Rara Avis

Rara Avis is a 121 ft Custom Built Aluminum Cutter motor sailer accommodating up to 12 guests in 6 cabins. Built in 2018. Cruising areas: Croatia.

2 VIP CabinS: 18 m2 cabin with double bed
2 Double Cabins: 13 m2 cabins with double beds
2 Twin Cabins: 13 m2 cabins with twin beds convertible to double beds

YACHTBEACH platform 4x2m, Jetski platform, YACHTBEACH relax zone, Sea Doo 130 HP & Sea Doo 80 HP, Seabob F5 & F9

2-sided Hydraulic Folding Platform
 

Impressive 32 m2 2-sided hydraulic folding platform on the stern becomes one of the yacht’s new defining features. Created as a generous
multifunctional space, the platform brings guests directly to sea level, creating a spacious private terrace over the Adriatic - perfect for
swimming, sunbathing, water sports, or simply enjoying the view from the edge of the sea. The new multifunctional gangway adds another layer of comfort and practicality. It allows guests to board and disembark from several directions and also provides elegant access to the water when the gangway is lowered directly into the sea.

Available on request

ČASLAV RELJIĆ - CAPTAIN - Rotational
From the moment you step aboard Rara Avis, you’ll feel instantly at ease in the capable and welcoming hands of Captain Časlav. At 38, he brings 16 years of deep connection to the sea, having dedicated his career to sailing after discovering his true passion beyond high school studies in commercial fields.Starting as a deckhand on various vessels, Časlav steadily advanced to captain through hands-on experience and unwavering commitment. Today, he is an exceptional host who delivers truly memorable cruises -attentive, knowledgeable, and genuinely enthusiastic about sharing Croatia’s natural beauty.A lifelong lover of the outdoors, Časlav recharges on the mountains when not at sea, enjoying time with his wife and two children. His wife comes from a family with generations of experience in nautical tourism, making their shared passion for the sea a family tradition.Friendly, cheerful, and deeply serious about his role, Časlav thrives on meeting guests from around the world. His mission is simple: to showcase the hidden gems of his country and ensure every client leaves his ship completely satisfied and enriched. He speaks fluent Croatian and English.

FILIP BREKALO - CAPTAIN - Rotational
Filip Brekalo was born in Split, Croatia in 1985. From a young age, he was drawn to the sea, which set the course for his future career. Over the years, Filip has built an impressive reputation as a skilled and dedicated captain with over a decade of experience commanding motor sailing yachts and mini cruise ships along the Adriatic coast and across the globe. Filip’s expertise in yacht transfer is a testament to his ability to navigate and manage vessels in diverse conditions and locations. His leadership and management skills, honed through years of overseeing sailing duties, crew recruitment, and tourist hosting, instill confidence in his ability to handle any situation. His fluency in English and basic proficiency in Italian further enhance his ability to interact with a wide range of clients and crew members. Outside his maritime career, he has achieved personal success in various fields. He is married and the proud father of one child. As a Croatian national representative in rafting, he earned a silver medal at the European championship. He is also an experienced football referee and an instructor in skiing and rafting, showcasing his versatility and passion for life beyond the sea.

MATEJ RELJIĆ - DECKHAND
Matej was born on February 2nd 2000, which makes him the 2nd youngest member of Rara Avis crew. He graduated from Maritime High School in Split as a technician for marine engineering. Since his early age he was always helping out on boats as he resides in a small village, city of Split outskirts, Krilo Jesenice, which has been famous for many years, as a place in Croatia with the biggest number of boat builders and owners. It was very clear for Matej what career he will dedicate his life to. Before he joined the crew on Rara Avis, he has had some experience already working as a hand on deck and as a waiter on another charter ship. He speaks active English. This young man, eager to learn and to be of service, is doing the best he can with a big great smile on his face. In his free time, Matej is doing some serious fishing and also is a permanent volunteer for city of Omiš Fire Department.

