Captain MARKO KUS
Nationality Croatian
Year of Birth 1986
Languages Croatian – native language, English – proficient user
Health status Excellent (non-smoker); Valid ENG1
Qualifications STCW Master Commercial Yachting (500 GT), Issued by Kingdom of Belgium;RYA Yachtmaster Ocean – Power and Sailing Yacht Interests; IYT Instructor - Yachtmaster Offshore Sail and Power.
Interests: Regatta sailing, recreational swimming and water polo, ice-skating, fitness.
Marko began sailing at 5 years old in the Optimist class and began his career as a Yacht Captain at the age of 18. Skippering numerous yachts, he gained experience, professionalism, responsibility, reliability and resourcefulness. He is a hard worker and a problems solver with a can-do attitude, and his knowledge of engines and electrics/electronics is sufficient to handle all situations. Safety is paramount to Captain Kus and he is determined to provide guests with the perfect nautical experience so that they can feel comfortable, as well as safe at sea. He holds an STCW Master of Commercial Yacht up to 500GT (unlimited navigation) certificate issued by the Kingdom of Belgium, along with RYA/MCA Yachtmaster Ocean commercially endorsed under STCW code. He is also an RYA Cursing Instructor and an IYT Yachtmaster Offshore (sail and power) Instructor with numerous STCW Training courses and the ISAF Offshore Safety Course.
Chef: EDIS MUSTENDAGIC
Nationality Croatian
Year of Birth 1986
Languages Croatian – native language, English – proficient user; German – proficient user; Danish - basic
Health status Excellent (non-smoker); Valid ENG1
Qualifications 2001 – 2003 Culinary school, Opatija, 2010 HALAL certificate
Interests Biking, recreational swimming, fitness
Edis was born and raised in Rijeka, where he successfully completed his formal culinary education. He began his career in one of the famous fine dining restaurants in Croatia – Bevanda in Opatija. Before joining the yachting industry in 2019, he has worked as Chef and Executive Chef in several hotels and luxurious restaurants in Croatia, Germany and Denmark. Edis specializes in Mediterranean & International cuisine. He also masters specific requests, such as Kosher meals. Besides Croatian, he fluently speaks English, German and has a basic knowledge of Danish. Creative, friendly and enthusiastic, Edis is very passionate about his cuisine and eager to tailor any culinary request and to give guests the perfect dining experience. On his spare time, he likes biking, recreational swimming and fitness.
Engineer/deckhand MISLAV MIKAS
Nationality Croatian
Year of Birth 1992
Languages Croatian – native language, English – basic
Health status Excellent; (non-smoker)
Qualifications STCW III/1 - Officer in Charge of Engineering Watch (OICEW) or DDE of 750 kW Power or More, Boat leader licence category C
Interests Fishing, recreational sailing
Mislav joined the crew of QUANTUM in May 2019. Prior to entering the yachting industry, he graduated from the Maritime High School Zadar as a deck cadet. Mislav realized that his love of engineering was drawing him more and more, so in 2016 enrolled on an Engineer Officer of the Watch course at Adria Libar Maritime Training Center in Šibenik. During his training, Mislav worked on bulk carriers, crude ships and ferries, all of which were completely different experiences, but gave him vast maritime knowledge and ability to adapt any situation and solve any given task in a quick and efficient manner. In his spare time, Mislav enjoys fishing and recreational sailing.
Stewardess ANGELA MATIC
Nationality Croatian
Year of Birth 1995
Languages Croatian – native language, English – proficient user, Spanish - basic
Angela graduated from the Medical High School in her home town of Zadar and currently she is studying Nursing at the University in
Dubrovnik. Angela started her yachting career in 2016 as a junior stewardess on board the 44 meter M/Y AGRAM on which she spent
two seasons. She spent the following years cruising the French and Italian Rivera on M/Y TAMAYA. During these four years Angela
gained valuable experience in housekeeping, laundry service, silver service and bar-tending. As of May 2020, she joined the M/Y
QUANTUM team. In her free time, Angela enjoys hiking and reading books.
