Captain Toni and Chef Petra

Crew Profiles: 

Toni Kacic-Bartulovic-CAPTAIN

Toni Kacic-Bartulovic was born in 1969 in Split, Croatia. With high school profession as civil engineer he acquired Croatian CMAS Diving instructor 2* (SSI OWI) certification. He also completed Yacht master 500 license. From 1989 up to 2000 Toni gained extensive experience in commercial diving in Croatia and Libya, diving for Croatian navy, working as diving instructor.

During this period, he spent one year in London learning language and doing various jobs. Between 2000 and 2006 he was working as freelance skipper on Adriatic Sea which led him to the job of captain on sailing boat Scorpio 72 in 2006. Up to 2018 he was captain on Lagoon 570 and 560 sailing all over Mediterranean Sea, working in charter agency and maintaining catamarans. All this opened his pathway to the Lagoon 560 S2 “Princess Seline”. With his knowledge and extensive experience, this fluent English speaker aims to provide an enjoyable and friendly time on board.

With his local expertise, vast wine knowledge, and personable attitude, Toni can custom your tour to suit your needs (for example tour paired with a wine tasting). He is very knowledgeable about the region and the wine styles. His connections at the regional wineries are always very helpful and enjoyable. Along with this, he is able to give great local information about the islands and show off local sights between wineries.

WHAT MAKES ME HAPPY BESIDES MY WORK, SEA & BOATS: I really enjoy cooking. I am very passionate about literature, music, movies and dance. Besides sailing and diving, I am active in cycling.

Petra Plantak-STEWARDESS/CHEF

Petra Plantak was born in1984 in Zagreb, Croatia. From her early age she was drawn to the art of food preparation and didn’t take long before she was pulled in and is still mesmerized by it.

While in college, she started working in restaurants where Petra discovered her passion for cuisine both traditional and modern. Since then her love for cooking drove her to constantly improve her skills and broaden her menu repertoire.

After participation in cooking reality show "Master Chef - Croatia", Petra started working as a part of yacht crew as a hostess/deck-help/cook. Petra is fluent in English, German & Slovenian. Her outgoing personality combined with her positive approach to life and a can-do attitude make her very enjoyable to be around. Everything combined make Petra a solution for every situation and a guarantee of a flawless vacation.

WHAT MAKES ME HAPPY BESIDES MY WORK, SEA & BOATS: every activity which involves experiencing nature in all its elements, whether through photography or hiking. But also cinnamon ice-cream!

Sample Menu

BREAKFAST

Fresh bread, toast, bagels, Milk, butter, Fresh fruits, cereals, oatmeal, Yogurts, Croissant, homemade jams, honey and spreads, variety of local cheese (sheep, goat, cow) and cold cuts (ham, prosciutto, pancetta, salamis) Eggs (boiled, poached, scrambled, sunny side up, ham and eggs, omelet) Pancakes

LUNCH OR DINNER SEAFOOD DISHES

Fresh Tuna / Swordfish grilled steaks with green beans and sesame, Fried fresh sardines with grilled cherry tomatoes, Fresh Sea bream / Sea bass / John dory file (whole or file) with ratatouille / marinated zucchini salad / grilled mushrooms / Poached monk fish with poached Swiss chard Poached hake fish with sautéed baby potato with butter and parsley 

Fresh lobster with Dalamatian buzzara sauce with tagliatelle pasta

Fresh grilled lobster salad

Octopus goulash with truffle polenta

Slow cooked Adriatic calamari in wine with potatoes  

Shrimp risotto with pine nuts and dry tomatoes

Grilled scampi

Popara (Smoked local fish pot)

Mussels in white buzzara sauce

San Jacques shell grilled with rocket and fennel 

Barracuda in beer batter with pickled garnish and variety of three dips

LUNCH OR DINNER MEAT DISHES

Veal cheeks in red wine “plavac mali” with butternut pumpkin mash 

Cold smoked duck breast with couscous 

Lamb and veal long cooked with green peas

Ossobucco with saphran risotto

Marinated chicken breast with grilled vegetables

Baked stuffed quails

Spicy Fois Gras with baked Granny smith apples, pistachio and peppers

Beef goulash

Pork shoulder with shallots and fennel

Grilled marinated chicken legs with potato and celery salad

VEGETARIAN DISHES

Forest mushroom risotto

Pasta arabiatta

Quinoa with ratatouille

Zucchini, eggplant, tomato and mozzarella cakes

Vegetable moussaka

Eggplant with parmigiana

Homemade pasta with homemade pesto Genovese

APPETIZERS

Fish carpaccio/Scampi carpaccio Tuna or swordfish tartar

Marinated scampi and anchovies

Salted anchovies and sardines

Smoked tuna, salmon, sea bass

Zucchini and shrimp bruschetta

Tomato, anchovies and capers bruschetta

Melon and prosciutto

Marinated water melon with basil and goat cheese

Tuna marinated in olive oil and soya sauce

Variety of local cheeses and cold cuts

Guacamole

DESSERTS

Panna cotta with honey and basil

Cheese cake with citrus

Chocolate mousse

Almond and date cake

Lemon tart

Pancakes

Lava cake

Grilled apricot with ricotta cheese and honey

Pair poached in wine

Fruit salad

Madeleine

Tiramisu