ROKO ERCEGOVIĆ - DECKHAND
Roko is the youngest crew member on Rara Avis. Although he is only 20 years old, his colleagues say that he is hardworking, enjoys the sea, and is gaining experience working as a deckhand. He was born in Split, where he graduated from maritime school, and after this sea season he will continue his education at the Maritime Faculty. Among foreign languages, he speaks English, and in his free time he likes to play football the most.

ANTE TADIĆ - STEWARD
Ante Tadić was born in 1992 in Split, Croatia. He completed his secondary education at the II. Language Gymnasium in Split and graduated from the Faculty of Economics at the University of Split.He is fluent in English and German.Ante began his career working in prestigious restaurants and hospitality venues in Split, where he gained extensive experience as a waiter and later as a shift manager. He also provided VIP service in high-end nightclubs. After graduating from university, he spent six years working in banking, further developing his organizational, sales, and client management skills.He is passionate about futsal and tennis.

MARKO MATIĆ - CHEF
Born and raised in the historical city of Sinj, where the antient battles for Croatia took place, chef Marko has that fighting spirit and the will to give the best that he can in everything he does. And he does food, he is doing it with such legerity and enthusiasm. Marko has mastered cooking skills as a chef in several well-known and praised a la carte restaurants along the Dalmatian coast as well as on some other yachts. As a young chef, he has wider views in sense of being more familiar with new cooking ideas and ways of cooking, new flavors and very large spectrum of groceries selection.
His dedication to food preparation has made him not only a great cook but an amazing food decorator. His meals tell an authentic Mediterranean gourmet story that will enchant your flavor buds as much as your eyes. Chef Marko takes special pride in rustic style meat & fish dishes preparation combined with modern cuisine tricks. Speaks English, very friendly and open to any menu suggestions from the guests as his only wish is to complete the cruising experience with terrific dining. His eagerness to please is very visible and tasteful in his food creations.

MIRNA KOZINA - HOSTESS
Mirna Kozina was born in Split, Croatia in 1998. where she began her career as a teenager with seasonal work at Ciprianis, a popular local spot for ice cream, pancakes, and bakery products. There she developed strong sales and customer service skills while working in both Croatian and English.After completing secondary school, she studied graphic design at the School of Design, Graphics, and Sustainable Construction in Split, gaining valuable technical skills that complement her practical experience.Her professional journey includes roles at Bobis Riva and Sugarin Ice Cream Production, where she mastered artisanal ice cream production, decoration, and high standards of cleanliness and service. She further developed her skills in sales, supply management, and customer relations at Pumparela Gelateria and Zvijez D.O.O. Most recently, she specialized in the production and sale of artisanal ice cream at Slastičarnica Voćni Trg.Mirna is communicative, adaptable, and highly motivated, with a strong work ethic and a willingness to take on new challenges. She speaks fluent English and combines technical design skills with hands-on experience in the food service industry.

BREAKFAST

BEVERAGES: WATER, COFFEE, TEA, FRESH SQUEEZED JUICE, GOAT AND COW MILK, FRESH FRUIT & VEGETABLE SHAKES, YOGURTS
COLD DISHES: COOKED HAM, BAKED HAM, HOMEMADE SMOKED SAUSAGES AND BACON, HARD SALAMI, TURKEY HAM, MORTADELA SLICES
SELECTION OF CHEESE: EMENTAL CHEESE, GOUDA CHEESE, EDAMER CHEESE, HOMEMADE YOUNG CHEESE
SPREADS: BUTTER, PEANUT BUTTER, SELECTION OF FRUIT JAMS, CREAM CHEESE, FRESH CREAM, TUNA PATE
WARM DISHES: BOILED EGGS, SUNNY SIDE UP FRIED EGGS, POACHED EGGS, VARIOUS OMELETS, GRILLED VEGETABLES, FRIED BACON, TOASTS, CROISSANTS AND VARIOUS BUN ROLLS
SELECTION OF CEREALS: CORN FLAKES, OAT FLAKES, CHOCOLATE CEREALS, FRUIT CEREALS
SELECTION OF FRESH SEASON FRUIT

MENU I.

