Privatni Kuhar

Beef tartare "chef’s style" with quail egg yolk and mustard cream

Fresh oysters on ice (ston) & kvarner scampi tartare with lemon emulsion

Selection of local charcuterie – kulen (spicy sausage), prosciutto, bacon, pickles

Quinoa salad with pomegranate, avocado, and mint

Eggplant parmigiana – layers of eggplant, tomato sauce, mozzarella, and basil

Grilled "škripavac" cheese (local squeaky cheese) with sage honey and toasted hazelnuts

Black risotto with cuttlefish, garlic cream, and edible gold leaf

Istrian "pljukanci" (traditional hand-rolled pasta) with black truffles and parmesan

Veal cheeks slow-cooked for 12 hours in red wine, parsnip purée, and kale chips

Sea bream fillet "gregada style" (poached in white wine and fish stock emulsion) with sliced potatoes

Grilled beef tenderloin (filet mignon), herb butter, grilled mediterranean vegetables

Mushroom and pumpkin wellington (puff pastry) with vegetable demi-glace

Cheesecake in a glass topped with homemade fig jam

Pears poached in plavac mali red wine, finished on the grill, served with vanilla cream

Carob and orange cake with dark chocolate ganache (gluten-free)

Rožata" – traditional dalmatian caramel flan with orange zest and almond brittle

Catch of the day fish carpaccio with citrus emulsion, arugula, and pine nuts

Arugula, mix lettuce, cherry tomatoes, sweet onion salad with my homemade olive oil and reduce aceto dressing

Grill sea bass with home made olive oil, garlic and parsley sauce, lemon / swiss chard and potatoes

Local choco carob cake with vanilla ice cream and toasted almonds

Modern vitello tonnato – veal slices, tuna foam, olive powder, and dehydrated tomato

Sea bass ceviche marinated in lime and orange juice with fennel and pomegranate

Creamy burrata cheese with grilled peaches and pistachio pesto

Strawberry and tomato gazpacho with micro-greens (cold soup)

Zucchini flowers stuffed with ricotta cheese in light tempura batter

Shrimp and chorizo skewers served on garlic bruschetta

Rich creamy scampi bisque with cognac and shrimp toast

Homemade gnocchi with slow-cooked oxtail ragout and pecorino cheese

Duck breast with crispy skin, orange sweet potato purée, port wine and fig sauce

Monkfish medallions wrapped in pancetta, served on pea and mint cream with baby carrots

Pork tenderloin stuffed with prunes and prosciutto, honey-glazed, served with jacket potatoes

Vibrant beetroot risotto with gorgonzola cream and toasted walnuts

Vegan avocado and cocoa mousse with mixed berries

Grilled pineapple marinated in rum, served with coconut ice cream

Basil-infused panna cotta with strawberry coulis

Dark chocolate tart with sea salt and orange zest

Aged beef carpaccio with truffle cream, capers, and basil emulsion

Bluefin tuna tartare with avocado bed, mango gel, and black salt

"modern farm-to-table" platter – selection of premium local cheeses and prosciutto, fig jam, grilled focaccia

Beetroot carpaccio with goat cheese mousse, walnuts, and honey dressing

Homemade ravioli stuffed with lamb, sautéed in sage butter with toasted pine nuts

Black cuttlefish risotto served with a seared scallop and prosecco foam

Grilled octopus served on beetroot and chickpea hummus with za'atar spice

Wild asparagus arancini served on romesco sauce (roasted red pepper)

Ribeye steak tagliata (black angus), celery root purée, demi-glace sauce, and crispy prosciutto chips

Sea bass fillet "sous-vide" with crispy skin, textures of swiss chard and potatoes, lemon sauce

Lamb chops (french rack) with herb crust, grilled baby potatoes, and vegetables

Cauliflower steak (golden roasted) with white bean purée and truffle paste

Dark chocolate mousse (70%) with premium olive oil and fleur de sel

Grilled peach with mascarpone cream, thyme honey, and hazelnuts

Lavender and honey semifreddo served with figs poached in prosecco

Deconstructed baklava – pistachio cream, honey, vanilla ice cream, and lemon gel

Mixed green salad (a fresh combination of lettuce, tomatoes, and cucumbers. )

Greek salad ( traditional greek salad with feta cheese, olives, tomatoes, cucumbers, and red onion. )

Potato salad with onion and vinegar (creamy potato salad with a tangy vinegar and onion dressing. )

Roasted potatoes with rosemary (crispy roasted potatoes seasoned with fresh rosemary.)

Grilled corn on the cob

Sweet corn grilled and served with butter and salt

Baked beans with pancetta (rich and hearty baked beans cooked with smoked pancetta )

Chimichurri sauce( a zesty, herb-based sauce with fresh parsley, garlic, and vinegar.)

Bbq sauce classic smoky bbq sauce

Tzatziki sauce creamy yogurt-based sauce with cucumber, garlic, and dill

Rib eye steak ( perfectly grilled, tender rib eye steak. )

Lamb chops ( succulent lamb chops marinated and grilled to perfection.)

Chicken filets ( juicy chicken filets, lightly seasoned and grilled.)

Mixed meat platter ( a variety of meats including beef tenderloin, chicken drumsticks, and sausages )

Chocolate & carob (chocolate and carob dessert)

Apple and fig strudel (apple and fig strudel with vanilla cream)

Beef tartare

2 type of fish pate,homemade focaccia

Mix of salumi and cheese selection, homemade focaccia

Homemade short pasta with truffle and shrimps

Homemade ravioli filled with cheese with porcini mushroom sauce

Short pasta with truffle sauce

Gnocchi with beef and dried tomato

Roastbeef served on potato cream with truffle

Dalmatinska pasticada (slowcoocked beef with plum, apple, red wine) served with potato purea

Pork tenderloin in mushroom sauce with gnocchi alla romana

Gilthead fillet with vegetables sauce

Chocolate mousse with orange gel

Coconut mousse with mango

Tiramisu

Lemon tiramisu

Ricotta mousse with caramelised apricot and coulis, crispy crumble with olive oil

Gnocchi with beef and dried tomato

Homemade short pasta with mushroom sauce

Homemade short pasta wirh truffle

Beef tartar

Fish pate with homemade focaccia

Gilthead fillet with kale cream

Pork tenderloin in mushroom sauce with potato purea

Seabss fillet with wok wegetables

Lemon tiramisu

Classic tiramisu

Coconut mousse with mango culie

Bruschette with tomato tartare and basil

Straciatella caprese ( cherry confif, mozzarella , basil oilive oil,)

Beef tartare with butter infused with truffle

Pasta with homemade tomato sauce and parmesan fondue

Risotto with mushroom

Italian parmigiana ("lasagne" with aubergine, mozarella, tomato, basil

Slowcoocked beef gulash with homemade gnocchi

Beef tagliata on celery purea

Dalmatinska pasticada (slowcoocked beef with plum, apple, red wine) served with gnocchi

Salmon fillet, peas cream, gnocchi alla romana

Tiramisu

Brownie with mascarpone cream and fruit

Cocnut mousse with mango coulie