Specifications
Type
Power Yachts
Builder
Sunseeker
Year Built
2008
Size
108.00 Ft
Beam
6.3 Metres
Draft
2.26 Metres
Guests
9
Boat Details
Cabins:
4
Queen:
-
Single Cabins:
1
Showers:
4
Wash Basins:
-
Heads:
4
Electric Heads:
-
Pick Up Locations
Pref. Pick-up:
Zadar, Split, Dubrovnik
Other Pick-up:
-
Details
Refit:
2020
Helipad:
No
Jacuzzi:
Yes
A/C:
Full
Engine Details
Twin, 16V2000, MTU
2 x Kohler 40kw @50Hz
Fuel Consumption:
440
Cruising Speed:
20
Max Speed:
33 US Gall/Hr
Locations
Winter Area:
-
Summer Area:
Croatia
Amenities
Salon Tv/VCR:
Yes
Salon Stereo:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
-
Water Maker:
yes
Special Diets:
Inq
Kosher:
Yes
BBQ:
Yes
# Dine In:
-
Minimum Age:
-
Generator:
yes
Inverter:
-
Voltages:
-
Water Maker:
yes
Water Cap:
-
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
Onboard WIFI
Gay Charters:
Yes
Nude:
Inq
Hairdryers:
Yes
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
No
Pets Aboard:
Yes
Pet Type:
small dog
Guest Pets:
Yes
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
Williams 455 Jet
Dinghy hp:
-
Dinghy # pax:
-
Water Skis Adult:
1
Water Skis Kids:
-
Jet Skis:
1
Wave Runners:
No
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
1
Kayaks 1 Pax:
-
Kayaks (2 Pax):
-
Floating Mats:
-
Swim Platform:
yes
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
-
Gear Type:
-
Rods:
-
7-Day Charter Sample Menu by Chef Edis Mustedanagic
Breakfast
Selection of breads
Freshly squeezed orange juice
Cereals & yogurt
Ham & cheese platter
Fruit platter
Eggs cooked all ways
Hollandaise, mushrooms, bacon, beans, tomatoes
Pancakes & waffles
Porridge
Additional Dessert Options Available Throughout Day
Fresh fruit salad
Ice cream & sorbet
Crepes
Day I – Lunch
Homemade ravioli filled with buffalo mozzarella and smoked sun-dried tomatoes, dressed with pesto Genovese
____&___
Poached sea bass, baby spinach and green hollandaise sauce served with crispy potatoes.
____&____
Chocolate mousse with berry sorbet and chocolate chips
Day I – Dinner
Tuna tartar, truffle chips, arugula and olive oil emulsion
___&___
Risotto with cultured butter and smoked eel glazed with orange and cloves
____&____
Tiramisu with raspberries
Day II – Lunch
Curry tortellini Lobster and lobster bisque with zucchini
____&____
Chicken breast served with sweet potato, caramelized chicory and green beans in a white wine reduction
____&____
Mascarpone with white chocolate, fresh berries and pistachio crumble
Day II – Dinner
Carpaccio of bream with olive oil, dried olives and herbs
___&___
Sous vide veal with potato gratin, celery puree and rosemary jus
___&___
Crème brûlée
Day III – Lunch
Pasta with shrimp, basil, and cherry tomatoes served with parmesan foam
___&___
Herb-crusted lamb chops with cauliflower puree, glazed eggplant and demi-glace reduction
___&___
Plum tart with caramel and vanilla ice cream
Day III – Dinner
Herbed beef carpaccio with a mushroom mayo and Jerusalem artichoke chips
___&___
Rossini beef medallion with sweet potato puree, grilled vegetables and herbs
____&____
Chocolate fudge served with orange coulis
Day IV – Lunch
Caesar salad with crisp iceberg lettuce, bacon, croutons and a creamy anchovy dressing
____&____
Grilled salmon with salad, caramelized beetroot and almonds
____&____
Mille-feuille with strawberries
Day IV – Dinner
BBQ night (family style)
Variety of char-grilled meats
Greek salad, green salad
Mashed potatoes, vegetables, rice
Barbeque sauce, mustard, yogurt dressing
____&____
Chocolate spheres
Day V – Lunch
Shrimp risotto with asparagus and parmesan chips
____&_____
Pan-roasted salmon with poached broccoli, green hollandaise, and fish velouté
_____&_____
Ricotta with cinnamon crumble, fresh fig and roasted almonds
Day V – Dinner
Smoked tuna served with micro herbs, black garlic and arugula
_____&____
Pan-fried sea bass with Jerusalem artichoke puree and crisps and a saffron and garlic velouté
___&____
Caramel panna cotta
Day VI – Lunch
Homemade beef gnocchi served with bacon crisps and parmesan foam
_____&____
Turbot on a bed of spinach with glazed carrots and dill sauce
____&____
Vanilla soufflé
Day VI – Dinner
Sesame-crusted tuna steak served with salad and soy dressing
____&____
Grilled-roasted mackerel served with black polenta, cauliflower puree and cream sauce
____&____
Pineapple carpaccio
Day VII – Lunch
Couscous salad , Octopus salad
____&____
Homemade fettucine with shrimp, cherry tomatoes, baby spinach and parmesan
_____&____
Apple-cinnamon strudel served with ice cream
Day VII – Dinner
Parma ham, salted almonds, melon, olive dip
____&_____
Pork loin stuffed with dried plums, served with roast vegetables and demi glace