Back on SCORPIOS second year for lunch - amazing sushi spread. One of my favorite luxury motorsailers in Croatia.
Read my review from last year below - It all still applies.
(Scorpios is the 2023 addition to the Tramontana Yachts Fleet) Black and striking, her name fits perfectly. She was one out of three Tramontana yachts at the show. All three have impressed us, showing Tramontana’s consistency in delivering high-quality luxury yachts.
First thing to note: Chief Stewardess Trish, who gave us the tour of the interior, has been with Tramontana from the start and trains all the stewardesses across the fleet – there is a huge focus on delivering the best service on these yachts.
What I love about Scorpios: The interior is fantastic throughout, but the flybridge blew us away. It is one of the best we have seen. With a bar and a jacuzzi –also with a bar top around it– and lounging couches that can be rearranged like building blocks, this is one of the most flexible and practical deck spaces we’ve seen. It is perfect for events, celebrations, or just a big group of friends enjoying a cruise.
SCORPIOS Yacht Description
Luxury yacht SCORPIOS is a 52m (170'7") sailing yacht and part of a new generation of motor sailers in the Eastern Mediterranean. Launched in 2023 to a design by yacht builder Radez, she looks set to gain a place as one of the premium sailing yachts in the area by the summer season. She can accommodate up to 12 guests in six cabins, with a crew of 10 also on board.
Accommodation
Few sailing yachts have such superior staterooms with the ability for all to convert to luxurious king sized beds. They are decorated with a muted palette of soft grey, warm wood and accents of subtle blue. The ensuite bathrooms blend perfectly into the suites and cleverly echo the colour scheme with the master ensuite boasting a full bathtub. All the suites are spacious, light, with comfortable beds and plenty of storage for guests. Each stateroom has a walk-in wardbrobe, robes and slippers, satelitle TV and music systems with USB and bluetooth connectivity and hairdryers, essential toiletries in the ensuite bathrooms.CABIN DIMENSIONS
CABIN 1 (MASTER CABIN)
cabin 17.2 m2, bathroom 7.2 m2, wardrobe 4.8 m2, bed dimensions 200x200
CABIN 2 (CONVERTIBLE DOUBLE)
Cabin 19 m2, bathroom 4.9 m2, wardrobe 1.6 m2, bed dimensions 80x200
CABIN 3 (CONVERTIBLE DOUBLE)
Cabin 18.4 m2, bathroom 4.9 m2, wardrobe 1.4 m2, bed dimensions 80x200
CABIN 4 (CONVERTIBLE DOUBLE)
Cabin 12.9 m2, bathroom 3.5 m2, wardrobe 2.8 m2, bed dimensions 80x200
CABIN 5 (CONVERTIBLE DOUBLE)
Cabin 12 m2, bathroom 3.2 m2, wardrobe 2.9 m2, bed dimensions 80x200
CABIN 6 (VIP CABIN)
Cabin 14.5 m2, bathroom 6 m2, bed dimensions 200x200
"Convertible double" means a room with 2 "single" beds measuring 80x200, which can be combined into a "double" bed measuring 160x200 if necessary.
What is the cabin arrangement of SCORPIOS?
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Cabin 1 (Master Cabin) | 200 x 200 cm (king) | En-suite bathroom (7.2 m²); includes bathtub | Full |
| Cabin 2 (Convertible Double) | 2 x 80 x 200 cm (convertible to 160 x 200 cm double) | En-suite bathroom (4.9 m²) | Full |
| Cabin 3 (Convertible Double) | 2 x 80 x 200 cm (convertible to 160 x 200 cm double) | En-suite bathroom (4.9 m²) | Full |
| Cabin 4 (Convertible Double) | 2 x 80 x 200 cm (convertible to 160 x 200 cm double) | En-suite bathroom (3.5 m²) | Full |
| Cabin 5 (Convertible Double) | 2 x 80 x 200 cm (convertible to 160 x 200 cm double) | En-suite bathroom (3.2 m²) | Full |
| Cabin 6 (VIP Cabin) | 200 x 200 cm (king) | En-suite bathroom (6.0 m²) | Full |
SCORPIOS
-
Weekly price: €115,000 - €135,000
Low Season | High Season
- Length: 170'
- # of Guests: 12
- # of Cabins: 6
- # of Crew: 10
- Builder:
- Consumption: 100 Litres/Hr
- Cruising Speed: 10
- Max. Speed: 14
- Built Year: 2023
- Turnaround: 24 hrs
Related Videos
Price Terms
Plus Expenses - add APA to the price you see
Plus Expenses arrangement includes the boat and crew only (without tip).
