Maxita

Maxita is a 128 ft Custom motor sailer accommodating up to 12 guests in 6 cabins. Built in 2024. Cruising areas: Croatia.

Master cabin (24 m2) with double bed (180x200 cm) and sofa. Private bathroom with ensuite bathroom, 55” SMART TV, SONOS Beam Gen2 soundbar.

VIP cabin (22.5 m2) with double bed (180x200 cm) and sofa. Private bathroom with ensuite bathroom. 55” SMART TV, SONOS Beam Gen2 soundbar.

4 Convertible cabins (16 m2) with twin beds (2 x 90x200 cm). Private bathroom with ensuite bathroom. 55” SMART TV, SONOS Beam Gen2 soundbar.

CAPTAIN - HRVOJE VUĆEMIL KORAĆ

Captain Hrvoje boasts a wealth of knowledge and extensive experience in the maritime industry, with a career spanning over 15 years in the tourism and hospitality sectors. He has held various positions, from deckhand to captain, continually upgrading his skills and certifications.

He has captained numerous vessels, including M/Y Romantic Star and M/S Queen Eleganza, demonstrating his expertise in managing both small cruise ships and yachts. His proficiency extends engine room operations, and even carpentry, showcasing his versatile skill set. Hrvoje's experience includes working on newly built ships from construction to completion, ensuring a thorough understanding of vessel operations from the ground up.

Fluent in English and Croatian, Hrvoje excels in communicating with diverse crews and guests, ensuring a seamless and enjoyable experience for all aboard.

CHEF - NIKOLA KRCATOVIĆ

Introducing our accomplished chef, whose culinary journey spans from the shores of Omiš to the enchanting Pakleni Islands. He has honed his skills in prestigious establishments, including the acclaimed Laganini restaurant mentored by Croatia's top chef, Hrvoje Zirojević. Under his guidance, the restaurant earned the title of the best in Croatia in 2018.

Having also served on luxury yachts, our chef brings a wealth of experience and creativity to ourkitchen. Prepare to indulge in an unforgettable culinary adventure curated by his expert hands.

In his leisure hours, Chef Nikola enjoys swimming, playing water polo, going on extended walks,and cycling.

CHIEF STEWARDESS - NIKOLINA ARAMBAšIć

With a rich background in hospitality and nearly two decades of experience, Nikolina brings exceptional skills and dedication to our crew. Most recently, she served as the Second Stewardess on M/Y Stella Maris, where she led a team of five stewardesses, ensuring that every aspect of the yacht's interior operations met the highest standards. Before that, she excelled in her role as a Stewardess on M/Y Lady Mrd and held several key positions in ultra-high-net-worth family households.

Nikolina's expertise extends to event planning, fine dining service, and personal assistant duties, all of which are complemented by her certifications from prestigious institutions, such as the British Butler Institute. Her calm and empathetic management style, combined with her creativity and strong organizational skills, make her an invaluable asset onboard.

Fluent in English and Croatian, with basic German, Nikolina ensures seamless and luxurious experiences for our guests, catering to their diverse needs with precision and care.

Menus are customized to accommodate distinguished guests' unique preferences, dietary needs, and tastes.

STARTERS:

Shrimp Carpaccio with Orange Gel, Lime Gel, Semi-Dried Tomato

Vitello Tonnato - Pumpkin Cream

Ceviche

Spicy Tuna Salad

Mozzarella with Tomato Juice, Tomato Cubes, Tomato Concasse, Purple Onion

Shrimp and Orange Risotto

Genovese Pesto Pljukanci (Mint, Parsley, Basil)

Sweet Bread (Candied Fruit), Lamb Ricotta

Sous Vide Squid with Aioli and Pickled Peach

Prosciutto and Cheese

Pasta Pockets with Beef Goulash (Maybe Beetroot)

Beef Steak Carpaccio

Cuttlefish Risotto

MAIN COURSES:

Boiled Octopus (Pan-Seared) with Sauerkraut and Onion Cream

Venison or Lamb Fillet (loin) with Forest Fruit Coulis, Mushroom Duxelles, Vegetable Patty

Sea Bass Fillet, Cauliflower Puree, Smoked Cauliflower, Pickled Cauliflower

Yellowfin Tuna Swordfish Fillet, Pear Dip, Tomatoes, Sous Vide Courgette

Hake in Lard, Lentil Salad, Squash Cream

"Gregada" with Various Fish, Shellfish, Shrimp, and Squid*

Grilled Ham Steak - Chickpea Onion Stew, Carrots, Cherry Tomatoes

Cuttlefish Ragu, Creamy Polenta, Broad Bean Cream

Lamb Shank, Potato Espuma, Pear

Rack of Lamb, Pressed Roasted Potatoes, Carrot Cream with Rosemary

Lamb Goulash, Sweet Potato Vanilla Cream, Steamed Vegetables

Yogurt and Turmeric Marinated Chicken Breast (Breaded), Sautéed Vegetables, Tomato Cream

Confit Duck Leg (Breaded), Roasted Bell Pepper, Pickled Pepper, Toasted Pine Nuts

Duck Fillet, Orange Cream, Fennel with Orange, Sautéed Carrot with Coffee

Boiled Beef, Pea Panna Cotta, Potato and Cabbage Puree, Charlotte Potato

Veal Tongue, Gnocchi Stuffed with Pancetta and Onion

Sous Vide Octopus with Olive Leaves - Potato Puree, Baby Vegetable

*Gregada is a traditional fish stew. It was initially prepared with only potatoes, onions, and small white fish that were too small for grilling.

DESSERTS:

Rosemary Cake with Olive Oil, Mascarpone Cream, and Bottarga di Muggine

Tiramisu

Panna Cotta

Apple Strudel - Vanilla Cream, Apple Gel (Raisins) - Apple Compote

Cheesecake

Zabaglione - Raspberry Pepper Cream - Almond Crumble

"Rožata"*

Croquant Semifreddo - Cocoa Tuile

Lemon Curd Tart

* Rožata is a traditional medieval dessert halfway between creme brulee and flan. It is widespread around the Adriatic Sea and comes from the city of Dubrovnik in Croatia. Its main ingredients are large quantities of eggs, sugar, and milk. It is slowly baked in a bain-marie. Then, it is topped with caramel sauce before being served. Sometimes, it is also accompanied by fruits.