Omnia

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YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 6 GUEST STATEROOM(S).

KING BEDS 2

QUEEN BEDS 2

TWIN BEDS 2

SPECIFICATIONS	VALUE
Guests	12
Staterooms	6
# Of Crew	10
Length	150 Ft / 45.8 m
Beam	29.5 Ft / 9.01 m
Draft	9.8 Ft / 2.99 m
Builder	Brodosplit
Built - Refit:	2017 - 2022
Cruising Speed	10 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

OMNIA sleeps up to 12 guests in 6 staterooms. These are comprised of a massive master suite, a VIP, 2 queens and 2 twin staterooms that can be converted into queens. All staterooms have ensuites and are equipped with a large flat screen television, satellite and local antenna, wifi, interphone, safe box, HVAC control and surroundsound system.

Stateroom and Bed Dimensions:
Master suite (42m2 / 452sqf) with king bed (200×200 cm / 79×79 in)
VIP stateroom (30m2 / 323sqf) with king bed (200×200 cm / 79×79 in)
Double staterooms (15m2/ 161sqf) with queen bed (160×200 cm / 63×79 in)
Twin staterooms (15m2/ 161sqf) with 2 twin beds (90×200 cm / 35×79 in) convertible into queen beds

WATERSPORTS

Dinghy	2 tenders: 6m + 5m
Paddle Boards	2
Double Kayaks	2
Adult Water-skis	1
Kids Water-skis	1
Wakeboards	1
Jet Skis	2
Snorkeling gear	12
Inflatable, towable tubes	2
Fishing Gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
1x BRIG EAGLE YAMAHA F300 XCB, with 220.7 kW / 300 KS
1x RM 480 RIS MARINE, 4.85m, Yamaha F 40 GETL (40 HP), 10 pax
2 x Seadoo Spark Trixx Jetskis 90hp (2 person)
2 x F5 Seabobs
2 x Stand up paddle boards
2 x Inflatable kayaks (2 person)
1 x Wakeboard, adult
2 x Water skis, adult
1 x Water skis, children
1 x Towable Jobe tube (1 person)
1 x Towable Soinera tube (3 person)
12 x Snorkelling equipment, (8 adult, 4 children)
Water shoes (all sizes)
Fishing equipment (2 spin fishing rods, jigs for fish, octopus, squids, etc.)
Seaside waterpark
See-Level Virtual Reality Headset - Sea Sickness Solution

CREW PROFILE

Srdjan Smailagic

Pave Turic

DAVID NOVAKOVIC

Vedran Cikotic

Ivan Cukusic

Ranka Separovic

Drago Klaric

Domana Bilobrk

Kristijan Uvodic

KARLA KLARIC

C A P T A I N
SRDJAN SMAILAGIC
Srdjan is a passionate sailor and enjoys everything connected to the sea. After graduation, Srdjan completed all safety training and certificates at the Maritime School in Split and obtained the highest international certificates for his position. Following this, Srdjan spent over nine years working on yachts and passenger ships, sailing worldwide. His experience includes serving as a deckhand aboard the luxury yacht Aixaia (later renamed OMNIA)
and many years aboard the Navilux as the first officer.

Now, he returns to OMNIA, excited to step into the role of Captain. Srdjan has a relaxed and friendly nature which guests feel and appreciate. He is always willing to do what is necessary to ensure the best experience for the guests and a positive working atmosphere amongst the crew.

C H E F
Pave Turic
Pave is a highly experienced and dynamic chef with nearly 30 years of experience in the culinary industry. He has worked in various international and Mediterranean restaurants, four and five-star hotels, cruise ships and luxury yachts. He has built a successful career within his native Croatia and maintains a passion for Mediterranean cuisine and a commitment to discovering and promoting healthy local ingredients. He puts these ingredients at the heart of his plates and presents everything with his own creative flair.

His extensive experience, and leadership roles in high-end hospitality environments, highlight his ability to seamlessly manage operations in the galley, ensuring he delivers exceptional culinary experiences to the guests. Pave is highly motivated, hardworking and real team player as well as being a dedicated member of the Croatia Chef’s Club. He prides himself of his communication skills and speaks fluent English as well as his native Croatian.

Pave is known for his creativity, flexibility, and strong communication skills. He is also an optimist and a real team player.

