SCORPIOS

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Description

Luxury yacht SCORPIOS is a 52m (170’7″) sailing yacht and part of a new generation of motor sailers in the Eastern Mediterranean. Launched in 2023 to a design by yacht builder Radez, she looks set to gain a place as one of the premium sailing yachts in the area by the summer season. She can accommodate up to 12 guests in six cabins, with a crew of 10 also on board.

Specifications

Size: 170.00 Ft
Beam: 8.8
Draft: 3
Engine: Engines: BAUDOUIN X2 700HP Generators Caterpilar C4 88KW x 2
AC: Full
Year Built: 2023

Tender: Advanced 8.5m 150HP
2 x Seadoo jetski
Wakeboard
2 x sea bob
2 x SU Paddleboards
1 x adult waterski
1 x children waterski
2-person donut
1 x e-foil
Fishing gear
Snorkelling equipment
GYM EQUIPMENT
Dumbbells from 2 to 16 kg, Kettlebells of 20 kg, 12 x Yoga mats, Pilates ball, TRX bands, Fitness bands, Olympic bar of 20 kg, Ab wheel, Push-up bar.

Entertainment equipment includes Satellite TV in the salons and cabins, Smart TVs (Netflix etc.), DVD and music systems throughout with i-pod docking stations.
Bluetooth and USB connectivity and wireless speakers.
Outdoor film projector on the sundeck
Playtstation 5
See-Level Virtual Reality Headset - Sea Sickness Remedy
WIFI
Printer/scanner in the saloon

Accommodations

Few sailing yachts have such superior staterooms with the ability for all to convert to luxurious king sized beds. They are decorated with a muted palette of soft grey, warm wood and accents of subtle blue. The ensuite bathrooms blend perfectly into the suites and cleverly echo the colour scheme with the master ensuite boasting a full bathtub. All the suites are spacious, light, with comfortable beds and plenty of storage for guests. Each stateroom has a walk-in wardbrobe, robes and slippers, satelitle TV and music systems with USB and bluetooth connectivity and hairdryers, essential toiletries in the ensuite bathrooms.

CABIN DIMENSIONS

CABIN 1 (MASTER CABIN)
cabin 17.2 m2, bathroom 7.2 m2, wardrobe 4.8 m2, bed dimensions 200×200

CABIN 2 (CONVERTIBLE DOUBLE)
Cabin 19 m2, bathroom 4.9 m2, wardrobe 1.6 m2, bed dimensions 80×200

CABIN 3 (CONVERTIBLE DOUBLE)
Cabin 18.4 m2, bathroom 4.9 m2, wardrobe 1.4 m2, bed dimensions 80×200

CABIN 4 (CONVERTIBLE DOUBLE)
Cabin 12.9 m2, bathroom 3.5 m2, wardrobe 2.8 m2, bed dimensions 80×200

CABIN 5 (CONVERTIBLE DOUBLE)
Cabin 12 m2, bathroom 3.2 m2, wardrobe 2.9 m2, bed dimensions 80×200

CABIN 6 (VIP CABIN)
Cabin 14.5 m2, bathroom 6 m2, bed dimensions 200×200

“Convertible double” means a room with 2 “single” beds measuring 80×200, which can be combined into a “double” bed measuring 160×200 if necessary.

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SCORPIOS 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.

