Morning Star

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

Lunch

DAY 1
Appetizer-Bouillabaisse
(pancetta, sea bass, mussels)
Main Course-Sea Bass Fillet
( cauliflower and potato puree, cherry tomato confit, cauliflower and pancetta crumble)
Dessert-Millefoglie
(puff pastry, vanilla custard, raspberry sauce, mint)
DAY 2
Appetizer-Panko Fried Shrimp
(brown butter, garlic, basil tomato sauce)
Main Course-Poached Striped Red Mullet
(hollandaise, glazed carrots and carrot puree)
Dessert-Lemon Cake
(almonds, vanilla cream, strawberry gel)
DAY 3
Appetizer-Octopus Salad
(onions, garlic, parsley, potato, tomatoes)
Main Course-Gnocchi in Fennel Sauce
(smoked sea bass and mussels, pine nuts, chives)
Dessert-Saffron Infused Panna Cotta
(forest fruit, mint , coral touille)
DAY 4
Appetizer-Bruschetti
(mozzarella, cherry tomatoes, black olives, marinated anchovies, basil, oregano)
Main Course-Lamb Risotto
(parmigiano chips, dehydrated tomatoes, tartufata)
Dessert-Creme Brulee
(raspberry gel)
DAY 5
Appetizer-Pumpkin Soup
(pumpkin seeds, pumpkin oil)
Main Course-Rumpsteak
( potato puree, champignons, red pepper, olive oil and mustard emulsion)
Dessert-Semifreddo
(honey, lemon crumble)
DAY 6
Appetizer-Chicken Liver Pate
(arugula, butter, capers, psickled onions)
Main Course-Duck Breast
(sweet potato cream, pepper marmalade, orange glazed baby carrots)
Dessert-Tiramisu
(mascarpone cream, coffee, lady finger biscuits, lemon gel)
DAY 7
CAPTAIN'S DINNER
Appetizer-Cuttlefish Black Risotto
Main Course-Brodetto
Dessert-''Paradižot''
(traditional dessert)

Dinner

DAY 1
Appetizer-Bouillabaisse
(pancetta, sea bass, mussels)
Main Course-Sea Bass Fillet
( cauliflower and potato puree, cherry tomato confit, cauliflower and pancetta crumble)
Dessert-Millefoglie
(puff pastry, vanilla custard, raspberry sauce, mint)
DAY 2
Appetizer-Steak Tartare
(herb butter, bruschetti)
Main Course-Beef Wellington
(au jus, pommes fondant, fox mushroom)
Dessert-Caramel and chocolate brownie
(orange, cardamom)
DAY 3
Appetizer-Tuna Tataki
(lettuce, fried capers, wasabi mayo, sesame oil)
Main Course-Dentex Fillet
(green beans, polenta, saffron fish veloute, touille)
Dessert-Profiteroles
(creme diplomate, pistachio, chocolate)
DAY 4
Appetizer-Burrata
(crispy pancetta, grilled peaches, toasted pine nuts, balsamic vinegar and herbs)
Main Course-Leg Of Lamb And Bon Bon Pasta
(yellow squash cream, pommes paolo, anchovy dressing)
Dessert-Chocolate Fondant
(vanilla ice cream, strawberry coulis)
DAY 5
Appetizer-Salmon Tartare
(capers, sour cream, chives, grissini)
Main Course-Sesame-crusted Tuna Steak
(tartufata, potato cream, herb oil)
Dessert-Apple and Pear Strudel
(puff pastry, raisins, vanilla ice cream, pumpkin oil)
DAY 6
Appetizer-Parsnip and Pear Soup
(parsnip and onion bhaji, yoghurt)
Main Course-''PASTICADA''
(stuffed gnocchi, veal ribs, broad beans))
DAY 7
Appetizer-Oysters, Frozen Margarita
(clams, parmesan, herbs)
Main Course-Octopus
(spring potatoes, sauteed zucchini, cherry tomatoes, herb oil)
Dessert-White Chocolate Mousse
(cinnamon crumble, raspberries)
CAPTAIN'S DINNER
Appetizer-Cuttlefish Black Risotto
Main Course-Brodetto
Dessert-''Paradižot''
(traditional dessert)

Nikola Knezić- CAPTAIN
Nikola was born and raised on the Dalmatian coast, where he developed a deep connection to the sea from a young age. Growing up surrounded by maritime culture, he actively engaged in competitive sailing, recreational fishing, and various water sports, laying a strong foundation for his future career.

