Accomodations:

Crew Profile

Karlo Pokrajčić

Karlo is an experienced and versatile skipper with 12 years of sailing experience. He has loved the sea all his life. Parents took him sailing when he was a kid and he fell in love with it. Although life had other plans for him before he could dedicate all his time only to sailing and all other outdoor activities he enjoys. Throughout his studies in Croatia and Norway and a career in sales, marketing and digital marketing Karlo used every free moment of his time to spend at sea working as a skipper, racing in regattas, race dinghies or volunteering in a race committee. Finally, in 2015 Karlo left the corporate waters and set full sails in the direction he always wanted. Since then, he has done his RYA Yachtmaster Offshore, he has skippered charter boats up to 72ft in the Adriatic, Ionian sea and the Caribbean, delivered boats up to 90ft through the Mediterranean and Atlantic. Karlo crossed the Atlantic twice, northern and the southern route and collected more than 15000 NM of sailing experience. Since his passion for sailing is only growing, this is just the beginning of his story.

RYA Yachtmaster Offshore (Commercially Endorsed)
HR Yachtmaster B-500 GT GMDSS (GOC)
STCW
ISAF - World Sailing Offshore Safety Course
ENG1 Medical Certificate


Marija Bunardija

She used to work or still working during the winter time in hospitality and tourism industry as a waitress, bartender, barista and hostess. She has international experience in Mexico and Ireland, too. Therefore, coffee and cocktail making, serving and customer service skills are as natural as they can be to her. Except that, her biggest passion is cooking, dessert making and food presentation. She loves being in kitchen where she can express her creativity fully. On top of that, she holds intermediate certificate in wine and spirits knowledge and service (WSET 2, internationally recognized and standard in this industry) and at the moment is enrolled in the advanced one (WSET 3), too after which completion she hopes excel in wine knowledge and food and wine pairing

She holds two degrees in Education. She used to work or still working during the winter time as a Preschool and Primary School Teacher, English Teacher, Babysitter and Nanny. She has international experience in Russia and Ireland, too

She holds BA and MA in History of Art and has extensive knowledge of Croatian art, history, heritage and cultural sites; museums, events and tourist attractions. During her studies she used to work as exhibition curator, art project assistant manager and conservation and restauration intern in different countries (Croatia, Portugal, Russia and Ireland). She is highly responsible, adaptable and punctual. She has exceptional organizational, time management, analytical and observational skills and strong attention to detail.

WSET 2 (WSET 3 ENROLLED)
BOAT LEADER B, 30 GT

Sample Menu

**BREAKFAST/BRUNCH**

- Spinach, mushrooms, and ricotta cheese omelette
- Banana pancakes with crunchy peanut butter and maple syrup
- Smashed avocado toast with sunny side up egg, crispy bacon, and red chili flakes
- Freshly baked croissants with brie and strawberry jam filling
- Smoked salmon platter with bagels and a variety of toppings
- Waffles with caramelized apples, Greek yogurt, crushed pecans, and a dash of cinnamon
- Breakfast tortilla with eggs, bacon, black beans, and guacamole
- Homemade muffins with chocolate chips
- Homemade “burek” with cottage cheese and spinach
- Overnight oats with chia seeds, coconut milk, almond flakes, and berries
- Spicy egg and beans in tomato sauce baked in ramekin
- Homemade banana bread with crunchy almonds and dried cranberries
- Frittata made with onions, peppers, bacon, broccoli, and mushrooms
- Juicy French toast soaked in honey and topped with mango and coconut flakes

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**LUNCH**

- Chicken Caesar salad with romaine lettuce, tomatoes, homemade croutons, and Caesar dressing
- Spicy red shrimp curry with basmati rice
- Superfood salad with grilled halloumi cheese, quinoa, spinach leaves, pomegranate, chia seeds, avocado, and sweet potato
- Fish tacos with red cabbage, pico de gallo, guacamole, cheese, lime, and spicy mayo sauce
- Tuna tataki on a bed of arugula and radish, served with white rice and drizzled with garlic soy sauce
- Fettuccini pasta in creamy truffle and mushroom sauce sprinkled with fresh parsley
- Fried shrimp salad with mixed leaves, avocado, carrots, cucumber, and boiled eggs

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**DINNER**

- Burrata with vine-ripe tomatoes served on a bed of lamb's lettuce and drizzled with pesto and toasted pine nuts
- Beef steak with pea purée, bacon, and mixed leaves salad
- Forest fruit sorbet with vodka and fresh mint leaves
- Fish soup with rice
- Oven-baked sea bass and baby potatoes with Mediterranean herbs
- Chocolate brownie with vanilla ice cream and fresh berries
- Tuna tartare with avocado and sesame seeds
- Grilled shark in creamy lemon sauce with capers, served with grilled polenta
- Vanilla bourbon ice cream wrapped in crepe and sprinkled with pumpkin seed oil and caramelized pumpkin seeds
- Beet tartare with goat cheese, capers, and walnuts
- Shrimp risotto with Parmigiano Reggiano cream
- Coconut mousse with chocolate shavings
- Devils on horseback filled with goat cheese and served with walnuts on a bed of arugula leaves
- Pork fillet in creamy mushroom sauce with sweet potato mash
- Lemon cake with hazelnuts and cream
- Zucchini carpaccio with capers and sun-dried tomatoes sprinkled with sunflower seeds
- Lobster tails with juicy tomato linguini
- Mini mojito cheesecake
- Cheesy scallop gratin
- Tuna steak marinated in orange juice and served with fried asparagus and tomatoes
- Baklava with walnuts and pistachios with vanilla ice cream

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