All additional/variable expenses such as Gas and Food are deducted from an Advance Provisioning Allowance (APA) - an additional deposit that is added on top of the charter price.
The expenses, such as provisioning, fuel, marina fees, are deducted from the APA. The APA is based on the price of the yacht and ranges from 15% (crewed sailing yachts) to 30% (motor yachts with higher fuel consumption).
For a sailboat like SCORPIOS, the expected APA is 15% to 30% of the charter price (€17,250 - €34,500), making the charter cost €132,250 to €149,500. Exact amount will be confirmed after inquiry.
You can actively control these expenses in your preference sheet (local vs. imported beverages) and by choice of itinerary (distances traveled).
The remainder of the APA is returned after charter.
SCORPIOS 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 | 230,000EUR to 270,000EUR | 46,000EUR to 81,000EUR | 276,000EUR to 351,000EUR | Discounts outside the main season are common. | ||
| 7 day charter | 115,000EUR to 135,000EUR | 23,000EUR to 40,500EUR | 138,000EUR to 175,500EUR | Standard charter rate, base for all calculations. | ||
| 3 day charter | 57,500EUR to 67,500EUR | 11,500EUR to 20,250EUR | 69,000EUR to 87,750EUR | The usual formula is the 7 day charter rate divided by 6, times the number of days (3). Boat policy might differ. 115,000EUR / 6 * 3 days = 57,500EUR |
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: EUR115,000
High season rate: EUR135,000
2024 RATES
EUR 135,000 per week HIGH June 15 - Aug 31st
EUR 115,000 per week LOW From May - June 15 & Sept 1st onwards
+ 13% VAT + 30% APA
2025 RATES
EUR 150,000 per week HIGH June 15 - Aug 31st
EUR 130,000 per week LOW From May - June 15 & Sept 1st onwards
Croatian VAT 13% + 30% APA
Italian VAT 22% + 35% APA
Greek VAT - between 7.8% & 12% TBC + 30% APA2024 RATES
EUR 135,000 per week HIGH June 15 - Aug 31st
EUR 115,000 per week LOW From May - June 15 & Sept 1st onwards
+ 13% VAT + 30% APA
2025 RATES
EUR 150,000 per week HIGH June 15 - Aug 31st
EUR 130,000 per week LOW From May - June 15 & Sept 1st onwards
Croatian VAT 13% + 30% APA
Italian VAT 22% + 35% APA
Greek VAT - between 7.8% & 12% TBC + 30% APA
Amenities
Specifications
Features
Layout
More Specifications
Diving Yacht offers Rendezvous Diving only
Printer/scanner in the saloon
Fishing
Green Initiatives
Water Sports
| Toy | description |
|---|---|
| SeaDoo Jet-Skis | 2 SeaDoo Jet-Skis. |
| Seabobs | 2 Seabobs for powered underwater cruising. |
| e-foil | 1 e-foil for motorized hydrofoil riding. |
| Seascooter | 1 seascooter for powered underwater cruising. |
| Tube - towable | 2-person donut towable. |
| Wakeboard | Wakeboard for riding behind the tender. |
| Paddleboards | 2 paddleboards. |
| Water skis | 1 adult waterski and 1 children waterski. |
| Snorkelling equipment | 6 sets of snorkelling gear. |
| Fishing gear | Fishing gear for guests. |
| Fishing rod | 1 fishing rod. |
| Inflatable trampoline | Inflatable trampoline for on-water play. |
| Water joust | 1 water joust game. |
| Flyboard | Flyboard for jet-powered riding above the water. |
Other Entertainment
Entertainment equipment includes Satellite TV in the salons and cabins, Smart TVs (Netflix etc.), DVD and music systems throughout with i-pod docking stations.
