QUANTUM

QUANTUM

BUILT/REFITYEAR 2020
YACHTLENGTH 108.00 Ft
NUMBER OFCABINS 4
NUMBER OFGUESTS 9
TOTALCREW 4
RATESFROM €47,500

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
BuilderSunseeker
Year Built2008
Size108.00 Ft
Beam6.3 Metres
Draft2.26 Metres
Guests9

Boat Details

Cabins: 4
Queen: -
Single Cabins: 1
Showers: 4
Wash Basins: -
Heads: 4
Electric Heads: -

Pick Up Locations

Pref. Pick-up: -
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: -
Wave Runners: Yes
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  

____&___

Brownies

 

 

 

No rates details available.


(15 December -30 April)
(1 May - 14 December)
Croatia


Please Contact Us For Availability


No Yatch Insight Available.