Electric Hydrofoil

Wakeboards

Sea Bob

Adea

Guests: 8
Cabins: 4
Price Range: €36,000 - €39,000

Base

This yacht is based in Croatia.

Yacht Description

Adea yacht is a 62.00 ft long sailboat catamaran and spends the summer and winter season in Croatia. It was built by Sunreef Yachts in 2017. The yacht layout features 4 cabins and accommodates 8 guests. The cabin arrangement is following: 1 king cabin, 3 queen cabins.

The sailboat features Yacht website: https://adea-yachting.com/ engines and a generator.

Tube: Yes

Guests: 8

Draft: 6

Helipad: No

Ac: Full

Ac Night: Yes

Built: 2017

Turnaround: 24 Hours

Cabins: 4

King: 1

Queen: 3

Showers: 4

Heads: 4

Electric Heads: 4

Jacuzzi: No

Flag: British Virgin Islands

Homeport: Split, Croatia

Yacht Permit: 1

Yacht License: 1

Features

BBQ: Yes

AC: Full

Generator: 19Kw

Internet: Onboard WIFI

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Sat Tv: Yes

Multimedia System: Yes

Nude: Inq

Crew Pets: No

Water Maker: 250L/Hr

Ice Maker: Yes

Board Games: Yes

Sun Awning: Yes

Bimini: Yes

Special Diets: Yes

Kosher: Yes

Bbq: Yes

Gay Charters: Yes

YachtNudeCharters: Inq

Hairdryers: Yes

Crew Smokes: No

Children Ok: Yes

Generator: 19Kw

Inverter: Yes

Price Details

Price from: €36,000

High season rate: €39,000

Additional Rate Details:
Minimum charter length: 4 nights
FOR LESS THAN 7 NIGHT CHARTERS:
For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights.

7 night minimum over Christmas - Flat rate $42,000, New Years - Flat rate $45,000 for 2-8 guests. New Year's charters must start 12/28 or later.

Embarkation 4PM / Disembarkation Noon
Standard Caribbean Terms, all-inclusive.

HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense.

LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense.

The rates include:

• Private Yacht & Service of the crew (captain, chef, & first mate)
• Insurance for the yacht and the passengers (civil liability)
• Accommodation in 4 private air-conditioned cabins with ensuite bathroom
• Bedding, towels and beach towels
• Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails
• Consumables for the yacht (diesel, fuel, and water)
• Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP
• Mooring fees, cruising taxes, park fees

The rates do not include:

• Cancellation Insurance and private insurance
• Clearance and customs fees
• Premium beverage requests
• Harbour and Dockage fees
• Transfer airport – base – airport
• Personal expenses
• Gratuity - suggested is 15-20% of total charter fee.

Winter Base Port: Tortola, BVI
Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards

Summer 2022-23:
LOW SEASON
18.05 > 31.05 and 21.09 > 26.10: Euro 21.000,00 + VAT + 25% APA
MID SEASON
01.06 > 30.06 and 01.09 > 20.09 : Euro 26.000,00 + VAT + 25% APA
HIGH SEASON
01.07 to 31.08 : Euro 29.500,00 + VAT + 25% APA

Layout

Water Sports

Dinghy Size: Center Console

Kayaks 2 Pax: Yes

Dinghy Hp: 90

Floating Mats: Yes

Dinghy Pax: 8

Swim Platform: Yes

Water Skis Adult: Yes

Boarding Ladder: Yes

Beach Games: Yes

Kneeboard: Yes

Snorkel Gear: Yes

Underwater Camera: Yes

Scurfer: Yes

Underwater Video: Yes

Wake Board: 2

Paddleboard: Yes

Crew

Crew Information

Chef

First Mate

Captain: Captain Josh

Captain Josh
A well-versed sailor with a passion for client relations and the ocean. With multiple charter experience and years and boat maintenance experience, I am a promising asset to your team. As Captain I am more than capable of caring for your yacht and ensuring you and your guests are well looked after and have the experience of a lifetime.

Chef Jennifer
After my culinary degree in the most reputable culinary school in Montreal, a few years on restoration and 4 years on multiple private yachts, I consider that I gained enough experience to take ownership of my role on any yacht and understand the preferences and needs of every guest onboard. People I have worked with define me as a diligent and an enthusiastic worker, extremely organized and clean. When it comes to me, I consider myself an easy going person and always ready for an adventure. I spend a lot of time doing yoga, reading, cooking for friends and I get every chance to go swimming.

