Overview

⮞ Guests (10)

⮞ Length (54.00 Ft)

⮞ Type (Cat)

⮞ Cabins (5)

⮞ Queen Beds (4)

⮞ Showers (6)

⮞ Heads (5)

 

 

⮞ Air Conditioning (Full)

⮞ Generator (Yes )

⮞ Year Buillt (2023)

Accomodations

⮞ Filtration System for Purified Water (mineral water)
All cabins with air conditioning and private facilities
Toiletries (shampoo, conditioner, body wash, body milk)
Beach Towels
Hairdryers
Iron
Nespresso machine (SMEG)
Tender lift
TV in main saloon
Gas BBQ
USB hookups in all cabins
Inverter 120V/60Vz specifications (US Outlets & dedicated inverter 3kVA 24/120V)
Hydraulic lifting swimming platform
Sun tent for the fore deck

The twin cabin can be converted to double

Locations

⮞ Summer Port : Greece

⮞ Preffered Pickup : Athens Greece

Crew Profile

Captain Luka Vujatović

Born in Austria and raised in Croatia, Luka brings both professionalism and a calm, confident energy to Valinor. With five seasons of experience sailing the Adriatic, Mediterranean, and Atlantic, including demanding passages through the Bay of Biscay and the English Channel, he combines technical mastery with a natural sense for hospitality. A certified RYA Yachtmaster Offshore and Croatian Yachtmaster, Luka is meticulous in planning, safety, and guest comfort. His background in business economics gives him a structured and analytical mindset, while his former career as a professional basketball player shows in his teamwork and leadership. Fluent in English and German, Luka’s friendly and composed approach makes every guest feel at ease from the moment they step aboard.

Chef/Stewardess: Melany Poljski

Melany is a vibrant and skilled yacht chef whose passion for gastronomy and hospitality has taken her aboard yachts up to 85 meters throughout the Mediterranean and Caribbean. With more than five years of experience in luxury yachting, she has mastered the art of balancing fine dining with a relaxed, personal touch. Trained in culinary presentation, provisioning, and wine pairing, Melany brings creativity to every menu she designs, whether Mediterranean classics, fusion dishes, or light wellness cuisine. Fluent in five languages (English, German, Italian, Spanish, and Croatian), Melany connects effortlessly with international guests, creating a refined yet welcoming atmosphere onboard Valinor.

Sample Menu

SAMPLE MENU BY MELANY

Breakfast

 

Everyday breakfast include:

 

Selection of fresh local fruits

Granola

Bread and pastry

Selection of cheese and dried meats

Freshly squeezed orange juice, coffee, tea, milk, yoghurt, cocoa etc.

Fruit smoothies and eggs (scrambled, fried, omelet, poached etc.) on request daily

Menu item 1: Pancakes with local jams, fruit, honey, whipped cream, nutella, biscuits

  Menu item 2: Quiche with goat cheese, dried tomatoes and prosciutto

  Menu item 3: Traditional ‘’English breakfast’’

Menu item 4: Shakshuka with sliced chorizo 

Menu item 5: eggs benedict with avocado slices and roasted bacon or smoked salmon

Menu item 6: Bagels variations

Menu item 7: Sweet french toast with maple syrup,chocolate, berries, fruit and cream

Lunch

 

Menu item 1: Beef cheeseburgers with fries and veggies and homemade BBQ 

dressing

Menu item 2: Teriyaki chicken with rice or noodles

Menu item 3: Ratatouille and veal milanese

Menu item 4: local fish filets with celery cream and veggies

Menu item 5: Stuffed zucchini with minced beef topped with parmesan cheese 

Menu item 6: Saffron risotto with scampi 

Menu item 7: Chicken or beef burritos with veggies and crispy potatoes a side

With lunch everyday available fresh bread and seasonal salad

Dinner

 

Appetizer 1: Beef/tuna carpaccio with spicy guacamole

Appetizer 2: White fish ceviche with salsa verde

Appetizer 3: St.Jacobs scallops grilled with olive oil, butter and spices

Appetizer 4: Stuffed figs with prosciutto slices, fresh goat cheese, honey and toasted almonds

Appetizer 5: Classic ‘’gazpacho’’ with croutons and chilli

Appetizer 6: Croatian octopus salad

Appetizer 7: Croatian ‘’Black risotto’’ (squid risotto)

 

Main course 1: Lamb french rack on peas cream enriched with mint and tasty baked potatoes

Main course 2: Grilled filet mignon with a truffle sauce and sweet potato puree

Main course 3: Lobster pasta in creamy sauce

Main course 4: BBQ pork ribs with patatas bravas

Main course 5: ‘’ Vitello tonnato’’ with baby potatoes and pesto

Main course 6: Slow cooked veal cheeks in sauce with homemade gnocchi 

Main course 7: Grilled squids with couscous with scallions and cherry tomatoes

 

Desert 1: white chocolate cake with roasted nuts

Desert 2: Tiramisu variations

Desert 3: panna cotta with chocolate or berries

Desert 4: mango and chocolate mousse 

Desert 5: coconut cheesecake

Desert 6: Pineapple crumble with vanilla ice cream

Desert 7: Chocolate tart with pistachio