Japanese • Mediterranean Fusion

“The precision of Japanese cuisine meets the soul of the Mediterranean — fresh ingredients, clean flavours, and the quiet luxury of eating well at sea.”

BREAKFAST

Glow Breakfast

Sweet potato, blistered tomatoes, avocado, sourdough and scrambled eggs

Turkish Eggs — Miso Edition

Garlicky miso yoghurt, soft-poached eggs, chili sesame butter, pickled daikon, homemade bread

Matcha Strawberry Chia Pudding

Ceremonial matcha, fresh strawberries, toasted coconut, honey, homemade granola

French Toast Brûlée

Thick-cut brioche, caramelised sugar crust, fresh mango, lime Greek yoghurt

Fluffy Pancakes

Soufflé-style pancakes, blueberry compote, whipped ricotta, honey

Shakshuka with Japanese Twist

Slow-cooked tomato, spiced peppers, miso, baked eggs, feta, shiso, sourdough toast

Eggs Benedict

Toasted brioche, smoked salmon, poached egg, dashi hollandaise, tobiko, chives

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LUNCH

Tuna Poke Bowl

Sashimi-grade tuna, sushi rice, avocado, edamame, pickled cucumber, tobiko, mango

Mediterranean Mezze

Homemade hummus & tzatziki, fresh salads, warm flatbreads, falafel and cevapcici skewers

Nikkei Ceviche

Tuna, daikon, avocado, cucumber in a Nikkei leche de tigre — citrus soy, tamarind, sesame oil

Branzino Caesar Salad

Pan-seared fillet of local sea bass, miso Caesar dressing, Parmesan shard, nori croutons

Mediterranean Bowl

Pearl couscous, sundried tomatoes, olives, feta, crispy chickpeas, grapefruit, fried kale, tahini yoghurt dressing with lemon & roasted garlic

Yaki Udon Noodles

Crisp vegetables, tender beef, sesame oil, spring onions

Chicken Yakitori

Grilled yakitori skewers, charred spring onion, coriander-lime sauce, saffron rice

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DINNER

STARTERS

Beetroot Carpaccio

Stracciatella, pistachio pesto, shiso

Crispy Shrimps on Bloody Mary

Tempura-battered shrimps, spiced tomato dressing, celery oil, yuzu kosho, micro herbs