S O U S C H E F
D a v i d N o v a k o v i c
David is a 22-year-old sous chef and a graduate of hospitality school. Fluent in English and with a basic understanding of French, David chose a career at sea to explore new cuisines, meet people, and embrace life on the sea. His focus on creating interesting and tasty dishes reflects his passion for culinary innovation. David values strong relationships with his yacht crew. With a background in the restaurants along the Croatian coast, he excels in desserts and salads, drawing inspiration from his mom and Gordon Ramsay. In the future, he aspires to be a head chef and learn to sail. Beyond the galley, David enjoys exercising and refining his cooking skills. His cooking style is characterized by a commitment to delivering both delicious and intriguing dishes.

C H I E F E N G I N E E R
Drago Kl a r i c
At 32 years old, Drago has an impressive 15 years of maritime experience, going through the ranks from a sailor to his current role. Drago's life long connection to the sea, nurtured by his father's early influence, affects his work with deep personal satisfaction and a passion for yachting that is palpable to the guests. He realizes the importance of creating a harmonious and enjoyable atmosphere onboard. This harmony, according to Drago, is the corner-stone of a successful and enjoyable yachting experience. Beyond his engineering expertise, Drago brings a lifetime of practical knowledge and an intimate familiarity with every corner of the yacht. His diverse hobbies, including fishing, swimming, cars, art, and singing blend perfectly into his professional life. Drago's ultimate ambition is to become a captain, a goal he works towards through his dedication and continuous learning.

D E C K H A N D
T o m i s l a v M i h a n o v i c
Tomislav discovered his love for the sea during a transformative summer in Komiza. Since 2021, he's sailed on Cleopatra, Aphrodite, and Aurum Sky, refining his skills as a deckhand. Tomislav finds fulfilment in ensuring the satisfaction of guests, deriving joy from their contentment with his service. His stamp is marked by kind words and a warm smile, elements he believes can transform a guest's experience. For him, the camaraderie among crew members represents the pinnacle of ship life. In his approach to customer service, Tomislav prioritizes understanding each guest, attentiveness to nuances, and the completion of tasks with respectful communication and adaptability. Nimble and fast, his agility is matched only by his warm-hearted demeanour. Outside of work, Tomislav finds solace in rowing and fishing, hobbies that keep him connected to the rhythms of the sea.

D E C K H A N D
I v a n K a r o g l a n
Ivan is a 32-year-old deckhand with a unique graphic technology and electrical work skill set. Ivan's love for the sea started in childhood, evolving into a deep passion for fishing and sailing. Meticulous, hardworking, and loyal, he thrives on positive relationships with the crew, finding joy in seamless job execution. Ivan is approachable and always ready to share his knowledge and assist others without being pushy. He enjoys the diversity of sailing to different destinations and values positive feedback derived from hard work and a cheerful demeanor. With five seasons of experience as a deckhand and engineer, Ivan envisions a future navigating international seas. In his free time, he indulges in fishing, fixing engines, and snowboarding.

S T E W A R D
P e t a r G r u b i s a
Meet Petar, a 25-year-old steward and bartender with seven years of experience in the hospitality sector. Armed with a diploma in F&B Management, he is embarking on his first season on a yacht. Fluent in English and basic German, Petar sees yacht work as an opportunity for continuous learning and travel. He values small gestures of attention in service, creating a friendly atmosphere for guests. With a professional yet relaxed approach to customer service, Petar is known for his kindness, charisma, and passion for his work. Petar's winter seasons in the Austrian and Swiss Alps further showcase his adaptability. Outside of yachting, he enjoys football and online money gain.

C H I E F S T E W A R D E S S
D O M A N A B I L O B R K
Meet Domana, our Chief Stew. Her yachting career began in 2017 when she joined the industry. Being a student of Maritime Management, she has a knowledge background, and she is very passionate about her future career in the yachting industry and working towards a purser position. Domana has gained tremendous hospitality experience on board several vessels working as a sole and chief stew. She is an easy-going stewardess with a positive attitude, whose ultimate goal is to ensure all guests’ needs are taken care of in the utmost professional manner. Domana is fluent in English and Italian and has a basic knowledge of Spanish. When not on board she enjoys reading, drawing, fitness, and traveling.

