CREATIVE MENU.
Expect creative combinations such as raw, best-grade Adriatic tuna served with wasabi mayonnaise or grilled squid with wakame algae, accompanied with unique local wine selection. No matter if you crave for your favourite Balkan dish “ćevapi” or traditional Dubrovnik “dirty makaruni”, we prepare every single meal with a hearty sense of pleasure, passion, and creativity.
COLD APPERTIZERS
BURATTA CAPRESE
Creamy buratta cheese nestled atop a bed of organic ripe tomatoes with fresh basil pesto.
—–
TUNA TARTARE
Raw seafood delight of the sushi grade adriatic tuna diced and tossed with wasabi cream, caper buds, and a hint of citrus, creating a perfect balance of “sea”vory and zesty notes.
—–
SAFFRON & SEABASS CEVICHE
Cured whitefish ceviche balanced with saffron and yuzu, served with dill and chill!
—–
FOIE GRAS MILLE-FEUILLE
This SAVORY DESSERT plays duet of gourmet cuisine in celebration of texture and flavor. Velvety cream of foie grass within layers of thin pastry.
HOT APPERTIZERS
5’ ĆEVAP
Posh version of favorite Balkan dish (5 u pola). Grilled minced beef in mini somun bread served without usual garnish like onion, so you can kiss your date later.
—–
SEAFOOD KEBAB
Delicious grilled skewers of shrimp and squid marinated in olive oil emulsion and served with rosemary aioli dip. Simple and tasty bite perfect for sharing (or not!).
—–
TORPEDO SHRIMPS
Tempura king prawns served with sweeet-chili sauce and fresh pineapple on the side. Why not?
—–
SMOKY CAULIFLOWER STEAK
No high “steakes” involved – plant delight with charcaoled glaze and cauliflower parfait served on a butter beans puree.
—–
WAKAME CALAMARI
Unexpected fusion of seared squid and wakame algae on the side. Unless you order, you will never guess how well they fit together.
—–
SAINT JACQUES (SCALLOPS)
Perfectly seared scallops on a lush celery cream and green pea purée. So elegant, they practically float off the plate.
PASTA & RISOTTO
GOAT CHEESE PESTO RAVIOLI
Pillowy homemade ravioli stuffed with goat cheese, bathed in a rich basil pesto cream sauce. You’ll want to write poetry about this one.
—–
DIRTY MAKARUNI
Rustic, authentic, and full of character – makaruni pasta served al-dente, with slow- braised beef shank in fragrant sauce. Traditional local recipe popular for festivities and weddings.
—–
PASTA a la “BUZZARA”
Fettuccine tangled up with the freshest seafood in a savory white wine sauce. A love letter to the sea in it’s magnificant simplicity. You are being warned; this is simple dish with humble ingredients but rich flavour.
—–
UNBEETABLE RISOTTO
Creamy Arborio rice with the earthy sweetness of beetroot. This visually captivating risotto adds a pop of color to your plate, making it as delightful to look at as it is to savor. No need to be vegan to indulge.
—–
LOBSTER & LOBSTER PASTA
Creamy tagliatelle in lobster bisque, sharing the stage with a half-grilled lobster (300 g). Over-the-top? Absolutely.
MEAT LOVERS
LAMB KOFTA (200g)
Tender grilled lamb minced meat on a flatbread, served with mini version of tabbouleh, tzatziki and pickled vegetables. Mediterranean street food glow-up!
—–
ANGUS BEEF BURGER (200g)
Angus beef patty crowned with melted cheddar, caramelized onions, and our signature sauce, all wrapped up in a brioche bun. If you crave burger, just do it! No need to eat seafood just because you are on vacation!
—–
BEEF TATAKI (150 g)
A symphony of thinly sliced, seared sirloin tataki, flirting with sesame, spring onion, and ponzu sauce.
—–
PREMIUM FILET MIGNON BEEF STEAK (250g)
Premium meat cut – tenderloin, paired with grilled asparagus, proving that simplicity is the ultimate sophistication.
—–
TRUFFLE RIB-EYE STEAK
Rib-eye steak tagliata, sizzling under a seductive drizzle of truffles and himalayan salt.
—–
SURF & TURF – LOBSTAUR
Grilled half lobster, half beef steak—100% legendary. Instagram is already jealous.
FROM THE SEA
BLACK BUN TUNA STEAK BURGER
Grilled tuna steak, rocket salad, and creamy dill sauce, all tucked inside a stylish black brioche bun. It’s haute cuisine in burger form!
—–
SALMON EN PAPILLOTE
Fragrant package – Atlantic salmon poached in paper wrap in salt and porovancal herbs crust over the bed of blanched leaks alowing to bake and steam in it’s own juices.
—–
SEA BASS & BABA GANOUSH
Grilled sea bass fillet with smooth smoky baba ganoush. Unforgettable homage to Mediterranean cuisine!
—–
MISO BLACK COD
This Nobu clasic is also our favorite – delicate and buttery melt-in-your-mouth miso-marinated black cod, bringing sweet, salty, and umami perfection to your p(a)late.
—–
CATCH OF A DAY
Please ask your server/available daily.
SWEET ENDINGS
BAKLAVA DECONSTRUCTED
Traditional sweet filo pastry packed with nuts and served with burbon vanilla ice-cream.
—–
CHOCOLATE MATCHA SOUFFLE
Warm chocolate souffle served with green tea matcha foam. Irresistable and worth the 20 minutes wait!
—–
OLIVE OIL PISTACCHIO ICE-CREAM
Artisanal ice cream blended with the finest virgin olive oil. Feeling decadent?
—–
LEMON MERINGUE TART
Citrus brightness and airy sweetness in a tart crust filled with a luscious lemon curd, crafted from the finest lemons and topped with a cloud of fluffy, golden-brown meringue.
—–
WHITE CHOCOLATE MOUSSE & SEASONAL FRUITS CHUTNEY
White Chocolate Vanilla Mousse, that features velvety white chocolate blended with vanilla cream and raspberry coulis.
—–
ESPRESSO MARTINI CAKE
This “Adults-only” cake, captures the essence of the classic cocktail in dessert form. Vodka infused for the bold kick and sweetned with Cahluea cream and chocolate ganache.
Dirty makaruni
Who can resist slow-cooked sauce, with meat marinated overnight in red wine? Each family boasts its own recipe for dirty makaruni.