MOYA Yacht Charter Catamaran

Crew Profile

Captain Panos Gikas
Panos Gikas is a fully licensed captain with the Greek Merchant Marine and one of the most experienced charter yacht skippers in Greece.
The sea is his second home and over the years has explored every corner of the Greek seas and knows the Greek Islands very well.
His unrivaled experience along with his gentle demeanor and great sense of humor make him well loved and respected by all who have
the pleasure of sailing with him. He loves sailing, swimming and fishing. Panos is 44 years old, married with one child and speaks Greek and English.


Chef Giorgos Pantazis
Giorgos is a qualified chef and a culinary expert with a passion for creative dishes. He specializes in Greek cuisine, offering a taste of the diverse Greek culture with every dish he prepares. He has worked in fine restaurants, luxury hotels and has a lot of experience serving in Crewed Yachts. He loves attending to his guests’ needs and interacting with people from all over the world, exchanging views and ideas, experiences and laughs! His hobbies include swimming and reading. Giorgos speaks fluently Greek and English.


stewardess/hostess Dafni Alatari
Dafni is a young and enthusiastic girl, passionate about the sea.She studied baby nurse, worked in several kinder gardens and for many years she was working as a waitress in fine restaurants and cafés. She is on Moya many years and she is very friendly with experience and manages to fulfill all expectations with punctuality and precision.When not on board tending to her passengers' need, she loves reading, training, sailing and scuba diving.

Menu

Breakfast

Coffee – Tea – Fresh Orange Juice

Seasonal Fresh Fruit Platter

Cereals – Yogurt with Honey

Bacon and Eggs (Scrambled/Cooked/Fried) - Greek Omelet

Croissant – Toast – Fresh traditional homemade Pies

Pancakes- “Kalitsounia” (small cheese pastry from Crete)

Preserves and Spreads

Assorted Cheeses and Cold Cuts Platter

Appetizers

Chilled leek and avocado soup

Fish pie a la grecque

“Souvlaki” with fig gorgonzola and prosciutto

“Mastelo saganaki” cheese from Chios with mastic liqueur and

lime

Stuffed wontons with goat cheese red pepper, rosemary and honey

Lunch

Stuffed vegetables, variety of vegetables stuffed  with a

special mix of rice/spices & herbs

Jewfish marinated with beetroot served on sauté spinach

Suckling lamb with plums (traditional recipe from Epirus)

Baked Sea Bass with lemon couscous

Stuffed squid with  Cypriot halloumi cheese served on mashed

jerusalem artichoke

Chicken filet in Vinsanto wine sauce and tangerine,

served on aromatic rice with dry nuts

Dinner

Baked lamb shank served on mashed eggplant

with sesame paste sauce

Greek Mousaka with Greek salad

Grilled filet with tomato tartar served with French fries

Fresh lobster/prawns spaghetti  on fresh tomato sauce garlic

and wine

Grilled chicken marinated with whisky and honey in Hellenic

yogurt

sauce, served with sautéed baby potatoes

Dessert

Mascarpone and verbena semifreddo

Poached apricots with crème anglaise/ Chocolate soufflé

Crunchy strawberries crumble / Ginger chocolate cheese cake

Yoghurt with Honey and walnuts

Fresh Fruit Cobbler

Chocolate Pie

Coffee – Tea