First Mate Talia
I grew up in a place where coastal forests and the Indian Ocean collide ultimately leading me into a full life of the outdoors. My personal experiences have given me the fundamental tools and knowledge to understand and respect such extraordinary natural environments. My experience on luxury and expedition yachts have truly allowed my people managing and communication skills to flourish. I have worked with a variety of mixed international crew and guests, and I have maintained a positive relationship with all. I am optimistic and forward thinking, I thrive on new challenges, and bring a sense of calm in stressful situations. I have strong organization, punctuality and coordination skills which has been my greatest asset in managing resources effectively and keeping the boat in order. I assure to bring a vibrant and uplifting attitude to the work place, whilst preforming my duties with the best of my abilities,

Day 1
Welcome Spread & Dinner
Baked brie coated in honey with fresh thyme and grapes
Assortment of Italian meats and cheese platter
Homemade sun-dried tomato hummus with crackers
Tomato-Mozzarella salad with onion and balsamic drizzle
Beef Bolognese pasta
Freshly roasted garlic parmesan bread
Dessert
Local fruit and cheese pastries with raspberry preserves

Day 2
Breakfast
Pastry filled quiches- veggie and meat with cheese options
Served with assortment of pastries and breads
Lunch
Feta spinach burgers on pita with cucumber yogurt sauce with roasted
vegetables
Dinner
Avocado-tomato salad
Mango-lime fresh catch fish with roasted onions and peppers served with rice
Dessert
Coconut custard pie with a pancake crust

Day 3
Breakfast
Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits
Lunch
Ginger-soy glazed shredded chicken lettuce wraps
Dinner
Cucumber yogurt sauce with freshly baked pita chips
Watermelon feta mint salad
Lamb chops with garlic broccoli and lemon potatoes
Dessert
Ice Cream brownie sundaes

Day 4
Breakfast
Scrambled eggs with maple glazed bacon and freshly baked assorted muffins
Dinner
Gourmet pizzas - meat and veggie options
Dinner
Fresh guacamole & homemade salsa with chips
Fish tacos w/ cabbage, pickled onion, queso, w/ black beans and tomato rice
Dessert
Fruit Pizza

Day 5
Breakfast
Baked German pancake with sausage and fresh fruit salad
Lunch
Jerk shrimp mango salad with vinaigrette dressing
Dinner
Lemon-herb roasted chicken with roasted vegetables and potatoes
Dessert
Greek rice pudding topped with cinnamon and golden raisins

Day 6
Breakfast
Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana
Lunch
Wraps- Honey citrus chicken salad or buffalo chicken with chips and
tri-color bean salad
Dinner
Pear and Gorgonzola salad
Hand cut 1.5” ribeye topped with caramelized onions served with lemon
parmesan asparagus and baked potato
Dessert – NY style cherry cheesecake

Day 7
Breakfast
Breakfast burrito- scrambled eggs with fresh salsa, queso, sour cream and
bacon on warm flour tortillas
Cuban coffee with sweet condensed milk
Lunch
Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and
chickpeas, and a bread twist
Dinner
Goat cheese, fresh raspberry spinach salad with citrus dressing
Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice
Dessert
Assortment of fresh fruit and gourmet cheeses

Day 8
Send Off Breakfast
Blueberry cream cheese baked croissants with sausage and fruit
ASSORTED SNACKS THROUGHOUT THE DAY
Mixed nuts & dried fruits
Meat and cheese plates
Veggie & fruit platters
Dips & cracker plates
Chips, granola bars, chocolates, etc
*Other breakfast options throughout the week will be bagels w/ cream cheese,
toast, cereal, eggs, and English muffins
*Some ingredients may flex based on fresh options available while provisioning

