Captain Toni and Chef Petra
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 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!
PRINCESS SELINE SAMPLE MENU
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
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
Pork shoulder with shallots and fennel
Grilled marinated chicken legs with potato and celery salad
Forest mushroom risotto
Quinoa with ratatouille
Zucchini, eggplant, tomato and mozzarella cakes
Eggplant with parmigiana
Homemade pasta with homemade pesto Genovese
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
Panna cotta with honey and basil
Cheese cake with citrus
Almond and date cake
Grilled apricot with ricotta cheese and honey
Pair poached in wine