Overview

⮞ Guests (10)

⮞ Length (97.00 Ft)

⮞ Type (Power)

⮞ Cabins (4)

⮞ King Beds (1)

⮞ Queen Beds (1)

⮞ Showers (4)

 

 

⮞ Air Conditioning (Full)

⮞ Smoking Area (Outside only)

⮞ Generator (2 X 32KW)

⮞ Year Buillt (2009)

Accomodations

⮞ Four Staterooms consist of 1 Master, 1 VIP and two twins, each with an additonal pullman. All cabins have ensuite bathrooms.

The master stateroom features a large walk around king size bed and a large closet with a built in safe. The master has plenty of storage and a small sitting area comfortable for two. The ensuite features �his and hers� basins and a large walk-in shower.

The VIP is also spacious with a centrelined queen bed and ensuite.

Both twin cabins are fitted with two single beds and one pullman berth plus an ensuite bathroom.

Berth measurments:
Master berth is 2.0 metres in length. / Master is 1.87 meters wide.
VIP berth is 1.97 metres in length. / VIP is 1.73 meters wide.
Mid Cabin berth's are 1.95 metres in length. / St'bd Mid Cabin is 2.00 meters wide ( configured as King ).
Mid Cabin berth's are 1.95 metres in length. / Port Mid Cabin is 2.09 meters wide ( configured as King ).

Locations

⮞ Summer Port : Croatia

⮞ Winter Port : Croatia

⮞ Preffered Pickup : Portonovi Marina, Montenegro

Specification

Price Details

⮞ RATES May & October: EUR 47,000 per week + expenses June & September: EUR 53,200 per week + expenses July & August: EUR 56,500 per week + expenses MYBA terms. Plus Croatian VAT of 13% APA 35%

Crew Profile

Jerry Tomislav - Captain
Nationality: Croatian

Jerry is ANNABEL II captain. He holds a 500GT ocean license and has years of experience. He started in the industry after working on cruise ships, from where he was offered a position on a private motor yacht, and got hooked in the luxury yacht sector. Prior to joining ANNABEL II, he was a 1st Officer and Relief Captain on a 45m MY. He enjoys watersports, cycling and motor sports and has an uncanny knack for fishing. In addition, Jerry is a talented blues harmonica player. He is very passionate about Croatia and loves giving guests a unique Croatian experience.He speaks Croatian, English, and Italian.

Aleksa Jovicic – Engineer / Mate
Nationality: Montenegrin

During his nautical studies, Aleksa decided to move from his hometown and go to America where, as a young man, he gained working experience at various positions. His passion for the sea brought him back home and he entered the yachting industry as a deckhand and shortly after obtained his engineering license at Blue Waters in France. From here he gained his captain’s license. Aleksa is a passionate scuba diver. Alex has been onboard now for 4 years and he's smiley good nature, makes him a very popular crew member. He speaks English and German.

Stipe Buterin/ Chef
Nationality: Croatian

Stipe Buterin is a highly motivated and communicative Head Chef with over a decade of experience in Mediterranean and international cuisine, known for his creativity, precision, and calm leadership in fast‑paced kitchens.

Having led teams in renowned restaurants such as Kapric, Forum Sasel, and Bruschetta, he brings strong menu development skills, impeccable food safety standards, and a passion for fresh, locally inspired dishes. His background also includes private chef work for luxury villas and exclusive events, where he consistently delivered refined, guest‑focused dining experiences.

Although new to the yachting industry, Stipe’s adaptability, professionalism, and dedication to excellence make him an exceptional fit for life at sea, where he is eager to bring his culinary expertise to discerning guests.

Antonia Drmić / Cheif Stewardess
Nationality: Croatian

Antonia is a graduate of studies in management at the University of Zadar, making her the ideal candidate for chief stewardess, her understanding of teamwork is parallel to none. She is a hard-working person with a passion for organizing and exceptional detail. In her free time you will find Antonia immersed in a novel or two, or hiking the countryside.


Milica Parezanin / Stewardess
Nationality: Serbian

An adaptable and experienced hospitality professional, Milica brings a strong background in customer relations, administration, and high-end service. With a natural ability to make guests feel welcome and at ease, she combines excellent communication with a keen eye for detail to deliver seamless, personalized service.

