Zora Nua

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YACHT DESCRIPTION

SLEEPS 10 GUESTS IN 5 GUEST STATEROOM(S).

DOUBLE BEDS 4

TWIN BEDS 1

SPECIFICATIONS	VALUE
Guests	10
Staterooms	5
# Of Crew	3
Length	60 Ft / 18.3 m
Beam	29.5 Ft / 9.01 m
Draft	546.5 Ft / 166.99 m
Builder	Heysea
Built - Refit:	2026

ACCOMMODATION INFORMATION

4 x Double Cabin
1x Twin cabin

WATERSPORTS

Scuba Diving

Yacht offers Rendezvous Diving only

CREW PROFILE

Aleksandar Aleksandar

Luka Vrdoljak

Andrea Lovrić

Captain Aleksandar Bajić is enthusiastic, confident and very experienced captain with sophisticated character and broad interests.

Born in 1974, he grew up by the Adriatic Sea in Makarska, Croatia, where deeply rooted theme of his life began and remained fresh until today – The Sea. From 1989 to 2002 he lived in Zürich, Switzerland, where he did apprenticeship in Electronics and worked for a few years in private banks as IT technician.

The successful and well integrated life in Zurich’s society did not quench his longing for The Sea, so he joined famous sailing school in Murter, Croatia, where he stayed for 3 years as sailing instructor and manager of the racing team with notable results.

Since 2006, he worked as freelancer for various charter companies and yacht owners mostly in Croatia, Greece, Italy BVI and Mediterranean with more than 100 000 miles logged, 400 weeks of charter, cruising and deliveries mostly on sailing yachts up to 70 feet. Off season, he is passionate in delivering yachts in the Atlantic and the Mediterranean.

The flow of elements, events and landscapes at Sea makes him enthusiastic and fullfilled and that is what he loves sharing with other people on board a yacht.

High communication skills in few languages and more than 20 years experience aboard yachts, have polished his personality into a highly pleasant and professional presence that gladly shares with clients the enthusiasm for the life at Sea and it”s coasts. His experience and networks established, make him a perfect captain to tailor a yachting route customised to your preferences in Europe or Caribbean.
Alex has exclusive access to private epic places and finest wineries with centuries of history and tradition. For many weeks in the season, he plans routes with mountain biking crews aboard on Croatian islands, where he often prepares happy meals on board.

WHAT MAKES HIM HAPPY BESIDE WORK: He is very keen to develop existing and adopt new skills, he likes to travel and establish new friendships, however meditation and mountain biking are his top hobbies.

Chef Luka:

Born in 2001 in Osijek, in the heart of Slavonia, Luka developed a deep love for food from an early age. Growing up between different regions and culinary traditions of Croatia, he was introduced early to the richness and diversity of local cuisine. With roots stretching from Slavonia to Lika through his mother’s side, while his father comes from Livno, and much of his family connected to the Dalmatian coast, food was always an important part of family life and identity. These influences shaped his understanding of hospitality and inspired the culinary philosophy he carries today blending the flavors, traditions, and character of Croatia’s different regions into his own style of cooking.

After graduating from culinary school, Luka began working in professional kitchens at the age of 15, dedicating himself fully to mastering his craft. Over the years, his journey led him through Michelin-starred restaurants, as well as some of the best seafood restaurants in Croatia, where he refined his skills and developed a strong appreciation for precision, discipline, and high-quality ingredients.

Today, Luka’s cooking style is a balance between the simplicity and soul of Mediterranean cuisine and the technique and artistry of French gastronomy. His philosophy is rooted in honesty no shortcuts, no compromises and a deep respect for every ingredient that reaches the plate. Whether preparing fresh seafood, handmade pasta, or refined tasting menus, he believes that exceptional food comes from patience, dedication, and genuine passion.

What truly defines Luka as a chef is his approach to hospitality. Influenced by his Slavonian roots, he believes guests should always feel welcomed, cared for, and fully satisfied. For him, cooking is not only about creating beautiful dishes, but about sharing generosity, warmth, and memorable experiences through food. He finds his greatest motivation in the enjoyment of his guests and constantly pushes himself to deliver the highest standard in every service.

Known for his precision, attention to detail, and obsessive cleanliness in the kitchen, Luka combines professionalism with a calm and approachable personality onboard. Fluent in both Croatian and English, he is dedicated to creating a relaxed yet elevated dining experience that reflects the beauty, flavors, and hospitality of the Adriatic lifestyle.

