TIRIL

Guests: 10
Cabins: 6
Price Range: €12,920 - €26,820

Base

This yacht is based in Croatia.

Yacht Description

TIRIL yacht is a 50.00 ft long sailboat catamaran and spends the summer and winter season in Croatia. It was built by Sunreef Yachts in 2019. The yacht layout features 6 cabins and accommodates 10 guests. The cabin arrangement is following: 4 queen cabins, 1 pullman cabin.

The sailboat features Electric engines: 2 x 47 HP Generator: Yes engines and a generator.

Guests: 10

Pref Pickup: Seget Donji

Draft: 2

Helipad: No

Ac: Full

Ac Night: No

Built: 2019

Cabins: 6

Queen: 4

Pullman: 1

Electric Heads: 6

Jacuzzi: No

Flag: Croatia

Homeport: Seget Donji

Yacht Permit: 2

Yacht License: 2

Features

BBQ: No

AC: Full

Generator: Yes

Internet: Onboard WIFI

Amenities

Salon Stereo: Yes

Salon Tv: Yes

Sat Tv: Yes

Multimedia System: Yes

Nude: Inq

Crew Pets: Yes

Guest Pets: Yes

Camcorder: Yes

Water Maker: Yes

Water Capacity: 800L

Ice Maker: Yes

Bimini: Yes

Special Diets: Yes

Kosher: Inq

Bbq: No

Gay Charters: Yes

Crew Smokes: No

Children Ok: Yes

Generator: Yes

Inverter: Yes

Price Details

Price from: €12,920

High season rate: €26,820

Water Sports

Dinghy Size: Yes

Kayaks 2 Pax: Yes

Dinghy Hp: 50

Swim Platform: Yes

Water Skis Adult: Yes

Water Skis Kids: No

Snorkel Gear: 10

Underwater Camera: Yes

Wake Board: Yes

Paddleboard: Yes

Other Entertainment

Beach towels

Crew

Crew Information

Captain

Hostess

Captain: JEAN PIERRE HOFFMAN

Captain
JEAN PIERRE HOFFMAN

I grew up on the west coast of South Africa, just outside of Cape Town.
I have been working on yachts all around the world for the past 6 years. I really enjoy travelling and working at the same time and feel very fortunate to have discovered sailing as a passion and a way to see the world.
Growing up next to the coast made me appreciate and respect the ocean. I took up different water sports at a young age and immediately fell in love with the ocean.
Along with sailing, my other passion is diving. I have been teaching for 2 years now and absolutely love seeing people progress and introducing them to a whole new world. I also really love surfing and documenting everything I get up to in short videos.
I very much look forward to meeting you and welcoming you on the beautiful yacht for an unforgettable vacation.

Hostess
GENEVIEVE MILLWARD

I am a confident, organised and motivated individual with a passion for cooking. I am always eager to learn and pick up new skills very quickly. Having worked in the service industry for over 7 years I am experienced and proficient at adapting to client needs and providing a high level of customer satisfaction. I am an experienced diver and scuba diving instructor, and also enjoy a range of other outdoor activities and watersports.

Genevieve Millward

7 Day Menu Outline

Menu Setup

New guests are given a ‘preference sheet’ to fill in, prior to charter, covering any special health or dietary requirements and general requests for catering

Breakfast

Standard continental setup, with freshly chopped fruit and cheese, choice of cereals, yoghurts and milk, toast and spreads, as well as a hot or ‘eggs’ option.

Hot option examples - bacon and eggs of choice, omelette, French toast, pancakes, bacon and egg wrap, eggs benedict.

All tea and coffee options – latté, cappuccino, americano, espresso etc.

Lunch and dinner

Standard meals with an exception for pre-determined dietary requirements (preference sheets)

Lunches One course, with a simpler, more ‘tidy’ meal if underway or moving the boat

Dinners Three-course meal – starter, main and dessert

Day 1

ARRIVE
Watercress Velouté
Smooth and creamy watercress soup with soft poached Quails eggs

Fillet of steak

Rosemary and pepper marinated beef fillet with a caramelised onion and red wine reduction served with creamy mash potato and grilled veg

Blood Orange Posset
Traditional creamy set dessert with a tangy twist

Day 2

Chicken quinoa salad
Strips of honey soy chicken sprinkled with sesame seeds atop a warm quinoa blend of aubergine, onion, mozzarella and green peppers