*
Cold Appetizer
Smoked Sea Bass Mousse with Bruschetta
(paired with Honey, Mustard and Lemon Cream)
Warm Appetizer
Stuffed Ravioli
(Shrimps, Curd, Prosciutto)
Red Sauce
(Shrimp, Sundried tomatoes, Cognac)
Main Course
Monkfish with Vegetables
(Spring Potatoes, Cherry Tomatoes, Black Olives and Pine Nuts)
Dessert
Dry Figs with Almonds and Dark Chocolate Glaze

*
Cold Appetizer
Steak Tartare with Butter and Bone Marrow Gel
Warm Appetizer
Veal Shank Risotto with Porcini Mushrooms and Gratinated Sheep Cheese
Main Course
Lamb Cutlets with Polenta and Baby Spinach
(Garlic, Olive Oil and Parsley Emulsion)
Dessert
Flamed Apple Puree
(Roasted Almonds, White Chocolate and Cinnamon)

*
Cold Appetizer
Adriatic Shrimps with Sour Apple Sorbet
Warm Appetizer
Cream soup
(Roasted Champignons, Prosciutto and Spinach)
Main Course
Sea Bass Rolls
(served with White Wine Caper Sauceand Vegetable Cream)
Dessert
Raspberry Champagne Cake
(Stracciatella Cream, Milk Chocolate, Caramelized Cotton Candy)

*
Cold Appetizer
Fois Gras
(Truffle Ice Cream,Sheep Cheese, Focaccia with Herbs)
Warm Appetizer
Hokkaido Gnocchi
(paired with White Truffle Sauce and Pumpkin Oil Foam)
Main Course
Beef Steak Tagliata
(Arugula and Cherry Tomatoes, Grana Padano, Toasted Pine Nuts)
Dessert
Dark Chocolate Souffle
(Homemade Vanilla, Orange Ice Cream, Almond and Cherry Crumble)

*
Cold Appetizer
Cesar Salad with Lobster
(paired with Caramelized Dalmatian Bacon, Spicey Croutons & Olive Oil
& Rosemary, Saffron Sauce)
Warm Appetizer
Dalmatian Traditional Stew with Adriatic Mussels and Spaghetti in White
Wine and Garlic Sauce
Main Course
Sashimi Tuna Steak with Vegetables
Dessert
Semifreddo

*
Cold Appetizer
Roast Beef with Arugula, Capers and Pickled Onions
(served with Acetto BalsamicoSauce)
Warm Appetizer
Lamb Soup with Broad Beans, Carrot and Poached Egg Yolk
Main Course
Wellington Steak with Mashed Potatoes and Truffles
Dessert
A selection of Cheese, Jams & Nuts

*
Cold Appetizer
Roasted Squid Salad with Crispy Black Flavoured Polenta & Sturgeon
Caviar
Warm Appetizer
Breaded Shrimp Dumplings in Turmeric Sauce
Main Course
Grilled Salmon Fillets with Pistachio
(Paired with Sweet Potato Puree & White Vine PistachioSauce)
Dessert
Cheese Pralines with White Chocolate, Raspberry and Rum, Coconut
Cream

MENU II.

*
Cold Appetizer
Stuffed Quail eggs
(Adriatic Sardines and Anchovy’s Pate)
Warm Appetizer
Farfalle in Tomato and Ricotta Sauce
Main Course
Fish & Mussels Stew with Homemade Polenta
Dessert
Hazelnut and Chestnut Stuffed Rafioli
(Paired with Caramel Sauce and Orange Cream)

*

Cold Appetizer
Stuffed Crust pastry
(Curd, Truffle Cream, Black Olive Powder)
Warm Appetizer
Creamy Pottato Arugula Soup
Main Course
Confit cock with butternut and chilly cream
Dessert
Orange Walnut Cake with Coffee & Cognac Cream

*
Cold Appetizer
Marinated Salmon Mousse
(Served with Salted Sardines & Cherry Tomatoes)
Warm Appetizer
Baby Octopus Salad with Olives, Garlyc Mayonnaise & Chicory
Main Course
Adriatic Prawns in Cognac, Shrimp Tomato Sauce
Dessert
Forest fruit with Vanilla Mascarpone Cream

