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BLACK SWAN
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BLACK SWAN

Power Yacht •Croatian •Built 2018

$135,000 – $155,000 / Week
Built / Refit 2018 / 2024
Length 50 m
Cabins 10
Guests 20
Crew 8
From $135,000

Boat Details

TypePower Yacht
Length50 m
Beam8.6 m
Draft1.85 m
Year Built2018
Refit2024
Builder–
FlagCroatian

Performance

Cruising Speed10 knots
Max Speed12 knots
Fuel Consumption120
Engines2 x CAT 500 hp 4 generators: Fiat 100 kW, Caterpillar 86 kW, Yanmar 34 kW and Marelli 40 kW
Air ConditioningFull
Water MakerIdromar 15

Accommodations

King Cabins7
Queen Cabins3
Double Cabins9
Twin Cabins7
Pullman Berths0
Showers10
Heads10
Deck Jacuzzi Pets Allowed Children Welcome Stabilizers

Watersports

Water Skis Adult
Water Skis Kids
Jet Skis 2
Dinghy size: Tender I – 7 m with OB Yamaha 150 hp (Operative boat for the crew), Tender II RIS Marine 6.80 m 150 hp, engine: 2 x 150 Hp
Wave Runners
Wakeboards 2
Floating Mats 6
Stand-up Paddle Boards 6
Snorkel Gear
Sea Bobs
Swim Platform
Boarding Ladder (Loc/Type)
Beach Games
Fishing Gear rods: 10
Fishing Permit # Requested

Amenities

Salon TV/DVD
Salon Stereo/Music
Sat TV
iPod/MP3 Hookups
Videos
CDs/Music
DVDs/Movies
Books
Board Games
Sun Awning
Bimini
BBQ
Deck Shower
Hair Dryers
Ice Maker
Generator 4 generators: Fiat 100 kW, Cat
Inverter
Guest Pets Allowed?
Guest Smokes Speaciak designed area
Gym/Exercise
Onboard Internet Onboard WIFI

Green Initiatives

Water MakerNo
Reusable BottlesNo

Accommodation Details

Total Cabins10
Max Guests20
Wash Basins10
Tubs0
Electric Heads10
Denis Grubiša

Denis Grubiša

Captain

Anja Grubiša

Anja Grubiša

Chief Stewardess

Grega Skubic

Grega Skubic

Chef

Dorijan Drljančić

Dorijan Drljančić

Sous Chef

Sofia Jocheva

Sofia Jocheva

2nd Stewardess

Andrea Buzov

Andrea Buzov

Stewardess

Danie Grubiša

Danie Grubiša

Chief Officer

Leo Kapitanović

Leo Kapitanović

Deckhand

Season Period Base Price Charter Type Terms Locations
High Season
High Season 		Jun 26, 2027
to Aug 28, 2027		 $155,000
EUR		 Inclusive MYBA Croatia
Low Season 1
Low Season 		Jan 01, 2027
to Jun 05, 2027		 $135,000
EUR		 Inclusive MYBA Croatia
Medium Season 1
Medium Season 		Jun 05, 2027
to Jun 26, 2027		 $145,000
EUR		 Inclusive MYBA Croatia
Medium Season 2
Medium Season 		Aug 28, 2027
to Sep 25, 2027		 $145,000
EUR		 Inclusive MYBA Croatia
Low Season 2
Low Season 		Sep 25, 2027
to Dec 31, 2027		 $135,000
EUR		 Inclusive MYBA Croatia

Black Swan

May, 2024

Review Review Review

Overview (19)

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Main (1)

