Dalmatino

YACHT TYPE: MOTORS

Dalmatino

  • 59,000 / Week
  • 65,000 (High Weekly Price)
  • 59,000 (Low Weekly Price)
  • Summer Port: Croatia
  • Speed: 12 Knots/Hr
  • 12 Guests
  • 6 Cabins
  • 2 King
  • 4 Double
  • 7 Showers
  • Pet-Friendly
  • Children-Friendly
  • Jacuzzi
  • JetSkis
  • Air Conditioning

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Specifications

  • Size: 142.00 Ft
  • Beam: 8.10
  • Draft: 2.70
  • Engine: Engine: 2 x Cummins Mercruiser 450 HP Generators: 1 x Cummins Onan 50 kW, 1 x Cummins Onan 27 kW, 1 x Yanmar 65 kW
  • AC: Full
  • Year Built: 2019
  • Builder: Custom

Accommodations

Cabin 42 m2, with double bed (200*200 cm)
Cabin 35 m2, with double bed (200*200 cm)
Cabin 12 m2, with double bed (180*190 cm)
Cabin 16 m2, with two twin beds convertible into double bed (100*190 cm)

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Dalmatino Sample Menu

Menu may vary. This is a sample of a recent menu. Please let us know of any dietary restrictions or special requests when booking.

MENU SAMPLE 2022


SATURDAY


DINNER 
TUNA TARTARE
(raw tuna, olive oil, lemon, capers, tomatoes, egg)
PAGRUS
(pagrus fillet, fish fond, seasonal vegetables)
Lavender panna cotta


SUNDAY


LUNCH 
CEVICHE
FISH IN SALT
(sea bass, fennel, swiss chard)
CHEESECAKE
DINNER 
BEEF CARPACCIO
( beef sirloin, pomegranate, olive oil, mustard, grana padano, tomato sauce)
LAMB ''PASTICADA''
(lamb leg, onion marmalade, bread, anchovies butter)
BEEF BELLY
( slow cooked beef, beef jus, onion gnocchi)
CANNOLI
( english custard, raspberries, mascarpone cream)


TUESDAY


LUNCH
PRAWN RISOTTO
( prawns, arugula, dried tomatoes, grana padano)
FISH EN PAPILLOTE
( hake, seasonal vegetables, rosemary, lemon)
CHOCOLATE SOUFFLE AND ENGLISH CUSTARD
DINNER
TAGLIATA
(beef sirloin, crunchy salad, mustard, chilli – basil flavoured oil)
DUCK BREAST
( orange sauce, red rice, fennel, grilled pear)
STRAWBERRY GANACHE


WEDNESDAY


LUNCH 
FISH CONSOMME
''BRUJET'' – TRADITIONAL DISH
(catch of the day, creamy polenta, tomato sauce)
HAZELNUT CREAM BROWNIE
DINNER 
HOMEMADE PASTA WITH LAMB
(homemade pasta, lamb ragu, grana padano)
MARINATED CHICKEN DRUMSTICK
(de-boned chicken drumstick, dried tomatoes, basil pesto)
TIRAMISU


THURSDAY


LUNCH
PRAWN PATE
GILT-HEAD BREAM FILLET
(lettuce, mayo dressing, swiss chard)
CHOCOLATE CAKE
DINNER
LINGUINI WITH ARUGULA AND ALMOND PESTO
RIB EYE STEAK 
(pickled green onions on the side)
DESSERT – CHEF'S CHOICE


FRIDAY


LUNCH
CLAMS IN WHITE WINE AND GARLIC SAUCE
BAKED OCTOPUS 
(vegetables on the side)
LEMON TART
DINNER
LOBSTER SALAD
(dill mayo, avocado, mustard, pickles, pickled daikon)
SWORDFISH
(black lentils)
DESSERT – CHEF'S CHOIC

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