Sea Bass Carpaccio
Cured slivers of fresh Sea Bass with leeks capers and cornichons

Thai green curry
A mildly spicy clam, mussel and stir fry vegetable curry, with a coconut milk and green spice base, served with rice and topped with fresh cherry tomatoes

Mille Feuille
Layered sweet pastry dessert with vanilla cream and raspberries

Day 3

Salmon, Dill & Leek Tartlet
Served with buttered new potatoes and a green vegetable selection

Plaice Goujons
Strips of crumbed Plaice served with homemade Tartar sauce and leafy salad

Best end of Lamb
Served with Dauphinoise potatoes, aubergine purée, Ratatouille and Madeira Jus

Key lime pie
A sweetly sour and tart key lime pie with a crunchy crumbed biscuit base

Day 4

Minestrone Soup
A tasty Italian classic soup with a mirepoix of vegetables, pancetta lardons and parmesan croutons

Pea & Mint Risotto
Served with baked cod and parmesan crisp

Mango Chicken
Griddled chicken breast with mango sauce, roasted Mediterranean vegetables and cous cous

Pain Perdu
Homemade Brioche French toast with summer berry compote & Vanilla Ice Cream

Day 5

Homemade gourmet burgers
Homemade beef patties on a warmly toasted bun with fresh greens, pesto, guacamole, cream cheese and a slice of pineapple. Served with salty paprika potato wedges

Thai appetizers
Turmeric fish cakes, Pork & Vermicelli spring rolls with tamarind and sweet salsa dipping sauces

Pickled Haddock
Cured haddock and carrots with fried potato and bacon, leaf salad and a bacon crumb

Raspberry Mousse
A light mousse to melt on the tongue, presented in a chocolate teardrop with fresh berries to compliment

Day 6

Goats Cheese Pithivier
Warm pastry parcel of goats’ cheese with fresh courgette, apple & walnut salad

Pan Seared Scallops
On rich cauliflower purée with spiced roasted cauliflower and crispy quails eggs

Beef Stroganoff
Sautéed beef slow cooked with mushrooms, aubergine, red wine and cream – served as a penne pasta

Chocolate Hazelnut Negus
Soft layers of chocolate sponge and mousse, topped with ganache and accompanied by cocoa nib tuille and pistachio ice cream

Day 7

Roast Duck Breast
Juicy, pink duck breast with crispy skin, served with a beetroot and chickpea salad

Smoked salmon pasta
Smoked salmon linguine with a creamy white wine sauce, topped with capers and a sprinkle of parmesan

Chicken breast
Grilled tender chicken, sweetcorn a la Françoise & sautéed potatoes

Almond & Pear Tart
Layers of frangipane and poached pears on a sweet, flaky pastry base