To formalize his passion for the sea, Nikola completed his education at a maritime high school, where he gained essential knowledge in navigation, seamanship, and vessel operations. He began his professional journey as a commercial skipper, operating high-speed rigid inflatable boats (RIBs) up to 11 meters for day trips and transfers. Over the years, through dedication and hands-on experience, he steadily advanced in the charter industry.

Today, serving as a Captain, Nikola is responsible for the overall navigation, safety, and operational efficiency of the yacht. His extensive experience in coastal waters, coupled with his strong leadership and problem-solving skills, ensures that every voyage is both safe and enjoyable for guests and crew alike. Fluent in English and Spanish, he effortlessly communicates with international guests, creating a welcoming and professional atmosphere on board.

In his free time, Nikola remains passionate about the sea and active living. He enjoys sailing, exploring new coastal destinations, and staying connected to nature through various outdoor activities.

Nikola Klarić - DECKHAND
Raised on the Dalmatian coast, he developed a strong connection to the sea and a solid maritime background from a young age. Early experience in competitive sailing, recreational fishing, and various watercraft laid a strong foundation for his discipline, deep respect for the sea, and boat-handling abilities.

To formalize his passion into a career, he completed his education at a maritime high school. He quickly transitioned into commercial skipper roles, operating RIBs up to 11 meters with high-horsepower outboard engines for full-day excursions. In this capacity, he took full responsibility for the safety and comfort of up to 12 international passengers per trip.

His practical background has honed key technical skills, including precise navigation, close-quarters maneuvering, and berthing in complex or shallow coastal conditions. Working closely with international guests has also made him an effective communicator across diverse cultures.

Reliable and calm under pressure, he manages his responsibilities efficiently in fast-paced charter settings. Highly motivated to grow within the yachting industry, he is committed to supporting the captain and crew to ensure every charter delivers a safe, high-quality experience for guests on board.
 

Ludmila Priscakova - HOST
Ludmila is an experienced hospitality professional with over 20 years of experience working in 4-star and 5-star luxury hotels and fine dining environments. Having recently permanently relocated to Split, she is pursuing her career as a Yacht Stewardess.

Highly organized and detail-oriented, she is confident in delivering flawless service to guests. Her expertise includes silver service, cocktail preparation, table styling, and provisioning management. She remains calm under pressure and is highly adaptable to dynamic charter schedules.

Valuing excellence, discretion, and top-tier service above all, she is dedicated to ensuring guests have a luxurious and unforgettable experience on board.

IGOR PERIĆ - CHEF
Born on April 8, 1988, in Šabac, Serbia, Igor pursued a strong educational foundation in culinary arts and risk management. He completed secondary school with qualifications as a Chef and Food Technician. He then advanced his studies, earning a higher education degree in Fire Protection Engineering and a university degree in Disaster Risk Management Engineering.His professional experience includes roles in various restaurants across Novi Sad, Montenegro, and Croatia. Notably, he worked at Hotel Pupin in Novi Sad and at Mövenpick Resort & Spa Fruške Terme in Vrdnik near Novi Sad, contributing to high-quality food service and hospitality operations in demanding hotel environments.In his personal time, he enjoys swimming, cycling, reading, and watching films. His primary passion is music, particularly playing percussion instruments, including drums, cajón, djembe, and darbuka. He possesses basic proficiency in English.