Hostess Andrea Lovrić

Andrea Lovrić brings warmth, professionalism, and a passion for hospitality to every charter experience. Born and raised in Split on the Croatian coast, Andrea developed an early connection to the sea and tourism, naturally gravitating toward a career dedicated to creating memorable guest experiences.

With over eight years of experience in hospitality and tourism, Andrea’s journey has taken her from managing vibrant restaurants to delivering premium Business Class service as a flight attendant. Working in a fast-paced, multicultural environment refined her ability to anticipate guests’ needs, remain calm under pressure, and provide personalized, detail-oriented service at the highest standards.

Certified in STCW Basic Safety and First Aid, Andrea combines safety awareness with exceptional service skills. Her background as a licensed tour guide for different regions allows her to enrich each journey with local insight and thoughtful recommendations, adding depth and authenticity to the charter experience.

Fluent in Croatian and English, with conversational Italian, Andrea communicates effortlessly with international guests. Whether coordinating onboard service, assisting with itinerary details or creating a welcoming atmosphere, she is dedicated to ensuring every moment onboard feels seamless, relaxed, and truly special.

With her positive energy, strong work ethic, and genuine love for sailing, travel, and fine dining service, Andrea is committed to making each catamaran charter an unforgettable Adriatic experience.

ADDITIONAL INFORMATION

SAMPLE MENU

CATAMARAN MENU 2026

BREAKFAST (Daily Selection)

Fresh & Healthy

•⁠ ⁠Fresh Fruit Platter
•⁠ ⁠Fruit Smoothies
•⁠ ⁠Granola, Greek Yogurt & Seasonal Fruit
•⁠ ⁠Chia pudding

Bakery

•⁠ ⁠Croissants
•⁠ ⁠Brioche
•⁠ ⁠French Toast
•⁠ ⁠Waffles
•⁠ ⁠American Pancakes

Eggs & Savoury

•⁠ ⁠Eggs Cooked to Order
•⁠ ⁠Egg Rolls
•⁠ ⁠Smoked Salmon, Cream Cheese & Dill
•⁠ ⁠Selection of Cured Meats & Cheeses
•⁠ ⁠Zucchini fritters

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COLD STARTERS

•⁠ ⁠Charcuterie Platter
•⁠ ⁠Shrimp Crudo , Green Apple & Yuzu
•⁠ ⁠Beef Carpaccio, Pesto & Arugula
•⁠ ⁠Caprese Salad
•⁠ ⁠Chilled Soup (Cucumber, Tomato or Watermelon)
•⁠ ⁠Beef Tartare
•⁠ ⁠Oysters with Lime Foam
•⁠ ⁠Beetroot Salad, Arugula, Walnuts, Feta & Orange Vinaigrette
•⁠ ⁠Hummus, Chickpeas & Zucchini
•⁠ ⁠Peaches, Prosciutto & Arugula
•⁠ ⁠Octopus Salad
•⁠ ⁠Cuttlefish Salad, Mandarin Gel, Basil Oil & Black Olive Powder
•⁠ ⁠cod “Savor”, Beetroot & shallot
•⁠ ⁠Tuna tartar with ponzu and coconut sauce
•⁠ ⁠Fish mosaic, acho bjanco & fig

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HOT APPETIZERS

•⁠ ⁠Pill Pill Cod, Jerusalem Artichoke & Yogurt
•⁠ ⁠Spicy Mussels “Buzara”
•⁠ ⁠White shellfish “Buzara”
•⁠ ⁠Lamb Meatballs Wrapped in Cabbage with Salsa
•⁠ ⁠Shrimp Ravioli, Bisque, Black Garlic Sauce, Basil Oil & Foam
•⁠ ⁠Wild Asparagus Soup, Poached Egg & Croutons
•⁠ ⁠Wild Asparagus Frittata with Quail Egg
•⁠ ⁠Flatbread, Chicken skewers

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MAIN COURSES

Seafood

•⁠ ⁠Black Risotto
•⁠ ⁠Shrimp Pasta & Chili Oil
•⁠ ⁠Fish Fillet, Colorful Asparagus, Cured Egg Parsley & Yogurt
•⁠ ⁠Fish Fillet, Charred Kale, Anchovy aioli , Bacon crisp & burr blanc
•⁠ ⁠Fish Wellington, Fish Velouté, Olive Chutney & Fish sauce
•⁠ ⁠Whole Fish al Forno with Potatoes, Zucchini & Carrots
•⁠ ⁠Cured Mackerel Spicy Sauce & Microgreen Salad
•⁠ ⁠Fish Fillet Wrapped in Bread, Beurre Blanc, Chives, Caviar & Compressed Cucumber
•⁠ ⁠Whole fish baked in salt crust stuffed with aromatics
•⁠ ⁠Baked octopus with potatoes and vegetables
•⁠ ⁠Roasted octopus with red pepper sauce and creamy polenta
•⁠ ⁠Grilled or fried Adriatic calamari
•⁠ ⁠Parsley butter baked oysters