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wpcf_menu: <h2>Genevieve Millward</h2> <h2>7 Day Menu Outline </h2>   Menu Setup New guests are given a ‘preference sheet’ to fill in, prior to charter, covering any special health or dietary requirements and general requests for catering Breakfast Standard continental setup, with freshly chopped fruit and cheese, choice of cereals, yoghurts and milk, toast and spreads, as well as a hot or ‘eggs’ option. Hot option examples - bacon and eggs of choice, omelette, French toast, pancakes, bacon and egg wrap, eggs benedict. All tea and coffee options – latté, cappuccino, americano, espresso etc. Lunch and dinner Standard meals with an exception for pre-determined dietary requirements (preference sheets) Lunches       One course, with a simpler, more ‘tidy’ meal if underway or moving the boat Dinners Three-course meal – starter, main and dessert   <h3>Day 1</h3> ARRIVE Watercress Velouté Smooth and creamy watercress soup with soft poached Quails eggs Fillet of steak Rosemary and pepper marinated beef fillet with a caramelised onion and red wine reduction served with creamy mash potato and grilled veg Blood Orange Posset Traditional creamy set dessert with a tangy twist   <h3>Day 2</h3> Chicken quinoa salad Strips of honey soy chicken sprinkled with sesame seeds atop a warm quinoa blend of aubergine, onion, mozzarella and green peppers Sea Bass Carpaccio Cured slivers of fresh Sea Bass with leeks capers and cornichons Thai green curry A mildly spicy clam, mussel and stir fry vegetable curry, with a coconut milk and green spice base, served with rice and topped with fresh cherry tomatoes Mille Feuille Layered sweet pastry dessert with vanilla cream and raspberries   <h3>Day 3 </h3> Salmon, Dill & Leek Tartlet  Served with buttered new potatoes and a green vegetable selection  Plaice Goujons  Strips of crumbed Plaice served with homemade Tartar sauce and leafy salad Best end of Lamb Served with Dauphinoise potatoes, aubergine purée, Ratatouille and Madeira Jus Key lime pie  A sweetly sour and tart key lime pie with a crunchy crumbed biscuit base   <h3>Day 4 </h3> Minestrone Soup A tasty Italian classic soup with a mirepoix of vegetables, pancetta lardons and parmesan croutons Pea & Mint Risotto Served with baked cod and parmesan crisp Mango Chicken Griddled chicken breast with mango sauce, roasted Mediterranean vegetables and cous cous Pain Perdu Homemade Brioche French toast with summer berry compote & Vanilla Ice Cream   <h3>Day 5</h3> Homemade gourmet burgers Homemade beef patties on a warmly toasted bun with fresh greens, pesto, guacamole, cream cheese and a slice of pineapple. Served with salty paprika potato wedges  Thai appetizers Turmeric fish cakes, Pork & Vermicelli spring rolls with tamarind and sweet salsa dipping sauces Pickled Haddock Cured haddock and carrots with fried potato and bacon, leaf salad and a bacon crumb Raspberry Mousse A light mousse to melt on the tongue, presented in a chocolate teardrop with fresh berries to compliment   <h3>Day 6</h3> Goats Cheese Pithivier Warm pastry parcel of goats’ cheese with fresh courgette, apple & walnut salad  Pan Seared Scallops On rich cauliflower purée with spiced roasted cauliflower and crispy quails eggs Beef Stroganoff Sautéed beef slow cooked with mushrooms, aubergine, red wine and cream – served as a penne pasta Chocolate Hazelnut Negus Soft layers of chocolate sponge and mousse, topped with ganache and accompanied by cocoa nib tuille and pistachio ice cream <h3>Day 7 </h3> Roast Duck Breast Juicy, pink duck breast with crispy skin, served with a beetroot and chickpea salad  Smoked salmon pasta Smoked salmon linguine with a creamy white wine sauce, topped with capers and a sprinkle of parmesan Chicken breast Grilled tender chicken, sweetcorn a la Françoise & sautéed potatoes Almond & Pear Tart Layers of frangipane and poached pears on a sweet, flaky pastry base