*
Cold Appetizer
Beef salad
(Beef, Red Beans and Chickpeas, Balsamic-Mustard Sauce)
Warm Appetizer
Creamy Porcini Mushroom Soup
Main Course
Beefsteak with Istrian Handmade Pasta
Dessert
Pistacchio Cheesecake

*
Cold Appetizer
Mix salad
(Roasted Beetroot, Feta Cheese, Chili and Thyme Vinegar Sauce)
Warm Appetizer
Spinach taglliatele
(paired with Dalmatian Smoked Ham and Broad Beans & Gorgonzola White
WineSauce)
Main Course
Wild Trout Fillet with Toasted Almond Bread
(served with Lemon and Dill White Wine Sauce)
Dessert
Pear Pie
(Red Wine, Homemade Vanilla, Rose Ice Cream)

*
Cold Appetizer
Deer Pate
(paired with Toasted Bread, Dalmatian Smoked Ham, Peaches & Mozzarella)
Warm Appetizer
Tomato Celery Soup
Main Course
Grilled Chicken Fillet Stuffed with Mozzarella and Oregano
(served with Creamy ChanterelleSauce)
Dessert
Tiramisu
(Cherries, Cheese Cream, Mint and Dark Chocolate)

*
Cold Appetizer
Tomatoes Stuffed with Tuna Pate, Parmesan and Olives with Toasted Bruschetta
Warm Appetizer
Black Gnocchi in Shrimp, CheeseSaffron Sauce
Main Course
Swordfish Filet with Grilled Vegetables
In Soy-Sesame Sauce
Dessert
Crispy Blueberry Pie
(Blackberry Wine, Cinnamon, Homemade Orange Ice cream)

VEGETARIAN MENU

Day 1

Lunch

Cold Appetizer

Marinated Artichokes in Tomato Sauce

(stuffed with Pea Cream, Garlic and Olive Oil)

Warm Appetizer

Gnocchi with Truffles and Porcini Mushrooms

Main Course

Warm salad

(Toasted Goat Cheese, Walnuts and Pear & Vinegar, thyme and olive oil sauce)

Dessert

Apple and Blackberry Crumble

(with Homemade Vanilla and White Chocolate Ice Cream)

Afternoon snack:

Fresh Figs with Cashew Cream, Sweet Cream and Honey

Dinner

Cold Appetizer

Puff Pastry Cheese and Chives Baskets

Warm Appetizer

Spinach and Garlic Pie with Turmeric Sauce

Main course

Chickpea Croquettes

(paired with Dried tomatoes, Spinach and Almonds Aromatic Sauce)

Dessert

Chocolate Muffin with Peach and Mascarpone Cream

Day 2

Lunch

Cold Appetizer

Puff Pastry Rolls

(stuffed with Avocado Cheese Cream)

Warm Appetizer

Stuffed Ravioli with Ricotta and Spinach

(served with Tomato Eggplant Sauce)

Main Course

Grilled Vegetables and Tofu Marinated in Pumpkin Oil and Herbs

Dessert

Stuffed Cannoli with Pistachio and Strawberry Cream

Afternoon snack

Selection of Dalmatian Cheese with aromatic crispy Focaccia and Olives

Dinner

Cold Appetizer

Fig and Radicchio Salad in Orange Sauce

Warm Appetizer

Grilled Asparagus in Saffron and Parmesan Sauce

Main course

Baked Chickpea, Rusk Tomato Stew

Dessert

Croatian Fritters with Forest Fruit and Cinnamon Cream

Day 3

Lunch

Cold Appetizer

Quail Eggs stuffed with Saffron Cream

(served with Hollandaise Sauce)

Warm Appetizer

Polenta and Vegetable Tart

(served with Roasted Peppers and Pumpkin Oil Sauce)

Main course

Breaded Pancakes Stuffed with Baby Spinach and Goat`s Curd

Dessert

Baked Apple Puree

(with Toasted Almonds, White Chocolate and Cinnamon)

