59°F | , Split, Croatia
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Yacht Description

SKYLARK yacht is a 70.00 ft long motor yacht catamaran and spends the summer season in Croatia. It was built by Sunreef Yachts in 2012. The yacht layout features 4 cabins and accommodates 9 guests. The cabin arrangement is following: 4 double cabins.

The motor yacht features Engines: 2 x MAN R6-800 Generator: 2 x Cummins 19 kW engines and a generator.

Accommodation

Number of Cabins: 4

Total Guests (Sleeping): 8 + 1



Total Guests (Cruising): 10

Cabin Configuration: 4 Double

Bed configuration: 3 Queen, 1 Double, 1 Pullman (for a child) in the starboard aft cabin

Total Crew: 3

SKYLARK Yacht Details

9

Guests

4

Cabins

3

Crew

Sunreef Yachts

Built by

€35,000 - €39,000

Weekly price low-high season

Amenities

Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: No
Special Diets: Yes
Kosher: Yes
Bbq: Yes
Gay Charters: Inq
Crew Smokes: Inq
Generator: Generator: 2 x Cummins 19 kW
Voltages: 220V.

Price Details

Price from: €35,000

High season rate: €39,000

Summer rate:

Low season: €35 000 + APA 25% + VAT
High Season: €39 000 + APA 25% + VAT

Specifications

Guests: 9
Draft: 5
Cruising Speed: 16
Helipad: No
Maxspeed: 25
Built: 2012
Cabins: 4
Double: 4
Jacuzzi: Yes

Features

BBQ: Yes
AC: Full
Generator: Generator: 2 x Cummins 19 kW
Internet: Onboard WIFI

Layout

More Specifications

Resort Course:
License: -
Tanks: 0
Wet Suits: 0
Number Of Dives:
Night Dives: 0
Dive Info:
Communication:
Full Course:
Air Compressor: Not Onboard
Bcs: 0
Weight Sets: 0
Number Of Divers: 0
Dive Lights: 0
Dive Costs:
Scuba On Board: Yacht offers Rendezvous Diving only

Water Sports

Dinghy Size: Williams Turbojet 14 ft 7in (4.45m)
Kayaks 1 Pax: 0
Kayaks 2 Pax: Yes
Dinghy Hp: 125
Floating Mats: 0
Dinghy Pax:
Swim Platform:
Water Skis Adult: Yes
Boarding Ladder:
Water Skis Kids: No
Sailing Dinghy:
Jet Skis: 0
Beach Games: 0
Wave Runners: 0
Fishing Gear: 0
Kneeboard: 0
Fishing Gear Type:
Windsurfer: 0
Rods:
Snorkel Gear: Yes
Underwater Camera: 0
Scurfer: 0
Underwater Video: 0
Wake Board: Yes

Other Entertainment

-Bose Hi-Fi system with iPod dock
-Wi-Fi and Satellite TV
-TVX movie system - 200+ movies in salon and all cabins
-42" plasma TV in salon
-26" TVs in guest cabins
-Selection of board games
-Flybridge featuring Jacuzzi, dining area for 10 and sun pads
-LED ambient lighting in salon and all guest cabins

Crew

Crew Information

Captain

The Chef

Captain: Jeremy Fletcher

Captain: Jeremy Fletcher [Jez]

Jez is an MCA/IYT master of yachts (unlimited) with years of charter experience. Calm, endlessly patient and quietly humorous, he enjoys introducing his guests to both the secluded tranquil anchorages and the lively harbourside spots that he loves. He has recently captained both a North Sea/Baltic Sea crossing as well as an Atlantic crossing, and looks forward to repeating both voyages this year.
His enjoyment of the sea includes exploring below the surface as an experienced PADI recreational diving instructor, as well as a keen technical diver with both IANTD and TDI qualifications teaching qualifications. His love of travel has taken him from his native England to places as diverse as Russia, Mexico, Hong Kong, Italy, France, Spain, Egypt, Israel, the Caribbean and Australia, and he takes pleasure in sharing travel experiences with his guests.