Her career spans front desk coordination, restaurant management, and administrative roles in fast-paced, customer-facing environments. Through this, she has developed a high level of organizational skill, problem-solving ability, and an understanding of luxury service standards — all essential qualities for working on board.

Now transitioning into the yachting industry, Milica is excited to bring her energy, dedication, and professionalism to a dynamic crew environment. She is committed to creating outstanding guest experiences with warmth and care.

Sample Menu

Lunch - Day 1
Cold Starter: Biserka (chicken) Salad (Apple, celery, caramelized walnuts, raspberry vinegar)
Main Course: Veal Ravioli (Oxtail sauce, tempered egg yolk, beetroot chips)
Dessert: Chocolate Tart

Lunch - Day 2
Cold Starter: Mediterranean Salad with Shrimps (Arugula, zucchini, carrot, pine nuts)
Main Course: Fish “al forno” (Selection of fresh fish, potatoes, vegetables)
Dessert: Tiramisu

Lunch - Day 3
Cold Starter: Thai Chicken Salad (Spring onion, kidney beans, avocado, tomatoes, chili-soy sauce)
Main Course: Crab and Ricotta Fagottini (Foie gras, truffle, shrimp bisque)
Dessert: White Chocolate Cheesecake

Lunch - Day 4
Cold Starter: Vitello Tonnato
Main Course: Monkfish in White Wine Sauce (Swiss chard, crispy potatoes, Mediterranean herbs)
Dessert: Crème Brûlée

Lunch - Day 5
Cold Starter: Salad with Burrata and Roasted Peaches (Arugula, Drniš prosciutto)
Main Course: Spaghetti with Kvarner Scampi
Dessert: Primorje Rožata (Dalmatian-style crème caramel)

Lunch - Day 6
Cold Starter: Summer Salad with Watermelon (Feta cheese, mint, balsamic)
Main Course: Puff Pastry Filled with Duck Ragout in Porcini Sauce
Dessert: Choco-Vanilla with Cherries

Lunch - Day 7
Cold Starter: Tuna Tartare (Spring onion, avocado, soy, sesame)
Main Course: Beef Tagliata (Arugula, vegetables, parmesan, aceto cream)
Dessert: Lemon Tart

Dinner - Day 1
Cold Starter: Beef Carpaccio (Arugula, horseradish, parmesan, olives)
Main Course: Gratinated Fillet of Noble Fish (Kale cream, parsnip, shellfish sauce)
Dessert: Ice Cream Coupe

Dinner – Day 2
Cold Starter: Sea Bass Tartare (Arugula sauce, sesame, pink pepper)
Main Course: Pag Lamb Gregada (Vegetables, broccoli, polenta)
Dessert: Panna Cotta with Strawberries

Dinner – Day 3
Cold Starter: Sea Bream Ceviche (Lime, coriander, onion, microgreens)
Main Course: Duck Breast on Fennel and Orange Cream (Roasted sweet potato)
Dessert: Dark Chocolate Mousse

Dinner – Day 4
Cold Starter: Beef Tartare (Sautéed seeds, brown butter)
Main Course: Lobster “Buzara” with Homemade Tagliatelle
Dessert: Raffaello

Dinner – Day 5
Cold Starter: Adriatic Tuna Sashimi (Soy sauce, pickled ginger, wasabi)
Main Course: Lamb Chops in Pistachio Crust (Celery cream, beetroot purée)
Dessert: Tonka Bean Ice Cream with Apple Compote and Walnut Tuile

Dinner – Day 6
Cold Starter: Beef Carpaccio (Arugula, horseradish, parmesan, olives)
Main Course: Gratinated Fillet of Noble Fish (Kale cream, parsnip, shellfish sauce)
Dessert: Chocolate Tart

Dinner – Day 7
Cold Starter: Warm Beef Tartare (Green lettuce, parmesan sauce, quail egg)
Main Course: Linguine with Truffle and Poached Egg
Dessert: White Chocolate Mousse with Strawberries