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<p style="text-align: center;">SAMPLE OF MENU M/V BLAC SWAN</p> <p style="text-align: center;"><span style="font-size: 10pt;">Our menu is designed to bring you delicious, simple pleasures while you soak up the beauty of the sea.</span></p> <p style="text-align: center;"><span style="font-family: helvetica, arial, sans-serif; font-size: 10pt;">***</span></p> <p style="text-align: center;"><span style="font-family: helvetica, arial, sans-serif; font-size: 10pt;">BREAKFAST</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">&nbsp; &nbsp; &nbsp;<em>BUFFET STYLE</em> &nbsp; &nbsp;</span><br /><span style="font-size: 10pt;">Country ham, cheese, turkey, salami, quinoa, wild smoked salmon Crispbread, toast, freshly baked sourdough bread</span><br /><span style="font-size: 10pt;">Vegetable selection ( carrot, cucumber sticks, olives, cherry tomatoes—)</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">Freshly squeed juice, smoothies, Croissants, marmalade, butter, honey,</span><br /><span style="font-size: 10pt;">Fruit salads, fresh berries, Greek yogurt, nuts and seeds muesli, granola, flakes Viennoiserie selection</span><br /><span style="font-size: 10pt;">Crapes</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">****</span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong>DAY 1st</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><strong>LUNCH</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>STARTER</em></span><br /><span style="font-size: 10pt;">Brioche bread with marinated langoustine, lemon</span><br /><span style="font-size: 10pt;">and asparagus</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em></span><br /><span style="font-size: 10pt;">Grilled sea bass fillet with fermented cauliflower puree, roasted cauliflower with hazelnuts and chives oil</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em></span><br /><span style="font-size: 10pt;">Coffee creme brulee with passion fruit cocktail</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><strong>DINNER</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>GREETINGS FROM THE KITCHEN</em></span><br /><span style="font-size: 10pt;"><em>STARTER</em></span><br /><span style="font-size: 10pt;">Beef cube with beetroot glaze, caviar, mustard creme and herb crust</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>SOUP</em></span><br /><span style="font-size: 10pt;">Smoked Jerusalem artichoke soup with brown butter foam</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE<br />Deer sirloin with cheese polenta, juniper berries sauce, and burnt carrots</em></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em></span><br /><span style="font-size: 10pt;">Kiwi and pineapple ragu with cottage cheese and condensed milk ice cream</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">****</span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong>DAY 2nd</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><strong>LUNCH</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>STARTER</em><br />Homemade pasta with salsa, olive oil and shrimp</span></p> <p style="text-align: center;"><em><span style="font-size: 10pt;">MAIN COURSE</span></em><br /><span style="font-size: 10pt;">Beef cheeks, potato puree with truffles, wine sauce and sauteed celery</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Chocolate souffle, vanilla cream, and fresh fruits</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><strong>DINNER</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>GREETINGS FROM THE KITCHEN</em><br /><em>STARTER</em><br />Grilled red pepper filled with eggplant and cream cheese</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>WARM APPETIZER</em><br />Scallops with parsnip and orange gel</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Sea bream roll, zucchini, and pistachio sauce</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Meringue with matcha tea, lemon ganache,e and honey ice cream</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">****<br /></span></p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">DAY 3rd</span></strong></p> <p style="text-align: center;"><strong><span style="font-size: 10pt;">LUNCH</span></strong></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>STARTER</em><br />Italian salad with burrata, cherry tomatoes and basil</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Gnocchi alla carbonara</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Tiramisu</span></p> <p style="text-align: center;"><strong><span style="font-size: 10pt;">DINNER</span></strong></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>GREETINGS FROM THE KITCHEN</em><br /><em>STARTER</em><br />Great amberjack ceviche with cucumber sauce, wasabi emulsion, algae, and marinated ginger</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>WARM APPETIZER</em><br />Lemon risotto with mussels and parsley oil</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">MAIN COURSE<br />Dry aged roast beef steak, roasted asparagus with sesame, bearnaise sauce</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Chocolate brownie cubes with yogurt and thyme mousse, raspberry gel and liquorice sponge</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">****<br /></span></p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">DAY4th</span></strong></p> <p style="text-align: center;"><strong><span style="font-size: 