourism, build 2015.<br /> Rara Avis, nautical tourism, builed 2017.<br /> <br /> </p></div> </div> </div> </div>
- parsed_menu: <div class=""> <div class='col-md-12 whitediv'> <div class="position-absolute mox"><i class="fa-duotone fa-utensils mofa"></i></div> <h2 id='mo_menu'>Menu</h2> <div class="cya_menu row"> <div class="cya_table row"> <div class=col-md-12> <p> <br /><strong>BREAKFAST</strong></p><br /> <p><br /><strong>BEVERAGES:</strong> WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS <br /><strong>COLD DISHES:</strong> COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES <br /><strong>SELECTION OF CHEESE:</strong> EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE <br /><strong>SPREADS:</strong> BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE <br /><strong>WARM DISHES:</strong> BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS <br /><strong>SELECTION OF CEREALS:</strong> CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS <br /><strong>SELECTION OF FRESH SEASON FRUIT</strong></p><br /> <p> </p><br /> <p><strong>MENU 2018 - REGULAR</strong></p><br /> <p><strong>DAY 1</strong>. <br />-MONKFISH CARPACCIO O NA BED OF FRESH ARUGULA (BABY ROCKET SALAD) <br />-ROASTED SEA BASS CREAM SOUP <br />-TUNA FILLETS & TAGLIATELLE WITH VEGETABLES <br />-CHEESECAKE WITH CRANBERRY ICING <br /><strong>DAY 2.</strong> <br />-PATE FOIS GRAS <br />-ISTRIAN HOMEMADE PASTA WITH PROSCIUTTO AND RED RADICCHIO <br />-BEEF CHEEKS IN A DENSE PORTO WINE SAUCE WITH CELERY PUREE AND CARAMELIZED BABY CARROTS <br />-CASSATTA ICE DESSERT <br /><strong>DAY 3.</strong> <br />-MARINATED RED MULLET, FISH STEW JELLY, RED MULLET BONES FISH CHIPS <br />-SQUID TART WITH BAKED PRAWN SAUCE <br />-SEA BASS FILLET IN MEDITERRANEAN CRUST WITH BAKED PRAWNS, PROSECCO AND FRESH HERBS SAUCE, BABY POTATO SOTE WITH FRESH CHERRY TOMATOES, OLIVES AND ROSEMARY <br />-SEMIFREDDO DESSERT <br /><strong>DAY 4.</strong> <br />-DRY CURD COOTTAGE CHEESE SAUCE WITH BOLETUS MUSHROOMS RAVIOLI <br />-BAKED ROOTY VEGETABLES AND SQUASH CREAM SOUP WITH BREAD CROUTONS <br />-GRILLED VEAL TENDERLOIN WITH TRUFFLE SAUCE GNOCCHI <br />-WHITE CHOCOLATE MOUSSE WITH RASPBERRY AND ALMOND KROKANT <br /><strong>DAY 5.</strong> <br />-TUNA AND SHRIMP TARTAR <br />-SCALLOPS (SAINT JACQUES) AU GRATIN <br />-HVARSKA GREGADA (TRADITIONAL AUTHENTIC HVAR ISLAND FISH SPECIALTY) <br />-SWEET EGG FLAN DESSERT <br /><strong>DAY 6.</strong> <br />- ORIGINAL PAG ISLAND GOAT CHEESE IN OLIVE OIL WIT HOMEMADE ROSEMARY BREAD <br />-SPLIT PEA SOUP <br />- MEDITERRANEAN HERBS MARINATED LAMB CHOPS WITH BAKED POLENTA <br /> -PEARS DRENCHED IN RED WINE SAUCE <br /><strong>DAY 7.</strong> <br />-SMOKED SALMON (LOX) CANAPE <br />-CODFISH STEW <br />-SALMON FILLET WITH SELECTION OF VEGETABLES AU GRATIN <br />-WHITE CHOCOLATE AND STRAWBERRIES TIRAMISU</p><br /> <p><strong> </strong></p><br /> <p><strong>RARA AVIS VEGETERIAN MENU 2018.</strong> <br /><strong>MENU 1.</strong> <br />-SMOKED TOFU SALAD <br />-SQUASH SOUP <br />-PUMPKIN GNOCCHI IN BOLETUS MUSHROOM SAUCE <br />-CHEESECAKE WITH CRANBERRY ICING <br /><strong>MENU 2.</strong> <br />-OLIVE PATE <br />-CHEESE AND SESAME FILLED ZUCCHINI <br />-CHANTERELLE MUSHROOM RISOTTO <br />- CASSATTA ICE DESSERT <br /><strong>MENU 3.</strong> <br />-CAPRESE SALAD WITH FRESH BASIL AND OLIVE PESTO <br />-DALMATIAN STYLE TOMATO SAUCE WITH PASTA <br />-VEGETABLE AND CABBAGE STEW <br />-SAMIFREDDO DESSERT <br /><strong>MENU 4.</strong> <br />-MARINATED VEGETABLES <br />-SPINACH AND FRESH CHEESE ROLLS <br />-PUMPKIN AND CHIKPEAS SPICY STEW <br />- WHITE CHOCOLATE MOUSSE WITH RASPBERRY AND ALMOND KROKANT <br /><strong>MENU 5.