Yacht Description
Big-group sailing platform. OMNIA is a 46m (150'11") Brodosplit-built motor/sailer delivered in 2017 and refit in 2022/2023 (sources vary), set up from day one for charter. She sleeps 12 guests in six en-suite cabins, with two full-beam suites (master and VIP) that are the same size, so nobody has to “win” the cabin draw.
Outdoor life, sorted. The sundeck is the headline act: a deck Jacuzzi plus a wet bar, lounge areas, and sunbeds for low-effort afternoons. Sauna on the main deck. Simple plan: sweat, soak, repeat.
Easy water days. A swim platform gets everyone in and out of the sea without gymnastics, and the toy lineup is properly charter-focused: 2 x Seadoo Spark Trixx jet skis, 2 x F5 Seabobs, wakeboard, adult and kids’ waterskis, towables, paddleboards, kayaks, and snorkelling gear.
Cabins with options. The layout stays flexible for different mixes of couples and friends: master + VIP, two queen doubles, and two twin cabins that convert to doubles. All cabins are en-suite and equipped with TV, Wi‑Fi, safe box, and individual HVAC controls.
Specifications
- Length overall
- 150.9ft / 46
- Beam
- 2.8m
- Draft
- 0.91m
- Builder
- Brodosplit
- Year built
- 2017
- Refit
- 2026
- Type
- Sailing Yacht
- Cruising speed
- 10 knots
- Top speed
- 12 knots
- Generator
- No
- Fuel
- Cruising 100 Litres/Hr / Max 100 Litres/Hr / Eco 100 Litres/Hr (Litres/Hr)
- Consumption
- 100 Litres/Hr
- Guests
- 12
- Cabins
- 6
Charter Price
From €110,000 to €140,000 per week, plus 30% APA.
Plus Expenses arrangement — boat and crew only, without tip.
All prices generated as a guide. Availability subject to confirmation. Gratuity discretionary, typically 5%–25% of the base price. APA rate as published in the yacht’s rate sheet.
Variable expenses — fuel, food, marina fees — are deducted from an Advance Provisioning Allowance (APA), an additional deposit added to the charter price. The remainder is returned after charter.
- Total guests
- 12
- Total cabins
- 6
- King cabins
- 2
- Queen cabins
- 2
- Double cabins
- 4
- Twin cabins
- 2
- A/C
- Yes
6 staterooms for 12 guests.
| Cabin | Bed Size | Bathroom Details | AC |
|---|---|---|---|
| Master Suite | King (200 x 200 cm) | Private en-suite bathroom (his & hers vanity) | Full (HVAC control) |
| VIP Stateroom | King (200 x 200 cm) | Private en-suite bathroom (dual sinks) | Full (HVAC control) |
| Double Stateroom 1 | Queen (160 x 200 cm) | Private en-suite bathroom | Full (HVAC control) |
| Double Stateroom 2 | Queen (160 x 200 cm) | Private en-suite bathroom | Full (HVAC control) |
| Twin Stateroom 1 (Convertible) | 2 x Twin (90 x 200 cm) convertible to Queen | Private en-suite bathroom | Full (HVAC control) |
| Twin Stateroom 2 (Convertible) | 2 x Twin (90 x 200 cm) convertible to Queen | Private en-suite bathroom | Full (HVAC control) |
- Nationality
- Croatian
Returned to OMNIA as Captain after serving aboard her as a deckhand and later as first officer on Navilux. Trained at Maritime School in Split with completed safety training and international certificates.
- Croatian nationality
- Languages: Croatian, English, German
- 9+ years experience on yachts and passenger ships worldwide
Brings nearly 30 years in restaurants, hotels, cruise ships, and luxury yachts, keeping meals on schedule across busy charter days. Focuses on Mediterranean cooking with healthy local ingredients.
- Croatian nationality
- Nearly 30 years culinary experience
- Mediterranean cuisine focus with healthy local ingredients
- Member of the Croatia Chef's Club
Trained at Skmer Academy with a charter-focused background, supporting menu planning and fast service during multi-meal days. Adapts dishes to guest preferences and dietary requirements.
- Formal chef education at Skmer Academy
- Languages: Croatian, English; Spanish (B1 conversational)
- Experience with menu planning and a wide range of cuisines in charter settings
Keeps engines and auxiliary systems running reliably so guests have steady comfort underway and at anchor. Brings commercial tanker engineering experience plus yacht time on S/Y Anetta (45m) and M/Y Premier (55m).
- Yacht experience on S/Y Anetta (45m) and M/Y Premier (55m)
- Commercial experience as engine cadet and 4th engineer on tankers
- STCW certifications including advanced oil and chemical tanker training and engine room simulator qualifications
- Fluent in English
Supports safe deck operations and water time with hands-on technical experience, including a background in fishing equipment production. Raised in a maritime environment.
- Professional background in fishing equipment production
- Raised in a maritime environment
Handles day-to-day deck work from mooring to routine tasks, helping keep the schedule moving. Brings over 6 years at sea after graduating Maritime School.