10pt;">LUNCH</span></strong></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>STARTER</em><br />Sashimi tuna with spring onions, horse radish and herbs</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Grilled chicken breast with teriyaki sauce and creamy buckwheat porridge</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Sacher cake with whipped strawberry cream</span></p> <p style="text-align: center;"><strong><span style="font-size: 10pt;">DINNER</span></strong></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>GREETINGS FROM THE KITCHEN</em><br /><em>SOUP</em><br />French onion soup with garlic croutons</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>WARM APPETIZER</em><br />Homemade ravioli filled with ricotta cheese, chives and walnuts, Parmigiano and sage sauce and apple puree</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Salmon fillet fried in kadaif, sweet potato puree, honey fish sauce, and potato chips</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Milky rice with apricot and pumpkin seed oil ice cream</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">****</span></p> <p style="text-align: center;"><strong><span style="font-size: 12pt;">DAY 5th</span></strong></p> <p style="text-align: center;"><strong><span style="font-size: 10pt;">LUNCH</span></strong></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>STARTER</em><br />Anchovy canapes</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Deep-fried pork with sauteed porcini mushrooms, porcini sauce and marinated green cabbage</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Vanilla panna cotta, chocolate crumble and candied kumquat </span></p> <p style="text-align: center;"><strong><span style="font-size: 10pt;">DINNER</span></strong></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>GREETINGS FROM THE KITCHEN</em><br /><em>STARTER</em><br />Beef tartare, dried egg yolk, whipped butter and pickled red onion</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>WARM APPETIZER</em><br />Creamy polenta, grilled octopus, smoked ricotta foam and fresh dill</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Native lobster, spiced carrot, and verbena sauce</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">CHEESE COURSE<br />Collection of various cheeses with caramelized walnuts and pear cream</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Crepes Suzette</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">****</span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong>DAY 6th</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><strong>LUNCH</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>STARTER</em><br />Guacamole, dried cherry tomatoes, focaccia</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Duck breasts, carrot puree with star anis, orange sauce</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Chocolate cremeux, puff pastry, lemon grass cream</span></p> <p style="text-align: center;"><strong><span style="font-size: 10pt;">DINNER</span></strong></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>GREETINGS FROM THE KITCHEN</em><br /><em>STARTER</em><br />Beef tataki, citrus-soy sauce, cream cheese</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>WARM APPETIZER</em><br />Foie gras, brioche, cognac sauce and caramelized shallots</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Roasted guinea fowl, chili brussels sprout, light beurre blanc and fresh truffles</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Roasted figs, cottage cheese and lardo</span></p> <p style="text-align: center;"><span style="font-size: 10pt;">****</span></p> <p style="text-align: center;"><span style="font-size: 12pt;"><strong>DAY 7th</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><strong>LUNCH</strong></span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>STARTER</em><br />Creamy quinoa, Mediterranean vegetables, and cheese crisp</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Steamed fish filet, roasted leek and dark fish sauce</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Candied fruit bowl, fresh mint and creme anglaise</span></p> <p style="text-align: center;"><strong><span style="font-size: 10pt;">DINNER</span></strong></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>GREETINGS FROM THE KITCHEN</em><br /><em>STARTER</em><br />Saint-Jacques carpaccio, lemon mayo, chives sponge and black olives powder</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>WARM APPETIZER</em><br />Profiterole filled with creamy eggplant on top of barley soup</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>DESSERT</em><br />Raspberry sorbet with sparkling wine and lime foam</span></p> <p style="text-align: center;"><span style="font-size: 10pt;"><em>MAIN COURSE</em><br />Sweetbreads with tempura fried skimp, white wine sauce and green beans</span></p>
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Available Hold/Option Booked Unavailable

Cruising Areas: Croatia

November 2026

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December 2026

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January 2027

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February 2027

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April 2027

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May 2027

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September 2027

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October 2027

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