Allure

Crew Profile

TOMISLAV ŠELENDIĆ - CAPTAIN
Tomislav Šelendić was born on 1984. In Split, Croatia, he has been living most of his life on the beautiful island of Brač, right across the town of Split. This is why he has been connected to the sea from an early age, as he has spent his childhood surrounded by the island’s untouched nature and the cry of seagulls. He learned to become a chef, but his love for the sea was stronger, and he decided to move from the kitchen to the deck and became a deckhand on a fishing boat. Eventually, he was promoted to helmsman, and after a couple of years, at 22, he became the captain of his fishing boat. When he was 26, he decided to replace the fishing industry with tourism and since then has been working on various ships, gathering experience which is now over 14 years.
His personality is why he decided to change profession – he enjoys working with people. He is a very communicative person, always in a good mood. And this job allows him to dedicate himself entirely to his guest’s wishes and fulfill them all.
In his spare time, he enjoys big game fishing and cooking.

Careuel Calinisan - DECKHAND
Careuel Calinisan, a 28-year-old deckhand from the Philippines, embarked on a life-changing journey in Croatia in June 2019.
Fueled by a strong desire to enhance his skills and forge a better future, Careuel took a leap of faith and set foot in a foreign land.
During the initial months of his arrival, Careuel found employment as an assistant in the kitchen of a hotel. This opportunity provided him with valuable experience in the culinary realm and allowed him to immerse himself in a diverse cultural environment. Interacting with individuals from various nationalities broadened his horizons and enriched his understanding of different cultures.
After the season ended, Careuel’s quest for self-improvement led him to a fish factory in Šibenik. He considers himself immensely fortunate to have been a part of that esteemed establishment, as it bestowed upon him a wealth of knowledge and expertise over three years. This invaluable experience further honed his skills and contributed to his personal and professional growth.
Today, as a sailor on the gulet allure, Careuel remains unwavering in pursuing a successful life. Guided by his aspirations and determination to excel, he navigates the seas steadfastly committed to his craft. With each voyage, he strives to surpass his expectations and reach new heights, knowing that his dedication and hard work will pave the way for a brighter future.

MARINA CVITKOVIĆ - HOSTESS
Marina Cvitković, 1989, was born in Supetar, where she still lives. After graduating from the high school of economics and office technology in Split, she graduated from the Faculty of Law, after which she interned for a year at the Municipal Court in Supetar and passed the state professional exam.
Since she was 14, she has been working in the tourism sector of catering and trade. A desire for change, new acquaintances, work at sea, and getting to know the Croatian coast led her to become part of the Allur crew team. She likes to spend her free time with her family and friends, and she is a big fan of books, movies, and music. Marina is attracted to the Eastern way of life and practices meditation and Ayurveda.

Sample Menu

Breakfast

Cheese plate
Ham plate
Salads
Eggs alacarte
Different kinds of dairy
Fresh fruit
Cereals, pancakes, croissants, muffins…

Lunch (appetizer, main course & dessert)

Octopus „brodetto “with chickpeas and broccoli
Gilt-head bream filet with romesco and bulgur
Caramelized apricots with ricotta

Greek salad with feta cheese
Filet mignon in black truffle sauce with Istrian pasta
Apple strudel with vanilla cream

Vongole bianco with bucatini
John Dory with dalmatian herbs and vegetables
Creme brûlée

Tuna tartar with avocado and bruschetta
Bouillabaisse
Tiramisu

Oriental wok
Chicken rollson a bed of carrot mousse
Cheesecake

Vegetable risotto
T-bone steak with baked potatoes
Almond cake

Dinner (appetizer, main course & dessert)

Mussels bianco with garlic, basil and olive oil bruschetta
Swordfish „gregada “(fish stew) with tricolore polenta
Rozata from Dubrovnik (flan)

Octopus/ Cuttlefish/ Sea bass carpaccio
Grilled tuna steak with zucchini and carrot carpaccio
Coffee mousse

Chicken parmigiana with fettuccine
Rib-eye steak with sweet potatocream
Floating island

Cuttlefish ragu with celery mousse with black truffle
Grilled shrimps with dalmatian chard
Chocolate mousse with forest fruits

Prawn rollson a bed of cashew cream
Octopus with vegetables in fig and „prošek“ sauce
Panna cotta with chocolate

Steak tartare
Dalmatian „pašticada“ with gnocchi
Lemon cake

Sushi Lobster with salsa and green pasta
Lava cake

More Locations Details

Summer Operations
Croatia

Winter Operations
Croatia