Blood Orange Seabass Crudo

Herb chermoula, blood orange segments, sesame

Seared Tamari & Orange Tuna

Passionfruit sauce, herb oil, shaved fennel, citrus segments

Olive & Sundried Tomato Bruschetta

Shiso, ponzu, sesame, creamy burrata

Burrata & Heirloom Tomatoes

Shiso, sesame, creamy burrata, basil oil

Scallop Aguachile

Green aguachile, cucumber, avocado, lime, coriander

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MAINS

Nobu-style Black Cod

White miso marinade, yuzu béchamel, broccolini, bok choi

Wagyu Filet

Potato pavé, steamed seasonal vegetables, black garlic ketchup

Octopus — Miso Romesco

White bean purée, miso romesco, charred lemon, rucola salad alongside

Chicken Katsu Curry

Crispy chicken, Japanese curry sauce, cucumber, edamame, spring onions

Ravioli with Miso Cream & Wild Mushrooms

Boatmade pasta, white miso cream, girolles, shiitake, parmesan, truffle oil

Miso Maple Halibut

Asian slaw, sesame dressing, crispy shallots, jasmine rice

Grilled Langoustines

Lemon garlic butter, crisp fennel & citrus salad, grilled asparagus

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DESSERTS

Matcha Burnt Basque Cheesecake

Ceremonial matcha, berry coulis

Sake Poached Pear

Elderflower foam, yuzu gel, almond

Yuzu Mint Sorbet

Homemade sorbet, cashew cake, olive oil, sea salt

Passionfruit Pavlovas

Crisp meringue, passionfruit gel

Black Sesame Purin

Japanese panna cotta, honey caramel, sea salt

Orange Soaked Saffron Cake

Fragrant saffron cake with blood orange & Campari sorbet

Mille-Feuille

Caramelized banana & miso ice cream, pecan, crisp puff pastry

Captain – Miguel Álvarez

Miguel Álvarez is a Mexican–Spanish yacht captain born in 1989, fluent in Spanish and English. He holds an RYA Yachtmaster Offshore Certificate of Competence, RYA First Aid certification, and a Maritime Radio Operator Certificate of Competence.
With more than 27 years of sailing experience and over 10,000 nautical miles, he has commanded and delivered yachts across the Mediterranean, Adriatic, Gulf of Mexico, Pacific Coast, Sea of Cortez, and during Atlantic crossings. His expertise covers both motor and sailing vessels, including offshore passages, coastal navigation, and charter operations.
He has strong technical knowledge of marine systems, including diesel and gasoline engines, and is experienced in onboard maintenance and troubleshooting. His background in business ownership and sales, supported by studies in sales direction, accounting, management competencies, and a diploma in jewelry, contributes to strong leadership, organization, and client-focused operation onboard.
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Deckhand / Skipper – Fran Radek
Fran Radek is a Croatian skipper and deckhand fluent in Croatian and English. He holds a Croatian Skipper Licence (Category C), RYA Yachtmaster Offshore certification, RYA First Aid, and RYA VHF Radio Certificate.
He is currently completing a Master’s degree in Kinesiology with a focus on sailing and education. His sailing background includes dinghy sailing and racing yachts, providing strong technical seamanship and vessel handling skills.
Since 2024, he has worked with SailWeek, operating charter yachts and catamarans up to 55 feet and private charters up to 60 feet along the Croatian coast. His responsibilities include navigation, passage planning, weather analysis, anchoring, mooring, docking, guest itinerary planning, and full vessel handling in varying conditions.
He is known for his calm approach, strong communication, discipline, and teamwork, supported by an athletic background in taekwondo and coaching.
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Chef – Marielle Löffler
Marielle Löffler is a professional yacht chef fluent in English and German, with extensive experience on private and charter sailing yachts across the Mediterranean and Caribbean. She is professionally trained at Coolinary School and Ashburton Chef Academy, where she studied culinary arts, kitchen management, and modern gastronomy.
She creates fresh, seasonal, and health-focused cuisine tailored to guest preferences, offering everything from refined multi-course dining to simple, nourishing meals. Her culinary expertise includes Mediterranean and fusion-inspired menus with strong focus on vegan, vegetarian, and gluten-free cooking.
Her background includes nutrition, yoga, hospitality, and yacht operations, contributing to a calm, balanced, and highly professional presence onboard. She is experienced in provisioning, menu planning, and supporting charter operations and long passages.
Her culinary style emphasizes creativity, quality ingredients, and nutrition-conscious preparation, always adapted to guest preferences and lifestyle.
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Stewardess / Deck-Stew – Lara Maras
Lara Maras is a Croatian stewardess and deck/stew fluent in Croatian and English. She holds STCW Basic Safety Training, Food Hygiene Level 2 certification, and a valid Medical Certificate (MLC/ENG1).
She has strong academic qualifications, including a Bachelor’s degree in Social Pedagogy and a Master’s degree in Behavioural Disorders in Adults, both from the Faculty of Education and Rehabilitation in Zagreb (ongoing/2025–2026 completion period).
She has experience working on private and charter yachts up to 60 feet, including catamarans up to 50 feet along the Adriatic coast. Her duties include interior housekeeping, cabin preparation, laundry service, table service for guests, provisioning, stock management, and supporting deck operations such as anchoring, docking assistance, fender handling, tender driving, and yacht washdowns.
She is known for her calm, attentive, and guest-focused approach, ensuring a welcoming and well-organized onboard experience at all times.

Caribbean

Western Mediterranean

Eastern Mediterranean

South Pacific

MIDORI SUNREEF 70 ECO

'MIDORI SUNREEF 70 ECO ' is a Sailing Catamaran, accommodating up to 8 guests, available for crewed charter.