</strong> <br />-ARUGULA (BABY ROCKET SALAD) WITH FLAVORED FETA CHEESE <br />-BATATA CHIPS WITH GREEK YOGURT SAUCE <br />-FUSI (PASTA) WITH WILD ASPARAGUS AND SAFFRON <br />- SWEET EGG FLAN DESSERT <br /><strong>MENU 6.</strong> <br />-MARINATED TOMATOES WITH FRESH BASIL AND FIGS <br />-BROAD BEAN CREAM SOUP <br />-ROASTED PEPPERS WITH YOUNG CHEESE AND PUMPKIN OIL <br />- PEARS DRENCHED IN RED WINE SAUCE <br /><strong>MENU 7.</strong> <br />-BUCKWHEAT (SARACEN) AND CHIKPEAS SALAD <br />-FLAVORED POLENTA WITH TOMATO SAUCE <br />-ZUCCHINI AND MILLET CASSEROLE <br />- WHITE CHOCOLATE AND STRAWBERRIES TIRAMISU</p> </div> </div> </div> </div> </div>
- review_debug: <!DOCTYPE HTML> <meta charset="iso-8859-1"> <html> <head> <title>Rara Avis Yacht Charters</title> <link href="https://www.cyabrochure.com/css2/style.css" rel="stylesheet" type="text/css"> <link rel="stylesheet" href="https://www.cyabrochure.com/dcodes/css3_buttons/css/dc_css3_buttons.css" type="text/css"/> <script src="https://www.cyabrochure.com/js/jquery.min.js" type="text/javascript"></script> <link rel="stylesheet" type="text/css" href="https://www.cyabrochure.com/dcodes/prettyPhoto/css/prettyPhoto.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/prettyPhoto/js/jquery.prettyPhoto.js" type="text/javascript"></script> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tooltips/css/dc_tooltips.css" type="text/css"/> <link type="text/css" rel="stylesheet" href="https://www.cyabrochure.com/dcodes/tables1/css/dc_tables1.css" type="text/css"/> <script type="text/javascript" src="https://www.cyabrochure.com/dcodes/tooltips/js/dc_tooltips.js" type="text/javascript"></script> <link href='http://fonts.googleapis.com/css?family=Shadows+Into+Light' rel='stylesheet' type='text/css'> <script type="text/javascript"> $(function(){ $("a[rel^='prettyPhoto']").prettyPhoto({ social_tools: false, }); }); </script> <script language="javascript"> function toggleDiv(caltype1) { if(caltype1 == 1 || caltype1==2){ var ele1 = document.getElementById("textcaldiv"); var ele2 = document.getElementById("graphcaldiv"); if(caltype1 == 1) { ele1.style.display = "none"; ele2.style.display = "block"; //text.innerHTML = "show"; } if(caltype1 == 2) { ele1.style.display = "block"; ele2.style.display = "none"; // text.innerHTML = "hide"; } } if(caltype1 == 3) { var ele = document.getElementById("expRates"); if(ele.style.display == "block") { ele.style.display = "none"; //text.innerHTML = "show"; } else { ele.style.display = "block"; //text.innerHTML = "hide"; } } } function changecols(opt,ebf){ if(ebf==2) var cols = document.getElementsByClassName("cya-width-full"); else var cols = document.getElementsByClassName("cya-width-50"); var mywidth; for (var i = 0; i < cols.length; i++) { if(opt==2) { // show 2 columns if(ebf==2) cols[i].style.width = '50%'; else cols[i].style.width = null; } if(opt==1) { // show 1 column if(ebf==2) cols[i].style.width = null; else cols[i].style.width = '100%'; } } } </script> </head> <BODY link="FFFFFF" alink="FFFFFF" vlink="FFFFFF" BGCOLOR="FFFFFF" LEFTMARGIN=0 TOPMARGIN=0 MARGINWIDTH=0 MARGINHEIGHT=0> <div id='ebcontain'> <div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/G///'>Guest Comments</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/4///'>Rates</a></div></div><span class='stretcher'></span><div class='ebrbody' ><div style='text-align:center;margin-top:5px;'><span class='yachtname'>Rara Avis</span></div><div class='clr'></div><div style='text-align:center;'><img width='529' height='10' src='http://www.centralyachtagent.com/ebtimages/def.gif' alt='line'></div><div class='clr'></div><div style='text-align:right;'><img src='https://www.centralyachtagent.com//images/enlarge4.jpg' style='padding-right:5px;' title='enlarge image where available' alt='enlarge image where available'></div><div class='clr'></div><div style='text-align:center;font-size:130%;'>Rara Avis GUESTS COMMENTS</div><div class='clr'></div><br><div style='text-align:center;background:#CCCCCC;font-weight:bold;'>RARA AVIS 08.09.