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- Vessel Info
- ADRIATIC TIGER
- Year Built:
- Captain Teo Fras, Chef & 1 crew
- Dimensions, Speed, & Specifications
- 62 ft (18.9 m)
- Max Speed:
- kts ( kph)
- Cruise Speed:
- 9 kts (17 kph)
- Volvo Penta D3-150
- 33 ft (10.1 m)
- Min. Draft:
- 5 ft 3 in (1.6 m)
- Max. Draft:
- 5 ft 3 in (1.6 m)
Sleeps 10 in 5 Cabins
- AmmenitiesBluray player all cabins, CD library, Cell phone, Cinema, DVD library, DVD player saloon, Indoor audio system, iPod dock, Outdoor audio system, TV master cabin, TV saloon, Wi-Fi, 15ft / 4.60m 60hp Honda, Board games, Floating Mats, Kayaks multiple, Paddleboard, Water skis - adult, Water skis - child, BBQ, Bicycles multiple, Coffee machine, Fishing gear - light, Ice maker, Sun cushions, Swim platform
- DivingNot Insured
- Crew ProfileCaptain: Teo Fras (33)
Captain Teo Fras was born 1985 in Split, Croatia. Raised on the beautiful Island of Vis in the middle of the Adriatic Sea, he has been in direct contact with the sea and sailing since he was a boy. His future was predestined.
An Engineer of Maritime Transport by trade, he has more than 12 years of professional experience with over 60,000NM as a skipper and crew member on charter & private boats. He has also completed his Yachtmaster and Advanced Medical Course.
He is a fluent English speaker and is able to communicate in Italian. His passions for the sea, sailing, good food and wine are infectious. He is highly professional, well-presented, flexible, safety conscious and possesses impeccable interpersonal skills. He is an excellent team player and will make just anyone fall in love with the sea, sailing and the cultural heritage of the places visited.
WHAT MAKES ME HAPPY BESIDES MY WORK, SEA & BOATS: He is keen on sports, volunteering and cooking, cultural and historical heritage. He enjoys travelling around the World in order to meet other cultures and customs which he considers very important for his personal development.Chef: Tea Peric (43)
Tea Peric was born in 1975 in Split, Croatia. After graduating from Faculty of Philosophy at the University of Zadar; English and Italian Language and Literature, she worked as a teacher and interpreter, teaching English and Italian Courses. Soon after realizing how much she liked preparing food for ever changing guests from different cultures she decided to turn her hobbies - sailing and cooking - into her profession and future. She has been working as a professional stewardess & chef on many different sailing boats, catamarans and private motor yachts and has sailed in Croatia, Montenegro, Italy and France.
She is hard-working and accessible, organized and has an eye for details. Experimenting with food, collecting cooking recipes and years of experience in cooking on boats helped her create boat-galley-tailored, very tasty dishes. As a passionate cook, she will soon drag you into her innovative dishes. She is fluent in English & Italian and her goal is to make your holiday the best you have ever had - a truly royal experience.
WHAT MAKES HER HAPPY BESIDES HER WORK, SEA & BOATS: She is keen on sports (hiking, recreational sports), reading, photography, and also a Yoga teacher. Very passionate about dolphins and preserving marine wildlife. Another passion is travelling the Globe, meeting other cultures and discovering foreign cuisines.Stewardess: Marijana Skugor (41)
Marijana Skugor was born in 1977 in Sibenik, Croatia. Marijana Škugor, or Maja as her friends like to call her, is from Šibenik, small, picturesque town on the Adriatic coast where she finished College for Management in Nautical Tourism.
Maja has visible love for sea and water activities like sailing, swimming, scuba diving.
She has SSI Advanced Open Water licence. These hobbies easily turn into a lifestyle when you live on the coast. Maja spent few years traveling around the globe which has given her a knowledge and passion for meeting new people and experiencing different cultures. She lived in Dublin, Ireland, where she was studying photography while working in the restaurant. Working in service and hospitality industry brings her the knowledge and expertise for providing excellent customer service.
WHAT MAKES HER HAPPY BESIDES HER WORK, SEA & BOATS: Swimming, scuba diving, photography. Maja also likes to cook and is currently attending culinary school in Sibenik.
Buffet style breakfast, spreadof fresh products from local market.
Eggs Per Order (Sunny Side Up,Poached, Scrambled, Boiled, Over Easy/Medium/Done), Fresh Fruit Platter (orFruit Salad), Cereals (Crunchy Musli, Corn Flakes, Oats), Dairy Products (Milk,Butter, Yogurt, Cheese Spread, Cottage Cheese), Cold Cuts, Chocolate Spread,Jam & Honey, Freshly Squezed Orange Juice (or Fruit Shake or Smoothie),Coffee, TeaPancakes (or French Toast or Kaiserschmarren)Fresh Bread and Rolls
Scechata w. goat cheese, baked cherrytomato & arugula sprouts
Stuffed zucchini blossom w.
Adriatic shrimps, yoghurt cream
Fresh Fish Ceviche w. Red Onion, Ginger & Cilantro
Fish Tartare w. Spring Onion, Cilantro & Lemon, Cucumber Crème Fraiche
Fish Bouillabaisse w. Seafood,Saffron & Vegetable, Garlic Bread
Black Ink Risotto w. Cuttlefish & Seared Marinated Scallops Linguini
Fish Fillet Confit, Green Pea Falafel & Garlic Mousse
Fresh Fish Fillet, Boiled Young Potato w. Nut Butter, Glazed Carrots &Sautéed Spinach
Grilled Fresh Fish Fillet, Swiss Chard & Potato, Caper-Lemon-Olive Oil
Octopus Salad w. Basil, Chili
Slow roasted & herb crusted vealloin, asparagus ragout sauce Hollandaise & roasted potato
Beef Tenderloin Steak, Potato Galette, Green Asparagus & Sauce Béarnaise
Grilled Garlic & Rosemary
Marinated Lamb Chops, Broccoli Salad, Warm Hummus & Yogurt-Mint Dip, PitaBread
Marinated Grilled Turkey Steak w. Red Onion Marmalade, Couscous Salad w.Peppers, Cucumber, Raisin & Pine
Grilled Honey & Thyme Marinated Chicken Breast, Parsley Bulgur, Tomato& Nectarine Salad w. Feta Cheese
Tomato-Carrot & Cantaloupe MelonGazpacho w. Rye Bread Croutons
Grilled Vegetable w. Arugula & Walnut Pesto
Rice Fritter w. Garlic Aioli & Micro Greens
Tomato & Nectarine Salad w. Feta Cheese Couscous Salad & Tofu
Marinated fresh strawberries w. basilsyrup, walnut & honey ice cream, Brioche Croutons
Chocolate Ganache, Fresh Berries & Berry Coulis, Crispy Crumbs Walnut IceCream w. Caramelized Apples & Tonka Creme Anglaise Coconut
Panna Cotta w. Mint Marinated Mango
Cold Water Melon Cubes w. Orange Grand Marnier Granite
Enjoy new foods
Savour expertly prepared dishes aboard; international cuisine infused with local food