Bluetooth and USB connectivity and wireless speakers.
Outdoor film projector on the sundeck
Playtstation 5
See-Level Virtual Reality Headset - Sea Sickness Remedy
Crew
Captain
Head Chef
Sous Chef
First Officer
Deckhand
Chief Stewardess
3nd Stewardess
2rd Stewardess
Housekeeping
Deckhand
Captain: Hrvoje Vrtodusic
Runs the yacht with a calm, controlled bridge so days stay on schedule and guests stay comfortable. Communicates clearly with an international group using English, Croatian, Italian, and German.
- Croatian nationality
- Born 1979
- Maritime Management background
- English, Croatian, Italian, German
Delivers Mediterranean-focused menus anchored in Dalmatian cuisine, with options adapted to guest requests. Brings long restaurant experience from Australia and Croatia to keep meal timing consistent across the day.
- Born in Split, Croatia
- 22 years experience in Australia restaurant scene
- Opened Dalmatino Restaurant in Port Melbourne (2004)
- Author of "Dalmatia: Recipes from Croatia's Mediterranean Coast" (2017)
Supports fast, orderly service from prep through plating so meals land on time, even on busy charter days. Brings yacht-galley experience from a 48m program before joining Scorpios.
- Culinary school trained
- Started yachting in 2023 on the 48m Clase Azul
- Completed two seasons before joining Scorpios
Manages deck operations with hands-on experience across multiple onboard roles, helping keep activities and transitions organized. Fluent in English and Luxembourgish, with basic French and German for clear guest communication.
- 8 years yachting experience
- Involved in the build process for Scorpios
- Fluent in English and Luxembourgish
- Basic French and German
Supports safe, smooth deck routines so guests can enjoy swim stops and water time with clear setup and supervision. Brings sea time from local boats and yachts since age 16.
- Studied at the Maritime faculty in Split
- Working at sea since age 16
- 10+ years experience on local ships and yachts
- Second season aboard Scorpios
Keeps service pacing steady across meals and bar service, with trained focus on bartending and wine service. Steps into the 2025 season as Chief Stew after leading service on MSY Clase Azul (48m).
- Completed Junior and Chief Stewardess course at Atlantis Yachting Academy
- Chief Stew aboard MSY Clase Azul (48m) in 2022
- Chief Stew aboard MSY Scorpios for season 2025
Helps keep cabins and guest areas turned around quickly so the interior stays ready between activities. Promoted to 2nd stewardess for the 2025 season after joining Scorpios in 2023.
- Joined Scorpios in 2023
- Promoted to 2nd stewardess for season 2025
- Maritime school Nautical studies
Supports day-to-day guest service and housekeeping standards so the interior stays consistent throughout the week. Brings recent charter experience from two Adriatic programs before joining Scorpios.
- Housekeeper on Adriatic Queen in 2023
- Stewardess on the 43m Love Story in 2024
- Background in beauty, hospitality, and customer service
Keeps staterooms and guest spaces reset promptly so cabins stay ready after swim stops and evenings out. Joined Scorpios in 2023 after housekeeping work on 40-passenger mini cruisers.
- Hospitality studies; Management major at Maritime College
- 4 years housekeeping experience on 40-passenger mini cruisers
- Joined Scorpios in 2023
- Fluent in English
Helps run water-based activities and deck routines with organized setup so guests can get on and off the platform efficiently. Brings multi-season experience across mini cruisers and up to 50m yachts.
- Electrical mechanics background
- 8th season at sea
- Second season aboard Scorpios
- Experience from mini cruisers to 50m yachts
Menu
Meals can be served ‘family style’ where several different dishes are served to the centre of the table for
a relaxed style of dining, or a more formal plated service of 3 – 4 courses.