Jez and Caro are a warm, friendly, close-knit team who take great pleasure in working together in all aspects of their jobs. They love being able to treat their guests to their special brand of hospitality, experience and attentiveness to create the conditions for a wonderful, stress-free and fun-filled holiday.


Chef: Caro Uy

Caro is an award-winning charter chef who is passionate about both good food and the sea. She grew up in a family dedicated to the pleasures of the table, and has been a hardened restaurant habitu�e since she was an infant. As an adult, she has had over fifteen years of experience in various aspects of the gourmet food industry. Although originally qualified as a graphic designer, these days she expresses her creative energy in preparing fresh, seasonal cuisine to spoil her guests; she also enjoys the challenge of creating menus to suit special dietary restrictions. Her repertoire is based on French classical technique, but the flavour variations reflect her travels through Mediterranean Europe, Mexico, the Caribbean, Egypt, Jordan, Syria, Persia, Israel, Mexico and parts of South-east Asia. Her other great love is the water: Caro is also a PADI dive instructor and has introduced people to the underwater world in the Canary Islands, the Sinai and the Costa Brava. Bubbly and endlessly curious, she loves meeting new people and listening to their stories.

Deckhand: Jonty Marais

Self-motivated, industrious and conscientious, Jonty is a valuable crew member with an excellent work ethic and guest service skills. A South African, he started his career path in hospitality industry working as a wine advisor and a hospitality supervisor for 5 years. As the next step, Jonty decided to join luxury yachting industry and has managed to skilfully combine his previously acquired experience with a passion for sailing. Throughout the busy charter season, not only does he keep the decks immaculately clean and assist in any water sports activities but he also maintains a professional work attitude and boasts a very cheerful and friendly personality which are all highly valued by the guests.

Menu

This is only a small sample of menu options on offer. Special dietary needs or preferences accommodated (e.g. vegetarian, kosher, gluten-free,  low-fat-spa menus etc) given advance notice.
Fresh and fun child-friendly menus on request.
Ask about our themed dinners (South Indian thali, Spanish tapas evening, Middle-eastern mezze, etc)!
For very special occasions, a five-course (plus palate cleansers) dégustation  menu can be arranged in advance. Wine matching optional.
Menus subject to availability of seasonal ingredients at the local markets



breakfast
All breakfasts accompanied by a fresh fruit platter, a selection of yoghurts, cereal, coffee, tea and fruit juice
If requested for our European guests, we also offer the option of light continental style only: either fresh croissants, viennoiserie,  baguettes & artisanal local jams & butter; OR an assortment of sliced hams, cheese & pickles with fresh tomatoes, bread rolls & various mustards
• Provençale fougassette / pompe à l’huile (housemade fragrant brioche with fleur d’oranger, inspired by a local boulangerie once frequented by Picasso), with delicious local fromage blanc, local honey & crushed berries
• The Captain’s wickedly sticky homemade cinnamon rolls, served fresh  and warm from the oven
• Tunisian chakchouka: eggs poached in a savoury medley of tomato, red onion, sweet bell peppers, fresh thyme and cumin, served with wedges of warmed pita, and fetta or merguez sausage
• Individual breakfast parfaits, layered with yoghurt, seasonal fruit and homemade muesli, served with fresh fruit frappés
• Eggs Benedict—a perennial favourite: poached eggs on prosciutto or Bayonne ham, asparagus spears and homemade fresh sauce Hollandaise