Inquire about Adea
Date from
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Date until
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wpcf_menu: Day 1 Welcome Spread & Dinner Baked brie coated in honey with fresh thyme and grapes Assortment of Italian meats and cheese platter Homemade sun-dried tomato hummus with crackers Tomato-Mozzarella salad with onion and balsamic drizzle Beef Bolognese pasta Freshly roasted garlic parmesan bread Dessert Local fruit and cheese pastries with raspberry preserves Day 2 Breakfast Pastry filled quiches- veggie and meat with cheese options Served with assortment of pastries and breads Lunch Feta spinach burgers on pita with cucumber yogurt sauce with roasted vegetables Dinner Avocado-tomato salad Mango-lime fresh catch fish with roasted onions and peppers served with rice Dessert Coconut custard pie with a pancake crust Day 3 Breakfast Greek Yogurt Parfait Bar- granola, honey, fresh and dried fruits Lunch Ginger-soy glazed shredded chicken lettuce wraps Dinner Cucumber yogurt sauce with freshly baked pita chips Watermelon feta mint salad Lamb chops with garlic broccoli and lemon potatoes Dessert Ice Cream brownie sundaes Day 4 Breakfast Scrambled eggs with maple glazed bacon and freshly baked assorted muffins Dinner Gourmet pizzas - meat and veggie options Dinner Fresh guacamole & homemade salsa with chips Fish tacos w/ cabbage, pickled onion, queso, w/ black beans and tomato rice Dessert Fruit Pizza Day 5 Breakfast Baked German pancake with sausage and fresh fruit salad Lunch Jerk shrimp mango salad with vinaigrette dressing Dinner Lemon-herb roasted chicken with roasted vegetables and potatoes Dessert Greek rice pudding topped with cinnamon and golden raisins Day 6 Breakfast Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana Lunch Wraps- Honey citrus chicken salad or buffalo chicken with chips and tri-color bean salad Dinner Pear and Gorgonzola salad Hand cut 1.5” ribeye topped with caramelized onions served with lemon parmesan asparagus and baked potato Dessert – NY style cherry cheesecake Day 7 Breakfast Breakfast burrito- scrambled eggs with fresh salsa, queso, sour cream and bacon on warm flour tortillas Cuban coffee with sweet condensed milk Lunch Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and chickpeas, and a bread twist Dinner Goat cheese, fresh raspberry spinach salad with citrus dressing Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice Dessert Assortment of fresh fruit and gourmet cheeses Day 8 Send Off Breakfast Blueberry cream cheese baked croissants with sausage and fruit ASSORTED SNACKS THROUGHOUT THE DAY Mixed nuts & dried fruits Meat and cheese plates Veggie & fruit platters Dips & cracker plates Chips, granola bars, chocolates, etc *Other breakfast options throughout the week will be bagels w/ cream cheese, toast, cereal, eggs, and English muffins *Some ingredients may flex based on fresh options available while provisioning
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location_details:
helipad: No
sailing_instructor:
lengthm: 18.00 m
consumption:
consumption_units: US Gall/Hr
yachtRange:
price_details: Additional Rate Details: Minimum charter length: 4 nights FOR LESS THAN 7 NIGHT CHARTERS: For 6 nights, divide by 7N X 6N. For less than 6 nights, divide by 6N X number of nights. 7 night minimum over Christmas - Flat rate $42,000, New Years - Flat rate $45,000 for 2-8 guests. New Year's charters must start 12/28 or later. Embarkation 4PM / Disembarkation Noon Standard Caribbean Terms, all-inclusive. HALF BOARD MEAL PLAN OPTION : SUBTRACT $150 per person from weekly rate : Includes 7 breakfasts, 4 lunches and 3 dinners. Requires all other meals on shore at client expense. LOCAL FARE MEAL PLAN OPTION : SUBTRACT $75 per person from weekly rate : Includes 7 breakfasts, 5 lunches and 6 dinners. Requires 2 lunches and 1 dinner at client expense. The rates include: • Private Yacht & Service of the crew (captain, chef, & first mate) • Insurance for the yacht and the passengers (civil liability) • Accommodation in 4 private air-conditioned cabins with ensuite bathroom • Bedding, towels and beach towels • Full board: breakfast, lunch, and dinner including soft drinks, beer, wine and cocktails • Consumables for the yacht (diesel, fuel, and water) • Water sports on board: snorkeling gear, kayak, fishing rod, underwater scooters, SCUBA, SUP • Mooring fees, cruising taxes, park fees The rates do not include: • Cancellation Insurance and private insurance • Clearance and customs fees • Premium beverage requests • Harbour and Dockage fees • Transfer airport – base – airport • Personal expenses • Gratuity - suggested is 15-20% of total charter fee. Winter Base Port: Tortola, BVI Winter Operating Area: Caribbean Virgin Islands, Caribbean Leewards, Caribbean Windwards Summer 2022-23: LOW SEASON 18.05 > 31.05 and 21.09 > 26.10: Euro 21.000,00 + VAT + 25% APA MID SEASON 01.06 > 30.06 and 01.09 > 20.09 : Euro 26.000,00 + VAT + 25% APA HIGH SEASON 01.07 to 31.08 : Euro 29.500,00 + VAT + 25% APA
terms: Inclusive
yachtTermsTypeNum: 1
caemail: [email protected]
ca: NexGen Yachting, LLC
fullrates: http://www.cyabrochure.com/ebn/2395/pdhaX/7759/4
special_conditions:
contracts:
nude: Inq
green: a:3:{s:16:"green_initiative";s:3:"Yes";s:16:"reusable_bottles";s:3:"Yes";s:19:"other_green_efforts";s:0:"";}
diving: a:15:{s:5:"tanks";s:1:"2";s:9:"wet_suits";s:1:"0";s:15:"number_of_dives";s:0:"";s:11:"night_dives";s:1:"0";s:9:"dive_info";s:0:"";s:13:"communication";s:0:"";s:11:"full_course";s:0:"";s:14:"air_compressor";s:7:"Onboard";s:3:"bcs";s:1:"2";s:11:"weight_sets";s:1:"2";s:16:"number_of_divers";s:1:"2";s:20:"registrations_number";s:1:"2";s:11:"dive_lights";s:1:"0";s:10:"dive_costs";s:133:"4 dives per week included for certified divers - charters 6 nights or more. Additional dives $100 per dive per person.";s:14:"scuba_on_board";s:7:"Onboard";}
fishing: a:4:{s:12:"fishing_gear";s:3:"Yes";s:17:"fishing_gear_type";s:0:"";s:4:"rods";s:0:"";s:16:"deep_sea_fishing";s:0:"";}
flag: British Virgin Islands
captain_nation: UK
crew_nationality: Canadian
jacuzzi:
scubaonboard: Onboard