• Guests: 9
  • Cabins: 4
  • Price Range: €47,500 - €57,500


This yacht is based in Croatia.

Yacht Description

QUANTUM yacht is a 108.00 ft long motor yacht monohull and spends the summer and winter season in Croatia. It was built by Sunseeker in 2008. A refit was done in 2020. The yacht layout features 4 cabins and accommodates 9 guests. The cabin arrangement is following: 1 king cabin, 1 double cabin, 2 twin cabins, 1 pullman cabin.

The motor yacht features Twin, 16V2000, MTU 2 x Kohler 40kw @50Hz engines and a generator.


2 double, 2 twin - all ensuite,

1 Pullman in twin cabin

1 Twin cabin can be converted into a double bed cabin
Tube: 1
Guests: 9
Maxspeed: 33
Pref Pickup: Zadar, Split, Dubrovnik
Draft: 2.26
Cruising Speed: 20
Helipad: No
Ac: Full
Ac Night: No
Built: 2008
Cabins: 4
King: 1
Double: 1
Twin: 2
Pullman: 1
Showers: 4
Heads: 4
Jacuzzi: Yes

Homeport: Zadar, Croatia
Yacht Permit: 2
Yacht License: 2


BBQ: Yes
AC: Full
Generator: yes
Internet: Onboard WIFI


Salon Stereo: Yes
Salon Tv: Yes
Nude: Inq
Crew Pets: Yes
Pet Type: small dog
Guest Pets: Yes
Water Maker: yes
Ice Maker: Yes
Sun Awning: Yes
Special Diets: Inq
Kosher: Yes
Bbq: Yes
Gay Charters: Yes
Hairdryers: Yes
Crew Smokes: No
Children Ok: Yes
Generator: yes

Price Details

Price from: €47,500

High season rate: €57,500

Charter rate:
HIGH 57.500 EUR + 13% VAT + APA + delivery/re-delivery fee (if any)
LOW 47.500 EUR + 13% VAT + APA + delivery/re-delivery fee (if any)

For less than a week please divide the weekly rate by 6.
APA is 35% of the charter rate.

Embarkation: 12:00
Disembarkation: 12:00


Water Sports

Dinghy Size: Williams 455 Jet
Swim Platform: yes
Water Skis Adult: 1
Jet Skis: 1
Wave Runners: No
Snorkel Gear: Yes
Wake Board: 1
Paddleboard: 2


Crew Information


Engineer / Deckhand



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.

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.

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.


7-Day Charter Sample Menu by Chef Edis Mustedanagic



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


Additional Dessert Options Available Throughout Day

Fresh fruit salad

Ice cream & sorbet



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  






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