Meat

•⁠ ⁠Beef Tenderloin, Demi-Glace, Parsley Oil & Potato Purée Quenelle
•⁠ ⁠Duck Breast, Sweet Potato Purée, Jus & Tricolour Potato Terrine
•⁠ ⁠Stuffed Saddle of Lamb with Jus
•⁠ ⁠Beef filet with potato pave and bearnise sauce
•⁠ ⁠Crispy porchetta
•⁠ ⁠Traditional roast lamb
•⁠ ⁠Stuffed chicken breast with lemon pan sauce

Pasta & Comfort Dishes

•⁠ ⁠Lasagna
•⁠ ⁠Carbonara
•⁠ ⁠Homemade duck ravioli
•⁠ ⁠Homemade gnocchi in sage butter
•⁠ ⁠Pesto Genovese linguini
•⁠ ⁠Dalmatian ragu with handmade pasta

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SIDE DISHES & SALADS

Side Dishes

•⁠ ⁠Glazed Carrots
•⁠ ⁠Potato Soufflé
•⁠ ⁠Roasted Peppers
•⁠ ⁠Parsley Potatoes
•⁠ ⁠Swiss Chard & Potatoes
•⁠ ⁠Focaccia
•⁠ ⁠Brioche
•⁠ ⁠Crispy roasted potatoes

Salads

•⁠ ⁠Cabbage Salad
•⁠ ⁠“Shopska” Salad
•⁠ ⁠Bean Salad
•⁠ ⁠Corn & Chickpea Salad
•⁠ ⁠Shrimp Salad with Gnudi
•⁠ ⁠Mixed green salad
•⁠ ⁠Fennel salad
•⁠ ⁠Beetroot salad
•⁠ ⁠Pasta salad

⸻

DESSERTS

•⁠ ⁠Panna Cotta (Various Flavours)
•⁠ ⁠Classic Tiramisu
•⁠ ⁠Lemon Tart
•⁠ ⁠Pavlova
•⁠ ⁠Apple Pie with Vanilla Ice Cream
•⁠ ⁠Brownie Crumble with Chocolate Ice Cream
•⁠ ⁠Pistachio Cake
•⁠ ⁠Banana Bread with Banana Ice Cream
•⁠ ⁠Basque Cheesecake with Chocolate sauce
•⁠ ⁠Rice Pudding with Seasonal Fruits & Toppings
•⁠ ⁠Chocolate Mousse with Olive Oil & Sea Salt
•⁠ ⁠Lemon Posset
•⁠ ⁠Peach Melba

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SPECIAL THEME NIGHTS

•⁠ ⁠Pizza Night
•⁠ ⁠Sushi Night
•⁠ ⁠Barbecue Night
•⁠ ⁠Steak Night
•⁠ ⁠Dalmatian Olive Oil Tasting
•⁠ ⁠Croatian Mezze Tasting
•⁠ ⁠Finger Food & Cocktails Night
•⁠ ⁠Fine Dining Evening

PRICING DETAILS
Zora Nua INQUIRE

Pricing

From: 25,000 per week
To: 38,000 per week

Pricing Details

Weekly Charter Rate 2026:
High season (July and August): €38,000 + VAT 13% + APA 30%
Mid Season (June and September): €34,000 + VAT 13% + APA 30%
Low Season (May and October): €25,000 + VAT 13% + APA 30%

MYBA Terms apply.

Current VAT rate in Croatia is 13%.

APA (Advance Provisioning Allowance) is an estimate paid with the final balance and sent to the boat 3-4 weeks before departure. The captain will keep a clear file and spreadsheet for the expenses. At the end of the charter, any unused funds will be returned to the client. If the charter runs out of APA, the client will be informed in time to organise the additional payment. If there is any money left at the end of the charter, it will be returned to the client.

Crew Gratuity is at clients' discretion, but it is customary. 10% - 15% of the charter rate is the industry standard.

Payment conditions:
50% on signing the charter contract
remaining 50% + VAT + APA, at least 5 weeks before the beginning of the charter.

Zora Nua

Pricing

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