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<yachtPic9></yachtPic9> <yachtDesc9></yachtDesc9> <yachtPic10></yachtPic10> <yachtDesc10></yachtDesc10> <yachtPic11></yachtPic11> <yachtDesc11></yachtDesc11> <yachtPic12></yachtPic12> <yachtDesc12></yachtDesc12> <yachtPic13></yachtPic13> <yachtDesc13></yachtDesc13> <yachtPic14></yachtPic14> <yachtDesc14></yachtDesc14> <yachtPic15></yachtPic15> <yachtDesc15></yachtDesc15> <yachtPic16></yachtPic16> <yachtDesc16></yachtDesc16> <yachtPic17></yachtPic17> <yachtDesc17></yachtDesc17> <yachtPic18></yachtPic18> <yachtDesc18></yachtDesc18> <yachtPic19></yachtPic19> <yachtDesc19></yachtDesc19> <yachtLayout></yachtLayout> <yachtFullEbrochure>https://www.cyabrochure.com/ebn/265/pbaX/6027/3</yachtFullEbrochure> <yachtFullRates>https://www.cyabrochure.com/ebn/265/pbaX/6027/4</yachtFullRates> <yachtOtherToys>2 x marina folding bicycles </yachtOtherToys> <yachtOtherEntertain>Beach towels </yachtOtherEntertain> <yachtCommunicate></yachtCommunicate> <yachtSummerArea>Croatia</yachtSummerArea> <yachtWinterArea>Croatia</yachtWinterArea> <yachtShowers>0</yachtShowers> <yachtWashBasins>0</yachtWashBasins> <yachtHeads>0</yachtHeads> <yachtElectricHeads>6</yachtElectricHeads> <yachtPic1Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027brochure1.jpg</yachtPic1Large> <yachtPic2Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027brochure2.jpg</yachtPic2Large> <yachtPic3Large></yachtPic3Large> <yachtPic4Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027brochure4.jpg</yachtPic4Large> <yachtPic5Large></yachtPic5Large> <yachtPic6Large>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027brochure6.jpg</yachtPic6Large> <yachtPic7Large></yachtPic7Large> <yachtPic8Large></yachtPic8Large> <yachtPic9Large></yachtPic9Large> <yachtPic10Large></yachtPic10Large> <yachtPic11Large></yachtPic11Large> <yachtPic12Large></yachtPic12Large> <yachtPic13Large></yachtPic13Large> <yachtPic14Large></yachtPic14Large> <yachtPic15Large></yachtPic15Large> <yachtPic16Large></yachtPic16Large> <yachtPic17Large></yachtPic17Large> <yachtPic18Large></yachtPic18Large> <yachtPic19Large></yachtPic19Large> <yachtSampleMenu><h2>Genevieve Millward</h2> <h2>7 Day Menu Outline&nbsp;</h2> &nbsp; Menu Setup New guests are given a &lsquo;preference sheet&rsquo; to fill in, prior to charter, covering any special health or dietary requirements and general requests for catering Breakfast Standard continental setup, with freshly chopped fruit and cheese, choice of cereals, yoghurts and milk, toast and spreads, as well as a hot or &lsquo;eggs&rsquo; option. Hot option examples - bacon and eggs of choice, omelette, French toast, pancakes, bacon and egg wrap, eggs benedict. All tea and coffee options &ndash; latt&eacute;, cappuccino, americano, espresso etc. Lunch and dinner Standard meals with an exception for pre-determined dietary requirements (preference sheets) Lunches&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; One course, with a simpler, more &lsquo;tidy&rsquo; meal if underway or moving the boat Dinners&nbsp;Three-course meal &ndash; starter, main and dessert &nbsp; <h3>Day 1</h3> ARRIVE Watercress Velout&eacute; Smooth and creamy watercress soup with soft poached Quails eggs Fillet of steak Rosemary and pepper marinated beef fillet with a caramelised onion and red wine reduction served with creamy mash potato and grilled veg Blood Orange Posset Traditional creamy set dessert with a tangy twist &nbsp; <h3>Day 2</h3> Chicken quinoa salad Strips of honey soy chicken sprinkled with sesame seeds atop a warm quinoa blend of aubergine, onion, mozzarella and green peppers Sea Bass Carpaccio Cured slivers of fresh Sea Bass with leeks capers and cornichons Thai green curry A mildly spicy clam, mussel and stir fry vegetable curry, with a coconut milk and green spice base, served with rice and topped with fresh cherry tomatoes Mille Feuille Layered sweet pastry dessert with vanilla cream and raspberries &nbsp; <h3>Day 3 </h3> Salmon, Dill &amp; Leek Tartlet&nbsp; Served with buttered new potatoes and a green vegetable selection&nbsp; Plaice Goujons&nbsp; Strips of crumbed Plaice served with