Hello to everybody reading this!

My name is Luka and I am the chef of the galley on our lovely Corsario yacht. I just wanted to tell you a few words about our food philosophy on board and what to expect:

We as a team, and especially myself personally, are always super excited whenever we have new guests onboard, mostly because we really love what we do and we want to show you the best of Croatian cuisine. Everything that we serve you is done by my hands, as fresh as possible. There will be many occasions when your captain will catch you fresh octopus, calamari or fish and I will make sure that you try it in best possible way.

Below you will see some of the dishes that we usually prepare, but trust me, there is so much more to experience when you come.

Everything that we cook, we do with lots of love. That is the most important ingredient.

I hope you will like what you see.

Warm regards, Luka

 

DUCK BREAST COLORATA- Roasted & grilled

Duck breast

Carrot & ginger cream

Parmigiano noisette

Glazed baby carrot and zucchini

Roasted pepper

Best served with Plavac mali sort of wine.

 

MONKFISH GONE WILD - Slowly cooked & fried

Slowly cooked monkfish with aromatic herbs

Panko breadcrumbs

Tomato gel

Brussels sprouts

Celery mouse and Carrot mouse

Fried cauliflower

Goes perfectly with Pošip Čara.

 

PASTA ALLA CREMA DIPARMIGIANO - Osteria style

Homemade pasta

Parmigiano reggiano cheese

Parmigiano creme

Pepper

Best served with Croatian Pošip.

 

LAZY RIB-EYE - Sous vide & caramelized

Sous vide aged steak & caramelized with butter and aromatic herbs

Demi-glace souce

Butternutsquash cream

Broccoli Panna

Cotta Confit potato

Sour cauliflower

Cauliflower mousse

Pea microgreens

Best served with Zlatan Plavac Grand Cru.

 

OCTOPUS TURF - Sous vide

Adriatic octopus sous vide Chickpeas cream

Hard cheese cream Red onion jam Sour onion

Sour pumpkin

Best served with Croatian Žlahtina.

 

FANCY BEEF TARTARE -Raw & properly dressed

Raw beef

Dry tomato, baby onion, capers & anchovies tapenade Salted & grated egg

Parmigiano tuile Hollandaise sauce

Best served with Korlat Merlot.

 

SMOKEY SEA BASS - Smoked with heavenly source

Smoked sea bass

Baby onions

Fresh tomatoes

Fish velouté

Caviar

Sour vegetables

Aromatic herbs

Best served with Rose Saint Hills.

 

LA VIE EN ROSE -From Sweetlandia

Dark chocolate mousse

White chocolate mousse

Raspberry 'scarf'

Strawberry glaze

Chocolate crunch crumbs

Strawberry gel

Orange gel

Best served with Dingač Matuško.

 

SWEET CLOUD - From Sweetlandia

Lemon biscuit

Penaut mouse

Chocolate crunch crumbs

Raspberry gel

Peach gel

Best served with Zinfandel Crljenak.