2 n d S T E W A R D E S S
K a r l a Kl a r i c
Meet Karla, our 28-year-old 2nd Stew with a passion for the sea and sailing. Fluent in English, she finds joy in the most beautiful sunsets, secluded bays, and the night sky while working on yachts. Karla excels in guest relations, sharing unique insights and making their wishes come true. Customer service, to her, means prioritizing guests' best experiences. With 2 years of yachting experience, Karla, patient and adaptable, aspires to work for a charter agency in the future. Beyond yachting, she enjoys traveling, reading, and embracing nature. Karla is not just a crew member; she's a dedicated professional who adds warmth and hospitality to every voyage.

H O U S E K E E P I N G
R A N K A S E P A R O V I C
Ranka, our Interior Stew, finished Economics School but her love for the sea and her adventurous spirit drew her to yachting. Ranka has spent two years at sea, and this is her third year aboard OMNIA. Ranka loves working with people, especially in a team environment and she loves new challenges. Her colleagues would describe her as friendly, organized, and professional, and as someone who always goes the extra mile for her guests. Ranka’s other great love is travel, she wants to see as much of the world as possible; so far, the most interesting place she has traveled to was Afghanistan, “I loved its real beauty.” Ranka looks forward to another season of growing, learning, and continuing to deliver excellence in service to her guests.

ADDITIONAL INFORMATION

SAMPLE MENU

STARTER

Bass Crudo, orange, chilli and mirin

MAIN COURSE

Tuna steak, roasted broccoli, miso glazed sweet potato

DESSERT

Refreshing lemon tart

STARTER

Buratta salad with basil oil

MAIN COURSE

Duck breast, carrot purée infused with black tea,beluga lentil

DESSERT

Chocolate mousse filled with forest fruit gel on crunchy biscuit

STARTER

Tuna tartare, avocado, pickled daicon

MAIN COURSE

Lobster made on Dalmatian „Buzara” way and pasta makaruli

DESSERT

Ricotta &blueberry canolli

STARTER

Sushi & sashimi

MAIN COURSE

John Dory fish fillet baked with pistacio, swiss chard rissoto,

DESSERT

Strawberry Pavlova

STARTER

Prawns and sea anemone risotto

MAIN COURSE

Whole fish baked in salt

DESSERT

Lime & amaretti Semifreddo

STARTER

Beetroot tartare

MAIN COURSE

Grilled rack of lamb, green peas and mint purée, brussel sprouts, spicy potato, mixed greens salad

DESSERT

Pears in reduced red wine sauce

STARTER

Pasta verde,seared scallop,crispy prosciutto leaf,caviar

MAIN COURSE

Turbot fish fille, Brussels sprouts with bacon, parsley gel

DESSERT

Cheesecake with berries and maraschino liqueur

STARTER

Foie gras torchon and caramelised onion

MAIN COURSE

Veal cheeks in dark sauce, home-made ricotta gnocchi, baby spinach and beetroot salad

DESSERT

Irish cream tiramisu on cacao crisp

STARTER

Ceviche

MAIN COURSE

White fish fillets made on Dalmatian „Brodet” way, ricotta polenta, pickled samphire salad

DESSERT

Raw raspberry vegan cake

STARTER

Avocado tartare

MAIN COURSE

Roasted lamb, spicy carrot ,potatoes ,cherry tomatoes

DESSERT

Lava cake with ice cream

STARTER

Spinach gnocchi stuffed with prawns and prosciutto ham, bisque sauce and bean cream

MAIN COURSE

Seabass al fuorno

DESSERT

White chocolate with fruit tart

STARTER

Slowly cooked „Skradin” rissoto

MAIN COURSE

Lamb leg in „Babić” red wine sauce, parsnip purée, green peas

DESSERT

Homemade ice cream with Dried figs&dessert wine Hektorovic

LUNCH

All types of salads(caprese,tabbolueh,orzo,quinoa,rice,greek,Caesar,vegetables

Hummus,babaganoush…..

Pasta and gnocchi

Sandwiches , tortillas

Pizzas

Barbecue

PRICING DETAILS
Omnia INQUIRE

Pricing

From: 110,000 per week
To: 130,000 per week

Pricing Details

2025 RATES - PLEASE NOTE SEASON DATES
€110,000 low season May - June 15, 2025 & Sept 1st, 2025 onwards
€130,000 high season June 15 - August 31st, 2025

MYBA Terms
+ VAT + APA 30%

Croatian VAT 13%
Italian VAT 22%
Greek VAT 7.8%

Omnia

Pricing

Pricing Details

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