- Queen Beds: 4
With over 20 years of experience and 200 days sailing per year, it can be easy to state that sailing & sea is captain Mario's passion. It all started when he graduated in 2004 from the Bachelor of Science in Kinesiology (BSc) in Zagreb and started pursuing the career as a captain. Over the last two decades, captain Mario enjoyed developing his skills and career, with love of sharing his sailing passion with others. He has all relevant and higher-level certificates, including the D2 Basic Safety (STCW) and MCA/RYA Yacht Master Offshore. Captain Mario has been active in the Yacht Club and Regatta scene for years. Mario sails more than 20 regattas per year as a skipper on boats like Beneteau First 40.7., first 45, Comet 45s and More 55. As one of the most trilling moment in his career happened FIRST IN 2014, being a team member of FARR 80, and in 2016 as part of the team for VOR70 (Volvo Ocean Race boat - Green Dragon). Additionally, captain Mario is a qualified SCUBA DIVER, skydiving instructor and video enthusiast (Experience with Drone Phantom 4 advance, handling and editing). This is a competent captain, approachable at all times, and will be as discrete or engaged as you wish him to be. Captain Mario Kundih previous positions included Lagoon 560S, Lagoon 50 and Saba 50.
Chef Miroslav Lisica
Chef Mislav Lisica is educated, talented and highly motivated yacht chef with positive approach and the ability to work in a busy environment. He is passionate about food, enjoys preparing both modern and traditional dishes using the ingredients strictly from the local markets. Chef Lisica combines effective communication skills with years of professional cooking experience and kitchen management. Educated and expereince in kitches all over the world, chef Lisica will present the best of the Croatia culinary experience, as well as international cuisine combining the ingredience from all part of this Mediterranean country.
Miroslav's favourite 3 dishes to prepare on board:
• GROUPER WITH FENNEL PUREE, GLAZED BEETROOTS AND ASPARAGUS, SWISS CHARD SAUCE, BISQUE
• ADRIATIC SHRIMPS WITH ROCKET COULIS, LIME ZEST, AND MARINATED ZUCCHINI
• POACHED PEARS IN RED WINE REDUCTION, VANILLA SAUCE, HAZELNUT CRUMBLE
Stewardess Marijana Strunje
Marijana grew up in Zagreb, north part of Croatia. She graduated college in 2017 as the Specials in project management, BSc in Economics. However, Marijana’s love and passion sailing prevailed and 2019 she started her pursuing her dream occupation. Her career included positions on smaller rewed vessels, Royal Caribbean cruise where she served for Diamond guests and recently working on motor different yachts over 23 meters as the 2nd stew, chief stew and cocktail master. In recent years she has sailed through the Caribbean islands and Mediterranean. She has a background of always delivering a high standard of service on the boat that show cases professionalism, pride in her work and dedication in meeting the guests needs. Years of working in tourism gave Marijana a great sense in managing guests wishes and preferences. Gained through her experience with clients, she learned how to work under pressure and easily accomplish tasks calm and cool-headed. Every task and obligation she sees as challenge and opportunity to do her best.
- Captain: Mario Kundih
- Language: English & Croatian
- Crew: 3
- Crew Smokes: No
- Crew Has Pets: No
MEDITERRANEAN BREAKFAST
- Buffet style breakfast, spread of fresh products from the local market.
Eggs Per Order, Fresh Fruit Platter (or Fruit Salad), Cereals
(Crunchy Muesli, Corn Flakes, Oats), Dairy Products (Milk, Butter, Yogurt, Cheese Spread, Cottage Cheese), Cold
Cuts, Chocolate Spread, Jam & Honey
- Freshly SquEezed Orange Juice
(or Fruit Shake or Smoothie), Coffee, Tea, Pancakes Fresh Bread, and Rolls
STARTERS
- Caesar salad w. anchovies and olives dressing & tiger prawns
- Grilled young cheese w. arugula, roasted cherry tomatoes, and reduced Aceto balsamico
- Dalmatian cheese and prosciutto w. Mediterranean herbs
- Tuna tartar with soy sauce and lemon emulsion
- Octopus salad w. olives, capers, spring onions, and olive oil and vine dressing
SEAFOOD DISHES
- Sea bream fillet on green spinach risotto and watercress
- Sea bass fillet w. sauteed potatoes and grilled vegetables
- Fried calamari w. avocado, cherry tomatoes, and cucumbers
- Monkfish fillet in batter w. peas puree and fennel salad
- Octopus tentacles w. black lentils, garlic mousse, and rice crackers
MEAT DISHES
- Lamb racks w. sweet potato puree and grilled zucchini
- Beef filet mignon with asparagus, beetroot, fried potatoes, and dijon mustard dip
- Glazed chicken breast w. couscous salad, yogurt, and fresh mint dressing
- Pork fillet w. celery cream and steamed young spinach
- Slow roasted veal, green beans, and hollandaise sauce
VEGETARIAN DISHES
- Tomato-Carrot & Cantaloupe Melon Gazpacho w. Rye Bread Croutons
- Grilled Vegetable w. Arugula & Walnut Pesto
- Rice Fritter w. Garlic Aioli & Micro Greens Tomato & Nectarine Salad w. Feta Cheese
- Couscous Salad & Tofu
SWEET TOOTH/DESERTS
- Dark chocolate mousse
- Lemon tart
- Panna cotta w. fresh strawberries
- Chocolate cake w. fresh berry coulis and vanilla ice cream
- Air Conditioning
- Beach Games
- Ice Maker
- Ipod
- Kids Skis