homemade Tartar sauce and leafy salad Best end of Lamb Served with Dauphinoise potatoes, aubergine pur&eacute;e, Ratatouille and Madeira Jus Key lime pie&nbsp; A sweetly sour and tart key lime pie with a crunchy crumbed biscuit base &nbsp; <h3>Day 4&nbsp;</h3> Minestrone Soup A tasty Italian classic soup with a mirepoix of vegetables, pancetta lardons and parmesan croutons Pea &amp; Mint Risotto Served with baked cod and parmesan crisp Mango Chicken Griddled chicken breast with mango sauce, roasted Mediterranean vegetables and cous cous Pain Perdu Homemade Brioche French toast with summer berry compote &amp; Vanilla Ice Cream &nbsp; <h3>Day 5</h3> Homemade gourmet burgers Homemade beef patties on a warmly toasted bun with fresh greens, pesto, guacamole, cream cheese and a slice of pineapple. Served with salty paprika potato wedges &nbsp;Thai appetizers Turmeric fish cakes, Pork &amp; Vermicelli spring rolls with tamarind and sweet salsa dipping sauces Pickled Haddock Cured haddock and carrots with fried potato and bacon, leaf salad and a bacon crumb Raspberry Mousse A light mousse to melt on the tongue, presented in a chocolate teardrop with fresh berries to compliment &nbsp; <h3>Day 6</h3> Goats Cheese Pithivier Warm pastry parcel of goats&rsquo; cheese with fresh courgette, apple &amp; walnut salad &nbsp;Pan Seared Scallops On rich cauliflower pur&eacute;e with spiced roasted cauliflower and crispy quails eggs Beef Stroganoff Saut&eacute;ed beef slow cooked with mushrooms, aubergine, red wine and cream &ndash; served as a penne pasta Chocolate Hazelnut Negus Soft layers of chocolate sponge and mousse, topped with ganache and accompanied by cocoa nib tuille and pistachio ice cream <h3>Day 7&nbsp;</h3> Roast Duck Breast Juicy, pink duck breast with crispy skin, served with a beetroot and chickpea salad &nbsp;Smoked salmon pasta Smoked salmon linguine with a creamy white wine sauce, topped with capers and a sprinkle of parmesan Chicken breast Grilled tender chicken, sweetcorn a la Fran&ccedil;oise &amp; saut&eacute;ed potatoes Almond &amp; Pear Tart Layers of frangipane and poached pears on a sweet, flaky pastry base &nbsp;</yachtSampleMenu> <yachtMenu1Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027menu1.jpg</yachtMenu1Pic> <yachtMenu2Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027menu2.jpg</yachtMenu2Pic> <yachtMenu3Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027menu3.jpg</yachtMenu3Pic> <yachtMenu4Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027menu4.jpg</yachtMenu4Pic> <yachtMenu5Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027menu5.jpg</yachtMenu5Pic> <yachtMenu6Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027menu6.jpg</yachtMenu6Pic> <yachtMenu7Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027menu7.jpg</yachtMenu7Pic> <yachtMenu8Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027menu8.jpg</yachtMenu8Pic> <yachtMenu9Pic></yachtMenu9Pic> <yachtMenu10Pic></yachtMenu10Pic> <yachtCrew>2</yachtCrew> <yachtCrewSmoke>No</yachtCrewSmoke> <yachtCrewPets>Yes</yachtCrewPets> <yachtCrewPetType/> <yachtCaptainName>JEAN PIERRE HOFFMAN</yachtCaptainName> <yachtCaptainNation>SOUTH AFRICAN</yachtCaptainNation> <yachtCaptainBorn>1991</yachtCaptainBorn> <yachtCaptainLic>RYA Yachtmaster Offshore STCW PADI Scuba Instructor (500+ di</yachtCaptainLic> <yachtCaptainYrSail>0</yachtCaptainYrSail> <yachtCaptainYrChart>0</yachtCaptainYrChart> <yachtCaptainLang>English, French, Spanish, German </yachtCaptainLang> <yachtCrewName>GENEVIEVE MILLWARD</yachtCrewName> <yachtCrewNation>English</yachtCrewNation> <yachtCrewLic>STCW 10 Level 2 Certificate in Culinary Arts Emergency First</yachtCrewLic> <yachtCrewYrSail>0</yachtCrewYrSail> <yachtCrewYrChart>0</yachtCrewYrChart> <yachtCrewLang></yachtCrewLang> <yachtCrewProfile>Captain JEAN PIERRE HOFFMAN I grew up on the west coast of South Africa, just outside of Cape Town. I have been working on yachts all around the world for the past 6 years. I really enjoy travelling and working at the same time and