- Maritime School graduate
- 6+ years experience at sea
Runs the interior service flow so guests are kept comfortable and informed throughout the day. Communicates in English and German for clear coordination with guests.
- Languages: English, German
- Chief Stewardess role
Delivers consistent interior service and supports bar setup so drinks and meals stay on pace. Experienced with coffee, wine, and cocktail service on private yachts and passenger vessels.
- Experience on private yachts and passenger vessels
- Proficient in coffee, wine, and cocktail service
- Languages: English, Croatian
Supports interior service based on guest preferences to keep the day running smoothly. Brings prior tourism and hospitality experience into onboard routines.
- Background in tourism and hospitality
- Stewardess role
Maintains guest-ready cabins and shared spaces so the interior stays organized throughout the charter. Brings hospitality experience from roles including cabin stewardess and service work on passenger ships.
- Interior stewardess role
- Hospitality background including cabin stewardess and passenger ship service roles
-
2 x Seadoo Spark Trixx Jetskis:
Two-person Waverunners for fast bay hops, towing fun, and thrill rides between swims. -
Slide & seaside waterpark:
Easy all-day water play off the stern, especially popular with kids and groups. -
Starlink Internet:
More reliable connection for messages, calls, and remote work while cruising Croatia and Greece.
- Internet
- Yes
| Toy | description |
|---|---|
| Jet-Skis | 2 Seadoo Spark Trixx Jetskis 90hp (2 person). |
| Seabob | 2 F5 Seabobs for underwater propulsion. |
| Tiron Jetboard | Tiron Jetboard. |
| Banana boat - towable | Banana boat - towable. |
| Towable tube | 1 Towable Jobe tube (1 person). |
| Towable tube | 1 Towable Soinera tube (3 person). |
| Wakeboard | 1 Wakeboard, adult. |
| Wake skate | Wake skate. |
| Paddleboards | 2 stand up paddle boards. |
| Kayaks | 2 inflatable kayaks (2 person). |
| Water skis - adult | 2 water skis, adult. |
| Water skis - child | 1 water skis, children. |
| Snorkeling equipment | 12 snorkelling equipment (8 adult, 4 children). |
| Fishing equipment | Fishing equipment (2 spin fishing rods, jigs for fish, octopus, squids, etc.). |
| Slide | Slide. |
| Seaside waterpark | Seaside waterpark. |
| Floating mats and foam tubes | Floating mats and foam tubes. |
| Floating dock | Floating dock. |
No breakfast items were provided in the source menu.
- All types of salads (caprese, tabbolueh, orzo, quinoa, rice, greek, Caesar, vegetables)
- Hummus, babaganoush
- Pasta and gnocchi
- Sandwiches, tortillas
- Pizzas
- Barbecue
- Bass Crudo – orange, chilli and mirin
- Tuna steak – roasted broccoli, miso glazed sweet potato
- Buratta salad – basil oil
- Duck breast – carrot purée infused with black tea, beluga lentil
- Tuna tartare – avocado, pickled daicon
- Lobster (Dalmatian “Buzara”) – with pasta makaruli
- Sushi & sashimi
- John Dory fish fillet – baked with pistacio, swiss chard rissoto
- Prawns and sea anemone risotto
- Whole fish – baked in salt
- Beetroot tartare
- Grilled rack of lamb – green peas and mint purée, brussel sprouts, spicy potato, mixed greens salad
- Pasta verde – seared scallop, crispy prosciutto leaf, caviar
- Turbot fish fille – Brussels sprouts with bacon, parsley gel
- Foie gras torchon – caramelised onion
- Veal cheeks – dark sauce, home-made ricotta gnocchi, baby spinach and beetroot salad
- Ceviche
- White fish fillets (Dalmatian “Brodet”) – ricotta polenta, pickled samphire salad
- Avocado tartare
- Roasted lamb – spicy carrot, potatoes, cherry tomatoes
- Spinach gnocchi – stuffed with prawns and prosciutto ham, bisque sauce and bean cream
- Seabass al fuorno
- Slowly cooked “Skradin” rissoto
- Lamb leg (“Babić” red wine sauce) – parsnip purée, green peas
- Refreshing lemon tart
- Chocolate mousse – forest fruit gel on crunchy biscuit
- Ricotta & blueberry canolli
- Strawberry Pavlova
- Lime & amaretti Semifreddo
- Pears – reduced red wine sauce
- Cheesecake – berries and maraschino liqueur
- Irish cream tiramisu – on cacao crisp
- Raw raspberry vegan cake
- Lava cake – with ice cream
- White chocolate – with fruit tart
- Homemade ice cream – dried figs & dessert wine Hektorovic
No snack items were provided in the source menu.
Chef’s Style & Influences
Mediterranean and Dalmatian seafood with Japanese touches like mirin, miso, sushi, and crudo.
Onboard Entertainment
DVD Player, PlayStation, Radio, SONOS Surround Sound System, TV, Virtual Reality Headset - Sea Sickness Solution
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