Captain Sinisa, Chef Toni

Deckhand TBA

Crew Profiles: 
TBA

 

SAMPLE MENU

Starter

Locally sourced tuna and scampi pate 
Marinated anchovies on the rocket leaves, cherry tomato and Grana Padana bed 

Main 

Baked seabream with lightly steam seasonal vegetables, potatoes and Dalmatian herbs Stuffed squid with grilled vegetables and Istrian truffles


Dessert 

Walnuts filled crepes in a white wine sauce Baked Pears with a light cream cheese in a wild berries sauce and sprinkled with walnuts