feel very fortunate to have discovered sailing as a passion and a way to see the world. Growing up next to the coast made me appreciate and respect the ocean. I took up different water sports at a young age and immediately fell in love with the ocean. Along with sailing, my other passion is diving. I have been teaching for 2 years now and absolutely love seeing people progress and introducing them to a whole new world. I also really love surfing and documenting everything I get up to in short videos. I very much look forward to meeting you and welcoming you on the beautiful yacht for an unforgettable vacation. Hostess GENEVIEVE MILLWARD I am a confident, organised and motivated individual with a passion for cooking. I am always eager to learn and pick up new skills very quickly. Having worked in the service industry for over 7 years I am experienced and proficient at adapting to client needs and providing a high level of customer satisfaction. I am an experienced diver and scuba diving instructor, and also enjoy a range of other outdoor activities and watersports. </yachtCrewProfile> <yachtCrewPhoto></yachtCrewPhoto> <yachtCrew1Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027crew1.jpg</yachtCrew1Pic> <yachtCrew2Pic>https://www.centralyachtagent.com/yachtadmin/yachtlg/yacht6027/6027crew2.jpg</yachtCrew2Pic> <yachtCrew3Pic></yachtCrew3Pic> <yachtCrew4Pic></yachtCrew4Pic> <yachtCrew5Pic></yachtCrew5Pic> <yachtCrew6Pic></yachtCrew6Pic> <yachtCrew7Pic></yachtCrew7Pic> <yachtCrew8Pic></yachtCrew8Pic> <yachtCrew9Pic></yachtCrew9Pic> <yachtCrew10Pic></yachtCrew10Pic> <yachtCrew1Name>Jean Pierre</yachtCrew1Name> <yachtCrew2Name>Genevieve Millward</yachtCrew2Name> <yachtCrew3Name></yachtCrew3Name> <yachtCrew4Name></yachtCrew4Name> <yachtCrew5Name></yachtCrew5Name> <yachtCrew6Name></yachtCrew6Name> <yachtCrew7Name></yachtCrew7Name> <yachtCrew8Name></yachtCrew8Name> <yachtCrew9Name></yachtCrew9Name> <yachtCrew10Name></yachtCrew10Name> <yachtCrew1Title>Captain</yachtCrew1Title> <yachtCrew2Title>Hostess</yachtCrew2Title> <yachtCrew3Title></yachtCrew3Title> <yachtCrew4Title></yachtCrew4Title> <yachtCrew5Title></yachtCrew5Title> <yachtCrew6Title></yachtCrew6Title> <yachtCrew7Title></yachtCrew7Title> <yachtCrew8Title></yachtCrew8Title> <yachtCrew9Title></yachtCrew9Title> <yachtCrew10Title></yachtCrew10Title> <yachtFlag>Croatia</yachtFlag> <yachtHomePort>Seget Donji</yachtHomePort> <yachtWBasePort>Seget Donji</yachtWBasePort> <yachtRig></yachtRig> <yachtGrossTons></yachtGrossTons> <yachtAcNight>No</yachtAcNight> <yachtAcSurCharge>no</yachtAcSurCharge> <yachtTubs>0</yachtTubs> <yachtLocationDetails></yachtLocationDetails> <yachtTerms>Other</yachtTerms> <yachtPriceDetails></yachtPriceDetails> <yachtCaptOnly></yachtCaptOnly> <yachtSpecialCon></yachtSpecialCon> <yachtContracts></yachtContracts> <yachtConsumptionUnits>US Gall/Hr</yachtConsumptionUnits> <yachtRange></yachtRange> <yachtPermit>2</yachtPermit> <yachtLicense>2</yachtLicense> <yachtMca>0</yachtMca> <yachtDeepSeaFish></yachtDeepSeaFish> <yachtSatTv>Yes</yachtSatTv> <yachtIpod>Yes</yachtIpod> <yachtVideo></yachtVideo> <yachtSailInstruct>Yes</yachtSailInstruct> <yachtInternet>Onboard WIFI</yachtInternet> <yachtBrokerNotes></yachtBrokerNotes> <yachtInsCompany></yachtInsCompany> <yachtPolicy></yachtPolicy> <yachtLiability></yachtLiability> <yachtEffectiveDate></yachtEffectiveDate> <yachtContractName></yachtContractName> <yachtCoverageAreas></yachtCoverageAreas> <yachtInsFlag>Croatian</yachtInsFlag> <yachtInsHomeport>Spli</yachtInsHomeport> <yachtRegNum></yachtRegNum> <yachtConPhone1>00385 1 2331 661</yachtConPhone1> <yachtConPhone2></yachtConPhone2> <yachtConPhone3></yachtConPhone3> <yachtConFax></yachtConFax> <yachtWaveConEmail>[email protected]</yachtWaveConEmail> <yachtConOther></yachtConOther> <yachtManager>Navigare Yachting</yachtManager> <yachtManagerName>Kay West</yachtManagerName> <yachtManagerPhone>954-444-5615</yachtManagerPhone> <yachtManagerToll></yachtManagerToll> <yachtManagerEmail>[email protected]</yachtManagerEmail> </yacht>