-15.09.2018. – STEVE FURGALS’ INTERNATIONAL TENNIS TOURS – U.S.A.</div><div class='clr'></div><div style='text-align:left;'>“Dear Pumpkin, many thanks for a terrific voyage. We can’t thank you enough for all your wonderful service and consideration. Promise to keep in touch!” <br /> Love, Anne O’Neill & Steve Furgal<br /> “Everything on Rara Avis was wonderful! The crew was friendly, funny, professional and efficient.<br /> I had an amazing time. Thank you for showing me Croatia!<br /> Diane McClure<br /> “Dear Ante, I give you a 5 out of 5t stars review! You are the best!!!<br /> Thank you so much for your kind attention to detail for each guest and your professional service <br /> Susan Wallace<br /> “Spectacular crew for a spectacular country and ship. Thank you for all you did to make this trip run so smooth!”<br /> Cheryl Bliss<br /> “Ante, thank you so much for everything, you took such good care of us all, we appreciate it so much. Everyone on the boat works so hard, thank you once again.”<br /> Patricia Murphy<br /> </div><div class='clr'></div><div style='text-align:center;background:#CCCCCC;font-weight:bold;'>RARA AVIS 22.09.-29.09.2018. – MRS. MARIA IZABEL LAZO CORBERA</div><div class='clr'></div><div style='text-align:left;'>“We really like to thank you all for making this Croatian journey one to remember for life. <br /> The boat is really well designed, the rooms have excellent size and amenities, more than what we’ve expected. All areas of the boat are spacious and allowed our family of 13 members to get together all the time, but at the same time, we could have areas for privacy.<br /> The boat is in excellent condition and the crew was extremely respectful and joyful, with an attitude towards service that we all enjoyed. <br /> Be sure that we will meet you in the years to come!”<br /> </div><div class='clr'></div> </div><div class='clr'></div><br><div class='ebrmenu'><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/1///'>Home</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/2///'>More photos</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/3///'>Specs</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/5///'>Crew</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/M///'>Sample Menu</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/G///'>Guest Comments</a></div><div class='ebmenuitem'><a class='dc_c3b_large dc_c3b_blue dc_button dc_c3b_download' href='https://www.cyabrochure.com/ebn/2395/pdhaX/5503/4///'>Rates</a></div></div><span class='stretcher'></span> </div> </body> </html>
- reviews: <h2 id='reviews'>Reviews</h2> <div class='bs-example' itemscope itemtype="https://schema.org/Review"> <div itemprop="name" content=""></div> <div itemprop="itemReviewed" itemscope itemtype="https://schema.org/Hotel"> <span itemprop="name">Rara Avis</span> </div> <div itemprop="author" itemtype="https://schema.org/Person" itemscope> <meta itemprop="name" content="Rara Avis" Crew 2 /> </div> <div class="yacht_rev"> <div itemprop="reviewBody">RARA AVIS 08.09.-15.09.2018. – STEVE FURGALS’ INTERNATIONAL TENNIS TOURS – U.S.A.</div><div class='clr'></div><div style='text-align:left;'>“Dear Pumpkin, many thanks for a terrific voyage. We can’t thank you enough for all your wonderful service and consideration. Promise to keep in touch!” <br /> Love, Anne O’Neill & Steve Furgal<br /> “Everything on Rara Avis was wonderful! The crew was friendly, funny, professional and efficient.<br /> I had an amazing time. Thank you for showing me Croatia!