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


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: 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


BBQ: Yes
AC: Full
Generator: 19Kw
Internet: Onboard WIFI


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 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:
18.05 > 31.05 and 21.09 > 26.10: Euro 21.000,00 + VAT + 25% APA
01.06 > 30.06 and 01.09 > 20.09 : Euro 26.000,00 + VAT + 25% APA
01.07 to 31.08 : Euro 29.500,00 + VAT + 25% APA


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 Information


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
Local fruit and cheese pastries with raspberry preserves

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

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

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

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

Day 6
Toast Bar- avocado toast, honey whipped ricotta toast, peanut butter banana
Wraps- Honey citrus chicken salad or buffalo chicken with chips and
tri-color bean salad
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 burrito- scrambled eggs with fresh salsa, queso, sour cream and
bacon on warm flour tortillas
Cuban coffee with sweet condensed milk
Kale salad with lemon chicken, sun-dried tomato, feta, scallion, artichoke and
chickpeas, and a bread twist
Goat cheese, fresh raspberry spinach salad with citrus dressing
Maple lemon chipotle pork with balsamic brussels sprouts and scallion rice
Assortment of fresh fruit and gourmet cheeses

Day 8
Send Off Breakfast
Blueberry cream cheese baked croissants with sausage and fruit
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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