Morning Star

Crew Profile

TOMISLAV GRUBEŠA - CAPTAIN
Tomislav Grubeša, captain of Morning Star was born in 1984 in Đakovo, in continental part of Croatia. He has finished culinary high school in his home town but the sea was calling him, and he ended up working as a deckhand on a few gulets in Croatia.
After he passed the yacht master’s exam he started working as a skipper, first on gullet Malena and later on gullet Morning Star.
He has proven himself to be an excellent skipper as he learned a lot from the captains he worked with.
Reliable and organized, but flexible, he is a great host ready to fulfill our guests’ wishes making sure they have time of their lives. He is also very communicative and sociable, enjoys meeting new people. During winter when he is not with his wife and children, he enjoys playing futsal and squash.

IVAN TRGO – CHEF MATE/OWNER
Ivan Trgo is chief mate and owner on Morning Star. Born in 1988 he attended vocational high school for electronic technicians. After high school, he attended the Maritime Faculty in Split, getting a degree in nautical science, and a skipper license. He has worked on numerous ships as a sailor and waiter, in several restaurants as a waiter, and he also worked as an electrician in the Split shipyards. In the recent years, he has joined his brother Domagoj in the family business. He has been helping with designing and maintaining the boats. He has been living in Ireland for a few years, so his English is at an excellent level. In his free time, he loves reading, music and travelling. He is a very friendly and cheerful person, and his love for travel and meeting new people makes him an excellent host and communicator. He will do his best to make your holiday on Morning Star unforgettable experience.

ANTE RAKO - WAITER
Born in 1999 in Split, Ante is young but enthusiastic. He has finished School of Electrical Engineering in Split and currently he is studying electrotonic at Faculty of Electrical Engineering, Mechanical Engineering and Naval Architecture. Well brought up and diligent he started working early during the summer seasons. He has been working for two seasons in 5 stars hotel Le Meridien Lav as a buffet waiter serving breakfasts, lunches, dinners, gala dinners etc. and two seasons as a waiter in a Gooshter beach club (Le Meridien Lav). Last year he has worked as a waiter on Morning Star as he has proven himself to be hardworking and attentive. Guests love him because of his kind nature and good manners.
Ante has a wide range of interests. His free time mostly spends on different sport activities (gym, jiu-jitsu etc). He enjoys meeting new people from different cultures so working on Morning Star is great pleasure for him.

MENSUR HADŽIĆ - CHEF
Hadžić Mensur is a chef at Morning Star. He was born in Mostar on December 17, 1982, where he graduated with a degree in economics. On the other hand, his interest in gastronomic topics and his great love for food led him to the world of cooking. He completed his education as a chef and
worked in several restaurants in Croatia and Sarajevo as a head chef.
By preparing various dishes from culinary culture, he gathered a wealth of experience behind him. He is very friendly and communicative, open to new knowledge and experiences, and in addition to excellent knowledge of the English language, he also speaks Spanish.
In his free time, he likes to engage in sports activities, and his favorite hobby in life is sailing.

Sample Menu

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)

More Locations Details

Summer Operations
Croatia

Winter Operations
Croatia