Captain Boris, Stewardess Marija and Chef Dragan
CAPTAIN Boris Vrhovac
Boris Vrhovac, born 1979 in Zagreb, Croatia, has been sailing since he was a boy. First with his parents, and then as he grew older he continued to sail with his friends. After his first job as a skipper when he was 19, he knew that this was exactly what he wanted to do in life. He has therefore been working as a skipper ever since.
Boris completed his MCA/RYA Yacht Master Offshore based in the Solent, UK and holds D2 Basic Safety (STCW) Certificate. He is a fluent English speaker and can get by in Italian, French and German. His experience before includes being a captain aboard Lagoon 560.
His passions for the sea, nice food and fine wine are easily contagious; Boris will make just anyone fall in love with his world. He has a calm nature which makes him pleasant to be around and which enables him to keep a cool head to handle any situation that could occur.
WHAT MAKES ME HAPPY BESIDES MY WORK, SEA & BOATS: I am passionate about wines, pairing wine with high end cuisine.
STEWARDESS Marija Juretic
Marija was born in 1991 in Split, Croatia where she graduated entrepreneurship from University of Split (Department for Professional Studies). She is reliable person with positive and friendly attitude, providing excellent customer service to clients while ensuring their comfort and safety throughout the cruise. She has extensive experience in hospitality and working in teams. After her graduation, she decided to experience something new and different, therefore, her interests have made yachting the perfect career path.
WHAT MAKES HER HAPPY BESIDES HER WORK, SEA & BOATS: She is a keen explorer with a passion for other cultures, local customs, wildlife and nature. She regularly practices CrossFit and has an interest in nutrition, fitness and holistic lifestyles. She loves training, running, cycling, walking in nature with her dog and reading books. She is open minded and very adjustable
CHEF Dragan Dragojlovic
Chef and food stylist, Dragan made the Croatian luxury yachting world richer for an outstanding professional, that completes every assignment in response to his guests most demanding needs. His vision of food, what food is supposed to be and the appearance of each plate is a story in itself. The food he serves amazes guests with exquisite taste and complexity of ideas. His approach to cooking, creativity and knowledge is what makes the difference. When we talk about food, we can openly state Gaga is simply creative with a touch of genius.
OPAL SAMPLE MENU
Buffet style breakfast, spread of fresh products from local market.
Fresh bread, toast, bagels, Milk, butter, Fresh fruits, cereals, oatmeal, Yogurts, Croissant, homemade jams, honey and spreads, variety of local cheese (sheep, goat, cow) and cold cuts (ham, prosciutto, pancetta, salamis) Eggs (boiled, poached, scrambled, sunny side up, ham and eggs, omelettes) Pancakes
TAPAS CROATIAN STYLE
Mixed plate or bites that present local flavours:
Tuna or sword fish tartar, Marinated scampi & anchovies, Smoked tuna salmon & sea bass, Zucchini & scampi bruschetta
Melon & prosciutto, marinated water melon with basil & goat cheese, zucchini flower & variety of local cheeses
Spring rolls (veggie/meat/shrimp)
Mussels in white wine sauce,
**All paired with local Croatian wines, produced in the area.
Fresh lobster prepared traditionally in buzzara sauce or grilled lobster salad
Tuna steak on arugula and cherry tomatoes salad
Scampi risotto with zucchini
Grilled Sea bass with mangold done traditionally or with grilled vegetables Gish file alla cartoccio with potatoes & olives
Marinated chicken kebabs with potato, rocket & radicchio salad Lasagne Bolognese
Veal medallions in mushroom sauce with green pure Beefsteak with grilled vegetables
Pasta with truffles
Quiche with spinach & cheese
Grilled cheese with mangold
Eggplant with parmigiana
Cooked sweet chocolate pear
Fruit salad & ice cream
Indian chicken curry, Mexican fajitas & WOK