Passarola Hvar

Our Menu

International cuisine, new and ancient dishes prepared with modern expression can be tasted here in Passarola.

Cold starters

  • Oysters from Ston served on coarse salt - 1 piece
  • Tuna tartare with grilled bread, 10 herbs, garlic emulsion
  • Fish crudo, white fish marinated in olive oil and salt, pomegranate jam, cauliflower in citrus
  • Adriatic Sea octopus carpaccio with orange and octopus mayonnaise
  • Beef carpaccio with Istrian truffle, arugula and Grana Padano
  • Confit of white Adriatic fish with basil and lime cream
  • Seafood platter, marinated scampi and shrimps, monkfish tartare with tuna pâté and smoked swordfish prosciutto
  • Charcuterie Passarola with local prosciutto, selected cured meat, cheese, olives and fresh fruit

Salads

  • Garden salad with vinaigrette dressing
  • Greek salad with local olives, peppers, cucumbers, cherry tomatoes and feta cheese
  • Ceasar salad served with toasted croutons and additional chicken or prawns
  • Burrata served with cherry tomatoes and basil pesto

Soups

  • Navy cream soup with shrimps, scampi and seashells
  • Local creamy pea soup
  • Creamy shrimp scampi soup

Warm starters

  • Popay ravioli stuffed with fresh cheese in tomato and basil sauce
  • Ravioli filled with lobster in lobster sauce
  • Smoked Adriatic shrimp risotto with leek and Grana Padano chips
  • Homemade pljukanci with beefsteak, duck breast and cheese ice cream
  • Black pearl barley orzotto with Adriatic Sea cuttlefish and shrimp chips
  • Shrimp scampi risotto with saffron
  • Adriatic seashells in buzara-style with wine and garlic sauce
  • Roasted St. Jacques scallops with garlic and celery cream
  • Black Jakob with scallop, Adriatic shrimps, fried cuttlefish gnocco, buzara

Main dishes

  • Gregada, traditional Hvar’s fish stew with fresh daily fish
  • Sautéed octopus in red wine sauce with polenta
  • Adriatic tuna served with avocado cream and marinated zucchini
  • Chicken rolls stuffed with prosciutto, potato terrine, truffle sauce, broccoli cream
  • Lamb pašticada in red wine sauce with plumps and Roman gnocchi
  • Octopus under the bell, the Chef’s way, with roasted potatoes, vegetables, rosemary and olive oil (Slow-cooked, must be ordered in advance)
  • Lamb under the bell, the Chef’s way, with roasted potatoes, vegetables, rosemary and olive oil (Slow-cooked, must be ordered in advance)

Catch of the day - on scale

  • Catch of the day

    Fresh white fish 1kg

  • Scampi

    1kg

  • Grilled Sea Bass or Sea Bream One piece

    380g

  • Lobster

    1kg

  • Squids

    1kg

Side dishes

  • Grilled vegetables
  • Swiss chard in Dalmatian style
  • Baked potato

Sauces

  • Pepper sauce
  • Tomato sauce

Passarola grill

  • Beefsteak with celery and hazelnut cream, sautéed seasonal vegetables
  • Roasted lamb rack with sautéed seasonal vegetables and new potatoes
  • Beef rib-eye steak with sauteed season vegetables and baby potatoes
  • Tomahawk steak

    (1000g)

  • T-bone steak

    (500g)

  • Wagyu Japanese Rib-Eye steak

    (1000g) (100g)

Side dishes

  • Grilled vegetables
  • Swiss chard in Dalmatian style
  • Baked potato

Sauces

  • Pepper sauce
  • Tomato sauce

Desserts

  • Chocolate Soufflé with bourbon vanilla ice cream
  • Vegetable cream-based with white chocolate. Chocolate biscuit and pistachios in crispy almond.
  • Vega blueberries, vegan biscuit, dark chocolate ganache cream, blueberry and blueberry glaze
  • Cheese selection with fresh seasonal fruit and honey
  • Selected local fresh fruit