Meals can be served ‘family style’ where several different dishes are served to the centre of the table for
a relaxed style of dining, or a more formal plated service of 3 – 4 courses.
Daily Breakfast: Every day the chef prepares a continental style breakfast: homemade granola, muesli,
fresh fruit, yogurt, selection of meats and cheeses, freshly made bread, etc. Eggs are made a la carte,
depending on guests’ wishes, and fresh juices and smoothies are prepared daily. And, every day the chef
will have a new ‘surprise’ on the menu: focaccia, bruschetta, banana bread, pancakes, French toast,
crepes, muffins, fruit parfait…
Menus below are based on lunches served as ‘family style’ and dinner served as a plated 3-course
menu. Note, vegan menus are provided, and all menus can be adapted depending on guest
preferences.
Day 1
LUNCH
Housemade pumpkin gnocchi with burnt butter, sage, pistachio and local goat cheese
Vittelo tonato, Veal eye fillet with tuna sauce, capers, motar (Dalmatian sea green)
Dalmatian salad with local tomatoes, cucumber, red onion, extra virgin olive oil from a local producer
Torta Makarana, traditional local almond cake with amaretto ice cream
DINNER
Adriatic calamari salad with celery and green apple
Kingfish fillet with zucchini, sea asparagus, parsley sauce and caviar
Almond semifreddo, grilled figs
………………………………………………………………………………………………………………………………….
Day 2
LUNCH
Burrata, wild baby rocket and fig salad
Grilled Sea Bream fillets with thyme and garlic baked potatoes
Roasted local capsicum and olive salad
Traditional apple cake with cinnamon ice cream
DINNER
Octopus salad, confit potaoes, black garlic, olive paste, baked cherry tomatoes
Lamb roulade with eggplant pure with mint, majoram and fava bean lemon jus
Pear poached in Campari filled with vanilla mascarpone
………………………………………………………………………………………………………………………………….
Day 3
LUNCH
Grilled Black Angus Porterhouse steak with salsa verde
Baby lentils salad with pomegranate, apple and Dalmatian herbs
Lyonnaise potatoes
Selection of house made gelato
DINNER
Angel hair saffron pasta with sea urchin
Traditional Dalmatian Brujet with soft polenta
Rožada Traditional Dalmatian creme caramel with burnt orange and creme fraiche
……………………………………………………………………………………………………………..
Day 4
LUNCH
Grilled Kvarner Scampi with pear, asparagus and bitter greens salad
Pan cooked John Dory fillets with traditional silver beet and potato
Chickpea, fennel, lemon and oregano salad
Affogato
DINNER
Kobe beef tartar with amarone caviar, cured quail egg yolk
Black angus tenderloin with grilled foie gras, parsley puree and black truffle jus
Olive leaf tea panacotta with sage ice cream
…………………………………………………………………………………………………………………………….
Day 5
LUNCH
Thai rice vermicelli salad with sweet and sour prawns, peanuts, fresh herbs
Miso marinated Atlantic salmon venere black rice, edamame salad
Crispy duck bao buns
Flourless orange and almond cake
DINNER
Selection of sushi, maki, uramaki, hosomaki, nigiri, sashimi
Selection of housemade gyoza dumplings, prawn, vegetable, beef
Selection of Mochi
…………………………………………………………………………………..
Day 6
LUNCH
Squid ink spaghettini with vongole
Traditional monkfish baked in a clay pot with beans and tomato
Sauted green beans and asparagus with silvered almond and sage
Lemon tart
DINNER
Sesame crusted blue fin tuna with figs and varenik
Crayfish Dalmatian way with bigoli pasta
Fresh baked peach and hazelnut cake with walnut ice cream
………………………………………………………………………………………………………………………………………………………………
Day 7
LUNCH
Grilled Octopus marinated with smoked paprika, lima bean puree, tomato jam
Dalmatian black cuttlefish risotto with fresh green peas
Sweet potato, radicchio salad
Polenta and lemon cake
DINNER
Baby quail stuffed with black pudding, currants with poached apple, endive salad
Rabbit three ways with traditional pljukanci pasta, lemon and rosemary jus
White chocolate, sour cherry parfait

Select Yachts Testimonials

“I just wanted to thank you for all of your assistance in coordinating everything during our trip. The planning and logistics were seamless and made the trip even more enjoyable. As we told the crew, we spent a lot of time planning this trip and our expectations were very high but we were not prepared to have them exceeded to the degree they were. Thank you for all of your help in making our week so special. We will all be spreading the word!”

“It’s freaking awesome. You made a great a recommendation !!!! Just a quick note to tell you we are having a fabulous vacation. The crew are just amazing. They have made the trip. And the boat is great as well. Such a great time!”

“I want to thank you for your time and your education. I was a novice “boat person” and your attention was extremely helpful. We loved the yacht, the crew, and the trip. Everything was seamless. Consider me a loyal customer. I look forward to chartering again and to recommending you to my friends. Warmest regards!”

“We have loved chartering and really enjoyed working with you and everyone at Select Yachts. We would recommend you to anyone as we are always impressed by your efficiency and professionalism.”

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