Afternoon snack

Fruit salad

(Watermelon, Orange, Mint, Cinnamon, Lemon Juice, Sage, Honey)

Dinner

Cold appetizer

Basil, Pine Nut & Olive Oil Pesto

(paired with Fresh Burrata Cheese and Black Olive Powder)

Warm appetizer

Pasta with Asparagus and Mushrooms

Main course

Grilled Zucchini and Eggplants in tomato sauce

Dessert

Crispy Blueberry Pie with Homemade Orange Ice Cream

Day 4

Lunch

Cold Appetizer

Mix Salad

(Olives, Tomatoes, Feta Cheese, Croutons)

Warm Appetizer

Red Lentil Smoky Chickpea Soup

(served with toasted Pumpkin and Sunflowers Seeds)

Main course

Homemade Zucchini Burger

(Potato Chips Arugula, Sesame sauce)

Dessert

Apple Cream Cheese Cake

(served with Cranberry, Red Wine and Cinnamon Sauce)

Afternoon snack

Selection of Fresh Fruit and Vegetables

Dinner

Cold appetizer

Mix salad

(Roasted Red Peppers, Beans and Quinoa Salad)

Warm appetizer

Orzo with Mushrooms and Caramelized Pumpkin

Main course

Puff Pastry Stuffed with Vegetable Ragout

(served with roasted purple carrots and vinegar cream)

Dessert

Tiramisu

Day 5

Lunch

Cold Appetizer

Bruschetta with Marinated Tomatoes and Pepperoncini

Warm Appetizer

Mushrooms stuffed with Garlic and Rosemary

Main course

Buckwheat Tortilla filled with Vegetables and Chili Sauce

Dessert

Pumpkin Pie with Spicy Orange and Ginger Cream

Afternoon snack

Homemade Bread with Nuts and Dried Figs, Cheese and Aromatic Herbs

Dinner

Cold appetizer

Zucchini Rolls Filled with Ricotta

Warm appetizer

Parmigiano Soup with Shallots

(served with Focaccia with Cherry Tomatoes and Rosemary)

Main course

Baked Potatoes stuffed with Vegetables and Sour Cream & Chive Foam

Dessert

Plum Dumplings

Day 6

Lunch

Cold Appetizer

Dandelion, Arugula and Caper Salad

(with Olive Oil, Apple Cider Vinegar, Mustard & Dill Mayonnaise Sauce)

Warm Appetizer

Caramelized Carrot with Purple Onion and Honey

Main course

Vegetable Lasagna

Dessert

Marzipan Balls Filled with Raspberry Cream & Glazed with Dark Chocolate

Afternoon snack

Marinated tofu

(with Olives and Mashed Potatoes & Chili Herb Sauce)

Dinner

Cold appetizer

Cold Pasta Salad with Vegetables, Sour Cream, Thyme and Olive Oil Sauce

Warm appetizer

Stuffed Sushi Rolls

(filled with Carrot, Avocado and Cucumber)

Main course

Tomato Parsley Tart with baked Goat’s Cheese

(served with Tomato and Eggplant Sauce)

Dessert

Homemade Raffioli

(stuffed with Carob, Orange and White Rum)

Day 7

Lunch

Cold Appetizer

Red Lentil and Chili Pate with Grilled Polenta and Spinach Scones

Warm Appetizer

Baked Sweet Potato with Peppers, Red Beans and Cheddar Cheese

Main course

Tofu and Vegetables Stew

Dessert

Walnuts and Honey Pralines in Chocolate and Caramel Sauce

Afternoon snack

A selection of vegetable chips

Dinner

Cold appetizer

Cold Cucumber and Greek Yogurt Soup with Herbs

Warm appetizer

Buckwheat Spaghetti in Tomato, Garlic and Oregano Sauce

Main course

Crispy chickpea and white bean dumplings

(paired with tomato, cucumber, purple onion and dill salsa)

Dessert

Cheese and Hokkaido Squash Cake

(served with prune sauce)