<br /> Diane McClure<br /> “Dear Ante, I give you a 5 out of 5t stars review! You are the best!!!<br /> Thank you so much for your kind attention to detail for each guest and your professional service <br /> Susan Wallace<br /> “Spectacular crew for a spectacular country and ship. Thank you for all you did to make this trip run so smooth!”<br /> Cheryl Bliss<br /> “Ante, thank you so much for everything, you took such good care of us all, we appreciate it so much. Everyone on the boat works so hard, thank you once again.”<br /> Patricia Murphy<br /> </div><div class='clr'></div></div> </div> <div class='bs-example' itemscope itemtype="https://schema.org/Review"> <div itemprop="name" content=""></div> <div itemprop="itemReviewed" itemscope itemtype="https://schema.org/Hotel"> <span itemprop="name">Rara Avis</span> </div> <div itemprop="author" itemtype="https://schema.org/Person" itemscope> <meta itemprop="name" content="Rara Avis" Crew 3 /> </div> <div class="yacht_rev"> <div itemprop="reviewBody">RARA AVIS 22.09.-29.09.2018. – MRS. MARIA IZABEL LAZO CORBERA</div><div class='clr'></div><div style='text-align:left;'>“We really like to thank you all for making this Croatian journey one to remember for life. <br /> The boat is really well designed, the rooms have excellent size and amenities, more than what we’ve expected. All areas of the boat are spacious and allowed our family of 13 members to get together all the time, but at the same time, we could have areas for privacy.<br /> The boat is in excellent condition and the crew was extremely respectful and joyful, with an attitude towards service that we all enjoyed. <br /> Be sure that we will meet you in the years to come!”<br /> </div><div class='clr'></div> </div> </div>
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src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5503/5503brochure18_w-800px_resize-800,538.jpg" /> </div> <div class="swiper-slide"> <img loading="lazy" height="538" width="800" src="/wp-content/uploads/moimg/yachtadmin/yachtlg/yacht5503/5503brochure19_w-800px_resize-800,538.jpg" /> </div> </div> <div class="swiper-pagination"></div> <div class="swiper-button-prev"></div> <div class="swiper-button-next"></div> </div> <div class=""> <div class="row nopadding"> <div class="col-md-12"> <h3 class="single_yacht_title mt-2 overflow-hidden">Rara Avis</h3> </div> <div class="col-md-12 nopadding"> <div class="col-md-12 single_yacht_price mo_green"> From €60,000/week </div> <div class="row nopadding fourths"> <!-- <div class="col-md-4"> </div>--> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 6 cabins </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 108 ft </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Custom Built Aluminum Cutter </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 12 guests </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> Built: 2018 </div> <div class="col-md-4 col-sm-6 overflow-hidden descline"> 60 Litres/Hr </div> </div> </div> </div> <div class="col-md-12"> <p class="text-center conversion_buttons mt-3 mb-0 "> <a href="https://mycroatiancharter.com/yacht/crewed-yacht/rara-avis-108-ft-custom-built-aluminum-cutter/" target="_blank" class="btn btn-blue mb-3 mo_moinfo ">View</a> <button class="btn trigger_yachtmodal mb-3 btn-primary" data-bs-toggle="modal" data-bs-target="#yacht_modal" data-toggle = "modal" data-img = "https://i0.wp.com/mycroatiancharter.com/wp-content/uploads/yacht/c/rara-avis/rara-avis-main-image-uprayc-1676071612.jpg?ssl=1" data-title = "Rara Avis" data-link = "https://mycroatiancharter.com/yacht/crewed-yacht/rara-avis-108-ft-custom-built-aluminum-cutter/" data-price = "60000">Inquire</button></p> </div> </div> </div> </div>