Daily Breakfast: Every day the chef prepares a continental style breakfast: homemade granola, muesli,
fresh fruit, yogurt, selection of meats and cheeses, freshly made bread, etc. Eggs are made a la carte,
depending on guests’ wishes, and fresh juices and smoothies are prepared daily. And, every day the chef
will have a new ‘surprise’ on the menu: focaccia, bruschetta, banana bread, pancakes, French toast,
crepes, muffins, fruit parfait…
Menus below are based on lunches served as ‘family style’ and dinner served as a plated 3-course
menu. Note, vegan menus are provided, and all menus can be adapted depending on guest
preferences.
Day 1
LUNCH
Housemade pumpkin gnocchi with burnt butter, sage, pistachio and local goat cheese
Vittelo tonato, Veal eye fillet with tuna sauce, capers, motar (Dalmatian sea green)
Dalmatian salad with local tomatoes, cucumber, red onion, extra virgin olive oil from a local producer
Torta Makarana, traditional local almond cake with amaretto ice cream
DINNER
Adriatic calamari salad with celery and green apple
Kingfish fillet with zucchini, sea asparagus, parsley sauce and caviar
Almond semifreddo, grilled figs
………………………………………………………………………………………………………………………………….
Day 2
LUNCH
Burrata, wild baby rocket and fig salad
Grilled Sea Bream fillets with thyme and garlic baked potatoes
Roasted local capsicum and olive salad
Traditional apple cake with cinnamon ice cream
DINNER
Octopus salad, confit potaoes, black garlic, olive paste, baked cherry tomatoes
Lamb roulade with eggplant pure with mint, majoram and fava bean lemon jus
Pear poached in Campari filled with vanilla mascarpone
………………………………………………………………………………………………………………………………….
Day 3
LUNCH
Grilled Black Angus Porterhouse steak with salsa verde
Baby lentils salad with pomegranate, apple and Dalmatian herbs
Lyonnaise potatoes
Selection of house made gelato
DINNER
Angel hair saffron pasta with sea urchin
Traditional Dalmatian Brujet with soft polenta
Rožada Traditional Dalmatian creme caramel with burnt orange and creme fraiche
……………………………………………………………………………………………………………..
Day 4
LUNCH
Grilled Kvarner Scampi with pear, asparagus and bitter greens salad
Pan cooked John Dory fillets with traditional silver beet and potato
Chickpea, fennel, lemon and oregano salad
Affogato
DINNER
Kobe beef tartar with amarone caviar, cured quail egg yolk
Black angus tenderloin with grilled foie gras, parsley puree and black truffle jus
Olive leaf tea panacotta with sage ice cream
…………………………………………………………………………………………………………………………….
Day 5
LUNCH
Thai rice vermicelli salad with sweet and sour prawns, peanuts, fresh herbs
Miso marinated Atlantic salmon venere black rice, edamame salad
Crispy duck bao buns
Flourless orange and almond cake
DINNER
Selection of sushi, maki, uramaki, hosomaki, nigiri, sashimi
Selection of housemade gyoza dumplings, prawn, vegetable, beef
Selection of Mochi
…………………………………………………………………………………..
Day 6
LUNCH
Squid ink spaghettini with vongole
Traditional monkfish baked in a clay pot with beans and tomato
Sauted green beans and asparagus with silvered almond and sage
Lemon tart
DINNER
Sesame crusted blue fin tuna with figs and varenik
Crayfish Dalmatian way with bigoli pasta
Fresh baked peach and hazelnut cake with walnut ice cream
………………………………………………………………………………………………………………………………………………………………
Day 7
LUNCH
Grilled Octopus marinated with smoked paprika, lima bean puree, tomato jam
Dalmatian black cuttlefish risotto with fresh green peas
Sweet potato, radicchio salad
Polenta and lemon cake
DINNER
Baby quail stuffed with black pudding, currants with poached apple, endive salad
Rabbit three ways with traditional pljukanci pasta, lemon and rosemary jus
White chocolate, sour cherry parfait