lunch
• Duo de thon frais: pepper-seared fresh tuna on smoky grilled watermelon, with wasabi foam + verrine of tartare of tuna &  fennel seasoned with ginger oil, accompanied by shot of watermelon tomato gazpacho sprinkled with piment d’Espelette
• Salade du crevettes roses—king prawns sautéed with pastis, olive oil & garlic on mesclun & avocado salad dressed with muhammarra (smoky roasted red pepper & toasted walnut)
• Grilled fresh sardines or mackerel stuffed with chermoula and housemade Moroccan lemon confit, on a tart of sliced ripe oxheart tomatoes dressed with sauce vierge
• Salade du chèvre chaud: a twist on the French classic— hot creamy goats cheese & groseille gelée wrapped in crisp golden brik pastry on a salad of fresh ripe figs, arugula, housemade spiced walnuts, and Provençale thyme-infused honey vinaigrette
• Grilled sea bass (loup de mer) with a salsa of finely diced ripe cherry tomatoes, black olives, lemon, red onion, fresh parsley & thyme with baby potatoes & housemade saffron aïoli



Àpero [served at sunset]
colourful assortments of regional specialities depending on location: local charcuterie, local cheese, artisanal olives, nuts, marinated seafood, housemade  dips (green or black tapenade, anchoïoade, hummus etc) with fresh vegetable crudités, etc, all served with choice of crisp chilled local wine (white or rosé) OR the cocktail of the day

dinner—entrées (first course)
• Trilogie des gazpachos en verrine: a colourful little trio of chilled fresh  seasonal soups to wake the appetite—may include: arugula,  parsley & avocado topped with mini-brochette of cherry tomato & bocconcini; orange, beetroot & fresh mint, topped with minted yoghurt; white cannellini bean & truffle oil; melon Charentais  spiked with fresh ginger, topped with crisp curl of Bayonne  ham
• Duck two ways: housemade tea-smoked duck breast on a crisp Asian slaw dressed with Vietnamese savoury caramel, topped   with translucent fine slices of duck prosciutto & housemade melon sorbet
• Langoustines wok-flashed till smoky with fleur de sel de Guerande, Szechuan peppercorns & sesame oil, deglazed with mellow Chinese black rice vinegar
• Assortment of housemade sushi [unagi, salmon, tuna, salmon roe] with traditional accompaniments: pickled ginger, soy, wasabi dinner—plats principaux (second course)
• Trilogie du saumon frais—a trio of fresh salmon presented three ways: succulent confit of salmon pavé; gravlax of salmon cured in-house with fine sea salt, fresh herbs, fennel, rock sugar & vermouth; tartare of salmon & fennel with red onion
• The Captain’s handmade pasta as Sardinian spaghetti alla bottarga: housemade spaghetti with lashings of Sardinian bottarga, lemon and local olive oil; OR silky flat ribbons of housemade pappardelle with a rich Tuscan-style wild boar and red wine ragù topped with truffled pecorino shavings
• Daurade or loup de mer en papillote, stuffed with an aromatic melange of kaffir lime leaf (feuilles de kombawa), lemongrass, shallots, coconut milk and lime; served with a nutty wild rice medley and Asian greens
• Espresso-rubbed faux filet du boeuf with wild mushrooms, grilled asparagus and a parmesan tuile; truffled potatoes



dessert
• Champagne-poached white peaches with fresh basil, accompanied by a delicate verveine-infused panna cotta served with a shot of of jasmine blossom tea
• Tastes of Corsica trio: semifreddo de miel de chataigne (local chestnut honey parfait perfumed with fleur d’oranger), molleux de chocolat noir et chataigne (flourless molten chocolate chestnut lava cakelet), Corsican fig biscotti
• White chocolate, rose and saffron crème brûlée, with mara de bois strawberries & raspberries glazed in pink peppercorn syrup
• Tarte aux framboises & myrtilles (juicy mixed fresh berry tarts) served warm with housemade sorbet aux fruits des boises
• Rich dark chocolate & Grand Marnier sorbet with creamy chocolate parfait glacé, & pinenut toffee brittle
• Selection of local artisanal cheese with accompaniments (fruit, nuts, confiture de figue ou confiture de coing)

Gallery

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    • SKYLARK

      Price from €35,000

      High season €39,000

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    Yachts in Croatia for Summer 2020 are 35% reserved. If you are considering a charter in this time period, inquire now!


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